CHICKEN, RICE, SEASONING %26amp; WATER (OR CHICKEN BROTH)
I make this all the time when we're in a rush, hungry or didn't have time to go to the market:
ARROZ CON POLLO (serves 2)
(';Chicken with Rice';, a Cuban/Puerto Rican dish)
RECIPE:
Long grain rice (1 part)
chicken broth (for fuller flavor) or water (1 1/4 part liquid)
2 or 3 pieces of whole chicken thigh or breast meat
(no bones)
';SAZON'; seasoning (1 packet)
(Goya or other brands...found in Hispanic Markets or
Spanish section of the grocery stores)
(Optional.....if you don't have any of these, it's okay...however any or some will enhance the flavor):
approx 3 tablespoons chopped onions;
1 tablespoon minced garlic
6 stems of fresh cilantro (cut a portion of the stem off
but leave it whole)
On medium high, in a pot or pan with a lid**, heat the uncooked rice in olive or canola oil for a few minutes until the rice loses its transparency (approx 3 minutes). Then add the chicken broth or water (careful as it'll steam up); add the packet of Sazon seasoning, then place the uncooked chicken into the rice %26amp; liquid. Additionally, you can add all or some of the optional ingredients. As soon as it starts to come to a boil, cover with a lid, lower the heat and simmer for 16 minutes.
Turn off the stove (DO NOT open the lid) and allow it to sit for an additional 8-10 minutes (this minimizes the rice from sticking to the bottom and the steam also allows it to continue to cook).
The rice will have a yellow color due to the seasoning. Take out and discard the cilantro. Also take out the chicken and cut it up into small pieces. You're ready. ENJOY!
**(If you have a heavier pot or pan with a heavy lid, use one that is deep enough to avoid liquid and steam from escaping during the cooking process)
Hope this works out for you!Can you give me easy cheap chicken recipes?
Buy a whole chicken. clean it out and wash and pat dry.Roast it stuffed with onion, lemon, and garlic. lay on top of carrots and celery, add a little water to the bottom of the pan. put an herb butter mix under the skin, and drizzle the whole thing w/ a little olive oil and salt. bake @ 350 and the time depends on the size. It will say on the package. serve w/ potatoes and veg. make chicken salad the next day, or chicken noodle soup. It's an easy three meals in one. and it's more simple and cheap than you think.Can you give me easy cheap chicken recipes?
After washing your chicken, season to taste (I use greek all purpose seasoning found at any wal mart) wrap chicken in aluminum foil and bake in over for 35 minutes. If you prefer fried chicken I roll the chicken in mustard first, then a seasoning/flour mix and deep fry in a crockpot or deep pan on the stove. Both of which are cheap and really easy and my favorite part is they are hard to mess up!
Cook boneless skinless chicken breasts in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Bagged salad and some Italian bread complete the meal. This is not my recipe 鈥?another member of the YA community posted it.
Why dont you get some boneless chicken thighs and some vegies (Pots, sweet pot, beans, cauliflower peas, corn kernels, just whatever you have in the cupboard) and put them all in a pot with some water and stock, about half and half, so long as its all covered. Throw in some parsley and maybe some other herbs. Cover and cook on low for a few hours until the chicken is falling apart and serve with some nice fresh crusty bread!!! YUM.
Use thawed boneless, skinless pieces. They're cheap enough when bought by the frozen bag full. Rub with a spice called Adobo (With Pepper), usually found in the hispanic section of the grocery store, as well as some parsley, and maybe a little seasoned salt. Broil each side for *no more* than ten minutes. Cook them a few inches below the broiler burner. Try to watch them, and turn them when they are white, with the surface getting crispy and golden brown.
Suggestions:
COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot
sauce....presto ';Hot
Wings';!
I have used Ribs, just as good.
I tried this recipe with 'meatballs'....was equally
as good...served over rice.
I found another variation.....omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup....not).
You'd think a recipe with only '3' ingredients couldn't be
messed up....wouldn't you??
Well...while I was preparing to fix the 'Cola Chicken' recipe
using Salsa.....I was also trying to carry on a conversation with my
husband...(just proves...I can't do two things at once)....mixed
Salsa %26amp; Catsup (before I realized I was supposed to leave out
the catsup) %26amp; Cola........still turned out really tasty (to me)...might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
Finally....!! I fixed the 'SALSA' chicken......that's good , too.
Another (bright)idea.....I thought of trying......replace the
catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!
Fixed the shrimp with cocktail sauce......eh...wasn't all that
great...was OK...probably won't be fixing it again.
Also tried beef stew cuts......that was pretty good.....I can see
myself making this again.
Served both over rice.....think the stew cuts would have been just as
good over noodles.
How about using the little cocktail wieners/sausages?
Gonna try some butterfly cut pork chops鈥?boneless pork chops鈥?.pork steak.
How about Vienna Sausages ?? Ummm!
CRUNCHY ONION CHICKEN
1 1/3 cups French鈥檚 Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup %26amp; 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.
Serve over noodles or rice or dressing....or???
Easy ,cheap and very tasty fried chicken.
Get 4 chicken legs. Marinate it with fish sauce (patis ), calamansi or lemon juice and fresh rosemary for 2 hours.Fry them till golden brown. Accompany them with french fries with skin on and sliced cucumber with yoghurt dressing..
Chicken thighs with rosemary. Just cook at the temperature and time it says on a package of shake n' bake, but just put some rosemary on the chicken. Also check out kraft.ca and they have lots of one pan recipes and stuff.
buy the bags of frozen, boneless, skinless chicken breasts. put in on the grill or in the oven, use seasoning or sauce to your liking. simple as that. chicken is amamzing any way you prepare it.
chicken burrito or tacos
hard tacos
soft taco
refried beans if you want
cooked chicken
any other ingredients that you want
chicken sandwiches or chicken salad
Homemade Chicken or Fish Nuggets
This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:
2 or 3 Tilapia filets
1 egg
about 1/2 c milk
about 1/3 c parmesan cheese (grated)
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
about 1 cup bread crumbs
Preheat over to 400. Cut the fish (or chicken) up into bite size pieces. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl.
Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil). Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken. They are good!
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Pasta With Chicken in Creamy Garlic Sauce
2 cups shell pasta
2 tablespoons canola oil
4 boneless skinless chicken breast, cubed
4 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2-3 minced garlic clove
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated parmesan cheese
1/3 cup frozen peas or broccoli (optional)
Directions
Boil pasta in lightly salted water.
Fry chicken in canola until lightly browned, set aside.
In large pot saute garlic in butter or margarine, do not brown.
Add flour, salt, pepper to garlic and butter or margarine and mix to form a roux.
Slowly add milk, whisking to prevent lumps.
Add parmesan cheese and mix well.
Cook over medium heat stirring often until sauce thickens.
Add chicken to the sauce.
Drain cooked pasta and mix into sauce.
Serve immediately.
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the best fried chicken--home style
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste
oil for frying
DIRECTIONS
In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.
Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
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Buttermilk Baked Chicken
1/4 cup butter or margarine
4 bone-in chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups buttermilk, divided
3/4 cup all-purpose flour
1 (10 3/4-oz) can cream of mushroom soup, undiluted
Garnish: chopped fresh parsley
Melt butter in a lightly greased 13- x 9-inch baking dish in a 425 degrees oven.
Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.
Arrange chicken, breast side down, in baking dish.
Bake at 425掳 for 25 minutes. Turn chicken, and bake 10 more minutes.
Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken and Mashed Potatoes. Garnish, if desired.
_______________________________
Chicken Caliente Casserole
Butter, for greasing casserole
2 1/2 cups large-diced cooked chicken
3 cups cooked rice
1 cup sliced celery
1 cup sliced green bell pepper
1 cup sliced onion
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon chili powder
2 teaspoons fine salt
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
3 tomatoes, cut into wedges
1 1/2 cup corn chips, crushed
Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes. Serve immediately
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Chicken curry
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
录 tsp ground turmeric
salt and freshly ground black pepper
100ml/3陆fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover. Count to 20, then carefully pour away the water. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard. Chop the flesh roughly and put it down on a plate to one side.
2. Peel and finely chop the onion. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown. Watch carefully to make sure it doesn't burn.
3. Meanwhile, peel and finely chop the ginger and the garlic.
4. Slit the chilli using a sharp knife. Slice the flesh away from the cluster of seeds in the middle. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting. You can use a fork to hold the chilli down or wear rubber gloves. Chop the chilli finely.
5. Measure the ground spices into a teacup. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds. Then add the spices in the cup into the onions. Fry the spices for a minute or two, stirring all the time so that they do not stick. Add some salt and freshly ground black pepper.
6. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes.
7. Add the chicken pieces to the pan and stir them around so they are covered with the sauce. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally. Chicken thighs will take longer to cook than breast pieces.
8. Now add the yoghurt to the chicken and stir it in. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it. The sauce will probably taste quite sweet because of the tomatoes. Cut the lime in half and squeeze its juice into the sauce. Stir and taste again, and decide whether you want to add the second half.
9. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice.
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Before Pay Day Fried Rice
3 tablespoons vegetable oil, divided
3 eggs, beaten
3 cups cold, cooked white rice
2 cups chopped cooked chicken
1/2 cup sliced celery
1/2 cup shredded carrot
1 cup frozen green peas, thawed
2 green onions, sliced
3 tablespoons soy sauce
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through
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CHICKEN QUICK STIR FRY
2 chicken breasts, boned (or buy the boneless or 8-10 oz. of chicken tenders)
1 sm. bell pepper, cut in slices
1 sm. onion, sliced
1 stalk broccoli, cut into bite sized pieces
1 carrot, cut into bite sized pieces
4-8 oz. snow peas
1 clove garlic, minced
1/2 tsp. fresh ginger, grated (opt.)
2 tbsp. cooking oil
1 tsp. sesame oil
Soy sauce or teriyaki sauce
Or Bird's Eye frozen vegetable mix to suit your taste (approximately 2 cups).
Prepare chicken and vegetables by cutting into bite sized pieces (except snow peas, leave whole). Heat skillet or wok until hot. Add oils. Brown chicken. When chicken is almost done, add onions, bell peppers, garlic, ginger and vegetables. Cook until fresh vegetables are to desired doneness or until frozen vegetables are hot through. Serve with rice and top with soy sauce or teriyaki sauce.
Serves 2
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INGREDIENTS:
6 to 8 chicken drumsticks, washed, skin removed
3 tablespoons butter
2 tablespoons lemon juice
salt, pepper, and Creole seasoning or an herb seasoning blend
1/2 cup plain dry bread crumbs
1/4 cup fresh shredded Parmesan cheese
PREPARATION:
Heat oven to 375掳. Grease a 9x13-inch baking dish or spray with cooking spray. Combine butter and lemon juice; brush chicken pieces all over. Sprinkle with the seasonings. Combine bread crumbs and Parmesan cheese in a shallow dish; coat chicken pieces well.
Chicken Parmesan
Find The Top Chicken Parmesan. Fast %26amp; Easy
Arrange chicken pieces in the baking dish and sprinkle with the remaining crumbs; drizzle with any remaining butter mixture.
Bake for 45 to 55 minutes, until browned and juices run clear when pricked with a fork.
Serves 4
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POLLO EN FRICASE
3 lbs. chicken pieces, seasoned
3 tsps. adobo (this is an all purpose seasoner to use on the chicken)
3 tbsp. olive oil
1 tbsp. vinegar
3 tbsps. garlic, mashed
录 cup olive oil
1 cup sofrito
1 cup tomato sauce
1 cup white wine
1 hoja de laurel
8 olives stuffed with red peppers
1 cup diced potatoes
1 cup chopped carrots
sal al gusto
Season the chicken ahead of time (at least 1 hour) and refrigerate until needed.
In a medium sized sauce pan heat olive oil, add chicken and cook until it is brown on both sides. Remove from oil and drain. En the same pan add the sofrito and cook for 3 minutes or so. Add the chicken and the rest of the ingredients, season to taste, cover and cook over medium heat for 35 minutes until the chicken is tender
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This is quick and easy. A family favorite.
Saturday Chicken
5 servings
10 chicken thighs (or whatever you prefer)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)
salt, garlic powder, and paprika- to taste
chopped parsley
Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.
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* Fake-and-Bake ';Fried'; Chicken
1 3 1/2- to 4-pound chicken, cut up and skin removed
1 cup ranch dressing
2 cups instant potato
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