What are some recipes for chicken?

It doesn't matter what difficulty it is...What are some recipes for chicken?
ORANGE CHICKEN


1 lb boneless skinless chicken thighs , trimmed and cut into 1 1/2 inch pieces


3/4 cup low sodium chicken broth


3/4 cup orange juice , fresh-squeezed


1 1/2 teaspoons orange zest , grated


8 slices orange peel


6 tablespoons distilled white vinegar


1/2 cup dark brown sugar , firmly packed


1/4 cup low sodium soy sauce


1 tablespoon garlic , minced


1 tablespoon fresh ginger , grated


1/4 teaspoon cayenne pepper


1 tablespoon cornstarch


2 tablespoons cold water


8 small dried red chilies , whole (optional)


3 large egg whites


1 cup cornstarch


1/2 teaspoon cayenne pepper


1 teaspoon baking soda


cooking spray


Place chicken in 1-gallon zipper-lock bag; set aside. Combine chicken broth, orange juice, grated zest, vinegar, soy sauce, sugar, garlic, ginger, and cayenne in large saucepan (with at least 3-quart capacity); whisk until sugar is fully dissolved. Measure out 3/4 cup mixture and pour into bag with chicken; press out as much air as possible and seal bag, making sure that all pieces are coated with marinade. Refrigerate 30 to 60 minutes, but no longer. Bring remaining mixture in saucepan to boil over high heat. In small bowl, stir together cornstarch and cold water; whisk cornstarch mixture into sauce. Simmer sauce, stirring occasionally, until thick and translucent, about 1 minute. Off heat, stir in orange peel and chiles (sauce should measure 1 1/2 cups); set sauce aside. Place egg whites in pie plate; using fork, beat until frothy. In second pie plate, whisk cornstarch, cayenne, and baking soda until combined. Drain chicken in colander or large mesh strainer; thoroughly pat chicken dry with paper towels. Preheat oven to 400 degrees. Place half of chicken pieces in egg whites and turn to coat; transfer pieces to cornstarch mixture and coat thoroughly. Place dredged chicken pieces on wire rack set over baking sheet; repeat with remaining chicken. Arrange chicken pieces on baking sheet lined with non-stick foil. Spray with cooking oil spray. Bake for 30-45 minutes or until golden brown and cooked through. Reheat sauce over medium heat until simmering, about 2 minutes. Add chicken and gently toss until evenly coated and heated through. Serve immediately.








Creole Chicken and Okra


4 chicken leg quarters, cut into 4 thighs and 4 drumsticks (I like the white meat, so I use breast)


1 tablespoon canola oil


1 cup coarsely-chopped onion


1 cup coarsely-chopped green pepper


1/2 cup sliced celery


1 clove garlic, minced


2/3 pound okra, sliced


2 cups coarsely-chopped tomatoes


1/4 cup chopped fresh parsley


1/2 teaspoon paprika


1 bay leaf


1/2 teaspoon salt


1/2 cup warm chicken broth


1/4 cup white wine


1/4 teaspoon hot pepper sauce


Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl. To Dutch oven, add


onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.


Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top. In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all. Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.








Chicken Tettrazini


1/4 cup crushed Ritz crackers


1 tablespoon margarine


1/2 cup parmesan cheese, divided


1/4 cup chopped onions


1/8 cup flour


1 dash salt


1 dash pepper


7 ounces chicken broth (half a can)


6 ounces evaporated Milk (half a can)


1 cup cooked chicken


1 (4 ounce) can sliced mushrooms


1/2 cup frozen peas


4 ounces cooked spaghetti


Combine crushed Ritz crackers with 1/4 cup parmesan cheese. Set aside. Melt butter in medium saucepan over medium heat. Add onion; cook, stirring occasionally for 1-2 minutes or until tender. Stir in flour, salt %26amp; pepper; cook, stirring constantly for 1 minute. Remove from heat, gradually stir in broth. Return to heat, bring to boil over medium heat, stirring constantly. Stir in evaporated milk and remaining cheese. Remove from heat. Stir in chicken, mushrooms, and peas. Combine pasta and chicken mixture and pour into a baking dish. Sprinkle with bread crumb topping. Bake at 350 for 20-25 minutes.








Chicken Frito pie


Makes 4 servings


2 cups diced chicken


1 can condensed cream ofchicken soup


陆 cup sour cream


录 cup picante sauce


2 cups corn chips


2 cups shredded Monterey jack cheese


Preheat oven to 350 degrees. Combine chicken, undiluted soup, sour cream and picante sauce. Spoon half of the mixture into a greased 1 陆-quart casserole. Top with one cup each of corn chips and shredded cheese. Repeat layers. Bake for 20 to 25 minutes.








CHICKEN NOODLE SOUP


1 (3-pound) whole chicken, liver discarded


2 1/2 quarts cold water


4 carrots, peeled and cut into bite-size pieces


2 onions, peeled


2 stalks celery, cut into 4 pieces


6 cloves garlic, peeled


2 sprigs thyme


1 1/2 teaspoons kosher salt


1 teaspoon whole black peppercorns


1 cup cooked small pasta


1 cup frozen peas


2 tablespoons chopped fresh dill


2 tablespoons chopped fresh flat-leaf parsley


1/8 teaspoon salt


1/8 teaspoon ground black pepper


Rinse chicken, giblets and neck thoroughly in cold water (discard liver). Place in a large pot with water, carrots, onion, celery, garlic, thyme, salt and peppercorns. Bring to a boil; skim the surface of any foam that appears on the top. Partially cover, reduce heat and simmer for 1陆 hours, skimming occasionally. Add more water to keep chicken submerged, if needed. Remove chicken with tongs and cool. Strain broth through a fine sieve. Discard celery, herbs, spices, giblets and neck. Reserve onions and carrots. Remove any excess fat from the top of broth with a spoon or ladle. Pull chicken meat from bones and discard skin and bones. Dice chicken and reserve. Quarter cooked onions if desired. In a large soup pot over high heat, return strained chicken broth and bring to a rolling boil. Add reserved onions and carrots. Reduce heat to low; stir in reserved chicken meat, pasta and frozen peas, cooking until warm. Season with salt and pepper. Ladle soup into bowls and top each with dill and parsley.








WORLD'S BEST ROAST CHICKEN


One 6 to 7 lb. roasting chicken


3 to 4 small lemons


1 tbsp. plus 1 tsp. coarse or kosher salt


1 tsp. paprika


2 large garlic cloves, pressed


2 cups water


Preheat the oven to 300 degrees. Remove the giblets and excess fat from the cavity of the chicken. Rinse the chicken, inside and out, in cold water, and dry it thoroughly with paper towels. Roll the lemons on a countertop to soften them. Then pierce each lemon in about 20 places with a skewer or a toothpick. In a small bowl, use a spoon to mash the salt, paprika and garlic into a paste. Rub half the paste inside the chicken's cavity. Then cram in as many of the lemons as will fit. Truss the chicken if you like; it isn't essential. Rub the rest of the paste all over the outside of the chicken. Place the chicken on a greased rack and put the rack into a greased roasting pan. Pour the water into the bottom of the pan.


Bake the chicken for about 45 to 60 minutes per pound. (Don't worry, this is the correct amount.) As the water evaporates, add more. Take the lemons out before you bring the chicken to the table; they won't be very attractive at this point. Serve the chicken with the pan juices. Makes a meal for 6, plus leftovers.








Grilled Chicken Tostadas


MARINADE:


1/2 cup fresh lime juice (about 3 to 4 limes)


1/4 cup soy sauce


1/4 cup vegetable oil (plus more for brushing the tortillas)


1 tablespoon honey


2 teaspoons minced garlic


1 1/2 teaspoons chili powder


TOSTADAS


6 boneless, skinless chicken thighs (about 4 ounces each)


8 small corn tortillas (5 to 6 inches in diameter)


1 1/2 cups (6 ounces) shredded Monterey Jack, or more if desired


1 1/2 cups shredded lettuce


Optional toppings: salsa, guacamole, sour cream, cilantro, green onions


Place the chicken thighs in a gallon-size zip-lock bag and add all the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, place it in a bowl, and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before you want to start grilling. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes. Remove the thighs from the bag and discard the marinade. Grill the chicken until it's no longer pink inside, about 4 to 5 minutes per side on a gas grill. Transfer the chicken to a cutting board and let it rest for about 5 minutes before cutting it into 1/2-inch strips. Lightly brush both sides of the tortillas with vegetable oil. Grill them on each side until they turn slightly brown, about 1 minute on a gas grill. Before removing the tortillas from the grill, sprinkle each one with 1 tablespoon of cheese. To serve, layer the tortillas with shredded lettuce, the chicken strips, the remaining cheese, and any additional toppings. Serves 6 to 8.








Hawaiian Skillet Chicken


4 boneless, skinless chicken breasts (about 1 1/2 pounds)


Salt and pepper to taste


1/2 cup flour


2 tablespoons vegetable oil (canola, corn, peanut)


Hawaiian Sauce


1 (8 ounce) can pineapple chunks, with juice


1/2 cup brown sugar


3 tablespoons soy sauce


1 tablespoon fresh ginger, minced


1/8 teaspoon ground cloves


1/4 teaspoon paprika


1/2 teaspoon kosher salt


1 tablespoon flour


Remove tenderloin from chicken breast to allow it to cook evenly. Salt and pepper all of the chicken. Place flour on a plate and coat the chicken (including the tenderWhat are some recipes for chicken?
two chicken breasts (skinless/boneless)


1/3 cup olive oil


1 tsp of oregano


1/2 tsp of chili pepper (depends how spicy you like)


Juice of 1 squeezed lemon


1/3 cup of water


little salt





put them in a pot and cook it at high until the juice boils, then turn it to low and close the lid, check and turn the chicken breasts in every 4-5 minutes. Serve hot with rice when the chicken is completely cooked.
fried chicken





8 cut up chicken pieces (washed)


season generously with seasoned salt, garlic powder, and black pepper (if you like spicy chicken add some ground cayenne pepper)


2 cups flour


half a pot of canola or vegetable oil (apprx. 36 ounces)





season the chicken with the seasonings and roll the chicken pieces in the flour.


set the chicken pieces on a cookie sheet and put it in the fridge for an hour or so.


in a large pot, fill it halfway with oil and set your heat on medium high, let it get HOT.


carefully place the chicken in the grease.


cook the chicken until they are a deep brown color and floats to the top of the pot. (chicken is done when the juices runs clear!)


drain the chicken on paper towels and let it cool for 10 minutes before eating.
Try this.


1 bag frozen broccoli


6 boneless, skinless chicken thighs or breasts


1 can cream of mushroom soup


1/2 c. sour cream


1/2 c. mayo


dill seed (very important) can find it in spice isle


6-8 pieces of bread


1/2 - 1 cube butter


1c. cheese





Boil the broccoli then put it in a baking dish. Put the chicken on top of it (not cooked) mix the mayo, sour cream and cream of mushroom soup together and add the dill seed. (sprinkle until you think its enough) Pour over the chicken and broccoli. Cube the bread and pour melted butter over the top. Pour bread on top of mixture. Bake for 45 min then add the cheese on top bake for about 15 more min or until chicken is totally done.


Enjoy
How about some Chicken Parmesan!





鈥?3 boneless skinless chicken breasts





鈥?3 eggs





鈥?1 cup flour





鈥?1 cup Italian bread crumbs





鈥?3 slices mozzarella cheese





鈥?1 jar of your favorite pasta sauce (I used Newmans Own Marinara, it is the best jar pasta sauce I have ever had)
I like to take chicken breast, cut up some onion and bell pepper. Place over top of chicken, add a dash of ranch, cover in Motzarella cheese and cook in oven on 350F for about 30min or untill chicken is done. always turns out great, and chicken stays very moist. Can season the chicken to taste. i like Montreall Seasonings. Usually have some steamed veggies with it.
';Simple Chicken Soup';


Boil chicken in water, add salt, 1/2 an onion, 3 garlic cloves when the chicken is cooked remove the onion and garlic and add potatoes and carrots(or whatever veggies you like) and when the veggies are soft your soup is ready... hope it helps...
Simplest chicken recipe in the world:





take boneless, skinless chicken breast, and pound it flat (so it's uniformly thick)


put it in a Ziploc bag with some balsamic vinaigrette for about 20 minutes at room temp


grill it





YUM!