Archive for the ‘Chicken Recipes’ Category
LOW FAT GLAZED CHICKEN IN SLOW COOKER
6 ounces orange juice, frozen concentrate – thawed
3 chicken breasts or cooked chicken
1/2 tsp. marjoram
1 dash ground nutmeg
1 dash garlic powder
1/4 cup water
2 Tbsp. cornstarch
Combine thawed orange juice concentrate in bowl along with the marjoram, garlic powder, and nutmeg. You can split the chicken breast to make more serving sizes. Dip pieces into the orange juice to coat completely. Place in slow cooker/ Crock Pot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7 – 9 hours, or cook on high for 4 hours. Less time for cooked chicken. Precise cooking time is not important in slow cooker. When chicken is done, remove to serving platter. Pour the sauce that remains into a saucepan. Mix the cornstarch and water; stir into the juice pan. Cook over medium heat, stirring constantly, until thick and bubbly. Serve the sauce over the chicken.
CROCKPOT CHICKEN STROGANOFF
1 cup sour cream
1 tablespoon Gold Medal all-purpose flour
1 envelope (.87 to 1.2 oz) chicken gravy mix
1 cup water
1 lb. boneless, skinless chicken breast halves, cut into 1″ pieces
1 16 oz. bag frozen stew vegetables, thawed
1 4-oz. jar sliced mushrooms, drained
1 cup frozen peas, thawed
1 1/2 cups Bisquick Original or Reduced Fat baking mix
4 green onions, chopped
1/2 cup milk
Mix sour cream, flour, gravy mix and water in 3 1/2 to 4-quart Crockpot until smooth. Stir in chicken, stew vegetables and mushrooms. Cover and cook on low heat setting 4 hours or until chicken is tender and sauce is thickened. Stir in peas. Mix baking mix and onions. Stir in milk just until moistened. Drop dough by rounded tablespoonfuls onto chicken-vegetable mixture. Cover and cook on high heat setting 45 to 50 minutes or until toothpick inserted in center of dumplings comes out clean. Serve immediately.
CROCKPOT CHICKEN AND DUMPLINGS
4 Tablespoons butter
1 Tablespoon vegetable oil
1 onion — chopped
3 pounds your favorite chicken parts — cut up
2 cups chicken broth
2 stalks celery
1 tablespoon minced parsley
2 carrots — peeled, sliced
1 tsp black pepper
Salt to taste
1/2 tsp ground allspice
1 can refrigerated biscuits
1/2 cup heavy cream
2 tablespoons flour
In a large skillet, brown onion in butter and oil just until tender, then brown chicken parts and place all in a 6-quart crockpot. Add remaining ingredients except heavy cream, flour and biscuits. Cook on high 2-1/2 to 3 hours, or on low 5 to 7 hours. When chicken is done, remove pieces to plate and let cool, then debone. While chicken is cooling, mix flour and cream together, then stir into crockpot. Open biscuits and cut each biscuit into 4 pieces. Drop into crockpot and turn on high. These will need to cook about 30 minutes, until they are firm. Return chicken meat to crockpot after deboning and serve. You can use your own homemade biscuit recipe or canned if you prefer.
CHICKEN A LA KING
1 1/2 to 2 pounds boneless chicken tenders
1 to 1 1/2 cup matchstick-cut carrots
1 bunch green onions (scallions) sliced in 1/2-inch pieces
1 jar Kraft pimiento or pimiento & olive process cheese spread (5oz)
1 can 98% fat-free cream of chicken soup
salt and pepper to taste
Put all ingredients in the slow cooker/Crock Pot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on low for 7 to 9 hours. Serve over rice, toast, or biscuits. Serves 6 to 8.
LOW-FAT CHICKEN & VEGGIE BAKE
8 boneless, skinless chicken breasts
2 cans whole potatoes, drained
1 tsp garlic powder
1 bottle fat free Italian salad dressing
1 pkg frozen veggies or broccoli
salt & pepper
Sprinke chicken breasts with salt, pepper and garlic. Put chicken in
bottom of slow cooker/Crock Pot. Add remaining ingredients. Cook on
high for 4-6 hours or on low for 8-10 hours. Serves 8
CROCKPOT CHICKEN I
1 frying chicken, cut up
Salt & pepper
1 can cream of mushroom soup
1/2 c. sauterne or sherry
2 tbsp. butter or margarine, melted
2 tbsp. dry Italian salad dressing mix
2 (3 oz.) pkgs. cream cheese, cut in cubes
1 tbsp. onion, chopped
Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
Place in crock pot. Sprinkle with dry salad mix. Cover and cook on low for 5 to
6 hours. About 3/4 hour before serving, mix soup, cream cheese, wine, and onion
in small saucepan. Cook until smooth. Pour over chicken in pot. Cover and cook
for 30 minutes on low. Serve with sauce. Serve with rice or noodles.
Serves 4 to 6.
CHICKEN & ANDOUILLE SMOKED SAUSAGE GUMBO
1 chicken, cut up
1/2 tsp. Garlic powder
1/2 Cayenne pepper
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 1/4 c. flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
Vegetable oil
7 c. chicken stock
1/2 lb. Andoville sausage or Polish kielbasa in 1/4″ cubes
1 tsp. minced garlic
2 c. okra
Hot cooked rice
Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions, bell pepper and celery. Set aside. Combine flour, salt, garlic powder and cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1inch oil to very hot. Fry chicken until brown (5-8 minutes per side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat; whisk in remaining 1/2 cup flour. Cook; whisk constantly until roux is red brown (3-4 minutes). Don’t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer; stir in Andoville sausage, minced garlic, and okra. Simmer 45 minutes. Bone cooked chicken; cut meat into 1/2 inch chunks. Stir in chicken. As a main course, serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
RANCHER’S SUNDAY CHICKEN
3 lbs. fryer chicken parts
1 c. Hidden Valley Ranch salad dressing, prepared
4 c. cracker or bread crumbs
Salt
Pepper
Paprika
Wash and dry chicken parts. Dip into prepared salad dressing. Spoon crumbs over the dressing to cover. Place in foil-lined pan. Sprinkle with salt, pepper and paprika. Bake, uncovered, at 375 degrees for 1 1/4 hours. Serves 6
Cajun Chicken Wings
12 chicken wings — tips removed
5 bay leaves — crumbled into bits
3/4 teaspoon caraway seeds
1/2 to 3/4 teaspoon cayenne pepper
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
4 garlic cloves — finely
1 1/2 teaspoons dry mustard
2 teaspoons paprika
3/4 teaspoon dried thyme leaves
1/2 teaspoon salt
Defat the chicken wings by cooking them in boiling water for 10 minutes. Drain and set aside to cool. Preheat oven to 375 degrees. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 minutes. With a pastry brush, cover both sides of each wing with the herb paste. When no more remains in the mortar, squeeze the last few drops from the brush. Arrange the chicken wings on a baking sheet. Bake until the skin turns deep brown and is quite crisp approximately 30 minutes. Takes about an hour to prepare.
BAKED CHICKEN AND RICE
1 (10 oz.) pkg. Virgo yellow rice
3 c. boiling water
1 stick margarine or butter, soft
Chicken legs, thighs or breast
Minced or diced onions to taste (optional)
Preheat oven to 350 degrees. Grease oblong dish. Mix rice and margarine or butter. Spread on bottom of greased dish. Add boiling water on top, then lay chicken parts on top. Cover dish with foil and bake 1 hour.
Uncover and sprinkle with paprika (optional) and brown for additional 20 minutes. If you want, you can use 2 cups water “plus” one can of chicken broth.