Chicken is an inexpensive, all-around staple food which can be kept in the freezer without losing any of its flavor. Wings, breasts, drumsticks all work equally well in the recipes. Before cooking, the chicken should be defrosted (if necessary), skinned (if desired), cleaned and washed. Although chicken in easy to prepare, it does require about 30-45 min. of cooking time.
It's too bad we all can't have barbeques wherever we live. However, cooked in the oven or the barbeque, this chicken recipe never fails. Just coat the chicken with barbeque sauce and put in the oven at 350 for 45 min. or pop in the barbeque or on the hibachi. Flip the chicken once about half way through the cooking time.
This recipe is great for dieting and can be tailored to your favorite spices. Follow the instructions above for cleaning the chicken. Add any seasonings (see below) to the chicken, then bake at 350 for 45 min.
A variation on the whole chicken scene. Marinate cleaned chicken in teriyaki sauce and spice overnight or in the morning until ready for cooking. Bake chicken at 350 for 45 min.
Better than the Colonel's own!!! And you don't have to use all that grease to get crispy chicken-just the right topping will do. Wash and skin chicken. Beat one egg in a small bowl. Add spices to the egg mixture. Place bread crumbs in a plastic bag-that's right, a plastic bag. Dip each chicken piece in the egg mixture, then place chicken into the plastic bag. Shake the bag until the chicken is covered with bread crumbs. Bake at 350 for 45 min.
These are also better than the Colonel's because there is no grease. Wash chicken then cut it into bite sized pieces. Use the same technique as in the Crispy Non-Fried Chicken: place bread crumbs and chicken in a plastic bag and shake. Bake the chicken at 350 for 30-45 min. The key to serving this meal is in the sauces for dipping the chicken. Here are some examples: Honey and Mustard; Barbeque Sauce; Lemon wedges; Ketchup.
An easy "one pot" meal. Cut chicken into bite size pieces. Cook chicken over a medium flame in a frying pan with a little butter, onions and spices. After chicken is browned add some white wine and clear chicken soup (chicken boullion). Cook about 5 minutes more and then add the vegetables. The vegetables will cook with the chicken and the whole thing will be ready in another 5 minutes.
Another "one pot" dish. If you have time, marinate the chicken with the spices, lemon and wine before hand for a few hours. Cut up chicken into small chunks. Saute the chicken, garlic and onions in a little butter and the white wine or chicken boullion with the spices. Add enough tarragon and lemon so that the flavors really stand out. Let the whole mixture simmer for about 5 minutes, then test the chicken to see if it is ready. Serve over rice or pasta.
And yet another "on pot" recipe. This curry can be made as hot as you like it by adding more or less red pepper. The curry powder only gives the curry flavor and does not add to the "temperature" of the food. Clean, then cut chicken into bit size pieces. Saute chicken in some butter, chopped onions and garlic. After chicken is cooked, add some chicken boullion. Add vegetables, spices and curry powder. Cook until the vegetables are ready (about another 10 minutes). Serve over rice.
A tasty "Tex-Mex" treat that can be garnished any way you like. Slice onions and chopped garlic. Saute onions and garlic in a little oil. Add a sprinkle of chili powder and hot cayenne pepper. Cut uncooked chicken breasts into strips. (Be sure to wash knives and cooking boards very well after cutting the chicken). Slice strips of green and/or red peppers Add chicken and peppers to the onions, garlic and spices and saute until the chicken is cooked (10-15 min.) Be careful about burning the pan (this could significantly increase your clean up time). For serving, place the chicken and peppers inside of tortillas. Add sour cream, guacamole, salsa, sliced tomatoes, lettuce, olives or anything else you think would go with it.
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