Any good chicken recipe?

I usually just add seasoning to the meats and add sliced tomatoes and onions. Is there new way for seasoning?Any good chicken recipe?
Perfect recipe for chicken.





Marinade





soy sauce


lemon juice


garlic powder





put soy sauce in bowl or pan and squeeze in lemon juice and cover top of this mixture with garlic powder. Stir. Place boneless chicken pieces in this mixture. soak for as long as possible. Overnight is great.





Grill this on a grill and use mixture to baste the chicken. cook it slow. It is very delicious and flavorful.Any good chicken recipe?
Try this, is very goddd...yummy








baked chicken and rice recipe.


Cook Time: 1 hour, 30 minutes


Ingredients:





* 2 frying chickens, cut up


* 2 1/2 cups long-grain rice


* 1 green bell pepper, sliced


* 1 med onion, chopped


* 1 teaspoon saffron


* 1 jar (2 oz) pimiento, chopped


* 2 tablespoons olive oil


* 1 clove garlic, minced


* 1 package green peas, frozen, 10 ounces


* 5 cups water


* 2 teaspoons salt





Preparation:


Saute green pepper and onion in olive oil until tender. Put in a large roasting pan; add all ingredients except chicken and mix together thoroughly. Sprinkle chicken pieces with salt and place on top of the rice mixture, skin side up. Cover and cook at 400 degrees for 1 1/2 hours. Remove cover and cook an additional 5 minutes.
A really yummy idea, if you want a whole meal in a pan idea,


Cut your chicken into thin strips, toss in pan with olive oil, sprinkle your desired seasoning on top, (I use Italiano)


In a deep glass pan, put cooked rice, top with veggie of choice,( I use brocolli cooked for less than 5 minutes, so it's still firm) and then put on my herbed , cooked chicken, and then if you have a can of campbells cream of chicken soup, or mushroom, wisk that, and pour over top, OR if you don't like the soup idea. I just sprinkle with shredded cheese. Toss in 350 oven for 15 minutes.


REally easy, really filling, easy to clean up.. and makes great leftovers.





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Stuffed chicken with mushrooms, cheese and rice.





Boil the chicken (breast) then debone it and let it cool. While it's cooling, prepare some white rice (about 1 cup) to taste then mix in the mushrooms (and anything else you want).





When both are ready, cut the chicken along the long edge of the breast but not all the way through. Place the rice and mushroom mixture between the folds and place in a pre-heated oven (350) for about 30 minutes or until the top of the breast is beginning to turn brown.





take out of the oven and place a spoonful of picante over the chicken and a slice of pepperjack chees over the top. return to the oven for about 5 minutes then serve with veggies or a salad (ceasar).





VERY low cal and yummy.
Roasting a whole chicken is really easy. Just preheat the oven to 325, take out the giblets from the chicken, then rinse the whole bird under cold water. Take a whole lemon and puncture it all over with a fork. Rub the outside with butter or oil, then sprinkle with black pepper, garlic powder, salt and paprika. Add about half a cup of water into the roasting pan. Stuff the lemon inside the chicken with about 5 smashed garlic cloves, and some salt and pepper.





http://www.planyourdinner.com
Braised Chicken with Chardonnay Sauce


Yields: 4 Servings





Chardonnay Sauce


4 bone-in chicken breasts


2 Tbsp. butter


2 Tbsp. kosher salt


1 tsp. black pepper


1/3 tsp. cumin powder


1/4 tsp. garlic powder





Prepare Chardonnay Sauce (recipe below). Heat oven to 325 degrees. Rub chicken with softened butter.





Mix salt, freshly ground pepper, cumin and garlic powder; season chicken. Roast until chicken reaches 165 degrees. Nap with sauce and serve.





Chardonnay Sauce:





1 tsp. olive oil


1 tsp. shallots


1/2 tsp. fresh thyme


2 bay leaves


4 black peppercorns


5 oz. chardonnay wine


1 1/2 cup chicken stock


2 oz. roux or cornstarch


2 oz. heavy cream





In hot saucepan, heat olive oil, then saute chopped shallots, chopped thyme, bay leaves and peppercorns until shallots are glassy. Deglaze with chardonnay and reduce by half.





Add chicken stock (or broth). Simmer 10 minutes. Continue to simmer; slowly add and stir roux (flour creamed into softened butter) or cornstarch (mixed into small amount of cold water) to tighten sauce as desired. Add cream and strain.





Adam's Mark Daytona Beach Resort





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Chicken Cordon Bleu





6 skinless, boneless chicken breast halves


6 slices Swiss cheese


6 slices ham


3 tablespoons all-purpose flour


1 teaspoon paprika


6 tablespoons butter


1/2 cup dry white wine


1 teaspoon chicken bouillon granules


1 tablespoon cornstarch


1 cup heavy whipping cream





Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges.





Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.





Heat the butter in a large





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Chicken Korma


Yields: 4 Servings





4 boneless, skinless chicken breast halves


1-inch-square piece of fresh ginger, minced (fresh ginger will keep well frozen for about three months)


2 garlic cloves, minced


3 tablespoons water


2 tablespoons vegetable oil


1 onion, chopped


陆 teaspoon cumin seeds


1 teaspoon chili powder


Salt to taste


1 tablespoon turmeric powder


1 red chili pepper, minced (or 陆 teaspoon red pepper flakes)


1 diced tomato (optional: peeled and seeded)


6 tablespoons heavy whipping cream





Garnish:





Fresh cilantro to taste


2 tablespoons chopped cashews


2 tablespoons raisins





Chop chicken breasts into several large, even-sized pieces. Set aside.





In a blender, pur茅e ginger, garlic and 3 tablespoons water into a paste. Scoop out; set aside. (Rinse blender immediately or you will never, ever be able to make it clean again.)





Warm a large skillet a few minutes over medium-high heat. Add oil. When oil shimmers, add onion and cumin seeds. (Cumin seeds may explode like popcorn, so keep the pan lid handy.)





When edges of onion brown, add chili powder, salt and turmeric powder. Stir in chili pepper, cook 1 minute. Stir in tomato and ginger paste. Cook until fragrant, about 3 to 5 minutes.





Add chicken pieces and 1 cup water. Cover, and bring to a boil. Lower heat to medium, and cook 15 minutes, stirring occasionally.





Remove cover, stir in cream and cook until sauce thickens slightly and chicken is cooked through, about 5 minutes. Sauce will be rather thin, like a curry. If you like a thicker sauce, simmer the dish covered about 30 more minutes.





Garnish with cilantro, cashews and raisins. Shalimar serves this dish over a vegetable rice or with an Indian flat bread. Flat breads are available at many large supermarkets and specialty stores. Some common types are chapatti and naan.
choose healthy here re try it all per day!!!!





1. fried chicken - * 3 cups milk


* 1 cup flour


* 3 cup fine bread crumbs


* 1 tsp. salt


* 1 tsp. garlic powder (not salt)


* 1/2 tsp. onion powder (not salt)


* 1 tsp. paprika


* 4 tsp. black pepper


* 6-8 cups Crisco cooking oil


* 2 fryer, or young frying chicken, cut in pieces


* (optional) Add a teaspoon/ two of red chili powder for a spicy flavour








[edit] Steps





1. Prepare the batter by placing eggs and milk into one bowl.


2. Combine the flour, breadcrumbs, and seasonings into another bowl.


3. Dip each chicken piece, first, into the flour, then the batter, and again into the flour. Place them on a plate.


4. Take a large, deep chicken fryer, add oil, and heat on the stove at a medium setting. Watch to see that it does not get too hot and 'spit'. To test to see if the oil is hot, put your hands under the water faucet then flick the water from your fingers over the oil. If it sizzles, you know the oil is hot enough to add the chicken to fry.


5. Remove from pan after the chicken is a golden brown, and place on paper towels, on the counter top.








2. chicken feet Instructions


Things You'll Need:





* chicken feet


* scissors


* spices





1.


Step 1


www.gerryriskin.com


www.gerryriskin.com





Chicken feet are a very delicious dish and most people don't even realize or have never tasted or heard about. excellent snack to serve for any occasion.


2.


Step 2


www.alibaba.com


www.alibaba.com





preparing and cooking is very simple, take chicken feet out of the package, you would also need a pair of scissors in order to cut off the toe nails. After cutting off the nails wash chicken, let chicken soak in warm water about 30 to 40 minutes, afterward drain water off the chicken and add spices.


3.


Step 3








Place chicken feet in about a half pan of boiling water, for about one hour, add sea salt, and to make them really spicy add crust red pepper.


chicken fingers are bone sucking good.
Lots of chicken recipes here:





http://www.myrecipes.com/recipes/chicken





One of my favorite sites.
If you like you can download this free chicken cookbook which has 300 recipes for you to choose from:





http://mycookery.com/blog
Chicken Smothered in Cream of Mushroom Soup:





This is my recipe I created about 10 years ago and is my favorite to make. I don't know how many people you're cooking for, but my recipe is for a family of four:





4pcs chicken breast or thigh (I usually use thigh)


3 cans Campbell's Cream of Mushroom Soup


1 small can of sliced mushrooms or 4 medium sized white mushrooms sliced.


2 spanish onions


1 green bell pepper


1 red bell pepper


1 yellow bell pepper


3 cups Goya medium grain white rice


Olive oil


salt


pepper


1 head garlic


4tbsp unsalted butter





Start with the chicken, lay it out on a plate and season both sides with salt and pepper. Get a skillet hot on medium-high heat. When the skillet is hot add olive oil, about 1 1/2 cups. Let the olive oil heat til you see a faint smoke coming off the oil. Put the chicken straight down into the oil DO NOT MOVE THE CHICKEN, LET IT SIT WHERE IT IS IN THE PAN, this will give it a nice browning. Just cook for 2 minutes to create a browning on the surface, turn and repeat. You are not cooking the chicken, just browning the outside. Preheat your oven to 375. Remove chicken from skillet and set aside.





Slice peppers, onions, and mushrooms julienne style. Peel garlic and separate into cloves. Season the peppers and onions with s+p. In a separate pan, heat to medium, then add olive oil and let heat up as previously stated. Throw in the onions, peppers, and mushrooms and sautee until veggies are softened. Add butter to the pan and distribute it evenly within the veggies. There may be a little browning, this is a good thing for flavor.





Get a baking dish and pour one can of the soup into the bottom. Then put 1/3rd of the veggies on top of that, spreading evenly. Place the chicken in the middle of the dish, leaving about 1/2 inch between the pieces in a square. Place the garlic between the chicken pieces and scatter the rest throughout the dish. Cover the chicken with the rest of the veggies, then pour the remaining cans of soup over that, cover with aluminum foil. Place in the oven. Let that cook for 25 minutes at 375.





Rice: Add 6 cups of water to a pot, two pinches of salt, bring to a rolling boil. Add the Goya rice, reduce heat to medium and cover. Rice will be done in about 15-20 minutes, then remove from heat.





When chicken is done, let it cool for 5 minutes before serving. Get the plates, layer the rice on the plates, creating a bed for the chicken. Center the chicken on top of the rice, top with the veggies and spoon the sauce over that.





Bon Appetit!