Chicken recipe?

Have a chicken, tomato pur茅茅, onions, spices....any good hot recipies???Chicken recipe?
CHICKEN WITH TOMATOES, ONIONS AND MUSHROOMS


(POLLO ALLA MARENGO)


On June 14, 1800, Napol茅on Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napol茅on. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.





1 3 3/4-pound chicken, cut into 10 pieces


1/4 cup all purpose flour


2 tablespoons (1/4 stick) butter


1 tablespoon olive oil


1 pound mushrooms, trimmed


2 cups chopped seeded tomatoes


1 1/2 cups dry white wine


1 10-ounce container pearl onions, blanched 1 minute, peeled


Chopped fresh Italian parsley














Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. Melt butter with oil in heavy large pot over medium-high heat. Working in batches, add chicken to pot; cook until golden on all sides, about 6 minutes total. Transfer to bowl. Add mushrooms to pot; saut茅 until golden, about 5 minutes. Stir in tomatoes, wine and onions. Return chicken and any accumulated juices to pot. Reduce heat to medium. Cover and simmer 20 minutes.


Uncover pot and simmer until chicken is cooked through, about 10 minutes longer. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.














Makes 4 servings.Chicken recipe?
Stir Fried Vegetables and Chicken





1 whole chicken breast, skinned and boned


1 lb fresh broccoli, cleaned and trimmed


2 T vegetable oil or olive oil


1 med. Onion chunked


2 med. Sized red or green peppers chunked


陆 lb fresh mushrooms quartered


录 t red pepper


鈪?cup Kikkoman stir-fry sauce





Cut chicken into 1-inch squares. Cut broccoli into bite-size pieces. Peel stalks and cute into 录 鈥?thick slices. Heat oil in hot wok or large skillet. Add onion and broccoli, stir-fry 1 min. Add 2 T water, cover and cook 2 min, stirring once. Add bell peppers and mushrooms, stir-fry 2 min. Stir in stir-fry sauce and red pepper. Cook and stir until chicken and vegetables are coated with sauce. Serve immediately. For four. Cauliflower, celery and carrots may also be used. Accompany with rice.





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Chicken Chow Mein





2 cups cooked chicken


2 T fat or salad oil


2 cups thinly sliced celery


1陆 cups sliced onions


录 t pepper1 sm can water chestnuts


2 cups chicken broth


1 - # 2 can Chinese vegetables


1 鈥?4oz. can mushrooms


2 T cornstarch


3 T soy sauce


several cans chow mein noodles





Slightly brown cooked chicken in fat. Add celery, onions and pepper. Add chicken broth and cook covered until vegetables are tender. Add Chinese veg. and cook about 5 min. Add drained mushrooms and heat to boiling. Mix cornstarch with soy sauce and add to hot mixture stirring constantly. Let simmer 2 min. or until slightly thickened. Arrange on platter with small scallions. Serve with noodles and soy sauce.
Maybe you can soup this up the way you want...





';Baked Taco Chicken'; - 12 servings





1 cup all-purpose flour


2 envelopes taco seasoning


1/2 tsp. salt


2 eggs


2 tbsp. milk


2 (3-4 lbs.) broiler/fryer chickens; cut up





In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. Place bone-side down in a greased 15x10x1'; baking pan. Bake, uncovered, at 350* for 55-60 minutes or until juices run clear.
You have a whole chicken??? 2kg? (bake chicken 20 minutes per 500g)





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2 kg chicken,


50g butter, melt


2 tablespoon olive oil


2 onions, peeled and slice


2 gloves of garlic, finely chopped


salt %26amp; pepper %26amp; spices (dried or fresh rosemary / thyme..)


1 tablespoon of sugar


1 can tomato puree


2 tablespoon of cooking wine


1 tablespoon of thyme


1 tablespoon of red chili, finely chopped (optional)





Pre-heat oven to 200 degree C/ fan 180 degree C/gas6.


Rub chicken with salt and spices (grounded), leave for 15 minutes, then brush melt butter (50g) on it, then tie the legs together with string. Place the chicken in a roasting tray and roast for 20 minutes. Turn heat down to 160 degree C/fan 140C/gas 3, add a splash of water to the tray, cover with foil and continue roasting for 1 hour.





Remove the foil, cook for 50 minutes more or until the juice run clear when the thigh is pierced. Take it out and leave to rest for10-15 minutes.





To make tomato sauce - Heat frying pan with olive oil over medium heat, stir fry garlic and onions for 1 minute, add cooking wine, cook till onion starts to caramelise (about 10 minutes), Add tomato puree, reduce heat to low, stir continually and simmer for 15 minutes or till sauce is thicken. Add, chili, stir well, then add salt, sugar %26amp; pepper to taste. Serve roasted chicken with tomato sauce.
No tomato puree needed but awesome recipe:my family loves it.. a favorite after the holiday turkey but really good with chicken!! enjoy... smile...





6 cups chicken (cooked and cut up) or leftover turkey


2 cans cream of mushroom soup


2 cans cream of chicken soup


2 large onions, chopped


1陆 cans green chile, diced, drained


2 2录 ounce cans ripe olives, sliced, drained


戮 teaspoon cumin


录 teaspoon oregano


1 package flour tortilla, cut in 8 pieces


2陆 pounds Monterey jack cheese, grated


1陆 pints sour cream, divided





Heat undiluted soup. Add onions, chiles, olives and seasonings. Cover bottom of large casserole (or two 9 x 13) with layer of torn tortillas, then layer of chicken or turkey, then soup mixture, and then cheese. Repeat layers until casserole is full, except in middle layer put 1陆 cups sour cream over cheese. Cover and bake 325掳 F. for 1 hour. (Bake less if using two baking dishes.) Uncover, add remaining sour cream and bake 20 additional minutes.
http://allrecipes.com/Recipe/Anthonys-Ch鈥?/a>
1 Fraydeecat


1 Scaredeecat


1 Yellowbelly


Waalla...You have a chicken...
Instead of using the tomato, use cream of mushroom,cream of chicken, and cream of celery soup. With egg noodles, and make creamy chicken noodle soup!
Caramalize onion along with garlic aned green chillies add tomato puree and chilli powder and let the puree cook for a while.





In a skillet brown the chicken pieces with pepper to lock in the juices along with halved potatoes. The more the pepper added at this stage the better is the dish. Cover and let the chicken cook in its steam along with the potatoes till they are more than half done. (you need to oil the pan a bit so the potatoes don't stick).





Once you have a lovely aroma waffing thru the kitchen transfer the chicken into the tomato puree casserole and let it cook on a slow flame. This will take time as tomatoes will increase the cooking time of potatoes and chicken.
Pan茅 Chicken With Sweet 'n' Spicy Red Pepper Sauce:





Prep: 15 min., Chill: 15 min., Cook: 16 min.





4 boneless, skinless chicken breasts


1 cup fine, dry breadcrumbs


1 teaspoon granulated garlic


1 teaspoon dried oregano


1 teaspoon seasoned salt


1 large egg


2 tablespoons water


1/2 cup vegetable oil


Sweet 'n' Spicy Red Pepper Sauce


Garnish: parsley sprigs





1. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Set chicken aside.





2. Combine breadcrumbs and next 3 ingredients in a shallow dish.





3. Whisk together egg and 2 tablespoons water. Dip chicken in egg mixture; dredge in breadcrumb mixture. Arrange chicken in a single layer on a baking sheet; chill 15 minutes.





4. Heat 1/4 cup oil in a 12-inch nonstick skillet over medium heat. Add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove from skillet, and keep warm. Repeat procedure with remaining oil and chicken. Serve with Sweet 'n' Spicy Red Pepper Sauce. Garnish, if desired.





Yield: Makes 4 servings
One that I make that my family LOVES is a Mexican style. I had cumin, chili powder, garlic and onions to the sauce and bake. I make a Spanish rice as a side dish. Add a little sugar to the tomato sauce and salt %26amp; Fresh ground pepper.
1-Pot: Creamy Chicken Noodle Casserole * RATING * 5 out of 5 8 reviews


servings [Reset]


Keys : Pasta Casseroles Chicken Mushrooms Poultry Noodle Canadian Canada North American Italy European Mediterranean


Ingredients :





1tspVegetable oil


1xOnion, chopped


2xGarlic cloves, minced


3/4tspSalt


3/4tspPepper


3/4tspDried thyme


1lbSmall fresh mushrooms, halve


1lbChicken breasts, boneless, skinless


1/2cupChicken stock


2tblCornstarch


12ozCanned 2% evaporated milk


6ozCanned 2% evaporated milk


5cupBroad egg noodles


1cupFrozen peas


1tblDijon mustard





Method :





* [Evaporated milk amounts converted from metric 385mL and 160mL cans)


* In large nonstick skillet, heat oil over medium heat; cook onion, garlic, salt, pepper and thyme, stirring, for about 5 minutes or until onions are softened. Add mushrooms; cook over high heat, stirring, for about 5 minutes or until browned.


* Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook, stirring, for about 4 minutes or until no longer pink inside. Scrape chicken mixture into bowl; set aside.


* In small bowl, whisk together stock and cornstarch; pour into skillet along with both cans evaporated milk. Cook over medium heat, stirring, for about 5 minutes or until thickened.


* Meanwhile, in large pot of boiling salted water, cook noodles for about 5 minutes or until almost tender. Drain well; return to pot.


* Add reserved chicken mixture, milk sauce, peas and mustard; stir gently to coat noodles. Pour into greased 8-inch square baking dish.


* cover with greased foil; bake in 375F 190C oven for about 30 minutes or until heated through.


* Serve with Brussels sprouts and a shredded carrot salad.


* Kitchen







































































10 Minute Szechuan Chicken * RATING * 5 out of 5 3 reviews


Servings [Reset]


Keys : Low Calorie Fat Free Diet Chicken Poultry Chinese China Asian Oriental


Ingredients :





4xChicken breasts*, skinned an


3tblCornstarch


1tblVegetable oil


3xCloves garlic, minced


5tblSoy sauce (low salt)


1 1/2tblWhite-wine vinegar


1tspSugar


1/4cupWater


6xGreen onions, cut into 1'; pi


1/8tspCayenne or to taste





Method :





* Cut chicken


*(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water.


* Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer.




































































100% Parmesan Chicken


Servings [Reset]


Keys : Meats Chicken Cheese Breads Poultry


Ingredients :





6xBoneless, chicken breast


Halves (about 2 pounds)


2tblParkay Margarine, melted


1/2cup(2 oz) Kraft 100% Grated


Parmesan Cheese


1/4cupDry bread crumbs


1tspEach dried oregano leaves


And parsley flakes


1/4tspEach paprika, salt and black


Pepper





Method :





* Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray.


* Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan.


* Bake 20 to 25 minutes or until tender.


* Makes 6 servings.


* SPICY: sutstitute 1/8 to 1/4 teaspoon gorund red pepper fro black pepper.


* Prep time 5 minutes


* Cooking time 25 minutes






























































15 Minute Chicken and Rice Dinner


[Reset]


Keys : Chicken Main Dish Poultry


Ingredients :





1tblvegetable oil


4xboneless chicken breast halves


1canCampbell's Cream of Chicken or 98% Fat


Free Cream of Chicken Soup - (10 3/4 oz)


1 1/2cupwater


1/4tsppaprika


1/4tspfreshly-ground black pepper


2cupMinute White Rice see * Note,


uncooked


2cupfresh or frozen broccoli flowerets





Method :





* * Note: For creamier dish, use only 1 1/2 cups rice.


* Heat oil in skillet. Add chicken and cook until browned. Remove chicken.


* Add soup, water, paprika and pepper; stir. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 minutes or until done.


* This recipe yields 4 servings.
tortilla soup. heat chicken broth, put all the stuff you mentined in the pot, plus cilantro and garlic. let simmer.





take corn tortillas, cut into strips, fry till lightly browned, drain the grease, serve on top of soup, also with avacado, cheese, sour cream, salsa, anything else you can think of!





(you may be tempted to skip the tortilla strips, but they're really quick and simple to make, and really add to the soup.)





enjoy!
Make chicken a la vodka


Tomato puree, onions, red pepper flakes, garlic, butter(half a cup) and a little bit of vodka( no vodka no biggie)


mix it all together and let simmer.


if the chicken is still on the bone...bake it with all the spices on it.


When the chicken is done, turn the heat off on sauce and slowly add heavy cream(about 1 cup). Use a metal spoon and let the cream hit the spoon before it hits the sauce (will prevent curdling).


Slice your chicken and serve the sauce over it...or you could even add some pasta with chicken pieces and toss it.


Its a great spicy sauce. Add the red pepper flakes to your taste.
Easy Bistro Chicken


2 tsp veg oil


3 c sliced fresh mushrooms


1 medium onion, chopped


1 can (15oz) stewed tomatoes, undrained


1/4 c Zesty Italian Salad Dressing


3 TBS tomato paste


4 small boneless skinless chicken breast halves


1 c mozzarella cheese


2 slices bacon, crumbled





Heat oil in large skillet on medium-high heat. Add mushrooms and onions and cook 5 min., stirring occasionally. Stir in tomatoes with their liquid, the dressing and tomato paste.


Add chicken; cover. Reduce heat to medium-low.. Simmer12 min. or until chicken is cooked through. Sprinkle with cheese and bacon; simmer, uncovered. 5 min or until cheese is melted. Serve over hot cooked rice, if desired.


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Hooters Hot Wings -


Vegetable oil (for frying)


1/4 cup butter


1/4 cup Crystal Louisiana Hot Sauce


Dash of ground pepper


Dash of garlic powder


1/2 cup all-purpose flour


1/4 teaspoon paprika


1/4 teaspoon cayenne pepper


1/4 teaspoon salt


10 chicken wings, cut into thirds and wing





Heat oil in a deep fryer to 375 degrees F. You want just enough oil to cover the wings entirely - an inch or so deep at least.





Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients well-blended.





Combine the flour, paprika, cayenne pepper and salt in a bowl.





Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)





Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.





Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.





Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly. Serve with bleu cheese dressing and celery sticks on the side.