How To Prepare
Combine first 10 ingredients (through garlic) in a zip-top plastic bag. Marinate in refrigerator at least 4 hours, turning occasionally.
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes. Add chicken mixture and bell peppers; sauté 5 minutes or until chicken is thoroughly browned on all sides. Add broth and simmer, uncovered, 15 minutes or until chicken is done. Combine potato flour and water in a small bowl; stir well. Add potato flour mixture to chicken mixture; simmer 2 minutes or until sauce thickens. Stir in cilantro. Serve over brown rice.
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Chicken Vindaloo
How To Prepare
Directions:
Heat oil in a large heavy skillet over medium heat. Add the onions and cook until golden. Add the crushed ginger, stir for a few minutes then add the garlic and cook another minute. Add cumin, garam masala, turmeric, chili powder; mix well until fragrant, about 2 minutes. Stir in tomatoes and butternut squash. Simmer on low heat until sauce thickens, about 10 minutes. Add chicken and simmer for 10 – 15 minutes or until cooked through. Add a generous amount of chopped cilantro.
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Chicken Tikka Masala
How To Prepare
Combine chicken with ground pepper, parsley, garlic, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!
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Chicken Scampi
How To Prepare
In a large saucepan, combine the stock, lemongrass, ginger, halved green onion and cilantro sprigs. Bring to a boil over high heat, reduce the heat to low, and simmer for 5 minutes. Add the chicken breasts, raise the heat to high and return to a boil. Again reduce the heat to low and simmer the chicken for 3 minutes. Remove from the heat and cover. Uncover after 5 minutes and allow the chicken to cool in the stock. Remove the chicken from the stock when cool enough to handle. Reserve the stock. Using your fingers, shred the chicken with the grain into strips about 1/2 inch thick and 2 inches long. Cover and refrigerate.
Strain the cooled stock and discard the solids. Return 1 1/2 cups of the stock to the saucepan; discard the remaining liquid. Bring to a boil over medium-high heat and cook, uncovered, until reduced to 1/2 cup, 5 to 6 minutes. Cool.
In a blender, combine the lime juice, vinegar, shallot, garlic and reduced stock. Blend until smooth. With the motor running, slowly add the olive oil. The dressing will be somewhat thin. Set aside.
Remove the stems from the spinach and cut out the core from the cabbage. Stack the spinach and cabbage leaves separately and cut crosswise into 1/4-inch strips.
In a large bowl, toss together the spinach, cabbage, shredded chicken, carrot, chopped cilantro and sliced green onions. Pour half of the dressing over the salad. Divide the salad evenly among individual plates. Pass the remaining dressing at the table.
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Chicken salad with Thai flavors
Ingredients
- 2 cups no salt added chicken stock, vegetable stock or broth
- 2 stalks lemongrass, bottom 6 inches only, thinly sliced
- 1/2 -inch piece fresh ginger, thinly sliced
- 1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced
- 3 fresh cilantro (fresh coriander) sprigs, plus 3 tablespoons chopped cilantro
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon minced shallot
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 1/2 bunch spinach
- 1/2 small head green cabbage
- 1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
Ingredients
- 2 cups no salt added chicken stock, vegetable stock or broth
- 2 stalks lemongrass, bottom 6 inches only, thinly sliced
- 1/2 -inch piece fresh ginger, thinly sliced
- 1 green (spring) onion, halved lengthwise, plus 2 green onions, thinly sliced
- 3 fresh cilantro (fresh coriander) sprigs, plus 3 tablespoons chopped cilantro
- 1 pound skinless, boneless chicken breasts
- 2 tablespoons fresh lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon minced shallot
- 1 garlic clove
- 3 tablespoons extra-virgin olive oil
- 1/2 bunch spinach
- 1/2 small head green cabbage
- 1 large carrot, peeled, halved lengthwise, and thinly sliced on the diagonal
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How To Prepare
In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
Meanwhile, in a large bowl, stir together the remaining ingredients.
Stir in the pasta.
It is so convenient to prepare extra chicken breasts to keep in the freezer for those hectic nights, but if you don’t have any available for this dish, discard all the visible fat from skinless, boneless chicken breasts, then cut the chicken into bite-size pieces. Heat a small skillet over medium-high heat until hot. Remove the skillet from the burner and lightly spray with cooking spray (keeping far from a gas flame). Cook the chicken for 3 to 4 minutes, or until no longer pink in the center, stirring constantly
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Chicken Rotini Salad with Rosemary
How To Prepare
Spray a large skillet with cooking spray, add chicken and cook over medium-high heat 5-7 minutes, stirring occasionally.
Remove chicken from pan.
Add oil, bell peppers and onions to skillet – stir well and cook 5 minutes until onions begin to become translucent.
Add tomatoes, garlic, parsley and saffron or Turmeric. Stir and cook 2 minutes more.
Reduce to medium low-heat, add broth and chicken, stir well and cover.
Simmer for 20 minutes.
Add rice, mix well and heat until warmed through.
If you like Chinese fried rice you’ll love this Spanish version!
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Chicken Paella
How To Prepare
In a stockpot or large saucepan, prepare the pasta using the package directions, omitting the salt and oil. Drain in a colander. Run under cold water to stop the cooking process and cool the pasta quickly.
Meanwhile, in a large bowl, stir together the remaining ingredients.
Stir in the pasta.
It is so convenient to prepare extra chicken breasts to keep in the freezer for those hectic nights, but if you don’t have any available for this dish, discard all the visible fat from skinless, boneless chicken breasts, then cut the chicken into bite-size pieces. Heat a small skillet over medium-high heat until hot. Remove the skillet from the burner and lightly spray with cooking spray (keeping far from a gas flame). Cook the chicken for 3 to 4 minutes, or until no longer pink in the center, stirring constantly
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Chicken Rotini Salad with Rosemary
How To Prepare
Spray a large skillet with cooking spray, add chicken and cook over medium-high heat 5-7 minutes, stirring occasionally.
Remove chicken from pan.
Add oil, bell peppers and onions to skillet – stir well and cook 5 minutes until onions begin to become translucent.
Add tomatoes, garlic, parsley and saffron or Turmeric. Stir and cook 2 minutes more.
Reduce to medium low-heat, add broth and chicken, stir well and cover.
Simmer for 20 minutes.
Add rice, mix well and heat until warmed through.
If you like Chinese fried rice you’ll love this Spanish version!
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Chicken Paella
How To Prepare
Spray large saucepan with cooking spray; heat over medium heat until hot. Sauté onion and garlic 5 minutes; stir in flour and cook 1 minute. Add chicken and cook until browned, about 5 minutes.
Add beans, tomatoes, broth, tomato paste, mushrooms, orange rind, thyme, and tarragon; heat to boiling. Reduce heat and simmer, covered, until onions are tender and chicken is cooked, 10 to 15 minutes. Season with pepper.
Serve over rice noodles. Makes 6 entrée servings or 12 1-cup servings.
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Chicken Marengo
How To Prepare
1
Place flour in a shallow dish. Sprinkle chicken with pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
2
Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
3
Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
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Chicken Cutlets with Grape-Shallot Sauce
