Showing posts with label Chicken recipe. Show all posts
Showing posts with label Chicken recipe. Show all posts

Tuesday, November 4, 2014

Spicy Chicken and Kielbasa Couscous

Chicken and Kielbasa

Try this delicious and flavorful Spicy Chicken and Kielbasa Couscous recipe. It is absolutely perfect for a cold night in the winter.  


1/2 pound kielbasa,  sliced into ½-inch pieces
1 stalks celery, sliced
2 large carrots, thinly sliced
2 cups chicken broth
1 cup couscous
1 large orange, yellow, or green pepper, cut into strips
1 stalks celery, sliced
2 large carrots, thinly sliced
2 cups chicken broth
1 cup couscous
1 pound skinless, boneless chicken breasts sliced into ½-inch pieces
2 1/3 cup chicken broth
1/4 teaspoon cumin
1/4 teaspoon coriander
3 teaspoons tomato paste
1/4 teaspoon dried hot red pepper flakes
2 tablespoons butter
1 medium onion, thinly sliced
1    3-inch cinnamon stick
1 Tablespoon cornstarch


Rinse chicken, pat dry.  Cut into bite-size strips and set aside.
In a large skillet brown and stir the chicken and kielbasa.
In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 2 minutes.
Stir in peppers, celery, carrots, tomato paste, broth, chicken, kielbasa, and cinnamon stick, coriander, cumin cover and cook on medium heat for 30.
Strain off 1 1/3 cups of the broth into a medium saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil.   
Stir in couscous; cover remove from heat.  
Let stand while thickening the sauce mixture.
Combine the 1 cup chicken broth and cornstarch, stir into crock pot.
Increase your crock pot heat to medium heat and stir in the broth and cornstarch mixture slowly, until the sauce is thick and bubbly turn off crock pot.
Fluff couscous with a fork.  
Serve chicken mixture over couscous. 

Saturday, November 1, 2014

Creamy Pasta with Chicken and Peas

Creamy Pasta with Chicken and Peas  transforms your chicken into a juicier, more delicious meal everyone will enjoy.


8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
1 pound skinless, boneless chicken breasts
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt
Shredded Parmesan cheese


Cook pasta according to package directions, adding peas to water with the pasta.
Drain pasta and peas, return to saucepan.
Meanwhile, pour  tomatoes (do not drain) in a food processor cover pureed. 
Set tomatoes aside.
Rinse chicken, cut into bite-size pieces.
In a large skillet brown chicken.
Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Reduce heat, and pour blended tomatoes and chicken broth in the skillet. 
Simmer about 6 to 8 minutes or until liquid is reduced by half.
Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.
Pour sauce over pasta mixture and mix gently to coat. 
Dish servings into bowls and sprinkle with Parmesan cheese.

Potato Chip Chicken Casserole


The trick to this recipe is to combine potatoes with thick potato chips; cheddar cheese, sour cream and onion, or jalapeno flavored chips make this dish absolutely delicious.

1 cup cooked bacon, chopped
2 cups cooked chicken, chopped
1 can cream of chicken or cream of mushroom soup
1 cup milk
3 cups potato chips; cheddar cheese, sour cream and onion, or jalapeno flavored crushed
1 large potato, sliced thinly
grated cheddar cheese
In a medium sauce pan add milk and soup and bring to a boil; mix until there are no more lumps of soup, remove from heat and set it aside.

In a large bowl add half the bacon, chicken, and chips mix ingredients together.

Grease a large baking dish and place a layer of the sliced potatoes on the bottom.

Then a layer of the bacon, chicken, and chips mixture.

Sprinkle grated cheddar cheese on top.

Repeat layering steps until there is no more mixture of bacon, chicken, chips and potatoes left.

Pour the soup over the top.

Sprinkle grated cheddar cheese and bacon on top.

Bake 30 - 45 minutes at 350 degrees F.

Parmesan Chicken Fingers with Dipping Sauce

Golden and crispy "Parmesan Chicken Fingers with Dipping Sauce" are a firm favorite of most children. If you want to win the hearts of the younger generation this delicious recipe is just what you need. 


2 pounds chicken tenders
1 cup grated Parmesan cheese
1 (15 ounce) can tomato sauce
4 cloves roasted garlic
1 Tablespoon sun-dried tomato paste
1 teaspoon oregano
1 teaspoon basil
1/4 black pepper
1/2 teaspoon sea salt 
pinch sugar


Preheat oven to 375°F.

Coat a baking sheet with cooking spray.

Combine the chicken tenders and Parmesan cheese in a large bowl and toss to coat the chicken.

Transfer the chicken to the prepared baking sheet.Bake for 20 to 35 minutes until the chicken is cooked through.

Combine the tomato sauce, tomato paste, oregano, basil, pepper, garlic, sea salt, and sugar  in small saucepan over medium heat.

Simmer for 15 - 20 minutes.

Serve the chicken fingers with the dipping sauce on the side.

Pineapple Glazed Chicken

"Pineapple Glazed Chicken" is fast-n-delicious and easy to prepare. The family will love it! Mine could not stop eating this tasty meal fit for a queen and king.


4 boneless, skinless chicken breasts cubed
1 medium red pepper
1 (15 oz.) can chunk pineapple (do not drain)
Sea salt and white pepper
1/4 cup honey
1 Tablespoon soy sauce
1 teaspoon curry 
1 Tablespoon apple cider vinegar
2 Tablespoons butter
1/4 cup packed brown sugar

Optional: To kick it up a notch a pinch or two of cayenne pepper 


Glaze mixture:

Drain pineapple chunks, reserving 1/2 cup juice. 

Whisk reserved pineapple juice, honey, soy sauce, curry powder, and cayenne together

Brown Chicken:

Pat chicken dry with a paper towel.

Salt and pepper chicken breasts.

In a skillet melt butter and add chicken cubes, brown in butter over medium heat.

After the chicken is browned add the glaze mixture.

Simmer for 6 to 8 minutes.

Whisk cornstarch and vinegar together until smooth, then whisk into glaze. 

Continue cooking until liquid is thickened and forms a sauce. 

Serve over rice.

Garnished with parsley, cilantro, scallions, or chives before serving. 

Tuesday, October 28, 2014

Ultimate Barbecued Chicken

Start out with flavorful one whole chicken split in half brine it to make them extra juicy and then take it over the top with this homemade smoky-sweet Ultimate Barbecue Sauce.



2 quarts water
2 cups kosher salt
1 cup brown sugar
4 garlic cloves; minced
4 sprigs fresh thyme; minced
1 whole chicken



In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the chicken, cover the pot or the seal bag, and refrigerate 2 - 24 hours.


Preheat a grill pan or an outdo or gas or charcoal barbecue to a low heat. 

Take a few paper towels and fold them several times to make a thick square. 

Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. 

Take the chicken out of the brine, pat it dry on paper towels. 

Wrap chicken in foil.

Cook the chicken for 45 minutes or until done.

Remove chicken from the foil brush a coat of the sauce over every inch of the chicken.

Cook for 10-15 then turn.

Basting the chicken for a second time half way through remaining cooking time.

Cook for 10-15 then turn.

Remove from the grill.

Place on a serving dish.

Pour the remainder of the sauce over the chicken.