Some great chicken recipes, Oven, Deep-fried, Hawaiian, Teriyaki and many more


Uncle Buck's menu planner and guide to quantity home cooking \| AskAuntSue.com \|

Recipe	Freeze?	Textfile
Deep Fried Chicken Batter
Oven Fried and BBQ Chicken (Various Options)
Hawaiian Chicken
Greek Slovaki-style chicken brochettes or chunks
Teriyaki Pineapple Chicken or Pork
Mandarin Orange Chicken
Coq au Vin - Chicken in a red wine sauce with pearl onions and mushrooms
Chicken and almonds Or peanuts
Lime Chicken - Need we say more ?
Chicken Tetrazzini - Baked pasta with mushrooms in a creamy nutmeg and sherry sauce topped with cheese.
Chicken Cacciatore - Tomato, mushroom, peppers
Chicken and Shrimp paella - Yellow saffron rice with red peppers, onions and peas.

1 Kg breast or 2 Kg legs or thighs
4 tablespoons Seasoning Salt
4 tablespoons Peanut Oil

Rinse and drain chicken well. Mix spices and oil thoroughly and bag or portion in roasting pans.
Remove from freezer, add 1/2 cup water and cook at 350 uncovered for about 30 minutes boneless, 45-60 bone-in.

If you are adding BBQ sauce wait until chicken is completely cooked, add BBQ sauce and cook on high heat for about 3 minutes, or until bubbles. Remove from heat and let stand 5 minutes before serving.

If you want any type of "coating" or batter for your oven roasted chicken I think you might as well spend the $1.50 and buy the Shake and Bake. They have spent years perfecting a batter; why not make it taste real?

If you want to make your own "crispy" batter when baking chicken in the oven try the Robin Hood Easy Blend Flour, or a similar product. This is a flour that is specially designed for making sauces; and is ground very fine and makes a superior coating.

To make your own "shake and bake: Clean and drain any bone-in our our chicken; skin on or off. Mix 3/4 flour to 1/4 seasoned salt with a dash of black pepper and shake in any bag.

To get the true mock shake and bake experience place tinfoil on your baking sheets; shake the chicken and place on tinfoil; cooking at 425 for 40-45 minutes bone-in or 20-25 minutes breast meat.

You can of course replace seasoned salt with lemon pepper, curry or any other spice you may fancy or have handy. You can also add any dried and finely crushed herbs like oregano for more flavor.

1 Kg breast of chicken or 2 kg legs or thighs
2 cups water or orange juice
1 can crushed pineapple or fruit salad
1/2 cup butter
1 cup white sugar
2 tablespoons lemon juice
Garnish with maraschino cherries (optional)

Prepare

Brown chicken quickly in fry pan for about 2 min. each side; remove from heat.
Portion into 2 or 4 baking pans or Ziploc bags.. Add 1 cup water/juice, 1/2 can pineapple, 1/2 cup sugar and 1 tablespoon lemon juice per 500 g chicken. Freeze.

Serve
Remove from freezer, add 1 cup water per 500g chicken to roasting pan, heat from frozen at 350, covered, for about 40 minutes. Remove cover and heat on Broil or "high" until you see the sauce bubbling furiously for at least 1 minute. Remove from heat, garnish and let stand 5 minutes and serve.

1 Kg breast of chicken or 2 kg legs or thighs
2 cups water or orange juice
4 tablespoons Soya Sauce
1 can crushed pineapple
1/2 cup butter
1 cup white sugar
2 tablespoons lemon juice
Garnish with sesame seeds (optional)

Prepare

Brown chicken quickly in fry pan for about 2 min. each side; remove from heat.
Portion into 2 or 4 baking pans or Ziploc bags.. Add 1 cup water/juice, 1/2 can pineapple, 1/2 cup sugar, 2 tablespoons Soya sauce and 1 tablespoon lemon juice per 500 g chicken. Freeze.

1 Egg
1/2 Cup Milk
1 cup flour
1/2 tablespoon salt
1/4 cup cornmeal
1/2 teaspoon baking powder
1/8 teaspoon pepper (can use more pepper, lemon pepper, paprika.)

Requires 2 bowls. In one bowl mix egg and milk. In the other bowl mix the dry ingredients. Dip chicken first in egg/milk then dry.
Deep fry until golden brown.

1 Kg breast of chicken or 2 kg legs or thighs
2 cups water or orange juice
3 mandarin oranges, peeled and seedless
2 tablespoons of zested peel (use a hand grater to remove the outside of the peel).
1/2 cup melted butter or oil
1 cup white sugar
2 tablespoons lemon juice
Garnish with almonds or peanuts

Cube chicken breast and clean and drain the chicken well. If using breast skip this step; if using bone-in chicken; In a plastic bag add flour/pepper/salt and shake chicken to coat. In a hot fry pan add oil, and garlic; when hot brown chicken on both sides, about 3 minutes each. Remove from pan and drain on paper towel.
In a separate pot or in another bowl combine the other ingredients. Portion into bags and freeze.

Remove from freezer, if breast meat simply fry in a heavy frying pan. If bone-in add 1/2 cup water per 500g (1 lb) chicken to roasting pan, heat from frozen at 325, covered, for about 40 minutes. Remove cover and heat on medium for another 5 minutes or until you see the sauce bubbling furiously for at least 1 minute. Remove from heat and let stand for 5 minutes.

10-12 chicken pieces bone-in; legs, thighs
1/4 cup flour
dash salt
dash pepper
3 tablespoons oil (peanut preferred)
2 tablespoons garlic
1/2 cup chopped green onions or equivalent

4 cups water
2 tablespoons chicken stock
2 diced onions
1 diced carrot
1 tablespoon thyme
2 tablespoons tomato paste
1 cup red wine
1 cup pearl onions
1 cup mushrooms

--------------

Clean and drain the chicken well. In a plastic bag add flour/pepper/salt and shake chicken to coat. In a hot fry pan add oil, onions and garlic; when hot brown chicken on both sides, about 3 minutes each. Remove from pan and drain on paper towel.
In a separate pot or in another bowl combine the other ingredients and cook/simmer for 10 minutes.
Portion into bags or oven-ready pans and freeze.

Remove from freezer, add 1/2 cup water per 500g chicken to roasting pan, heat from frozen at 325, covered, for about 1 hour. Remove cover and heat on medium for another 5-10 minutes or until you see the sauce bubbling furiously for at least 1 minute. Remove from heat and let stand for 5 minutes. Serve with boiled potatoes or rice.

1 kg cubed chicken breast or 2 kg bone-in chicken
1/2 cup flour
1 teaspoon salt
dash pepper
6 tablespoons oil (peanut preferred)
2 tablespoons garlic
--------------
2 cups peanut oil
1 teaspoon chili peppers
1 diced onion
1 cup almonds
1/2 cup chopped cilantro

1 kg cubed chicken breast or 2 kg bone-in chicken
1/2 cup flour
1 teaspoon salt
dash pepper
6 tablespoons oil (peanut preferred)
--------------
3 cups oil
1 cup lime juice or equivalent concentrate
1 teaspoon hot sauce
Dash cayenne pepper
1/2 teaspoon salt
1/2 cup white granulated sugar
1/2 cup white wine (optional)
1 tablespoon zested lime (finely ground peel)
------------

Clean and drain the chicken well. If using breast skip this step; if using bone-in chicken - In a plastic bag add flour/pepper/salt and shake chicken to coat. In a hot fry pan add oil, and garlic; when hot brown chicken on both sides, about 3 minutes each. Remove from pan and drain on paper towel.
In a separate pot or in another bowl combine the other ingredients. Portion into bags and freeze.

Remove from freezer, if breast meat simply fry in a heavy frying pan. If bone-in add 1/2 cup water per 500g (1 lb) chicken to roasting pan, heat from frozen at 325, covered, for about 40 minutes. Remove cover and heat on medium for another 5 minutes or until you see the sauce bubbling furiously for at least 1 minute. Remove from heat and let stand for 5 minutes.

1/2 pound spaghetti broken into small pieces
---------
1 kg cubed chicken breast
1/2 cup flour
1 teaspoon salt
dash pepper
6 tablespoons oil (peanut preferred)
2 tablespoons garlic
--------
2 cups sliced mushrooms
1/2 onion, finely diced.
4 tablespoons oil or butter
1 tablespoon sherry
Dash nutmeg
--------
8 cups milk
2 tablespoons chicken stock
1/2 cup butter
1 teaspoon salt
dash pepper
2 tablespoons corn starch
--------
2 cups grated mozzarella

Cook the pasta until soft, in salted water for about 8 minutes.
In a plastic bag add flour/pepper/salt and shake chicken to coat. In a hot fry pan add oil, and garlic; when hot brown chicken on both sides, about 3 minutes each. Remove from pan and drain on paper towel.
In a separate sauce pot or in the microwave make the sauce: Heat milk and chicken stock, butter on medium heat (in the microwave heat on high for 1 minute at a time, stirring every minute..) until boiling, stirring constantly.
In a separate bowl add 1/4 cup water and cornstarch; mix well and add to sauce.
Mix constantly while boiling for 1 minute; remove from heat and continue stirring for 1 minute.
Remove pasta from stove and rinse/drain well.
Pour 1/2 pasta and then 1/2 sauce into a roasting pan
Add cooked chicken and mushrooms
Add balance of pasta and sauce
Cover completely with mozzarella cheese and garnish with parsley
If fresh heat at 400 for about 30 minutes.
If frozen heat covered for 40 minutes and uncovered for 5-10 or until sauce is bubbling.

2 kg bone-in chicken
1/2 cup flour
1 teaspoon salt
dash pepper
--------
6 tablespoons olive oil
2 tablespoons garlic
1 Tablespoon diced onion
Dash Oregano
-------
1/2 cup red wine (optional)
---------
4 cups tomato juice
1 can crushed or seasoned tomatoes
1/2 cup diced green or yellow or red peppers
1/2 cup diced onion
1 cups diced celery
1 teaspoon minced garlic
--------

In a plastic bag add flour/pepper/salt and shake chicken to coat. In a hot fry pan add oil, onion oregano and garlic; when chicken is browned on both sides; about 3 minutes each. Add wine and remove from heat, covering the pan.
In a separate bowl add all other ingredients and mix well.
Separate and bag or heat slowly in the oven and serve with fresh pasta.
If fresh heat at 350 for about 60 minutes.
If frozen heat covered for 60 minutes and uncovered for 5-10 or until sauce is bubbling.

2 tablespoons oil
1 diced onion
2 diced, skinned chicken breasts
1 cup cooked and peeled shrimp
1/2 red pepper, diced finely
1 teaspoon minced garlic
1 tomato, diced
1 tablespoon tomato paste
pinch of saffron or turmeric
2 1/2 cups water
2 teaspoons chicken stock
1 cup paella rice
1/2 cup frozen peas
1/2 teaspoon salt
dash ground pepper

In a heavy sauce pan (with a lid) add oil and onion, cook 5 minutes or until soft
Add chicken, pepper and garlic, cook for 5 minutes, stirring constantly
All tomato, tomato paste, saffron, water and chicken stock. Mix.
Bring to a boil and then reduce heat and cover for about 15 minutes or until rice is soft.
Fold in peas, shrimp and pepper/salt and heat on medium heat for about 3-5 minutes.
Serve warm.

1 kg cubed chicken breast
1 large jar prepared Italian Salad dressing or 4 cups oil, 1 cup vinegar, salt, seasoning.
Add some "Greek" seasoning for a more authentic taste.

Mix thoroughly and bag in cubes or on skewers in 2/4 long Ziploc bags, retaining the excess sauce in the bag. Freeze.
Remove from freezer, add 1 cup water pound, heat from frozen at 350, covered, for about 40 minutes. Remove cover and heat until you don't see any more or very little moisture. Dust in Greek Seasoning or parsley/garlic/dash lemon and serve.