Subject: COLLECTION: Chicken Recipes Vol.1 (of 3) (Long!) Lines: 1597 CONTENTS: --------- Arroz Con Pollo (Stan England) Baja California Chicken (Joseph Gle Callis) Beggar's Chicken (peterl@devvax.mincom.oz.au) Bob's Chicken Pesto (Nancy) Bon Bon Chicken With Vegetables (Laura Dolson) Bstila - Moroccan Chicken/Nut Pie (Stephanie da Silva) Cajun-Style Chicken Breasts (Kevin L. Hammond) Casserole De Poulet Au Riz (David James Hunter) Chicken Adobo (Carolyn Pe) Chicken Adobo (Kirk Marple) Chicken Adobo (Ma. Elena Y. Francisco) Chicken And Dutch Dumplings (Jody Lynn Delong) Chicken And Oyster Sauce Piquant (Stephanie da Silva) Chicken And Sausage Jambalaya (Paul Bash) Chicken Big Mamou On Pasta (Carol Miller-Tutzauer) Chicken Cacciatore (David Katz) Chicken Casserole (Robin Halligan) Chicken Cordon Bleu (Maggie Workman) Chicken Curry (Philippa Wightman) Chicken Curry Bombay (Stephanie da Silva) Chicken Diane (Lynn Z. Schaeffer) Chicken Dish (Skip) Chicken Dish (Vida Halligan) Chicken Etouffee (Margaret Reek) Chicken Flautas (Laura Wallace) Chicken In Broth With Couscous And Vegetables (Stephanie da Silva) Chicken Kiev (France Normandeau) Chicken Lasagna (Laura Aden) Chicken Long Rice (Stephanie da Silva) Chicken Marinade (Dave Wilson) Chicken Marinade (Robin Halligan) Chicken Masala (Mangalorean style) (davids@hpsdde.sdd.hp.com) Chicken Nuggets (Stephanie da Silva) Chicken 'Ono Nui (Stephanie da Silva) Chicken Paella (Stan England) Chicken Paprika (Carol Sharp) Chicken Paprika (Sharen A. Rund) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thomase@tekig5.pen.tek.com (Stan England) ARROZ CON POLLO =============== Servings: 4 Ingredients: ------------ 1 2 1/2 to 3 lb broiler 1 1/4 c Long grain rice 1 12 oz can beer 2 Cloves garlic, minced 1/4 t Pepper 3 T Olive oil 1 14 1/2 oz can chicken broth 1 T Ground cumin 1/4 t Ground saffron 2 10 oz pkg frozen peas Instructions: ------------- Rinse chicken; pat dry. In a 12 inch skillet cook chicken uncovered in hot oil over medium heat for 10 to 15 minutes or till brown, turning to brown evenly. Remove chicken. Add uncooked rice to skillet. Cook and stir over medium heat till rice is light brown. Stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper. Place chicken on top of the rice mixtue. Season lightly with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or till rice and chicken are tender. Remove the chicken and keep warm. Stir the peas into the rice mixture; heat through. Transfer the rice mixture to a serving bowl. Arrange the chicken pieces on top of the rice. Makes 6 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jgcallis@silver.ucs.indiana.edu (joseph gle callis) Source: The Cowboy Cookbook Author: Nancy Reagen BAJA CALIFORNIA CHICKEN ======================= Ingredients: ------------ 8 chicken breasts Seasoned salt and pepper 4 tbls tarragon vinegar 4 tbls olive oil 2 cloves garlic 2/3 c dry sherry Instructions: ------------- Preheat oven to 350 degrees Put the oil and vinegar into a skillet and press garlic into the mixture. While the pan is heating up, sprinkle the seasoned salt and pepper onto the chicken. Saute' the chicken breasts until they are "golden brown." Place chicken into a baking pan and pour sherry over chicken. Place pan in the oven for 10 minutes. Serve and enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: peterl@devvax.mincom.oz.au BEGGAR'S CHICKEN ================ Back in the old day's the Oriental people used to wrap the chook in lotus leaves, then in clay, then throw it into a hot fire to cook. Be sure to have a hammer ready so you can eat the sucker!!! Ingredients: ------------ 1.5kg (3lb) chook 3 shallots 2.5cm (1") piece green ginger (the fresh stuff) 1 tsp sugar 3 tblsp soy sauce 2 tblsp dry sherry 1 tblsp water 1/4 tsp five spice powder 2 tblsp soy sauce, extra 2 tblsp oil extra oil Clay Dough: ----------- 1kg (2lbs) cooking salt 4 cups plain flour 1 1/2 cups water (more or less) Put flour and salt in a bowl, mix well, gradually add water, mixing to a firm dough. Use your hands to mix. More water may be needed, don't have dough too soft, it will be too hard to handle. Place two very large sheets of aluminium foil on a flat surface, brush top sheet well with extra oil. Wack the chook onto the foil. In a bowl put roughly chopped shallots, sugar, peeled and sliced ginger, soy sauce, sherry, water and five spice powder; mix well. Rub the chook all over with extra soy sauce, then rub with the 2 tablesps of oil, rub well into the skin. Pull skin at neck end down under the chook and tuck the wing tips under as well to hold the neck skin in place. Carefully (the chook will feel like a greased pig at this stage!!) pour soy sauce mixture into the cavity, (hold the chook up a bit so none runs out). Secure the bum end with a small skewer (be careful it doesn't rip the foil). Wrap the foil around the chook, securing like a parcel. Roll out the dough to about 1cm (1/2") thickness so it will completely cover the chook, fold dough over the bird, press edges together, press ends together so the chook is completely encased with no holes anywhere. Place chook into lightly oiled baking dish, wet your fingers and smooth out all joins, making sure there are no holes in the dough (the steam will get out otherwise) Bake in a hot (475-550F / 250-260C) oven for 1 hour. Reduce heat to moderately slow (325-350F / 160-180C) for a further 3 hours. Remove the end result from the oven (you don't have to worry about dropping it!!!), break open the dough with the hammmer and remove from around the chook. Put foil wrapped chook onto a serving dish, carefully remove foil and hook in. The meat will just fall off the bones so chop-stick will probably be in order. Trust me, this is fantastic (especially when your friends see you carry a hammer to the dining table!!!!) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: nkf@vnet.IBM.COM (Nancy) BOB'S CHICKEN PESTO =================== Ingredients: ------------ 1 lb. boneless chicken, cubed 1 lb. box multi-colored pasta 3 red peppers 2 tomatoes 3 cloves garlic broccoli (or vegs of your choosing) olive oil pesto fresh curly parsley salt and pepper parmesan cheese (optional) Instructions: ------------- Start water for pasta. In skillet, brown garlic over a low heat in a generous amount of olive oil. Add chicken - cook over medium heat. When done, set aside covered to keep hot. While chicken is cooking, cut red peppers into large strips. Put peppers under broiler; burn skin on each side. Then, remove from broiler and put peppers into a small sealed plastic (i.e. ziploc) or paper bag (to steam themselves). Set aside ~10 minutes; after which, remove skins, cut into cubes and toss with olive oil. While peppers are steaming in bag: - Put pasta into boiling water - add salt to taste. - Steam vegs (don't overcook, they should remain a bit crunchy). - Cut up tomatoes into cubes. When pasta is done, rinse under very hot water (don't want it to cool off). Add chicken with its oil, mix together. Then mix in vegs, cubed roasted peppers and tomatoes. Next add pesto, herbs and pepper to taste, mix. Optional: toss with parmesan cheese. Serve with warm Italian bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dolson@crl.ucsd.edu (Laura Dolson) Source: _20 Minute Menus_ by Marian Burros. Marian Burros has added the vegetables to make this a full meal. It is traditionally served over cucumber strips or bean sprouts. We usually put it over rice. Also good in Chinese mushi wrappers or flour tortillas, with Hoisin sauce, if desired. BON BON CHICKEN WITH VEGETABLES =============================== (Serves 2) Ingredients: ------------ 1 lb broccoli or 8 oz flowerettes 10 oz whole carrots 12 oz boneless skinless chicken breasts 1" piece fresh ginger 2 T Oriental sesame paste (tahini works fine-LD) 1-2 garlic cloves 3-4 T water 1-2 T Oriental chili sauce or hot chili paste with garlic 1 t sugar 2 T rice vinegar 5 T reduced-sodium soy sauce Instructions: ------------- 1. Wash and trim broccoli. Cut into small flowerettes. 2. Scrape carrots. Slice thin in food processor. 3. Simmer veggies in enough water to steam them. Cover. 4. Cut chicken into strips. Add to veggies. Veggies should cook about 7 minutes in all. Chicken should be tender, and cooked through. Drain it all. 5. While the rest is cooking, whirl the other ingredients in the food processor, starting with the garlic and ginger. 6. Toss the chicken, veggies, and sauce together. Serve as above. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BSTILA - MOROCCAN CHICKEN/NUT PIE ================================== Ingredients: ------------ meat of 1/2 chicken (e.g. two boneless breasts) 1/2 lb blanched almonds 1 medium onion 1/2 tsp cinnamon up to 1/2c sugar or honey 1 tbsp clarified butter 1/3 cup butter Preparation: ------------ Brown 1/2 lb blanched almonds in a little oil until golden. Chop coarsely or pound with a mortar and pestle. Add 1/2 tsp cinnamon and (optionally) honey or sugar to sweeten to taste (anc adds none but cites recipes calling for up to 1/2c sugar -- I favor a little honey as the contrast of the sweetness with the savory chicken is part of the exotic appeal of the dish). Set aside. Heat 1 tbsp clarified butter and 1/3 cup butter in a large heavy pot. Add 1 minced medium onion and saute for a few minutes. Add chicken meat equivalent to about 1/2 chicken (e.g. two boneless breasts), cut in small pieces (as for a pot pie), along with: 1/2 tsp pepper 1 pinch saffron (or, per ongoing thread, 1/2 tsp turmeric) 1/2 tsp cinnamon 3/4 cup minced parsley 1/4 cup minced coriander (cilantro, chinese parsley) salt to taste Simmer until the chicken is done. Beat 2 eggs and slowly stir them into the sauce. Remove from heat. Have ready phillo sheets, melted butter (at least 1/4 lb), and a pastry brush. Select a shallow baking pan about 8" in diameter, such as an iron skillet. What you basically want to do is construct a pie by layering the phillo sheets in the pan and then folding them over the contents; it will probably be easiest if you cut the sheets in half or smaller, for instance into long rectangles about the width of the pan and twice as long. Brush one of the sheets with melted butter, and put it, butter side up, in the bottom of the pan, the excess dangling over the side. Add another sheet, at an angle to the first, and repeat so that you have phillo covering the bottom of the pan and dangling out all around (this is hard to describe). Use about 5 sheets to form this layer. Repeat the process, forming another layer. Now pour the chicken and sauce into the pan. Put several more buttered sheets on top of the chicken, this time not overlapping the edge--use smaller pieces or fold them in half. Spread the nut mixture on top of this. Put another layer or so of phillo, then fold the dangling ends over the top so as to close the envelope. (Your mileage may vary on the number and details of layering the sheets). Brush the top with butter. At this point the bstila can be refrigerated if desired (this is time-consuming and you may wish to do all this the day before serving). Just before serving, put the pan in a 350-degree oven for 15-20 minutes until the top is golden: flip it onto an oven-proof plate (or use an ordinary plate to flip it over back into the skillet) and return to brown the other side, 30-40 minutes total. Place on a serving platter, sprinkle with powdered sugar, then make fanciful decorative designs with ground cinnamon. (When I had this in a restaurant it said something like "eat me"). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: khammond@eng.auburn.edu (Kevin L. Hammond) CAJUN-STYLE CHICKEN BREASTS =========================== (Servings: 8) Ingredients: ------------ 2 tsps diet margarine 4 boneless,skinless breasts halved 1 large onion, chopped 2 green bell peppers, seeded and chopped 2 cups tomato juice 1/4 tsp cayenne pepper 1/4 tsp dried thyme 1/4 tsp garlic flakes 1/4 tsp ground cloves 1/4 tsp ground allspice Instructions: ------------- 1. Melt margarine in a heavy nonstick skillet. Add chicken and brown quickly on both sides over high heat. Remove to a platter. 2. Add onion and bell peppers. Cook over moderate heat until soft. Add tomato juice and seasonings, return chicken to pan. Simmer until sause is thick. 160 calories per serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: djh4c@weyl.math.virginia.edu (David James Hunter) Source: The 60-Minute Gourmet by Pierre Franey CASSEROLE DE POULET AU RIZ ========================== (Chicken and rice casserole) Ingredients: ------------ 2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.) Salt and freshly ground pepper to taste 2 tblsp butter 1/2 cup finely chopped onion 1 tsp chopped garlic 1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size 1 bay leaf 1/2 cup dry white wine 1/2 cup raw rice 1 cup chicken broth Instructions: ------------- 1. Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper. 2. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn. 3. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes. 4. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender. Yield: Four servings Note: ----- I cook the whole thing in my favorite cast-iron skillet, which has a lid. You don't really have to worry about undercooking the chicken, so the dish is done when the rice tastes done. Sometimes I use shallots instead of onions if I have them, and mabye add a little (fresh) tarragon or something. Beats frozen pizza. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: carolyn@brc.uconn.edu (Carolyn Pe) CHICKEN ADOBO ============= Ingredients: ------------ 1 lb chicken parts, cut into serving pieces 1/2 cup vinegar, white or cider 2 tbsp soy sauce 5 cloves garlic, crushed salt and pepper Instructions: ------------- Combine all ingredients in saucepan. Bring to boil and simmer until chicken is cooked and tender, about 20 minutes. Good served with rice and a side of diced tomatoes, sliced scallions, seasoned with salt and pepper. This is a favorite Filipino dish and is extremely easy to make. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: marple@cs.ubc.ca (Kirk Marple) CHICKEN ADOBO ============= (serves 2) Ingredients: ------------ 2 chicken breasts 1/2 cup soy sauce 1/2 cup white vinegar 1 cup water 3-4 garlic cloves, crushed prepared couscous or rice Instructions: ------------- I use one chicken breast (boneless or bones-in, it doesn't matter) per person. In a large pot, mix one part each soy sauce and white vinegar with two parts water. (For two people, one part = 1/2 cup, adjust for greater number of servings.) Add crushed garlic cloves to taste (3-4 cloves, more for true garlic hounds). Bring pot to simmer. Add chicken to pot. Simmer covered for 1 1/2 to 2 hours (until chicken is tender and very dark from the sauce). Serve chicken over plain couscous (or rice) with sauce poured over both. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mfrancis@binah.cc.brandeis.edu (Ma. Elena Y. Francisco) CHICKEN ADOBO ============= Yes, it is, indeed, a Filipino dish. I like to do this the quick and easy way: Take some chicken (I usually take about a pound or so of chicken parts, any part will do) and put it in a good-sized pot. Add to that 2-3 crushed cloves of garlic, 1 sliced onion, 1 crumbled bay leaf, about 5-10 whole peppercorns, two potatoes (cut them any way you want, but not in the french-fry style), and around 2 tablespoons each soy sauce, white vinegar and sugar. Mix all ingredients lightly, then put it over low to medium low heat. Cover and let cook for around 1 hour at the least, the longer it goes, the more flavoursome it is. Serve over rice. Since I just cook for myself, this is usually good for around 3-4 meals, depending upon how hungry I am. This should serve around 2-4 people, comfortably. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Jody Lynn Delong CHICKEN AND DUTCH DUMPLINGS =========================== Ingredients: ------------ 3 3/4 cups flour 2-3 tsp salt (adjust to taste) 4 tbs butter 1/2 cup water 4 eggs 2-3 gallons chicken broth chicken Instructions: ------------- Mix flour and salt together well. Cut in butter. Add water and beaten eggs, and mix until dough forms a ball. Divide dough if necessary and roll out on a well floured board. This should be rolled out *very* thin, ~1-1.5 mm thick. Cut the dough into 2-3 inch square pieces and set aside for the moment. Make sure the dough is not overlapping when you set it aside...it CANNOT be stacked. In the meantime (at the beginning) prepare the chicken broth and season to taste. When all the dumplings are cut, quickly drop them one by one into the boiling broth. Allow to cook for 1/2 an hour. If the dumplings are too thick, they will come out tough. It's better to err on the thin side when rolling them out. This dish can be served with fried chicken, or with the chicken chopped up in the broth. Makes ~8-10 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN AND OYSTER SAUCE PIQUANT ================================ Ingredients: ------------ 1/3 cup plus 2 tblsp flour 6 tblsp oil 3 large onions, finely chopped 1/2 cup chopped ham 8 to 10 chicken breasts, skinned 1 6-ounce can tomato paste 1/2 can water 3 cloves garlic 1/2 cup celery, finely chopped 1/4 cup parsley, finely chopped 1/2 bunch green onions, thinly sliced 1 3-ounce bottle pitted green olives, finely chopped 1 small jar sour pickles, finely chopped 1/2 rind of a lemon, grated 2 6-ounce cans slice mushrooms with liquid 1/2 tsp red pepper salt and black pepper to taste 1 pint oysters 1 cup white wine Instructions: ------------- Brown flour in oil very slowly, until dark brown. This takes about 30 minutes. Add chopped onions and cook slowly until tender. Then add chopped ham and cook a few minutes. Add raw chicken breasts and stir thoroughly to coat each piece. Add tomato paste and water. Simmer for 30 to 45 minutes. Add olives, sour pickle, lemon rind and cook for a few minutes, turning chicken to coat. Add mushrooms with the liquid. Season with salt and peppers. Simmer (over low heat) for 4 to 5 hours. Stir occasionally to keep chicken from sticking. About 30 minutes before serving, add 1/2 cup wine and bring to a simmer. Add oysters with juice and cook until oysters curl at the edges. Just before serving, add anoth4er 1/2 cup of wine. Serve chicken on a bed of rice with sauce poured over. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bash@tware.com (Paul Bash) Source: _River Road Recipes_ put out by the Junior League of Baton Rouge, LA. CHICKEN AND SAUSAGE JAMBALAYA ============================= 1 pkg chicken thighs (6 count) 1/2 pkg Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced 1/2 bell pepper, chopped 5 stalks celery, chopped 3 large white onions, chopped (DO NOT use a food processor) 2 cloves garlic, chopped fine 1/4 cup peanut oil 2 cups white rice (regular white rice. NOT Minute rice!!!) 2 1/2 cups water 1 12oz beer (Budweiser works fine) flour to coat chicken 1 1/2 tsp Rosemary 1 tsp Thyme A handful of chopped parsley (hard to put too much) Salt to taste Lots of cayenne pepper Instructions: ------------- Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want it, coat the chicken with Cayenne pepper until very red (I use a LOT of Cayenne in mine). Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up. Heat the oil in the bottom of a large heavy cast iron or aluminum pot (don't use thin aluminum or stainless steel since the rice will tend to stick and burn if you're not really careful). Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat. Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bellpepper into the pot along with a bit more oil if necessary) and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so. Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning (break the chicken up a bit with the spatula as it cooks. It should break up naturally as the dish cooks, but this just helps things a little). When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour). Stir the mixture every now and then, scraping the bottom of the pot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Source: Chef Paul Prudhomme's Louisiana Kitchen, by Paul Prudhomme. NY: Wm. Morrow and Co, 1984, ISBN 0-6808-02847-0 CHICKEN BIG MAMOU ON PASTA ========================== (Makes 6 servings) The town of Mamou, in southeastern Louisiana, claims itself as the "tomato capitol of the world." So dishes with the term "Mamou" usually mean that there are tomatoes in the dish. Calling the dish "... Little Mamou" means just a few tomatoes; "... Big Mamou" means lots of tomatoes. So here is a pasta dish that is Cajun in inspiration. Ingredients: ------------ 6 quarts hot water 1/4 cup vegetable oil 3 Tbsp salt 1 1/2 pounds fresh spaghetti, or 1 pound dry 1 pound unsalted butter 4 Tbsp unsalted butter 1 cup very finely chopped onions 4 cloves garlic, medium-size, peeled 2 tsp minced garlic 3 1/4 cups rich chicken stock (in all) 2 Tbsp worcestershire sauce 1 Tbsp Tabasco sauce 2 16-ounce cans tomato sauce 2 Tbsp sugar 2 cups very finely chopped green onions (in all) 2 pounds boneless chicken (light and dark meat), cut into 1/2" cubes Seasoning mix no. 1 (for sauce, see below) Seasoning mix no. 2 (for chicken, see below) Directions: ----------- Place the hot water, oil and salt in a large pot over high heat; cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop spaghetti in. Return to boiling and cook to al dente stage (about 4 minutes if fresh, 7 minutes if dry); do not over cook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a colander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix no. 1; continue cooking over medium heat until onions are dark brown but not burned [not unlike you cook onions for Indian curry dishes], about 8 to 10 minutes, stirring often. Add 2 1/2 cups of the stock, the worcestershire and Tabasco; bring to a fast simmer and cook, about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally. Heat the serving plates in a 250 deg F. oven. Combine the ingredients of the chicken seasoning mix no. 2 in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1 1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, FOR EACH SERVING melt 2 Tbsp butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2-cup measure); heat spaghetti 1 minute, stirring constantly. Add 1 1/4 cups chicken and sauce and 2 Tbsp of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving platter. Repeat process for remaining servings. Seasoning mix no. 1 (for sauce) ------------------------------- 2 tsp dried thyme leaves 1 1/4 tsp ground red pepper (preferably cayenne) 1 tsp white pepper 3/4 tsp black pepper 1/2 tsp dried sweet basil leaves Combine all ingredients and set aside Seasoning mix no. 2 (for chicken) ---------------------------------- 1 1/2 Tbsp salt (reduce this if desired) 1 1/2 tsp white pepper 1 1/2 tsp garlic powder 1 1/4 tsp ground red pepper (preferably cayenne) 1 tsp black pepper 1 tsp ground cumin (optional) 1/2 tsp dried sweet basil leaves Combine all ingredients and set aside %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: katzd@herald.usask.ca (David Katz) Since Chicken Cacciatore is literally a Hunter's Stew, it is made from ingredients on hand, which means that recipes may vary considerably. The following is the recipe that I use: CHICKEN CACCIATORE ================== Ingredients: ------------ 1-2 lbs chicken 3 tbsp flour 2 tbsp olive oil 1 medium onion, chopped coarse 1 clove of garlic, minced 1 cup mushroom caps, quartered 2 tbsp tomato paste 1/2 cup white wine 1 14 fl oz can of tomatoes, crushed 1 tsp salt 1/4 tsp ground black pepper 3/4 tsp dried tarragon 1 tbsp paprika chicken stock as needed Instructions: ------------- Depending on how fancy you want to be, the chicken can be breasts cut to bite size pieces, leftover chicken, whole thighs, etc. Remove any skin if fresh chicken is used. Toss the chicken meat with the flour to coat. Shake off any excess flour and then saute the chicken over medium heat in the olive oil until nicely browned. Remove the meat from the pan and set aside. Add the onion, garlic and mushroom caps and saute until the onion is translucent. Add the tomato paste and continue to cook until the paste starts to get browned a little. Deglaze with the wine, stirring well to dilute the tomato paste. Add the canned tomatoes, the spices and seasonings and the cooked chicken. Cover, reduce heat and simmer for 30 minutes or longer, adding chicken stock if necessary to keep from drying out. Serve with boiled pasta. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starman@crash.amigans.gen.nz (Robin Halligan) CHICKEN CASSEROLE ================= 1 Boiling Fowl cooked 300 g Bacon chopped and cooked 1-2 onions cooked salt and peppered lightly 1 Cup bread crumbs White Sauce (see below) Instructions: ------------- Break up chicken meat and chop (not to fine), add bacon and onion and chicken to Casserole dish. Mix in 3/4 cup of bread crumbs and white sauce. Cover with rest of the bread crumbs. Place in oven at 350 (celsius) about 1 hour. White Sauce: ------------ 2 oz of butter 2 tblsp flour salt and pepper milk (with below to make about 1 pint) liquid from cooked chicken (with fat taken off) Melt butter mix in flour cook for minute Then add milk liquid and stir continually over the heat making sure there are no lumps in mixture stir till it thickens %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Maggie Workman CHICKEN CORDON BLEU =================== Ingredients: ------------ 2 boneless chicken breasts 2 slices ham 2 slices swiss cheese 1/8 tsp garlic powder 1/8 tsp white pepper 1/8 cup bread crumbs 2/3 t vegetable oil minced parsley Directions: ----------- Pound chicken breasts flat. Place one ham and cheese slice on each chicken piece. Sprinkle with minced parsley, garlic powder, salt and pepper. Roll up chicken to enclose ham and cheese. Secure with wooden toothpicks. Brush with oil. Bread with crumbs. Place on a nonstick baking sheet. Bake at 350 degrees F for 35 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bss_graeme@seqeb.gov.au (Philippa Wightman) CHICKEN CURRY ============= Ingredients: ------------ 2 tblsp oil or ghee 2 medium onions, sliced thinly 6 cloves garlic, crushed 2" piece fresh ginger, finely chopped 1.5 tsp turmeric 2 tsp chilli powder 1/2 tsp ground black pepper 1/2 tsp ground fenugreek 2 tsp ground coriander 1 tsp ground cumin 2 tsp hot paprika 1 kg lean diced chicken either breasts or thigh fillets - no skin 2 x 400ml coconut cream 1.5 tsp salt 2 curry leaves (optional) 1 pkt frozen 'Findus' chopped spinach Instructions: ------------- Heat oil in heavy pan. Add onions and fry until golden brown. Add garlic, ginger and all spices except salt. Fry for 5 minutes until fragrant. If mixture is too dry add a little water. Stir regularly to prevent burning. Add chicken and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking. Add thawed spinach and mix thoroughly. Add coconut cream and salt. Stir well. Add curry leaves, bring to a rapid boil. Reduce heat and allow to simmer for at least _1.5_ hours covered. Remove lid and simmer till sauce reduces, usually 15-30 minutes. This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients: chilli powder and hot paprika. The original recipe I had for this dish was Turkari Molee a lamb dish, but as we like chicken I have substituted chicken for the lamb and it is wonderful. If you like lamb curries try it with lamb as well. particularly nice with Pumpkin Fugadh. Email if you would like the recipe. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN CURRY BOMBAY =================== Ingredients: ------------ 1/4 cup butter 2 cups cooked and cubed chicken 1 medium onion, minced 1 to 1/2 tblsp curry powder 1/4 cup chutney 1/4 cup sherry 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Bombay sauce Instructions: ------------- Melt butter in a medium frying pan. Saute chicken and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into chicken mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce: ------------- 2 tblsp butter 2 tblsp flour 1/2 tsp each pepper and paprika 1/4 tsp salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) CHICKEN DIANE ============= Ingredients: ------------ 6 boneless, skinless chicken thighs or breast halves 1/4 cup butter 1 medium onion, chopped fine 1/3 cup fresh parsley 1/4 cup steak sauce 1/4 cup dry sherry 1 Tbsp Worcestershire sauce 1 Tbsp Dijon-style mustard Instructions: ------------- In a large skillet, heat half the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear. Remove chicken to a plate and keep warm. In the same skillet, heat remaining butter. Add onion and saute until translucent, about 2 minutes or less. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce. Serve with rice or noodles and a tossed salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: rlwilliams@gallua.gallaudet.edu (skip) CHICKEN DISH ============ Put a couple of cups of rice on to cook as per your choice. Cook it in a cube or two of bullion for flavor. Skin enough chicken thighs and breasts in whatever comination your family prefers. Saute in a little olive oil. At the same time add a sliced onion (looks like a lot but it cooks down plenty) and some garlic. When the chicken is browned, add a can of tomatoes (stewed or whole and then chopped.) with all the juices. add a cup of white wine and a bullion cube (this will be both flavor and salt). a sprinkle of your favorite spices (Italian seasoning) is quick. Cook for about a half an hour covered. Serve over rice. This can be prepared ahead of time and either frozen or eaten a few days later. If time permits, you can add sliced or canned mushrooms, a sliced carrot or whatever other vegetables you like. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruby@crash.amigans.gen.nz (Vida Halligan) CHICKEN DISH ============ Chicken can be partly frozen as it is easier to work with. completely bone out the carcass leaving the leg bones in place use a boning knife if possible it makes the job easier. Wash the insides and rub with lemon juice stuff in your usual stuffing. put a small lemon in the opening tie up and cook in oven. Slice Hot or Cold Not good for the microwave! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Margaret Reek CHICKEN ETOUFFEE ================ Ingredients: ------------ 1/3 cup vegetable oil 1/2 cup chopped onion 1/4 cup chopped green bell pepper (or mild hot pepper) 2 tsp minced garlic 8 ozs clam juice (can probably use wine or water instead) 1 3/4 tsp cajun spice mix 3 whole chicken breasts, bones and cubed 1 1/2 cups uncooked rice 1/3 cup all purpose flour 1/4 cup chopped celery 1 1b can tomatoes, chopped 1 tsp salt Instructions: ------------- To cook the chicken stir in tomatoes, clam juice, 1 tsp cajun spice, salt and chicken. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 mins. In a heavy skillet heat the oil over med. heat. Stir in flour and cook, stirring constantly until dark-red brown, about 10 mins. Add the onion, celery, pepper and garlic; cook 5 mins. Stir in tomatoes, clam juice, 1 tsp cajun spice, salt and chicken. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 mins. Remove from heat and let stand 3 mins. While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water. Serve the Etouffee over the rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: walllau@chico.acc.iit.edu (Laura Wallace) CHICKEN FLAUTAS =============== (from Pace Picante Sauce) Instructions: ------------- 2 cups finely shredded or chopped cooked chicken 2/3 cup Pace Thick and Chunky Salsa 1/4 cup green onion slices 3/4 tsp ground cumin vegetable oil for frying 32 corn tortillas 2 cups shredded cheddar or Monterrey Jack cheese Guacamole Instructions: ------------- Combine chicken, salsa, onion, and cumin; mix well. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick. Place seam-side down on baking sheet. Bake in preheated oven at 400 F about 18 to 20 minutes or until crisp. Serve warm with guacamole and additional salsa. Makes 32 appetizers. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES ============================================= 2 stalks lemongrass, trimmed to white center or 1 tsp grated lemon peel 3 cups chicken stock 2 small onions, thinly sliced 2 jalapenos, seeded and minced 1 large garlic clove, minced 4 boneless chicken breast halves, skinned and cut into 1-in pieces 16 4-inch asparagus spears 2 small plum tomatoes, seeded and cut into 1/2-inch dice 2 tblsp unsalted butter salt and freshely ground pepper 1/4 cup quick-cooking couscous, cooked according to package directions 1 cup fresh cilantro leaves Instructions: ------------- Mince lemongrass in processor. Wrap in cheesecloth. Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan. Bring to a boil. Reduce heat and simmer 10 minutes. Remove lemongrass. Add chicken and asparagus and cook until chicken is tender, about 3 minutes. Add tomatoes. Whisk in butter. Season with salt and freshly ground pepper. Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: France Normandeau CHICKEN KIEV ============ Ingredients: ------------ boned, skinned, defatted/sinued chicken breast halves number of 1/2 breasts per person dependent upon basic glutony factor. salt pepper - freshly ground scallions - thinly sliced egg(s) - light beaten with (for a lot of Kievs use 2) 1(2) tbs milk bread crumbs - I often use commercial, season Italian flour butter - cold and cut into pieces about the size and shape of your little finger. Instructions: ------------- Preparation procedure for each breast: -------------------------------------- Between two 1 gal. heavy-duty freezer bags pound breast until quite thin with a abalone mallet or other flat, heavy object. Careful, do not break holes in the middle of the chicken. Work slow and carefully! When flattened, sprinkle with salt, pepper and about a tblsp of scallions. Place scallions near the center of the breast. Place a finger of the butter in the middle of the breast and CAREFULLY fold the chicken over the butter and roll up. Keep in mind that you are trying to create a watertight package for the butter. Variant: Place butter at one end of breast and roll-up breast over the butter, folding the ends in during the process. Like a butcher wrapping meat. Coat the breast in the flour, dip in the egg mix and finally coat with bread crumbs. This is part of the sealing process so make sure all the little nooks and crannies are covered. Final cooking: -------------- Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and cook until slightly darker than a brown paper shopping bag. Remove from fryer and cook for about 15 minutes in a 350 oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Laura.Aden@ebay.sun.com (Laura Aden) CHICKEN LASAGNA =============== Ingredients: ------------ 8 to 10 Lasagna noodles, cooked 2 Cups cooked diced chicken 2 Tbsp butter or margarine 1 medium onion, chopped 1/3 lb mushrooms, sliced 1 can (16 oz) canned tomatoes 1/2 tsp basil 1/2 tsp oregano 1/3 tsp each salt and pepper 3 Tbsp butter or margarine 3 Tbsp all-purpose flour 1 can (10 oz) chicken broth 1/2 cup half-and-half 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese parmesan cheese Oven Temp: 350 F Tomato Sauce: ------------- 1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. 2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken. Cream Sauce: ------------ 3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. 4. Add broth, stirring until thickened. Stir in half and half over low heat. Lasagna Layering: ----------------- 5. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. 6. Bake at 350 F for 20 to 25 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN LONG RICE ================= Ingredients: ------------ 3 pounds chicken breasts 3 Tbl oil 2 cloves garlic, minced 6 cups chicken broth 1 tsp minced ginger or 1/4 tsp powdered ginger 1 1/2 Tbl salt 2 bundles (1 3/4 oz. each) long rice** 1 can (6oz.) whole mushrooms, drained 2 Tbl thinly sliced green onions Instructions: ------------- Remove skins and bones from chicken and use them to prepare chicken stock. Cube chicken. Heat oil in a large skillet; saute chicken and garlic until browned. Add broth, ginger and salt; simmer 1 hour or until chicken is tender. Soak long rice in warm water for 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes. Sprinkle with green onions just before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dwilson@Ingres.COM (Dave Wilson) CHICKEN MARINADE ================ Ingredients: ------------ 1/2 cup orange juice (approximately juice of 1 orange) 1/4 cup lemon juice (approximately juice of 1 lemon) 1/4 cup lime juice (approximately juice of 2 limes) 1/4 tsp cumin 1 clove garlic, smashed a few drops Tabasco (or reasonable facsimile) Instructions: ------------- Mix together, pour over enough chicken to serve 4, allow to marinate a couple hours or overnight. Broil or (my favorite) grill until done. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starman@crash.amigans.gen.nz (Robin Halligan) CHICKEN MARINADE ================ Ingredients: ------------ 1 kg Chicken pieces 5 tblsp soy sauce 1-2 cloves garlic 2 tblsp Brown sugar 5 tblsp Treikai Marinade and sauce ginger fresh ground pepper salt Instructions: ------------- I use Ginger granules but I have used fresh ginger. Mix all ingredients except chicken, then pour over the chicken. Leave for 2-3 days turning the chicken at least 2 times per day, then cook over a hot plate or sling it on the BBQ. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: davids@hpsdde.sdd.hp.com Source: Aniversary Cookbook - National Evangelical Church, Kuwait Author: Alexander Shortpool of India. CHICKEN MASALA (Mangalorean style) ============== 1 kg chicken 4 tbsp curd (plain yoghurt) 1 tsp turmeric powder 1 cup onion, finely chopped 1 tsp ginger powder 1 tsp garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil salt to taste Instructions: ------------- Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown. Then add ginger and garlic mixed in a tbsp of water and stir well. Then add chilli and coriander mixed in 4 tbsps water. Stir well till oil comes out clear. Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentile fire till chicken is done. Notes: ------ 1) Cooking is about a half hour to 45 minutes, depending on size of chicken pieces and level of heat. 2) All of the curd (we used plain yoghurt) curdled (no pun, I think this is how you would describe it). So, we made another batch of sauce, using all of the ingredients except the chicken. 3) This was not hot, just spicy enough. You could probably spice it up with more chilli powder and more garlic, or fresh garlic instead of powdered. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN NUGGETS =============== Ingredients: ------------ 2 pounds chicken, deboned and skinned 1/2 pound pork sausage 3 cups fresh bread crumbs 3 eggs 1/2 tsp salt 1/8 tsp pepper Flour Oil for frying Pineapple Mustard sauce Instructions: ------------- Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1 inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets in four, then in the beaten eggs; then in the remaining 2 cups of the bread crumbs. Chill for several hours. Heat oil for shallow fring to 375F. Fry chicken nuggets until golden brown. Drain on paper towels. Serve hot or at room temperature with Pineapple Mustard sauce. Pineapple Mustard Sauce ----------------------- 1/2 cup pineapple preserves 2 tblsp sweet/hot mustard In a small saucepan combine preserves and mustard on low heat. Cook slowly, sitrring frequently, until well blended. Serve warm with Chicken Nuggets. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN 'ONO NUI ================ Ingredients: ------------ 3 tblsp oil 6 tblsp flour 3 cups milk 2 cups cooked chicken, diced 1/2 tsp salt 1 tblsp pimento, sliced 1 cup pineapple, diced 3 coconuts Instructions: ------------- Trim rough fiber from coconut shells. Saw in half crosswise. Combine oil, flour and milk in a saucepan over low heat. Stire until you have a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill coconut halves with chicken-pineapple mixture. Place in shallow baking pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot be eaten. Variation: Substitute tuna or turkey for chicken. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thomase@tekig5.pen.tek.com (Stan England) CHICKEN PAELLA ============== Servings: 4 Instructions: ------------- 3/4 lb Asparagus 1 lb Chicken meat; 1 inch sq. 1/8 t Pepper 2 T Olive Oil 1 Large onion 2 T White wine (Dry) 1 1/2 c Rice (long grain) 1/2 c Pimiento or roast red bell 1 c Water 3/4 c Sweet peas 3/4 lb Broccli 1/8 t Salt 3 T Flour 1/2 lb Zucchini, diced 1/2 inch 1 Clove garlic, pressed 1 lb Tomatoes, chop, seed, skin 1 pinch Cayenne 1 c Chicken broth (14 1/2 oz) 1/2 t Saffron Instructions: ------------- Snap off and discard tough ends of asparagus. Cut off tips in 2 inch lengths and set aside. Cut ctalks in 1/4 inch thick slices. Cut off broccoli florets and set aside with asparagus tips. Peel stems, quarter lengthwise, and cut in pieces the same size as asparagus slices. Cook sliced asparagus and broccli in a pan of boiling water for 3 minutes or until barely tender. Drain and set aside. Sprinkle chicken with salt and pepper. Roll in flour and shae off excess. Heat 1 tablespoon of the oil in a wide non-stick frying pan over medium high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Remove cchicken from pan and set aside. Add the remaining tablespoon oil to pan. Add zucchini and cook over medium high heat 4 or 5 minutes or until lightly browned. Remove from pan with a slotted spoon and set aside. Add onion and garlic to pan drippings. Stir once, add wine. Then cover and cook over low heat for 10 minutes or until onion is soft and liquid has been absorbed. Stir in tomatoes and cook, uncovered, for 4 minutes. Stir in rice and cayenne. Transfer rice mixture to a wide shallow 4 quart casserole. Add blanched asparagus and broccoli, chicken, zucchini, and roasted bell pepper. At this point, you can cover and refrigerate up to 8 hours In a pan, bring chicken broth and water to a boil. Stir in saffron. Pour over rice mixture. Tightly cover casserole with foil. Bake in a preheated 350 F oven for 40 minutes. Add the peas and stir gently into the rice with two forks. Cover and bake for 10 or 15 minutes more minutes or until rice is tender and all liquid is absorbed. When rice is done, cook asparagus tips and broccoli florets in a pan of boiling water for 4 minutes or until barely tender. Drain and arrange as garnish over top of rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: prkenne@lims02.lerc.nasa.gov (Carol Sharp) CHICKEN PAPRIKA =============== Ingredients: ------------ 4 lbs chicken pieces 1 large onion finely chopped 2 to 3 tblsp sweet hungarian paprika 4 tblsp butter or margarine salt and pepper to taste sour cream (the new fat free type works well too) flour Instructions: ------------- Melt butter in large fry pan (I use a 4 qt. chicken fryer with a vent in the lid) and saute onion for a few minutes. Season chicken with salt and pepper and cook over medium high heat until just golden on both sides. Sprinkle paprika evenly over chicken. Add enough water to the pan to come about 1/2 way up the sides of the chicken pieces. Bring to a boil then cover and turn down to simmer. Leave lid slightly open or open the lid vent about half way. Simmer for about 2 hours (less if you use boneless chicken breast). After the chicken is cooked remove to a platter and cool enough to handle without burning yourself. Meanwhile strain the juices and return to the pan. In a medium bowl have about 1/3 cup flour (you may need to add a little more). Whisk about half of the pan juices into the flour gradually until mixture is thick and smooth. Return to the remaining juices in the pan. Turn heat back up to medium and whisk this mixture until it is very thick and smooth (this is where you may need a little extra flour). In the same bowl stir about 1/2 cup (more if you like) sour cream until smooth. Whisk about 1/3 of the gravy into the sour cream gradually. Return this to the pan and reduce heat to avoid boiling. By time all of this is done the chicken should be cool enough to handle. Remove chicken from the bones and cut or tear into bite size pieces. Return to the pan with the gravy and simmer until heated through. Adjust seasoning to taste. If there are leftovers this freezes reasonably well and is even better the next time around. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) CHICKEN PAPRIKA =============== Ingredients + Instructions: --------------------------- 2-1/2 - 3 lb chicken cut up [skin removed optional] Mix together: ------------- 1/2 cup flour 1 tsp salt 1 tsp paprika 1/4 tsp pepper Coat chicken with flour mixture. Heat 1/4 cup shortening (bacon grease, etc) over medium heat. Cook chicken in shortening 15-20 minutes or until light brown. Remove chicken and set aside. Add to the skillet: 2 medium onions, finely chopped (1 cup) Stir until onion is soft, then stir in: 1 can tomato puree 1 tblsp paprika (add more to taste) 2 tsp salt 1/4 tsp pepper Add chicken, cover tightly, simmer 30-40 minutes or until thickest pieces are fork-tender. Remove chicken and keep warm. Stir 1/2 cup sour cream into tomato mixture, heat until warm Pour over chicken and serve. Subject: COLLECTION: Chicken Recipes Vol.2 (of 3) (Long!) Lines: 1551 CONTENTS: --------- Chicken Pastry Or B'stila (Stephanie da Silva) Chicken Peperoni (Doreen Randal) Chicken Ravioli (Stephanie da Silva) Chicken Rice (Stan England) Chicken Sate (Alan J. DeWeerd) Chicken Souvlaki (Brian Mikesell) Chicken Spaghetti (Christy Strickland) Chicken Stir Fry (Rich Holland) Chicken Stir Fry (Sharon Teo) Chicken Tandoori (Tracy and Pete Deuel) Chicken Tikka (Stephanie da Silva) Chicken Versuvius (Vince McCoy) Chicken Waldorf Pitas With Curried Yogurt Sauce (Stephanie da Silva) Chicken With Asparagus And Red Pepper (Mary Jane Kelly) Chicken With Chick Peas And Rice (Pat Churchill) Chicken With Cream Sauce (Doreen Randal) Chicken With Orzo (Doris Woods) Chicken With Pomegranate Juice (Sue Stigleman) Chick With Mushroom Sauce (Christy Corse Kalahar) Chinese-Jewish Chicken (E. Roy Weintraub) Chutney Game Hens (Stephanie da Silva) Coconut Chicken With Pineapple (mw. C.A.E. le Clercq) Cold Chicken Recipe (Jeremy) Cornish Game Hens (Doris Woods) Cornish Game Hens (Sue Gundersen) Cornish Hens (Carolyn Giberson) Cornish Hens (Laura Aden) Country Chicken Piccata (Valeri Erkkila) Crunchy Coated Chicken (Doreen Randal) Curry Chicken (Chu, Robert K.T.) Curry Chicken (Joanne Spetz) Curry Chicken (Tony Planchart) Curry With Pineapple (Stephanie da Silva) Dan's Favorite Chicken Recipe (Daniel Hobbs) Delicious Golden Chicken (Vida Halligan) Dijon Chicken (tl5361s@acad.drake.edu) Dijon Chicken (Todd A. Scalzott) Garlic-Ginger Roasted Chicken (Carolyn Giberson) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN PASTRY OR B'STILA ========================= Ingredients: ------------ 1 chicken 1/2 teaspoon turmeric a tablespoon of mixed herbs or "bouquet garni" 3 large onions, peeled and minced 3 tablespoons oil 1/2 cup butter, margarine or diet margarine, clarified 7 eggs beaten 1/2 teaspoon salt 1 cup chopped cilantro or parsley 2 cups ground toasted almonds 1 tablespoon cinnamon 12 filo dough sheets 1/4 cup powdered sugar. salt, fresh black pepper pinch of saffron Preparation: ------------ Place chicken in a roasting pan. If you use saffron threads, let them soak in half a cup of water. Pour on fowl. Sprinkle salt, pepper, turmeric and mixed herbs on top. Roast chicken in oven at 400 f for 45 minutes to an hour. Cool. Remove skin and all bones. Cube chicken. Keep giblets, except for the neck, with all the spicy, herbed juice. Set aside. In a skillet, saute minced onions in oil. Place in a bowl. In the same skillet, with a little oil, fry the beaten eggs mixed with salt and chopped cilantro. Place in another small bowl. Still in the same oiled skillet, toast almonds until slightly brown and grind them in a food processor. Set aside. Clarify the shortening, and everything is ready to be put together now. On the bottom of the pan used to roast the chicken, after washing and greasing it, stack 2 sheets of filo dough, letting edges overhang. Brush on top some of the clarified shortening. At broil, rapidly brown these 2 sheets. Then add cubed chicken, with all spices and juice. Spread again 2 more dough sheets with some shortening brushed on. Broil rapidly. Add soft mixture of eggs with cilantro. Cover with 2 more greased sheets. Broil rapidly. Add almonds mixed with cinnamon and sugar. Finish with your best-looking greased sheets. Tuck in all dough and bake 25 to 30 minutes at 400 F until golden grown. Cool slightly. Sprinkle with remaining powdered sugar, making a decorative crisscross with cinnamon on top. Serve hot. It can be reheated several times. It can also be frozen. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHICKEN PEPERONI ================ Ingredients: ------------ 1.25 kg chicken 1 red pepper sliced 1 cup water 1/2 tsp basil salt and pepper 1 green pepper sliced 1 med. onion sliced 1 140g can tomato paste 1/2 tsp oregano Instructions: ------------- Place chicken in a roasting bag. Lay slices of peppers and onions over the bird. Mix tomato paste, water, oregano, basil, salt and pepper. Pour the sauce over the chicken and seal the bag to stop the luscious juices escaping. Puncture a couple of small holes in the top of the bag with a skewer. Place in a baking dish and bake 180 deg C. for 1 1/4 hrs. Cut chicken into serving pieces and spoon sauce over. Any left overs freezes well %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN RAVIOLI IN PORT MUSTARD CREME SAUCE WITH MANGO GINGER CHUTNEY ===================================================================== (serves 4 as a pasta dish before the main meal.) Pasta ----- 1 cup flour 1 egg 1 tbl water 1 tbl olive oil (gives gummy texture) Prepare two sheets of pasta rolled out to "6" on the Atlas machine. You can knead by hand forever or use a food processor on the dough. Egg wash -------- 1 egg 2 tbl water Whisk together and brush on one side of each piece of pasta. The egg wash acts as a glue to hold the ravioli together during cooking. Filling ------- 6 oz. cooked chicken (Chef Johnson called for smoked) 1/6 cup cream 1/4 cup mango ginger chutney (buy from your grocery store!) Combine in food processor, or chop chicken finely with knife and mix together. (Chef Johnson called for some cayenne and more chutney, but I cut it down to my taste because I thought it was too spicy.) Preparation: ------------ Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one piece of pasta in a 2xN matrix where N is ~10-12. Place other piece of pasta over this. Egg side of both sheets should be toward the inside. Cut ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or by pressing with a fork. Flour well and set aside. You should make 20-24 ravioli. You will need 16 to serve. Expect a few to fall apart while cooking. When sauce is ready, cook ravioli until they rise. Sauce ----- 1 cup port wine 8 peppercorns, bruised or cracked 1 bay leaf 2 shallots, diced Reduce over high heat until nearly dry. 1 cup chicken stock Add and reduce until total volume is about 1/4 cup. 1 cup cream 1 tbl mustard Add, whisk, and reduce until sauce naps. (Napping means: dip a spoon in the sauce, wipe the back horizontally with your finger. If the sauce does not run it is thick enough.) Strain the sauce and keep warm. (Strained sauces come from French tradition. You want a smooth pretty sauce with no chunks of pepper and lumps of shallots.) I adjusted the proportions in this recipe from Chef Johnson's original. I used less cream and more port because I like the greater flavor and color from the port. Prepare four individual plates. On each plate, pour an equal portion of the sauce. Makes sure the sauce coats the entire center of the plate but none of the side. Place four cooked ravioli on the place, and scoop about 2 tbl of the chutney on the middle of the plate. It should look very pretty. What sort of wine would go with this course? I've had it with a Chardonnay and with a German Riesling. In both cases, the ginger, etc., overpowered the wine. Perhaps an Alsatian Gewurztraminer would do better, or perhaps this course just isn't suited to wine. :-( %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thomase@tekig5.pen.tek.com (Stan England) CHICKEN RICE ============ Servings: 4 Instructions: ------------- 1 3/4 c Long grain rice 1/2 c Finely chopped shallots 1 t Salt 2 T Rendered Chicken fat or oil 2 T Finely chopped garlic 2 c Chicken stock Instructions: ------------- Wash rice. Heat chicken fat over medium heat. Add shallots and saute until soft, translucent and fragrant. Add garlic and aute until gragrant. Add rice and salt andsaute for 3 minutes. Add chicken stock and bring to a boil. Stir once to loosen rice from the bottom of the pan. Boil until surface of rice appears dry and craters form on surface. Cover, reduce heat to low, and simmer for 20 minutes. Remove pan from heat and let rice sit, covered for 10 minutes before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Alan J. DeWeerd Source: Wisconsin State Journal CHICKEN SATE ============ Ingredients: ------------ 1 t turmeric 1/2 t salt 1/2 cup fresh or canned unsweetened coconut milk 1 lb chicken breasts, trimmed of skin and fat and cut into 1"x4" strips not more than 1/4" thick bamboo skewers peanut sauce Instructions: ------------- Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips, tossing to coat. Cover and refrigerate 1 to 2 hours. Meanwhile, prepare peanut sauce and soak the bamboo skewers in cold water. Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side. Makes 4 servings. Peanut Sauce ------------ 1/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chiles, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup fresh or canned unsweetened coconut milk 2 to 3 T fresh lime or lemon juice 2 T fish sauce or soy sauce 1 t sugar 1/4 cup fresh cilanto Instructions: ------------- Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mikesell@acsu.buffalo.edu (brian mikesell) CHICKEN SOUVLAKI ================ Ingredients: ------------ 1/2 C olive oil 1/4 C lemon juice (use real lemon) or red wine vinegar (I use half of each) 1/4 C red wine 1/2 t minced garlic (I put more like 1 T. I luvs me some garlic) 1 T oregano 3 Whole Chicken Breasts cut into 1" squares. Instructions: ------------- Let marinade for at least 3 hours. Then take skewers and put onion-chicken-mushroom-chicken-green-pepper-chicken. Do this for until all the chicken is used up. I don't like to make these until the guests come over. Participation required. I also like to use different colors of peppers - orange, red, etc. Grill these and brush with the leftover marinade. Be sure to constantly rotate. Will take about 15 minutes. This is absolutely required when making chicken souvlaki: Grilled Pita: ------------- Store bought Pita Bread Olive Oil dab of butter Grill the pita bread until they are kinda toasty on the outside. Don't turn up the burner too high! Pita should be brought to the table warm %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: christy@cas.gab.unt.edu (Christy Strickland) CHICKEN SPAGHETTI ================= (Feeds 6-8 maybe more) Ingredients: ------------ 3 cans (5 oz) boned chicken 3 tbl flour 3 tbl butter 1/4 cup milk 1 can cream of chicken soup 1 can cream of mushroom soup 8 oz shredded cheddar cheese 8 oz shredded mozzarella cheese 1 pkg (12 oz) spaghetti Instructions: ------------- Cook spaghetti separately - according to directions on package. While spaghetti is cooking, mix chicken, flour, butter, milk and soups in a large pan (4-6 quart pan) over medium heat (enough to melt butter). Then add 4 oz of each type cheese. Mix well. After spaghetti is cooked add to the chicken mixture. Pour into a 13x9 pan. Top with remaining cheeses. Bake at 350(F) for about 20-25 minutes or until cheese is melted. Serve with some type of bread and ENJOY! Another great thing about this dish is that it makes a great leftover. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: holland@matt.ksu.ksu.edu (Rich Holland) CHICKEN STIR FRY ================ Ingredients: ------------ Couple of chicken breasts 1 or 2 white onions bunch of scallions (green onions, about 12) sugar black pepper soy sauce garlic powder onion powder chicken broth (boullion cube in a coup of water will do). Directions: ----------- Put about 1/2 to 1 cup of peanut oil in wok, and put on stove on highest heat -- keep the heat on HIGH the entire time you cook in the wok. Add the chicken when the oil is hot and cook until tender and no longer pink. While cooking, sprinkle garlic powder, onion powder, black pepper on chicken. Add about 2 tablespoons of sugar over chicken for sweet taste. More or less is fine. When the chicken is done browning, add the chicken broth and vegetables. Cook for about 3 or 4 more minutes, until broth starts to steam. Squirt soy sauce over the whole thing, probably about 1/4 to 1/2 cup. Add some cold water with corn starch to thicken the sauce, how much is up to you, I usually use about 3 tablespoons in 1/3 cup or so. Stir it all together to coat everything evenly and serve over a bed of rice. Serve HOT. Note: ----- The more sugar you add, the sweeter it will taste. I've used up to 1/2 of a cup in the past. You basically want to coat the chicken with sugar granuals when adding the sugar...This makes a nice sweet sauce, sort of brownish in color (from the soy sauce)... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: steo@dopey.cc.utexas.edu.cc.utexas.edu (Sharon Teo) CHICKEN STIR FRY ================ For most stir fry recipes (at least the brown coloured gravy), this is the recipe: Basic Sauce: ------------ 1 tbsp oyster sauce (I use "Lee Kum Kee" brand, from the oriental market) 1 tsp soy sauce pinch of salt 1/4 tsp sugar (or MSG) 1 tsp corn flour a little gound white pepper-optional Method: ------- Mix all the above ingredients in 1/4 cup water till well blended. Add in to cooked chicken, vegetables, etc, and stir mixture over the heat until gravy (sauce) thickens. Hints: ------ Marinate and stir fry the chicken, by itself, first. Brown some garlic and/or ginger(according to your recipe), then stir-fry the vegetables. When vegetables are 3/4 cooked, add in the stir-fried chicken, basic sauce, and stir-fry till the sauce thickens and is no longer 'cloudy' looking. Always remember to vary the sauce ingredients according to taste, and if sauce becomes too thick, add in a little more water, and if it thicken enough, add more cornflour blended into a little room temperature water, first.(if the sauce is not thick enough) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: deuelpm@craft.camp.clarkson.edu (Tracy and Pete Deuel) CHICKEN TANDOORI ================ (Indian Grilled Chicken) Instructions: ------------- 16 oz plain yogurt 1/4 C lime juice 2 cloves garlic, finely chopped (or pressed) 2 tsp salt 1/4 tsp turmeric 1/2 tsp coriander 1 tsp ground cumin 1 1/2 tsp ground ginger 1/8 tsp cayenne pepper (optional) 3 whole chicken breasts, split 1 large onion, finely chopped 1 large green pepper, finely chopped Instructions: ------------- 1. In large bowl, combine: yogurt, coriander, lime juice, cumin, garlic, ginger, salt, cayenne pepper and turmeric Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer). 2. Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking. Note: ----- Try serving this with rice; stir in the veggies (broil them or barbeque them right along with the chicken). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN TIKKA ============= Ingredients: ------------ 800g / 1.75 lb chicken legs (6 legs?) Butter for basting The marinade: ------------- 50g / 0.25 cup Yoghurt 40g / 6.75 tsp ginger paste 40g / 6.75 tsp garlic paste 3g / 0.5 tsp white pepper powder 3g / 0.5 tsp cummin powder 5g / 1 tsp Mace-nutmeg-cardamom powder 3 g /0.5 tsp Red Chilli Powder (substitute cayenne powder) 3g / 0.5 tsp Tumeric 60ml / 4 Tbs Lemon juice 20g / 2 Tbs Gramflour Salt to taste 75ml / 5 Tbs Groundnut oil (Use any veg oil) Instructions: ------------- Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven. Note: ----- A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and corriander paste (50g/3 Tbs) to the marinade. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Vince McCoy I not real good at giving a number of servings for my recipes. It depends upon the size of the chicken and how hungry you are but I guess this should serve at least 4 people. It is a very flexible recipe that can be adjusted for personal taste. CHICKEN VERSUVIUS ================= Qty Measurement Preparation Ingredient --- ----------- ----------- ---------- 1 whole cut-up or parts Chicken 1/4 cup Olive Oil 6-8 cloves whole Garlic 6-8 peeled/quartered Potatoes 1 tsp dried Rosemary freshly ground Black Pepper 1/2 cup White Wine to taste Salt Instructions: ------------- Heat olive oil in oven proof skillet. Add whole garlic cloves, saute until cloves are a golden brown on all sides. Prepare chicken by washing throughly and then drying with paper towels. When garlic is brown remove from pan and set aside. Add chicken pieces to skillet, cook until skin is brown (chicken will not be done yet). Add quartered potatoes to the pan, fitting around and between chicken pieces. Return garlic cloves to the pan also fitting around chicken and potatoes. Season all with salt and pepper to taste. Sprinkle rosemary over all. Add white wine around edges of skillet so as not to wash off spices from chicken and potatoes. Bring to a simmer on top of the stove, then cover skillet and place in a 400 degree oven. Cook until chicken is very tender and potatoes are soft, about 35-40 minutes. Variations: ----------- Fresh rosemary may also be used in this dish, increase amount to 1 tablespoon. If using new red potatoes the skin can be left on. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN WALDORF PITAS WITH CURRIED YOGURT SAUCE =============================================== Ingredients: ------------ Curried Yogurt Sauce 2 whole chicken breasts, skinned, boned, cooked and cubed 1/2 cup Italian dressing 1 medium green apple, cubed 1/4 cup thinly sliced celery 1/4 cup sliced almonds, toasted 3 tblsp raisins 2 avocados, seeded, peeled and cubed 4 pita breads, halved 8 pieces curly greenleaf lettuce Cherry tomatoes, optional Instructions: ------------- Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stir in apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. Curried Yogurt Sauce: --------------------- 1 cup plain low-fat yogurt 1/2 to 1 tsp curry powder 1/4 tsp mace Stir ingredients together. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mjkelly+@cs.cmu.edu (Mary Jane Kelly) This dish is loosly based on Madam Wong's Beef with Oyster Sauce. CHICKEN WITH ASPARAGUS AND RED PEPPER ===================================== Ingredients: ------------ 1 lb boneless chicken breast, pounded flat and cut into smaller pieces 1 egg white 1 T cornstarch oil for deep-frying 1/2 lb asparagus, cut diagonally into 2 inch pieces 1 red bell pepper, seeded and cubed 3 scallions thinly sliced julienne 1 clove of garlic, minced 1/2 t ginger finely minced Combine for sauce: ------------------ 3 T oyster sauce 1 T light soy sauce 1 T sherry 1 T sugar Instructions: ------------- Mix cornstarch and eggwhite to form a pasty sauce. Add cut-up chicken, mixing by hand to combine. Let sit 30 minutes. Heat several cups of oil in wok. When oil is hot, add chicken, cooking until it changes color, about 3-5 minutes. Drain and set aside. Remove all oil except 2 T. Add asparagus and bell pepper, stir frying about 2 minutes until bright and crunchy. Remove and set aside. Using about 1 T of remaining oil, sautee scallion, garlic, and ginger. Fry 1 minute or until scallions are wilted and fragrant. Add sauce ingredients. Stir until boiling. Add chicken and vegetables. Stir until combined and hot. Serve immediately. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pchurch@swell.actrix.gen.nz (Pat Churchill) Source: Lebanese Cookbook by Dawn, Elaine and Selwa Anthony (Ure Smith) ISBN 0 7254 0468 X CHICKEN WITH CHICK PEAS AND RICE (D'jaaj b'Hoummus ou Ruz) ================================ (Serves 4-6) Ingredients: ------------ 1 large chicken 1 cup ghee or substitute 12 cups water 2 medium onions, finely chopped 1 clove garlic, crushed 1 cinnamon stick 4 tsps salt 3/4 cup chick peas soaked overnight 500g (1lb) coarsely ground meat 1/2 tsp cinnamon 1/2 tsp black pepper 3/4 cup risone pasta or broken up vermicilli 1 cup rice washed and drained 1/2 cup slivered almonds Instructions: ------------- In a large saucepan brown the chicken in 1.4 cup of the ghee. Add eight cups water, half the chopped onions, the garlic, cinnamon stick and 2 tsps of salt. Bring to the boil, cover and continue to cook until the chicken is tender enough for the meat to fall off the bones. While the chicken is cooking, drain the soaked chickpeas and place in a large pot with four cups of water. Bring to the boil, cover and simmer vigorousy until just tender. Drain and set aside. In another saucepan lightly brown the almonds in a little ghee. Remove and set aside. Add 1/4 cup ghee to the saucepan and heat. Fry the meat in the ghee, stirring occasionally unti brown all over. Turn down the heat to simmer and cook until nearly tender - approximately 15 minutes. Stir in the cinnamon, black pepper and the remainder of the onions and the salt and continue to cook for a further 25 minutes. Remove from the saucepan and set aside. Place the remaining half cup of ghee in the same saucepan and saute the pasta or vermicelli until golden brown.Add the rice and saute a further few minutes. Pour five cups of the boiling broth from the cooked chicken (make up the quantity with water if necessary). Bring to the boil, add the cooked meat and onion minture and the cooked chick peas. Stir well. Cover, simmer until the rice is tender and the liquid absorbed - approximately 20 minutes. Turn off the heat and allow to stand for 10 minutes. Serve the chickpea and rice mixture on a platter garnished with the almond and chicken pieces. Note: ----- That looks like an awesome amount of ghee. I think I would be using a lot less and cooking in a non stick pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHICKEN WITH CREAM SAUCE ======================== Ingredients: ------------ 1 large chicken 1 stalk celery halved (with leaves) 1 small onion halved 4 sprigs parsley 2 whole cloves 1 carrot peeled and halved 1 tsp salt 1 small bay leaf 1/2 tsp thyme water Sauce: ------ 4 Tbs butter 1 cup chicken stock 1/8 tsp pepper 1/2 cup cream 1/2 cup flour 1/2 tsp salt 1/4 cup chopped parsley Instructions: ------------- Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dfw@thumper.bellcore.com (Doris Woods) CHICKEN WITH ORZO ================= Ingredients: ------------ 1 fryer cut up 1 medium onion sliced 1 clove minced garlic (I use 2) 1 12oz can tomato sauce ( I use Hunt's low salt) 2 tbs olive oil 2 tbs tomato paste 1/2 tsp cinnamon Fresh oregano (Has to be fresh, dried is not the same) use your own judgement Salt and Pepper to taste Instructions: ------------- 2 cups cooked orzo (1/2 cup/person) Brown Chicken in olive oil and remove from pan. Add onions and garlic and sautee until translucent. Add tomato paste and mix well. Add tomato sauce, cinnamon and oregano. Mix well and add chicken with juices. Cover and reduce heat and simmer until chicken is done about 30 to 40 min. Serve 1 or 2 pieces chicken per person. Serve sauce over orzo salt and peper to taste. This is not only excellent but also very simple to make. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: stigle@cs.unca.edu (Sue Stigleman) CHICKEN WITH POMEGRANATE JUICE ============================== Ingredients: ------------ 2 1/2 to 3 pound fryer 3 T shortening 1/2 poultry seasoning 1 t salt 1/2 t pepper 1 large onion finely chopped 3 T butter 2 T tomato sauce 2 cups walnuts, finely chopped 3 1/2 cups water 1 t salt 1/2 t cinnamon 2 t lemon juice 1 cup fresh pomegranate juice (or 2-3 T syrup) (or double if desired) 1 T sugar Instructions: ------------- Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. Alternatively: bake chicken at 350 degrees for 45 minutes. Put chicken aside. Saute the onions in 3 T butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and saute over medium fire for about 5 minutes, stirring constantly. Be careful not to burn the walnuts. Add water, seasoning, lemon juice, and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and if you find it a little sour add the sugar. Arrange chicken pieces in this sauce. Cover and let simmer for 20-25 minutes. Serve with white rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: clc3589@tamsun.tamu.edu (Christy Corse Kalahar) CHICK WITH MUSHROOM SAUCE ========================= Instructions: ------------- 4 boneless chicken breasts 1 can condensed cream of mushroom soup 1/2 can milk 1/4 cup or so chopped onions 2 cloves garlic Instructions: ------------- In a nice deep pan with a lid (frying pan) brown chicken breasts on medium to high heat until golden brown. Remove from pan. Add onions and saute for a couple of minutes and then add garlic and cook for about a minute more. Add can of soup to onion and garlic mixture and stir in about a half of the cans worth of milk. Heat until bubbly. Add chicken to pan and submerge in sauce. Cook covered for about 10 minutes or until chicken is cooked thoroughly. Serve over rice or noodles. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: erw@keynes.econ.duke.edu (E. Roy Weintraub) CHINESE-JEWISH CHICKEN ====================== Ingredients: ------------ 1 roasting chicken Master sauce Instructions: ------------- In large pot, cover chicken 3/4 to all the way with sauce. Boil chicken for 20 to 30 minutes, turning the chicken over halfway through the time. Chicken then is removed from pot -- it will be golden color. Place chicken, breast down, on roaster in preheated very hot oven, 475-500F. Roast until done, turning chicken to breast side up halfway through. Cooking time will vary with weight of chicken. Total cooking time is around an hour for a 2-3 lb roaster. Chicken is done when juices run clear. Chicken will have very crisp skin, and will be very moist inside, from the two cooking modes. Sometimes, in the summer when I don't want the oven heat, I put the chicken, cut into two split halves, on the grill instead of the oven. Carve as a roast chicken, and use plum sauce as a dip. (We usually serve this chicken with rice and stir fried broccoli.) Master sauce: ------------- equal parts water and soy sauce with garlic, ginger, and spring onions added Simmer at length to combine flavors. Can be frozen, reboiled, skimmed, etc. I have a sauce that is a half-dozen years old at present - I add more garlic, ginger, onions, soy sauce, to replenish as needed. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHUTNEY GAME HENS ================= Ingredients: ------------ 4 Cornish game hens 4 cloves garlic, crushed 1 onion, quartered salt and pepper 1 can (20 oz) chunk pineapple in juice 1/4 cup mango chutney 1 tsp tarragon Spicy Rice Instructions: ------------- Preheat oven to 400F. Stuff cavity of each hen with garlic clove and onion quarter. Tie legs with string. Sprinkle with salt and pepper. Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain pineapple, reserving juice. Combeing 2 tablespoons of the reserved juice with mango chutney and tarragon (reserve remaining juice and pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15 minutes longer. Serve with Spicy Rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: s0361690@let.rug.nl (mw. C.A.E. le Clercq) COCONUT CHICKEN WITH PINEAPPLE ============================== Here a recipe for what we call 'kipfilet' (chicken fillet): part of the chicken with no bones or fat. It's really easy, but very delicious. Ingredients: ------------ 1 chicken fillet per person. 1 egg, beaten, in a dish chipped coconut, in a dish a tin with pineapple slices pepper salt sojasauce Instructions: ------------- Rub fillets in with pepper and salt and sojasauce. Dip first in beaten egg and then in chipped coconut, so that they get entirely covered. Put them in a frying pan with some not too hot butter: be careful that the fillets don't stick to the pan and that the coconut does not get too dark. They will be done in about ten minutes. Check to be sure. Then take them out and keep them warm. Turn up the heat and put in the same frying pan pineapple slices along with the juice from the tin. Keep the slices moving and brown them in about a minute or two. Serve the pineapple and the juice with the chicken. Goes well with rice and a salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jmk5u@virginia.edu (Jeremy) COLD CHICKEN RECIPE =================== I don't have the exact proportions with me but an excellent dish in the summer is cold poached chicken with tuna basil sauce. Poach (or even grill) the chicken breasts in the morning and chill them for at least six hours. The night before combine reasonable proportions of canned tuna fish(one can), yogurt (just a touch), about 1/3 of a cup of basil, juice from half a lemon and three or four anchovies. Mix it all in the blender and achieve a decent consistancy by adjusting the ingredients. To serve put a dollop of the sauce on the chicken, sprinkle with paprika and garnish with a basil leaf. Excellent and easy. (Sorry about not having the complete recipe.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dfw@thumper..bellcore.com (Doris Woods) CORNISH GAME HENS ================= Ingredients: ------------ 1 cornish game hen cut-up in pieces, ie: wings, thighs breast etc Olive oil 1/2 tbs butter 2 baby eggplant peeled and diced Asparagus stalks in thirds (I used leftovers) 1 cubano pepper chopped 1 small onion chopped 2 cloves garlic minced 1 tsp ginger Curry powder to taste 1/2 cup sour cream (can substitute plain yogurt) Leftover Lentil Dahl (optional) 2 cups chicken stock 1/2 cup dried rice 1/2 cup dried orzo Instructions: ------------- Start the stock for the rice and orzo. When the stock is boiling add the rice and orzo and lower to simmer. Cook like you would normal rice. In a heavy frying pan (mine is a cast iron chicken pan) on high add the olive oil (use your own judgement) and butter. Sautee the onions, garlic and pepper with the ginger and a liberal amount of curry powder. Add the pieces of hen and brown. Remove pieces and set aside. Add eggplant and asparagus until eggplant is tender being careful not to burn onion etc. (Now if you are not going to use Dahl add about a 2/3 cup of stock and let simmer for about 5 min until hot. Then take a little of the juice out and mix with sour cream. Put mixture back in and add hen. Cover and simmer for about 30 to 40 min until juices run clear when you puncture chicken with fork). If you are going to use some Dahl, skip the stock and add the sour cream or yogurt right away. Mix until creamy, then add the Dahl also mixing well. Place hen pieces on top. Simmer covered for 30 to 40 min. Serve over rice-orzo mixture Add salt and pepper to taste Although I added a little salt I didn't use pepper because it was seasoned pretty well. Things you can add that would probably be good: Chopped tomato mushroom spinach %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sngundersen@ucdavis.edu (Sue Gundersen) Source: 365 Ways of Cooking Chicken CORNISH GAME HENS ================= Ingredients: ------------ 4 Cornish game hens 4 strips of bacon, chopped 1/4 cup each of onion, celery, pecans and fresh parsley 1 1/2 cup packaged cornbread stuffing 3/4 cup water 8 tblsp butter Salt and pepper Instructions: ------------- Wash hens and season with salt and pepper Fry bacon remove from pan add onion and celery for 30 seconds Preheat oven to 350. In bowl combine bacon, onion, celery and cornbread stuffing. Add water and 1/4 cup melted butter, mix well. Stuff hens loosely and baste with remaining butter. plce hens in shallow baking pan. Bake for 1 hour and 15 minutes, basting it every 15 minutes. When done remove hens and pour fat into bowl, add remaining water and boil down to 1/3. Add parsley and pour over hens. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: giber@pollux.cs.uga.edu (Carolyn Giberson) CORNISH HENS ============ 1. Split the birds in 2 along the backbone and breastbone. 2. Place in a ziplock bag along with a good measure of tarragon, chopped garlic, and freshly ground black pepper. 3. Add enough vermouth to cover all, and seal. 4. Let marinate all day. 5. Roast at 350 F until just done (no pink juices), basting with pan juices every 15 minutes (takes about 45 minutes). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lauraa@dragonwings.EBay.Sun.COM (Laura Aden) CORNISH HENS ============ Ingredients: ------------ 2 cornish game hens Olive Oil oregano (to taste - I use 1/2 tsp) salt (to taste) Sauce: ------ 1/4 stick butter Water Stuffing: --------- Bread cubed for stuffing (approx 2 cups) celery (1 stalk - sliced thin) onion (1/4 cup diced and sauted) poultry seasoning (to taste - I use 1 tsp) sage (to taste - I use 1 tsp) Water (1 cup - this is also to taste - if you like dryer stuffing, use less water) butter (3 tlb spoons) Instructions: ------------- Boil 1 cup of water, add all ingr. except for bread cubes and let boil for 4 minutes. Remove from heat and add bread cubes and mix well. Rub olive oil all over the hen (inside and out), sprinkle w/salt and oregeno (inside and out), stuff w/the stuffing. Put in over @ 450 for 20 minutes, lower temp to 350 and cook for 30 minutes (or until done - when poked the juice of the hen is clear). Remove hens from over and bakeing dish. Add the butter and water to the the baking dish and heat for a couple minutes to make a sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: verkkila@nmsu.edu (Valeri Erkkila) Source: Land O' Lakes Treasury of Country Recipes COUNTRY CHICKEN PICCATA ======================= Ingredients: ------------ 1/4 cup (50 ml) milk 1 egg, slightly beaten 1/3 cup (75 ml) all-purpose flour 1/3 cup (75 ml) crushed corn flakes 1/4 tsp (1 ml) salt Pinch of pepper 2 whole boneless chicken breasts, skinned and halved 6 Tbsp (90 ml) butter or margarine 1 tsp (5 ml) minced fresh garlic 2 Tbsp (30 ml) lemon juice 1 cup (250 ml) sliced (in 1 inch segments) green onions 1 cup (250 ml) fresh mushrooms, halved Lemon slices and fresh parsley for garnish Instructions: ------------- In small bowl combine milk and egg. Combine flour, crushed corn flakes, salt and pepper. Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of wax paper. Dip chicken into milk mixture, then into flour mixture, turning to coat. In 10 inch (25 cm.) melt 4 Tbsp. (60 ml) butter. Add garlic and chicken. Cook over med. heat, turning occasionally, until golden brown (5 to 6 min. or until cooked through.) Place chicken on serving platter; keep warm. Add remaining 2 Tbsp. (30 ml) butter to drippings in pan. Stir until butter melts. Stir in lemon juice. Add green onions and mushrooms. Continue cooking, stirring occasionally, until heated through. (2 to 4 min.) Spoon over chicken. Garnish with lemon slices and parsley. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Edmonds Cookery book, p92 CRUNCHY COATED CHICKEN ====================== 3 lbs chicken pieces 3 cups cornflakes 1/2 cup coconut 1 tsp ground ginger 1 chicken stock cube 3 Tbs orange drink powder 1 tsp nutmeg seasoned flour 1 beaten egg with water and a little orange drink powder Instructions: ------------- Crush cornflakes, not too fine and mix with orange drink powder, Crumbles stock cube, coconut, nutmeg and ginger. Roll chicken pieces in flour and dip in egg mixture, then in cornflake mixture. leave pieces to dry several mins. Place chicken pieces on a rack in a baking dish and bake in mod. oven 180 degs C (350 degs F) for 45-50 mins or until cooked. Serve with fresh orange slices sprinkles with French dressing and freshly ground pepper and a tossed salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: robert@anuenue.cba.hawaii.edu (Chu, Robert K.T.) CURRY CHICKEN ============= Ingredients: ------------ 1+ lb sirloin tip roast or round steak 4+ medium potatoes 1 large onion 1/2 - 2/3 lb mushrooms 4 carrots 1 Tb curry salt, pepper to taste (I think around 1/2 Tbsp of pepper) 2 Tb soy suace 2 tsp sugar 1/4 cup flour green zucchini, optional, add five minutes before done Instructions: ------------- Dice sirloin, potatoes, onion, mushrooms (1/4 - 1/2 inch cubes), slice carrots. Saute separately. Combine with curry, salt, pepper, add water to cover, boil 20 minutes. While boiling add soy sauce and sugar and perhaps some more salt and pepper Mix flour to 1/2 cup warm water. Add flour mixture and boil 1-2 minutes. Serve with rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jojo@leland.Stanford.EDU (Joanne Spetz) CURRY CHICKEN ============= Ingredients: ------------ 6 chicken drumsticks (white meat is okay), marinated * 1 large onion, chopped 1 bell pepper, cubed 2 carrots, chopped 2 white potatoes, cubed (any potatoes will do) 1 c coconut milk (from can) 1 c chicken broth (canned ok) 2-3 Tbsp curry powder ** 1/2 Tbsp turmeric 1 Tbsp chili powder oil ** I use this chinese-style powder that comes in a red and yellow can * Marinade: ----------- 2 Tbsp sherry (dry) 1 Tbsp cornstarch 1 Tbsp soy sauce white pepper to taste Instructions: ------------- Heat oil in stockpot/dutch oven on a stove. Add chicken (after marinating for about 15-30 minutes) and brown. Remove chicken and reserve. Brown vegetables in oil for about 5-10 minutes until onion is soft. Remove to bowl. Place seasonings in oil and brown for 30 seconds. Add stock and coconut milk. Return chicken and vegetables to pot. Cook about 30 minutes covered, then remove cover and cook an additional 20-30 minutes, until chicken is cooked through. Serve over rice. Garnish with fresh cilantro (coriander leaves) if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart) CURRY CHICKEN ============= Marinade -------- 1/4 tsp Tumeric powder Coriander to taste (1/2 tsp is starting point) Cumin to taste (1/2 tsp; optional) 1-2 tsp plain yogurt Salt Chili powder to taste (can be cayenne, ground red pepper, etc.) Salt to taste 1 Lb of fresh chicken (sliced, diced or shredded... your choice) Instructions: ------------- Mix the above ingredients making sure to thoroughly coat the chicken. You may want to add a little bit of oil to facilitate coating the chicken. Allow to marinate for approximately two hours. two cloves of garlic, chopped 1/2 cup chopped onion Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar and allow it to caramalize over medium heat. Add garlic and fry until golden brown, then add onion and fry until tender. Place the marinated chicken in the garlic/onion mixture and fry it over low heat (do not add any more oil). Cover it and allow it to fry until done. Stir occasionally. When chicken is done, grate about a tsp of fresh cinnamon over it and serve immediately over a bed of steamed rice. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CURRY WITH PINEAPPLE ==================== 3 cups milk 2 cups coconut 3 cloves garlic, minced 1 Tbl ginger root, chopped 2 apples, cored and diced 2 onions, chopped 2 Tbl curry powder 1/2 cup butter, softened 1/2 cup flour 1/2 tsp salt 1/2 cup cream 3 cups cooked chicken 1 cup pineapple, diced Instructions: ------------- Combine milk and coconut. Simmer. Add garlic, ginger, apples, and onions. Blend curry powder and 2 Tbl butter. Add to coconut mixture. Cook at low heat for 3 hours. Stir occassionally. Remove from heat. Cool several hours, or overnight. Strain. Heat thoroughly over low heat. Blend flour with remaining butter. Add to mixture. Stir until mixture thickens. Stir in salt and cream. Add chicken and pineapple. Cook over a low heat 1/2 hour. Variation: ---------- For the aloha touch, serve curry in a scooped-out pineapple shell. Serve with steamed rice. Serve crisp chopped bacon, chutney, pickles, shredded coconut, chopped nuts, raisins, chopped hard boiled eggs and dried apricots (that have been soaked in water, drained and finely chopped) as condiments %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: danielh@sequent.com (Daniel Hobbs) DAN'S FAVORITE CHICKEN RECIPE ============================= Ingredients: ------------ 1 chicken cut up, or your favorite pieces (I use thighs and legs -- about 2 pounds worth) 1 jar anybody's spaghetti sauce dried oregano, garlic salt, or other additives 1 crock pot 1 full working day Instructions: ------------- 1. Cut chicken into pieces, if needed. 2. Dump chicken pieces into crock pot. 3. Dump 1 jar spaghetti sauce over chicken. 4. Shake dried oregano and garlic salt (or your other favorite additives to spaghetti sauce), to taste. 5. Put lid on crock pot and turn the pot on LOW. 6. Have a nice day, don't worry, be happy. 7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of french bread. 8. CAREFULLY remove the chicken from the crock pot to a serving platter (it's tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in. 9. Fight over who gets the top pieces with all the oregano and garlic salt piled on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruby@crash.amigans.gen.nz (Vida Halligan) Source: _Microwave Super Chicken Baker_ DELICIOUS GOLDEN CHICKEN ======================== \ /--\ / -------Wings \ / /\ \/ | || | / || \ \ | || | / \ \ || / / -------------- Basting Sauce: -------------- 2 tblsp soy Sauce 2 tblsp french Mustard Crushed clove Garlic 1 Pinch Ginger - dried 1 pinch Your Favorite Herb e.g. Thyme or Oregano (Ingredients may be varied to suit individual tastes) Instructions: ------------- 1. Place Chicken on baker as per illustration. 2. Basted Chicken all over with sauce using Basting Brush. 3. Cover with TENTED Paper Towel or oven bag to avoid splatter. 4. Recommended cooking Time - 10 Mins. per 500 grams on High (650 watt oven). 5. Best results obtained using fresh unfrozen chicken. 6. If Frozen allow defrosting time prior to above procedure. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tl5361s@acad.drake.edu Source: Julia Child DIJON CHICKEN ============= Take a whole chicken and slice down the bake bone so it lays out flat. Turn on broiler, brush chicken with butter and cook 5 min, then baste, repeat till chicken has cooked 20 min (should be skin side down). Turn chicken over and baste add thyme and red pepper sauce. Cook on skin side up 10 minutes, take chicken out turn oven onto 400 degrees, in a bowl add 3T mustard, minced onion, and 2T of chicken grease. Rub on skin of chicken then cover with bread crumbs, cook in oven about 10-20 min or until crumbs are brown. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: todd@kastle.com (Todd A. Scalzott) DIJON CHICKEN ============= Mix about a cup of flour with some black pepper, thyme, and marjoram. About a tsp of each. Dredge boneless chicken breasts in the flour and then brown in butter in a skillet. Remove the chicken, add about a 1/4 cup of vermouth and cook down to a glaze. Add a couple tablespoons of dijon mustard (I like LOTS), stir, add about a half cup of heavy cream, and simmer. Add approx 1/4 cup of chicken broth, mixed with some of the leftover flour mixture and pour in the sauce to thicken. Add a tablespoon or so of lemon juice. Add the chicken breasts and simmer until hot. Delicious. Variations: ----------- 1) Cut up the chicken breasts into small strips before dredging in the flour. It really tastes better this way, I think. 2) Add sliced fresh mushrooms to the sauce, letting them cook up a bit with the sauce. 3) Add artichoke hearts to the sauce, just before adding back the chicken. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: giber@pollux.cs.uga.edu (Carolyn Giberson) GARLIC-GINGER ROASTED CHICKEN ============================= Here is a good thing to do with a whole chicken: 1. prepare a marinade using soy sauce (1/2 cup), honey (1/4 cup), vinegar (any kind, 1/4 cup), chopped garlic (2 tbsp or so), and minced ginger root (2 tbsp or so). The proportions are a matter of taste. 2. Place your rinsed chicken in a ziplock bag and cover with marinade. Seal to exclude air so chicken is fully contacted by the marinade. Let marinate at least 8 hours or overnight for a more intense flavor. 3. When ready to roast, place breat side down in a shallow pan. Roast about 20 - 25 minutes per pound, 350 F. Baste with the marinade or pan juices every 15 minutes. Turn the chicken breast side up during the last half hour. Chicken should be a nice mahogany color when done. Keep a close eye on it though; the marinade can scorch a little with all that honey in it. Subject: COLLECTION: Chicken Recipes Vol.3 (of 3) (Long!) Lines: 1729 CONTENTS: --------- General Tso's Chicken (1) (Anne Judge) General Tso's Chicken (2) (Anne Judge) General Tso's Chicken (Arnie Skurow) General Tso's Chicken (Joe Germuska) Greek Homestyle Chicken (David J. Kernen) Grilled Chicken Tortillas (Harlon Whitley) Hawaiian Chicken Breasts (John David Auwen) Hawaiian Chicken Curry (Charles S. Tarrio) Herbed Chicken Sandwiches (Kristen McQuillin) Indonesian Sate And Peanut Sauce (Pat Churchill) Island Chicken (Diana Walsh) Jerk Chicken (Charlie Byrne) Jerk Chicken (Ken Garrido) Jerked Chicken (Joanne Spetz) Kung Pao Chicken #1 (Thomas A. Spraggins) Kung Pao Chicken #2 (Thomas A. Spraggins) Kung Pao Chicken (Chicken With Chiles And Nuts) (Steven Frank) Kung Pao Chicken (Jon E. Lange) Kung Pao Chicken (Liping Huang) Lean Portola Valley Chicken (Kenneth Steven Simon) Lipton Fried Rice With Chicken (Oscar Lee Meek) Malaysian Satay And Peanut Sauce (Sharon Teo) Marinated Chicken (Mary Smith) Marinated Chicken And Pork (Doreen Randal) Murgh Makhani (Mary Jane Kelly) Orange Chicken With Green Grapes (300) (Daniel Sklarew) Orange Cinnamon Chicken (Doreen Randal) Pullum Frontonianum (Chicken a la Fronto) (Micaela "Stayka" Pantke) Pullus Fusilis (Chicken With Liquid Filling) (Micaela "Stayka" Pantke) Rock Cornish Hens Stuffed With Curried Rice (Kate Connally) Stayka's Chicken Vindaloo'N'Pineapple (Micaela "Stayka" Pantke) Steamed Chicken Cantonese (Yolanda A Leung) Sunshine Chicken (299) (Daniel Sklarew) Swiss Chicken Casserole (Candy Pope) Tandoori-Style Chicken (Kate Connally) Tarragon Chicken (Doreen Randal) Thai BBQ Chicken Appetizers (Stephanie da Silva) Thai-Style Chicken With Basil (Kevin L. Hammond) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Anne_Judge@sdr.slb.com Source: Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau. GENERAL TSO'S CHICKEN (1) ========================= (Serves 4 ) Ingredients: ------------ 4 large chicken legs 1 egg 1/2 tbsp vegetable oil Vegetable oil 1/2 tbsp cornstarch Sauce 1: -------- 2 green onions 1.5 tbsps mushroom soy sauce 1.5 tbsps rice wine or dry sherry 2 .5 inch piece frsh ginger grinding of fresh pepper 3 tbsps chicken bouillon 1 tbsp cornstarch 1.5 tbsps light soy sauce 1 tsp brown sugar Sauce 2: -------- 1 tsp rice or cider vinegar 1 tsp sesame oil (optional) ..5 tbsp chilli paste (more if you like hot food) Instructions: ------------- Bone and cut the chicken into .5 inch pieces, combine it with the egg, oil and cornstarch. Combine the ingredients for Sauce 1. Warm 2 serving dishes, one lined with paper towel, in a 250 degree oven. Fill a wok to a depth of 1.5-2 inches with oil, heat to high (400deg), or a day-old cube of bread browns in just under a minute. Heat for another 4 mins. Put the chicken pieces in the oil, then stir fry for 3 mins. Remove the chicken, and keep warm in the paper-lined dish in the oven. Empty the oil from the wok, reduce the heat to medium (350deg) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle sauce 2 over the chicken, stir fry for another minute, then turn into the warm serving dish. Scrape the sauce over the chicken, and serve at once. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Anne_Judge@sdr.slb.com Source: Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau. GENERAL TSO'S CHICKEN (2) ========================= Quoting from the article the recipe was contained in, "The dish is not difficult to make and can be prepared partially in advance. The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice - once to cook them through and once at a higher temperature to make them brown and crisp. The velvety sweet-sour sauce, which is combined with the chicken at the last minute, provides a wonderful counterpoint. The amount of heat is your option. Sixteen small dried red peppers provide a moderate amount of heat. Add more or less to taste, but be careful not to bite into one. They are dynamite!" Ingredients: ------------ 1 egg 1 tblsp cornstarch 1 lb boned, skinned chicken cut from thigh or breast into 2 inch chuncks About 16 small dried hot red chili peppers 4 to 5 green onions, cut diagonally into 1" pieces 1 clove garlic, finely minced 1/4 tsp grated fresh gingerroot Vegetable oil Sauce: ------ 4 tsp cornstarch 4 tsp sugar 4 tsp rice vinegar 6 tblsp soy sauce 1/4 C chicken broth 1/4 C water 1/4 C dry sherry wine Instructions: ------------- Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice. Makes 3 to 4 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arnie@osu-20.ircc.ohio-state.edu (Arnie Skurow) Following is yet another recipe for General Tso's chicken. The seasoning sauce is the tricky part of the dish. Instead of thickening with corn starch as in most Chinese dishes, it is necessary to caramelize the mixture, as in making candy. I suspect some restaurants use honey as the sweetener in the sauce instead of sugar. GENERAL TSO'S CHICKEN ===================== Ingredients: ------------ 2 whole chicken breasts 1 orange rind, minced 2+ dried hot chili peppers, crushed 1 tblsp fresh ginger, minced 1/2 cup cornstarch 1/3 cup fried peanuts (w/out skin), chopped Batter: ------- 1 egg 1/4 cup beer 2 tblsp soy sauce 1/2 tsp salt 1/4 cup flour 1/4 cup cornstarch 1/2 tsp baking powder dash of pepper Seasoning Sauce: ---------------- 6 tblsp sugar 3 tblsp cider vinegar 5 tblsp soy sauce 1 tsp cornstarch Instructions: ------------- 1. Skin and bone the chicken. Cut into 1-1/2" x 2" strips. 2. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. 3. Mix seasoning sauce. 4. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. 5. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. 6. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. 7. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: j-germuska@nwu.edu (Joe Germuska) Source: From "A Taste Of Columbus" Volume III Favorite recipes from leading Central Ohio Restaraunts. ~From: Siam Oriental Restaraunt as prepared by Chef Paul Kaewprasart Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine. GENERAL TSO'S CHICKEN ===================== Ingredients: ------------ 1/2 cup cornstarch 1/4 cup water 1 1/2 tsp minced garlic 1 1/2 tsp minced ginger 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1 1/2 cups hot chicken broth 1 tsp M.S.G. (optional) 3 pounds dark deboned chicken meat cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch 1 cup salad oil 2 cups scallions, diced 16 small dried hot peppers Instructions: ------------- To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: syvdk@tjuvm.tju.edu (David J. Kernen) GREEK HOMESTYLE CHICKEN ======================= My wife taught me how to make this. She learned it in Greece, where it's a common meal. It's incredibly delicious, and while it's cooking, the smell will have everyone in the house salivating. She cooks it in an open pan, but I find the chicken stays moister if you cover it (with aluminum foil or some- thing) for the first half-hour or so. Either way, it tastes great! Ingredients: ------------ Four pieces of boneless, skinless chicken breasts juice of two lemons four or five potatoes, peeled and sliced french-fry style 1/2 cup olive oil 1/2 to 1 cup of water one head of garlic, the cloves peeled but whole oregano, salt, and pepper to taste Instructions: ------------- Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes. Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and pototoes with generous amounts of oregano. Bake at 350 degrees, until tops of chicken are reddish brown. Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren't at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork. Serve with a crusty bread, or with pita bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: whitley@mksol.dseg.ti.com (harlon whitley) GRILLED CHICKEN TORTILLAS ========================= Ingredients: ------------ 3 ea whole broiler-fryer chicken breasts, halved, boned, skinned 2 ea limes, squeeze out juice 3 T olive oil 1 ea clove garlic, crushed 1/2 t salt 1/4 t bottled hot pepper sauce (tobasco) 12 ea flour tortillas 3 c shredded lettuce 2 c diced tomatoes 1 1/2 c shredded jack cheese 1 ea jar (10 ozs) chunky salsa (better if you make it yourself) Instructions: ------------- In large non-metallic container, mix lime juice, olive oil, garlic, salt and hot pepper sauce. Add chicken, stirring to coat with marinade. Marinate 1 hour at room temperature or refrigerate overnight. Stack tortillas and wrap in foil; set aside. Place chicken on prepared grill about 8 inches from heat. Grill, turning frequently, about 16-20 minutes or until chicken is fork tender, Remove chicken to platter; cut into 1/4-inch strips. While chicken is cooking, heat tortillas by placing foil-wrapped package on side of grill; turn package once or twice. To assemble, sprinkle one- twelfth of lettuce over chicken. Layer cheese and tomatoes over chicken; drizzle salsa over all. Roll up Makes 6 servings (2 tortillas per serving). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: auwen@convex.com (John David Auwen) HAWAIIAN CHICKEN BREASTS ======================== Ingredients: ------------ chicken breasts 1 C pineapple juice 1/2 C sugar 1/4 C sherry 1/4 C soy sauce 1/4 tsp garlic, 1 clove, minced Instructions: ------------- Mix ingredients together. Marinate boneless, skinless chicken breasts for at least 4 hours, preferably overnight. Grill or broil, basting with marinade, until done. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: cst@bork.nist.gov (Charles S. Tarrio) This is loosely based on a recipe from "The Fiery Cuisines" by Dave DeWitt (of Chile Pepper Magazine) and Nancy Gerlach HAWAIIAN CHICKEN CURRY ====================== Ingredients: ------------ 1 lb or so boneless chicken medium onion bell pepper 1 pt coconut milk (see below) 1/2 stick butter dried red chiles yellow curry powder rice coconut pineapple Prepare the coconut milk: ------------------------- Bring 1 pt of milk to a simmer, add 1 cup dried coconut flakes or 2 cup fresh grated coconut. Let sit for 1/2 hour or so, strain through cheesecloth. Instructions: ------------- In a wok or frying pan, heat the butter over lowish heat. Break up a few chiles, add to the butter and saute for a bit. Add the veggies and saute until translucent. Remove the veggies, add the curry powder, stir fry it a minute, then add the chicken. Fry until the outside of the chicken is done. Put the veggies back in, add the coconut milk, and simmer until the meat is cooked and tender. Serve over rice and topped with crushed pineapple and grated coconut. Incredibly tasty, and can be made hot, mild, with strong or mild curry flavor. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: kristen@telerama.pgh.pa.us (Kristen McQuillin) HERBED CHICKEN SANDWICHES ========================= Ingredients: ------------ 1 c chopped cooked chicken 1/4 c chopped almonds 1 t sage 2 tsp parsely 1/2 t lovage (celery tops will work, too) mayonnaise Instructions: ------------- Combine ingredients. Spread on bread and garnish with watercress. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pchurch@actrix.gen.nz (Pat Churchill) INDONESIAN SATE AND PEANUT SAUCE ================================ The Meat: I've used pork fillets and chicken but my favourite is lamb. I use the cut called *fillets* which is like the beef fillet or tenderloin only much smaller. But you can use forequarter or leg or lamb - or chicken or whatever you will. Now cube your meat and place it in a bowl with: ~2-3 tblsp soy sauce 1 tsp sambal oelek (red pepper concentrate) 1 tsp dried cumin 1 tsp dried coriander 1 tsp turmeric 3 cloves garlic, crushed 1/2 tsp ginger 1 tsp laos (dried galangal powder) 1 medium onion cut in quarters lengthwise then each quarter cut crosswise - separate the layers add a little water to the mixture to barely cover the meat and mix everything well Let this lot sit for a couple of hours in the fridge then remove the meat and thread it on bamboo skewers that have been soaking in water. You can intersperse the meat with some of the onion if you want (which is why we cut it the way we did :) ) SAVE all the marinade. Barbecue or grill the meat. Meanwhile take around half a cup of smooth or crunchy peanut butter, put it in a saucepan, and gradually mix in the marinade (strained, if you wish). Place over a gently heat and stir while it heats through. If it doesn't look like enough, add more peanut butter and more water - this stuff is ADDICTIVE so make plenty. You might want to chuck in some more sambal oelek if you like your food fiery. You can actually add quite a bit of water and still get a fair amount of sauce from the peanut butter. It just seems to thicken up as you go. But compensate by adding more soy (for the saltiness and flavour) and more garlic and spicesas you see fit. We have this dish with either plain rice or nasi goreng (fried rice). We like to have side dishes of sliced gherkins, tomato quarters, and bananas sliced and sprinkled with lemon juice. If you don't feel up to grilling and saucemaking simultaneously, make the sauce first and reheat it in the microwave when you need it. Add sugar to it if you like a sweeter sate sauce. Use coconut milk instead of water if you wish. Selamat makan!!! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dw00@ns1.cc.lehigh.edu (Diana Walsh) ISLAND CHICKEN ============== Ingredients: ------------ Rum Coconut Cream Pecans 1 can Coco Lopez (or any other Pina Colada/coconut milk mix) egg/milk/flour butter Chicken - boneless, cut into smaller portions, and thinned if necessary Pound chicken if necessary. Dredge each piece in egg and milk mixture, flour, then coconut. If you are a cocoNUT, do both sides (I usually do). Brown in frying pan, CAREFULLY turning both sides. Remove chicken. Now: add Rum, Coco Lopez, and Cream, stirring until rum cooks off, and sauce turns a caramel color. Pour on top of chicken, and sprinkle with pecans. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: byrne@rcf.rsmas.miami.edu (Charlie Byrne) JERK CHICKEN ============ 1/2 cup Jerk Rub 1 Chicken Instructions: ------------- Rub jerk on Chicken. Cook. Eat. Have plenty of cold beer handy, preferably Red Stripe. Now the trick is obviously in the jerk rub. You can make your own or buy a jar. Jerk is available in Caribean stores. Watch out, there is some phony stuff appearing in supermarkets which is nothing like real Jerk Seasoning. To make your own jerk rub: Jerk Rub: --------- 1 onion finely chopped 1/2 cup finely chopped scallion 2 tsp fresh thyme leaves 2 tsp salt 1 tsp allspice (BTW, In Jamaica, allspice is called "pimento") 1/4 tsp ground nutmeg 1/2 tsp cinammon 4 to 6 hot peppers, finely ground (Habernero ideal, otherwise Jalepeno) 1 tsp black pepper Mix together to make a paste (food processor ideal). Smear all over chicken pork fish whatever. Let sit for a while. Keep leftover rub in a jar in the frig. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Ken Garrido Source _A_Taste_Of_The_Tropics_ by Jay Solomon JERK CHICKEN ============ Instructions: ------------- 6 to 8 green onions, diced 1 medium-sized onion, diced 2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced 3/4 cup soy sauce 1/2 cup red wine vinegar 1/4 cup vegetable oil 1/4 cup brown sugar 2 tblsp fresh thyme leaves 1 tsp whole cloves, crushed 1 tsp black peppercorns, crushed 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1 1/2 pounds skinless, boneless chicken breast, cut into strips Instructions: ------------- Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours. Preheat grill until coals are gray to white. Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra. Alternative: ------------ Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jojo@leland.Stanford.EDU (Joanne Spetz) JERKED CHICKEN ============== Ingredients: ------------ 4 tsp allspice 6 garlic cloves, crushed 2 tbsp fresh ginger 2 tbsp dark brown sugar 1 tsp cinnamon 1 tsp jalapeno, chopped 1/4 tsp cayenne 1/4 tsp black pepper 1/2 tsp salt 1/3 cup olive oil 1/3 cup green onions, sliced 1/2 cup red wine vinegar 2 tbsp lime juice Instructions: ------------- Mix all ingredients. Marinade chicken (about 4 pieces) for 2 hours. Grill or broil, basting frequently. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tas@virginia.edu (Thomas A. Spraggins) KUNG PAO CHICKEN #1 =================== Ingredients: ------------ 1+ lb. chicken breasts. Since I usually don't decide what to have for dinner until I get home, the chicken's usually frozen and I "nuke" it until it's still fairly hard; then it's easy to cut into ~1/2" cubes. Add 1+ Tbl corn starch and an egg white, mix it up and set aside. A bunch (or more) green onions. Just pull off the dry or mushy parts and rinse, but you can use pretty much the whole things. Cut 'em in 1/2 to 1 inch pieces. Add 1 or 2 crushed garlic cloves (or, if you're me, 4-6!) 3/4 cup peanuts (or more, or less). Sauce: (I don't actually measure any of this) ---------------------------------------------- 1+ tsp. chili paste w/ garlic 1 tsp. sesame oil 1 tsp. red wine vinegar or rice vinegar 1 tsp. sugar 1+ tsp. corn starch 1/4 cup chicken stock (I'm lazy: bouilon and water works fine) 1++ Tbl cooking sherry (white wine does the trick) 1 oz. soy sauce (I prefer the darker, but it doesn't matter) 5-10 dried red peppers (the ~1-2" long ones) Instructions: ------------- Get 1+ cup of oil (I use corn oil) REALLY hot in a wok. Within reason, the hotter the oil, the more quickly the chicken will cook and the less grease it will soak up. Cook the chicken until it's almost done, and the pieces have stopped sticking to each other. Remove. In the same oil, cook the peanuts. If you overcook them, they're pretty bad. You'll find that you'll get a strong peanut odor (aroma?) in the kitchen when they're ready to come out. Remove. Dump all but ~2 Tbl oil somewhere, and heat it to smoking. Add the peppers, and cook until black (not very long!). Add the green onions and cook (stir fry) ~30 seconds. Add the chicken and stir fry ~60 seconds. Add the sauce, and when the sauce begins to thicken, you can turn off the stove. Stir in the peanuts. After you've made this a couple times, and all the ingredients have found their way into the same cabinet, you'll find that you can prepare this using VERY few utensils and fairly quickly. I can have it on the table, including "nuking" the meat, in under 30 minutes. One final word of caution: if you want to double the recipe, cook the meat in batches. If you try to cook more than ~1-1/3 lbs. of meat at one time, it'll just sit in the wok and soak up grease. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tas@virginia.edu (Thomas A. Spraggins) KUNG PAO CHICKEN #2 =================== Ingredients: ------------ 2/3 lb. chicken #1 Items: --------- 1 T. soy sauce 1 t. rice wine 2 T. water 2 t. cornstarch #2 Items: --------- 1 cup dried red pepper (cut diagonally into 1" sections) 1/2 cup oil for frying #3 Items: --------- 1 t. rice wine 1 T. soy sauce 2 t. sugar 1/2 t. sesame oil 1 t. worcestershire sauce 1 1/2 T. water 1 t. cornstarch Procedure: ---------- (a) Lightly pound chicken with blunt edge of a cleaver. Then cut into bite-size pieces. (b) Mix chicken with #1 Items and leave for 20 mins. (c) Heat pan and oil; stir-fry peppers over medium heat 30 secs. (d) Add chicken pieces and stir-fry until chicken changes color. (e) Add #3 Items and stir-fry until ingredients are mixed and sauce has thickened. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: steven.frank%acc1bbs@ssr.com (Steven Frank) Source: 1992 The Los Angeles Times KUNG PAO CHICKEN (Chicken With Chiles And Nuts) ================ (Servings: 4) Ingredients: ------------ 1 lb Chicken breast, boned cut into 1" cubes 4 tb Soy sauce 1 1/2 tb Cold water 1/4 ts Garlic salt 4 Dried red chiles (or more) 1 tb White wine or sherry 1 tb Sugar 1/2 ts Salt 1 ts Sesame oil 1 ts Chopped peeled gingerroot 1/2 c Peanuts Cornstarch Oil for deep frying Instructions: ------------- Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jlange@ugcs.caltech.edu (Jon E. Lange) Source: An adaption from the Kung Pao Beef recipe given in _Betty_Crocker's_New_Chinese_Cookbook_. KUNG PAO CHICKEN ================ Ingredients + Instructions: --------------------------- Mix: ---- 1 1/2 lb chicken breast, cut into 2" x 1/2" pieces 1 t cornstarch 1/2 t salt dash of white pepper Let stand for 1/2 hour. In a wok, heat: 2 T vegetable oil and stir-fry the chicken until it turns white. Reserve. Again heat: 2 T vegetable oil and add: