Chicken Dishes

Chicken Dishes

Buffalo Wings

Ingredients

  • A dozen chicken wings
  • 1/4 cup hot sauce
  • 1/4 cup salted butter
  • Blue Cheese Dressing or Ranch Dressing

Directions

  1. Turn oven on at 350 degress. Cut chicken wings at joints. Wash and cook on a cookie sheet in an oven for 30 or 40 minutes until crispy.
  2. Mix hot sauce and butter in a sauce pan under low heat.
  3. Place hot chicken wings in a bowl and drench with the hot sauce and butter mixture. Thoroughly coat the chicken.
  4. Use Blue cheese or Ranch dressing as dipping sauce.

Tip: Some cooks like to deep fry chicken wings.

Tip: Red Hot Sauce works well with this recipe.

Buffalo Wings

Cashew Chicken

Ingredients

Chicken Batter

  • 1/2 cup milk
  • 1 egg
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 1 cup flour
  • Vegetable oil for frying
  • 4 large chicken breast halves, cut into bite-size pieces.

Sauce

  • 1 cup cashew nuts
  • 1/2 cup chopped green onions
  • 1 yellow onion diced
  • 1 diced green pepper
  • 2 teaspoons cornstarch
  • 2 tablespoons oyster sauce
  • 1 cup chicken broth
  • 1 cup rice

Directions

  1. Steam rice in a rice cooker with two cups water.
  2. Marinate chicken in milk, egg, black pepper, and salt for 20 minutes.
  3. Dust chicken with flour and deep fry until golden brown.
  4. Saute onions and green pepper in a sauce pan until onions soften. Remove and place onions and green pepper to the side.
  5. In the same sauce pan, dissolve cornstarch in a small amount of broth and add remaining broth ingredients. Slowly heat mixture and continue stirring.
  6. Once sauce begins boiling, add onions, green pepper, cashews, and chicken. Coat ingredients with sauce.
  7. Serve immediately on a bed of rice.

Tip: You can add a teaspoon of chicken bouillon, but be careful of the salt.

Tip: The original recipe recommended soy sauce, but soy sauce darkens the sauce too much and adds more salt.

Cashew Chicken

Chicken Cacciatore

Ingredients

Chicken

  • 1 boiler/fryer, cut into 8 pieces (About 3-4 pounds)
  • One egg
  • Salt and black pepper
  • Flour
  • Cooking oil

Sauce

  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 celery stalk, chopped
  • 4 ounces mushrooms, chopped
  • 2 medium carrots, chopped
  • 1/2 cup dry white wine
  • 4 tomatoes, diced
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasonings
  • 1/4 cup fresh chopped parsley
  • Salt and black pepper
  • Pinch of red pepper flakes

Pasta

  • Choose a package of your favorite pasta
  • Tablespoon of oil

Directions

  1. Rinse the chicken pieces and then pat dry. Beat the egg and place egg in flat bowl. In another flat bowl, mix flour, salt, and black pepper. Take one chicken piece at a time, dip it in the egg and get an even coating on both sides. Then dip the chicken in the flour and coat evenly.
  2. Add chicken to a large skillet filled with an half inch of cooking oil and cook over medium heat. Brown both sides of the chicken pieces. Remove the chicken pieces and stack on a plate.
  3. Brown the celery, onions, and carrots in the oil olive. The browning caramelizes the sugars and gives the sauce more flavor.
  4. Add the garlic and mushrooms and cook another minute or two. Add the tomatoes, chicken broth, wine, and seasonings and simmer for an half hour. Set aside a bowl of the sauce.
  5. Pace your pasta in a pot of boiling water and add the oil. After the pasta is still firm, al dente, pour the pasta in a colander to drain the water. Slowly add the pasta to the sauce and remove the heat. Carefully coat the pasta with the sauce.
  6. Cover the mixture and let stand for five minutes. The pasta continues absorbing the broth, imbuing it with flavor. Then carefully mix the sauce again.
  7. Place pasta and sauce onto a plate. Add a chicken piece and add a little of the sauce that you set aside. Then sprinkle the top with Parmesan cheese.
  8. Enjoy!

Tip: You could add small black olives to the sauce mixture in the last minute or two of cooking.

Chicken Cacciatore

Chicken Creole

Ingredients

  • 1 lb. chicken breast, skinless, boneless, cut in strips
  • 2 tablespoons oil
  • 4 cloves garlic, crushed
  • 1 teaspoon dried parsley
  • 2 -3 tomatoes, diced
  • 2 celery stalks, diced
  • 1 large bell pepper, chopped
  • 1/4 cup onion, chopped
  • 1 cup chili sauce
  • 1/2 teaspoon red pepper, optional
  • Salt and pepper to taste

Directions

  1. Brown chicken on all sides in a skillet with oil.
  2. If you are using large chicken pieces, then boil chicken in water for 30 minutes. Otherwise, skip Step 2.
  3. At this stage, chicken should be fully cooked. Add the remaining ingredients and bring to a boil. Reduce heat and simmer covered for 10 minutes.
  4. Serve over rice.

Tip: I use a sweet Thai chili sauce for an awesome tasting sauce.

Chicken Creole

Crunchy Parmesan Chicken

Ingredients

  • 4 chicken breast fillets
  • 1 cup bread crumbs
  • 1/2 cup grated parmesan cheese
  • 2 teaspoons dried chopped parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten

Directions

  1. Combine bread crumbs, parmesan cheese, parsley flakes, salt, and pepper in a small bowl and mix well.
  2. Place well beaten eggs in another bowl.
  3. Wash chicken and pat dry. Dip in eggs and then coat both sides in bread crumb mixture. Dip again in eggs and again in bread crumbs. The double dipping ensures a healthy coating of bread crumbs.
  4. Place on a lightly greased baking dish. Repeat for remaining chicken. Sprinkle remaining crumbs over chicken.
  5. Bake at 350 degrees for 40 minutes and then broil until top is golden brown.

Tip: The original recipe used a 1/2 cup of butter in place of the eggs. The eggs will harden and retain the coating, but the butter may seal in more moisture into the chicken.

Crunchy Parmesan Chicken

Curry Chicken

Ingredients

  • 1 cup rice
  • 1 pound (1/2 kilogram) of your favorite chicken part - thighs, legs, wings, or breasts
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 8 cloves garlic, minced
  • 1/2 pound (1/4 kg) green beans, sliced
  • 5 potatoes, diced
  • 4 tomatoes, diced
  • 2 tablespoons high quality curry powder
  • 2 tablespoons curry paste
  • 1 tablespoon high quality chicken stock
  • 1 can coconut milk
  • 1 teaspoon black pepper

Directions

  1. Place a cup of rice in a rice cooker with two cups of water. Steam rice until all water has evaporated.
  2. Clean and saute chicken pieces in a pot with oil. Brown all sides.
  3. Add all seasonings and enough water to cover the chicken pieces. Simmer covered for 15 minutes.
  4. Taste broth. Add more curry if needed. Add remaining ingredients including the coconut milk. Add enough water to submerge all ingredients. Simmer covered for another 15 minutes until potatoes become tender.
  5. Ladle mixture and broth on a bed of rice. And serve.

Tip: Malaysians like to blend three brands of curry. I find the best curry chicken has a healthy layer of red chili oil floating on the top. I came close on this recipe with two types of chili.

Tip: Malaysians add lemon grass, curry leaves, ginger, and/or anise to the curry.

Tip: I cook the rice with pandan leaves for more flavor.

Curry Chicken

Malaysian Chicken Curry

By John Smith posted July 30, 2015

Ingredients

  • 1 cup rice
  • 1 pound (1/2 kilogram) of your favorite chicken part - thighs, legs, wings, or breast
  • Vegetable oil
  • 8 cloves garlic, minced
  • 3 shoots lemon grass
  • 1/2 pound (1/4 kg) green beans, sliced
  • 5 potatoes, cleaned and diced
  • 1 tablespoon high quality curry powder, like Waugh's Curry Powder
  • 2 tablespoons curry paste
  • 1 tablespoon high quality chicken stock
  • 1 can (250 ml) coconut milk
  • Salt

Directions

  1. The directions are quite involved but the Malaysian curry chicken tastes much better than the first recipe. You must cut the lemon grass into one inch strips. Then use something heavy to flatten them and open them. Otherwise, one cannot get the flavor from the lemon grass.
  2. Clean the chicken and cut into small pieces. Mix one tablespoon of curry powder, garlic, and lemon grass. Marinate for two to four hours in a refrigerator.
  3. Place rice in rice cooker and add two cups of water. Steam rice until cooked.
  4. Deep fry the potatoes in oil until golden brown. The deep frying seals the potato, and it will not break down in the soup. Remove the potatoes.
  5. Saute the chicken in a wok or large pot with a tablespoon of oil over medium heat. Once chicken starts browning, add curry paste and chicken stock. Continue cooking chicken until fully cooked. Cook for at least an half hour.
  6. Add water and potatos and bring to a soft boil until potatoes are almost soft.
  7. Add the coconut milk and green beans. Simmer for 15 minutes. Taste the soup. You may need to add more salt, black pepper, or another 1 or 2 tablespoons of curry powder.
  8. Curry is ready when potatoes are soft. Ladle soup over rice and enjoy.

Tip: The trick is getting the right balance between the coconut milk and curry.

Tip: Chicken curry is much better when refrigerated and reheated.

Malaysian Curry Chicken