I really want to make chicken for dinner tonight but I don’t have a grill of any sort :[ Does anyone have any good chicken recipes that’s not Chinese? I hate Chinese food but LOVE Mexican food so if you have a good Mexican chicken recipe that would be great. Oh and preferably with not that many ingredients
Hey! Here is an amazing Spanish dish, which I once made and brought to a party- people couldn’t stop eating it! This isn’t just a chicken dish, it also has a lot of seafood and veggies, but it is very delicious and quite healthy. (if you are not in the mood to cook something like this, I also will give you another easier recipe 
Good luck! Enjoy!
Paella Valenciana Recipe:
Ingredients:
-2 1/2 to 3 lbs. broiler-fryer chicken, cut up
- 1/4 cup olive oil
- 8 slices onion, 1/8th inch thick
- 4 medium tomatoes, cut up
- 1 1/2 cups uncooked regular rice
- 3 cups chicken broth
- 2 tbs. paprika
- 2 tbs. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne red pepper
- 1/8 tsp. saffron
- 2 cups cleaned shrimp
- 1 pound fish fillets, cubed
- 1 can (5 oz) lobster, drained and broken apart
- 1 package (10 oz) frozen green peas
- 1 can (15 oz) artichoke hearts, drained
- 4 oz. sliced pimiento, drained
Wash chicken pieces and pat dry. Brown chicken with oil in an oven, then pour off the fat.
Add onions and tomatoes; cook and stir 5 min. or until onion is tender. Stir in rice, broth, and the seasons. Add chicken. Cover tightly with foil, simmer for 20 minutes.
Gently stir in shrimp, fish, lobster, and peas. Cover again and simmer 15 minutes longer. Carefully stir in articoke hearts and pimiento; heat through. If desired, serve with parsley.
Makes about 8 generous servings.
Now, here is a much easier recipe that is also wonderful, and it also comes with a dumpling recipe.
CHICKEN FRICASSEE WITH DUMPLINGS
Ingredients:
- 4 1/2 to 5 pounds of cut up chicken
- 1 cup all purpose flour
- 2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. paprika, if desired
- 1 cup water
- 3 tbs. flour
- Vegetable oil
- Milk
Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper, and paprika. Coat chicken with flour mixture. Heat thin layer of veg. oil in a large skillet; brown chicken on all sides. Drain off fat; reserve.
To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly and cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
To make gravy, heat 3 tbs. reserved fat in skillet. Blend in 3 tbs. flour. Cook over low heat, stirring unitl mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy.
Prepare dough for dumplings; drop by spoonfuls onto hot chicken. Cook uncovered for 10 min; cover and cook for 20 mintutes longer.
Makes 6 to 8 servings.
DUMPLING RECIPE:
1 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 tbs. butter or margerine
3/4 cup milk
Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like a thicker dough. Strir in milk.
ENJOY!!!!
March 18th, 2010 at 3:04 am
Chicken Sopa
INGREDIENTS
1 (3 pound) chicken – cooked, deboned and cut into bite size pieces
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can diced green chiles
1 cup chicken broth
1 cup shredded Cheddar cheese
12 (6 inch) corn tortillas
DIRECTIONS
Preheat oven to 350 degrees F
Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well.
In a 9×13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.
References :
March 18th, 2010 at 3:52 am
http://chicken.betterrecipes.com/fiesta-chicken.html
This sounds pretty good and easy.
Hope it helps!
References :
March 18th, 2010 at 4:08 am
Lazy Gourmet Chicken
1 tbls sugar
¼ cup vinegar
½ cup soy sauce
4 garlic cloves, minced
¾ tsp salt
1 tsp pepper
2 ½ – 3 # fryer, cut up or 2-3 pounds legs/thighs/breasts
Combine all ingredients except chicken in a large, tightly lidded saucepan and bring to a boil. Add chicken pieces and coat each well. Keep covered and reduce heat, simmer 35-40 minutes, basting several times along the way.
Garlicky Chicken Breasts
1 envelope Good Seasons Italian Salad Dressing
½ cup grated Parmesan Cheese
Mix these together
Moisten 6 skinless boneless chicken breasts with water, dip into mixture, place in shallow baking dish. Bake 400 degrees for 20 – 25 minutes or until cooked through.
Texas Two Step Chicken Picante
1 ½ cups mild picante sauce
3 Tbls packed brown sugar
1 Tbls Dijon style mustard
4 skinless boneless breast halves
Mix sauce, sugar and mustard. Pour over chicken in shallow baking dish. Bake at 400 for 20 minutes. Serve with rice.
References :
March 18th, 2010 at 4:56 am
How about Italian. Here is a recipe i just tweaked and created tonight. It was so delicious my husband said loved it and wants it again.
Amy’s Chicken Cacciatore over brown rice
Ingredients:
Brown rice
1 tsp olive oil
3 cloves of garlic, minced
1 small bell pepper, chopped
1 medium vidalia onion, chopped
1 can of Italian style petite diced tomatoes
6-8 oz of tomato sauce ( i used 6)
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 cups of cooked diced chicken
1/2 cup black olives, chopped
1/2 cup grated parmesan cheese
Directions:
Cook rice according to directions on package first as it will take 45 minutes to cook.
In a skillet, add olive oil. When heated add garlic, bell pepper and onion and cook on medium heat until soft. Add all remaining ingredients. Taste. Add more salt if it needs it. Simmer until rice gets done. Serve over hot cooked rice.
References :
March 18th, 2010 at 5:25 am
Easy Chicken Enchilada Casserole:
Ingredients4 oz. (reduced-fat) cream cheese, softened
1 can cream of chicken soup
1 can cream of mushroom soup
1 teaspoon ground cumin
2 cups (low-fat) milk
1 can black beans, drained and rinsed
1 can Mexi-corn, drained
1 bunch green onions, chopped
1 small can diced green chilies, drained
1 small can sliced black olives, drained
6 corn tortillas
2 large cans white chicken meat, drained OR 4 chicken breasts, cooked & chopped
3 cups shredded Mexican-blend cheese
Salsa & sliced avocados
Method
In one bowl, mix cream cheese, soups & cumin; gradually stir in milk. In another bowl, mix black beans, corn, onions, chilies, and black olives. Stack the tortillas and cut into six wedges. Spread a little of the soup mixture in bottom of 9×13 baking dish. Layer half of the wedges onto soup mixture in the dish; top with half of the black bean-corn mixture. Add a layer of half of the chopped chicken. Continue layering with half of the remaining soup mixture and half of the cheese. Repeat layers. At this point the casserole may be refrigerated overnight or frozen up to 3 months and thawed in refrigerator before baking. Bake about 30 minutes at 350 degrees. (Bake longer if casserole has been in refrigerator.) Serve with salsa and avocado slices.
*Pretty if sprinkled with fresh chopped cilantro or parsley*
it serves 8 ppl
References :
March 18th, 2010 at 5:43 am
Quick And Easy Mexican Chicken
4 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 cup purchased salsa
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
1/2 teaspoon cumin
Hot cooked rice as accompaniment
Preheat oven to 375*F (190*C).
Season chicken with garlic powder, salt, pepper and cumin .
Heat oil in a large skillet to medium. Saute chicken until golden brown on both sides. Transfer to a greased casserole dish, top with salsa and cheese and bake for 15 to 20 minutes or until cheese has slightly browned and mixture is bubbly. Serve over rice.
Makes 4 servings
References :
March 18th, 2010 at 6:08 am
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic & Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt & black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic & Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Sauté mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
References :
March 18th, 2010 at 6:40 am
Basic Bonehead Chicken Recipes;
Chicken Ragu
2lbs of any kind of chicken
1 jar of spaghetti sauce
Rub chicken with salt and pepper, place in microwave-able covered casserole dish, cover with sauce, put the lid on, and cook for 30-40 minutes.
Serve with rice or noodles.
Roasted Chicken, the Lazy Way
1 Whole chicken
1 Onion cut into 1/4’s
2 carrots, chopped course
2 large potatoes, chopped course
In a large crock pot, place whole chicken (after rubbing with salt and pepper, and maybe a little sage if you got it) onions and carrots and potatoes, and 1 cup water.
Set on high for 4 hours, or low for 6.
Use a large spoon (put it into the cavity and lift) to remove bird from pot after getting veggies out of the way, and place on large serving platter. Surround with veggies for a "worked all day in kitchen" presentation. Sprinkle water on your face, so that you look like you’ve been in there all day.
Pollo Colorado
2 large cans of Green Enchilada sauce
8 pieces of chicken
3 table spoons of garlic powder
Like always rub the bird with salt and pepper, but this time add the garlic powder too.
3 WAYS TO COOK!
place in crock pot and cover with sauce for 4 hours on high, or
place in microwaveable covered casserole dish for 30-40 minutes, or
put into large 5qt pot and cook on stove top for 1 1/2 hours.
Serve with rice, or spanish rice, or wild rice. Rice pilaf, just doesn’t work with this dish.
These are meant to be starting points. They will be edible as is, but as you can tell, there is a lot of room for improvising.
Go ahead, play with them, make ‘em your own.
References :
Father of 4, Grandfather of 8
Always rub the chicken with salt! It’s how you make it "Kosher" and nobody ever died eating Kosher food!
March 18th, 2010 at 7:09 am
Here are a few E-Z recipes you might want to try. Good Luck & enjoy.
COLA CHICKEN
(And more variations of recipe…my preference…wings or ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot sauce….presto "Hot Wings"!
I have used Ribs, just as good.
I tried this recipe with ‘meatballs’….was equally as good…served over rice.
I found another variation…..omit the catsup and add a small jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ‘3′ ingredients couldn’t be messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe using Salsa…..I was also trying to carry on a conversation with my husband…(just proves…I can’t do two things at once)….mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola……..still turned out really tasty (to me)…might be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).
Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.
Another (bright)idea…..I thought of trying……replace the catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..! Fixed the shrimp with cocktail sauce……eh…wasn’t all that great…was OK…probably won’t be fixing it again.
Also tried beef stew cuts……that was pretty good…..I can see myself making this again.
Served both over rice…..think the stew cuts would have been just as good over noodles.
Try little cocktail wieners/sausages…for appetizers.
Pork chops…porksteaks.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH: Onions in a plastic bag.
DIP: Chicken in egg (put egg in plastic bag)
COVER: With onion crumbs, press firmly to adhere to chicken.
BAKE: Preheat oven to 400 degrees. Place chicken on lightly greased baking pan. Sprinkle with additional onion crumbs, if desired. Bake for 20 minutes or until no longer pink in center.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.
Serve over noodles or rice or dressing….or???
References :
Personal recpe files.
March 18th, 2010 at 7:14 am
Hey! Here is an amazing Spanish dish, which I once made and brought to a party- people couldn’t stop eating it! This isn’t just a chicken dish, it also has a lot of seafood and veggies, but it is very delicious and quite healthy. (if you are not in the mood to cook something like this, I also will give you another easier recipe
Good luck! Enjoy!
Paella Valenciana Recipe:
Ingredients:
-2 1/2 to 3 lbs. broiler-fryer chicken, cut up
- 1/4 cup olive oil
- 8 slices onion, 1/8th inch thick
- 4 medium tomatoes, cut up
- 1 1/2 cups uncooked regular rice
- 3 cups chicken broth
- 2 tbs. paprika
- 2 tbs. salt
- 1/2 tsp. pepper
- 1/4 tsp. cayenne red pepper
- 1/8 tsp. saffron
- 2 cups cleaned shrimp
- 1 pound fish fillets, cubed
- 1 can (5 oz) lobster, drained and broken apart
- 1 package (10 oz) frozen green peas
- 1 can (15 oz) artichoke hearts, drained
- 4 oz. sliced pimiento, drained
Wash chicken pieces and pat dry. Brown chicken with oil in an oven, then pour off the fat.
Add onions and tomatoes; cook and stir 5 min. or until onion is tender. Stir in rice, broth, and the seasons. Add chicken. Cover tightly with foil, simmer for 20 minutes.
Gently stir in shrimp, fish, lobster, and peas. Cover again and simmer 15 minutes longer. Carefully stir in articoke hearts and pimiento; heat through. If desired, serve with parsley.
Makes about 8 generous servings.
Now, here is a much easier recipe that is also wonderful, and it also comes with a dumpling recipe.
CHICKEN FRICASSEE WITH DUMPLINGS
Ingredients:
- 4 1/2 to 5 pounds of cut up chicken
- 1 cup all purpose flour
- 2 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. paprika, if desired
- 1 cup water
- 3 tbs. flour
- Vegetable oil
- Milk
Wash chicken pieces and pat dry. Mix 1 cup flour, the salt, pepper, and paprika. Coat chicken with flour mixture. Heat thin layer of veg. oil in a large skillet; brown chicken on all sides. Drain off fat; reserve.
To skillet, add water and, if desired, chopped onion, lemon juice or herbs, such as rosemary or thyme leaves. Cover tightly and cook chicken slowly 2 1/2 to 3 1/2 hours or until fork tender, adding water if necessary. Remove chicken to warm platter; keep warm. Pour off liquid in skillet; reserve.
To make gravy, heat 3 tbs. reserved fat in skillet. Blend in 3 tbs. flour. Cook over low heat, stirring unitl mixture is smooth and bubbly. Remove from heat. Add enough milk to reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy.
Prepare dough for dumplings; drop by spoonfuls onto hot chicken. Cook uncovered for 10 min; cover and cook for 20 mintutes longer.
Makes 6 to 8 servings.
DUMPLING RECIPE:
1 1/2 cups all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
3 tbs. butter or margerine
3/4 cup milk
Measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like a thicker dough. Strir in milk.
ENJOY!!!!
References :
Betty Crocker Cookbook
March 18th, 2010 at 7:55 am
Mexican Chicken Casserole
Ingredients:
6 chicken breast
1 can cream of mushroom soup
10 ounces Velveeta cheese
1 can Rotel tomatoes
1 cup milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture. Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
You can find more Mexican chicken recipes here: http://welovechicken.com/tag/mexican-chicken-recipes/
References :