Chicken Recipes - Harbor City,CA

I make chicken roll ups often.

Pound boneless/skinless chicken breasts or thighs thin, fill with desired herbs, cheeses, quinoa, pancetta etc. and roll up. Place seam side down in lightly greased(or on parchment paper)dish and ____@____.com for an 45-90mins until cooked through. The time varies greatly depending on thickness of rolls as well as quantity. Serve with crusty bread and green salad.

My family is also huge fans of chicken salad. Boil chicken, shred, mix with desired dressing and seasonings add in seedless grapes, walnuts and chopped celery, chill. Serve in pita pockets with potato salad and fresh veggies.

Chicken & andouille gumbo is a loved dish in my home as well. The list is long but oh-so-tasty. The recipe I use is based on Emeril's recipe - it's easy to find if you're interested.

This is tried, true, and delicious ....

http://www.myrecipes.com/recipe/easy-chicken-dumplings-10...

I added some kosher salt and pepper and dried thyme to the broth with the poultry seasoning. Also added a little knorr concentrated chicken broth. I used chicken stock instead of broth, as that's what I keep on hand. Since we'd already eaten some of the rotisserie chicken, I also added a couple of cans of canned chicken and doubled the cream of chicken soup. I like to put a little seasoning on the biscuits as I flatten them and cut them into squares vice strips. It's sooooo good. Even our 2 yo old eats it up.

Whole chicken,

Clean out insides- should be undrstood, but just to be sure.

Rub olive oil on outside, season with favorite seasonings. We use a garlic fix that we love.
I put carrot, celery and 1/2 onion inside.
I put it in my Convction oven ( it is in our microwave) on Roast for the time aloted for the chicken.. I do it on 375.

For sides we do mashed taters and veggies.

Once we are done with the dinner for that night.. we take left overs and cube them..
We make chicken salad with mayo & celery
then I take the left overs and do chicken alfredo with noodles.
Or I make a chicken pot pie or two.

With the left over bones, either I make chicken noodle or rice soup or I make chicken broth.

Broth
Celery
Carrot
Onion
Garlic
water-6 cups some times more
Bring to boil, and then simmer for 4-6 hrs.
I cool it down and remove the solid stuff and then I put it in 2 cup contianers and into the freezer.

If I make soup, I leave all that stuf in, and i come through it to get all the bones out and put as much chicken as I can in. I usually forget the noodles or rice, but I am silly like that.

Chicken Pot Pie
we are Gluten free so I go to the bakery and get the crust..
Chicken chunks
Frozen peas
Cut up Carrots
Cut up potatoes
I make the sauce like I would a condensed cream of chicken soup.

http://www.adventuresofaglutenfreemom.com/2010/01/gluten-...

if there is enough I make as many pies, and freeze them for later use.

Hope this helps.

This is one of my favorites and its sooooooo easy:

Slow Cooker Salsa Chicken
Ingredients:
• One (16 ounce) jar salsa
• One (1.25 ounce) package dry taco seasoning mix
• 3 pounds skinless, boneless chicken breast halves
• 1 can of Black beans (rinsed)

Directions:
Place the salsa, taco seasoning, and beans into a slow cooker, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Cover the cooker, set to High, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to Low and cook 6 to 8 hours. Shred chicken with 2 forks to serve.

Some people like to add fresh cilantro and lime juice while cooking, that's up to your taste. You can also make this with skinless chicken thighs.

This can be served on tacos, burritos, tostadas, nachos or just with some white rice.

Parchment chicken wings. Place wings on paper and season with salt and pepper or Fajita seasoning. Put cookie sheet in oven at 425 for about a hour. Wings come out crunchy almost like fried without the extra oil. Serve with salad, or mixed veggie. You could do a potato dish if you wish in place of the salad.

Chicken broth - get a package of chicken breasts with skin on or quarter legs. Put in large stockpot with onions, celery, parsley and seasoning and cook until done (90 minutes). Let cool and then remove meat from pot. Strain liquid into another pot or divide it into useable containers for cooking. I usually use the broth to make homemade soups - veggies your choice. You could get ice cube trays and put the broth in them and then transfer into a bag so that you take out what you need when cooking.

The chicken enchiladas sound great. I wish I could remember the ones I made from fresh roasted green chilies that was sooo good a few years back.

Good luck and enjoy.

the other S.

Try using chicken in place of other meats in recipes. Lasagna with chicken is very good!

Chicken pockets are a big hit at our house (our 2 year old loves this) and when I worked at a children's home:

2 pkg. crescent rolls
3 c. cooked chicken (cut or shredded)
2 cans cream of chicken &/or cheddar cheese soup
1 soup can of milk
dash of paprika

Preheat oven to 350. Grease a 9x13 pan. Separate each crescent roll and fill with chicken. Roll crescent roll and seal edges. Place in pan. Mix soups and milk together and pour over the rolls. Sprinkle with paprika. Bake for 30-40 minutes.

You can added shredded cheese in with the chicken rolls and seasonings as well.

My mom served a new one over spring break. She served rice with a mixture of chicken in cream of chicken/cream of mushroom soup. Then, on the table were several small bowls of items you could add to your plate. Some of them were questionable as to wether they would be good with the chicken, but they all turned out going well with it.

Chopped Celery (my favorite)
sunflower seeds
onion
carrot
pineapple
La Choy dry noodles
and I cant even remember what else!
I guess you could use anything you like
I would have liked some fresh mushrooms!

Edit to Add:
Mom also makes an awesome soup
chicken
rice
carrots
spinach
sea salt/pepper
Simple and awesome!

Chicken wings are quick and easy. I put them in a casserole dish and then experiment with toppings/seasonings/marinades: orange juice; olive oil and creamy italian salad dressing....

I can't give you my full chicken soup recipe, but I will say that two of the most important ingredients are these:

1. whole chicken, not just white or dark pieces -- for the perfect blend of fat (the fat is very important if your soup is to be medicinal);

2. pre-made homemade chicken broth, very little added water, unless you have enough broth to avoid extra water -- for concentrated flavor.

I made chicken teriyaki in the crock pot yesterday
about 4 chicken breasts
1 cup chic broth/stock
1/2 cup teriyaki
1/3 cup brown sugar
2 tsp garlic
4-6 hours in the crock pot on low. Shread the chicken after a couple hours and serve over rice. I usually make broccoli with it.

Chicken alfredo
dice chicken and liberally season with garlic powder, seasoned salt and Greek seasoning and sautee. Add your favorite alfredo and toss with noodles/penne.

our occasional indulgence
1 pkg cream cheese and mix in garlic powder and chives
flatten 4 chicken breasts, spread 1/4 of mixture onto each breast and roll up. Wrap each breast with 2 pieces of bacon and bake for 1 hour at 350 degrees. I usually serve with wild rice and asparagus.

Easty stir fry
dice chicken and sautee with onions (whatever other stirfry veggies you like: peppers, broccoli, carrots, etc.)
Get Kraft Asian Sesame dressing and when chicken and veggies are cooked add in dressing and some soy sauce (allow to reduce a little) and serve over spaghetti noodles or rice - great flavor.

Chicken enchiladas (search allrecipes)

Eggplant Stew with chicken:
1.fried eggplant
2.cooked chicken
3.chopped onions
4.tomato paste
5.lime juice
6.salt/paper/cinnamon
7.tomato

place the fried eggplants in a dish.
stir the chopped onion with cooked chicken, add salt/paper/cinnamon, add them to eggplants, mix the chicken broth with tomato sauce and pour it on the top. cut the tomato and add them to the dish and cook it in the 350 degree preheated oven for about 60 mins. You can add lime juice 10-15 before serve it or even at the table.
Hope you like it!

This one is not healthy, but it is easy, so easy that my kids are in charge of making it! And it is good.

Put a bunch of chicken breast tenders or small chicken breasts in a 9 by 13 inch pan
Place a slice of swiss cheese on each chicken piece
Meanwhile, mix together 1 can cream of chicken soup with some milk to thin it. Pour over chicken.
Sprinkle with dry stuffing mix (about a cup and a half)
Melt 4 tbs butter and pour over everything
Bake at 375 degrees 45 min
Cover with foil

Serve on its own or on mashed potatoes, rice or pasta

I really don't understand people who refuse to share recipes. I share all my favorites. I want as many people to be able to enjoy them as possible. I'm certain my great grandma and grandma love knowing how many people have fallen in love with their recipes.

Aaaanyway. Here are a few oft-requested family favorites. They don't have many ingredients, so no long lists needed. It's really all about technique.

Crock Pot Rotisserie Chicken.

1 Whole chicken
Seasoning Salt (I use Lawry's for this)
Aluminum foil
Crock pot (even a smaller one can fit this chicken....just stuff it in)

Remove giblet bag and rinse clean a normal sized whole chicken. Pat dry. Put 3-4 baseball sized balls of aluminum foil in the bottom of your crock pot. Season chicken with your favorite seasoning salt. Salt is necessary, so please don't omit all of it.

Put chicken in pot, breast side up. Cover and set on low. Cook for 9-10 hours.

Carefully remove chicken to foil lined pan and set aside to rest.

Remove foil and pour drippings off into a saucepan. Set on medium heat.
Make a roux (google it! This is a cooking trick EVERYONE should know and use) and add to drippings to thicken into an AWESOME gravy.

Place chicken in oven under broiler (5" away) to brown the skin like a rotisserie chicken.

We like sides such as stuffing, corn, beans, and mashed potatoes.

Next: Awesome BBQ'd Chicken.

10 or so "country legs" (bone in legs with thigh section).
Seasoning salt (Tony Chacherre's cajun seasoning)
1 Can jellied cranberry sauce
1 Cup BBQ (KC Masterpiece or other KC style is our favorite)
Aluminum foil
Cooking spray

Rinse, pat dry, and season legs.

Heat grill to medium-low heat.

Place aluminum foil on grill and spray with cooking spray to keep chicken from sticking. Place chicken on and let it cook for about 30-40 minutes, turning as needed. It should be gently sizzling away and end up a nice, light, golden brown. If it browns in 15 minutes, turn down the heat.

While the chicken is cooking, mix 1 can of jellied cranberry sauce and 1 cup of your favorite BBQ sauce. Mix as well as you can and then put it in the microwave to heat and meld the flavors. Whisk it all together. Add a bit of cayenne if you like it to have some kick.

Once the chicken is nearly done (about 160-165'F), pull it off the grill carefully and set aside. If you're using a gas grill, shut off the heat to avoif flame ups before you remove the foil. Roll it all together carefully so no grease escapes into the grill. Tongs work best for this.

Turn the grill back on at medium heat and place chicken on. Paint on your BBQ sauce. Close the lid so the sauce can properly adhere to the chicken. If it seems to char quickly, turn down your heat. BBQ sauce is mostly sugar, and sugar is flammable and burns quickly.

Serve with corn on the cob, potato salad, etc.

Hi, I have my very easy chicken tortilla soup posted on my blog here: http://www.yourlifevents.com/2010/01/11/coupling-easy-rec...

and sour cream chicken enchiladas here: http://www.yourlifevents.com/2010/02/17/feast-sour-cream-...

I also have just started roasting a whole chicken every week so that I can use it for meals throughout the week and use the bones to make chicken stock for the chicken tortilla soup. I got the recipe from Bon Apetit magazine and it's soooo easy. I don't have it in front of me now (you can probably find it on the BA website), but it's basically a rub mix of the following ingredients:

2-3 garlic cloves pressed
olive oil
kosher salt
hot, smoked and sweet paprika (we don't have smoked, so I just use the various types that I have on hand)

you mix that all together to make a paste and rub it all over the chicken. Stuff the chicken with fresh thyme and marjoram (sometimes I don't do this if we're out). Put in fridge to marinate overnight.

preheat oven to 500 degrees (yup, that much)

place the chicken on top of cut red potatoes on a roasting pan.

Place chicken in oven at 500 degrees for 30 minutes (this will get the skin nice and crispy), then reduce the temperature to 425 degrees for approximately another 30-40 minutes or the internal temperature of the chicken on a thermometer reads 165 degrees (no pink inside).

You can eat this for dinner, or you can let it cool and throw the whole thing in a large ziploc bag and into the refrigerator to use throughout the week as needed. Or, when I get a chance, I take the chicken apart and portion it out for the week's meals, then make broth with the bones.

I just made this the other day and it was awesome:

Wrap skinless boneless chicken breasts or thighs with bacon. Cover with a mixture of sour cream and cream of chicken soup. Bake in the oven at 225 degrees, covered, for 4 hours, then at 350 degrees for 15 minutes uncovered. We had it with rice and it was delicious! You could also do it with egg noodles as a side dish.

If you are on Pinterest, you can find a ton of recipes on there - that's where I got this one.

I love chicken enchiladas.
cooked chicken breasts are easiest to work with.
Cook chicken breast with a store taco seasoning on them as you normally would (or buy a rotisserie pre-cooked chicken).
Sautee onions and green/red pepper strips
Shred (when you shred it pushes that flavor of the seasoning into the chicken)
Shred cheese
Buy enchilada sauce from the store (I like the medium heat)
Dip your tortillas in the sauce, put in some chicken, some cheese, some vegetables roll and put in a baking dish.
Set the rolls side by side until full.
Pour leftover enchilada sauce on top, sprinkle with cheese, cover with foil and bake on 350 for about 30 min, remove foil bake another 10.
Cool, eat, enjoy!!