Category: Chicken

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Seasoned Chicken & Rice

Ingredients

  • 1  package RICE-A-RONI® Chicken
  • 1  pound uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2  tablespoons margarine
  • 2  cups water
  • 1  cup small broccoli florets (optional)
  • 1/2  cup shredded cheddar cheese (optional)

Preparation Steps

  1. In large skillet, sauté rice-vermicelli mix with 2 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
  2. Slowly stir in 2 cups water, Special Seasonings and 1 lb. uncooked, boneless, skinless chicken breasts, cut into 1-inch pieces; bring to a boil.
  3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed. Let stand 5 min. before serving.

Cook Tips and Variations

Add 1 cup small broccoli florets during last 5 min. of simmering. Top with 1/2 cup shredded cheddar cheese before stand time.

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Simple Cinnamon Chicken

Ingredients

  • Chicken
  • 1 tsp ground cinnamon
  • 2 Tbsp Italian –Style Seasoning
  • 1 ½ Tsp Garlic powder
  • 2 Tsp salt
  • 1 tsp black pepper

 

Directions

Preheat oven to 350.      Grease baking pan of appropriate size.  Place chicken in dish and sprinkle with seasonings – be careful with the cinnamon!  Bake for ~30 minutes until 175F and juices run clear.

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Quick Chicken Paella with Sugar Snap Peas

Ingredients

  • 1/2 cup dry white wine
  • 1/2 teaspoon saffron threads
  • 1 1/2 teaspoons salt
  • 1 1/4 teaspoons smoked paprika*
  • 1 teaspoon freshly ground black pepper
  • 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
  • 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo**
  • 1 tablespoon olive oil
  • 1 1/2 cups chopped onion (about 1 large)
  • 4 garlic cloves, minced
  • 1 1/2 cups long-grain rice
  • 2 cups low-salt chicken broth
  • 1 14.5-ounce can diced tomatoes in juice
  • 1/4 cup chopped roasted red peppers from jar
  • 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)

 

Preparation

Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chicken thighs to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.

Pour off all but 1 tablespoon drippings from skillet. Reduce heat to medium. Add chopped onion and cook until translucent, stirring often, about 5 minutes. Add minced garlic and stir 30 seconds. Add long-grain rice and stir to coat. Add wine-saffron mixture and bring to boil, scraping up browned bits from bottom of skillet. Add chicken broth, tomatoes with juice, and roasted red peppers. Bring to simmer. Stir in browned chorizo. Place chicken thighs, skin side up, atop mixture in skillet. Cover skillet tightly with foil, then cover skillet with lid. Bake paella until rice is almost tender, about 25 minutes.

Transfer chicken to plate. Stir rice; season to taste with salt and pepper. Scatter snap peas over. Return chicken to skillet, nestling into rice. Cover with foil and lid. Bake until snap peas are crisp-tender, rice is tender, and chicken is cooked through, about 10 minutes longer.

* Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from latienda.com.

** Spanish chorizo, a pork-link sausage flavored with garlic and spices, is milder than Mexican chorizo. It’s available at specialty foods stores and Spanish markets and from latienda.com.

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Roasted Chicken Roulade with American Triple Cream and Georgia Ham

Ingredients
1/4 cup canola oil, plus more for drizzling
1 clove garlic, chopped into a paste
Pinch of red chile flakes
4 ounces baby arugula
Kosher salt and freshly ground black pepper
Four 6-ounce boneless, skinless chicken breasts
8 paper-thin slices country ham or prosciutto
8 ounces triple-cream cheese, such as Red Hawk
2 tablespoons unsalted butter
Micro arugula, for garnish

Directions

Preheat the oven to 400 degrees F.

Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.

Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher’s twine. Sprinkle the roulade with salt and pepper.

Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.

Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.

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Peanut Butter Chicken

  • 8 or 10 pieces frying chicken
  • 1/2 c. peanut butter
  • 1 extra lg. or jumbo egg
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 c. milk
  • 1/2 c. flour
  • Cracker crumbs
  • 1/2 stick butter (melted)

Stir egg, peanut butter, salt and pepper together to blend. Beat milk into peanut butter mixture until thoroughly blended and smooth. Rinse chicken pieces in cold water and drain.

Put flour in a bag and shake chicken pieces to coat. Dip chicken pieces in batter, coat with cracker crumbs. Place chicken pieces in lightly greased baking dish or pan. Drizzle melted butter on top of each chicken piece. Bake in a preheated 350 degree oven for 1 hour or until tender.

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Creamy Chicken Crescents

Ingredients

  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 cup shredded cooked chicken
  • 1/2 cup shredded Cheddar cheese, divided
  • 2/3 cup condensed cream of chicken soup, undiluted
  • 1/2 cup milk

Directions

  1. Separate crescent dough into eight triangles. Combine the chicken and 2 tablespoons cheese; place about 2 tablespoonfuls on the wide end of each triangle. Roll up and place on an ungreased baking sheet. Bake at 375 degrees F for 18-20 minutes or until golden brown.
  2. Meanwhile, in a saucepan or microwave-safe bowl, combine soup, milk and remaining cheese. Cook until heated through and cheese is melted. Serve over crescents.
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One Pot Chicken & Potatoes

  • Prep time:  5 mins
  • Cook time:  1 hour 20 mins
  • Total time:  1 hour 25 mins

Ingredients

  • 8 chicken thighs
  • 6-8 large potatoes, cut in quarters or halves
  • 5-6 carrots, cut in 1-2 inch pieces
  • 1 onion, cut in quarters
  • 15-20 garlic cloves, whole
  • Kosher salt
  • Black ground pepper
  • 4 tsp ground pepper or 5 cloves garlic, crushed
  • ½ tsp paprika (optional)
  • 3-4 Tbsp olive oil.

Instructions

  1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
  2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
  3. Rinse the chicken under running water & also pat dry with paper towel.
  4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.  (Or mix everything in oil, then toss and place on lined baking dish)
  5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
  6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
  7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.
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Herb Roasted Chicken & Potatoes

Chicken and potatoes, seasoned with parsley, thyme and garlic powder, roast so quickly in a high heat oven that you can make it on a busy weeknight.

Ingredients

Serves: 6

 

Directions

10 mins Prep time 35 mins Cook time

  • Preheat oven to 425°F. Mix oil and seasonings in large bowl. Add chicken and potatoes; toss to coat well.
  • Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray.
  • Roast 30 to 35 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.
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Herb-Roasted Chicken Breasts

Ingredients

  • 3 large garlic cloves, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 6 large chicken breast halves with skin and bones
  • 3 tablespoons olive oil
  • 1/3 cup dry white wine

Preparation

    1. Preheat oven to 375°F. Combine garlic, rosemary and thyme in small bowl. Arrange chicken in large roasting pan Sprinkle chicken with salt and pepper. Rub with garlic mixture; drizzle with olive oil. Pour wine into bottom of pan. Bake chicken until just cooked through, about 30 minutes. Remove from oven.
    2. Preheat broiler. Broil chicken until skin browns, about 3 minutes. Transfer chicken to platter and serve.
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Honey Garlic Chicken

Ingredients

  • 6 chicken thighs, bone-in and skin on
  • ½ cup low sodium soy sauce
  • ¼ cup ketchup
  • ¼ cup honey
  • 4 cloves garlic, minced

Instructions

  1. *Prep time does not include marinating time*
  2. Add soy sauce, ketchup honey and garlic to a large ziplock bag. Add in chicken thighs and marinate for 1-2 hours.
  3. When you are ready to cook preheat the oven to 350 degrees.
  4. Spray a 13 x 9 pan with cooking spray.
  5. Remove chicken from the marinade and place on the prepared pan skin side up. Reserve the marinade.
  6. Place in the oven uncovered and bake for 30 minutes or until the internal temperature reaches 165 degrees.
  7. If you want a crispier skin turn the oven to broil and bake for an additional 3-5 minutes.
  8. Meanwhile while the chicken is cooking add the reserved marinade to a medium saucepan.
  9. Bring it to a boil and reduce heat to simmer. Cook for 5 minutes.
  10. If sauce is not thick enough you can always add 1 teaspoon cornstarch + 1 tablespoon water.
  11. When chicken comes out of the oven brush on the sauce and serve immediately.