charisstoma

Chicken Stew
https://ineskohl.info/chicken-stew/

Quick and easy in 45 minutes

Ingredients

2 chicken thighs - quarter and remove skin
3 carrots - cut in strips
3 potatoes - cut in cubes
3 cloves of garlic
salt
pepper
parsley
nutmeg
onion powder
4 T ground oatmeal or flour for breading
2 glasses of water
1 glass of white wine

Directions

Mix 4 T of oatmeal flour, salt, pepper in a bag and add chicken.

Saute chicken with 3 cloves of garlic in oil.
Drain and add wine, parsley, nutmeg, onion powder, a little salt to the pot.
Add potatoes, carrots, water; and cover.

Cook 20 minutes.

Chinese Chicken Fried Rice Recipe

This chicken fried rice recipe takes 15 minutes to make. It's absolutely delicious and everybody loves it- no doubt about that. Sometimes maybe you don’t know what to cook for dinner, this is it! It is better than your local take out fried rice AND healthier.

INGREDIENTS FOR THE CHICKEN FRIED RICE [serve 1-2]

For the chicken marinade
- 150 grams of chicken
- 1 tsp of corn starch
- 1 tsp of soy sauce
- 1 tsp of vegetable oil
- a pinch of baking soda(NOT BAKING POWDER Sorry for the audio mistake in the video)

FOR THE STIR FRYING
- 2 eggs
- 3 tbsp oil
- 2 cups of cooked rice
- 1 tbsp of minced garlic
- 1/4 cup of red onion
- 1/3 cup of green beans
- 1/2 cup of carrot
- 1/4 cup of spring onion


FOR THE SEASONING
- 1 tbsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: https://amzn.to/2TdlvOB]
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce: https://amzn.to/2Qbjapr]
- 1/4 tsp of salt or to taste
- pepper to taste

HOW TO MAKE CHICKEN FRIED RICE

- Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- Crack 2 eggs. Beat it well.
- Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely.
- Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get the it fluffy. Break it into small pieces and set it aside.
- Add more oil into the same wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans and 1/2 cup of carrot. Stir-fry for 2 to 3 minutes.

- When the onion should be transparent, Add some salt to taste. Mix it well.
- Take it out.
- Next is the rice. Loosen up the rice before frying.
- Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.
- You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.
- Now you really got to mix this. Do it fast. Because the wok is hot, the liquid will evaporate quickly- then you will never get to mix it evenly. Once can not see white rice, add in all the ingredients. Veggies, meat, oh and the egg...
- Toss everything together. Give them about 2 minutes to be infused with each other.
- Add in the spring onion right before serving.

The traditional spices are garlic, ginger, cumin, cinnamon or allspice, and ALWAYS paprika for chicken. And I added lime juice, lemon zest, olive oil S&P (actually, Adobo), to the marinade, let the chicken sit in the fridge with that for the afternoon, turning it and making sure that every inch had its exposure to soak in the herbs.

With a little oil in a skillet, brown the chicken well, both sides, and then added the rest, more garlic, chopped olives, diced tomatoes and so forth with a splash of white wine to deglaze. Adding a bit of chicken stock to simmer down, and cook the meat through.

Many of these recipes use salted lemons, and I've done that before. I don't keep them anymore, but they're great to use in the Mediterranean style.
The yellow squash, added at the end with a lid on it, to steam. - Judy L.

WHITE BALSAMIC AND TARRAGON CHICKEN
https://www.177milkstreet.com/recipes/white-balsamic-and-tarragon-chicken

White balsamic vinegar has a mellow acidity that complements the tangy Peppadews, a variety of small, sweet peppers grown from South Africa. They add a slight heat and additional sweetness to the dish, as well as great color. Find them jarred at most grocery stores (and sometimes loose at the olive bar). When reducing the sauce before serving, if the liquid is less than 1 cup, add water.

4 servings
( Read more... )

ZA'ATAR-ROASTED CHICKEN
https://www.177milkstreet.com/recipes/zaatar-roasted-chicken

Za'atar is a Middle Eastern blend of herbs and sesame seeds; look for it in well-stocked markets, Middle Eastern grocery stores or online. We mix za'atar with dried oregano to boost its herbal flavor. Use chicken breasts, legs, thighs or a combination.

4 servings( Read more... )

Slow Cooker Lasagna Soup with Chicken and Mushrooms
https://www.afarmgirlsdabbles.com/slow-cooker-lasagna-soup-with-chicken-and-mushrooms-recipe/

Yield: 10 to 12 servings Prep Time:20 minutes Cook Time:4 hours

INGREDIENTS:

SOUP:
3 lbs. boneless skinless chicken breasts and/or thighs, with breasts cut into 2″ to 3″ pieces
3 c. chopped onions
16 oz. sliced mushrooms
1 c. chopped sun-dried tomatoes
4 large garlic cloves, minced
2 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried thyme
1/2 tsp. paprika
1/4 tsp. crushed red pepper flakes
1/4 tsp. cayenne
2 bay leaves
6 c. chicken stock
1 28-oz. can diced tomatoes
1 28-oz. can tomato sauce
2 to 3 T. tomato paste, to taste
1 to 3 T. brown sugar, to taste
kosher salt and black pepper, to taste

TO FINISH THE SOUP:
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
fresh mozzarella, cut into 1/2″ cubes (or substitute “Cheesy Yum” from original Lasagna Soup recipe)
additional salt and freshly ground black pepper, to taste
freshly shaved Parmesan, optional

DIRECTIONS:

* Please note that this recipe makes a large batch of soup. You will need a large slow cooker. My Cuisinart Multicooker has a 7-quart capacity and gets pretty full, with this soup recipe totaling about 5 quarts.

Add chicken pieces to slow cooker. Then add lasagna soup ingredients, onions through salt and pepper. Stir gently to incorporate, cover, and cook on low for 4 to 5 hours, until chicken is cooked and tender. Remove chicken pieces to a cutting board and chop into bite sized pieces, or use two forks to shred. Return chicken back to slow cooker. Taste and then season with additional kosher salt and black pepper if needed.

About 20 minutes prior to serving, cook the pasta in a pot on the stovetop. Add pasta to a pot of boiling water with 1 tablespoon of salt added. Cook just until al dente. Do not overcook. Drain, return pasta to pot, and cover to keep warm.

To serve, ladle hot soup into bowls. Stir in some of the pasta and fresh basil. Top with fresh mozzarella cubes. Finish with freshly ground black pepper and fresh Parmesan, if desired. Serve with warm fresh bread.

This slow cooker recipe for tender garlic Parmesan herb chicken gives a slow-roasted crust in a slow cooker. Use forks arranged in the bottom of the slow-cooker as a makeshift roasting tray to lift the chicken out of its juices. Rather than stewing, the chicken cooks slowly and evenly as the hot air circulates around it. What you get is a light crust and an effect fairly close to a slow-rotating barbecue grill.


http://slowcooker-chicken.cooktopcove.com/2016/12/14/how-to-make-tender-garlic-parmesan-herb-chicken/?src=fbfan_58076&t=fbad&up=20170216&k=lgrhaen017

SLOW COOKER TENDER GARLIC PARMESAN HERB CHICKEN

4-6 15 MINUTES 3 HOURS 3 HOURS, 25 MINUTES

Ingredients
2 pounds skinless, bone-in chicken thighs
1 teaspoon salt
Pepper to taste
1½ cups powdered Parmesan cheese
7 cloves garlic, minced into a paste
1 tablespoon finely chopped fresh thyme
2 teaspoons finely chopped fresh rosemary

Direction

1. Line a 6-quart slow cooker with 8 to 10 forks facing up or down, arranging them in a way that keeps the chicken lifted from the bottom of the slow cooker.

2. Season the chicken with salt and pepper, rubbing into the meat. Set aside.

3. In a bowl, mix Parmesan, garlic, thyme and rosemary. Sprinkle all over chicken, pressing into the meat to create a crust.

4. Gently place chicken onto the forks in the slow cooker, bone side down.

5. Cover and cook on high for 3 hours.

6. Rest for 5 to 10 minutes with lid partially open. Serve.

Pro tip: For a luscious sauce, pour the juices from the bottom of the slow cooker into a pot and bring to a boil. Lower heat and simmer until reduced by half. Turn off heat and stir in 2 tablespoons of butter. You're done!

http://d3w3p12ml16evy.cloudfront.net/et/b/g/B/I/bgBI/500_b8e0.mp4

Chicken with Mustard Cream Sauce


https://www.yummly.com/#recipe/Chicken-with-Rosemary-Butter-Sauce-2115825

This meal is easy enough for a week night dinner, but fancy enough for company. My favorite kind of recipe! Trust me, this is one chicken dish you’ll be making over and over again!
Serves 4 20min.

Ingredients
4 boneless skinless chicken breast halves
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup chicken broth
1/2 cup heavy cream
2 tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano

Instructions
Add olive oil to a large skillet and preheat over medium-high heat.
Season chicken breasts with salt and pepper.
Add chicken to skillet and saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate and keep warm.
Pour chicken broth into hot skillet.
Whisk in the cream, mustard and tarragon or oregano. Cook and stir for about 2 minutes.
Pour sauce over chicken and serve.

Slow Cooker General Tso’s Chicken
http://tasteerecipe.com/2016/08/11/tso-say-youre-mood-chinese-try-favorite-cook-crock/2/

Sweet and tangy flavor. It came out perfect, not too soggy after cooking for so long. With the crock pot you don’t need a wok, and it comes out every bit as good as the local restaurant. There are also even more leftovers! As a family of 4 we had them for days.


Ingredients

3 large boneless skinless chicken breasts (about 2 pounds), chopped into bite size pieces
2 tablespoons Wesson oil
1 cup cornstarch
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon pepper

Sauce:

4 tablespoons hoisin sauce (can be found in the Asian section at most markets)
4 tablespoons La Choy soy sauce*
4 tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon minced garlic (or garlic powder)
2 tablespoons water
1 teaspoon crushed red pepper flakes

steamed or fried rice for serving

* La Choy Soy Sauce is not sweet and more salty than other soy sauces

Directions

Preheat oil in a nonstick pan or skillet over medium heat. Whisk together corn starch, salt, 1 teaspoon garlic powder, and pepper.

Add the corn starch mixture and chicken to a large zip lock bag. Seal and shake it to coat chicken.

Add coated chicken pieces to pan. Saute 1-2 minutes until browned. (chicken will still be raw in the middle at this point, that’s okay)

In a bowl combine all sauce ingredients and whisk to combine. Add half to the crockpot along with chicken pieces. Cook on low for 4 hours.

Immediately before serving, Add remaining sauce to the crock pot and stir gently. Serve with rice.

http://www.bakedbyrachel.com/slow-cooker-black-bean-taco-chili/print/

Slow Cooker Black Bean Taco Chili

Hearty slow cooker back bean chicken taco chili. Perfect cold weather comfort food!
YIELD: SERVES 4-6 PREP TIME: 10 MINUTES COOK TIME: 4 HOURS

Ingredients:

1 1/2lb chicken breast, trimmed of fat*
15oz corn, drained
15oz black beans, drained and rinsed well
15oz petite diced tomatoes, drained
1C yellow onion, chopped
1C green bell pepper
1 jalapeño, diced
3 cloves garlic, minced
2 tsp salt
1 tsp ground black pepper
1/8 - 1/4 tsp red pepper flakes, optional
1 1/2 tsp chili powder
1/4 tsp cayenne pepper
2 1/2 - 3C chicken broth

Monterey Jack cheese, shredded
Tortilla chips
Sour cream


Directions:

To the bowl of a 5-6 quart slow cooker, add raw chicken breasts, beans, vegetables, spices and chicken broth.

Cook on high for 4 hours or low for 8.

Remove chicken breasts to shred, then return to slow cooker.

Serve with shredded cheese, tortilla chips and optional sour cream.

Note
* substitute - browned ground beef