Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

indian tomato chicken

Ingredients

• Servings: 6
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 slice fresh ginger root
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cardamom
• 1 (1 inch) piece cinnamon stick
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1/4 teaspoon ground nutmeg
• 6 skinless chicken thighs
• 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

grilled chicken thighs tandoori

Ingredients

• Servings: 8
• 2 (6 ounce) containers plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs
• olive oil spray

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins


• in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
• rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• preheat an outdoor grill for direct medium heat.
• remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
• place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Slow-cooker Chicken Tortilla Soup

Ingredients

• Servings: 8
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
• preheat oven to 400 degrees f (200 degrees c).
• lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
• bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

curry stand chicken tikka masala sauce

Ingredients

• Servings: 6
• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, or to taste (optional)
• 1 teaspoon white sugar, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Five Can Casserole

Ingredients

• Servings: 6
• 1 (6 ounce) can chicken chunks, drained
• 1 (5 ounce) can evaporated milk
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (5 ounce) can chow mein noodles

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 2-quart casserole dish.
• stir the chicken, milk, cream of chicken soup, cream of mushroom soup, and noodles together in a mixing bowl; pour into the prepared casserole dish. bake in the preheated oven until hot and bubbly, about 25 minutes.

grilled chicken with peach sauce

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon dijon mustard
• 4 ripe peaches, halved and pitted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
• stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
• place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Grilled Stuffed Chicken With Olive And Caper Puree

Ingredients

• Servings: 3
• 1 cup pitted black olives
• 1/3 cup brined capers, drained
• 2 cloves garlic
• 1/4 cup roughly chopped fresh flat-leaf parsley
• 1/4 teaspoon dried crushed red pepper
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon salt
• 6 tablespoons olive oil
• 3 skinless, boneless chicken breast halves
• olive oil
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat an outdoor grill for medium heat, and lightly oil the grate.
• place the olives, capers, garlic, parsley, crushed red pepper, 1/4 teaspoon black pepper, 1/4 teaspoon salt, and 6 tablespoons olive oil in a blender or food processor; process until evenly blended into a smooth puree, adding more olive oil if needed to make smooth.
• using a small sharp knife, first cut each chicken breast in half. then cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. stuff each pocket of the chicken liberally with the olive puree. close the pockets with toothpicks. brush olive oil over the entire outer surface of the chicken; season with salt and pepper.
• cook the chicken breasts, turning once, until no longer pink in the center and the juices run clear, 12 to 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

indian chicken curry (murgh kari)

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• 1/2 cup cooking oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• 1 (15 ounce) can crushed tomatoes
• 1 cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1/2 cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• sprinkle the chicken breasts with 2 teaspoons salt.
• heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
• reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

Authentic Thai Cashew Chicken

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 large yellow onion, chopped
• 1 large yellow bell pepper, chopped
• 3 tablespoons ketchup
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/3 cup chicken broth
• 1 teaspoon white sugar
• 1 teaspoon thai garlic chile paste
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 6 ounces broccoli, chopped
• 8 ounces fresh mushrooms, quartered
• 1/2 cup unsalted cashew nuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. mix in the cashews just before serving.

Stuffed Chicken With Scalloped Potatoes

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, skinless
• 2 cups dry stuffing mix
• 2 (5.5 ounce) packages scalloped potato mix
• salt and pepper to taste
• 1/2 cup vegetable oil

Recipe

• rinse chicken and pat dry. cut each chicken breast lengthwise on the side, to form a cavity for stuffing. prepare stuffing according to package directions. prepare potatoes according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• take a chicken breast and fill the cavity with stuffing; secure with toothpicks. repeat with all of the chicken breasts. season breasts with salt and pepper to taste. heat oil in a large skillet over medium high heat and brown chicken on both sides.
• spread prepared potatoes in a 9x13 inch baking dish. put chicken breasts bone side down on top of the potatoes. make a tent like cover for the dish with aluminum foil and bake covered in the preheated oven for 35 to 45 minutes. remove cover and bake for another 15 minutes.

Catherine's Spicy Chicken Soup

Ingredients

• Servings: 8
• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
• in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

easy indian butter chicken

Ingredients

• Servings: 6
• 1 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
• while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
• bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Ham And Chicken Casserole

Ingredients

• Servings: 2
• 1/2 cup uncooked egg noodles
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked, diced ham
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded cheddar cheese
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). lightly grease a medium baking dish.
• bring a saucepan of lightly salted water to a boil. cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. drain.
• melt butter in a saucepan over medium-low heat. mix in flour, heating until bubbly. slowly whisk in milk. cook for 5 minutes, stirring constantly, or until thick and smooth. remove the saucepan from heat. mix in the noodles, chicken, ham, celery, salt, and pepper. spoon the mixture into the prepared baking dish.
• bake for 15 minutes in the preheated oven. sprinkle with cheese and paprika, and continue baking for another 5 minutes. serve hot!

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

quinoa with asian flavors

Ingredients

• Servings: 4
• 1 tablespoon extra-virgin olive oil
• 1 cup quinoa
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 2 green onions, chopped

Recipe

Preparation Time: 5 mins Cook Time: 35 mins Ready Time: 40 mins


• heat olive oil in a saucepan over medium heat. stir in quinoa and allow to toast for 2 to 3 minutes, then add chicken broth, soy sauce, ginger and garlic. increase heat and bring to a boil. cover and reduce heat to low. simmer until all liquid has been absorbed, 25 to 30 minutes. fluff quinoa with fork and top with green onions before serving.

Chicken Breasts Pierre

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 clove garlic, minced
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
• in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
• fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
• in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Pea Shoots And Chicken In Garlic Sauce

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon cornstarch
• 1 1/2 teaspoons sesame oil
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 bunch pea shoots, trimmed
• 3/4 cup chicken broth
• salt and black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• toss the strips of chicken breast with the cornstarch in a mixing bowl. sprinkle with the sesame oil and toss until evenly mixed.
• heat the vegetable oil in a wok or large skillet over high heat. stir in the chicken and cook until lightly browned, about 5 minutes. add the garlic and cook until fragrant. stir in the pea shoots just until wilted; pour in the chicken broth and bring to a simmer. cook and stir a few minutes until the chicken broth has thickened. season to taste with salt and pepper.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

grilled chicken thighs tandoori

Ingredients

• Servings: 8
• 2 (6 ounce) containers plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 2 tablespoons freshly grated ginger
• 3 cloves garlic, minced
• 4 teaspoons paprika
• 2 teaspoons ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons ground coriander
• 16 chicken thighs
• olive oil spray

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 8 hrs 55 mins


• in a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. mix in garlic, paprika, cumin, cinnamon, and coriander. set aside.
• rinse chicken under cold water, and pat dry with paper towels. place chicken in a large resealable plastic bag. pour yogurt mixture over chicken, press air out of bag, and seal. turn the bag over several times to distribute marinade. place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
• preheat an outdoor grill for direct medium heat.
• remove chicken from bag, and discard marinade. with paper towels, wipe off excess marinade. spray chicken pieces with olive oil spray.
• place chicken on the grill, and cook about 2 minutes. turn, and cook 2 minutes more. then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees f.

Thai Red Chicken Curry

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into thin strips
• 1 tablespoon thai red curry paste
• 1 cup sliced halved zucchini
• 1 red bell pepper, seeded and sliced into strips
• 1/2 cup sliced carrots
• 1 onion, quartered then halved
• 1 tablespoon cornstarch
• 1 (14 ounce) can light coconut milk
• 2 tablespoons chopped fresh cilantro

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• heat the oil in a large skillet over medium-high heat. add the chicken pieces; cook and stir for about 3 minutes. mix in the curry paste, zucchini, bell pepper, carrot and onion. cook and stir for a few minutes.
• dissolve the cornstarch in the coconut milk, then pour into the skillet. bring to a boil, then simmer over medium heat for 1 minutes. right before serving, stir in the cilantro.

Slow-cooker Chicken Tortilla Soup

Ingredients

• Servings: 8
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
• preheat oven to 400 degrees f (200 degrees c).
• lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
• bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

kim's stir-fried ginger garlic chicken

Ingredients

• Servings: 4
• 3 skinless, boneless chicken breast halves
• 1 (2 inch) piece fresh ginger root
• 2 tablespoons coconut oil
• 2 1/2 teaspoons pressed garlic
• 1/3 cup hoisin sauce

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• slice the chicken breasts into strips across the grain, and set aside. peel and grate the ginger root and set aside.
• heat the coconut oil in a wok over medium-high heat until the oil is melted and hot. stir in the ginger and garlic, and cook and stir for about 20 seconds, to release the flavor. toss the chicken strips into the hot oil, and scoop the hoisin sauce over the chicken. cook and stir for 5 to 7 minutes, until the sauce coats the chicken and the meat is no longer pink inside.

spicy basil chicken

Ingredients

• Servings: 4
• 2 tablespoons chili oil
• 2 cloves garlic
• 3 hot chile peppers
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 1/2 teaspoons white sugar
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 5 tablespoons oyster sauce
• 1 cup fresh mushrooms
• 1 cup chopped onions
• 1 bunch fresh basil leaves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. mix in chicken and sugar, and season with garlic salt and pepper. cook until chicken is no longer pink, but not done.
• stir oyster sauce into the skillet. mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. remove from heat, and mix in basil. let sit 2 minutes before serving.

chicken pot pie casserole

Ingredients

• Servings: 6
• 2 eggs
• 3 cups frozen shredded hash browns
• salt and ground black pepper to taste
• 1 (16 ounce) package frozen mixed vegetables
• 1 (10.75 ounce) can cream of mushroom soup
• 1 cup chopped cooked chicken
• 1/2 cup bread crumbs
• 2 tablespoons butter, melted

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (200 degrees c). grease a 9-inch square baking dish.
• beat eggs together in a bowl. add hash browns and mix well; season with salt and pepper. press hash brown mixture into the prepared baking dish.
• bake in the preheated oven until crust is lightly browned, about 15 minutes.
• mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. drizzle butter over bread crumb layer and season with salt and pepper.
• bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

three-ingredient baked chicken breasts

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 1 teaspoon salt
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly butter a baking dish.
• stir 1/4 cup melted butter and salt together in a bowl.
• arrange chicken in the baking dish. brush butter mixture the chicken until thoroughly coated, pouring any extra over the chicken.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Japanese Chicken Wings

Ingredients

• Servings: 6
• 3 pounds chicken wings
• 1 egg, lightly beaten
• 1 cup all-purpose flour for coating
• 1 cup butter
• sauce
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup white sugar
• 1/2 cup white vinegar
• 1/2 teaspoon garlic powder, or to taste
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• cut wings in half, dip in egg and coat with flour.
• heat butter in a large, deep skillet over medium-high heat. fry wings until deep brown. place in a shallow roasting pan.
• in a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. pour over wings.
• bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Crabby Potatoes

Ingredients

• Servings: 10
• 1 1/2 cups butter, melted and divided
• 1 (16 ounce) package frozen hash brown potatoes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 pound crabmeat
• 1 (16 ounce) package cheddar cheese, shredded

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• pour 1 cup melted butter in a 9x13 inch casserole dish. spread frozen hash browns in the bottom of the dish.
• in a small bowl combine chicken soup and sour cream; spread over hash browns. sprinkle crab meat evenly over potatoes and top with cheese. pour remaining 1/2 cup melted butter over cheese.
• bake in preheated oven for 25 minutes.

curry stand chicken tikka masala sauce

Ingredients

• Servings: 6
• 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1 (14 ounce) can tomato sauce
• 1 cup heavy whipping cream
• 2 teaspoons paprika
• 1 tablespoon white sugar
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 teaspoon curry powder
• 1/2 teaspoon salt, or to taste (optional)
• 1 teaspoon white sugar, or to taste (optional)

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• heat ghee in a large skillet over medium heat and cook and stir onion until translucent, about 5 minutes. stir in garlic; cook and stir just until fragrant, about 1 minute. stir cumin, 1 teaspoon salt, ginger, cayenne pepper, cinnamon, and turmeric into the onion mixture; fry until fragrant, about 2 minutes.
• stir tomato sauce into the onion and spice mixture, bring to a boil, and reduce heat to low. simmer sauce for 10 minutes, then mix in cream, paprika, and 1 tablespoon sugar. bring sauce back to a simmer and cook, stirring often, until sauce is thickened, 10 to 15 minutes.
• heat vegetable oil in a separate skillet over medium heat. stir chicken into the hot oil, sprinkle with curry powder, and sear chicken until lightly browned but still pink inside, about 3 minutes; stir often. transfer chicken and any pan juices into the sauce. simmer chicken in sauce until no longer pink, about 30 minutes; adjust salt and sugar to taste.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

indian tomato chicken

Ingredients

• Servings: 6
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 slice fresh ginger root
• 1 tablespoon olive oil
• 2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cardamom
• 1 (1 inch) piece cinnamon stick
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1/4 teaspoon ground nutmeg
• 6 skinless chicken thighs
• 1 (14.5 ounce) can whole peeled tomatoes, crushed

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs

Ready Time: 2 hrs 15 mins


• place onion, garlic and ginger in a food processor and process into a paste. heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
• stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. saute, stirring, for 1 to 2 minutes. place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
• saute for another 4 minutes, then pour in the tomatoes with liquid and stir. reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. stir occasionally. (note: if you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.)

Authentic Thai Cashew Chicken

Ingredients

• Servings: 4
• 1 tablespoon canola oil
• 1 large yellow onion, chopped
• 1 large yellow bell pepper, chopped
• 3 tablespoons ketchup
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1/3 cup chicken broth
• 1 teaspoon white sugar
• 1 teaspoon thai garlic chile paste
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 6 ounces broccoli, chopped
• 8 ounces fresh mushrooms, quartered
• 1/2 cup unsalted cashew nuts

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. mix in the cashews just before serving.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

indian chicken curry (murgh kari)

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breast halves
• 2 teaspoons salt
• 1/2 cup cooking oil
• 1 1/2 cups chopped onion
• 1 tablespoon minced garlic
• 1 1/2 teaspoons minced fresh ginger root
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon water
• 1 (15 ounce) can crushed tomatoes
• 1 cup plain yogurt
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon salt
• 1/2 cup water
• 1 teaspoon garam masala
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon fresh lemon juice

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• sprinkle the chicken breasts with 2 teaspoons salt.
• heat the oil in a large skillet over high heat; partially cook the chicken in the hot oil in batches until completely browned. transfer the browned chicken breasts to a plate and set aside.
• reduce the heat under the skillet to medium-high; add the onion, garlic, and ginger to the oil remaining in the skillet and cook and stir until the onion turns translucent, about 8 minutes. stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. mix the tomatoes, yogurt, 1 tablespoon chopped cilantro, and 1 teaspoon salt into the mixture. return the chicken breast to the skillet along with any juices on the plate. pour 1/2 cup water into the mixture; bring to a boil, turning the chicken to coat with the sauce. sprinkle the garam masala and 1 tablespoon cilantro over the chicken.
• cover the skillet and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). sprinkle with lemon juice to serve.

easy indian butter chicken

Ingredients

• Servings: 6
• 1 cup butter, divided
• 1 onion, minced
• 1 tablespoon minced garlic
• 1 (15 ounce) can tomato sauce
• 3 cups heavy cream
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
• 2 tablespoons vegetable oil
• 2 tablespoons tandoori masala

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 375 degrees f (190 degrees c).
• melt a few tablespoons of butter in a skillet over medium heat. stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
• meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. then stir in caramelized onions.
• while the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out a baking sheet.
• bake chicken in preheated oven until no longer pink in the center, about 12 minutes. once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Catherine's Spicy Chicken Soup

Ingredients

• Servings: 8
• 2 quarts water
• 8 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons dried parsley
• 1 tablespoon onion powder
• 5 cubes chicken bouillon
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1 (16 ounce) jar chunky salsa
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (14.5 ounce) can whole peeled tomatoes
• 1 (10.75 ounce) can condensed tomato soup
• 3 tablespoons chili powder
• 1 (15 ounce) can whole kernel corn, drained
• 2 (16 ounce) cans chili beans, undrained
• 1 (8 ounce) container sour cream

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. remove chicken, reserve broth. shred chicken.
• in a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. simmer 30 minutes.

bread and celery stuffing

Ingredients

• Servings: 10
• 1 (1 pound) loaf sliced white bread
• 3/4 cup butter or margarine
• 1 onion, chopped
• 4 stalks celery, chopped
• 2 teaspoons poultry seasoning
• salt and pepper to taste
• 1 cup chicken broth

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs


• let bread slices air dry for 1 to 2 hours, then cut into cubes.
• in a dutch oven, melt butter or margarine over medium heat. cook onion and celery until soft. season with poultry seasoning, salt, and pepper. stir in bread cubes until evenly coated. moisten with chicken broth; mix well.
• chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees f (175 degrees c) for 30 to 40 minutes.

baby carrots and brussels sprouts glazed with brown sugar and pepper

Ingredients

• Servings: 8
• 2 pounds baby carrots
• 2 pounds brussels sprouts, trimmed and scored
• 1 1/2 cups chicken broth
• 6 tablespoons butter
• 1/3 cup packed brown sugar
• 1 tablespoon ground black pepper

Recipe

• blanch carrots in a large pot of boiling salted water until crisp-tender, about 4 minutes. transfer carrots to bowl of ice water using slotted spoon. return water to boil. add sprouts and blanch until crisp-tender, about 5 minutes. transfer to another bowl of ice water. drain vegetables, and refrigerate if making ahead.
• bring stock, butter or margarine, and brown sugar to a boil in a heavy large skillet. stir until sugar dissolves. boil until reduced by half, about 7 minutes. can be prepared 6 hours ahead; return to boil before continuing. add carrots. cook until almost tender and sauce begins to coat, shaking pan occasionally, about 6 minutes. add brussels sprouts and pepper. cook until heated through, stirring occasionally, about 4 minutes.

Rajas Poblanas (poblano Strips)

Ingredients

• Servings: 4
• 1/2 cup mexican crema, crema fresca
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon chicken bouillon granules
• 5 poblano peppers
• 1 tablespoon vegetable oil
• 1 onions, thickly sliced
• 1 cup drained canned corn kernels

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
• place the peppers on a large griddle over medium-high heat. roast until the skin blisters and turns black. remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. transfer to a plate to cool. peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. slice into thick strips. set aside.
• heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. add the poblano strips to the saucepan. pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Chicken Tortilla Soup V

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breasts, cut into cubes
• 1/2 teaspoon olive oil
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth
• 1 cup frozen corn kernels
• 1 cup chopped onion
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 cup chunky salsa
• 8 ounces corn tortilla chips
• 1/2 cup shredded monterey jack cheese (optional)

Recipe

• in a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. add the garlic and cumin and mix well. then add the broth, corn, onion, chili powder, lemon juice, and salsa. reduce heat to low and simmer for about 20 to 30 minutes.
• break up some tortilla chips into individual bowls and pour soup over chips. top with the monterey jack cheese and a little sour cream.

Sweet And Sour Chicken I

Ingredients

• Servings: 8
• 1 (8 ounce) can pineapple chunks, drained (juice reserved)
• 1/4 cup cornstarch
• 1 3/4 cups water, divided
• 3/4 cup white sugar
• 1/2 cup distilled white vinegar
• 2 drops orange food color
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 1/4 cups self-rising flour
• 2 tablespoons vegetable oil
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 egg
• 1 1/2 cups water
• 1 quart vegetable oil for frying
• 2 green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr


• in a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. heat to boiling. turn off heat. combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. continue stirring until mixture thickens.
• combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. add 1 1/2 cups water gradually to make a thick batter. stir to blend thoroughly. add chicken pieces, and stir until chicken is well coated.
• heat oil in skillet or wok to 360 degrees f (180 degrees c). fry chicken pieces in hot oil 10 minutes, or until golden. remove chicken, and drain on paper towels.
• when ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. pour hot sweet and sour sauce over top.

grilled chicken with peach sauce

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon dijon mustard
• 4 ripe peaches, halved and pitted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat grill for medium heat and lightly oil the grate. season chicken breast halves with salt and black pepper.
• stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. reserve about 1/2 cup peach sauce.
• place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. continue cooking for 5 to 6 minutes. brush both sides of the chicken with peach sauce. cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• arrange peach halves cut side down on the grill. grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. continue to grill until peaches are tender, 3 to 4 minutes more.

Chicken Enchiladas I

Ingredients

• Servings: 8
• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1/2 pint sour cream
• 1 cup shredded cheddar cheese
• 1 tablespoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt (optional)
• 1 (15 ounce) can tomato sauce
• 1/2 cup water
• 1 tablespoon chili powder
• 1/3 cup chopped green bell pepper
• 1 clove garlic, minced
• 8 (10 inch) flour tortillas
• 1 (12 ounce) jar taco sauce
• 3/4 cup shredded cheddar cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. drain excess fat. cube the chicken and return it to the skillet. add the onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. heat until cheese melts. stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• roll even amounts of the mixture in the tortillas. arrange in a 9x13 inch baking dish. cover with taco sauce and 3/4 cup cheddar cheese. bake uncovered in the preheated oven 20 minutes. cool 10 minutes before serving.

Homestyle Turkey, The Michigander Way

Ingredients

• Servings: 1
• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse and wash turkey. discard the giblets, or add to pan if they are anyone's favorites.
• place turkey in a dutch oven or roasting pan. separate the skin over the breast to make little pockets. put 3 tablespoons of the butter on both sides between the skin and breast meat. this makes for very juicy breast meat.
• in a medium bowl, combine the water with the bouillon. sprinkle in the parsley and minced onion. pour over the top of the turkey. sprinkle seasoning salt over the turkey.
• cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees f (80 degrees c). for the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Chicken Enchiladas Ii

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1/2 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1 (4 ounce) can diced green chiles
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 1 1/2 cups cubed cooked chicken breast meat
• 1 cup shredded cheddar cheese, divided
• 6 (12 inch) flour tortillas
• 1/4 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a large baking dish.
• in a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. mix well. reserve 3/4 of this sauce and set aside. to the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. stir together.
• fill each flour tortilla with the chicken mixture and roll up. place seam side down in the prepared baking dish.
• in a small bowl combine the reserved 3/4 of the sauce with the milk. spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Slow Cooker Mashed Potatoes And Cauliflower

Ingredients

• Servings: 12
• 2 1/2 pounds potatoes, peeled and cubed
• 1 cup chicken broth
• 1 head cauliflower, chopped
• 1/4 cup milk
• 1/4 cup butter, softened
• 1/4 cup sour cream
• 1 tablespoon ground black pepper, or to taste
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• salt to taste

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 25 mins


• combine potatoes and chicken broth in a slow cooker.
• cook potatoes on low for 3 hours. add cauliflower and continue cooking on low another 3 hours.
• stir milk, butter, sour cream, black pepper, garlic powder, paprika, and salt into the potato mixture. mash with a potato masher or blend with an immersion blender to desired consistency.
• continue cooking until hot, about 10 minutes more.

Skillet Chicken Bulgogi

Ingredients

• Servings: 4
• 1/4 cup chopped onion
• 5 tablespoons soy sauce
• 2 1/2 tablespoons brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds
• 1/2 teaspoon cayenne
• salt and ground black pepper to taste
• 1 pound skinless, boneless chicken breasts, cut into thin strips

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth.
• cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes.

indian tandoori chicken

Ingredients

• Servings: 4
• 2 pounds chicken, cut into pieces
• 1 teaspoon salt
• 1 lemon, juiced
• 1 1/4 cups plain yogurt
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 teaspoons garam masala
• 1 teaspoon cayenne pepper
• 1 teaspoon yellow food coloring
• 1 teaspoon red food coloring
• 2 teaspoons finely chopped cilantro
• 1 lemon, cut into wedges

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• remove skin from chicken pieces, and cut slits into them lengthwise. place in a shallow dish. sprinkle both sides of chicken with salt and lemon juice. set aside 20 minutes.
• in a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. mix until smooth. stir in yellow and red food coloring. spread yogurt mixture over chicken. cover, and refrigerate for 6 to 24 hours (the longer the better).
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• cook chicken on grill until no longer pink and juices run clear. garnish with cilantro and lemon wedges.

Chicken Breasts Pierre

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 3 tablespoons butter
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 1/2 cup water
• 2 tablespoons brown sugar
• 2 tablespoons distilled white vinegar
• 2 tablespoons worcestershire sauce
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon mustard powder
• 1/2 teaspoon celery seed
• 1 clove garlic, minced
• 1/8 teaspoon hot pepper sauce

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• in a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. coat chicken breasts with flour mixture. melt butter in a large skillet over medium heat, and brown chicken on all sides. remove from skillet, and drain on paper towels.
• in the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. bring to a boil; reduce heat, and return chicken to skillet. cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Sweet And Sour Jam - Not Just For Chicken

Ingredients

• Servings: 9
• 1 habanero pepper
• 3 cups fresh apricots, pitted and chopped
• 1 cup shallots, sliced into thin slivers
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup fresh pineapple, chopped
• 1/4 cup cherry tomatoes, chopped
• 2 cloves garlic, minced
• 1 teaspoon minced fresh cilantro
• 1/2 teaspoon ground cumin
• 1/4 cup freshly squeezed lime juice
• 1 (1.75 ounce) package powdered fruit pectin
• 6 cups white sugar
• 1 cup brown sugar, packed
• 1/2 teaspoon butter
• 9 sterilized half-pint canning jars with lids and rings

Recipe

Cook Time: 25 mins Ready Time: 3 hrs 30 mins


• wearing rubber gloves and avoiding touching your eyes or face, seed and mince the habanero pepper. place the habanero pepper, apricots, shallots, green and red bell pepper, pineapple, cherry tomatoes, garlic, cilantro, cumin, and lime juice into a large pot over medium heat, and stir in the pectin until dissolved. bring the mixture to a boil, and mix in the white and brown sugars, stirring until completely dissolved. return the jam to a full rolling boil, add the butter to reduce foaming, and boil hard for 2 to 3 minutes, stirring constantly.
• turn off heat, and skim and discard any foam that forms on the jam. pack the jam into the sterilized jars, and top each with a sterilized lid and ring.
• simmer the filled jars in a boiling water bath for 10 minutes, then remove the jars and store upside-down on a cloth towel for about 5 minutes. turn right side up, and allow the lids to seal (listen for the popping sound). let jars cool completely.

kickin' collard greens

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 3 slices bacon
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 cups chicken broth
• 1 pinch red pepper flakes
• 1 pound fresh collard greens, cut into 2-inch pieces

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat oil in a large pot over medium-high heat. add bacon, and cook until crisp. remove bacon from pan, crumble and return to the pan. add onion, and cook until tender, about 5 minutes. add garlic, and cook until just fragrant. add collard greens, and fry until they start to wilt.
• pour in chicken broth, and season with salt, pepper, and red pepper flakes. reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.

Slow-cooker Chicken Tortilla Soup

Ingredients

• Servings: 8
• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 medium onion, chopped
• 1 (4 ounce) can chopped green chile peppers
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• vegetable oil

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn and cilantro. cover, and cook on low setting for 6 to 8 hours or on high setting for 3 to 4 hours.
• preheat oven to 400 degrees f (200 degrees c).
• lightly brush both sides of tortillas with oil. cut tortillas into strips, then spread on a baking sheet.
• bake in preheated oven until crisp, about 10 to 15 minutes. to serve, sprinkle tortilla strips over soup.

chef john's truffled potato gratin

Ingredients

• Servings: 6
• 1 1/3 tablespoons butter
• 1 tablespoon olive oil
• 5 cups sliced mushrooms
• 2 teaspoons butter, softened
• 1 clove garlic, minced (optional)
• 5 russet potatoes, peeled and very thinly sliced
• salt and freshly ground black pepper to taste
• 1 teaspoon minced fresh thyme, divided
• 6 ounces sottocenere (italian semi-soft truffle cheese), shredded
• 1 cup chicken stock
• 2 cups heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• melt 1 1/3 tablespoon butter with olive oil in a large saucepan over medium-high heat; cook mushrooms in the hot butter-oil mixture, stirring often, until browned on the edges, 15 to 20 minutes.
• preheat oven to 350 degrees f (175 degrees c). combine 2 teaspoons softened butter with garlic in a small bowl; butter a 9x13-inch baking dish with garlic butter.
• spread 1/3 the potatoes into the bottom of the prepared baking dish in a layer; season with salt, black pepper, 1/2 the thyme leaves, and 1/2 the cooked mushrooms. sprinkle almost half the sottocenere cheese over potatoes, reserving about 3 tablespoons for the top. layer next 1/3 the potatoes over cheese, season with salt and black pepper, remaining 1/2 thyme leaves, 1/2 the remaining cheese, remaining mushrooms, and last layer of potatoes. season potatoes with more salt and black pepper. pour chicken stock and cream over the top. sprinkle with more salt and black pepper and reserved 3 tablespoons of sottocenere cheese. cover dish loosely with aluminum foil; tent the foil a little so it doesn't touch the potatoes.
• bake in the preheated oven until potatoes are bubbly, about 45 minutes. remove foil and cook until top is browned, about 15 more minutes. let cool slightly before serving.