Chinese Noodle Chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 1/2 cup sliced onion
• 2 cups broccoli florets
• 2 carrots, julienned
• 2 cups snow peas
• 4 cups dry chinese noodles
• 1/4 cup teriyaki sauce

Recipe

• in a large skillet brown chicken in oil, stirring constantly until juices run clear.
• add the onion, broccoli, carrots and peas. cover skillet and steam for 2 minutes.
• add the chinese noodles and teriyaki sauce. stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. when the noodles wilt, serve.

Roast Chicken With Rosemary

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, rinsed
• salt and pepper to taste
• 1 small onion, quartered
• 1/4 cup chopped fresh rosemary

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• season chicken with salt and pepper to taste. stuff with the onion and rosemary. place chicken in a 9x13 inch baking dish or roasting dish.
• roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. cooking time will vary a bit depending on the size of the bird.

Viva Madrid Spanish Chicken

Ingredients

• Servings: 4
• 3 tablespoons olive oil, divided
• 4 skinless, boneless chicken breast halves - pounded thin
• 1/2 cup all-purpose flour
• 6 slices bacon, chopped
• 2 onions, chopped
• 4 cloves garlic, minced
• 6 dates, pitted and chopped
• 2 cups chicken stock
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• salt and pepper to taste
• dried thyme to taste

Recipe

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


• heat the olive oil in a skillet over medium heat. dredge chicken in flour to evenly coat. brown chicken in the skillet about 2 minutes on each side.
• set aside chicken, and heat remaining olive oil in the skillet. mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. mix in dates. pour in the chicken stock, and bring to a boil. reduce heat to low, and simmer 10 minutes.
• return chicken to skillet. season with chili powder, garlic powder, salt, pepper, and thyme. cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear.

mid-eastern chicken thighs

Ingredients

• Servings: 6
• 1 teaspoon olive oil
• 1 cup sliced onion
• 2 1/2 pounds skinless, boneless chicken thighs
• 1 tablespoon garam masala
• 1/2 teaspoon curry powder
• 1/2 cup red
• 2 tablespoons red vinegar
• 1 cup fat-free, reduced-sodium chicken broth

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned lightly brown, about 7 minutes. remove onion from skillet, and set aside.
• increase heat to medium-high. season one side of the chicken thighs with half of the garam masala and curry powder. place the chicken seasoned-side down into the skillet, and season the other side with the remaining garam masala and curry powder. continue cooking chicken until browned on both sides, about 4 minutes on each side. pour in the red and red vinegar. simmer for about 30 seconds, scraping up and browned bits from the pan. stir in the prepared onion and chicken broth. bring to a boil. cover and reduce heat to medium-low. simmer the chicken thighs until no longer pink in the center, about 20 minutes.

Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup
• 1/4 cup cooking

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a shallow dish or bowl, mix together the flour, salt, pepper and oregano. coat chicken pieces in flour mixture.
• in a large skillet, melt butter in oil over medium heat. place chicken in the pan, and lightly brown. turn over chicken pieces, and add mushrooms. pour in and . cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Slow Cooker Adobo Chicken

Ingredients

• Servings: 6
• 1 small sweet onion, sliced
• 8 cloves garlic, crushed
• 3/4 cup low sodium soy sauce
• 1/2 cup vinegar
• 1 (3 pound) whole chicken, cut into pieces

Recipe

Preparation Time: 30 mins Cook Time: 8 hrs

Ready Time: 8 hrs 30 mins


• place chicken in a slow cooker. in a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. cook on low for 6 to 8 hours.

Roast Sticky Chicken-rotisserie Style

Ingredients

• Servings: 2
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 9 hrs 10 mins


• in a small bowl, mix together salt, paprika, onion powder, thyme, pepper, black pepper, cayenne pepper, and garlic powder. remove and discard giblets from chicken. rinse chicken cavity, and pat dry with paper towel. rub each chicken inside and out with spice mixture. place 1 onion into the cavity of each chicken. place chickens in a resealable bag or double wrap with plastic wrap. refrigerate overnight, or at least 4 to 6 hours.
• preheat oven to 250 degrees f (120 degrees c).
• place chickens in a roasting pan. bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees f (85 degrees c). let the chickens stand for 10 minutes before carving.