Is there anything new to do with chicken???

[AnnW]

besides something obscene?? LOL

i am so tired of cooking the same things.
help!!!!!!!!

[PamE]

This turned out pretty good the last time I tried it. It may be one you've done though, or too similar to everything else. :D Put chicken breasts in the crockpot. Sprinkle heavily with herbs of your choice, turn, sprinkle on the other side. Dust with chicken bullion granules. Cook on high for a couple of hours, then turn down to low (or however you usually do your chicken in the crockpot). Throw in whole fresh mushrooms to cook on low for the last four - five hours.

[angie r]

Have you tried Amy's feta chicken recipe? It is delicious.

[AnnW]

well, apparently not! LOL ;)

thanks for trying Pam and Angie.

i just ended up making chicken tacos.

[kat]

Chicken and Onions. Super simple.

A little oil
3 lbs Boneless Chicken (white, dark your preference)
2 lg. onions (I use 3 cause I love onions) sliced thick
Salt, Pepper, Paprika to taste

Heat oil in electric skillet and saute onion slices on one side until golden. Turn onions, place chicken on top of them. Season with salt, pepper & paprika. Cover. Reduce heat to low and cook for 30 minutes. Turn chicken so that onions are on top. Cook an additional 30 minutes or until tender.

[JAK]

I sprinkle chicken breast with Montreal Chicken seasoning, top with BBQ sauce and bake in the oven. YUM!

[AnnW]

I guess I do more with chicken than I thought..i have done all of these! LOL

[RCT]

there used to be a recipe on the back of the Kraft Parmasan Cheese container
for a Parm. chicken....here is fun site

http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe%2Fknet_recipe_grid&u1=keyword&u2=chicken

[Melody]

Add onions, celery, bell peppers and seasoning and pour a can of tomatoes on top is my last minute go to for chicken breasts. lol It's no fail (in other words, everyone here will eat it) and it goes well with rice (a pretty fast, no fuss meal).
I would love to make stuff like chicken tacos but the kids won't eat tacos at all (weird huh).
What about chicken divan? I am waiting for a gal to send me her recipe. It was amazing and have been wanting to make it. I'll post it when I get it. :)

[SpeechMom]

Does anyone have a really good chicken and dumpling recipe?

[AnnW]

done those too, Renee and Mel.

Sorry, I don't Donna.

[vea29]

LOL....guess there is only so much you can do with chicken....what about a cheesy cassorle....like with rice and broccollli and chedder soup. Just thinking off the top of my head no recipe.

[angie r]

My kids love when I make chicken kabobs and this dipping sauce is yummy!!

1/3 cup smooth peanut butter
1 garlic clove
2 tablespoons fresh lime juice
2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne, or to taste
1/3 cup water

In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled.

[littlesista06]

LOL....guess there is only so much you can do with chicken....what about a cheesy cassorle....like with rice and broccollli and chedder soup. Just thinking off the top of my head no recipe.

Ugh, there is a commercial for Campbell's cream of chicken soup where the mom throws in chicken, veggies, cheese and the soup for a casserole. We all go running out of the room gagging when that comes on. LOL

[AnnW]

Ugh, there is a commercial for Campbell's cream of chicken soup where the mom throws in chicken, veggies, cheese and the soup for a casserole. We all go running out of the room gagging when that comes on. LOL


yeah, we aren't big casserole eaters either! LOL


thanks ya'll. i just needed to be reminded of these recipes.

[PamE]

Maybe one of these will catch your eye!


Garlic Lime Chicken

Serves 6

1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon thyme
6 boneless skinless chicken breast
2 tablespoons butter (Lynette says I use 1)
2 tablespoons olive oil (Lynette says I use 1)
4 tablespoons lime juice
1/2 cup chicken broth (I've been making this from memory and just realized I haven't used this for quite a while!)


In a bowl, mix together first 7 ingredients. Evenly sprinkle mixture
on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high
heat. Saute chicken until golden brown on each side, about 5 minutes
on either side. Remove chicken and add lime juice and chicken broth
to the pan, whisking up the browned bits off the bottom of the pan.
Keep cooking until sauce has reduced slightly. Add chicken back to
the pan to thoroughly coat and serve.

Per Serving: 343 Calories; 11g Fat (31.1% calories from fat); 55g
Protein; 2g Carbohydrate; trace Dietary Fiber; 147mg Cholesterol;
612mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit;
1 1/2 Fat.


Caribbean Chicken

4 chicken thighs
1 can black beans, partly drained
1 14 oz can diced tomatoes with jalepenos
1 tsp grated ginger
grated rind of 1 lime
juice of 1 lime
1 minced garlic clove
3 chopped scallions

Bake chicken at 375 for 40 minutes. Combine remaining ingredients (except scallions) and pour over the top. Bake 30 minutes more. Garnish with scallions. Serve over rice.


4 boneless chicken breasts
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup plain bread crumbs
1/4 cup parmesan cheese

Pour olive oil in pan on low to medium heat. Add garlic. Enfuse garlic flavor in oil for 10-15 minutes, careful to not burn garlic. Once the oil has been enfused, cool. In the meantime, combine parmesan cheese and bread crumbs together. Place chicken breast in oil and then dip in cheese crumb mixture. Place in baking dish and bake at 425*F for 15-20 minutes or until chicken is done.

Slow roasted sticky chicken

All herbs and spices are dried

1 tsp. sea salt
2-3 tsp paprika (I use 3)
1 tsp. cayenne pepper
1 tsp. thyme
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. parsley flakes
1/2 tsp fresh ground black pepper

1 large roasting chicken
1 onion, chopped (I use a medium-large onion)

Thoroughly combine all the spices together.

Clean out chicken cavity and rinse the bird thoroughly. Pat dry with paper towels and place in a baking dish (I use a glass pyrex)Sprinkle some of the seasoning mix into the cavity . The smother the whole bird, top and bottom, with the seasoning. Rubbing it into the crevices and the skin. I rub the seasoning inside the cavity as well. You will use ALL of this seasoning on and inside the bird. Stuff the cavity with the onion. Cover the bird with saran wrap and refigerate overnight up to 24 hours.

Preheat oven to 325 degrees (this is the lowest setting you can use without any concern for health risks! do NOT go lower than this. the original recipe called for 250 degrees for 5 hours but I have changed that because it was a terrible health risk for all!)

Roast the chicken, uncovered, for 3 hours. After the FIRST house, bast with a little water. Every 30 minutes baste with the juices in the roasting pan after the intial basting. Add some water to the pan if needed. I don't add alot, just enough to bast and collect the seasonings and chicken juices on the bottom. The pan juices will begin to caramelize on the bottom of the pan and the chicken will begin to turn a beautiful golden brown. After three hourse let the chicken rest 10-15 minutes before carving to keep all the moisture in the meat. Carve and serve.

TIP: Keep ALL the bones, skin and pan juices. Add all this to a pot and just cover, above one to two inches. Bring to a boil, reduce to simmer and simmer for 1-2 hours. Strain in a fine meshed colander and toss the yuckies. Refigerate overnight and in the morning all the fat will have congealed to the top. Skim the fat off and discard. The broth will be a golden, deliciously thick gel at this point. Freeze or use as you would regular chicken stock.

Tai Chicken Pizza

Pizza dough - Use your favorite, or you could use a flour tortilla. Both are very good.

Marinade three chicken thighs or two breasts, in: 1/2 cup soy sauce, 2 Tbsp sesame oil, 2 Tbsp rice vinegar, 3 Tbsp peanut butter, 1 Tbsp fresh grated ginger, and 2 cloves garlic, sliced. Let it sit in the fridge overnight. The next day, remove from the marinade and bake in the oven at 350 until it's done; shred.

To assemble:

Take the rolled out pizza dough and spread the Thai peanut sauce (recipe below) on the bottom. Then put Cheddar-Jack cheese (or your fave), the cooked chicken, some shredded carrot, shredded cabbage, thinly sliced red bell pepper, chopped green onion, and bean sprouts and what ever else you think would be good. Drizzle with a little more sauce. Chopped peanuts are also good add on top. Then bake as you would any other pizza.

Thai Peanut Sauce

1/2 cup peanut butter
2 tablespoon sesame oil
2 teaspoon soy sauce
1/4 teaspoon red pepper (dried)
3 tablespoon of a light veg oil
pinch of cumin

Directions:
Mix all of the ingredients in a blender. If too thin, mix in a little more peanut butter, if too thick, add a little more soy sauce. You can play around with the amounts on this sauce and double the recipe to feed more people.

Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes
1 cup chopped cilantro leaves
6 tablespoons extra virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
2 large sweet potatoes, peeled and cut into half-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs

• In small bowl, mix together chopped cilantro, olive oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
• In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve two-thirds of this mixture. To remainder, add half cup lime juice and stir in chicken. Cover and refrigerate.
• Place sweet potatoes in heavy saucepan and cover with boiling water. Cook, covered over medium high heat until tender, about 15 minutes.
• Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 pepper.
• Mash potatoes.
• Thread chicken on 8 bamboo skewers that have been soaked in water. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.
• To serve, divide potatoes among four plates. Top each with two skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

Makes 4 servings.

From Camilla Saulsbury, 2005 winner National Chicken Cooking Contest

Kowloon Chicken

Whole chicken--(about 4 lbs) (I used 6-8 boneless breast halves)
1/4 tsp ginger
2 cloves garlic, minced
2 cups chicken broth
8 oz. can pineapple chunks
1/4 cup cornstarch
1/4 cup soy sauce

Sprinkle chicken with salt and pepper. Combine everything in the crockpot except cornstarch and soy sauce. Cook on high for 6 hours. Remove the chicken and debone if needed. Add cornstarch and soy sauce to thicken the sauce. Place chicken back in the crockpot and cook for 15 minutes longer.


Chicken Lime Salad

4 cups cooked, diced chicken
Celery, chopped
Green pepper, chopped
Red pepper, chopped
2 tablespoons lime juice (juice of one lime)
2 teaspoons extra-virgin olive oil
1/2 cup walnuts or sliced or slivered almonds, toasted
Salt and pepper to taste
Lettuce leaves, romaine, leaf, etc.

• Mix above ingredients except lettuce
• Chill
• Serve on lettuce leaves

[vea29]

Ugh, there is a commercial for Campbell's cream of chicken soup where the mom throws in chicken, veggies, cheese and the soup for a casserole. We all go running out of the room gagging when that comes on. LOL
I like that stuff :( Guess I'm weird!

[littlesista06]

I like that stuff :( Guess I'm weird!

nah... different strokes for different folks. :)

[RCT]

done those too, Renee and Mel.

Sorry, I don't Donna.


OK girly you eat way too much CHICKEN

How bout a chicken pot pie?

[Linda/NE]

We must be really boring then. The only ways we do chicken is fried with taters, gravy, corn and dinner rolls (our favorite way), baked chicken rolled in cornflakes, grilled chicken with BBQ sauce brushed on some.

Dh does make a BBQ chicken in the oven. It has tomato sauce, BBq sauce and various spices and such.

We're not big on fancy meals.

[Diane]

We must be really boring then. The only ways we do chicken is fried with taters, gravy, corn and dinner rolls (our favorite way), baked chicken rolled in cornflakes, grilled chicken with BBQ sauce brushed on some.

Dh does make a BBQ chicken in the oven. It has tomato sauce, BBq sauce and various spices and such.

We're not big on fancy meals.

:licklips: It sounds good to me, Linda.

[SpeechMom]

I like that stuff :( Guess I'm weird!

I haven't seen the commercial, but I make a version of that with rice instead of the veggies. The only vegetables I might add would be broccoli or mushrooms, but I prefer my vegetables crisp.

[AnnW]

Linda, I pretty much do all that too (except for the fried chicken) but since we eat more chicken than beef, i gotta have more recipes in our rotation! LOL


i do a soup type recipe the kids call 'baked chicken tastes good' (don't ask me why, i have NO idea! LOL) it's just rice on the bottom of a casserole dish, then the chicken (frozen) and either cream of something soup and a little broth or all broth.

[littlesista06]

i do a soup type recipe the kids call 'baked chicken tastes good' (don't ask me why, i have NO idea! LOL) it's just rice on the bottom of a casserole dish, then the chicken (frozen) and either cream of something soup and a little broth or all broth.

i do that too. here it's called chicken & rice.

[PamE]

Maybe some of these will tempt your taste buds. :)

Caribbean Chicken

4 chicken thighs
1 can black beans, partly drained
1 14 oz can diced tomatoes with jalepenos
1 tsp grated ginger
grated rind of 1 lime
juice of 1 lime
1 minced garlic clove
3 chopped scallions

Bake chicken at 375 for 40 minutes. Combine remaining ingredients (except scallions) and pour over the top. Bake 30 minutes more. Garnish with scallions. Serve over rice.

Crock Pot Lemon Garlic Chicken

2 lbs. chicken breasts boneless and skinless
1 1/2 t. oregano leaves crushed
1/2 t. seasoned salt
1/4 t. pepper freshly ground
2 T. butter
1/4 C. water
4 T. fresh lemon juice
4 cloves garlic minced
2 t. chicken bouillon
2 t. fresh chopped parsley

Wash chicken and dry on paper towels. Combine oregano, salt and pepper in a small bowl. Sprinkle on the chicken and pat it in.

Fry the chicken breasts until browned in the butter. Transfer chicken to the crockpot.

Add the water, lemon juice, bouillon, garlic and parsley to the pan. Scrape any browned bits from the bottom of the pan. Bring mixture to a boil and pour over the chicken.

Cover and cook on High for 2 1/2 - 3 hours or on Low for 5 - 6 hours. Baste chicken. Cover and cook another 15 - 30 minutes.

Serve with Rice Pilaf.


Chicken w/apple cream sauce

boneless skinless chicken breast halves
1 tbsp. vegetable oil (I use olive, canola, or safflower)
1 cup apple juice
1 tsp. lemon juice
1/4 to 1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. cornstarch
1/2 cup whipping cream
1 tbsp. minced fresh parsley or 1 tsp. dried parsley flakes
hot cooked rice

In a skillet over medium heat, cook the chicken in oil for 4 minutes on each side or until browned. Combine the apple juice, lemon juice, rosemary, salt, and pepper; pour over chicken. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Remove chicken and keep warm. Combine cornstarch and cream until smooth; stir into cooking liquid in skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley. Return chicken to skillet and heat through. Serve over rice.


Oriental Chicken Salad

1 cup vegetable oil (I use olive oil)

5 tablespoons seasoned rice vinegar

3 teaspoons soy sauce

2 packages chicken flavor ramen noodles (take out the flavor packets and break up the noodles into small pieces)

1 bag of coleslaw mix (I use the Dole 16 oz. bag in the salad aisle)

10 oz. bag of romaine salad (or whatever lettuce you like)

1 bunch green onions, chopped fine

4 boneless, skinless chicken breasts, cooked and cubed (I bake mine)

1 cup sliced almonds (use more if you like)

Make the dressing first:: In a saucepan over medium heat, whisk together the oil, rice vinegar, soy sauce and the flavor packets from the ramen noodles. Whisk until it boils and then remove from heat. Keep in fridge until you're ready to make the salad.

In a large bowl combine the lettuce, cole slaw, green onions, ramen noodles, chicken and almonds. Toss with dressing and serve.

This salad needs to set for at least 4 - 5 hours before serving.

Almond Chicken With Yogurt Dipping Sauce

1/4 C all-purpose flour
1 egg, beaten
1/2 C milk
1 C soft bread crumbs
1/2 C chopped almonds
2 Tbsp. Snipped fresh cilantro
1 1/2 tsp. Curry powder
1 1/2 lb. Skinless, boneless chicken breast halves
1/4 cup cooking oil
Yogurt dipping sauce

Place flour in shallow dish. In second shallow dish, combine egg and milk. In thrid shallow dish, combine bread crumbs, almonds, cilantro, and curry powder. Set aside

Cut chicken lengthwise into 1-inch-wide strips. Coat chicken strips with flour, dip in egg mixture, then coat with almond mixture.

In large skillet, heat oil over medium heat. Carefully add chicken strips to hot oil. Cook for 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Drain chicken on paper towels. Serve with Yogurt Dipping Sauce.

*Yogurt Dipping Sauce: In small bowl, stir together one 6-oz carton plain yogurt, 2 Tbsp. Snipped fresh cilantro, and 1 Tbsp. Honey. If desired, cover and chill sauce until ready to serve.


Almost Huli Huli Chicken

2 Tablespoons canola oil
2 lbs boneless/skinless chicken thighs, halved or quartered
1 pound boneless/skinless chicken breast, cut into 1" or 2" chunks
1/2 cup diced yellow onion
2 cups chicken broth
2 cups pineapple juice
2 Tablespoons soy sauce
1/4 cup brown sugar
1/3 cup peeled and shredded fresh ginger

Heat the oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken and saute until the pieces are browned on all sides. Add the onion and saute until softened, about 2 minutes. Deglaze the pot with the chicken broth, stirring and scraping up all the cooked-on bits of food. Add the pineapple juice, soy sauce, brown sugar, and ginger. Bring the liquid to a boil, then cover and simmer gently until the chicken is very tender, about 60-90 minutes.


Slow roasted sticky chicken

All herbs and spices are dried

1 tsp. sea salt
2-3 tsp paprika (I use 3)
1 tsp. cayenne pepper
1 tsp. thyme
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. parsley flakes
1/2 tsp fresh ground black pepper

1 large roasting chicken
1 onion, chopped (I use a medium-large onion)

Thoroughly combine all the spices together.

Clean out chicken cavity and rinse the bird thoroughly. Pat dry with paper towels and place in a baking dish (I use a glass pyrex)Sprinkle some of the seasoning mix into the cavity . The smother the whole bird, top and bottom, with the seasoning. Rubbing it into the crevices and the skin. I rub the seasoning inside the cavity as well. You will use ALL of this seasoning on and inside the bird. Stuff the cavity with the onion. Cover the bird with saran wrap and refigerate overnight up to 24 hours.

Preheat oven to 325 degrees (this is the lowest setting you can use without any concern for health risks! do NOT go lower than this. the original recipe called for 250 degrees for 5 hours but I have changed that because it was a terrible health risk for all!)

Roast the chicken, uncovered, for 3 hours. After the FIRST house, bast with a little water. Every 30 minutes baste with the juices in the roasting pan after the intial basting. Add some water to the pan if needed. I don't add alot, just enough to bast and collect the seasonings and chicken juices on the bottom. The pan juices will begin to caramelize on the bottom of the pan and the chicken will begin to turn a beautiful golden brown. After three hourse let the chicken rest 10-15 minutes before carving to keep all the moisture in the meat. Carve and serve.

TIP: Keep ALL the bones, skin and pan juices. Add all this to a pot and just cover, above one to two inches. Bring to a boil, reduce to simmer and simmer for 1-2 hours. Strain in a fine meshed colander and toss the yuckies. Refigerate overnight and in the morning all the fat will have congealed to the top. Skim the fat off and discard. The broth will be a golden, deliciously thick gel at this point. Freeze or use as you would regular chicken stock.

[PamE]

Thai Chicken Pizza

Pizza dough - whatever is your favorite

Marinade three chicken breasts in 1/2 cup soy sauce, 2 Tbsp sesame oil, 2 Tbsp rice vinegar, 3 Tbsp peanut butter, 1 Tbsp fresh grated ginger, and 2 cloves garlic, sliced. Let it sit in the fridge overnight. The next day, remove from the marinade and bake in the oven at 350 until it's done, shred.

To assemble:

Take the rolled out pizza dough and spread the Thai peanut sauce (recipe below) on the bottom. Then put Cheddar-Jack cheese (or your fave), the cooked chicken, some shredded carrot, shredded cabbage, thinly sliced red bell pepper, chopped green onion, and bean sprouts and what ever else you think would be good. Drizzle with a little more sauce. Chopped peanuts are also good add on top. Then cook as you would any other pizza.

Thai Peanut Sauce

1/2 cup peanut butter
2 tablespoon sesame oil
2 teaspoon soy sauce
1/4 teaspoon red pepper (dried)
3 tablespoon of a light veg oil
pinch of cumin

Directions:
Mix all of the ingredients in a blender. If too thin, mix in a little more peanut butter, if too thick, add a little more soy sauce.

Mango Chicken

2 diced ripe mangos
4 chicken breasts, skinless (bone in is fine)
1 large (15 oz) can pineapple chunks with it's juice
fresh cilantro
1 Tbs. olive oil
1/2 cup finely diced green bell pepper
1 small diced red onion
salt and pepper to taste

Combine all in a deep skillet and (poach) on medium high heat for about 10 mins. then turn chicken and reduce heat to a simmer for about 10 to 15 mins. I use boneless chicken and it takes a little less time. Cover pan if liquid reduces too quickly. Serve over rice or, what I like, couscous. Sometimes I add a little freshly grated ginger root to the "salsa" while it's cooking and use sesame oil instead of olive oil.


Mahogany Broiled Chicken with Smoky Lime Sweet Potatoes and Cilantro Chimichurri

1 1/2 pounds boneless, skinless chicken breast halves, cut in 1-inch cubes
1 cup chopped cilantro leaves
6 tablespoons extra virgin olive oil
3 large cloves garlic, minced
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
5 tablespoons dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons bottled hoisin sauce
2 teaspoons balsamic vinegar
1/2 cup plus 1 1/2 teaspoons lime juice, divided
2 large sweet potatoes, peeled and cut into half-inch pieces
2 tablespoons unsalted butter
1 teaspoon chopped canned chipotle pepper
1 teaspoon adobo sauce (from canned chipotle)
3/4 teaspoon ground cumin
1/2 teaspoon lime zest
Cilantro sprigs

• In small bowl, mix together chopped cilantro, olive oil, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.
• In medium bowl, mix together brown sugar, mustard, hoisin sauce and vinegar. Reserve two-thirds of this mixture. To remainder, add half cup lime juice and stir in chicken. Cover and refrigerate.
• Place sweet potatoes in heavy saucepan and cover with boiling water. Cook, covered over medium high heat until tender, about 15 minutes.
• Reserve 1/4 cup cooking liquid, then drain potatoes in colander. Return potatoes to reserved cooking water and add butter, chipotle pepper, adobo sauce, remaining 1 1/2 teaspoons lime juice, cumin, lime zest, remaining 1/4 teaspoon salt and remaining 1/8 pepper.
• Mash potatoes.
• Thread chicken on 8 bamboo skewers that have been soaked in water. Broil about 6 inches from heat, basting with reserved mahogany sauce until done, about 8 minutes.
• To serve, divide potatoes among four plates. Top each with two skewers of chicken and drizzle with cilantro chimichurri sauce. Garnish with cilantro sprigs.

Makes 4 servings.


Kowloon Chicken

Whole chicken--(about 4 lbs) (I used 6-8 boneless breast halves)
1/4 tsp ginger
2 cloves garlic, minced
2 cups chicken broth
8 oz. can pineapple chunks
1/4 cup cornstarch
1/4 cup soy sauce

Sprinkle chicken with salt and pepper. Combine everything in the crockpot except cornstarch and soy sauce. Cook on high for 6 hours. Remove the chicken and debone if needed. Add cornstarch and soy sauce to thicken the sauce. Place chicken back in the crockpot and cook for 15 minutes longer.

[SpeechMom]

Oh, oh! I do make BBQ chicken pizza. Do a search on California Pizza Kitchen recipes and a bunch will come up.

[aztec_judy]

This all sounds great to me .. have been thinking of changing how I do it, need to do something different .. lol but think maybe tomorrow will do it with rice aint' had it that way in a long time .. lolol but mine is NOT baked ... NOPE ..
I do it on the stove top .. but I use a whole chicken, cut it up, get two skillets out. One for the Chicken and one for the rice. I put onion, garlic, cayenne, salt to taste, pepper (just a dash, like that hubby will ignore the cayennye .. lol ) and just enough oil in the bottom of the pan to fry with.
Half way cook the chicken in one skillet, and put all the spices with the rice in the other one .. fry it til rice is almost turned (slight off color)?? ) "I almost forgot, here add a can of stewed or diced tomatoes, cook for like 2 minutes" and then pour the rice over the chicken, fill to brim with water allow it to cook down, on med - low heat, fill one more time let it cook down and it is ready to eat .. I just love it this way. If using non-stick you will need to allow it to cook a few extra minutes.
It really comes out great if ya have an aluminium pan to cook in. Like the OLD Salad Master Pans.

You can add corn or peas if ya like to it. But we never did. And most tend to boil the rice then fry it... we always fry then boil .. lolol
I have NO idea what amounts to tell ya to use cause I dont' measure and it depends on my mood... do I want more garlic this time or onion or both ??

Theres also what we called smothered chicken. Where you prepare it for frying, but instead put a stick of butter in the fry pan, half cook and then fill with water and simmer til done. Makes a nice gravey.
Other than I love it in b-b-que sauce baked in the oven. OR just baked chicken with my own spices, but always with garlic, onion, and pepper.
Seems I never tire of it fixed these ways. .. lolol
dang now I went an made myself hungry.. lolol hmmm