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Chicken Fried Rice

Chicken Fried Rice

If you ever have leftover white rice that has been in the refrigerator, it can find a new home in fried rice.  This recipe can be cut down according to how much rice you have leftover.  You can always make it fresh as well, but just make sure you cook the rice and allow it to dry out overnight in the refrigerator before assembling to avoid mushy rice.

Yield: 16 Servings
Active Time: 30 minutes

Ingredients:

  • 2 chicken breasts
  • 6 Tbsp. soy sauce
  • 1 tsp. sesame oil
  • 2 Tbsp. cornstarch
  • 6 cups white rice, dry
  • 8 Tbsp. peanut oil
  • 3 tsp. sesame oil
  • 1 cup diced carrots
  • 1 cup peas
  • 1 small yellow onion, diced
  • 1 bunch green onions, chopped
  • 3 garlic cloves, minced
  • 4 eggs, lightly beaten
  • 1/2 cup soy sauce

Directions:

  1. Cook 6 cups white rice with 6 1/4 cups water in a rice cooker.  Transfer rice to a cookie sheet lined with parchment paper and place in refrigerator overnight to dry out.
  2. Dice chicken breasts into 1/2″ pieces.  Place in a Ziploc bag and add 6 Tbsp. soy sauce and 1 tsp. sesame oil.  Marinate for 30 minutes.  Toss chicken with 2 Tbsp. cornstarch.
  3. Heat peanut oil and sesame oil in wok at 375F.  Add chicken to wok until browned, about 5 minutes.
  4. Add carrots and stir-fry until slightly softened, about 3 minutes.
  5. Add peas, onions, and garlic .  Cook for another 3 minutes, stirring frequently.
  6. Make a hole in the middle of the wok with a spatula and add eggs.  Allow to fry for a minute then scramble and mix in with the rest of the vegetables.
  7. Add cooked rice to wok and toss to coat with oil.
  8. Add 1/2 cup soy sauce stirring frequently until thoroughly cooked and heated through.
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3 Comments

Posted by on January 13, 2014 in comfort, Entrees, Uncategorized

 

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Poached Chicken Breasts

 

Poached Chicken Breasts

Poaching, I feel, is a very under-rated way to cook chicken.  It is an easy, no fuss method, and it leaves you with a moist breast that is especially great in chicken salad.

Another bonus to poaching is that you are left with a nice flavored quick broth that can be used in place of store-bought chicken broth.

I will be using poached chicken for Buffalo Chicken Wonton Cups later today, so thought it might be helpful to post a little “how to” method to start this process.

Ingredients:

  • 2 bone in chicken breasts, completely thawed
  • 1/4 tsp. whole black peppercorns
  • 1 carrot, cut in half or 6 whole baby carrots
  • 1 stalk celery, cut in half
  • 1 tsp. coarse kosher salt
  • 1 bay leaf

Equipment Needed:

  • Pot that will hold chicken and enough water to cover breasts by 1 inch
  • Tight fitting lid

Directions:

  1. Place thawed chicken breasts in bottom of pot.  Add enough water to cover chicken breasts by 1 inch.
  2. Add remaining ingredients.
  3. Bring water to a heavy simmer over medium-high heat for 8 minutes.  During this time you can skim the broth if you plan to use it for something later.
  4. Turn off heat and cover with tight-fitting lid.  Let sit for 20 minutes.
  5. Make sure chicken is thoroughly cooked to 165F using an instant-read thermometer.
 
5 Comments

Posted by on September 7, 2013 in How-to's, Uncategorized

 

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Chicken and Dumplings (Freezer-Friendly)

1

Serves: 6

Ingredients:
Chicken Base:

  • 3 Tbsp. butter, unsalted
  • 1 small yellow onion, minced
  • 1 stalk celery, thinly sliced
  • 2 carrots, diced
  • 1 leek, finely chopped
  • 1/4 cup all-purpose flour
  • 3 cups homemade chicken stock or reduced-sodium chicken broth
  • 2 cups chicken, diced
  • 1/2 tsp. kosher salt
  • 1/2 tsp. fresh ground black pepper

Dumplings:

  • 2 Tbsp. butter, unsalted
  • 1 cup all-purpose flour
  • 1 tsp. coarse kosher salt
  • 1 tsp. baking powder
  • 2 Tbsp. chopped fresh parsley, plus more for topping
  • 1/2 cup whole milk


Directions:

Chicken Base:

  1. In a heavy pot, melt 3 Tbsp. butter over medium heat.
  2. Add onion, celery, carrots, and leek.  Cook 3-5 minutes until onions sweat.
  3. Add 1/4 cup flour and stir for 1 minute.
  4. Add chicken stock and bring to a boil.  Reduce heat and simmer for 5 minutes.
  5. Stir in chicken until cooked thoroughly, ~5 minutes.
  6. Season with salt and pepper.
* Chicken base can be frozen for 3 months.


Dumplings:

  1. Mix flour, baking powder, salt, and parsley.
  2. Cut in butter.
  3. Stir in milk.
  4. Make 6 equal dumplings.

* Dumplings will keep frozen (uncooked) for 3 months.

DSCN2170 1. Wrap dumplings in wax paper.

DSCN21742.  Next wrap in tin foil.

DSCN21763.  Last place wrapped dumplings in a freezer bag.


To Serve:

  1. Heat the chicken broth mixture slowly on low heat until unfrozen, stir frequently.
  2. Increase heat to medium.  Add dumplings, cover, and cook for 12-15 minutes until dumplings are puffed and cooked thoroughly.

Chicken and Dumplings Label

 
1 Comment

Posted by on January 29, 2013 in Entrees, Soup, Uncategorized

 

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Image

Crockpot Chicken and Rice with Black Beans

afunfoodie

Serves 4

Prep Time: 15 minutes
Cook Time: 3-4 hours (on high); 7-8 hours (on low)

Ingredients:

  • 4 boneless skinless chicken breasts, cubed
  • 2 Tbsp. smoked paprika
  • 1 onion, diced
  • 2 cups cooked brown rice
  • 1 can S&W black beans, drained and rinsed
  • 1 cup corn, preferably cut off of cob
  • 1 can cream of chicken soup
  • 1 cup heavy cream or 2% milk
  • 1 cup shredded cheddar cheese
  • Salt and pepper, to taste

Directions:

  1. Sprinkle chicken breasts with smoked paprika and place in crockpot.
  2. Add remaining ingredients and cook on low for 7-8 hours or high for 3-4 hours.

                                          Nutrition Facts for 1 cup of Prepared Casserole

                         HEAVY CREAM                                                   2% MILK

HEAVY CREAM

2% MILK

 
46 Comments

Posted by on July 27, 2012 in Beans, Crockpot, Entrees, Uncategorized

 

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Chicken and Waffles

Chicken and Waffles
Chicken and waffles are a classic soul food dish.  The salty, crispy chicken paired with sweet waffles is a perfect match!

Southern Fried Chicken

Bacon Waffles

Honey Butter

 
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Posted by on January 26, 2012 in Breakfast/Brunch, Entrees

 

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Southern Fried Chicken

Southern Fried Chicken

Makes 4 Servings

Ingredients:

  • 1 Broiler or Fryer chicken, cut in 8 pieces (a precut whole chicken is fine just make sure it is skin on)
  • 2 cups low-fat buttermilk
  • 2 Tbsp. salt
  • 2 Tbsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. cayenne
  • Flour, to dredge
  • Vegetable or Peanut oil, to fry

Directions:

  1. Soak chicken in buttermilk for at least 12 hours (preferably overnight) in fridge.
  2. Mix together spices.  Put flour in a shallow bowl for dredging.
  3. Heat oil in cast iron skillet to come a quarter of the way up the skillet.
  4. Heat oil over medium heat.  It should be around 325F but it will lower significantly when you add the chicken.
  5. Season chicken with spices.
  6. Dredge chicken in flour, one time and immediately place in hot oil skin side down.  Don’t overcrowd chicken in oil or the temp. will drop too low and you won’t have a nice crispy skin.  I suggest 2 pieces at a time.
  7. Cook 10-12 minutes or until golden brown and chicken reaches 165F.
  8. Drain chicken on a wire rack with a sheet pan underneath to catch the drippings.  Transfer chicken to a covered bowl.  (Don’t put in a heated oven to hold unless you like dry chicken.)

Notes:

* Younger chickens are best for frying, hence the broiler or fryer chicken.

 
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Posted by on January 25, 2012 in Entrees

 

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Chicken Pot Pie

Chicken Pot Pie

Ingredients:

  • 2 chicken breasts
  • 1 medium carrot, diced
  • 1/2 cup peas
  • 1/2 cup corn
  • 1 1/2 cups potatoes, diced
  • 2 shallots
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup flour
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup white wine
  • 1 pie crust
  • 1 large egg

Directions:

  1. Preheat oven to 350F.
  2. Poach chicken in 1 cup broth for about 20 minutes.  Remove chicken and let cool before cubing.
  3. Add carrots and potatoes to broth and simmer until tender about 10 minutes.  Remove from broth.  Once cooled, mix together chicken and vegetables in a large bowl.
  4. Heat butter and saute shallots until tender.  Add flour and mix constantly for 5 minutes.  Slowly add broth and wine until mixture boils.  Add cream and simmer until sauce thickens and coats the back of a wooden spoon.
  5. Spoon chicken/vegetable mixture into souffle dishes.  Pour thickened sauce over mixture.
  6. Roll out pie dough and cut to fit over souffle dishes with a 1″ overhang.  Tuck dough under and press sides of dish to create a crust.
  7. Gently whisk egg and brush egg wash over dough.  Make slits to allow steam to escape during baking.
  8. Bake until crust is browned and filling is thoroughly heated about 45-50 minutes.
  9. Let pot pie rest 10 minutes before serving.

I’m so proud to announce this is my very first recipe post.  It took me all weekend but I figured it out.  I’m the smartest woman alive!!!!!!  Enjoy 🙂

 
6 Comments

Posted by on November 13, 2011 in Entrees, Uncategorized

 

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