Smoked chicken

drunken chicken

Chicken A La King

dcarch

Hubby loves when I dip boneless breasts in a mixture of melted butter, dijon mustard and a couple splashes of worcestershire, then dip in bread crumbs (with and without parmesan cheese) and baked at 375° for 35 minutes. Stuffed with goat cheese is also very good.

I love grilled chicken thighs; often marinated in a yogurt and spice mix.

Peri Peri chicken

Jerk chicken

I had smoked chicken for dinner tonight, some of it in some fried rice.

Another favorite is this recipe, Southern style: chicken cacciatore

Pasta is fine, not grits.

I layer chicken in quesadillas with spinach, cheese, and anything desired; black beans, tomatoes, sauteed onions and red peppers, black olives...all the standard Tex mex accoutrements.

Oh, yes, Bumblebeez reminded me of Fajitas.

Chicken Enchiladas are a favorite at this house.

Citrus Mexican chicken for tacos:

1/4 cup each of lime, lemon and orange juice

2 tablespoons soy sauce

1 teaspoon each of paprika, chili powder and cumin

3 large chicken breasts

salt and pepper, to taste

combine all ingredients in a slow cooker. Cook on low for 6 hours or high for 3 until chicken is cooked through. Shred and serve on tacos.

Alfredo with blackened chicken

http://allrecipes.com/recipe/8571/blackened-chicken/

We like Honey Mustard Chicken

Chicken in mole sauce!

Teriyaki chicken!

One of my favorites is to pound chicken breasts and saute in butter. Remove the breasts and add cream to the skillet along with either tarragon or capers and reduce.

In winter, chicken enchilada soup and chicken tortilla soup are favorites.

Alice Springs Chicken!

Donna_loomis, do tell!

I like sesame chicken or teriyaki chicken, but I really like Sol's Chicken in Caramel Sauce, I make double the sauce because we like it over rice. I just made chicken for tacos this weekend and Elery was kind enough to grill it, since it was his family that was here for the weekend. It's a Bobby Flay recipe, but not as spicy as most of his concoctions. It calls for thighs, which I prefer, but I only had breasts, so I used those.

Grilled Chicken for Tacos

1.5 lbs. chicken thigh fillets

1 tbls olive oil

Marinade

• 4 tbsp orange juice

• 2 tbsp apple cider vinegar (or rice vinegar)

• 1½ tbsp lime juice

• 3 garlic cloves, minced

• 1½ tbsp chipotle or ancho chile powder (Note 3)

• 2 tsp dried oregano

• 2 tsp smoked paprika powder (Note 4)

• ⅛ tsp All Spice

• ¼ tsp cinnamon powder

• ¼ - ½ tsp cayenne pepper (optional - for spiciness)

• 1 tsp salt

• Black pepper

• Combine marinade ingredients in a ziplock bag. Add chicken, turn a couple of times to completely coat chicken, let marinate 3 to 24 hours. Grill and cut into pieces suitable for tacos, serve on taco shells with your choice of accompaniments.

• Chicken in Caramel Sauce
  Sol on the CF

  1/2 C packed dark brown sugar
  1/4 C water
  1/4 C Asian fish sauce
  3 T rice vinegar
  1 tsp minced garlic
  1 tsp soy sauce
  1 tsp thinly sliced fresh ginger
  1/2 to 1 tsp freshly ground black pepper
  2 small chili peppers, fresh or dried, halved
  1 T canola oil
  1 shallot thinly sliced
  1 1/2 - 2 lbs boneless, skinless chicken breast or thigh meat, cut into bite-size pieces

  In a small bowl, combine brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper, and chilis, and mix well. Set aside.

  Heat oil in a large skillet over high heat. Add shallot and cook, stirring, until brown, about 5 minutes. Add chicken and cook, stirring occasionally, until lightly browned on each side but not cooked through, about 5 minutes.

  Stir the reserved sauce mixture and add to skillet. Bring mixture to boil, reduce heat to med-low and cook, stirring occasionally, until the liquid is reduced by about half and the chicken is cooked through, about 15 minutes. Remove and discard the chili peppers. Remove pan from heat, set aside until sauce has thickened and cooled slightly, about 3 minutes.

  Serve with rice.

  Here is a prior thread, quite old, but lots of chicken recipes: http://ths.gardenweb.com/discussions/2519057/favorite-chicken-recipes-redux?n=34

  Annie

Chicken piccata

Chicken parmesan

White chicken chili

Chicken salad

Chicken Kiev

Chicen enchiladas

Chicken potpie

Chicken noodle soup

I always start with bone in, skin on breasts or a whole chicken. Go from there. So many good cooks on this forum. Makes my mouth water.

Tuscan Chicken Pasta

Hot Chicken Salad

Chicken in Mushroom Alfredo Sauce

Beer Can Chicken

Rusty

We often have Lars' roasted Algerian Chicken

Chicken breasts pounded out and rolled up with a finger of cheese, some basil and sun dried tomatoes in the middle, breaded and oven baked then served with Napoletana sauce

Chicken breasts pan fried and served with a pesto and cream sauce

Thai Chicken curry (standard and Ann T's version)

Sweet and sour chicken (it's not just for pork :-) )

Chicken risotto

Just looked up Alice Springs Chicken and see it's an Outback Steakhouse menu item. I'm here to tell you that pretty well nothing on the menu is remotely Australian, except for the names. All the Mexican recipes with Aussie names are laughable as until the last few years, Mexican food was really exotic and few people make it at home. Even the burgers are wrong- true Aussie burgers have a fried egg, bacon and sliced pickled beetroot on them.

Lots of recipes for Alice Spring's Chicken. I tried several, but this is the one we like best. And we prefer thighs to breasts. That is the only change I made. Definitely a repeat recipe in my kitchen.

Alice Spring's Chicken

Sauce Ingredients
1/2 cup Dijon Mustard
1/2 cup honey
3 Tbsp. mayonnaise
Squeeze of fresh lemon juice
Chicken Ingredients
4 boneless skinless chicken thighs
1/2 cup Worcestershire sauce
8 ounces sliced mushrooms
1 Tbsp. butter
4 slices bacon, cooked
6 ounces shredded Monterey Jack Cheese
6 ounces shredded Cheddar CheeseIn a small bowl, combine
sauce ingredients. Set
aside.
Lay the thighs on a cutting board and use a fork to puncture each side about 6 times. Lightly salt and pepper the thighs, then put them into a bowl or bag and add the Worcestershire sauce and set aside.

Preheat the oven to 350 degrees. In a small skillet, melt the butter. Add
the mushrooms and cook for 7-10 minutes, until the mushrooms are tender
and just starting to turn golden brown. Transfer mushrooms to an oven-safe
casserole dish.

Heat a skillet to medium. Drain Worcestershire sauce from chicken. Coat
chicken with about 1/4 of the mustard sauce. Cook chicken for about 4
minutes on each side, then place in casserole atop the mushrooms. Break
bacon pieces in half and cover the chicken with them. Pour about two third
of the remaining mustard sauce over the bacon and chicken. Toss the
cheeses together and sprinkle on top. Place in oven and bake for about 15
minutes (internal temperature 165 degrees). Serve the remaining mustard
sauce at the table.

Polla tonnata. Like vitello. Yum.

Chicken tandoori (on the grill)

Asian stir fry chicken (choose the spices by whether Thai, Cantonese, Schetzuan). Pardon the spelling.

Buffalo wings/drumsticks/boneless

Chicken tacos.

Chicken Kiev

Chicken Cordon Bleu

Grilled marinated chicken kabobs

Stir-fried chicken and vegetables

Chicken Tettrazini

There are also many interesting chicken recipes not listed above on an old cookalong thread.

Poultry Cookalong

In Alice Springs they would think you were terribly la-di-da (and not in a nice way) if you served that chicken :-) Bush folk tend to be the types that call a spade a f---ing shovel ;-)

It does sound yummy, though!

Donna, I'll have to try that, I MUCH prefer thighs over breasts. More flavor, more tenderness. More nutrition, actually.

On my end, I've adapted chicken cordon bleu to boneless skinless chicken thighs - loved it! (used crushed coconut flakes or crushed rolled oatmeal, instead of gluten-ized wheat crumbs, too.)

I don't care if I rock the gustatory boat, assuming the results appeal!

Oh, I guess we should add to the chicken list an item I've never tried, and have no intention of ever trying:

Chicken McNuggets.

I loved this dish at a Greek restaurant years ago. They may have called Greek Chicken Teriyaki? This how I recreated it:

Pound out some boneless skinless chicken breasts or thighs. Thaw and drain well (squeeze out moisture) some chopped frozen spinach and place some on each piece. (Add herbs and pepper if desired.) Sprinkle with crumbled feta. Roll up and place seam side down in a lightly greased baked dish. Pour some teriyaki sauce over the rolls and bake until done. Let rest and slice or serve as is.

You can also just layer the ingredients and bake.

I like that this can handle overcooking or sitting in a warm oven for a while and doesn't dry out, especially if you use thighs.

Chicken breasts cubed and marinated in yoghurt and garlic overnight and up to three days in a Ziplock in the refrigerator. Grill the breasts and serve with a crunchy romaine, tomato, cucumber salad with a zesty dressing.

Chicken Satay

Similar to Rita's recipe, I like this one...

Grilled Lemon Yogurt Chicken (chef john)

1 big chicken, cut into pieces

Marinade:
1/2 cup plain Greek yogurt (4oz.)
1/2 lemon, juiced
1 Tbsp lemon zest
1 Tbsp paprika
1 tsp Herbs from Provence (or any dried Italian, or Greek herb blend - rosemary, thyme, oregano, etc.)
3-4 cloves crushed garlic
1 tsp salt
1 tsp fresh ground black pepper
splash of olive oil (~1 Tbs)

Sauce:
1/2 cup yogurt
1 tbsp lemon juice
1 tsp harissa or other hot sauce
salt and fresh ground black pepper to taste (optional)

Mix chicken with marinade ingredients. Cover tightly (press all air out) with plastic wrap and refrigerate for at least 3 hours. Just before grilling, wipe off excess marinade and salt chicken generously. Grill ~30-35 min. on a covered, hot grill. Let rest, pour accumulated juices over chicken and serve with grilled sliced lemon and sauce.

Grilled Lemon Yogurt Chicken (Chef John at Food Wishes)

Just about anything that involves chicken and green chiles (Hatch or Anaheim peppers) plus some cheese, black beans, etc. is near nirvana, IMO. Tacos, enchiladas, casseroles, stuffed sopapillas....

Chicken Saltimbocca with fresh sage (must be fresh), prosciutto, and port which makes its own sauce. It's delicious, and is really quick to make. I think the recipe says to dredge in flour but I don't bother, it comes out great without that. I also use local prosciutto (Volpi or La Quercia) as long as it's thin-sliced because real Italian Parma prosciutto is more expensive than filet mignon.

Sliced chicken breast, on a sour dough bread, with lettuce and mayo...lightly salted...

Once in a while I make chicken "stew" - but the chicken is ground up raw, lightly browned with grated onions, tossed in a pot with diced potatoes, diced carrots, some celery or sweet peppers, chopped Roma tomatoes (I leave these out sometimes), diced yellow summer squash, and add some chicken broth, soy sauce, and some hot curry paste, and/or fish sauce, S & lots of P. It is really different and doesn't taste like chicken. I serve over rice or cooked rice noodles.

And I forgot all about Asian Orange Chicken until a couple of days ago when I started getting hungry for it. Gotta' look for my recipe and dig some bird out of the freezer!

Really interesting question! (And some yummy sounding dishes.)

I was thinking about what makes a chicken dish different... To me that means either:

• different parts of the chicken (white meat, dark, mix), or

• different types of chicken (free range, heritage breeds, injected with lots of salt water, etc. -- possibly even stretched to include Cornish game hens and the like), or

• different cooking method (fried, baked, sauteed, etc.), or

• different flavorings, subdivided into those applied before cooking (typically marinades or rubs) and those applied after cooking (various sauces and so on).

That may be for some an overly scientific way of dividing, but I find it very useful, and applicable to any main ingredient dish!

Slow cooked stewing chicken (sometimes you can get old laying hens who've stopped laying, at the farmer's market.)

I made Coq au Vin last week and was concerned about the tender little hens I usually buy. A pasture raised chicken would be tough enough, but I couldn't bring myself to pay that for a stew chicken! So, then I thought that the main thing I have against Trader Joe's free range chicken is that they run tough, so I got that. It worked perfectly. The white meat stood up to the stewing nicely and the dark was positively succulent. :)

I make Chicken Vesuvio, but use just thighs & add a lot of herbs & peas. That's a cool weather dish for us. This is the closest to my recipe I could find. I don't blanch the peas.

http://www.espn.com/espninc/pressreleases/chickenvesuvio.html

Lately, I've been making garlic & herb roasted chicken drumsticks w/ potatoes, onions & sweet peppers. Don't have a written recipe or name, but chicken legs are slashed & coated w/ lime or lemon juice & lots of finely chopped fresh herbs mixed w/ garlic, salt & pepper & smoked paprika, then spread out in roasting pan w/ potatoes, onions & roasted @ 400F. Peppers get added 20 minutes before done. Total roasting time is 45 minutes.

& I think lime might make an acceptable sub for sour orange - we have lots of key limes, so I tend to use lime for everything.

We usually roast a chicken on the BBQ and then have leftovers. I often add chicken to rice, which is what I did last night. I cooked the rice in the PC with celery, mushrooms, onion, and chicken broth. When it was done, I added chopped chicken and then put it on low heat for a few minutes. Often I make chicken salad with leftover chicken, and I put it through the meat grinder and use a recipe similar to what I use for deviled ham. I'm more creative with leftover chicken than I am with cooking chicken in the first place.

If I do not put leftover chicken in rice, I often add it to wide egg noodles in a mushroom velouté sauce or else put it in a Japanese style soup. The last chicken soup I made was avgolemono because I had just picked lemons.

Another method for cooking chicken is Yucatecan (Chicken Pibil), which uses sour oranges, chilies, and achiote paste. This is my favorite chicken for enchiladas, and I make an enchilada sauce with more achiote paste. I am now thinking about making another trip to the Yucatan.