Welcome to Gaia! ::

This a a place for everyone to post and coment on all recpies involving chicken. Together we can build a huge and amazing cookbook all of our own.

Sesame Chicken Satay

1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/3 cup sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
1/2 cup chopped scallions plus 2 tablespoons, for garnish
1/2 cup chopped cilantro leaves
1/4 cup black sesame seeds, for garnish
1 tablespoon cilantro, chopped for garnish
Special Equipment: 6-inch bamboo skewers
Preheat the oven to 350 degrees F.
Combine vinegar, peanut butter, soy sauce, sesame oil, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.
Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.

Chicken Florentine Style

4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

CHICKEN, RICE, AND MANGO IN LETTUCE WRAPS

For rice
1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt
For dressing
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian sesame oil

For wraps
2 grilled chicken breast halves, shredded (2 cups)
1/3 cup lime vinaigrette (reserved from preceding recipe)
3/4 lb Boston or Bibb lettuce, leaves separated
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro
Make rice:
Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.
Make dressing and serve wraps:
Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

Spice Rubbed Beer Can Chicken

Spice Rub:
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon cayenne pepper
1/2 cup extra-virgin olive oil
1 lemon, zested
1 (3 1/2 to 4-pound) chicken
1 (12-ounce) can beer
Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.

((I don't know the mesurements, but it's not really neccisary for this))

Adobe Chicken

1. Defrost chicken.

2. Put chicken in pan and coat bottom with soy sauce.

3. Add A LOT of black peppercorn and bay leaves.

4. Turn on medium heat and leave alone until flavoring has suck in (about 25-40 mins)

5. Grill lightly on the outdoor grill.


The best thing about this recipie is the simplicity of it. It is delicous and you don't ahve to be a talented cook

Found on cooks.com!

Chicken breast with roast potatoes and garlic

Each serving:
-8-10 garlic cloves
-skinless, boneless chicken breast
-2-3 red potatoes (brown potatoes work, too, but you must cut them up)
-Dried oregano or basil or Italian spices

Pour olive oil in baking pan. Add garlic cloves and stir to coat with oil. Preheat oven to 350 degrees (F). Place in 350 degree oven for 10 minutes. While garlic is baking pat chicken dry. Scrub potatoes but leave peel on, cut in half. Remove baking pan from oven, add chicken and potatoes, and baste with oil. Sprinkle with equal amounts of oregano and basil to taste. Cover pan with lid or aluminum foil. Return to oven and bake 45 minutes or until potatoes are tender when pierced.

Creamy Chicken-Vegetable Rice

2 chicken breasts, cubed
1/2 tbsp extra virgin olive oil
1 tbsp margarine or butter
6 cups mixed fresh vegetables of your choice
(I use a mix of Green/Red/Yellow bell peppers, carrot, celery, mushroom, red onions, and broccoli)
1 can condensed Cream of Chicken soup
2 cups instant Rice
1 1/2 cups water
salt and pepper to taste
1 tsp paprika
parsley to taste

-Heat a heavy-bottomed skillet with high sides and a tight-fitting lid, over medium heat.
-Put olive oil and butter in pan to melt.
-Brown chicken breast cubes, sprinkling with salt, pepper, and parsley to taste, until cooked through and starting to turn golden.
-Add vegetables and cook over medium-high heat, stirring often, until vegetables are soft. sprinkle with salt, pepper and parsley.
-Mix Cream of chicken, water, paprika, salt, pepper and parsley to taste. Pour over vegetables and chicken, and bring to a boil.
-Mix in Instant Rice, stirring well to coat all grains. Lower heat to med, cover, and simmer for 5 minutes.

Serve and enjoy!