Chicken Adobo Recipes

Chicken Adobo could be a Filipino recipe that you will build any where in the world as long as you have got a crock pot that you will plug into the wall. Adobo could be a spanish word for marinate...so if you have got thereforeme members of your household who don't seem to be very adventurous, then you'll honestly say that you make marinated chicken for dinner.

With a sweet and tangy sauce, this style of the exotic is ideal for nights chicken looks unappealing. you'll be transported to the plush island paradise minus the volcanoes.

Ingredients: Chicken Adobo Recipes

1 (3-lb) frying chicken, skinned and cut into serving pieces
5 cloves garlic, crushed
2 bay leaves
3/4 cup soy sauce
1/4 cup apple cider vinegar
1 Tablespoon finely grated fresh peeled ginger
1/4 teaspoon crushed black peppercorns
1 Tablespoon brown sugar
1 Tablespoon cornstarch
1/4 cup chicken stock
Green onions, sliced, for garnish

Directions: Chicken Adobo Recipes

1. Place the chicken pieces in the crock pot. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar. Toss to coat.

2. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.

3. Cover and cook on low for 6 - 8 hours (or until chicken is cooked through). Remove the chicken from the crock pot and keep warm.

4. Place the remaining liquid from crock pot in a saucepan over medium heat. Cook until reduced to half. Pour over reserved chicken.

5. Garnish with green onions and serve at once.

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Chicken Chili Recipes

Ingredients: Chicken Chili Recipe

2 Tablespoons vegetable oil
2 medium onions, minced
1 red bell pepper, cut into 1/2 inch pieces
6 medium garlic cloves, minced
1/4 cup chili powder
1 Tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
salt
2 pounds ground chicken
2 (15-ounce) cans dark red kidney beans, drained and rinsed
1 (28-ounce) can diced tomatoes
1 (28-ounce) can tomato puree
Water, as needed

Directions: Chicken Chili Recipe

1. Heat oil in a large Dutch oven over medium heat until simmering.

2. Add onions, bell pepper, garlic, chili powder, cumin, coriander, oregano, pepper flakes, cayenne and 1 teaspoon salt and cook (stirring often) until the vegetables are softened (about 10 minutes).

3. Increase the heat to medium-high. Stir in half of the chicken, about 1/2 pound at a time, and cook while breaking up any chunks with a wooden spoon until no longer pink (about 6 minutes).

4. Add beans, tomatoes and tomato puree and bring to a boil. Cover and simmer over low heat, stirring occasionally, for one hour.

5. Press the remaining ground chicken into a ball, then pinch off teaspoon sized pieces and stir them into the chili.

6. Uncover and continue to simmer; stirring occasionally, until the chicken is tender and the chili is dark and thickened slightly (about 40 minutes). If the chili begins to stick to the bottom of the pot, stir in 1/2 cup water and continue to simmer.

7. Season with salt to taste. Serve with sour cream and shredded Monterey Jack cheese.

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Chicken Alfredo Recipes

Alfredo sauce and chicken may be a great combination that allows you to match or beat the gastronomic experience of your native Italian restaurant. In slightly longer than it takes to boil spaghetti you'll have a creamy, decadently rich sauce enrobing chicken as it drapes itself luxuriously over pasta.

Warm some Italian bread, unfold with garlic butter, grab a bottle of wine and have dinner a chef would be envious of at a fraction of restaurant prices.

Ingredients Chicken Alfredo Recipes

2 pounds boneless chicken breasts
4 Tablespoons oil
1/4 cup butter
1/2 cup Parmesan cheese, grated
3/4 cup heavy cream
salt and pepper, to taste
1 pound fettuccine

Directions for Chicken Alfredo Chicken Alfredo Recipes

1. Heat oil in a 10 inch skillet.

2. Cut chicken breast into small strips, add salt and pepper. Cook on medium heat until cooked through.

3. In a saucepan, melt the butter, then add the cream and Parmesan cheese.

4. Cook over low heat, stirring constantly. Do not boil.

5. Mix chicken and Alfredo sauce together.

6. Cook fettuccine in 3 quarts boiling water. Drain, pour sauce and chicken over noodles.

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Honey Chicken Recipes

Ingredients: Honey Chicken Recipes

4 boneless, skinless split chicken breasts
1/3 cup chili sauce
3 Tablespoons honey
2 Tablespoons lemon juice
1 Tablespoon olive oil
1/2 teaspoon dried thyme


Directions: Honey Chicken Recipes

1. Preheat grill or broiler.

2. In small bowl, whisk together chili sauce, honey, lemon juice, oil and thyme until blended.

3. Grill or broil chicken, turning occasionally and basting with chili mixture, 20 minutes or until meat thermometer inserted in center registers 170 degrees F.
If grilling, do not baste during the last 5 minutes of grilling.

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Avocado Chicken Fajitas

Tips Avocado Chicken Fajitas

    * 500g green prawns, peeled and deveined, can be used as a seafood alternative to the chicken.

IngredientsAvocado Chicken Fajitas

    * 1tsp olive oil
    * 6 chicken thigh fillets, thinly sliced
    * 2 red capsicums, seeded, thinly sliced
    * 1 red onion, cut into wedges
    * 1 pkt fajita seasoning mix
    * 12 small flour tortillas
    * 1 avocado, peeled, seeded, mashed
    * Mixed salad leaves, to serve

Method Avocado Chicken Fajitas

   1. Heat the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 3-4 minutes or until chicken is golden brown and cooked through. Transfer to a bowl. Repeat with remaining chicken. Add the capsicums and onion to the pan and cook, stirring, for 3 minutes or until onion softens slightly.
   2. Return the chicken to the pan with fajita seasoning. Cook, stirring, for 2 minutes or until aromatic. Remove from heat.
   3. Heat tortillas following packet directions. Place tortillas on serving plates. Top with chicken mixture and dollop with avocado. Roll to enclose filling. Serve immediately with mixed salad leaves, if desired.
   4. Cut sandwich diagonally in half and serve.

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Hawaiian Chicken

Ingredients Hawaiian Chicken

    * 6 skinless, boneless chicken breast halves
    * 2 cups teriyaki sauce, divided
    * 6 pineapple rings
    * 1/2 cup butter, melted
    * 3/4 cup packed brown sugar
    * 3/4 cup soy sauce
    * 3/4 cup unsweetened pineapple juice
    * 6 tablespoons Worcestershire sauce

Directions Hawaiian Chicken

   1. Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
   2. Preheat a grill for high heat.
   3. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
   4. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!

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Chicken, potato and spinach soup

Ingredients Chicken, potato and spinach soup

    * 2 tsp olive oil
    * 1 brown onion, halved, finely chopped
    * 3 garlic cloves, crushed
    * 1L (4 cups) chicken stock
    * 2 x 7cm pieces lemon rind, white pith removed
    * Pinch of saffron threads
    * 4 (about 600g) desiree potatoes, peeled, coarsely chopped
    * 2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved lengthways, thinly sliced crossways
    * 1 bunch English spinach, ends trimmed, washed, coarsely chopped
    * Crusty bread, to serve

Method Chicken, potato and spinach soup

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
2. Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add the potato and cook, covered, for 30 minutes or until just tender.
3. Add the chicken and spinach to the soup and cook, stirring, for 2 minutes or until the chicken is just cooked through. Taste and season with pepper.
4. Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.

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Chicken Scampi Recipe

Chicken scampi is the perfect alternative for anyone who doesn't like seafood but loves scampi. It's also a much less expensive choice compared to shrimp scampi, with all the robust flavor of the scampi sauce.

Angel hair pasta goes perfectly with scampi because of it's thinness. Each piece of pasta gets soaked in scampi sauce and doesn't overwhelm the chicken in each bite.

Serve with a nice crusty Italian bread (warmed for a few minutes in the oven) and crisp salad with a light dressing for the perfect Italian style meal that doesn't break your budget.

Ingredients:

1 1/2 lb. skinless, boneless chicken breast halves (4 to 6), cut into cubes
Kosher salt and freshly ground black pepper
2 Tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 Tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped parsley leaves
1/4 teaspoon grated lemon zest
hot cooked pasta

Directions:

1. Put the chicken on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the chicken so it lays flat and is evenly spaced.

2. Heat a large skillet over medium heat. Season the chicken with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of chicken over the pan so the pieces fall into the pan all at once.

3. Cook the chicken, until no longer pink (about 7 minutes). Add the garlic and cook for 1 minute. Turn the chicken over and cook for 2 minutes more.

4. Transfer the chicken to a bowl.

5. Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds.

6. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce.

7. Pour the sauce over the chicken, season with salt and pepper to taste and toss to combine.

8. Serve over hot cooked pasta.

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