Tag Archives: chicken

Quick Chicken Stock

16 Jun

this is from Cook’s Illustrated


1 onion, chopped
4 pounds backs/wings or legs cut into 2 inch pieces. I used all legs and cut them in half (wish I had a cleaver)
8 cups water
2 bay leaves

Makes about 2 quarts Chicken pieces are sautéed and then sweated before being cooked in water for a rich but very quick stock. This is our favorite all-purpose stock. It takes about an hour to prepare.

1. Heat the oil in a large stockpot or Dutch oven over medium-high heat. Add the onion; sauté until colored and softened slightly, 2 to 3 minutes. Transfer the onion to a large bowl.

2. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the onions. Sauté the remaining chicken pieces. Return the onions and chicken
pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.

3. Increase the heat to high; add the boiling water, salt, and bay leaves. Return to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 20 minutes.

4. Strain the stock; discard the solids. Before using, defat the stock. The stock can be refrigerated in an airtight container for up to 2 days or frozen for several months.


Chicken Paprikash

6 Jun



  • 2 to 2 1/2 pounds of chicken pieces, preferably thighs and legs
  • Salt
  • 2-3 Tbsp unsalted butter
  • 2 pounds yellow onions, (about 2-3 large onions)
  • Black pepper to taste
  • 2 Tbsp sweet paprika, preferably Hungarian
  • 1 teaspoon (or to taste), hot paprika or cayenne
  • 1 cup chicken broth
  • 1/2 cup sour cream

1 Salt the chicken pieces well and let them sit at room temperature while you cut the onions. Slice the onions lengthwise (top to root).


2 Heat a large sauté pan over medium-high heat and melt the butter. When the butter is hot, pat the chicken pieces dry with paper towels and place them skin-side down in the pan. Let the chicken pieces cook 4-5 minutes on one side, until well browned, then turn them over and let them cook 2-3 minutes on the other side. (Take care when turning so as not to tear the skin if any is sticking to the pan.) Remove the chicken from the pan to a bowl, set aside.


3 Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about 7 minutes.


4 Add the paprika and some black pepper to the onions and stir to combine. Add the chicken broth, again scraping up the browned bits from the bottom of the pan, and then nestle the chicken pieces into the pan, on top of the onions. Cover and cook on a low simmer for 20-25 minutes (depending on the size of your chicken pieces). When the chicken is cooked through (at least 165° if you use a thermometer, or if the juices run clear, not pink when the thickest part of the thigh is pierced with a knife) remove the pan from the heat. (If you want, you can also keep cooking the chicken until it begins to fall off the bone, which may take another 30 minutes or so.)

5 When the chicken is done to your taste, remove the chicken from the pan. Allow the pan to cool for a minute and then slowly stir in the sour cream and add salt to taste. If the sour cream cools the sauce too much, turn the heat back on just enough to warm it through. Add the chicken back to the pan and coat with the sauce.

Serve with dumplings, rice, egg noodles or potatoes. (If cooking gluten-free, serve with rice, potatoes or gluten-free noodles or dumplings.)

Read more: http://www.simplyrecipes.com/recipes/chicken_paprikash/#ixzz3cIAMWzIp


Spiced Chicken Kebabs

7 May

I made this a couple of weeks ago and it was delightful. Definitely need to remember this recipe! The recipe is from here.


8 boneless, skinless chicken thighs (1 1/2 pounds), cut into 1-inch pieces
1 tablespoon paprika
1 tablespoon cumin
1 bell pepper, cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
2 tablespoons olive oil
kosher salt and black pepper
1 10-ounce box couscous (1 1/2 cups)
fresh mint, torn, for serving


  1. Soak 8 wooden skewers in water for at least 10 minutes. Heat broiler.
  2. Season the chicken with the paprika and cumin. Thread onto the skewers with the bell pepper and zucchini. Drizzle the chicken and vegetables with the oil and season with ½ teaspoon salt and ¼ teaspoon black pepper. On a rimmed baking sheet, broil the kebabs, turning once, until the chicken is cooked through, 15 to 18 minutes.
  3. Meanwhile, place the couscous in a large bowl and pour 1½ cups hot tap water over the top. Cover and let stand for 5 minutes; fluff with a fork. Sprinkle with the mint and serve with the kebabs.

Healthy Avocado Chicken Salad

27 Mar

10931432_1575400872675708_57849375401409098_nYet another super quick and healthy recipe. This one is similar to Avocado and Shrimp Recipe – it is just as simple.


grilled skinless chicken breasts, diced
1/2 to 1 avocado, mushed
1/4 chopped onion
juice of 1/2 a lime
2 Tbsp cilantro


Mix everything in a large bowl. Serve with a piece of toast.

Easy peasy.

Tandoori-Spiced Chicken

27 Mar

tandoori-chicken-ck-xThis is a relatively simple and quick recipe. Last time I made this, the flavor was very good, but I overcooked the chicken, so it was too tough. Next time I’ll try to avoid overcooking it.

1 1/2 cups plain 2% reduced-fat Greek yogurt
2 tablespoons grated onion
1 tablespoon grated peeled fresh ginger
1 tablespoon canola oil
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
Cooking spray


1. Combine first 8 ingredients in a heavy-duty zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning occasionally.

2. Place a small roasting pan in oven. Preheat broiler to high. Remove chicken from bag; discard marinade. Sprinkle both sides of chicken evenly with salt. Place chicken on preheated pan coated with cooking spray. Broil in lower third of oven for 15 minutes or until done, turning after 7 minutes.

Oyster Sauce Chicken

19 Mar

After I made the Buttered Shrimp Dampa Style I have a whole lot of oyster sauce left and not sure what to do with it. I am thinking this recipe is going to be a good solution for all that oyster sauce.

Update: I finally got around to making this recipe and it’s really quite delicious. I do think that the original recipe has way too much sugar in it, so I limited it to 2 tbsp… I think you could even use less than that.


8 chicken thighs

2 tsp minced garlic

2  tbsp white sugar

10 oz bottle of oyster sauce

1/4 cup water

salt and pepper to taste


  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken thighs in a lightly greased 9×13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
  • Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
  • After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Original recipe here

Next on my To Do List: Mediterranean Chicken with Olives

8 Jan

I found this recipe on crestor.com yet again (they really do have a ton of delicious healthy recipes).

Nonstick vegetable cooking spray
1/2 tbsp olive oil
4 oz boneless, skinless chicken breast, cut in to 1″ pieces
1/2 minced garlic clove
2 tbsp chopped red onion
2 tbsp chopped red bell pepper
2 tbsp chopped green bell pepper
Pinch of dried basil
1/2 cup thinly sliced zucchini
1 tbsp white cooking wine
1/4 cup chopped tomato
4 calamata olives, sliced in half
2 oz linguine pasta, cooked according to package directions without salt or fat

Nutrient content per serving:
Total calories: 471
Protein: 35 g
Carbohydrates: 51 g
Fat: 14 g
Calories from fat: 26%
Cholesterol: 66 mg
Sodium: 416 mg
Fiber: 4 g
Saturated fat: 1 g

In a skillet sprayed with nonstick vegetable cooking spray, over medium-high heat, add olive oil. When heated, add chicken pieces and minced garlic. Brown chicken, and cook 3 to 4 minutes, until done. Remove chicken from skillet and set aside. Add to the skillet red onion, red and green bell peppers, basil and sliced zucchini. Cook 2 to 3 minutes, or until zucchini is tender. Add back chicken pieces, white cooking wine, diced tomatoes, and sliced calamata olives. Stir well and cook 2 more minutes to heat through. Serve vegetable chicken mixture over hot cooked linguine noodles. Makes 1 serving.

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