Category Archives: Chicken

Roasted Chicken Sandwiches

Whenever I go to Washington DC., I stop by this little sandwich place right by the station (or more like a bus parking lot drop off place since I take the Megabus). There they have freshly roasted whole turkey breasts and hams that they carve up and add to sandwiches. It is the most amazing sandwiches that I have ever had. Having not gone to DC in three weeks, I decided to make an at-home version of the sandwich but with chicken breasts instead of turkey.

Ingredients: 1 onion thinly sliced, 3 tablespoons Worcestershire sauce, 1/2 cup chicken broth, 3 tablespoons room temperature butter,1 tablespoon fresh thyme, 6 chicken breasts, 6 bread rolls, 6 slices of Havarti cheese, soft butter for rolls, salt and pepper to season

Preheat oven to 400. Begin by mixing the onion with Worcestershire sauce and chicken broth. Allow to marinate for 10 minutes and add to a baking dish.

In a separate bowl, mix and mash the butter and thyme. Season with salt and pepper.

Spread the butter mixture over the chicken breasts and add on top of the onion

Roast for 20-30 minutes or until the chicken is cooked. Slice the chicken breasts and drain the liquid into a separate container. The sauce can be left aside for dipping later if you like that. Butter the bread rolls and top with chicken slices.

Add the onions

Finally top with cheese and broil until the cheese melts. Serve hot with or without the dip.

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Filed under Chicken, Sandwich

Back after 2 months

So I know I’ve been away for the past few months but I have an excuse. For realz this time. I started a new job and have been really really busy for the past 2 months getting adjusted and settled in. I’ve not only abandoned this blog but my cute tiny kitchen overall. The contents of my fridge until just recently only contained water and batteries (yes I believe that they last longer in there).  As for now, enjoy this amazing Mexican Chicken recipe from Baked Bree.

Ingredients: 6 chicken breasts (I cut three big chicken breasts into two thin breasts), 1 cup yellow cornmeal, 1 cup flour, 1 packet taco seasoning, 2 eggs, 1/4 cup oil, 3 tablespoons butter, 1 cubed avocado, 1 bunch chopped green onions (I didn’t have any), Monterey Jack cheese (I used the shredded kind), sour cream, salsa, cilantro, salt and pepper to season

Preheat oven to 350. Begin by setting out two bowls. In one combine the cornmeal, flour and taco seasoning

In another bowl, whisk the egg with the salt and pepper. Dip the chicken breasts into the egg mixture

Coat the chicken in the dry ingredients mixture

To a skillet on medium heat, add butter and oil. Add the chicken breasts and cook until the breasts become golden brown

Top the chicken with avocado (and green onions if you have some)

Sprinkle with cheese and bake until the cheese melts. Top with sour cream, salsa and cilantro. Enjoy.

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Filed under Chicken, International Food

Pad Thai

I’ve been recently craving Pad Thai. And even though there is no lack of Thai food in the area that I live in, I decided to conquer yet another Oriental dish. Some of the best recipes that you will ever find, will be on box packages. This recipe I got from the package of Pad Thai noodles. A fun fact: Pad Thai is not actually Thai. It was brought by Vietnamese traders and it became a common dish in Thailand in the 30s as part of a movement to reduce rice consumption.

Ingredients: 8 oz dried Pad Thai noodles, 3/4 lb  thinly sliced chicken (substitute with shrimp or tofu if you wish), 2 tablespoons vegetable oil, 2 cloves minced garlic, 2 eggs slightly beaten, 4 sliced green onions, 10 oz fresh bean sprouts, 3/4 cup peanuts, 1/2 lime

Sauce: 1/4 cup fish sauce, 1/4 cup sugar, 1/4 cup rice vinegar, 2 tablespoons hoisin sauce

Cook the noodles according to the package instructions. I just needed to add mine to boiling water for a few minutes.

Add oil to a wok or skillet on medium heat. Add garlic and cook for 2 minutes. Add the chicken.

Cook for 5 to 7 minutes. Add the meat and garlic, along with the oil remains, to the noodles. Pour the beaten eggs.

Scramble the eggs with the noodles until the eggs are cooked through. Mix fish sauce, sugar, vinegar, and hoisin sauce for the sauce.  Add the sauce, green onions, bean sprouts and peanuts. Cook for 1-2 minutes. Squeeze fresh lemon juice over the top and serve hot. Enjoy.

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Filed under Chicken, International Food

Chicken Soup with Spices

This soup is like a burst of flavor in your mouth. There is just something delightful and comforting in the mixture of cumin, coriander, paprika and turmeric spices. I found this recipe through tastespotting, wrote down the ingredients and brief cooking instructions and now can’t seem to find the blog where I got it from. If anyone knows who the rightful owner of this recipe is, let me know and I’ll link them. This soup is phenomenal. It is something of a mixture of Thai Tom Yom soup and Indian Chicken Masala and Chicken Curry. Top with fresh cucumbers or cilantro to add some crunch and freshness to this magical broth of Oriental flavors.

Ingredients: 1 lb chicken breasts, 1 tablespoon olive oil, 1 chopped onion, 2 chopped carrots, 3 minced cloves of garlic, 1 teaspoon grated ginger, 1 can of chopped tomatoes, 1 tablespoon coriander, 2 teaspoons cumin, 2 teaspoons paprika, 2 teaspoons turmeric, 1/2 teaspoon cloves, 1 bay leaf (I used 2 small ones), 1 teaspoon red pepper flakes, 1 teaspoon sugar, 3-4 cups chicken stock, 1/2 cup cream, cilantro to top

Begin by preheating the oven to 400 and baking the chicken. Shred the chicken and set aside. Note: If you have no idea how to shred chicken, click here.

To a pot, on a medium heat, add olive oil, onion and carrots. Saute for 5 minutes.

Add garlic and ginger and saute for 2 minutes

Add the tomatoes with the juice and spices

Mix together and add the bay leaf

Cook for a few minutes before adding the sugar

Add the shredded chicken and mix everything together

Add the chicken broth and simmer for 15 minutes. Take off the heat, remove the bay leaf and as many cloves as you can (you know how disgusting it is when you bite into even one), add the cream and ladle into bowls. Sprinkle with cilantro or fresh cucumbers on top.

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Filed under Chicken, Soup

Middle Eastern Inspired Chicken

Za’atar [ZAT-ahr] is a Middle Eastern spice blend of sumac, thyme, roasted sesame seeds, marjoram, oregano and salt. It is a common all-purpose spice in Middle East used with bread, poultry, meat, vegetables, yogurt and olive oil. It is pretty easy to find it in international section of the grocery store if you don’t feel like making it yourself. Feeling nostalgic for Dubai and the yummy Lebanese and Iranian food, I decided to make a semi Middle Eastern dish.

Ingredients: 4 boneless chicken thighs or breasts, lemon juice from 1 lemon, bunches of fresh mint chopped, 2 tablespoons of za’atar, 2 tablespoons olive oil, 2 tablespoons of unsweetened yogurt (like Greek), salt and pepper

Preheat oven to 425. To a bowl add fresh lemon juice. Add olive oil and whisk together.

Add za’atar and mint and mix together.

Rub chicken with salt and pepper. Add the mint mix and yogurt to the chicken.

Mix together and lay in a buttered dish

Bake in oven till the chicken is cooked for around 20 to 30 minutes.

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Filed under Chicken, Main Course

A successful attempt at cooking Indian

I never thought that I could make something like this. When I first saw the long list of recipe, I was like petrified but reassured by Baked Bree‘s post, I decided to try it. Oh my god it’s amazing. Absolutely delicious and tasted authentically Indian. A must try for those who like Indian food or chicken tikka masala. For some unknown to me reason, my huge grocery store did not have any cardamon even though there are like 6 spice brands. The only cardamom I found was like $20 and I was not about to spend that on a spice. Is there another name for cardamom? Or is it usually rare and expensive? Since Baked Bree’s photographs are so amazing, I did not even try to photograph all the steps. You should look at her post to see all the step by step photos. I am kind of embarrassed of mine after comparing.

Ingredients: 1 onion chopped, 2 tablespoons freshly grated ginger, 2 cloves minced garlic, 1 jalapeno, seeded and minced, 1 tablespoon olive oil, 2 teaspoons garam masala, 1 teaspoon chili powder, 1 teaspoon ground cardamom (like I mentioned above I did not have many), 1/2 teaspoon ground coriander, 1 (6-ounce) can tomato paste, 2 1/2 cups chicken broth, 1/2 cup heavy cream, 2 bay leaves, 1 1/2 pounds boneless, skinless chicken breast cut into small cubes, 1/2 teaspoon freshly grated pepper, 1 teaspoon salt, 1/4 cup butter, lime wedges (I did not use any), chopped cilantro, cooked Basmati rice

Saute the onion, ginger, jalapeno and garlic in olive oil in a pan on medium heat. Cook for 5 minutes or until slightly browned/golden. Add the garam masala, chili powder and cardamon and stir together. Cook for a few minutes. Add the contents of the pan into a food processor or blender. Top with tomato paste and chicken broth and process until smooth. Pour the sauce back into the pan and add bay leaves and cream. Stir together and let come the mixture to a boil. Simmer until sauce reduces to about 3 cups. Pour the mixture into a bowl and leave aside. Season chicken with salt and pepper. Add 1 tablespoon of butter and chicken to a pan and cook until the chicken becomes opaque. Add the sauce back to the pan and cook until the chicken is cooked through. Add the remaining butter and allow to melt. Spoon the chicken over the rice and garnish with cilantro and lime.

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Filed under Chicken, International Food, Main Course

White Chicken Enchilada

Yes I know that chicken is white meat. Well at least most of it. What I mean by a white chicken enchilada is that the sauce that is used is sour cream based. I found this recipe through Tastespotting. I misread one of the ingredients and used fresh green chile instead of canned ones but it still came out amazing. Also in the process of making this I found out how to shred chicken. It had never occurred to me how chicken is shredded and so upon reading the ingredients I had to google it. Turned out to be really easy. Use two forks and just break the cooked chicken apart. Duhhh.

Ingredients: 8-10 soft taco size flour tortillas,2 cups shredded Monterey jack cheese, 2 cups shredded cooked chicken, 3 tablespoons butter, 3 tablespoons flour, 1 can chicken broth,1 cup sour cream, 1 7-ounce can diced green chiles (I used one fresh green chile which I diced)

Preheat oven to 425. Begin by combining the chicken and cheese (use 1 cup only).

Add equal amounts of filling to each tortilla

Roll the tortillas up and place in a buttered lasagna pan, seam down. Roll all the tortillas and arrange spo that all are closely packed together.

Make the sauce by melting the butter. Add the flour

Whisk until smooth and cook for 1 minute. Add the chicken broth and cook until the mixture thickens. Add the sour cream and chiles.

Stir everything together and pour the sauce over the enchiladas and top with cheese. Bake for 20 to 25 minutes.

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Filed under Chicken, Main Course

Death on a Stick

“What is in these? They are delicious”-someone asked me at the Super Bowl party I took these to.

“Just bacon, sugar, maple syrup and blue cheese”-I listed

“Just everything that is bad for you”-

Basically. But does it matter when these chicken bites are so delicious? Is there anything better than bacon and blue cheese though? Especially when the maple bacon is dredged in sugar and stuffed with blue cheese. I found this recipe on food network and updated the original Paula Deen Sweet Chicken Bacon Wraps recipe by adding some blue cheese in the middle of it all.

Ingredients: 1 1/4 pounds boneless chicken breasts, 1 lb sliced bacon (I used maple bacon), 2/3 cup brown sugar, 2 tablespoons chili powder, 1 1/2 cup crumbled blue cheese

Preheat oven to 350. In a bowl combine the chili powder and brown sugar

Slice the chicken into slices. Paula Deen cut the chicken into cubes but since I added blue cheese, I sliced it instead. Add blue cheese to the chicken strips.

Slice the bacon into thirds. Wrap each chicken slice with bacon

Secure with toothpicks

Dredge the chicken bits in sugar/chili mixture

Spray the cookie sheet with non-stick spray and bake for 30 to 35 minutes

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Filed under Appetizer, Chicken

Chicken Wings

My friend Lauren taught me all I know about football. There is a line. There are 3 tries. The team you are screaming for must cross the line. The End. This is progress in my knowledge about football. Four years ago when I first came to America, I assumed that what was referred to as football was two teams kicking a ball around and trying to get it into the goal. Nope, that turned out to be soccer. These wings will be great for a Super Bowl party and you can cook them while the game is on and eat them while watching the commercials.

Ingredients: 1 lb chicken wings, 1/4 cup barbecue sauce, 2 tablespoons plum sauce, 1 tablespoon Worcestershire sauce, 10 tablespoons Tabasco sauce

Begin by making the sauce. Add all the ingredients except the chicken wings and mix together.

Mix the sauce with the wings and allow the chicken to marinate for an hour

Preheat oven to 375. Transfer wings to an ovenproof pan. Bake for 40 minutes or until the wings are fully cooked through.

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Filed under Appetizer, Chicken

Chicken Curry From a Lying Cook

So I apparently I have lied about posting something last week. Not apparently. I have and I feel really bad. Have I told you that these two weeks have been the worst 2 weeks of my life? Me and Anna have literally been living of leftovers of the freezer’s past (like past of the last 2 years) and candy that has expired in May 2009. It’s fine. We are not the ones to complain. This recipe has been scraped from the very few ingredients that I had in the house. It is nevertheless delicious.

Ingredients: 1 lb boneless chicken thighs (I only had chicken breasts so that worked too) cut into desirable chunks, 1/2 chopped small red chili pepper, 1  diced green bell pepper, 1 diced shallot, 1 can of drained baby corn, 8oz Thai coconut milk lite, 1 tablespoon of minced garlic, 1 tablespoon curry, 1 tablespoon turmeric, 2 tablespoons vegetable or olive oil, salt and pepper to season

Begin by heating oil in a heavy bottom pan. Add the onions and red chili pepper. Saute until the shallots golden for about 5  minutes and then add the garlic.

Cook for another 2 minutes and add the chicken.

Cook until the chicken browns and is fully cooked. Add the green pepper and cook for a few minutes until it begins to just slightly soften. Pour in the coconut milk.

Add the spices, salt and pepper. Add more turmeric and curry powder if desired. I think I added an extra tablespoon of each.

Mix together and simmer the curry for 30 minutes. Drop in the baby corn and cook for another 2 before serving.

Serve hot with rice


Filed under Chicken, International Food