15 chicken recipes to mix up your dinner routine - Bangor Daily News |
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15 chicken recipes to mix up your dinner routine - Bangor Daily News Posted: 02 Mar 2021 01:00 PM PST If you eat meat, chicken is one of the most versatile and inexpensive forms of protein you can enjoy. It can be easy to get stuck in a chicken rut, though, making the same recipes over and over again. Chicken can be prepared in many different ways — many of which you may not have even considered. Here are 15 chicken recipes to mix it up in the kitchen that are sure to become regulars in your home cooking routine. Marinated chickenThis recipe for an easy chicken marinade only takes a minute to whisk together, but it is endlessly versatile and will elevate your chicken game to the next level. Once you prepare it, you can make chicken sandwiches, chicken rice bowls, chicken pasta or anything else your heart desires. Here's an easy chicken marinade that will become a fast favorite in your kitchen. Slow cooker pulled barbecue chicken
Barbecue isn't just for summer. For a delicious taste of smoky flavors all year round, simply layer onions, chicken thighs, frozen pepper strips and barbecue sauce in a slow cooker until tender. Then, shred, mix and serve, ideally on baked sweet potatoes, but you can also use rolls, cornbread or any other of your barbecue favorites. Try this slow cooker pulled barbecue chicken to see for yourself. Satay-style chicken wingsPeanut butter, soy sauce, a squeeze of lime and some coconut milk make for a rich sauce for crispy wings. If you like heat, you can add chipotle, chili powder or hot Thai sauce to the other half to serve as hot dipping sauce. Try this recipe for satay-style chicken wings that will certainly be a game-changer for your next game night. Jamaican-style curried chickenThe key to a truly flavorful curry is spices. Turmeric, paprika cumin, ginger, coriander, mustard powder, nutmeg, all-spice and cayenne powder come together in this recipe for a true explosion of flavors. You can cook this in an oven for a couple of hours, or use a slow cooker or pressure cooker. Make sure you use leg and thigh meat as well as breast meat and consider cooking it with bone still in the joints and removing them in the kitchen before serving for extra flavor. Here's how to make Jamaican-style curried chicken to spice up your chicken routine. Summery chicken bacon pastaGive yourself a taste of summer with this delicious pasta dish. Sauteed red onions, bell peppers, grape tomatoes and zucchini taste like a farmers' market in August. Toss with grilled or roasted chicken breast, a little crispy bacon, and some pasta, and suddenly it feels like summer again. This summery chicken bacon pasta is a simple dinner, but sometimes simple is simply fabulous. Chicken enchiladas
You can use any shredded cooked chicken for this easy enchilada recipe, from a store-bought rotisserie chicken to your own freshly poached breasts or thighs. The true key to these tasty enchiladas is the homemade sauce — but, trust us, it's easier than you think. Here's how to make chicken enchiladas with a scrumptious homemade sauce. Baked peanut chicken wontonsThese wontons are so crispy and delicious, no one will know they are actually baked instead of fried (and that's much less of a hassle for you as the chef). Plus, they are simply delicious paired with a Thai-inspired peanut sauce and filled with savory cabbage and chicken. Try this recipe for baked peanut chicken wontons for a treat that is crispy on the outside, flavorful on the inside and surprisingly easy to make. Chicken satay stir fry
In this recipe, tender chicken is marinated in the traditional peanut-soy sauce marinade is cooked in a skillet to juicy perfection. It is a little easier than a traditional satay since you don't have to fuss with soaking skewers or threading chicken onto them. Plus, the addition of a load of veggies makes it a perfect one-recipe meal. This chicken satay stir fry is perfect on a bed of rice, rice noodles or even grains like farro or freekeh. Chicken souvlaki saladIn this delicious dish, marinated chicken sits atop a hearty salad with feta, cucumbers and tomatoes, and is dressed with an easy homemade lemon shallot vinaigrette. Although the chicken takes time to marinate, this chicken souvlaki salad comes together quickly once the tasty protein is flavored and cooked. Pico de gallo chicken skillet
Thin chicken breasts are seasoned and sauteed and then smothered with a quick winter version of pico de gallo salsa for a piquant, bright dinner. You can mix up the sauce, opting for an Asian-inspired sesame ginger sauce, or perhaps sauteed mushrooms in a wine-chicken stock sauce, but the pico de gallo is an easy and delicious way to start. Prepare this pico de gallo chicken skillet and top with avocado slices on rice or shred to top on crispy tostadas. Baked smoked gouda chicken pastaThis pasta is unapologetically decadent, with a smoky, creamy cheese sauce that enrobes pieces of browned chicken, strips of sweet roasted red peppers and sundried tomatoes all topped with buttery breadcrumbs for an added crunch. This baked smoked gouda chicken pasta will stick to your rubs, warm your soul and tickle your tastebuds. Chicken noodle soup
Forget canned chicken noodle soup — once you go homemade, you'll never go back. Start with the traditional combination of chopped, sauteed onion, celery and carrots, add diced chicken breast and finish cooking in the broth with herbs like with dried thyme.When the soup is just about ready, you add the pasta and cook it to al dente. Fun pasta shapes like alphabet letters make this homemade chicken noodle soup even more playful and nostalgic. Slow cooker hoisin chicken wingsThese wings have a dry spice rub that really permeates the meat while it cooks in the slow cooker. The hoisin-based glaze gives it a rich flavor on the outside for the wing lovers looking for new, nuanced flavors. Try this recipe for slow cooker hoisin chicken wings for a tasty twist on an old classic. Cast iron chicken skillet dinner
This meal comes together quickly and messes up only one pan. This meal is also flexible. Chicken thighs with bones in and skin on are best, but drumsticks also are fine. Rice, small pasta like orzo or small grains will pick up all the tasty flavors, and you can mix up the hearty greens as you see fit. Adjust the number of thighs you have to the number of people you're feeding, or use a wider pan and add more rice or pasta when you cook more thighs and start with an equal amount of rice or pasta and hot water, adding more gradually as it cooks and the liquid is absorbed. This cast iron chicken skillet dinner is substantial, simple and delicious. Chicken brothEvery good chef knows that if you have leftover bones and bits of chicken after making any number of these recipes, you simply have to make chicken broth that is much more flavorful than its store bought counterparts. Aside from a generous pile of meat and vegetable scraps as well as some spices, all you need to prepare broth is a roasting pan, a strainer and a large pot. Here's how to make chicken broth to make the most of your chicken scraps. There is no need to get stuck making the same chicken dishes over and over again. By mixing up the cut of chicken you choose, the spices you slather on and how you serve it, you'll be amazed at how versatile chicken can truly be.  |
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Get Cooking: Sauce Louis and chicken divan recipes bring a touch of retro cooking - The Denver Post Posted: 02 Mar 2021 10:14 AM PST A short tour of retro cooking here, which might be just the thing if you're in search of comfort food. 'Tis the season for Dungeness crab, our country's most popular crabmeat. The origins of the recipe for Crab Louie (sometimes Louis) are unclear, although most sources say it came from our West Coast. No surprise there, as California and the Pacific Northwest are the richest sources in the United States for Dungeness. The Olympic Club in Seattle, Wash., claimed provenance beginning in 1904 with a story that the visiting tenor Enrico Caruso ordered it off the menu so often during his tour there that no crab was left in the pantry. Two slightly later origin stories, both dated 1914, place its invention at Solari's restaurant in San Francisco or by Louis Davenport, owner of the Davenport Hotel in Spokane, Wash. No matter its beginnings, the salad called Crab Louie always is to end up including lettuce, crabmeat, halved hard-cooked eggs, cold poached asparagus spears and tomato, all slathered with Louie (sometimes Louis) sauce, a sort of savory Thousand Island salad dressing. When researching the origins of Crab Louie, I thought often of my mother's recipe for her "Sauce Louis" which gave me my first definition of the color pink. And some of my first kitchen tears: I remember grating the onion half on the small holes of the box grater to come up with the requisite two tablespoons of "onion juice." 
Being Belgian, she constructed a faux-Crab Louis salad on which to slather her Sauce Louis that was centered around shrimp rather than crab. (With celery instead of asparagus and the whole Lilly Pulitzer, pink-and-green thing topped with some black olives.) Sauce Louis occasioned research on the origins of Chicken Divan, another favorite of my mom and as comfortable a food as we kids can remember. This is really retro food, folks. But make a big casserole of Chicken Divan right now, in the middle of this so-alone time. Where Chicken Divan got its name, very few seem to be certain. Fact-checking doesn't make sense when one source, for example, proffers the idea that this simplest, gooiest, most down-home of home cookings is named after the "divan," or the French word for an Arab sultan's chambers, hence "a great hall or meeting place," hence the "reclining couch" therein. Pish posh. The original recipe may likely have sprung from the hands of a home cook, a Mrs. Fletcher, who won a recipe-writing contest held in 1955 by the Divan Parisien Restaurant at the Chatham Hotel in New York City. Prize money: $5. (About $50 dollars today. Still, woo-hoo.) Anyway, for all of the 1950s and 1960s, Chicken Divan was a runaway buffet blowout at parties and family gatherings all over the United States. This, I know. It also was one of my mother's great soothings to those in need of comfort and care. I remember schlepping casseroles of it over to nearly any mom of our acquaintance who had just come home from the hospital with a new child. Because we were Roman Catholic, this seemed to occur weekly. Sauce LouisMakes a bit less than 2 cups. From Madeleine St. John. Ingredients
Directions Combine all ingredients together and refrigerate until serving time. Totally Retro Chicken DivanI've constructed my mother's recipe as best as I can remember, having watched it being made dozens of times. In alternatives to the classic recipe, she did not make a base of béchamel or Mornay sauce, nor use only grated "Parmesan" cheese. In classic 1950s fashion, she used cream of mushroom soup and grated cheddar cheese. Also as a turn on the classic recipe, she added cooked rice to stretch it and give it more heft. It's best if the broccoli and rice are prepared just underdone because they will spend some additional time cooking. Makes 1 large casserole; serves 6-8. Ingredients
Directions Lavishly butter a 9×13 baking dish. In a large bowl, mix together the broccoli, chicken and rice. Heat the mushroom soup with the mayonnaise and sour cream, stirring, until you make of it a sauce. Put the chicken, broccoli and rice mixture in the baking dish and pour over it the sauce, nudging the sauce down into the other ingredients. Coat the top evenly with the shredded cheese. Bake in a preheated 350 degree oven for 30 minutes or until the cheese begins to bubble.  |
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