Chicken Recipes

Make the most of tender chicken thighs with this creamy chicken stew recipe.

3 tablespoons butter

2 pounds chicken thighs

8 slices bacon

2 stalks celery, chopped

3 carrots, chopped

1 red onion, finely chopped

3 cloves garlic, finely chopped

1 (14 oz.) can vegetable broth

1/2 teaspoon paprika

1/2 cup heavy cream

1 ( 26 oz.) can condensed cream of chicken soup

1 cup water

1 ( 8.75 oz.) can sweet corn, drained ground black pepper to taste

1 ( 10 oz.) can buttermilk biscuits

Directions

In a large skillet, melt the butter over medium high heat. Cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.

In a medium skillet, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon grease and drain on a paper towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon drippings.

Scrape the chicken drippings from the large skillet into a large stock pot or Dutch oven. Add in the celery, carrots, red onion, and garlic and cook over medium heat until the red onions are soft and transparent. Add in the vegetable broth, chicken, and 1 tablespoon reserved bacon grease.

Simmer over medium heat for 12 minutes. Stir in paprika, heavy cream, cream of chicken soup, and water. Heat through, stirring regularly, for 5 minutes. Stir in the sweet corn and ground pepper.

Tear each buttermilk biscuit into quarters and drop into the chicken stew. Reduce heat to medium low. Stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve

with a garnish of crumbled bacon.

=> KFC Chicken Recipe: Copycat KFC Chicken

The famous fried chicken restaurant keeps their exact recipe secret, but you can get close to the same flavor in your own kitchen.

3 pounds chicken pieces2 packages Italian salad dressing mix3 tablespoons flour2 teaspoons salt1/4 cup lemon juice1 1/2 cup pancake mix1 teaspoon paprika1/2 teaspoon salt1/4 teaspoon pepperMilk

Directions

Preheat oven to 350 degrees.

Make a paste out of the Italian dressing mix, flour, salt and lemon juice. Coat chicken evenly with paste. Stack chicken pieces in a bowl. Cover and refrigerate chicken overnight or at least for several hours. Mix pancake mix with paprika, salt and pepper. Dip chicken pieces in milk, then in pancake coating. Dust off excess. Lightly brown in large skillet containing 1/2-inch vegetable oil. Brown for 4 minutes on each side. Remove and place in a single layer on shallow baking pan. Seal with foil. Bake for 1 hour. Uncover and baste again with milk. Return to oven, uncovered, turn heat up to 400 degrees, and crisp for another 10 minutes.

=> Jerk Chicken Recipe: Jamaican Jerk Chicken

This spicy sweet chicken dish is a favorite from the Jamaican islands.

1/2 green onion, minced

1/4 cup orange juice

1 tablespoon minced fresh ginger root

1 tablespoon minced jalapeno peppers

1 tablespoon lime juice

1 tablespoon soy sauce

1 clove garlic, minced

1 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 ( 2 to 3 pound) whole chicken, cut into pieces

Directions

In a bowl, combine green onions, orange juice, ginger, hot pepper, lemon or lime juice, soy sauce, garlic, allspice, cinnamon and cloves. Add chicken, and marinate for 8 hours.

Prepare barbecue, medium heat. Cook chicken, and drizzle with left over marinade that has been boiled for 2 to 3 minutes.

This tasty BBQ chicken recipe benefits from having a clean citrus edge and sweetness to round up the flavours in this dish. The orange juice may be substituted with apple if you prefer.Ingredients:6 chicken fillets, trimmed1/2 litre orange juice3 tbls tomato ketchup or passata (concentrated sieved tomatoes)2 tbls demerera sugar1 tsp dried thyme1/4 tsp Tabasco sauce or your favourite pepper sauce1 tbls cider vinegarDirections:In medium or large sized saucepan add the orange juice, tomato, demerera sugar, cider vinegar, herbs and pepper sauce and bring to a rolling boil. Lower the temperature to a gentle simmer and stir gently and constantly until the sugar has completely dissolved.Divide the sauce mixture into half and allow it to cool. Place 1/2 sauce in a plastic or glass container and place in your fridge and place the remaining half of the sauce and in an oven-proof dish. At this stage you can now add the prepared chicken breasts to a baking dish and mix it thoroughly with the sauce.Cover the chicken and sauce mixture, and refrigerate it for at least 4 hours, overnight is preferable for the best flavour.Now turn on your grill to around 150f and add a little oil to the grill rack to prevent the chicken from sticking.Remove chicken from refrigerator and add a light spray of oil to the chicken pieces and generously coat them with the marinade. Place the chicken on the grill and cook for 10 or so minutes on each side until it the chicken has cooked through properly, and test to make sure that the juices run clear.

Continue to coat the chicken with the remaining marinade during cooking being careful not to add too much. Once the chicken has cooked through with the sauce, it will have a shiny fruit glaze and will be ready to serve.

BBQ chicken recipe ingredients

2 x 4-5lb roasting chickens

Olive Oil

Dark Soy sauce

Black pepper

Marinade the roasting chickens first by basting them with equal parts of olive oil, dark soy sauce and crack over about half a tablespoon of black peppercorns. For best results place the roasting chickens on the upper rack area of your BBQ smoker at around 250f to 300f for around 4 or so hours until the internal temperature of the chickens reach 180f.

Tend to your smoker once or twice during the smoking process and top up with wood chips as appropriate. Don’t forget to add some extra water to the smokers water pan to ensure that your chickens are getting a light moist smoke throughout the whole cooking process.

Once the chicken has cooked properly, remove the whole chickens from your smoker and wrap them in some plastic freezer bags or aluminium foil and leave the birds to rest for around 30 minutes or so.

Now that the chickens have had plenty of time to absorb the flavours and rest, remove them from your wrap, and gently pull off the tender meat and discard the BBQ chicken juices. A Weber Smoky Mountain or Big Green Egg are ideal smokers for 2-4 medium sized roasting chickens but you can use any smoking apparatus that you have to hand and cook as many as you wish according to the amount of people you have to feed using the same recipe.

Cooking “low-and-slow” on your smoker or grill is the best way to go if you are looking for the best tasting BBQ chicken. Lowering cooking times and turning up the temperature will allow you to serve your meats faster to your guests, but the results will not be as good.

Once you have removed the wings and legs, carefully cut along the breastbone of each chicken and cut it into a few pieces to your liking. You should notice how tender the meat is as you will observe all of the remaining moisture in the meat because you have cooked your chicken to perfection. It is now time to serve the meat to your guests and enjoy that delicious BBQ chicken taste.

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The Versatile ChickenChicken is “the new hamburger.” Low in fat and cholesterol, more nutritious and cheaper than ground beef, chicken has become the choice of diet-conscious, budget-conscious and taste-conscious Americans.Here is a year’s worth of succulent recipes celebrating chicken’s versatility- baked; fried; barbecued; stewed; marinated; roasted — you name it — it’s here. Special sections include recipes for “Chicken Lite” (low-calorie) “Chicken Quick,” “Chicken Little” (more…)

The Versatile ChickenChicken is “the new hamburger.” Low in fat and cholesterol, more nutritious and cheaper than ground beef, chicken has become the choice of diet-conscious, budget-conscious and taste-conscious Americans.Here is a year’s worth of succulent recipes celebrating chicken’s versatility- baked; fried; barbecued; stewed; marinated; roasted — you name it — it’s here. Special sections include recipes for “Chicken Lite” (low-calorie) “Chicken Quick,” “Chicken Little” (more…)