Green Chile Chicken Recipe

Recipe courtesy of Ree Drummond
Show: The Pioneer Woman
Episode: Friendship Fiesta

Total:5 hr
Active: 40 min

Yield: 6 servings

Level: Easy

Ingredients

1/2 cup olive oil
3 tablespoons lime juice
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 canned chipotle peppers in adobo sauce, or more to taste
2 cloves garlic
6 boneless, skinless chicken breasts
6 poblano chiles
8 ounces Monterey Jack cheese, cut into 6 slices

Directions

First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers and garlic in a blender and mix until totally pureed. Pour into a large resealable plastic bag with the chicken breasts. Seal the bag, smush it around to coat the chicken and place it in the fridge to marinate for at least 4 hours (overnight if possible).

After the chicken has marinated, roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Lay out the chile halves so they'll be ready for the next step.

Preheat a grill pan to medium-high heat (or use a skillet). Grill the chicken (or saute in the skillet) for 4 minutes on the first side. Turn the chicken over and lay 2 chile halves and a nice slice of cheese on the cooked side of each piece. Turn the heat to medium low and allow the chicken to finish cooking until it's totally done in the center, 4 to 5 minutes. The cheese should melt on its own; if it needs a little help, invert an iron skillet over it (or put the lid on the skillet, if using). Serve!

Cook's Note

You can also use any marinade you'd like, homemade or store-bought, for the chicken! Anything works.

Grilled Chicken with Charred Lemon and Heirloom Tomatoes Recipe

Served with grilled scallions and onions, thickly sliced heirloom tomatoes and charred lemon slices, Scott Conant's juicy grilled chicken is perfect for a summer cookout.

Total:4 hr
Prep: 20 min
Inactive: 3 hr
Cook: 40 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

1 1/4 cups extra-virgin olive oil, plus more for brushing
1 tablespoon Worcestershire sauce
1 to 2 pinches crushed red pepper flakes
2 medium onions, sliced into 1/2-inch-thick rounds
2 bunches scallions, roots trimmed
1 lemon, sliced
2 whole chickens, 2 1/2 to 3 pounds each, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley
1 tablespoon red wine vinegar
2 to 3 anchovies, well rinsed, finely chopped, optional
4 to 6 slices ciabatta bread
6 to 8 medium very ripe heirloom tomatoes or juicy beefsteak tomatoes, cut into wedges

Directions

Combine 1 cup of the olive oil, the Worcestershire, red pepper flakes, onions, scallions and lemons in a large bowl or large zip-top bag. Add the chicken pieces and toss to coat. Marinate in the refrigerator for at least a few hours.

Prepare the coals on an outdoor grill to medium hot or heat a gas grill. If using coals, bank them to one side of the grill so that one side is hot and the other less so.

Remove the chicken and vegetables from the marinade and transfer to 2 baking sheets. Discard the marinade. Sprinkle the chicken pieces well with salt and pepper and then place the chicken, onions, scallions and lemons onto the grill. You may lose some scallions or lemons, but hopefully most won't fall through the grates!

Put the cover on the grill to increase the heat and cook the hell out of the chicken. The grill will smoke like crazy, but try to resist opening the lid for 7 minutes or so. Open the lid, flip the chicken and continue cooking, mostly covered, until the chicken is cooked through, about 35 minutes total. If the chicken, lemon and onions are getting too charred, reduce the heat or move them to a cooler part of the grill, flipping as needed. Remove from the grill and let rest for 5 to 10 minutes before serving.

Meanwhile, mix together the remaining 1/4 cup olive oil, the parsley, vinegar and anchovies, if using.

To serve, brush the bread with olive oil and grill on both sides. Divide the chicken, lemon, scallions and onions among serving plates. Place the tomato wedges alongside and drizzle with the vinaigrette. Serve with the grilled bread.

The Italian Village Chicken Vesuvio Recipe

Rachael Ray's Tasty Travels
Episode: Italian Style

Total:55 minPrep: 15 minCook: 40 min
Yield: 4 servings
Level: Intermediate

Ingredients

1 fryer chicken, about 2 to 3 pounds, cut into 8 pieces (2 wings, 2 breasts, 2 legs, 2 thighs)
2 teaspoon salt
1 teaspoon ground black pepper
1/3 cup olive oil
2 cups canola oil, for frying
3 large Idaho or russet potatoes, peeled and cut into thick wedges
2 clove garlic, peeled and mashed
1 tablespoon dried oregano
1/2 cup white wine
2 tablespoons chopped parsley leaves

Directions

Heat oven to 400 degrees F.

Clean chicken, rinse with cold water and pat dry. Season with salt and pepper. Heat 1/3-cup olive oil in a large heavy skillet over medium-high heat. When oil is hot, carefully place chicken in pan using tongs. Breasts and thighs first, then the rest. Brown well on all sides, remove chicken from pan. Pour off all but a few tablespoons of oil. Return chicken to skillet and place uncovered in preheated oven for 25 minutes, turning chicken once or twice.

Heat 2 cups of canola oil to 350 degrees F.

While chicken is cooking have potatoes peeled, wedged, rinsed and dry. Carefully add wedges into hot oil, about 4 at a time. Avoid crowding. Fry potatoes until golden and remove and let drain on paper towel and reserve for later.

For the last 5 minutes of cooking for the chicken, add the cooked potatoes, garlic, oregano and wine to skillet, return to oven.

Remove skillet from oven to stove top after the 5 minutes, add parsley and gently turn with a spoon.

Remove chicken to a large platter, arrange potatoes atop the chicken and pour the pan juices over all.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Italian Village Restaurants, Chicago, IL

Fragrant Asian-style chicken broth recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Fragrant Asian-style chicken broth recipe. Enjoy our collection of quick & easy recipes and learn how to make Fragrant Asian-style chicken broth.

Serves 4
10 mins to prepare and 30 mins to cook
212 calories / serving

Ingredients

1·2 ltr (2pts) chicken stock
2 x Everyday Value chicken breasts
thumb-sized piece ginger, thinly sliced
2 garlic cloves, crushed
1 red chilli, deseeded and chopped
1 x 125g pack baby corn, halved
2 green peppers, deseeded and cut into chunks
150g (5oz) oyster mushrooms
2 tsp fish sauce
1 lime, juiced
bunch spring onions, finely sliced
small bunch coriander leaves

Pour the stock into a large pan and add the (skinless) chicken, ginger, garlic and half the chilli. Bring to the boil, then reduce the heat and partially cover. Simmer for 15-20 minutes until the chicken is cooked. Remove the chicken and shred.

Add the corn and peppers to the broth and simmer for 3 minutes before adding the mushrooms and shredded chicken. Stir in the fish sauce and the lime juice. Ladle into bowls and top each with a handful of spring onions, a little of the remaining chilli and some coriander leaves. 

From Tesco Real Food 

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Griddled chicken and asparagus with white bean salad
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Spring roasted chicken with tarragon recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Spring roasted chicken with tarragon recipe. Enjoy our collection of quick & easy recipes and learn how to make Spring roasted chicken with tarragon.

 Serves 4
5 mins to prepare and 1 hr 20 mins to cook
980 calories / serving
Freezable
Ingredients

1 Everyday Value whole chicken, about 1.3kg (2.9lb)
25g (1oz) Everyday Value unsalted butter, softened
1 x 30g pack fresh tarragon
a sprig of fresh thyme
200ml (7floz) Everyday Value white wine
1 x 300g bag shallots, peeled
1 bulb of Everyday Value garlic
175g Everyday Value unsmoked back bacon rashers, chopped
150g (5oz) Everyday Value peas, defrosted if frozen or blanched if fresh
Everyday Value new potatoes, to serve
Everyday Value mixed vegetables, to serve

Preheat the oven Gas 5, 190°C, 375°F. Put the chicken in a roasting tray. Smear the butter all over and season well. Put a large sprig of the tarragon and the thyme into the cavity and pour the wine around, adding a splash of water as well.

Roast for 30mins, then add the whole shallots, bacon and garlic to the tin. Roast for another 40mins, adding a splash more water if the juices in the roasting tray dry up. Lift the chicken with some tongs so the juices run from the cavity. The chicken is cooked if the juices are clear - if they're still slightly pink, cook for a further 10mins.

Stir the peas into the juices around the bird and scatter with some fresh tarragon. Allow to sit for 10mins, then remove from the roasting tin and carve.

Reduce the juices a little to make some gravy and serve with new potatoes and vegetables or salad.

Cooking tip

If you've got leftover chicken, turn it into a tasty and quick chicken salad. Shred the meat and toss it together with boiled baby new potatoes and mixed salad leaves. Just before serving, dress it with extra virgin olive oil and lemon juice or balsamic vinegar.
 
From Tesco Real Food 

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Southern Italian Chicken Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Southern Italian Chicken Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Southern Italian Chicken Soup.

This simple pasta dish gets some savory Southern flare with the addition of okra and black-eyed peas. In just under an hour, this succulent soup comes together for a flavorful autumn or winter favorite.

Yield: Makes 8 servings
Total: 50 Minutes

Ingredients

1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tablespoons olive oil, divided
6 cups chicken broth
1 (15.5-oz.) can diced tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper
4 (6- to 8-oz.) skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh okra
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 (9-oz.) package refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese

Preparation

1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
 
2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.
 
3. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.

Charles Pierce, Southern Living
DECEMBER 2012
 
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Arroz Con Pollo Recipe 

Chicken-Vegetable Soup Recipe

Becky Luigart-Stayner; Jan Gautro

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken-Vegetable Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken-Vegetable Soup.

Americans of Eastern European heritage add a variety of root vegetables, such as turnips and parsnips, to chicken soup for subtle sweetness and bite. Feel free to omit them and simply add more carrot and leek, if you prefer. Be sure to cook the egg noodles separately so the starch in the noodles doesn't cloud the clear soup broth. 

Yield: 8 servings 

Ingredients

1 (6-pound) roasting chicken
8 cups water
2 1/2 cups chopped celery (about 4 stalks)
2 cups thinly sliced leek (about 2 large)
1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)
1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces)
1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh dill (optional)
8 ounces egg noodles

Preparation

1. Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 minutes. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 minutes or until vegetables are almost tender, stirring occasionally. Remove chicken; let stand 10 minutes. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 minutes or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.
2. Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 cups chicken mixture.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
Calories: 404
Calories from fat: 31%
Fat: 14.2g
Saturated fat: 3.6g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 3.5g
Protein: 36.5g
Carbohydrate: 31.2g
Fiber: 3.6g
Cholesterol: 107mg
Iron: 3.4mg
Sodium: 392mg
Calcium: 76mg

Barbara Kafka, Cooking Light
JANUARY 2008 

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Chicken and mixed vegetable stir-fry with noodles recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and mixed vegetable stir-fry with noodles Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and mixed vegetable stir-fry with noodles.

Ingredients

2 Boneless, skinless chicken breasts cut onto the diagonal into strip 1 cm (1/2 in) wide
vegetable oil
Sesame Oil
1 Clove Garlic
2 carrots peeled
0.5 red pepper
0.5 yellow pepper
0.5 green pepper
2 Stalks Celery
200 g bean sprouts
1 tablespoon dark soy sauce
3 tablespoons Oyster sauce
sesame seed toasted
egg noodle

Method

1. Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.
 
2. Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2 celery stalks, keeping them separate.
 
3. Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside. Cover with a tea towel.
 
4. Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove after 30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery and 200g bean sprouts. Add another splash of Soya sauce and then take out of the wok and set to one side.
 
5. Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and toasted sesame seeds. Stir in the Soya sauce and oyster sauce. Cook for 1 minute, stirring constantly and serve immediately.

From LifeStyle Food
Recipe by Gordon Ramsay from The F Word

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Ancenis chicken with potatoes recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Ancenis chicken with potatoes  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Ancenis chicken with potatoes.

Takes: 25 mins to prepare and 50 mins to cook
Serves: 4

Ingredients

35ml olive oil
25g butter
1 x small free-range chicken, jointed
4 carrots, peeled and cut into thin batons
200g Charlotte potatoes, cut in half
50g almonds
250ml light chicken stock
chive stalks, to garnish
salt
pepper
 
Preparation

Pre-heat the oven to 200º C.

Drizzle some of the olive oil into the base of a roasting tray. Sit the carrots and Charlotte potatoes on top, then drizzle with the remaining olive oil. Season well.

Sit the pieces of chicken on top of the vegetables and dot with the butter. Roast for 20 minutes, then remove from the oven. Pour in the chicken stock and sprinkle the almonds into the tray. Return to the oven for 20-25 minutes until the chicken is cooked through.

Remove when ready and adjust the seasoning to taste. Spoon onto serving plates and garnish with chive stalks and black pepper before serving.

Adopted From Tesco realfood 

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Andy Water’s Thai chicken soup in a cup recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Andy Water’s Thai chicken soup in a cup Recipe. Enjoy our collection of quick & easy recipes and learn how to make Andy Water’s Thai chicken soup in a cup.

Takes: 12 mins to prepare and 18 mins to cook
Serves: 4

Andy Water’s Thai chicken soup in a cup is a simple fun recipe with a colourful twist.

Ingredients

2 skinless chicken breasts, thinly sliced
2tbsp rapeseed oil
1tbsp Thai green curry paste
15g fresh ginger, chopped into small matchsticks
350ml light coconut milk
450ml chicken stock
1tbsp fish sauce
150g egg noodles
100g green beans
1 large carrot, cut into matchsticks
25g fresh coriander, chopped
6 spring onions, thinly sliced
1 red chilli, deseeded and thinly chopped
1 lime, cut into 4 wedges

Heat the rapeseed oil in a pan. Once hot, add the Thai green curry paste. Cook gently for 1 minute, then add the chopped ginger.

Gently pour in the coconut milk, chicken stock and fish sauce. Bring to the boil and then turn down the heat, simmer for a minute.

Add the chicken, bring to the boil and then turn down the heat again and simmer for 10 minutes.

Add the green beans and carrots to the soup and simmer for a further 5 minutes.

Meanwhile, in a separate pan, pour enough boiling water over the dry noodles to cover. Bring to the boil and heat until the noodles are tender and cooked, approximately 2 minutes.

Add the coriander and spring onions to the soup.

Drain the noodles and divide between 4 cups - let the kids choose their favourite cups to serve the soup in, the more colourful the better!

Carefully pour the soup over the noodles. Sprinkle the chopped chilli on top and serve with wedges of lime – go light with the chilli, especially if the kids are doing the sprinkling and make sure everyone washes their hands thoroughly immediately afterwards!

A recipe from the Great British Chefs light meals and snacks collection.  

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Adam Bennett's chicken soup safari recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Adam Bennett's chicken soup safari Recipe. Enjoy our collection of quick & easy recipes and learn how to make Adam Bennett's chicken soup safari.

Takes: 20mins to prepare, 70mins to cook and 30mins to cool
Serves: 4

This fun and tasty chicken soup will get the kids involved at all level from helping to mash right through to picking the meat off the bones.

Ingredients

2 chicken legs
1 carrot, peeled topped and tailed
1 onion, peeled
1 leek, white part only
100g (3½oz) butternut squash, peeled
1 bay leaf
1 sprig fresh thyme
1tsp salt
2 garlic cloves, unpeeled
1l (1¾ pints) chicken stock, or water to cover
8tbsp pasta animals

Place all of the ingredients, except the pasta, into a pan. Cover with cold water and bring to the boil.

As the water boils, skim off the foam and any impurities such as oil or fat with a large spoon. Reduce the heat, cover, and leave to simmer for approximately 1 hour.

Once the chicken is cooked through and is falling off the bone, remove the pan from the heat. Remove the chicken legs using a slotted spoon and place in a tray to cool.

Strain the remaining liquid through a sieve into a clean pan. Set the vegetables aside.

Place the pan over a low heat and bring to a simmer, the stir in the pasta animals and cook for 5-8 minutes until soft. Turn off the heat.

Meanwhile, mash the vegetables, making sure to pop the garlic cloves out of their skin.

The chicken legs should have cooled by now – get the kids to pick the chicken meat off the bones and roughly chop.

Return the mashed vegetables and chicken to the pan. Heat through and add a pinch of salt and pepper if needed.

Divide the chicken soup across 4 bowls and serve immediately.

A recipe from the Great British Chefs main meals collection
 
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Creamy Chicken and Broccoli Curry Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Creamy Chicken and Broccoli Curry Recipe. Enjoy our collection of quick & easy recipes and learn how to make Creamy Chicken and Broccoli Curry.

Yield: 4 Servings
Cost per Serving: $.97

Ingredients

1 1/2 pounds chicken tenders
3/4 teaspoon kosher salt
1/2 teaspoon pepper
1/4 cup all-purpose flour
3 tablespoons vegetable oil
1 large onion, coarsely chopped (2 cups)
1 1/2 teaspoons hot (madras) curry powder
1 (14 oz.) can chicken broth
1 (10 oz.) box frozen broccoli florets, thawed
1/2 cup sour cream

Preparation

Place chicken tenders in a large bowl; sprinkle 1/2 tsp. salt and 1/4 tsp. pepper on top. Add flour and stir to coat chicken.

In a large nonstick skillet, heat half of oil over medium-high heat. Add half of chicken and cook, turning once or twice, until golden on both sides, about 4 minutes. Transfer chicken to a plate and repeat using remaining oil and chicken tenders.

Add onion, curry powder, and remaining 1/4 tsp. each salt and pepper to pan and cook, stirring, until onion softens, about 5 minutes. Add broth and bring to a boil. Reduce heat and simmer until sauce is reduced by half, 3 to 4 minutes. Return chicken to pan and cook, turning, for 2 minutes. Add broccoli and cook, stirring, for 1 to 2 minutes.

Using a slotted spoon, transfer chicken and broccoli to plates. Remove skillet from heat, stir in sour cream and then spoon sauce on top of chicken.

Nutritional Information

Amount per serving
Calories: 416
Fat: 20g
Saturated fat: 6g
Protein: 43g
Carbohydrate: 15g
Fiber: 3g
Cholesterol: 119mg
Sodium: 1mg

All You
FEBRUARY 2006 

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Mustard Chicken Salad 

Save and Share Chicken and Broccoli Casserole Recipe
 
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Chicken and Broccoli Casserole Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Broccoli Casserole  Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Broccoli Casserole.

Yield: 8 servings (serving size: about 1 cup)

For crisper broccoli, remove it from the boiling water after three minutes. Serve with a simple green salad.

Ingredients

3 quarts water 

1 (12-ounce) package broccoli florets 

4 (6-ounce) skinless, boneless chicken breast halves 

1 (12-ounce) can evaporated fat-free milk
1/4 cup all-purpose flour (about 1 ounce) 

1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dash of nutmeg
1 cup fat-free mayonnaise 

1/2 cup fat-free sour cream
1/4 cup dry sherry
1 teaspoon Worcestershire sauce
1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted 

1 cup (4 ounces) grated fresh Parmesan cheese, divided 

Cooking spray 

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Nutritional Information

Amount per serving
Calories: 276
Calories from fat: 25%
Fat: 7.8g
Saturated fat: 3.5g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 1.1g
Protein: 31.1g
Carbohydrate: 18.9g
Fiber: 2.1g
Cholesterol: 66mg
Iron: 1.6mg
Sodium: 696mg
Calcium: 365mg

Elizabeth Bacon, Cooking Light
SEPTEMBER 2005

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Save and Share Chicken and Broccoli Casserole Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Potato, Chicken, and Fresh Pea Salad Recipe

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Potato, Chicken, and Fresh Pea Salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Potato, Chicken, and Fresh Pea Salad.

Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

If sugar snap peas are a springtime favorite, but to make this anytime of year, look for 6-ounce packages of fresh, sugar snap peas in the produce section of your supermarket year-round.

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper $
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil $
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

Nutritional Information

Amount per serving
Calories: 316
Fat: 9.3g
Saturated fat: 1.7g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 1.3g
Protein: 26.4g
Carbohydrate: 29.2g
Fiber: 3.6g
Cholesterol: 60mg
Iron: 2.4mg
Sodium: 680mg
Calcium: 50mg

Mark Scarbrough, Cooking Light
APRIL 2009

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Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe

Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe

Photo: Apricot Pineapple Chicken With
Sweet 'n Spicy Rice Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe. Enjoy quick and easy chicken recipes and learn how to make Apricot Pineapple Chicken With Sweet 'n Spicy Rice.

Servings: 4 person(s)

Prep Time: 25 min
Type of Dish: Dinner, Lunch, Main Dish
Cuisine: American

INGREDIENTS

1 cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice
1 cup celery , diced, about 4 stalks
1 20 oz. can pineapple chunks in juice , seperate juice from chunks
1 tablespoon red pepper flakes dried and crushed
1/2 cup green onions, chopped
4 5 oz. pieces chicken breasts, boneless and skinless
2 tablespoons soy sauce
1 1/2 cups apricot pineapple marmalade
2 cups Asian Style frozen vegetable blend or steamed snow peas
2 Tbsp. butter

INSTRUCTIONS

1. In a 2 ½ quart sauce pan with tight fitting lid, add butter and melt over medium high heat. Add celery and sauté until soft, about two minutes. Add rice and sauté one minute more. Add 1-¼ cups water and juice ONLY from pineapple pan. Cover, bring to a boil and reduce heat to simmer. Let simmer for 20 minutes or until liquid is absorbed. Stir in crushed red bell pepper and green onions and set aside until ready to serve with chicken.
2. To prepare chicken, spray large sauté pan with non stick cooking spray. Add chicken and cook for three to four minutes on each side. While chicken is cooking, mix pineapple chunks, marmalade and soy sauce and add mixture to sauté pan with chicken. Cook an additional three to four minutes or until chicken is fully cooked glazed with sauce.
3. Steam vegetables and serve with rice and chicken.

Adopted from Uncle Ben's Recipes

More Chicken Recipes:

Chicken saag Recipe
Chicken with cannellini bean and tomato sauce recipe

Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe

Chicken saag Recipe

Photo: Chicken saag Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken saag Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken saag.

This dish combines chicken with spinach. The end result is a tasty, nutritious and healthy dish.
To Prep 0:25
To Cook 0:25
INGREDIENTS 11
DIFFICULTY EASY

SERVINGS 4

Ingredients

1 1/2 tablespoons vegetable oil
1 medium brown onion, chopped
1 garlic clove, finely chopped
2cm piece fresh ginger, peeled, finely chopped
1 teaspoon paprika
1 teaspoon ground turmeric
150g baby spinach
1 cup chicken stock
500g chicken thigh fillets, trimmed, cut into 3cm pieces
1/2 cup plain yoghurt
Steamed basmati rice and chapati bread, to serve

Method

Step 1 Heat 2 teaspoons oil in a large frying pan over medium heat. Cook onion, stirring, for 3 minutes or until softened. Add garlic, ginger, paprika and turmeric. Cook, stirring, for 1 minute or until fragrant. Add spinach and stock. Cook for 5 minutes or until spinach has wilted. Set aside for 10 minutes or until cooled slightly. Process until almost smooth.

Step 2 Heat remaining oil in pan over medium-high heat. Cook chicken, in batches, for 3 to 4 minutes or until golden and just cooked through. Reduce heat to medium-low.

Step 3 Add spinach mixture to pan. Season with salt. Cook, stirring occasionally, for 5 minutes or until simmering. Remove from heat. Stir in yoghurt. Serve with rice and bread.

Notes

Chapati is an Indian-style flatbread available from the supermarket.

Nutrition

Energy 1163kJ
Fat saturated 4.00g
Fat Total 16.00g
Carbohydrate sugars 6.00g
Carbohydrate Total 7.00g
Dietary Fibre 2.00g
Protein 26.00g
Cholesterol 104.00mg
Sodium 364.72mg

All nutrition values are per serve.

Super Food Ideas - August 2009 , Page 55
Recipe by Abi Ulgiati

Photography by Mark O'Meara and Steve Brown

More Chicken Recipes:

Chicken with cannellini bean and tomato sauce recipe
Lime-spiced chicken with pearl barley & corn salad recipe
Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe

Lime-spiced chicken with pearl barley & corn salad recipe

Photo: Lime-spiced chicken with pearl barley & corn salad recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lime-spiced chicken with pearl barley & corn salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Lime-spiced chicken with pearl barley & corn salad.

To Prep 0:10
To Cook 0:35
INGREDIENTS 10
DIFFICULTY EASY
SERVINGS 4 

Ingredients

60ml (1/4 cup) fresh lime juice
2 teaspoons paprika
1 garlic clove, crushed
2 x 200g single chicken breast fillets
220g (1 cup) pearl barley
Olive oil spray
285g (1 1/2 cups) fresh corn kernels (see note)
1 small red capsicum, halved, deseeded, finely chopped
4 shallots, ends trimmed, thinly sliced
1/2 cup fresh continental parsley leaves

Method

Step 1 Combine the lime juice, paprika and garlic in a jug. Place the chicken in a shallow glass or ceramic dish. Add half the lime juice mixture to the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 20 minutes to marinate.

Step 2 Meanwhile, cook the barley in a large saucepan of boiling water for 20 minutes or until tender. Rinse under cold running water. Drain. Transfer to a large bowl.

Step 3 Heat a non-stick frying pan over high heat. Spray with olive oil spray. Add the corn and cook, stirring occasionally, for 2 minutes. Add the capsicum and shallot and cook, stirring, for 1 minute or until the corn is light golden. Add the corn mixture, parsley and remaining lime juice mixture to the barley. Taste and season with pepper. Stir until well combined.

Step 4 Wipe the pan clean with paper towel. Place over medium-high heat. Spray with olive oil spray. Drain the chicken from the marinade. Cook for 4 minutes each side or until cooked through. Set aside to cool slightly.

Step 5 Thinly slice the chicken. Divide the barley mixture among serving bowls. Top with the chicken to serve.

Notes

You'll need to buy 2 large corncobs for this recipe.

Nutrition

Energy 1664kJ
Fat saturated 1.00g
Fat Total 4.00g
Carbohydrate sugars 4.00g
Carbohydrate Total 52.00g
Dietary Fibre 14.00g
Protein 30.00g
Cholesterol 59.00mg
Sodium 53.55mg

All nutrition values are per serve.

Australian Good Taste - February 2009 , Page 42
Recipe by Chrissy Freer

Photography by Mark O'Meara

More Chicken Recipes:

Chicken Goujons with Chilli Dip Recipe
Chicken Tacos with Charred Tomatoes Recipe
Thai Chicken Pizza Recipe
Chicken & Sun-Dried Tomato Orzo Recipe
Homemade Frozen Chicken Fingers Recipe
Grilled Chicken With Roasted Kale Recipe

Arroz Con Pollo Recipe

Photo: Arroz Con Pollo Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Arroz Con Pollo Recipe. Enjoy quick and easy chicken recipes and learn how to make Arroz Con Pollo.

Recipe Serves6
Preparation Time15 min
Cooking Time80 min

Ingredients

2 tsp. oil
3 1/2 lbs. whole chicken, cut into 10 pieces
1 medium onion, chopped
1 medium red bell pepper, chopped
1 1/2 cups long grain rice
3 cups water
1 packet Knorr® Mi Arroz™ Red Rice Seasoning Mix
1 small bay leaf
1/2 cup sliced pimiento stuffed olives
1 cup frozen green peas, thawed
2 Tbsp. finely chopped fresh parsley leaves [or to taste]

Directions

1. Heat oil in large deep skillet and brown chicken on all sides, in batches if necessary, about 15 minutes. Remove chicken from skillet; set aside.
2. Cook onion and red pepper in drippings over medium-high heat, stirring occasionally, tender lightly golden, about 6 minutes.
3. Stir in rice and cook, stirring occasionally, until rice is golden. Stir in water, Knorr® Mi Arroz™ Red Rice Seasoning Mix and bay leaf. Bring to a boil overhigh heat. Reduce heat to low and simmer covered cook 10 minutes. Stir in olives. Arrange chicken on top of rice. Bring to a boil over high heat. Reduce heat to medium and cook covered 15 minutes.
4. Stir in peas. Cook until almost all the water is absorbed* and chicken is thouroughly cooked, about 10 minutes. Remove from heat; stir. Let stand covered 10 minutes. Arrange chicken and rice on serving platter, then sprinkle with parsley.

*For a drier rice uncover pot and cook an additional 2 or 3 minutes before allowing rice to stand, covered.

More from the Chicken Recipes Kitchen: 

Alfredo Broccoli with Chicken Recipe 
Grilled Chicken & Veggie Kabobs with Pitas Recipe

Cowboy Chicken Casserole Recipe
Chicken Pot Pie with Cheese Straw Crust Recipe
Chicken casserole with roast garlic mash recipe
Cheesy Chicken Monterey Recipe 

Weekday Skillet Chicken Recipe

Photo: Weekday Skillet Chicken Recipe

Recipe Serves 4
Preparation Time10 min
Cooking Time12 min

Ingredients

2 cups water
1 package Knorr® Asian Sides™ - Chicken flavor Fried Rice
1 cup frozen vegetables [or drained canned vegetables ]
2 cups cut-up cooked chicken

Directions

1. Bring water to a boil in 3-quart saucepan. Stir in Knorr® Asian Sides™ - Chicken flavor Fried Rice and vegetables; return to a boil.
2. Reduce heat and simmer covered 7 minutes or until rice is tender.
3. Stir in chicken; heat through. Let stand about 2 minutes.

Adopted from Knorr Recipes

Lemon, olive and rosemary chicken with butter bean salad recipe

Photo: Lemon, olive and rosemary chicken
 with butter bean salad recipe

By Catherine Hill

Serves 4 | Ready in 40 minutes

There's a Mediterranean flavour to this a zesty chicken dish with lemon, olive and rosemary making this recipe ideal for summer.

Ingredients

Grated zest and juice of 1 lemon
1 tbsp chopped fresh rosemary leaves
3 garlic cloves, chopped
25g pitted mixed olives, chopped
1 tsp golden caster sugar
6 skinless, boneless chicken thighs
Vegetable oil, for greasing
For the butter bean salad
2 x 400g cans butter beans, drained and rinsed
100ml chicken or vegetable stock, hot
250g cherry tomatoes, halved
200g French beans, steamed and halved
2 tsp sun-dried tomato paste
1 tsp white wine vinegar
4 tbsp chopped fresh flatleaf parsley