COLLECTION: Chicken Recipes Vol.1 (of 3)

From: (Micaela Pantke)

Date: Fri, 30 Jul 93 10:56:40 +0200


From: (Stan England)

Servings:  4

1         2 1/2 to 3 lb broiler
1 1/4 c   Long grain rice
1         12 oz can beer
2 Cloves  garlic, minced
1/4 t     Pepper
3 T       Olive oil
1         14 1/2 oz can chicken broth
1 T       Ground cumin
1/4 t     Ground saffron
2         10 oz pkg frozen peas

Rinse chicken; pat dry.  In a 12 inch skillet cook chicken uncovered in
hot oil over medium heat for 10 to 15 minutes or till brown, turning to
brown evenly.  Remove chicken.  Add uncooked rice to skillet.  Cook and
stir over medium heat till rice is light brown.  Stir in chicken broth,
beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper. 

Place chicken on top of the rice mixtue.  Season lightly with salt and
pepper.  Bring to boiling; reduce heat.  Simmer, covered, for 30 to 35
minutes or till rice and chicken are tender. 

Remove the chicken and keep warm.  Stir the peas into the rice mixture;
heat through.  Transfer the rice mixture to a serving bowl.  Arrange the
chicken pieces on top of the rice.  Makes 6 servings. 

From: (joseph gle callis)

Source: The Cowboy Cookbook
Author: Nancy Reagen


8         chicken breasts
Seasoned salt and pepper
4 tbls    tarragon vinegar
4 tbls    olive oil
2 cloves  garlic
2/3 c     dry sherry

Preheat oven to 350 degrees

Put the oil and vinegar into a skillet and press garlic into the

While the pan is heating up, sprinkle the seasoned salt and pepper onto
the chicken.

Saute' the chicken breasts until they are "golden brown."

Place chicken into a baking pan and pour sherry over chicken. Place pan in
the oven for 10 minutes.

Serve and enjoy!



Back in the old day's the Oriental people used to wrap the chook in
lotus leaves, then in clay, then throw it into a hot fire to cook.  Be
sure to have a hammer ready so you can eat the sucker!!! 

1.5kg    (3lb) chook
3        shallots
2.5cm    (1") piece green ginger (the fresh stuff)
1 tsp    sugar
3 tblsp  soy sauce
2 tblsp  dry sherry
1 tblsp  water
1/4 tsp  five spice powder
2 tblsp  soy sauce, extra
2 tblsp  oil
extra oil

Clay Dough:
1kg (2lbs)  cooking salt
4 cups      plain flour
1 1/2 cups  water (more or less)

Put flour and salt in a bowl, mix well, gradually add water, mixing to a
firm dough.  Use your hands to mix.  More water may be needed, don't
have dough too soft, it will be too hard to handle. 

Place two very large sheets of aluminium foil on a flat surface, brush
top sheet well with extra oil.  Wack the chook onto the foil.  In a bowl
put roughly chopped shallots, sugar, peeled and sliced ginger, soy
sauce, sherry, water and five spice powder; mix well.  Rub the chook all
over with extra soy sauce, then rub with the 2 tablesps of oil, rub well
into the skin.  Pull skin at neck end down under the chook and tuck the
wing tips under as well to hold the neck skin in place.  Carefully (the
chook will feel like a greased pig at this stage!!) pour soy sauce
mixture into the cavity, (hold the chook up a bit so none runs out). 
Secure the bum end with a small skewer (be careful it doesn't rip the
foil).  Wrap the foil around the chook, securing like a parcel. 

Roll out the dough to about 1cm (1/2") thickness so it will completely
cover the chook, fold dough over the bird, press edges together, press
ends together so the chook is completely encased with no holes anywhere. 

Place chook into lightly oiled baking dish, wet your fingers and smooth
out all joins, making sure there are no holes in the dough (the steam
will get out otherwise)

Bake in a hot (475-550F / 250-260C) oven for 1 hour.  Reduce heat to
moderately slow (325-350F / 160-180C) for a further 3 hours.  Remove the
end result from the oven (you don't have to worry about dropping it!!!),
break open the dough with the hammmer and remove from around the chook. 

Put foil wrapped chook onto a serving dish, carefully remove foil and
hook in.  The meat will just fall off the bones so chop-stick will
probably be in order. 

Trust me, this is fantastic (especially when your friends see you carry a
hammer to the dining table!!!!)

From: nkf@vnet.IBM.COM  (Nancy)


1 lb. boneless chicken, cubed
1 lb. box multi-colored pasta
3 red peppers
2 tomatoes
3 cloves garlic
broccoli (or vegs of your choosing)
olive oil
fresh curly parsley
salt and pepper
parmesan cheese (optional)

Start water for pasta.  In skillet, brown garlic over a low heat in a
generous amount of olive oil.  Add chicken - cook over medium heat. 
When done, set aside covered to keep hot. 

While chicken is cooking, cut red peppers into large strips.  Put
peppers under broiler; burn skin on each side.  Then, remove from
broiler and put peppers into a small sealed plastic (i.e.  ziploc) or
paper bag (to steam themselves).  Set aside ~10 minutes; after which,
remove skins, cut into cubes and toss with olive oil. 

While peppers are steaming in bag:
- Put pasta into boiling water - add salt to taste.
- Steam vegs (don't overcook, they should remain a bit crunchy).
- Cut up tomatoes into cubes.

When pasta is done, rinse under very hot water (don't want it to cool
off).  Add chicken with its oil, mix together.  Then mix in vegs, cubed
roasted peppers and tomatoes.  Next add pesto, herbs and pepper to
taste, mix.  Optional: toss with parmesan cheese. 

Serve with warm Italian bread.

From: (Laura Dolson)

Source: _20 Minute Menus_ by Marian Burros.  

Marian Burros has added the vegetables to make this a full meal.  It is
traditionally served over cucumber strips or bean sprouts.  We usually
put it over rice.  Also good in Chinese mushi wrappers or flour
tortillas, with Hoisin sauce, if desired. 

(Serves 2)

1 lb   broccoli or 8 oz flowerettes
10 oz  whole carrots
12 oz  boneless skinless chicken breasts
1"     piece fresh ginger
2 T    Oriental sesame paste (tahini works fine-LD)
1-2    garlic cloves
3-4 T  water
1-2 T  Oriental chili sauce or hot chili paste with garlic
1 t    sugar
2 T    rice vinegar
5 T    reduced-sodium soy sauce

1. Wash and trim broccoli.  Cut into small flowerettes.

2.  Scrape carrots.  Slice thin in food processor. 

3.  Simmer veggies in enough water to steam them.  Cover. 

4.  Cut chicken into strips.  Add to veggies.  Veggies should cook about
7 minutes in all.  Chicken should be tender, and cooked through.  Drain
it all. 

5.  While the rest is cooking, whirl the other ingredients in the food
processor, starting with the garlic and ginger. 

6.  Toss the chicken, veggies, and sauce together. 

Serve as above.

From: (Stephanie da Silva)


meat of 1/2 chicken (e.g. two boneless breasts)
1/2 lb  blanched almonds
1 medium onion
1/2 tsp cinnamon
up to 1/2c sugar or honey
1 tbsp clarified butter
1/3 cup butter

Brown 1/2 lb blanched almonds in a little oil until golden.  Chop
coarsely or pound with a mortar and pestle.  Add 1/2 tsp cinnamon and
(optionally) honey or sugar to sweeten to taste (anc adds none but cites
recipes calling for up to 1/2c sugar -- I favor a little honey as the
contrast of the sweetness with the savory chicken is part of the exotic
appeal of the dish).  Set aside.

Heat 1 tbsp clarified butter and 1/3 cup butter in a large heavy pot.
Add 1 minced medium onion and saute for a few minutes.  Add chicken meat
equivalent to about 1/2 chicken (e.g.  two boneless breasts), cut in
small pieces (as for a pot pie), along with:

1/2 tsp   pepper
1 pinch   saffron (or, per ongoing thread, 1/2 tsp turmeric)
1/2 tsp   cinnamon
3/4 cup   minced parsley
1/4 cup   minced coriander (cilantro, chinese parsley)
salt to taste

Simmer until the chicken is done.  Beat 2 eggs and slowly stir them into
the sauce.  Remove from heat.

Have ready phillo sheets, melted butter (at least 1/4 lb), and a pastry
brush.  Select a shallow baking pan about 8" in diameter, such as an
iron skillet.  What you basically want to do is construct a pie by
layering the phillo sheets in the pan and then folding them over the
contents; it will probably be easiest if you cut the sheets in half or
smaller, for instance into long rectangles about the width of the pan
and twice as long.  Brush one of the sheets with melted butter, and put
it, butter side up, in the bottom of the pan, the excess dangling over
the side.  Add another sheet, at an angle to the first, and repeat so
that you have phillo covering the bottom of the pan and dangling out all
around (this is hard to describe).  Use about 5 sheets to form this
layer.  Repeat the process, forming another layer.  Now pour the chicken
and sauce into the pan.  Put several more buttered sheets on top of the
chicken, this time not overlapping the edge--use smaller pieces or fold
them in half.  Spread the nut mixture on top of this.  Put another layer
or so of phillo, then fold the dangling ends over the top so as to close
the envelope.  (Your mileage may vary on the number and details of
layering the sheets).  Brush the top with butter.  At this point the
bstila can be refrigerated if desired (this is time-consuming and you
may wish to do all this the day before serving).

Just before serving, put the pan in a 350-degree oven for 15-20 minutes
until the top is golden: flip it onto an oven-proof plate (or use an
ordinary plate to flip it over back into the skillet) and return to
brown the other side, 30-40 minutes total.  Place on a serving platter,
sprinkle with powdered sugar, then make fanciful decorative designs with
ground cinnamon.  (When I had this in a restaurant it said something
like "eat me").

From: (Kevin L. Hammond)

(Servings: 8)

2 tsps   diet margarine
4        boneless,skinless breasts halved
1        large onion, chopped
2        green bell peppers, seeded and chopped
2 cups   tomato juice
1/4 tsp  cayenne pepper
1/4 tsp  dried thyme
1/4 tsp  garlic flakes
1/4 tsp  ground cloves
1/4 tsp  ground allspice

1.  Melt margarine in a heavy nonstick skillet.  Add chicken and brown
quickly on both sides over high heat.  Remove to a platter. 

2.  Add onion and bell peppers.  Cook over moderate heat until soft. 
Add tomato juice and seasonings, return chicken to pan.  Simmer until
sause is thick. 

160 calories per serving.

From: (David James Hunter)

Source: The 60-Minute Gourmet by Pierre Franey

(Chicken and rice casserole)

2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.)
Salt and freshly ground pepper to taste
2 tblsp    butter
1/2 cup    finely chopped onion
1 tsp      chopped garlic
1/3 pound  fresh mushrooms, left whole if very small, otherwise
           sliced or quartered, depending on size
1          bay leaf
1/2 cup    dry white wine
1/2 cup    raw rice
1 cup      chicken broth

1.  Do not skin or bone the chicken breasts.  Sprinkle the chicken
pieces with salt and pepper. 

2.  Heat the butter in a skillet and add the chicken pieces, skin side
down.  Brown about 5 minutes and turn. 

3.  Scatter the onion and garlic between the chicken pieces and add the
mushrooms and bay leaf.  Cook about 5 minutes. 

4.  Add the wine and cook until it is almost all evaporated.  Add the
rice and broth, taking care that the rice does not rest on top of the
chicken pieces.  Cover closely and cook about 20 minutes or until rice
is tender. 

Yield: Four servings

I cook the whole thing in my favorite cast-iron skillet, which has a
lid.  You don't really have to worry about undercooking the chicken, so
the dish is done when the rice tastes done.  Sometimes I use shallots
instead of onions if I have them, and mabye add a little (fresh)
tarragon or something.  Beats frozen pizza.

From: (Carolyn Pe)


1 lb      chicken parts, cut into serving pieces
1/2 cup   vinegar, white or cider
2 tbsp    soy sauce
5 cloves  garlic, crushed
salt and pepper

Combine all ingredients in saucepan.  Bring to boil and simmer until
chicken is cooked and tender, about 20 minutes. 

Good served with rice and a side of diced tomatoes, sliced scallions,
seasoned with salt and pepper. 

This is a favorite Filipino dish and is extremely easy to make.

From: (Kirk Marple)

(serves 2)

2        chicken breasts
1/2 cup  soy sauce
1/2 cup  white vinegar
1 cup    water
3-4      garlic cloves, crushed
prepared couscous or rice

I use one chicken breast (boneless or bones-in, it doesn't matter) per
person.  In a large pot, mix one part each soy sauce and white vinegar
with two parts water.  (For two people, one part = 1/2 cup, adjust for
greater number of servings.) Add crushed garlic cloves to taste (3-4
cloves, more for true garlic hounds). 

Bring pot to simmer.  Add chicken to pot.  Simmer covered for 1 1/2 to 2
hours (until chicken is tender and very dark from the sauce). 

Serve chicken over plain couscous (or rice) with sauce poured over both. 

From: (Ma. Elena Y. Francisco)


Yes, it is, indeed, a Filipino dish.  I like to do this the quick and
easy way:

Take some chicken (I usually take about a pound or so of chicken parts,
any part will do) and put it in a good-sized pot.  Add to that 2-3
crushed cloves of garlic, 1 sliced onion, 1 crumbled bay leaf, about
5-10 whole peppercorns, two potatoes (cut them any way you want, but not
in the french-fry style), and around 2 tablespoons each soy sauce, white
vinegar and sugar.  Mix all ingredients lightly, then put it over low to
medium low heat.  Cover and let cook for around 1 hour at the least, the
longer it goes, the more flavoursome it is. 

Serve over rice.  Since I just cook for myself, this is usually good for
around 3-4 meals, depending upon how hungry I am.  This should serve
around 2-4 people, comfortably. 


From: Jody Lynn Delong 


3 3/4 cups   flour
2-3 tsp      salt (adjust to taste)
4 tbs        butter
1/2 cup      water
4            eggs
2-3 gallons  chicken broth

Mix flour and salt together well.  Cut in butter.  Add water and beaten
eggs, and mix until dough forms a ball.  Divide dough if necessary and
roll out on a well floured board.  This should be rolled out *very*
thin, ~1-1.5 mm thick.  Cut the dough into 2-3 inch square pieces and
set aside for the moment.  Make sure the dough is not overlapping when
you set it CANNOT be stacked.  

In the meantime (at the beginning) prepare the chicken broth and season
to taste.  When all the dumplings are cut, quickly drop them one by one
into the boiling broth.  Allow to cook for 1/2 an hour.  If the
dumplings are too thick, they will come out tough.  It's better to err
on the thin side when rolling them out.  This dish can be served with
fried chicken, or with the chicken chopped up in the broth.  Makes ~8-10

From: (Stephanie da Silva)


1/3 cup   plus 2 tblsp flour
6 tblsp   oil
3         large onions, finely chopped
1/2 cup   chopped ham
8 to 10   chicken breasts, skinned
1         6-ounce can tomato paste
1/2 can   water
3 cloves  garlic
1/2 cup   celery, finely chopped
1/4 cup   parsley, finely chopped
1/2 bunch green onions, thinly sliced
1         3-ounce bottle pitted green olives, finely chopped
1         small jar sour pickles, finely chopped
1/2 rind  of a lemon, grated
2         6-ounce cans slice mushrooms with liquid
1/2 tsp   red pepper
salt and black pepper to taste
1 pint    oysters
1 cup     white wine

Brown flour in oil very slowly, until dark brown.  This takes about 30
minutes.  Add chopped onions and cook slowly until tender.  Then add
chopped ham and cook a few minutes.  Add raw chicken breasts and stir
thoroughly to coat each piece.  Add tomato paste and water.  Simmer for
30 to 45 minutes. 

Add olives, sour pickle, lemon rind and cook for a few minutes, turning
chicken to coat.  Add mushrooms with the liquid.  Season with salt and
peppers.  Simmer (over low heat) for 4 to 5 hours.  Stir occasionally to
keep chicken from sticking. 

About 30 minutes before serving, add 1/2 cup wine and bring to a simmer. 
Add oysters with juice and cook until oysters curl at the edges.  Just
before serving, add anoth4er 1/2 cup of wine.  Serve chicken on a bed of
rice with sauce poured over. 

From: (Paul Bash)

Source: _River Road Recipes_ put out by the Junior League of Baton Rouge, LA.


1 pkg      chicken thighs (6 count)
1/2 pkg    Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced
1/2        bell pepper, chopped
5 stalks   celery, chopped
3          large white onions, chopped (DO NOT use a food processor)
2 cloves   garlic, chopped fine
1/4 cup    peanut oil
2 cups     white rice (regular white rice. NOT Minute rice!!!)
2 1/2 cups water
1          12oz beer (Budweiser works fine)
flour to coat chicken
1 1/2 tsp  Rosemary
1 tsp      Thyme
A handful of chopped parsley (hard to put too much)
Salt to taste
Lots of cayenne pepper

Start off by washing the chicken and placing it skin side down on a
plate (you can remove the skin if you want).  Now, depending on how
spicy you want it, coat the chicken with Cayenne pepper until very red
(I use a LOT of Cayenne in mine).  Don't worry about getting it too hot,
since this is the majority of the pepper you are going to add and it
will cook into the rest of the dish.  Turn the chicken pieces over and
lightly coat the skin side.  Let sit for 15 minutes or so to soak it all

Heat the oil in the bottom of a large heavy cast iron or aluminum pot
(don't use thin aluminum or stainless steel since the rice will tend to
stick and burn if you're not really careful).  Place the flour in a
paper bag (season the flour lightly with salt, cayenne pepper, black
pepper, garlic powder, etc).  Place a couple of pieces of chicken at a
time into the bag and shake to coat. 

Fry the chicken in the oil until golden brown.  Don't worry about
cooking it all the way through just yet.  Remove the chicken.  Now place
the onions, celery, garlic and bellpepper into the pot along with a bit
more oil if necessary) and saute them until the onions are transparent,
scraping the bottom of the pot often.  Add the rosemary, thyme and
parsley and cook for a minute or so. 

Place the sausage slices, chicken, and a little water into the pot and
mix well with the vegetables.  Turn heat low, cover and simmer for about
30 minutes (until the chicken is tender).  Stir the mixture frequently,
always scraping the bottom to keep things from burning (break the
chicken up a bit with the spatula as it cooks.  It should break up
naturally as the dish cooks, but this just helps things a little). 

When the chicken is cooked, add the washed rice and stir it into
everything for a couple of minutes.  Pour the warm beer and the water in
and stir things for another minute or so.  Taste it at this point and
adjust the salt if necessary.  Now, keeping the heat low, cover the pot
and cook until the rice is tender (anywhere from 30 minutes to an hour). 
Stir the mixture every now and then, scraping the bottom of the pot. 

From: (Carol Miller-Tutzauer)

Source: Chef Paul Prudhomme's Louisiana Kitchen, by Paul Prudhomme.  
        NY: Wm. Morrow and Co, 1984, ISBN 0-6808-02847-0

(Makes 6 servings)

The town of Mamou, in southeastern Louisiana, claims itself as the
"tomato capitol of the world." So dishes with the term "Mamou" usually
mean that there are tomatoes in the dish.  Calling the dish "...  Little
Mamou" means just a few tomatoes; "...  Big Mamou" means lots of
tomatoes.  So here is a pasta dish that is Cajun in inspiration. 

6 quarts      hot water
1/4 cup       vegetable oil
3 Tbsp        salt
1 1/2 pounds  fresh spaghetti, or 1 pound dry
1 pound       unsalted butter
4 Tbsp        unsalted butter
1 cup         very finely chopped onions
4 cloves      garlic, medium-size, peeled
2 tsp         minced garlic
3 1/4 cups    rich chicken stock (in all)
2 Tbsp        worcestershire sauce
1 Tbsp        Tabasco sauce
2             16-ounce cans tomato sauce
2 Tbsp        sugar
2 cups        very finely chopped green onions (in all)
2 pounds      boneless chicken (light and dark meat), cut into 1/2" cubes

Seasoning mix no. 1 (for sauce, see below)
Seasoning mix no. 2 (for chicken, see below)

Place the hot water, oil and salt in a large pot over high heat; cover
and bring to a boil.  When water reaches a rolling boil, add small
amounts of spaghetti at a time to the pot, breaking up oil patches as
you drop spaghetti in.  Return to boiling and cook to al dente stage
(about 4 minutes if fresh, 7 minutes if dry); do not over cook.  During
this cooking time, use a wooden or spaghetti spoon to lift spaghetti out
of the water by spoonfuls and shake strands back into the boiling water. 
(It may be an old wives' tale, but this procedure seems to enhance the
spaghetti's texture.)

Then immediately drain spaghetti into a colander; stop cooking process
by running cold water over strands.  (If you used dry spaghetti, first
rinse with hot water to wash off starch.) After the pasta has cooled
thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil
in your hands and toss spaghetti.  Set aside still in the colander. 

Meanwhile, thoroughly combine the seasoning mix ingredients in a small
bowl and set aside. 

In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the onions
and garlic cloves; saute over medium heat 5 minutes, stirring
occasionally.  Add the minced garlic and the seasoning mix no.  1;
continue cooking over medium heat until onions are dark brown but not
burned [not unlike you cook onions for Indian curry dishes], about 8 to
10 minutes, stirring often.  Add 2 1/2 cups of the stock, the
worcestershire and Tabasco; bring to a fast simmer and cook, about 8
minutes, stirring often.  Stir in the tomato sauce and bring mixture to
a boil.  Then stir in the sugar and 1 cup of the green onions; gently
simmer uncovered about 40 minutes, stirring occasionally. 

Heat the serving plates in a 250 deg F.  oven. 

Combine the ingredients of the chicken seasoning mix no.  2 in a small
bowl; mix well.  Sprinkle over the chicken, rubbing it in with your
hands.  In a large skillet melt 1 1/2 sticks of the butter over medium
heat.  Add the remaining 1 cup green onions and saute over high heat
about 3 minutes.  Add the chicken and continue cooking 10 minutes,
stirring frequently.  When the tomato sauce has simmered about 40
minutes, stir in the chicken mixture and heat through. 

To finish the dish, FOR EACH SERVING melt 2 Tbsp butter in a large
skillet over medium heat.  Add one-sixth of the cooked spaghetti (a bit
less than a 2-cup measure); heat spaghetti 1 minute, stirring
constantly.  Add 1 1/4 cups chicken and sauce and 2 Tbsp of remaining
stock; heat thoroughly, stirring frequently.  Remove from heat.  Roll
spaghetti on a large fork and lift onto a heated serving platter. 
Repeat process for remaining servings. 

Seasoning mix no. 1 (for sauce)
2 tsp      dried thyme leaves
1 1/4 tsp  ground red pepper (preferably cayenne)
1 tsp      white pepper
3/4 tsp    black pepper
1/2 tsp    dried sweet basil leaves

Combine all ingredients and set aside

Seasoning mix no. 2 (for chicken)
1 1/2 Tbsp  salt  (reduce this if desired)
1 1/2 tsp   white pepper
1 1/2 tsp   garlic powder
1 1/4 tsp   ground red pepper (preferably cayenne)
1 tsp       black pepper
1 tsp       ground cumin (optional)
1/2 tsp     dried sweet basil leaves

Combine all ingredients and set aside

From: (David Katz)

Since Chicken Cacciatore is literally a Hunter's Stew, it is made from
ingredients on hand, which means that recipes may vary considerably.
The following is the recipe that I use:


1-2 lbs  chicken
3 tbsp   flour
2 tbsp   olive oil
1        medium onion, chopped coarse
1        clove of garlic, minced
1 cup    mushroom caps, quartered
2 tbsp   tomato paste
1/2 cup  white wine
1        14 fl oz can of tomatoes, crushed
1 tsp    salt
1/4 tsp  ground black pepper
3/4 tsp  dried tarragon
1 tbsp   paprika
         chicken stock as needed

Depending on how fancy you want to be, the chicken can be breasts cut to
bite size pieces, leftover chicken, whole thighs, etc.  Remove any skin
if fresh chicken is used. 

Toss the chicken meat with the flour to coat.  Shake off any excess
flour and then saute the chicken over medium heat in the olive oil until
nicely browned.  Remove the meat from the pan and set aside.

Add the onion, garlic and mushroom caps and saute until the onion is

Add the tomato paste and continue to cook until the paste starts to get
browned a little.

Deglaze with the wine, stirring well to dilute the tomato paste.

Add the canned tomatoes, the spices and seasonings and the cooked
chicken.  Cover, reduce heat and simmer for 30 minutes or longer, adding
chicken stock if necessary to keep from drying out.

Serve with boiled pasta.

From: (Robin Halligan)


1      Boiling Fowl  cooked
300 g  Bacon chopped and cooked
1-2    onions cooked salt and peppered lightly
1 Cup  bread crumbs
White Sauce  (see below)

Break up chicken meat and chop (not to fine), add bacon and onion and
chicken to Casserole dish.  Mix in 3/4 cup of bread crumbs and white
sauce.  Cover with rest of the bread crumbs.  Place in oven at 350
(celsius) about 1 hour. 

White Sauce:
2 oz     of butter
2 tblsp  flour
salt and pepper
milk     (with below to make about 1 pint)
liquid from cooked chicken (with fat taken off)

Melt butter mix in flour cook for minute Then add milk liquid and stir
continually over the heat making sure there are no lumps in mixture stir
till it thickens


From: Maggie Workman 


2         boneless chicken breasts
2 slices  ham
2 slices  swiss cheese
1/8 tsp   garlic powder
1/8 tsp   white pepper
1/8 cup   bread crumbs
2/3 t     vegetable oil
minced parsley

Pound chicken breasts flat.  Place one ham and cheese slice on each
chicken piece.  Sprinkle with minced parsley, garlic powder, salt and
pepper.  Roll up chicken to enclose ham and cheese.  Secure with wooden
toothpicks.  Brush with oil.  Bread with crumbs.  Place on a nonstick
baking sheet.  Bake at 350 degrees F for 35 minutes. 

From: (Philippa Wightman)


2 tblsp    oil or ghee
2          medium onions, sliced thinly
6 cloves   garlic, crushed
2" piece   fresh ginger, finely chopped
1.5 tsp    turmeric
2 tsp      chilli powder
1/2 tsp    ground black pepper
1/2 tsp    ground fenugreek
2 tsp      ground coriander
1 tsp      ground cumin
2 tsp      hot paprika
1 kg       lean diced chicken either breasts or thigh fillets - no skin
2 x 400ml  coconut cream
1.5 tsp    salt
2          curry leaves (optional)
1 pkt      frozen 'Findus' chopped spinach

Heat oil in heavy pan.  Add onions and fry until golden brown.  Add
garlic, ginger and all spices except salt.  Fry for 5 minutes until
fragrant.  If mixture is too dry add a little water.  Stir regularly to
prevent burning. 

Add chicken and toss through to coat with onion/spices.  Fry further 10
minutes, stirring to prevent burning/sticking. 

Add thawed spinach and mix thoroughly.  Add coconut cream and salt. 
Stir well.  Add curry leaves, bring to a rapid boil. 

Reduce heat and allow to simmer for at least _1.5_ hours covered. 

Remove lid and simmer till sauce reduces, usually 15-30 minutes. 

This is an exceptionally hot curry, if you prefer a milder curry reduce
by half the following ingredients: chilli powder and hot paprika. 

The original recipe I had for this dish was Turkari Molee a lamb dish,
but as we like chicken I have substituted chicken for the lamb and it is
wonderful.  If you like lamb curries try it with lamb as well. 
particularly nice with Pumpkin Fugadh.  Email if you would like the

From: (Stephanie da Silva)


1/4 cup         butter
2 cups          cooked and cubed chicken
1               medium onion, minced
1 to 1/2 tblsp  curry powder
1/4 cup         chutney
1/4 cup         sherry
2               avocados, halved, seeded and peeled
Crumbled bacon
Peanuts or toasted coconut, optional
Bombay sauce

Melt butter in a medium frying pan.  Saute chicken and onion until
lightly browned.  Add curry powder; continue to saute.  Stir in chutney
and sherry.  Pour Bombay Sauce into chicken mixture and place over low
heat to warm through.  Spoon into each avocado half.  Garnish with
bacon, peanuts or coconut and serve. 

Bombay Sauce:
2 tblsp  butter
2 tblsp  flour
1/2 tsp  each pepper and paprika
1/4 tsp  salt
3/4 cup  milk
1 cup    shredded mild Cheddar cheese

Melt butter in saucepan; add flour, pepper, paprika and salt and mix
well.  Whisk in milk until smooth and cook over low heat until thick and
bubbly.  Stir in cheese. 

From: (Lynn Z. Schaeffer)


6        boneless, skinless chicken thighs or breast halves
1/4 cup  butter
1        medium onion, chopped fine
1/3 cup  fresh parsley
1/4 cup  steak sauce
1/4 cup  dry sherry
1 Tbsp   Worcestershire sauce
1 Tbsp   Dijon-style mustard

In a large skillet, heat half the butter over medium heat until bubbly
and hot.  Add the chicken and cook, turning frequently until lightly
browned on all sides and, when pierced with a fork, juices run clear. 
Remove chicken to a plate and keep warm. 

In the same skillet, heat remaining butter.  Add onion and saute until
translucent, about 2 minutes or less.  Reduce heat and add remaining
ingredients, except chicken.  Cook, stirring occasionally, until heated
through.  Return chicken to skillet and turn to coat with sauce. 

Serve with rice or noodles and a tossed salad. 

From: (skip)


Put a couple of cups of rice on to cook as per your choice. Cook it in a
cube or two of bullion for flavor.

Skin enough chicken thighs and breasts in whatever comination your
family prefers.  Saute in a little olive oil.  At the same time add a
sliced onion (looks like a lot but it cooks down plenty) and some

When the chicken is browned, add a can of tomatoes (stewed or whole and
then chopped.) with all the juices.  add a cup of white wine and a
bullion cube (this will be both flavor and salt).  a sprinkle of your
favorite spices (Italian seasoning) is quick.

Cook for about a half an hour covered.

Serve over rice.

This can be prepared ahead of time and either frozen or eaten a few days
later.  If time permits, you can add sliced or canned mushrooms, a sliced
carrot or whatever other vegetables you like.

From: (Vida Halligan)


Chicken can be partly frozen as it is easier to work with.
completely bone out the carcass leaving the leg bones in place
use a boning knife if possible it makes the job easier.

Wash the insides and rub with lemon juice stuff in your usual
stuffing. put a small lemon in the opening tie up and cook in

Slice Hot or Cold

Not good for the microwave!

From: Margaret Reek


1/3 cup     vegetable oil               
1/2 cup     chopped onion               
1/4 cup     chopped green bell pepper (or mild hot pepper)
2 tsp       minced garlic                 
8 ozs       clam juice (can probably use wine or water instead)
1 3/4 tsp   cajun spice mix           
3           whole chicken breasts, bones and cubed
1 1/2 cups  uncooked rice
1/3 cup     all purpose flour
1/4 cup     chopped celery
1 1b can    tomatoes, chopped
1 tsp       salt

To cook the chicken stir in tomatoes, clam juice, 1 tsp cajun spice,
salt and chicken.  Heat to boiling.  Reduce heat and simmer uncovered,
stirring occasionally, for 10-15 mins. 

In a heavy skillet heat the oil over med. heat. Stir in flour and cook,
stirring constantly until dark-red brown, about 10 mins.  Add the onion,
celery, pepper and garlic; cook 5 mins.  Stir in tomatoes, clam juice,
1 tsp cajun spice, salt and chicken.  Heat to boiling.  Reduce heat and
simmer uncovered, stirring occasionally, for 10-15 mins.

Remove from heat and let stand 3 mins.

While the chicken is cooking, cook the rice according to the
package directions, adding 3/4 tsp to the water. Serve the Etouffee
over the rice.

From: (Laura Wallace)

(from Pace Picante Sauce)

2 cups   finely shredded or chopped cooked chicken
2/3 cup  Pace Thick and Chunky Salsa
1/4 cup  green onion slices
3/4 tsp  ground cumin
vegetable oil for frying
32       corn tortillas
2 cups   shredded cheddar or Monterrey Jack cheese

Combine chicken, salsa, onion, and cumin; mix well.  Heat about 1/2 inch
oil in small skillet until hot but not smoking.  Quickly fry each
tortilla in oil to soften, about 2 seconds on each side.  Drain on paper
towels.  Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down
center of each tortilla.  Roll tightly; secure with wooden pick.  Place
seam-side down on baking sheet.  Bake in preheated oven at 400 F about
18 to 20 minutes or until crisp.  Serve warm with guacamole and
additional salsa.  Makes 32 appetizers. 

From: (Stephanie da Silva)


2 stalks  lemongrass, trimmed to white center or 1 tsp grated lemon peel
3 cups    chicken stock
2         small onions, thinly sliced
2         jalapenos, seeded and minced
1         large garlic clove, minced
4         boneless chicken breast halves, skinned and cut into 1-in pieces
16        4-inch asparagus spears
2         small plum tomatoes, seeded and cut into 1/2-inch dice
2 tblsp   unsalted butter
salt and freshely ground pepper
1/4 cup   quick-cooking couscous, cooked according to package directions
1 cup     fresh cilantro leaves

Mince lemongrass in processor.  Wrap in cheesecloth.  Combine stock,
lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan.  Bring
to a boil.  Reduce heat and simmer 10 minutes.  Remove lemongrass.  Add
chicken and asparagus and cook until chicken is tender, about 3 minutes. 
Add tomatoes.  Whisk in butter.  Season with salt and freshly ground

Divide couscous among shallow soup bowls, mounding in center.  Arrange
asparagus spears around couscous.  Ladle chicken, vegetables and broth
over.  Top with cilantro and serve. 


From: France Normandeau 


boned, skinned, defatted/sinued chicken breast halves number of 1/2
          breasts per person dependent upon basic glutony factor. 
pepper - freshly ground
scallions - thinly sliced
egg(s) - light beaten with (for a lot of Kievs use 2)
1(2) tbs milk
bread crumbs - I often use commercial, season Italian
butter - cold and cut into pieces about the size and
shape of your little finger.


Preparation procedure for each breast:
Between two 1 gal.  heavy-duty freezer bags pound breast until quite
thin with a abalone mallet or other flat, heavy object.  Careful, do not
break holes in the middle of the chicken.  Work slow and carefully! 

When flattened, sprinkle with salt, pepper and about a tblsp of
scallions.  Place scallions near the center of the breast. 

Place a finger of the butter in the middle of the breast and CAREFULLY
fold the chicken over the butter and roll up.  Keep in mind that you are
trying to create a watertight package for the butter.  Variant: Place
butter at one end of breast and roll-up breast over the butter, folding
the ends in during the process.  Like a butcher wrapping meat. 

Coat the breast in the flour, dip in the egg mix and finally coat with
bread crumbs.  This is part of the sealing process so make sure all the
little nooks and crannies are covered. 

Final cooking:
Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and
cook until slightly darker than a brown paper shopping bag.  Remove from
fryer and cook for about 15 minutes in a 350 oven. 

From: (Laura Aden)


8 to 10  Lasagna noodles, cooked
2 Cups   cooked diced chicken
2 Tbsp   butter or margarine
1        medium onion, chopped
1/3 lb   mushrooms, sliced
1 can    (16 oz) canned tomatoes
1/2 tsp  basil
1/2 tsp  oregano
1/3 tsp  each salt and pepper
3 Tbsp   butter or margarine
3 Tbsp   all-purpose flour
1 can    (10 oz) chicken broth
1/2 cup  half-and-half
1 cup    shredded mozzarella cheese
1/2 cup  ricotta cheese
parmesan cheese

Oven Temp: 350 F
Tomato Sauce:
1.  Melt butter in skillet.  Saute' onions until transparent.  Add
mushrooms, basil oregano, salt and pepper.  Cook for a few minutes. 

2.  Blend tomatoes in blender or processor.  Add to mushroomes.  Simmer
while making cream sauce, adding more tomatoes if needed.  Stir in

Cream Sauce:
3. Melt butter in saucepan.  Stir in flour, cooking and stirring for 2
to 3 minutes.

4.  Add broth, stirring until thickened.  Stir in half and half over low

Lasagna Layering:
5.  Spoon small amount of cream sauce in baking pan.  Place 3 cooked
noodles in baking pan.  Add 1/3 of meat mixture and 1/3 of cream sauce. 
Sprinkle each layer with cheese.  Repeat with remaining noodles and
sauces.  Sprinkle top with parmesan cheese. 

6.  Bake at 350 F for 20 to 25 minutes.

From: (Stephanie da Silva)


3 pounds    chicken breasts
3 Tbl       oil
2 cloves    garlic, minced
6 cups      chicken broth
1 tsp       minced ginger or 1/4 tsp powdered ginger
1 1/2 Tbl   salt
2 bundles   (1 3/4 oz. each) long rice**
1 can       (6oz.) whole mushrooms, drained
2 Tbl       thinly sliced green onions

Remove skins and bones from chicken and use them to prepare chicken
stock.  Cube chicken.  Heat oil in a large skillet; saute chicken and
garlic until browned.  Add broth, ginger and salt; simmer 1 hour or
until chicken is tender.  Soak long rice in warm water for 30 minutes;
cut into 2 inch pieces.  Add long rice and mushrooms to chicken; simmer
15 more minutes.  Sprinkle with green onions just before serving.

From: dwilson@Ingres.COM (Dave Wilson)


1/2 cup  orange juice (approximately juice of 1 orange)
1/4 cup  lemon juice (approximately juice of 1 lemon)
1/4 cup  lime juice (approximately juice of 2 limes)
1/4 tsp  cumin
1 clove  garlic, smashed
a few drops Tabasco (or reasonable facsimile)

Mix together, pour over enough chicken to serve 4, allow to
marinate a couple hours or overnight.  Broil or (my favorite)
grill until done.

From: (Robin Halligan)


1 kg        Chicken pieces                    
5 tblsp     soy sauce                
1-2 cloves  garlic
2 tblsp     Brown sugar
5 tblsp     Treikai Marinade and sauce
fresh ground pepper

I use Ginger granules but I have used fresh ginger.

Mix all ingredients except chicken, then pour over the chicken.  Leave
for 2-3 days turning the chicken at least 2 times per day, then cook
over a hot plate or sling it on the BBQ. 


Source: Aniversary Cookbook - National Evangelical Church, Kuwait
Author: Alexander Shortpool of India. 

CHICKEN MASALA (Mangalorean style)

1 kg     chicken
4 tbsp   curd (plain yoghurt)
1 tsp    turmeric powder
1 cup    onion, finely chopped
1 tsp    ginger powder
1 tsp    garlic powder
2 tsps   chilli powder
2 tsps   coriander powder
1/4 cup  oil
salt to taste

Cut chicken into pieces and marinate with curd and salt and keep aside
for an hour. 

Heat oil and fry turmeric.  Add onion and fry till light brown.  Then
add ginger and garlic mixed in a tbsp of water and stir well.  Then add
chilli and coriander mixed in 4 tbsps water.  Stir well till oil comes
out clear.  Now add the chicken and sufficient water to make good sauce. 
Cover and let cook on gentile fire till chicken is done. 

1) Cooking is about a half hour to 45 minutes, depending on size of
chicken pieces and level of heat. 

2) All of the curd (we used plain yoghurt) curdled (no pun, I think this
is how you would describe it).  So, we made another batch of sauce,
using all of the ingredients except the chicken. 

3) This was not hot, just spicy enough.  You could probably spice it up
with more chilli powder and more garlic, or fresh garlic instead of

From: (Stephanie da Silva)


2 pounds   chicken, deboned and skinned
1/2 pound  pork sausage
3 cups     fresh bread crumbs
3          eggs
1/2 tsp    salt
1/8 tsp    pepper
Oil for frying
Pineapple Mustard sauce

Finely chop chicken.  Combine chicken, pork sausage, 1 cup of the bread
crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1
inch in diameter.  Lightly beat the remaining 2 eggs.  Roll chicken
nuggets in four, then in the beaten eggs; then in the remaining 2 cups
of the bread crumbs.  Chill for several hours.  Heat oil for shallow
fring to 375F.  Fry chicken nuggets until golden brown.  Drain on paper
towels.  Serve hot or at room temperature with Pineapple Mustard sauce.

Pineapple Mustard Sauce
1/2 cup  pineapple preserves
2 tblsp  sweet/hot mustard

In a small saucepan combine preserves and mustard on low heat.  Cook
slowly, sitrring frequently, until well blended.  Serve warm with
Chicken Nuggets.

From: (Stephanie da Silva)


3 tblsp  oil
6 tblsp  flour
3 cups   milk
2 cups   cooked chicken, diced
1/2 tsp  salt
1 tblsp  pimento, sliced
1 cup    pineapple, diced
3        coconuts

Trim rough fiber from coconut shells.  Saw in half crosswise.  Combine
oil, flour and milk in a saucepan over low heat.  Stire until you have a
smooth white sauce.  Add chicken, salt, pimiento, and pineapple.  Fill
coconut halves with chicken-pineapple mixture.  Place in shallow baking
pan.  Bake at 350F for 1 hour.  Coconut meat become firm and cannot be

Variation:  Substitute tuna or turkey for chicken.

From: (Stan England)

Servings:  4

3/4 lb   Asparagus
1 lb     Chicken meat; 1 inch sq.
1/8 t    Pepper
2 T      Olive Oil
1        Large onion
2 T      White wine (Dry)
1 1/2 c  Rice (long grain)
1/2 c    Pimiento or roast red bell
1 c      Water
3/4 c    Sweet peas
3/4 lb   Broccli
1/8 t    Salt
3 T      Flour
1/2 lb   Zucchini, diced 1/2 inch
1 Clove  garlic, pressed
1 lb     Tomatoes, chop, seed, skin
1 pinch  Cayenne
1 c      Chicken broth (14 1/2 oz)
1/2 t    Saffron

Snap off and discard tough ends of asparagus.  Cut off tips in 2 inch
lengths and set aside.  Cut ctalks in 1/4 inch thick slices.  Cut off
broccoli florets and set aside with asparagus tips.  Peel stems, quarter
lengthwise, and cut in pieces the same size as asparagus slices.  Cook
sliced asparagus and broccli in a pan of boiling water for 3 minutes or
until barely tender.  Drain and set aside. 

Sprinkle chicken with salt and pepper.  Roll in flour and shae off
excess.  Heat 1 tablespoon of the oil in a wide non-stick frying pan
over medium high heat.  Add chicken and cook 3 minutes on each side or
until lightly browned.  Remove cchicken from pan and set aside. 

Add the remaining tablespoon oil to pan.  Add zucchini and cook over
medium high heat 4 or 5 minutes or until lightly browned.  Remove from
pan with a slotted spoon and set aside. 

Add onion and garlic to pan drippings.  Stir once, add wine.  Then cover
and cook over low heat for 10 minutes or until onion is soft and liquid
has been absorbed.  Stir in tomatoes and cook, uncovered, for 4 minutes. 
Stir in rice and cayenne. 

Transfer rice mixture to a wide shallow 4 quart casserole.  Add blanched
asparagus and broccoli, chicken, zucchini, and roasted bell pepper.  At
this point, you can cover and refrigerate up to 8 hours

In a pan, bring chicken broth and water to a boil.  Stir in saffron. 
Pour over rice mixture.  Tightly cover casserole with foil.  Bake in a
preheated 350 F oven for 40 minutes.  Add the peas and stir gently into
the rice with two forks.  Cover and bake for 10 or 15 minutes more
minutes or until rice is tender and all liquid is absorbed. 

When rice is done, cook asparagus tips and broccoli florets in a pan of
boiling water for 4 minutes or until barely tender.  Drain and arrange
as garnish over top of rice. 

From: (Carol Sharp)


4 lbs         chicken pieces
1             large onion finely chopped
2 to 3 tblsp  sweet hungarian paprika
4 tblsp       butter or margarine
salt and pepper to taste
sour cream (the new fat free type works well too)

Melt butter in large fry pan (I use a 4 qt.  chicken fryer with a vent
in the lid) and saute onion for a few minutes.  Season chicken with salt
and pepper and cook over medium high heat until just golden on both
sides.  Sprinkle paprika evenly over chicken.  Add enough water to the
pan to come about 1/2 way up the sides of the chicken pieces.  Bring to
a boil then cover and turn down to simmer.  Leave lid slightly open or
open the lid vent about half way.  Simmer for about 2 hours (less if you
use boneless chicken breast). 

After the chicken is cooked remove to a platter and cool enough to
handle without burning yourself.  Meanwhile strain the juices and return
to the pan.  In a medium bowl have about 1/3 cup flour (you may need to
add a little more).  Whisk about half of the pan juices into the flour
gradually until mixture is thick and smooth.  Return to the remaining
juices in the pan.  Turn heat back up to medium and whisk this mixture
until it is very thick and smooth (this is where you may need a little
extra flour).  In the same bowl stir about 1/2 cup (more if you like)
sour cream until smooth.  Whisk about 1/3 of the gravy into the sour
cream gradually.  Return this to the pan and reduce heat to avoid
boiling.  By time all of this is done the chicken should be cool enough
to handle.  Remove chicken from the bones and cut or tear into bite size
pieces.  Return to the pan with the gravy and simmer until heated
through.  Adjust seasoning to taste.  If there are leftovers this
freezes reasonably well and is even better the next time around. 

From: (Sharen A. Rund)


Ingredients + Instructions:
2-1/2 - 3 lb  chicken cut up [skin removed optional]

Mix together:
1/2 cup  flour
1 tsp    salt
1 tsp    paprika
1/4 tsp  pepper

Coat chicken with flour mixture.

Heat 1/4 cup shortening (bacon grease, etc) over medium heat.  Cook
chicken in shortening 15-20 minutes or until light brown.  Remove
chicken and set aside. 

Add to the skillet:  

2 medium onions, finely chopped (1 cup)

Stir until onion is soft, then stir in:

1 can    tomato puree
1 tblsp  paprika (add more to taste)
2 tsp    salt
1/4 tsp  pepper

Add chicken, cover tightly, simmer 30-40 minutes or until thickest
pieces are fork-tender.

Remove chicken and keep warm.  Stir 1/2 cup sour cream into tomato
mixture, heat until warm

Pour over chicken and serve.



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