Chow Down with These Great Chicken Recipes
Chicken is a very versatile meat, so why stick to the typical southern fried chicken or baked chicken recipes? If you are up for a culinary adventure, why not try a new recipe? This article includes several great chicken recipes that are easy to make yet also great for experimenting with your own twist of flavors!
Chicken Fajitas
Ingredients:
1 1/2 pounds chicken, cut into chunks or strips
1 tablespoon Worcestershire sauce
1 tbsp soy sauce
1 tbsp cider vinegar
1 tsp chili powder
a dash of hot pepper sauce
1 onion, thinly sliced
1 clove garlic, minced
1 green bell pepper, seeded and sliced
1 tbsp vegetable oil
1/2 lemon, juiced
Directions:
Combine the Worcestershire sauce, cider vinegar, soy sauce, garlic, chili powder, and hot pepper sauce in a medium-sized bowl. Mix the sauce well. Add the chicken to the bowl and ensure that it is evenly coated. Allow this to sit for half an hour at room temperature, then cover and move to the refrigerator for about 3 hours. To cook, heat the oil at a high heat in a skillet. Put the chicken strips into the pan and sauté them for 5 minutes. Add in the green pepper and onion and continue to sauté for an additional 5 minutes. Remove from heat and sprinkle with lemon juice before serving.
Lemon Chicken
Ingredients:
4 chicken breast halves (boneless and skinless)
1/2 cup seasoned bread crumbs
3 tbsp butter, melted
1 garlic clove, minced
2 tbsp lemon juice
1/4 tsp pepper
1/2 tsp salt
Directions:
You will need two shallow dishes. In one dish, combine the lemon juice, butter, garlic, pepper, and salt. Mix well. Place the bread crumbs in the other dish. Roll the chicken in the lemon and butter mixture, then roll it in the bread crumbs for an even coating. Place the chicken in a greased 9 x 13-in baking dish. Drizzle a bit more of the butter mixture onto the chicken, then bake for half an hour at 350 degrees F.
Teriyaki Chicken
Ingredients:
12 chicken thighs (skinless)
1/2 cup soy sauce
1/4 cup cider vinegar
1 tbsp cornstarch
1/2 cup white sugar
1 tbsp cold water
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper
Directions:
In a saucepan, heat the cornstarch, soy sauce, water, sugar, garlic, vinegar, ginger, and ground pepper. Bring to a simmer over a low heat, but stir often until the sauce thickens. Arrange the chicken thighs in a greased 9 x 13-inch baking dish and brush each piece with the sauce. Turn them over and brush the other side. Bake at 425 degrees F for about half an hour. Flip the thighs over and bake for an additional half an hour, or until done. Try to baste the chicken with sauce about every 10 – 15 minutes as it bakes.
Chicken Pot Pie
Ingredients:
2 (9-in) unbaked pie crusts
1 lb chicken breast halves, cubed
2/3 cup milk
1 3/4 cups chicken broth
1/3 cup flour
1 cup sliced carrots
1 cup frozen peas
1/3 cup chopped onion
1/2 cup sliced celery
1/3 cup butter
1/4 tsp celery seed
1/2 tsp salt
1/4 tsp black pepper
Directions:
In a medium-sized sauce pan, add the chicken, peas, celery, and carrots and fill with water until all ingredients are submerged. Cover and boil for about 15 minutes. Remove from heat and drain, and transfer to a bowl. Set aside. In the sauce pan, cook the onions in butter until they appear translucent. Add the flour, celery seed, pepper, and salt. Stir in the chicken broth and milk very slowly. Simmer the mixture over a medium-low heat until the sauce thickens. Remove from heat and set it aside. Place the chicken and vegetables into the bottom pie crust. Pour the liquid flour and chicken broth mixture over the chicken and cover with the other pie crust. Pinch the edges of the pie crusts together to seal them. Cut away any excess dough as necessary. Make a few small slits in the top and bake for about half an hour at 425 degrees F (or until the crust turns a nice golden brown. Cool for a few minutes before serving.
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