Preheat oven to 400 degrees.
Spray a light coating of olive oil over bottom of 9x13 baking pan.
Skin chicken leg quarters and cut into legs and thighs.
Place chicken pieces in 9 x 13 baking pan.
In a medium bowl, mix together remaining ingredients.
Pour mixture over chicken.
Bake uncovered 30 minutes, or until chicken is cooked through.
ith plasic wrap. Cool until easy to handle. Peel and seed
Slice chicken breasts in half (like a
Preheat oven to 350 degrees.
Wash and clean chicken wings and assemble in a microwave-safe bowl.
Microwave (in batches if need be) around 15-20 minutes, until par-cooked.
Lay chicken skin side up in a single layer on a baking rack (be sure to have something below to catch the drips).
Bake for 20 minutes until skin is brown and crispy.
Toss in a bowl with the entire bottle of hot sauce.
Serve!
Cut chicken in 1 1/2 inch
Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
(I've also cut up a store-bought rotisserie chicken for this).
Dice cooked chicken.
Prepare red beans& rice (I like Zatarrain's) per package directions.
(it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
When boiling, add diced chicken.
Reduce heat and cook about 10 minutes.
Add prepared beans and rice; heat through.
Spoon into bowls and top with cheese.
Combine olive oil, lime juice, sugar, spices, rum, and pepper.
Place chicken slices in a zippered plastic baggie and add marinade. Squeeze air out of the bag, zipper shut and massage marinade into the chicken.
Refrigerate for at least one hour.
Heat non-stick pan. Cook chicken on each side for 2 to 3 minutes.
If serving with vegetables: remove chicken from pan and keep warm in a 170 degree oven. Saute vegetables until desired consistency and then add chicken. Cook for 1 to 2 minutes longer. Serve over rice.
Season thawed chicken breasts with S&P on
an.
3) Pound the chicken to about 1/2 in
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine the tomatoes/chiles, soup, rice, salt and pepper. Mix well. If necessary, add a little water.
Place chicken breasts in a 9x13 inch baking dish. Pour sauce mixture over chicken. Cover and bake for about 45 minutes, until rice is tender.
ater, and peel.
Combine chicken stock, chicken meat, spinach, soy sauce
bowl, mix the shredded chicken and spices (cumin, paprika, red
/4 cup flour.
SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
To prepare chicken, in a cup combine cumin,
ombined.
Stir in the chicken strips.
Select a round
minutes. Add your cubed chicken and cubed red potatoes; simmer
Follow directions on Shake 'n Bake box.
Double chicken pieces for wings.
Bake in oven until done.
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
a bowl. Many Vietnamese Chicken recipes usually require a short time
Cut chicken in small strips and marinate in teriyaki sauce 30 minutes or more.
Combine thyme and next 4 ingredients in small bowl.
Heat olive oil and saute onion in large skillet.
Add chicken and stir-fry over medium/hot heat.
Sprinkle spices over chicken and cook until done.
(May use 1/2 of the spice mixture for less peppery taste).
Combine mayonnaise and horseradish; spread in pita.
Add chicken and lettuce.
Good, easy and spicy!