Oyakodon

Oyakodon (親子丼?), literally "parent-and-child donburi", is a donburi, or Japanese rice bowl dish, in which chicken, egg, green onions, and other ingredients are all simmered together in a sauce and then served on top of a large bowl of rice. The name of the dish, parent and child donburi, is a poetic reflection of the fact that both chicken and egg are used in the dish.

Ingredients

• 1/4 Cup chicken breasts
• 1/2 Cup chicken broth
• 4 Shiitake mushrooms, soaked
• 1 Onion
• 1 Carrot
• 4 tbsp Soy sauce
• 2 tbsp Sugar
• 1/4 Cup green onions, chopped
• 4 Eggs, beaten
• Salt, according to taste

Directions

1. Cut the chicken and mushroom into strips, and slice the onion.
2. Heat oil in a pan and fry the onions and chicken until the meat is tender.
3. Add the chicken broth and cook on low heat.
4. Now add the carrots and mushroom, and a cook for a few more minutes, stirring.
5. Add soy sauce, salt and sugar and pour the beaten eggs into the chicken mixture.
6. Continue cooking on low heat until the eggs are cooked.

Chickentastic Cubes

Ingredients:

• 1/2 lb Ground Chicken
• 1/2 tsp salt
• 1 tsp black pepper powder
• 1 tsp Ginger & Garlic paste
• 2 tsps Shredded Cheese
• ¼ Cup of Finely Chopped Cilantro/Coriander
• ¼ Cup of Finely Chopped mint leaves
• 1 Medium sized Onion Finely Chopped
• 1 Green Chili Finely Chopped
• 1 tsp of lemon juice
• Cooking oil for deep frying
• 2 Eggs
• 4 tsp Bread Crumbs

Directions

1. In a bowl add the first ten ingredients and mix them well.
2. Take empty Ice cube trays and fill it with the marinated chicken.
3. Cover the Ice cube tray with a foil and refrigerate for 2-3 hours.
4. Remove the marinated cubes from tray.
5. Dip each cube in egg white and in bread crumbs.
6. Heat oil on a medium flame for deep frying. Add the chicken cubes and fry it for about 5-6 minutes.
7. Serve with Ketchup.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Chicken/Beef Mishkaki

Ingredients

• 1 teaspoon fresh ginger root, peeled and finely grated
• 1 or 2 cloves garlic, minced
• 1 small ripe tomato, peeled and crushed (or a tablespoon of tomato paste), (optional)
• 1/2 teaspoon tamarind paste, and/or a half-teaspoon of curry powder or similar spices,
• 2 tablespoons oil
• 2 tablespoons water
• black pepper, to taste
• salt, to taste
• 1 to 2 pounds boneless chicken/Beef ,cut into bite-sized cubes
  

Directions

1. In a clean glass bowl, combine all marinade ingredients (everything except the Beef or chicken). Stir vigorously until everything is well mixed.
2. Add the meat to the marinade, gently stirring to make sure the meat is covered. Allow to marinate for at least an hour, or overnight in the refrigerator.
3. Place the marinated meat on skewers (if you like, chunks of onion or green pepper can be alternated with the meat).
4. Cook over an outdoor grill over hot coals or in the oven until meat is done. Serve with Chapati or Rice or bread, as an appetizer or main course.

Source:-
http://recipes.wikia.com/wiki/Recipes_Wiki

Cajun Chicken

Ingredients

• 4 boneless skinless chicken breast halves (1 1/4 pounds)
• 1 1/2 cups Corn Flakes cereal
• 1/2 cup Original Bisquick® mix or any pancake mix
• 2 teaspoons Cajun seasoning
• 1/2 cup water
• 2 tablespoons butter or margarine

Directions

1. Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap.
2. Crush cereal. Mix cereal, Bisquick and Cajun seasoning.
3. Dip chicken into water, then coat with cereal mixture.
4. Melt butter in 12-inch nonstick skillet over medium heat.
5. Cook chicken in butter 8 to 12minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Cajun Christmas Gumbo

Ingredients

• 10 to 12 chicken thighs (4 to 5 pounds)
• 1/4 cup olive or vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup all-purpose flour
• 2 cloves garlic, crushed
• 1 can (28 ounces) whole peeled tomatoes
• 2 cups chicken broth or water
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1/2 package (10 ounces) frozen sliced okra
• 24 ounces Seafood,chunk or flake style (canned or cooked)
• 1/2 pint standard oysters
• 1/2 cup fresh parsley, finely chopped
• Hot cooked white rice

Directions

1. Preheat oven to 350°F.
2. Place chicken thighs in single layer in shallow baking pan.
3. Bake 45 to 50 minutes or until chicken is no longer pink and juices run clear.
4. Meanwhile, heat oil in Dutch oven.
5. Add onion and bell pepper; cook over medium-low heat 10 minutes or until onion is translucent, stirring occasionally.
6. Stir in flour; reduce heat to low.
7. Cook 5 minutes, stirring occasionally.
8. Add garlic, tomatoes, chicken broth, red pepper, thyme and bay leaf.
9. Cook, uncovered, stirring constantly, until slightly thickened.
10. Cover; cook over low heat 30 minutes, stirring occasionally to prevent sticking.
11. Add cooked chicken with pan juices and okra to vegetable mixture.
12. Increase heat to medium-low; simmer 15 to 20 minutes.
13. Stir in Seafood, oysters and parsley; cook 5 to 10 minutes or until seafood is heated through and oysters begin to curl.
14. Remove and discard bay leaf.
15. Serve with rice

Chicken Kiev

Ingredients:

• ½ cup butter
• ½ tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying

Directions

1. In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
2. Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
3. Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
4. Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
5. In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Traditional Mexican Chicken Enchiladas

Ingredients

• 12 corn tortillas
• 3 cooked chicken breast halves, no bones or skin, shredded
• ½ cup chopped green onions
• ½ cup chopped fresh cilantro
• 2 cups chicken broth
• 1 cup sour cream
• ¾ cup minced onion
• 12 oz shredded cheddar cheese
• 4 oz chopped green chilies
• ¼ cup butter
• ¼ cup all purpose flour
• Vegetable oil for frying

Directions

1. Preheat the oven to 375ºF.
2. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required.
3. Drain the tortillas on paper towels and keep them warm.
4. Divide the chicken, onion (not green onion) and 10 oz of the cheese between the tortillas.
5. Roll them up and place in a greased baking pan, seam side down.
6. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
7. Add the chilies and sour cream. Stir occasionally and do not let the mixture boil.
8. Pour this mixture over the enchiladas when hot and thick.
9. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes.
10. Use the green onions and cilantro to garnish them.

Chicken Berbere

Ethiopian cuisine is mostly made up of breads, stews (known as Wat), grains, and spices. Typically, an Ethiopian meal consists of a combination of injera (flatbread) with different wats, yet each diverse cultural group has their unique variation





Ingredients

• 3 oz cooking oil
  
• 2 lbs chicken breast, cut into cubes
  
• 2 large onion, chopped
• 4 garlic clove, chopped
• 4 tablespoons berbere, pepper
• 2 tablespoons tomato paste
• 3 tomato, chopped
• 1 cup chicken stock (or chicken cubes dissolved in 1 cup of hot water)
• 1/2 lemon( grate the skin)
  
• pepper
• fresh cilantro stem (coriander)

Directions

1. Brown the chicken thoroughly on high heat in a skillet in some of the fat. Set aside. Don’t put too much meat into the skillet at once, or they won’t brown.
2. Fry the onion and garlic in additional fat in a pot on medium heat until it is transparent.
3. Add berbere, pepper and tomato paste and more fat if necessary so as not to burn the berbere.
4. Stir for a moment, then add chicken, tomatoes, stock and lemon peel.
5. Let simmer, covered, until the chicken is tender but not over-cooked (15-20 min).
6. Add salt and pepper to taste.

NB:Berbere is a spice mixture whose ingredients usually include chile peppers, ginger, cloves, coriander, allspice, rue berries, and ajwain (also mistakenly known as bishop's weed). It is a key ingredient in the cuisines of Ethiopia and Eritrea.

Chunky Chicken Noodle Soup

Ingredients

* 1/2 cup diced carrot
* 1/4 cup diced celery
* 1/4 cup chopped onion
* 1 teaspoon butter
* 6 cups chicken broth
* 1 1/2 cups diced cooked chicken
* 1 teaspoon salt
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried thyme
* 1/8 teaspoon pepper
* 1 1/4 cups uncooked medium egg noodles
* 1 tablespoon minced fresh parsley

Directions

1. In a large saucepan or pot, saute carrot, celery and onion in butter until tender. Add broth, chicken and seasonings; bring to a boil. Reduce heat. Add noodles; cook for 10 minutes or until tender. Add parsley.

Roast Chicken with Herbs and Vegetables

Ingredients:

* 1 roasting chicken, about 5 pounds, reserve giblets
* 2 tablespoons butter, soft
* dried leaf tarragon
* dried leaf oregano
* dried leaf thyme
* 2 teaspoons salt
* 1/8 teaspoon pepper
* 2 teaspoons dried parsley flakes
* 2 small onions, sliced
* 1 green bell pepper, sliced
* 1 red bell pepper, sliced
* 3 small zucchini, sliced
* 2 tomatoes, quartered
* 1/4 cup all-purpose flour
* 2 tablespoons butter

Preparation:
Wash chicken, pat dry. Refrigerate giblets. Combine 2 tablespoons butter with 1 teaspoon tarragon, 1 teaspoon oregano, and 1/2 teaspoon thyme. Rub butter over the outside of chicken. Sprinkle with 1 teaspoon salt and 1/8 teaspoon pepper.

Put chicken in a shallow roasting pan. Roast chicken for 2 hours at 350°, basting frequently with pan juices. About 30 minutes before roast chicken is done, cook vegetables. In a large skillet, bring 2 cups of water, the remaining 1 teaspoon salt, 1/2 teaspoon tarragon, 1/2 teaspoon oregano, 1/4 teaspoon thyme, giblets, and parsley to a boil. Add onions. Cover and cook over medium heat for 15 minutes. Remove and discard the giblets. Place sliced peppers and zucchini in skillet over the onions. Cover and cook for 10 minutes; add tomatoes, cover and simmer 5 minutes longer, or until vegetables are tender. Drain; reserve cooking liquid. Set skillet with vegetables aside. In a 1-quart saucepan, combine 3/4 cup of the chicken pan drippings with flour; mix well until smooth and well blended. Add vegetable liquid. Bring to a boil, stirring, adding chicken broth or water if too thick. Return vegetables in skillet to heat; cook, uncovered, until liquid is cooked away and vegetables are hot. Toss with 2 tablespoons butter and serve with chicken and sauce.
Roast chicken serves 6.

Chicken with Stuffing

Ingredients:

* 1 whole chicken, about 5 1/2 pounds
* 6 cups toasted bread cubes
* 3 tablespoons chopped celery
* 1/4 cup finely chopped onion
* 1/4 cup finely chopped celery
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 1/2 teaspoons dried poultry seasoning
* 1/2 cup milk
* 1 egg, beaten

Preparation:
Wash chicken and pat dry. Cook chicken giblets in water until tender; reserve 3/4 cup of the stock. In a mixing bowl combine bread cubes, parsley, onion, celery and seasonings. Add milk, beaten egg, chopped giblets, and stock. Stuff chicken. Roast, uncovered, at 350° for about 22 minutes per pound, to about 175° on meat thermometer. Remove stuffing to a serving dish for serving. Store in a tightly covered container- do not store stuffing in chicken.

Thai Creamed Coconut Chicken

Ingredients

• 1 cooked chicken weighing about 2 lb 4 oz (1 kg), stripped, or 5 cooked chicken breasts
• 14 fl oz (400 ml) tinned coconut milk
• 1 level teaspoon coriander seeds
• 1 level teaspoon cumin seeds
• 2 cardamon pods, lightly crushed
• 2 tablespoons groundnut or other flavourless oil
• 2 medium onions, peeled and finely sliced
• 2 cloves garlic, peeled and crushed
• 10 g fresh coriander
• 1 level teaspoon turmeric
• 4 red chillies, deseeded and finely chopped
• 1 level dessertspoon finely chopped fresh lemon grass
• 2 tablespoons lime juice
• salt and freshly milled black pepper

Directions

1. To prepare the chicken, remove the skin and cut the flesh into strips about 2 inches (6 cm) long.
2. Next, the spices will need roasting, so heat a large frying pan or wok without any fat in it and when it's really hot, add the coriander, cumin and cardamom pods.
3. Allow the spices to roast briefly about 45 seconds shaking the pan from time to time, then tip them into a mortar, removing the seeds from the cardamom pods and discarding the husks, and crush them all fairly finely.
4. Now add the oil to the frying pan or wok. When it's really hot, fry the onions and garlic over a medium heat for 8-9 minutes, until they're nicely softened.
5. Meanwhile, strip the leaves from the coriander stalks, reserve these, then chop the stalks finely.
6. When the onions are ready, add the turmeric, chilli, crushed spices and coriander stalks, along with the lemon grass, to the pan. Stir these thoroughly together, then pour in the coconut milk and lime juice.
7. Add some seasoning, then simmer everything gently for about 10 minutes, uncovered, by which time the sauce should have reduced and thickened.
8. Now add the chicken to the sauce and simmer gently for 10 minutes or so to heat it through completely.
9. Serve the chicken on a bed of Thai Green Rice, garnished with the coriander leaves

Slow Cooked Italian Chicken

Servings: 4 Category: Low Fat Method: Slow Cooker Time: Prep: 10 minutes. Cook: 4 hours 10 minutes.
With its nicely seasoned tomato sauce, this enticing chicken entree is especially good over pasta or rice.

Ingredients:
4 boneless skinless chicken breast halves (4 ounces each)
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (8 ounces) tomato sauce
1 medium green pepper, chopped
1 green onion, chopped
1 garlic clove, minced
3 teaspoons chili powder
1 teaspoon ground mustard
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon onion salt or onion powder
1/2 teaspoon pepper
1/3 cup all-purpose flour
1/2 cup cold water
Hot cooked pasta

Directions:
Place chicken in a 3-qt. slow cooker.

In a bowl, combine the broth, tomatoes, tomato sauce, green pepper, onion, garlic and seasonings; pour over chicken.

Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°.

Remove chicken and keep warm.

Pour cooking juice into a large saucepan; skim fat.

Combine flour and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve over chicken and pasta.

Yield: 4 servings.

Chinese Fire Pot

1 lb Boneless beef sirloin
1 lb Boned chicken breasts
1 lb Fish fillets
1 lb Medium shrimp
1 lb Chinese cabbage
1/2 lb Fresh forest mushrooms
Lemon juice
2 pk Enoki mushrooms
-(3 1/2-oz packages)
3/4 lb Chinese pea pods
2 bn Green onions
2 bn Spinach
8 oz Canned water chestnuts
- drained and sliced
8 oz Canned bamboo shoots
- drained and sliced
4 cn Chicken broth
-(13 3/4-oz cans)
Sweet-and-sour sauce
Soy sauce
Prepared hot Chinese mustard
1/4 lb Fine egg noodles; cooked
Cilantro or chives; chopped
- (optional)

It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired.

Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein
shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green
onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth
to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired.

Madagascar Chicken

Ingredients

• 2 boneless chicken breast halves, cut in bite size chunks
• 2/3 cup canned coconut milk
• 1 yellow onion, chopped
• 1 red bell pepper or tomato, sliced and chopped
• 2 cloves garlic, minced
• 2 tsp ground ginger
• 1 tsp grated lemon rind
• 1/3 tsp (or to taste) cayenne powder
• salt
• pepper
• lemon juice
• oil

Directions

1. Marinate chicken in lemon juice 30 min, drain and season with salt and pepper to taste.
2. Saute over medium heat until cooked on outside but slightly pink inside.
3. Drain oil and place chicken in a container and set aside
4. Saute onions, stirring constantly, until slightly browned.
5. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
6. Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.