Ok.. I have 20 lbs. of chicken...

[CrazedDisFan]

I bought 20 pounds of split chicken breasts today. They were on sale for .99¢ a pound at a local market. Don't ask me what I was thinking, other than that's dirt cheap considereing I usually pay $2.19 a pound! My intent is to boil a lot of it and chop it for recipes. There is only one problem with that....

I need recipes!

I have a good chicken noodle soup recipe, but other than that, I'm lost. Please help!

I would really love a good chicken paprikash (sp?) recipe with dumplings. I have had that a couple of times and love it, but don't have a recipe.

Thanks!

 

[Katy Belle]

This is yummy! It takes boneless, skinless breasts...or you could cut into bite sized pieces, but it needs to start out raw.
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Spicy Garlic Lime Chicken
PREP TIME 5 Min
COOK TIME 20 Min
READY IN 25 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

INGREDIENTS
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon paprika
1/4 teaspoon garlic powder
1/8 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried parsley
4 boneless, skinless chicken breast halves

2 tablespoons butter
1 tablespoon olive oil
2 teaspoons garlic powder
3 tablespoons lime juice


DIRECTIONS
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.
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One thing I do is to put chicken breasts in a pan, 9x13, cover with a can of rotel tomatoes and some cumin. Bake until cooked through, then shred the meat. I use it in chicken tacos, chicken nachos, chicken taco salad, chicken burritos, chicken enchiladas, etc. I freeze the cooked shredded meat until I need it.
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Pasta, Broccoli and Chicken
yield: 6 servings

INGREDIENTS
12 ounces rigatoni pasta
1/2 pound fresh broccoli florets
1/4 cup olive oil
1 tablespoon minced garlic
2 tablespoons pesto
1 cup chopped tomatoes
3/4 cup grated Parmesan cheese
1 pound boneless chicken breast halves, cooked and chopped
salt to taste
ground black pepper to taste

DIRECTIONS
In a large pot with boiling salted water cook rigatoni pasta until al dente. Drain.
Meanwhile, blanch broccoli florets in a medium size saucepan, remove with slotted spoon. In same pan saute the minced garlic and pesto sauce in the olive oil for 2 minutes. Add the chopped tomatoes and set aside.
In a large bowl toss cooked pasta with blanched broccoli, cooked chicken, and garlic/tomato mixture. Add grated Parmesan cheese, salt, and ground black pepper and mix well. Serve warm.
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Chinese Chicken Fried Rice
Note: Never use rice that you have just cooked."

2 to 4 servings

INGREDIENTS
1 egg
1 tablespoon water
1 tablespoon butter
1 tablespoon vegetable oil
1 onion, chopped
2 cups cooked white rice, cold
2 tablespoons soy sauce
1 teaspoon ground black pepper
1 cup cooked, chopped chicken meat

DIRECTIONS
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
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Happy Cooking! I'll let someone else add some, I have loads!

katy

 

[MazdaUK]

If you have a favourite marinade you use for BBQs etc, mix up a batch and put it into suitable-size ziplock bags with the appropriate number of chicken breasts (your call whether you do individual servings, 2s, 4s etc. depending how you generally use them) and put them in the freezer. Then if you take them out and pop them in the fridge the night before you need them (or in the morning if you forget ) the chicken marinates as it defrosts and all you have to do is wack it on the Foreman when you get home

 

[Imzadi]

Check out these DIS archived threads:

What do you make with boneless, skinless chicken breasts?

Summer time chicken breast recipes

I need a good marinade for chicken

Chicken in Italian Salad Dressing

 

[Southern4sure]

Mexican Chicken soup
>
> 2 tbs canola oil
> 1 med onion chopped
> 1 med rib celery, chopped
> 2 garlic cloves minced
> 1 tbs chili powder
> 1 tsp ground cumin
> 6 cups chicken broth - low sodium
> 1/4 cup green chilies
> 1 can diced tomatoes
> 1 tsp dried oregano
> 1 cup cooked chicken breasts shredded
> 1/4 cup chopped cilantro
> juice of 1 lime
> salt & pepper
> avocado
> tortilla strips
> sour cream
> green onion
> cheddar cheese
>
> Heat oil in med sauce pan over medium heat. Add
> celery, onion, garlic, chili powder, cumin and cook
> until onion softens (about 5 min). Add the chicken
> broth, bring to a boil, reduce heat slightly and
> simmer uncovered for 10 min. Add the green chilies,
> tomatoes and oregano and cook for another 5 min. You
> can also add a can of corn if you like. Pull the
> sauce pan from the heat and stir in chicken, cilantro
> leaves,lime juice, avocado, salt & pepper. Top with
> sour cream, cheese, green onion and baked corn
> tortilla chips (spray with pam, slice in strips and
> bake in oven until crispy 400 degrees) If you like
> spice, mince up a jalapeño and sprinkle on top.

 

[MazdaUK]

There was aother thread here with a recipe for chicken with tomatoes and stuff which looks yummy.

And I've just remembered one of oour favourites!

Crush up a couple of packets of crisps (potato chips) - plain or flavoured, up to you! Put in a bowl with about 4oz grated cheese (cheddar or parmesan) and some chopped fresh tarragon (or dried) and ground black pepper - don't add any more salt! Melt some butter and brush the chicken breasts all over, then roll in the cheese mixture, pressing to make it stick. Put in an ovenproof dish (a 9" square works well) pressing on any leftover mixture, then drizzle the rest of th butter over. Bake in the oven for about 30-40 mins at 180C or until juices run clear. Serve with potatoes (roast are lovely!) and a green salad.

 

[rlcook]

In 2000, my husband and I put together a cookbook for our church. This is one of our favorite recipes and our kids LOVE it.

6 cups chicken cooked and cut into bite-sized pieces
4 1/2 cups grated cheddar cheese
6 cups diced celery
3 Tablespoons grated onion
6 tablespoons lemon juice
1 tsp pepper
2 1/2 cups mayo (I use Kraft Salad Dressing)
3 cups toasted croutons

Mix all together and placed in greased baking dish. Place in preheated oven at 350 for 25 minutes

ENJOY
Lora

 

[Twigs]

I make Chicken Paprikas like my grandmother did. She was raised in Southern Hungary and didn't make it the traditional way. My kids really like it.:

Brown a chopped up onion in oil . Add 2 tablespoons sweet Hungarian Paprika, and stur for a moment. Add chicken pieces, some water, (about 1/2 inch in the pot) and salt and pepper to taste. Simmer 1 1/2 hours, checking to see if you need to add water, Serve over elbow macaroni. My mother always made this with chicken legs, but I use the split breasts. This is also good with veal cubes.


I have a Hungarian Cookbook and here is their recipe which is more traditional and has the dumplings:

Chicken Paprikas

2 med onions, minced
2 T. lard (I would use olive oil)
1 chicken cut into pieces
1 lg. tomato, peeled and cut into pieces
1 heaping tablespoon Hungarian (Noble Rose) Paprika
1 tsp salt
1 green pepper sliced
2 T. sour cream
1 T. flour
2 T. heavy cream
Egg Dumplings

Cook onions in oil until translucent. Add chicken and tomato and cook, covered 10 min. Stir in paprika. Add 1/2 c. water and the salt. Cook, covered over very low heat for 30 min. Toward the end of the 30 min period take off the lid and let the liquid evaporate. Finally let the chicken cook in its own juices and fat, taking care that it does not burn (If the chicken is tough you may have to add a few more tablespoons of water)

Remove chicken pieces. Mix the sour cream, flour and 1 tsp cold water and stir in with the sauce till it is very smooth and of an even color. Add green pepper, replace chicken and adjust salt. Put lid back on and over very low heat cook until done.

Just before serving whip in the heavy cream. Serve with egg dumplings.

There is anote after the recipe that says "The combination of sour cream and heavy cream is almost forgotten, but the ideal way to prepare this dish. Today more often than not, the heavy cream is omitted."

Egg Dumplings

1 egg
2 T lard
1/3 c. water
1 tsp. and 1 T. salt
1 1/2 c. flour

1. Mix egg, 1 T. lard, 1/3 c. water and 1 tsp. salt. Mix in the flour lightly. Do not work the mixture too much, just enough to give it an even texture, about 3 min. Let it rest for 10 min.
2. Bring to a boil 3 qts. water with 1 T. salt. Dip a tablespoon into the boiling water (to prevent sticking) and with the spoon tear pieces our the dumpling mixture, dropping the pieces into the boiling water.
3. When the dumplings have all surfaced to the top of the water, turn off heat and remove them with a slotted spoon. Rinse them with cold water and drain.
4. Heat remaining 2 T. lard (or chicken or goose fat) in a frying pan and lightly toss the comletely drained dumplings in it for a few minutes. Sprinkle with salt to taste.
5. Serve as a garnish for traditional stews or with other main dishes with sauces.


(That book sure does like lard and fat, again I would probably just use olive oil)

 

[MyLittlePiglet]

i use a recipe similar to the last post. We ha it on sat and i snuck it about 3/4 of a cup of shreded carrot no one noticed and got the extra vitamins etc