SPICY BRONZED CHICKEN
"My husband and I really like this recipe-and it tastes good cold, too," says Kathy Rajkovich, stationed in St.Petersburg, Russia. "We love the leftovers for lunch or cut up on a salad." The spicy blend makes a great coating for pork and fish, too. Round out the meal with iced tea and fresh fruit salad for dessert.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Flatten chicken to 1/2-in. thickness. In a small bowl, combine seasonings. Dip chicken in butter; sprinkle with seasonings. , In a large skillet, cook chicken over medium heat for 4-5 minutes on each side or until chicken juices run clear.
Nutrition Facts : Calories 260 calories, Fat 15g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 743mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein.
BRAISED CHICKEN THIGHS WITH GREENS AND OLIVES
In this quick and comforting one-pot, stove-top meal, chicken thighs are browned, then simmered with sturdy greens. When they're in season, pleasantly bitter dandelion greens are lovely here. But any structured greens with a tendency to wilt when cooked, like escarole, kale and even Swiss chard, will work here, so feel free to use whatever you have on hand. Olives and raisins, tossed in at the very end, add some salty and sweet notes. Round out the meal with a loaf of crusty bread - it's perfect to sop up this brothy braise.
Provided by Colu Henry
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season chicken thighs well with salt and pepper. In a large heavy-bottomed skillet, heat oil over medium-high heat. Add the chicken thighs, skin-side down, and cook undisturbed until nicely browned, about 5 to 6 minutes. Flip and brown the other side, about 4 to 5 minutes more. Transfer to a plate and set aside.
- Pour off all but 2 tablespoons of fat from the pan and return to medium-low heat. Add red onion, and cook until it begins to soften, about 1 to 2 minutes. Add garlic and red-pepper flakes, if using, and cook for 30 seconds more.
- Add chopped greens to the pan and stir, tossing to coat in the residual chicken fat. It may seem like a lot of greens, but they will cook down. Add the chicken thighs and any juices that have accumulated back to the pan and lay them on top of the greens. Pour in enough of the chicken stock to come up to the chicken about halfway. Bring the chicken to a gentle simmer. Partly cover and allow the chicken to finish cooking through, about 20 minutes more.
- Stir in olives and raisins and cook uncovered until they are warmed through, and the raisins are nicely plumped, about 1 minute more. Garnish with parsley, if using, and serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 26 grams, Carbohydrate 12 grams, Fat 38 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
PAUL PRUDHOMME'S BRONZED CHICKEN BREASTS
Provided by Richard Flaste
Categories dinner, easy, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 9
Steps:
- Heat a heavy skillet to 350 degrees (preferably using a grill thermometer; or leave it over a medium flame for 8 to 10 minutes or until 1/2 teaspoon of water bursts into droplets that chase each other around the pan).
- Blend the seasonings and sprinkle the chicken pieces evenly with them.
- Place the chicken in the skillet and cook for 2 to 3 minutes, turn and cook 2 to 3 minutes more, or until desired degree of doneness
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 2 grams, Carbohydrate 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 402 milligrams, Sugar 0 grams, TransFat 0 grams
QUICK-BRAISED CHICKEN WITH GREENS
There's a family of dishes that are both tangy and cozy: hot and sour soup, braised collard greens, puttanesca, brisket and now, this pot of braised chicken and greens. Its bite comes from hot pickled peppers and their brine, while the comfort comes from browned onions, tomato paste, cumin and chicken broth - and the knowledge that you can make this dish quickly with boneless thighs and any dark, leafy greens in your fridge. Eat the stew on top of something starchy to soak up the broth; it's especially good with crunchy olive oil-fried toast (see Tip).
Provided by Ali Slagle
Categories dinner, weekday, weeknight, poultry, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large pot over medium-high, heat the oil. Add the onion, season with salt and cook, stirring just a few times, until translucent and browned, 6 to 9 minutes. Add the peppers, tomato paste, brown sugar and cumin, and cook, stirring constantly, until the paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
- Add the broth, chicken, greens and pickled-pepper brine. Season with salt and stir to combine. Cover the pot, keep on medium-high and bring to a simmer. Uncover, reduce heat to low, and cook uncovered until the chicken is cooked through and the greens are tender, 15 to 20 minutes. Using two forks, shred the chicken right in the pot into pieces, then stir to combine. Taste and adjust with salt, sugar (if it's too tangy or spicy) and brine (if it's too sweet or flat). Eat with starch of choice.
BRONZED CHICKEN
This is a well-seasoned mixture for grilled chicken. I often make extra of this chicken to have on hand for salads or other casseroles.
Provided by Chris from Kansas
Categories Chicken
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Pat chicken dry, then place each breast half between 2 pieces of plastic wrap and pound gently, but firmly, with a meat mallet until about 1/4 inch thick.
- Combine seasonings, stirring to blend well.
- Dip chicken in 1/4 cup melted margarine, then sprinkle seasoning mixture on one side of chicken breasts.
- Grill over medium-high coals 2 or 3 minutes.
- Sprinkle seasonings on other side of chicken; turn and cook chicken until no longer pink in the center, about 2 or 3 more minutes.
- You may baste chicken with additional melted margarine, if desired, while grilling.
Nutrition Facts : Calories 478.3, Fat 33.3, SaturatedFat 7.8, Cholesterol 123.7, Sodium 1080.1, Carbohydrate 2.3, Fiber 0.7, Sugar 0.5, Protein 41
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