Ellens Korean Chicken Recipes

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ELLEN'S CHICKEN CACCIATORE



Ellen's Chicken Cacciatore image

This recipe takes just 15 minutes to prepare and 50 minutes of cooking time, but tastes like it took a lot longer. The recipe calls for chicken thighs because the meat is more tender than chicken breasts. You can use chicken breast if you prefer.

Provided by ellenmoriah

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
6 boneless, skinless chicken thighs - fat trimmed
1 onion, chopped
1 (8 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 (28 ounce) can diced tomatoes with juice
1 cup dry white wine
½ cup orange juice
2 tablespoons dried rosemary, or to taste
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. Set the chicken aside.
  • In the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. Mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
  • Pour in the tomatoes with their juice, white wine, orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
  • Stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 13.3 g, Cholesterol 69.3 mg, Fat 12.4 g, Fiber 2.6 g, Protein 22.2 g, SaturatedFat 2.8 g, Sodium 295.2 mg, Sugar 7.6 g

ELLENS CHICKEN RECIPE



Ellens Chicken Recipe image

This chicken recipe is from a cookbook a group I belong to (Ellen submited this one) put out to raise money - it was a huge success and I get inspiration from it weekly. This is by far my families favorite - the smell while its cooking is unbelievably good! I generally use skinless chicken thighs. Hope you love it as much as we do.

Provided by cooking for boys

Categories     Whole Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/3 cup hoisin sauce
1/4 cup soy sauce
1/4 cup water
2 tablespoons sugar
2 tablespoons ketchup
2 tablespoons sherry wine
1 tablespoon minced garlic
1 teaspoon ground ginger
12 chicken wings or 12 chicken thighs

Steps:

  • Put chicken in a 9 * 13 baking dish. Mix all of the ingredients together and pour over the chicken. Put in the oven and bake at 375 for 30 - 40 minutes.
  • Enjoy!

Nutrition Facts : Calories 477.7, Fat 19.8, SaturatedFat 5.4, Cholesterol 178, Sodium 1617.6, Carbohydrate 20.6, Fiber 0.9, Sugar 14.4, Protein 45.1

ELLEN'S FAMOUS CHICKEN SALAD



Ellen's Famous Chicken Salad image

This is an outstanding chicken salad recipe. It makes delicious sandwiches for afternoon tea parties - have copies of the recipe on hand! The recipe comes from "Swe-e-e-et Tea & Magnolias" by Ellen Powell. Note: Salad cubes are produced in North Carolina by the Mt. Olive Pickle Company. The product is available in grocery stores throughout the southeastern United States. Finely diced pickles are a decent substitution, however.

Provided by D. Todd Miller

Categories     Chicken Breast

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

4 cups chicken, cooked, deboned and cut up
1 cup celery, cut fine
1 cup diced pickle, drained (salad cubes are best)
1/2 medium apple, grated (Golden Delicious is recommended)
1 tablespoon sugar
1 cup mayonnaise (I use Hellmann's brand)

Steps:

  • Cut cooked chicken into small pieces.
  • Add celery, salad cubes, grated apple, sugar, and mayonnaise. Mix well.
  • Best when refrigerated overnight.

Nutrition Facts : Calories 104.1, Fat 7.9, SaturatedFat 1.2, Cholesterol 6.1, Sodium 358.6, Carbohydrate 8.7, Fiber 0.5, Sugar 4.2, Protein 0.4

ELLEN'S CHICKEN STEW



Ellen's Chicken Stew image

This is my sister-in-law's recipe. Shes makes this a lot for friends and relatives who are sick. After some thought on this, I've decided and making it again recently. I've decided to cut the amount of black pepper to 1/2 tablespoon, (original says 1) that is plenty I think--especially for those who don't like food real hot. But you decide.

Provided by True Texas

Categories     Stew

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb chicken breast, cut in small pieces
1 (15 ounce) can chicken broth
1 (26 ounce) can cream of chicken soup, large can
1 (16 ounce) package baby carrots, diced in small pieces
2 medium potatoes, peeled & diced in small pieces
1 (5 ounce) can green peas, use smallest can & drain
salt
1/2 tablespoon pepper

Steps:

  • Cook/boil chicken breast pieces in chicken broth, until tender and done in stew pot.
  • Add cream of chicken soup to the chicken and broth, stir until smooth, add vegetables.
  • Cover and simmer until vegetables are tender.

Nutrition Facts : Calories 532.2, Fat 22.2, SaturatedFat 6.4, Cholesterol 87.4, Sodium 1811.9, Carbohydrate 47.3, Fiber 7.7, Sugar 9.6, Protein 35.3

ELLEN'S KOREAN CHICKEN



ELLEN'S KOREAN CHICKEN image

Categories     Chicken     Dinner

Number Of Ingredients 5

3 T. vegetable oil (or less to evenly coat bottom of baking dish)
1 cup flour
4 T. dry ground ginger
2 1/2-3 lbs. chicken, cut up in 1/8s
1/4 cup soy sauce

Steps:

  • Preheat oven to 350 degrees. Place vegetable oil in baking dish. Make sure oil evenly coats bottom of dish. Mix flour and ginger until blended. Dip chicken one piece at a time in soy sauce to coat; dredge chicken through flour/ginger mixture. Shake off excess. Place chicken in baking dish containing oil. Turn all pieces of chicken over in dish. Turn pieces of chicken over again. Bake 1 hour at 350 degrees.

ELLEN'S CASHEW CHICKEN



ELLEN'S CASHEW CHICKEN image

I found this online but tweaked it quite a bit. I didn't used to even like cashews. It wasn't until I first tried cashew chicken in a Chinese restaurant that I found I love them, almost as much as almonds! This is a do-ahead recipe, for those busy days. Photo by: http://www.hungry-girl.com/chew/show/2437

Provided by Ellen Bales

Categories     Pasta

Time 1h

Number Of Ingredients 13

2 c uncooked elbow macaroni
3 c cubed chicken (i use two large cans chicken breast, drained)
1/2 c cheez whiz
1 small onion, chopped
1/2 c chopped celery
1/2 c chopped green pepper
1 can(s) (8 oz.) sliced water chestnuts, drained
2 can(s) (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 1/3 c milk
1 can(s) (14 1/2 oz.) chicken broth
1/4 c butter, melted
2/3 c fine bread crumbs
3/4 - 1 c cashew halves

Steps:

  • 1. In a greased 13x9-in. baking dish, layer the first seven ingredients in the order listed. In a large bowl, combine the soup, milk and broth. Pour over water chestnuts.
  • 2. Cover and refrigerate overnight.
  • 3. Toss butter and bread crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350 degrees, for 35-40 minutes or until macaroni is tender.

ELLEN'S EASY CHICKEN AND RICE



ELLEN'S EASY CHICKEN AND RICE image

I can't believe I haven't posted this recipe before now. It's one of the easiest and most trusted fall-back recipes I have. I think it also qualifies as a great comfort food. 06-11-14

Provided by Ellen Bales @Starwriter

Categories     Chicken

Number Of Ingredients 6

2 - chicken breasts, boneless and skinless
2 tablespoon(s) cooking oil
1 can(s) (10.75 oz.) cream of chicken soup
1 package(s) boil-in-bag white or brown rice
2 can(s) (soup cans) milk
- salt and pepper to taste

Steps:

  • Place cooking oil in a large skillet. Add chicken breasts and brown on both sides. Season with salt and pepper as desired. Drain.
  • In a medium-sized bowl, combine the soup and milk. Stir to blend. Pour over chicken and add rice. Bring to a boil and reduce heat. Cook, covered, for 30 minutes or until chicken is tender.
  • The soup and milk will form a nice gravy to spoon over the chicken and rice. Enjoy!

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