CHICKEN WITH BOUILLON
A very easy chicken to make - it is my mom's recipe - hope you like it!
Provided by LATISHA JEAN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Melt margarine in a medium skillet over medium heat. Stir in bouillon granules; when melted together, add chicken and brown, turning often. If necessary, add a little more margarine and bouillon. Cook for about 20 minutes, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 0.2 g, Cholesterol 68.5 mg, Fat 12.1 g, Protein 27.4 g, SaturatedFat 2.2 g, Sodium 249.2 mg, Sugar 0.1 g
GOLDEN CHICKEN
The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings (4-1/2 cups coating).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.
GOLDEN CHICKEN
This chicken dish combines elements from three of my favorite chicken recipes: chicken curry, chicken tagine, and a Creole-style smothered chicken. The braising liquid is rich and delicious, getting its yellow golden color from turmeric and saffron and its intense flavor from a low-and-slow simmer. Serve over buttery mashed potatoes, rice, or noodles. Ladle the sauce over top, and garnish with sliced green onions and minced jalapeños.
Provided by Chef John
Categories Chicken Legs
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
- Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
- Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
- Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
- Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
- Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
- Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
- Taste the braising liquid and adjust seasoning if needed before serving.
Nutrition Facts : Calories 707.2 calories, Carbohydrate 8.5 g, Cholesterol 282.5 mg, Fat 45.2 g, Fiber 1.9 g, Protein 63.3 g, SaturatedFat 12.2 g, Sodium 1478.1 mg
GOLDEN BAKED CHICKEN
This recipe makes a delicious crispy chicken without frying, and the paprika gives the chicken pieces a pleasant punch, plus pretty color. -Harriet Stichter Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture. , Place on two greased 15x10x1-in. baking pans. Bake at 375° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 323 calories, Fat 24g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein.
JELLIED CHICKEN BOUILLON
A terrific, refreshing starter for a hot-climate meal. From the Wisconsin Dutch chapter of the Untied States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
Provided by Molly53
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soften gelatin in water for five minutes.
- Add to hot stock and stir until dissolved.
- Season to taste with salt and add parsley.
- Chill.
- When firm, cut in cubes or beat slightly with a fork.
- Serve in cold martini glasses.
Nutrition Facts : Calories 25.7, Fat 0.7, SaturatedFat 0.2, Sodium 392.2, Carbohydrate 0.5, Sugar 0.4, Protein 4
GOLDEN CHICKEN BOUILLON (RUSSIAN)
Make and share this Golden Chicken Bouillon (Russian) recipe from Food.com.
Provided by littleturtle
Categories Clear Soup
Time 2h10m
Yield 6 cups
Number Of Ingredients 12
Steps:
- Put chicken and giblets, except liver, into a pot with enough cold water to cover the meat.
- Heat slowly until water boils, skim, then cook very gently.
- Lightly brown the carrots, celery, and onions in butter, then add the leek, garlic, and parsley.
- Add the vegetable mixture, bay leaf, and peppercorns to the chicken in the pot.
- Let simmer until chicken is tender (1 1/2 hours or more).
- Season with salt 30 minutes before soup is done cooking.
- Strain through several layers of cheesecloth, skim off fat, and garnish with minced parsley if desired.
Nutrition Facts : Calories 447.5, Fat 30.7, SaturatedFat 9.8, Cholesterol 145.6, Sodium 562.9, Carbohydrate 6.2, Fiber 1.2, Sugar 2.4, Protein 34.9
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