VEGETABLE CHICKEN
The original recipe for this dish only called for vegetables, but I eventually added the chicken to make it a mouthwatering main meal.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In an ungreased 13-in. x 9-in. baking dish, place the chicken, celery, green beans, carrots and onion. , In a small bowl, combine the zucchini, tomatoes, tapioca, sugar, salt if desired and pepper. Pour over chicken and vegetables. , Cover tightly and bake at 350° for 1-1/2 hours or until chicken juices run clear and vegetable mixture thickens. Stir vegetables occasionally during baking.
Nutrition Facts : Calories 242 calories, Fat 4g fat (0 saturated fat), Cholesterol 62mg cholesterol, Sodium 298mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
GOLDEN CHICKEN AND AUTUMN VEGETABLES
This comforting combination from the Taste of Home Cooking School Recipe Collection is sure to warm you up on a chilly day. (See page 66 for details about the Cooking School.) Tender chicken breasts, sweet potatoes and green beans are cooked in a simple broth seasoned with rosemary, garlic and thyme.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large nonstick skillet, brown chicken over medium-high heat for 4-6 minutes on each side or until a thermometer reads 170°. Add sweet potatoes and beans. , In a small bowl, combine the remaining ingredients; pour over chicken and vegetables. Bring to a boil. Reduce heat; cover and cook over low heat for 20 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 1g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 5g fiber), Protein 11g 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
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