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Roasted Chicken Recipes – Easy & Quick To Prepare!

These roasted chicken recipes are easy, quick and delicious. Just check these out and I’m sure you’ll be amazingly surprised.

So put your hat on and get ready for some quick easy roasted chicken recipes:

>> Roasted Pecan Chicken

3/4 c Pecans, chopped

2 oz Creamy Goat Cheese

1 sm Clove Garlic, chopped

2 tb Olive Oil

1 1/2 ts Lemon Juice Pepper

3 1/2 lb Whole Broiler/Fryer Chicken

1 md Onion, sliced

1 Lemon, sliced

2/3 c Dry White Wine

2/3 c Chicken Broth

2/3 c Chicken Broth

1 tb Cornstarch

1 tb Cold Water

Cheese Spread: In a food processor combine pecans, goat cheese,

garlic, olive oil, lemon juice and pepper to taste. Process until

mixture forms a paste.

Roast Chicken: Preheat oven to 400F.Carefully loosen skin on chicken

breast by gently working fingers under the skin starting from both

the neck and body cavity ends. Be careful not to pierce or tear the

skin. Spread cheese mixture in an even layer in chicken breast

underneath the skin. Pull skin back oven cheese layer and secure with

wooden picks. Tie chicken legs together.

Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.

>> Chicken and Roasted Pepper Soup

Ingredients:

2 boneless skinless chicken breast halves (1/2 pound)

1 jar roasted red bell peppers — drained (7-1/4 oz.)

1 medium onion — chopped (1/2 cup)

2 cups chicken broth

2 tablespoons lime juice

1 tablespoon cilantro — fresh chopped

1/2 teaspoon salt – optional

1/4 teaspoon pepper

2 cloves garlic — finely chopped

1 cup jacamar — peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on

Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend

On medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and

Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.

That’s it for today! If you want more roasted chicken recipes just check below:

Hungarian Recipes

Hungarian cuisine is known for its use of paprika (which was originally brought to the country by the Ottoman Turks when they invaded the country in 1526), eggs, and sour cream.

Some popular Hungarian dishes include:

* Fish Soup – A soup prepared using finally chopped onions, paprikam, and mixed river fish (such as carp, catfish, perch, or pike). Black pepper, tomatoes or tomato juice, and white wine are used in some variations of dished

* Fozelék – A mashed vegetable dish made from, cabbage, lentils, peas, potatoes, spinach, squash, or tomatoes. The dish is eaten as a main course, and may be topped with a hard-boiled egg, meatballs or pörkölt.

* Gulyás (also known as “Gulyásleves”) – A beef and vegetable soup. Meat (usually shank, shin or shoulder) is cut into chunks, seasoned, paprika added, and then browned in a pot with oil. Sliced onions, peppers, garlic, herbs, and sometimes finally chopped potatoes are added. The soup achieves a thick texture because of the gelatin from the bones in the meat, as well as the starch for any potatoes used.

* Pan-fried Goose Liver

* Pörkölt – A meat stew with meat, onion and paprika. Bell peppers, caraway seeds and tomatoes are used in some variation of the recipe, although some chefs prefer to avoid these items. Typically beef, lamb, pork or chicken is used as the meat, but offal such tripe or liver can be used, and some people have even been known to prepare the dish using seafood.

The Best Chicken Stew Recipes

1. Chicken Stew with Vegetables – This is chicken stew with turnip, peas, carrots, potatoes, corn and seasonings as well as other vegetables.

Ingredients:

2 tbsp vegetable oil

1 roasted chicken (4 up to 5 pounds, cut)

1 ½ c water

2 tsp salt

½ cup broth or sherry

½ tsp pepper

1 c frozen or fresh green peas

8 up to 10 white onions (small, halved)

1 c sliced carrots

1 c diced potatoes

½ c diced rutabaga or turnip

½ c frozen or fresh corn

1/3 c flour blended with ½ c cool water (so as to form a type of paste)

Procedure:

o Using a heavy pot or a Dutch oven, heat some oil.

o Add some chicken pieces. Make sure all sides become brown.

o Add some sherry, water, pepper and salt.

o Cover and allow simmering for 45 minutes.

o Add some peas, onions, turnip, carrots, corn and potatoes.

o Cover and allow simmering for 35 up to 45 minutes again.

o Stir in some flour as well as water mixture.

o Continue to cook until the stew becomes thick, which will still take 10 minutes.

You can serve this with rice also. Thus, this is good for 6 servings.

2. Chicken and Sausage Stew – You can serve this chicken stew either with biscuits or cornbread. This is best as a family hearty meal.

Ingredients:

1 tbsp butter

1 chicken (4 lbs, cut)

1 tbsp olive oil

1 large yellow or sweet onion (chopped coarsely)

2 celery ribs (sliced)

2 garlic cloves (minced)

Pinch thyme

1/8 tsp black pepper

½ tsp Cajun seasoning

6 c chicken broth

3-4 medium potatoes (peeled and cut into cubes)

2 carrots (sliced)

1 c pearl onions (used canned or frozen, peeled, drained)

8-12 oz smoked sausage or chicken sausage

2 tbsp butter

Pepper and salt (for taste)

¼ cup flour

Procedure:

o Wash the chicken and cut it up.

o Pat it dry and remove excess fat.

o Heat 1 tbsp butter as well as olive oil using a large Dutch oven or stockpot.

o Add onion, celery and chicken. Make sure you make the chicken brown on each side.

o Add thyme, broth, black pepper and Cajun seasoning.

o Bring the mixture to a boil.

o Have the heat reduced to medium then low.

o Cover and allow simmering for 45 minutes.

o Remove the chicken pieces and allow cooling slightly.

o Skim all other visible fat apart from the actual broth.

o Add potatoes, onions and carrots onto the broth.

o Cover and allow simmering again.

o In a small sized saucepan, heat about 2 tbsp of butter on medium to low heat.

o Sauté smoked sausages until it is brown.

o Stir in approximately ¼ cup of flour until it has mixed well with the fat.

o Add sausage mixture to the still simmering stew.

o Remove the chicken from the actual bones; chip it add onto the stew.

o Bring the chicken stew to simmer again; cover and then, continue to cook until all the vegetables are tender and the stew has thickened.

o Add pepper and salt, for the taste.

This can yield 6 up to 8 servings.

Recipes for Tasty Crockpot Meals: Crock-Style Beans With Ham and Dutch Style Beef and Cabbage

When I hear people say they don’t have a crockpot or that they have one but never use it, I am shocked. I personally think they are one of the best kitchen items ever invented. What could be easier or more economical for the busy cooks of today? Crockpots and slow cookers are so versatile, you can cook almost any type of meal in them. Today’s article gives you a choice of two very different dishes from Beans with Ham to Beef and Cabbage, a nod to the Dutch part of my heritage. One or maybe both are sure to suit your family.

CROCK-STYLE BEANS WITH HAM

1 lb dry navy beans

8 cups water

6-oz diced cooked ham

1 cup chopped yellow onion

1/2 cup molasses

1/4 cup packed brown sugar

1 tsp mustard

1/2 tsp pepper

In a Dutch oven or large saucepan, bring the beans and water to a boil; reduce heat and simmer, covered, 1 hour. Remove from the heat and allow to cool somewhat. Drain the beans, reserving a cup of the liquid.

In crockpot, place the beans, cup of liquid, ham, onion, molasses, brown sugar, pepper and mustard. Cover and cook on low heat 12 hours.

DUTCH-STYLE BEEF AND CABBAGE

1 1/2 lb round steak, 3/4-inch thick

2 tbsp all-purpose flour

1 tsp salt

1/4 tsp pepper

2 tbsp canola oil

3 large yellow onions, sliced

3/4 cup hot water

1 tbsp vinegar

2 tsp instant beef bouillon granules

1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Enjoy!

Campfire Cooking Recipes – Fish

Cooking over a fire is rewarding, fun, and probably isn’t as hard as you think. If you are looking for something different than the traditional grilled chicken or steak items you might want to consider fish. Whether you buy it ahead of time or catch your own fresh for dinner while on your trip there are several ways to prepare it. Here are some good campfire cooking recipes to get you started. Remember, as with many campfire cooking recipes, cooking times may need to be adjusted depending on how hot the coals are.

FOIL FISH

Pairs perfectly with foil grilled corn on the cob.

4 fish fillets (white fish works well)

2 tablespoons butter

2 celery stalks, quartered

2 carrots, quartered

1 whole lemon, cut in half

Salt and Pepper

On two separate pieces of aluminum foil, place two each of the fish fillets in the center. Put half a tablespoon of butter on each fillet. Squeeze half of the lemon over one pair and the other half over another. Salt and pepper to taste and add half of the celery and carrots to each, then loosely wrap the foil around the fish. Place on hot coals or, depending on how hot the coals are, use a grill grate. Cook for 15-20 minutes, until the fish is flaky.

GRILLED CEDAR SALMON

Adding the cedar plank not only gives it some extra smokey flavor.

1 cedar plank long enough to fit your salmon fillet

1 large salmon fillet, scaled but with skin on

¾ cup olive oil

1 tablespoon rosemary

1 tablespoon thyme

Juice from ½ lemon

Salt and Pepper

Bring up a fire to medium heat and while the fire gets cooking, soak the cedar plank in water for 30 minutes. Brush the salmon with the olive oil and then gently rub in the rosemary and thyme. Sprinkle with salt and pepper to taste. Place the plank on a grill grate that is almost touching the coals. Turn the plank over after 2 minutes to get both sides smoking. Place the salmon fillet skin-side down on the plank and cover loosely with a foil tent to allow the fish to steam cook for 20 minutes. Remove the salmon from the plank or serve it from the cedar. Squeeze the lemon over it just prior to serving.

SNAPPER SOUP

Break out the Dutch oven! Cast iron cooking is a staple of campfire cooking recipes.

1 pound of red snapper, cut into 1 inch pieces

2 cups of chicken broth

¾ cup coarsely chopped carrots

½ cup coarsely chopped celery

2 cloves of garlic, minced

1 medium yellow onion, coarsely chopped

1 tablespoon paprika

¼ teaspoon of pepper

½ teaspoon of salt

1 cup of frozen peas

Place the Dutch oven over the hot coals. Bring the chicken broth, celery and carrots, garlic and onions, paprika, salt and pepper, and peas to a boil for 5 minutes. Add the snapper and simmer for another 10 minutes.

Two Tasty Vietnamese Chicken Recipes

A lot of people assume that all Vietnamese food is very spicy or, worse still, identical to Chinese food. Poultry plays a large part in Vietnamese cuisine and fresh vegetables and fruits are popular in these recipes.

Fish sauce is used to flavor poultry, beef and pork dishes, just as it is used to season fish, seafood, and vegetarian meals. In fact, fish sauce is used more for its saltiness (rather like soy sauce) than for its fish flavor. The following two recipes will show you how tasty Vietnamese recipes can be and how easy they are to prepare.

Fruity Baked Chicken with Lemongrass

This appetizing recipe makes enough to serve four people and it is good with boiled rice. You can either cut up a whole bird to make this or just use your favorite parts of the bird. Let it marinate overnight for a more intense flavor.

What you will need:

• 1 whole skinless chicken, cut up
• 2 minced cloves garlic
• 2 tablespoons canola oil
• 1 teaspoon white sugar
• 1 tablespoon fish sauce
• 1/2 cup low-salt soy sauce
• 2 unripe bananas, in quarter slices
• 2 diagonally sliced stalks lemongrass, just the bottom 6 inches
• 4 halved slices fresh pineapple

How to make it:

Mix the soy sauce with the lemongrass, fish sauce, sugar, garlic, and oil in one bowl and put the bird in a second bowl. Pour the mixture over the bird, then cover it and leave it to marinate for at least three hours in the refrigerator.

Arrange the bird in a baking dish in one layer. Add the pineapple and banana and pour the rest of the marinade over it. Cover and bake for half an hour at 350 degrees F. Turn the meat over and bake it for another half an hour or until the chicken is cooked through and the juices run clear.

Chicken with Bamboo Shoots in a Tomato Sauce

This serves six people and it is nice with Chinese noodles or rice. Spanish-style tomato sauce is good for this recipe. The fish sauce, bamboo shoots and sesame seeds gives this easy dish a typically Asian flavor. Without those ingredients, it could pass as a Spanish or Italian dish.

What you will need:

• 2 green onions, in 1 inch pieces
• 1/8 teaspoon black pepper
• 1 1/4 lbs boneless, skinless chicken breast, in strips
• 1/2 cup water
• 1/2 cup tomato sauce
• 1/2 teaspoon garlic salt
• 2 tablespoons crushed, toasted sesame seeds
• 1 1/2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• 8 oz can bamboo shoots, drained

How to make it:

Combine the chicken with the bamboo shoots, green onion, pepper, and garlic salt in a covered container and chill it for fifteen minutes. Heat the oil in a skillet and add the chilled mixture. Cook it for ten minutes or until the chicken is no longer pink.

Combine the water, tomato sauce, and fish sauce and pour this over the poultry. Turn the heat up to moderately high and bring the mixture to a boil. Cover the pan and turn the heat down to low. Cook for ten minutes. Sprinkle the crushed sesame seeds over the top and serve.

Filipino Recipes – Chicken Curry Recipe – Pinoy Food

Filipino-style chicken curry is a favorite dish loved by most Filipinos. It is a deliciously spicy chicken recipe that will leave a burning sensation in your mouth. Of all the chicken recipes that I know, this is my second favorite next to fried chicken. After your first try, it will surely become one of your favorites, too.

Ingredients:

• Chicken – 1 lb (cut into serving pieces)
• Oil – 2 to 3 tbsp
• Potatoes – 3 pcs (peeled, quartered and fried)
• Garlic – 3 cloves (minced)
• Onion – 1 large (quartered)
• Patis (fish sauce) – 1 tbsp
• Curry powder – 3 tbsp
• Water – 1 cup
• Red bell pepper – 1 pc (cut into big squares)
• Celery stalks – 3 pcs (cut into 1-1/2″ long)
• Coconut milk or evaporated milk – 1 cup
• Salt and pepper –  to taste

Cooking Procedure:

• Fry the potatoes in a pan then set aside.
• Fry the chicken pieces using the same pan until it the color turns slightly brown.
• Add the onion and garlic then sauté for 1 to 2 minute or until soft.
• Pour in the fish sauce and add the curry powder, salt and pepper as seasoning. Stir for about 2 minutes.
• Pour in the cup of water then cover until it comes to a boil. Adjust the heat to low and add the fried potatoes, bell peppers and celery. Simmer until half done, takes about 3 minutes.
• Pour in the milk and cook for 7 more minutes. Stir occasionally. When using evaporated milk, cook in a shorter period to avoid curling of the liquid.
• Take out from the heat and serve while hot.

Campfire Cooking Recipes – Chicken

For those of you that enjoy cooking around the campfire there are a number of recipes that you can enjoy. Campfire cooking recipes include those that are for chicken. Chicken is a staple in the American diet and there is no reason it can not be enjoyed in a campfire setting. I will include some popular choices of chicken recipes in this article. I will include a few instructions and variations on them. One of the popular choices is a Hawaiian chicken recipe which includes onion soup mix to taste, as well as pineapple, chicken, strips of bell pepper cooked with a chicken breast in aluminum foil. This recipe is available on various sites that deal with campfire chicken recipes. I think such chicken is such a versatile meat there are a wide variety of recipes available to prepare it. Campfire cooking recipes are pretty easy to find on the internet a There are many good sites for these recipes.

Prep and side dish

There are other recipes for campfire cooking that include cooking in a Dutch oven and using various ingredients including salt and pepper and carrots and celery.There are some delicious pot pie recipes that can be made in a Dutch Oven. Many recipes also include using corn as a side dish. this is a versatile addition to any campfire meal as it can be made by wetting the husks and wrapping the corn in aluminum foil and placing in hot coals. You can remove it whenever the corn is cooked depending on how hot you like it. Some recipes also include using a skillet to make your dish. This is an alternative to placing directly in the fire. or placing on a camp stove.

Other recipes and methods

Most recipes seem to include the use of aluminum foil. You should make sure you have plenty on hand when trying these recipes. There are some dishes that have an Italian flair that are chicken breast combined with the use of pepperoni and cheese to flavor your dish. Fire cooking tends to be the preferred way to make these dishes but there are other alternatives as well.The use of a camp stove figures prominently in many of the recipes. Celery and Carrots seem to be a popular additive to many of the chicken dishes, particularly those that are stew based.

Cast Iron cooking is another popular way to make campfire cooking dishes. People that use the cast iron may use either a Dutch oven or other forms of heavy skillets to make their dishes. Of course when using cast iron for cooking proper care and seasoning of the skillet ,and accompanying utensils are needed so that you can cook your meal with a minimum of sticking and associated trauma to your dinner. I think the variations in cooking recipes and preparation methods will keep you happy on your next cookout.

Best Mexican Chicken Recipes – Chicken Quesadillas With Rice

This is an easy Mexican dish that features chicken, cheese and rice. It’s best for a quick lunch or dinner for two.

For this recipe you’ll need: frozen chicken breast tenders, a box of Mexican rice, water, black olives, flour tortillas, 1 1/4 cups Mexican style cheese, salsa and sour cream.

Preheat oven to 450 degrees.

Cut chicken into 1-inch pieces.

In a large skillet pan, combine 1 3/4 cups of water, 1 box of Mexican style rice with seasoning packets and chicken pieces. Bring all to a boil. Cover pan and reduce heat to a simmer. Simmer for 10 minutes or until chicken juices run clear.

Fold 1/4 cup of black olives into the rice mixture.

Take six 8-inch tortillas and spray them with nonstick cooking spray. Place 3 tortillas on a baking sheet and top each with 1/3 of the rice/chicken mixture, and 1/3 cup of shredded Mexican cheese. Place remaining tortillas on top and sprinkle with remaining cheese. Bake in oven until lightly browned.

Serve with salsa and sour cream.

Makes 3 servings.

Bonus Recipe: Nacho Macaroni

To make this recipe you’ll need: uncooked elbow macaroni, 1 jar nacho cheese dip, skim milk, crushed baked tortilla chips.

Prepare 8 ounces of macaroni according to package directions. Drain noodles and keep them warm.

Preheat oven to 300 degrees. In a large, glass measuring cup, combine the nacho cheese dip and 1/2 cup skim milk. Microwave on high for 2 minutes. Pour warm cheese over prepared macaroni; stir to mix well.

Prepare a 2-quart casserole dish with nonstick cooking spray. Add the macaroni to the casserole dish. Sprinkle 1/4 cup of crushed tortilla chips over macaroni. Bake for 20 to 30 minutes, or until dish is bubbly and a light brown color. Serve hot.

Makes 6 servings.

Chicken and Rice Recipes

Not only am I going to provide you with delicious chicken and rice recipes on this site, but I am also willing to share one of my top sources with you! In the coming weeks we will be providing several other chicken and rice recipes. Our goal is to keep them simple and easy to make but not sacrifice good taste. Do not hesitate to share it with your friends and family. First, let’s look at a really good chicken and rice recipe:

Curried chicken and rice

Ingredients:

3 Tbsp. butter

2 1/2 tsp. salt

3 cups hot water

3 or more cups diced cooked chicken

3/4 cup chopped celery

1/2 cup chopped parsley

1 – cup raisins

1/4-1/2 cups light cream

Curry powder to taste (color should be dark gold)

2 cups converted rice

1 1/2 bay leaf

1 tsp. minced fresh ginger

1 1/4 cups cooked peas

1/2 cup sliced scallions

1 cup chopped green pepper

2 1/2 cups mayonnaise

Preparation:

Melt butter in a heavy bottomed saucepan. Add rice, salt, ginger and bay leaf. Cook rice mixture over highest flame stirring constantly until it is very hot to the touch. Add hot water, bring to a boil, cover tightly, lower heat and simmer exactly 20 minutes. Spread cooked rice in a shallow dish and cool. Combine mayonnaise, cream and curry powder (lots); beat until blended. Pour over rice mixture and mix very well. Chill. Serves 12-15

We have received some flattering reviews regarding this recipe. We hope you enjoy it and visit us again for the best chicken and rice recipes on the web. Have a great day!