course-main-poultry

Hawaiian Chicken Sliders

Ingredients FOR THE SLIDERS FOR THE CILANTRO-LIME MAYO Directions

Chicken Samosa Recipe

INGREDIENTS DOUGH (OR JUST USE PHYLLO DOUGH): INGREDIENTS FILLING: INSTRUCTIONS FILLING: INSTRUCTIONS DOUGH: INSTRUCTIONS ASSEMBLY: INSTRUCTIONS COOKING: Option 1 – Deep Frying: Option 2 – Baking:

This is a combination of a lot of recipes. It should work well in a convection oven or an air fryer. I have to try it on a regular baking oven to see if it gets as crispy. One of the keys to great tasting chicken is to season the chicken before you add the… Continue reading Oven Fried Chicken – Randy’s

Chicken Thighs (Andrew’s Smoked)

INGREDIENTS: Bone-in, Skin-on chicken thighs. Honey Randy’s Chicken and Rib Rub (or your favorite) INSTRUCTIONS: Place the chicken thighs skin side down on a cutting board. Cut away any skin and fat that extends outside the meat. Use your fingers to carefully pull the skin away to form a pocket. Coat the pocket between the… Continue reading Chicken Thighs (Andrew’s Smoked)

Chicken Salad – Horseradish

This recipe is based on my Mayonnaise Horseradish recipe. It is even better when you sprinkle in some Chicken and Rib Rub. Ingredients: 5 cups cooked chicken breast (1 breast = approx. 1 cup) 1 cup finely chopped celery 1/4 large onion (finely chopped in a blender or spice grinder) 1 1/2 cups mayonnaise 1/4… Continue reading Chicken Salad – Horseradish

Smoked Shredded Chicken Breast – Sous Vide

It is hard to make smoked, shredded chicken breast without drying it out. This recipe ensures the chicken will have smoke throughout, will be cooked thoroughly, and will not be dry and tough. Start Sous Vide heating at 158 degrees. Coat chicken breasts in olive oil. Lay the chicken breasts out on a cake rack… Continue reading Smoked Shredded Chicken Breast – Sous Vide

Chicken Enchiladas – Tammy’s

INGREDIENTS:: 1 dozen flour torillas 1 small carton (8 oz.) sour cream 1 small can (4.5 oz.) chopped green chilis 1 small (2.25 oz.) can diced black olives 1 can (10.5 oz.) cream of chicken soup 2 cans (5 oz.) cooked chicken (or 1 cup diced, cooked chicken) 2 or more cups grated cheddar cheese… Continue reading Chicken Enchiladas – Tammy’s

Chicken Chili – Fast Pressure Cooker

I got this recipe from the web and tweaked it. It is fast and it is good. INGREDIENTS: 1 Medium Onion – diced 2 lbs fresh or frozen chicken breast (about 2 or 3 breasts) 1 package taco seasoning 15 oz. (1 can) black beans and juice 15.5 oz. (1 can) Brook’s Mild Chili Beans… Continue reading Chicken Chili – Fast Pressure Cooker

Chicken Chili – Randy’s

I sketched this out because it sounded like it might work. The result was a gasless, creamy, tasty chili flavored chicken stew that was very easy to make. The hominy replaces the beans and has a firmer bite than a typical chili bean. It also adds a corn flavor to the chili that works well… Continue reading Chicken Chili – Randy’s

Chicken Stir Fry

This is a twist on a stir fry recipe that allows you to prep the chicken and marinade in advance and sous vide it from frozen while you prepare the vegetables. Serves 4 Serve this with 5 cups of cooked white rice (2 cups rice and 3 cups water or whatever the recipe calls for)… Continue reading Chicken Stir Fry