Tag: chicken

Chicken with Coconut Milk

Chicken with Coconut Milk .. very flavourful and easy!

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Simple Roast Chicken

I  just think that sometimes a Simple Roast Chicken is one of the most delicious ways to eat chicken! This is a one pan dinner! The chicken is roasted with potatoes & vegetables!

The smell of the roasting chicken fills the house up and whenever I make this, my family walks in and always comments “that smells delicious’

You can always adjust this to your liking. I have added onions, carrots, parsnips & sweet potato to the roasting pan. You can use the vegetables that you like. Many times I add white potatoes instead of sweet potato & eliminate the parsnips. This is also delicious without any vegetables!

The trick to a delicious roast chicken is to Baste, Baste, Baste with the pan juices! If you don’t baste the chicken often then the skin is dry. IF you do not have a basting tool, use a large spoon… just gather up some of the pan juices & pour them all over the chicken and over the veg as well!

 Roast Chicken

Ingredients

 1 3 lb whole chicken, defrosted if it was frozen!

1 1/2 tbsp  Seasoned Salt

1 tbsp paprika (approximately)

2 tbsp oil, I like to use a neutral oil here but you can use olive oil if you prefer

1 whole onion, sliced

3 carrots cut into 2 inch chunks, if thick cut them lengthwise as well

3 parsnips cut into 2 inch chunks, cut the thick end in half lengthwise

1 sweet potato

 *** the amount of carrots, parsnips and potatoes depends on how many people you are serving.  If you don’t like sweet potatoes leave them out or add white potatoes

Method

 1  Put the chicken into a roasting pan, the size of the pan depends on how many vegetables you are adding to the roaster pan. like my vegetables close to the chicken, not too spread out so I use a pan that allows that

2  Sprinkle the seasoned salt all over the chicken

3  Sprinkle  the paprika on the chicken

3. Drizzle the oil over the chicken then rub it all over…The oil mixes with the spices beautifully and I make sure I rub it everywhere, lifting the chicken so I get the thighs as well .

4. Put the cut up onions, carrots, parsnips and potatoes around the chicken . I put a bit of paprika & oil on the vegetables & mix it around so all the veg get oiled & seasoned

 5. Roast at 375F until chicken is fully cooked & the vegetables & potatoes are soft.  Baste often & if your pan gets too dry after an hour or so, add some water. ( no more than 1 cup) The chicken releases liquid while it roasts so wait that hour before deciding whether to put some water in or not. If your chicken has a lot of fat there will be more liquid in your roaster pan but if the chicken is very lean there might not be and then you should add water so you have a bit of drippings for you to baste the chicken with

I like to pour some of the drippings on the chicken at serving time and the vegetables as well.

Enjoy!

 

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Sweet & Sticky Chicken

Another random chicken recipe I have found in my mom’s old recipe box.. titled Chicken, excellent & sticky! Funny! So I decided to call it Sweet & Sticky Chicken

Truth is that sometimes simple recipes are just delicious! Quick to prepare, just mix up some bought ingredients & bake! That is exactly what this Sweet & Sticky Chicken is !

The original recipe calls for Peach jam, I could only find Apricot jam so I am putting both options in the recipe.

I served this chicken with crispy roast potatoes but rice would be an excellent choice too … the pan juices would be excellent on rice!

Also, I used legs & thighs but use any type of chicken you prefer & cook accordingly. The amount of sauce in this recipe is for 8 pieces of chicken.

Here is the recipe

1 cup peach or apricot jam

1/2 cup BBQ sauce

1/2 cup chopped onion

2 Tbsp soya sauce

8 pieces of chicken

Method

  1. In a saucepan mix the jam, BBQ sauce, chopped onion & soya sauce together. Heat on medium low heat until blended.
  2. Place your chicken pieces in a single layer in a 9 x 13 baking dish. You want the chicken pieces to be fairly close together
  3. Pour the prepared sauce evenly all over the chicken pieces
  4. Bake uncovered in a 325f oven. Baste after the first hour. Bake until the chicken is cooked through completely. I like to bake my chicken until the sauce has thickened & the chicken is crispy & browned, ( you will see in the picture.) It took about 1 1/2 hours but the time will depend on what chicken pieces you use!

Enjoy!

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South Indian Chicken Curry – recipe by Nik Sharma… with a few little changes…

This recipe is fantastic! It was so tasty… I have not really made many Indian recipes though Murray & I really like Indian cuisine so I decided to look up recipes by Nik Sharma & found this one for South Indian Chicken Curry.

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Chicken Adobo

I lived in Yellowknife ,NWT for 6 years after Murray & I got married.  While I lived there I learned a lot about cooking and baking from my friends, I was a young bride and mother and needed help!

A friend of my MIL, who is from the Philippines,  gave me this recipe for Chicken Adobo which is the national dish of the Philippines. I called her up last night to ask if I could post this recipe and she said sure but not to post her name! I have been making this for years as well as the rest of my husband’s family. It takes a couple of hours to cook but the prep is super simple.

I will post the recipe as she gave it to me. Any questions just ask!

 Ingredients 

 1 regular size chicken (cut into serving pieces)

1/2 cup white vinegar

1/2 cup soy sauce *** she recommends using China Lily but I use whatever I have on hand

1 cup water

6 cloves of garlic, crushed

1 small onion, chopped

salt to taste (1/2 tsp)

black pepper

Method 

  1. Place chicken in a medium size pan, put in salt & pepper.
  2. Add the vinegar, soy sauce, garlic, onions & water. Mix  throughly.
  3. Cover the pot and cook over medium heat until it starts to boil. Do not uncover it until it starts to boil! Stir it once in a while to ensure even cooking.
  4. Simmer until chicken meat is tender and liquid has practically evaporated and meat is brown. If this starts to boil too hard, turn the heat down a bit.. you want a simmer hot enough to cook the chicken but not to boil all the liquid away.
  5. Serve hot with rice

 *** If the sauce tastes too vinegery add 1/2 tsp of sugar, stir , taste and continue to add a bit more sugar at a time as needed to your taste. The sauce should still taste of vinegar and not sweet but you don’t want it to have too strong a vinegar taste.

 NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.

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