Chicken/Turkey Dishes
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Baked Lemon Chicken
Brined Turkey
Brunswick Stew
Chicken Cacciatore
Chicken Chili

Chicken Lasagna
Chicken Salad with
    Black Beans
Chicken Stew/Soup
Chicken Tortillas

Chinese Braised Curried
     Chicken
Coq au Vin
    (Chicken with Wine)
Turkey Breast with Apples

Turkey Meatloaf

Chicken Salad with Black Beans

12 oz boneless, skinless chicken breast
2 cups chicken broth
2-3 cups cooked rice
1 - 16oz can black beans, rinsed and drained
1 cup chopped red bell pepper (1 medium)
½ cup green onions, chopped.
½ cup onion, chopped (optional)
½ cup olives, chopped (optional)
2 tablespoons capers (optional)

Dressing:
2 tablespoons olive oil
2 tablespoons Cumin
¼ cup lime juice, about 1 lime
½ cup cilantro, chopped (alternate: basil)
½ cup sugar (alternate, 4 tsp Sweet-Low)
¼ cup Italian parsley
¼ cup red wine vinegar
½ teaspoon red pepper flakes

Combine dressing ingredients, set aside. Simmer chicken in broth until cooked, about 20 minutes, and cut into½ inch pieces. Strain the broth and use to cook the rice. When the rice and chicken is cool, toss with beans, rice, onions, red pepper and dressing. Chill for at least 2 hours

Chinese Braised Curried Chicken

1 chincken (3 pounds)
optional: 3 pounds chicken breasts
2 cups chicken broth
2 onions, sliced
1 green pepper
1 clove garlic
1 tablespoon olive oil
½ teaspoon salt
2-3 tablespoons curry powder
1 tablespoon soy sauce

Chop chicken, bones and all, into 1-2" sections. For a lower fat dish, remove skin. Cut green pepper into 1 inch squares. Slice onions, crush garlic.

Heat oil in a large pan. Stir in salt, add chicken and brown quickly.

Add remaining ingredients, bring to a boil and simmer covered for 45 minutes.

    
 

Brunswick Stew (Chicken or Rabbit)

3-4 pounds chicken, or chicken pieces, with skin, or rabbit
2 tablespoons olive oil
4 tablespoons flour (for dredging)
2 teaspoon salt (for dredging)
½ teaspoon cayenne (for dredging)
½ teaspoon pepper (for dredging)
3 onions, thinly sliced
2-3 cups frozen corn
2-3 cups frozen lima beans
3 15 oz cans chopped tomatoes
2 15 oz cans chicken broth
1 teaspoon salt
pepper to taste
1 pound fresh mushrooms. Quarter if large.
1 teaspoon tyme leaves, dried
1-2 cup frozen peas (optional)
1-2 cup frozen cauliflower (optional)

In a large pot, over medium heat, cook the bacon until well done. Remove, dice and reserve bacon, using the fat to cook with. Or, use olive oil.

Cut the chicken/rabbit into 1" pieces. Combine flour, salt, pepper and cayenne and dredge the rabbit or chicken.

Add chicken, onions to pot and sauté for about 20 minutes till brown on all sides. Remove and set aside. Put mushrooms in pot and sauté for 10 minutes till lightly brown. Remove and put with chicken.

Put broth and canned tomaotes in pot, stirring to deglaze. Bring to a boil. Add spices to pot, bring to a boil, add chicken. Simmer for 1 hour (2 hours is better)

Add vegetables. If using cauliflower in large pieces, add first and simmer additional 10 minutes. Add rest of vegetables and simmer for about 10 minutes until vegetables are cooked. Stir in bacon, simmer for a few minutes, and remove all ingredients to a serving dish.

Serve over pasta, with cornbread.