Posts tagged "chicken"
  1. 376
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  2. 706
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    prettygirlfood: Asian Marinated Baked Chicken INGREDIENTS 1/2 cup soy sauce 1/4 cup packed dark brown sugar 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece) 1 tablespoon finely chopped garlic (from about 5 medium cloves) 2 teaspoons toasted sesame oil 1 teaspoon freshly ground black pepper 3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three INSTRUCTIONS Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine. Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475°F and arrange a rack in the middle. Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.

    prettygirlfood:

    Asian Marinated Baked Chicken

    INGREDIENTS

    • 1/2 cup soy sauce
    • 1/4 cup packed dark brown sugar
    • 3 tablespoons peeled and finely chopped fresh ginger (from 1 [3- to 4-inch] piece)
    • 1 tablespoon finely chopped garlic (from about 5 medium cloves)
    • 2 teaspoons toasted sesame oil
    • 1 teaspoon freshly ground black pepper
    • 3 pounds bone-in, skin-on chicken thighs, drumsticks, or breasts, or a combination of all three

    INSTRUCTIONS

    1. Place everything except the chicken in a 13-by-9-inch broiler-proof baking dish and whisk to combine.
    2. Lay the chicken in a single layer in the marinade and turn to coat. Cover, refrigerate, and marinate at least 12 hours and up to 24 hours, turning the chicken at least once during the marinating time.
    3. Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. Meanwhile, heat the oven to 475°F and arrange a rack in the middle.
    4. Turn all the chicken pieces skin-side up in the dish (if you’re using drumsticks, just turn to recoat them in the marinade). Bake until the chicken is starting to turn a dark brown color, about 40 minutes.
    5. Set the oven to broil and broil until the chicken skin is crisped, about 3 to 5 minutes more. Serve with the sauce on the side.
  3. 149
    28
    Jan
    healthiie: Cheddar stuffed chicken, broccoli, and onion burger :) 1lb ground chicken 1/2 packet of dry onion soup 2 cups broccoli put through a food processor Grated cheddar cheese Mash together everything but the cheese. Ball it in foil, put cheese in the center, cook in pan or on grill. Enjoy!

    healthiie:

    Cheddar stuffed chicken, broccoli, and onion burger :)

    1lb ground chicken
    1/2 packet of dry onion soup
    2 cups broccoli put through a food processor
    Grated cheddar cheese

    Mash together everything but the cheese. Ball it in foil, put cheese in the center, cook in pan or on grill. Enjoy!

    (Source: recoverykitty)

  4. 1920
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  6. 642
    13
    Jan
    prettygirlfood: Cheesy Chicken Bacon Broccoli and Rice 8 slices bacon, diced12 oz boneless, skinless chicken breastssalt and pepper1 tablespoon butter1 tablespoon olive oil1 cup long grain white rice2 cups water1 teaspoon salt1 cup diced onion12 oz (about 4 cups) broccoli florets, roughly chopped into small, bite-sized pieces2-4 cloves garlic, minced2 (10-oz) cans Ro-Tel Diced Tomatoes and Green Chiles2 tablespoons butter2 tablespoons flour1 cup chicken broth1 cup extra sharp shredded cheddar cheese1/2 teaspoon salt and pepper, each 1. Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper. When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon. 2. Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat. 3. Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm. 4. Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve. Makes 4-6 servings.

    prettygirlfood:

    Cheesy Chicken Bacon Broccoli and Rice

    8 slices bacon, diced
    12 oz boneless, skinless chicken breasts
    salt and pepper
    1 tablespoon butter
    1 tablespoon olive oil
    1 cup long grain white rice
    2 cups water
    1 teaspoon salt
    1 cup diced onion
    12 oz (about 4 cups) broccoli florets, roughly chopped into small, bite-sized pieces
    2-4 cloves garlic, minced
    2 (10-oz) cans Ro-Tel Diced Tomatoes and Green Chiles2 tablespoons butter
    2 tablespoons flour
    1 cup chicken broth
    1 cup extra sharp shredded cheddar cheese
    1/2 teaspoon salt and pepper, each

    1. Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper. When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.

    2. Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.

    3. Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.

    4. Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.

    Makes 4-6 servings.


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  8. 49
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    (Source: poodforn)

  9. 217
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  10. 31
    5
    Jan

    (Source: poodforn)

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