Chicken And Other Poultry - Tasty Cook Recipes

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Tasty Cook Recipes is updated regularly with tasty new recipes from all over the world for you to cook at home.

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Acapulco Chicken

PREP TIME 10 Min
COOK TIME 15 Min
READY IN 25 Min
SERVINGS - 2

INGREDIENTS

* 2 skinless, boneless chicken breast halves - cut into bite-size pieces
* 1 tablespoon chili powder, divided
* salt and pepper to taste
* 1 tablespoon olive oil
* 1 cup chopped green bell pepper
* 1/2 cup chopped onion
* 2 jalapeno peppers, seeded and minced
* 1 large tomato, cut into chunks
* 10 drops hot pepper sauce

DIRECTIONS

1. Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm.

2. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.

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Acapulco Chicken

Tags: chicken

04.Oct.08 Chicken and Other Poultry Comments (0)

California Chicken Soup

PREP TIME 15 Min
COOK TIME 45 Min
READY IN 1 Hr
SERVINGS - 8

INGREDIENTS

* 1 (48 fluid ounce) can chicken broth
* 3 cups water
* 2 frozen skinless, boneless chicken breast halves - diced
* 1 small onion, diced
* 1 cup thinly sliced carrots
* 1 teaspoon lemon pepper
* 1 teaspoon dried oregano
* 1 dash garlic salt
* 2 cups fresh broccoli florets
* 1 (9 ounce) package frozen cheese tortellini
* 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Bring the broth and water to a boil in a large pot, and mix in chicken, onion, and carrots. Season with lemon pepper, oregano, and garlic salt. Reduce heat to low, and simmer 25 minutes, or until chicken juices run clear.

2. Stir the broccoli into the pot, and cook 10 minutes. Stir in the tortellini, and continue cooking 10 minutes, or until tortellini is al dente. Mix in the Paremsan cheese just before serving.

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California Chicken Soup

Tags: chicken soup, soup

30.Sep.08 Chicken and Other Poultry, Soups, Stews, and Chili Comments (0)

Chicken Chimichangas

PREP TIME 20 Min
COOK TIME 25 Min
READY IN 45 Min
SERVINGS - 6

INGREDIENTS

* 1 1/2 cups chicken broth
* 1 cup uncooked long-grain rice
* 1/2 cup red enchilada sauce
* 1 1/2 onion, diced, divided
* 6 (12 inch) flour tortillas
* 4 cups diced cooked chicken breast, divided
* 1 pound Monterey Jack cheese, shredded, divided
* 1 (6 ounce) can sliced black olives
* 4 cups refried beans, divided
* 1/4 cup vegetable oil

TOPPING

* 3 avocados, peeled and pitted
* 1/2 cup finely chopped cilantro
* 2 tablespoons lemon juice
* 3 green onions, diced
* 1/4 cup finely chopped jalapeno chile peppers
* 1 tomato, diced
* 2 cups shredded lettuce
* 2 cups sour cream
* 2 cups shredded Cheddar cheese

DIRECTIONS

1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.

2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).

3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.

4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.

5. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

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Chicken Chimichangas

Tags: chimichangas, Mexican

26.Sep.08 Chicken and Other Poultry, Mexican Comments (0)

Chicken Korma

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
SERVINGS - 2

INGREDIENTS

* 1 tablespoon vegetable oil
* 4 (2 inch) cinnamon sticks
* 10 whole cloves
* 10 cardamom seeds
* 1 onion, thinly sliced
* 2 cloves garlic, minced
* 2 (6 ounce) skinless, boneless chicken breast halves
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon ground coriander
* 1/2 teaspoon ground cumin
* 1/2 cup tomato sauce
* 1/2 cup warm water
* 1/2 cup buttermilk
* 2 tablespoons chopped fresh parsley

DIRECTIONS

1. In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes.

2. Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes.

3. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the parsley.

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Chicken Korma

Tags: chicken, korma

25.Sep.08 Chicken and Other Poultry, Indian Comments (0)