If you had 6 poached chicken breasts, what would you make?
- Thread starter miainmd
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I've made Chicken Divan or Posole. Here's a recipe for a chicken and rice bake from Penzeys
catalog that I'd clipped. I haven't made it, but found it a couple of places on line with a good comment.
Chicken and Rice Bake
3 cups cooked rice
2 cups chicken broth, divided (2 tsp chicken soup base from Penzeys in 2 cups water)
3 cups chicken, cooked and cubed (3 regular sized chicken breast pieces)
2 TB butter
1 cup sliced fresh mushrooms, 4 oz package
1/2 red bell pepper, chopped or 2 TB red bell pepper flakes (Penzeys) rehydrated in 1/4 cup water
3 TB butter
6 TB flour
1 cup milk
1 1/2 tsp Poultry Seasoning (Penzeys)
1/2 tsp granulated garlic powder (Penzeys)
1 tsp salt
1/2 tsp ground black pepper
1 cup bread crumbs
Preheat oven to 350 degrees. Grease a 2 quart casserole or a 9X13 baking dish. Spread rice in casserole and top with 1 cup of chicken broth. Top the rice with the cooked chicken. Melt the 2 TB butter in a frying pan over medium heat and cook the mushrooms and red bell pepper until softened, about 5 minutes. (If you are using red bell pepper flakes, do not drain the liquid). Pour over the chicken. In the same frying pan, melt 3 TB butter, add flour and stir until blended. Add the remaining cup of chicken broth, milk, poultry seasoning, garlic, salt and pepper. Whisk until smooth. Cook stirring constantly until thickened. Pour over chicken and top with bread crumbs. Bake uncovered for 1 hour.
Serves: 6-8
Prep time: 15 minutes
Baking time: 1 hour
http://teamsugar.com/group/106887/recipes/113300
catalog that I'd clipped. I haven't made it, but found it a couple of places on line with a good comment.
Chicken and Rice Bake
3 cups cooked rice
2 cups chicken broth, divided (2 tsp chicken soup base from Penzeys in 2 cups water)
3 cups chicken, cooked and cubed (3 regular sized chicken breast pieces)
2 TB butter
1 cup sliced fresh mushrooms, 4 oz package
1/2 red bell pepper, chopped or 2 TB red bell pepper flakes (Penzeys) rehydrated in 1/4 cup water
3 TB butter
6 TB flour
1 cup milk
1 1/2 tsp Poultry Seasoning (Penzeys)
1/2 tsp granulated garlic powder (Penzeys)
1 tsp salt
1/2 tsp ground black pepper
1 cup bread crumbs
Preheat oven to 350 degrees. Grease a 2 quart casserole or a 9X13 baking dish. Spread rice in casserole and top with 1 cup of chicken broth. Top the rice with the cooked chicken. Melt the 2 TB butter in a frying pan over medium heat and cook the mushrooms and red bell pepper until softened, about 5 minutes. (If you are using red bell pepper flakes, do not drain the liquid). Pour over the chicken. In the same frying pan, melt 3 TB butter, add flour and stir until blended. Add the remaining cup of chicken broth, milk, poultry seasoning, garlic, salt and pepper. Whisk until smooth. Cook stirring constantly until thickened. Pour over chicken and top with bread crumbs. Bake uncovered for 1 hour.
Serves: 6-8
Prep time: 15 minutes
Baking time: 1 hour
http://teamsugar.com/group/106887/recipes/113300
Chicken Divan from Gourmet, I've made a similar recipe from Betty Crocker using roast chicken.
CHICKEN DIVAN
1 large bunch of broccoli, trimmed and cut into 4-inch long spears
1/2 stick (1/4 cup) unsalted butter, cut into pieces
5 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup well-chilled heavy cream
3 tablespoons medium-dry Sherry
fresh lemon juice to taste
1/2 cup freshly grated Parmesan
2 whole boneless skinless chicken breasts (about 1 1/2 pounds total), cooked and sliced thin
In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm. In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the Sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper.
Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.
Serves 6.
http://www.epicurious.com/recipes/recipe_views/views/11054
CHICKEN DIVAN
1 large bunch of broccoli, trimmed and cut into 4-inch long spears
1/2 stick (1/4 cup) unsalted butter, cut into pieces
5 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup well-chilled heavy cream
3 tablespoons medium-dry Sherry
fresh lemon juice to taste
1/2 cup freshly grated Parmesan
2 whole boneless skinless chicken breasts (about 1 1/2 pounds total), cooked and sliced thin
In a large saucepan of boiling salted water cook the broccoli for 6 to 8 minutes, or until it is just tender, drain it well, and keep it warm. In a heavy saucepan melt the butter over moderately low heat, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, stirring, bring the mixture to a boil, stirring, and simmer it, stirring occasionally, for 10 minutes. Reduce the heat to low and cook the mixture, stirring, for 10 minutes. In a bowl beat the cream until it holds stiff peaks, fold it, the Sherry, and the lemon juice into the sauce, and season the sauce with salt and pepper.
Arrange the broccoli on a flameproof platter or in a 2-quart gratin dish and pour half the sauce over it. Stir 1/4 cup of the Parmesan into the remaining sauce. Arrange the chicken on the broccoli, pour the remaining sauce over it, and sprinkle the mixture with the remaining 1/4 cup Parmesan. Broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the sauce is golden and bubbling.
Serves 6.
http://www.epicurious.com/recipes/recipe_views/views/11054
Chicken Pie with Biscuit Crust...this one is in my clipped recipes, also from Gourmet.
You could make about any chicken pot pie recipe.
If you're interested, I will look up the Posole recipe I've used, also have a Chicken Gumbo recipe that uses some smoked sausage and cooked chicken. Like you, I usually make enchiladas or chicken and homemade noodles if I have good some good broth.
How about a Salad? There's Cobb Salad and I have several Asian Salads that start with cooked chicken.
1985 CHICKEN PIE WITH BISCUIT CRUST
For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves
For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
Make the filling:
In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
Make the biscuit crust:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
Serves 4.
Gourmet
January 1991
http://www.epicurious.com/recipes/recipe_views/views/11056
You could make about any chicken pot pie recipe.
If you're interested, I will look up the Posole recipe I've used, also have a Chicken Gumbo recipe that uses some smoked sausage and cooked chicken. Like you, I usually make enchiladas or chicken and homemade noodles if I have good some good broth.
How about a Salad? There's Cobb Salad and I have several Asian Salads that start with cooked chicken.
1985 CHICKEN PIE WITH BISCUIT CRUST
For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
3/4 stick (6 tablespoons) unsalted butter
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves
For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk
an egg wash made by beating 1 large egg yolk with 1 tablespoon milk
Make the filling:
In a saucepan bring the broth to a boil, add the carrots, the potatoes, and the celery, and simmer the vegetables, uncovered, for 10 to 15 minutes, or until they are tender. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl. In another saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use, and bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, the parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.
Make the biscuit crust:
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter and the shortening, and blend the mixture until it resembles meal. Add the Cheddar and toss the mixture. Into a liquid measuring cup break the egg, add enough of the buttermilk to measure a total of 1/2 cup, and beat the mixture with a fork. Add the egg mixture to the flour mixture, stirring until the mixture just forms a dough, gather the dough into a ball, and on a floured surface pat it out 1/2 inch thick. Cut out as many rounds as possible with a 2-inch fluted round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.
Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450°F. oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.
Serves 4.
Gourmet
January 1991
http://www.epicurious.com/recipes/recipe_views/views/11056
steve2-in-la
Well-known member
Reservations.
How about Korean Namasu for something different? T&T and delicious
KOREAN NAMASU
serves 6-8
3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste
Either steam over or simmer the chicken in one can of chicken broth until done. Cool and reserve the broth for another use. Refrigerate the chicken for at least 3 hours or overnight. Pare and halve the cucumbers lengthwise. Slice into bite-size pieces. Soak in ice water for at least 1/2 hour and drain. Add the sliced green onions to the cucumbers. For the sauce: mix together sugar, vinegar, soy sauce, sesame oil, chili pepper flakes, garlic, Hondashi, Ajinomoto, ginger and black pepper. Just before serving, mix the chicken, cucumber and onions. Pour the sauce over all and toss.
KOREAN NAMASU
serves 6-8
3 lb. boneless and skinless chicken
4 cucumbers
1/2 c sugar
1/2 c white vinegar
1/2 c good quality soy sauce
1/4 c sesame oil
1/2 tsp. chili pepper flakes
8 green onions, sliced
4 cloves garlic, minced
1" piece of fresh ginger, peeled and grated
1 Tbs. Hondashi
1 Tbs. Ajinomoto
pepper to taste
Either steam over or simmer the chicken in one can of chicken broth until done. Cool and reserve the broth for another use. Refrigerate the chicken for at least 3 hours or overnight. Pare and halve the cucumbers lengthwise. Slice into bite-size pieces. Soak in ice water for at least 1/2 hour and drain. Add the sliced green onions to the cucumbers. For the sauce: mix together sugar, vinegar, soy sauce, sesame oil, chili pepper flakes, garlic, Hondashi, Ajinomoto, ginger and black pepper. Just before serving, mix the chicken, cucumber and onions. Pour the sauce over all and toss.
What about Pollo Tonnato?
POLLO TONNATO (CHICKEN IN TUNA SAUCE)
Chicken
3 lb boneless chicken breasts
1 carrot, chopped
1 celery stalk, chopped
1 onion, sliced
2 cups dry white wine
In saucepan, bring 2/3 c water to boil. Add chicken breasts and other ingredients. Cover and reduce heat. Simmer until chicken is tender about 10 - 15 minutes. Transfer meat and broth to bowl and cover. Cool 3 to 4 hours or overnight in fridge.
Slice chicken. Spread some sauce on bottom of platter. Arrange chicken slices on top.
Cover with remaining sauce and refrigerate. Garnish with sliced lemons, capers
and chopped parsley.
Tuna Sauce
In blender or processor until fine paste......If too thick add broth:
1 7 oz tin tuna in olive oil
4 anchovy fillets
3 tbsps. capers
Juice 1 lemon
3/4 cup Olive oil
Add 1 1/2 c mayonnaise
NOTE: Use broth to make soup.
POLLO TONNATO (CHICKEN IN TUNA SAUCE)
Chicken
3 lb boneless chicken breasts
1 carrot, chopped
1 celery stalk, chopped
1 onion, sliced
2 cups dry white wine
In saucepan, bring 2/3 c water to boil. Add chicken breasts and other ingredients. Cover and reduce heat. Simmer until chicken is tender about 10 - 15 minutes. Transfer meat and broth to bowl and cover. Cool 3 to 4 hours or overnight in fridge.
Slice chicken. Spread some sauce on bottom of platter. Arrange chicken slices on top.
Cover with remaining sauce and refrigerate. Garnish with sliced lemons, capers
and chopped parsley.
Tuna Sauce
In blender or processor until fine paste......If too thick add broth:
1 7 oz tin tuna in olive oil
4 anchovy fillets
3 tbsps. capers
Juice 1 lemon
3/4 cup Olive oil
Add 1 1/2 c mayonnaise
NOTE: Use broth to make soup.
Rec: Klong-Style Thai Salad from an old Sunset magazine
I've made this several times. I used the rice noodles but found the cooking time is too long for the thin ones. I prefer to soften them in hot water until they're tender enough to eat.
KLONG-STYLE THAI SALAD
Prepare the chicken, noodles, and dressing in advance. The rice noodles can be found in Asian markets and many supermarkets. Or use the more widely available dried angel hair pasta. Assemble salad ingredients and condiments up to 4 hours ahead (even earlier for some elements).
Thai Noodle Salad Buffet
4 chicken breast halves (2 to 2 1/2 lb. total), skinned
1 pound dried angel hair (capellini) pasta
or thin rice noodles (mai fun)
1 tablespoon Oriental sesame oil or salad oil
1 large (1-lb.) European cucumber, cut into
thin slivers
1/2 to 3/4 pound bean sprouts, rinsed and drained
3/4 cup thinly sliced green onions
3/4 cup chopped fresh cilantro
1/2 cup chopped fresh basil leaves
3/4 cup finely chopped salted roasted peanuts
Lemon wedges (optional)
Chili dressing (recipe follows)
In a 5- to 6-quart pan, bring 2 1/2 to 3 quarts water to a boil on high heat. Add chicken and return to a boil. Cover pan tightly; remove from heat. Let stand until meat is white in thickest part (cut to test), 20 minutes. If still pink, return to water, cover pan, and let stand; check for doneness at 2- or 3-minute intervals. Remove chicken from water; cool.
Meanwhile, return water to a boil on high heat. Add pasta and cook, uncovered, until barely tender to bite, about 3 minutes for angel hair, 2 to 3 minutes for rice noodles. Drain and immerse noodles in cold water. Add oil to water.
When noodles are cool, lift small handfuls of noodles out of water, draining briefly. Loosely coil each handful of noodles and set on a wide platter, stacking if needed. (If making ahead, cover and let stand at room temperature up to 4 hours.)
Tear chicken into shreds; discard bones. (If making ahead, cover meat and chill up to 1 day.) Arrange chicken, cucumber, sprouts, onions, cilantro, basil, peanuts, lemon, and noodles in individual bowls or mound in separate piles on a platter.
To assemble salad, place a few noodle coils on a plate. Add chicken, cucumber, onions, cilantro, basil, peanuts, lemon, and chili dressing to taste. Serves 6.
Chili dressing:
In a small bowl, mix 3/4 cup rice or wine vinegar, 1/2 cup soy sauce, 3 tablespoons sugar, 2 tablespoons Oriental sesame oil, 2 tablespoons minced fresh ginger, 1 to 2 teaspoons crushed dried hot red chilies, and 2 cloves garlic, pressed or minced. Makes about 1 2/3 cups.
I've made this several times. I used the rice noodles but found the cooking time is too long for the thin ones. I prefer to soften them in hot water until they're tender enough to eat.
KLONG-STYLE THAI SALAD
Prepare the chicken, noodles, and dressing in advance. The rice noodles can be found in Asian markets and many supermarkets. Or use the more widely available dried angel hair pasta. Assemble salad ingredients and condiments up to 4 hours ahead (even earlier for some elements).
Thai Noodle Salad Buffet
4 chicken breast halves (2 to 2 1/2 lb. total), skinned
1 pound dried angel hair (capellini) pasta
or thin rice noodles (mai fun)
1 tablespoon Oriental sesame oil or salad oil
1 large (1-lb.) European cucumber, cut into
thin slivers
1/2 to 3/4 pound bean sprouts, rinsed and drained
3/4 cup thinly sliced green onions
3/4 cup chopped fresh cilantro
1/2 cup chopped fresh basil leaves
3/4 cup finely chopped salted roasted peanuts
Lemon wedges (optional)
Chili dressing (recipe follows)
In a 5- to 6-quart pan, bring 2 1/2 to 3 quarts water to a boil on high heat. Add chicken and return to a boil. Cover pan tightly; remove from heat. Let stand until meat is white in thickest part (cut to test), 20 minutes. If still pink, return to water, cover pan, and let stand; check for doneness at 2- or 3-minute intervals. Remove chicken from water; cool.
Meanwhile, return water to a boil on high heat. Add pasta and cook, uncovered, until barely tender to bite, about 3 minutes for angel hair, 2 to 3 minutes for rice noodles. Drain and immerse noodles in cold water. Add oil to water.
When noodles are cool, lift small handfuls of noodles out of water, draining briefly. Loosely coil each handful of noodles and set on a wide platter, stacking if needed. (If making ahead, cover and let stand at room temperature up to 4 hours.)
Tear chicken into shreds; discard bones. (If making ahead, cover meat and chill up to 1 day.) Arrange chicken, cucumber, sprouts, onions, cilantro, basil, peanuts, lemon, and noodles in individual bowls or mound in separate piles on a platter.
To assemble salad, place a few noodle coils on a plate. Add chicken, cucumber, onions, cilantro, basil, peanuts, lemon, and chili dressing to taste. Serves 6.
Chili dressing:
In a small bowl, mix 3/4 cup rice or wine vinegar, 1/2 cup soy sauce, 3 tablespoons sugar, 2 tablespoons Oriental sesame oil, 2 tablespoons minced fresh ginger, 1 to 2 teaspoons crushed dried hot red chilies, and 2 cloves garlic, pressed or minced. Makes about 1 2/3 cups.
Rec: Hacked Chicken
This was clipped from a magazine.
Hacked Chicken
Chicken is considered a noble bird in Chinese culture and is served on special occasions. In this dish it is tossed with sesame dressing.
4 boneless, skinless chicken breast halves
1 tsp salt
1/4 cup tahini (sesame paste)
3 Tbs soy sauce, divided
2 tsp distilled white vinegar
2 tsp minced fresh ginger
1 tsp sugar
1 tsp minced garlic
1 tsp Oriental sesame oil, divided
1/4 tsp red pepper sauce
1 9-oz pkg fresh or dried cappellini noodles (angel-hair pasta)
1 Tbs vegetable oil
1 cucumber, peeled, seeded and julienned
1 red pepper, julienned
3 green onions, julienned
1 Tbs toasted sesame seeds
1 Combine chicken breasts with salt and water to cover in medium saucepan. Bring just to boil. Reduce heat, cover and simmer gently 10 minutes. Cool to room temperature. Remove chicken, reserving liquid, and cut into julienne strips. Combine tahini, 1 tablespoon soy sauce, and the vinegar, ginger, sugar, garlic, 1/2 teaspoon sesame oil and the red pepper sauce in medium bowl. Whisk in 1/4 cup reserved poaching liquid until smooth. Add chicken and toss well. In another bowl whisk oil and remaining 2 tablespoons soy sauce and 1/2 teaspoon sesame oil.
2 Cook noodles according to package directions. Rinse under cold water and drain. Toss with soy mixture. Arrange on platter and top with chicken and julienned vegetables. Sprinkle with sesame seeds.
Servings: 4
Preparation time: 30 minutes
Cooking time: 10 minutes
This was clipped from a magazine.
Hacked Chicken
Chicken is considered a noble bird in Chinese culture and is served on special occasions. In this dish it is tossed with sesame dressing.
4 boneless, skinless chicken breast halves
1 tsp salt
1/4 cup tahini (sesame paste)
3 Tbs soy sauce, divided
2 tsp distilled white vinegar
2 tsp minced fresh ginger
1 tsp sugar
1 tsp minced garlic
1 tsp Oriental sesame oil, divided
1/4 tsp red pepper sauce
1 9-oz pkg fresh or dried cappellini noodles (angel-hair pasta)
1 Tbs vegetable oil
1 cucumber, peeled, seeded and julienned
1 red pepper, julienned
3 green onions, julienned
1 Tbs toasted sesame seeds
1 Combine chicken breasts with salt and water to cover in medium saucepan. Bring just to boil. Reduce heat, cover and simmer gently 10 minutes. Cool to room temperature. Remove chicken, reserving liquid, and cut into julienne strips. Combine tahini, 1 tablespoon soy sauce, and the vinegar, ginger, sugar, garlic, 1/2 teaspoon sesame oil and the red pepper sauce in medium bowl. Whisk in 1/4 cup reserved poaching liquid until smooth. Add chicken and toss well. In another bowl whisk oil and remaining 2 tablespoons soy sauce and 1/2 teaspoon sesame oil.
2 Cook noodles according to package directions. Rinse under cold water and drain. Toss with soy mixture. Arrange on platter and top with chicken and julienned vegetables. Sprinkle with sesame seeds.
Servings: 4
Preparation time: 30 minutes
Cooking time: 10 minutes
Rec: Vietnamese Chicken Salad
I love this one, it came from Recipezaar. There are several variations there.
Vietnamese Chicken Salad
4 chicken breast halves (can use any precooked chicken)
1 Tbs lee kum kee chili-garlic sauce or chili paste
1 clove garlic, minced
3 Tbs sugar
2 Tbs rice wine vinegar
6 Tbs freshly squeezed lime juice
4 Tbs fish sauce
6 Tbs peanut oil
1 head savoy cabbage, shredded or chiffonade
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili pepper or hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts
1 Salt, pepper and roast chicken breasts at 400 until done. Cool.
2 Make the dressing: In a small bowl, whisk together chile paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
3 Remove chicken meat from bones and slice each breast thinly on the bias.
4 In a medium bowl, toss together cabbage, mint, and cilantro. Add 1/2 of the dressing and toss.
5 Place on a large platter or 4 individual platters. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
6 servings
Preparation time: 45 minutes
Cooking time: 25 minutes
http://www.recipezaar.com/26173
I love this one, it came from Recipezaar. There are several variations there.
Vietnamese Chicken Salad
4 chicken breast halves (can use any precooked chicken)
1 Tbs lee kum kee chili-garlic sauce or chili paste
1 clove garlic, minced
3 Tbs sugar
2 Tbs rice wine vinegar
6 Tbs freshly squeezed lime juice
4 Tbs fish sauce
6 Tbs peanut oil
1 head savoy cabbage, shredded or chiffonade
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
1 small red onion, thinly sliced lengthwise
1 small fresh red hot chili pepper or hot chili pepper, diced
1/2 seedless cucumber, julienned
2 large carrots, julienned
1 red bell pepper, julienned
1/2 cup roughly chopped roasted peanuts
1 Salt, pepper and roast chicken breasts at 400 until done. Cool.
2 Make the dressing: In a small bowl, whisk together chile paste, garlic, sugar, vinegar, lime juice, fish sauce, and peanut oil until well combined. Set aside.
3 Remove chicken meat from bones and slice each breast thinly on the bias.
4 In a medium bowl, toss together cabbage, mint, and cilantro. Add 1/2 of the dressing and toss.
5 Place on a large platter or 4 individual platters. Top cabbage mixture with onion, pepper, cucumber, carrots, bell pepper, and chicken. Drizzle with the reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
6 servings
Preparation time: 45 minutes
Cooking time: 25 minutes
http://www.recipezaar.com/26173
Chicken Posole (Red)
This one is from Epi. When using leftover chicken you'll need some chicken broth. I used 1 can Mexican stewed tomatoes along with the regular and added about 3/4 teaspoon each of ground cumin, coriander and chili powder. You can pre-cook dried hominy, if you prefer it to the canned.
CHICKEN POSOLE
5 cups water
4 chicken breast halves
2 15- to 16-ounce cans white hominy, drained
2 14 1/2-ounce cans stewed tomatoes
4 teaspoons dried oregano
1 jalapeño chili, seeded, minced Dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cup sliced radishes
3/4 cup sliced green onions
1 1/2 cups grated Monterey Jack cheese
Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.
Serves 4 to 6.
http://www.epicurious.com/recipes/recipe_views/views/100420
This one is from Epi. When using leftover chicken you'll need some chicken broth. I used 1 can Mexican stewed tomatoes along with the regular and added about 3/4 teaspoon each of ground cumin, coriander and chili powder. You can pre-cook dried hominy, if you prefer it to the canned.
CHICKEN POSOLE
5 cups water
4 chicken breast halves
2 15- to 16-ounce cans white hominy, drained
2 14 1/2-ounce cans stewed tomatoes
4 teaspoons dried oregano
1 jalapeño chili, seeded, minced Dash of hot pepper sauce
1 1/2 cups shredded lettuce
3/4 cup sliced radishes
3/4 cup sliced green onions
1 1/2 cups grated Monterey Jack cheese
Bring 5 cups water to boil in large saucepan. Add chicken; cover and simmer until cooked through, about 13 minutes. Using tongs, transfer chicken to platter; reserve cooking liquid in saucepan. Cool chicken slightly. Remove chicken from bones; discard skin and bones. Shred chicken. Set aside.
Add hominy, stewed tomatoes, oregano, jalapeño and hot pepper sauce to reserved cooking liquid. Bring to boil. Reduce heat; simmer until slightly thickened, stirring often, about 1 hour. Stir in shredded chicken. Season with salt, pepper and additional hot pepper sauce, if desired. (Can be prepared 1 day ahead. Cover; chill. Bring to simmer before serving.)
Divide shredded lettuce, sliced radishes and sliced green onions equally among soup bowls. Ladle posole into each bowl. Top posole with grated Monterey Jack cheese and serve.
Serves 4 to 6.
http://www.epicurious.com/recipes/recipe_views/views/100420
Rec: Brown Derby Cobb Salad
I love this salad. This is the same recipe I found several years ago in the LA Times California Cookbook.
http://www.thefoodmaven.com/radiorecipes/cobb_salad.html
I love this salad. This is the same recipe I found several years ago in the LA Times California Cookbook.
http://www.thefoodmaven.com/radiorecipes/cobb_salad.html
Rec: Chicken-and-Sausage Jambalaya
This one is from Southern Living.
Chicken-and-Sausage Jambalaya
We used a deli chicken to make this entrée easier. Be sure to remove all skin and bones.
1 16-oz pkg Cajun-style smoked sausage, cut into 1/4-inch slices
2 ribs celery, chopped
1 medium onion, chopped
1 medium-size green bell pepper, chopped
4 cups chopped cooked chicken
1 32-oz container chicken broth
1 1/4 cups uncooked long-grain rice
1 Tbs Cajun seasoning
garnish: chopped fresh parsley
1 Cook smoked sausage in a Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion and bell pepper, and sauté 6 to 8 minutes or until vegetables are tender.
2 Stir in chicken and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired.
Yield: 6 to 8 servings
Preparation time: 20 minutes
Cooking time: 45 minutes
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=258963
This one is from Southern Living.
Chicken-and-Sausage Jambalaya
We used a deli chicken to make this entrée easier. Be sure to remove all skin and bones.
1 16-oz pkg Cajun-style smoked sausage, cut into 1/4-inch slices
2 ribs celery, chopped
1 medium onion, chopped
1 medium-size green bell pepper, chopped
4 cups chopped cooked chicken
1 32-oz container chicken broth
1 1/4 cups uncooked long-grain rice
1 Tbs Cajun seasoning
garnish: chopped fresh parsley
1 Cook smoked sausage in a Dutch oven over medium heat, stirring constantly, 3 minutes or until browned. Add celery, onion and bell pepper, and sauté 6 to 8 minutes or until vegetables are tender.
2 Stir in chicken and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is done and liquid is absorbed. Remove from heat, and let stand 10 to 15 minutes before serving. Garnish, if desired.
Yield: 6 to 8 servings
Preparation time: 20 minutes
Cooking time: 45 minutes
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=258963
Rec: Chicken and Sausage Gumbo
Another from Southern Living
Chicken-Sausage Gumbo
1/2 lb smoked sausage, cut into 1/2-inch-thick slices*
1 to 3 Tbs vegetable oil
5 Tbs all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large cloves garlic, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 28-oz can diced tomatoes
1 to 2 tsp Creole seasoning
4 cups chopped cooked chicken
hot cooked rice
1 Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Drain on paper towels.
2 Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Serve over rice.
Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 25 minutes
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=701065
Another from Southern Living
Chicken-Sausage Gumbo
1/2 lb smoked sausage, cut into 1/2-inch-thick slices*
1 to 3 Tbs vegetable oil
5 Tbs all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large cloves garlic, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 28-oz can diced tomatoes
1 to 2 tsp Creole seasoning
4 cups chopped cooked chicken
hot cooked rice
1 Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Drain on paper towels.
2 Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Serve over rice.
Yield: 4 to 6 servings
Preparation time: 20 minutes
Cooking time: 25 minutes
http://food.southernliving.com/southern/recipefinder.dyn?action=displayRecipe&recipe_id=701065
REC: simple chicken, almond and parsley salad >>>
i know a mouthful of italian parsley and cold chicken doesn't sound that great, but this salad is really, really good. it's from nigella lawson.
couple handfuls of fresh flat-leaf parsley
1 cold cooked chicken breast, sliced/shredded
1 tbsp extra virgin olive oil
juice of half a lemon
maldon salt (it is worth using a coarse flaky salt in this)
50g or so flaked almonds, toasted
toss the chicken and parsley together. dribble over the olive oil and toss again. squeeze over the lemon juice, sprinkle over the salt, add most of the almonds and toss. top with remaining almonds. couldn't be easier. serves 1.
i know a mouthful of italian parsley and cold chicken doesn't sound that great, but this salad is really, really good. it's from nigella lawson.
couple handfuls of fresh flat-leaf parsley
1 cold cooked chicken breast, sliced/shredded
1 tbsp extra virgin olive oil
juice of half a lemon
maldon salt (it is worth using a coarse flaky salt in this)
50g or so flaked almonds, toasted
toss the chicken and parsley together. dribble over the olive oil and toss again. squeeze over the lemon juice, sprinkle over the salt, add most of the almonds and toss. top with remaining almonds. couldn't be easier. serves 1.