Anyone care to share some simple chicken recipes? Really interested in adding some flavor to boiled chicken.
[quote]MrWhite wrote:
Anyone care to share some simple chicken recipes? Really interested in adding some flavor to boiled chicken.[/quote]
Buy Berardi’s Gourmet Nutrition you cheap bastard. : )
There’s more to life than boiled chicken!
Don’t boil it, bake it or grill it.
Or learn how to debone a whole one (ask a butcher and they’ll probaly show you), and you have mnore meat and save money. Only reason I boil chicken is for chickencand dumplings (not a real healthy food) or maybe a gumbo.
One of my favorites
2 to 3 boneless skinless chicken breasts
1 onion sliced up
1 can Rotel tomatoes or your favorite salsa
Olive oil as needed
Season the chicken as you like, I use Creole seasoning or just salt, pepper, and garlic. Gril the chicken for 4 to 5 minutes total, or until its close to being 3/4 done. Remove and cover.
In a large pan begin sauteeing your onion with about 1 tablespoon or so of olive oil. Can also add bell peppers and garlic if you have it. Once the onions are soft and starting to caremlize, add the chicken breasts. Cook for 2 minutes then add your salsa or Rotels. Let this cook for 4 to 5 minutes to thicken and then top with some cheese and serve over rice with black beans or slice up and put in tortillas.
Mr. White
You are surrounded by great cooks down in Louisianna you know 
-
Roast your chicken…more flavor.
Salt, pepper, dash of zatrain’s, a
little lemon. Bake or roast at 350
until done. Low fat and good flavor. -
You could also pan saute your chicken
with a little lemon and olive oil.
Chop up some spinach when near done
and let it wilt…finish with salt,
pepper and a dash of parmesan cheese.
Again good flavor, healthy fats. Use
a lot of spinach…a pound to 1 pound
of chicken. -
Last one. Bake the chicken at 350
until done. Toss with salad dressing
peppers and a tomatoe.
Make a big supply. It will last two
days in the fridge. Real low fat and
convenient.
I would give you my Gumbo recipe but considering where you live it would just be wrong on so many levels!
This one isn’t boiled (yuck! do you really eat it like that?) but it’s sooo yummy… The tomato and vinegar really tenderize the chicken.
Braised Balsamic Chicken
6 skinless, boneless chicken breast halves
ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
DIRECTIONS:
- Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
- Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
I got it from here: http://chicken.allrecipes.com/reviews/reviews.asp?nprid=8665
I should have clarified. I boil chicken when I want to easily prepare some for the entire week. Little crab boil and some other seasonings, but they don’t seem to get into the chicken. Usually to eat it, I spread a little bbq sauce over it and that does the trick.
Proabaly not using enough crab boil and spices. You’ve got to load it down to get it to penetrate. Maybe try putting the spices in the body cavity or injecting the chicken before you boil it.
I’ve written a few articles w/ simple chicken recipes. I believe in simple recipes you can prepare for the whole week.
Check out the picante chicken recipe for sure and actually the curried chicken really is pretty simple as well.
www.ruggedmag.com/index.php?type=Article&i=16&a=11
Also, my favorite way to prepare food for the week, especially chicken, is to stirfry it. I cut up a whole lot of chicken and stirfry it w/ pam, olive oil, or conola oil (one of the three) and garlic and add my favorite seasoning. It’s very easy. I weigh it out and separate it into gladware.