Any Good Chicken Ideas to cook on the stove?
Elsie
Member
- Jun 22, 2008
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I don't know what this is called, but you cook chicken breast on the stove, top it with canadian bacon, mushrooms, and monterrey jack cheese. I've seen some people add salsa too, and its delicious!!
It depends if it is a frypan or pot. (skillet applies to both)
I would pan fry the chicken breasts to colour and add some curry powder and water and let it simmer for about 20 minutes and remove.
Use some flour mixed into a little liquid and make a slurry and stir in. Return the chicken to the pan and simmer gently tasting the sauce fo salt and pepper.
I would pan fry the chicken breasts to colour and add some curry powder and water and let it simmer for about 20 minutes and remove.
Use some flour mixed into a little liquid and make a slurry and stir in. Return the chicken to the pan and simmer gently tasting the sauce fo salt and pepper.
JasonStarship
Member
- Aug 2, 2010
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- 6
Try cornflake chicken
If it is boneless, quickly brown it in very little oil, then add 1/2 bottle Catalina French (red) salad dressing and 1/2 bottle orange french dressing, and 1/2 cup of water. You want mixture to just barley cover chicken, (depending how much chicken you have you may need to add more.) Cover and simmer on low until chicken is done.
It cooks down and makes a tangy sweet, sticky sauce and is so good.
It cooks down and makes a tangy sweet, sticky sauce and is so good.
Asians often eat a chicken variation of popular pork cutlet recipe. Instead of tonkatsu for the pork version, it's called chicken katsu. Fairly simple with a japanese bread crumb coating and easy to make.
Try this,
http://gohawaii.about.com/od/luaurecipes/r/chicken_katsu.htm
Chicken Katsu is Japanese style fried chicken and is most often served with Tonkatsu sauce.
Ingredients:
•chicken breasts or thighs - de-boned and flattened (one per guest)
•flour
•eggs
•panko (Japanese bread crumbs)
•vegetable oil
•Tonkatsu sauce
Preparation:
Heat oil in frying pan. Coat chicken with flour, dip in beaten egg and roll in panko breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. Slice and serve with tonkatsu sauce for dipping. As an alternative you can marinate the chicken for up to one hour before cooking in a sake marinade combining 2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic, blended well.
Tonkatsu Sauce (variation 1)
•1 cup catsup
•1/2 cup Worcestershire sauce
•1/2 cup sake
•2 tablespoons ginger
•2 tablespoons garlic
•1/4 cup sugar
•1/4 cup mirin
Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups
Just in case, to make your own panko:
Ingredients:Yield:
3 33-4 Servings Size
1 loaf white bread, or
if you don't havewhite bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup
Directions
rep Time: 15 mins
Total Time: 23 mins
1 Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs. 2 Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown! 3 Immediately remove bread crumbs from oven and allow them to cool. 4 Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
Try this,
http://gohawaii.about.com/od/luaurecipes/r/chicken_katsu.htm
Chicken Katsu is Japanese style fried chicken and is most often served with Tonkatsu sauce.
Ingredients:
•chicken breasts or thighs - de-boned and flattened (one per guest)
•flour
•eggs
•panko (Japanese bread crumbs)
•vegetable oil
•Tonkatsu sauce
Preparation:
Heat oil in frying pan. Coat chicken with flour, dip in beaten egg and roll in panko breadcrumbs. Fry in hot oil until golden brown. Drain on paper towels. Slice and serve with tonkatsu sauce for dipping. As an alternative you can marinate the chicken for up to one hour before cooking in a sake marinade combining 2 tablespoons, 1/4 cup soy sauce, 1/4 cup sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic, blended well.
Tonkatsu Sauce (variation 1)
•1 cup catsup
•1/2 cup Worcestershire sauce
•1/2 cup sake
•2 tablespoons ginger
•2 tablespoons garlic
•1/4 cup sugar
•1/4 cup mirin
Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally. Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4 weeks Yield: 3 cups
Just in case, to make your own panko:
Ingredients:Yield:
3 33-4 Servings Size
1 loaf white bread, or
if you don't havewhite bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. approx. 23 saltine crackers per cup
Directions
rep Time: 15 minsTotal Time: 23 mins
1 Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs. 2 Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown! 3 Immediately remove bread crumbs from oven and allow them to cool. 4 Once cooled, crumbs may be stored in the freezer, in a resealable plastic bag for as long as several months.
I love my own chicken marinade that i made up in my culinary class one day. it depends on if u like spicy and salty food like i do thou.
just thaw out some chicken. in a big bowl mix up some soy sauce, garlic powder, a little honey to cut the saltiness of the soy sauce, cayenne pepper, and maybe some red pepper flakes if u have any. mix a little bit of oil (olive, EVOO, vegetable etc.) that way the marinade will stick to the chicken. let it sit in the marinade in the fridge for about an hour and then oil your skillit and let it heat up. put the chicken in it as it heats up and cook until its fully cooked all the way through (internal temp should be 165 degrees) and then serve it with some vegetables such as a salad or brocolli =) you can also grill this too its very good on the grill
i hope u like it as much as i do
just thaw out some chicken. in a big bowl mix up some soy sauce, garlic powder, a little honey to cut the saltiness of the soy sauce, cayenne pepper, and maybe some red pepper flakes if u have any. mix a little bit of oil (olive, EVOO, vegetable etc.) that way the marinade will stick to the chicken. let it sit in the marinade in the fridge for about an hour and then oil your skillit and let it heat up. put the chicken in it as it heats up and cook until its fully cooked all the way through (internal temp should be 165 degrees) and then serve it with some vegetables such as a salad or brocolli =) you can also grill this too its very good on the grill
i hope u like it as much as i do
Serves: 4
Cooking time (approx.): 29 minutes
Style: North Indian (Mughlai)
800 grams chicken (whole)
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es) made into a paste
1 tablespoon(s) each of ginger, garlic pastes
4 cloves
1" piece cinnamon broken
4 brown cardamoms peeled
8 black peppercorns
10 almonds
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
2 large onion(s) finely sliced
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing
Make cuts on the chicken. In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two.
In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.
1. Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2 minute(s) or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside.
2. Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes.
3. Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderised.
Garnish with fresh cream (optional) and finely chopped coriander leaves.
TIPS:
* To make this dish richer, a desired amount of fresh cream could be added at the stage when the chicken is almost but not fully done.
* Whole chicken cut into pieces can be used to make this dish if it is preferred.
Serve hot with: Cumin Rice, white rice or Indian bread (Roti).
Cooking time (approx.): 29 minutes
Style: North Indian (Mughlai)
800 grams chicken (whole)
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es) made into a paste
1 tablespoon(s) each of ginger, garlic pastes
4 cloves
1" piece cinnamon broken
4 brown cardamoms peeled
8 black peppercorns
10 almonds
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
2 large onion(s) finely sliced
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing
Make cuts on the chicken. In a bowl mix together half of the ginger-garlic paste and red chilli powder. Add the garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken very well and allow to marinate in the refrigerator for at least an hour or two.
In a pan roast together cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow to cool. Grind together browned onions, roasted spices, and the remaining ginger garlic pastes with a little water.
1. Heat half the oil in a heavy-bottomed pan till hot add the chicken (without the marinade) and fry on medium level for about 2 minute(s) or till the chicken is browned lightly. Remove fried chicken from the pan and keep aside.
2. Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes.
3. Add the chicken, marinade, tomato puree. remaining red chilli powder, water and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderised.
Garnish with fresh cream (optional) and finely chopped coriander leaves.
TIPS:
* To make this dish richer, a desired amount of fresh cream could be added at the stage when the chicken is almost but not fully done.
* Whole chicken cut into pieces can be used to make this dish if it is preferred.
Serve hot with: Cumin Rice, white rice or Indian bread (Roti).