365 More Ways to Cook Chicken (365 ways) (52 page)

1.
In a small dish, combine paprika, chili powder, onion powder, garlic powder, salt, pepper, cayenne, and cumin. In a medium bowl, use your hands to gently but thoroughly mix ground chicken, bread crumbs, and egg white. Form into 6 patties, each about
½
inch thick. Sprinkle patties liberally with spice blend, pressing in with palm of your hand.

2.
In a large frying pan, heat oil over medium heat. Add patties and cook, turning once with a spatula, until browned outside and white throughout but still juicy, 10 to 13 minutes.

3.
In a small dish, combine mayonnaise and mustard. Spread on cut sides of rolls. Assemble burgers with lettuce and tomato.

Prep: 10 minutes Cook: 10 to 12 minutes Serves: 4

Coarsely grind pepper yourself or buy it in jars in the spice section of the supermarket.

• 1 pound ground chicken
  

• ⅔ cup fresh bread crumbs
  

• 3 tablespoons minced shallots
  

• ¼ cup plus 2 tablespoons chopped parsley
  

• ½ teaspoon dried thyme
  

• ¼ teaspoon grated nutmeg
  

• ¼ teaspoon salt
  

• 1 teaspoon coarsely ground black pepper
  

• 1 tablespoon flour
  

• 2 tablespoons butter
  

• ¼ cup dry white wine
  

• ¼ cup chicken broth
  

• ½ cup heavy cream
  

• 8 slices of French bread, lightly toasted
  

1.
In a mixing bowl, use your hands to gently but thoroughly blend chicken, bread crumbs, shallots, ¼ cup chopped parsley, thyme, nutmeg, and salt. Form into 8 small patties, each about ½ inch thick. Sprinkle each patty with pepper, pressing in lightly. Dust patties with flour.

2. In a large frying pan, melt butter over medium heat. Add patties and cook, turning once with a spatula, until golden brown outside and white throughout, 6 to 7 minutes. Remove patties to a plate.

3.
Add wine and broth to pan. Bring to a boil, stirring up browned bits clinging to bottom. Cook, stirring, 2 minutes. Add cream and boil, stirring often, until lightly thickened, 2 to 3 minutes.

4.
Place patties on toast, spoon on sauce, and sprinkle remaining 2 tablespoons parsley on top.

Prep: 15 minutes Cook: 43 minutes Serves: 8

I like this spicy Caribbean-style chopped meat stew for a buffet dish, since it is best made ahead and accompanied by steamed rice. Add a big green salad and a basket of warm corn bread for a great party meal.

• 2 pounds ground chicken
  

• 1 large onion, chopped
  

• 1 large Italian frying pepper or medium green bell pepper, chopped
  

• 1 garlic clove, crushed through a press
  

• 2 tablespoons vegetable oil
  

• 2 tablespoons chili powder
  

• 1 teaspoon salt
  

• 1 teaspoon dried oregano
  

• ½ teaspoon ground cinnamon
  

• ¼ teaspoon ground allspice
  

• ¼ teaspoon ground cloves
  

• ¼ to ½ teaspoon cayenne, to taste
  

• 1 bay leaf
  

• ½ cup raisins
  

• 1 (16-ounce) can tomatoes in juice
  

• ¼ cup orange juice
  

• 3 tablespoons cider vinegar
  

• ½ cup slivered almonds
  

1.
In a large nonreactive saucepan, cook chicken, onion, pepper, and garlic in oil over medium heat, stirring, until chicken is white and onion is softened and pale gold, about 10 minutes.

2.
Add chili powder and cook, stirring, 2 minutes. Stir in salt, oregano, cinnamon, allspice, cloves, and cayenne and cook 1 minute. Add bay leaf, raisins, tomatoes, orange juice, and vinegar. Break up tomatoes with back of a spoon. Cover pan and simmer over low heat 30 minutes. Remove and discard bay leaf.

3.
Stir in almonds and serve immediately. Or let cool and refrigerate up to 24 hours. Reheat and stir in almonds just before serving.

Prep: 20 minutes Cook: 19 minutes Serves: 4

• 2 tablespoons vegetable oil
  

• ¾ pound ground chicken
  

• 1½ tablespoons chili powder, to taste
  

• 2 (14½-ounce) cans Mexican-style stewed tomatoes
  

1.
In a large frying pan, heat oil over medium-high heat. Add chicken and cook, stirring, until white, about 8 minutes.

2.
Add chili powder and cook, stirring, 1 minute. Measure out and reserve ¾ cup stewed tomatoes. Add remaining stewed tomatoes and beans to chicken. Simmer, uncovered, until thickened but not dry, about 10 minutes.

3.
Wrap tortillas in microwave-safe plastic wrap and heat about 30 seconds in a microwave oven (or about 5 minutes wrapped in foil in a 350°F. conventional oven).

4.
To serve, spoon filling into centers of tortillas. Roll up, folding ends in to keep filling inside tortillas. Eat out of hand or with a knife and fork, accompanied by sour cream, lettuce, and reserved stewed tomatoes as a garnish.

Prep: 15 minutes Cook: 12 to 15 minutes Serves: 6

• 1½ pounds ground chicken
  

• 1 medium onion, chopped
  

• ¾ cup fresh bread crumbs
  

• 2 garlic cloves, crushed through a press
  

• ¼ cup chopped fresh mint or 1½ teaspoons dried
  

• 1½ teaspoons ground cumin ½ teaspoon ground coriander
  

• 1 teaspoon salt
  

• ¾ teaspoon freshly ground pepper
  

• 6 pita breads
  

• 2 medium tomatoes, seeded and chopped
  

• ¼ cup chopped black olives
  

• 1 cup plain yogurt Alfalfa or radish sprouts
  

1.
Prepare a medium-hot fire in a barbecue grill. In a large mixing bowl, combine chicken, onion, bread crumbs, garlic, mint, cumin, coriander, salt, and pepper. Mix with your hands to blend well. Form into 6 oval patties, each about 4
½
inches long and
½
inch thick.

2.
Grill chicken patties, turning once, until white throughout but still juicy, about 12 to 15 minutes. About 2 minutes before burgers are done, warm pitas at edge of grill. Split pitas to make pockets, then insert a chicken patty into each. Add chopped tomato, olives, yogurt, and sprouts. Serve at once.

Prep: 10 minutes Cook: 25 minutes Serves: 2 to 4

• ½ pound ground chicken
  

• ¼ cup chopped onion
  

• 1 garlic clove, crushed through a press
  

• 1 tablespoon olive oil
  

• ½ cup part-skim ricotta cheese
  

• 1 teaspoon dried Oregano
  

• ½ teaspoon dried thyme
  

• ¼ teaspoon salt
  

• ¼ teaspoon crushed hot red pepper
  

• 1½ cups marinara sauce
  

• 1 10-ounce) tube refrigerated pizza dough
  

1.
Preheat oven to 425°F. In a medium hying pan, cook chicken, onion, and garlic in olive oil over medium heat, stirring often, until chicken is white, about 10 minutes. Pour off any excess fat. Stir in ricotta cheese, oregano, thyme, salt, hot pepper, and
½
cup of marinara sauce. Let cool.

2.
Unfold pizza dough and flatten to a 12-inch square. Cut into 4 even squares. Spoon filling into center of each square. Fold dough over filling to form triangles. Press edges together, then crimp with a fork. Make 3 slashes in each calzone to allow steam to escape. Set on a lightly oiled baking sheet.

3.
Bake until rich golden brown, about 15 minutes. Heat remaining 1 cup marinara sauce and use as a dip for calzones.

Prep: 15 minutes Cook: 30 minutes Serves: 4

• 1 pound ground chicken
  

• 1 egg, beaten
  

• 1 cup fresh bread crumbs
  

• ¼ cup chopped parsley
  

• 1 garlic clove, minced
  

• 1 teaspoon dried Oregano
  

• 1 teaspoon dried basil
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 2 tablespoons grated Parmesan cheese plus extra as accompaniment
  

• 4 cups marinara sauce
  

• 1 pound spaghetti
  

1.
In a mixing bowl, use your hands to mix gently but thoroughly chicken, egg, bread crumbs, parsley, garlic, oregano, basil, salt, pepper, and 2 tablespoons of Parmesan cheese. Form chicken mixture into meatballs about 1
½
to 2 inches in diameter.

2.
Pour marinara sauce into a large nonreactive saucepan and bring to a simmer over medium heat. Drop meatballs into simmering sauce. Partially cover pot, reduce heat to medium-low, and simmer, stirring gently, about 30 minutes, until meatballs are white throughout.

3.
Meanwhile, in a large pot of boiling salted water, cook spaghetti until tender but still firm, 8 to 10 minutes. Drain into a colander. Serve meatballs and sauce over spaghetti. Pass additional grated cheese separately.

Prep: 10 minutes Cook: 55 to 65 minutes Stand: 10 minutes Serves: 6

• ½ cup finely chopped celery
  

• ½ cup finely chopped onion
  

• 1 tablespoon vegetable oil
  

• 1½ pounds ground chicken
  

• 1 egg, beaten
  

• ¾ cup crushed herb-seasoned stuffing mix
  

• ¼ teaspoon freshly ground pepper
  

• 1 cup canned whole cranberry sauce
  

• 2 tablespoons prepared white horseradish