CHICKEN GARDEN MEDLEY
After my family sampled this dish at a friend's house, it quickly became a favorite-especially with our teenage daughters, who request it at least once a week! -Dohreen Winkler, Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.
Nutrition Facts : Calories 404 calories, Fat 19g fat (11g saturated fat), Cholesterol 111mg cholesterol, Sodium 690mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.
CHICKEN & HERB SPRING MEDLEY
You don't have to wait until spring to enjoy this meal with your family. It's great any time you want a flavorful and easy-to-make meal filled with the goodness of vegetables and chicken.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 37m
Yield 6
Number Of Ingredients 6
Steps:
- In a skillet, over medium-high heat, add oil and chicken.
- When chicken is browned, stir in onions. Cook for about 2 more minutes.
- Add mixed vegetables, UNCLE BEN'S® Flavor Infusions Chicken & Herb Rice, and water.
- Bring to boil, then reduce to medium heat and simmer covered for 15 minutes or until water is absorbed. Enjoy!
Nutrition Facts : Calories 254.8 calories, Carbohydrate 26.5 g, Cholesterol 42.6 mg, Fat 10.2 g, Fiber 1 g, Protein 15.2 g, SaturatedFat 2.4 g, Sodium 359.9 mg, Sugar 0.8 g
EASY CHICKEN AND CORN CHOWDER
This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.
Provided by Athyna
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
- Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
- Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g
CORN AND BEAN MEDLEY
Provided by Emeril Lagasse
Categories side-dish
Time 1h35m
Yield 2 quarts, about 8 servings
Number Of Ingredients 12
Steps:
- In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving.
ONE-PAN CHICKEN THIGHS WITH COCONUT CREAMED CORN
If it's possible to upstage crispy-skinned chicken thighs, the coconut creamed corn in this dish comes close. The sweetness of caramelized corn and coconut milk is balanced by the brightness of the ginger, chile, scallions and lime. As the corn simmers, the browned chicken thighs finish cooking right on top, so the flavors meld and deepen. It's a complete summery meal in one skillet, although you can make it anytime. Just use frozen corn. Garnish it with cilantro, chives, fried shallots or coconut flakes, and serve it with a green side. If you feel like it, you could use shrimp instead of chicken. (Use this recipe as a guide.)
Provided by Ali Slagle
Categories dinner, weekday, poultry, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the chicken dry, and season with salt and pepper. Drizzle the olive oil in a large (12-inch) skillet. Add the thighs, skin-side down, and set over medium heat. (It's OK if they're slightly squeezed in the skillet; as the fat renders, they'll shrink.) Cook, undisturbed, until the skin is deep golden brown, and the thighs release easily from the pan, about 15 minutes. (If your stove is getting splattered with oil, cover the skillet.) Transfer the chicken, skin-side up, to a plate. Reserve the skillet and fat.
- Increase the heat to high, add the corn, scallion whites, ginger, garlic and serrano. Season with salt and pepper and cook until the corn starts to brown in spots, 2 to 3 minutes, adding an extra minute or two if using frozen corn.
- Reduce heat to medium, add the coconut milk, scrape up any browned bits from the pan and season with salt and pepper. Put the chicken on top of the corn mixture, skin-side up. Simmer until the coconut milk is slightly thickened and the chicken is cooked through, 7 to 10 minutes. (If your corn has reduced too much before your chicken is done cooking, just add a few tablespoons of water or chicken stock.)
- Serve with a squeeze of lime and reserved scallion greens on top.
CRUNCHY CORN MEDLEY
This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.
Provided by Anita Harris
Categories Corn
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large serving bowl, combine the first 8 ingredients.
- In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
- Pour over corn mixture; mix well.
- Cover and chill for at least 3 hours.
- Stir just before serving; serve with a slotted spoon.
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