SIMMERED CHINESE CHICKEN
This is a super easy to make "all in one-pot" dinner. The flavors are wonderful. The recipe calls for a whole chicken but I have also made it with boneless breasts and thighs.
Provided by Pvt Amys Mom
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
- Heat the oil in a large dutch oven or soup pan.
- Brown the chicken on all sides.
- Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
- Pour mixture over chicken.
- Cover and simmer 45 minutes.
- Remove the chicken to a serving platter.
- Dissolve the 2 T of cornstarch in 1 T of water.
- Add to the sauce in the pan, over low heat, to thicken.
- Pour sauce over chicken.
- We serve this with rice and pour the sauce over the rice as well.
SIMMERED CHICKEN
Make and share this Simmered Chicken recipe from Food.com.
Provided by DrGaellon
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in vegetable oil in a large skillet. Brown chicken on all sides.
- Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside.
- Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly.
- Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.
Nutrition Facts : Calories 962.2, Fat 65.2, SaturatedFat 19.5, Cholesterol 287.1, Sodium 960.5, Carbohydrate 17.6, Fiber 0.9, Sugar 0.6, Protein 66.9
ALE-SIMMERED CHICKEN WITH DRIED PLUMS
Provided by Dave Lieberman
Categories main-dish
Time 1h55m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out).
- Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone.
SALSA SIMMERED CHICKEN
This easy-to-make recipe is a great weeknight family dish I threw together, and we enjoyed it a lot. Delicious with rice. Can also be shredded and served with tortillas.
Provided by Rebecca Marmaduke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Season chicken breasts all over with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Cook chicken breasts in hot oil until browned, 4 to 6 minutes per side. Pour salsa and chicken broth over chicken, bring mixture to a boil, reduce heat to medium-low, and simmer for 15 minutes. Turn chicken over, stir salsa mixture, and continue to simmer until chicken is tender and sauce is slightly thickened, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 178.6 calories, Carbohydrate 4.8 g, Cholesterol 60.1 mg, Fat 7.1 g, Fiber 1.1 g, Protein 23.4 g, SaturatedFat 1.3 g, Sodium 812.6 mg, Sugar 2.5 g
CHINESE SIMMER CHICKEN
This recipe was given to me by a knitting exchange partner and I just love it! It's really easy and quite delicious!
Provided by Krista Smith
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large skillet and brown chicken.
- Mix soy sauce, brown sugar, 1/2 cup water, catsup, sherry (or apple juice), pepper flakes, garlic and onion together.
- Add mixture to chicken and simmer for 35-45 minutes.
- Blend cornstarch and 1 tablespoon water and add to sauce to thicken.
- Garnish with seeds and serve.
SLOW-SIMMERED CHICKEN VINDALOO
This is my take on chicken vindaloo, a traditional Indian curry dish. I've tried a number of other vindaloo recipes, but they're never spicy or soupy enough for my liking. I chose chicken, but you could easily substitute pork, beef, or various root vegetables. Many vindaloo recipes will add chunks of potatoes in addition to the meat. Serve with a long-grain white rice and naan (an Indian flat bread).
Provided by James Wilson
Time 2h15m
Yield 6
Number Of Ingredients 20
Steps:
- Mix vinegar, ginger, garam masala, mustard powder, cayenne pepper, cumin, turmeric, coriander, sugar, and cinnamon together until a paste forms. Set aside.
- Process red onions and garlic in a food processor until minced.
- Melt butter in a large frying pan over medium heat. Add onion-garlic mixture and saute until translucent, 5 to 7 minutes, stirring constantly so the garlic doesn't burn. Add chicken and cook, stirring occasionally, for 4 to 5 minutes.
- Add tomatoes, chile peppers, and tomato sauce. Stir in the reserved spice paste and bring to a boil. Lower heat and simmer, stirring occasionally, for 1 1/2 to 2 hours, adding pepper flakes, salt, and pepper while cooking. Stir in chicken broth as needed if vindaloo gets too dry.
- Let cool a bit before serving.
Nutrition Facts : Calories 269.6 calories, Carbohydrate 9.4 g, Cholesterol 98.6 mg, Fat 11.8 g, Fiber 2.4 g, Protein 31.4 g, SaturatedFat 5.8 g, Sodium 282.3 mg, Sugar 4.5 g
COCONUT MILK-SIMMERED CHICKEN BREASTS WITH VEGETABLES
This fast but fabulous chicken dish pairs Thai-inspired flavors with French technique. Boneless, skinless chicken breasts have weeknight appeal, largely because they cook so quickly, but that also means they can dry out and become tough if you're not careful. Here, the chicken is gently cooked for about 10 minutes, then simmered in a ginger-scented coconut sauce studded with green beans and corn, resulting in tender and juicy chicken. Slicing the breasts before serving allows the sauce to coat each piece, adding more moisture and flavor. If you want more heat, sprinkle thinly sliced serrano chile over the top before serving. The best part is the entire meal comes together in about a half-hour: If you're quick, you can get all the vegetable prep done while the chicken cooks.
Provided by Susan Spungen
Categories dinner, easy, weeknight, grains and rice, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (For best results, try not to let the chicken brown, and do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil.
- Heat the skillet over medium. Add shallot and cook until softened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute.
- Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes.
- Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice.
- Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges.
SIMMERED TUSCAN CHICKEN
I found this recipe from Ragu in a magazine. It's a great warm meal for a wintry cold day. It's easy to make and uses ingredients you probably already have.
Provided by Dana_C
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a 12" skillet, saute chicken and garlic in olive oil until chicken is lightly browned.
- Added potatoes and peppers; continue to cook about 5 minutes, stirring occasionally.
- Add sauce, basil, green beans, salt and pepper; bring to boil.
- Reduce heat to medium; cover and simmer for 35 minutes or until chicken is thoroughly cooked and potatoes are tender.
- Stir occasionally.
Nutrition Facts : Calories 406.5, Fat 14.9, SaturatedFat 3.1, Cholesterol 48.4, Sodium 690.3, Carbohydrate 46.5, Fiber 6.7, Sugar 14.6, Protein 22.9
SOY SIMMERED CHICKEN
I discovered this from Donna Hay's Classics cookbook and have made it several times. It's just a really simple, delicious dish.
Provided by Terese
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
- Add the chicken and cook for 6-7 minutes each side or until cooked through.
- Serve on plates with the sauce from the pan, with steamed greens and rice.
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