Chicken recipes
The Ultimate (Frank’s RedHot) Buffalo Chicken Dip
Servings: 4 Cups - Prep Time: 5 minutes - Cook Time: 20 minutes
Ingredients:
225 g cream cheese , 1 p/kg.
120 ml Blue Cheese Dressing or Ranch Dressing
120 ml Frank's RedHot® Original Cayenne Pepper Sauce
or Frank's RedHot® Xtra Hot Cayenne Pepper Sauce
125 ml crumbled blue cheese [or shredded mozzarella cheese]
250 g cooked shredded chicken
Directions: HEAT oven to 180° C. Place cream cheese into deep baking dish. Stir until smooth. MIX in salad dressing, Frank's RedHot® Sauce and cheese. Stir in chicken. BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Buffalo Chicken Burger (El Pollo Diablo)
Servings: 4 - Marinate Time: 30 mins - Cook Time: 12 mins
Ingredients:
4 boneless, skinless chicken breast halves
340ml Frank's RedHot® Buffalo Wings Sauce
60 ml blue cheese or ranch dressing
4 rolls, split
lettuce leaves and tomato slices, optional
blue cheese crumbles, optional
Directions: MARINATE chicken in the 170mls of Buffalo Wings sauce for 3 hours or overnight if desired. Mix remainder of the Buffalo Wings Sauce (other half) and dressing together; keep refrigerated until ready to use. GRILL chicken 12 min. or until no longer pink in centre. PLACE 30 ml of mixed sauce on each half of roll. Place chicken on roll and top with lettuce, tomato and cheese if desired. For a spicier sandwich add Frank's RedHot® Original/Xtra Hot Cayenne Pepper Sauce.
FRENCH'S Slow Cooker Chicken
Servings: 8 - PREP TIME 5 mins - COOK TIME 4hrs
INGREDIENTS
1kg skinless, boneless chicken thighs or breasts
3/4 cup FRENCH'S® Classic Yellow® Mustard
1/2 cup Honey
DIRECTIONS
SEASON chicken with salt and pepper if desired. Arrange chicken in slow cooker.
COMBINE mustard and honey and pour over chicken.
Cook, covered on low for 6 to 7 hours or on High 3 to 4 hours, until chicken is very tender and sauce is thickened.
TIPS: Serve with your favourite steamed vegetables
Rachael Ray’s Park City Cashew Chicken
Directions
In a medium saucepan over medium heat, combine 1 tablespoon of the vegetable oil (1 turn of the pan) and the butter. When the butter melts into the oil, add the chopped onion and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the chicken stock and cover the pot. Raise the heat and bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, about 18 minutes.
Ingredients
3 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
2 cups brown rice
4 cups chicken stock or low-sodium chicken broth
2 pounds chicken meat (tenders; skinless, boneless breasts; skinless, boneless thighs), cut into 2-inch pieces
2 tablespoons of McCormick Montreal Steak Seasoning blend
2 - 3 tablespoons dark soy sauce
4 garlic cloves, chopped
1 red bell pepper, seeded and thinly sliced
10 - 12 water chestnuts, sliced or chopped
1 cup frozen green peas
3 tablespoons canned chipotle chiles in adobo sauce, finely chopped (available in the international foods aisle), or 1 1/2 tablespoons ground chipotle powder
1 tablespoon ground cumin (a palmful)
2 - 3 tablespoons honey (2 healthy drizzles)
1/4- 1/3 cup pure maple syrup
2 - 3 tablespoons cilantro or parsley leaves (a handful), chopped, your preference
1 cup raw cashews
While the rice cooks, make the chicken. Heat a large skillet over high heat. Season the chicken with the grill seasoning. Add the remaining 2 tablespoons of vegetable oil (2 turns of the pan) and then the chicken. Brown the chicken on both sides, season with the soy sauce, then move the chicken to 1 side of the pan. Add the sliced onion, garlic and bell pepper. Cook for 2 to 3 minutes, then add the water chestnuts and green peas, and mix the vegetables and chicken together. Add the chipotle chiles and cumin. Toss to coat. Glaze the chicken mixture with the honey and maple syrup and turn off the heat. Add the chopped cilantro or parsley (whichever you prefer) and the cashews.
Spoon the rice into bowls, top with the cashew chicken and serve.
Grilled BBQ chicken
Ingredients
For the green chilli dressing
226 grams (8 oz) your favorite bottled ranch dressing
1/4 cup Stubb's green chilli sauce - can substitute with 1 small can of diced green chiles
For the chicken
2 chicken breasts - trimmed of excess fat
1/2 cup Stubb's Original BBQ sauce - or your favorite
1/2 tsp paprika
1/4 tsp onion powder
salt and pepper - to taste
For the salad
3 cups romaine lettuce hearts - cleaned and chopped (about 6 )
2 roma tomatoes - chopped
1/2 cup corn kernels (cut off the cob - canned or defrosted frozen corn)
1/2 cup black beans - drained and rinsed
1/4 cup red onion - diced
1/4 cup shelled edamame
3/4 cup cheese (we like Colby)- shredded
handful of tortilla strips
1/4 cup Stubb's Original BBQ sauce
1/4 cup of the green chile ranch dressing
Directions
Add ranch dressing and green chilli sauce to a blender or food processor. Blend until smooth and combined.
Place in airtight container and place in refrigerator until ready to use.
Rub chicken breasts with paprika, onion powder and salt and pepper.
Grill over MED heat for about 5 minutes on each side, until chicken is cooked through and juices run clear.
The last minute of grilling, baste liberally with BBQ sauce.
Let chicken rest for 5 minutes, then dice into bite-sized pieces.
Assemble salad by placing romaine lettuce in a large serving bowl. Top lettuce with grilled chicken, Roma tomatoes, corn kernels, black beans, red onion, shelled edamame, shredded cheese, and tortilla strips.
Drizzle salad with both BBQ sauce and prepared green chilli ranch dressing and toss to combine
Recipe from the chunky chef
Spicy chicken sandwiches
Ingredients
2 Sub rolls
Fresh basil
2 Chicken breasts (if you fancy doubling up)
1 tablespoon Olive oil
1/2 teaspoon Salt & pepper
1 teaspoon Garlic powder
1 teaspoon Oregano
Flour (enough to coat)
2 Eggs
Breadcrumbs (enough to coat)
50 grams Parmesan
200 grams Passata sauce
1 teaspoon Garlic powder
1 teaspoon Oregano
1/2 teaspoon Salt & pepper
1/2 teaspoon Sugar
For the garlic butter:
3 cloves Garlic (crushed)
100 grams Butter (softened)
1 teaspoon Parsley (chopped)
1/2 teaspoon Salt
Pulled chicken burger
Ingredients
(6 Servings)
1 can (340 grams) Pale Ale
1/2 cup finely chopped onion
1/4 cup French's® Classic Yellow Mustard
3 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons French's® Tomato Ketchup
1/2 teaspoon salt
900kg boneless skinless chicken thighs
Instructions
1. Mix beer, onion, mustard, vinegar brown sugar, ketchup and salt in medium saucepan until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until onion is tender and sauce is slightly thickened. Set aside.
2. Meanwhile, brush chicken lightly with oil and season with salt and pepper, if desired. Grill chicken over medium heat 6 to 8 minutes per side or until cooked through, turning occasionally.
3.Shred chicken using 2 forks. Add to saucepan with BBQ sauce, tossing to coat well. Serve on rolls topped with coleslaw, if desired.