Fajita Peppers
Fajita Peppers
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. On my to cook list and very soon! I will make adjusts to this recipe when I prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Fajita Peppers
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. On my to cook list and very soon! I will make adjusts to this recipe when I prepare this. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 1-24 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
To Marinate the Chicken
  1. Place the chicken strips, oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 hour or even overnight to marinate.
To Prepare
  1. Cut the tops off the yellow and red bell peppers and empty out the seeds and remove the membranes as well. Place peppers in an 8x8 baking dish.
  2. Preheat your oven to 180 C (350 F). Remove the stems from the tops and dice the tops. Dice the entire green bell pepper as well.
  3. Drain off any liquid from the marinated chicken. Heat a large non stick pan with a splash of olive oil, when hot, add the sliced onion and the diced peppers, when starting to soften, add the drained chicken. Cook until the chicken is cooked on the outside and the onion and bell pepper is softened (the chicken cooks more in the oven in the oven).
  4. Fill each bell pepper halfway with the chicken mixture, then add some shredded cheese, then top that and fill the peppers to the top, be generous and spoon some extra chicken on the top to round them off. Sprinkle with a bit more cheese.
  5. Add about 1/2 inch water to the baking dish, cover with foil and bake for 30 minutes. Remove foil and continue to bake until the cheese is just starting to brown up, about 10 to 15 minutes.
  6. Remove from oven and serve with your favorite vegetable side dish or a salad. Enjoy.
Recipe Notes

Chicken breasts will cost about 57 Baht/kilo. The peppers are about 40 Baht for 2, so 5 peppers would be about 90 Baht. For 4 servings, this is about $1.15 per serving.

Shortcut: Fajita Seasoning Mix.

My own creation, Lee Thayer.
Thailand.

Phad Prik King Gai
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Phad Prik King Gai
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Thai dish of chicken and long beans fried directly in red chili paste and garlic.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Add the oil to a wok or non stick pan and heat on high then fry the garlic until fragrant but do not burn it, reduce heat to medium. Add the chili paste and and fry until fragrant, about 1 minute.
  2. Add the chicken pieces and turn the heat to medium high, if the chicken appears to dry, add more oil a tablespoon at a time.
  3. Fry the chicken until cooked halfway way through, stirring often, then add the long beans, and keep stirring often and cook for about 2-3 minutes then add the fish and mushroom sauces, and the sugar.
  4. Continue to fry until the chicken is cooked through and the long beans are soft and tender, about 5 minutes.
  5. Serve over jasmine rice and enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Chicken & Dressing I
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing 😉 This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F).
  2. Mix together the soup and water and pour into a 9x13 baking dish. Lay the chicken breast in the dish.
  3. Place a slice of Swiss cheese on each chicken breast.
  4. Add the dry stuffing mix covering the entire dish.
  5. Cover the dish with foil and bake for 50 minutes to 1 1/2 hours.
  6. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Cheesy Chicken with Mushrooms
Cheesy Chicken with Mushrooms
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This sounds really good! Chicken and cheese, perfect! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Cheesy Chicken with Mushrooms
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This sounds really good! Chicken and cheese, perfect! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F), get out a 9x13 baking dish. Spread half of the sliced mushrooms in the bottom of the dish.
  2. Place the eggs and breadcrumbs in two separate bowls, you are making an assembly line for the chicken.
  3. Heat a large non stick and 2 tablespoons of the butter. Now place a chicken breast in the egg, then into the breadcrumbs patting them on as well, add the chicken to the hot pan and cook to golden brown on both sides, about 5 minutes, not looking to cook the chicken through, just good and golden brown. Work in batches until all the chicken is browned, using additional butter as needed.
  4. As the chicken is browned, place on top of the mushrooms in the baking dish. Add the remaining mushrooms on top of the chicken, then top with the cheese.
  5. Pour the broth into the pan. Bake for 30 minutes or until the cheese is melted and starting to brown up and the chicken cooked through.
  6. Remove from the oven and let rest for about 5 minutes, serve and enjoy.
Recipe Notes

One kilo of chicken breasts will cost about 60 Baht. The cheese will cost about 180 Baht for 250 grams. For 4 servings, this is about $1.90 per serving.

Shortcut: Italian Bread Crumbs.

This recipe is for Cheesy Chicken with Mushrooms is provided by Brown Eyed Baker.

Larb Gai
Larb Gai
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Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Larb Gai
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Larb = salad, Gai = chicken, there is your Thai lesson for the day 🙂 This is a Thai dish, and eaten often in Laos as well, in the US Thai restaurants, this may be called Spicy Thai Chicken Salad. Easy to prepare, can be served on a bed of lettuce if you desire, and normally served with sticky rice and fresh veggies such as cucumber, spring onion, long beans, and cabbage.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, cook the chicken and 2 tablespoons of lime juice on medium heat, and cook until done, stirring often until the chicken is cooked through.
  2. Pour the chicken into a heat proof mixing bowl and add the remaining ingredients and mix together. Taste and season as desired with lime juice and or fish sauce.
  3. Serve with stick rice and fresh vegetables.
Recipe Notes

Low cost.

Variants: 1. Use beef instead of chicken, then it is Larb Nuea. 2. Use pork instead of chicken, this it is Larb Moo. 3. Add and mix in glass noodles (bean curd noodles).

Adapted from an internet recipe.

Inspired by good friend, Khanthary Singnhoth.
United States.

Chicken in Sweet Soy Sauce
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Chicken in Sweet Soy Sauce
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This is an Indonesian dish from a good friend and sounds delicious, on my to cook list. This recipe uses basic, everyday readily available ingredients.
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Rub the chicken pieces well with the pepper and nutmeg.
  2. Heat a large non stick pan on medium heat and when hot, add the chicken and cook until golden brown on the first side, then flip all the chicken over.
  3. Add the onion and enough warm water so about 1/3 of the chicken pieces are in the water.
  4. Add the vinegar and sweet soy sauce. Cover partially with a lid and turn heat to low and let simmer for 25-35 minutes.
  5. Turn off the heat and fully cover with the lid for 15 minutes.
  6. Serve with rice, spoon some of the sauce over the rice, and sliced cucumbers.
Recipe Notes

Low cost, easily less than $1 per serving.

This recipe for Chicken in Sweet Soy Sauce is from Pisang Susu.
Netherlands.

Jalapeño Popper Chicken Fries
Jalapeño Popper Chicken Fries
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This sounds good for a family get together, watching a sports game with friends, or even as a main dish served over rice or pasta with a salad on the side.
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Jalapeño Popper Chicken Fries
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This sounds good for a family get together, watching a sports game with friends, or even as a main dish served over rice or pasta with a salad on the side.
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat the oil then add the chicken, cook for about 4-5 minutes each side, remove from pan.
  2. Add the bacon and cook until just crisp, then add the garlic and jalapenos and fry until just fragrant. While the bacon is cooking, dice the chicken.
  3. Stir in the cream, salt, and pepper and let it simmer on low heat.
  4. Then stir in the cheese, then the chicken. Simmer for a few minutes to melt the cheese into the sauce.
  5. Pour the sauce over a large tray of hot french fries, hand everyone a fork, and dig in.
Recipe Notes

For the number of servings, this is low cost, only thing costly would be the cheese at about 180 Baht, but 10 servings, low cost overall.

Variant: 1. Make this a main dish served over rice or pasta and a salad on the side.

Provided courtesy of good friend, Stephen Connell.
United States.

White Cut Chicken (Chinese Poached Chicken)
White Cut Chicken (Chinese Poached Chicken)
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This is a Cantonese poached chicken that is served cold with a Spring Onion & Ginger Oil dipping sauce. The 'White' part of the name comes from meaning plain, as in minimal ingredients. The 'Cut' part comes from meaning the while chicken is simply cut into pieces with a cleaver, not separated at the joints like in the western part of the world. This sounds absolutely delicious for a lunch or light dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
White Cut Chicken (Chinese Poached Chicken)
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This is a Cantonese poached chicken that is served cold with a Spring Onion & Ginger Oil dipping sauce. The 'White' part of the name comes from meaning plain, as in minimal ingredients. The 'Cut' part comes from meaning the while chicken is simply cut into pieces with a cleaver, not separated at the joints like in the western part of the world. This sounds absolutely delicious for a lunch or light dinner.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
2-3 servings 10 minutes
Cook Time
40 minutes
Ingredients
For the Chicken
For the Spring Onion & Ginger Oil Dipping Sauce
Servings: servings
Instructions
  1. Remove the head and feet from the chicken, rinse it inside and out and place in a large pot. Add the spring onion, ginger, peppercorns, and cooking wine.
  2. Add water to the pot to just cover the chicken. Bring to a boil and hold that for 8 minutes (a few minutes longer if you have a larger chicken), then turn off heat, leave on the burner, and cover for 20 minutes.
  3. In a large bowl fill with cold water and ice, remove the chicken from the pot, set the pot and broth aside, and place in the ice water and soak for several minutes, turning it often to ensure the chicken is completely cooled. Remove and drain residual water, place on a cutting board and brush the skin with sesame oil.
  4. To cut the chicken, use of a large cleaver is highly recommended as the weight of the knife is helpful. The chicken has to be completely cooled in order to cut to get smooth edges. Basically remove the legs at the thigh joint, then cut each thigh from the leg, then cut each leg in half. Remove the wings and separate each wing at the joints. Cut the remaining chicken in half, cut each half into large pieces.
For the Spring Onion & Ginger Oil Dipping Sauce
  1. In a small heat proof bowl, mix together the ginger, chopped spring onion greens. and coriander.
  2. Heat the oil in a small saucepan or wok, and the spring onion whites when the oil is hot and saute until the whites are just starting to brown and they are aromatic.
  3. Pour the hot oil into the bowl with the other ingredients and mix. Add two tablespoons of broth from the pot the chicken was in. Season with a pinch of salt or to taste and mix well.
  4. Serve the dipping sauce as a side for the chicken, enjoy.
Recipe Notes

I cannot really remember what a whole chicken in the market costs, I think 150 or 200 Baht. Going with 200 Baht, 2 servings is about $2.95 per serving, which I think may be on the high side. I will verify price and servings when I make this.

This recipe for White Cut Chicken (Chinese Poached Chicken) is from China Sichuan Food.

Simple Baked Chicken
Simple Baked Chicken
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Sounds easy and very good. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Simple Baked Chicken
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Sounds easy and very good. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 230 C. Pour the olive oil in a 9x13 baking dish.
  2. Pound each chicken breast slightly to make a more uniform thickness. Place chicken in the baking dish and roll them around to coat them with oil, the place them side by side in the dish.
  3. In a small bowl, add the salt, pepper, onion, garlic, and chili powders, mix together. Sprinkle mixture on both sides of the chicken, rubbing it in with your fingers for each side. Arrange the chicken in a single layer side by side.
  4. Bake for 15 to 20 minutes or until juices run clear. If the chicken is large and thicker, it may take longer.
  5. Remove from oven and cover with foil to rest for 5 to 10 minutes, the chicken will absorb some of the juices during this time.
  6. Serve with mashed potatoes, pasta, or rice, and a vegetable for a complete meal.
Recipe Notes

For the chicken, figure about 60 Baht/four breasts, for 4 servings, this is about 44 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Hearty Chicken Salad
Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Hearty Chicken Salad
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Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot, add the chicken, skin on and bone in is perfect. Cover with 1 to 2 quarts of water, and if you want to make broth for use in other recipes, add 1 quartered onion, 1 roughly chopped carrot, and 1 stalk of roughly chopped celery (these are in addition to the ingredients listed) to the pot. Bring the pot to a boil then reduce to slow boil or high simmer, cook for 20 minutes or so until the chicken is cooked through.
  2. Remove the pot from the stove and allow to cool to room temperature, leaving the chicken in the broth, this results in juicer chicken. When the pot has cooled, remove the chicken to a cutting board, strain the broth and discard the vegetables. Jar the broth and place in the fridge until use, max is about 3 days in the fridge or you can choose to freeze it for later use.
  3. Remove any skin and bones and save for your dog. Now chop the chicken meat or just shred with your fingers. Add the meat to a mixing bowl.
  4. Ad the remaining ingredients to the mixing bowl and mix. Taste and season with salt and pepper as desired. Cover and place in the fridge for at least 30 minutes before serving.
  5. Serve on a bed of lettuce for a light lunch or dinner.
Recipe Notes

Figure about 60 Baht for the chicken, on the high side. For 4 servings, this is about 44 cents per serving.

Provided by What Great Grandma Ate and the link to this recipe is here.
United States.