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.

One Pot Chicken & Lemon Rice

One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
One Pot Chicken & Lemon Rice
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This sounds really good. You will sear the chicken in a pan on the stove and will bake the rice and chicken together in the oven.
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
5 servings 10 minutes
Cook Time
50 minutes
Ingredients
For the Chicken & Marinade
For the Rice
For Garnish
Servings: servings
Instructions
  1. Add the chicken and marinade ingredients to a large zip lock bag and place in the fridge for at least 1 hour. Leaving the chicken to marinate overnight in the fridge would result in flavor.
  2. Preheat your oven to 180 C. Remove chicken from the marinade and reserve the remaining marinade.
  3. Heat 1/2 tablespoon in a large oven safe pan, cast iron pan would be perfect. If you do not have a oven safe pan, just use a regular pan you have and I will point out when to transfer the contents of the pan to a large baking dish.
  4. When the pan is hot, add the chicken skin side down and cook until golden brown, flip and cook the other side to golden brown. You are just searing, no need to cook through. Remove the chicken and set aside.
  5. Pour out fat and wipe out with a paper towel then heat the pan again with 1 tablespoon of oil, add the onion and saute until translucent, about 2-3 minutes. Add the rest of the rice ingredients and the marinade you reserved. Stir and let the mixture come to a boil, let it boil for 30 seconds then remove from heat.
Using an Oven Safe Pan
  1. Place the chicken on top of the rice, cover with a lid or foil and place in the oven. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  2. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Using a Baking Dish
  1. If using a glass Pyrex dish, first rule is NEVER add a hot item to a dish at room temperature, there is a chance the dish will shatter.
  2. Second rule is never heat the dish when it is empty.
  3. You need to heat the dish first, do this by adding water to the dish, about 1/2 inch, heat the dish for 10 minutes or so in the oven, remove from the oven, then pour in the rice mixture, then top with the chicken, cover with foil, then place in the oven to bake.
  4. Bake for 35 minutes, then remove the cover or foil and bake for 10 more minutes or until all the liquid is absorbed by the rice and the rice is tender.
  5. Remove from the oven and let rest for 5-10 minutes before serving, garnish with parsley and lemon zest.
Recipe Notes

Figure about 70 Baht for the chicken. If you buy quarters and cut the thighs from the legs, you will have much larger thighs, reserve the legs for another dish. For 5 servings, this is about 42 cents per serving.

Adapted from an internet recipe.

Cajun Chicken

Cajun Chicken
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This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Cook Time
1 hour
Servings
4 servings
Cook Time
1 hour
Cajun Chicken
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This sounds good. Chicken and sausage, what is not to love about this? This is a make with what you have, no quantities of ingredients given here. This is a truly make it your recipe. 4 servings is just stated as a starting point, test this out with a 8x8 baking dish and go from there. Link to the shortcuts are listed in the Recipe Notes section.
Servings
4 servings
Cook Time
1 hour
Servings
4 servings
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Get out a casserole dish or a baking dish.
  2. Place everything in a pot on the stove, even a good shaking of Cajun seasoning, except the chicken. Heat to just about a simmer for about 5 minutes then remove from heat.
  3. While the pot is heating, place the thighs in the baking dish. Sprinkle some Cajun seasoning to your desired taste on the thighs. Pour the sauce contents from the pot over the chicken.
  4. Bake for about an hour or until the chicken is chicken is cooked through.
  5. Serve with mashed or boiled potatoes and a vegetable.
Recipe Notes

Going with 4 chicken thighs for 4 servings, this probably less than 70 Baht. For 4 servings, this is about 52 cents per serving.

Shortcuts: Cajun Seasoning, BBQ Sauce.

Provided by Mick at Mick's Feckin Cook Book and the link to this recipe is here.
Scotland.

Broiled Chicken Thighs

Broiled Chicken Thighs
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Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Broiled Chicken Thighs
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Sounds like this has potential. Think of broiling from the top vice grilling. On my to cook list to test out.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your broiler or counter top oven with the top coil heated to about 250 C. Place the rack in the upper position of the oven.
  2. In a large mixing bowl, add the chicken and the next 6 ingredients. Mix together to coat the chicken.
  3. Place the thighs on a foil lined, buttered, baking sheet.
  4. Place the baking sheet in the oven and broil for 5 minutes on each side.
  5. While the chicken is broiling, in a small bowl, mix together the honey and vinegar.
  6. Remove the sheet from oven, brush the honey mixture onto the chicken, Broil for 1 minute, remove, turn the chicken over, brush the honey sauce again, broil for 1 more minute.
  7. Sacrifice one thigh and cut through to check for doneness.
  8. Serve with mashed potatoes and a vegetable for a meal.
Recipe Notes

For 8 thighs, I will guess about 70 Baht for 1 kilo, in my experience, buy 8 quarters, you get larger thighs but you will have to cut them yourself, very easy. Use the legs in another recipe. For 4 servings, this is about 52 cents per serving.

Adapted from an internet recipe.

Chicken Lentil Soup

Chicken Lentil Soup
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This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Chicken Lentil Soup
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This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Melt the bacon fat or butter in the bottom of a large pot over medium heat then add the onion, celery, carrots, garlic, and season generously with salt and pepper. Cook until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables and cook until the tomato paste darkens, about 2 minutes.
  2. Add the water or chicken stock (remember, the thighs simmering will make the broth) and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken thighs. Cover and simmer for 1 hour, stirring and checking periodically to make sure the soup is nott bubbling too vigorously and to remove any foam on the surface. Remove the chicken thighs to a plate with a slotted spoon.
  3. Depending how thick or broth like you like the soup, mash about half of the soup until it’s thick and creamy, mash more for cream or less for more broth. Using two forks, remove the skin, bone, and cartilage from each thigh and discard or save as a treat for your dog, and shred the meat and return it to the pot. Taste and adjust seasonings as needed. Let the soup heat, on the low simmer for a few minutes.
  4. Serve with Parmesan cheese sprinkled on the top if desired.
Recipe Notes

The chicken will cost 37 Baht/500 grams. Go a little heavier though as you will be removing the bones, so I will estimate 50 Baht for the chicken. For 8 servings, this is about 20 cents per serving. Lentils I cannot price yet at this time. My next trip to Phuket I will look for them there.

Adapted from an internet recipe.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. For the carrots, shred 2 with the largest holes on a box shredder and thinly slice 1, halve that one if large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor.
  2. Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.
  3. While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add he onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.
  4. Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.
  5. Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor.
  6. Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.
  7. For the Creamy version of this soup, continue here. For the Regular version of this soup, skip this and follow the last step. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.
  8. Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.
Recipe Notes

For the chicken thighs, 4 thighs are probably less than a kilo, so I will estimate 60 Baht for the chicken. For 8 servings, this is about 23 cents per serving.

Shortcuts: Mrs. Dash Seasoning, Heavy Cream.

This recipe for Creamy Chicken Noodle Soup is from Natasha's Kitchen.

Dill Pickle Chicken

Dill Pickle Chicken
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Sounds really good! On my to cook list.
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Dill Pickle Chicken
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Sounds really good! On my to cook list.
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Servings Prep Time
4 servings 2-8 hours
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Chicken thighs can be skin on or off, bone in or out.
  2. Place the chicken in a shallow dish or container and pour in the pickle juice. If needed, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.
  3. Preheat your oven to 220 C. Drain the chicken and pat dry with paper towels, discard the pickle juice. Season the chicken with salt and pepper on both sides. Place the thighs in a single layer in an 8 or 9 inch square baking dish.
  4. Bake until the chick is starting to brown up and juices run clear, about 20-30 minutes. Garnish with sliced pickles and chopped dill if desired.
Recipe Notes

The chicken would cost about 73 Baht/kilo. For 4 servings, this is about 54 cents per serving.

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

Chicken & Daikon Soup (Rice Cooker)

Chicken & Daikon Soup (Rice Cooker)
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This sounds very good, for this soup, you will need at least a 2 liter rice cooker as it is written, or reduce quantities to use a smaller rice cooker. A basic cook/warm rice cooker is perfect. I have never seen Goji Berries (Wolfberries) but then again I never looked for them. For the dried scallops, I listed that as optional as I have never seen those either.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
3 hours
Servings Prep Time
2-3 servings 10 minutes
Cook Time
3 hours
Chicken & Daikon Soup (Rice Cooker)
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This sounds very good, for this soup, you will need at least a 2 liter rice cooker as it is written, or reduce quantities to use a smaller rice cooker. A basic cook/warm rice cooker is perfect. I have never seen Goji Berries (Wolfberries) but then again I never looked for them. For the dried scallops, I listed that as optional as I have never seen those either.
Servings Prep Time
2-3 servings 10 minutes
Cook Time
3 hours
Servings Prep Time
2-3 servings 10 minutes
Cook Time
3 hours
Ingredients
Servings: servings
Instructions
  1. Add some water (not the 1 liter stated in the ingredients) to the rice cooker pot, set to Cook. When the water boils, add chicken for 5-8 minutes with the rice cooker covered, remove the blanched chicken and set aside and discard the the water.
  2. Now add the 1 liter of water to the rice cooker pot. Cover and set to Cook. When the water boils, add chicken, daikon, mushrooms, dried scallops and ginger. Cover the rice cooker and return to a boil. Leave the soup in the Cook mode for about 45 minutes.
  3. Switch the rice cooker to Warm and allow to simmer for at least another 1 to 2 hours. 15 to 30 minutes before serving the soup, add the soaked Goji berries. Add salt to taste.
Recipe Notes

Chicken thighs will cost about 37 Baht/500 grams, and you will bone them and chop. For 2 servings this is about 54 cents per serving.

Adapted from an internet recipe.

Ginger Chicken & Rice (Rice Cooker)

Ginger Chicken & Rice (Rice Cooker)
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Sounds excellent, tasty, and easy. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ginger Chicken & Rice (Rice Cooker)
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Sounds excellent, tasty, and easy. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a small bowl, dissolve the bouillon cube in the hot water.
  2. In a rice cooker, combine the rice with the chicken and ginger. Arrange the spinach on top. Pour the coconut milk and bouillon broth into the cooker and season lightly with salt.
  3. Turn the cooker on; the dish should be done in about 40 minutes (when the cooker turns to warm). Let stand for 5 minutes. Fluff the rice with a fork, spoon into bowls and serve.
Recipe Notes

Chicken thighs will cost about 37 Baht/500 grams, and you will bone them and chop. For 4 servings this is about 27 cents per serving.

Adapted from an internet recipe.

Chicken & Potato Casserole

Chicken & Potato Casserole
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This casserole has a garlic Parmesan cream sauce and sounds delicious! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Chicken & Potato Casserole
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This casserole has a garlic Parmesan cream sauce and sounds delicious! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
6-8 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Garlic Parmesan Cream Sauce
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Lightly grease a 9x13 baking dish with butter.
  2. Season chicken with Italian seasoning, salt and pepper, to taste. Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side, set aside.
  3. Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside. If using frozen, just thaw and squeeze out the water.
  4. To make the garlic Parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
  6. Place chicken in a single layer into the prepared baking dish. Ass potatoes to the sides and top, then add spinach, and the cream sauce.
  7. Bake until completely cooked through, juices run clear, about 25-30 minutes. Garnish with fresh chopped parsley, serve.
Recipe Notes

Six chicken thighs might be near a kilo, about 70 Baht. For the cheese, go with about 150 Baht. For 6 servings, this is about $1.08 per serving.

Shortcut: Italian Seasoning.

Adapted from an internet recipe.