Archive for the ‘CHICKEN & TURKEY’ Category
Indian Butter Chicken
August 19, 2018 Lee
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Indian Butter Chicken

This is not an authentic Indian Butter Chicken recipe (there is no butter in this), close to a Tikka Masala, this is a tailored version and comes highly recommended from a good friend. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 40 minutes
Servings 4 servings

Ingredients
  

  • 750 grams chicken breasts, boneless, skinless, (1 1/2 lbs)
  • salt and pepper, as desired
  • 1/2 cup sour cream, or Greek yogurt, OR make from a shortcut
  • 1 tablespoon lemon juice
  • 1 teaspoon ground turmeric
  • 2 teaspoons garam masala, OR make from a shortcut
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 2 cloves garlic, smashed and finely minced
  • 1 tablespoon cooking oil
  • 1 cup tomato puree, OR make from a shortcut
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup heavy cream
  • fresh cilantro, chopped, for garnish

Instructions
 

  • In a mixing bowl, add the yogurt, lemon juice, turmeric, garam masala, chili powder, cumin, ginger, and garlic.
  • Whisk together until well blended, takes just a minute or two. There, you just made the marinade.
  • Cut the chicken up, I used breasts in bit size pieces, add to the marinade.
  • Mix together the chicken and marinade well.
  • After the chicken is marinated, heat the oil in a large non stick pan on medium high heat. When it is hot, add the chicken and marinade. Cook the chicken for 3-4 minutes.
  • Add the tomato puree, sugar, and salt and stir together.
  • Reduce heat to low, cover, and simmer, stirring occasionally. Simmer for 15 minutes for chicken breasts and 20 minutes for thighs.
  • Remove from heat and stir in the cream, mixing well.
  • Serve over rice, garnish with chopped cilantro, enjoy.

Notes

Chicken breasts run about 75 Baht/kilo. For 4 servings, this is about 57 cents per serving.
Shortcuts: Sour Cream, Garam Masala, Tomato Puree.
Variants: 1. To replace the dairy, use equal amounts of either coconut cream or coconut milk.
Recipe provide by good friend, Barbara Castro. United States.
CHICKEN & TURKEY
Teriyaki Salmon, Chicken, or Tofu
August 3, 2018 Lee
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Teriyaki Salmon, Chicken, or Tofu

This recipe for Teriyaki Sauce inspired by Just One Cookbook.
This is a 'make the amount you want' guide and is a basic way to use real Japanese teriyaki sauce. As the title states, use either salmon, chicken, or tofu, and each item will have separate instructions. Link to the Shortcut is listed in the Recipe Notes section.
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Total Time 5 minutes
Course Lunch, Main Dish
Cuisine Japanese
Servings 0

Ingredients
  

  • salmon steaks, or chicken thighs, or firm tofu
  • cornstarch, as needed
  • Teriyaki sauce, Shortcut
  • salt and pepper, as needed
  • sake, as needed

Instructions
 

Teriyaki Salmon

  • Heat a non stick pan with 2-3 tablespoons of cooking oil, season the salmon steaks on both sides with salt and pepper as desired then coat with flour. When the oil is hot, add the salmon and cook for 3 minutes or until nicely browned.
  • Turn salmon over and add 1 tablespoon of sake, cover the pan and cook for 3 minutes more.
  • Spoon some teriyaki sauce over the salmon and turn to coat.
  • Serve, optionally spoon some teriyaki sauce over the top of the salmon when serving.

Teriyaki Chicken

  • Heat a non stick pan with 2-3 tablespoons of cooking oil, season the skin on chicken thighs on both sides with salt and pepper as desired then coat with flour. When the oil is hot, add the chicken and cook until nicely browned.
  • Turn the chicken over and cook until the chicken is cooked through.
  • Remove chicken, pour out oil and wipe with a paper towel, return the chicken to the pan, spoon some teriyaki sauce over the chicken and turn to coat.
  • Serve, optionally spoon some teriyaki sauce over the top of the chicken when serving.

Teriyaki Tofu

  • Firm tofu comes in a brine, first thing you have to do is drain off the liquid, and gently press it to remove any excess moisture. You can also microwave the tofu for 1 minute.
  • Cut the tofu into slabs or cubes, Add some cornstarch to a mixing bowl, add the cubed or slabbed tofu and shake and toss to lightly coat.
  • Heat a non stick pan with 2-3 tablespoons of cooking oil on medium high heat, when hot, add the tofu cooking on both sides for slabs or all sides for cubes until golden brown.
  • Spoon teriyaki sauce over the tofu and turn to coat. Place tofu in a serving bowl.
  • Serve, optionally spoon some teriyaki sauce over the top of the tofu when serving. Enjoy.

Notes

Low cost.
Shortcut: Teriyaki Sauce (照り焼きのたれ).
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,: JAPANESE,CHICKEN & TURKEY,FISH - ALL,Fish - Salmon
Oven Baked Chicken
July 27, 2018 Lee
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Oven Baked Chicken

This recipe comes from a good friend and is said to be excellent chicken with a nice crispy and crunchy crust. On my to cook list for sure!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 whole chicken, cut up, or 8 pieces of your choice
  • 3 eggs
  • 2 tablespoons milk
  • 1 1/2 cups panko breadcrumbs
  • 1 cup corn flakes, crushed
  • 1/2 cup cornmeal
  • 1 1/2 cups all purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • olive oil, in a sprayer, or just use pats of butter

Instructions
 

  • Preheat your oven to 190 C (375 F). Line a baking sheet with foil and lightly spray with olive oil.
  • Make an assembly line in this order: Bowl 1, add the flour, garlic powder, salt, paprika, and black pepper and mix together. Bowl 2, add the eggs and beat with a fork. Bowl 3, add the crushed corn flakes, panko, and cornmeal, and mix together. Place the baking sheet to the right of bowl 3. Now you are ready.
  • Dip a piece of chicken in the flour, then the egg, then the crumbs, then place on the baking sheet. Coating the chicken well with each step. Repeat with remaining chicken pieces.
  • Spray the chicken with olive oil or just dot the top of each piece with a bit of butter.
  • Bake for 45-55 minutes or until the juices run clear and the chicken is golden brown.
  • Serve with sides of your choice, enjoy.

Notes

I will use four quarters, seperated, when I make this and will get a price when I buy them. For now I will say low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Baked Chinese Chicken & Rice
July 26, 2018 Lee
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Baked Chinese Chicken & Rice

Inspired by Spend With Pennies and the link to this recipe is here, United States.
This is a one pan dish which is basically fried rice and chicken cooked together. I made this on 8 Aug 2018, tender and juicy chicken, very flavorful, and the rice has a nice flavor as well. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine Chinese
Servings 4 servings

Ingredients
  

For the Chicken and Marinade

  • 500 grams chicken thighs, boneless, skinless, halved, (1 lb)
  • 1 tablespoon soy sauce, light or dark, your choice
  • 2 tablespoons Shaoxing wine
  • 1/4 cup oyster sauce
  • 1 teaspoon sesame oil
  • 1 clove garlic, smashed and minced

For the Rice

  • 1 1/2 cups dry white rice
  • 2 tablespoons cooking oil
  • 1 small onion, diced
  • 2 cloves garlic, smashed and minced
  • 2-3 cups frozen mixed vegetables, not thawed
  • 1 tablespoon dark soy sauce
  • 2 tablespoons Shaoxing wine
  • 1 1/4 cups chicken broth, Shortcut
  • 1 1/2 cups hot water

For Garnish

  • spring onions, sliced

Instructions
 

  • Boneless chicken thighs are not available where I live, and it is really easy to do yourself. Simply remove the skin, trim off any large pieces of fat, lay the thigh skin said down, slice the thigh in half, to the left or right of the bone, this gives you one piece free of bone, and the other piece will have the bone on the edge. Just cut the bone out from that piece. Make sure to remove any cartilage on the meat where the ends of the bone were. I used 8 thighs, and since they are halved (16 pieces) as the recipe states, this is ready for use now. Keep the bones, skin, and fat for another step if you desire.
  • The 4 liquids used in the marinade, from left to right, Light Soy Sauce, Shaoxing Wine, Oyster Sauce, and Sesame Oil.
  • Mix the Marinade ingredients in a bowl or zip lock bag, then add the chicken and mix together. Set this aside for at least 20 minutes or up to 24 hours, covered, in the fridge.
  • Now if you deboned the thighs yourself, you are in luck, now you can make broth as called for in this recipe. This is just a small amount of bones and skin, so no need to pressure cook this or add anything extra. I simply put the bones, skin, and fat in a small sauce pan, covered with about 2 inches of water and added simply a teaspoon or so of black peppercorns. Bring to a boil, reduce to a simmer for about 20 minutes, there, you just made chicken broth. Strain the broth and use as directed in the recipe.
  • Preheat your oven to 180° C (350° F). Get out a 9x13 baking dish.
  • Add all the Rice ingredients to the baking dish, mix and spread out rice evenly.
  • Remove the chicken from the marinade, and reserve the marinade. Place the chicken on top of the rice mixture, it will be in the liquid as well, this is perfectly fine. Cover with foil and bake for 20 minutes.
  • Remove foil and baste the chicken with the reserved marinade. Spray the chicken with oil, bake, uncovered for another 30 minutes, the chicken should be nicely caramelized and the water absorbed the rice. This poorly taken photo is before the basting.
  • Let rest for 10 minutes. While it is resting, go ahead and slice some spring onions.
  • Fluff the rice, sprinkle some sliced spring onion over the top, serve and enjoy.

Notes

Low cost.
Shortcut: Chicken Broth.
* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY
Pepper Chicken Stir Fry
July 21, 2018 Lee
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Pepper Chicken Stir Fry

Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

For the Marinade

  • 4 chicken breasts, boneless, skinless, cut into 1 inch pieces
  • 2 tablespoons light soy sauce
  • 1 teaspoon garilc, smashed and finely minced
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper

For the Stir Fry

  • 1/4 cup oyster sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons vhite vinegar
  • 1 teaspoon black pepper
  • 1/2 cup water
  • 3 tablespoons cornstarch, divided
  • 3 tablespoons cooking oil, divided
  • 1 large onion, chopped into 1 inch pieces
  • 1 green bell pepper, chopped into 1 inch pieces
  • 1 red bell pepper, chopped into 1 inch pieces
  • 4 cloves garlic, smashed and minced
  • 1/2 inch fresh ginger, grated, or 1/4 teaspoon powdered
  • white sesame seeds, for garnish if desired

Instructions
 

  • In a mixing bowl, add the Marinade ingredients.
  • Mix together with your hands, let the chicken marinate for 15-30 minutes.
  • While the chicken is marinating, prepare the onion and peppers. I only had one bell pepper so I sliced up some Shiitake mushrooms.
  • In another bowl, whisk together the oyster sauce, light soy sauce, water, black pepper, and 1 tablespoon of the cornstarch. Set this aside.
  • After the chicken has marinated, add the remaining 2 tablespoons of cornstarch. Use a spoon and mix together to coat the chicken all over.
  • Heat a large non stick pan with 2 tablespoons of oil, on medium high heat. Add the chicken.
  • Stir fry for about 5 minutes, then remove the chicken from the pan and set aside.
  • Add the last tablespoon oil and when hot, add the onions and peppers, stir fry for a few minutes and the colors will brighten. Add the ginger and garlic and stir fry for another minute.
  • Return the chicken to the pan, give the sauce another quick whisk then stir that into the pan. Stir fry to coat the chicken well and the sauce thickens. Remove from heat.
  • Serve with rice or vegetables of your choice on the side.

Notes

Chicken breasts cost 66 Baht/kilo, 4 breasts should be about a kilo. For 4 servings, this is about 50 cents per serving.
Variants: 1. Use one color of bell pepper, or use a yellow bell pepper in place of a red or green pepper. 2. Add broccoli. 3. Add mushrooms, Straw, Oyster, or Shiitake would work well in this.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Huli Huli Chicken
June 29, 2018 Lee
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Huli Huli Chicken

This sounds like some delicious grilled chicken! This comes from a good friend and is highly recommended. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 3 hours 32 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 kilos chicken breast, boneless, skinless, (4 lbs)
  • spring onion, sliced for garnish

For the Marinade

  • 1 cup pineapple juice, unsweatened
  • 1/2 cup soy sauce
  • 1/2 cup brown sugar, packed
  • 1/3 cup ketchup
  • 1/4 cup chicken broth, fresh or from powder
  • 1 teaspoon fresh ginger, grated
  • 1 1/2 teaspoons garlic, smashed and minced

Instructions
 

  • In a large bowl, add all of the Marinade ingredients and whisk together. Reserve 1 cup of marinade for basting chicken later. (Cover the cup and place in the fridge until needed.)
  • Add the chicken to a large zip lock bag then pour in the marinade. Squeeze out the air and zip the bag closed. Squish the chicken around to coat everything well. Place in the fridge for at least 3 hours or overnight for a more robust flavor.
  • Grill chicken (using the cover as well) on medium heat and cook for 6-8 minutes each side, until no longer pink inside and juices run clear. Use the reserved marinade and baste the chicken during the last 5 minutes of grilling.
  • Garnish with sliced spring onion and serve.

Notes

The chicken will cost 125 Baht/2 kilos. For 6 servings, this is about 65 cents per serving.
Recipe provided by good friend, Patti Stone.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Chicken Enchiladas with Cream Cheese Sauce
June 25, 2018 Lee
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Chicken Enchiladas with Cream Cheese Sauce

Pattie Ann, United States.
This is from a good friend and comes highly recommended. This takes a little bit of time to ensure you have good and juicy chicken and a nice broth to use not only in this recipe, but in other dishes as well. On my to cook list for sure.
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 20 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 8-10 flour tortillas
  • 250 grams Cream cheese, one package, softened, (8 oz)
  • 1-2 cans diced chilies, (4 oz cans)
  • 3 cups cooked chicken, shredded, see Step 1 through 5
  • 3 cups Cheddar cheese, shredded
  • 2 cups chicken broth
  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder, if using Thai chili powder, ¼ teaspoon
  • salt and pepper, as desired
  • fresh cilantro, chopped for garnish

Instructions
 

  • For the chicken, you can use thighs, legs and thighs (quarters separated), or breasts. I would lean towards the plus side and go with 3-4 quarters or 4 breasts, no one will complain if you use more chicken. Once you make this, then just make a note as to how much chicken you used. Not only are you going to make tender and juicy chicken, you are going to make the broth you need for this recipe as well. Broth can be simply starting with water, or you can flavor that up by adding a chopped up carrot, onion, celery, and some black peppercorns, any or all work fine.
  • In a large pot, add the chicken pieces. Add about 6 cups of water. Bring the pot to a boil, then reduce to a medium simmer until the chicken is just cooked through, about 20-30 minutes. Cut into a piece to check.
  • When the chicken is cooked, simply turn off the heat and move the pot to an unused burner AND leave the chicken in the pot. The chicken will continue to cook a bit until the broth cools off, so a nearly done piece of chicken will be tender and juicy.
  • Once the broth is at room temperature, remove the chicken and shred that. Goal is 3 cups shredded, if you are a little over that, perfectly fine.
  • Pour the broth through a strainer, reserve 2 cups of broth for this recipe, and store the rest in the fridge for other uses, such as making rice.
  • Preheat your oven to 180° C (350° F) and get out a 9x13 or 7x11 baking dish. I will clarify the size when I make this.
  • In a mixing bowl, add the cream cheese, chicken, 1 cup of shredded cheese, lime juice, cumin, and chili powder. Mix together until combined. Season with salt and pepper to taste and as desired.
  • Lay a tortilla on the counter, add 2-3 tablespoons of the chicken mixture, roll and place seam side down in the baking dish. Repeat until all the chicken mixture is used.
  • In a pan, melt the butter then whisk in the flour, continue whisking until the roux turns golden brown, about 2-3 minutes, and season with salt and pepper as desired.
  • Slowly whisk in the chicken broth the other half of the cream cheese, and the diced chilies. Continue to whisk until the sauce is thickened.
  • Remove the sauce from the heat and pour evenly over the enchiladas.
  • Top with the remaining Cheddar cheese and bake for 22-25 minutes.
  • Remove from the oven and let rest for 10 minutes. Top with chopped cilantro.
  • Serve with side dishes of your choice (refried beans and rice will be my choice).

Notes

Cheddar cheese will run about 270 Baht for 1½ blocks. The Cream cheese is about 140 Baht. The chicken, figure 1 kilo of quarters at 52 Baht. For 4 servings, this is about $3.61 per serving.
* High Cost $1.51+ per Serving,CHICKEN & TURKEY,TEX-MEX, sort of
Caramel Chicken
June 4, 2018 Lee
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Caramel Chicken

This is an original recipe coming from a good friend in the US. and sounds very nice (they have been making this for 23+ years). This is a two for one recipe, meaning you can serve as is after being cooked, over rice, or place in the fridge overnight and serve on a fresh green salad the next day, both options, sound delicious. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken breasts, cut into bite size pieces, (2 lbs)
  • 1 cup sugar
  • 1 cup soy sauce
  • 1/4 cup water
  • white pepper powder, to taste
  • olive oil, as needed
  • hot cooked rice, as needed

Instructions
 

  • Heat a splash of olive oil in a large non stick pan, when hot, add the cubed chicken and season with white pepper powder as desired. Cook, stirring often to just cook through and tender, the chicken will turn white, over cooked chicken will be tough and dry.
  • While the chicken is cooking, in a bowl, mix together the soy sauce, water, and sugar.
  • When all of the chicken is white (you can take a piece out and cut in half to check doneness), drain off any oil.
  • Pour the soy sauce mixture into the chicken and stir to coat all the chicken, continue cooking until the sauce starts to bubble, cook for 5 more minutes. At 5 minutes, turn off heat, cover, and set aside.
  • Cook your rice. Your preference on how to do that, I will use a rice cooker.
  • Place a serving of rice on a plate, spoon on some chicken, and spoon sauce over the top.
  • Serve.

Notes

Chicken breast will cost about 60 Baht/1 kilo, for 4 servings, this is about 47 cents per serving.
Variant: 1. After cooking the chicken and sauce, place in the fridge over night, use chicken and sauce in a green salad.
Recipe provided by good friend, Patti Stone.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spicy Shredded Chicken Salad
June 4, 2018 Lee
1 Comment

Spicy Shredded Chicken Salad

This is a Chinese dish, and sounds very tasty, as I do love a good chicken salad. Common ingredients are used which is a bonus. On my to cook list.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless
  • 1/2 cup garlic, smashed and minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons vegetable oil
  • 1 tablespoon red pepper flakes, or less, to taste
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon soy sauce
  • 1 1/2 teaspoons oyster sauce
  • 1/4 teaspoon ground cumin

Instructions
 

  • I use my little rice cooker to do steaming, it came with a steamer basket and works perfect for items like this. Three chicken breasts was just a bit over 500 grams, perfect, no one will complain.
  • Steam the chicken breasts for 20-25 minutes or until cooked through, cut one in half to check doneness.
  • When cooked, remove from the steamer and allow to cool, then shred and place in a large mixing bowl.
  • Heat the oil in a non stick pan on medium heat, when hot, add the garlic and red pepper flakes. Stir fry until fragrant, about 1-2 minutes. Remove from heat.
  • To the pan, stir in the salt, oyster sauce, soy sauce, and cumin.
  • Add the cilantro, reserving a small amount for garnish) to the chicken in the mixing bowl and toss to mix that in.
  • I did use a variant and added some diced pickled red onion.
  • Add the garlic mixture from the pan and toss to mix well.
  • Serve and garnish with cilantro or chill and serve with cilantro garnish.

Notes

The chicken breasts will cost about 30 Baht/500 grams. For 2 servings, this is about 47 cents per serving.
Shortcut: Pickled Red Onion.
Variants: 1. Add diced red onion. 2. Add diced celery. 3. Add diced pickled red onion, excellent!
Inspired by the recipe Spicy Shredded Chicken Salad from Spice the Plate. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: CHINESE,CHICKEN & TURKEY,Sides - Salads
Chicken Paprikash
May 31, 2018 Lee
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Chicken Paprikash

Adapted from an internet recipe.
This sounds really good and would be perfect served on egg noodles or mashed potatoes. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo chicken quarters, bone in, separate legs and thighs
  • salt and pepper, as desired, to taste
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, smashed and minced
  • 3 tablespoons paprika
  • 2 tablespoons all purpose flour
  • 1 can crushed tomatoes, (28 oz can) or whole and chopped
  • 1 cup chicken broth, fresh or from powder, Shortcut
  • 1/2 cup sour cream, Shortcut

Instructions
 

  • Preheat your oven to 200 C (400 F). If you do not have an oven safe pan, get out a large baking dish. Season chicken on all sides with salt and pepper as desired.
  • In a large oven safe pan (or if no oven safe pan, use a large non stick pan) heat the olive oil. When hot, add chicken, work in batches if needed, Cook about 8 minutes per side for nice golden brown skin and nearly cooked through. Remove chicken from the pan but leave the fat in the pan. If using a baking dish, place the chicken in the dish.
  • To the pan, add the onion and cook until soft then add the garlic and cook for 1 more minute to make the garlic nice and fragrant. Whisk in the paprika and flour, mix well and cook until the flour is browned, about 1 minute then stir in the tomatoes and broth, stirring until well mixed.
  • If using an oven safe pan, add the chicken back to the pan and place in the oven and bake until the chicken is cooked through, 15-20 minutes, cut a thick piece to check for doneness.
  • If using a baking dish, pour the mixture over the chicken in the dish then bake for 15-20 minutes or until the chicken is cooked through, cut a big piece in half to verify doneness.
  • Remove the chicken from the pan or dish, stir in the sour cream, add chicken back and spoon sauce over the chicken.
  • Serve over cooked egg noodles or mashed potatoes. Enjoy.

Notes

One kilo of quarters will cost about 53 Baht. For 8 servings, this is about 28 cents per serving.
Shortcut: Sour Cream, Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CHICKEN & TURKEY