Archive for the ‘CHICKEN & TURKEY’ Category
Cottage Cheese Chicken Enchiladas
These are excellent enchiladas. This is not a low cost meal, but if using all home made ingredients, you save some money. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 3 chicken breasts, boneless and skinless, or 6 thighs
- 1 tablespoon olive oil
- 1 onion, small, diced
- 2-3 fresh green chili peppers, seeded and chopped
- 1 packet taco seasoning mix, Shortcut
- ½ cup sour cream, Shortcut
- 2 cups Cottage cheese, Shortcut
- 1 teaspoon salt
- 1 pinch black pepper
- 12 corn tortillas, 6 inch
- 2 cups Monterey Jack cheese, shredded, or Cheddar cheese
- 1 can enchilada sauce, Shortcut
Instructions
- Boil the breasts or thighs until cooked, allow to cool then shred, discarding any skin and bones.
- To make the meat mixture: heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and cook according to package directions.
- To make cheese mixture: in a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat your oven to 180° C (350° F). Lightly grease a 9x13 inch baking pan with butter.
- To assemble: heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place seam side down in the prepared baking dish. Top with any remaining meat and cheese mixture, enchilada sauce, and remaining shredded cheese.
- Bake for 30 minutes or until cheese is melted and bubbly.
- Serve with beans on the side and additional cheese if desired.
Notes
Boneless and skinless chicken breasts run about 87 Baht/kilo. For this recipe, 3 might set you back about 80 Baht. For the tortillas, I do not have a price on that, what I use was brought here from Phuket so I have no idea about the cost, considering that, I would say the cost per serving is about $1.50 to $2, max. Make the cottage cheese and seasoning packets yourself and save a lot of money as well.
Shortcuts: Taco Seasoning, Cottage Cheese, Enchilada Sauce, Sour Cream.
Variant: 1. Use flour tortillas in place of corn tortillas.
Creamy Chicken with Spring Vegetables
"This is another one of those go-to recipes. Something that I always used to make and have either as a side dish at dinner parties, or as a main course served over rice or boiled potato with a green salad on the side. Easily modified to your liking." -Denise. I made this on 5 Mar 2017, and wow is it good! Big hit with the Thai family as well, Thais like chicken, and they like vegetables, but in a creamy sauce, that was new to them, and they loved it! This is now on my Go-To list. This is a make with what you want recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken, breasts or thighs, skinless, boneless, cubed
- 1 tablespoon olive oil
- 5 spring onions, chopped
- 1 red bell pepper, diced, or any vegetables you like
- 100 grams fresh mushrooms
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 cup milk
- 1 teaspoon chives, chopped, or use the green ends of a spring onion
Instructions
- Brown chicken in a splash of olive oil in a frying pan and drain off excess fat.
- Blanch for about 2 minutes and vegetables like cauliflower, broccoli, asparagus, etc, before adding to the chicken.
- Add spring onions, red pepper, and mushrooms and cook for 5 minutes. I just used Straw mushrooms when I prepared this. When the vegetables are blanched, drain those and add to the chicken.
- Mix soup with 1 cup of milk and pour over browned chicken and vegetables, bring to a boil then reduce heat to a simmer, stirring quite often.
- Simmer for about 10 minutes to thicken the sauce a bit, add chives and serve over rice or boiled potato.
- My serving with some nice brown rice.
Notes
Chicken breasts will cost about 32 Baht/500 grams. For 3 servings this is about 32 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken a la King I
"I use this recipe x10 when I go out into the rural areas to feed the under-privileged. Sometimes I use frozen peas and corn as a substitute for the mushrooms, as they can be pricey at times and I obviously don’t use the sherry." These are the words from the author of this recipe. I think she is spot on and this would be hearty wholesome meal.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 100 grams button mushrooms, sliced, or Straw mushrooms, sliced in half lengthwise
- 500 grams chicken breasts, boneless and skinless, cubed
- 4 tablespoons Sherry, optional
- 1/4 cup whipping cream
- 3/4 cup chicken stock
- 1 cup frozen peas and corn, optional
- salt and pepper, to taste
Instructions
- Melt the butter in a large heavy-based pot over medium heat, saute the onion until just tender.
- Add the mushrooms and cook without coloring them. Once cooked, remove the mushrooms and onion with a slotted spoon and set aside.
- Add the chicken and red pepper to the pot and cook until the chicken is golden brown, straining off any excess liquid.
- Add the sherry and stock and simmer over a low heat until the chicken is cooked through.
- Add the onion and mushroom mixture and stir well, bringing it to the boil, Remove the pot from the heat and finish off by stirring in the cream and tasting for seasoning. Serve over rice or egg noodles.
Notes
Boneless skinless chicken breast will run about 87 Baht per kilo, bone in with skin on will run about 60 Baht per kilo. Get the bone in type and pull the skin off and filet out the bone. Major cost for the meal is the chicken at 30 Baht for 4 servings, add a side dish and this is well under $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Baked Mushroom Thighs
I made this on 29 Jan 2016, excellent, read my comment, recipe has been modified based on my findings Serve with a vegetable and you have a hearty filling meal. For the largest thighs, buy quarters and cut the thighs off yourself, then freeze the drumsticks for later use in another recipe, win win! All photos are mine I took when I prepared this. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6-8 chicken thighs, bone in, skin and fat removed
- 1 can condensed cream of mushroom soup, OR you can make from a shortcut listed on this site
- 1 soup can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 cup dry bread crumbs, OR make from a shortcut on this site, more as needed
- 3 tablespoons melted butter
- 1 teaspoon corn starch
- salt and pepper, to taste
- 1-2 handfuls fresh mushrooms, optional, lightly chopped, OR canned, sliced, both are acceptable, fresh Straw mushrooms would be excellent
Instructions
- Preheat oven to 180 C. Grease a 9 x 13 inch baking dish or use a non stick dish. For the thighs, if cutting them from quarters, they are generally larger. Not recommended to use thighs and legs as the cooking time will be different for each.
- Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well, season with salt and pepper if desired.
- Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, coat well with the crumbs, and place coated pieces in the baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. NOTE, check at 45 minutes, for larger thighs, you may need to increase time to 60 or 75 minutes. This a 9x13 baking dish, that is actually 2 thighs in the back row, and 3 in the front.
- Meanwhile, place remaining soup mixture in a small saucepan and whisk in the corn starch and fresh mushrooms if you are using them. Cook over medium heat, stirring occasionally, until mixture comes to a boil, then reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce/gravy when chicken is done.
- When it comes out of the oven, let it rest for a few minutes before serving. The liquid you see is butter and chicken fat (flavor). I made these with skin on thighs, recipe adjusted to skin off and excess fat removed.
- Serve with mashed potatoes, boiled potatoes, rice, or pasta. Recommended side dish is steamed fresh broccoli or yards beans. I served mine over rice, not a great photo but I spooned the sauce over the chicken that was on a bed of rice.
Notes
Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Adapted from an internet recipe.
Chicken Lazone
In addition to chicken, this would be excellent with meatballs or veal medallions. I made this on 20 June 2017 and it is outstanding, the spices and the cream, perfect. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo chicken tenders/fillets, OR chicken breasts cut into strips
- 1/2 teaspoon salt
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon cayenne pepper
- 1/4 cup butter
- 2 cups heavy cream, OR make from a shortcut on this site
Instructions
- Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
- In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
- Pour the cream and add remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.
- Serve chicken and sauce over pasta of your choice or mashed potatoes, if desired.
Notes
Chicken fillets run about 66 Baht/kilo, boneless and skinless breasts run about 87 Baht/kilo, bone in and skin on breasts run about 58 Baht/kilo, so for this to serve 6 meals, you are looking at about 15 Baht per meal per person, that is less than 50 cents, add in pasta or potatoes, and heavy cream, still well under $1 per meal.
Shortcut: Heavy Cream.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Chicken Korma Curry
This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
Ingredients
- 750 grams chicken breasts, boneless and skinless, cut into bite size pieces
- 1/2 cup plain yogurt
- 1 bay leaf
- 3 cloves garlic, crushed
- 3 cm piece of ginger, finely chopped
- 2 tablespoons butter
- 2 tablespoons sunflower oil
- 2 onions, finely diced
- 2 teaspoons garam masala
- 1 teaspoon ground tumeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1 1/4 cup water
- 2-3 cups chicken stock
- 1/2 cup cream
- 4 tablespoons ground almonds
Instructions
- Place chicken in a bowl together with the yogurt, garlic, bay leaf, and ginger. Cover and leave to marinate in the fridge for up to 2 hours – the longer you are able to leave it for, the more flavourful your dish will be.
- When the chicken is ready, heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin, and red pepper flakes until the onion is tender.
- Add the marinated chicken and fry for 10 minutes to seal.
- Add the water and chicken stock, reduce the heat to a simmer. and allow to cook for 20 minutes, stirring occasionally.
- Stir in the cream and almonds and simmer for a further 10 minutes, serve topped with fresh coriander with a side of rice or naan bread.
Notes
Easily under $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken, Tomato, and Olive Bake
I have done this so many times. It is also something that I was experimenting with. I saw something similar at a restaurant and tried my own version. I have done it with so many different variations, and it’s a winner every time - guaranteed! The olives combined with the basil give it a very distinct taste.
Ingredients
- 1/4 cup hot water
- 1 cube chicken stock
- 3 tablespoons olive oil
- 500 grams cherry tomatoes
- 4 chicken breasts, boneless and skinless
- 8 slices bacon
- 2 tablespoons lemon juice
- 3 tablespoons fresh basil leaves
- 50 grams black olives, pitted
- 800 grams potatoes, peeled and quatered
Instructions
- Preheat oven to 200 C.
- Place potatoes into a roasting pan and drizzle with 3 tablespoons of olive oil. Toss well then roast in the oven for 30 minutes or until lightly golden and crispy.
- Meanwhile, wrap two pieces of bacon around each chicken breast.
- When potatoes are ready, place the wrapped chicken breasts on top of the potatoes and scatter with cherry tomatoes and olives.
- In a bowl, combine the remaining olive oil, stock cube, lemon juice, and hot water and mix well, pour this over the chicken and roast for 20mins or until the chicken is cooked through and golden. Serve sprinkled with basil leaves.
Notes
Easily under $1 per meal per person. You can use potatoes, sweet potatoes, even butternut squash, or a combination of these.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken & Mushroom Pan
Another go-to that can be adjusted to any taste. This is a recipe that I like to use if I have friends over at lunch time and I want to make an impromptu lunch while chatting away in the kitchen at the same time. A hit every time!
Ingredients
- 4 chicken breasts, boneless and skinless, cut in half
- 3 sprigs thyme
- 2 cloves garlic, crushed and chopped
- 2 tablespoons olive oil
- 250 grams fresh mushrooms, variety packs would work great for this
- 1 cup cream
- salt and pepper, to taste
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a pan and add the thyme and garlic as well as the chicken pieces. Keep the heat low and slowly brown the chicken on all sides. Take your time with this, making sure that there is a lot of caramelization happening on the bottom of the pan.
- When the chicken is done, add the mushrooms and sauté in the pan juices for about 2 to 3 minutes until cooked through.
- Lastly, add the cream and allow the cream to reduce to about ⅔ of the original amount. Taste and adjust seasoning.
- Take the pan to the table and serve with crusty bread.
Notes
Chicken breasts, boneless and skinless runs about 90 to 100 Baht per kilo, 4 breast would probably be just under a kilo, cream would probably cost more but with a larger quantity and you get get multiple uses from it. I'll say 190 Baht for the major costs, about $1.40 per serving.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Chicken & Broccoli
Was at the store a few months ago and they just stocked the vegetable section, and they had fresh broccoli. Picked up that and some chicken breasts and whipped this up. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3-4 chicken breasts, boneless and skinless
- 1-2 cups milk
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 head broccoli, cut into bite size pieces plus the stem
- 1/2 onion, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Cook the onion until clear, add the chicken and cook until white then add the can of soup and 1 cup of milk and cook until the chicken is cooked through, then add the broccoli and cook for a few minutes until the broccoli is tender.
- Add more milk as needed depending on how thick or thin you want it.
- Serve over rice or pasta, or even a boiled potato.
Notes
Cost per person is well under $1 per person with this. Chicken is very reasonable in price, if the soup is home made, even less.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
