Recipes

Arroz Con Pollo

Arroz Con Pollo op rustieke houten tafel

Arroz Con Pollo

The recipe name is Spanish for “rice with chicken.” This dish includes all the traditional flavors, but convenience products reduce hands-on time in the kitchen.
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Ingredients

Makes 8 servings / Prep: 10 min., Cook: 1 hr., Stand: 5 min.

Instructions

  • Brush chicken evenly with 2 tablespoons oil; sprinkle with salt.
  • Heat a large nonstick skillet over medium heat.
  • Add chicken, and brown, in two batches, 4 to 5 minutes on each side.
  • Remove chicken, and set aside.
  • Sauté diced onion and chopped bell pepper in remaining 1 tablespoon hot oil in skillet over medium heat 8 to 10 minutes or until tender.
  • Return chicken to skillet; stir in diced tomatoes and remaining ingredients.
  • Cover, reduce heat to low, and cook 40 minutes or until liquid is absorbed and rice is tender.
  • Remove skillet from heat, and let stand, covered, 5 minutes before serving.

Notes & Wine Advice

For testing purposes only, we used Vigo Yellow Rice. It can found with rice mixes at your local grocery.
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Course; Chicken / Rice
Cuisine; European / Spain

Buttermilk Baked Chicken

Buttermilk Baked Chicken

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Ingredients

Makes 4 servings / Prep: 10 min., Bake: 45 min.

  • ¼ cup butter or margarine
  • 4 bone-in chicken breasts *
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1½ cups buttermilk divided
  • ¾ cup all-purpose flour
  • 1 10¾-ounce can cream of mushroom soup, undiluted

Instructions

  • Sprinkle chicken with salt and pepper.
  • Dip chicken in ½ cup buttermilk, and dredge in flour.
  • Arrange chicken, breast side down, in baking dish.
  • Bake at 425° for 25 minutes.
  • Turn chicken, and bake 10 more minutes.
  • Stir together remaining 1 cup buttermilk and soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary.
  • Drizzle gravy in dish over chicken when serving.

Notes & Wine Advice

*4 skinned and boned chicken breast halves may be substituted for 4 bone-in chicken breast halves, if desired. Bake chicken at 425° for 15 minutes. Turn and bake 10 more minutes.
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Course; Chicken

Peppery Chicken-fried Chicken

Peppery Chicken-fried Chicken

Cut leftover chicken into strips, and serve over salad greens. Drizzle with creamy Ranch or blue cheese dressing.
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Ingredients

Makes 8 to 10 servings / Prep: 30 min., Fry: 15 min. per batch, Cook: 12 min.

Instructions

  • Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to a ¼-inch thickness, using the flat side of a meat mallet or rolling pin.
  • Sprinkle ½ teaspoon salt and ½ teaspoon black pepper evenly over chicken.
  • Set aside.
  • Combine cracker crumbs, 2 cups flour, baking powder, 1½ teaspoons salt, 1 teaspoon black pepper, and ground red pepper.
  • Whisk together 1½ cups milk and eggs.
  • Dredge chicken in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.
  • Pour oil to a depth of ½ inch in a 12-inch skillet.
  • (Do not use a nonstick skillet.
  • ) Heat to 360°.
  • Fry chicken, in batches, 10 minutes, adding oil as needed.
  • Turn and fry 4 to 5 more minutes or until golden brown.
  • Remove to a wire rack in a jelly-roll pan.
  • Keep chicken warm in a 225° oven.
  • Carefully drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.
  • Whisk together remaining ½ cup flour, 2½ teaspoons salt, remaining 1 teaspoon black pepper, and 6½ cups milk.
  • Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened.
  • Serve gravy with chicken.
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Course; Chicken

Chicken in Lemon Marinade

Chicken in Lemon Marinade

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Ingredients

Makes 6 servings / Prep: 10 min. Chill: 2 hrs., Grill: 10 min.

Instructions

  • Process first 8 ingredients in a blender until smooth, stopping to scrape down sides.
  • Reserve ¼ cup lemon mixture, and chill.
  • Place chicken in a shallow dish or zip-top freezer bag; pour remaining lemon mixture over chicken.
  • Cover or seal, and chill 2 hours, turning chicken occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) for 3 to 5 minutes on each side or until done, basting chicken frequently with reserved ¼ cup lemon mixture.
  • Garnish, if desired.
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Course; Chicken

Beer-Smothered Chicken

beer-smothered chicken on a rustic wooden table

Beer-Smothered Chicken

Tender chicken simmered in a creamy beer sauce with vegetables, perfect served over rice.
Couverts4 persons
Total time 1 hour 45 minutes
estimated costs pp $3.90
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Equipment

Ingredients

Instructions

  • Coat the chicken pieces with flour.
  • Heat oil in a skillet and sauté garlic.
  • Add chicken and cook in batches until golden on both sides.
  • Remove chicken and set aside.
  • Cook onion and bell pepper in the same pan until tender.
  • Return chicken to the pan.
  • Add beer, mushrooms, and soy sauce.
  • Simmer for 30 minutes.
  • Stir in the soup and cook another 30 minutes.
  • Add cream and heat through.
  • Let rest for 5 minutes.
  • Serve over cooked rice.

Notes & Wine Advice

Recipe Notes

This dish develops even more flavor when prepared ahead of time. Let it cool and gently reheat before serving. You can also substitute the nonalcoholic beer with a regular lager for a deeper flavor profile.

Wine Advice

A smooth red wine such as Merlot pairs beautifully with this dish. The soft tannins and fruity notes complement the creamy sauce and savory chicken. Prefer white? A full-bodied Chardonnay also works surprisingly well and adds a fresh contrast.

Nutrition values

Calories: 780 kcal | koolhydraten: 28 g | Eiwitten: 42 g | Vet: 48 g | Verzadigd vet: 14 g | Natrium: 980 mg | Suiker: 6 g
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Course; Chicken / Dinner
Cuisine; American / North America
Season: All Seasons
Diets; High-Protein

Tandoori Chicken

Tandoori Chicken

This spicy chicken dish calls for quite a few ingredients, but it’s well worth it. High-heat roasting makes for a short cooking time.
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Ingredients

Makes 8 servings / Prep: 20 min., Chill: 8 hrs., Bake: 35 min.

Instructions

  • Stir together first 12 ingredients and 1 tablespoon vegetable oil in a large bowl until blended.
  • Skin chicken breasts.
  • Remove breastbones by inserting a sharp knife tip between bone and meat, cutting gently to remove as much meat as possible.
  • Cut breast halves into thirds.
  • Cut deep slits, 1 inch apart, into remaining chicken pieces.
  • (Do not skin pieces.
  • ) Add to chicken spice mixture.
  • Thoroughly rub spice mixture into slits.
  • Cover and chill 8 hours.
  • Drizzle remaining 1 tablespoon oil into a large aluminum foil-lined roasting pan.
  • Arrange chicken in a single layer in pan.
  • Bake chicken at 450° for 35 minutes or until done.

Notes & Wine Advice

We used a cut-up mix of chicken breasts, thighs, legs, and wings.
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Course; Chicken
Cuisine; India

Pineapple-Glazed Chicken Thighs

Pineapple-Glazed Chicken Thighs

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Ingredients

Makes 8 servings / prep: 15 min., Cook: 17 min.

Instructions

  • Whisk together first 4 ingredients until smooth; set aside.
  • Sprinkle salt and pepper evenly over chicken.
  • Dust evenly with flour.
  • Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat.
  • Cook chicken 6 to 8 minutes on each side or until done.
  • Remove chicken from pan, and keep warm.
  • Add pineapple juice mixture to skillet, and cook, whisking constantly, 1 minute or until thickened and bubbly.
  • Pour over chicken.
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Course; Chicken / Fruit

Chicken With White Barbecue Sauce

Chicken With White Barbecue Sauce

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Ingredients

Makes 8 servings / Prep: 30 min., Chill: 8 hrs., Soak: 30 min., Cook: 2 hrs.

Instructions

  • Stir together first 5 ingredients; cover sauce, and chill 8 hours.
  • Soak wood chips in water at least 30 minutes.
  • Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
  • Rinse chickens, and pat dry.
  • Sprinkle each chicken with ½ teaspoon salt and ½ teaspoon pepper.
  • Place 2 lemon halves into cavity of each chicken.
  • Drain chips, and place on coals.
  • Place water pan in smoker; add water to depth of fill line.
  • Place chickens on lower food rack; cover with smoker lid.
  • Cook 1 hour and 30 minutes or until a meat thermometer inserted into thigh registers 175°.
  • Serve chicken with sauce.
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Course; Chicken

Our Best Fried Chicken

Our Best Fried Chicken

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Ingredients

Makes 4 servings / Prep: 10 min., Chill: 8 hrs., Fry: 30 min.

Instructions

  • Combine 3 quarts water and 1 tablespoon salt in a large bowl; add chicken.
  • Cover and chill 8 hours.
  • Drain chicken; rinse with cold water, and pat dry.
  • Sprinkle ½ teaspoon salt and ½ teaspoon pepper over chicken.
  • Combine flour, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper in a large freezer bag.
  • Place 2 pieces of chicken in bag; seal and shake to coat.
  • Remove chicken, and repeat procedure with remaining pieces.
  • Combine vegetable oil and bacon drippings in an electric skillet; heat to 360°.
  • Add chicken, a few pieces at a time, skin side down.
  • Cover and cook 6 minutes; uncover and cook 9 more minutes.
  • Turn chicken pieces; cover and cook 6 minutes.
  • Uncover and cook 5 to 9 more minutes, turning pieces during the last 3 minutes for even browning, if necessary.
  • Drain on paper towels.
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Course; Chicken

Greek Roasted Chicken With Rosemary Potatoes

Greek Roasted Chicken With Rosemary Potatoes

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Ingredients

Makes 6 servings / Prep: 20 min.; Bake: 1 hr., 15 min.; Stand: 10 min.

Instructions

  • Whisk together Greek seasoning, lemon juice, and 2 tablespoons olive oil in a small bowl.
  • Loosen skin from chicken breasts and drumsticks without totally detaching skin.
  • Rub Greek seasoning mixture evenly under skin.
  • Arrange 3 lemon slices on each side of breast under skin; carefully replace skin.
  • Place remaining lemon slices and next 3 ingredients into chicken cavity.
  • Tie ends of legs together with string; tuck wing tips under.
  • Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.
  • Lightly coat chicken with cooking spray; sprinkle evenly with 1 teaspoon salt and ¼ teaspoon pepper.
  • Bake at 450° for 30 minutes.
  • Stir together new potatoes, rosemary, and remaining 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl.
  • Remove chicken from oven; pour 2 cups chicken broth over chicken.
  • Arrange potato mixture in a single layer on wire rack around chicken; return to oven.
  • Reduce oven temperature to 400°.
  • Bake at 400° for 40 minutes or until meat thermometer inserted into thigh registers 175°, basting every 15 minutes with pan juices.
  • Cover loosely with aluminum foil to prevent excessive browning, if necessary.
  • Remove from oven, and let stand 10 minutes before carving.
  • Serve chicken and potatoes on fresh spinach leaves drizzled with pan juices, if desired.
  • (The hot pan juices will wilt the spinach.
  • )
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Course; Chicken / Main Course
Cuisine; European / Greece