Type what you have

Ingredients

• ✓ chicken
• garlic
• oyster sauce
• curry powder
• vegetable oil

Instructions

1. 1 To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
2. 2 In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

By Saadiah Din

Ingredients

• ✓ chicken
• white vinegar
• soy sauce
• ginger root
• black peppercorn
• garlic
• bay leaf

Instructions

1. 1 Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
2. 2 Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
4. 4 Serve chicken hot and drizzle with strained sauce.

By Liza Cranis

Ingredients

• ✓ chicken
• canola oil
• ginger
• salt
• black pepper
• coconut milk
• spinach

Instructions

1. 1 Heat oil in a large skillet over medium heat and stir in ginger. Cook and stir until fragrant and lightly browned. Remove ginger and set aside.
2. 2 Season chicken with salt and pepper. Place chicken in the same skillet over medium-high heat without crowding. Cook until chicken is lightly brown on all sides.
3. 3 Return ginger to the skillet and add coconut milk. Bring to a boil, then cover with the lid tilted to allow steam to escape. Reduce heat to medium-low and simmer, stirring occasionally, until chicken is no longer pink at the bone, about 30 minutes.
4. 4 Stir in spinach and simmer uncovered until spinach is warmed through, 8 to 12 minutes. Season with salt and pepper.

By daplo

Ingredients

• ✓ chicken
• vegetable oil
• lemongrass
• water
• fish sauce
• curry powder
• cornstarch
• cilantro

Instructions

1. 1 Heat vegetable oil in a skillet over medium heat. Stir in lemongrass, cooking until fragrant, 3 to 5 minutes. Place chicken into the skillet. Cook and stir chicken until no longer pink in the center and skin is browned, about 10 minutes. Stir in water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes.
2. 2 Mix cornstarch and 2 tablespoons of curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.

By MommyFromSeattle

Ingredients

• ✓ chicken
• jasmine rice
• ginger root
• lemongrass
• salt
• cilantro
• chive
• black pepper
• lime

Instructions

1. 1 Place chicken in a stock pot. Pour in enough water to cover chicken. Add ginger, lemon grass, and salt; bring to a boil. Reduce heat, cover, and gently simmer for 1 hour to 1 1/2 hours.
2. 2 Strain broth, and return broth to stock pot. Let chicken cool, then remove bones and skin, and tear into bite-size pieces; set aside.
3. 3 Stir rice into broth, and bring to a boil. Reduce heat to medium, and cook for 30 minutes, stirring occasionally. If necessary, adjust with water or additional salt. The congee is done, but can be left to cook an additional 45 minutes for better consistency.
4. 4 Ladle congee into bowls, and top with chicken, cilantro, chives, and pepper. Squeeze lime juice to taste.

By DawnH

Ingredients

• ✓ chicken
• water
• white vinegar
• soy sauce
• peppercorn
• garlic
• salt
• vegetable oil

Instructions

1. 1 In a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic and salt. Mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender (25 to 35 minutes).
2. 2 Remove chicken from pot and brown in oil in a large skillet over medium high heat.
3. 3 Return chicken, with oil/juices, back to pot with reserved sauce. Cover and simmer over medium heat until sauce reaches desired consistency.

By roguejoker

Ingredients

• ✓ chicken
• coconut vinegar
• soy sauce
• garlic
• bay leaf
• garlic powder
• annatto powder
• black pepper
• vegetable oil

Instructions

1. 1 Combine vinegar, soy sauce, ½ chopped garlic, bay leaves, garlic powder, 1 ½ teaspoons annatto powder, and black pepper in a large bowl. Add chicken, stir to coat, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 4 hours.
2. 2 Remove chicken from marinade, shake off excess, and pat dry. Reserve remaining marinade.
3. 3 Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add chicken; cook until brown, about 4 minutes per side. Off heat, set skillet aside.
4. 4 Heat remaining 1 tablespoon vegetable oil in a small skillet over medium heat. Add remaining ½ chopped garlic; cook and stir until brown, about 3 minutes. Add remaining 1 ½ teaspoons annatto powder, reduce heat, and simmer, about 3 minutes.
5. 5 Pour annatto mixture over chicken; add reserved marinade. Bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. Uncover; cook until sauce has reduced slightly, about 10 minutes more.

By Allrecipes

Ingredients

• ✓ chicken
• vegetable oil
• garlic
• onion
• tomato
• water
• tomato sauce
• potato
• green bell pepper
• carrot
• salt
• black pepper

Instructions

1. 1 Heat oil in a large wok over medium heat. Add garlic; cook and stir until fragrant, about 3 minutes. Add onion; cook and stir until translucent, about 5 minutes. Stir in chopped tomatoes; cook, mashing with a fork, until flesh and skin separate, about 5 minutes.
2. 2 Add chicken to the wok; cook and stir until lightly browned, about 5 minutes. Pour in water; cover and bring to a boil. Stir in tomato sauce; simmer until flavors combine, about 15 minutes.
3. 3 Add potatoes to the wok; simmer until tender, about 10 minutes. Stir in bell pepper and carrot; simmer until softened, about 5 minutes. Season with salt and black pepper.

By candysweetemo

Ingredients

• ✓ chicken
• garlic
• onion
• ginger root
• curry powder
• water
• olive oil
• yogurt
• coconut milk
• milk
• water
• potato
• salt

Instructions

1. 1 In a small bowl, grind together garlic, onion and ginger. In a separate small bowl, mix together curry powder and 5 tablespoons water.
2. 2 Heat oil in a large skillet over medium high heat. Saute garlic, ginger and onion until browned; add curry paste and saute together until smell is strong and fragrant.
3. 3 Add yogurt, coconut milk and regular milk along with 1 cup of water, and stir all together. Then add potatoes and chicken and bring to a boil; reduce heat and simmer until potatoes are tender and chicken is cooked through, about 20 to 25 minutes.
4. 4 Season with salt to taste and simmer for another 2 minutes; the curry is ready!

By Siti Ezzeldin

Ingredients

• ✓ chicken
• turmeric
• salt
• red chile pepper
• red chile pepper
• garlic
• red onion
• ginger root
• sunflower oil
• cinnamon stick
• star anise
• clove
• cardamom seed
• tomato
• ketchup
• white sugar
• water

Instructions

1. 1 Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
2. 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

By phoenixfyre

Ingredients

• ✓ chicken
• rice noodle
• olive oil
• onion
• garlic
• salt
• black pepper
• shrimp
• soy sauce
• cabbage
• celery
• carrot
• water
• pancit canton
• yellow chinese noodle

Instructions

1. 1 Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
2. 2 Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
3. 3 Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

By lola

Ingredients

• ✓ chicken
• water
• chicken bone
• onion
• ginger
• chicken broth
• rock sugar
• fish sauce
• pho ga soup seasoning
• salt
• rice stick noodle
• bean sprout
• green onion
• cilantro
• thai basil
• lime

Instructions

1. 1 Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities.
2. 2 Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones.
3. 3 Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.
5. 5 Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.
6. 6 Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.
7. 7 Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

By Chef Tran

Ingredients

• ✓ chicken
• egg
• chili powder
• black pepper
• carrot
• bok choy
• cabbage
• water
• chicken bouillon
• fish sauce
• soy sauce
• achiote powder
• onion
• garlic
• vegetable oil
• wood ear mushroom
• mung bean vermicelli

Instructions

1. 1 Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
2. 2 Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
3. 3 Drain softened mushrooms and cut into 1-inch pieces.
4. 4 Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.

By Maridol34

Ingredients

• ✓ chicken
• cilantro
• coconut milk
• potato
• red pepper flake
• bay leaf
• makrut lime leaf
• fish sauce
• water
• chicken broth
• carrot
• green bell pepper
• curry powder
• lemongrass
• ginger root
• garlic
• shallot
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Cook and stir chicken and onion in hot oil until chicken is lightly browned and onion is soft and translucent; remove onion and chicken from the pot and set aside.
2. 2 Sauté shallots in drippings in the pot for about 1 minute, then stir in garlic, ginger, lemongrass, and curry powder. Continue to cook for about 5 minutes, then stir in bell pepper and carrots. Return chicken and onion to the pot and stir in chicken broth, water, and fish sauce. Season with lime leaves, bay leaf, and red pepper flakes.
3. 3 Bring to a boil and add potatoes. Return to a boil and pour in coconut milk. Reduce heat and simmer until potatoes are tender and chicken is no longer pink in the center and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F (74 degrees C).
4. 4 Portion soup into bowls. Garnish each dish with a cilantro sprig.

By Emily B

Ingredients

• ✓ chicken
• lemon
• candlenut
• coriander
• cumin seed
• shallot
• garlic
• galangal
• ginger
• white peppercorn
• turmeric root
• vegetable oil
• lemongrass
• tamarind juice
• makrut lime leaf
• bay leaf
• salt
• white sugar
• coconut milk
• coconut milk
• thai basil
• fried shallot

Instructions

1. 1 Soak chicken pieces in lemon juice for 30 minutes.
2. 2 Meanwhile, heat a dry skillet over medium heat. Toast candlenuts, coriander, and cumin in the skillet until fragrant, about 1 minute. Transfer to a large mortar and pestle and grind into a paste with shallots, garlic, galangal, ginger, peppercorns, and turmeric. Work in batches if necessary.
3. 3 Heat oil in a large skillet over medium heat. Add spice paste and stir until aromatic, 2 to 3 minutes. Add lemongrass, tamarind juice, lime leaves, bay leaves, salt, and sugar.
4. 4 Rinse lemon juice off chicken pieces and slide them into the skillet. Turn to coat evenly with spices. Pour in thin and thick coconut milk. Simmer until flavors combine, about 30 minutes. Add basil leaves. Continue cooking until chicken is tender, about 15 minutes more.
5. 5 Serve chicken and sauce in a bowl, sprinkled with fried shallots.

By GrowinKitchen

Ingredients

• ✓ chicken
• garlic powder
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
3. 3 Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

By Julie

Ingredients

• ✓ chicken
• butter
• saltine cracker

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Dip skinless chicken pieces in melted butter. Coat with crushed saltine cracker crumbs. Place on prepared sheet and bake in the preheated oven for 1 hour.

By Shirley Pope

Ingredients

• ✓ chicken
• grapefruit
• olive oil
• seasoned salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
3. 3 Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Carmen Schmitz-Ziebell

Ingredients

• ✓ chicken
• lemon
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.
3. 3 Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

By Elliott

Ingredients

• ✓ chicken
• ketchup
• water
• brown sugar
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
3. 3 In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
4. 4 Cover dish and bake in the preheated oven for 1 hour.

By MOM2112

Ingredients

• ✓ chicken
• onion
• salsa

Instructions

1. 1 Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.
2. 2 Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

By CorindaRose

Ingredients

• ✓ chicken
• cream of chicken soup
• water
• bread stuffing mix
• hamburger bun

Instructions

1. 1 Shred chicken; place in a large pot or slow cooker.
2. 2 Stir soup and water into the pot. Stir in seasoning packet from stuffing mix, then stir in stuffing mix.
3. 3 Cook over medium heat until heated through. Spoon onto buns and serve.

By Sue Cohagen Myers

Ingredients

• ✓ chicken
• rice
• vegetable blend
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Ingredients

• ✓ chicken
• vegetable oil
• cream of mushroom soup
• sherry
• white onion

Instructions

1. 1 In a large skillet, brown chicken in oil. Pour excess oil off.
2. 2 Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

By CHRISTYJ

Ingredients

• ✓ chicken
• salt
• black pepper
• rosemary
• garlic
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
3. 3 Place the chicken on a roasting rack set inside a roasting pan.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By Magda

Ingredients

• ✓ chicken
• honey
• mustard
• nutmeg

Instructions

1. 1 In a small bowl, combine the warm honey, mustard, and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerate and let sit for 1/2 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

By Judi J

Ingredients

• ✓ chicken
• butter
• honey
• mustard
• salt
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

By Gretchen

Ingredients

• ✓ chicken
• onion
• salt

Instructions

1. 1 Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.
2. 2 Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves skin-side down over onion rings.
3. 3 Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ chicken
• garlic
• garam masala
• lime

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
3. 3 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Countess

Ingredients

• ✓ chicken
• mustard
• honey
• curry powder
• mushroom
• mushroom

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

By CARROLL