Tired of my crappy chicken...

  • prototype

    Posts: 194

    Apr 12, 2012 2:12 AM GMT
    So I'm tired of my way of making boneless skinless chicken breast

    ...chicken + Ms. Dash (or Mrs. Dash - don't know if she's married) + pam spray + skillet = dried up chicken (My way of cooking!) icon_rolleyes.gif

    So I'm wondering if you guys have any recipes I could use?

    Thanks!
  • waccamatt

    Posts: 1918

    Apr 12, 2012 5:54 AM GMT
    I turn my boneless chicken into spicy (and I do mean spicy) chicken curry.

    On medium heat in a large skillet brown 1 lb of boneless, skinless chicken cut up into bite size chunks - I use 2 tbsp of canola oil - add several cloves of garlic (minced), 1 sliced large leek and, if you like, no more than a cup of your favorite mixed vegetables. Stir regularly until the chicken is browned and add 1 cup of coconut water. I like the pineapple flavored coconut water. Continue to stir until the concoction is mixed well.

    Turn the heat down to a lower level and add the following spices. I like to mix the spices together in a bowl before adding them to the frying pan. You can increase or decrease the amounts depending on taste:

    1 tsp salt
    1 tbsp red curry paste
    1/4 cup red chile powder
    2 tbsp paprika
    2 tbsp turmeric
    2 tbsp garam masala
    2 tbsp sugar, splenda or vizia (depending on your diet)
    2 tbsp cayenne pepper
    2 tbsp ground ginger
    2 tbsp of your favorite curry powder (yes, I know most curry ingredients are duplicated)
    2 tbsp ground cumin
    2 tbsp coriander
    5 bay leaves
    2 tbsp parsley flakes
    2 tbsp onion powder
    2 tbsp cilantro

    After mixing the spices together, pour them into the frying pan and mix them with the existing ingredients, simmer for a couple of minutes and add 1 1/2 lbs of strained tomatoes. You can use chopped tomatoes, but strained works better. Continue to stir until everything is an even consistency. Cover and simmer over low heat for a half hour. Stir occasionally.

    I serve this over quinoa and it is about the most healthy dish you can imagine and will serve 8. I often freeze the leftovers and heat it up in the microwave.

    I never make anything the same way twice, but this is an approximation of my recipe since I never measure anything - it depends on my mood. It always turns out great, though. For a variation you can add pineapple chunks, too.
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    Apr 12, 2012 7:31 AM GMT
    i recommend a stir fry... i've just started making them and am becoming a big fan.

    - start making rice (i prefer brown) in a sauce pan (or a rice cooker if you're fortunate enough to have one). this usually takes a while, ~1 hr
    - pan fry your chicken as usual (cut into strips before or after frying)
    - after cooked, add some teriyaki or soy or hoisin sauce
    - for veggies, i'm lazy and just buy a pre-packaged frozen stir fry veggie blend. either heat on the stove or microwave until soft and hot.
    - stir chicken, veggies, and sauce together, serve with rice, and enjoy.

    as for proportions, i cook 2 breasts + 2 tbsp sauce (approx) + 1.5 cups veggies + 1 cup rice (before cooked)

    makes great leftovers, and is easy to experiment with (eg. substitute chicken for flank steak strips or stew meat, try noodles instead of rice, etc.)

    hope this helps!
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    Apr 12, 2012 8:33 AM GMT
    We do ours on the BBQ. Marinate in Indian Curry paste (Pataks) then BBQ, then let it sit for 4 mins in aluminum foil to hold in all the juices. This leave it nice an tender.
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    Apr 12, 2012 9:29 AM GMT
    I think you're over-cooking it. The one useful thing I learned from Food Network was that my family had been cooking chicken too long. You want the meat to turn the white color and the juices to run clear. - If you want really easy, grill it instead. You can get a George Foreman pretty inexpensively now.

    Try some different marinades. - I actually love marinating chicken in fat-free italian salad dressing. I also will get veggies - like yellow squash or zucchini, or even asparagus. I also marinate it separately so I don't contaminate the vegetables with salmonella - Then grill all of that. It's still very healthy and a nice variation.

    One other really quick recipe - For just about every potluck now - I am asked to make White Chicken Chili.

    There is a McCormack seasoning packet. It may be the easiest thing ever to make. You cube up your chicken, brown it in a pan. Toss in a can of white beans (I use the great northern), the seasoning packet, and I use chicken stock from a box instead of water. - I usually make a triple batch of it. - It's relatively lean and healthy and is an unexpected surprise from regular chili.
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    Apr 12, 2012 10:31 PM GMT
    Use a slow cooker and you'll not only kiss bland, dried out chicken breasts goodbye but you can save many hours and many more dollars by batch cooking big hearty satisfying tasty all white meat chicken breast complete meals for only $1.25 each. The trick is to come up with $60 so you can crockpot batch cook a basic chicken stew which you could freeze into about fifty individual meals and eat "as is" or doctor into various meals like burritos, soups, sloppy joes or asian fusion. Base ingredients:

    $25 boneless skinless chicken breast @ 2.29/lb (wait for a sale if need be and fill your freezer)
    $25 various diced root vegetables, whatever's available: yucca, yam, parsnip, onion, carrots, butternut squash, rutabaga, leeks
    $10 various: black beans, brown rice, quinoa, low fat chicken broth, spinach leaves

    Dice (also if you're inclined, brine and pound) chicken breast. Slow cook everything together for several hours and all the root vegetables develop the taste and texture of potatoes, so if you like chicken and potatoes you'll love this. Portion off as individual meals with or without the brown rice or quinoa into freezer bags or Tupperware and freeze. (I use specific sized Rubbermaid Take Aways that fits perfectly in my Six Pack Bag 3 meal cooler bag.) Relatively unspiced, use it as a base as chicken stew, add cumin and chile pepper and put in an Ezekiel wrap and top with plain yogurt and salsa for burritos, add broth to make hearty chicken soup, add with Thai sauce and and unsweetened canned chunk pineapple to asian noodles, spread on a roll hot as a sloppy joe or cold as a chicken salad, add curry for Indian, etc.
  • musicdude

    Posts: 734

    Apr 12, 2012 10:33 PM GMT
    you can easily bake it. oven at 400C, cook for about 40minutes. switch up you spices to. if you can bbq, i suggest you use it. i LOVE bbq chicken
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    Apr 12, 2012 10:40 PM GMT
    I won't bother writing out each recipe but why not Google these. I make them all the time and they're always a hit with my friends and family. If you *can't* find the recipes drop me a line and I could send them to you.

    Chicken Souvlaki
    Tandoori Chicken
    Butter Chicken
    Lime Cilantro Chicken
    Kheema Masala Chicken (typically made with ground beef but you can use chicken, turkey or lamb meat as well)
    Strawberry Balsamic Chicken
    Mandarin/Tangerine-Lime Chicken

    The list goes on and on but I know for sure all of the above taste good ;)
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    Apr 12, 2012 10:45 PM GMT
    Ahi is WAY better.
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    Apr 12, 2012 10:48 PM GMT
    I thought this was another thread about someone not wanting to take their pet for a walk.icon_razz.gif
  • Posted by a hidden member.
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    Apr 13, 2012 1:41 AM GMT
    I eat bone-in, skin-on chicken thighs.

    U 'mirin brahs?
  • FlypinHigh

    Posts: 465

    Apr 13, 2012 1:52 AM GMT
    I had popeyes for lunch.
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    Apr 13, 2012 1:57 AM GMT
    Try tandoori chicken. Marinate in plain yogurt and tandoori power (get it from any Indian store). Put into oven & bake. Tastes pretty good.
  • Buddha

    Posts: 1767

    Apr 13, 2012 1:58 AM GMT
    Wrapping them in bacon and frying them in mango chutney and sliced orange and red bellpepper is pretty sweet.
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    Apr 13, 2012 5:11 AM GMT
    You need to keep the chicken moist, don't over cook it. I realized a lot of people over cook chicken and then complain that they hate it and are bored with it. Before you go looking for different recipes, you should learn to figure out when chicken is done so that you'll be able to make the dishes properly next time.

  • prototype

    Posts: 194

    Apr 13, 2012 6:58 AM GMT
    MarkRoger saidYou need to keep the chicken moist, don't over cook it. I realized a lot of people over cook chicken and then complain that they hate it and are bored with it. Before you go looking for different recipes, you should learn to figure out when chicken is done so that you'll be able to make the dishes properly next time.



    Yeah I guess that would be the problem huh?

    I think I'm just worried about under cooking it - seems stupid I know - but you're right I gotta learn to keep it from drying out.

    Oh and I think I try the slow cooker idea while I'm getting my chef skills down.

    Thanks guys!
  • Posted by a hidden member.
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    Apr 13, 2012 7:04 AM GMT
    prototype said
    MarkRoger saidYou need to keep the chicken moist, don't over cook it. I realized a lot of people over cook chicken and then complain that they hate it and are bored with it. Before you go looking for different recipes, you should learn to figure out when chicken is done so that you'll be able to make the dishes properly next time.



    Yeah I guess that would be the problem huh?

    I think I'm just worried about under cooking it - seems stupid I know - but you're right I gotta learn to keep it from drying out.

    Oh and I think I try the slow cooker idea while I'm getting my chef skills down.

    Thanks guys!


    Well what most people don't take into consideration is that after you take the chicken out of wherever you're cooking it (oven, pan etc.) it's still going to be cooking after that. So when you think it's done and take it off the heat, it'll still be cooking and hence be over-cooked then dry. Try to aim for when it's almost done to take it off the heat and it'll finish cooking the rest of the way, if you're worried about it being under-done, cut it in the center and if it's white then it's cooked.

    Also, when you take it off the heat (this is for like singular pieces of meat, not if you cut it down into smaller pieces so like a whole breast/thigh etc) leave it to rest for a while before cutting it otherwise you'll lose all the juices from the meat.

    Hope this helps! Culinary school wasn't all just stress!
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    Apr 13, 2012 7:21 AM GMT
    Try it deep fried with waffles and maple syrup. Sweet tea goes great with it!
    chicken-and-waffle.jpg
  • prototype

    Posts: 194

    Apr 13, 2012 7:22 AM GMT
    MarkRoger said
    prototype said
    MarkRoger saidYou need to keep the chicken moist, don't over cook it. I realized a lot of people over cook chicken and then complain that they hate it and are bored with it. Before you go looking for different recipes, you should learn to figure out when chicken is done so that you'll be able to make the dishes properly next time.



    Yeah I guess that would be the problem huh?

    I think I'm just worried about under cooking it - seems stupid I know - but you're right I gotta learn to keep it from drying out.

    Oh and I think I try the slow cooker idea while I'm getting my chef skills down.

    Thanks guys!


    Well what most people don't take into consideration is that after you take the chicken out of wherever you're cooking it (oven, pan etc.) it's still going to be cooking after that. So when you think it's done and take it off the heat, it'll still be cooking and hence be over-cooked then dry. Try to aim for when it's almost done to take it off the heat and it'll finish cooking the rest of the way, if you're worried about it being under-done, cut it in the center and if it's white then it's cooked.

    Also, when you take it off the heat (this is for like singular pieces of meat, not if you cut it down into smaller pieces so like a whole breast/thigh etc) leave it to rest for a while before cutting it otherwise you'll lose all the juices from the meat.

    Hope this helps! Culinary school wasn't all just stress!



    Yep you saved the day! Thank you!
  • prototype

    Posts: 194

    Apr 13, 2012 7:23 AM GMT
    GAMRican saidTry it deep fried with waffles and maple syrup. Sweet tea goes great with it!
    chicken-and-waffle.jpg


    Ahh I hate you! icon_wink.gif

    Wow that looks really good!
  • swall1963

    Posts: 161

    Apr 16, 2012 4:51 PM GMT
    A couple of key thoughts:

    1) Do not cut or puncture your chicken breast. When cooking use tongs.

    2) Instead of store bought sprays, use olive oil. If you still just want a spray, you can buy bottles that you fill with olive oil. Much better taste.

    3) Use fresh seasonings. A little extra time mincing fresh garlic, stripping fresh rosemary, picking through fresh thyme or oregano is worth the effort.

    4) Also, if you cut the chicken breast into smaller pieces for a curry or a stir fry, use higher heat and flash cook the meat to keep it moist.

    Just some thoughts from a guy who loves cooking.
  • Posted by a hidden member.
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    Apr 16, 2012 4:56 PM GMT
    Considering the fact that I am half Arabic and half South Asian...I make chicken in many different ways...


    Try this easy recipe..icon_cool.gif


  • Posted by a hidden member.
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    Apr 16, 2012 4:58 PM GMT
    Okay, I just have to do it...~

  • Posted by a hidden member.
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    Apr 16, 2012 5:00 PM GMT
    DO a quick sear in a skillet or grill pan then bake. It will keep it moist.
  • mikey_101

    Posts: 250

    Apr 17, 2012 11:17 AM GMT
    Eh.... dont bother with the chicken?

    Chickpeas, eggs, lentils.... there are other protein sources.

    This is in the 'losing weight' category of the forum..... replace the chicken with chickpeas and brown rice.