In my last post on this subject, Ubiquitous Chicken, I said I would follow up with more uses for one of the most popular dining choices – namely, chicken.
Did you know that McDonald’s sells more chicken than beef? I recently read that they plan to offer more chicken dishes, targeting the market of competitor, Chick-fil-A. Eggs and chicken already make up 50% of their menu.
According to the UN, there are more than twice as many chickens as humans on Earth – 19 billion. Chicken is a versatile and relatively inexpensive food source. Chickens are easier and less expensive to raise than cows or pigs. In many towns you can even raise them yourself in your backyard! That is probably the reason why chicken is found in most cuisines throughout the world.
Here are a couple more chicken recipes that are favorites of mine. The first is mock-Thai, and the other is all American.
My daughter gave me this recipe. I think she may have gotten it via Weight Watcher’s, but I’m not sure about that. Anyway, it’s tasty and easy to make, using ingredients that are easy to obtain in a typical American supermarket.
I usually make two changes to the recipe as written: I substitute boneless/skinless chicken thighs for the breasts, and parsley for the cilantro (or leave it out entirely). If you don’t have snow peas, you can sub some frozen peas, or another vegetable that you happen to have, like broccoli or red bell pepper. Mushrooms are a popular addition.
My preferred side for this dish is brown Basmati rice. I no longer own a wok, so I use a large iron skillet instead.
Thai-style Chicken Stir Fry
- ¼ cups Water
- 3 Tablespoons Creamy Peanut Butter
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Freshly Squeezed Lime Juice
- 1 Tablespoon Brown Sugar
- 1 teaspoon Freshly Grated Ginger
- ½ teaspoons Red Pepper Flakes
- ¼ teaspoons Salt
- 1 Tablespoon Vegetable Oil
- 1-½ pound Boneless Skinless Chicken Breast
- 6 ounces, weight Fresh Snow Peas
- 3 pieces Scallions
- 2 cloves Garlic
- ¼ cups Salted Shelled Peanuts
- 1 Tablespoon Cilantro, Chopped
In a small bowl, make sauce by combining water, peanut butter, soy sauce, lime juice, brown sugar, freshly grated ginger, red pepper flakes and salt.
Cut chicken into 1/4″ slices. Mince garlic, chop scallions, and trim snow peas as needed. Chop peanuts, and chop cilantro.
Heat oil in a wok or large heavy skillet, high heat. Add chicken and stir fry until just cooked, about three minutes. Add peas, scallions and garlic and cook for 2 more minutes. Add sauce, stirring constantly until everything is throughly mixed and heated through.
Transfer to a platter or bowl and garnish with chopped peanuts and cilantro. Serve with white or brown rice, or noodles.
Another old favorite of mine is chicken fricassee. This recipe was originally in the McCall’s Cooking School series, but I have seen it in other places on the internet. I add other vegetables to this. Peas and mushrooms are good! Add them toward the end of cooking time. I also don’t usually use baking mix (Bisquick) for dumplings. I make my own.
Chicken Fricassee With Chive Dumplings
- 1 bay leaf
- 9 whole peppercorns
- 4 whole cloves
- 1/3 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1 teaspoon dried marjoram
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 2 to 4 tablespoons butter
- 6 large carrots, cut into 1-inch pieces
- 1-1/2 cups chopped onions
- 2 celery ribs, cut into 1-inch pieces
- 1 can (14-1/2 ounces) chicken broth
- 1 cup water
- -1/2 cups biscuit/baking mix
- 2 tablespoons minced chives
- 1 egg, lightly beaten
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 1/2 cup half-and-half cream
Place the bay leaf, peppercorns and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Set aside. In a large resealable bag (or a brown paper lunch bag), combine flour, salt and marjoram. Add chicken, a few pieces at a time, and shake to coat.
In a Dutch oven, brown chicken in butter in batches. Remove and keep warm. In the drippings, saute the carrots, onions and celery for 5-6 minutes or until onions begin to brown.
Stir in the broth, water and spice bag. Bring to a boil; add chicken. Reduce heat; cover and simmer for 40 minutes or until chicken juices run clear. Discard spice bag.
For dumplings, in a small bowl, combine biscuit mix and chives. Combine egg and milk; add to biscuit mix just until moistened. Drop by heaping tablespoonfuls onto simmering chicken mixture. Cook, uncovered, for 10 minutes. Cover and cook 10 minutes longer or until a toothpick inserted into dumplings comes out clean.
Using a slotted spoon, carefully remove chicken and dumplings; keep warm. Combine flour and cream until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and dumplings.
Please share your favorite chicken dishes! The choices are almost endless.