Chicken Breast Recipes

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... Facebook who does Dump It recipes, which is my sort of... last week was for a chicken satay curry, and she states ... Dinner With Dafni Ingredients 3 chicken breast , Can replace with chicken thighs if preferred 350 ml ... butter Preparation Steps 1. Add chicken, spices and cornflour to ovenable ... to leave some of the chicken breast exposed out of sauce to ...

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... kitchen with these: Proteins: Eggs, chicken, turkey, lean beef, salmon, Greek... berries. Lunch (700 cals): Grilled chicken breast with quinoa, avocado slices, olive... big pots of rice, grill chicken for the week, and portion... rice for complete proteins. Want recipes? Try a high-calorie smoothie: Blend...

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... to be careful of chicken breasts because those can dry ... very little or no chicken with the sous vide. Can't.... I did a turkey breast and the sous vide made ...Depending on cooking speed the breast is ~155 the thigh will ... when under cooked. Specially chicken. The texture is actually gross ... usually maximum preferred texture. Chicken without skin and bones is ... use a lot of recipes. I just make stuff I ...

... DescriptionFresh Class A skinless diced chicken breast fillets.For more information about....comNaturally lean and tender diced chicken breast is the perfect ingredient for... fry, curry or salad, these chicken breast chunks make everyday easy. Why... marinate and grill your diced chicken breast and skewer with your favourite... page to find our delicious chicken recipes. Expertly selected for freshness and...

... everyone’s favorite EASY, healthy dinner recipes? Done with breastfeeding, working on... I’m talking salads, your favorite chicken breast recipe, grains, veggies, things you...

... the most popular of all chicken breast recipes that I’ve ever published. It’s... a JUICY Oven Baked Chicken Breast sprinkled with a magic simple...

... I need to find more recipes Non crockpot: Sheet pan frozen... and throw in it or chicken breast) Chicken bruschetta Alfredo Tofu and veggies... Buffalo chicken jacket potatoes (everything can be...

... skills, walked way with any recipes —- I have pages and... now make a duck breast and braise chicken thighs using root vegetables...

... best texture. Harvesting Nature +4 Recipes and Techniques Smoked Maple Syrup... every 30-45 minutes until the breast hits 135°F-145°F. Wild... serving I would suggest the breast be served like turkey. Filet ...the breasts from the breast plate down past the ribs. ... bones make broth like a chicken or turkey? When my brother ... I made the gravy from chicken broth and drippings I made ...

@timeless Martha Stewart Pan Roasted Chicken with Za'atar Potatoes and Kale ... Orzo Dinner Katie Lee Roast Chicken Breast with Polenta & Tomatoes. Every....99 / lb on sale. These recipes are generally our rotation, needing...

... ground turkey and garlic yogurt — Chicken Musakhan from Falastin via COTM... pre-injury) + stewed Turkish-style green beans — Chicken Catalan from Penelope Casas also... chips, dressed with pomegranate molasses — Chicken soup of some sort (I... have double-boiled homemade chicken stock and poached chicken breast) — Chicken pie with an easy... or more of these viral recipes for LNY – they appear easy...

... does it's steak, nuggets, and chicken breast. He doesn't do any type .... Please give me all the recipes you guys have whether it's ...

... cook most things from scratch. Chicken breast is 80p a portion. For...://www.gousto.co.uk/cookbook/recipes/sticky-o... The ingredients are what...

... products. Also on offer: Tesco Chicken Tikka & Jalfrezi Meal Box... & Sour & Chow Mein Chicken Meal For 2 995G Highlights... - 1 Description Cooked marinated chicken breast pieces in a cream, tomato... and coconut sauce. Cooked marinated chicken breast pieces in a spiced cream... of flavour in our Indian recipes.

I don't have any specific recipes, but my chest freezer is ... month Freddies had boneless skinless chicken breast for 49 cents a pound...

submitted by /u/Angels_Kitchen to r/tonightsdinner [link] [comments]

Mom mom nom. I actually got this recipe off tiktok lol, so I tested it for myself and it's actually a great recipe. So credit goes to "Sammy Montgoms" if you want to look it up! Screenshot of the ingredients in the 3rd pic! Otherwise I butterflied the chicken breast and pan seared it just with salt + pep and at the end threw a knob of butter with some fresh thyme to baste the chicken at the end Ceaser salad is just Renee's ceaser dressing mixed with parmigiano reggiano, a bit of fresh cracked pep and a squeeze of lemon with croutons! submitted by /u/MoreMoira to r/TodayIAte [link] [comments]

A lot of people complain on this sub about chicken breast being very dry, bland and unflavourful. I had this problem too until I realised how to cook it with my airfryer. This is a fairly simple recipe; you don't need to marinate for 24 hours or really do anything. Just thaw your chicken breast fully. You want to start with the whole chicken breast. This is very crucial for the chicken to retain its juiciness. Cut up cubes tend to overcook very fast and become quite dry. Definitely do not ask your butcher to cut it into cubes because they will use other parts of the chicken (not exclusively breast). Add whatever seasonings you like and put it on the air fryer tray. I personally use piri piri, oregano, salt and garlic powder along with one teaspoon of olive oil. Cook in batches of 450-500g. I find more chicken breast become under-cooked and less becomes over-cooked. Cook at 180°C for 10 mins. After 10 mins, flip the chicken breast over and cook at 180°C for 10 mins Finally (most important step btw for perfect chicken breast), let the chicken breast rest on a cutting board for at least 10 mins. This makes it extremely juicy and flavourful. If you immediately cut it, it dries out. I usually cook in batches of 450g. With this method, it reduces to around 300g cooked chicken breast. Macros: 615 kcal (for the whole 450g batch + 1 tsp of oil) with 98g of protein and 25g of fat submitted by /u/Anishaiscool to r/Fitness_India [link] [comments]

I always buy the pre seasoned rotisserie chicken but trying to see if I can find a low effort but tasty chicken breast recipes. I am talking throw all ingredients in a bowl, leave overnight and then bake for 30 minutes type easy. What are your favourite mix of spices and/or sauces combo to give you that chef's kiss flavor you can eat multiple times a week. I love chicken but after eating so much of it over the years (best source of protein for me), I need to find more creative ways to break the monotony. TIA! Eta: posted this in another sub and it was removed by the mods with this sub recommended. submitted by /u/Suspicious-Visual-57 to r/mealprep [link] [comments]

About 950 calories 110 grams of protein 35 grams of dietary fibre Edit: Since people are asking for the recipe: Ingredients 2 Onions 650g lean beef mince 1kg chicken breast 1kg mixed frozen vegetables 1kg black lentils 1) Cook the lentils by simmering in beef stock for 15 minutes (I would advise washing them first but I don’t judge) 2) While that is going cut the chicken into bit size pieces. I butterfly the breast, cut length wise into strips, cut those strips into cubes. 3) Season the chicken 4) Dice the onion 5) Brown the onion to soft 6) Add the mince and season it 7) When mince is brown add the chicken 8) When chicken is cooked add the frozen veges with some water and close the lid 9) Once the veges are steamed and finished add the lentils. 10) Leave lid off until as much liquid has evaporated off. Seasonings: salt, pepper, cayenne pepper, paprika, chilli flakes, garlic, ginger. If you want to cut out unnecessary calories ditch the onions, I added them as a treat to myself :) Edit 2: To answer some commonly asked questions Do I enjoy it? Yes. Am I autistic? Not to my knowledge. Price? About R300/$17 for 7 meals. Is this much protein bad for you? This thread has given me reason to do some research, but it seems like definitely yes. Do you not get sick of this? No. Are you jacked? Not yet. Why? This is not just protein or nutrition maxing. I enjoy cooking (although I am still in a phase of improving), I just do not like cooking every day. I am not sick of this meal. Getting all of my health goals down in one meal allows me to splurge in other meals. I do enjoy eating, I am just wired in a way that I do not have to enjoy every single meal. Do I hate myself? No. Am I a dog? Woof. Why did you make it so dry? I did not know there where other options... Why ziploc bags? Easy. Edit 3: Why are you eating out of a dog bowl? This is a cooking pot my grandmother gave me ): Are you in jail? Not yet. I AM NOT AUTISTIC OR A DOG I AM A HUMAN BOY Edit 4:People are asking why I started doing this. I got depressed and gained 20kg in less than 6 months. Then I got depressed because I was overweight. So I decided I was going to try gymmiing. Did not do it very smartly. An hour of cardio a day (incline treadmill max height big speed), 6 days a week of strength training. I ate very little. Mostly ate chicken breast - however much was needed to reach protein goal. When I had to money I would instead do biltong. Of course there were meals basically every day that I couldnt get out of. Most days I would do my best to eat only 4 chicken breasts and nothing else. I lost the weight very quickly and started chasing a number on a scale. Did not help with the being depressed part - especially as I was malnourished. Ended up hating chicken breast, I could feel myself actually getting stupid (brain fog), in the gym if I could do 20 reps in the first set I would be lucky to get 3 reps in the second. Got to a point where I just said fuck it and stopped eating healthy and gymming altogether. Gained about 5-10kg again after the fact. Then I did not like how I looked in the mirror. Decided to do things more healthily. My relationship with food, although unorthodox, is healthy now. I realize now that I was probably on my way to an ED. And do you know what stopped me from developing one? I FUCKING HATE CHICKEN.I could not do it anymore. I am now healthy and happy... Edit 5: I will not lie to you guys, the farts are bad and it is a problem. Edit 6: Autistic people are real, can be boy, and are not dogs, and I also support the gays. Forgive my poor wording earlier. Edit 7: Apparently I have succeeded in making dry soup. Did not think it was possible. Edit 8: Before I go to bed. I boil my bacon and it is FUCKING DELICIOUS AND TENDER AND CRISPY. Fuck all of you guys that are not enlightened. Edit 9: What the fuck is chilli tho? Edit 10: Turns out my meal is borderline French, Indian, American, Korean, Spanish and Dirt. Edit 11: PROOF I CAN ACTUALLY COOK https://imgur.com/a/FoHnXxV https://imgur.com/a/LhO6vma https://imgur.com/a/5qfAOnd submitted by /u/Educational_Drop4261 to r/shittyfoodporn [link] [comments]

Recipe here: https://www.seriouseats.com/the-best-chicken-parmesan-recipe Edit for anyone who doesn't know what woody breast is: if you've ever bitten into chicken breast and encountered a rubbery/fibrous texture, it's because of this condition. It's usually seen in lower-quality birds because they've been bred to grow so quickly. The recipe itself is fine and I highly recommend it. I just had bad luck with the chicken I used and wasn't sure if there's anything that can be done to make it edible. Second edit: I ended up shredding all the chicken and converting it into a pasta bowl. The cheese melted into the mix once reheated, and the end product is pretty dang good. submitted by /u/omegasavant to r/Cooking [link] [comments]

submitted by /u/FjernMayo to r/Destiny [link] [comments]

Title says it all, really. (Sorry if this is the wrong place to post this, if it there is somewhere more appropriate then I hope somebody can please point me to it before this is locked or something). What's happened to chicken in the UK? I'd often marinade my chicken before, but it never felt as necessary as it does now. It doesn't even seem to absorb flavour while cooking in the same way. Even poached chicken, which usually turns out melt-in-your-mouth tender, comes out as rubbery these days. I remember something in the news about possibly lifting the ban on chlorinated chicken, a few years back. Did this happen without anybody noticing? I can't find anything to suggest that online. [EDIT] So I don't need to keep repeating myself, I have found this problem in chicken breasts from the following places (though I should point out that it seems to be random in the chicken I buy, like poultry roulette); Supermarkets (high and low end) Hospitality wholesalers Butchers Farm shops [EDIT 2] So, I don't don't like to brag, but I'm not a bad cook. I don't have 1 single recipe for cooking chicken fillets. I didn't know that people did that; chicken is like the potato of meat and poultry, it's so easy to work with, and there's just so much you can do with it. I mentioned poaching because, as I said, it has always been good for making the chicken especially tender. Several of my family have severe stomach issues and normally have problems eating meat in general; poaching is usually the most reliable exception. (Until now). But I've found this issue is occurring even when poaching, baking it, grilling, frying/stir-frying, slow cooking, and even in the air fryer. Sure, I don't use a meat thermometer every time, and I know that I should, but if it's happening through so many different methods, with different heats, and for different cook times, then I think it's safe to say that the problem isn't the way that I'm cooking it. Especially after so many years of not having this problem previously. submitted by /u/MardukBathory to r/Cooking [link] [comments]

Basically the title. I am so burnt out on the few recipes I do know that are within my calorie limit. I have eaten so many chicken breasts I think I might be turning into one. Can we create a thread where we dump our favorite recipes that taste good but also help us lose weight? I'll start with one of my favorites that is admittedly very tasty, but I've eaten so many times that I'm sick of it, lol: Sausage** and Lentil Stew (Recipe as written from Budgetbytes.com) (I substitute the sausage with lean ground turkey for less calories and it's just as tasty to me) ** 1 lb lean (93%) ground turkey 1 yellow onion 3 carrots 4 ribs celery 2 cloves garlic 2 cups brown lentils 6 cups chicken broth 1/2 tsp cayenne 1 tsp smoked paprika 1 tsp ground cumin 1 tsp dried oregano 10 oz. frozen spinach Instructions: Brown the sausage in a large pot over medium heat, breaking it up into pieces as it cooks. While the sausage is cooking, prepare your vegetables: wash, peel and slice the carrots, slice the celery, dice the onion, and mince the garlic. Once the sausage is cooked, add the vegetables to the pot and continue to sauté until the onions are soft and transparent (about 5 min). Add the lentils to the pot along with the cayenne, cumin, smoked paprika, oregano, and chicken broth. Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once it reaches a boil, reduce the heat to low and let simmer for 30 minutes or until the lentils are tender. Add more water if it gets too dry. 5. Stir in the frozen spinach and cook for about 15 minutes more. I serve mine over 1/2 cup of white rice. Serving size is 1.5 cups at 183 calories per serving. The entire meal with rice is usually around 324 calories! EDIT: I'm trying to respond to all the comments but I'm short on time! If you're responding or have already responded, just know I'm definitely reading all of these and making a list of meal ideas as I go. I may not be able to respond to all, but THANK YOU SO MUCH! :) submitted by /u/anonymoose_octopus to r/loseit [link] [comments]

My family eats a lot of chicken breast. Maybe 3-4 times per week. We try to mix in some variety, but it's hard to find good recipes. What are some of your favorite chicken breast recipes? Here are a couple of mine to start: Alton Brown's Chicken Piccata Cat Cora's Chicken Stewed in Garlic and Cinnamon Macedonian Spiced Chicken ​ submitted by /u/rampaigewow to r/Cooking [link] [comments]

First, some notes Inasal is a Filipino dish made with an annatto marinade. Annatto comes from the seeds of the achiote tree. You can usually find them in the Mexican section of the market if you don't have access to a store that sells Filipino ingredients. If you can't find coconut vinegar, don't worry--while it's a traditional ingredient it's not strictly necessary. I've also made this with pineapple vinegar. My advice would be, if you need to swap, use rice wine vinegar as a substitute since that's easier to get and it's probably your best bet as a substitute. I have a hard time finding palm sugar which is more typical which is why I use brown sugar here. RECIPE I used boneless skinless chicken thighs cut into chunks. For the marinade: 1/2 cup vegetable oil 2 tbs achiote seeds Gently heat the oil with the seeds until hot but not bubbly. Turn off heat and let it steep until it cools down. Strain and now you have your achiote oil for the marinade. Add it to a blender with: 1 ounce of ginger, peeled 6 cloves of garlic, peeled 1 stalk lemongrass, white part only, chopped juice and zest of two large limes 1/2 cup coconut vinegar 2 tsp salt 1 tbs brown sugar 1 chipotle chili in adobo sauce Grind all that up--you should get a bright orange marinade. Rub it all over your chicken pieces, let marinate for 6 hours. You can use this marinade with chunks or with whole chicken pieces like drumsticks, bone-in thighs, breasts, wings, etc. but obviously the skewers will cook in a much shorter amount of time. Optional but delicious: the glaze The glaze is a combination of peanut oil, ketchup, chili sauce, lime juice, some Saizon Goya, and brown sugar. I just kind of winged it, tasting as I went. I only brushed it on for the last few minutes of grilling because it is sugary so you don't want the sugar to burn. I Grilled them for 5 minutes on one side on direct heat, flipped them, grilled for about 6 more minutes, brushed the glaze on when I had 3-4 minutes to go. They came out really nice. I served them with jasmine rice and a cucumber tomato salad. Here are some of the finished skewers And if you don't want to go through the skewer process, you don't have to! Here are some drumsticks and breast I grilled with the same marinade a while back. These were marinated but not glazed. submitted by /u/TheLadyEve to r/Cooking [link] [comments]

Hi everyone! Seven years ago, I made a promise to myself to learn as many of my 84yo Grandma's Chinese and Vietnamese recipes as I could. She's now 91 and it has been so rewarding to cook her dishes for the family (and get her nod of approval too)! When I first learnt how to cook Grandma's Cantonese and Vietnamese recipes, she did all the cooking while I frantically scribbled down notes and learnt how to guesstimate her measurements because, as she always said, "If you have a larger plate, use more. If you have a smaller plate, use less." But these days, she doesn't cook anymore, so when I cook using her recipes, it really hits home every time I eat it. Fast forward to 2022, I want to celebrate my memories of my 91yo Ma Ma's Braised Chicken Wings and Mushrooms. You can see how the dish looks here. My Favorite Cantonese Side Dish I’ve never known a dish I’ve loved more than Grandma’s Braised Chicken Wings and Mushrooms in Oyster Sauce. The magic of this recipe doesn’t just start when you taste it on steaming hot rice. It starts when you lift the lid off the wok as the wings are gently braising in mushroom juices and you get that first waft…its earthy aromas are just out of this world. And that’s just the beginning! The chicken is so silky it slides right off the bone then slowly melts in your mouth. The whole dish is cooked with oyster sauce, which gets infused in the mushrooms and transforms them into something spectacular. Think of a delicious thick, savoury glaze except it’s inside the mushroom! One bite and you’ll fall in love. Seriously, just look at how the golden wings and mushrooms glow. Which Chicken Cut Do I Use? The best part about this recipe is that you can use any cut of chicken you’d like with oyster sauce and mushroom – breast, thigh, you name it.The reason why we choose wings above all the other cuts is because it has everything a tasty piece of chicken offers: a great meat to fat ratio and a way to cook straight from the bone. We all know that anything cooked with the bone in tact tastes so much better. Now, if you prefer other chicken parts, this recipe will taste amazing with any of them! How Can I Substitute Oyster Sauce? I’ll be completely honest…you can’t replicate the exquisite savoriness in a good oyster sauce. Luckily, they’re fairly easy to come by in Asian supermarkets. But if you don’t have oyster sauce handy in your pantry, don’t panic! There are a few ways to get a flavor that resembles oyster sauce: Vegetarian oyster sauce. Made exclusively from mushrooms, vegetarian flavoured mushroom sauce is a great alternative especially for vegetarians or anyone allergic to shellfish. Soy sauce. While they’re not exactly the same, you’ll get the saltiness oyster sauce offers. Just use less than what you’d normally add for oyster sauce and use some sugar to balance out the salt. Hoisin sauce. The consistency of hoisin sauce is as thick as oyster sauce but has a sharp sweetness that can be adjusted with a little salt. The Recipe Prep Time: 25 minutes Cook Time: 30 minutes Total Time: 55 minute Servings: 6 Ingredients 100 g / 0.22 lb dehydrated shiitake mushrooms (or any mushrooms you have available) 3 US cups water (saved from soaking mushrooms) 1.5 kg / 3.3 lb chicken wings 6 cloves garlic, finely chopped 3 tbsp cooking oil 3/4 tsp salt, or to taste 1 tbsp sugar, or to taste 3/4 tbsp chicken bouillon powder 4 tbsp oyster sauce (3 tbsp for the marinade, 1 tbsp for braising) 1 tbsp dark soy sauce Instructions Soak the shiitake mushrooms in water for at least 20 minutes then drain. Keep the water aside for later. Marinate the chicken wings in oyster sauce, salt, sugar and chicken bouillon powder. Pour the oil into a wok and brown the garlic on a medium heat. Turn the heat up to high and toss in the mushrooms to sear for 2 minutes. When seared, add the chicken in and stir for 2 minutes. Add the saved mushroom liquid into the wok along with the oyster sauce and dark soy sauce. Bring the liquid to a boil then turn down the heat to medium/low to braise the wings and mushroom on a simmer for 20 minutes. Serve over rice! submitted by /u/WokandKin to r/Cooking [link] [comments]

As the title says, I tried the recipe on the screen shot of Pest and Anna's website posted a couple days ago. Here's the recipe if you missed it. https://imgur.com/gallery/2litBT5 Now, I'll be straight forward and share what I changed. I'm going to be honest here, I tried my best to create something I could stomach. Also, I started the process by drinking a very strong vodka cranberry because I, personally, require at least a light buzz to commit such atrocities. So first off, the preparation of the chicken.... Have you ever cooked unseasoned chicken? No matter how fresh it is, it smells fowl. (Haha, get it? Fowl?) So, keeping with easy white people recipes, I just seasoned it with pre-mixed taco seasoning and sauteed it in a smidgen of olive oil. Once the breasts were cooked about halfway through, I diced them then put them back in the hot pan, but off the flame, to get to a point of mostly cooked while I did the rest. Next off, the "sauce". Did you know Velveeta comes in THREE SIZES? Which size is a block? What in the world would I use the other half for? I just got the smallest size and said fuck it. As far as cream of chicken soup goes, I really though I had some at home so I didn't grab any at the store. I did not. I had cream of celery. So that's what I used. It's not like any of the Campbell's cream soups actually taste different from each other. I also didn't add milk simply because, at this point in the adventure, I was done caring and Rotel is hella liquidy and Velveeta is made to melt. I simply didn't understand the point of the milk, to be honest. One last thing, I melted that shit together in a sauce pan on my stove because I had no intention of scrubbing my microwave once all of this was said and done. I did just kind of dump everything into my 9x13 together and stirred until all my pasta was the unnatural yellow color of Velveeta and I couldn't see my diced chicken any more. To be extra honest, I was really hoping my last ditch effort at seasoning my chicken would add something to the sauce. It did not. I also topped with some generic brand shredded cheddar instead of two cups of mozzarella. I mean, come on. Choose a flavor profile. Velveeta is trying so hard to be cheddar, I was not going to waste my good mozzarella (or any mozzarella for that matter) on this pan. Here is the final result: https://imgur.com/gallery/PutuNwG It is truly the most unnatural color for pasta, I must say. Final thoughts.... You ever been to a white people family reunion and the one aunt that lives in the Midwest but decorates her bathroom with sea shells and pictures of sail boats brings "cheese dip" in a crock pot and it's literally just Rotel and Velveeta (and some form of ground meat if they're adventurous)? Congratulations, you've already tasted this. That is literally the only flavor present. Now, don't get me wrong. Being a basic white girl from the Midwest, I did eat the whole scoop that's missing from that picture. Was it delicious? Holy shit, no. Was it tolerable? Barely. Will I be having seconds or ever making it again? Hard fucking no, my man. But it is what it is and my mom's basic white man boyfriend loves it and is taking care of the rest for me. Editing to add: I've been on Reddit for nine years (usually lurking in dark corners) and this is the post that earned me awards. Thanks, snarkers. This is now my legacy. submitted by /u/MerrisAwesome to r/DuggarsSnark [link] [comments]

Aside from the organs I think the breast is the worst part of the chicken. It’s always so dry and almost never tastes good. Maybe people (including me) just don’t know how to cook it but it’s just not good. I don’t understand how peoples favorite cut is the breast, as always the thigh is superior. Edit: some people are getting a bit confused and to be fair I was vague but I really meant that breast is the worst of the more popular cuts like drumsticks thighs etc… sorry for the confusion Edit2: after so many people have called me a bad chef I have decided to perfect the art of cooking chicken breast just to spite you guys. also I’ve only been actually cooking for two years (I’m 14) so I’m trying to get better, anyways thanks for the recipes submitted by /u/Awesome_Nardy to r/unpopularopinion [link] [comments]

Is there some kind of mass conspiracy going on on recipe sites when it comes to pan frying chicken times? I cut my chicken breasts in half and beat them with a mallet flat and they would still be completely raw on the inside at 3 minutes per side. Mine need at least 8-10 minutes per side. What the hell is going on? Why is this such a common direction on recipe sites??? Edit: Yes, I own and use an instant read thermometer. I'm not asking how to cook chicken. I'm simply wondering how the hell so many recipe sites use this direction when this would literally only cook a chicken tenderloin. submitted by /u/Trix_Rabbit to r/Cooking [link] [comments]

I am weird about chicken. I hate trimming it, handling it, touching it. I’m not this way with red meat and have no idea why I’m so averse to it. Anyway, after desperately needing more protein that wasn’t red meat or tofu and being completely sick of chicken breast, I bought some chicken thighs, marinated them overnight in a Moroccan-ish spice blend, and threw them in the air fryer. My GOD. So JUICY! So crispy!!!!!! What are you favorite ways to prepare them? Edit: sorrrrrrrrrrrry for being the person who posted the post that always gets posted. I was just SO EXCITED! Saving all of these recipes and tips thank you all ilysm submitted by /u/jezekiant to r/Cooking [link] [comments]

I can't stand how tasteless the chicken breast is so instead I just always use chicken thighs as they're more flavorful, they become far more tender and melt in your mouth better than the chicken breast. I just can't seem to find a purpose for chicken breast anymore? Anybody else feel the same or different and if yes, why? Chicken breast eaters, what makes you prefer the breast instead of thighs or other cuts? ​ EDIT: Well, this exploded. Some really good points being made about chicken breast, some of which I have forgotten about myself. Maybe I'll give chicken breasts another chance. Also, thank you for the awards. submitted by /u/Axelmoonsong to r/Cooking [link] [comments]

PIC: https://i.imgur.com/K9UMXPm.jpg I love one-pot chicken and rice. It's what I go to when I'm not in the mood to cook but don't want to order takeout. My favorite thing about it is that you can customize it almost endlessly. I whipped this up using what I had in my fridge. The ingredient list looks long, but it's really mostly pantry staples – oil, spices, rice, and water or stock. The wild card ingredients were really just the avocado topping and cheese, but I had them tucked away in my fridge so that's why I used them. I've included substitutions below so I'm sure you could make some variation of this work with what you have in your fridge! Recipe here originally: One-Pot Chicken and Rice SUBSTITUTIONS: Chicken Breasts: Chicken thighs White Rice: Use brown or wild rice, adjust cook time and amount of stock, as necessary ADDITIONS: Bell peppers Small-diced sweet potato or butternut squash Poblano peppers, for a hint of smokiness Baby spinach added at the very end of cooking Black beans, drained and added with the tomatoes If you want to bolster this recipe with additional, hearty vegetables like sweet potatoes or additional peppers, be sure to remove the chicken from the skillet before adding onion. Cook the onion for about 5 minutes, add the additional vegetables and season with salt, pepper, cumin, and chili powder and cook until softened. Return the chicken to the pot and continue on with the recipe as written. I added shredded cheese to mine since I had some about to go bad, but you can omit if you want to reduce calories! I also made a guacamole-ish (didn't have all the ingredients to make it legit) but you can omit or top with radishes or cilantro for a crisp finish to the dish! One-Pot Chicken and Rice This easy one-pot chicken and rice is a mid-week dream recipe. This one-pot chicken recipe is easy to prepare, loaded with flavor, and only requires a few ingredients. Prep Time: 20 minutes Cook Time: 20 minutes Inactive Time: 20-30 minutes Total Time: 1 hour to 1hr10mins Servings: 5 Calories: 503kcal Equipment Wide pot Ingredients 1 pound thin-sliced chicken cutlets cut into bite-sized cubes 2 tablespoons olive oil divided 1 tablespoon chili powder 2 teaspoons cumin 2 teaspoons garlic powder 1 teaspoon cayenne powder more or less, depending on preference Salt and pepper, about ½ teaspoon of each, more or less depending on your preference 1 yellow onion peeled and diced 3 cloves garlic peeled and minced 2 tablespoons butter -- optional, but you may need a touch of oil 1 teaspoon chili powder 1 teaspoon cumin ½ teaspoon cayenne powder optional 1 cup white rice long-grain, preferred 2 cups chicken stock or water plus more, as needed 14.5 ounce can diced tomatoes ½ cup shredded sharp cheddar or Mexican blend cheese optional 2 scallions minced, white and green parts kept separate Avocado Topping (Optional): 1 avocado peeled and cored 1 jalapeño trimmed and minced 1 lime juiced ¼ red onion peeled and minced 2 cloves garlic peeled and minced Salt and pepper to taste Instructions Prepare the Chicken: Combine the diced chicken with one tablespoon olive in a gallon freezer bag. Add chili powder, cumin, garlic powder, cayenne powder, salt and pepper. Close the bag and shake it until the chicken is completely coated. Transfer to the refrigerator for 15 minutes as you prepare the remaining ingredients. Prepare Avocado Topping: Place the avocado in a bowl and mash with a fork. Add jalapeño, lime juice, red onion, and garlic and mix to combine. Season with salt. Cover with plastic wrap and transfer to the refrigerator. Cook the Chicken: Heat the remaining oil in a wide pot over medium heat. Add the chicken and cook in an even layer for at least 5-7 minutes until a brown crust forms. Flip and cook again for 5-7 minutes. Continue cooking, allowing the chicken to cook undisturbed in intervals until the chicken is almost completely cooked through. Cook the Aromatics: Add the onion and cook for 4-5 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Add the butter and cook an additional minute until frothy, being careful not to burn the garlic. Add the remaining spices, chili powder, cumin, and cayenne powder and cook briefly until fragrant, about 30 seconds. Season with salt and pepper. Cook the Rice: Once the butter is melted and frothy, add the rice and toss to coat. Cook for 1-2 minutes until toasted and coated with the butter and spices. Pour in the stock, add tomatoes, and bring to a boil. Reduce heat and simmer, uncovered, for 20-30 minutes, stirring regularly, to prevent the rice from sticking. Cook until the rice is tender, but not overcooked. Add more stock or water, as necessary, to loosen up the rice if it absorbs too much liquid. Taste and season to your preferences. Once the rice is tender, stir in the cheddar cheese and the white parts of the scallions. Cook for 1-3 minutes until the cheese is melted. Turn off the heat. To Serve: Divide the chicken and rice between bowls and spoon the avocado topping onto each. Garnish with the green parts of scallions. Enjoy! Nutrition Calories: 503kcal | Carbohydrates: 45g | Protein: 29g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 404mg | Potassium: 969mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1098IU | Vitamin C: 21mg | Calcium: 165mg | Iron: 3mg submitted by /u/BushyEyes to r/EatCheapAndHealthy [link] [comments]

Reddit law dictates pictures first, so here's how my shawarma turned out. As usual if you'd like to support me or prefer video guides, here's the link to the recipe and technique. I've also linked to all my past r/cooking posts in the comments below. The sight of a Shawarma spit rotating slowly while grilling is breathtaking and majestic. The meat slowly bubbles and fries up on the exterior, while melted fat and juices trickle down the assembled shawarma cone. Then like a trained violinist, the shawarma meister shaves the exterior of the cone into thin strips of grilled meat before wrapping it in some flatbread. It is a true site to behold, and the experience of eating shawarma that was shaved seconds before is one you'll likely never forget. So what is one to do when you have no shawarma shops nearby and the craving strikes. Well the answer is to make your own but the problem with that is it's near impossible to get the correct grilled flavor and texture without a rotisserie, that is until today. I'm going to show you how to make the best homemade chicken shawarma of your life, using a technique that I developed that requires no special equipment (except some skewers) and can be done in any grill or broiler equipped oven. What is Chicken Shawarma Shawarma is the name given in the Middle East to a dish of layered meat which is grilled on a rotating spit, it commonly comes in two forms; Chicken or Meat (either beef, lamb or a mix of both). It's served throughout the middle east with every country putting their own unique twist on the marinades and sauces that are used. For the most part shawarma is eaten as a sandwich, but it's also sometimes served with rice, on hummus or with a salad. The popularity of shawarma and it's appeal as a quick delicious street food has lead to it spreading all over the world particularly as a late night meal. There are a number of international variants of shawarma such as Turkish Döner (this is actually the historical origin of shawarma), Greek Gyros, and Mexican Al pastor (invented by Lebanese immigrants to Mexico), though today we will be focusing only on Levantine (specifically Syrian and Lebanese) style Chicken Shawarma sandwiches. These sandwiches are put together using the freshly shaved chicken, Toum (Thick garlic sauce, see my last post for this, link in notes), salty pickled cucumbers and Shatta (Chilli sauce, also in my last post), all wrapped together in a thin stretchy flatbread called Saj. Some people opt to add in slices of Tomato, lettuce, French fries or potato chips (crisps) for additional flavors or textures, but I feel it's unnecessary and the shawarma sandwich can shine without them. Once wrapped in the bread, the sandwich is toasted on a panini press for a minute, to crisp up the exterior of the bread and seal the sandwich shut. The issue with cooking chicken shawarma at home is that it's really hard to get the right texture without the assistance of a rotisserie. As the rotisserie spins, the meat cooks from the outside inwards, and attains a glossy grilled char on the outer surface. Once shaved you'll end up with pieces that on one side are perfectly juicy and tender soft meat, and on the other side are crisped and lightly charred with an amazing grilled flavor. That texture is essential for correctly made chicken shawarma, and unfortunately it's really difficult to get using most home cooking methods. Although the marinade adds the majority of the flavor to the dish, it won't taste or feel right without the grilled exterior. The simplest method to use for home cooked shawarma is to cut your marinated chicken into strips and then pan fry them. It works in a pinch and will give you chicken strips that taste similar to shawarma, but I've found that this method doesn't give you any resemblance in terms of texture and crucially the meat is missing a charred/grilled flavor. Another method that is quite simple, is to grill whole chicken thighs or breast fillets (slices about 1 cm thick) in a griddle or grill pan, then slicing it into strips before serving. This will give you a better texture and some char, and is my preferred method if I'm in a rush. However the texture is still quite different from that of genuine shawarma and the reason for that lies in the direct contact the chicken pieces will have with the pan. It will cause the meat to cook a lot quicker on the outside than it will on the inside, so you'll end up with a larger variation of doneness across a cross section of the meat. One strange technique I've seen a lot recently, involves stacking your whole chicken pieces on some skewers, and baking it upright in the oven. Although this might look closer to a traditional shawarma cone, it's absolutely illogical, as you have to bake the whole thing until cooked through to the center. Although well intentioned, this method will basically give you over done and dry outer edges with some browning, and a well cooked center with 0 color. So what can you do to get realistic shawarma at home? My technique is designed to grilling steak in a restaurant setting, to ensure that we get a perfectly cooked center in our meat, while still ensuring we get a crispy grilled outside. We will use the grill or broiler function to obtain a nice crust and grilled flavor. First the marinated chicken is sliced into thin strips about 1/2cm or 1/4in thick, then its suspended between two skewers. The filled skewers are placed on the edge of a baking tray or dish so that the meat is suspended in mid air and isn't touching the base. The tray is then placed under the broiler or grill in the oven to cook and is rotated every few minutes until lightly charred and cooked through. This is the best technique I have found for cooking chicken shawarma at home, and it really does mimic that of rotisserie shawarma. The direct heat from the grill or broiler allows you to develop char and crispiness, without the meat constricting and shrinking as it would in a pan. History The origins of Shawarma is one of many stories and timelines, and has been claimed by many nations. The name Shawarma may have come from the Turkish word çevirme, which some sources say means turning, though my google-fu has said it means translation (technically this still is a form of movement). But all indicators do point to this being an ottoman food, and that's mainly due to its importance and stature in the countries that make up the former ottoman empire. One very important clue on its ottoman origins was discovered in the background of a painting from 1616 which the food historian Priscilla Mary Işın discovered and wrote about in her book 'Bountiful Empire: A History of Ottoman Cuisine'. It dates the rotation method of cooking kebab to at least the 17th century. Shawarma is thought to have first gone vertical through the work of Iskender Efendi in the 19th century (1867 to be exact) in the city of Bursa. He is also the inventor of the Iskender Kebab, which consists of meat shawarma placed on a bed of bread, then topped with a tomato sauce, browned butter and yoghurt. His descendants still run a restaurant in the city of Bursa to this day. Speaking of vertical shawarma, nearly all shawarma is now cooked vertically, but over the past decade there has been a resurgence in horizontally cooked shawarma. This is usually done over a coal fire pit and is honestly one of the best things I have ever eaten. The spread of shawarma through the rest of the middle east is not clear and there aren't any credible stories of how it got transformed into a sandwich nor how it came to be combined with Toum and Shatta. However given that Toum is very much a Levantine invention and is a main component of chicken shawarma sandwiches, it's likely that it spread from either Syria or Lebanon. One clue to the Syrian origins of Chicken shawarma sandwiches also lies in the stores that sell shawarma throughout the Arab world. One of the oldest shawarma stores in Egypt is called Abo Ammar El Sory, which literally means Ammar's Father - The Syrian. There are also lots of other Syrian joints that specialize in shawarma throughout Cairo, though I'm unsure if this is just a phenomenon in Egypt. One thing that we can say for sure is that Shawarma has spread throughout the world over recent years, and this is mostly attributed to the rise in Syrian refugees opening restaurants in the countries they now call home. London, UK is home to dozens of these, some of which put out shawarma that can rival any I've had in the Middle East. Europe has been a hotbed for Turkish Doner Kebabs for a long time, but the shawarma sandwich is now posing a new challenge to their dominance. Flavor Profile The chicken shawarma itself has a mild but complex spiced flavor due to the varied amounts of spices in it. You can easily pick up the flavors of Bay, cloves, cardamom and turmeric. The paprika and tomato paste add some depth to the shawarma and much needed umaminess. Adding lemon and vinegar to the marinade give it acidity but at the same time they serve to tenderize the chicken in conjunction with the yoghurt. Once cooked the flavors in the marinade mellow down slightly and you also get the grilled flavor coming through. Finally the great thing about cooking the shawarma with this method, is that you are still able to taste the chicken itself. As a sandwich, it has quite a great and well rounded flavor. The first flavor you notice is the grilled bread, which I think is a step that gets left out too often. The freshly baked flavor you get from toasting it is essential to the shawarma experience. The next thing that cuts through is the garlic sauce, with its strong and pungent garlic flavor. You then get the flavors of the chicken mixed with the salt and sourness of the pickles. It's very much a memorable experience eating real shawarma for the first time as the flavors all blend together so well. If you add some chilli sauce as well then you will get a background heat in your sandwich that is really pleasant. Ingredients For the Chicken Shawarma: 1kg (2lbs) Boneless skinless chicken thighs 4-6 Garlic cloves 4 Bay Leaves 1 Cup of Yoghurt 4 Tbsp tomato paste 3 Tbsp Lemon Juice 1 Tbsp Olive Oil 1 Tbsp White Vinegar 2 Tsp Salt 1 Tsp Ground Cumin 1 Tsp Garlic Powder 1 Tsp Boharat 1 Tsp Onion Powder 1/2 Tsp Chilli Flakes 1/2 Tsp Ground Coriander 1/2 Tsp Cinnamon 1/2 Tsp Smoked Paprika 1/2 Tsp Turmeric 1/2 Tsp Black Pepper 1/2 Tsp Ground Ginger 1/2 Tsp Cloves 1/4 Tsp Nutmeg 1/4 Tsp Ground Cardamom Sandwich Ingredients: Saj bread if you can find it, Lavash or Lebanese bread if you cannot Salty Lebanese pickled cucumbers or if you can't find it then get salty cornichons Toum sauce (recipe in my last post, link in the comments) Chilli sauce (recipe in my last post, link in the comments) Directions Marinade directions: Butterfly or pound your chicken thighs until they are 1/2 cm or 1/4 inch thick, even thickness is crucial for a great cook. If you are using chicken breasts then butterfly them and then pound to an even thickness Crush your bay leaves using a pestle and mortar or a spice grinder (you can use some of the salt to help with this), then add to a bowl with the remaining spices Mince your garlic and mix with the Yoghurt, Tomato Paste, Lemon Juice, Olive oil, white vinegar and the spice mix. Stir until well mixed and then add your chicken in to the bowl and mix to ensure each piece is well coated in the marinade Place your chicken in the fridge for a minimum of 12 hours so the marinade can really take effect My oven grilled/broiled chicken shawarma technique: I highly recommend checking out my video for this as the steps are kind of hard to translate into words Slice your marinated chicken thighs into strips about 1/2 cm or 1/4 inch thick Using a skewer, pierce your chicken strips all along one side and slide them onto the skewer until the entire chicken thigh has been threaded on to the skewer With a second skewer, pierce the opposite end of the chicken, so that the chicken strips are suspended between both skewers, it will kind of resemble crochet. Push the thigh together so it's slightly compressed then repeat until you have filled all your skewers. Leave about an inch clear on both tips of the skewer. Line a deep baking sheet with foil or dish with foil, then place the skewers across the edge of the sheet. Either end of the skewer should be resting on opposing walls of the baking sheet, with the meat suspended between them, floating above the sheet not sitting in it (you may need to use a deep baking dish if your trays are shallow). Place your tray in the oven with your grill or broiler set to medium and cook for 3-5 minutes. Rotate the skewers to the second side and cook for another 3-5 minutes. Place them back in the over for 2-3 more minutes until slightly charred. Cooking times will really vary with each broiler or grill, but you should basically flip when it starts to develop a sear then flip when it happens on the other side. Your chicken should read 74c or 165f when done. If your broiler or grill only has one strength setting, try rotating it more often such as every minute. Pan Grilled directions: Heat a grill pan or griddle and place a few chicken thighs in it, but don't overcrowd the pan Cook them on medium high heat, flipping them every 2-3 minutes until cooked through, this should only take a few minutes Remove and let cool slightly before slicing into thin strips To make a shawarma sandwich: Place a piece of bread on your work surface and slather on a couple of tablespoons of Toum Add your chicken pieces on top, as well as some pieces of sliced cucumber pickle Add some chilli sauce to the sandwich then roll it up and seal Place your sandwiches in a grill pan of griddle, and weigh them down with something heavy. Allow them to sear for 30-60 seconds per side until grill marks form. You may find that wrapping the sandwiches in greaseproof paper before grilling helps keep them from splitting open. Notes and tips This recipe is specifically for CHICKEN shawarma and the marinade for meat shawarma is completely different, it probably wont taste right if you do this with meat instead You can use Chicken breast instead of chicken thigh, or even a mix of both if you are doing a large quantity. The best way to do this would be to alternate strips of thigh and breast for a well mixed texture I really recommend using metal skewers, but if you can't find them then regular bamboo or wooden ones will do fine, just be aware that they can burn under the grill Play around with the strength of the marinade a bit, the spice blend is great but you might find that you like it a bit weaker or stronger. Try halving the spices or doubling it to suit your taste. The rest of the marinade ingredients should remain the same though If you really wanted to go wild, I'd highly recommend grilling the shawarma on a charcoal grill. The flavor will be insane and honestly coal fired shawarma is so much better, you will thank me for this The recipe for the Toum and Shatta (Garlic and chilli sauces) is here submitted by /u/ObiEff to r/Cooking [link] [comments]

I was just given about 20 thawed chicken breasts from a restaurant, and was told they need to be cooked by tomorrow or they will go bad. What are some simple recipes to cook all this off? I have an oven, cast iron pan, and air fryer to do the cooking, and two other roommates to do the eating. submitted by /u/TyphoonDog to r/EatCheapAndHealthy [link] [comments]

Picture Album After putting this together it almost seems like an ad for serious eats lol. Love that site though. Since I have more time to do some cooking, I went to the asian market(highly recommend because all the xenophobic people are avoiding that place) and got two whole ducks for pretty cheap, I think around 12 bucks each? And this is what they produced: I first followed the seriouseats guide to break down a duck, while also removing and gathering as much fatty skin as possible. https://www.seriouseats.com/2020/01/how-to-butcher-a-duck.html I removed the breasts as well and broke down the carcass a little too. Threw the heads away though, they looked nasty. I then followed the guide for Rendering Duck fat and making "Quacklings" as they call it. https://www.seriouseats.com/2020/01/how-to-render-duck-fat-and-make-cracklings.html The rendered fat from two ducks almost filled up a 32 oz mason jar, and that's not including the fat in the skin I left on the thighs and breasts. Crazy how much (delicious) fat they have. The bones, wings, and feet were roasted in the oven for flavor, then simmered with some typical stock veggies for hours, basically following this recipe: https://www.seriouseats.com/recipes/2020/01/brown-duck-stock-recipe.html I did not use tomato paste and wine since I wanted the duck flavor to shine, though I can confirm it's a delicious addition to chicken stock. After straining the stock normally I put it back on the oven and let it reduce even more to concentrate the flavor and color. Love how it turned out. For the breasts, I got them dry and then salted them and left them uncovered in the fridge overnight(typical dry brine), and then followed Gordon Ramsay's video for making duck breast, but threw in some onions right before it went in the oven. It was delicious! https://www.youtube.com/watch?v=qAfmfCArUgA And finally, the duck legs were used for duck confit. If you didn't totally know what this was like me, it's an old method that was used to preserve duck by cooking it slowly in its own fat then leaving it submerged in the solidified cooled fat. The recipe said it's safe to eat for a month in this form but I imagine it's edible for even longer. I used kenji's recipe: https://www.seriouseats.com/recipes/2020/01/classic-duck-confit-recipe.html where you process aromatics and herbs and coat the duck legs in this mixture for a day or two, then slow cook in the fat for a few hours. I then carefully crisped up the now-delicate skin in a nonstick pan. The meat was very soft, moist, and delicious. All in all, I highly, highly recommend it. I'll absolutely be doing it again. It was so gratifying to use every part of the duck and create a bunch of delicious stuff. However you'll notice I didn't do much with spices or add-ins because I really wanted to taste pure duck flavor. Never had it before and it was amazing. But now I'm wondering what other recipes you recommend that use duck, or what side dishes go great with duck? Definitely going to make duck fat potatoes. They were also selling rabbit there, what recipes do you recommend for those? submitted by /u/AndooCooks to r/Cooking [link] [comments]

submitted by /u/acamu5x to r/GifRecipes [link] [comments]