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Topic: dump chicken (lots of variations) (Read 388 times) |
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Razra
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dump chicken (lots of variations)
« Thread started on: May 3rd, 2006, 3:33pm » |
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I found this recipe online. The idea here is that you put all the sauce ingredients in a freezer bag along with the chicken, freeze it, and then thaw it and dump it into a pan to cook. I find that premixing this sauce helps, though, as it is fairly thick. It's one of my favorites, with a somewhat Oriental flavor.
2 tablespoons oil (if using skinless chicken) (optional)
1 tablespoon soy sauce
3 tablespoons smooth peanut butter
3 tablespoons ketchup
1 1/2 lbs chicken pieces (I use 5-6 pieces, depending on size)
For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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| « Last Edit: May 21st, 2006, 09:57am by Razra » |
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Razra
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when the fire alarm sounds dinners ready{=}Wiltshire{/=}
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Re: dump chicken
« Reply #1 on: May 3rd, 2006, 3:35pm » |
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Garlic Dijon Dump Chicken
This is also good with stone-ground mustard instead of Dijon.
2 garlic cloves, minced
4 tablespoons Dijon mustard
2 tablespoons lime juice
1 1/2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)
For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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Razra
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when the fire alarm sounds dinners ready{=}Wiltshire{/=}
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Re: dump chicken
« Reply #2 on: May 3rd, 2006, 3:37pm » |
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Creole Dump Chicken
1 tablespoon olive oil
1/4 cup chopped onions
1/4 cup bell peppers
1 garlic clove, minced
1 (14 ounce) can diced tomatoes with juice (undrained)
2 teaspoons worcestershire sauce
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
1 1/2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)
For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer.
To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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Razra
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when the fire alarm sounds dinners ready{=}Wiltshire{/=}
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Re: dump chicken
« Reply #3 on: May 21st, 2006, 09:57am » |
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Sweet salsa dump chicken
1 (1 1/4 ounce) package taco seasoning mix
8 ounces apricot jam
12 ounces salsa
1 1/2 lbs chicken pieces (4-6 pieces)
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Or split into as many portions as you will use at one time
Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is completely closed.
Place the Bag on a refrigerator shelf to thaw.
Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
goes really well with rice
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Razra
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when the fire alarm sounds dinners ready{=}Wiltshire{/=}
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Re: dump chicken (lots of variations)
« Reply #4 on: May 21st, 2006, 10:21am » |
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Lemon chicken
2 garlic cloves, chopped
4 tablespoons olive oil
2 tablespoons chopped parsley
3 tablespoons lemon juice
1/8 teaspoon pepper
1 1/2 lbs chicken pieces (I usually use 5-6 pieces, depending on size)
For immediate cooking: Preheat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1-gallon freezer bag. Lay flat in freezer. (this is done without cooking the chicken)
To thaw and cook: Thaw completely. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
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Razra
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Re: dump chicken (lots of variations)
« Reply #5 on: Mar 4th, 2007, 09:24am » |
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Chilli maple Glaze
1 1/2 lbs chicken pieces (breasts, thighs, or wings)
1/2 teaspoon salt
1/2 cup maple syrup
1 tablespoon chili powder
For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
On the grill: cook over medium heat until juices run clear.
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