Gareth Clements,the 5 star michelin chef shows you how to make chicken curry from scratch.Many Thanks to my cameraman Ron Jones and his wife Anne Jones for supplying the equipment and spices.

Duration : 0:8:13

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For more diet, recipe and fitness videos visit http://www.BodyRock.Tv

Duration : 0:4:46

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Crock pot recipes are always a hit. This white chicken chili recipe is a great way to prepare chicken in a crock pot. It’s also super for tailgating or a potluck.

Following are the ingredients you will need to prepare this crock pot recipe. We are using a Rival crock pot, but any brand will do. To make a crock pot beef or pork crock pot recipe, just substitute those meats (cooked and shredded) for chicken in this recipe.

Chicken Chile Verde – Crock Pot Recipes

2 (9.75 ounce) cans shredded chicken
1 1/2 cups fresh or frozen corn
2 (28 oz.) cans green enchilada sauce
1 (15 oz.) can Northern white beans
4 finely chopped garlic cloves
1 small onion, finely chopped
7 ounces Embasa brand salsa verde
7 ounces diced green chiles
1 handful fresh cilantro leaves, washed and chopped

Chef Tip: Soak cilantro in a bowl of water first to remove dirt and sediment.

Preheat a pan with 2 tablespoons oil. Next add and saute onion, cilantro and garlic about 2 minutes. Add chicken and mix well. Cook another minute.

Coat Crock Pot with cooking spray. Add the rest of the ingredients to the crock pot, including the chicken mixture. Stir well. Set on high and cook about four hours.

Soften tortillas on cooktop and fill with chile verde mixture. Top with sour cream, shredded cheese and homemade salsa.

Duration : 0:3:45

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Learn how to slice mushrooms for baked chicken with expert tips for cooking poultry in this free online video recipe clip.

Expert: Brandon Sarkis
Bio: Brandon Sarkis has been a professional chef for more than 12 years, and he has worked in Austin, Texas, Columbus, Ohio, and Atlanta, Ga.
Filmmaker: brandon sarkis

Duration : 0:2:31

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chicken dancing?

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I want to make skinless chicken breast for my toddler and I want to boil it in water. Now how long do I boil it for on what level of heat (for example medium, high)? I worry about not cooking it full and it having bacteria in it. I want to make sure that it is safe to eat for my son.

Get the water to the boiling point and then turn it to a low boil for about 40 minutes. When you cut it open it should not be red anywhere.

im a single young girl living on my own and i hate to cook, but my fav thing to eat is chicken.. what are some easy and quick recipes? and i don’t want any that have like 832457 different ingredients cause thats not easy.

One of my favorite things to do is use skinless boneless chicken breasts, let them marinade in Zesty Italian dressing in a bowl in the fridge overnight and then bake or grill it. Goes good with pasta salad (from a box with grape tomatoes added) and italian bread drizzled with zesty italian dressing and covered with mozzeralla baked in the oven until the cheese melts.

I’m trying to clear out my freezer and I have a load of chicken thighs/legs that I have to cook. I’m look for marinade and sauce ideas. I’m a big fan of Indian food so I would especially appreciate recipes along that kind of theme, in particular something like tandoori chicken.

Moderate difficulty recipes would be good. I’m not afraid of a challenge but I need something that isn’t too time consuming and that doesn’t require too many different ingredients.
I prefer to make stuff from fresh rather than just buy ready made marinades.

Here a few fresh marinades!

A very good marinade for broiled or grilled chicken.

INGREDIENTS:

* 1/4 cup vegetable oil
* 1/2 cup lemon juice
* 2 tablespoons minced onion
* dash salt and pepper
* 1/4 teaspoon paprika
* 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley

PREPARATION:
Mix all ingredients. Cover and refrigerate for 30 minutes before using. For grilled or broiled chicken, pour marinade over 2 to 3 pounds of chicken pieces; refrigerate for 4 hours or more. Do not re-use marinade.

*************************************************************
Mediterranean Marinade Recipe

INGREDIENTS:

* 1 c. fresh lemon juice
* 2/3 c. red wine vinegar
* 3 tbsp. chopped oregano
* 2 tbsp. minced garlic
* 1 tsp. salt
* 1 tsp. ground black pepper
* 2 c. olive oil

PREPARATION:
Mix all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover and refrigerate until ready to use.
*************************************************************
Spicy Parmesan Sauce With Cajun Seasonings

Cajun spices and a few drops of Tabasco help to flavor this tasty sauce, along with diced plum tomatoes and minced green onions.
INGREDIENTS:

* 2 tablespoons butter
* 5 green onions with 2 to 3 inches green, thinly sliced
* 1 small clove garlic, finely minced
* 2 tablespoons flour
* 1 cup milk (2% is fine)
* 1/2 teaspoon Cajun seasoning blend
* dash freshly ground black pepper
* 2 plum tomatoes, seeds and ends removed, diced
* 1/2 cup fresh grated natural Parmesan cheese
* 1/4 teaspoon salt, or to taste
* 2 to 3 drops Tabasco sauce, optional

PREPARATION:
Heat butter over medium-low heat until melted. Add the green onions and garlic; cook, stirring, for 1 minutes. Sprinkle flour over the mixture; stir until well blended and bubbly, about 30 to 60 seconds.
*****************************************************************
Tandoori Murghi

For marinade
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee,Indian vegetable shortening, or light vegetable oil for basting
*******************************************************************
Hope this was a little help….google is a good help too!!

Does anyone know any of the recipes used by Super Suppers for chicken?

No, sorry….but here’s some I use…enjoy:

COLA CHICKEN
(And more variations of recipe)
(My favorite: Wings or Ribs)

4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)

Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!

You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot
sauce….presto "Hot
Wings"!
I have used Ribs, just as good.

I tried this recipe with ‘meatballs’….was equally
as good…served over rice.

I found another variation…..omit the catsup and add a small
jar of Salsa (any variety).

I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ’3′ ingredients couldn’t be
messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe
using Salsa…..I was also trying to carry on a conversation with my
husband…(just proves…I can’t do two things at once)….mixed
Salsa & Catsup (before I realized I was supposed to leave out
the catsup) & Cola……..still turned out really tasty (to me)…might
be a little sweeter than some of you like.

I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).

Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.

Another (bright)idea…..I thought of trying……replace the
catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
Fixed the shrimp with cocktail sauce……eh…wasn’t all that
great…was OK…probably won’t be fixing it again.

Also tried beef stew cuts……that was pretty good…..I can see
myself making this again.
Served both over rice…..think the stew cuts would have been just as
good over noodles.

How about using the little cocktail weiners/sausages?

CRUNCHY ONION CHICKEN

1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten

LIGHTLY CRUSH:

Onions in a plastic bag.

DIP:
Chicken in egg

COVER:
With onion crumbs, press firmly to adhere to chicken.

BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.

Mushroom Chicken

4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup.
1 can water

Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.

Serve over noodles or rice or dressing….or???

I made chicken soup from scratch 7 days ago (with chicken pieces, vegetables, herbs). Due to an emergency I had to travel and only got back today. Now I’m back and I have a whole stock pot in my fridge filled with chicken soup. Is it still fresh? Or should I dump it? How long does chicken soup usually last in the fridge? Thanks!

I just made a batch of chicken soup last week too and it lasted a little over a week. As long as you heat it up very hot to a boil, then it should be fine. I am making a fresh pot today. I can’t live without homemade chicken soup in the winter!