Conference turris::cooks

    Here's another one, painless & quick!  [My husband's favorite chicken
    recipe]:
    
    You Need:
    
    		-  Cut Up Chicken Pieces [I prefer leg quarters]
    		-  Diced Potatos
    		-  Sliced Onions
     		-  Olive Oil
    		-  Canned, Sweet Peas
    		-  Salt & Pepper
    		-  Parsley
    
    Place the chicken in the bottom of the pan and then place the potatos
    and onions around the chicken.  Add Salt & Pepper, and then Parsley.
    Sprinkle enough olive oil over the vegetables to coat them generously.
    Bake 30-45 minutes on 350 degrees.  Add the can of Sweet Peas and
    replace in the oven for another 15 minutes.
    
    ***************
    
    You can just actually "heat" the peas if you wanted to, thereby
    reducing the cooking time, but we prefer to have them absorb the
    flavor, and actually brown a little bit!  The flavor from the olive oil
    in the potatos and onions makes a delicious compliment to the chicken!
    Your whole meal is done!

 Last night's entry in the "what are we having for dinner?" contest:

 1 small onion, coarsely chopped
 4 large carrots, 1.5" julienne strips
 3-4 boneless breasts of chicken, 1" cubes
 1.5 cups sliced mushrooms
 1 cup pea pods
 2 cups bean sprouts
 2-3 TBS peanut oil
 2 TBS soy sauce
 3-4 TBS House of Tsang Classic Stir Fry Sauce

 Heat the peanut oil to hot in a wok or large skillet. Toss in the onions and
carrots, and fry until they're starting to get soft on the edges. Add chicken
and soy sauce. When chicken is half cooked, add remaining vegetables. Cook
to desired level of doneness, remove from heat, then add stir fry sauce- stir
to coat.

 Serve with white rice.

 Preparation time: 20 minutes
 Cooking time: 10-12 minutes.
 Helpful hint: start your rice early. :-)

 The sauce came out wonderfully. All of the measurements are estimates- I made 
things up as I went along, then wrote the recipe down (why bother if it doesn't
come out well?) and I didn't measure stuff before I used it. I might be tempted 
to add bamboo shoots and water chestnuts to the recipe. Maybe even some bok 
choy.

 I was very pleased with how this worked out.

 The Doctah

    
    This is a recipe that I found in a magazine, and have modified
    significantly.  I like to serve it with a fresh green vegetable,
    although it isn't necessary:
    
    
    
    
    
                        A P R I C O T    C H I C K E N


    1 package boneless chicken breasts
    1 large can of Apricots 
    1 box Uncle Ben's Chicken Flavored Wild Rice
    	(the kind that cooks up in 5 minutes)
    margarine or oil
    optional:
    	onions and/or
    	garlic and/or
    	green peppers and/or
    	mushrooms
    	additional spices (whatever you like)


    Cut the chicken breasts in half or thirds.  Pour the juice from the
    apricots into a measuring cup.  Cut the apricots in quarters.  Chop any
    vegetables that you'll be using.

    In a large skillet (or wok), heat up the oil.  Saute the onions and/or
    garlic first, then add the chicken, then the peppers and/or mushrooms. 
    In the box of rice, there's a seasoning packet.  Add about half of the
    packet to the chicken, along with any desired spices.  Cook until the
    chicken is cooked through.  

    Add 1 2/3 cup liquid to the chicken (use the apricot juice, plus water
    to equal 1 2/3 cup).  Add the apricots, the remainder of the seasoning
    packet, and the rice.  Bring it all to a boil, then simmer covered for
    five minutes (or until rice is tender).  If there's too much liquid
    when done, let it cook uncovered for a while.

    Enjoy!!
    
    Sarah
    

    I made this chicken last night:
    
    	Ingredients:
    
    	3 chicken thighs
    	enough flour/salt/pepper for dredging chicken
    	green onions, sliced
    	1 clove garlic, crushed
    	1 can mushrooms
    	1 can Italian style stewed tomatoes
    	olive oil
    	splash of white wine
    
    	Dredge the chicken thighs in flour/salt/pepper and brown them in
    	olive oil over medium high heat.  When the chicken is brown, drain
    	off extra fat and add the green onions, garlic, mushrooms.  Saute
    	lightly and then add the wine.  Stir to release particles stuck to
    	the pan.  Then add the tomatoes.  Simmer for an hour or until
    	chicken is tender.
    
    I served it with pasta tossed with parmesan cheese, black pepper, and
    butter (margarine actually!) and a green salad.
    
    Cara
    

    Please help!
    
    I only half-remember a very easy yet tasty one pan chicken recipe. 
    Please help me with the details I forgot - I promise this time I'll
    write it down :^)
    
    About 1lb. of chicken (either pieces or boneless breast)
    rice - not Minute but the uncooked stuff - forgot how much
    1 large can of mushrooms - drained but save the water from the shrooms
    1 can of drained peas
    a little garlic powder and pepper
    
    I rememebr I mixed all the ingrediants - except the chicken, right in
    the pan I was going to bake in then placed the chicken on top and baked
    for 30-40 minutes.
    
    Thanks
    Joyce
    Now I forgot how much water do I use and how long to cook 

    
    One of my families favorite (I make no presumptions to it being lo-cal)
    
    
    
                    C H I C K E N   W I T H   R I C E 
                    ---------------------------------

   Ingredients:

   1 chicken (cut up)                    1/4 cup butter

   1/3 cup flour                         1   tsp paprika

   1/4 tsp poultry seasoning             1   tsp salt
      
   1/8 tsp pepper                        1   cup rice

   1/2 cup chopped onion                 1/2 cup chopped green pepper
  
   salt & pepper                         3   cup chicken broth


    Melt butter in baking dish.  Add seasonings to flour and flour the
   chicken pieces making sure tops and bottoms are amply coated.
   (It may be necessary to double the flour & seasonings for a lot of
    chicken).

   Place skin side down in melted butter and bake uncovered for 25 mins
   at 400 degrees.  Remove chicken from pan, and add remaining ingredients.

   Place chicken skin side up on top and bake uncovered 40 to 45 minutes 
   more.  If too dry, add a little water to moisten during last few minutes
   of cooking.

    I saw this cooked ages ago, but can't remember the exact herbs and
    sequence. The dish is reputed to have originated in South America
    (Colombia or Bolivia) and went something like this
    
    Heat oil in pan. Add chicken pieces, salt, pepper, thyme and ? (this
    all important second herb I forgot. It might have been corriander).
    Brown chicken. Then add three different types of potato: One of a
    floury consistency, one of a firm/waxy consistency, and the final one
    preferably being new potatoes, add a pint of milk and sufficient stock
    to cover potatoes and chicken. Heat to boil, then simmer until the
    chicken is cooked. Lift chicken from soup, separate meat from bone and
    slice. I *think* the potato soup is then served up in dishes, and you
    add to the soup various chopped vegtables and the sliced chicken.
    
    Any ideas what this dish is called and what the true recipe is?
    
    Angus