Search Results: CHICKEN RECIPES

Thai Chili Grilled Chicken with Salad

Thai Chili Grilled Chicken with Salad

Refreshing chicken and a handful of mixed greens to start this spring season. I must admit that this Thai Chili Grilled Chicken with Salad is absolutely scrumptious. It is finally getting warmer, and I thought what better way to celebrate this beautiful Spring weather than…

Skillet Fried Chicken Breast Recipe

Skillet Fried Chicken Breast Recipe

This is one of those meals that I serve quite often. It is also one of my family’s favorite meals that we share over weekends. For me, having a whole roasted chicken for Sunday lunch is the best. I cook every single day, but having…

Mediterranean Sumac Chicken

Mediterranean Sumac Chicken

Mediterranean Sumac Chicken

Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

It was so delicious that we ate a pan full of chicken and flatbread with Yogurt-Cucumber Sauce.

The other day very close friend of mine gave me such an amazing bunch of spices. So, of course, I had to put it to good use.

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I just love the flavors of Mediterranean cuisine. It is totally my jam. Do you like Mediterranean cuisine?

What is your favorite dish? If you ask me, I have so many that I simply would not be able to count on my fingers.

It is just so light and delicious that I could possibly eat it for breakfast, lunch, and dinner.

Mediterranean Sumac Chicken

It’s one of those cuisines that you can eat all year round, simply like this Mediterranean Sumac Chicken. It is pretty amazing when you have guests over or when you are busy and need something quick to eat.

Also, think of a NEW YEAR party, summer grilling season. As you can see it’s just amazingly adaptable to each season and almost any occasion.

Not to mention how easy it is to prepare it.  It took me 30 minutes from beginning to finish. I’ve been dying to make sumac chicken sprinkled with Za’atar for a while now.

Mediterranean Sumac Chicken

That being said, look how lucky I was that my friend had extra that she brought from her last overseas trip?!

I am so lucky to have such amazing people that love sharing their traditional recipes, spices, and thoughts about cooking with me.

Now, let start cooking…

Chicken Recipe

Hey, if you try my Mediterranean Sumac Chicken or any other recipe from the blog please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking.

Thank you so much in advance!

Mediterranean Sumac Chicken
Yield: 4 SERVINGS

Mediterranean Sumac Chicken

Prep Time: 10 minutes
Cook Time: 18 minutes
Rest Time: 5 minutes
Total Time: 33 minutes

Sometimes dinner looks like this and that is perfectly fine. Mediterranean Sumac Chicken wrapped in this amazing flatbread is absolutely appropriate and perfect dinner in my opinion.

Ingredients

  • 8-10 Chicken Tenders about 2 lbs
  • 1/2 tbsp. Sumac
  • 1/2 tbsp. Allspice
  • 1 tsp. Dried Parsley
  • 1 tsp. Garlic Powder
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Salt
  • 1 tsp. Lemon Juice
  • 1 1/2 tbsp. Olive Oil
  • 1/2 pound of Mushrooms sliced + Drizzle of olive oil + squeeze of lemon juice + pinch of salt

Yogurt-Cucumber Sauce

  • 1 1/2 cup Plain Greek Yogurt
  • 1/2 English Cucumber diced (read notes)
  • 2 tsp. Garlic minced
  • 2 tablespoons Parsley chopped (or Cilantro)
  • 1 tablespoon Dill chopped
  • 2 teaspoons Lemon Juice
  • Pinch of Salt or to taste
  • Pinch of Ground Black pepper

Instructions

  1. Place chicken tenders into a large dish, then add all the spices, lemon juice, and 1/2 tbsp olive oil.
  2. Rub on each chicken tender to coat well, then leave it on the countertop for 10 minutes to marinade.
  3. Meanwhile, heat a large skillet or frying pan (about 10" size skillet or smaller). Add 1 tablespoon of Olive oil and heat on medium-high temperature.
  4. Add chicken, and cook for about 5 to 6 minutes on each side. If the skillet is smaller, cook in batches.
  5. Place cooked chicken on kitchen paper towel and allow it to rest for 5 minutes.
  6. Slice mushrooms, and add them in the same skillet that you cook chicken. Cook mushrooms with a drizzle of olive oil for 5 minutes on medium-high heat, and season it with salt and add just a generous squeeze of lemon juice.
  7. Heat pita bread for a minute in the microwave, and serve with sauteed mushrooms, Yogurt-Cucumber Sauce, Calamata Olives, and Za'atar.
  8. Yogurt-Cucumber Sauce: Dice and chop all the ingredients. Mix it with the yogurt very well, and serve with chicken.

Notes

You can place Yogurt-Cucumber Sauce in the food processor and make it smoother in texture if you like that way better. I like biting into cucumber so that's why I left it chunky. If you do not like mushrooms, please omit.

Spicy Baked BBQ Chicken Wings

Spicy Baked BBQ Chicken Wings

  Do you have a napkin near you? No! Go get one, because these Spicy Baked BBQ Chicken Wings are going to make your mouth water. Here I am with one more batch of chicken wings. I think birds already know that I live wings…

Cajun Chicken over Potatoes

Cajun Chicken over Potatoes

One more chicken recipe, but this is Cajun Chicken over Potatoes, which extra tasty. Don’t you just love the crunchy chicken skin? What’s more, this one was ever so crunchy with a touch of heat from Cayenne pepper, simply the way I like it. There…

Spanish Chicken over Saffron Rice

Spanish Chicken over Saffron Rice

Spanish Chicken over Saffron Rice Recipe

I was going through the Spanish cookbook and stumbled across Spanish Chicken, which was cooked slightly different than this one. I love adding my own twists on original recipes. Well, traditional recipes without losing the taste or the sense where that particular dish coming from.

With that being said, I added smoked paprika, because it has a little pinch of heat. Then ground black pepper, and the addition of thyme. The recipe that I was looking at said to cook chicken with the rice.

Anyways, I really do not like mushy rice. So, I thought that it will be because the chicken needs more time to cook, so, I cooked it separately. It was entirely delectable and tasty, and my rice was great.

Spanish Chicken over Saffron Rice

I assume you could use chicken wings or drumsticks, right? However, thighs do have more meat, it has a reasonable price, especially for those on the budget, and you can get the skin off if you dislike it.

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One of the most common meals in my home are pasta and sauce, cowboy skillet, bibimbap with meat and chicken with rice, or mashed potatoes and chicken, and huge amounts of side dishes.

I could truly live on side dishes. I attempt to make every day something else, yet most asked dinners are those, particularly pasta or something with chicken.

Well, I included notes directly under the ingredients so you could understand that I like adding spices individually. In some cases, we cook for 2 or 3 people. So, I needed you to realize that you do not have to make an entire 10 pounds of chicken. This way works magnificently.

Delicious and easy Spanish Chicken over Saffron Rice Recipe
spanish Chicken over Saffron Rice

Spanish Chicken over Saffron Rice

Course lunch, Main Course
Cuisine Spanish
Keyword lunch, dinner, spanish,
Prep Time 10 minutes
Cook Time 1 hour
Marinate for up to 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Sandra | Sandra’s Easy Cooking

Ingredients

  • 6 Chicken thighs Also this depends on how many people
  • Zest and juice of 1 lemon
  • 1/2 teaspoon Salt for each piece, to taste
  • 1/4 teaspoon Ground Black pepper for each piece
  • 1/2 teaspoon Onion powder
  • 1 teaspoon Spanish Paprika spicy smoked paprika
  • 1 teaspoon Sweet Paprika
  • Pinch Crushed Chili Flakes
  • Pinch Dry Parsley
  • 1/4-1/2 Chopped Onion
  • Couple of stems Fresh Thyme *optional take the leaves off, also use it as a garnish if possible
  • 2 tbsp Olive oil

YELLOW “SAFFRON” RICE

  • 1½  tablespoon Olive oil
  • ½ cup onions chopped
  • 2 cups Rice
  • 3½  cups Chicken Broth low sodium (vegetable or beef would work fine, too)
  • 1 Knorr Chicken Bouillon cube
  • 2 pinches Saffron threads soaked in 3 tablespoons of hot water for 15 minutes
  • Salt to taste only if needed

Instructions

  1. Wash the chicken and place in a large mixing bowl. Add lemon juice and lemon zest and rub all over the chicken.
  2. Add/rub the rest of the ingredients on each chicken. Rub all over and under the skin if there is the skin. The skin gives you a wonderful flavor and keeps it moist rather than dry. Add fresh thyme (optional) and chopped onion, mix everything one more time.
  3. Cover the bowl with a plastic wrap/film and let it marinate for 30 minutes to up to 1 hour. Make sure it is n the fridge.

  4. Preheat the oven to 400F/200C.
  5. Arrange the chicken in the baking pan in a single layer and drizzle with olive oil, OR Drizzle the chicken with olive oil in the mixing bowl, then place on the roasting wire rack. I prefer roasting it because the hot air circulating around the chicken, however, without the rack is fine too.
  6. Bake it for about 45 minutes or until the chicken is golden and reaches the internal temperature of 165F/75C.

    Turn the chicken on the other side after 15 minutes of baking/roasting.

    If you want an extra crunchy skin, turn your broiler ON and let cook under the broiler for a couple of minutes. I do this at the very end.

  7. After the rice is done, arrange the chicken on top of the rice and garnish with fresh/or dry herbs, and roasted bell pepper if you made it with the chicken.

How to Make Yellow Rice

  1. Wash the rice a couple of times and drain it.
  2. In a pot, heat olive oil. When the oil is hot enough, add onion and stir-fry for a couple of minutes, or until softened, try not to burn. The heat should be on medium high. Stir in rice and stir-fry for 2 minutes, keep mixing.
  3. Pour in the broth, Chicken Bouillon cube, saffron with the soaking water and a pinch of salt (you can always add more later if needed). Turn your heat to high and bring to a boil.
  4. When it starts boiling, cover and turn the temperature to low heat, to simmer.
  5. Let the rice simmer on low heat for 15 minutes. After 15 minutes, turn the heat off completely. DO NOT take off the lid. Let the rice steam for 5 minutes covered. Use a fork to fluff up the rice.

Recipe Notes

If you do not wish to make it from scratch, you can always get bagged yellow rice. It is called Arroz Amarillo

Add a pinch of turmeric for extra yellow color. Get a good quality of Saffron threads, it is so worth it and a little goes a long way.

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Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

My version of Chicken Fettuccine Alfredo is probably one of my favorite meals. I just love the whole thing; creamy sauce, pease, and the chosen. It is such an easy meal, yet satisfying. Anyhow, I am a visual person and I believe having a video…

Fried Chicken Wings

Fried Chicken Wings

Hello, September bugs. Are you ready for some tasty Fried Chicken Wings? I have been working hard these days especially after reviewing several recipe requests. So, I have decided to make videos. Stay tuned for upcoming recipes because you’re going to love them. With Fall…

Chicken Burgers

Chicken Burgers

Chicken Burgers

My Chicken Burgers are easy, tasty and quick. You can create an amazing meal around these burgers. Serve over rice or in a bun.

I wanted to make a step by step instructions for these Chicken Burgers mainly because I did not like the one that I did previously for this recipe.

A fun part was actually eating grilled food. Nobody ever comped about that one, right?

It was a beautiful Saturday afternoon; windy, but sunny and warm, a perfect April day.

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The kids were running around, playing soccer, teasing each other and laughter filled my backyard, while my husband, Nebbs, and I were debate arguing who can make better steaks.

Seriously, we girls, cannot win over the damn grill whatsoever. I grabbed my camera after “I” prepared food to be grilled and just took pictures.

Well, I was just a little, itsy-bitsy pissed off, cause his steaks and pork chops were looking and tasting better than mine.

In spite of that, I will admit, men know their way around a grill better than most women.

Nevertheless, in my defense, I was not bad. I would never admit to him that he can grill better than me.

Chicken Burgers

Oh, I would not give him that satisfaction, nor did I feel the need to boost his ego more.

One thing is certain, never stand between your man and a grill, or poker nights with his boys, or remote control.

Also, asking him to ask for directions is like slapping him on the back of the head with a heavy skillet, etc.

SPICY DRY RUB SEASONING RECIPE

The list is really endless. They all act macho, but in reality, they are more emo than us girls when we are pms-ing. Just saying. But all so true!

Recipe

Anyways…

Look at all these beauties! Just so you know, I made them on my own… Yup! Do you know what makes me the happiest?

If you guessed grill marks, then you are correct. When I flipped those burgers and saw it, I was breaking a happy dance around the grill.

They were delightful, flavorful and in another word orgasmic. I hope you make them soon, too.

Originally, I wanted to name them breakfast chicken burgers.

However, looking from my perspective who eats a few bites for breakfast. Sometimes nothing at all, I could not eat this burger for breakfast even if you try to bribe me.

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Chicken Burger Step by step

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So, you can add whatever you like in with your burger. Bacon comes to my mind! I so added those slices of bacon with that chicken patty.

The serving SIZE:

I can easily say this is for two people. If you’re a foodie as well as your partner or a friend, you will eat this pound of grilled chicken in a heartbeat.

However, looking at the portion size, 4 people could be satisfied.

If you make my Chicken burger, please tag me on Instagram. @sandraseasyooking using hashtag #sandraseasycookin. Thank you in advance!

Recipe
Yield: Serves 4

Chicken Burgers

Prep Time: 10 minutes
Grill Time: 10 minutes
Total Time: 20 minutes

These chicken burgers are delightful, flavorful and in another word orgasmic

Ingredients

Instructions

  1. In a medium-size mixing bowl, add ground chicken, spicy rub mixture, chopped parsley, and oil. Mix it with your hand (you can use gloves) or with a spoon until you combine the mixture. Spicy Dry Rub Recipe
  2. Make patties a size of the bun (with this amount of ground chicken you can make 4 large patties or slightly smaller 5). Sprinkle a dry rub mix a dash or two on each patty. The patties will shrink when they are cooking, but not too much. You can also cook them on the indoor grill or on a lightly greased frying pan.
  3. Cook for a few minutes on at each side or until safe internal temperature: 170°F (well-done). USDA Safe Minimum 165°F, however, I like chicken at 170°F.
  4. Place buns on your grill or frying pan to get a bit burnt and crunchy on the inside. Lastly, build your burger.

Notes

  • If you do not want to make Dry rub mixture, these two brands I've enjoyed for more than a few years: McCormick, Weber; I love their spices and tried so many. Just use/buy what you prefer or like, and of course, what actually is sold in your area. It's supposed to be a blend that you enjoy cooking with.

However, you can always add:

Salt to taste (about 2 tsp.)

2 tsp. Ground black pepper,

1/4 onion, chopped/or shredded

2 garlic cloves, minced

1 tsp. Red hot chili flakes,

Other spices: 1 tsp.

For each:

Rosemary, thyme, parsley. (If it's fresh, finely chop, and you can add more because dry herbs are more powerful/fragrant than fresh 2 tbsp. Oil A squeeze of lemon juice/about 1 tbsp. Internal temperature: Ground meats are riskier because the contaminated meat surface is broken into small fragments and spread through the mass.

The interior of a raw burger usually does contain bacteria and is safest if cooked well done. I clean my grill GRATES with bacon just before placing a meat for grilling, however, if you DO NOT eat bacon try using Chicken Skin.

Chicken Cordon Bleu

Chicken Cordon Bleu

Chicken Cordon Bleu is one of those dishes that look complicated, but it is very simple to make. I would say it is also perfect for the holiday table or when you have a fancy dinner. Even though it is usually filleted such as chicken…