Tag Archives: Chicken

Recipes - Entrees

Chicken Long Rice

One of my favorite Hawaiian dishes.  Traditionally found on all lu’au plates, Chicken Long Rice, is rich with broth containing four ingredients: the broth, chopped onion, chopped cooked chicken, and broken threads of soaked long rice.  If only I had poi, I would indeed feel I was enjoying a neighbor’s backyard lu’au table!

Even though long rice is one of the main ingredients, and because I don’t have Kalua Pork, Poi, or Lomi Salmon, I made this dish my entree tonight and served it over a bed of short-grain rice.  That means double the rice for this haole girl and so ono and satisfying it is!  I like my long rice served with plenty of broth and two kinds of onion: round onion for flavor in the broth and green onion for garnish on individual servings.

This recipe, found in my “Missouri to Maui” cookbook has a quick prep and since today I used chicken breast tenderloins, prep time was quicker by 30 minutes.  Chicken thighs are listed on my cookbook recipe and they work  well too.  Drain the chicken if using thighs, cool, remove the skin and bones and shred or chop well.

Cook your rice on the side, in your rice cooker if you have one, while the long rice dish sets and mellows for 30 minutes then spoon the long rice mixture over the rice in your bowl, garnish with snipped green onion tops and enjoy!  This dish is hearty with flavor that will remind you of homemade haole-style chicken noodle soup, and you will find that it will please your every taste bud.  Aloha!

Chicken Long Rice

Ingredients

1-(8 oz.) pkg. long rice
8 pieces chicken thighs
2 quarts water
2 T. salt
1-1/2 T. ginger root, grated
1 medium round onion, chopped
5 chicken bouillon cubes
1 tablespoon Hondashi
2 cans chicken broth
3 stalks green onions, chopped

Directions Soak long rice in a bowl of water for 20 minutes then cut 3-4” lengths; set aside. Place chicken in a large pot; add the water, salt, and ginger and bring to a boil. Skim off excess fat, lower heat and simmer for about 40 minutes. Remove from heat and remove chicken, reserving broth. When chicken has cooled enough, remove skin and bones and shred or chop the chicken; set aside.

To the saved broth, add the chopped onion, bouillon cubes, Hondashi and the chicken broth in saucepan. Bring to a boil and add long rice. Lower heat and cook for 5 minutes. Turn off heat and let stand for 30 minutes. Stir in chicken and heat briefly. Before serving, garnish with the green onion.

Cook’s Note: Hondashi is a Japanese seasoning.  If you can’t find it, you can use additional chicken bouillon cubes.

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Recipes - Soups, Stews, & Chowders

White Chicken Chili

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Lucky for me that I got to the market yesterday afternoon just as the sleet began pelting our little town because this morning we woke to an ice encrusted landscape.  I knew I braved the sleet to get to the store for a good reason yesterday! This dish, adapted from the Blue Owl Restaurant’s recipe is also found in my cookbook. Blue Owl chili will warm you right up; I know because there is rarely  a time when my family is shopping and having lunch at the Blue Owl, in Kimmswick, MO, that one of us doesn’t order this.

White chili is the New England Clam Chowder of chili dishes.  No tomato products and no ground beef, it is all white and green with diced or shredded chicken, canned Great Northern Beans,  and canned chilis.  The broth, flavored with onion and garlic, and spiced with cumin, oregano, and a dash of cayenne pepper, is bursting with rich goodness.  As the  Monterey Jack cheese melts it adds its soft texture to the mix and the result is a creamy spicy bite.  I adjusted amounts of everything today as I used chicken breast tenderloins that yielded less than 2 cups of meat.  I kept the chilis and the cheese the same though as they are the base of the soup’s flavor.

I love this chili with a big pan of Skillet Cornbread for a mealy crisp texture  balanced with the creaminess of the chili.  The cornbread recipe is here on my blog.; don’t forget to get the bacon grease hot and sprinkle some cornmeal in the bottom of your skillet for a crunchy crust on your cornbread.  Serve it up for lunch AND supper, and I’m guessing you’ll only need to call once up the stairs that the chili and cornbread’s on before you’re gathered at your table.

White Chicken Chili

Ingredients

4 whole chicken breasts, skin on
1 T. olive oil
2 medium onions, chopped
4 garlic cloves, minced
2-(4 oz.) cans chopped mild green chilies
2 tsp. ground cumin
1-1/2 tsp. dried oregano, crumbled
1/4 tsp. cayenne pepper
3-(16 oz.) cans Great Northern white beans, undrained
6 cups chicken stock or canned broth
3 cups Monterey Jack cheese, grated
Salt and pepper to taste
Sour cream for garnish if desired

Directions Place chicken breasts in large, heavy stock pot. Add cold water to cover and bring to simmer. Cook until just tender; do not allow meat to become overcooked, about 15 minutes. Drain, cool, remove skin, and dice or shred. Set aside. Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Stir in garlic, then add chilies, cumin, oregano, and cayenne. Reduce heat; sauté, 2 minutes. Add undrained beans and chicken stock or broth, and increase heat and bring to a low boil. Add chicken and cheese to the pot and stir gently once. Remove from heat and leave covered until cheese melt completely. Season to taste with salt and pepper. Ladle chili into individual bowls and garnish with sour cream if desired.

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Recipes - Entrees

Chicken-n-Dressing


This chicken-n-dressing dish is a sure thing comfort food winner served right from the oven. Combining shredded chicken, condensed soup and a savory cornbread stuffing, it is a meal in itself though my plan is to have it tonight with the remainder of the Gingered Carrots from Tuesday. It also made for a much appreciated mid-afternoon snack for mama today.

It is a snap to make once you boil the chicken breasts. Be sure to use the celery you boiled with the breasts and add only enough chicken broth until everything hangs together in your mixing bowl; I used less than 2 cups today and even then baked it closer to an hour than 45 minutes to get it dry enough while still keeping the chicken moist. The addition of the chopped boiled eggs add great flavor and texture to this dish. I was out of poultry seasoning today so I used just a pinch of rubbed sage which complemented the chicken perfectly. The mixture is very wet when you scrape into your pan before baking. You need to bake your cornbread for this dish the day before; don’t skip this step as the day-old cornbread provides the base for the dressing.

There’s nothing better than a pan of chicken-n-dressing on a cold winter day. It is definitely comfort food that satisfies the appetite and the soul; try some and be thoroughly warmed!

Chicken-n-Dressing

Ingredients

4 chicken breasts cooked, cooled, and shredded
1-2 stalks celery, sliced in large pieces
1 pan prepared cornbread, cooled and crumbled
4 eggs, boiled, chopped
1 small onion, chopped
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
2 cups chicken broth
1 can condensed cream of chicken soup, undiluted
Poultry seasoning to taste, optional

Directions Preheat oven to 350. Cook chicken breasts in water, with celery, until tender. Do not over cook or the chicken will get hard. When tender, drain. When cool, shred the chicken and chop up the celery. Combine with other ingredients in a large mixing bowl; stir to blend all ingredients; mixture will be a little wet. Scrape into a lightly greased 9×13” baking dish. Bake at 30-45 minutes or until set. Cool slightly then cut into squares to serve.

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Recipes - Entrees

Chicken Cacciatore

This old recipe of mama’s, found in my “Missouri to Maui” cookbook, is a fine winter supper! I posted this recipe here several months ago but the photo was  junk and it didn’t show what a tender and juicy dish this really is. I have rice cooking now, for me, because I enjoy this dish over a bed of white rice (Mahalo, Nanea, for the gifted short grain rice you sent; I’ve saved a stash of it for a dish with a plentiful gravy or sauce!) My valentine will get garlic toast with her serving later tonight as mama isn’t a rice fan like I am. This dish is great also for serving with skillet cornbread with sauce  just made for bread or rice for sopping up every spoonful.

Because I am saving the chicken breasts for another use, I used just six pieces of chicken today. The meat comes out fork-tender flavored a little spicy with stewed tomatoes, white wine, and just a dash of red pepper. Mama will say that her “mouth is hot and too much pepper” but I make this with the amount called for in the recipe and love the boost of  the 1/4 tsp. of red pepper flakes.  The tang only complements the  rice or bread you serve it with. My chicken today had the skin on and I cooked it that way; you can remove the skin if you want or use skinless boneless chicken breasts.

You will need your high-sided electric skillet for easy sautéing of the vegetables and having plenty of room for the chicken to cook evenly. I adjusted the temperature down  and cooked it only 35 minutes after adding the chicken back to the skillet since I had no really thick pieces.  Serve it warm with plenty of sauce.

Chicken Cacciatore

Ingredients

1/4 cup cooking oil
1-1/2 to 2 lbs. boneless, skinless chicken breasts or pieces
1/2 cup flour
2 cups onion, sliced in chunks
1/2 cup green pepper, sliced 1” pieces
2 cloves garlic, minced
1-(15 oz.) can stewed tomatoes, undrained, snipped smaller
1-(8 oz.) can tomato sauce
1 tsp. oregano
1/4 tsp. crushed red pepper
1 tsp. salt

Directions Heat oil in large electric skillet set on medium heat. Rinse chicken; dry with paper towels, then coat with flour. Brown chicken in hot oil until golden on all sides, about 10 minutes. Remove chicken to plate and set aside. Add onion, green pepper, and garlic to skillet; cook, stirring, over medium heat until tender. Add diced tomatoes, tomato sauce, oregano, red pepper and salt. Stir well. Return chicken to skillet, spooning some of the sauce on top of each piece. Cover, reduce heat and simmer approximately 45 minutes; add water or white cooking wine if sauce becomes dry. Serve warm with hot rice, cornbread or toast.

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