Exoticchicken Recipes

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EXOTIC CHICKEN



Exotic Chicken image

A delicious one dish meal with chicken, potatoes, peas, and herbed mushroom cream sauce. From my Grandma Andersen.

Provided by akgrown

Categories     One Dish Meal

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 whole roasting chicken, rinsed and cut-up
1 -2 teaspoon paprika
1/3 cup green onion, chopped
2 garlic cloves, minced
1 cup frozen peas
6 medium potatoes
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
10 1/2 ounces water
1 tablespoon soy sauce
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon marjoram
1/4 cup parmesan cheese, grated
1/2 lb fresh mushrooms

Steps:

  • Rub paprika over chicken pieces. Place garlic and green onions in the bottom of a 9x13 baking dish.
  • Place chicken pieces on top of onions and garlic. Place potatoes on top of the chicken pieces.
  • Heat Sauce ingredients in a saucepan until it just starts to boil. Pour sauce over potatoes and chicken.
  • Cover and bake at 375* for 1 hour and 15 mins or until potatoes are tender. Uncover and add peas. Recover and bake 15 more minutes.

Nutrition Facts : Calories 406.2, Fat 15.2, SaturatedFat 4.6, Cholesterol 43.3, Sodium 1002.7, Carbohydrate 49.7, Fiber 6.4, Sugar 4.8, Protein 19.1

EXOTIC GRILLED CHICKEN



Exotic Grilled Chicken image

The marinade makes a savory statement in this grilled chicken recipe from our Test Kitchen home economists. It smells so good when cooking, your family and guests will be eager to try a piece.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

1/4 cup reduced-sodium soy sauce
3 tablespoons canola oil
2 tablespoons water
1 tablespoon dried minced onion
1 tablespoon sesame seeds
1-1/2 tablespoons sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill chicken, skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade.

Nutrition Facts : Calories 377 calories, Fat 24g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 34g protein.

EXOTIC INDONESIAN-STYLE CHICKEN



Exotic Indonesian-Style Chicken image

I found this recipe in an old cookbook published back in the 80's. I've never tried it, but hey...any new chicken recipe to try couldn't hurt

Provided by Chef Boy of Dees

Categories     Chicken

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 16

2 chicken, split in halves (each about 2 pounds)
salt and pepper
1 1/2 cups vinegar
1 lemon, juice and rind of
1 teaspoon mashed garlic
2 tablespoons garlic-flavored olive oil
1 tablespoon minced dehydrated onion
1 teaspoon celery seed
1 teaspoon oregano
2 tablespoons soy sauce
1 teaspoon salt
2 teaspoons A.1. Original Sauce
2 tablespoons curry powder
2 dashes Tabasco sauce (or to taste)
1/3 cup dijon-style mustard
1/3 cup honey

Steps:

  • Prepare the baste marinade: Combine all ingredients in a saucepan.
  • Stir and heat, but only until sauce boils.
  • Remove from heat and cool to room temperature.
  • Season the chickens lightly with salt and pepper to taste.
  • Place them in a baking pan skin side down.
  • Cover with about 1/3 of the marinade.
  • Bake at 350 degrees for about 40 minutes.
  • Add a little water to pan if the marinade starts to burn.
  • Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
  • Bake an additional 30-45 minutes, or until chickens are tender.
  • Add more marinade and water as needed during the cooking.
  • If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
  • This recipe freezes with no problems.

EXOTIC CHICKEN AND RICE CASSEROLE



Exotic Chicken and Rice Casserole image

Have you ever been eating chicken and rice and thought to yourself, "This is good, but I wish this was more exotic?" If so, you'll love this. This was inspired by many different recipes from many different places--which is why I chose this recipe name. Sprinkle this with red pepper flakes, if desired.

Provided by Chef John

Time 5h40m

Yield 8

Number Of Ingredients 26

⅓ cup plain yogurt
1 medium lime, zested and juiced
2 teaspoons kosher salt
1 teaspoon ground paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon ground white pepper
¼ teaspoon ground cardamom
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
1 (2 to 3 pound) whole chicken, cut into 8 pieces
1 pinch saffron
2 ¼ cups chicken broth, divided
2 tablespoons unsalted butter
1 teaspoon kosher salt
1 ½ cups basmati rice
1 drizzle olive oil
salt to taste
½ cup plain yogurt
2 cloves garlic, crushed
2 tablespoons thinly sliced green onions
2 tablespoons finely chopped mint
2 tablespoons finely chopped cilantro
salt to taste
1 tablespoon water, or as needed

Steps:

  • Add yogurt, lime zest and juice, salt, paprika, cumin, coriander, cayenne, white pepper, cardamom, cinnamon, and allspice for marinade to a large mixing bowl; whisk to combine.
  • Make one or two slits into each piece of dark chicken meat, down to the bone. Add chicken parts to the yogurt marinade and toss very thoroughly. Wrap in plastic wrap and marinate in the refrigerator for 4 to 8 hours.
  • Preheat the oven to 450 degrees F (230 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Grind saffron in a mortar with a pestle. Pour in 1/4 cup chicken broth and stir to combine.
  • Combine unsalted butter and salt in a saucepan; pour in remaining 2 cups chicken broth and chicken broth-saffron mixture. Bring to a boil over high heat. Add basmati rice and stir to combine. Reduce heat to low, cover tightly, and let simmer gently for exactly 15 minutes; do not disturb while cooking. Turn off the heat and let rest for 10 minutes.
  • While rice is still hot, transfer into the prepared casserole dish. Use a fork to fluff the rice while gently spreading into an even layer. Place the chicken pieces, skin-side up, on top of rice. Drizzle with olive oil and sprinkle with salt.
  • Roast in the center of the preheated oven until chicken is no longer pink in the centers and juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • While chicken is in the oven, mix yogurt, garlic, green onions, mint, cilantro, salt, and water together for sauce. Reserve in the refrigerator until needed. Serve chicken and rice on a plate and top with sauce.

Nutrition Facts : Calories 362.1 calories, Carbohydrate 31.7 g, Cholesterol 71.5 mg, Fat 15.4 g, Fiber 0.8 g, Protein 23.8 g, SaturatedFat 5.3 g, Sodium 1125.5 mg, Sugar 2.5 g

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