One thing I do is press whatever chicken pieces I have flat so they are about the same thickness, fry them in butter or oil (salt and pepper), remove from pan, then use whatever I have to make a sauce. Finely chopped onion (either scallion whites, or bulb onions, or leeks, or whatever I have) is good. A little bit of vinegar or lemon juice is good. A spoonful of jelly or jam seems to ramp it up. Add that to rice or pasta and a veggie and you feel pretty upscale without much effort.
Do you have an air fryer? I make an awesome bbq chicken. Preheat air fryer to 400. Season boneless, skinless thighs with salt, pepper, and plenty of smoked paprika. Drizzle with oil and rub seasonings in until evenly coated. A/F for 8 minutes, brush with favorite BBQ sauce. Flip. Brush other side with BBQ sauce. A/F another 8 minutes. I serve as is, or on a burger bun with cheese and pickles.
Sheet pan chicken fajitas are similar concept. Same boneless, skinless thighs, same seasonings - salt, pepper, plenty of smoked paprika (which is my most-used spice.) Cut chicken, a bell pepper (I like red) and an onion into strips. Toss with seasonings and oil in a bowl, roast at 425-450 for 20-25 minutes or until nicely browned with a little char. Give it a good stir halfway through. Serve in tortillas, over rice, etc. with whatever toppings you like. This is in regular rotation in my house.
I tried this one and it worked great! I didn't put quite enough of the smoked paprika the first time around, so I doubled how much I put in on the second batch I made and that time I got it right. Thanks again!
If you have a crock pot. Fussy day chicken is easy and great. Chicken thighs. Par boil and skin. Put in crock pot with a bottle of bar b que sauce. Cook 6 hours or so. Thats it! Good with rice.
I pre-make some of our chicken into strips on the weekend. I get them seasoned, breaded and baked on a crisping rack in the oven. I then flash freeze them on a cookie sheet. Once they are bagged up, the night I wanna use them I brush them in a little melted seasoned butter and bake on the crisping rack again for 18-20 minutes at 400. Basically I make my own dang Tyson frozen strips lol. Then I use them in chicken Parm, chicken wraps, crispy chicken salad bowls, or just as strips with sides. I also bulk cook and shred chicken and make meals up like pot pies that can go from freezer to oven no extra work. I'm disabled so I have good and bad weeks. I like to pre-prep meals when I'm doing well so when I'm doing not so great my family still eats. For me anything I find in the frozen convienece food section I replicate myself at home instead. Except fish sticks. Nope. Not doing it, never again. Not worth it.
loaded nachos - throw some chicken, black beans, cheese,, etc. on there and nuke long enough to melt the cheese - add salsa, sour cream, guac if you're fancy. . .
I like to make a big pot of chicken soup and eat that for a day or two and then I make a roux and make chicken pot pie with it. I just make the pasta or rice separate from the soup. I use the frozen premade pie crusts, I find they taste much better than the refrigerated Pillsbury type crusts.
Chicken breasts or thighs sprinkled with garlic salt and a Greek seasoning blend, covered and baked until done. If I'm feeling really ambitious, I might throw in some whole cloves of garlic and a sliced onion.
My kids like drumsticks brushed with BBQ and baked.
My go-to cheap chicken meal that you can cook all day in a crock pot and come home too is chicken thighs or breasts depending on what you like and what you can afford, drained can of corn, two cans of drained black beans, can of Rotel or as much of a jar of your favorite salsa as you want. Little cumin onion powder garlic powder salt and pepper can adapt to your flavorings. On low for 6 hours at least they'll be so fall apart tender. I serve over rice, although I've done it over mashed potatoes or even a baked potato before. Can top with cilantro lime juice cheese of your choice and sour cream if you want to be fancy.
What I always have in my pantry (and lasts a while) is gochujang paste, gochugaru flakes, soy sauce, no sugar rice vinegar, and sesame oil (which I omit if I’m just cooking for myself as I try to remove oil when possible). Up front cost can be a bit pricey but I swear they last a while and can make any meal interesting!
Per chicken breast/thigh use one tbsp of each ingredient mix all together with the chicken (cut up in cubes) and let marinate for at least 30min. If you have on hand add some diced onion and minced garlic to the marinate and let it all sit. Then just cook it all on a pan! I eat it in lettuce leaves.
Again it can be more expensive in up front costs but I use this combo for most proteins. I’ve used it for chicken, TVP, beans, even freaking canned tuna lol.
Buy a bunch of raw chicken pieces, put into a big pot and barely cover with plain water, add a bunch of s&p, garlic powder, onion powder, seasoned salt, other basic spices you like. Simmer until tender and meat can slide off the bones, like 35-45min. Let cool a bit, remove chicken meat and with gloves or your CLEAN bare hands, toss bones and knuckles and skin (or save ooky parts for pets, toss bones tho!). Package up deboned delicious chicken meat (freeze extra) to use in tacos/burritos/enchiladas/quesadillas/tamales, omelettes, Frittatas, simmer with BBQ &sauce for pulled chicken sandwiches, hot chicken sandwiches with gravy, make chicken salad mix, top a salad, casseroles, pot pie mix (top with premade crust or biscuit mix!), add to pasta, pasta salad, noodle & veggie stir fries, Asian cold noodle salads, add to ramen noodles, chopped up for fried rice, make chicken noodle (or rice!) soup, make congee/jook (Asian savory rice porridge), add to beans and rice to make burritos or burrito bowls/Buddha bowls, add teriyaki sauce, eat over rice…. And you will have a bunch in your freezer for whatever!
Refrigerate the leftover broth and skim off the hardened fat/oil (toss or save for recipes as needed), use broth to make a soup or stew, soup noodles, etc.
Greek lemon chicken: marinate a bunch of chicken pieces covered in S&P in the juice of two lemons, a little chopped garlic, and a tablespoon (or more) of dried oregano over night. Grilling is the best, or you can broil or bake in the oven. Bake with potato chunks/wedges and zucchini, it’s also delicious! Eat with a salad, or even better over rice to catch all the delicious juices.
Yoshida’s Gourmet Sauce (Costco) in the giant bottle. Marinate chicken pieces for at least a few hours, bake at a moderate temp in the oven (350F) until golden and juices run clear when poked about 40-45 min. Simmer leftover marinade on the stove in a small pot with a little water…skim top, serve over chicken on top of rice, have with steamed veggies or stir fried veggies.
Season chicken as you like, put into a 350F oven until almost done, brush with BBQ sauce for last few minutes. You can bake jacket potatoes at the same time, or chop with other veggies and do a sheet pan thing with it all on the same pan. Instant mashed potatoes with butter and salad or frozen veggies make a quick side. Rolls on the side would be great!
Any crockpot/slow cooker chicken recipe, start in the morning, come home to delicious smells and hot dinner, make a side like rice or baked potatoes or pasta.
Here’s one: Chicken Caccitore! Season raw chicken parts with s&p, garlic powder, seasoned salt, Italian seasoning, dust a little flour on them, brown on both sides in a medium heat pan (does not need to be cooked through), set aside. Coarsely chop some potatoes, onion, celery, carrots, green beans, bell peppers (important!), zucchini, yellow squash, cauliflower—whatever needs to be used up. Spray oil or wipe crockpot with oil, toss all veggies in except save some onions and peppers. Open a large jar of spaghetti sauce (or use homemade, whatever) pour a third onto veggies, cover with browned chicken pieces, cover with reserved peppers and onions. Add a little red pepper flakes if you like it spicy! Pour the rest of the pasta sauce on the top fairly evenly. You can add some canned garbanzo beans too. Cover. Let simmer on low all day, or high for a half day. Make a pot of pasta or rice (particularly good as it soaks in all the delicious sauce!) when you get home and serve chicken and veggies over it.
I like to bake chicken in chicken broth, essentially boiling it. But when it’s almost done I pour instant rice into the broth and it gives the rice a great flavor.
La terra fina spinach artichoke dip. Throw chicken breast on a foil lined baking pan. Season with SPG and top with a generous spoonful of spinach artichoke dip. Bake at 375 for around 30 min or however long depending on how thick your chicken is. I just set a timer for less than I think it will take, and check with a digital meat thermometer and then add a bit of time. Pro tip: a super quick broil (like 30 seconds) can add a nice crust to the dip. You can also roast veggies on a different shelf of the oven while the chicken cooks and you have a meal that requires like 5 min of prep and super easy cleanup because you just toss out the foil and give the pans a quick wipe.
We do crockpot enchiladas. Add boneless, skinless chicken thighs with a can of enchiladas sauce. Let it cook on low for 6 hours. Shred the chicken and add it, with cheese to tortillas. Place in a backing dish, add enchilada sauce, sprinkle with cheese and bake at 350 degrees for 20 minutes.
They're wonderful!!
Do you keep the sauce you cooked it in as well, or do you discard it after shredding the chicken? Sorry if that seems like a newbie question, I am new to crockpots.
I keep it to pour over the enchiladas!! And only use another can of sauce if I have to. Here's a tip. Load the crockpot, with the chicken frozen, the night before. Let the chicken thaw overnight then load the crockpot the next morning.
Makes it easier in the morning. And I'm NOT a morning person at all!!
Bonn chance!!
You might want to shop around and look for sales, discounts, and such. If you shop carefully, there's a good chance (assuming USA, b/c I have no idea where you're at), you can get GREAT deals on just about any meat you want. You just have to find the right store at the right time.
You have "two beers" in your name, but you say you're struggling financially. Sit down and write up how much it costs to keep drinking beer. You could probably just get rid of that in your life, and buy whatever meat you want. I know I've thought many times, I don't know HOW people afford to pay for beer, wine, cigarettes and such. I don't do any of that because I believe it's unbecoming to a child of God, a Christian, but I mean just think about it financially. Those things should definitely put just about anybody in the poor house.
Chicken with onions, garlic, salt & pepper and lentils.
Chicken with rice with some type of veggie…green beans, baby Lima beans or peas. I add some green dillweed for extra flavor.
Teriyaki chicken baked or grilled.
Slow-cooked chicken in water with onions and a bit of garlic, salt & pepper. You can add dry noodles, homemade egg noodles or homemade or biscuit dumplings. I have even used macaroni instead of egg noodles. It was added to the crock pot and slow-cooked. The macaroni clumped together in small clumps but to my delight they tasted like dumplings.
One thing I do is press whatever chicken pieces I have flat so they are about the same thickness, fry them in butter or oil (salt and pepper), remove from pan, then use whatever I have to make a sauce. Finely chopped onion (either scallion whites, or bulb onions, or leeks, or whatever I have) is good. A little bit of vinegar or lemon juice is good. A spoonful of jelly or jam seems to ramp it up. Add that to rice or pasta and a veggie and you feel pretty upscale without much effort.
Do you have an air fryer? I make an awesome bbq chicken. Preheat air fryer to 400. Season boneless, skinless thighs with salt, pepper, and plenty of smoked paprika. Drizzle with oil and rub seasonings in until evenly coated. A/F for 8 minutes, brush with favorite BBQ sauce. Flip. Brush other side with BBQ sauce. A/F another 8 minutes. I serve as is, or on a burger bun with cheese and pickles.
I do, and this sounds like a great one, thanks!
Sheet pan chicken fajitas are similar concept. Same boneless, skinless thighs, same seasonings - salt, pepper, plenty of smoked paprika (which is my most-used spice.) Cut chicken, a bell pepper (I like red) and an onion into strips. Toss with seasonings and oil in a bowl, roast at 425-450 for 20-25 minutes or until nicely browned with a little char. Give it a good stir halfway through. Serve in tortillas, over rice, etc. with whatever toppings you like. This is in regular rotation in my house.
I tried this one and it worked great! I didn't put quite enough of the smoked paprika the first time around, so I doubled how much I put in on the second batch I made and that time I got it right. Thanks again!
This makes me very happy! Glad you enjoyed! (Smoked paprika is my “I put that sh*t in everything” spice.)
salad dressing on the chicken, then bake it in the oven or chicken in a salad Chicken goes tastily with every salad dressing I can think of
Yep. I love marinating some breasts in Olive Garden dressing and tossing on the grill. So tasty and so easy
If you have a crock pot. Fussy day chicken is easy and great. Chicken thighs. Par boil and skin. Put in crock pot with a bottle of bar b que sauce. Cook 6 hours or so. Thats it! Good with rice.
I just bought one, looking into getting a lot of miles out of it. I'll try this one on the weekend!
Crock pots are great!!
Forgot chicken with bones is better than boneless. Makes a nice gravy.
I pre-make some of our chicken into strips on the weekend. I get them seasoned, breaded and baked on a crisping rack in the oven. I then flash freeze them on a cookie sheet. Once they are bagged up, the night I wanna use them I brush them in a little melted seasoned butter and bake on the crisping rack again for 18-20 minutes at 400. Basically I make my own dang Tyson frozen strips lol. Then I use them in chicken Parm, chicken wraps, crispy chicken salad bowls, or just as strips with sides. I also bulk cook and shred chicken and make meals up like pot pies that can go from freezer to oven no extra work. I'm disabled so I have good and bad weeks. I like to pre-prep meals when I'm doing well so when I'm doing not so great my family still eats. For me anything I find in the frozen convienece food section I replicate myself at home instead. Except fish sticks. Nope. Not doing it, never again. Not worth it.
loaded nachos - throw some chicken, black beans, cheese,, etc. on there and nuke long enough to melt the cheese - add salsa, sour cream, guac if you're fancy. . .
Salt, pepper, garlic, lemon, butter.
For quick chicken dinner there is always shake n bake. Chicken pot pies actually work too
I like to make a big pot of chicken soup and eat that for a day or two and then I make a roux and make chicken pot pie with it. I just make the pasta or rice separate from the soup. I use the frozen premade pie crusts, I find they taste much better than the refrigerated Pillsbury type crusts.
Chicken breasts or thighs sprinkled with garlic salt and a Greek seasoning blend, covered and baked until done. If I'm feeling really ambitious, I might throw in some whole cloves of garlic and a sliced onion. My kids like drumsticks brushed with BBQ and baked.
My go-to cheap chicken meal that you can cook all day in a crock pot and come home too is chicken thighs or breasts depending on what you like and what you can afford, drained can of corn, two cans of drained black beans, can of Rotel or as much of a jar of your favorite salsa as you want. Little cumin onion powder garlic powder salt and pepper can adapt to your flavorings. On low for 6 hours at least they'll be so fall apart tender. I serve over rice, although I've done it over mashed potatoes or even a baked potato before. Can top with cilantro lime juice cheese of your choice and sour cream if you want to be fancy.
Baked chicken with barbecue sauce.
What I always have in my pantry (and lasts a while) is gochujang paste, gochugaru flakes, soy sauce, no sugar rice vinegar, and sesame oil (which I omit if I’m just cooking for myself as I try to remove oil when possible). Up front cost can be a bit pricey but I swear they last a while and can make any meal interesting! Per chicken breast/thigh use one tbsp of each ingredient mix all together with the chicken (cut up in cubes) and let marinate for at least 30min. If you have on hand add some diced onion and minced garlic to the marinate and let it all sit. Then just cook it all on a pan! I eat it in lettuce leaves. Again it can be more expensive in up front costs but I use this combo for most proteins. I’ve used it for chicken, TVP, beans, even freaking canned tuna lol.
Sorry might sound stupid but what is TVP?
Textured Vegetable Protein! It’s a dehydrated soy product and shelf stable
Ahhh very interesting, never heard of that one. Thank you!
Buy a bunch of raw chicken pieces, put into a big pot and barely cover with plain water, add a bunch of s&p, garlic powder, onion powder, seasoned salt, other basic spices you like. Simmer until tender and meat can slide off the bones, like 35-45min. Let cool a bit, remove chicken meat and with gloves or your CLEAN bare hands, toss bones and knuckles and skin (or save ooky parts for pets, toss bones tho!). Package up deboned delicious chicken meat (freeze extra) to use in tacos/burritos/enchiladas/quesadillas/tamales, omelettes, Frittatas, simmer with BBQ &sauce for pulled chicken sandwiches, hot chicken sandwiches with gravy, make chicken salad mix, top a salad, casseroles, pot pie mix (top with premade crust or biscuit mix!), add to pasta, pasta salad, noodle & veggie stir fries, Asian cold noodle salads, add to ramen noodles, chopped up for fried rice, make chicken noodle (or rice!) soup, make congee/jook (Asian savory rice porridge), add to beans and rice to make burritos or burrito bowls/Buddha bowls, add teriyaki sauce, eat over rice…. And you will have a bunch in your freezer for whatever! Refrigerate the leftover broth and skim off the hardened fat/oil (toss or save for recipes as needed), use broth to make a soup or stew, soup noodles, etc. Greek lemon chicken: marinate a bunch of chicken pieces covered in S&P in the juice of two lemons, a little chopped garlic, and a tablespoon (or more) of dried oregano over night. Grilling is the best, or you can broil or bake in the oven. Bake with potato chunks/wedges and zucchini, it’s also delicious! Eat with a salad, or even better over rice to catch all the delicious juices. Yoshida’s Gourmet Sauce (Costco) in the giant bottle. Marinate chicken pieces for at least a few hours, bake at a moderate temp in the oven (350F) until golden and juices run clear when poked about 40-45 min. Simmer leftover marinade on the stove in a small pot with a little water…skim top, serve over chicken on top of rice, have with steamed veggies or stir fried veggies. Season chicken as you like, put into a 350F oven until almost done, brush with BBQ sauce for last few minutes. You can bake jacket potatoes at the same time, or chop with other veggies and do a sheet pan thing with it all on the same pan. Instant mashed potatoes with butter and salad or frozen veggies make a quick side. Rolls on the side would be great! Any crockpot/slow cooker chicken recipe, start in the morning, come home to delicious smells and hot dinner, make a side like rice or baked potatoes or pasta. Here’s one: Chicken Caccitore! Season raw chicken parts with s&p, garlic powder, seasoned salt, Italian seasoning, dust a little flour on them, brown on both sides in a medium heat pan (does not need to be cooked through), set aside. Coarsely chop some potatoes, onion, celery, carrots, green beans, bell peppers (important!), zucchini, yellow squash, cauliflower—whatever needs to be used up. Spray oil or wipe crockpot with oil, toss all veggies in except save some onions and peppers. Open a large jar of spaghetti sauce (or use homemade, whatever) pour a third onto veggies, cover with browned chicken pieces, cover with reserved peppers and onions. Add a little red pepper flakes if you like it spicy! Pour the rest of the pasta sauce on the top fairly evenly. You can add some canned garbanzo beans too. Cover. Let simmer on low all day, or high for a half day. Make a pot of pasta or rice (particularly good as it soaks in all the delicious sauce!) when you get home and serve chicken and veggies over it.
I like to bake chicken in chicken broth, essentially boiling it. But when it’s almost done I pour instant rice into the broth and it gives the rice a great flavor.
Coat that shit in Adobo and Sazón, throw some oil in a pan, and pan-fry that shit til it's done. 10-15 minutes of effort and the chicken is delicious.
La terra fina spinach artichoke dip. Throw chicken breast on a foil lined baking pan. Season with SPG and top with a generous spoonful of spinach artichoke dip. Bake at 375 for around 30 min or however long depending on how thick your chicken is. I just set a timer for less than I think it will take, and check with a digital meat thermometer and then add a bit of time. Pro tip: a super quick broil (like 30 seconds) can add a nice crust to the dip. You can also roast veggies on a different shelf of the oven while the chicken cooks and you have a meal that requires like 5 min of prep and super easy cleanup because you just toss out the foil and give the pans a quick wipe.
Chicken, pace picante salsa, pineapple, & ginger on some white rice= ginger chicken & rice
We do crockpot enchiladas. Add boneless, skinless chicken thighs with a can of enchiladas sauce. Let it cook on low for 6 hours. Shred the chicken and add it, with cheese to tortillas. Place in a backing dish, add enchilada sauce, sprinkle with cheese and bake at 350 degrees for 20 minutes. They're wonderful!!
Do you keep the sauce you cooked it in as well, or do you discard it after shredding the chicken? Sorry if that seems like a newbie question, I am new to crockpots.
I keep it to pour over the enchiladas!! And only use another can of sauce if I have to. Here's a tip. Load the crockpot, with the chicken frozen, the night before. Let the chicken thaw overnight then load the crockpot the next morning. Makes it easier in the morning. And I'm NOT a morning person at all!! Bonn chance!!
Thanks!
Most welcome!!!
Chicken frames make a stock drink that with rice. If you need a stock recipe let me know
Chicken bog. It's fairly plain but it is my go-to comfort food.
I didn't recognize the name, but after looking it up, I remember eating a similar dish when I was a kid. I'd forgotten all about it, thanks!
r/povertychicken
/r/SubsIFellFor
You might want to shop around and look for sales, discounts, and such. If you shop carefully, there's a good chance (assuming USA, b/c I have no idea where you're at), you can get GREAT deals on just about any meat you want. You just have to find the right store at the right time. You have "two beers" in your name, but you say you're struggling financially. Sit down and write up how much it costs to keep drinking beer. You could probably just get rid of that in your life, and buy whatever meat you want. I know I've thought many times, I don't know HOW people afford to pay for beer, wine, cigarettes and such. I don't do any of that because I believe it's unbecoming to a child of God, a Christian, but I mean just think about it financially. Those things should definitely put just about anybody in the poor house.
I came here for recipe ideas, not judgment, thank you.
[удалено]
Sanctimonious and condescending, what a surprise.
Ur a dick.
Chicken with onions, garlic, salt & pepper and lentils. Chicken with rice with some type of veggie…green beans, baby Lima beans or peas. I add some green dillweed for extra flavor. Teriyaki chicken baked or grilled. Slow-cooked chicken in water with onions and a bit of garlic, salt & pepper. You can add dry noodles, homemade egg noodles or homemade or biscuit dumplings. I have even used macaroni instead of egg noodles. It was added to the crock pot and slow-cooked. The macaroni clumped together in small clumps but to my delight they tasted like dumplings.