EASY Chicken Recipes Anyone Can Make!
Recipes in this Video
Baked chicken is a staple in Barbadian cuisine, often enjoyed during family gatherings and special occasions. This dish showcases the island's love for flavorful, herb-infused meals, reflecting its rich culinary heritage. While traditionally seasoned with local spices and herbs, variations exist globally, adapting to regional tastes and available ingredients.
Ingredients
- ●whole chicken
- ●olive oil
- ●garlic
- ●rosemary
- ●thyme
- ●lemon
- ●salt
- ●black pepper
- ●onion
- ●carrots
- ●potatoes
- ●paprika
- ●chicken broth
- ●parsley
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Rinse the chicken under cold water and pat dry with paper towels.
- 3Rub olive oil all over the chicken, ensuring it's well coated.
- 4Season the chicken generously with salt, black pepper, paprika, and herbs.
- 5Stuff the cavity with lemon slices, garlic cloves, and onion quarters.
- 6Place the chicken in a roasting pan, breast side up.
- 7Arrange chopped carrots and potatoes around the chicken in the pan.
- 8Pour chicken broth into the bottom of the pan to keep the chicken moist.
- 9Cover the pan with aluminum foil and bake for 1 hour.
- 10Remove the foil and bake for an additional 30-45 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C).
- 11Let the chicken rest for 10 minutes before carving.
- 12Garnish with fresh parsley before serving.
Ingredient Alternatives
whole chicken
Healthier: skinless chicken breasts
Cheaper: chicken thighs
Thighs are often less expensive and more flavorful.
olive oil
Healthier: avocado oil
Cheaper: canola oil
Canola oil is a budget-friendly alternative.
fresh herbs
Healthier: dried herbs
Cheaper: mixed Italian seasoning
Dried herbs are more accessible and have a longer shelf life.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth can be lower in calories and cost.
Techniques
Equipment
Also Known As
Arroz con Pollo is a traditional dish in many Latin American countries, particularly in Mexico. It combines rice and chicken, often flavored with spices and vegetables, making it a hearty and comforting meal. The dish reflects the influence of Spanish cuisine and is commonly served at family gatherings and celebrations.
Ingredients
- ●chicken
- ●rice
- ●onion
- ●garlic
- ●bell pepper
- ●tomato
- ●chicken broth
- ●peas
- ●carrots
- ●olive oil
- ●cumin
- ●paprika
- ●salt
- ●pepper
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Sauté chopped onion, garlic, and bell pepper until softened.
- 3Add chicken pieces and brown on all sides.
- 4Stir in rice and cook for a few minutes until slightly toasted.
- 5Add diced tomatoes, chicken broth, peas, carrots, cumin, paprika, salt, and pepper.
- 6Bring to a boil, then reduce heat and cover.
- 7Simmer until rice is cooked and chicken is tender, about 20-25 minutes.
- 8Fluff rice with a fork before serving.
Ingredient Alternatives
chicken
Healthier: turkey
Cheaper: chicken thighs
Turkey is leaner, while chicken thighs are more budget-friendly.
olive oil
Healthier: avocado oil
Cheaper: vegetable oil
Avocado oil has a higher smoke point, while vegetable oil is often cheaper.
Techniques
Equipment
Also Known As
This dish is popular for its simplicity and convenience, making it a favorite for busy families.
Ingredients
- ●4 boneless, skinless chicken breasts
- ●1 cup chicken broth
- ●1 can (10.5 oz) cream of chicken soup
- ●1 packet ranch dressing mix
- ●1/2 cup shredded cheddar cheese
- ●1/4 cup chopped green onions
- ●1 tsp garlic powder
- ●1/2 tsp black pepper
Instructions
- 1Place the chicken breasts in the slow cooker.
- 2In a separate bowl, mix together the chicken broth, cream of chicken soup, ranch dressing mix, garlic powder, and black pepper.
- 3Pour the mixture over the chicken in the slow cooker.
- 4Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
- 5Once cooked, shred the chicken using two forks and stir it back into the sauce.
- 6Stir in the shredded cheddar cheese until melted and well combined.
- 7Serve the chicken over rice, pasta, or with vegetables.
- 8Garnish with chopped green onions before serving.
Equipment
Ingredients
- ●1 lb boneless, skinless chicken breasts
- ●1 can (10.5 oz) cream of mushroom soup
- ●1 can (14.5 oz) diced tomatoes, undrained
- ●1 cup chicken broth
- ●1/2 cup chopped onion
- ●1/2 cup chopped bell pepper
- ●2 cloves garlic, minced
- ●1 tsp Italian seasoning
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●8 oz spaghetti
- ●1 cup shredded mozzarella cheese
Instructions
- 1Place the chicken breasts in the bottom of the slow cooker.
- 2In a bowl, mix together the cream of mushroom soup, diced tomatoes, chicken broth, onion, bell pepper, garlic, Italian seasoning, salt, and black pepper.
- 3Pour the mixture over the chicken in the slow cooker.
- 4Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through.
- 5Remove the chicken from the slow cooker and shred it with two forks.
- 6Return the shredded chicken to the slow cooker and stir to combine.
- 7Add the uncooked spaghetti to the slow cooker, pushing it down into the sauce.
- 8Cover and cook on high for an additional 30 minutes, or until the spaghetti is tender.
- 9Stir in the mozzarella cheese until melted and well combined.
- 10Serve hot, garnished with additional cheese if desired.
Equipment
Ingredients
- ●4 boneless, skinless chicken breasts
- ●2 tbsp olive oil
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1 tsp paprika
- ●1/2 tsp salt
- ●1/2 tsp black pepper
- ●1 tbsp fresh lemon juice
- ●1 tbsp chopped fresh parsley (for garnish)
Instructions
- 1Preheat your oven to 400°F (200°C).
- 2In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper.
- 3Rub the chicken breasts with olive oil and then coat them evenly with the spice mixture.
- 4Place the seasoned chicken breasts in a baking dish.
- 5Drizzle the lemon juice over the chicken breasts.
- 6Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- 7Remove the chicken from the oven and let it rest for 5 minutes before slicing.
- 8Garnish with chopped fresh parsley before serving.
Equipment
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