by Veronica Shine

Created on: April 03, 2011   Last Updated: April 07, 2011

There comes a time when new cooks need to step out of their comfort zone and place the cold cuts aside. One of the most versatile foods to work with for an entrée is chicken. As well being quick to prepare, tasting delicious, and offering a presentation to impress your guests, the following easy chicken recipes for new cooks are the ideal place to start.

Creamy rice with zucchini, carrots and chicken

Ingredients (4 people)

1 cup of rice
2 chicken thighs diced
1 red onion
1 medium zucchini
3/ 4 cup of carrots
¼ cup cream cheese
1 quart of vegetable stock.
1 tablespoon butter.
1 glass of white wine.
4 tablespoons olive oil.
A pinch of salt

Directions:
1) Finely chop onion, diced chicken, sliced carrots and zucchini into matchstick size.
2) Place butter and olive oil in a pan and add diced chicken.
3) Once the chicken has browned, add the rice, broth, and vegetables.  
4) Place in the broth and allow boiling. Add the rice a little at time and allow to absorb the broth.
5) After about 15 minutes of cooking, add cream cheese and stir to smooth texture.
6) Remove from heat and place a pinch of salt and serve hot.

Chicken stew with vegetables and corn

Ingredients (4 people)

1 chicken cut up
1 spring onion
1 carrot
1 leek
2 cloves of garlic
2 ears of cooked corn
1 glass of white wine
6 tablespoons olive oil

Directions:

1) Cleaned chicken.
2) Chop the vegetables into thick strips and fry in a pan with olive oil on low heat.
3) Add the chopped corn cobs, and chopped chicken and season. Sauté until chicken is browned.
4) Pour a glass of white wine, cover the pan, lowered the intensity of the fire and cook over low heat for 1 hour.
5) Remove and let stand covered for 15 minutes before serving.
6) Serve the chicken with the remaining sauce, corn and vegetables.

 Stewed chicken with green pepper, mushrooms and shitake mushrooms

Ingredients (4 people)

1 chicken cut up
1 onion
1 green pepper
2 cloves of garlic
1 carrot
2/3 cups of mushrooms.
2/3 cups shiitake mushrooms.
6 tablespoons olive oil
a pinch of salt

Directions:

1) Cleaned dissect and chopped chicken into  pieces
2) Chop the vegetables into thick strips and fry in a pan on low heat with olive oil.
3) When the vegetables are sizzling and add the chopped chicken seasoned, braise the whole.
4) Cover the pan, cook over low heat for 1 hour.
5) Washed and slice all the mushrooms into strips and add to the chicken.
6) Cook for an additional 10 minutes over medium heat.
7) Let stand in covered pan off the heat for 15 minutes before serving.

Chicken breast layered with vegetables

Ingredients (4 people)

1 lb of chicken breasts
1 small onion
1 ripe tomato.
1 clove of garlic
1 1/2 cups of string beans
A pinch of salt
A pinch of sugar

For the breading:

½ cup of flour
2 eggs beaten
¾ cups of bread crumbs

Directions:

1) Peel and chop onions, tomatoes and garlic in small squares. Place in pan with olive oil on low heat.
2) Cut the string beans into strips. When the onion and garlic mixture has browned, add the string beans and cook over low heat for 20 minutes.  Add a pinch of salt and sugar.
3) Chop the chicken breasts crosswise into three parts. Lightly salt them and place them in flour, then the beaten eggs and finally the bread crumbs.
4) In a skillet, heat up an inch of olive oil and add the chicken to fry. Keep turning turn several times until they are lightly browned and cooked inside.
5) Place the chicken for each serving on a plate. Layer the chicken with the string beans, tomatoes, onions and garlic’s mixture and sauce.
 

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