Low Fat Carribean Chicken

September 24, 2008 | Posted by Lorena as Yummy Can't Say No Chicken Recipes at 10:12 pm | Comments »

carribean chicken

Ingredients

1/2 pound chicken wings
2 onions, chopped
1/4 cup chopped celery
1 teaspoon browning sauce
4 cups water
2 cups white rice
1 cup pigeon peas
1/2 pound cod
3 tomatoes, cubed
1 cup grated carrots
1 teaspoon salt

What’s next

Rinse chicken, pat dry and season to taste. Heat oil in a large skillet over medium high heat. Add the chicken and brown, then add the onion, celery, and gravy browning and saute until onion and celery are soft. Next, add the water, rice, peas, fish, tomatoes, carrots and salt and stir all together. Cover skillet, reduce heat to medium low and simmer for 25 to 35 minutes or until the rice and peas are soft but grainy.

Malaysian coconut chicken

July 16, 2008 | Posted by Lorena as Recipe, Yummy Can't Say No Chicken Recipes at 2:52 pm | (1) Comment »

coconut chicken

Ingredients

1 (3 pound) whole chicken
1 coconut, drained and meat grated
2 lemons, juiced
1 bunch green onions, chopped
3 tablespoons dried red pepper flakes
salt to taste

What’s next

Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.

Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others

Orange roasted chicken

July 15, 2008 | Posted by Lorena as Recipe, Yummy Can't Say No Chicken Recipes at 2:55 pm | Comments »

orange chicken

Ingredients
1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

What’s next
Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing

Low Fat Herb Roast Chicken

March 7, 2008 | Posted by Lorena as Recipe, Weight Watchers Recipe & Handy Info, Yummy Can't Say No Chicken Recipes at 6:28 am | (2) Comments »

herb-roast-chicken.jpg

Here’s a simple, low-fat recipe for chicken. If you’ve got any leftovers, slice intro strips before returning to the refrigerator. You can use it for salads or a sandwich. For other low fat cooking tips go to About.com

Ingredients

1 whole chicken (about 4 pounds)
1 tbsp olive oil 1 small onion
1 stalk celery, quartered
1 tbsp freshly chopped thyme
1 tbsp freshly chopped sage
1 tbsp freshly chopped rosemary
Freshly ground black pepper
1/4 cup fat-free, low-sodium chicken broth

What’s Next
Preheat oven to 400 degrees. Remove giblets from chicken; rinse chicken and pat dry. Place onion and celery quarters inside the cavity. Place chicken breast side up on a rack in a shallow roasting pan. Rub oil over bird. Sprinkle herbs all over and add freshly ground pepper. Roast uncovered for about an hour and twenty minutes, basting frequently with juices and fat-free chicken broth, until an internal thermometer inserted into the thickest part of the thigh reads between 165 degrees and 180 degrees. Remove chicken from oven and allow to rest for 10 minutes.