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FREE CHICKEN RECIPES
The naming of these free chicken recipes follows the convention that, as most chicken recipes start with the word chicken, we instead chose to use the next key word. For example, chicken and dumplings would be found under dumplings and chicken recipe - it just makes it easier to find. So, hope you enjoy these free chicken recipes. This page is for the FREE CHICKEN RECIPES starting with the letter B. Other pages cover the rest of the alphabet. These free chicken recipes are for the whole chicken; other web pages cover recipes for specific parts of chicken, such as chicken wing recipes.
Bill Clinton's Chicken Enchiladas Chicken Recipe
Recipe By :
Serving Size : 1
2 tb Cooking oil
1/2 t Oregano
2 cn Green chilis
3 c Chicken -- shredded, cooked
1 cn Tomatoes -- 28
2 c Cheddar cheddar -- grated
2 c Onion -- chopped
1/3 c Cooking oil
2 t -salt
15 Tortillas, corn
1 Garlic clove -- minced
2 c Sour cream
Preheat 2 Tbsp oil in skillet. Remove seeds from chilies. Chop
chilies, then saute with minced garlic in oil. Drain and break up
tomatoes. Reserve 1/2 cup liquid. Add tomatoes,1 tsp salt, oregano
and reserved tomato liquid. Simmer, uncovered until thick, about 30
minutes. Remove sauce from skillet and set aside. Combine chicken
with sour cream, cheese and remaining salt. Heat 1/3 cup oil. Dip
tortillas in oil until they become limp. Drain well on paper towels.
Fill tortillas with chicken mixture. Roll up. Arrange side by side,
seam side down, in 9 x 13 x 2 inch baking dish. Pour chili sauce over
enchiladas. Bake at 250F degrees until heated through about 20
Biryani Chicken Recipe
Serving Size : 6
1/2 c Vegetable Oil
3 Medium Onions, Chopped Fine
2 Cloves Of Garlic, Chopped
1 oz Fresh Ginger, Chopped
3/4 lb Boneless Chicken
2 Brown Cardamon Pods
4 Whole Cloves
14 Whole Black Peppercorns
2 ts Dried Coriander
1 t Cumin Seeds
2 ts White Poppy Seeds
2 ts Fresh Lemon Juice
1/2 ts Garam Marsala
1/4 ts Cayenne Pepper
1/2 ts Salt
2 ts Tomato Paste
2 Bay Leaves
3/4 c Plain Yogurt
1 Saffron Rice Recipe
1 Biryani Recipe
1 Tomato Slices
1 Green Pepper Rings
1 Fresh Coriander
Heat oil in large, heavy frying pan and saute onions and garlic until
lightly browned. Add ginger, fry another minute or two, then transfer
mixture to a large bowl. Add chicken. Grind together the cardamom,
cloves, peppercorns, dried coriander, cumin and poppy seeds. Blend
with lemon juice, garam marsala, cayenne, salt, tomato paste, by
leaves and yogurt. Stir mixture into vegetable and chicken mixture,
cover and refrigerate for several hours. Using a large, heavy frying
pan, cook mixture, covered, over low heat for 10-15 minutes, stirring
Black Beans and Rice Chicken Recipe
Serving Size : 6
1 broiler-fryer chicken -- cooked, skinned, bon
2 1/2 cups chicken broth
1 cup rice -- uncooked
1/2 teaspoon pepper -- divided
2 tablespoons olive oil
3/4 cup chopped onion
3/4 cup chopped sweet red pepper
1 black beans -- ¥
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon liquid smoke
1/2 teaspoon salt
In large saucepan, pour chicken broth; add rice and 1/4 teaspoon of the
Bring to a broil over high temperature, stir, cover, reduce temperature to
low and cook without stirring for 25 minutes.
While rice is cooking, place olive oil in small frypan and heat over
Add onion and red pepper, stirring and cooking about 5 minutes. Gently
stir in black beans, bay leaf, vinegar, liquid smoke, salt and remaining
1/4 teaspoon pepper.
Cook on low temperature, uncovered, about 5 minutes. When rice is done,
stir the cooked chicken into rice.
Gently add black bean mixture, cover, turn off heat and let sit on cooking
eye about 5 minutes.
Black or Pinto Beans and Chicken, Southwestern Style Chicken Recipe
Serving Size : 4
1/4 c Olive oil
1 3-1/2lb cut up fryer chicken
1 Sweet red pepper chopped
1 sm Jalapeno, seeded and chopped
2 Garlic cloves, crushed
1 t Ground cumin
1 lg Tomato -- peeled & chopped
1 tb Lemon juice
1 lb Cooked pinto or black beans
: In a large frying pan over medium heat, heat the olive oil.
Add the chicken, sprinkle lightly with S&P, and cook for 5 min on
each side. Remove from pan.
: In teh same pan, over medium heat, adding more oil if needed,
Saute the onion, red pepper, jalapeno, and garlic for 5 minutes,
until the onion is soft but no brown.
: Stir in cumin, tomato, lemon juice, and beans. Add the
browned chicken, mixing with the vegetables, cover and simmer over
medium-low heat for 20 minutes. remove cover and cook 10 minutes
more, or until chicken is tender. Taste for seasoning. Serve with
sauce spooned over individual servings of chicken and hot rice.
Brazilian Chicken and Mushrooms Chicken Recipe
Serving Size : 6
1 c Chicken broth
1 c Milk, or thin cream
2 oz Butter
2 oz Flour
3 c Chicken, cooked, sliced
4 Egg yolks
1/2 Green pepper, diced
1/2 Red pepper, diced
1 c Mushrooms, sliced
1 t Lemon juice
1>. Melt the butter, add the mushrooms and diced green pepper. Saute
for 5 minutes over a slow heat to prevent butter from burning. Add
flour and seasonings, mix well, then add cold chicken broth and milk.
Stir constantly until creamy. 2>. Set dish over hot water in a double
boiler, add chicken slices, diced red pepper and lemon juice and cook
until hot. Then add well-beaten egg yolks. Continue stirring until
everything is hot. DO NOT overcook unless you like creamy scrambled
eggs. 3>. Serve on toast, if desired.
Broccoli and Chicken With Plum Sherry Sauce Chicken Recipe
Serving Size : 4
4 boneless skinless broiler-fryer chicken br -- cut into thin strips
2 tablespoons canola oil
4 cups fresh broccoli florets
1 cup low sodium chicken broth -- warmed, divided
1/4 cup sliced green onion
2/3 cup diagonally sliced celery
1/4 pound fresh mushrooms -- sliced
1 (8 ounce) ca water chestnuts -- sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup low sodium soy sauce
1/2 cup red plum jam
2 tablespoons sherry
3 tablespoons toasted sesame seeds
In large frypan or wok, heat oil over medium temperature. Add chicken
strips and stir fry about 2 minutes. Add broccoli, stirring and cooking 2
Add 2 tablespoons of the chicken broth and then stir in onion and celery,
cooking 2 minutes more. Add mushrooms and 2 tablespoons more chicken
broth, cooking 2 minutes.
Add water chestnuts, salt and pepper, stirring and cooking 1 minute. In
small bowl, stir together cornstarch and soy sauce until smooth. Add
remaining 3/4 cup broth to chicken and vegetables, pushing them to side of
Slowly stir soy mixture into broth until it thickens; then stir everything
in pan together. In small bowl, mix plum jam and sherry; heat (on stovetop
or microwave) just until jam melts. Place chicken mixture in shallow
serving bowl; drizzle plum-sherry sauce over all and sprinkle with sesame
seeds. Serve with yellow saffron rice.
Broiled Chicken With Mustard (poulet Grille a La Moutarde) Chicken Recipe
Serving Size : 4
3/4 lb Very small potatoes
1 Large carrot
4 Small white onions
Salt & pepper
4 lb Chicken split for broiling
2 tb Dijon or dusseldorf mustard
2 tb Peanut oil
2 tb Butter
1/3 lb Mushrooms
1 tb Red wine vinegar
2 tb Finely chopped parsley
1. Preheat the broiler. 2. Peel the potatoes. If they are not very
small,cut them in half. Put them in a saucepan and cover with water.
3. Trim and peel the carrot. Cut into 2-in. lenght, then cut into
quarters. Peel the onions and cut them in half. Add the carrots and
onions to the potatoes. Add salt to taste and bring to a boil. Let
stand 10 min. 4. Meanwhile, sprinkle the chicken halves with salt and
pepper. Brush on all sides with mustard. Arrange the halves side by
side in a baking dish, skin side down. Sprinkle with the oil. Place
under the broiler and cook for 10 min. 5. Drain the vegetables. Melt
the butter in a skillet and when quite hot but not brown, add the
vegetables. Cook over relativly high heat, shaking the skillet and
stirring the vegetables. Add the mushrooms and sprinkle with salt and
pepper to taste. Continue cooking, shaking the skillet and stirring
occasionally, about 7-8 min. 7. Pour off all the fat from the baking
dish and turn chicken halves again. 8. Turn then oven heat to 400.
Place the dish in the oven and bake 10 min. 9. Place the dish on top
of the stove. Add the vinegar to the liquid and cook for a few
seconds over high heat,stirring. Sprinkle with parsley.
Brown Chicken Stock - Master Chefs - Chicken Recipe
5 lb Chicken, parts, (backs,
-- necks, carcasses, and
-- giblets), (no livers)
2 lg Onions, coarsely chopped
2 md Carrots, peeled, trimmed
-- coarsely chopped
2 lg Celery, stalks, with leaves,
-- trimmed, coarsely chopped
2 Garlic, cloves, crushed
1 bn Parsley, stems
2 Thyme, sprigs, OR
1 pn Thyme, dried
1 Bay leaf
1/2 ts Salt, coarse
: Roast the chicken bones in a 450 F oven for 30 minutes. This
results in a much darker, and richer stock than if the bones are
After roasting the bones alone, add the onions, carrots, celery and
garlic and roast for another 15 minutes.
Transfer the roasted bones and vegetables to a stockpot. Pour off
any fat from the roasting pan and deglaze with water. Add the
deglazing liquid to the stockpot with fresh water (enough cold water
to cover by about 2 inches and slowly bring to a boil, skimming all
of the froth from the surface as it forms.
: Lower the heat and add all of the remaining ingredients except
the peppercorns. Simmer, uncovered, for 3 hours. Add water as
needed to cover the ingredients and skim when necessary.
: Add peppercorns for the last fifteen minutes of the simmering
: Strain the "soup" into a large bowl through a colander lined
with a double layer of dampened cheesecloth. Gently press the solids
to extract all of the liquid possible.
: Discard the solids and cool the liquid to room temperature.
: Refrigerate until chilled and lift off the solid fat that forms
at the surface. Discard the fats.
: Pour the stock into containers for storage, label and date.
: Stock keeps for about 3 days in the refrigerator, and up to six
months in the freezer.
: Yield: 3 to 4 quarts
Brunswick Chicken Stew With Roasted Garlic Chicken Recipe
-------- ------------ --------------------------------
1 3 pound chicken -- cut into pieces
24 pearl onions
3 medium potatoes
2 ears corn
2 garden tomatoes -- chopped
1 (14.5 ounce) whole tomatoes with juice
1 small yellow squash
1 red bell pepper -- cut into chunks
1 yellow bell pepper -- cut into chunks
1 orange bell pepper -- cut into chunks
1 head garlic
1 (14.5 ounce) no-salt chicken broth
2 tablespoons olive oil plus 1 teaspoon olive oil
1 tablespoon fresh sage
2 teaspoons dried sage -- chopped
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper -- divided
1/8 teaspoon oregano
1/8 teaspoon garlic salt
Preheat oven to 400 degrees F. Cut 6-inch square piece of aluminum foil.
Slice 1/2-inch off top of garlic and set head on foil.
Drizzle garlic with 1 teaspoon olive oil; wrap in foil and bake for 40
minutes, until soft. Remove and set aside to cool.
Season chicken parts with garlic salt, oregano and 1/4 teaspoon pepper. In
large soup pot over medium-high heat, warm 2 tablespoons olive oil. Add
chicken and saute until browned, about 5 minutes per side.
Remove chicken and set aside. Pour off all but 1 tablespoon of liquid. Add
bell peppers and saute for 2 minutes. Open foil and squeeze garlic out of
skin, adding to pot.
Stir in tomatoes with juice and broth; replace chicken. Bring to simmer
over high heat; reduce to low and let stew for 15 minutes. While stew is
simmering, peel pearl onions and potatoes.
Cut potatoes into 1-inch chunks and cut corn into 2-inch chunks; slice
squash. Stir onions, potatoes, corn, squash and sage into stew; cook for
15 more minutes. Season with salt and remaining pepper; serve immediately
in wide, shallow bowls.
Burrito Chicken Stack Chicken Recipe
Serving Size : 6
1 medium yellow onion -- cut into quarters an
1 medium red onion -- cut into quarters an
1 red bell pepper -- thinly sliced (about
1 green bell pepper -- thinly sliced (about
2 cloves garlic -- minced
3 cups shredded cooked chicken
1 diced tomatoes and green chilies -- ¥undrained
1/2 teaspoon salt
1/2 teaspoon ground cumin
4 10 inch flour tortillas
2 cups (8 oz.) grated Mexican blend cheeses
1/4 cup chopped fresh cilantro -- optional
Coat large skillet with nonstick cooking spray and heat over medium-high
heat. Add onions; cook and stir 5 minutes or until beginning to brown.
Add peppers and garlic; cook and stir 5 minutes. Stir in chicken, tomatoes
and chilies with liquid, salt and cumin; cook about 7 minutes or until
liquid evaporates, stirring occasionally.
Preheat oven to 375 degrees F. Grease large baking sheet or pizza pan.
Place one tortilla on baking sheet. Spread with one-third of chicken
mixture; sprinkle with 1/2 cup cheese. Repeat layers two more times; top
with remaining tortilla and 1/2 cup cheese.
Bake 10 to 15 minutes or until tortilla stack is heated through and cheese
is melted. Serve in wedges; sprinkle with cilantro, if desired.
Burritos Chicken - Sort Of - Chicken Recipe
Serving Size : 8
2 1/2 c Cooked Chicken Meat, chopped
- and/or shredded
1 1/2 c Onion, chopped
1 c Green Pepper, chopped
4 oz Chopped Green Chilies
3 cl Garlic
3 tb Cumin
2 tb Basil
3 tb Chili Powder (Mexene brand)
Chopped Jalapenos (to taste)
Salt & Pepper (to taste)
3/4 c Tomato Juice
1/4 c Water
2 ts Cooking oil
Shredded Cheddar and/or
Heat oil in skillet, add onions & green peppers. Cook till onions are
clear. Add remaining ingredients. Stir and bring to boil. Reduce
heat to simmer. When liquid evaporates out, leaving mixture at
desired consistency (about 10-15 min.), spoon onto warm tortilla. Add
Cheese (cheddar and/or montery jack) and sour cream. Roll up
tortilla and enjoy. TIP: several people have commented that the
ammount of Cumin is somewhat excessive. If that appears to be the
case --- cut it in half.
Buttermilk Pecan Chicken Recipe
Serving Size : 4
2 broiler-fryer chickens -- cut in serving piece
1/2 cup Mazola margarine
1 cup buttermilk
1 egg -- slightly beaten
1 cup flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
Melt margarine in large shallow baking dish (about 13x9x2 inches). Mix
buttermilk with egg in one shallow dish, and flour, ground pecans,
paprika, salt, pepper and sesame seeds in another.
Dip chicken in buttermilk mixture, then in flour mixture. Place skin side
down in melted margarine in baking dish, then turn chicken pieces to coat
with margarine and place skin side up.
Place pecan halves on each piece of chicken and bake in 350 degree F
(moderate) oven 1 1/4 hrs, until tender and golden brown. Garnish with
parsley and cherry tomatoes.
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