Skillet Chicken Dinner

Skillet Chicken is relatively easy to cook and requires very little time. There are many variations to the recipe, of which three are shown here. The second and third recipes require chicken broth so, a recipe for that has also been provided to make your task simpler. This is not a high calorie dish.

Recipe 1:

In this recipe skillet chicken is cooked with potatoes, carrots, rosemary, orange juice and other seasonings.

Cooking time required: 45 minutes

Ingredients

• 3 to 3 ½ pound pieces of chicken
• ½ a lemon
• 1 ½ tsp of salt
• 1/8 tsp of pepper
• 1 tsp crumbled rosemary leaves
• ½ cup of orange juice
• 4 to 6 potatoes, medium sized
• 6 to 8 small carrots (peeled)
• Fresh chopped parsley

Preparation

1. Rinse the chicken and pat dry.
2. Squeeze a lemon so that the juice dribbles over the chicken. Sprinkle the salt, pepper and rosemary and rub them into the chicken pieces.
3. Put the chicken in a Dutch-oven or a kettle.
4. Pour the orange juice, water and add the potatoes and carrots.
5. Bring the mixture to a boil, then cover it and reduce the heat.
6. Let it simmer for 45 minutes until the chicken and vegetables are tender.
7. Attractively arrange the chicken and vegetables on a serving platter and garnish with the chopped parsley.

Recipe 2: Curried Chicken Skillet Dinner

Serves 4

Ingredients

• 2 tsp of sugar (brown)
• 2 tsp curry powder
• ½ tsp of dry mustard
• ¼ tsp of pepper
• 4 halves of boneless chicken breasts (cut into bite-sized pieces)
• 1 ¾ cups of chicken broth
• 1 ½ cup of orange juice
• 1 ¼ cup of uncooked long grained rice
• 10 ounces of frozen peas

Preparation

1. Combine the brown sugar, curry powder, mustard and pepper
2. Sprinkle 1 tablespoon of seasoning mixture over the chicken and coat it thoroughly.
3. Put the orange juice, chicken broth, rice and the remaining seasoning mixture in a skillet. Bring the mixture to a boil.
4. Now add the chicken.
5. Reduce the heat, cover the skillet and let the mixture simmer for around 15 minutes.
6. Now add the peas, stirring continuously. Cover the skillet again and let it simmer for around 10 minutes or until the liquid is absorbed.

Recipe 3: Chicken and Rice Dinner in a Skillet

Ingredients

• 4 legs of a chicken
• 1 cup of uncooked rice
• 1 cup of canned tomatoes, drained and chopped
• 1 green pepper, seeded and chopped
• 1 minced clove of garlic
• 1 ½ cup of chicken broth
• ½ tsp dried basil
• 1 chopped onion
• ½ tsp of dried oregano
• 1 tablespoon of vegetable oil
• Salt and pepper (to taste)

Preparation

1. Heat oil in a large skillet over medium heat.
2. Add the chicken and cook for around 10 minutes till all the sides are browned. Now remove the chicken from the skillet and set aside.
3. Drain the excess fat from the skillet leaving 1 tablespoon of it behind.
4. Add the basil, oregano, rice and onion.
5. Stir over medium heat for around 3 minutes till the rice is browned.
6. Add the chicken stock and tomatoes, bring the mixture to a boil. (Remember to scrape the brown bit from the bottom)
7. Pour the chicken over the rice, cover the skillet and keep the heat low.
8. Let it simmer for around 30-40 minutes or till the chicken is cooked through and the rice is tender.
9. Sprinkle green pepper or peas on the top, cover and let it simmer for 3 minutes till the peas or pepper are tender.

Recipe for Chicken Stock (Broth)

Ingredients

• One 3 ½ pound chicken (cleaned)
• 2 carrots cut in large chunks
• 3 celery stalks cut in large chunks
• 2 large quartered onions
• 1 head of garlic halved
• 1 turnip halved
• ¼ bunch of fresh thyme chopped
• 2 bay leaves
• 1 tsp of whole black peppercorns

Preparation

1. Place vegetables and chicken in a large stock pot over a medium flame.
2. Pour only enough water to cover the stuff. (Too much water will make it taste weak)
3. Add the thyme, bay leaves and peppercorn and let the broth come to a boil.
4. Reduce the heat to a medium0low and allow the broth to simmer for 1 to 1 ½ hours partially covered.
5. While it is cooking remove any impurities that may rise to the surface. If necessary add little more water to keep the chicken covered while cooking.
6. Carefully transfer the chicken to a cutting board. When it has cooled enough, remove the skin and bones and hand-shred the meat and place it in a storage container.
7. Strain the stock through a fine sieve into another pot. (This removes the vegetable solids).
8. Use the stock immediately. If you are planning to store the stock then place the pot in a sink of ice water and stir in order to cool down the stock. Cover and refrigerate for one week or freeze.

- Karnika Ray

Tags: chicken, chicken recipe, Recipes, skillet chicken dinner, skillets

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