Forker's Guide

To-the-Point Recipes & Meal Planning

Tag: chicken

  • Creamy Chicken

    Creamy Chicken

    This is a tasty chicken dish that’s served on a bed of white rice. It’s grown-up adult food, but children devour it. People usually have seconds and thirds at a meal. Creamy Chicken rules.

    I usually make Creamy Chicken using leftover meat and skin from cooking Tasty Baked Chicken Thighs for dinner a few nights beforehand. You can cook fresh chicken to make Creamy Chicken, it will just take longer.

    Ingredients

    1. Bone-in or boneless chicken thighs (I prefer bone-in, it’s cheaper and tastier. Hello.)
    2. White rice (I almost always use Indian Basmati rice from Whole Foods. It’s not cheaper, but super tasty.)
    3. 1 tbs of butter
    4. 3 cloves of garlic, minced
    5. 1 tsp thyme
    6. 1 cup of chicken broth
    7. 1 cup of heavy cream or half-and-half
    8. A little white wine (optional)
    9. 3/4 cup of parmesan cheese

    Instructions

    1. Make your rice first. I usually cook 1 cup of rice.
    2. In a frying pan, either heat up your leftover chicken on low, or cook fresh chicken in the pan. If cooking fresh, shake salt and pepper on both sides of the chicken, put heat on medium, and cook skin side down for 6 minutes, flip over, and cook the other side for 6 minutes. When the leftover chicken is warm throughout, or the fresh chicken is cooked, remove it from the pan and put it in a bowl, but do not clean the pan. When cool, break the chicken into bite-sized pieces.Small pieces of chicken cooking in a steel pan
    3. Put the 1 tbs of butter in the pan, and start to melt it on medium-low.Butter melting in a steel frying pan with chicken residue around it
    4. When the butter is melted, add the 3 cloves of minced garlic, then add 1 tsp of thyme. Only let it cook like this for 45-seconds to a minute. Just until the garlic starts to sizzle. Butter, minced garlic, and thyme cooking in a silver frying pan
    5. Add the 1 cup of chicken broth, and if you have white wine, add a 1/4 cup or more.
    6. Let it cook like this for a few minutes, and use a utensil or a wooden spoon to scrape the chicken residue off of the base of the pan. This adds tastiness.
    7. Add the 1 cup of heavy cream or half-and-half.A recipie called Creamy Chicken cooking in a steel frying pan
    8. Let it simmer and cook for around 5 minutes, stirring occasionally.
    9. Add the 3/4 cup of parmesan cheese. Stir, and let it cook for 5 more minutes. Taste a sample, and if needed, season to your liking.
    10. Add the chicken. Let the sauce warm the chicken up for a minute or two.A creamy chicken recipe cooking in a steel frying pan
    11. You’re done. Turn off the burner. Put a pile of rice in the middle of a plate and spoon the creamy chicken onto the rice, and drizzle some sauce over the rice, too. Grate some fresh parmesan cheese on top and serve.

  • Tasty Baked Chicken Thighs

    Tasty Baked Chicken Thighs

    This is a simple and easy recipe for baking chicken thighs. It’s delicious for adults, and kids love it, too. If you intentionally cook more than you can eat, you can use the extras to make the delightful Creamy Chicken for dinner in a night or two.

    Ingredients

    1. 4 or more bone-in or boneless chicken thighs, not frozen
    2. Olive oil (3 or 4 tbs)
    3. Salt (a decent shaking, I recommend corse salt)
    4. Pepper (a moderate amount, I recommend grinding it)
    5. Soy sauce (a healthy splashing)
    6. White rice (I usually cook 1 cup)

    Instructions

    1. Cook your rice according to the directions.
    2. Preheat your oven to 400°F (204°C).
    3. In a glass casserole dish, pour a couple tablespoon’s worth of olive oil across the center of the dish.An indigo blue casserole dish with olive oil poured in the center
    4. Place the chicken thighs on top of the olive oil in the dish.
    5. If the skin is bunched up anywhere, smooth it out with your fingers so it covers the meat.
    6. Pour a couple more tablespoon’s worth of olive oil onto the chicken thighs.
    7. Rub the olive oil so it covers most of the chicken, this step should only take a minute, no need for perfection.
    8. Pour around 1 or 2 tablespoon’s worth of soy sauce onto the chicken. Don’t over do it, but don’t be stingy. A good amount of soy sauce tastes yummy, too little will be lacking.Uncooked Tasty Baked Chicken Thighs in a casserole dish with soy sauce
    9. Sprinkle a decent amount of salt and pepper over the chicken.
    10. Bake for 25 to 30 minutes. It’s finished when the internal temperature of the chicken is 165°F (74°C).
    11. Serve with rice, and spoon a good amount of the juice from the casserole dish onto the rice and onto the chicken.