Chicken

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Thread: Chicken

  1. #16
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    crockpot is the way i do it man!!!

  2. #17
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    Quote Originally Posted by SiliconeSack View Post
    Should be eating it yes. But warmed up in microwave after sitting in fridge for two days its dry and its like chewing on a rawhide. Plus my wife does most of the cooking and i don't think she has ever heard of seasoning.

    I will say when she was ordering from Hello Fresh and had to follow their instructions the food was better. But portions were to small.

    Sent from my LM-V405 using Tapatalk
    When you reheat it, cover it with a wet paper towel and don't nuke it at over 80% heat. Panasonic microwaves work way better too. Takes that funky flavor out.

    Low calorie sauces help. The yogurt ranch with some Frank's red hot buffalo sauce is a good cover, any other yogurt ranch is good, salsa, enchilada sauce, making low calorie gravy out of broth, bullion, garlic, and a little cornstarch. Mix your EVOO/mac nut oil with it to make it more moist.

    Buy in instant pot. I cook 4 breasts at a time for 13 minutes with immediate pressure quick release and it stays moist and soft. Oven baking and grilling breasts turn them into jerky. Frying in cast iron is also really good but a pain in the ass to cleanup

  3. #18
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    Restaurant style chicken rub


    1tbsp garlic

    2tsp brown sugar

    1tbsp coriander

    1tbsp paprika

    1tsp basil

    1tsp oregano

    Pinch of thyme

    1tsp black pepper

  4. #19
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    Chipotle Brown Sugar Rub


    1tsp garlic powder

    Shake of cumin

    1 1/2tsp smoked paprika

    1tsp ancho chili powder

    1 1/2tsp sea salt

    1/2tsp ground cinnamon

    2tbsp*brown sugar

  5. #20
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    Cajun Onion Chicken


    4-6 skinless chicken breasts

    1 large onion thinly sliced

    1 1/2 tbsp butter

    2-3 tbsp*creole seasoning

    1/4 tsp crushed white peppercorns or peppercorn medley

    1/4 tsp garlic powder

    5-7 tbsp water



    Sprinkle chicken breasts with half the amount of Tony's seasoning. Set aside.

    Warm up the skillet over medium high heat.

    Add lard or butter an allow to melt.

    Add onions and sautee until they look carmelized (they should turn a nice light brown in the cast iron pan, but not burned).

    Add the remaining Tony's, crushed white peppercorns and garlic powder to onions and stir.

    Turn heat down to medium.

    Add chicken breasts and allow them to brown on one side. Flip each breast.

    Spoon onions on top of breasts.

    Add a few Tablespoons water.

    Turn flame down to low/medium and cover pan.

    Simmer for 20 minutes, checking occasionally.

    Serve. The gravy and onions are great over rice.

  6. #21
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    Chipotle Chicken


    ~4lb Chicken breast

    Caldo de pollo (Mexican chicken bullion)

    1*small*can La CosteŮa brand chipotle peppers in adobo sauce

    1 large yellow onion



    Boil chicken breasts with a few tablespoons of bullion and the chopped onion until done. Shred chicken. Put chipotle peppers in blender with 1/3c or so of the chicken water, a couple tablespoons of the chicken bullion, and some of the onion that cooked with the chicken. Blend until peppers are fairly smooth. Add sauce back to the chicken.*


    The amount of peppers are to taste...too many and it'll blow your face off if you're not used to hot food. The amount of bullion depends how salty you want it to be, we keep it fairly low on salt ourselves.*

  7. #22
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    Garlic Herb Chicken Rub


    1 tbsp Sea Salt

    1 tbsp chicken bullion

    1 tbsp butter flavor sprinkles

    2 tbsp Garlic Powder

    2 tsp mustard powder

    2 tsp paprika

    1 tsp black pepper

    1 tsp white pepper

    1 tsp Celery seed

    1 tsp coriander

    .5 tsp cumin

    1 tbsp crushed dried rosemary

    2 tsp crushed Mexican oregano

    1 tbsp crushed basil

    1 tsp thyme powder

    1 tsp rubbed sage

  8. #23
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    Nice shit thank you much.

    Sent from my LM-V405 using Tapatalk

  9. #24
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    Garlic beat me to it but a game changer for the microwave is only using 60% power or so. I'll do chicken and rice at 60% power for 2min and it comes out awesome. It totally negates the texture changes and the weird microwave taste. Do that for all meat.

  10. #25
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    I dont even care how the chicken tastes anymore lol.
    Them hot sauces from taco bell taste good on chicken breasts tho

  11. #26
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    Just adding Adobo seasoning and Maggi liquid seasoning after puncturing with two forks on both sides. Sprinkle the adobo and add 1tsp-1tbsp of Maggi and let marinate for 20min-3days. Grill, bake, or broil.

    Terrific Taste and never gets old!
    Max

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    Seasoning...rubs or marinade. Don't overcook it or it gets dry.

    One of my top tips for chicken is to slice or dice if it's breasts and put it with something like salad or rice or quesadillas. This makes it way less of a chore to eat. Sauce too...hot, bbq, teriyaki.

    Think of chicken as a flavor delivery vehicle. My favorite is simple...butter, garlic, hotsauce

  13. #28
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    Iíve got several chicken recipes in my recipe thread a couple posts down below this thread

  14. #29
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    Quote Originally Posted by A.font401 View Post
    Done deal! Your the man bro


    Sent from my iPhone using Tapatalk
    I have that same one. Itís totally worth it and the pressure cooker pot from Instant is another hit. I can do an 8 hour slow cooker recipe in 15 minutes. Badass IMO. The only thing that pissed me off is the air fryer has a built in rotisserie but even a 3 pound bird is too big for it. The motor is slightly weak but overall itís good to have.

  15. #30
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    Quote Originally Posted by maxmuscle1 View Post
    Just adding Adobo seasoning and Maggi liquid seasoning after puncturing with two forks on both sides. Sprinkle the adobo and add 1tsp-1tbsp of Maggi and let marinate for 20min-3days. Grill, bake, or broil.

    Terrific Taste and never gets old!
    Max

    Being with a Filipina for so long, Iíve mastered adobo. A little sugar equal part soy sauce, salt and pepper, bay leaves, and chicken cubes from knorr. Very good.

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