This is quite delicious. It isn’t exactly an authentic coconut curry because it doesn’t use expensive, hard-to-find curry paste. It is a close copy though, and I bet you’ll be wowed by how good and how cheap it is.

• 2 tablespoons oil
• 1 tablespoon curry powder
• 1/2 teaspoon red pepper flakes
• 3 pounds chicken pieces, skin and visible fat removed (legs & thighs are fine)
• 14 oz can coconut milk or 1-2/3 cup homemade coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 2 tablespoons lemon juice
• 8 oz can water chestnuts or bamboo shoots (drained)
• 1 cup frozen peas or peas and carrots or French style green beans
• Cooked Rice

Heat the oil in a large skillet over medium heat. Add the curry powder and red pepper flakes. Stir the seasonings about for a moment or two in the oil. This step brings out the full flavor of the seasonings.

Add the chicken pieces and brown them lightly on each side. Be careful not to burn the curry while you are browning the chicken. Pour in the coconut milk. You can use homemade or store-bought from a can. Add the soy sauce, sugar, and lemon juice. Stir gently to dissolve the sugar and blend in the other additions.

Cover the skillet and simmer the chicken for about 45 minutes. It should be well cooked and very tender. While the chicken is cooking, keep an eye on it. Add a little water if the sauce gets too thick. You want it to thicken up some, but not too much. Stir in the water chestnuts and peas or green beans.

Cover the skillet and steam for about 5 minutes to briefly cook the vegetables. Serve hot over steaming piles of rice.

Chicken and Dumplings is just about the most delicious creation to ever come out of the deep South. Pure comfort food, of the highest order. There are as many ways to make it as there are cooks who specialize in it. After much trial and error, I have discovered the key to making good Chicken and Dumplings. It must be started the day before. This give the broth a chance to cool down so you can lift the fat off of it. The fat in the broth makes for an indigestible mess.

For the Chicken:

• 3 pounds of chicken pieces (leg quarters are fine)
• 2 quarts of tap water (8 cups)
• 2 tablespoons chicken bouillon or 6 chicken bouillon cubes
• 1/4 teaspoon pepper

For the Dumplings:

• 1/4 cup vegetable oil
• 1 cup milk
• 2-1/2 cups unbleached flour
• 1 tablespoon baking powder
• 1 teaspoon each salt & sugar

So start the day before. Get out a very large pot, 5 quarts or bigger. Put the chicken into the pot and pour the water over it. The chicken should be covered with water, if it isn’t add more, until it is. If you use chicken leg quarters, use about 4 of them to make three pounds. Now bring the chicken to a boil on the back of the stove. Put a lid on the pot, or a pizza pan, and reduce the heat to medium-low. It should still simmer, but sort of slow and easy like, the same way the sun sets on a hot summer day in the south, not energetically, but sort of lazy like instead. Now let the chicken simmer like that for a full two hours. Longer if the chicken was partially frozen when you put it in. You want the meat to fall off the bone. When the chicken is good and tender, remove it from the broth. Try to make sure there are no sneaky bones which have worked there way to the bottom of the broth. If you find any, just fish them out. I do this with a slotted spoon, and a fork. The chicken is hot, so be very careful not to burn yourself. Collect your chicken in a dish or bowl and let it cool down. Let the broth cool down too. Then put the whole pot of broth into the fridge overnight.

When the chicken is cool enough to handle, remove the meat from the bones. Discard the skin, or give it to a grateful pet lurking nearby. Toss the bones away. Put the chicken in a bread bag or quart size canning jar and keep it in the fridge until tomorrow.

The next day get the big pot out of the fridge and lift off the cake of fat which will be solidified on top. Toss it out. Now bring the broth to a boil on the stove over high heat, adding the chicken bouillon and pepper. When the broth is boiling, add the chicken meat from the fridge. Reduce the heat so that is barely simmers, in that lazy southern sunset way. Taste it carefully and add salt if you think it needs it, probably it doesn’t, but make sure first.

While the broth is starting to cook on the stove prepare your dumplings. Get out a big bowl and mix up the oil and milk. Add the flour, baking powder, salt and sugar. Mix it up to a stiff batter, like for drop biscuits. Set it aside until you need it.

When the broth and chicken are simmering slowly, it is time to drop in the dumplings. Take small rounded scoops of the dough with teaspoon and drop them into the simmering broth, on top of the boneless chicken. Keep dropping the dough blobs until you have scraped the bowl clean. Now put the lid, or a handy pizza pan over the pot and let it simmer for 20 minutes. Do not peak. Let the dumplings simmer covered for the full 20 minutes. The thing about dumplings is that they cook partly from the boiling broth and partly from the steam. The steam is what makes the fluffy, and the simmering broth is what cooks them all the way through. So just trust me and don’t peak while the dumplings are cooking. When the time is up, serve the chicken and dumplings right away. The broth will have miraculously thickened into a rich gravy, the dumplings will be fluffy and the chicken will be a savory gift from the heavens (or the cook). I serve it in cereal bowl with instant mashed potatoes, green beans, and brownies. Orange juice is good with it too, he citrus flavor sort of feels good on your tongue in between bites of the chicken.

This recipe serves 8 folks pretty well.

It may seem like a lot of work when you read this recipe, but it really isn’t. The first day, the hardest part is taking the bones out of the chicken, and that really only takes about 15 minutes, after the meat is cooled down. And the second day, the whole process takes about 30 minutes from when you start it to when you eat it. The other charm of this dish, is that if you have little else beside chicken leg quarters (often less than 50¢ a pound), flour and a little milk, you have a dish fit for royalty. This is one of the best recipes in my whole collection.

Take 1 whole chicken. Clean out and rinse.
Take 1 medium large paper bag ( large enough for the chicken with room to spare.)
Coat the chicken all over with seasoning salt.
Place in bag and use a twist tie to close, making the bag kind of puffy above the chicken.
Place on baking sheet and bake at 300 degrees for 2 hours.
Remove from bag and serve.

(Editor’s note – We had a question from a reader regarding how the bag keeps from burning:  “I like the concept of the chicken in a bag.  My question is how do you prevent the bag from burning up in oven since it is a paper bag?”

I found the following at  Ignition Temperature of Paper – HyperTextBookFacts:  “Ignition temperature is the temperature at which something catches fire and burns on its own. The ignition temperature of paper is 451 degrees Fahrenheit, or 233 degrees Celsius.”

Thank you for asking.  There were several readers who were not absolutely sure about the ‘flash point’ of paper.)

Ingredients:

2 tablespoons canola oil -
3 chicken breasts -
1 lb thin spaghetti -
7 tablespoons butter -
2 cloves garlic – minced
3 tablespoons heavy cream -
1/2 cup grated parmesan cheese -
2 tablespoons cilantro – chopped

Instructions:
Preheat oven to 375 degrees.
Sprinkle the seasoned salt and pepper to taste over chicken.
Preheat the oil in an oven safe pan over medium high heat. Once the oil ripples, put the chicken face down into the pan for 3 – 5 minutes or until you get a dark brown sear on the chicken. Flip the chicken to the other side and immediately put in the preheated oven for 10 – 15 minutes or until the juices run clear. Remove from the oven and let rest for about 10 minutes. Slice on the bias and set aside.
Bring a large pot of water to a boil. Once the water is boiling, salt the water and add the pasta and cook according to package instructions. Drain and set aside.
In a medium sauce pan, add the garlic and butter. Place over medium low heat and let butter melt. Once the butter starts to bubble, watch carefully. Continue to swirl the pan until brown solids start to form at the bottom of the pan, about 5 minutes. Remove from the heat and add the heavy cream. Whisk until combined. Place the pasta in a large bowl and toss the garlic brown butter with the pasta. Place desired amount of pasta in a serving bowl or on a plate. top with sliced roasted chicken and garnish with Parmesan cheese and chopped cilantro.

The total cost of this recipe is $5.93, which is $1.48 per person. Serves 6.
My website is Po’ Man Meals. I love your site and believe our websites have a lot in common!

Thanks so much for considering the submission!

-Tijuana

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1/4 cup butter
1 large onion, chopped
1 garlic clove, minced
1 TBSP. paprika(yes, one Tablespoon!)
1 cup sour cream
1/2 tsp. salt
1/2 tsp. pepper
2 cups chicken broth
2 tsp. flour
3 pounds chicken pieces

In a large skillet, heat butter. Add the onion and garlic and saute until golden brown. Stir in the paprika, salt, and pepper. Cook for one minute. Add the chicken pieces and fry until lightly brown. Stir in the broth. Cook over low heat for one hour or until the chicken is tender. In a small bowl, whisk the flour into the sour cream. Add to the chicken liquid and heat. Do not boil. Serve over egg noodles or rice.

*Note: This is not a thick liquid. I have found it works best when mixing with rice. The flavor is too good to be true. This is one of my husband’s favorite meals.

submitted by LivingSoAbundantly

Filling:

• 1/3 cup butter
• 1/3 cup onion(chopped)
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 2 3/4 cups cooked and shredded chicken
• 2 cups frozen mixed veggies (thawed)

Crust:

• 1 box of refrigerated pie crust
  (follow instructions on box)

Melt butter in a large pot and add onions.Cook the onions for a few minutes until they become translucent.

Sprinkle in flour,salt and pepper and blend it well with a fork or a whisk to break up lumps.Slowly stir in the milk and broth until it is thick and bubbles.

Place the chicken that you have already cooked and the veggies into the hot mixture and pour into the pie shell. Top with the second shell and crimp the edges or press them with a fork.

Cut slits in the top crust to allow for steam to escape as the pie bakes.

Place into a preheated 425 degree oven and bake for 20 minutes. Remove from the oven and cover the pie edges with
foil and place back in the oven for an additional 20 minutes. Cool slightly and serve.

*Tip:There are several ways to prepare the chicken for this recipe. You can boil it a day or two before and store it in the fridge. You can roast it for a separate meal and use the leftovers or purchase a roasted chicken from the grocery store.

We all want to get the most out of our money, right? And we all love to get meals on the table with the least amount of effort and time spent in the kitchen.

But wouldn’t you also love to get out of the kitchen fast AND with a few extra meals in the fridge and freezer?

Squeezing the most out of every cent you spend on groceries is what Cook Once Eat Twice is all about.

Now you can learn how to cook in ways that not only put dinner on the table economically, but with plenty to spare! And, we’re not just talking leftovers here… we’re talking about planning meals with NEW CREATIVE meals to come.

In this ebook, you’ll learn about the strategies needed to get two, three, or MORE meals out of one cooking session. PLUS you’ll get over 300 recipes to help you prepare a delicious plan of attack!

Click on and buy Cook Once Eat Twice today to start getting the most out of every meal!

• 1 1/3 cups white rice uncooked converted-style
• 6 chicken breasts skinned and boned if desired
• 1 cup celery sliced
• 2 cups water
• 1 10 1/2-ounce can cream of chicken soup condensed
• 1 10 1/2-ounce can cream of celery soup condensed
• 3/4 cup sherry
• 1/4 cup parmesan cheese grated
• Paprika
• 1/4 cup almonds sliced
• Celery leaves

This recipe makes 6 servings.

Preheat oven to 300°. Grease a 3-quart oblong baking dish. In baking dish, layer half of the rice, chicken, celery and remaining rice.

In a medium bowl, mix water, soups and sherry until smooth. Pour over rice. Sprinkle with cheese.

Cover and bake for 2 hours or until chicken and rice are tender.

Lift chicken to surface of rice mixture. With a fork, stir rice and sauce lightly around edges to blend. Sprinkle chicken with paprika and almonds. Garnish with celery leaves.

• 1 loaf (1 pound) unsliced French bread
• 1 pound ground beef
• 1 medium onion chopped (1/2 cup)
• 1 jar (14 ounces) pizza sauce (any variety)
• 1 large tomato, seeded and chopped (1 cup)
• 8 slices bacon, crisply cooked and crumbled
• 2 cups finely shredded pizza cheese blend pizza cheese blend (mozzarella and Cheddar cheeses) (8 ounces)

This recipe makes 8 servings.

Heat oven to 400�.

Cut bread loaf horizontally in half. Cut bread halves crosswise in half to make 4 pieces (to fit on cookie sheet). Arrange on large ungreased cookie sheet.

Cook beef and onion in 10-inch skillet over medium-high heat about 8 minutes, stirring occasionally, until beef is brown; drain. Stir in pizza sauce. Spread beef mixture over bread. Sprinkle with tomato, bacon and cheese.

Bake 12 to 15 minutes or until pizza is hot and cheese is melted.

• 4 boneless skinless chicken breast halves
• 8 strips bacon
• 1 small red onion, sliced
• 4 cups shredded cheddar cheese

This recipe makes 4 servings.

Place 1 chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove wrap. Repeat with remaining chicken breast halves.

In large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.

Add onion to drippings; cook and stir 2 to 4 minutes or until tender. Remove onion from skillet. Add chicken to skillet; cook 6 to 8 minutes on each side or until chicken is fork-tender and juices run clear.

Place chicken on cookie sheet and drape with bacon and cover with onion and cheese. Broil for 4 to 6 minutes until cheese is melted.

This is one of my favorite comfort foods. By using a previously made (and frozen) pie crust, or buying a frozen one at the store, this dish is easy enough to make during the week. Of course you can also use leftover chicken from a previous meal (like baked chicken for example), making it even quicker and easier to put together.

The end result is pure comfort food. Feel free to use any veggies your family likes or – you guessed it – leftovers hanging out in the fridge. All in all it’s a filling meal that’s always a crowd-pleaser.

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• 1 10 1/2-ounce can chicken broth condensed
• 1 tablespoon tomato paste
• 1 1/2 teaspoons orange rinds grated
• 2 cloves garlic minced
• 1 broiler-fryer chicken (3 1/2 lb.), cut up and skinned
• 2 zucchini small (7 inches each), thinly sliced
• 2 carrots medium, thinly sliced
• 1/4 cup orange juice concentrate
• 2 tablespoons cornstarch
• 2 tablespoons parsley minced

This recipe makes 4 servings.

1. In a heavy 10-inch skillet over medium-high heat, bring broth, tomato paste, orange rind and garlic to a boil. Add chicken; reduce heat to low, cover and simmer for 20 minutes. Add zucchini and carrots, cover and simmer for 15 minutes or until vegetables and chicken are tender. Remove chicken to a heated platter, surround with vegetables; cover and keep warm while making sauce.

2. In a small bowl, combine orange juice and cornstarch. Stir into hot mixture in skillet. Stirring, bring to a boil and boil until thickened. Stir in parsley.

3. To serve, spoon sauce over chicken and vegetables.

2lbs shredded chicken
1 bag of Fritos corn chips (generic kind works fine)
1 Can of Enchilada Sauce
8 oz of cheese
Cook and shred chicken in a casserole dish Add Frito chips, pour in Enchilada sauce and mix together. Top with cheese and bake until cheese is melted. Super easy to make. I make for this often for pot lucks.

I cook 2-3 chicken breasts until tender, tear the meat apart and place in a 9X13″ glass pan. Mix 1 can Cream of Chicken Soup with 1 c. milk and warm in the microwave. Add onto top of the chicken. Smash 1 paper sleeve of round crackers and pour 1 stick melted butter (margerine)over crumbs. Put over chicken and soup. Bake about 350* for 35-40 min or untill crackers brown slightly. So simple but good.

Heat one can of green beans or equal amount in fresh green beans with one can cream of mushroom soup mixed as directed and 1 can or equal amount of cooked chicken. salt pepper to taste. Pour over those crunchy chinese noodle things. Very yummy. French style green beans used in this is my childs favorite.

This is probably already submitted, but just in case. First, I purchase whole chickens (the fattest I can find) that way I pay for more meat with paying for those bones once.

I roast it for one meal. If it is big enough I pull off enough meat for a second meal like chicken and rice or something that required less meat.

Next I save the carcass and use my pressure cooker to make stock, I pick off all the left over meat (which is usually a lot). I have found I can cook it twice with carrots and onions and herbs. I can get twice as much stock out of it cooking it twice.

The pressure cooker really gets the flavor out of the carcass and makes a healthy stock. I have not had to purchase chicken stock in years and have had lots of healthy stock around the house.

I freeze or can the extra stock. I also think having good homemade stock through the winter keeps the family healthy.

Homemade chicken soup even when I don’t have a chicken.

So to recap, I usually get two meals and four quarts of stock from each chicken.

Lastly, if this seems like too much work or you don’t have time… I also freeze my carcass’ and use my large pressure canner to make huge pots of stock out of several at a time. That way I get two or three done at once and I dont’ have to do it as often. Hope this helps someone.

1/2 c. liquid honey
1/4 c. lemon juice
1/4 c water
3 tbsp ketchup
2 tsp. garlic powder
1. tsp. ground ginger

3 lbs chicken (wings,thighs or drumsticks water is the best buy)

Combine everything but chicken in saucepan and simmer for 5 min.
Place chicken in 9″ X 13″ baking dish. Pour sauce over chicken. Marinate 2 hours. Turn.

Bake 400 degrees F oven for 60 min, turning once.

This is our favourite chicken dish and one I often serve company too.