How to cook chicken in small pieces using only microwave oven, since i don't have a big oven. Simple recipe..?

Question

I need help from how to prepare, recipe(simple n yummy), and how long does it takes to cook it(for dinner), since i have no experience cooking using microwave oven. I only cook curry chicken and deep fried chicken. I thank anyone who could help. Thank you.

Answer 1

Cut it in to portions - legs cut in two, breast in to two pieces -

marinate in some thing simple like honey and lemon or lime and coconut milk or b.b.q sauce.

Place 3 - 4 pieces on a plate, cover with cling film or cook in a microwave container.

Nuke for 5 - 6 minutes, allow to carry on cooking, covered - while you do the rest.

Repeate for another 3 - 6 minutes depending on the performance of your microwave - check, by cutting in after 3 - 4.

Answer 2

Meats do NOT cook well in the microwave.  They'll be tough and won't brown.  You'd do alot better making stir-fry, or other recipes on the stovetop......

Answer 3

CHICKEN CASSEROLE (MICROWAVE)

6 oz. bread cubes

4 c. cubed chicken or turkey, pre-cooked

1 tsp. salt

1 (12 oz.) jar gravy

1 c. diced celery

1 stick butter

1/2 c. diced onion

2 c. shredded Cheddar cheese

Mix all ingredients together and put into casserole dish. Microwave on high for 10 minutes. Let stand for 5 minutes.

SEASONED CRUMB CHICKEN (Microwave)

Servings: 4 to 6.

1/4 c. butter

3/4 c. bread crumbs

1/2 c. grated Parmesan cheese

1 tbsp. dried parsley flakes

1/2 tsp. garlic powder

1/8 tsp. pepper

2 1/2 to 3 lb. quartered fryer (can use de-boned chicken pieces)

Melt butter in 2 quart (12x7) glass microwave dish. Combine remaining ingredients in flat dish. Roll quartered chicken in melted butter and then in seasoned crumbs. Place chicken pieces, skin side up with thick edges toward the outside of the buttered dish. Sprinkle with remaining crumbs.

Microwave for 19 to 21 minutes on high or until meat cut near bone is no longer pink. Let stand 5 minutes before serving.

CHICKEN CURRY CASSEROLE (MICROWAVE)

4 to 6 chicken b*****s or parts, skinned

16 oz. yogurt (more if you like a lot of sauce)

1 to 2 cans cream of chicken or cream of mushroom condensed soup (or other cream soup or mixture)

1 tbsp. curry (more or less to taste)

Other curry condiments such as raisins, chutney, almonds (optional)

Heat curry briefly to remove bitterness (1 minute in microwave or 3 to 5 minutes in conventional oven). Add condensed soup and yogurt and mix well. Add chicken pieces and cover with yogurt mixture. Bake 20 to 25 minutes in microwave or 1 hour in conventional oven (or until chicken is done). Serve over your favorite rice with optional condiments.

This is a quick and easy meal with a green vegetable for 4 to 6. Leftover sauce is delicious over vegetables the next day. Cooked chicken can be used in place of fresh but let pieces marinate in sauce for at least an hour to absorb moisture and flavor.

hope these help.               good luck and enjoy.

Answer 4

If you want it to be good, don't use the microwave.

Do you have a stove?

Also, as a shortcut... they sell already cooked chicken at the grocery store in packages. It's usually pieces, for salads, wraps, stir-fry, I made chicken soup once with it... you can just plop that into whatever you want- and heat it in the microwave for a few minutes.

Answer 5

This is how to cook small pieces of chicken in the microwave.

Arrange chicken, thickest parts to outside edge, in 2-cup microwavable casserole or on microwavable plate. Cover tightly and microwave on High 3 to 4 minutes or until juice is no longer pink when centers of thickest pieces are cut.

Here are a couple of recipes to make without a stove.

El Grande Burritos

1 pouch (8.8 oz) microwavable ready-to-eat original long grain rice

2 teaspoons lime juice

2 tablespoons chopped fresh cilantro

2 cups shredded or diced cooked chicken

4 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)

1 cup Old El Paso® refried beans (from 16-oz can), heated

1 package (11.5 oz) Old El Paso® flour tortillas for burritos (8 tortillas), heated  

1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

1 cup Old El Paso® salsa (any variety)

1. Microwave rice as directed on pouch. In medium bowl, stir together heated rice, lime juice and cilantro. In medium microwavable bowl, stir together chicken and taco seasoning mix. Microwave on High 45 to 60 seconds or until hot.

2. Spread about 2 tablespoons refried beans down center of each tortilla. Top each with 3 tablespoons rice, 1/4 cup chicken mixture and 2 tablespoons cheese. Top each with 2 tablespoons salsa. Fold or roll up tortillas.

Quick Chicken Chunks

1 1/2 cups Country® Corn Flakes cereal, crushed (1/2 cup)

1/2 cup Original Bisquick® mix

3/4 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1 pound boneless skinless chicken breast, cut into 1-inch pieces

1 tablespoon vegetable oil

1. Mix all ingredients except chicken and oil in 2-quart resealable plastic bag. Mix chicken and oil.

2. Shake about 6 chicken pieces at a time in bag until coated. Shake off any extra crumbs. Place chicken pieces in single layer on microwavable rack in microwavable dish.

3. Cover with waxed paper. Microwave on High 3 minutes. Turn dish 1/2 turn. Microwave 4 to 5 minutes longer or until chicken is no longer pink in center.

Chicken Ranch Tacos

1 box (4.7 oz) Old El Paso® Stand 'N Stuff™ taco shells (i'm sure you could heat those in the microwave or use tortillas instead)

3 cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken) (or chicken that you have cooked)

1 package (1 oz) Old El Paso® taco seasoning mix  

1/2 cup ranch dressing

1 1/2 cups shredded lettuce

1 medium tomato, chopped (3/4 cup)

1 cup shredded Cheddar cheese (4 oz)

1/4 cup sliced green onions

Additional ranch dressing, if desired

1. Heat taco shells in oven as directed on box.

2. Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.

3. Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with additional dressing.