What can I make with chicken? I need to make dinner!?

Question

Okay i have like 24 chicken legs and i don't have any idea of what to do with them?? help?? what dinner meal Can i make using the chicken legs?

Answer 1

Oven BBQ chicken legs.

http://images.google.com/imgres?imgurl=h...

There are two ways to do this, one will have a crunchy skin & be moist n juicy inside, the other will be soft, drippy tender BBQ .

Crispy technique:

rub the legs with oil or margarine

sprinkle both sides of oiled chicken with all this(like a dry rub):

salt

pepper

garlic powder

brown sugar

paprika

cloves powdered (very very little)

Preheat oven to 425*

Now pour a couple tablespoons of the liquid smoke and apple cider vinegar over ir and let set for 10 minutes.

Now put the chicken on a broiler pan of a cookie sheet on the top rack of oven. Bake 30 min. turnig every 10 min. Now take out and cover with BBQ sauce(Cattlemens is best to me) put back in oven bake 30 more minutes turning every ten. When it comes out it will be close to outside BBQ chicken.

The wet BBQ just do the same except, put in a cake pan and pour the BBQ sauce over the chicken before you put it in and bake 350* for and 1 1/2 hour. Cover with foil. Take the foil off the last 20 min. It will look like this.

http://images.google.com/imgres?imgurl=h...

Answer 2

1. Chicken cordon bleu. Cut the meat off the bone and mix little strips of chicken with diced ham and crumbles of Swiss cheese. Heat up and serve over noodles.

2. Fried chicken.  Make a dip of buttermilk and egg and a coating of Bisquick, an envelope of dry Italian dressing mix, and paprika, salt and pepper. Dip and coat each piece liberally and fry in a heavy skillet with oil until golden brown. Put the pieces on a baking sheet and bake at 400 for about 45 minutes or until the chicken is cooked through and juices run clear.

3. Chicken salad. Cut a rotisserie chicken into little strips or roast your own and cut into pieces. Mix in a cup and a half of mayo, diced green onions, cut up pickled artichoke hearts, and black olives. Cook a pack of chicken flavored rice according to directions: Uncle Ben's, Lipton/Knorrs or Rice A Roni are all fine. Mix in the rice with the chicken mixture until it's all coated. Add another tablespoon of mayonnaise if needed. Splash the top with lemon juice and chill until rice is cold. Serve with a loaf of crusty bread. If you present it right this is a very fancy dish that is also very easy.

Answer 3

Chicken cacciatore

1 cut-up whole chicken (3 to 3 1/2 lb), skin removed

1/3 cup Gold Medal® all-purpose flour

2 tablespoons vegetable oil

1 medium green bell pepper

2 medium onions

2 cups Progresso® diced tomatoes (from 28-oz can), undrained

1 jar (4.5 oz) Green Giant® sliced mushrooms, drained

1/2 teaspoon dried oregano leaves

1/4 teaspoon dried basil leaves

1/2 teaspoon salt

2 cloves garlic, finely chopped

Grated Parmesan cheese

1. Coat chicken with flour. In 12-inch skillet, heat oil over medium-high heat. Cook chicken in oil 15 to 20 minutes or until brown on all sides; drain.

2. Cut bell pepper and onions crosswise in half; cut each half into fourths.

3. In 3 1/2- to 6-quart slow cooker, place half of the chicken pieces. Mix bell pepper, onions and remaining ingredients except cheese; spoon half of mixture over chicken. Add remaining chicken; top with remaining vegetable mixture.

4. Cover and cook on Low heat setting 4 to 6 hours or until juice of chicken is clear when thickest piece is cut to bone (170°F for b*****s; 180°F for thighs and legs). Serve with cheese.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Answer 4

Baked Chicken and Rice

This was my children's favorite dinner.

1 c. plain white rice

1 large pkg. of chicken pieces (legs, b*****s, leg quarters)

1 can cream of chicken soup

1 envelope of dry onion soup mix

2 soup cans of water

In a large greased covered casserole, place 1 cup plain ole white rice.  No instant, no parboiled, just plain rice.  Add a layer of chicken parts.  This is great for those weeks when chicken parts are on sale, like legs, b*****s or quarters.  Over the chicken and rice, pour a mixture of 1 can cream of chicken soup, 1 envelope of dry onion soup mix, and almost 2 cans of water.  Use the soup can to measure.  This mixture looks disgusting but that's temporary.  Then just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20 minutes.  Don't try to shorten it; the chicken will be pink if you do.

It is very easy to double this recipe, and it doesn't take any longer to cook doubled!!  You don't have to stir it, brown the chicken, or any of the other troublesome time consuming things that most recipes ask you to do.  Your children will love this, and probably your husband too.  If you have more than 2 children, I would definitely

double the recipe!! Oh, BTW, I did like to remove the skin from the chicken.  It looks neater, unless you really like  chicken skin.

Answer 5

What I would do is season them with back pepper, salt, garlic powder, maybe some lemon pepper, and a lot of cajun seasoning. I use Tony Cacheres. Then, just throw them in the oven for about 20-25 minutes on 350 F. They are awesome with mashed potatoes and sweet corn. Try some garlic powder in your taters, and leave the skin on. If your anything close to normal, it should be an excllent meal.

Answer 6

Easy Chinese Crockpot Chicken

Ingredients:

1 cup soy sauce

1 cup brown sugar

1 cup tomato/vegetable juice (such as V8) or tomato sauce diluted with water

Salt, pepper, or other spices, to taste

3 pounds chicken thighs, drumsticks, wings or a mixed combination

Preparation:

1. Combine the soy sauce, brown sugar and juice and any spices you are using in the bottom of the crockpot.

2. Add the chicken.

3. Cook on low heat for 6-8 hours (overcooking is difficult for this recipe!). The chicken can also be cooked on high heat for first 1 1/2 hours and then turned to low (use your best judgement). The Chicken is done if the meat falls off the bone when removed.

4. Serve the chicken over rice along with steamed vegetables for a full meal.

Answer 7

Arroz Con Pollo:

3 pounds chicken legs or a whole chicken cut into 10 serving pieces

4 tablespoons olive oil, divided

Salt and freshly ground black pepper

4 teaspoons ground cumin

11/2 tablespoons dried oregano

2 teaspoons sweet paprika

1/2 teaspoon cayenne pepper

2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks

1 Spanish onion, chopped

2 garlic cloves, minced

1 red bell pepper, seeded and chopped

2 bay leaves

2 cups long grain white rice

1 (15-ounce) can diced tomatoes with liquid

3 cups low-sodium chicken broth, warm

1 cup pimento stuffed green olives

Preheat oven to 350 degrees F.

Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.

Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.

Salsa Verde:

1 jalapeno pepper, seeded and minced

1/4 cup fresh cilantro leaves

1/4 cup blanched almonds, toasted

1/2 cup olive oil

1 lime, juiced

To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

Answer 8

chicken and rice

chicken and dumplings

fried chicken with mashed potatoes and corn

baked chicken with baked potatoes

bbq chicken

anything your hearts desire says.

what ever you are in the mood for.

Answer 9

legs would be good in this as well... just use legs!

BUTTERMILK BAKED CHICKEN

¼ cup butter or margarine

4 bone-in chicken breast halves*

½ teaspoon salt

½ teaspoon pepper

1½ cups buttermilk, divided

3/4 cup all-purpose flour

1 (10 ¾ oz) can cream of mushroom soup, undiluted

Garnish: chopped fresh parsley

Melt butter in a lightly greased 13”x9” baking dish in a 425° oven.

Sprinkle chicken with salt and pepper. Dip chicken in 1/2 cup buttermilk, and dredge in flour.

Arrange chicken, breast side down, in baking dish.

Bake at 425° for 25 minutes. Turn chicken, and bake 10 more minutes.

Stir together remaining 1 cup buttermilk and cream of mushroom soup; pour over chicken, and bake 10 more minutes, shielding chicken with aluminum foil to prevent excessive browning, if necessary. Drizzle gravy over chicken. Garnish, if desired.

*4 skinned and boned chicken breast halves may be substituted. Bake chicken at 425º for 15 minutes. turn, and bake for 10 minutes.

Note: Light butter; nonfat buttermilk; and reduced-sodium, reduced-fat cream of mushroom soup may be substituted.

--Southern Living, OCTOBER 2001