Comments on: A Little Help - Best Way To Cook Chicken

By: Tab

Tab — Mon, 25 Aug 2008 19:07:01 +0000

I like to toss it in a pan with balsamic vinegar, garlic, onion, mushrooms, tomatoes, and olives. Add the first 3 things with the chicken immediately. The olives can go in any time, but the mushrooms and tomatoes tend to get kinda mushy if you overdo them, so add them last. Cover and cook til done. Don’t even have to defrost the chicken if you don’t want to.

An interesting marinade is LOTS of paprika (you want it really red), red wine vinegar, dry basil, garlic powder/salt, couple dashes of Maggi seasoning, about a tablespoon of oil, chili oil (optional), peanut sauce, and fish sauce (optional). You can use it for beef, chicken, probably pork, and also makes a pretty good salad dressing.

I’m also fond of putting chicken, a little water, and some random spice mix (Mrs. Dash, etc.) in a non plastic bowl with a non plastic plate on top, then nuking it for 5-7 minutes. Fairly quick, and again, don’t have to defrost the chicken if you don’t want to.

And, finally, I concur with the Foreman grill recommendations. Just inherited it, and it’s fantastic for doing fish quickly and probably will be for chicken as well.

By: deepali

deepali — Sun, 03 Aug 2008 23:38:20 +0000

Caramelizing chicken is always yum - marinate with large pieces of ginger, garlic, and a can of pineapple chunks (with liquid - better if you go fresh!). Dump it all in a pan that you’ve spray coated and cook until brown. You can also bake it, though you won’t get the caramelizing.

Yogurt is an awesome marinade if you want to bake it - works for fish too (like salmon). I love mango yogurt with some ginger. It helps keep it all moist.

Salsa works as a good marinade on the stove too, and you only need a small amount of oil (like a spray). Just don’t cook it too hot!

And you definitely can’t go wrong with curry. Get some good curry spices plus a can of diced tomatoes and an onion. Yum!

By: annie

annie — Thu, 31 Jul 2008 22:57:38 +0000

The Foreman grill or a grill pan is a great option. You can marinate the chicken in some salad dressing (lite if you want) before grilling, or dust the chicken with blackening seasoning before grilling. Then go with salad, rice, whatever. I prefer the grill pan, b/c I also grill vegetables while I’m at it. You could probably do so with the foreman, too.

By: Andrew is getting fit

Andrew is getting fit — Thu, 31 Jul 2008 17:48:52 +0000

I haven’t cooked chicken for a few years as I went vegetarian but the George Foreman grill is pretty fantastic for cooking healthy.

By: Hayden Tompkins

Hayden Tompkins — Thu, 31 Jul 2008 15:43:35 +0000

I can’t believe no one recommended the Forman Grill! I hate babysitting food and it’s super healthy, which is why I use it.

You can also cook chicken, sans oil, on the stovetop. You just have to be a little more patient and keep the heat on medium-low. Don’t touch or move the chicken until you are ready to flip it and it will get this deliciously rich brown on the bottom.

By: Beating Broke

Beating Broke — Thu, 31 Jul 2008 14:40:22 +0000

Try baking a couple of chicken breasts in a shallow pan (we use a pie pan lined with tin foil) covered with some of your favorite salsa. About 3/4 cup per breast usually does it. Serve over rice. It’s really quite healthy and is extremely tasty.

You can mix in just a bit of brown sugar to sweeten it up a little if you think it needs it. About 3/4 to 1 teaspoon per breast.

By: Chief Family Officer

Chief Family Officer — Thu, 31 Jul 2008 12:44:52 +0000

Do you have a slow cooker (crockpot)? Add the chicken, sprinkle with 2 tablespoons (or 1 packet) taco seasoning, add enough water or chicken broth to cover, and cook on high for 4 to 6 hours or low for 8 to 10 hours (though I’ve done up to 12 and it’s been fine). Shred and use in tacos, nachos, enchiladas, salads, etc. It’s easy and effortless, though I do mix a little of the cooking liquid into the shredded chicken for extra flavor. I also use chicken tenders instead of chicken breast so there’s more surface area for the spices to penetrate.

By: jimmy

jimmy — Thu, 31 Jul 2008 05:53:22 +0000

I saute in olive oil often, because it’s quick, but I love the enameled dutch ovens (Crueset or one of the knock-offs). It takes more time at 325-350 (crank it up to 425 if you are in a hurry, but it will toughen the meat), but just dump a bunch of whatever you have in the pot with some olive oil, wine, salt, pepper and you are good to go.

An alternative is foil baking. Same technique, without the investment.

By: Sara

Sara — Thu, 31 Jul 2008 02:35:40 +0000

I like the Perdue Perfect Portion pre-seasoned chicken breasts. I bake them, and they taste pretty good. I’ve only tried the Italian version, but I liked it. Pretty moist, and good seasoning. A little more expensive than regular frozen chicken breasts, but you don’t have to remember to marinate it so it’s really simple and good for lazy people like myself. They have some other flavors too:

http://www.perdue.com/products/subcategory.html?category_id=3

Especially good if you’re making food for just one or two people.

By: Susan

Susan — Thu, 31 Jul 2008 00:06:23 +0000

Stir frying with a little olive oil is a great option. Add a bunch of veggies to the pan, some herbs and spices, and you’ve got a healthy meal. Cook some brown rice to go with the dish.

Other options:

Baking and broiling as others have mentioned.

Grilling on an indoor grill (i.e. George Foreman). Cut up and serve in whole grain tortillas with salsa and a little bit of low-fat shredded cheese.

Simmering in low-sodium organic chicken broth with a bunch of veggies, herbs, and spices. Serve with warm, whole grain bread. You’ve got a great stew!