Best 2 Cheechako Chicken Recipes
**Cheechako Chicken: A Culinary Symphony of Alaskan Flavors**
Embark on a culinary adventure to the heart of Alaska with Cheechako Chicken, a tantalizing dish that blends the essence of the wild frontier with the warmth of home cooking. This versatile recipe offers three distinct variations, each capturing the unique flavors of the Last Frontier.
1. **Classic Cheechako Chicken:** Experience the traditional version of Cheechako Chicken, where tender chicken breasts are seasoned with a blend of savory herbs and spices, then pan-fried to perfection. Served with a creamy mushroom sauce, this classic dish is a harmonious balance of flavors that will delight any palate.
2. **Cheechako Chicken Nuggets:** Transform the classic Cheechako Chicken into a fun and kid-friendly meal with these crispy and flavorful chicken nuggets. Bite-sized pieces of chicken are coated in a seasoned breadcrumb mixture, pan-fried until golden brown, and served with a variety of dipping sauces for a playful twist on a beloved Alaskan dish.
3. **Cheechako Chicken Stir-Fry:** Embracing the vibrant flavors of Asian cuisine, this Cheechako Chicken Stir-Fry features tender chicken stir-fried with an array of colorful vegetables in a savory sauce. The result is a dynamic and flavorful dish that brings the essence of Alaska to your dinner table.
CHEECHAKO CHICKEN
I found this at another interesting web site, eatchicken.com and was just blown away by how great it is. The end result is worth the time involved. You don't have to fuss over it and can go about something else while it is cooking. One of my absolute favorite ways to serve chicken.
Provided by Deborah1
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large fry pan (I use a dutch oven), melt butter over medium heat.
- Add chicken and cook about 6 minutes or until brown on both sides.
- You want some good golden color here, so no skimping.
- Remove chicken to a plate and sprinkle with 1/4 tsp of the salt and 1/4 tsp of the pepper, and set aside for the moment.
- In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.
- Add the onion to the pan and stir to coat with the butter/meat juices left in the pan.
- Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.
- Bring to a boil and return chicken to pan, just nestle it in there.
- Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.
- To serve, spoon onion mixture over or to the side of each piece.
- NOTE-I usually use 3 large onions for this dish, as we just love the end result, but the more onions you use can lengthen the cooking time.
- I usually will let the mixture boil for 3 to 5 minutes before returning the chicken to the pan and reducing the heat to medium.
CHILLED CHICKEN SALAD WITH PAPRIKA
Really worth the time it takes to make this salad. You may like to add a splash of balsamic vineger.
Provided by Ailsa of New Zealand
Categories Lunch/Snacks
Time 45m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Place the chicken breasts in a frying pan with the vinegar, white wine or water and bring to the boil.
- Lower the heat to a very gentle simmer and cook for 25 minutes until the chicken is done.
- Meanwhile, to start the salad, heat the grill to the highest setting and grill the whole red peppers until they are blistered and blackened all over.
- Remove from the heat, place in a bowl and cover with food wrap. Leave to stand for 10 minutes to make the skins easier to remove.
- When the chicken is cooked, remove it from the pan and set aside to cool on paper towels.
- Peel the black skins from the peppers, discard the core and seeds and cut the flesh into strips. Combine in a salad bowl with the cucumber, salad leaves and parsley leaves.
- In a small mixing bowl, combine all the ingredients for the sauce. Cube the cooled chicken and stir in to the sauce. Arrange the salad on serving plates and top with the dressed chicken and serve.
- Note: You may want to add a dash of Balsamic vineger to the sauce if you find it too tart.
Nutrition Facts : Calories 216.7, Fat 2.9, SaturatedFat 1.1, Cholesterol 72.2, Sodium 169.3, Carbohydrate 15.5, Fiber 3.1, Sugar 10.9, Protein 32.5
Tips:
- Use a combination of cooking methods. Cheechako chicken is traditionally roasted, but you can also pan-fry or grill it. This will give the chicken a more complex flavor and texture.
- Don't be afraid to experiment with different marinades and spices. The marinade is what gives cheechako chicken its unique flavor, so feel free to get creative. Try using a combination of herbs, spices, and citrus juices.
- Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the heat.
- Let the chicken rest before serving. This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
- Serve cheechako chicken with your favorite sides. Some popular options include mashed potatoes, roasted vegetables, and coleslaw.
Conclusion:
Cheechako chicken is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it is also a perfect meal for a special occasion. Whether you are a seasoned cook or a beginner, you can easily make cheechako chicken at home. So next time you are looking for a new and exciting way to cook chicken, give cheechako chicken a try. You won't be disappointed!
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