Best Five Star Chicken Recipes

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FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP



Five-Star Restaurant's Chicken Tortilla Soup image

I got this recipe from my brother-in-law who used to work at this wonderful restaurant. The recipe he gave me was for 4 times this amount. I reduced it and tested it twice with excellent results. It is the best tortilla soup I have ever had!

Provided by Grace Lynn

Categories     Mexican

Time 4h30m

Yield 24 serving(s)

Number Of Ingredients 16

10 quarts water
1 chicken (whole or cut-up)
1 (6 ounce) can tomato paste
1 head garlic, unpeeled and halved
1 large onion, unpeeled and quartered
1 bunch cilantro
salt and pepper
1 tablespoon vegetable oil
1 head garlic, minced
1 large onion, chopped
3 -4 serrano peppers, seeded and minced
2 chipotle chiles in adobo, minced
16 corn tortillas, cut up into pieces (thickness of soup depends on this)
3 ounces tomato paste
2 -4 ounces fresh lemon juice, to taste
1 dash sugar

Steps:

  • Stock: Use a 16 quart stock pot and bring everything to boil.
  • Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
  • Drain and reserve broth only.
  • Save chicken for another use or you can shred it and put it into the soup.
  • Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
  • Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
  • Cook until the tortillas are dissolved.
  • Use a blender and blend the soup when it's cooled.
  • Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.

FIVE-STAR CHICKEN ENCHILADAS



Five-Star Chicken Enchiladas image

Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.

Provided by Debber

Categories     One Dish Meal

Time 50m

Yield 12 enchiladas, 6 serving(s)

Number Of Ingredients 9

3 cups cooked chicken meat
1 (4 ounce) can chopped green chilies
1 onion, diced
1 cup enchilada sauce (Mexican gravy)
12 corn tortillas or 12 flour tortillas
2 cups enchilada sauce
1 cup monterey jack cheese, grated
1 cup sharp cheddar cheese, grated
1/2 cup sliced black olives

Steps:

  • Prepare filling: mix filling ingredients; set aside.
  • Preheat oven to 350.
  • Pour enchilada sauce on a large dinner plate.
  • Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
  • Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
  • Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
  • Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
  • Pop the pan into the oven for about 30 minutes.
  • Serve with sour cream and guacamole.
  • ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.

FIVE STAR CHICKEN GUMBO



Five Star Chicken Gumbo image

If you've never eaten authentic creole, you truly don't know what you're missing. I discovered this Louisiana favorite while residing there, and it was love at first bite. This dish has a very unique taste that defies description. There is quite a bit of chopping involved, but you're doing yourself a serious disservice if you don't give this recipe a try. You can use Crawfish rather than shrimp. Crawfish are simply not plentiful where I now live, and shrimp are less expensive even when Crawfish are available.

Provided by EDMISTON99

Categories     Cajun

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 19

3 large chicken breast halves
1/4 teaspoon cayenne pepper (or to taste)
1/4 cup vegetable oil
1 lb smoked sausage, cut into 1/4 inch slices
1/2 cup flour
5 tablespoons butter
1 large onion (chopped)
1 green pepper (chopped)
4 stalks celery (chopped)
8 garlic cloves (minced)
1/4 cup Worcestershire sauce
1/4 bunch Italian parsley, stems and leaves (coarsely chopped)
4 cups hot water
5 beef bouillon cubes
1 (14 ounce) can stewed tomatoes, with juice
2 cups sliced frozen okra
4 green onions (sliced, white and green parts)
1 lb medium shrimp (peeled and deveined)
cooked rice

Steps:

  • Put 5 bouillon cubes in 4 cups hot water to start desolving.
  • season chicken with salt and pepper.
  • heat oil in heavy bottomed dutch oven over medium-high heat.
  • cook the chicken until browned just slightly on both sides and remove.
  • add sausage and cook until browned, then remove.
  • add 5 tbsp of butter and let it melt.
  • slowly sprinkle the flour over the oil/butter mixture stirring constantly.
  • cook over med heat, stirring consantly until the color of peanut butter.
  • add onion, garlic, green pepper and celery and cook for about 10 minutes.
  • add worcestershire sauce, salt and pepper to taste and the 1/4 bunch italian parsley.
  • cook, while stirring frequently, for about 10 minutes.
  • add 4 cups hot water with bouillon cubes, whisking constantly.
  • add chicken and sausage and green onions.
  • bring to a boil, then reduce heat, cover and simmer for 45 minutes.
  • add tomatoes and okra.
  • cover and simmer for 1 hour.
  • add shrimp and cook for 5 minutes.
  • serve over equal parts rice.

Nutrition Facts : Calories 481.4, Fat 33.9, SaturatedFat 11.8, Cholesterol 143.2, Sodium 1736.4, Carbohydrate 20.8, Fiber 3.2, Sugar 7.3, Protein 23.9

FIVE STAR CHICKEN



Five Star Chicken image

We like to sop up the sauce with a side of our tasty Rice Pilaf.....

Provided by Butch Fertic

Categories     Chicken

Time 20m

Number Of Ingredients 11

1/4 c all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
4 4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total)
1/4 c 1/4 cup (1/2 stick) butter
1/2 c 1/2 cup chicken broth
1/4 c 1/4 cup dry white wine
1/2 lb 1/2 pound mushrooms, quartered
1 large tomato, chopped
1 small onion, chopped
2 Tbsp chopped fresh parsley

Steps:

  • 1. In a shallow dish, combine flour, salt, and pepper; coat chicken evenly on both sides.
  • 2. In a large skillet over medium-high heat, melt butter; saute chicken 4 to 5 minutes per side, or until browned. Remove to a platter and set aside.
  • 3. Add remaining ingredients to skillet and cook 5 to 7 minutes, stirring occasionally. Return chicken to skillet and reduce heat to medium-low.
  • 4. Simmer 5 to 7 minutes, or until sauce thickens and chicken is warmed through.
  • 5. If the chicken breasts are very thick, flatten them a bit by pounding with a kitchen mallet. We like to sop up the sauce with a side of our tasty Rice Pilaf!
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FIVE-STAR CHICKEN ENCHILADAS



Five-Star Chicken Enchiladas image

Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.

Provided by @MakeItYours

Number Of Ingredients 12

FILLING:
3 cups cooked chicken meat
1 (4 ounce) can chopped green chilies
1 onion, diced
1 cup enchilada sauce (Mexican gravy)
WRAPPING
12 corn tortillas or 12 flour tortillas
TOPPING
2 cups enchilada sauce
1 cup monterey jack cheese, grated
1 cup sharp cheddar cheese, grated
1/2 cup sliced black olives

Steps:

  • MY NOTE: Going out on a limb with that name, but that's how we rate these little beauties! Make up a batch of my Mexican Gravy/Enchilada Sauce, and you're all set to make this recipe--otherwise just use canned enchilada sauce from the store.
  • Prepare filling: mix filling ingredients; set aside.
  • Preheat oven to 350.
  • Pour enchilada sauce on a large dinner plate.
  • Assemble enchiladas: Dip one tortilla in sauce on plate, then lay in 13x9 pan for baking.
  • Fill center of tortilla with about 3 T. of filling; roll it up, place seam-side down in the pan.
  • Do this with the rest of the tortillas, laying unfilled tortillas over the top as you assemble (don't get another pan dirty!); squeeze them all into one pan.
  • Pour remaining two cups of enchilada sauce (topping) over the tortillas; sprinkle with cheese and olives.
  • Pop the pan into the oven for about 30 minutes.
  • Serve with sour cream and guacamole.
  • ANOTHER SERVING OPTION: serve on a bed of lettuce, top with sour cream & guacamole.

FIVE STAR CHICKEN



Five Star Chicken image

I got this from the web site of a UK Chinese Supermarket. Although the recipe calls for drumsticks, you can use wings or breast or whatever. Cooking time does not include time for marinading.

Provided by Patchwork Dragon

Categories     Lunch/Snacks

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 5

8 chicken drumsticks
1 teaspoon five-spice powder
1 teaspoon sesame oil
2 tablespoons light soy sauce
2 tablespoons tomato sauce

Steps:

  • Just mix all the marinade ingredients and pour over the chicken.
  • Leave to marinade in the fridge for 4 hours, turning after 2.
  • Cook on a medium heat (I put mine in the oven) until chicken is cooked. (when juices run clear).
  • Do not cook on too high a heat as the sugar in the tomato sauce might burn.

Nutrition Facts : Calories 337.1, Fat 18.4, SaturatedFat 4.9, Cholesterol 157.7, Sodium 884.3, Carbohydrate 1.4, Fiber 0.2, Sugar 0.6, Protein 38.9

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