Best My Moms Red Chicken Recipes

My Mom's

Provided by Becky 7

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

8 skinless chicken thighs
1 teaspoon olive oil (optional)
1 (6 ounce) can tomato paste
1 (4 ounce) can mushrooms
1 onion, chopped
1 teaspoon thyme
salt
pepper
1 cup nonfat plain yogurt
2 tablespoons fresh parsley, chopped (optional)

Steps:

In a large pan (large enough to hold all the chicken in one layer, along with some sauce), brown the chicken in the oil. If you have a non-stick pan, you can omit the oil.
While the chicken is browning (or before), mix the tomato paste with the liquid from the canned mushrooms. Add more water if necessary -- the goal is to be able to pour the sauce, though it should still be pretty thick. (If you want to use fresh mushrooms, then you can just use water for this step.).
Sprinkle the chicken with the thyme, salt, and pepper.
Cover the chicken with the chopped onions.
Pour the tomato/liquid mixture on top of everything. Mix things together as well as you can. At this point it might seem like you won't have enough tomato sauce, but as the chicken and onions cook, they'll release their liquids and you'll have more sauce.
Cover and simmer for 40-45 minutes. Uncover occasionally to shift things around, flip the chicken over, and pour the sauce over the chicken. Add water as needed (but it might not be needed at all).
If you're using fresh mushrooms instead of canned, sauté them in a separate skillet.
When chicken is cooked, reduce the heat so that the sauce is no longer simmering. Add the yogurt, mushrooms, and parsley. Stir until everything is blended and warm.
Serve over rice (we use brown rice) -- you'll definitely want something to soak up all the yummy sauce!

Nutrition Facts : Calories 184.4, Fat 3.6, SaturatedFat 1, Cholesterol 69.3, Sodium 458.8, Carbohydrate 16.3, Fiber 2.5, Sugar 11.7, Protein 22.7

Red Curry Chicken image

Provided by Valerie Bertinelli

Categories main-dish

Time 1h

Yield 4-6 servings

Number Of Ingredients 13

Two 13.5-ounce cans coconut milk (not light)
3 tablespoons red Thai curry paste
1 tablespoon fish sauce
1/2 medium onion, sliced
2 lemongrass stalks, trimmed and banged with the back of a knife, then roughly chopped
4 cloves garlic, smashed
One 1-inch piece fresh ginger, peeled and cut into rounds
1 whole chicken (about 3 1/2 pounds), cut into 6 pieces
Kosher salt
1/2 cup roughly chopped cilantro
1/2 cup roughly chopped basil (preferably Thai basil)
Lime wedges, for serving
Cooked rice or crusty bread, for serving

Steps:

Preheat the oven to 400 degrees F.
Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.