Ground Chicken Recipes

Sloppy Hot Wing Joes
Rachael Ray's Big Orange Book Copyright 2008

2 tablespoons extra-virgin olive oil
2 pounds ground chicken
2 carrots, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 to 1/3 cup hot sauce I used Crystal
1 cup tomato sauce
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat the EVOO in a large skillet over medium-high heat. Add the meat and cook for 5-6 minutes, breaking it up with a wooden spoon as it cooks. Add the carrots, celery, onions and garlic, season with salt and pepper, and cook for 7 to 8 minutes more. Combine the vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce, and stock in a mixing cup and pour over the contents of the pan. Mix thoroughly, and simmer for a few minutes more.

Split the rolls and toast under the broiler or in a toaster oven. Pile the sloppy Buffalo-style filling onto buns and top with blue cheese crumbles and chopped pickles.

Chicken and Sun-Dried-Tomato Meatballs
Food & Wine An Entire Year of Recipes 2004 Copyright 2004

4 oil-packed sun-dried tomato halves, drained and blotted dry
2 garlic cloves
1 large jalapeño—halved, seeded and coarsely chopped
Kosher salt and freshly ground pepper
1/4 cup fine dry bread crumbs
1 pound ground chicken breast
1 large egg, lightly beaten
1 tablespoon fat-free milk
1/4 cup all-purpose flour, for dusting
One 14 1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley

In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. (Mine were larger.) Dust the meatballs lightly with flour, tapping off any excess.

Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.

In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes.

Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.

SERVE WITH: Pasta or crusty bread.

Grilled Island Chicken

*Serves 2-4, depending on how many chicken breasts are marinaded

1/3 cup vegetable oil
3 tablespoons freshly squeezed lemon juice (from about 1-2 lemons)
1 ½ tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

Stir Fry Basil Chicken

*Serves 4

1 tablespoon canola oil
3 garlic cloves, finely minced
1/4 teaspoon – 1/2 teaspoon red pepper flakes (depending on how spicy you like it – I used 1/4 teaspoon and it perfectly warm but not too spicy)
1 yellow (or other sweet) onion, cut in half and sliced in thin half moon strips
2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
1/4 cup oyster sauce
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon sugar
1 bunch fresh basil (about 1/2 cup), torn into pieces
2 large tomatoes, chopped

Heat the oil in a large non-stick skillet over medium heat. Add the garlic and red pepper flakes. Stir constantly and cook for 30 seconds to one minute, until fragrant (don’t let the garlic burn!). Add the sliced onions. Cook until translucent, stirring every now and then, about five minutes. Add the chicken and cook for 3-5 minutes, until browned and cooked through.

Add the oyster sauce, hoisin sauce, soy sauce, and sugar and stir until everything is well coated. Reduce the heat to medium low and sprinkle the tomatoes over the top of the mixture. Tear the basil by hand and sprinkle it over the tomatoes. Over medium heat, let the tomatoes and basil sit, without stirring, for about 5-7 minutes. Stir the mixture until everything is well combined and heated through.

Serve immediately over rice.

Recipe Source: adapted (according to what I had on hand) from Emily, a MKC reader