Change in cooking method, flavorings perks up chicken

When it’s time to decide what to serve for dinner, chicken is one food that will please most palates. Chicken is versatile and easy to cook, but finding new and different ways to prepare it can be a challenge.

This week’s recipes offer various methods, cuisines and flavors to make dinner planning less stressful. Try them to keep the family excited about having chicken for dinner.

CHICKEN KELAGUEN

5 cooked boneless, skinless chicken thighs, finely chopped
1/2 medium yellow onion, finely chopped
1/4 cup green onion, finely chopped
2 hot Thai chili peppers, minced, or to taste
Juice of 3 lemons
Salt and black pepper, to taste

In bowl, mix all ingredients thoroughly.

Serve in tortillas, lettuce cups or with rice. Serves 6.

Approximate nutritional analysis, per serving (not including salt to taste nor tortillas or rice): 110 calories, 5 g fat, 1.5 g saturated fat, 40 mg cholesterol, 50 mg sodium, 5 g carbohydrate, no fiber, 2 g sugar, 12 g protein

BALSAMIC SLOW COOKER CHICKEN

1 large purple onion, peeled and thinly sliced
4 whole garlic cloves, peeled and crushed
1/4 cup balsamic vinegar
1 (26-ounce) can chopped or diced tomatoes
1/2 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon chili pepper flakes (optional)
Salt and pepper, to taste
1-1/2 pounds boneless, skinless chicken thighs
1/4 cup parmesan cheese

Place in slow cooker onion, garlic, balsamic vinegar, tomatoes, rosemary, basil, oregano, chili pepper flakes, salt and pepper; stir well.

Nestle chicken pieces into tomato mixture. Turn crock pot to high and cook until chicken is very tender, about 4 hours.

Stir in parmesan cheese and serve over cooked pasta or rice. Serves 4.

Approximate nutritional analysis, per serving (not including salt to taste nor pasta or rice): 310 calories, 8 g fat, 2.5 g saturated fat, 145 mg cholesterol, greater than 500 mg sodium, 20 g carbohydrate, 3 g fiber, 12 g sugar, 38 g protein

CHICKEN HEKKA

3/4 cup sugar
3/4 cup soy sauce
3/4 cup mirin (found in the Asian food section of most supermarkets)
2 tablespoons vegetable oil
1 (2-inch) piece ginger root, peeled and grated
1-1/2 pounds boneless, skinless chicken, cut into 1/2-inch pieces
3 medium carrots, peeled and julienned
2 onions, sliced
1 (14-ounce) can shredded bamboo shoots, drained
1 cup fresh shiitake mushrooms, sliced
1 bunch watercress, cut into 2-inch pieces
8 ounces long rice, soaked in warm water for 30 minutes and cut into 2-inch strips
Combine sugar, soy sauce and mirin; set aside.

In large skillet or wok, heat oil to medium heat. Add ginger and stir fry until brown. Turn up the heat to medium-high and add chicken, cook 3 to 5 minutes until cooked through. Add soy sauce mixture and cook 2 more minutes.

Add vegetables, one at a time, and stir 2 to 3 minutes after each addition. Add long rice and cook 5 more minutes, or until everything is heated through. Serves 8.

Approximate nutritional analysis, per serving (assumes both breast and thigh): 410 calories, 6 g fat, 1 g saturated fat, 60 mg cholesterol, greater than 1600 mg sodium, 61 g carbohydrate, 2 g fiber, 30 g sugar, 23 g protein

More Hawaiian Electric Co. recipes are available at www.heco.com.