What delicious things can be prepared from boiled chicken: recipes

Cooking features

You need to boil the chicken for about 1-1.5 hours if it is young, or 3-4 hours if it is adult. Farmed chickens typically take longer to cook than factory-raised chickens. You can check the bird's readiness by piercing it with a knife. It should go in easily, and no dark liquid should come out of the meat.
Chicken will cook faster if you cut it into pieces. The wings will be ready in 15-20 minutes, the chicken breast fillet in 20-25 minutes, the leg and whole chicken breast in 30-40 minutes.
If the chicken is cooked for salad or as a main course, then it is better to immerse it in already boiling water, then it will remain juicier.
Boiled chicken will remain juicy if it is allowed to cool in the broth. It would not hurt to cover the bird removed from the broth with a plate or wrap it in cling film before placing it in the refrigerator.

The shelf life of boiled chicken in the refrigerator is only 72 hours (that is, 3 days). If the product has stains or a sticky surface or smells bad, it will have to be thrown away.

Culinary secrets

To ensure that your boiled chicken turns out juicy and tasty, and the dishes made from it do not disappoint, take a few tips.

It is advisable to choose different chickens for the first and second courses. The broth will be richer from an adult bird raised by a farmer, and the broth will be softer and more tender from chickens from a poultry farm, which, as a rule, are sold in most supermarkets. However, after a long boil, soup chickens can be used to prepare hot and cold appetizers.
The chicken will be more juicy if you put it in water that has already boiled and add salt shortly before it is ready. The broth will turn out more rich if you pour cold water over the bird, bring to a boil, immediately add a little salt, and then cook until done. In any case, 10-20 minutes before the chicken is ready, it would not hurt to season the broth with bay leaf, black or allspice peas, celery or parsley.
The cooking time for chicken depends on its size. Chickens are boiled for 1-1.5 hours, adult soup chickens - about 3 hours. If you cut the young chicken into pieces, you can reduce the cooking time. It is enough to cook the breast and legs for 30-40 minutes, pieces of fillet (including breast) and wings will be ready in 20 minutes.
Poultry meat will remain juicy if it is removed from the broth immediately before preparing a hot or cold appetizer. If you removed the chicken pieces from the broth ahead of time, wrap them in cling film or cover them with a bowl to prevent them from drying out.
Keep in mind that boiled chicken must be stored in the refrigerator and its shelf life is only 72 hours (that is, 3 days). And the fact that you used it to prepare another dish does not extend this period. You need to count the time from the moment of boiling the bird, and not preparing this or that snack from it. In addition, salads, especially those dressed with mayonnaise, spoil faster than the individual products they contain.

Boiled chicken can be used to prepare salads, hot sandwiches, shawarma and similar snacks, casseroles and omelettes, gravy like goulash and many other dishes. Below you will find a selection of 14 recipes that you can use to whip up a boiled chicken dish. Some dish options are more suitable for a snack or family dinner, while others would not be a shame to serve even at the holiday table. For convenience, we have divided the selection into two sections. In the first we included cold appetizers from boiled chicken (including salads), in the second - dishes that can be prepared from boiled poultry for the main course.

Boiled chicken goulash

Compound:

boiled chicken meat – 0.4 kg;
potatoes – 0.5 kg;
lard – 60 g;
water – 0.7 l;
onions – 0.2 kg;
tomato paste – 80 ml;
paprika – 10 g;
salt, ground black pepper - to taste.

Cooking method:

Wash and peel the vegetables. Cut the boiled chicken and potatoes into 1.5-2 cm cubes, and the onion into smaller ones.
Finely chop the lard and render the fat out of it. Place onion in it and fry until golden brown. Add the chicken and brown it slightly. Add paprika and 100 ml water. Simmer for 5 minutes.
Add potatoes and 0.5 liters of water. Salt and pepper the products. Simmer them until the potatoes are done.
Dissolve the tomato paste in the remaining water and pour into the pan with the other ingredients. Simmer for another 5 minutes and remove from heat.

Adviсe

Even such an easy-to-prepare dish can be made piquant and richer in taste if you use the following tips:

if you need to get a tasty broth from chicken, then place the carcass in cold water; if you want to preserve the richness of the taste of the meat itself as much as possible, then put the bird in boiling water;
after the broth has boiled for the first time, it can be drained to remove unnecessary fats; if the water does not change, you need to remove the resulting foam;
during cooking, you can add a whole onion, carrots and a few peas of black allspice, which will add taste and aroma to the dish;
Pre-freeing it from skin and fat will help make boiled chicken dietary.

Dishes with boiled chicken can become the basis of both everyday and holiday diets, which makes such meat simply irreplaceable.

Boiled Chicken Gravy

Compound:

boiled chicken meat – 0.4 kg;
butter – 50 g;
wheat flour – 50 g;
low-fat cream or milk – 0.2 l;
salt, pepper mixture, nutmeg - to taste.

Cooking method:

Melt the butter in a saucepan, fry the flour in it until caramelized. While whisking the contents of the saucepan, add cold cream or milk in a thin stream.
Cook the sauce a little until it begins to thicken. Add salt, seasonings and finely chopped boiled chicken to it.
Warm the food for another 2-3 minutes, remove from heat.

The resulting sauce can be added to pasta or rice. It will also go well with buckwheat porridge and mashed potatoes.

Omelette with boiled chicken

Compound:

boiled chicken meat – 0.2-0.3 kg;
onions – 150 g;
soy sauce – 60 ml;
sugar – 30 g;
green onions – 20 g;
chicken egg – 4-5 pcs.;
refined vegetable oil - how much will be needed.

Cooking method:

Cut the boiled chicken meat into strips or cubes, fry in vegetable oil until golden brown, and transfer to a plate.
In place of the chicken, place onions, cut into thin halves or quarters of rings. Lightly brown it, then pour a mixture of soy sauce and sugar, simmer until soft.
Return the chicken to the pan, fry it for a minute along with the onions, then pour in the eggs, scrambled with a fork.
Fry until the eggs are set on the underside, then sprinkle with finely chopped green onions. Turn the omelette over and fry the other side until done.

All that remains is to transfer the omelette to a plate, folding it in half, and serve.

Ingredient Selection

If you choose low-quality meat, you can ruin the finished dish. Therefore, you should be extremely careful at store counters and markets. There are certain subtleties that need to be taken into account when buying chicken.

Best before date. If the meat is in its original packaging, then the first thing you need to pay attention to is the production date and expiration date. You should choose the freshest possible chicken. But if today’s or yesterday’s is not nearby, then you need to take the carcass that is as far away as possible from the final expiration date. No one knows whether all the conditions for storing meat in this store were observed, so you need to try to protect yourself.
Smell. Normal chicken smells quite nice. A pronounced putrid odor clearly indicates violations of storage conditions or that there is missing meat lying next to fresh meat, which is also fraught with the presence of harmful pathogens in good meat.
Appearance. Fresh, high-quality chicken is pink in color. The yellowish tint indicates that the bird was harvested at a fairly advanced age. The breast should not be sagging. In good quality chicken it is convex. There should also be no blood clots or bone fractures visible on the carcass. The skin of a quality chicken is dry and clean.
Consistency. A good chicken feels firm to the touch. When pressing on the breast, a dent appears, which immediately returns to its original shape. In a fresh carcass, the keel bone is also plastic, amenable to pressure and does not break.
Package. If the chicken is factory-produced, then it is supplied in packaging, which, in turn, should not be damaged. There should be no ice crystals inside. If they are present, the chicken has been frozen and thawed one or more times. The packaging must indicate GOST and the verification number in the state veterinary inspection.
Presence or absence of freezing. It is best to purchase chilled chicken, as it will be tastier and juicier. Frozen chicken may not be made from the freshest ingredients.
Desired dish. Small specimens are purchased for frying or stewing. Whereas for cooking, on the contrary, it is better to take a carcass of 2–3 kg, that is, an older chicken.

Important! Following all these recommendations when buying chicken will allow you to choose the ideal option for preparing a tasty and healthy dish.

Heh from boiled chicken

Compound:

boiled chicken fillet – 0.25-0.3 kg;
onions – 100 g;
apple or rice vinegar (6 percent) – 60 ml;
ground black pepper – 1 g;
salt - a pinch;
sweet pepper – 0.3-0.4 kg;
refined vegetable oil – 100 ml;
hot ground pepper - on the tip of a knife;
tomato paste – 20 ml.

Cooking method:

Separate the boiled chicken fillet into fibers. Wash the vegetables and pat dry with a kitchen towel. Remove the skins from the onions and remove the seeds from the peppers. Cut the pepper pulp into strips and the onion into thin half rings.
Heat the oil in a frying pan, add salt, seasonings and vinegar. After 10-20 seconds, add tomato paste. Mix the sauce thoroughly and remove from heat.
Pour the hot marinade over the chicken, onions and peppers, mixing them first. Stir the ingredients again and wait for them to cool.

Boiled chicken salad with pineapple and corn

Compound:

boiled chicken breast fillet – 0.3 kg;
canned pineapple – 4 rings;
canned corn – 100 g;
hard cheese – 100 g;
walnut kernels – 50 g;
mayonnaise – 40-60 ml;
salt, fresh parsley - to taste.

Cooking method:

Separate the boiled chicken breast fillet into fibers. Cut the pineapple into small pieces. Finely grate the cheese. Grind the nuts using a blender or coffee grinder. Wash and blot the parsley, remove any rough stems, and finely chop the greens with a knife.
Combine pineapples, chicken, nuts, corn and cheese. Add mayonnaise, stir.
Lightly salt the salad, sprinkle with parsley, stir again and serve.

This salad recipe can be prepared in a hurry. It’s delicious, looks elegant, so it wouldn’t be a shame to serve it even at the holiday table.

Pie Rhapsody - foreign delights

It would be naive to think that baked goods with chicken were loved only in Rus'. In France, an open pie with boiled fillet was made from unsweetened shortcrust pastry, for which about 50 g of butter, a quarter glass of water, a pinch of salt, one egg and a glass of flour were mixed. They froze slightly, then rolled out and laid out the filling: chopped meat, fried mushrooms, onions and broccoli (the latter were usually taken twice as much as chicken).

The semi-finished product was topped with a special sauce made from a glass of heavy cream, a piece of grated cheese, a couple of beaten eggs and a pinch of nutmeg. This delicacy was baked for about forty minutes at medium temperature and turned out incredibly tender, reminiscent of a thick omelette with meat and vegetables on a thin flatbread.

In Italy, choux pastry filled with chicken, sweet peppers, olives, Parmesan and basil was popular. In Greece, they prepared a Serres-style pie with noodles, meat and cheese. And in Mexico, finely chopped chicken was simply wrapped in tortillas, flavored with beans, hot chili, fresh tomatoes and herbs. And everyone had a great time!

“Stolichny” salad from boiled chicken

Compound:

boiled chicken breast fillet – 1 pc. (about 150-180 g);
boiled eggs – 2 pcs.;
boiled potatoes – 100 g;
pickled cucumbers – 100 g;
canned green peas – 100 g;
mayonnaise – 150 ml.

Cooking method:

Cut potatoes, eggs and cucumbers into small cubes.
Also cut the chicken fillet.
Combine the ingredients in a bowl, add the peas. Season with mayonnaise. Stir.

Don’t confuse the Stolichny salad with Olivier; read how the two popular salads differ.

Hot sandwiches with boiled chicken, eggs and tomatoes

Compound:

loaf – 1 pc.;
tomatoes – 1-2 pcs.;
boiled chicken – 100 g;
boiled eggs – 2 pcs.;
hard cheese – 100 g;
garlic – 2 teeth;
salt, pepper, dill - to taste.

Cooking method:

Cut the bread into slices 7-8 mm thick.
Cut the chicken fillet, eggs and tomatoes into cubes.
Grate the cheese. Pass the garlic through a press.
In a bowl, mix the pieces of fillet, eggs and tomatoes. Add cheese, garlic, salt and pepper. Stir.
Spread the filling onto the bread slices. Place sandwiches on lined baking sheet.
Preheat the oven to 200 degrees. Cook for 15 minutes until crispy.

Serve hot, but when cooled the sandwiches remain juicy and tasty.

Lavash rolls with boiled chicken

Compound:

thin pita bread – 1 pc.;
boiled chicken meat – 0.2 kg;
ketchup – 40 ml;
fresh herbs – 20 g;
hard cheese – 100 g.

Cooking method:

Cut the pita bread into 4 wide strips, brush with ketchup, sprinkle with finely chopped herbs.
Place finely chopped chicken meat (pre-boiled until tender) on pita bread.
Sprinkle chicken with finely grated cheese. Roll the pita bread into rolls.
Place the rolls for 5-10 minutes in an oven preheated to 180 degrees so that the food warms up and the cheese melts.

These rolls can be prepared even at work by heating them not in the oven, but in the microwave.

Shawarma from boiled chicken meat with cabbage and Korean carrots

Compound:

boiled chicken breast fillet – 140-180 g;
thin pita bread – 2 pcs.;
white cabbage – 150 g;
Korean carrots – 30-40 g;
pickled cucumbers – 100 g;
garlic – 1 clove;
ketchup – 20 ml;
mayonnaise – 20 ml;
vegetable oil (optional) - how much will be needed.

Cooking method:

Pass the garlic through a press. Mix the gruel with mayonnaise and ketchup. Brush sauce onto one of the narrow edges of each pita.
Shred the cabbage. Cut the cucumbers and chicken into strips.
Place a layer of cabbage on the sauce, then cucumbers. Place the chicken in the next layer, and Korean carrots on top.
Roll the pita bread into envelopes and fry in a dry frying pan.

The taste of shawarma is greatly influenced by the sauce. Experiment with the dressing by replacing ingredients or adding new ones.

What to cook from boiled chicken for main course: 8 recipes

Almost all the main dishes presented in this collection have several cooking options. You can adjust their composition taking into account your own gastronomic preferences and the products at your disposal.

Boiled chicken goulash

What do you need:

boiled chicken meat – 0.4 kg;
carrots – 100 g;
onions – 100 g;
tomato paste – 40 ml;
garlic – 2 cloves;
flour – 15-20 g;
water or broth – 0.3-0.4 l;
refined vegetable oil - how much will be needed;
salt, a mixture of peppers, paprika, herbs - to taste (can be replaced with ready-made goulash seasoning).

How to cook:

Cut the carrots into strips or coarsely grate them. Cut the onion into thin half rings. Break the chicken meat or cut it into small pieces.
Heat oil in a deep frying pan, add onions and carrots. When the vegetables acquire a golden hue, add the chicken to them and fry it with them for 2-3 minutes.
Add seasonings, salt and tomato paste, stir. After a couple of minutes, sprinkle the products with sifted flour and mix again.
Pour water or broth into the pan and simmer the food for 5 minutes. Put out the fire.
Add finely chopped garlic and herbs. Stir the food again and serve.

Goulash is usually served with a side dish, generously pouring it with meat gravy. As a side dish you can use rice, pasta, buckwheat porridge or mashed potatoes.

Burrito with chicken and bell pepper

What do you need:

tortilla – 3-4 pcs.;
boiled chicken meat – 150-180 g;
bell pepper (pulp) – 150-180 g;
onions (preferably purple) – 75-80 g;
hot capsicum – 15-30 g;
tomato – 150 g;
lime – 1 pc.;
fresh cilantro or parsley - 3-4 sprigs;
refined vegetable oil – 40-60 ml.

How to cook:

Cut the chicken into strips, fry until golden brown in vegetable oil, place on a plate.
Place coarsely chopped peppers and onions, cut into half rings, into the frying pan. Lightly fry the vegetables, add to the chicken, stir.
Pour boiling water over the tomatoes and remove the skins. Cut the pulp and fry in the remaining oil in the pan. When the tomatoes darken, transfer them to a blender glass, squeeze the lime juice on them, add the hot pepper skins cut into circles. Turn on the appliance, turning the food in its bowl into a homogeneous mass.
Grease the Mexican tortillas with the resulting sauce, distribute the filling over them, and pour the rest of the sauce over it. Wrap the filling in a tortilla.
Fry the burrito in a dry frying pan or heat in the microwave.

Burrito is a Mexican dish, so it is quite spicy. If you are not one of the fans of savory snacks, then exclude hot pepper from the sauce or replace it with a clove of garlic.

Shawarma from boiled chicken meat with cabbage

What do you need:

chicken breast fillet (ready) – 140-180 g;
thin pita bread – 2 pcs.;
white cabbage – 150 g;
Korean carrots – 30-40 g;
pickled cucumbers – 100 g;
garlic – 1 clove;
ketchup – 20 ml;
mayonnaise – 20 ml;
refined vegetable oil (optional) - how much will be needed.

How to cook:

Prepare the sauce by mixing mayonnaise with ketchup and garlic pressed through a press. Brush one of the narrow edges of each pita bread with it.
Place shredded cabbage on the sauce and cucumbers cut into circles or large strips. Place the next layer of chicken cut into strips and sprinkle with Korean carrots.
Roll the pita bread into envelopes and fry in an oil-coated or dry frying pan.

To make the sauce more piquant, you can add mustard, ketchup can be replaced with curry sauce, mayonnaise can be replaced with sour cream. This will allow you to change the taste of shawarma.

Boiled chicken casserole

What do you need:

boiled chicken meat – 0.7-0.8 kg;
leek – 0.2 kg;
tomatoes – 0.4 kg;
sour cream – 150 g;
wheat flour – 50 g;
butter – 50 g;
lemon zest – 5 g;
hard cheese – 80-100 g;
breadcrumbs – 20 g;
salt, seasonings, fresh herbs - to taste.

How to cook:

Separate the chicken meat from the bones and cut it into medium pieces.
Cut the onion into rings, simmer until soft in melted butter, mix with chicken.
Add lemon zest, sour cream, seasonings and salt to the poultry meat and onions, stir. Transfer the resulting mixture into a heatproof dish.
Cut the tomatoes into circles and place them on top of other products.
Finely grate the cheese, mix it with breadcrumbs, and pour this mixture over the products in the mold.
Place the pan in the oven, preheated to 180 degrees, for 35-40 minutes.

The casserole will turn out so tasty and appetizing that it can be served at a dinner party, and not just for a family meal.

Omelette with boiled chicken

What do you need:

boiled chicken meat – 100 g;
chicken egg – 2-3 pcs.;
sour cream or mayonnaise – 60 ml;
onions – 50 g;
refined vegetable oil - how much will be needed;
salt, spices - to taste;
fresh vegetables or pickles (optional) - to taste.

How to cook:

Fry finely chopped onion in vegetable oil. Add finely chopped chicken to it, lightly brown, sprinkle with seasonings.
Beat the eggs with mayonnaise or sour cream, adding a little salt.
Pour the egg mixture over the poultry meat.
Fry the omelette over low heat, covered, until it thickens sufficiently.
Allow the omelette to slide onto the plate by tilting the pan over it. At the same time, fold it in half.

Place fresh or pickled vegetables on the free part of the plate, after which the dish can be served.

Boiled chicken pancakes

What do you need:

boiled chicken breast – 1 piece (2 fillets);
chicken egg – 2 pcs.;
onions – 0.2 kg;
sour cream – 60 ml;
wheat flour or potato starch – 50 g;
salt, seasonings - to taste;
refined sunflower oil - how much will it take?

How to cook:

Finely chop the boiled chicken meat and onion or grind it using a blender.
Add eggs and sour cream to the crushed products, stir until smooth.
Thicken the dough with flour or starch, salt and pepper.
Heat oil in a frying pan. Spoon out the prepared dough. As soon as the pancakes are browned on one side, turn them over with a spatula and fry on the other side.

When removing pancakes from the frying pan, it is better not to immediately place them on plates, but first put them on a napkin so that it absorbs excess fat. When serving the dish, it doesn’t hurt to add sour cream.

Hot sandwiches with boiled chicken meat

What do you need:

loaf – 150-200 g;
boiled chicken meat – 150 g;
green onions or other greens – 10-15 g;
ketchup – 20 ml;
garlic – 1 clove;
mayonnaise – 20 ml;
hard cheese – 30-40 g.

How to cook:

Mix ketchup with garlic passed through a press, spread it on slices of white bread.
Place sliced chicken on pieces of loaf and brush with mayonnaise.
Sprinkle the chicken with herbs and finely grated cheese.
Place the sandwiches on a platter, place in the microwave, and run it at maximum power for 2 minutes.

If you don’t have a microwave at home, you can cook sandwiches in the oven. Then you will have to bake them for 10 minutes at 180 degrees.