INGREDIENTS
* 1 (3 pound) whole chicken, skin removed and cut into pieces
* 3 onions, chopped
* 1 teaspoon ground cinnamon
* 1 bay leaf
* 2 cloves crushed garlic
* 1/4 teaspoon ground ginger
* 1 teaspoon paprika
* 3 tablespoons curry powder
* 1/2 teaspoon white sugar
* 1/2 lemon, juiced
* 1/2 teaspoon cayenne pepper
* 1 tablespoon tomato paste
* 1 pinch salt
* 1/4 cup olive oil
* water to cover
DIRECTIONS
1. Fry the onions in olive oil until browned. Add the cinnamon and the bay leaf. Continue stirring and add the ginger, paprika, curry powder, sugar, salt, and garlic. Continue stirring for 2 minutes. Mixture will become much like a paste.
2. Add chicken pieces and tomato. Add enough water to just cover the chicken. Simmer until chicken is done, about 20 minutes.
3. Just before serving, add the lemon juice and the cayenne pepper. Simmer for 5 more minutes.
INGREDIENTS
* 1/4 cup vegetable oil
* 2 tablespoons butter
* 1 (2.5 pound) whole chicken, cut into pieces
* 1 green bell pepper, chopped
* 1 clove garlic, minced
* 1/4 cup chopped onion
* 2 tablespoons sweet vermouth
* 1 (8 ounce) can whole cranberry sauce
* salt and black pepper to taste
DIRECTIONS
1. Pour oil into a large skillet over medium heat. Place chicken pieces in the skillet, and cook until golden on all sides, about 10 minutes. Discard all but 2 tablespoons of oil. Stir in green peppers, garlic, and onions; cook until soft, about 10 minutes. Pour vermouth into skillet. Stir in cranberry sauce, salt, and pepper. Cover, and simmer 25 minutes.
INGREDIENTS
* 2 (10.5 ounce) cans condensed cream of chicken soup
* 2 (4 ounce) cans diced green chiles
* 5 pitted green olives
* 1 jalapeno pepper, seeded and chopped
* 2 tablespoons fresh lime juice
* 1 (8 ounce) package cream cheese
* 1 (8 ounce) package shredded Monterey Jack cheese
* 1/2 (1 ounce) package taco seasoning
* 1 pound shredded cooked chicken meat
* 8 (10 inch) flour tortillas
* 1/2 cup vegetable oil
* 1 (8 ounce) package shredded sharp Cheddar cheese
* 1 cup chopped green onion
* 1 (8 ounce) container sour cream
DIRECTIONS
1. Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2. In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectanglular packet around the filling.
3. Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4. To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream.
INGREDIENTS
* 2 tablespoons vegetable oil
* 1 (3 pound) chicken, cut into pieces
* 1 large onion, quartered and sliced
* 2 tablespoons minced garlic
* 1/3 cup white vinegar
* 2/3 cup low sodium soy sauce
* 1 tablespoon garlic powder
* 1 tablespoon black pepper
* 1 bay leaf
DIRECTIONS
1. Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
2. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
INGREDIENTS
* 2 eggs, beaten
* 2/3 cup milk
* 1 1/2 cups all-purpose flour
* 1 (.7 ounce) package dry Italian-style salad dressing mix
* 1 packet dry tomato soup mix
* 1 (4 pound) whole chicken, cut into pieces
* 2 tablespoons vegetable oil
DIRECTIONS
1. In a small bowl, mix egg beat and milk together. Set aside. In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
2. Heat oil in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
INGREDIENTS
* 1 (3 pound) whole chicken, cut into pieces
* 1/4 cup all-purpose flour
* 2 tablespoons vegetable oil
* 1 (4.5 ounce) can sliced mushrooms, drained
* 1 (16 ounce) can Italian-style diced tomatoes, drained
* 1/3 cup soy sauce
* 1 clove garlic, crushed
* 1 onion, sliced
* 1/4 cup pitted black olives
DIRECTIONS
1. Dredge chicken pieces in flour until well coated. Heat oil in a large skillet over medium high heat and brown coated chicken pieces slowly in hot oil.
2. Meanwhile, combine reserved mushroom liquid with the tomatoes, soy sauce and garlic in a large saucepan and stir together. Add browned chicken and onion and stir together; cover saucepan and simmer over low heat for 45 minutes or until chicken is cooked through and tender.
3. Stir in mushrooms and olives and bring all to a boil; serve hot, coating with additional soy sauce if desired.
INGREDIENTS
* 1 (3 pound) whole chicken
* 1 large onion, halved - unpeeled
* 3 carrots, cut into chunks - unpeeled
* 2 stalks celery, cut into chunks
* 1 tablespoon whole peppercorns
* water to cover
DIRECTIONS
1. Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
INGREDIENTS
* 1 tablespoon peanut oil
* 1 shallot, finely chopped
* 1/4 white onion, chopped
* 2 tablespoons butter
* 2 teaspoons lemon juice
* 1 tablespoon ginger garlic paste
* 1 teaspoon garam masala
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* 1 bay leaf
* 1/4 cup plain yogurt
* 1 cup half-and-half
* 1 cup tomato puree
* 1/4 teaspoon cayenne pepper, or to taste
* 1 pinch salt
* 1 pinch black pepper
* 1 tablespoon peanut oil
* 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
* 1 teaspoon garam masala
* 1 pinch cayenne pepper
* 1 tablespoon cornstarch
* 1/4 cup water
DIRECTIONS
1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
INGREDIENTS
* 2 (2 pound) broiler chickens, quartered
* 1/2 cup chopped green onion
* 1/2 cup soy sauce
* 1/4 cup dry white wine
* 1/2 cup water
* 1/2 cup honey
* ground black pepper to taste
DIRECTIONS
1. Place chicken quarters into a slow cooker. Stir together the green onion, soy sauce, white wine, water, honey and pepper in a cup or small bowl. Pour over the chicken. Cover, and cook on high for 4 hours.
INGREDIENTS
* 3 cups diced cooked chicken
* 2 large stalks celery, diced
* 1 red bell pepper, seeded and diced
* 1/2 red onion, diced
* 6 tablespoons mayonnaise
* 6 tablespoons sour cream
* 1 (4 ounce) package feta cheese, crumbled
* 2 teaspoons dried dill weed
* 1 pinch salt and pepper to taste
DIRECTIONS
1. In a serving bowl, mix together the chicken, celery, and red onion. In a separate bowl, stir together the mayonnaise, sour cream, feta cheese, and dill. Pour over the chicken mixture, and stir to blend. Taste, and season with salt and pepper as needed. Serve immediately, or refrigerate until serving.
INGREDIENTS
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 2 tablespoons vegetable oil
* 2 onions, chopped
* salt to taste
* ground black pepper to taste
* 1/2 teaspoon ground ginger
* 1/2 teaspoon paprika
* 1 pound pitted green olives
* 1 lemon, juiced
* 2 cups water
DIRECTIONS
1. Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden.
2. Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.
INGREDIENTS
* 1 (3 pound) whole chicken
* 1/4 cup water
* 1/4 cup butter
* 2 onions, thinly sliced
* 2 green bell pepper, thinly sliced
* 2 large red bell peppers, seeded and diced
* 1 (14.5 ounce) can whole peeled tomatoes
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 8 slices Swiss cheese
DIRECTIONS
1. In a large microwave proof dish with a cover, place chicken and add water. Microwave on HIGH (full power) for 10 minutes. Turn chicken over and continue to microwave on HIGH for an additional 10 minutes. Let chicken cool slightly. Remove skin and discard. Remove all meat from bones. Chop chicken meat into bite size pieces and set aside.
2. In a heavy cooking pot heat butter/margarine. Saute onions until translucent. Add green and red bell peppers and saute for 3 minutes. Mash tomatoes and add to cooking pot with can liquids, salt and pepper. Cover and let simmer over low heat for 10 minutes. Add chopped chicken and let simmer for another 10 minutes.
3. To Prepare Mixture For Serving: Fill 8 microwave proof soup bowls to within 1/2 inch of top with cooked chicken mixture. Place 1slice Swiss cheese on top of each bowl. Cook each bowl uncovered on HIGH (full power) for 3 minutes or until cheese melts. Serve immediately.
INGREDIENTS
* 1 (3 pound) whole chicken, cut into parts
* 1 cup all-purpose flour
* salt to taste
* ground black pepper to taste
* 2 tablespoons vegetable oil
* 1 onion, chopped
* 3 cloves crushed garlic
* 1 tablespoon chopped fresh tarragon
* 1 3/4 cups dry white wine
* 1 tablespoon cornstarch
* 1/4 cup water
* 1 tablespoon sour cream
DIRECTIONS
1. Coat the chicken pieces in flour.
2. Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
3. To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.
4. When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.
INGREDIENTS
* 1 (2 to 3 pound) whole chicken, cut into pieces
* 2 tablespoons olive oil
* salt and pepper to taste
* 1 cup chopped onion
* 1 tablespoon paprika
* 1/4 cup white wine
* 1/4 cup chicken broth
* 1/2 cup sour cream
DIRECTIONS
1. In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside.
2. Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm.
3. Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.
INGREDIENTS
* 1 cup vinegar
* 1 tablespoon salt
* 2 pounds bone-in chicken pieces
* salt and pepper to taste
* 2 cups uncooked white rice
* 1 onion, diced
* 2 cloves garlic, crushed
* 4 tablespoons curry powder
* 4 cups water
* 1 tablespoon vegetable oil
DIRECTIONS
1. In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside.
2. Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.
3. Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.
INGREDIENTS
* 1 cup shortening
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 (2 to 3 pound) whole chicken, cut into pieces
DIRECTIONS
1. Heat the shortening in a large, cast iron skillet over medium-high heat.
2. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
3. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
INGREDIENTS
* 1 (3 pound) whole chicken, cut into parts
* 3/4 cup melted butter
* 2 cups crushed saltine crackers
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Dip the skinless chicken pieces in the melted butter/margarine. Coat with the crushed salted cracker crumbs. Place on a cookie sheet lined with tin foil and bake in the preheated oven for 1 hour.
INGREDIENTS
* 3 eggs, beaten
* 1/2 cup water
* 2 1/2 cups all-purpose flour
* 2 teaspoons salt
* 1/4 cup butter
* 1 1/2 pounds bone-in chicken pieces, with skin
* 1 medium onion, chopped
* 1 1/2 cups water
* 1 tablespoon paprika
* 1/2 teaspoon salt
* 1 teaspoon ground black pepper
* 2 tablespoons all-purpose flour
* 1 cup sour cream
DIRECTIONS
1. Fill a large pot with water and bring to a boil over high heat. In a large bowl, mix together the eggs, 2 teaspoons of salt, and 1/2 cup of water. Gradually stir in 2 1/2 cups of flour to make a stiff batter. Using two spoons, scoop out some batter with one spoon and use the second to scrap off the spoonful of batter into the boiling water. Repeat until several dumplings are cooking. Cook dumplings for 10 minutes or until they float to the top; then lift from the water and drain in a colander or sieve. Rinse with warm water.
2. In a large skillet over medium-high heat, melt butter and add chicken; cook until lightly browned, turning once. Add onion to skillet and cook 5 to 8 minutes more. Pour in 1 1/2 cups of water, and season with paprika, salt, and pepper; cook 10 minutes more, or until chicken is cooked through and juices run clear. Remove chicken from skillet and keep warm.
3. Stir 2 tablespoons of flour into sour cream; then slowly stir into the onion mixture remaining in the skillet. Bring the mixture to a boil, stirring constantly, and cook until thickened.
4. To serve, add dumplings to the sour cream/onion mixture, then spoon onto dinner plates adding a piece of chicken.
INGREDIENTS
* 4 skinless, boneless chicken breast halves
* 2 teaspoons sesame oil
* 1/2 teaspoon dried rosemary
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1/2 teaspoon garlic powder
* salt and pepper to taste
* 1 tablespoon olive oil
* 1 tablespoon butter
* 2 shallots, chopped
* 1/2 cup white Zinfandel wine
DIRECTIONS
1. Place the chicken breasts in a shallow dish. Combine the sesame oil, rosemary, basil, thyme, garlic powder, salt, and pepper in a small bowl and mix well. Pour the herb mixture over the chicken breasts; cover and marinate 20 minutes.
2. Heat the olive oil in a large skillet over medium heat. Place the chicken breasts in the skillet and cook until lightly browned, about 5 minutes on each side. Melt the butter in the skillet, and add the shallots. Cook the shallots until softened and browned, about 5-8 minutes.
3. Increase the heat to medium-high, and stir the wine into the chicken-shallot mixture. Cook all ingredients for 5 minutes longer, allowing the wine to reduce. Check the chicken for doneness: it is cooked when the juices run clear when pierced with a fork.
INGREDIENTS
* 1 (4 pound) whole chicken
* 1 1/2 cups prepared barbecue sauce
DIRECTIONS
1. Put chicken, legs up, into slow cooker. Pour sauce over and inside the chicken. Cover.
2. Cook for 8 to 10 hours on low setting. It is not a good idea to check it, as steam escapes and it takes quite awhile to reheat.
