Calling All Cooks..CHICKEN

[Rose]

Re: Calling All Cooks..CHICKEN

Les, The alfredo sounds delicious! I like the idea of adding the white wine too.

((Grandma), [img]/forums/images/graemlins/smile.gif[/img] such a good thread to print out and file.

[SandiF]

Re: Calling All Cooks..CHICKEN

Awoah! A chicken week dis! LOL!!

Mi will come back later wid some fowl recipe...

Originally posted by grandma2:
[qb] hi SandiF dis is foul.....oh mi mean fowl week [img]/forums/images/graemlins/laugh.gif[/img] till Friday,an mi knoh yu have couple fowl recipe deh to.

mi will mek dese stay till fish week den transfer dem. [/qb]

[Rose]

Re: Calling All Cooks..CHICKEN

Originally posted by SandiF:
[qb] Awoah! A chicken week dis! LOL!!
[/qb]

[/QB][/QUOTE]


[img]/forums/images/graemlins/laugh.gif[/img] Coming next...Sandi's chicken fried fish!!...hehe

[vaj001]

Re: Calling All Cooks..CHICKEN

It's hard to just choose one chicken recipe, there are so many! You could have chicken 365 days and never cook it the same way twice. Here's my submission, my family loves this for Sunday dinner.

Cuban-Style Chicken Fricassee

4 lbs chicken fryer cut in 8 pieces
6 garlic cloves, cut up
1/2 cup sour orange juice (or mix half-half lime and orange)
1 lg onion sliced
1 lg bell pepper sliced
1 small can tomato sauce
Salt and freshly ground pepper to taste
1 small can Petit Pois (English Peas)
1/4 cup vegetable oil
1/2 cup raisins
1/4 cup sliced pimiento filled olives
1 tsp capers
1 cup dry Sherry Wine (*Only use Sherry you would drink yourself!!! Cooking Sherry has tons of salt, yuck!!)
1 lb potatoes, peeled and quartered

Marinade chicken pieces in garlic cloves, citrus juice, onion and bell pepper for at least one hour. Heat oil and brown chicken. Add onion, pepper and citrus from the marinade. Add tomato sauce, raisins, olives, capers, Sherry, salt & pepper. Add water to cover the chicken. Add the potato pieces in the last 20 minutes of cooking. Add the can of small peas just before serving.

Wonderful with white rice and black beans.

[Rose]

Re: Calling All Cooks..CHICKEN

Yum VJ! I have every one of those ingredients and am making it tonight. Will it work well using only chicken drumsticks?

[vaj001]

Re: Calling All Cooks..CHICKEN

Originally posted by Rose:
[qb] Yum VJ! I have every one of those ingredients and am making it tonight. Will it work well using only chicken drumsticks? [/qb]

As long as they are not still moving I don't see any problems!!!

[grandma2]

Re: Calling All Cooks..CHICKEN

thanks VJay

Rose please let us knoh how it was,thanks girl

[Rose]

Re: Calling All Cooks..CHICKEN

VJay's Cuban Style Chicken Fricassee was delicious! I used cooking sherry(sorry vjay) as that's all I had on hand and made it without the capers, but it was great. The sauce cooked down to a very nice consistency and was wonderful over white rice. Thanks!

[vaj001]

Re: Calling All Cooks..CHICKEN

Originally posted by Rose:
[qb] I used cooking sherry(sorry vjay) as that's all I had on hand and made it without the capers, but it was great. The sauce cooked down to a very nice consistency and was wonderful over white rice. Thanks! [/qb]

I always say a recipe is just a place to start. Use what you have or if you don't like something exchange for something you do. I'm glad you enjoyed it! [img]/forums/images/graemlins/wink.gif[/img]

[Lis]

Re: Calling All Cooks..CHICKEN

[/qb][/QUOTE]I always say a recipe is just a place to start. Use what you have or if you don't like something exchange for something you do. I'm glad you enjoyed it! [img]/forums/images/graemlins/wink.gif[/img] [/QB][/QUOTE]

And you know that's right. [img]/forums/images/graemlins/smile.gif[/img] [img]/forums/images/graemlins/smile.gif[/img] I say always
cook it like someone tells you, after that make it yours. [img]/forums/images/graemlins/smile.gif[/img]

[SandiF]

Re: Calling All Cooks..CHICKEN

My chicken recipes are usually either baked in the oven or jerked, of course marinated for 24 hrs to get the juices in.

A delicious chicken recipe

Ingredients
==============

2 lbs Whole boneless, preferably skinless chicken breasts cut into 1/2 inch or 1 inch or cubes or wedges pieces. Marinate the chicken over night or for at least 8 hrs prior to cooking.

1 tb Extra Virgin Olive Oil (mi love Bertulucci or whatever way it's spelt)
1 md Onion, chopped
1 Garlic clove, minced
28 oz whole tomatoes, skinned and cut up (if skinning the tomatoe is too much work you can let it stay)
15 oz green beans, cooked
15 oz sweet corn kernels (drained)
1 sweet potatoe, peeled and chopped into cubes
3/4 cup Water
1/4 cup Peanut butter (I use soy butter, but if you like regular butter you can use it. I Can't believe it can be used also)
1 tb Tomato paste
1 ts Salt
1 ts Chili powder
1/2 ts Ginger
1/2 ts Cayenne Pepper
3 c Hot cooked rice

Prep
=====
In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add
onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.

Add remaining ingredients except rice; mix well. Bring to a boil.

Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice.

[grandma2]

Re: Calling All Cooks..CHICKEN

bway SandiF mi goin to try dat sounds so good,thanks girl

[grandma2]

Re: Calling All Cooks..CHICKEN

Chef i made the Bourbon Chicken,ok first i must say it taste ok,but (mi fam.hard to please)

ok i pan fried it,then mi put it in the oven, den de fyah blaze woooiiiisssshhh,lawd have his mercy, enyhow,mi carry on.

mi grandson say it taste like after yu drink beer , for mi it was ok just too much juice.

for mi it was ok not the flavour i was expecting,maybe too much bourbon.

thanks doh, i used Wild Turkey Bourbon,yu think dats why [img]/forums/images/graemlins/confused.gif[/img]

[igglesfan]

Re: Calling All Cooks..CHICKEN

Chicken With 40 Cloves Of Garlic
Prep: 15 minutes
Cook: 43 to 46 minutes
Serves: 4
When garlic is slowly simmered, it mellows and becomes almost sweet in flavor. Serve this stew with crusty bread onto which the softened garlic may be spread.

Ingredients
2 heads of garlic
4 tablespoons butter
1 tablespoon olive oil
1 (3-pound) chicken, cut into serving pieces
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup dry white wine
1 cup chicken stock or reduced-sodium canned broth
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary
1 bay leaf

Preparation
Separate garlic into cloves and peel. Add to a small pan of boiling water, reduce heat to low, and simmer 10 minutes. Drain and let cool.

In a large nonreactive flameproof casserole, melt 2 tablespoons butter in olive oil over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to casserole and cook, turning, until browned on all sides, 6 to 8 minutes.

Add garlic to casserole. Stir in wine, chicken stock, thyme, rosemary, bay leaf, and remaining l/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in center, about 25 minutes. Remove and discard bay leaf. Transfer chicken and garlic to a serving dish.

Skim fat from cooking liquid and discard. Bring cooking liquid to a boil and cook until liquid is reduced to 1 cup, 2 to 3 minutes. Stir in remaining 2 tablespoons butter and pour over chicken.


This is SO good, and the smell will drive you crazy. Enjoy!

[BND1999]

Re: Calling All Cooks..CHICKEN

Iggles... that sounds sooooo good.. I am a garlic freak....