Subject: COLLECTION: Chicken Recipes Vol.1 (of 3) (Long!) Lines: 1597 CONTENTS: --------- Arroz Con Pollo (Stan England) Baja California Chicken (Joseph Gle Callis) Beggar's Chicken (peterl@devvax.mincom.oz.au) Bob's Chicken Pesto (Nancy) Bon Bon Chicken With Vegetables (Laura Dolson) Bstila - Moroccan Chicken/Nut Pie (Stephanie da Silva) Cajun-Style Chicken Breasts (Kevin L. Hammond) Casserole De Poulet Au Riz (David James Hunter) Chicken Adobo (Carolyn Pe) Chicken Adobo (Kirk Marple) Chicken Adobo (Ma. Elena Y. Francisco) Chicken And Dutch Dumplings (Jody Lynn Delong) Chicken And Oyster Sauce Piquant (Stephanie da Silva) Chicken And Sausage Jambalaya (Paul Bash) Chicken Big Mamou On Pasta (Carol Miller-Tutzauer) Chicken Cacciatore (David Katz) Chicken Casserole (Robin Halligan) Chicken Cordon Bleu (Maggie Workman) Chicken Curry (Philippa Wightman) Chicken Curry Bombay (Stephanie da Silva) Chicken Diane (Lynn Z. Schaeffer) Chicken Dish (Skip) Chicken Dish (Vida Halligan) Chicken Etouffee (Margaret Reek) Chicken Flautas (Laura Wallace) Chicken In Broth With Couscous And Vegetables (Stephanie da Silva) Chicken Kiev (France Normandeau) Chicken Lasagna (Laura Aden) Chicken Long Rice (Stephanie da Silva) Chicken Marinade (Dave Wilson) Chicken Marinade (Robin Halligan) Chicken Masala (Mangalorean style) (davids@hpsdde.sdd.hp.com) Chicken Nuggets (Stephanie da Silva) Chicken 'Ono Nui (Stephanie da Silva) Chicken Paella (Stan England) Chicken Paprika (Carol Sharp) Chicken Paprika (Sharen A. Rund) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thomase@tekig5.pen.tek.com (Stan England) ARROZ CON POLLO =============== Servings: 4 Ingredients: ------------ 1 2 1/2 to 3 lb broiler 1 1/4 c Long grain rice 1 12 oz can beer 2 Cloves garlic, minced 1/4 t Pepper 3 T Olive oil 1 14 1/2 oz can chicken broth 1 T Ground cumin 1/4 t Ground saffron 2 10 oz pkg frozen peas Instructions: ------------- Rinse chicken; pat dry. In a 12 inch skillet cook chicken uncovered in hot oil over medium heat for 10 to 15 minutes or till brown, turning to brown evenly. Remove chicken. Add uncooked rice to skillet. Cook and stir over medium heat till rice is light brown. Stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper. Place chicken on top of the rice mixtue. Season lightly with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or till rice and chicken are tender. Remove the chicken and keep warm. Stir the peas into the rice mixture; heat through. Transfer the rice mixture to a serving bowl. Arrange the chicken pieces on top of the rice. Makes 6 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jgcallis@silver.ucs.indiana.edu (joseph gle callis) Source: The Cowboy Cookbook Author: Nancy Reagen BAJA CALIFORNIA CHICKEN ======================= Ingredients: ------------ 8 chicken breasts Seasoned salt and pepper 4 tbls tarragon vinegar 4 tbls olive oil 2 cloves garlic 2/3 c dry sherry Instructions: ------------- Preheat oven to 350 degrees Put the oil and vinegar into a skillet and press garlic into the mixture. While the pan is heating up, sprinkle the seasoned salt and pepper onto the chicken. Saute' the chicken breasts until they are "golden brown." Place chicken into a baking pan and pour sherry over chicken. Place pan in the oven for 10 minutes. Serve and enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: peterl@devvax.mincom.oz.au BEGGAR'S CHICKEN ================ Back in the old day's the Oriental people used to wrap the chook in lotus leaves, then in clay, then throw it into a hot fire to cook. Be sure to have a hammer ready so you can eat the sucker!!! Ingredients: ------------ 1.5kg (3lb) chook 3 shallots 2.5cm (1") piece green ginger (the fresh stuff) 1 tsp sugar 3 tblsp soy sauce 2 tblsp dry sherry 1 tblsp water 1/4 tsp five spice powder 2 tblsp soy sauce, extra 2 tblsp oil extra oil Clay Dough: ----------- 1kg (2lbs) cooking salt 4 cups plain flour 1 1/2 cups water (more or less) Put flour and salt in a bowl, mix well, gradually add water, mixing to a firm dough. Use your hands to mix. More water may be needed, don't have dough too soft, it will be too hard to handle. Place two very large sheets of aluminium foil on a flat surface, brush top sheet well with extra oil. Wack the chook onto the foil. In a bowl put roughly chopped shallots, sugar, peeled and sliced ginger, soy sauce, sherry, water and five spice powder; mix well. Rub the chook all over with extra soy sauce, then rub with the 2 tablesps of oil, rub well into the skin. Pull skin at neck end down under the chook and tuck the wing tips under as well to hold the neck skin in place. Carefully (the chook will feel like a greased pig at this stage!!) pour soy sauce mixture into the cavity, (hold the chook up a bit so none runs out). Secure the bum end with a small skewer (be careful it doesn't rip the foil). Wrap the foil around the chook, securing like a parcel. Roll out the dough to about 1cm (1/2") thickness so it will completely cover the chook, fold dough over the bird, press edges together, press ends together so the chook is completely encased with no holes anywhere. Place chook into lightly oiled baking dish, wet your fingers and smooth out all joins, making sure there are no holes in the dough (the steam will get out otherwise) Bake in a hot (475-550F / 250-260C) oven for 1 hour. Reduce heat to moderately slow (325-350F / 160-180C) for a further 3 hours. Remove the end result from the oven (you don't have to worry about dropping it!!!), break open the dough with the hammmer and remove from around the chook. Put foil wrapped chook onto a serving dish, carefully remove foil and hook in. The meat will just fall off the bones so chop-stick will probably be in order. Trust me, this is fantastic (especially when your friends see you carry a hammer to the dining table!!!!) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: nkf@vnet.IBM.COM (Nancy) BOB'S CHICKEN PESTO =================== Ingredients: ------------ 1 lb. boneless chicken, cubed 1 lb. box multi-colored pasta 3 red peppers 2 tomatoes 3 cloves garlic broccoli (or vegs of your choosing) olive oil pesto fresh curly parsley salt and pepper parmesan cheese (optional) Instructions: ------------- Start water for pasta. In skillet, brown garlic over a low heat in a generous amount of olive oil. Add chicken - cook over medium heat. When done, set aside covered to keep hot. While chicken is cooking, cut red peppers into large strips. Put peppers under broiler; burn skin on each side. Then, remove from broiler and put peppers into a small sealed plastic (i.e. ziploc) or paper bag (to steam themselves). Set aside ~10 minutes; after which, remove skins, cut into cubes and toss with olive oil. While peppers are steaming in bag: - Put pasta into boiling water - add salt to taste. - Steam vegs (don't overcook, they should remain a bit crunchy). - Cut up tomatoes into cubes. When pasta is done, rinse under very hot water (don't want it to cool off). Add chicken with its oil, mix together. Then mix in vegs, cubed roasted peppers and tomatoes. Next add pesto, herbs and pepper to taste, mix. Optional: toss with parmesan cheese. Serve with warm Italian bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dolson@crl.ucsd.edu (Laura Dolson) Source: _20 Minute Menus_ by Marian Burros. Marian Burros has added the vegetables to make this a full meal. It is traditionally served over cucumber strips or bean sprouts. We usually put it over rice. Also good in Chinese mushi wrappers or flour tortillas, with Hoisin sauce, if desired. BON BON CHICKEN WITH VEGETABLES =============================== (Serves 2) Ingredients: ------------ 1 lb broccoli or 8 oz flowerettes 10 oz whole carrots 12 oz boneless skinless chicken breasts 1" piece fresh ginger 2 T Oriental sesame paste (tahini works fine-LD) 1-2 garlic cloves 3-4 T water 1-2 T Oriental chili sauce or hot chili paste with garlic 1 t sugar 2 T rice vinegar 5 T reduced-sodium soy sauce Instructions: ------------- 1. Wash and trim broccoli. Cut into small flowerettes. 2. Scrape carrots. Slice thin in food processor. 3. Simmer veggies in enough water to steam them. Cover. 4. Cut chicken into strips. Add to veggies. Veggies should cook about 7 minutes in all. Chicken should be tender, and cooked through. Drain it all. 5. While the rest is cooking, whirl the other ingredients in the food processor, starting with the garlic and ginger. 6. Toss the chicken, veggies, and sauce together. Serve as above. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) BSTILA - MOROCCAN CHICKEN/NUT PIE ================================== Ingredients: ------------ meat of 1/2 chicken (e.g. two boneless breasts) 1/2 lb blanched almonds 1 medium onion 1/2 tsp cinnamon up to 1/2c sugar or honey 1 tbsp clarified butter 1/3 cup butter Preparation: ------------ Brown 1/2 lb blanched almonds in a little oil until golden. Chop coarsely or pound with a mortar and pestle. Add 1/2 tsp cinnamon and (optionally) honey or sugar to sweeten to taste (anc adds none but cites recipes calling for up to 1/2c sugar -- I favor a little honey as the contrast of the sweetness with the savory chicken is part of the exotic appeal of the dish). Set aside. Heat 1 tbsp clarified butter and 1/3 cup butter in a large heavy pot. Add 1 minced medium onion and saute for a few minutes. Add chicken meat equivalent to about 1/2 chicken (e.g. two boneless breasts), cut in small pieces (as for a pot pie), along with: 1/2 tsp pepper 1 pinch saffron (or, per ongoing thread, 1/2 tsp turmeric) 1/2 tsp cinnamon 3/4 cup minced parsley 1/4 cup minced coriander (cilantro, chinese parsley) salt to taste Simmer until the chicken is done. Beat 2 eggs and slowly stir them into the sauce. Remove from heat. Have ready phillo sheets, melted butter (at least 1/4 lb), and a pastry brush. Select a shallow baking pan about 8" in diameter, such as an iron skillet. What you basically want to do is construct a pie by layering the phillo sheets in the pan and then folding them over the contents; it will probably be easiest if you cut the sheets in half or smaller, for instance into long rectangles about the width of the pan and twice as long. Brush one of the sheets with melted butter, and put it, butter side up, in the bottom of the pan, the excess dangling over the side. Add another sheet, at an angle to the first, and repeat so that you have phillo covering the bottom of the pan and dangling out all around (this is hard to describe). Use about 5 sheets to form this layer. Repeat the process, forming another layer. Now pour the chicken and sauce into the pan. Put several more buttered sheets on top of the chicken, this time not overlapping the edge--use smaller pieces or fold them in half. Spread the nut mixture on top of this. Put another layer or so of phillo, then fold the dangling ends over the top so as to close the envelope. (Your mileage may vary on the number and details of layering the sheets). Brush the top with butter. At this point the bstila can be refrigerated if desired (this is time-consuming and you may wish to do all this the day before serving). Just before serving, put the pan in a 350-degree oven for 15-20 minutes until the top is golden: flip it onto an oven-proof plate (or use an ordinary plate to flip it over back into the skillet) and return to brown the other side, 30-40 minutes total. Place on a serving platter, sprinkle with powdered sugar, then make fanciful decorative designs with ground cinnamon. (When I had this in a restaurant it said something like "eat me"). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: khammond@eng.auburn.edu (Kevin L. Hammond) CAJUN-STYLE CHICKEN BREASTS =========================== (Servings: 8) Ingredients: ------------ 2 tsps diet margarine 4 boneless,skinless breasts halved 1 large onion, chopped 2 green bell peppers, seeded and chopped 2 cups tomato juice 1/4 tsp cayenne pepper 1/4 tsp dried thyme 1/4 tsp garlic flakes 1/4 tsp ground cloves 1/4 tsp ground allspice Instructions: ------------- 1. Melt margarine in a heavy nonstick skillet. Add chicken and brown quickly on both sides over high heat. Remove to a platter. 2. Add onion and bell peppers. Cook over moderate heat until soft. Add tomato juice and seasonings, return chicken to pan. Simmer until sause is thick. 160 calories per serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: djh4c@weyl.math.virginia.edu (David James Hunter) Source: The 60-Minute Gourmet by Pierre Franey CASSEROLE DE POULET AU RIZ ========================== (Chicken and rice casserole) Ingredients: ------------ 2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.) Salt and freshly ground pepper to taste 2 tblsp butter 1/2 cup finely chopped onion 1 tsp chopped garlic 1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size 1 bay leaf 1/2 cup dry white wine 1/2 cup raw rice 1 cup chicken broth Instructions: ------------- 1. Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper. 2. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn. 3. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes. 4. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender. Yield: Four servings Note: ----- I cook the whole thing in my favorite cast-iron skillet, which has a lid. You don't really have to worry about undercooking the chicken, so the dish is done when the rice tastes done. Sometimes I use shallots instead of onions if I have them, and mabye add a little (fresh) tarragon or something. Beats frozen pizza. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: carolyn@brc.uconn.edu (Carolyn Pe) CHICKEN ADOBO ============= Ingredients: ------------ 1 lb chicken parts, cut into serving pieces 1/2 cup vinegar, white or cider 2 tbsp soy sauce 5 cloves garlic, crushed salt and pepper Instructions: ------------- Combine all ingredients in saucepan. Bring to boil and simmer until chicken is cooked and tender, about 20 minutes. Good served with rice and a side of diced tomatoes, sliced scallions, seasoned with salt and pepper. This is a favorite Filipino dish and is extremely easy to make. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: marple@cs.ubc.ca (Kirk Marple) CHICKEN ADOBO ============= (serves 2) Ingredients: ------------ 2 chicken breasts 1/2 cup soy sauce 1/2 cup white vinegar 1 cup water 3-4 garlic cloves, crushed prepared couscous or rice Instructions: ------------- I use one chicken breast (boneless or bones-in, it doesn't matter) per person. In a large pot, mix one part each soy sauce and white vinegar with two parts water. (For two people, one part = 1/2 cup, adjust for greater number of servings.) Add crushed garlic cloves to taste (3-4 cloves, more for true garlic hounds). Bring pot to simmer. Add chicken to pot. Simmer covered for 1 1/2 to 2 hours (until chicken is tender and very dark from the sauce). Serve chicken over plain couscous (or rice) with sauce poured over both. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mfrancis@binah.cc.brandeis.edu (Ma. Elena Y. Francisco) CHICKEN ADOBO ============= Yes, it is, indeed, a Filipino dish. I like to do this the quick and easy way: Take some chicken (I usually take about a pound or so of chicken parts, any part will do) and put it in a good-sized pot. Add to that 2-3 crushed cloves of garlic, 1 sliced onion, 1 crumbled bay leaf, about 5-10 whole peppercorns, two potatoes (cut them any way you want, but not in the french-fry style), and around 2 tablespoons each soy sauce, white vinegar and sugar. Mix all ingredients lightly, then put it over low to medium low heat. Cover and let cook for around 1 hour at the least, the longer it goes, the more flavoursome it is. Serve over rice. Since I just cook for myself, this is usually good for around 3-4 meals, depending upon how hungry I am. This should serve around 2-4 people, comfortably. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Jody Lynn Delong CHICKEN AND DUTCH DUMPLINGS =========================== Ingredients: ------------ 3 3/4 cups flour 2-3 tsp salt (adjust to taste) 4 tbs butter 1/2 cup water 4 eggs 2-3 gallons chicken broth chicken Instructions: ------------- Mix flour and salt together well. Cut in butter. Add water and beaten eggs, and mix until dough forms a ball. Divide dough if necessary and roll out on a well floured board. This should be rolled out *very* thin, ~1-1.5 mm thick. Cut the dough into 2-3 inch square pieces and set aside for the moment. Make sure the dough is not overlapping when you set it aside...it CANNOT be stacked. In the meantime (at the beginning) prepare the chicken broth and season to taste. When all the dumplings are cut, quickly drop them one by one into the boiling broth. Allow to cook for 1/2 an hour. If the dumplings are too thick, they will come out tough. It's better to err on the thin side when rolling them out. This dish can be served with fried chicken, or with the chicken chopped up in the broth. Makes ~8-10 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN AND OYSTER SAUCE PIQUANT ================================ Ingredients: ------------ 1/3 cup plus 2 tblsp flour 6 tblsp oil 3 large onions, finely chopped 1/2 cup chopped ham 8 to 10 chicken breasts, skinned 1 6-ounce can tomato paste 1/2 can water 3 cloves garlic 1/2 cup celery, finely chopped 1/4 cup parsley, finely chopped 1/2 bunch green onions, thinly sliced 1 3-ounce bottle pitted green olives, finely chopped 1 small jar sour pickles, finely chopped 1/2 rind of a lemon, grated 2 6-ounce cans slice mushrooms with liquid 1/2 tsp red pepper salt and black pepper to taste 1 pint oysters 1 cup white wine Instructions: ------------- Brown flour in oil very slowly, until dark brown. This takes about 30 minutes. Add chopped onions and cook slowly until tender. Then add chopped ham and cook a few minutes. Add raw chicken breasts and stir thoroughly to coat each piece. Add tomato paste and water. Simmer for 30 to 45 minutes. Add olives, sour pickle, lemon rind and cook for a few minutes, turning chicken to coat. Add mushrooms with the liquid. Season with salt and peppers. Simmer (over low heat) for 4 to 5 hours. Stir occasionally to keep chicken from sticking. About 30 minutes before serving, add 1/2 cup wine and bring to a simmer. Add oysters with juice and cook until oysters curl at the edges. Just before serving, add anoth4er 1/2 cup of wine. Serve chicken on a bed of rice with sauce poured over. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bash@tware.com (Paul Bash) Source: _River Road Recipes_ put out by the Junior League of Baton Rouge, LA. CHICKEN AND SAUSAGE JAMBALAYA ============================= 1 pkg chicken thighs (6 count) 1/2 pkg Hilshire Farms Polish Kielbasa (or other smoked sausage), sliced 1/2 bell pepper, chopped 5 stalks celery, chopped 3 large white onions, chopped (DO NOT use a food processor) 2 cloves garlic, chopped fine 1/4 cup peanut oil 2 cups white rice (regular white rice. NOT Minute rice!!!) 2 1/2 cups water 1 12oz beer (Budweiser works fine) flour to coat chicken 1 1/2 tsp Rosemary 1 tsp Thyme A handful of chopped parsley (hard to put too much) Salt to taste Lots of cayenne pepper Instructions: ------------- Start off by washing the chicken and placing it skin side down on a plate (you can remove the skin if you want). Now, depending on how spicy you want it, coat the chicken with Cayenne pepper until very red (I use a LOT of Cayenne in mine). Don't worry about getting it too hot, since this is the majority of the pepper you are going to add and it will cook into the rest of the dish. Turn the chicken pieces over and lightly coat the skin side. Let sit for 15 minutes or so to soak it all up. Heat the oil in the bottom of a large heavy cast iron or aluminum pot (don't use thin aluminum or stainless steel since the rice will tend to stick and burn if you're not really careful). Place the flour in a paper bag (season the flour lightly with salt, cayenne pepper, black pepper, garlic powder, etc). Place a couple of pieces of chicken at a time into the bag and shake to coat. Fry the chicken in the oil until golden brown. Don't worry about cooking it all the way through just yet. Remove the chicken. Now place the onions, celery, garlic and bellpepper into the pot along with a bit more oil if necessary) and saute them until the onions are transparent, scraping the bottom of the pot often. Add the rosemary, thyme and parsley and cook for a minute or so. Place the sausage slices, chicken, and a little water into the pot and mix well with the vegetables. Turn heat low, cover and simmer for about 30 minutes (until the chicken is tender). Stir the mixture frequently, always scraping the bottom to keep things from burning (break the chicken up a bit with the spatula as it cooks. It should break up naturally as the dish cooks, but this just helps things a little). When the chicken is cooked, add the washed rice and stir it into everything for a couple of minutes. Pour the warm beer and the water in and stir things for another minute or so. Taste it at this point and adjust the salt if necessary. Now, keeping the heat low, cover the pot and cook until the rice is tender (anywhere from 30 minutes to an hour). Stir the mixture every now and then, scraping the bottom of the pot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Source: Chef Paul Prudhomme's Louisiana Kitchen, by Paul Prudhomme. NY: Wm. Morrow and Co, 1984, ISBN 0-6808-02847-0 CHICKEN BIG MAMOU ON PASTA ========================== (Makes 6 servings) The town of Mamou, in southeastern Louisiana, claims itself as the "tomato capitol of the world." So dishes with the term "Mamou" usually mean that there are tomatoes in the dish. Calling the dish "... Little Mamou" means just a few tomatoes; "... Big Mamou" means lots of tomatoes. So here is a pasta dish that is Cajun in inspiration. Ingredients: ------------ 6 quarts hot water 1/4 cup vegetable oil 3 Tbsp salt 1 1/2 pounds fresh spaghetti, or 1 pound dry 1 pound unsalted butter 4 Tbsp unsalted butter 1 cup very finely chopped onions 4 cloves garlic, medium-size, peeled 2 tsp minced garlic 3 1/4 cups rich chicken stock (in all) 2 Tbsp worcestershire sauce 1 Tbsp Tabasco sauce 2 16-ounce cans tomato sauce 2 Tbsp sugar 2 cups very finely chopped green onions (in all) 2 pounds boneless chicken (light and dark meat), cut into 1/2" cubes Seasoning mix no. 1 (for sauce, see below) Seasoning mix no. 2 (for chicken, see below) Directions: ----------- Place the hot water, oil and salt in a large pot over high heat; cover and bring to a boil. When water reaches a rolling boil, add small amounts of spaghetti at a time to the pot, breaking up oil patches as you drop spaghetti in. Return to boiling and cook to al dente stage (about 4 minutes if fresh, 7 minutes if dry); do not over cook. During this cooking time, use a wooden or spaghetti spoon to lift spaghetti out of the water by spoonfuls and shake strands back into the boiling water. (It may be an old wives' tale, but this procedure seems to enhance the spaghetti's texture.) Then immediately drain spaghetti into a colander; stop cooking process by running cold water over strands. (If you used dry spaghetti, first rinse with hot water to wash off starch.) After the pasta has cooled thoroughly, about 2 to 3 minutes, pour a liberal amount of vegetable oil in your hands and toss spaghetti. Set aside still in the colander. Meanwhile, thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a 4-quart saucepan, combine 1 1/2 sticks of the butter, the onions and garlic cloves; saute over medium heat 5 minutes, stirring occasionally. Add the minced garlic and the seasoning mix no. 1; continue cooking over medium heat until onions are dark brown but not burned [not unlike you cook onions for Indian curry dishes], about 8 to 10 minutes, stirring often. Add 2 1/2 cups of the stock, the worcestershire and Tabasco; bring to a fast simmer and cook, about 8 minutes, stirring often. Stir in the tomato sauce and bring mixture to a boil. Then stir in the sugar and 1 cup of the green onions; gently simmer uncovered about 40 minutes, stirring occasionally. Heat the serving plates in a 250 deg F. oven. Combine the ingredients of the chicken seasoning mix no. 2 in a small bowl; mix well. Sprinkle over the chicken, rubbing it in with your hands. In a large skillet melt 1 1/2 sticks of the butter over medium heat. Add the remaining 1 cup green onions and saute over high heat about 3 minutes. Add the chicken and continue cooking 10 minutes, stirring frequently. When the tomato sauce has simmered about 40 minutes, stir in the chicken mixture and heat through. To finish the dish, FOR EACH SERVING melt 2 Tbsp butter in a large skillet over medium heat. Add one-sixth of the cooked spaghetti (a bit less than a 2-cup measure); heat spaghetti 1 minute, stirring constantly. Add 1 1/4 cups chicken and sauce and 2 Tbsp of remaining stock; heat thoroughly, stirring frequently. Remove from heat. Roll spaghetti on a large fork and lift onto a heated serving platter. Repeat process for remaining servings. Seasoning mix no. 1 (for sauce) ------------------------------- 2 tsp dried thyme leaves 1 1/4 tsp ground red pepper (preferably cayenne) 1 tsp white pepper 3/4 tsp black pepper 1/2 tsp dried sweet basil leaves Combine all ingredients and set aside Seasoning mix no. 2 (for chicken) ---------------------------------- 1 1/2 Tbsp salt (reduce this if desired) 1 1/2 tsp white pepper 1 1/2 tsp garlic powder 1 1/4 tsp ground red pepper (preferably cayenne) 1 tsp black pepper 1 tsp ground cumin (optional) 1/2 tsp dried sweet basil leaves Combine all ingredients and set aside %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: katzd@herald.usask.ca (David Katz) Since Chicken Cacciatore is literally a Hunter's Stew, it is made from ingredients on hand, which means that recipes may vary considerably. The following is the recipe that I use: CHICKEN CACCIATORE ================== Ingredients: ------------ 1-2 lbs chicken 3 tbsp flour 2 tbsp olive oil 1 medium onion, chopped coarse 1 clove of garlic, minced 1 cup mushroom caps, quartered 2 tbsp tomato paste 1/2 cup white wine 1 14 fl oz can of tomatoes, crushed 1 tsp salt 1/4 tsp ground black pepper 3/4 tsp dried tarragon 1 tbsp paprika chicken stock as needed Instructions: ------------- Depending on how fancy you want to be, the chicken can be breasts cut to bite size pieces, leftover chicken, whole thighs, etc. Remove any skin if fresh chicken is used. Toss the chicken meat with the flour to coat. Shake off any excess flour and then saute the chicken over medium heat in the olive oil until nicely browned. Remove the meat from the pan and set aside. Add the onion, garlic and mushroom caps and saute until the onion is translucent. Add the tomato paste and continue to cook until the paste starts to get browned a little. Deglaze with the wine, stirring well to dilute the tomato paste. Add the canned tomatoes, the spices and seasonings and the cooked chicken. Cover, reduce heat and simmer for 30 minutes or longer, adding chicken stock if necessary to keep from drying out. Serve with boiled pasta. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starman@crash.amigans.gen.nz (Robin Halligan) CHICKEN CASSEROLE ================= 1 Boiling Fowl cooked 300 g Bacon chopped and cooked 1-2 onions cooked salt and peppered lightly 1 Cup bread crumbs White Sauce (see below) Instructions: ------------- Break up chicken meat and chop (not to fine), add bacon and onion and chicken to Casserole dish. Mix in 3/4 cup of bread crumbs and white sauce. Cover with rest of the bread crumbs. Place in oven at 350 (celsius) about 1 hour. White Sauce: ------------ 2 oz of butter 2 tblsp flour salt and pepper milk (with below to make about 1 pint) liquid from cooked chicken (with fat taken off) Melt butter mix in flour cook for minute Then add milk liquid and stir continually over the heat making sure there are no lumps in mixture stir till it thickens %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Maggie Workman CHICKEN CORDON BLEU =================== Ingredients: ------------ 2 boneless chicken breasts 2 slices ham 2 slices swiss cheese 1/8 tsp garlic powder 1/8 tsp white pepper 1/8 cup bread crumbs 2/3 t vegetable oil minced parsley Directions: ----------- Pound chicken breasts flat. Place one ham and cheese slice on each chicken piece. Sprinkle with minced parsley, garlic powder, salt and pepper. Roll up chicken to enclose ham and cheese. Secure with wooden toothpicks. Brush with oil. Bread with crumbs. Place on a nonstick baking sheet. Bake at 350 degrees F for 35 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: bss_graeme@seqeb.gov.au (Philippa Wightman) CHICKEN CURRY ============= Ingredients: ------------ 2 tblsp oil or ghee 2 medium onions, sliced thinly 6 cloves garlic, crushed 2" piece fresh ginger, finely chopped 1.5 tsp turmeric 2 tsp chilli powder 1/2 tsp ground black pepper 1/2 tsp ground fenugreek 2 tsp ground coriander 1 tsp ground cumin 2 tsp hot paprika 1 kg lean diced chicken either breasts or thigh fillets - no skin 2 x 400ml coconut cream 1.5 tsp salt 2 curry leaves (optional) 1 pkt frozen 'Findus' chopped spinach Instructions: ------------- Heat oil in heavy pan. Add onions and fry until golden brown. Add garlic, ginger and all spices except salt. Fry for 5 minutes until fragrant. If mixture is too dry add a little water. Stir regularly to prevent burning. Add chicken and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking. Add thawed spinach and mix thoroughly. Add coconut cream and salt. Stir well. Add curry leaves, bring to a rapid boil. Reduce heat and allow to simmer for at least _1.5_ hours covered. Remove lid and simmer till sauce reduces, usually 15-30 minutes. This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients: chilli powder and hot paprika. The original recipe I had for this dish was Turkari Molee a lamb dish, but as we like chicken I have substituted chicken for the lamb and it is wonderful. If you like lamb curries try it with lamb as well. particularly nice with Pumpkin Fugadh. Email if you would like the recipe. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN CURRY BOMBAY =================== Ingredients: ------------ 1/4 cup butter 2 cups cooked and cubed chicken 1 medium onion, minced 1 to 1/2 tblsp curry powder 1/4 cup chutney 1/4 cup sherry 2 avocados, halved, seeded and peeled Crumbled bacon Peanuts or toasted coconut, optional Bombay sauce Instructions: ------------- Melt butter in a medium frying pan. Saute chicken and onion until lightly browned. Add curry powder; continue to saute. Stir in chutney and sherry. Pour Bombay Sauce into chicken mixture and place over low heat to warm through. Spoon into each avocado half. Garnish with bacon, peanuts or coconut and serve. Bombay Sauce: ------------- 2 tblsp butter 2 tblsp flour 1/2 tsp each pepper and paprika 1/4 tsp salt 3/4 cup milk 1 cup shredded mild Cheddar cheese Melt butter in saucepan; add flour, pepper, paprika and salt and mix well. Whisk in milk until smooth and cook over low heat until thick and bubbly. Stir in cheese. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lzsndt@ritvax.isc.rit.edu (Lynn Z. Schaeffer) CHICKEN DIANE ============= Ingredients: ------------ 6 boneless, skinless chicken thighs or breast halves 1/4 cup butter 1 medium onion, chopped fine 1/3 cup fresh parsley 1/4 cup steak sauce 1/4 cup dry sherry 1 Tbsp Worcestershire sauce 1 Tbsp Dijon-style mustard Instructions: ------------- In a large skillet, heat half the butter over medium heat until bubbly and hot. Add the chicken and cook, turning frequently until lightly browned on all sides and, when pierced with a fork, juices run clear. Remove chicken to a plate and keep warm. In the same skillet, heat remaining butter. Add onion and saute until translucent, about 2 minutes or less. Reduce heat and add remaining ingredients, except chicken. Cook, stirring occasionally, until heated through. Return chicken to skillet and turn to coat with sauce. Serve with rice or noodles and a tossed salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: rlwilliams@gallua.gallaudet.edu (skip) CHICKEN DISH ============ Put a couple of cups of rice on to cook as per your choice. Cook it in a cube or two of bullion for flavor. Skin enough chicken thighs and breasts in whatever comination your family prefers. Saute in a little olive oil. At the same time add a sliced onion (looks like a lot but it cooks down plenty) and some garlic. When the chicken is browned, add a can of tomatoes (stewed or whole and then chopped.) with all the juices. add a cup of white wine and a bullion cube (this will be both flavor and salt). a sprinkle of your favorite spices (Italian seasoning) is quick. Cook for about a half an hour covered. Serve over rice. This can be prepared ahead of time and either frozen or eaten a few days later. If time permits, you can add sliced or canned mushrooms, a sliced carrot or whatever other vegetables you like. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruby@crash.amigans.gen.nz (Vida Halligan) CHICKEN DISH ============ Chicken can be partly frozen as it is easier to work with. completely bone out the carcass leaving the leg bones in place use a boning knife if possible it makes the job easier. Wash the insides and rub with lemon juice stuff in your usual stuffing. put a small lemon in the opening tie up and cook in oven. Slice Hot or Cold Not good for the microwave! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Margaret Reek CHICKEN ETOUFFEE ================ Ingredients: ------------ 1/3 cup vegetable oil 1/2 cup chopped onion 1/4 cup chopped green bell pepper (or mild hot pepper) 2 tsp minced garlic 8 ozs clam juice (can probably use wine or water instead) 1 3/4 tsp cajun spice mix 3 whole chicken breasts, bones and cubed 1 1/2 cups uncooked rice 1/3 cup all purpose flour 1/4 cup chopped celery 1 1b can tomatoes, chopped 1 tsp salt Instructions: ------------- To cook the chicken stir in tomatoes, clam juice, 1 tsp cajun spice, salt and chicken. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 mins. In a heavy skillet heat the oil over med. heat. Stir in flour and cook, stirring constantly until dark-red brown, about 10 mins. Add the onion, celery, pepper and garlic; cook 5 mins. Stir in tomatoes, clam juice, 1 tsp cajun spice, salt and chicken. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 mins. Remove from heat and let stand 3 mins. While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water. Serve the Etouffee over the rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: walllau@chico.acc.iit.edu (Laura Wallace) CHICKEN FLAUTAS =============== (from Pace Picante Sauce) Instructions: ------------- 2 cups finely shredded or chopped cooked chicken 2/3 cup Pace Thick and Chunky Salsa 1/4 cup green onion slices 3/4 tsp ground cumin vegetable oil for frying 32 corn tortillas 2 cups shredded cheddar or Monterrey Jack cheese Guacamole Instructions: ------------- Combine chicken, salsa, onion, and cumin; mix well. Heat about 1/2 inch oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick. Place seam-side down on baking sheet. Bake in preheated oven at 400 F about 18 to 20 minutes or until crisp. Serve warm with guacamole and additional salsa. Makes 32 appetizers. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN IN BROTH WITH COUSCOUS AND VEGETABLES ============================================= 2 stalks lemongrass, trimmed to white center or 1 tsp grated lemon peel 3 cups chicken stock 2 small onions, thinly sliced 2 jalapenos, seeded and minced 1 large garlic clove, minced 4 boneless chicken breast halves, skinned and cut into 1-in pieces 16 4-inch asparagus spears 2 small plum tomatoes, seeded and cut into 1/2-inch dice 2 tblsp unsalted butter salt and freshely ground pepper 1/4 cup quick-cooking couscous, cooked according to package directions 1 cup fresh cilantro leaves Instructions: ------------- Mince lemongrass in processor. Wrap in cheesecloth. Combine stock, lemongrass, onions, chilies and garlic in 2 1/2-quart squcepan. Bring to a boil. Reduce heat and simmer 10 minutes. Remove lemongrass. Add chicken and asparagus and cook until chicken is tender, about 3 minutes. Add tomatoes. Whisk in butter. Season with salt and freshly ground pepper. Divide couscous among shallow soup bowls, mounding in center. Arrange asparagus spears around couscous. Ladle chicken, vegetables and broth over. Top with cilantro and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: France Normandeau CHICKEN KIEV ============ Ingredients: ------------ boned, skinned, defatted/sinued chicken breast halves number of 1/2 breasts per person dependent upon basic glutony factor. salt pepper - freshly ground scallions - thinly sliced egg(s) - light beaten with (for a lot of Kievs use 2) 1(2) tbs milk bread crumbs - I often use commercial, season Italian flour butter - cold and cut into pieces about the size and shape of your little finger. Instructions: ------------- Preparation procedure for each breast: -------------------------------------- Between two 1 gal. heavy-duty freezer bags pound breast until quite thin with a abalone mallet or other flat, heavy object. Careful, do not break holes in the middle of the chicken. Work slow and carefully! When flattened, sprinkle with salt, pepper and about a tblsp of scallions. Place scallions near the center of the breast. Place a finger of the butter in the middle of the breast and CAREFULLY fold the chicken over the butter and roll up. Keep in mind that you are trying to create a watertight package for the butter. Variant: Place butter at one end of breast and roll-up breast over the butter, folding the ends in during the process. Like a butcher wrapping meat. Coat the breast in the flour, dip in the egg mix and finally coat with bread crumbs. This is part of the sealing process so make sure all the little nooks and crannies are covered. Final cooking: -------------- Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and cook until slightly darker than a brown paper shopping bag. Remove from fryer and cook for about 15 minutes in a 350 oven. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Laura.Aden@ebay.sun.com (Laura Aden) CHICKEN LASAGNA =============== Ingredients: ------------ 8 to 10 Lasagna noodles, cooked 2 Cups cooked diced chicken 2 Tbsp butter or margarine 1 medium onion, chopped 1/3 lb mushrooms, sliced 1 can (16 oz) canned tomatoes 1/2 tsp basil 1/2 tsp oregano 1/3 tsp each salt and pepper 3 Tbsp butter or margarine 3 Tbsp all-purpose flour 1 can (10 oz) chicken broth 1/2 cup half-and-half 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese parmesan cheese Oven Temp: 350 F Tomato Sauce: ------------- 1. Melt butter in skillet. Saute' onions until transparent. Add mushrooms, basil oregano, salt and pepper. Cook for a few minutes. 2. Blend tomatoes in blender or processor. Add to mushroomes. Simmer while making cream sauce, adding more tomatoes if needed. Stir in chicken. Cream Sauce: ------------ 3. Melt butter in saucepan. Stir in flour, cooking and stirring for 2 to 3 minutes. 4. Add broth, stirring until thickened. Stir in half and half over low heat. Lasagna Layering: ----------------- 5. Spoon small amount of cream sauce in baking pan. Place 3 cooked noodles in baking pan. Add 1/3 of meat mixture and 1/3 of cream sauce. Sprinkle each layer with cheese. Repeat with remaining noodles and sauces. Sprinkle top with parmesan cheese. 6. Bake at 350 F for 20 to 25 minutes. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN LONG RICE ================= Ingredients: ------------ 3 pounds chicken breasts 3 Tbl oil 2 cloves garlic, minced 6 cups chicken broth 1 tsp minced ginger or 1/4 tsp powdered ginger 1 1/2 Tbl salt 2 bundles (1 3/4 oz. each) long rice** 1 can (6oz.) whole mushrooms, drained 2 Tbl thinly sliced green onions Instructions: ------------- Remove skins and bones from chicken and use them to prepare chicken stock. Cube chicken. Heat oil in a large skillet; saute chicken and garlic until browned. Add broth, ginger and salt; simmer 1 hour or until chicken is tender. Soak long rice in warm water for 30 minutes; cut into 2 inch pieces. Add long rice and mushrooms to chicken; simmer 15 more minutes. Sprinkle with green onions just before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dwilson@Ingres.COM (Dave Wilson) CHICKEN MARINADE ================ Ingredients: ------------ 1/2 cup orange juice (approximately juice of 1 orange) 1/4 cup lemon juice (approximately juice of 1 lemon) 1/4 cup lime juice (approximately juice of 2 limes) 1/4 tsp cumin 1 clove garlic, smashed a few drops Tabasco (or reasonable facsimile) Instructions: ------------- Mix together, pour over enough chicken to serve 4, allow to marinate a couple hours or overnight. Broil or (my favorite) grill until done. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: starman@crash.amigans.gen.nz (Robin Halligan) CHICKEN MARINADE ================ Ingredients: ------------ 1 kg Chicken pieces 5 tblsp soy sauce 1-2 cloves garlic 2 tblsp Brown sugar 5 tblsp Treikai Marinade and sauce ginger fresh ground pepper salt Instructions: ------------- I use Ginger granules but I have used fresh ginger. Mix all ingredients except chicken, then pour over the chicken. Leave for 2-3 days turning the chicken at least 2 times per day, then cook over a hot plate or sling it on the BBQ. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: davids@hpsdde.sdd.hp.com Source: Aniversary Cookbook - National Evangelical Church, Kuwait Author: Alexander Shortpool of India. CHICKEN MASALA (Mangalorean style) ============== 1 kg chicken 4 tbsp curd (plain yoghurt) 1 tsp turmeric powder 1 cup onion, finely chopped 1 tsp ginger powder 1 tsp garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil salt to taste Instructions: ------------- Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. Heat oil and fry turmeric. Add onion and fry till light brown. Then add ginger and garlic mixed in a tbsp of water and stir well. Then add chilli and coriander mixed in 4 tbsps water. Stir well till oil comes out clear. Now add the chicken and sufficient water to make good sauce. Cover and let cook on gentile fire till chicken is done. Notes: ------ 1) Cooking is about a half hour to 45 minutes, depending on size of chicken pieces and level of heat. 2) All of the curd (we used plain yoghurt) curdled (no pun, I think this is how you would describe it). So, we made another batch of sauce, using all of the ingredients except the chicken. 3) This was not hot, just spicy enough. You could probably spice it up with more chilli powder and more garlic, or fresh garlic instead of powdered. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN NUGGETS =============== Ingredients: ------------ 2 pounds chicken, deboned and skinned 1/2 pound pork sausage 3 cups fresh bread crumbs 3 eggs 1/2 tsp salt 1/8 tsp pepper Flour Oil for frying Pineapple Mustard sauce Instructions: ------------- Finely chop chicken. Combine chicken, pork sausage, 1 cup of the bread crumbs, 1 of the eggs, salt and pepper; mix wel and form into balls 1 inch in diameter. Lightly beat the remaining 2 eggs. Roll chicken nuggets in four, then in the beaten eggs; then in the remaining 2 cups of the bread crumbs. Chill for several hours. Heat oil for shallow fring to 375F. Fry chicken nuggets until golden brown. Drain on paper towels. Serve hot or at room temperature with Pineapple Mustard sauce. Pineapple Mustard Sauce ----------------------- 1/2 cup pineapple preserves 2 tblsp sweet/hot mustard In a small saucepan combine preserves and mustard on low heat. Cook slowly, sitrring frequently, until well blended. Serve warm with Chicken Nuggets. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN 'ONO NUI ================ Ingredients: ------------ 3 tblsp oil 6 tblsp flour 3 cups milk 2 cups cooked chicken, diced 1/2 tsp salt 1 tblsp pimento, sliced 1 cup pineapple, diced 3 coconuts Instructions: ------------- Trim rough fiber from coconut shells. Saw in half crosswise. Combine oil, flour and milk in a saucepan over low heat. Stire until you have a smooth white sauce. Add chicken, salt, pimiento, and pineapple. Fill coconut halves with chicken-pineapple mixture. Place in shallow baking pan. Bake at 350F for 1 hour. Coconut meat become firm and cannot be eaten. Variation: Substitute tuna or turkey for chicken. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thomase@tekig5.pen.tek.com (Stan England) CHICKEN PAELLA ============== Servings: 4 Instructions: ------------- 3/4 lb Asparagus 1 lb Chicken meat; 1 inch sq. 1/8 t Pepper 2 T Olive Oil 1 Large onion 2 T White wine (Dry) 1 1/2 c Rice (long grain) 1/2 c Pimiento or roast red bell 1 c Water 3/4 c Sweet peas 3/4 lb Broccli 1/8 t Salt 3 T Flour 1/2 lb Zucchini, diced 1/2 inch 1 Clove garlic, pressed 1 lb Tomatoes, chop, seed, skin 1 pinch Cayenne 1 c Chicken broth (14 1/2 oz) 1/2 t Saffron Instructions: ------------- Snap off and discard tough ends of asparagus. Cut off tips in 2 inch lengths and set aside. Cut ctalks in 1/4 inch thick slices. Cut off broccoli florets and set aside with asparagus tips. Peel stems, quarter lengthwise, and cut in pieces the same size as asparagus slices. Cook sliced asparagus and broccli in a pan of boiling water for 3 minutes or until barely tender. Drain and set aside. Sprinkle chicken with salt and pepper. Roll in flour and shae off excess. Heat 1 tablespoon of the oil in a wide non-stick frying pan over medium high heat. Add chicken and cook 3 minutes on each side or until lightly browned. Remove cchicken from pan and set aside. Add the remaining tablespoon oil to pan. Add zucchini and cook over medium high heat 4 or 5 minutes or until lightly browned. Remove from pan with a slotted spoon and set aside. Add onion and garlic to pan drippings. Stir once, add wine. Then cover and cook over low heat for 10 minutes or until onion is soft and liquid has been absorbed. Stir in tomatoes and cook, uncovered, for 4 minutes. Stir in rice and cayenne. Transfer rice mixture to a wide shallow 4 quart casserole. Add blanched asparagus and broccoli, chicken, zucchini, and roasted bell pepper. At this point, you can cover and refrigerate up to 8 hours In a pan, bring chicken broth and water to a boil. Stir in saffron. Pour over rice mixture. Tightly cover casserole with foil. Bake in a preheated 350 F oven for 40 minutes. Add the peas and stir gently into the rice with two forks. Cover and bake for 10 or 15 minutes more minutes or until rice is tender and all liquid is absorbed. When rice is done, cook asparagus tips and broccoli florets in a pan of boiling water for 4 minutes or until barely tender. Drain and arrange as garnish over top of rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: prkenne@lims02.lerc.nasa.gov (Carol Sharp) CHICKEN PAPRIKA =============== Ingredients: ------------ 4 lbs chicken pieces 1 large onion finely chopped 2 to 3 tblsp sweet hungarian paprika 4 tblsp butter or margarine salt and pepper to taste sour cream (the new fat free type works well too) flour Instructions: ------------- Melt butter in large fry pan (I use a 4 qt. chicken fryer with a vent in the lid) and saute onion for a few minutes. Season chicken with salt and pepper and cook over medium high heat until just golden on both sides. Sprinkle paprika evenly over chicken. Add enough water to the pan to come about 1/2 way up the sides of the chicken pieces. Bring to a boil then cover and turn down to simmer. Leave lid slightly open or open the lid vent about half way. Simmer for about 2 hours (less if you use boneless chicken breast). After the chicken is cooked remove to a platter and cool enough to handle without burning yourself. Meanwhile strain the juices and return to the pan. In a medium bowl have about 1/3 cup flour (you may need to add a little more). Whisk about half of the pan juices into the flour gradually until mixture is thick and smooth. Return to the remaining juices in the pan. Turn heat back up to medium and whisk this mixture until it is very thick and smooth (this is where you may need a little extra flour). In the same bowl stir about 1/2 cup (more if you like) sour cream until smooth. Whisk about 1/3 of the gravy into the sour cream gradually. Return this to the pan and reduce heat to avoid boiling. By time all of this is done the chicken should be cool enough to handle. Remove chicken from the bones and cut or tear into bite size pieces. Return to the pan with the gravy and simmer until heated through. Adjust seasoning to taste. If there are leftovers this freezes reasonably well and is even better the next time around. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sharen@iscnvx.lmsc.lockheed.com (Sharen A. Rund) CHICKEN PAPRIKA =============== Ingredients + Instructions: --------------------------- 2-1/2 - 3 lb chicken cut up [skin removed optional] Mix together: ------------- 1/2 cup flour 1 tsp salt 1 tsp paprika 1/4 tsp pepper Coat chicken with flour mixture. Heat 1/4 cup shortening (bacon grease, etc) over medium heat. Cook chicken in shortening 15-20 minutes or until light brown. Remove chicken and set aside. Add to the skillet: 2 medium onions, finely chopped (1 cup) Stir until onion is soft, then stir in: 1 can tomato puree 1 tblsp paprika (add more to taste) 2 tsp salt 1/4 tsp pepper Add chicken, cover tightly, simmer 30-40 minutes or until thickest pieces are fork-tender. Remove chicken and keep warm. Stir 1/2 cup sour cream into tomato mixture, heat until warm Pour over chicken and serve. Subject: COLLECTION: Chicken Recipes Vol.2 (of 3) (Long!) Lines: 1551 CONTENTS: --------- Chicken Pastry Or B'stila (Stephanie da Silva) Chicken Peperoni (Doreen Randal) Chicken Ravioli (Stephanie da Silva) Chicken Rice (Stan England) Chicken Sate (Alan J. DeWeerd) Chicken Souvlaki (Brian Mikesell) Chicken Spaghetti (Christy Strickland) Chicken Stir Fry (Rich Holland) Chicken Stir Fry (Sharon Teo) Chicken Tandoori (Tracy and Pete Deuel) Chicken Tikka (Stephanie da Silva) Chicken Versuvius (Vince McCoy) Chicken Waldorf Pitas With Curried Yogurt Sauce (Stephanie da Silva) Chicken With Asparagus And Red Pepper (Mary Jane Kelly) Chicken With Chick Peas And Rice (Pat Churchill) Chicken With Cream Sauce (Doreen Randal) Chicken With Orzo (Doris Woods) Chicken With Pomegranate Juice (Sue Stigleman) Chick With Mushroom Sauce (Christy Corse Kalahar) Chinese-Jewish Chicken (E. Roy Weintraub) Chutney Game Hens (Stephanie da Silva) Coconut Chicken With Pineapple (mw. C.A.E. le Clercq) Cold Chicken Recipe (Jeremy) Cornish Game Hens (Doris Woods) Cornish Game Hens (Sue Gundersen) Cornish Hens (Carolyn Giberson) Cornish Hens (Laura Aden) Country Chicken Piccata (Valeri Erkkila) Crunchy Coated Chicken (Doreen Randal) Curry Chicken (Chu, Robert K.T.) Curry Chicken (Joanne Spetz) Curry Chicken (Tony Planchart) Curry With Pineapple (Stephanie da Silva) Dan's Favorite Chicken Recipe (Daniel Hobbs) Delicious Golden Chicken (Vida Halligan) Dijon Chicken (tl5361s@acad.drake.edu) Dijon Chicken (Todd A. Scalzott) Garlic-Ginger Roasted Chicken (Carolyn Giberson) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN PASTRY OR B'STILA ========================= Ingredients: ------------ 1 chicken 1/2 teaspoon turmeric a tablespoon of mixed herbs or "bouquet garni" 3 large onions, peeled and minced 3 tablespoons oil 1/2 cup butter, margarine or diet margarine, clarified 7 eggs beaten 1/2 teaspoon salt 1 cup chopped cilantro or parsley 2 cups ground toasted almonds 1 tablespoon cinnamon 12 filo dough sheets 1/4 cup powdered sugar. salt, fresh black pepper pinch of saffron Preparation: ------------ Place chicken in a roasting pan. If you use saffron threads, let them soak in half a cup of water. Pour on fowl. Sprinkle salt, pepper, turmeric and mixed herbs on top. Roast chicken in oven at 400 f for 45 minutes to an hour. Cool. Remove skin and all bones. Cube chicken. Keep giblets, except for the neck, with all the spicy, herbed juice. Set aside. In a skillet, saute minced onions in oil. Place in a bowl. In the same skillet, with a little oil, fry the beaten eggs mixed with salt and chopped cilantro. Place in another small bowl. Still in the same oiled skillet, toast almonds until slightly brown and grind them in a food processor. Set aside. Clarify the shortening, and everything is ready to be put together now. On the bottom of the pan used to roast the chicken, after washing and greasing it, stack 2 sheets of filo dough, letting edges overhang. Brush on top some of the clarified shortening. At broil, rapidly brown these 2 sheets. Then add cubed chicken, with all spices and juice. Spread again 2 more dough sheets with some shortening brushed on. Broil rapidly. Add soft mixture of eggs with cilantro. Cover with 2 more greased sheets. Broil rapidly. Add almonds mixed with cinnamon and sugar. Finish with your best-looking greased sheets. Tuck in all dough and bake 25 to 30 minutes at 400 F until golden grown. Cool slightly. Sprinkle with remaining powdered sugar, making a decorative crisscross with cinnamon on top. Serve hot. It can be reheated several times. It can also be frozen. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHICKEN PEPERONI ================ Ingredients: ------------ 1.25 kg chicken 1 red pepper sliced 1 cup water 1/2 tsp basil salt and pepper 1 green pepper sliced 1 med. onion sliced 1 140g can tomato paste 1/2 tsp oregano Instructions: ------------- Place chicken in a roasting bag. Lay slices of peppers and onions over the bird. Mix tomato paste, water, oregano, basil, salt and pepper. Pour the sauce over the chicken and seal the bag to stop the luscious juices escaping. Puncture a couple of small holes in the top of the bag with a skewer. Place in a baking dish and bake 180 deg C. for 1 1/4 hrs. Cut chicken into serving pieces and spoon sauce over. Any left overs freezes well %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN RAVIOLI IN PORT MUSTARD CREME SAUCE WITH MANGO GINGER CHUTNEY ===================================================================== (serves 4 as a pasta dish before the main meal.) Pasta ----- 1 cup flour 1 egg 1 tbl water 1 tbl olive oil (gives gummy texture) Prepare two sheets of pasta rolled out to "6" on the Atlas machine. You can knead by hand forever or use a food processor on the dough. Egg wash -------- 1 egg 2 tbl water Whisk together and brush on one side of each piece of pasta. The egg wash acts as a glue to hold the ravioli together during cooking. Filling ------- 6 oz. cooked chicken (Chef Johnson called for smoked) 1/6 cup cream 1/4 cup mango ginger chutney (buy from your grocery store!) Combine in food processor, or chop chicken finely with knife and mix together. (Chef Johnson called for some cayenne and more chutney, but I cut it down to my taste because I thought it was too spicy.) Preparation: ------------ Prepare ravioli by putting 1-1 1/2 tsp lumps of chicken filling on one piece of pasta in a 2xN matrix where N is ~10-12. Place other piece of pasta over this. Egg side of both sheets should be toward the inside. Cut ravioli with a knife or a ravioli wheel. Seal ravioli with fingers or by pressing with a fork. Flour well and set aside. You should make 20-24 ravioli. You will need 16 to serve. Expect a few to fall apart while cooking. When sauce is ready, cook ravioli until they rise. Sauce ----- 1 cup port wine 8 peppercorns, bruised or cracked 1 bay leaf 2 shallots, diced Reduce over high heat until nearly dry. 1 cup chicken stock Add and reduce until total volume is about 1/4 cup. 1 cup cream 1 tbl mustard Add, whisk, and reduce until sauce naps. (Napping means: dip a spoon in the sauce, wipe the back horizontally with your finger. If the sauce does not run it is thick enough.) Strain the sauce and keep warm. (Strained sauces come from French tradition. You want a smooth pretty sauce with no chunks of pepper and lumps of shallots.) I adjusted the proportions in this recipe from Chef Johnson's original. I used less cream and more port because I like the greater flavor and color from the port. Prepare four individual plates. On each plate, pour an equal portion of the sauce. Makes sure the sauce coats the entire center of the plate but none of the side. Place four cooked ravioli on the place, and scoop about 2 tbl of the chutney on the middle of the plate. It should look very pretty. What sort of wine would go with this course? I've had it with a Chardonnay and with a German Riesling. In both cases, the ginger, etc., overpowered the wine. Perhaps an Alsatian Gewurztraminer would do better, or perhaps this course just isn't suited to wine. :-( %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: thomase@tekig5.pen.tek.com (Stan England) CHICKEN RICE ============ Servings: 4 Instructions: ------------- 1 3/4 c Long grain rice 1/2 c Finely chopped shallots 1 t Salt 2 T Rendered Chicken fat or oil 2 T Finely chopped garlic 2 c Chicken stock Instructions: ------------- Wash rice. Heat chicken fat over medium heat. Add shallots and saute until soft, translucent and fragrant. Add garlic and aute until gragrant. Add rice and salt andsaute for 3 minutes. Add chicken stock and bring to a boil. Stir once to loosen rice from the bottom of the pan. Boil until surface of rice appears dry and craters form on surface. Cover, reduce heat to low, and simmer for 20 minutes. Remove pan from heat and let rice sit, covered for 10 minutes before serving. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Alan J. DeWeerd Source: Wisconsin State Journal CHICKEN SATE ============ Ingredients: ------------ 1 t turmeric 1/2 t salt 1/2 cup fresh or canned unsweetened coconut milk 1 lb chicken breasts, trimmed of skin and fat and cut into 1"x4" strips not more than 1/4" thick bamboo skewers peanut sauce Instructions: ------------- Combine turmeric, salt, and coconut milk in a bowl. Add chicken strips, tossing to coat. Cover and refrigerate 1 to 2 hours. Meanwhile, prepare peanut sauce and soak the bamboo skewers in cold water. Drain chicken and thread strips onto skewers. Cook on grill over hot coals or under broiler until just cooked through, 1 or 2 minutes per side. Serve with a bowl of peanut sauce on the side. Makes 4 servings. Peanut Sauce ------------ 1/2" piece fresh ginger root, peeled and minced 1 to 2 serrano or other hot chiles, seeded and minced 1 clove garlic, minced 2 green onions, minced 1/3 cup creamy peanut butter 1/3 cup fresh or canned unsweetened coconut milk 2 to 3 T fresh lime or lemon juice 2 T fish sauce or soy sauce 1 t sugar 1/4 cup fresh cilanto Instructions: ------------- Combine ginger root, chiles, garlic, and green onions in a mixing bowl. Whisk in peanut butter, coconut milk, lime juice, fish sauce, and sugar. Taste and adjust seasoning if necessary. Sprinkle with cilantro. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mikesell@acsu.buffalo.edu (brian mikesell) CHICKEN SOUVLAKI ================ Ingredients: ------------ 1/2 C olive oil 1/4 C lemon juice (use real lemon) or red wine vinegar (I use half of each) 1/4 C red wine 1/2 t minced garlic (I put more like 1 T. I luvs me some garlic) 1 T oregano 3 Whole Chicken Breasts cut into 1" squares. Instructions: ------------- Let marinade for at least 3 hours. Then take skewers and put onion-chicken-mushroom-chicken-green-pepper-chicken. Do this for until all the chicken is used up. I don't like to make these until the guests come over. Participation required. I also like to use different colors of peppers - orange, red, etc. Grill these and brush with the leftover marinade. Be sure to constantly rotate. Will take about 15 minutes. This is absolutely required when making chicken souvlaki: Grilled Pita: ------------- Store bought Pita Bread Olive Oil dab of butter Grill the pita bread until they are kinda toasty on the outside. Don't turn up the burner too high! Pita should be brought to the table warm %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: christy@cas.gab.unt.edu (Christy Strickland) CHICKEN SPAGHETTI ================= (Feeds 6-8 maybe more) Ingredients: ------------ 3 cans (5 oz) boned chicken 3 tbl flour 3 tbl butter 1/4 cup milk 1 can cream of chicken soup 1 can cream of mushroom soup 8 oz shredded cheddar cheese 8 oz shredded mozzarella cheese 1 pkg (12 oz) spaghetti Instructions: ------------- Cook spaghetti separately - according to directions on package. While spaghetti is cooking, mix chicken, flour, butter, milk and soups in a large pan (4-6 quart pan) over medium heat (enough to melt butter). Then add 4 oz of each type cheese. Mix well. After spaghetti is cooked add to the chicken mixture. Pour into a 13x9 pan. Top with remaining cheeses. Bake at 350(F) for about 20-25 minutes or until cheese is melted. Serve with some type of bread and ENJOY! Another great thing about this dish is that it makes a great leftover. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: holland@matt.ksu.ksu.edu (Rich Holland) CHICKEN STIR FRY ================ Ingredients: ------------ Couple of chicken breasts 1 or 2 white onions bunch of scallions (green onions, about 12) sugar black pepper soy sauce garlic powder onion powder chicken broth (boullion cube in a coup of water will do). Directions: ----------- Put about 1/2 to 1 cup of peanut oil in wok, and put on stove on highest heat -- keep the heat on HIGH the entire time you cook in the wok. Add the chicken when the oil is hot and cook until tender and no longer pink. While cooking, sprinkle garlic powder, onion powder, black pepper on chicken. Add about 2 tablespoons of sugar over chicken for sweet taste. More or less is fine. When the chicken is done browning, add the chicken broth and vegetables. Cook for about 3 or 4 more minutes, until broth starts to steam. Squirt soy sauce over the whole thing, probably about 1/4 to 1/2 cup. Add some cold water with corn starch to thicken the sauce, how much is up to you, I usually use about 3 tablespoons in 1/3 cup or so. Stir it all together to coat everything evenly and serve over a bed of rice. Serve HOT. Note: ----- The more sugar you add, the sweeter it will taste. I've used up to 1/2 of a cup in the past. You basically want to coat the chicken with sugar granuals when adding the sugar...This makes a nice sweet sauce, sort of brownish in color (from the soy sauce)... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: steo@dopey.cc.utexas.edu.cc.utexas.edu (Sharon Teo) CHICKEN STIR FRY ================ For most stir fry recipes (at least the brown coloured gravy), this is the recipe: Basic Sauce: ------------ 1 tbsp oyster sauce (I use "Lee Kum Kee" brand, from the oriental market) 1 tsp soy sauce pinch of salt 1/4 tsp sugar (or MSG) 1 tsp corn flour a little gound white pepper-optional Method: ------- Mix all the above ingredients in 1/4 cup water till well blended. Add in to cooked chicken, vegetables, etc, and stir mixture over the heat until gravy (sauce) thickens. Hints: ------ Marinate and stir fry the chicken, by itself, first. Brown some garlic and/or ginger(according to your recipe), then stir-fry the vegetables. When vegetables are 3/4 cooked, add in the stir-fried chicken, basic sauce, and stir-fry till the sauce thickens and is no longer 'cloudy' looking. Always remember to vary the sauce ingredients according to taste, and if sauce becomes too thick, add in a little more water, and if it thicken enough, add more cornflour blended into a little room temperature water, first.(if the sauce is not thick enough) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: deuelpm@craft.camp.clarkson.edu (Tracy and Pete Deuel) CHICKEN TANDOORI ================ (Indian Grilled Chicken) Instructions: ------------- 16 oz plain yogurt 1/4 C lime juice 2 cloves garlic, finely chopped (or pressed) 2 tsp salt 1/4 tsp turmeric 1/2 tsp coriander 1 tsp ground cumin 1 1/2 tsp ground ginger 1/8 tsp cayenne pepper (optional) 3 whole chicken breasts, split 1 large onion, finely chopped 1 large green pepper, finely chopped Instructions: ------------- 1. In large bowl, combine: yogurt, coriander, lime juice, cumin, garlic, ginger, salt, cayenne pepper and turmeric Stir to mix. Add chicken pieces and toss to coat. Cover mixture and chicken with peppers and onions. Cover. Chill overnight (or longer). 2. Prepare hot coals or preheat oven broiler for 10 minutes. Turn and cook until done, approximately 15 to 20 minutes. Baste with marinade throughout cooking. Note: ----- Try serving this with rice; stir in the veggies (broil them or barbeque them right along with the chicken). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN TIKKA ============= Ingredients: ------------ 800g / 1.75 lb chicken legs (6 legs?) Butter for basting The marinade: ------------- 50g / 0.25 cup Yoghurt 40g / 6.75 tsp ginger paste 40g / 6.75 tsp garlic paste 3g / 0.5 tsp white pepper powder 3g / 0.5 tsp cummin powder 5g / 1 tsp Mace-nutmeg-cardamom powder 3 g /0.5 tsp Red Chilli Powder (substitute cayenne powder) 3g / 0.5 tsp Tumeric 60ml / 4 Tbs Lemon juice 20g / 2 Tbs Gramflour Salt to taste 75ml / 5 Tbs Groundnut oil (Use any veg oil) Instructions: ------------- Clean, remove skin and debone chicken. Cut each leg into 4 pieces - 24 tikka in all. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well. Rub the chicken pieces with this mixture. Keep aside for 3 1/2 hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. Roast in a moderately hot tandoor for 6-7 minutes, basting at least once. In a charcoal grill, for about the same time, basting once. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven. Note: ----- A tasty variation of the Murgh Tikka is the Tikka Harra Bharra (Tikka, green all over), made with the addition of mint and corriander paste (50g/3 Tbs) to the marinade. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Vince McCoy I not real good at giving a number of servings for my recipes. It depends upon the size of the chicken and how hungry you are but I guess this should serve at least 4 people. It is a very flexible recipe that can be adjusted for personal taste. CHICKEN VERSUVIUS ================= Qty Measurement Preparation Ingredient --- ----------- ----------- ---------- 1 whole cut-up or parts Chicken 1/4 cup Olive Oil 6-8 cloves whole Garlic 6-8 peeled/quartered Potatoes 1 tsp dried Rosemary freshly ground Black Pepper 1/2 cup White Wine to taste Salt Instructions: ------------- Heat olive oil in oven proof skillet. Add whole garlic cloves, saute until cloves are a golden brown on all sides. Prepare chicken by washing throughly and then drying with paper towels. When garlic is brown remove from pan and set aside. Add chicken pieces to skillet, cook until skin is brown (chicken will not be done yet). Add quartered potatoes to the pan, fitting around and between chicken pieces. Return garlic cloves to the pan also fitting around chicken and potatoes. Season all with salt and pepper to taste. Sprinkle rosemary over all. Add white wine around edges of skillet so as not to wash off spices from chicken and potatoes. Bring to a simmer on top of the stove, then cover skillet and place in a 400 degree oven. Cook until chicken is very tender and potatoes are soft, about 35-40 minutes. Variations: ----------- Fresh rosemary may also be used in this dish, increase amount to 1 tablespoon. If using new red potatoes the skin can be left on. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHICKEN WALDORF PITAS WITH CURRIED YOGURT SAUCE =============================================== Ingredients: ------------ Curried Yogurt Sauce 2 whole chicken breasts, skinned, boned, cooked and cubed 1/2 cup Italian dressing 1 medium green apple, cubed 1/4 cup thinly sliced celery 1/4 cup sliced almonds, toasted 3 tblsp raisins 2 avocados, seeded, peeled and cubed 4 pita breads, halved 8 pieces curly greenleaf lettuce Cherry tomatoes, optional Instructions: ------------- Prepare Curried Yogurt Sauce. Marinate chicken in Italian dressing 4 to 8 hours. Stir in apple, celery, almonds and raisins. Add Curried Yogurt Sauce. Gently fold in avocados. Place lettuce in pita halves and fill with chicken mixture. Garnish with tomatoes. Curried Yogurt Sauce: --------------------- 1 cup plain low-fat yogurt 1/2 to 1 tsp curry powder 1/4 tsp mace Stir ingredients together. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mjkelly+@cs.cmu.edu (Mary Jane Kelly) This dish is loosly based on Madam Wong's Beef with Oyster Sauce. CHICKEN WITH ASPARAGUS AND RED PEPPER ===================================== Ingredients: ------------ 1 lb boneless chicken breast, pounded flat and cut into smaller pieces 1 egg white 1 T cornstarch oil for deep-frying 1/2 lb asparagus, cut diagonally into 2 inch pieces 1 red bell pepper, seeded and cubed 3 scallions thinly sliced julienne 1 clove of garlic, minced 1/2 t ginger finely minced Combine for sauce: ------------------ 3 T oyster sauce 1 T light soy sauce 1 T sherry 1 T sugar Instructions: ------------- Mix cornstarch and eggwhite to form a pasty sauce. Add cut-up chicken, mixing by hand to combine. Let sit 30 minutes. Heat several cups of oil in wok. When oil is hot, add chicken, cooking until it changes color, about 3-5 minutes. Drain and set aside. Remove all oil except 2 T. Add asparagus and bell pepper, stir frying about 2 minutes until bright and crunchy. Remove and set aside. Using about 1 T of remaining oil, sautee scallion, garlic, and ginger. Fry 1 minute or until scallions are wilted and fragrant. Add sauce ingredients. Stir until boiling. Add chicken and vegetables. Stir until combined and hot. Serve immediately. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pchurch@swell.actrix.gen.nz (Pat Churchill) Source: Lebanese Cookbook by Dawn, Elaine and Selwa Anthony (Ure Smith) ISBN 0 7254 0468 X CHICKEN WITH CHICK PEAS AND RICE (D'jaaj b'Hoummus ou Ruz) ================================ (Serves 4-6) Ingredients: ------------ 1 large chicken 1 cup ghee or substitute 12 cups water 2 medium onions, finely chopped 1 clove garlic, crushed 1 cinnamon stick 4 tsps salt 3/4 cup chick peas soaked overnight 500g (1lb) coarsely ground meat 1/2 tsp cinnamon 1/2 tsp black pepper 3/4 cup risone pasta or broken up vermicilli 1 cup rice washed and drained 1/2 cup slivered almonds Instructions: ------------- In a large saucepan brown the chicken in 1.4 cup of the ghee. Add eight cups water, half the chopped onions, the garlic, cinnamon stick and 2 tsps of salt. Bring to the boil, cover and continue to cook until the chicken is tender enough for the meat to fall off the bones. While the chicken is cooking, drain the soaked chickpeas and place in a large pot with four cups of water. Bring to the boil, cover and simmer vigorousy until just tender. Drain and set aside. In another saucepan lightly brown the almonds in a little ghee. Remove and set aside. Add 1/4 cup ghee to the saucepan and heat. Fry the meat in the ghee, stirring occasionally unti brown all over. Turn down the heat to simmer and cook until nearly tender - approximately 15 minutes. Stir in the cinnamon, black pepper and the remainder of the onions and the salt and continue to cook for a further 25 minutes. Remove from the saucepan and set aside. Place the remaining half cup of ghee in the same saucepan and saute the pasta or vermicelli until golden brown.Add the rice and saute a further few minutes. Pour five cups of the boiling broth from the cooked chicken (make up the quantity with water if necessary). Bring to the boil, add the cooked meat and onion minture and the cooked chick peas. Stir well. Cover, simmer until the rice is tender and the liquid absorbed - approximately 20 minutes. Turn off the heat and allow to stand for 10 minutes. Serve the chickpea and rice mixture on a platter garnished with the almond and chicken pieces. Note: ----- That looks like an awesome amount of ghee. I think I would be using a lot less and cooking in a non stick pan. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) CHICKEN WITH CREAM SAUCE ======================== Ingredients: ------------ 1 large chicken 1 stalk celery halved (with leaves) 1 small onion halved 4 sprigs parsley 2 whole cloves 1 carrot peeled and halved 1 tsp salt 1 small bay leaf 1/2 tsp thyme water Sauce: ------ 4 Tbs butter 1 cup chicken stock 1/8 tsp pepper 1/2 cup cream 1/2 cup flour 1/2 tsp salt 1/4 cup chopped parsley Instructions: ------------- Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dfw@thumper.bellcore.com (Doris Woods) CHICKEN WITH ORZO ================= Ingredients: ------------ 1 fryer cut up 1 medium onion sliced 1 clove minced garlic (I use 2) 1 12oz can tomato sauce ( I use Hunt's low salt) 2 tbs olive oil 2 tbs tomato paste 1/2 tsp cinnamon Fresh oregano (Has to be fresh, dried is not the same) use your own judgement Salt and Pepper to taste Instructions: ------------- 2 cups cooked orzo (1/2 cup/person) Brown Chicken in olive oil and remove from pan. Add onions and garlic and sautee until translucent. Add tomato paste and mix well. Add tomato sauce, cinnamon and oregano. Mix well and add chicken with juices. Cover and reduce heat and simmer until chicken is done about 30 to 40 min. Serve 1 or 2 pieces chicken per person. Serve sauce over orzo salt and peper to taste. This is not only excellent but also very simple to make. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: stigle@cs.unca.edu (Sue Stigleman) CHICKEN WITH POMEGRANATE JUICE ============================== Ingredients: ------------ 2 1/2 to 3 pound fryer 3 T shortening 1/2 poultry seasoning 1 t salt 1/2 t pepper 1 large onion finely chopped 3 T butter 2 T tomato sauce 2 cups walnuts, finely chopped 3 1/2 cups water 1 t salt 1/2 t cinnamon 2 t lemon juice 1 cup fresh pomegranate juice (or 2-3 T syrup) (or double if desired) 1 T sugar Instructions: ------------- Wash and prepare chicken for frying. Saute the chicken with seasoning in shortening until light brown on all sides. Alternatively: bake chicken at 350 degrees for 45 minutes. Put chicken aside. Saute the onions in 3 T butter until golden brown. Add tomato sauce and saute for a few minutes. Add walnuts to the sauteed onions and saute over medium fire for about 5 minutes, stirring constantly. Be careful not to burn the walnuts. Add water, seasoning, lemon juice, and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and if you find it a little sour add the sugar. Arrange chicken pieces in this sauce. Cover and let simmer for 20-25 minutes. Serve with white rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: clc3589@tamsun.tamu.edu (Christy Corse Kalahar) CHICK WITH MUSHROOM SAUCE ========================= Instructions: ------------- 4 boneless chicken breasts 1 can condensed cream of mushroom soup 1/2 can milk 1/4 cup or so chopped onions 2 cloves garlic Instructions: ------------- In a nice deep pan with a lid (frying pan) brown chicken breasts on medium to high heat until golden brown. Remove from pan. Add onions and saute for a couple of minutes and then add garlic and cook for about a minute more. Add can of soup to onion and garlic mixture and stir in about a half of the cans worth of milk. Heat until bubbly. Add chicken to pan and submerge in sauce. Cook covered for about 10 minutes or until chicken is cooked thoroughly. Serve over rice or noodles. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: erw@keynes.econ.duke.edu (E. Roy Weintraub) CHINESE-JEWISH CHICKEN ====================== Ingredients: ------------ 1 roasting chicken Master sauce Instructions: ------------- In large pot, cover chicken 3/4 to all the way with sauce. Boil chicken for 20 to 30 minutes, turning the chicken over halfway through the time. Chicken then is removed from pot -- it will be golden color. Place chicken, breast down, on roaster in preheated very hot oven, 475-500F. Roast until done, turning chicken to breast side up halfway through. Cooking time will vary with weight of chicken. Total cooking time is around an hour for a 2-3 lb roaster. Chicken is done when juices run clear. Chicken will have very crisp skin, and will be very moist inside, from the two cooking modes. Sometimes, in the summer when I don't want the oven heat, I put the chicken, cut into two split halves, on the grill instead of the oven. Carve as a roast chicken, and use plum sauce as a dip. (We usually serve this chicken with rice and stir fried broccoli.) Master sauce: ------------- equal parts water and soy sauce with garlic, ginger, and spring onions added Simmer at length to combine flavors. Can be frozen, reboiled, skimmed, etc. I have a sauce that is a half-dozen years old at present - I add more garlic, ginger, onions, soy sauce, to replenish as needed. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CHUTNEY GAME HENS ================= Ingredients: ------------ 4 Cornish game hens 4 cloves garlic, crushed 1 onion, quartered salt and pepper 1 can (20 oz) chunk pineapple in juice 1/4 cup mango chutney 1 tsp tarragon Spicy Rice Instructions: ------------- Preheat oven to 400F. Stuff cavity of each hen with garlic clove and onion quarter. Tie legs with string. Sprinkle with salt and pepper. Place in roasting pan. Cover with foil. Roast for 30 minutes. Drain pineapple, reserving juice. Combeing 2 tablespoons of the reserved juice with mango chutney and tarragon (reserve remaining juice and pineapple for Spicy Rice). Brush hens with chutney glaze. Roast 15 minutes longer. Serve with Spicy Rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: s0361690@let.rug.nl (mw. C.A.E. le Clercq) COCONUT CHICKEN WITH PINEAPPLE ============================== Here a recipe for what we call 'kipfilet' (chicken fillet): part of the chicken with no bones or fat. It's really easy, but very delicious. Ingredients: ------------ 1 chicken fillet per person. 1 egg, beaten, in a dish chipped coconut, in a dish a tin with pineapple slices pepper salt sojasauce Instructions: ------------- Rub fillets in with pepper and salt and sojasauce. Dip first in beaten egg and then in chipped coconut, so that they get entirely covered. Put them in a frying pan with some not too hot butter: be careful that the fillets don't stick to the pan and that the coconut does not get too dark. They will be done in about ten minutes. Check to be sure. Then take them out and keep them warm. Turn up the heat and put in the same frying pan pineapple slices along with the juice from the tin. Keep the slices moving and brown them in about a minute or two. Serve the pineapple and the juice with the chicken. Goes well with rice and a salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jmk5u@virginia.edu (Jeremy) COLD CHICKEN RECIPE =================== I don't have the exact proportions with me but an excellent dish in the summer is cold poached chicken with tuna basil sauce. Poach (or even grill) the chicken breasts in the morning and chill them for at least six hours. The night before combine reasonable proportions of canned tuna fish(one can), yogurt (just a touch), about 1/3 of a cup of basil, juice from half a lemon and three or four anchovies. Mix it all in the blender and achieve a decent consistancy by adjusting the ingredients. To serve put a dollop of the sauce on the chicken, sprinkle with paprika and garnish with a basil leaf. Excellent and easy. (Sorry about not having the complete recipe.) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dfw@thumper..bellcore.com (Doris Woods) CORNISH GAME HENS ================= Ingredients: ------------ 1 cornish game hen cut-up in pieces, ie: wings, thighs breast etc Olive oil 1/2 tbs butter 2 baby eggplant peeled and diced Asparagus stalks in thirds (I used leftovers) 1 cubano pepper chopped 1 small onion chopped 2 cloves garlic minced 1 tsp ginger Curry powder to taste 1/2 cup sour cream (can substitute plain yogurt) Leftover Lentil Dahl (optional) 2 cups chicken stock 1/2 cup dried rice 1/2 cup dried orzo Instructions: ------------- Start the stock for the rice and orzo. When the stock is boiling add the rice and orzo and lower to simmer. Cook like you would normal rice. In a heavy frying pan (mine is a cast iron chicken pan) on high add the olive oil (use your own judgement) and butter. Sautee the onions, garlic and pepper with the ginger and a liberal amount of curry powder. Add the pieces of hen and brown. Remove pieces and set aside. Add eggplant and asparagus until eggplant is tender being careful not to burn onion etc. (Now if you are not going to use Dahl add about a 2/3 cup of stock and let simmer for about 5 min until hot. Then take a little of the juice out and mix with sour cream. Put mixture back in and add hen. Cover and simmer for about 30 to 40 min until juices run clear when you puncture chicken with fork). If you are going to use some Dahl, skip the stock and add the sour cream or yogurt right away. Mix until creamy, then add the Dahl also mixing well. Place hen pieces on top. Simmer covered for 30 to 40 min. Serve over rice-orzo mixture Add salt and pepper to taste Although I added a little salt I didn't use pepper because it was seasoned pretty well. Things you can add that would probably be good: Chopped tomato mushroom spinach %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sngundersen@ucdavis.edu (Sue Gundersen) Source: 365 Ways of Cooking Chicken CORNISH GAME HENS ================= Ingredients: ------------ 4 Cornish game hens 4 strips of bacon, chopped 1/4 cup each of onion, celery, pecans and fresh parsley 1 1/2 cup packaged cornbread stuffing 3/4 cup water 8 tblsp butter Salt and pepper Instructions: ------------- Wash hens and season with salt and pepper Fry bacon remove from pan add onion and celery for 30 seconds Preheat oven to 350. In bowl combine bacon, onion, celery and cornbread stuffing. Add water and 1/4 cup melted butter, mix well. Stuff hens loosely and baste with remaining butter. plce hens in shallow baking pan. Bake for 1 hour and 15 minutes, basting it every 15 minutes. When done remove hens and pour fat into bowl, add remaining water and boil down to 1/3. Add parsley and pour over hens. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: giber@pollux.cs.uga.edu (Carolyn Giberson) CORNISH HENS ============ 1. Split the birds in 2 along the backbone and breastbone. 2. Place in a ziplock bag along with a good measure of tarragon, chopped garlic, and freshly ground black pepper. 3. Add enough vermouth to cover all, and seal. 4. Let marinate all day. 5. Roast at 350 F until just done (no pink juices), basting with pan juices every 15 minutes (takes about 45 minutes). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lauraa@dragonwings.EBay.Sun.COM (Laura Aden) CORNISH HENS ============ Ingredients: ------------ 2 cornish game hens Olive Oil oregano (to taste - I use 1/2 tsp) salt (to taste) Sauce: ------ 1/4 stick butter Water Stuffing: --------- Bread cubed for stuffing (approx 2 cups) celery (1 stalk - sliced thin) onion (1/4 cup diced and sauted) poultry seasoning (to taste - I use 1 tsp) sage (to taste - I use 1 tsp) Water (1 cup - this is also to taste - if you like dryer stuffing, use less water) butter (3 tlb spoons) Instructions: ------------- Boil 1 cup of water, add all ingr. except for bread cubes and let boil for 4 minutes. Remove from heat and add bread cubes and mix well. Rub olive oil all over the hen (inside and out), sprinkle w/salt and oregeno (inside and out), stuff w/the stuffing. Put in over @ 450 for 20 minutes, lower temp to 350 and cook for 30 minutes (or until done - when poked the juice of the hen is clear). Remove hens from over and bakeing dish. Add the butter and water to the the baking dish and heat for a couple minutes to make a sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: verkkila@nmsu.edu (Valeri Erkkila) Source: Land O' Lakes Treasury of Country Recipes COUNTRY CHICKEN PICCATA ======================= Ingredients: ------------ 1/4 cup (50 ml) milk 1 egg, slightly beaten 1/3 cup (75 ml) all-purpose flour 1/3 cup (75 ml) crushed corn flakes 1/4 tsp (1 ml) salt Pinch of pepper 2 whole boneless chicken breasts, skinned and halved 6 Tbsp (90 ml) butter or margarine 1 tsp (5 ml) minced fresh garlic 2 Tbsp (30 ml) lemon juice 1 cup (250 ml) sliced (in 1 inch segments) green onions 1 cup (250 ml) fresh mushrooms, halved Lemon slices and fresh parsley for garnish Instructions: ------------- In small bowl combine milk and egg. Combine flour, crushed corn flakes, salt and pepper. Flatten each chicken breast half to about 1/4 inch thickness by pounding between sheets of wax paper. Dip chicken into milk mixture, then into flour mixture, turning to coat. In 10 inch (25 cm.) melt 4 Tbsp. (60 ml) butter. Add garlic and chicken. Cook over med. heat, turning occasionally, until golden brown (5 to 6 min. or until cooked through.) Place chicken on serving platter; keep warm. Add remaining 2 Tbsp. (30 ml) butter to drippings in pan. Stir until butter melts. Stir in lemon juice. Add green onions and mushrooms. Continue cooking, stirring occasionally, until heated through. (2 to 4 min.) Spoon over chicken. Garnish with lemon slices and parsley. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Edmonds Cookery book, p92 CRUNCHY COATED CHICKEN ====================== 3 lbs chicken pieces 3 cups cornflakes 1/2 cup coconut 1 tsp ground ginger 1 chicken stock cube 3 Tbs orange drink powder 1 tsp nutmeg seasoned flour 1 beaten egg with water and a little orange drink powder Instructions: ------------- Crush cornflakes, not too fine and mix with orange drink powder, Crumbles stock cube, coconut, nutmeg and ginger. Roll chicken pieces in flour and dip in egg mixture, then in cornflake mixture. leave pieces to dry several mins. Place chicken pieces on a rack in a baking dish and bake in mod. oven 180 degs C (350 degs F) for 45-50 mins or until cooked. Serve with fresh orange slices sprinkles with French dressing and freshly ground pepper and a tossed salad. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: robert@anuenue.cba.hawaii.edu (Chu, Robert K.T.) CURRY CHICKEN ============= Ingredients: ------------ 1+ lb sirloin tip roast or round steak 4+ medium potatoes 1 large onion 1/2 - 2/3 lb mushrooms 4 carrots 1 Tb curry salt, pepper to taste (I think around 1/2 Tbsp of pepper) 2 Tb soy suace 2 tsp sugar 1/4 cup flour green zucchini, optional, add five minutes before done Instructions: ------------- Dice sirloin, potatoes, onion, mushrooms (1/4 - 1/2 inch cubes), slice carrots. Saute separately. Combine with curry, salt, pepper, add water to cover, boil 20 minutes. While boiling add soy sauce and sugar and perhaps some more salt and pepper Mix flour to 1/2 cup warm water. Add flour mixture and boil 1-2 minutes. Serve with rice. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jojo@leland.Stanford.EDU (Joanne Spetz) CURRY CHICKEN ============= Ingredients: ------------ 6 chicken drumsticks (white meat is okay), marinated * 1 large onion, chopped 1 bell pepper, cubed 2 carrots, chopped 2 white potatoes, cubed (any potatoes will do) 1 c coconut milk (from can) 1 c chicken broth (canned ok) 2-3 Tbsp curry powder ** 1/2 Tbsp turmeric 1 Tbsp chili powder oil ** I use this chinese-style powder that comes in a red and yellow can * Marinade: ----------- 2 Tbsp sherry (dry) 1 Tbsp cornstarch 1 Tbsp soy sauce white pepper to taste Instructions: ------------- Heat oil in stockpot/dutch oven on a stove. Add chicken (after marinating for about 15-30 minutes) and brown. Remove chicken and reserve. Brown vegetables in oil for about 5-10 minutes until onion is soft. Remove to bowl. Place seasonings in oil and brown for 30 seconds. Add stock and coconut milk. Return chicken and vegetables to pot. Cook about 30 minutes covered, then remove cover and cook an additional 20-30 minutes, until chicken is cooked through. Serve over rice. Garnish with fresh cilantro (coriander leaves) if desired. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: PLANCHAJ@ctrvax.Vanderbilt.Edu (Tony Planchart) CURRY CHICKEN ============= Marinade -------- 1/4 tsp Tumeric powder Coriander to taste (1/2 tsp is starting point) Cumin to taste (1/2 tsp; optional) 1-2 tsp plain yogurt Salt Chili powder to taste (can be cayenne, ground red pepper, etc.) Salt to taste 1 Lb of fresh chicken (sliced, diced or shredded... your choice) Instructions: ------------- Mix the above ingredients making sure to thoroughly coat the chicken. You may want to add a little bit of oil to facilitate coating the chicken. Allow to marinate for approximately two hours. two cloves of garlic, chopped 1/2 cup chopped onion Add enough oil to a skillet to fry the garlic and onion. Add 1/2 tsp of sugar and allow it to caramalize over medium heat. Add garlic and fry until golden brown, then add onion and fry until tender. Place the marinated chicken in the garlic/onion mixture and fry it over low heat (do not add any more oil). Cover it and allow it to fry until done. Stir occasionally. When chicken is done, grate about a tsp of fresh cinnamon over it and serve immediately over a bed of steamed rice. Enjoy! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) CURRY WITH PINEAPPLE ==================== 3 cups milk 2 cups coconut 3 cloves garlic, minced 1 Tbl ginger root, chopped 2 apples, cored and diced 2 onions, chopped 2 Tbl curry powder 1/2 cup butter, softened 1/2 cup flour 1/2 tsp salt 1/2 cup cream 3 cups cooked chicken 1 cup pineapple, diced Instructions: ------------- Combine milk and coconut. Simmer. Add garlic, ginger, apples, and onions. Blend curry powder and 2 Tbl butter. Add to coconut mixture. Cook at low heat for 3 hours. Stir occassionally. Remove from heat. Cool several hours, or overnight. Strain. Heat thoroughly over low heat. Blend flour with remaining butter. Add to mixture. Stir until mixture thickens. Stir in salt and cream. Add chicken and pineapple. Cook over a low heat 1/2 hour. Variation: ---------- For the aloha touch, serve curry in a scooped-out pineapple shell. Serve with steamed rice. Serve crisp chopped bacon, chutney, pickles, shredded coconut, chopped nuts, raisins, chopped hard boiled eggs and dried apricots (that have been soaked in water, drained and finely chopped) as condiments %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: danielh@sequent.com (Daniel Hobbs) DAN'S FAVORITE CHICKEN RECIPE ============================= Ingredients: ------------ 1 chicken cut up, or your favorite pieces (I use thighs and legs -- about 2 pounds worth) 1 jar anybody's spaghetti sauce dried oregano, garlic salt, or other additives 1 crock pot 1 full working day Instructions: ------------- 1. Cut chicken into pieces, if needed. 2. Dump chicken pieces into crock pot. 3. Dump 1 jar spaghetti sauce over chicken. 4. Shake dried oregano and garlic salt (or your other favorite additives to spaghetti sauce), to taste. 5. Put lid on crock pot and turn the pot on LOW. 6. Have a nice day, don't worry, be happy. 7. Come home, fix a pot of rice or pasta, maybe a salad, and a loaf of french bread. 8. CAREFULLY remove the chicken from the crock pot to a serving platter (it's tender and will fall apart at the slightest provocation), then spoon the leftover liquid into a gravy boat or whatever you serve spaghetti sauce in. 9. Fight over who gets the top pieces with all the oregano and garlic salt piled on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ruby@crash.amigans.gen.nz (Vida Halligan) Source: _Microwave Super Chicken Baker_ DELICIOUS GOLDEN CHICKEN ======================== \ /--\ / -------Wings \ / /\ \/ | || | / || \ \ | || | / \ \ || / / -------------- Basting Sauce: -------------- 2 tblsp soy Sauce 2 tblsp french Mustard Crushed clove Garlic 1 Pinch Ginger - dried 1 pinch Your Favorite Herb e.g. Thyme or Oregano (Ingredients may be varied to suit individual tastes) Instructions: ------------- 1. Place Chicken on baker as per illustration. 2. Basted Chicken all over with sauce using Basting Brush. 3. Cover with TENTED Paper Towel or oven bag to avoid splatter. 4. Recommended cooking Time - 10 Mins. per 500 grams on High (650 watt oven). 5. Best results obtained using fresh unfrozen chicken. 6. If Frozen allow defrosting time prior to above procedure. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tl5361s@acad.drake.edu Source: Julia Child DIJON CHICKEN ============= Take a whole chicken and slice down the bake bone so it lays out flat. Turn on broiler, brush chicken with butter and cook 5 min, then baste, repeat till chicken has cooked 20 min (should be skin side down). Turn chicken over and baste add thyme and red pepper sauce. Cook on skin side up 10 minutes, take chicken out turn oven onto 400 degrees, in a bowl add 3T mustard, minced onion, and 2T of chicken grease. Rub on skin of chicken then cover with bread crumbs, cook in oven about 10-20 min or until crumbs are brown. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: todd@kastle.com (Todd A. Scalzott) DIJON CHICKEN ============= Mix about a cup of flour with some black pepper, thyme, and marjoram. About a tsp of each. Dredge boneless chicken breasts in the flour and then brown in butter in a skillet. Remove the chicken, add about a 1/4 cup of vermouth and cook down to a glaze. Add a couple tablespoons of dijon mustard (I like LOTS), stir, add about a half cup of heavy cream, and simmer. Add approx 1/4 cup of chicken broth, mixed with some of the leftover flour mixture and pour in the sauce to thicken. Add a tablespoon or so of lemon juice. Add the chicken breasts and simmer until hot. Delicious. Variations: ----------- 1) Cut up the chicken breasts into small strips before dredging in the flour. It really tastes better this way, I think. 2) Add sliced fresh mushrooms to the sauce, letting them cook up a bit with the sauce. 3) Add artichoke hearts to the sauce, just before adding back the chicken. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: giber@pollux.cs.uga.edu (Carolyn Giberson) GARLIC-GINGER ROASTED CHICKEN ============================= Here is a good thing to do with a whole chicken: 1. prepare a marinade using soy sauce (1/2 cup), honey (1/4 cup), vinegar (any kind, 1/4 cup), chopped garlic (2 tbsp or so), and minced ginger root (2 tbsp or so). The proportions are a matter of taste. 2. Place your rinsed chicken in a ziplock bag and cover with marinade. Seal to exclude air so chicken is fully contacted by the marinade. Let marinate at least 8 hours or overnight for a more intense flavor. 3. When ready to roast, place breat side down in a shallow pan. Roast about 20 - 25 minutes per pound, 350 F. Baste with the marinade or pan juices every 15 minutes. Turn the chicken breast side up during the last half hour. Chicken should be a nice mahogany color when done. Keep a close eye on it though; the marinade can scorch a little with all that honey in it. Subject: COLLECTION: Chicken Recipes Vol.3 (of 3) (Long!) Lines: 1729 CONTENTS: --------- General Tso's Chicken (1) (Anne Judge) General Tso's Chicken (2) (Anne Judge) General Tso's Chicken (Arnie Skurow) General Tso's Chicken (Joe Germuska) Greek Homestyle Chicken (David J. Kernen) Grilled Chicken Tortillas (Harlon Whitley) Hawaiian Chicken Breasts (John David Auwen) Hawaiian Chicken Curry (Charles S. Tarrio) Herbed Chicken Sandwiches (Kristen McQuillin) Indonesian Sate And Peanut Sauce (Pat Churchill) Island Chicken (Diana Walsh) Jerk Chicken (Charlie Byrne) Jerk Chicken (Ken Garrido) Jerked Chicken (Joanne Spetz) Kung Pao Chicken #1 (Thomas A. Spraggins) Kung Pao Chicken #2 (Thomas A. Spraggins) Kung Pao Chicken (Chicken With Chiles And Nuts) (Steven Frank) Kung Pao Chicken (Jon E. Lange) Kung Pao Chicken (Liping Huang) Lean Portola Valley Chicken (Kenneth Steven Simon) Lipton Fried Rice With Chicken (Oscar Lee Meek) Malaysian Satay And Peanut Sauce (Sharon Teo) Marinated Chicken (Mary Smith) Marinated Chicken And Pork (Doreen Randal) Murgh Makhani (Mary Jane Kelly) Orange Chicken With Green Grapes (300) (Daniel Sklarew) Orange Cinnamon Chicken (Doreen Randal) Pullum Frontonianum (Chicken a la Fronto) (Micaela "Stayka" Pantke) Pullus Fusilis (Chicken With Liquid Filling) (Micaela "Stayka" Pantke) Rock Cornish Hens Stuffed With Curried Rice (Kate Connally) Stayka's Chicken Vindaloo'N'Pineapple (Micaela "Stayka" Pantke) Steamed Chicken Cantonese (Yolanda A Leung) Sunshine Chicken (299) (Daniel Sklarew) Swiss Chicken Casserole (Candy Pope) Tandoori-Style Chicken (Kate Connally) Tarragon Chicken (Doreen Randal) Thai BBQ Chicken Appetizers (Stephanie da Silva) Thai-Style Chicken With Basil (Kevin L. Hammond) %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Anne_Judge@sdr.slb.com Source: Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau. GENERAL TSO'S CHICKEN (1) ========================= (Serves 4 ) Ingredients: ------------ 4 large chicken legs 1 egg 1/2 tbsp vegetable oil Vegetable oil 1/2 tbsp cornstarch Sauce 1: -------- 2 green onions 1.5 tbsps mushroom soy sauce 1.5 tbsps rice wine or dry sherry 2 .5 inch piece frsh ginger grinding of fresh pepper 3 tbsps chicken bouillon 1 tbsp cornstarch 1.5 tbsps light soy sauce 1 tsp brown sugar Sauce 2: -------- 1 tsp rice or cider vinegar 1 tsp sesame oil (optional) ..5 tbsp chilli paste (more if you like hot food) Instructions: ------------- Bone and cut the chicken into .5 inch pieces, combine it with the egg, oil and cornstarch. Combine the ingredients for Sauce 1. Warm 2 serving dishes, one lined with paper towel, in a 250 degree oven. Fill a wok to a depth of 1.5-2 inches with oil, heat to high (400deg), or a day-old cube of bread browns in just under a minute. Heat for another 4 mins. Put the chicken pieces in the oil, then stir fry for 3 mins. Remove the chicken, and keep warm in the paper-lined dish in the oven. Empty the oil from the wok, reduce the heat to medium (350deg) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle sauce 2 over the chicken, stir fry for another minute, then turn into the warm serving dish. Scrape the sauce over the chicken, and serve at once. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Anne_Judge@sdr.slb.com Source: Fast & Easy Oriental Wok Cooking, by Jacqueline Heriteau. GENERAL TSO'S CHICKEN (2) ========================= Quoting from the article the recipe was contained in, "The dish is not difficult to make and can be prepared partially in advance. The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice - once to cook them through and once at a higher temperature to make them brown and crisp. The velvety sweet-sour sauce, which is combined with the chicken at the last minute, provides a wonderful counterpoint. The amount of heat is your option. Sixteen small dried red peppers provide a moderate amount of heat. Add more or less to taste, but be careful not to bite into one. They are dynamite!" Ingredients: ------------ 1 egg 1 tblsp cornstarch 1 lb boned, skinned chicken cut from thigh or breast into 2 inch chuncks About 16 small dried hot red chili peppers 4 to 5 green onions, cut diagonally into 1" pieces 1 clove garlic, finely minced 1/4 tsp grated fresh gingerroot Vegetable oil Sauce: ------ 4 tsp cornstarch 4 tsp sugar 4 tsp rice vinegar 6 tblsp soy sauce 1/4 C chicken broth 1/4 C water 1/4 C dry sherry wine Instructions: ------------- Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator.) In frying pan, heat 1 TBSP of oil until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400 F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice. Makes 3 to 4 servings. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arnie@osu-20.ircc.ohio-state.edu (Arnie Skurow) Following is yet another recipe for General Tso's chicken. The seasoning sauce is the tricky part of the dish. Instead of thickening with corn starch as in most Chinese dishes, it is necessary to caramelize the mixture, as in making candy. I suspect some restaurants use honey as the sweetener in the sauce instead of sugar. GENERAL TSO'S CHICKEN ===================== Ingredients: ------------ 2 whole chicken breasts 1 orange rind, minced 2+ dried hot chili peppers, crushed 1 tblsp fresh ginger, minced 1/2 cup cornstarch 1/3 cup fried peanuts (w/out skin), chopped Batter: ------- 1 egg 1/4 cup beer 2 tblsp soy sauce 1/2 tsp salt 1/4 cup flour 1/4 cup cornstarch 1/2 tsp baking powder dash of pepper Seasoning Sauce: ---------------- 6 tblsp sugar 3 tblsp cider vinegar 5 tblsp soy sauce 1 tsp cornstarch Instructions: ------------- 1. Skin and bone the chicken. Cut into 1-1/2" x 2" strips. 2. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. 3. Mix seasoning sauce. 4. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. 5. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. 6. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. 7. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: j-germuska@nwu.edu (Joe Germuska) Source: From "A Taste Of Columbus" Volume III Favorite recipes from leading Central Ohio Restaraunts. ~From: Siam Oriental Restaraunt as prepared by Chef Paul Kaewprasart Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine. GENERAL TSO'S CHICKEN ===================== Ingredients: ------------ 1/2 cup cornstarch 1/4 cup water 1 1/2 tsp minced garlic 1 1/2 tsp minced ginger 3/4 cup sugar 1/2 cup soy sauce 1/4 cup white vinegar 1 1/2 cups hot chicken broth 1 tsp M.S.G. (optional) 3 pounds dark deboned chicken meat cut into large chunks 1/4 cup soy sauce 1 tsp white pepper 1 egg 1 cup cornstarch 1 cup salad oil 2 cups scallions, diced 16 small dried hot peppers Instructions: ------------- To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar disolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350 degrees until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. Serves 6 - 8. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: syvdk@tjuvm.tju.edu (David J. Kernen) GREEK HOMESTYLE CHICKEN ======================= My wife taught me how to make this. She learned it in Greece, where it's a common meal. It's incredibly delicious, and while it's cooking, the smell will have everyone in the house salivating. She cooks it in an open pan, but I find the chicken stays moister if you cover it (with aluminum foil or some- thing) for the first half-hour or so. Either way, it tastes great! Ingredients: ------------ Four pieces of boneless, skinless chicken breasts juice of two lemons four or five potatoes, peeled and sliced french-fry style 1/2 cup olive oil 1/2 to 1 cup of water one head of garlic, the cloves peeled but whole oregano, salt, and pepper to taste Instructions: ------------- Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes. Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and pototoes with generous amounts of oregano. Bake at 350 degrees, until tops of chicken are reddish brown. Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren't at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork. Serve with a crusty bread, or with pita bread. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: whitley@mksol.dseg.ti.com (harlon whitley) GRILLED CHICKEN TORTILLAS ========================= Ingredients: ------------ 3 ea whole broiler-fryer chicken breasts, halved, boned, skinned 2 ea limes, squeeze out juice 3 T olive oil 1 ea clove garlic, crushed 1/2 t salt 1/4 t bottled hot pepper sauce (tobasco) 12 ea flour tortillas 3 c shredded lettuce 2 c diced tomatoes 1 1/2 c shredded jack cheese 1 ea jar (10 ozs) chunky salsa (better if you make it yourself) Instructions: ------------- In large non-metallic container, mix lime juice, olive oil, garlic, salt and hot pepper sauce. Add chicken, stirring to coat with marinade. Marinate 1 hour at room temperature or refrigerate overnight. Stack tortillas and wrap in foil; set aside. Place chicken on prepared grill about 8 inches from heat. Grill, turning frequently, about 16-20 minutes or until chicken is fork tender, Remove chicken to platter; cut into 1/4-inch strips. While chicken is cooking, heat tortillas by placing foil-wrapped package on side of grill; turn package once or twice. To assemble, sprinkle one- twelfth of lettuce over chicken. Layer cheese and tomatoes over chicken; drizzle salsa over all. Roll up Makes 6 servings (2 tortillas per serving). %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: auwen@convex.com (John David Auwen) HAWAIIAN CHICKEN BREASTS ======================== Ingredients: ------------ chicken breasts 1 C pineapple juice 1/2 C sugar 1/4 C sherry 1/4 C soy sauce 1/4 tsp garlic, 1 clove, minced Instructions: ------------- Mix ingredients together. Marinate boneless, skinless chicken breasts for at least 4 hours, preferably overnight. Grill or broil, basting with marinade, until done. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: cst@bork.nist.gov (Charles S. Tarrio) This is loosely based on a recipe from "The Fiery Cuisines" by Dave DeWitt (of Chile Pepper Magazine) and Nancy Gerlach HAWAIIAN CHICKEN CURRY ====================== Ingredients: ------------ 1 lb or so boneless chicken medium onion bell pepper 1 pt coconut milk (see below) 1/2 stick butter dried red chiles yellow curry powder rice coconut pineapple Prepare the coconut milk: ------------------------- Bring 1 pt of milk to a simmer, add 1 cup dried coconut flakes or 2 cup fresh grated coconut. Let sit for 1/2 hour or so, strain through cheesecloth. Instructions: ------------- In a wok or frying pan, heat the butter over lowish heat. Break up a few chiles, add to the butter and saute for a bit. Add the veggies and saute until translucent. Remove the veggies, add the curry powder, stir fry it a minute, then add the chicken. Fry until the outside of the chicken is done. Put the veggies back in, add the coconut milk, and simmer until the meat is cooked and tender. Serve over rice and topped with crushed pineapple and grated coconut. Incredibly tasty, and can be made hot, mild, with strong or mild curry flavor. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: kristen@telerama.pgh.pa.us (Kristen McQuillin) HERBED CHICKEN SANDWICHES ========================= Ingredients: ------------ 1 c chopped cooked chicken 1/4 c chopped almonds 1 t sage 2 tsp parsely 1/2 t lovage (celery tops will work, too) mayonnaise Instructions: ------------- Combine ingredients. Spread on bread and garnish with watercress. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: pchurch@actrix.gen.nz (Pat Churchill) INDONESIAN SATE AND PEANUT SAUCE ================================ The Meat: I've used pork fillets and chicken but my favourite is lamb. I use the cut called *fillets* which is like the beef fillet or tenderloin only much smaller. But you can use forequarter or leg or lamb - or chicken or whatever you will. Now cube your meat and place it in a bowl with: ~2-3 tblsp soy sauce 1 tsp sambal oelek (red pepper concentrate) 1 tsp dried cumin 1 tsp dried coriander 1 tsp turmeric 3 cloves garlic, crushed 1/2 tsp ginger 1 tsp laos (dried galangal powder) 1 medium onion cut in quarters lengthwise then each quarter cut crosswise - separate the layers add a little water to the mixture to barely cover the meat and mix everything well Let this lot sit for a couple of hours in the fridge then remove the meat and thread it on bamboo skewers that have been soaking in water. You can intersperse the meat with some of the onion if you want (which is why we cut it the way we did :) ) SAVE all the marinade. Barbecue or grill the meat. Meanwhile take around half a cup of smooth or crunchy peanut butter, put it in a saucepan, and gradually mix in the marinade (strained, if you wish). Place over a gently heat and stir while it heats through. If it doesn't look like enough, add more peanut butter and more water - this stuff is ADDICTIVE so make plenty. You might want to chuck in some more sambal oelek if you like your food fiery. You can actually add quite a bit of water and still get a fair amount of sauce from the peanut butter. It just seems to thicken up as you go. But compensate by adding more soy (for the saltiness and flavour) and more garlic and spicesas you see fit. We have this dish with either plain rice or nasi goreng (fried rice). We like to have side dishes of sliced gherkins, tomato quarters, and bananas sliced and sprinkled with lemon juice. If you don't feel up to grilling and saucemaking simultaneously, make the sauce first and reheat it in the microwave when you need it. Add sugar to it if you like a sweeter sate sauce. Use coconut milk instead of water if you wish. Selamat makan!!! %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: dw00@ns1.cc.lehigh.edu (Diana Walsh) ISLAND CHICKEN ============== Ingredients: ------------ Rum Coconut Cream Pecans 1 can Coco Lopez (or any other Pina Colada/coconut milk mix) egg/milk/flour butter Chicken - boneless, cut into smaller portions, and thinned if necessary Pound chicken if necessary. Dredge each piece in egg and milk mixture, flour, then coconut. If you are a cocoNUT, do both sides (I usually do). Brown in frying pan, CAREFULLY turning both sides. Remove chicken. Now: add Rum, Coco Lopez, and Cream, stirring until rum cooks off, and sauce turns a caramel color. Pour on top of chicken, and sprinkle with pecans. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: byrne@rcf.rsmas.miami.edu (Charlie Byrne) JERK CHICKEN ============ 1/2 cup Jerk Rub 1 Chicken Instructions: ------------- Rub jerk on Chicken. Cook. Eat. Have plenty of cold beer handy, preferably Red Stripe. Now the trick is obviously in the jerk rub. You can make your own or buy a jar. Jerk is available in Caribean stores. Watch out, there is some phony stuff appearing in supermarkets which is nothing like real Jerk Seasoning. To make your own jerk rub: Jerk Rub: --------- 1 onion finely chopped 1/2 cup finely chopped scallion 2 tsp fresh thyme leaves 2 tsp salt 1 tsp allspice (BTW, In Jamaica, allspice is called "pimento") 1/4 tsp ground nutmeg 1/2 tsp cinammon 4 to 6 hot peppers, finely ground (Habernero ideal, otherwise Jalepeno) 1 tsp black pepper Mix together to make a paste (food processor ideal). Smear all over chicken pork fish whatever. Let sit for a while. Keep leftover rub in a jar in the frig. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: Ken Garrido Source _A_Taste_Of_The_Tropics_ by Jay Solomon JERK CHICKEN ============ Instructions: ------------- 6 to 8 green onions, diced 1 medium-sized onion, diced 2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced 3/4 cup soy sauce 1/2 cup red wine vinegar 1/4 cup vegetable oil 1/4 cup brown sugar 2 tblsp fresh thyme leaves 1 tsp whole cloves, crushed 1 tsp black peppercorns, crushed 1/2 tsp ground cloves 1/2 tsp ground nutmeg 1/2 tsp ground allspice 1/4 tsp ground cinnamon 1 1/2 pounds skinless, boneless chicken breast, cut into strips Instructions: ------------- Place all ingredients except chicken in a food processor fitted with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours. Preheat grill until coals are gray to white. Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed okra. Alternative: ------------ Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jojo@leland.Stanford.EDU (Joanne Spetz) JERKED CHICKEN ============== Ingredients: ------------ 4 tsp allspice 6 garlic cloves, crushed 2 tbsp fresh ginger 2 tbsp dark brown sugar 1 tsp cinnamon 1 tsp jalapeno, chopped 1/4 tsp cayenne 1/4 tsp black pepper 1/2 tsp salt 1/3 cup olive oil 1/3 cup green onions, sliced 1/2 cup red wine vinegar 2 tbsp lime juice Instructions: ------------- Mix all ingredients. Marinade chicken (about 4 pieces) for 2 hours. Grill or broil, basting frequently. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tas@virginia.edu (Thomas A. Spraggins) KUNG PAO CHICKEN #1 =================== Ingredients: ------------ 1+ lb. chicken breasts. Since I usually don't decide what to have for dinner until I get home, the chicken's usually frozen and I "nuke" it until it's still fairly hard; then it's easy to cut into ~1/2" cubes. Add 1+ Tbl corn starch and an egg white, mix it up and set aside. A bunch (or more) green onions. Just pull off the dry or mushy parts and rinse, but you can use pretty much the whole things. Cut 'em in 1/2 to 1 inch pieces. Add 1 or 2 crushed garlic cloves (or, if you're me, 4-6!) 3/4 cup peanuts (or more, or less). Sauce: (I don't actually measure any of this) ---------------------------------------------- 1+ tsp. chili paste w/ garlic 1 tsp. sesame oil 1 tsp. red wine vinegar or rice vinegar 1 tsp. sugar 1+ tsp. corn starch 1/4 cup chicken stock (I'm lazy: bouilon and water works fine) 1++ Tbl cooking sherry (white wine does the trick) 1 oz. soy sauce (I prefer the darker, but it doesn't matter) 5-10 dried red peppers (the ~1-2" long ones) Instructions: ------------- Get 1+ cup of oil (I use corn oil) REALLY hot in a wok. Within reason, the hotter the oil, the more quickly the chicken will cook and the less grease it will soak up. Cook the chicken until it's almost done, and the pieces have stopped sticking to each other. Remove. In the same oil, cook the peanuts. If you overcook them, they're pretty bad. You'll find that you'll get a strong peanut odor (aroma?) in the kitchen when they're ready to come out. Remove. Dump all but ~2 Tbl oil somewhere, and heat it to smoking. Add the peppers, and cook until black (not very long!). Add the green onions and cook (stir fry) ~30 seconds. Add the chicken and stir fry ~60 seconds. Add the sauce, and when the sauce begins to thicken, you can turn off the stove. Stir in the peanuts. After you've made this a couple times, and all the ingredients have found their way into the same cabinet, you'll find that you can prepare this using VERY few utensils and fairly quickly. I can have it on the table, including "nuking" the meat, in under 30 minutes. One final word of caution: if you want to double the recipe, cook the meat in batches. If you try to cook more than ~1-1/3 lbs. of meat at one time, it'll just sit in the wok and soak up grease. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: tas@virginia.edu (Thomas A. Spraggins) KUNG PAO CHICKEN #2 =================== Ingredients: ------------ 2/3 lb. chicken #1 Items: --------- 1 T. soy sauce 1 t. rice wine 2 T. water 2 t. cornstarch #2 Items: --------- 1 cup dried red pepper (cut diagonally into 1" sections) 1/2 cup oil for frying #3 Items: --------- 1 t. rice wine 1 T. soy sauce 2 t. sugar 1/2 t. sesame oil 1 t. worcestershire sauce 1 1/2 T. water 1 t. cornstarch Procedure: ---------- (a) Lightly pound chicken with blunt edge of a cleaver. Then cut into bite-size pieces. (b) Mix chicken with #1 Items and leave for 20 mins. (c) Heat pan and oil; stir-fry peppers over medium heat 30 secs. (d) Add chicken pieces and stir-fry until chicken changes color. (e) Add #3 Items and stir-fry until ingredients are mixed and sauce has thickened. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: steven.frank%acc1bbs@ssr.com (Steven Frank) Source: 1992 The Los Angeles Times KUNG PAO CHICKEN (Chicken With Chiles And Nuts) ================ (Servings: 4) Ingredients: ------------ 1 lb Chicken breast, boned cut into 1" cubes 4 tb Soy sauce 1 1/2 tb Cold water 1/4 ts Garlic salt 4 Dried red chiles (or more) 1 tb White wine or sherry 1 tb Sugar 1/2 ts Salt 1 ts Sesame oil 1 ts Chopped peeled gingerroot 1/2 c Peanuts Cornstarch Oil for deep frying Instructions: ------------- Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: jlange@ugcs.caltech.edu (Jon E. Lange) Source: An adaption from the Kung Pao Beef recipe given in _Betty_Crocker's_New_Chinese_Cookbook_. KUNG PAO CHICKEN ================ Ingredients + Instructions: --------------------------- Mix: ---- 1 1/2 lb chicken breast, cut into 2" x 1/2" pieces 1 t cornstarch 1/2 t salt dash of white pepper Let stand for 1/2 hour. In a wok, heat: 2 T vegetable oil and stir-fry the chicken until it turns white. Reserve. Again heat: 2 T vegetable oil and add: 3-4 cloves garlic, minced 1 t gingerroot, minced 2 T Hoisin sauce 2-3 t chili paste (add as much as you can tolerate) 1 can sliced bamboo shoots, drained. Stir fry 1 minute, then add the chicken and: 1 green bell pepper, seeded and chopped into 3/4" pieces 1 t sugar 3 green onions, sliced into 1" lengths Stir-fry 1 minute. Sprinkle with: 1 cup unsalted roasted peanuts and serve. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: huang2@studsys.mscs.mu.edu (liping huang) KUNG PAO CHICKEN ================ Kung pao chicken is a Szechuan (sichuan) dish is about right, although there could be some discussions saying that it was originally from another province (guizhou). Here is an anthentic way of cooking, I am copying (translating) it down from a Szechuan cookbook: A typicaly way for chinese cooking is not restrictly follow the measurements, you could always feel free to change the proportion and some ingredients to have some experiments, traditonally speaking, this is the chinese mentality, which often emphasize the cultural harmoney; practically speaking, this is sometimes the fun for cooking. Ingredients: ------------ 250g chicken breasts 50g fried peanuts 8g dry peppers 150g exacted oil from pork (traditional way, which could be ignored) soy souce msg. vinegar sugar salt ginger green onion garlic chinese cooking wine (dry sherry could do it) chicken broth Instructions: ------------- Dice the chicken into 2cm cubes, marinade with salt, soy souce, corn starch. put sugar, soy souce, vinegar, chicken broth, msg (optional) in a container for later use. Put a wok on a burner, hot!!! Pour in the oil (if not the exacted oil, then corn oil or veg.oil) till 60% hot, put in the dry pepper, stir quickly till it turned red; then put in the chicken dice, pure in some chinese cooking wine (not much, just for flavor, you are not boiling it), stir a little bit. Then put in the ginger, garlic, green onion (all in slices); put the souce made in (you should hear the sizzling sound, if not, don't worry); add in the penuts; %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: kenneth steven simon LEAN PORTOLA VALLEY CHICKEN =========================== Ingredients: ------------ 1 tblsp corn-oil margarine 3 tblsp flour 3/4 cup defatter chicken stock 1/2 cup nonfat milk 1/4 tsp sale Dash of garlic powder Dash of pepper 1/2 tsp curry powder 1/2 cup cold water 1/2 cup nonfat mayonnaise dressing 1/2 cup raw brown rice 1 pkg (10 ounces) frozen chopped spinach, thawed 4 boneless, skinless chicken breast halves (1 pound) 1/2 cup grated Parmesan cheese Instructions: ------------- Preheat the oven to 350 degrees. Spray an 11- by 7-inch baking dish with non-stick vegetable coating. In a saucepan over medium heat, melt the margarine. Add the flour and stir for 1 minute; do not brown. Add stock and milk and stir, using a wire whisk, until mixture comes to a boil. Add salt, garlic powder, pepper and curry powder and continue to cook for 1 minute. Remove from heat, stir in water and mayonnaise and set aside. Sprinkle the rice over the bottom of the baking dish. Layer the spinach evenly over the top. Cover the spinach with half of the sauce mixture, then the chicken, then the remaining sauce. Sprinkle the cheese over the top and bake, uncovered, for 1 hour. Nutritional Value per Serving: ------------------------------ 366 calories 78 mg cholesterol 9 grams fat 824 mg sodium %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: lmeek@eng.auburn.edu (Oscar Lee Meek) LIPTON FRIED RICE WITH CHICKEN ============================== Ingredients: ------------ 2 tblsp vegatable oil 1 cup chopped bok choy or green cabbage 1 cup snow peas 1/4 cup sliced green onions 1 clove garlic finely chopped 1 pound boneless chicken breast, cut into thin strips 1 envelope LIPTON Onion-Mushroom Recipe soup mix 3/4 cup water 1 tblsp soy sauce 1/8 tsp pepper 2 cups cook rice Instructions: ------------- Heat 1 tablespoon of oil in wok over medium heat. add bok, peas, onions and garlic. stir-fry 3 minutes until veg. are tcrisp-tender. remove vegatables. and remain tablespoon of oil add chicken stir fry 3 minutes. Blend soup mix, water, soy sauce, and pepper, stir into wok. add veg. and rice and heat through %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: steo@dopey.cc.utexas.edu.cc.utexas.edu (Sharon Teo) MALAYSIAN SATAY AND PEANUT SAUCE ================================ Ingredients: ------------ 1 pound beef or chicken 1/2 large onion 3 stalks lemon grass 1 thin slice galingale 1 inch piece of ginger 1/2 tsp ground coriander 1 tsp ground cumin 1/2 cup sugar 1 tsp salt 1 tsp tumeric powder Instructions: ------------- Cut up meat into bite-size pieces. Grind onion,lemon grass,galingale,ginger,coriander and cumin togather into a paste. Mix ground paste with sugar, salt and tumeric powder. Marinate the meat in the mixture for at least 1 hour. Thread meat onto bamboo skewers. Grill (or barbeque) and serve with Peanut Sauce. Peanut Sauce: ------------- 1/2 large onion 1 thin slice galingale 1 inch piece ginger 1 stalk Lemon grass 1 pound roasted peanuts 1 1/2 tbsp tamarind 1/2 cup oil 1/2 tbsp chillie powder (or to taste) 7 tbsp palm sugar (or brown sugar) 1 tsp salt Instructions: ------------- Grind onions, galingale, ginger and lemon grass. Crush roasted peanuts in a blender. Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind. Heat oil. Fry all ground ingredients and chillie powder till fragrant. Add crushed peanuts, mix well. Add palm sugar(or brown sugar), salt and tamarind juice. Simmer until gravy is thick. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: girl@slavery.EBay.Sun.COM (Mary Smith) MARINATED CHICKEN ================= Ingredients: ------------ 1/4 cup soysauce 1/4 cup cream sherry or apple juice 2 tblsp veg oil 2 tblsp lemon juice 1 tblsp Honey 1 tsp finely chopped ginger, or 1/4 tsp ground ginger 1 clove garlic finely chopped 6 boneless skinless chicken breast Topping: -------- 2 tsp finely chopped ginger, or 1/2 tsp ground ginger 6 thin slices havarti or jack cheese Instructions: ------------- Mix soy, sherry, oil, lemon, honey and 1 teasp ginger and garlic in shallow glass or plastic bowl. Add chicken, coat and marinade for at least 1 hour. Remove chicken and reserve marinade. Cover and grill chicken 4-6" from med coals 15-20 minutes (Mine never took this long). Brush often. When done sprinkle with remaining ginger and top with cheese. Serve when cheese melts. Nutritional Value per Serving: ------------------------------ Calories 280 Fat 14 g Sodium 870 mg %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Crockpot Cooking from Barbara Blitz MARINATED CHICKEN AND PORK ========================== Ingredients: ------------ 3 lb chicken pieces 1 lb lean boneless pork cubed 1 cup dry red wine 1/2 tsp black pepper 3 cups beef broth, (Campbell') 2 cloves garlic, crushed 3 tomatoes chopped 1/2 tsp rosemary 1 tsp salt Instructions: ------------- Place chicken pieces and pork cubes in a large bowl. Mix all other ingredients thoroughly, pour over chicken and pork. Allow meat to marinate in sauce for about 2 hrs. (you could leave it over night) Transfer chicken, pork and marinade to cooker. Cover pot, turn on LOW and cook 6-8 hrs.or until chicken and pork are thoroughly cooked. Serves 6. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: mjkelly+@CS.CMU.EDU (Mary Jane Kelly) MURGH MAKHANI ============= Ingredients: ------------ 1 medium chicken, cut into lots of bits 2 medium onions, also cut into lots of bits 4 oz of unsalted butter 5-7 fl.oz of yoghurt (depending on how you like it) 5-7 tsp of tomato puree (again, use taste check) 1tsp chili powder 1tsp crushed garlic 1tsp crushed ginger 1.5tsp black cumin seeds 1.5tsp coriander 1tsp salt 2tsp garam masala 3 or so green chilis fresh coriander Instructions: ------------- Mix the spices and yoghurt up in a bucket and throw in the chicken parts and puree. Leave this to one side. In a thick bottomed pot, melt the butter and fry the onions until they are sort of translucent. Pump up the heat, throw the yoghurt/puree/spice/chicken mix into the seething oil and stir fry, stirring continuously in big loops, for 5 minutes or more. Turn down the heat to about simmering temperature and add about 0.25 - 0.3 pint water. Let this simmer/cook for about 30 minutes or until you have started biting the table with the wonderful smell coming from the pot. Chop up the green chilis and coriander, and dunk them in. Cook for a further 10 mins, then serve with basmati rice, naan and some sort of daal. Mind you, eating this meal every day will lead to a swift cholestrol death, but the flavour is superb. I have found when serving this to other people that aren't used to spicy food, cutting down on the chili and cumin seeds helps a lot. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sklarew@acs.bu.edu (Daniel Sklarew) Source: "365 ways to cook chicken" by Cheryl Sedaker (comments in paratheses are my own addition - dms.) ORANGE CHICKEN WITH GREEN GRAPES (300) ====================================== (Serves: 4) Ingredients: ------------ 1 (3 pound) chicken, cut up 1/2 tsp salt (less) 1/4 tsp ground pepper 3/4 tsp paprika (for color) 1/2 cup orange juice 1 Tbsp chopped scallions 1.5 tsp instant chicken bouillon granule (yuck! try spice mix) 1/2 tsp finely grated orange peel 1 Tbsp cornstarch dissolved in 1 Tbsp. cold water 2/3 cup seedless grapes, halved Instructions: ------------- 1. Preheat to 350 deg. Arrange chicken skin up in 13x9x2" baking pan. Season w/salt, pepper, and 1/4 tsp. paprika. 2. In bowl, mix o.j., scallion, bouillon granules (or spice mix) and peel. Pour over chicken, and bake 1 hr., until chicken is brown and tender. 3. In medium saucepan, mix dissolved cornstarch and remaining paprika. Stir in 3/4 cup of pan drippings; bring to a boil. Stir constantly until thick and bubbly. Add grapes and cook for 2 min., until hot. Footnotes: ---------- If you poor the juices from cooked chicken into a container, then refrigerate, waxy fats will congeal at the top, easy to scrape off of the high protein gelatin underneath, then later, you need only heat up the gelatin to have homemade broth or soup base! Can be stored in freezer in old yogurt/sherbert containers for a long time. Bouillon granules are frequently high in salt and MSG, among other nasties. Instead try salt-free spice mixes, such as Parsley Patch (R) or Mrs. Dash (R), or add a little more scallions and peels. Other orange-chicken recipes may ask for 1/8-1/4 tsp. ground cloves (yum!), 1 Tbsp. honey, 1/4(+)tsp. cinnamon, and/or fresh or frozen berries (cran, ras, black, etc.). Try mixing and matching to get your own favorite blend. To add "orange" to chicken *breasts*, melt (<) 2 Tbsp. butter in frying pan over med heat, add seasoned chicken for 8-10 minutes, turning once. Then continue with sauces as described above... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) Source: Crockery Cooking Soups and Stews, p43 ORANGE CINNAMON CHICKEN ======================= Ingredients: ------------ 3-4 lb chicken cut into serving pieces 1 cup chicken broth, homemade or canned 1/4 lb butter 2 cups orange juice 1 cup raisins (I used sultanas) salt and fresh black pepper to taste 1/4 tsp cinnamon 2 Tbs flour Instructions: ------------- Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hours, or until chicken is tender. Remove 1 cup of sauce from the pot and combine with flour, mixing well. Return sauce - flour mixture to pot. Turn pot on HIGH, and cook additional half hour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) Source: De Re Coquinaria by Marcus Gavius Apicius PULLUM FRONTONIANUM (Chicken a la Fronto) ========================================= (Apic. 6, 9, 13) Ingredients: ------------ 1 fresh chicken (approx. 1-1.5kg) 100ml oil 200ml Liquamen, or 200ml wine + 2 tsp salt 1 leek fresh dill, summer savory, coriander, pepper to taste a little bit of Defritum Instructions: ------------- Start to fry chicken and season with a mixture of Liquamen and oil, together with bunches of dill, leek, summer savory and fresh coriander. Then cook approximately 1 hour with 220 deg C in the oven. When the chicken is done, moisten a plate with Defritum, put chicken on it, sprinkle pepper on it, and serve. Notes: ------ -- Defritum: Either thick fig syrup, or must that's boiled until you have only a third of the amount with which you started. -- Liquamen: a salty fish sauce. Most of the time you can replace it by salt. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) Source: De Re Coquinaria by Marcus Gavius Apicius PULLUS FUSILIS (Chicken With Liquid Filling) ============================================ (Apic. 6, 9, 15) Ingredients: ------------ 1 fresh chicken (approx. 1-1.5kg) 300g minced meat (half beef, half pork) 100g groats (of oat) 2 eggs 250ml white wine 1 tblsp oil 1 tblsp lovage 1/4 tsp ground ginger 1/4 tsp ground pepper 1 tsp green peppercorns 50g stone-pine kernels Liquamen or salt to taste Instructions: ------------- Ground pepper, lovage, ginger, minced meat and cooked groats. Add eggs and mix until you have a smooth mass. Season with Liquamen, add oil, whole peppercorns and stone-pine kernels. Fill this dough into the chicken. Cook approximately 1 hour with 220 deg C in the oven. Notes: ------ -- Liquamen: a salty fish sauce. Most of the time you can replace it by salt. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: connally@vms.cis.pitt.edu (Kate Connally) ROCK CORNISH HENS STUFFED WITH CURRIED RICE =========================================== Ingredients: ------------ 6 Rock Cornish hens 1 1/4 cup rice 1 lemon, halved 1/4 cup dried currants salt 1 1/2 t curry powder freshly ground black pepper large pinch cayenne pepper 4 1/2 T unsalted butter 3 1/4 cup chicken broth 3 T minced onion 3 strips bacon 1 small tart apple, chopped 1-2 T Madeira (optional) Instructions: ------------- Rinse hens and pat dry. Squeeze lemon juice inside cavities and rub outside with cut lemon. Sprinkle with salt and pepper to taste. Melt 1 1/2 T. of the butter in heavy medium saucepan. Add onion and apple. Saute, stirring occasionally, over medium heat until onion is softened but not browned, about 5 min. Add rice, currants, curry powder, and cayenne. Reduce heat to low. Saute, stirring frequently, for 5 min. Stir in 2 1/2 cup of the broth. Heat to boiling then reduce heat to low. Stir once and cook, covered, over low heat until rice is tender and all the liquid has been absorbed, about 20 min. Remove from heat. Let stand, uncovered, 15 min. to cool slightly. Spoon rice into cavities of hens. Truss hens. Melt remaining butter in large heavy skillet over medium heat. Add bacon. Reduce heat to low. Saute, stirring occasionally, until bacon begins to brown, about 8 min. Remove bacon with slotted spoon, reserve. Add hens to drippings in skillet, working in batches if necessary. Saute, turning occasionally, until lightly browned on all sides, about 20 minutes. Reserve drippings. Heat oven to 350 F. Place hens breast side up in roasting pan. Pour drippings over hens, baste with remainig 3/4 cup broth. Roast, uncovered, 45 min., basting frequently with pan juices. Sprinkle hens with reserved bacon. Cover pan tightly with heavy-duty aluminum foil. Roast until juices run clear when thickest part of thigh is pierced, about 30 minutes. Remove hens to platter. Tent with foil to keep warm. Strain pan juices into small saucepan. Skim off fat. Stir in 1-2 T. Madeira, to taste. Remove trussing from hens. Spoon sauce over hens when serving. Serves 6. Variation: ---------- This is even better that the original. Substitute wild rice for all or part of the rice. You will have to check to see how much raw wild rice you will need to yield the same amount of cooked rice. I don't really remember what amount I use. Also check on the difference in cooking times for wild rice. Be sure to use a good quality curry powder. I go to an oriental grocer and get Madras curry powder from India. It's much better than most American versions. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: hz225wu@unidui.uni-duisburg.de (Micaela "Stayka" Pantke) STAYKA'S CHICKEN VINDALOO'N'PINEAPPLE ===================================== (serves 2) Ingredients: ------------ 250g chicken breast (or any other poultry) 1 can (400g) chopped tomatoes 1 can (250g) sweet corn (the little yellow thingies) 1 cup pineapple pieces (it was what I had left - add to taste...) 3 tsp vindaloo curry paste ++hot (be careful, dangerous stuff!) 2 tsp vindaloo curry powder ++hot (you can substitute hot chili powder) 0.5 - 1 cup soy sauce to marinate chicken in Instructions: ------------- 1.) Slice chicken in small pieces (1 piece, 1 bite) and marinate in soy sauce (ten minutes should suffice), then throw chicken + sauce into a pan (don't throw over too far a distance, *you* have to clean up the mess) 2.) Fry chicken in pan. Make sure it is well done, you don't want to eat salmonellas. 3.) Put the can of tomatoes + the can of sweet corn into the pan and cook together with the chicken pieces (make sure to remove the cans before cooking). 4.) Add vindaloo curry paste + powder (well, and if you like it *really hot* - and I *mean* REALLY - also add some hot chili powder) and stir until everything is well blended. 5.) Add pineapple pieces. 6.) Serve hot :-) I *strongly* suggest that you start with half of the aforementioned amount of vindaloo spice and add more to taste! It's always easier to *add* something than trying to fish it out of the meal... Normally I eat one serving for lunch and keep the second one for dinner. I found it certainly addictive, once I got over the initial shock of the added pineapple pieces. You can moderate the impact of this fiery stuff (well, my teaspoons are rather well heaped) with an additional portion of rice or nan (the wonderful Indian bread). Variations: ----------- When you like onions you can also add two finely chopped onions. As I despise them, I don't... Other variations include adding 1 tsp finely chopped ginger, 1 tbsp ground almonds, 1 tbsp ground cashew nuts, 1 tsp lemon juice, 1 medium diced potato, 1 tbsp red vinegar. Just experiment a bit with the additional ingredients. I only add those things when I find them in the kitchen + I have enough time to do some experiments... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: yleung@athena.mit.edu (Yolanda A Leung) STEAMED CHICKEN CANTONESE ========================= Ingredients: ------------ 1 whole chicken, washed and patted dry 1 T salt 1 T rice wine shredded scallions shredded ginger 1 t cornstarch 1 T water 3-4 cups of water Instructions: ------------- Combine the salt, ricewine, shredded scallions and ginger together. Rub on the chicken on the inside and outside. Let sit for 20 minutes. Place in the steamer and steam for about 25 minutes -until done of course. The water should have reduced and you can pour out the juice from the inside of the chicken as well. Remove the chicken and cut up. Combine the cornstarch and tablespoon of water and then into the reduced chicken juices to make it thicker. Place additional shredded scallions and ginger over the chicken, pour the sauce over it and heat up about 4T of oil (not smoking hot), and pour over the scallions and ginger. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: sklarew@acs.bu.edu (Daniel Sklarew) Source: "365 ways to cook chicken" by Cheryl Sedaker (comments in paratheses are my own addition - dms.) SUNSHINE CHICKEN (299) ====================== (Serves: 4) Ingredients: ------------ 3 pounds chicken thighs 1/2 tsp salt (less if possible) 1/4 tsp ground pepper 1/2 tsp dried tarragon (yeah!) 1/2 cup orange juice 1 navel orange, peeled, sectioned 2 Tbsp brandy (kirsch?) 2 tsp cider vinegar (for instance) 1 tsp grated orange peel (more!) 5 tsp cornstarch (to thicken) 2 tsp sugar (use warm honey!) 1/2 "seedless" grapefruit, peeled, sectioned 1 cup chicken broth (from the last chicken you cooked!) Instructions: ------------- 1. Preheat to 350 deg. Arrange chicken skin up in 12x8x2" baking dish. Season w/salt and pepper. Bake for 45 min. 2. In pan, mix cornstarch and sugar. Stir in broth, o.j., brandy, vinegar, peels and tarragon. Cook, stirring over med. heat until sauce boils and thickens, about 3 min. Stir in orange, grapefruit sections. 3. Spoon sauce and fruit over chicken. Return to oven for 15 min. longer, until chicken is "fork tender". Footnotes: ---------- If you poor the juices from cooked chicken into a container, then refrigerate, waxy fats will congeal at the top, easy to scrape off of the high protein gelatin underneath, then later, you need only heat up the gelatin to have homemade broth or soup base! Can be stored in freezer in old yogurt/sherbert containers for a long time. Bouillon granules are frequently high in salt and MSG, among other nasties. Instead try salt-free spice mixes, such as Parsley Patch (R) or Mrs. Dash (R), or add a little more scallions and peels. Other orange-chicken recipes may ask for 1/8-1/4 tsp. ground cloves (yum!), 1 Tbsp. honey, 1/4(+)tsp. cinnamon, and/or fresh or frozen berries (cran, ras, black, etc.). Try mixing and matching to get your own favorite blend. To add "orange" to chicken *breasts*, melt (<) 2 Tbsp. butter in frying pan over med heat, add seasoned chicken for 8-10 minutes, turning once. Then continue with sauces as described above... %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: cjpope@benchman.b11.ingr.com (Candy Pope) SWISS CHICKEN CASSEROLE ======================= Ingredients: ------------ 5-6 boneless, skinless chicken breast halves 1 can cream of chicken soup 1 soup can of water 1 pkg swiss cheese 1/2 stick of butter 1 pkg coarse bread crumbs Instructions: ------------- Cut the chicken into bite-sized pieces and place in the bottom of a casserole dish (dish needs to have a lid). In a small bowl, mix soup and water then pour over chicken. Put a layer of swiss cheese over this. Melt butter and add enough bread crumbs to take up the butter. (I always add quite a bit - I like a crunchy top :-) Sprinkle bread crumbs/butter over the cheese. Bake in a 375F oven for 35-45 minutes until nicely browned and bubbly. Note: ----- I use lite or fat free swiss and also Campbell's Healthy Request soup to reduce the amount of fat. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: connally@vms.cis.pitt.edu (Kate Connally) Source: Bon Apetit, I think. TANDOORI-STYLE CHICKEN ====================== Instructions: ------------- 5 garlic cloves 1/2 t freshly ground pepper 1 1-inch cube peeled ginger 1/2 t salt (optional) 1 med. onion, cut into 8 wedges 1/4 t ground cardamom 1 cup plain lowfat yogurt 1/4 t freshly grated nutmeg 3 T fresh lemon or lime juice 1/4 t ground cloves 1 T olive oil 1/4 t cinnamon 2 t ground coriander 1/4 t cayenne pepper 1 t ground cumin 8 chicken pieces, skinned 1 t turmeric chopped green onion lemon or lime wedges Instructions: ------------- Mince garlic in processor. Add ginger and mince. Add onion and mince. Add next 13 ingredients and puree. Transfer to bowl. Cut deep slashes in chicken pieces. Add to marinade, turning to coat well. Cover. Refrigerate overnight. Preheat broiler. Generously butter broiler pan and large shallow ovenproof glass baking dish. arrange chicken o pan and broil about 3" from heat source for 5 min. per side. Reduce oven temp. to 325 F. Transfer chicken to baking dish. Bake until juices run clear when pierced with tip of sharp knife, basting frequently with marinade, for 20-25 minutes. Garnish with green onion and lemon/lime wedges. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) TARRAGON CHICKEN ================ (Serves 4) Ingredients: ------------ 3-4 lb chicken 1 tsp garlic salt 1 Tbs dried parsley 3 Tbs vinegar 2 Tbs soft butter 1 tsp tarragon 1/8 tsp ground black pepper Gravy: ------ 2 Tbs cornstarch in 2 Tbs cold water, stirred until smooth. 1 cup accumulated cooking liquid. Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter. Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: arielle@taronga.com (Stephanie da Silva) THAI BBQ CHICKEN APPETIZERS =========================== 3 lbs chicken wing drummettes Marinade: --------- 1/4 cup coarsely chopped garlic roots and lower stems of one bunch cilantro, chopped (about 1 tbsp - shop for a bunch that still has some roots attached) 1 tsp ground turmeric 1 tsp curry powder 1.5 tsp ground dried chilis (cayenne or equivalent) 1 tbsp sugar 1/4 tsp salt 3 tbsp thai fish sauce (filipino or vietnamese is ok, too) Basting liquid: --------------- 1/2 cup coconut milk (canned is ok) Garnish: -------- cilantro sprigs (left over from making marinade) dipping sauce (see recipe below). Preparation: ------------ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: ynnuf@yetti.amigans.gen.nz (Doreen Randal) TARRAGON CHICKEN ================ (Serves 4) Ingredients: ------------ 3-4 lb chicken 1 tsp garlic salt 1 Tbs dried parsley 3 Tbs vinegar 2 Tbs soft butter 1 tsp tarragon 1/8 tsp ground black pepper Gravy: ------ 2 Tbs cornstarch in 2 Tbs cold water, stirred until smooth. 1 cup accumulated cooking liquid. Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter. Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% ~From: khammond@eng.auburn.edu (Kevin L. Hammond) THAI-STYLE CHICKEN WITH BASIL ============================= (Servings: 6) Ingredients: ------------ 2 tblsp fish sauce 2 tblsp light soy sauce 2 tblsp plain low-fat yogurt juice and grated peel of 1 lemon 3 cloves garlic, minced 3 tblsp minced fresh basil 2 tsps hot red pepper flakes 1 tsp ground ginger 1 frying chicken (3 lbs) cut up and trimmed of fat Instructions: ------------- 1. Put all ingredients except chicken in a plastic bag. Knead back lightly to mix. Add chicken and turn bag several times to coat pieces evenly. Marinate for 30 minutes in refrigerator. 2. Remove chicken pieces from bag and arrange, skin side up, in a shallow nonstick roasting pan. Roast in a preheated 375-degree oven for 50 minutes. 190 calories per serving. CHICKEN BROTH CHICKEN-BROTH - Rich homemade chicken broth Surely people who make use of bouillon cubes have no idea how easy home-made broth can be. This is not a traditional method, but it produces good results. INGREDIENTS (makes 16 cups) 1 stewing chicken (or 2 broilers and a stick of butter) 16 cups water 1 large yellow onion 1 bay leaf 1 bunch parsley 1 bunch fresh thyme (or a teaball with 1/2 tsp dried thyme inside) PROCEDURE (1) Take one large, heavy, lidded pan-mine is a six- quart enamelled cast-iron Copco pan with twenty years' good cooking already logged, and I live in terror that yuppie burglars will break into my house some night and steal it. Put into it one fat old chicken. If you live in a part of the world where there are no fat old chickens for sale, put in two scrawny young chickens and a stick of butter. (2) Put the pan in a cold oven, turn the temperature to 325 deg. F and wait patiently, doing nothing whatsoever to the chicken, for about four hours, till it's dark golden. (3) Take the pot out of the oven and let it cool to room temperature. Strip the meat off the bones. Cover everything, meat and bones, with a gallon of water at room temperature. Add a raw onion, peeled and quartered, a bay leaf, a bunch of pars- ley tied together with string, and a small bunch of thyme similarly tied or a teaball with dried thyme leaves in it. Bring the water up to a sim- mer and let it just simmer (make a mirror, as the French say) for ten minutes. Turn it off and return it to room temperature again. (4) Take the meat out. It is not as good as it was before the wee simmer, but perfectly satisfactory for chicken salad or on waffles with creamed chicken or whatever. Waste not want not. (5) Add another quart of water, bring the broth back up to a simmer and simmer it for twenty minutes. Strain out the bones and vegetables. You should have about four quarts. NOTES I've never had good luck freezing broth (it starts to taste thinnish), so this is as much as I ever make at once. I keep it in the refrigerator in quart Mason jars. I've read that you should simmer saved broth for twenty minutes every four or five days, but it never lasts that long in my house, so I can't comment. I use a cup wherever a recipe calls for a cup of chicken broth. And then, after it's been around for a day or two, somebody suggests we really haven't had chicken soup with rice for a long, long time ... or matzoh dumplings ... or tortellini in brodo ... and then it's all gone. RATING Difficulty: easy. Time: about 6 hours, most of it waiting. Precision: no need to measure. CHICKEN-CACC-1 - Southern-Italian style baked chicken This is one of my favorite recipes. It was recomended by a very close friend who got it from an old cookbook. It is very easy and can be whipped up on short notice. I really like it for its garlic and wine taste. INGREDIENTS (Serves 3) 1 chicken, cut into parts. Or use breast pieces. 1 cup wine vinegar 1 cup olive oil 1 cup dry white wine 3 garlic cloves rosemary 1 tsp sugar salt and pepper PROCEDURE (1) Heat the olive oil in a large ovenproof frying pan. Crush the garlic and saut'e for 15-20 minutes. Be careful not to burn the garlic (2) Clean and trim chicken, leaving the skin on. Add to frypan, then add salt and pepper. Cook on medium heat until the chicken begins to brown. (3) Preheat oven to 350 deg. F. (4) Add the vinegar and bring to a boil. Partially cover, lower heat, and cook until the liquid is reduced to the original volume. then add crushed rosemary to taste. (5) Add wine and sugar, return to boil, reduce heat, and cook partially covered until the liquid is again reduced to its original volume. (6) Bake at 350 deg. F for 15-20 minutes or until brown. NOTES I usually use a white California zinfandel wine. RATING Difficulty: easy. Time: 1 1/2 hours. Precision: no need to measure. CINNAMON CHICKEN CHICKEN-CINN-1 - Chicken with tomatoes and cinnamon INGREDIENTS (Serves 6-8) 5 lbs chicken, cut up (1 large chicken or 2 small chick- ens) 2 onions diced 5 garlic cloves 1/4 lb butter 1/2 cup vermouth or sherry 2 oz brandy 1/4 tsp cinnamon 1 tsp cayenne pepper 1 tsp tomato paste 1/2 lb ripe tomatoes, diced PROCEDURE (1) In a large casserole, saut'e onions and garlic over medium heat in butter until onions are soft. (2) Brown chicken pieces in the butter and remove from pot as they are done. (3) When all chicken pieces are browned, turn up heat, add vermouth and brandy to pot and stir until bub- bling. (4) Turn heat down to low, add cinnamon, tomato paste, and pepper, and stir until mixed. (5) Add chicken back to pot, and add tomatoes. Cook over very low heat for at least 2 hours, until chicken is tender. NOTES Vary the seasonings to taste by leaving out the garlic or doubling it, or by increasing or decreasing the amount of cayenne pepper. You can use crushed red pepper flakes in place of the cayenne. RATING Difficulty: easy. Time: 15 minutes preparation, 2 hours simmering. Precision: no need to measure, except the cay- enne pepper. QUICK CHICKEN MARINARA A quick and easy chicken with cheese and marinara This is the quickest chicken recipe I know. It's especially great for working parents, although I've used it for enter- taining guests, as well. I don't remember where I got it from. Actually, I think I made it up! INGREDIENTS (Serves 4) 4 chicken breasts, skinned 16 oz marinara sauce 8 oz mozzarella cheese, sliced thinly PROCEDURE (1) Place chicken breasts in baking pan. (2) Cover each breast with a few slices of cheese. (3) Pour sauce over chicken and cheese. (4) Cover lightly with foil. (5) Bake in 350 oven for about 40 minutes. (6) Spoon sauce from bottom of baking pan over chicken every 10 or 15 minutes. (7) Remove foil for last 10 or 15 minutes of baking. NOTES If you prefer, this can be prepared using boned chicken, in which case you should shorten the cooking time to 25 minutes. RATING Difficulty: easy. Time: 5 minutes preparation, 40 minutes cooking. Precision: no need to measure. Subject: RECIPE: MEDITERRANEAN LEMON CHICKEN Lines: 32 Mediterranean Lemon Chicken 5 skinless, boneless chicken breast halves 1 teaspoon paprika Salt and pepper to taste 2 tablespoons margarine or butter 2 cloves garlic, minced 1 (6.9 ounce) package chicken flavor Rice-A-Roni 2 tablespoons lemon juice 1 cup chopped red or green bell pepper 1/2 teaspoon grated lemon peel Sprinkle chicken with paprika and salt and pepper. In large skillet, heat margarine over high heat. Add chicken and garlic; cook 2 minutes on each side or until browned. Remove chicken from skillet and set aside, reserving drippings. Keep warm. In same skillet, saute rice-vermicelli mixture in re- served drippings over medium heat until vermicelli is light brown; add lemon juice with 2 1/4 cups hot water and contents of sesoning packet. Bring to a boil; cover, re- duce heat and simmer 10 minutes. Stir in red pepper and lemon peel. Top rice with checken. Cover; continue to simmer 10 minutes or until liquid is absorbed, rice is ten- der and chicken is cooked through. Makes 5 servings. Per serving: Calories 320 Fat 7g Cholesterol 70mg Sodium 725mg Percent calories from fat 20% Subject: Recipe: Chicken Creole Lines: 67 Chicken Creole Preparation time: about 30 minutes. Cooking time: about 35 minutes. Serves 4. You will need: 2 whole chicken breasts, skinned and boned 1/2 tsp. salt 1/4 tsp. pepper 1 Tbsp. oil Sauce: 3 Tbsp. oil 1 Cup finly chopped onion 1/2 Cup finely sliced celery 1/2 Cup finely diced green pepper 2 cloves garlic, minced or pressed 1 can (14 1/2 oz) whole peeled tomatoes 1/2 Cup water 1 1/2 tsp. paprika 1/2 tsp. salt Dash cayenne pepper 1 bay leaf 1 tsp. cornstarch 1 Tbsp. cold water Minced celery leaves, for garnish, optional 1. Wash chicken. Trim off any excess fat. Pat dry. 2. With kitchen shears, cut chicken into 1-inch pieces. Toss with salt and pepper. 3. In a large skillet, heat oil. Add chicken and cook over medium-high to high heat about 5 minutes, or until chicken is opaque on all sides and very slightly golden, tossing chicken frequently. Remove chicken and juices, set aside. 4. In same skillet, heat oil. Add onion, celery, green pepper and garlic and saute' until vegetables are tender. 5. Stir in tomatoes and their liquid. Break up with a spoon. Stir in 1/2 cup water, paprika, salt, cayenne pepper and bay leaf. 6. Bring to a boil. Cover and simmer over low to medium heat for about 10 minutes. Stir in chicken and juices. 7. Blend together cornstarch and 1 tablespoon water. Stir into chicken mixture. 8. Uncover and simmer over low heat 10 to 15 minutes, or until chicken is done and tender. Subject: CHICKEN: Chicken Vindaloo Lines: 38 CHICKEN VINDALOO (Murghi vindaloo) 2 lb roasting chicken pieces 4 tsp ground tumeric 2 tbsp ground chili 2 tsp ground cumin 2 tsp salt 3/4 cup wine vinegar 4 chopped bay leaves 5 tbsp ghee (or clarified butter) 1 large onion, chopped 8 garlic cloves, crushed 2 green fresh chilies with seeds 1 tbsp grated ginger root 1/2 tsp cardamon seeds 2 chopped skinned tomatoes 1 tbsp dark brown sugar 2 tbsp grated fresh coconut coriander leaves 1. Wash, dry, and make several small cuts in the chicken pieces 2. Make a paste of the tumeric, ground chili, cumin, salt and using only enough vinegar to make the paste. Rub on chicken pieces. Marinate half hour or longer. 3. Put in bowl. Add balance of vinegar and enough cold water to cover. Marinate again for at least four hours. 4. Fry onion in ghee until translucent. Add garlic, green chilies, cardamom seeds and ginger. Fry until light brown. 5. Drain chicken (save marinade) and add to pan to fry about 10 minutes or until light brown. 6. Add tomatoes, marinade, brown sugar. Simmer until sauce is thick (about a half hour). Top with coconut and coriander and serve. Subject: Chicken Rice Casserole CHICKEN RICE CASSEROLE I have tried this and it is delicious. Heat oven to (350 F) 180 C. 9" x 13" or similar pan about 2" deep. 1 1/2 cups rice, pour over bottom of pan 1 pkt Onion Soup Mix, sprinkle over rice Add: 2 1/2 cups water Lay: chicken pieces on top, skin side up in single layer Spread: 2 cans Cream of Mushroom Soup on top (Campbell's All Natural Garden Mushroom is the best) Bake (350 F) 180 C for 2 hours, uncovered. (you can add or take away the quantities as much as you like) Subject: Re: REQUEST: recipes for slow cookers Lines: 194 CHICKEN IN WHITE WINE 2=-3lbs chicken pieces 1/8 tsp tarragon 1/4lb butter 1 cup chicken broth 1 onion, diced (I like Campbell's) 1 clove garlic crushed 2 cups dry white wine 1lb. mushrooms sliced salt & fresh ground black pepper Melt the butter in large skillet and brown chicken pieces, removing them to the slow cooker as they brown. Saute onion and garlic in the same skillet, then transfer into cooker. Add all other ingredients to cooker. Cover, set at LOW, and cook 4-6 hrs. or until chicken is tender. Serves 4. ######################## TARRAGON CHICKEN 3-4lb chicken 2 Tbs soft butter 1 tsp garlic salt 1 tsp tarragon 1 Tbs dried parsley 1/8 tsp ground black pepper 3 Tbs vinegar GRAVY-- 2 Tbs cornstarch in 2 Tbs cold water, Stirred until smooth. 1 cup accumulated cooking liquid. Rub chicken with butter; place in slow cooker. Combine seasonings and herbs and sprinkle evenly over chicken. Add vinegar. Cover and cook on LOW about 8 hrs. Do not remove lid during this time. Remove chicken to hot platter. Prepare gravy by combining the cornstarch mixture and 1 cup accumulated liquid in a saucepan. Heat and stir until mixture boils and is thickened. Serve over hot chicken. Serves 4. ######################## Subject: Oriental Drumsticks I have no name for this incredibly easy dish,(it's supposed to be from Indonesia) but this goes quite well with steamed rice! You'll need: Chicken drumsticks : as many as you and your guests can eat garlick & ginger : chopped, enough to cover drumsticks sugar, soy sause and vinegar : 1/2 cup or so each. enough to cover drumsticks Arrange drumstics in pot so that they don't overlap. Sprinkle chopped garlick and ginger. Pour sugar, soy sause and vinegar mixture over it so that the liquid barely covers the chicken, bring to boil. Reduce the heat to medium, continue to cook until chicken are tender. The vinegar makes the chicken unbelievably tender, and the liquid thickens as it cooks, makes wonderful sauce. I'd appreciate feed back :) CHICKEN WITH BASIL SAUCE CHICKEN-BASIL - Oven-baked chicken pieces with basil sauce This recipe came originally from The Australian Women's Weekly Dinner Party Cookbook No. 2, available at an Aus- tralian newsagent near you. INGREDIENTS (Serves 4) 4 large chicken fillets CRUMB TOPPING 1 cup fresh breadcrumbs 1/3 cup grated parmesan 1 Tbsp chopped parsley 1/4 lb bacon 3 oz butter 2 garlic cloves 2 tsp Worcestershire sauce 1/2 tsp dry mustard BASIL SAUCE 1/2 cup oil 1/4 cup white vinegar 1 garlic clove, crushed 1 cup fresh basil leaves, finely chopped 1/2 cup cream 1 egg yolk PROCEDURE CHICKEN (1) Preheat oven to 375 deg. F. (2) Combine breadcrumbs, cheese and parsley. Saut'e chopped bacon and drain on absorbent paper. Add the bacon to the breadcrumb mix. This is the crumb topping for the chicken. (3) In a pan, melt the butter, then add the crushed garlic, Worcestershire sauce and mustard. Mix and heat through. (4) Coat the chicken fillets with the butter mixture by dipping them in the saucepan. Arrange in a shallow, ovenproof dish. Press the breadcrumb mixture on top of the chicken pieces to provide a crumb topping. (5) Bake uncovered for 20 to 25 minutes. (6) While the chicken cooks, make the basil sauce: in a saucepan combine all sauce ingredients except the egg yolk. Stir until heated and then add the egg yolk, stirring until thickened. Do not boil. Pour the hot sauce over the chicken pieces just before serving. NOTES The sauce sounds unusual but tastes great. The fresh basil gives it a good green colour. Serve with green, vegetables, such as beans and snow peas, or a leafy green salad for a colour-coordinated dinner. The finer the ingredients in the topping the better will be its effect. RATING Difficulty: moderate. Time: 30 minutes preparation, 25 minutes cooking. Precision: approximate measurement OK. Subject: Chicken Avgolomeno Lines: 43 Chicken Avgolemono Orzo-Rice Pilaf 2 tablespoons butter 2 garlic cloves, sliced 4 large whole chicen breasts, boned and halved 2 medium zucchini, sliced 5 egg yolks 1 tablespoon cornstarch 2 teaspoons salt 1/8 teaspoon cayenne pepper 1 chicken flavor bouillon cube 5 tablespoons lemon juice Prepare Orzo Rice Pilaf. In 12 inch skillet over medium-high heat, in hot butter, cook garlic until brown; discard garlic (not on your life!). In same skillet, in remaining butter, cook chicken breasts until browned, on all sides. Add 1/2 cup water; heat to boiling. Reduce heat to low; cover; simmer 10 minutes. Add zucchini; cook 10 minutes longer or until chicken and zucchini are tender. Meanwhile, in 1 quart heavy saucepan with wire whisk, beat egg yolks, cornstarch, salt and cayenne pepper until blended, stir in 1 1/2 cups water and chicken bouillon. Over medium-low heat, heat mixture, stirring until thickened (do not boil), about 10 minutes. Stir in lemon juice. Arrange chicken mixture on a warm platter; spoon on sauce. Serve with Orzo-Rice Pilaf. Orzo-Rice Pilaf: In 2 quart saqucepan over medium-high heat, melt 1/2 cup butter. Add 1 cup orzo; cook until golden, stirring often, about 10 minutes. Stir in 4 cups water, 1 cup regular long-grain rice and 3 chicken flavor bouillon cubes; heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until liquid is absorbed and orzo and rice are tender. Subject: Chicken Pesto Lines: 41 BOB'S CHICKEN PESTO 1 lb. boneless chicken, cubed 1 lb. box multi-colored pasta 3 red peppers 2 tomatoes 3 cloves garlic broccoli (or vegs of your choosing) olive oil pesto fresh curly parsley salt & pepper parmesan cheese (optional) Start water for pasta. In skillet, brown garlic over a low heat in a generous amount of olive oil. Add chicken - cook over medium heat. When done, set aside covered to keep hot. While chicken is cooking, cut red peppers into large strips. Put peppers under broiler; burn skin on each side. Then, remove from broiler and put peppers into a small sealed plastic (i.e. ziploc) or paper bag (to steam themselves). Set aside ~10 minutes; after which, remove skins, cut into cubes and toss with olive oil. While peppers are steaming in bag: - Put pasta into boiling water - add salt to taste. - Steam vegs (don't overcook, they should remain a bit crunchy). - Cut up tomatoes into cubes. When pasta is done, rinse under very hot water (don't want it to cool off). Add chicken with its oil, mix together. Then mix in vegs, cubed roasted peppers and tomatoes. Next add pesto, herbs and pepper to taste, mix. Optional: toss with parmesan cheese. Serve with warm Italian bread. Subject: Spicy Grilled Chicken and Potatoes Lines: 62 Spicy grilled chicken with baked and sliced potatoes Ingredients for four: Chicken for four Potatoes for four Spices: Mild chili, salt and pepper, parsley, ginger... Water Oil of your choice (I use chili and olive oil..) What I do is take enough chicken with skin on, to feed 4 appetites. Boil it for 10-15 minutes. Allow to cool a little, then dust it with spices: Spice Mix: 2 tspns MILD chili 1 tspn pepper half tspn salt 2 tspns parsley half tspn ginger Have the oven pre-heated to a moderate temperature On a lightly greased oven tray, lay the chicken pieces skin side up. The boiling process takes most of the fat from the chicken, and leaves you with a nice stock that you can freeze for later use. The baking will also give off a little fat, and you should baste the chicken with this to keep it moist. You basically cook the chicken in the oven for around 15-20 mins from this point. At the same time, I will have prepared potatoes to go into the oven with the chook. (More instructions follow in the taties recipe) Sliced and spicy potaties Enough potatoes for 4 persons, and then 2 for luck. Scrub but don't peel. Slice thickly, approx half inch thick. Lay onto the oven tray, but make sure both sides have a little grease on them otherwise they will stick to the tray. You may need to add a little more oil (I use chili oil, but that may be a little hot for The Parents). Keep an eye on these little suckers, as they will cook pretty quickly. The idea is that they will bubble up towards the end, and you will need to turn them over to get them all toasty on the other side as well. Sprinkle the potatoes and the chicken (make sure you turn them over at some stage in the cooking as well, but they should end up skin side up to make sure the skin doesn't get soggy) with the spice mix throughout the cooking time, to get the flavour through. In the meantime, prepare a simple tossed salad with a simple dressing so as not to compete with the flavour of the chook. Serve with the salad and a good Turkish bread (one of the ones that you rip apart, or a crusty one if you want something a little more elegant Mahlzeit! Subject: Buffalo Chicken Wings Lines: 70 Buffalo Style Chicken Wings (4-6 Servings) 24 wings 4 cups oil (peanut, corn, or other) 4 tbs. butter 1 tbs. white vinegar 2-5 tbs. (one 2.5 oz. bottle) Frank's Louisiana Hot Sauce 2.5 cups blue cheese dressing (Marie's or see recipe below) salt and pepper celery sticks Discard small tip of each wing, split at large joint and sprinkle with salt and pepper. Heat oil in large casserole or fryer (until quite hot). Add half of wings and cook, stirring occasionally. When brown and crisp (15-20 min.), remove and drain well. Cook remaining wings. Melt butter in saucepan and add hot sauce and vinegar. Put wings on a warm platter and pour sauce over them (or put wings and sauce in a closed container and shake). Serve with celery sticks, blue cheese dressing (for dipping), and beer. Blue Cheese Dressing 1 cup mayonnaise (Hellman's or homemade, see below) 2 tbs. finely chopped onion 1 tsp. finely minced garlic 1/4 cup finely chopped parsley 1/2 cup sour cream 1 tbs. lemon juice 1 tbs. white vinegar 1/4 cup crumbled blue cheese salt, pepper, cayenne to taste Combine and chill for an hour or longer. Makes 2.5 cups. Homemade Mayonnaise 1 egg yolk 1 tsp. Dijon mustard 1 tsp. vinegar or lemon juice 1 cup oil (peanut, olive, salt and freshly ground pepper or other) Beat egg yolk, mustard, salt, pepper and vinegar (or lemon juice) for a few seconds with wire whisk or beater. Add oil gradually and continue beating to correct consistency. Makes 1 cup. The unfortunate part of the referenced recipe is that it is loaded with fat. For a low(er) fat variation that still tastes good, (got rave reviews when we served them at our last party) broil the wings instead of frying them, and then mix 1/2 cup hot sauce, 4 tbs honey, 2 tbs vinegar, 2 tbs lemon juice, 1 heaping tsp dry mustard, like Coleman's. Heat the sauce until it thickens, and then put the wings in, and then cook till it thickens even more, while stirring the wings around. Still taste good with celery sticks and blue cheese dressing. Might as well go all the way and use lower fat cheese dressing, though. Wings, being mostly chicken skin, have a large amount of fat in them, no matter what you do. You can help a little by broiling them so that some of the fat melts away, and not adding any more. I would recommend grilling the wings. That way, you lose the fat (a good thing) without losing the flavor (which would be a bad thing). Subject: Sauteed chicken breasts Lines: 37 Sauteed chicken breasts with shiitake and herbs de provence 3 whole chicken breasts, boned, skin on 2 Tbs olive oil 2 Tbs unsalted butter 1 Tbs herbs de provence 1/4 Tsp fennel seed, crushed 1/3 cup minced shallot 1/2 lb shiitake, sliced 2 large minced garlic cloves 1/2 cup dry white wine 1.5 cups chicken stock 2 Tbs finely chopped chives Pat chicken dry and season with salt and pepper. In large skillet, heat 1 Tbs olive oil and butter over moderately high heat. Sautee chicken, skin side down, for about 3 minutes, or until skin is golden. Turn the chicken, sprinkle with herbs and fennel, and cook it, covered, over moderate heat for 6-8 minutes (until springy). Transfer to platter and keep warm. Add the shallot to the skillet and cook for 1 minute. Add the shiitake and garlic, and cook for 2 minutes, stirring occasionally. Add the wine and boil until it is reduced to 2 Tbs. Stir in the stock, and boil to reduce by half. Swirl in remaining butter and chives. Drain chicken juces from platter and stir into the sauce. Serves 6. - - - Subject: Baked Chicken Parmesan Lines: 30 BAKED CHICKEN PARMESAN (Brandywine) 5 Tablespoons melted unsalted butter 1 Tablespoon dry mustard or Dijon mustard 3/4 cup dried bread crumbs 1/2 cup freshly grated Parmesan cheese 2 Tablespoons chopped fresh parsley 1 Teaspoon dried basil 8 Chicken thighs, or 3 whole chicken breasts, bone in, split. 1. Preheat the oven to 400=B0 Lightly grease a 9" x 15" baking dish. 2. In a shallow bowl, combine the butter with the mustard. 3. In another shallow bowl, blend together the bread crumbs, cheese, parsley, and basil. 4. Dip the chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. 5. Bake, uncovered for 45 minutes. Serves 6 Subject: Spaghetti Sauce, Chicken Picatta Lines: 98 Spaghetti Sauce (fast) One large (28 oz?) can whole tomatoes One medium (15 oz) can tomato sauce One small (6 oz) can tomato paste lite olive oil medium (white or yellow) onion minced garlic green bell pepper (chopped into pieces) (mushrooms) oregano (couple Tbsp. or more as desired) onion powder (just a tad) garlic powder (just a tad) parsley (couple of Tbsp.) black pepper 2 or 3 bay leaves (wine) 1 piece of Italian sausage about 5 or 6 inches long-out of casing In fairly good size pan: put in some olive oil and couple tsp. of garlic. Cook slowly over medium heat. Take whole tomatoes and chop up with a sharp knife. Do not use food processor-they will become too "watery". Put tomatoes in the pan. Mix in the tomato sauce, then the paste. Fill the paste can with wine to clean it out and put that in the pan also. Add all seasonings In a fry pan, put in olive oil and over medium heat, saute onions. add to sauce. Add more olive oil, and put in green peppers, adding some wine to help saute them. add to sauce. Same to mushrooms. add to sauce. Fry Italian sausage and add to mixture. For just a few minutes, turn the heat up fairly high-watching and stirring so not to burn---make the sauce bubble!! Turn down heat to medium or a little lower-still stirring so it won't burn, until it is "calmed" down and you can let it cook slowly. Remember to keep an eye on it. This can be eaten within 45 minutes of making it. If it gets a little too thick, throw in a little more wine and mix. Use thin spaghetti. I prefer vermicelli because it is even thinner. ------------------------------ Chicken Picatta One pound chicken-deboned from the store (breast meat is preferred), cut into one quarter inch slices or so Flour Progresso Italian bread crumbs 2 eggs milk fresh ground pepper 8 Tbsp. (or so) of olive oil dry wine-white 4 Tbsp. lemon juice 4 tsp.finely chopped parsley oregano (mushrooms) (sauteed in butter and set aside [room temperature]) Cut chicken into pieces measuring about 3 inches by 3 inches (approx). Place between sheets of wax paper and pound lightly to flatten, using the bottom of a heavy skillet or a flat mallet (or your rolling pin) beat eggs-add dollop of milk blend the flour with a little less amount of the bread crumbs. mixture should still basically look "floury". add pepper, (to taste) oregano and a little of the parsley. Mix together. dip chicken pieces in egg mixture and then roll in flour mixture. coating should be fairly light. do all and set aside on a dish. in large fry pan, put in olive oil--not too deep--(chicken does not have to be covered by the oil. it should be less than half covered when you put it in). When it is very hot but not brown, add the chicken in one layer and cook until golden brown. turn and cook until golden brown on the other side. cooking time should be from 4-6 minutes. Carefully pour off the fat from the skillet, holding the meat back with spoon or lid. Add the mushrooms. Return skillet to the heat and add the wine (about 3/4 to 1 cup). Cook briefly until it starts evaporating, stirring to dissolve any brown particles in the skillet. Add the lemon juice and turn meat into the thin sauce thus created. Transfer the meat to a warm platter, and garnish with lemon slices and fresh parsley if available. Subject: chicken breasts in casserole Lines: 42 Chicken with Ham and Provalone Cheese 3 whole chicken breasts 9 slices cured Polish ham 2-3 T seedless raspberry jam 1 1/2 c. uncooked rice 3 c. water 1 1/2 lbs. broccoli 6-8 slices provalone cheese Use vegetable oil or cooking spray to lightly grease a large baking dish. (I used a 9x12" cake tin.) Remove the broccoli heads from the stems. Trim the stems, slice and chop coarsely like celery. Put the rice and the chopped broccoli stems in the bottom of the baking dish. Spread the ham slices with raspberry jam and wrap them (raspberry side down) around all sides of each chicken breast. Arrange the chicken breasts down the center of the dish, break the broccoli head into pieces and place around the chicken. Add 3 c. water. Cover and bake 45 min. at 350'F. Remove dish from oven (to check chicken for doneness, cut into it with a knife or fork -- meat should be white, juices should run clear), cover chicken breasts with slices of cheese and put additional pieces of cheese over the rice and broccoli, then return to oven and bake uncovered another 5-10 min. until cheese is melted. It will look & smell wonderful! Split chicken breasts to serve 4-6. I suppose this is similar to chicken cordon bleu (?), but it seemed much easier than stuffing deboned chicken breasts, and the rice and broccoli are delicious cooked this way. I didn't add salt, pepper, or other seasonings because the ham I used was so delicious and strongly flavored; use your judgement. Asparagus and/or mushrooms would probably be good substitutes for the broccoli. I liked the subtle flavor added by the raspberry jam, which was not too sweet; probably you could substitute another jam or a small amount of honey. Lines: 22 LEMON-BAKED CHICKEN BREASTS 1 Tablespoon unsalted butter 1 Tablespoon vegetable oil 2 whole chicken breasts, each about 1-1/4 pounds, halved. 1 cup dry white wine 1/2 teaspoon dried thyme, crumbled 2 Tablespoons fresh lemon juice, or to taste In a large heavy skillet, preferably cast iron, heat the butter and the oil over moderately high heat until the foam begins to subside, add the chicken, patted dry, skin side down, without crowding, and saute it, turning it, until it is golden. Transfer the chicken with tongs to a baking dish and pour off the excess fat in the skillet. Add the wine and the thyme to the skillet, bring the liquid to a boil, scraping up the brown bits, and pour the pan juices over the chicken. Season the chicken with salt and pepper, sprinkle it with lemon juice, and bake it in the lower third of a preheated 400o F. oven for 30 minutes, or until it is tender. Serves 4. Subject: COLLECTION: Buffalo style chicken wings Lines: 165 Title: Buffalo Chicken Wings Keywords: snack, chicken Ingredients: 24 Chicken Wings (about 4 pounds) Salt (optional) Freshly ground black pepper 4 cups vegetable or corn oil 1/4 cup butter or margarine 2 to 5 tsp. hot sauce 1 tsp. white vinegar Directions: Cut of tips and separate each wing at the joint. Sprinkle wings with salt and pepper to taste. Heat oil in deep-fat fryer or large heavy pot. When it is quite hot, add half the wings and cook about 10 minutes, stirring occasionally. When wings are golden brown and crisp, remove them and drain well. Add remaining wings and repeat process. Meanwhile, melt butter in saucepan, add hot sauce to taste and vinegar. Pour hot mixture over wings and mix well to cover. Serve with Blue Cheese Dressing and celery and carrot sticks. Blue Cheese Dressing 1 cup mayonnaise 2 T. finely chopped onion 1 tsp. finely minced garlic 1/4 cup finely chopped parsley 1/2 cup sour cream 1 T. lemon juice 1 T. white vinegar 1/4 cup crumbled blue cheese salt & pepper to taste Combine above ingredients and chill for one hour before serving. Title: Hot 'N' Sassy Buffalo "Wings" Keywords: Chicken, snack Ingredients: 1 1/2 cups Oats, uncooked 2 tsp paprika 1 tsp garlic powder 1 tsp salt 3 egg whites 3 tbs Red pepper sauce 3 Chicken breasts, cut in strips No stick cooking spray 1/4 cup Yogurt, plain low-fat 1/4 cup Blue cheese dressing Directions: Blend dry ingredients in blender or food processor about 1 minute; place in shallow dish. in another dish, beat egg whites and pepper sauce. Lightly coat chicken strips W/ oat mixture; shake off excess. Dip into egg mixture; then again with oat mixture. Place on rack of broiler pan. spray evenly with no-stick cooking spray to coat completely, about 20 seconds. Broil about 4 inches from heat for 3 minutes. Remove completely from oven. Turn chicken pieces over; spray with no-stick cooking spray to coat, about 20 seconds. Broil 2 to 3 minutes or until golden brown. Combine yogurt and dressing. Serve as dip with chicken and celery sticks Title: Buffalo Wings Keywords: Appetizers, Chicken 12 chicken wings, about 2 pounds 2 tablespoons margarine or butter, melted 2 to 3 tablespoons bottled hot pepper sauce 1 teaspoon paprika salt and pepper (optional) Blue Cheese dip (recipe to follow) Celery sticks Preheat broiler. Meanwhile, rinse chicken wings and pat dry with paper towels. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken pieces in a shallow, non-metal pan. For sauce, in a small mixing bowl, stir together the melted margarine or butter, pepper sauce, and paprika. Pour over chicken wings, stirring to coat. Cover chicken and let stand at room temperature for 30 minutes. Drain chicken and reserve sauce. Place the chicken wings on the unheated rack of a broiler pan. Sprinkle with salt and pepper, if desired. Brush with some of the reserved sauce. Broil chicken 4 to 5 inches from heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce. Broil for 10 to 15 minutes more or until the chicken is tender and no longer pink. Serve with Blue Cheese Dip and celery sticks. Makes 12 appetizer servings. 2 pieces per serving. Title: Blue Cheese Dip Keywords: Dip, Cheese 1/2 cup dairy sour cream 1/2 cup mayonnaise 1/2 cup crumbled blue cheese 1 clove garlic, minced 1 tablespoon white wine vinegar In a blender container or food processor, combine the ingredients. Cover and blend until smooth. Store dip, covered, in the refrigerator for up to 2 weeks. If desired, top dip with additional crumbled blue cheese before serving. Makes 1-1/4 cups. Title: Hidden Valley Ranch Buffalo Wings Keywords: Appetizers, Chicken, 24 chicken wings/drummettes 1/2 cup melted butter 1/4 cup oriental hot pepper sauce 3 Tbs. vinegar 2 pkgs. Hidden Valley Ranch Milk recipe Original ranch salad dressing mix 1/2 tsp. paprika celery sticks Preheat oven to 350 F degrees. Dip chicken in mixture of melted butter, pepper sauce and vinegar, put in baking pan. Sprinkle with 1 package dry dressing mix. Bake 25 to 30 minutes or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley Ranch Salad Dressing Mix. Title: Hot Chicken Wings Keywords: Cajun, Appetizers, Poult Servings: 6 2 1/2 lb Chicken wings 1 x Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Subject: MUSHROOM STUFFED CHICKEN Lines: 56 The other night, I was fooling around in the kitchen and made the chicken dish below. As far as I know it is an Audrey original and it was delicious. (Oh, by the way, I never use measurements, so you are on your own). MUSHROOM STUFFED CHICKEN Boneless Chicken Breasts (as many as you need) Fresh Mushrooms (as many as you like) Mozzarella Cheese Fresh Garlic Cloves Seasoned Flour (add white pepper, salt, thyme, sage to taste and shake) Sesame Seeds (optional- add to flour) White Wine (whatever you like best, I use marsala) Butter Chicken Broth Water Take the chicken breasts and trim and flatten them. Pound very thin with a meat mallet. Wash to chicken to make it wet. Slice the mushrooms, leaving some aside for mincing. Place Chicken Broth, Sliced Mushrooms, 1 cup of wine, 1 cup of chicken broth and 1 cup of water (approximately) in a saucepan and simmer while making other preparations. Mince about 3 large mushrooms and a few cloves of garlic. Mince strips of Mozzarella Cheese. In a skillet, melt butter and saute mushroom/garlic mixture. Remove mixture to bowl and cool. When mushroom/garlic mixture is cool, add minced mozzarella and stir. Stuff each chicken breast with mushroom/garlic/cheese mixture and roll up, making sure mixture is contained. Dredge the rolled breasts in flour mixture. Add more butter and minced garlic to skillet and add the chicken. Cook chicken till done all the way through, turning as each side is done. Add the mushroom/wine sauce mixture to the skillet (should cover most of the chicken) and cover pan. Simmer for about 15 mins until sauce thickens (if sauce does not readily thicken, add a bit of the flour mixture). Serve over your favorite sauce sopper (noodles, rice, toast triangles). Add a thin slice of mozzarella to top off each piece if desired. Hearty Chicken Stew 2 TBSP oil 1 medium onion, finely chopped 1 TBSP minced ginger 3 cloves garlic, minced 2 TBSP flour 2 medium tomatoes, diced 8-10 peppercorns 6 whole cloves cinnamon stick 8 pieces of chicken or to toal 2.5 lb, skinned, all visible fat removed 2 C water 1 TBSP worcestershire sauce 1/4 lb baby carrots 6 oz green peas, fresh or frozen 1/2 lb new potatoes, unpeeled In deep skillet or Dutch oven, heat oil and saute onions, ginger and garlic til l soft, about 3 minutes. Add flour and cook 1 minute, stirring, then add tomat oes and cook about two more minutes. Make a bouquet garni out of the whole spices. Add this, chicken, water, and wo rstershire sauce to skillet. Reduce heat and simmer, covered, for 20 minutes o r so, depending on size of chicken pieces. Add vegetables and continue to simm er, covered, until everything is done. Very nice with naan, rice, bread, etc. Subject: New Orleans-Style Chicken Stew Lines: 72 Working Time: 25 min., Total Time: 55 min. 4 Servings: 1 bunch of scallions (Green Onions) 6 to 8 2 ribs celery 1 large red bell pepper 4 skinless, boneless chicken breast halves 1/4 cup flour 1 tsp. thyme 1/8 tsp. cayenne pepper 2 tbsp. butter 1 tbsp. vegetable oil 3 cloves garlic, minced or crushed through a press 1 can (14 oz) stewed tomatoes with their juice (I use diced tomatoes) 1/4 cup chicken broth 3 drops hot pepper sauce (I tend to use more than this) 1 bay leaf 1/4 lb. kielbasa or other precooked garlic sausage 1. Coarsely chop the scallions. Dice the celery and bell pepper. Cut the chicken into bite sized pieces 2. In a plastic bag, combine flour, thyme and cayenne, and shake to mix. Add chicken and shake to coat lightly. Remove chicken and reserve excess flour mixture. 3. In a large skillet, warm 1 Tbsp. of the butter in the oil over medium high heat until the butter is melted. Add the chicken and cook until it is browned all over, about 7 min. Remove chicken to a plate and cover loosely to keep warm. 4. Add 1 remaining Tbsp. butter to the skillet and heat until melted. Add the garlic and the reserved dredging mixture. Cook, stirring, until the flour is no longer visible, about 1 min. 5. Add tomatoes and their juice, the chicken broth, scallions, celery, bell pepper, hot pepper sauce and bay leaf, and bring to a boil over medium-heat. reduce heat to low, cover and simmer, stirring occasionally, until the vegetables are tender, about 15 min. 6. Meanwhile, dice the sausage. 7. Return the stew to a boil over medium-high heat. Return the chicken (and any juices that have accumulated on the plate) to the skillet along with the sausage, and heat until the chicken is cooked through, about 3 min. Remove the bay leaf before serving. Per Serving: Calories: 402 Protein: 39 gm Fat: 19 gm Carbohydrates: 18 gm Cholesterol: 117 mg Sodium: 792 mg A few notes: As can be seen above, this isn't a light, heart healthy kind of meal. I don't really know how to fix that other than getting rid of the kielbasa which takes a lot away from the taste. I tend to add more seasoning in the form of both hot pepper sauce and paprika and I tend to cook it a bit longer on the last stage for a better mix of flavor. Subject: Cinnamon Pepper Chicken Lines: 20 This is a great recipe my husband found in a magazine. CINNAMON PEPPER CHICKEN 1 whole fryer 1-1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1 teaspoon black pepper 1 teaspoon cinnamon 1 teaspoon allspice Preheat oven to 325 degrees F. Clean chicken and cut into pieces. Season well with spices, rubbing into surface. Bake, uncovered, 45 minutes to 1 hour or until done, basting occasionally with pan sauces. We usually use this recipe with boneless, skinless pieces of chicken such as thighs or breasts and adjust the cooking time accordingly. Carribean Rice -------------- This one I saw on T.V. (Chef Burt Wolf, I believe, I know he's been on CNN, but this was PBS or something). Anyhow, I got the basic ingredients from the show, and sort of worked out the amounts and technique myself. Not really tough, since it's based on my recipe for doing plain rice. This makes an interesting side dish. A good break from plain white rice. It is slightly sweet, which adds an interesting contrast to a number of dishes (like the Chicken Patties which are up next). Also good with hot or cold chunks of ham, for an easy meal. -- Ingredients ~2 Tbsps Pineapple, crushed (packed with *unsweetened* juice) ~1/4 cup raisins 1/2 cup uncooked rice (plain 'ol white rice) 1 cup chicken stock 1 small or 1/2 medium onion 1 Tbsp butter Chop onion. Heat 2 qt. or larger pot on medium, and add butter. When the butter melts, add onion and saute' until onion is cooked (translucent). Add rice, stirring until rice is fully coated with the butter. I usually let the rice cook for a bit, to slightly brown it, but I don't have any idea if this affects the finished dish one way or another. Add 2 or so heaping Tbsp pineapple. Be sure that there is plenty of juice in the tbsp (helps add flavor to the whole dish). Add the raisins. Add chicken stock, and stir. Turn up heat and bring to just below a boil. Cover, and turn heat to low or medium low. Let simmer for 20 minutes. If it boils over, the heat is too high. Turn it down a bit. Do *not* lift the lid (you will let out the steam that is cooking the rice for you). After the 20 minutes are up, check the pot. All of the liquid should be absorbed (Take a fork and clear a hole in the rice to the bottom of the pot. There shouldn't be any liquid visible.) If the liquid is not all absorbed, continue cooking uncovered. When the liquid is all gone, serve. Chicken Patties with Ginger and Sesame Seeds Lines: 80 This is one I got from Madhur Jaffrey's _Far Eastern Cookery_. Excellent book. I wish every book had a full-color picture description of all the exotic ingredients used in the recipes, as this one does. I eliminated the introduction, and added comments in parenthesis below. Now that you have this recipe, you can't serve mundane hamburgers anymore. This is a Korean dish called Tak Kogi Sopsanjok (which I can only assume translates into Chicken Patties with Ginger and Sesame Seeds, or something. It could be something quite poetic, but in English we're stuck with a simple descriptive name. Oh well). Ingredients ----------- 1 Scallion 1 Large garlic clove (Ha! Hell, pile on 3 or 4.) 1-inch cube of fresh ginger 1 lb ground chicken (I cheated and used turkey. For some reason, the local market only has ground turkey. Not chicken. go figure. It seemed to come out ok anyhow.) 1 Tbsp roasted sesame seeds (see below) 1 Tbsp soy sauce, Preferably Japanese -- Shoyu (I used Kikkoman, and I'm still alive...) 1 Tbsp Sesame oil Freshly ground black pepper 1/4 - 1/2 tsp ground red (cayenne) pepper Korean Dipping Sauce (see further below) 1-2 tablespoons vegetable oil Cut the scallion crosswise into very fine rounds along its entire length, including the green section. Peel the garlic and crush it to a pulp. Peel the ginger and grate it very finely. Put the chicken into a bowl. Add the scallion, garlic, ginger, roasted sesame seeds, sesame oil, soy sauce, black pepper, and red pepper. Mix thoroughly. Make 5 patties that are about 3 1/2 inches in diameter. Put them on a plate in a single layer and cover with plastic wrap. Set aside until you are ready to eat. Make the Korean Dipping Sauce (see below) (at this point, you can do what thou wilt with the patties. Broil 'em, cook them on a grill, or whatever. The recipe explains how to cook them in a pan, which comes out nice enough. Next Bar-B-Q that rolls around, I'm going to unleash these little devils on a grill.) Just before serving, grease the bottom of a non-stick frying pan with about 1 tablespoon of oil (you only need enough to keep them from sticking initially. The fat in the chicken will soon reduce, giving you more to cook with). Heat pan over a medium-high heat. When it is hot, add the patties in a single layer. Cook for 1 - 1 1/2 minutes, until they are medium brown on one side. Turn the patties over and cook the second side the same way. Turn the heat to medium, lip the patties, and let cook for a minute or so each side, until done. Piece the center of a patty and see if it's still pink inside. If it isn't, then they are done. Serve with dipping sauce alone, or serve on buns, spreading some of the sauce over the top, or serve on a stand next to the local McMegacorp and put them out of business. Roasting Sesame seeds Both the patties and the sauce call for roasted sesame seeds. This is actually pretty simple to do. Take a small cast iron skillet (or any heavy cookwear, I'd guess) and place over a medium low heat. When hot, add 1 to 3 Tbsp of sesame seeds. Stir occasionally. Soon, they should turn slightly brown, and give off a roasted aroma. Remove from pan immediately. Any unused seeds can be stored in a container for a few weeks, but the book suggests that freshly roasted is best. Korean Dipping Sauce This stuff can also be used with bean curd and potato pancakes. 1 small garlic clove 1 scallion 4 Tbsp soy sauce- Preferably Japanese -- shoyu (whatever) 2 Tbsp distilled white vinegar 1 Tbsp sesame oil 1 tsp sugar 1 tsp roasted sesame seeds (I used a Tbsp. Stuff you dip in the sauce comes out with some seeds on it. 1 tsp didn't seem like enough.) 1/4 tsp ground red (cayenne) pepper - optional (Hey, why not?) Peel garlic, and crush it into a pulp. Cut scallion crosswise into very thin rounds - you only need 1 Tbsp of this (Go for broke. Toss more in). Combine all ingredients and mix well. Serve in a small bowl. Subject: Cheese Stuffed Chicken Breast! Lines: 53 This will most likely be the BEST chicken breast you will ever eat. Here is the recipie. It is somewhat lowfat and good for you too! Here is one of my FAVORITE low fat recipies for chicken breasts. This is VERY flavorful and very filling. You will need: 4 boneless, skinless chicken breasts 1 pkg (2 cups) of mozerrela cheese (May substitute for low fat) 2 tblspoons of FRESH (not dried) basil 1 tsp of garlic. 1 tsp of salt 1 cup SEASONED bread crumbs Procedure: FILLING: Chop mozerrela cheese finely so it takes up less space. Take cheese, garlic, salt, basil and combine in a bowl. If fresh basil is not available, take 2 tblspoons of dried basil and let soak in 3 tblspoons of water for a few hours until it becomes soft. Plain dried basil will not work properly! Let bowl sit at ROOM TEMPRATURE while preparing chicken. CHICKEN: Pound chicken breasts until they are very thin. Use meat mallet, crab mallet whatever, just dont put any holes in the chicken itself. Then bread the chicken on both sides with the seasoned bread crumbs. Once they are all breaded, place a generous amount of the cheese mixture into the center of the chicken breast. Remember, cheese compreses easily, you can stuff more than you think in there! Fold in the sides and roll it up. Secure with a toothpick (or 2 or 3) :-). BAKE: Bake in an oven at 350 for about 45-60 minutes depending on how many. If the chicken is cooked, its done. VARIATIONS: I used the remainder of my cheeze and basil to make a sauce one time that came out excellent. All you have to do is melt 1/2 a stick of butter in a pan, add about 1/4 cup of flower. Add about 2 cups of milk, and the cheese mixture. Then just add milk till you get a creamy sauce. It make a WONDERFUL topper for the dish, however it also raises the fat content of the dish (butter). Definatly give this one a shot, this one of my family's FAVORITE dishes. Its also very easy to prepare. Subject: COLLECTION: Jerk chicken recipes Lines: 235 * Exported from MasterCook II * JAMAICAN JERK CHICKEN Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Ground allspice 1 tablespoon Dried 4hyme 1 1/2 teaspoon Cayenne pepper 1 1/2 teaspoon Freshly ground black pepper 1 1/2 teaspoon Ground sage 3/4 teaspoon Ground nutmeg 3/4 teaspoon Ground cinnamon 2 tablespoon Salt 2 tablespoon Garlic powder 1 tablespoon Sugar 1/4 cup Olive oil 1/4 cup Soy sauce 3/4 cup White vinegar 1/2 cup Orange juice Juice of 1 lime 1 each Scotch bonnet pepper Seeded and finely chopped 1 cup Chopped white onion 3 each Green onions -- finely chopped 4 each Chicken breasts (6 to 8 oz e Trimmed of fat In a large bowl, combine the allspice, thyme, cayenne pep- per, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Add the Scotch bonnet pepper,. onion, and green onions and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Heat the leftover marinade and serve on the side for dipping. NOTE: This is the recipe as listed in the cookbook. Per- sonally, I would NEVER heat the leftover marinade and serve on the side for dipping, especially something that you had marinated POULTRY in. A MUCH better idea would be to reserve some of the marinade (BEFORE you put the chicken in it) and save it for serving. This recipe is also from Sugar Reef Caribbean Cooking by Devra Dedeaux. "This recipe is not as hot as you would find in Jamaica. For that authentic flavor, double the quantity of dry spices." - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Ground allspice 1 1/2 teaspoon Cayenne pepper 1 1/2 teaspoon Ground sage 3/4 teaspoon Cinnamon 2 tablespoon Garlic powder 1/4 cup Soya sauce 1/2 cup Orange juice 1 cup Minced onion 4 Chicken breasts -- halves 1 tablespoon Dried thyme 1 1/2 teaspoon Black pepper 3/4 teaspoon Grated nutmeg 2 tablespoon Salt 1 tablespoon Sugar 3/4 cup Vinegar 1/4 cup Olive oil 3 Green onions In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Jerk Chicken Wings Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Soy sauce 1/2 cup Red wine vinegar 1/2 cup Vegetable oil 1 each Medium onion -- diced 1/4 cup Fresh thyme leaves or 1 Tbs 2 tablespoon Fresh ginger -- minced 1/4 cup Brown sugar 2 teaspoon Ground nutmeg 2 teaspoon Ground cloves 2 teaspoon Ground allspice 12 each Chicken wings 6-8 ea green onions, chopped 2-4 ea Scotch Bonnet (habanero) or 3-6 ea jalapeno peppers, seeded & minced In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings. Process for 10 to 15 seconds at high speed. Pour the marinade into a bowl and add the wings. Refrigerate for 4 to 6 hours, stirring after 3 hours. Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes. Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages. Nutritional Info: Serving: 1 wing 225 calories, 12 grams protein, 10 grams carbohydrate 16 gram fat, 1408 mg sodium, 29 mg cholesterol. Source: 'A Penchant For Chili Peppers' by Jay Soloman in "Restaurants USA" January 1992 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Vernon's Jerk Style Jamaican Chicken Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Sauces Hot Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pound Large white onions -quartered 1/2 pound Fresh Jamaican chiles (also -called Scotch bonnets) Cored and quartered (See -Note) 4 ounce Fresh ginger -- peeled 1/4 cup Ground allspice 1/4 cup Fresh thyme leaves 3 tablespoon Freshly ground black pepper 1 cup White wine vinegar 1 cup Dark soy sauce 1 Chicken (4 to 6 pounds) -well rinsed, patted dry And cut into 6 pieces This pungent Jamaican sauce can be used to marinate pork butts (makes em run faster), beef round roasts, porgies, red snapper, as well as chicken. Says Vernon, "You can even use my sauce like ketchup. One guy pours it on his scrambled eggs." The sauce keeps well in the refrigerator tightly covered. JERK SAUCE * Pulverize the onions, chiles, and ginger in a blender or food processor. Transfer the mixture to a large bowl and stir in the allspice, thyme, black pepper, vinegar, and soy sauce. * Coat the chicken with the sauce. Cover and marinate in the refrigerator for 24 hours, turning once. * Preheat the oven to 350 degrees. Place a meat thermometer in one of the thigh pieces. Place a shallow pan of boiling water on the oven floor. Put the chicken on a rack and place in a roasting pan. Roast, basting frequently with the sauce, until three-quarters cooked (120 degrees on the meat thermometer), 30 to 45 minutes. Remove the chicken from the oven. Remove the meat thermometer * Preheat a broiler or grill * Baste the chicken with more jerk sauce. Sear the chicken for 5 minutes under a preheated broiler or over a very hot charcoal fire. Remove from the heat and let sit for 15 minutes before eating * Serves 6 NOTE: Be sure to wear rubber gloves when handling these very hot peppers. If you don't you could irritate and burn your skin. Keep your gloves away from your face and eyes. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Randy Farkas Jerked Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Chicken - 1 lb - washed and 1/2 teaspoon Seasoned salt 1/2 teaspoon Garlic powder 1/2 teaspoon Black pepper 1/2 teaspoon Crushed chili peppers 2 teaspoon Soy sauce -- dark -----SAUCE----- 1/2 cup Breadcrumbs - dry 1/2 teaspoon Seasoned salt 1/2 teaspoon Thyme 1 Onion - large 1/2 teaspoon Pimento seed (allspice berri 2 Garlic cloves 1 cup Water Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken. Serves 4. Subject: RECIPE: Chicken Parmesan Lines: 26 Oven-Fried Chicken Parmesan 1/2 to 3/4 cup grated parmesan 1/4 cup flour 1 tsp paprika 1/2 tsp salt dash pepper 2 1/2 to 3 lbs ehicken pieces 1 egg, slightly beaten 1 tbsp milk 1/4 to 1/2 cup melted butter Combine cheese, flour and seasonings. Dip chicken in combined egg and milk; pour butter over chicken. Bake at 350 degrees for about 1 hour. Very good. Subject: COLLECTION: Low-fat Chicken recipes Lines: 135 Here are some of my favorites. Enjoy: * Exported from MasterCook Mac * Chicken with Wine Sauce Recipe By : New Dieter's Cookbook Serving Size : 5 Preparation Time :1:05 Categories : Poultry Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken breasts without skin nonstick cooking spray 1 cup sliced mushrooms -- fresh 1 small onion -- chopped 1 teaspoon dried basil -- crushed 1 clove garlic -- minced 1/3 cup chicken broth 1/3 cup dry white wine 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon cornstarch 1 tablespoon water Rinse chicken and pat dry with paper towels. Spray a large skillet with nonstick cooking spray. Add mushrooms, onion, basil and garlic. Cook over medium heat till onion is tender. Stir in chicken broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to boiling; reduce heat. Cover and cook over low heat about 30 minutes or till chicken is tender and no longer pink. Transfer chicken and vegetables to a serving platter; keep warm. Measure remaining liquid, and if necessary, add water to equal 1 cup. Pour into skillet. Combine cornstarch and water. Stir into remaining liquid in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve over chicken. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Mediterranean-Style Chicken Recipe By : New Dieter's Cookbook Serving Size : 4 Preparation Time :1:00 Categories : Poultry Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds chicken breasts without skin nonstick cooking spray 14 1/2 ounces tomatoes, canned -- cut up 1/4 cup dry red wine 1 teaspoon sugar 1 teaspoon dried basil -- crushed 1 clove garlic -- minced 1 bay leaf 1 tablespoon water 2 teaspoons cornstarch 4 ounces cooked spaghetti 1/4 cup pimiento-stuffed olives -- sliced Rinse chicken; pat dry. Spray a 10-inch skillet with nonstick cooking spray. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes, turning to brown evenly. To the skillet, add undrained tomatoes, wine, sugar, basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 35 minutes or till chicken is tender. Transfer chicken to another dish; keep warm. In a small bowl stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken and sauce over cooked spaghetti. Garnish with olives, if desired. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Paella Recipe By : New Dieter's Cookbook Serving Size : 6 Preparation Time :0:55 Categories : Poultry Main Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds chicken breasts without skin nonstick cooking spray 1 cup chopped onion 1 clove garlic -- minced 14 1/2 ounces chicken broth 7 1/2 ounces tomatoes, canned -- cut up 1/4 teaspoon dried thyme -- crushed 1/4 teaspoon saffron 1/4 teaspoon ground red pepper 1 cup long-grain rice 1 medium sweet red pepper -- or green 1/2 pound medium shrimp -- peeled and deveined 1 cup frozen peas Rinse chicken; pat dry. Spray a Dutch oven with nonstick cooking spray. Add onion and garlic. Cook over medium heat till onion is tender but not brown. Add chicken pieces, chicken broth, undrained tomatoes, thyme, saffron, and ground red pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Stir in rice, and cover. Simmer for 15 minutes more or till rice is nearly tender. Meanwhile, cut green or sweet red pepper into strips. Stir into rice with the shrimp and peas. Cover and simmer for 10 minutes more or till rice and chicken are tender, and shrimp turns pink. Lines: 33 MEDITERRANEAN ROAST CHICKEN Serves 4 to 6 1/2 cup olive oil Juice and grated zest of 2 lemons 4 cloves garlic, lightly bruised and peeled 8 fresh rosemary sprigs Salt and coarsely ground black pepper, to taste 2 chickens (about 2 1/2 pounds each), rinsed well and patted dry 1 1/2 pounds small red new potatoes, scrubbed and halved 1 cup imported green olives 1. Combine the olive oil, lemon juice and zest, garlic, salt and pepper in a large bowl. Coat the chickens well with the marinade and refrigerate covered overnight. 2. Preheat the oven to 400 degrees. 3. Place the chickens in a large roasting pan. Put the rosemary sprigs and the garlic from the marinade in the cavities of the chickens. Surround the chickens with the potato halves and olives and drizzle the marinade over all. 4. Roast the chickens, basting occasionally, until the juices run clear when the thickest part of the thigh is pricked with a knife, about 1 hour. Let rest a few minutes before carving. Subject: Roast Chicken with Herb Butter Lines: 56 ROAST CHICKEN WITH HERB BUTTER Preparation time: 20 minutes Cooking time: 1 1/4 to 1 1/2 hours Yield: 2 to 4 servings There's no stopping you once you get the hang of this roasting method. A change in herbs or the addition of a spice rub without the butter are just a few of the variations. The meat is also excellent to use in chicken salad. 1 whole roasting chicken, about 3 pounds 3 tablespoons unsalted butter, at room temperature 1 tablespoon minced herbs, such as thyme, parsley and tarragon 1 carrot, diced 1 onion, diced 1 rib celery, diced 1/2 cup dry white wine 3/4 cup water, chicken stock or broth Salt, freshly ground black pepper to taste 1. Heat oven to 450 degrees. Have ready a roasting pan with a rack to set the chicken on. 2. Combine the butter and herbs in a small bowl. Using your fingers or a small wooden spoon, separate the skin of the chicken from the meat across the breast and over each leg. Be careful not to poke holes in the skin. Use your hands to evenly spread the butter/herb mixture under the skin. 3. Place the chicken in the roasting pan on the rack. Place 1/4 of each of the vegetables into the cavity of the chicken. Tie the legs together securely and tuck the wings under the body. 4. Place the chicken in the oven and roast 10 minutes, breast side up. Turn the chicken on one side, baste with accumulated juices and sprinkle with salt and pepper. If the juices begin to smoke, add 1/4 cup of water to the pan. Bake 10 minutes more. Turn the chicken on its other side, baste, and season with salt and pepper. Bake 10 minutes. 5. Reduce oven temperature to 350 degrees and add the remaining vegetables to the bottom of the pan. Bake 10 additional minutes on each side, basting after each turn. Turn the chicken breast side up and finish baking, about 20 minutes. The chicken is done when the juices in the thigh run clear. 6. Transfer chicken to a warm platter. Allow the chicken to sit tented with foil for 10 to 15 minutes before carving so the juices can retreat back into the flesh. 7. For sauce, remove the fat from the pan juices. Place the roasting pan over a large burner. With the heat on medium high, pour the wine into the pan and scrape up any brown bits. Add the water and heat to a boil. Boil 1 minute to reduce, season with salt and pepper and pass with the chicken. Lines: 36 Linguini with shrimp and sun-dried tomatoes 4 servings Preparation time: 15 minutes Cooking time: 15 minutes 1/4 cup olive oil 1 1/2 pounds large raw shrimp, shelled, deveined 3 green onions, chopped 1 or 2 garlic cloves, minced 1/2 cup each: thinly sliced sun-dried tomatoes, dry white wine 1 cup whipping cream 1 package (6 ounces) frozen snow pea pods, thawed, patted dry. 1 tablespoon dried basil 1/2 pound linguini noodles Salt, freshly ground pepper to taste 1. Start a pot of boiling water for the pasta. Heat olive oil in large skillet over medium-high heat. Add shrimp; saute until just pink, 3 to 4 minutes. Remove with slotted spoon to large serving bowl. 2. Add green onions, garlic and tomatoes to oil. Saute until onions are tender, about 3 minutes. Add wine; cook for 3 more minutes. Add cream, peas and basil. Cook over medium heat, until slightly thickened, about 3 more minutes. Add shrimp to cream mixture. Add salt and pepper to taste. Heat through. 3. Meanwhile, cook pasta in boiling water until al dente, about 5 minutes. Drain. Put in serving bowl. Add shrimp mixture. Toss well. NOTE: Two boneless chicken breasts or 1 pound fresh scallops can be substituted for shrimp. Broccoli can replace snow pea pods. Subject: Braised Chicken with Onions Lines: 54 BRAISED CHICKEN WITH ONIONS Preparation time: 25 minutes Cooking time: 1 hour Yield: 4 servings The secret to the rich flavor of this dish is to brown the chicken and onions fully before the braising step. This is also excellent with theaddition of large Italian olives. 2 tablespoons olive oil 1 broiler/fryer chicken, about 3 pounds, cut into pieces Salt, freshly ground black pepper 6 medium yellow onions, thinly sliced Salt, freshly ground black pepper 6 medium yellow onions, thinly sliced 4-5 thyme sprigs or 1/2 teaspoon dried thyme 1 bay leaf 2 tomatoes, cut in half crosswise, seeded, roughly chopped 1 cup white wine 3 cups chicken stock or broth 1 tablespoon butter, at room temperature 1 tablespoon flour 2 tablespoons fresh Italian flat-leaf parsley, chopped 1. Heat the oil in a large Dutch oven or skillet over medium-high until almost smoking. Season chicken with salt and pepper. Cook, skin side down,in a single layer, until browned, about 5 minutes. Turn and brown the other side. Remove the chicken from the pan and reserve. 2. Add onions to pan; reduce heat to medium-low. Cook, stirring frequently, until softened and golden brown, about 30 minutes. (Do not let onionscrisp; the slower they are browned, the better flavor they will impart tountil softened and golden brown, about 30 minutes. (Do not let onions crisp; the slower they are browned, the better flavor they will impart to the dish.) 3. Return chicken to pan; add thyme, bay leaf, tomatoes, wine and chicken stock. Cover and simmer until chicken is tender, about 20 minutes. Remove chicken to a serving platter. 4. Heat pan juices to a boil and cook for a few minutes allowing the sauce to reduce. Combine the softened butter and flour in a small bowl. Take the sauce off the heat and stir in the flour mixture. Bring the sauce back to a boil, correct the seasoning and pour over the chicken. Garnish with the parsley. Subject: Spanish Chicken With Sweet Peppers Lines: 61 SPANISH CHICKEN WITH SWEET PEPPERS (POLLO AL CHILINDRON) Preparation time: 40 minutes Cooking time: 1 1/2 hours Yield: 8 servings If you can't find any slightly hot peppers (such as Anaheim or New Mexico peppers), add a very little cayenne, hot pepper flakes, or pure ground red chili to the pepper mixture. (But don't use chili powder, which is a mixture of chili pepper, cumin, and other seasonings for making chili con carne.) The chicken parts should be small-legs separated from thighs, breast halves cut in half again. If you use boneless chicken, the quantity needed for the recipes will be less-2 pounds should be plenty for 8 servings. 4 pounds chicken parts Salt, freshly ground black pepper to taste 6 tablespoons extra-virgin olive oil 8 flavorful red and green peppers, preferably both sweet and slightly hot 2 medium onions, halved, thinly sliced 2 garlic cloves, sliced 1 teaspoon chopped fresh thyme, or 1/2 teaspoon dried, crumbled 12 fat green Italian or Greek olives, pitted, coarsely chopped 1/2 cup each: amontillado sherry 1/2 cups water or chicken stock 2 tablespoons fresh orange juice, not canned or frozen concentrate 1. Cut away any excess fat or skin from the chicken pieces. You can discardthe skin entirely if you wish. Sprinkle the pieces with salt if you wish and liberally with pepper. In a large skillet over medium heat, fry the chicken pieces in 4 tablespoons of oil until they are golden brown on all sides, 5 to 7 minutes to a side. 2. Meanwhile, slice the peppers lengthwise, about 1/2 inch thick. When the chicken is done, remove it from the skillet and set aside to drain. Discard the cooking fat and wipe out the pan. Heat the oven to 375 degrees. 3. Add the remaining 2 tablespoons of oil to the pan and gently cook the onions and garlic over medium-low heat, stirring frequently, until the vegetables are very soft but not beginning to brown, 10 to 15 minutes. Add thyme and pepper strips and continue cooking and stirring until peppers are soft and limp, about 15 minutes. Mix in the olives. 4. Put the chicken in an ovenproof casserole or dish. Pile the pepper and onion mixture over the chicken pieces to cover them. Add the sherry, stock and orange juice to the skillet, raise the heat to medium-high, and boil, scraping up any brown bits left in the bottom of the pan. Pour the liquid over the peppers. 5. Bake until the chicken is thoroughly cooked and the sauce is sizzling, about 30 minutes (20 for skinless, boneless breasts). Nutrition information per serving: 368 calories, 29 g protein, 22 g fat, 11 g carbohydrate, 227 mg sodium, 88 mg cholesterol. Subject: Easy crockpot Chicken and Stuffing Lines: 44 A lady at work gave me this recipe and I tried it and loved the taste and the simplicity. It is a very flexible and forgiving recipe. Easy Crock Pot Chicken Prepare packaged stuffing mix as indicated on package. You can use stove top or dried herbed stuffing such as Pepperidge Farm. The important thing is to prepare it with moisture as the specific package indicates. Layer stuffing in the bottom of crock pot. Place 4 boneless chicken breasts on top. They can overlap some, but try to arrange it with as little overlap as possible, even if you have to squash them in. If there is room, you could use more chicken. Also, you could use bone-in chicken pieces, not necessarily just boneless chicken breast. I recommend that you use either bone-in or boneless, don't combine the two or your cooking time will vary. On top of the chicken pour one can of cream of chicken soup, or you could use cream of mushroom or cream of celery, whatever you like. Just don't add the liquid the soup can says to use when making it. Add one can of mushrooms sliced. Use as little or as much as you like. Be sure to stir the mushrooms around a little so they get covered with the soup mix. Turn crockpot on low and leave to cook for several hours. Check periodically and make sure the soup mix hasn't dried up. If it seems like there isn't enough moisture on top, you can add a little chicken gravy. But remember, there is a lot of moisture below the chicken from the stuffing. Like I said, this recipe is very flexible. I think it works best though if you use skinless chicken, otherwise you have all that fat floating in your gravy mixture. You may have to adjust cooking time and moisture content to your liking. To serve, remove chicken. Scoop some stuffing and sauce onto a dinner plate and place the piece of chicken on top of it. Be aware, the stuffing will be mushy, but it is DELICIOUS!!!! Subject: Chicken 'n Dumplin's Lines: 43 CHICKEN AND SLICK-RUNNER DUMPLINGS Cook one very fat cut-up hen until done in salted water (I add a bay leaf and a few peppercorns, cooking until the meat begins to fall off the bones). When done, take the chicken out of the stock, clean off all skin and throw away - pull meat from bone, throw away bone. Set meat aside, and cover. Mix enough flour (NOT Bisquick!!) with enough COLD water to make a ball (I visualize a ball the size of a small grapefruit). Knead well with more flour (in actuality, get very rough with the stiff dough; I pound it many times with my fists - a great tension reliever and you want the dough to be as stiff as possible). Roll out on floured board, very thin (to near-piecrust thickness). Cut in 3" pieces, flour real well (I slap them between my palms, introducing more flour into them), and drop into boiling (strained) stock (I will add a can or two of chicken broth if the hen wasn't fatty enough). Cook uncovered 10 minutes gently (stirring occasionally). Then cook 10 minutes covered. Add chicken meat and simmer a couple more minutes. This is my family's absolute favorite meal in the world. By the way, the recipe is my paternal grandfather's, and family tradition says the dumplings are called "slickrunners" because "they run slickety all down your throat." They're even better second (or third) day, IF there's any left! Subject: Chicken Antoine Lines: 53 Title: Chicken Antoine Categories: Main dish, Poultry Servings: 2 4 ea Bacon, pre-blanched, diced 1/2 ts Rosemary 2 ea New potatoes, do not peel Salt and pepper to taste 4 ea Mushrooms diced 1 c Chicken stock 3 ea Cloves garlic, crushed 1 c Madeira wine 1 ea Green onion, diced 1/2 c Butter 1 tb Parsley 2 ea French crapes STUFFING: Blanch bacon in boiling water for one minute. Remove and dry. Saute bacon until done, not too crispy. Place in mixing bowl. Cook New potatoes until barely soft. Dice potatoes and place in the mixing bowl. In the same frying pan, saute mushrooms. In the same mixing bowl add mushrooms, garlic, green onion, parsely, Rosemary, salt and pepper. Set aside while chicken is prepared. CHICKEN: Bone chicken breasts. Reserve bones, but discard skin. In a baking dish take one of the breasts and place it in the pan. Take some of the stuffing and place it over the chicken. Take one set of the bones, and place it over the stuffing. Take another chicken breast, and place it over the bones, followed by stuffing, and bones on top of the stuffing. Do the same with the other two chicken breasts. When all four breasts are prepared, cover with remaining stuffing. Bake in a 350 degree oven 45 to 50 minutes, or until done. SAUCE: Reduce chicken stock to a glaze. Add wine and boil down until reduced to a syrup. Enrich with butter. PRESENTATION: Discard bones. Place a crepe on a serving plate. Set two chicken breasts on top of the crepe spooning stuffing over the chicken. Top with sauce and serve. Subject: Collection: Slow Cooked Chicken Breasts Lines: 109 Here is a pretty good start for you: Chicken Lickin' No. 2370 Yields 2 Quarts 8 Chicken Legs, Thighs 1/2 tsp Ginger, Ground and/or Breasts 1/2 tsp Chili Powder 3 Tbls Butter 16 oz Whole Tomatoes 1 LARGE Onion, Chopped 4 oz Mushrooms, Sliced & 1 Clove Garlic, Minced Drained 1 1/2 tsp Salt 1/2 Cup Heavy Cream 2 tsp Paprika Rinse the chicken parts and pat dry. Melt the butter in a skillet. Brown the chicken on all sides in the butter. Place the chicken in the slow cooker. Combine all the other ingredients except the cream together. Mix well. Pour over the chicken. Cook on LOW for 8 to 10 hours. Stir in the heavy cream just before serving. Serve over hot spaghetti. Chicken Delicious No. 2710 Yields 8 Servings 6 Whole Chicken Breasts, of Mushroom Soup Boned & Halved 10 3/4 oz Canned Condensed Cream - Lemon Juice of Celery Soup - Salt 1/3 Cup Dry Sherry - Pepper - Parmesan, Grated - Celery Salt - Rice, Hot, Cooked - Paprika 10 3/4 oz Canned Condensed Cream Rinse the chicken breasts. Pat dry. Season with lemon juice, salt, pepper, celery salt and paprika. Place in the slow cooker. Mix the condensed cream of mushroom and cream of celery soups with the sherry. Pour over the chicken breasts. Sprinkle with Parmesan. Cover. Cook on LOW for 8 to 10 hours. Serve over hot, fluffy rice. Chicken Curry No. 2436 Yields 4 Servings 2 Whole Chicken Breasts, Boned Chopped Fine 10 3/4 oz Canned Cream of 1 tsp Curry Powder Chicken Soup 1 tsp Salt 1/4 Cup Dry Sherry 1 Dash Pepper 2 Tbls Butter - Rice, Cooked, Hot 2 Green Onions, w/Tops, Cut the chicken into small pieces. Place in the slow cooker. Add all the remaining ingredients except the rice. Cover. Cook on HIGH for 2 1/2 to 4 hours. Serve over rice. Chicken & Rice Casserole No. 2520 Yields 2 Servings 10 3/4 oz Canned Condensed Cream 2 Chicken Breasts, of Celery Soup Halved, Skinned & 2 oz Canned, Sliced Boned Mushrooms, Undrained 1 Tbls Dry Onion Soup Mix 1/2 Cup Raw, Long Grain, Converted Rice Combine the soup, mushrooms and rice in a well greased slow cooker. Stir well. Lay the chicken breasts on top of the mixture. Sprinkle the onion soup mix over. Cover. Cook on LOW for 7 to 9 hours. Serve hot. Chicken in Mushroom Gravy No. 2423 Yields 10 Servings 6 Whole Chicken Breasts, 2 10 3/4 oz Cans, Condensed Halved Mushroom Soup - Salt 8 oz Canned Mushrooms, - Pepper Sliced, Drained 1/2 Cup Dry White Wine Place the chicken breasts in the slow cooker. Season with salt and pepper. Mix the wine and the soup. Pour over the chicken. Add the mushrooms. Cover. Cook on LOW for 7 to 9 hours. Lines: 47 Title: Chicken Royale Categories: Chicken, Main dish Yield: 4 servings 4 Chicken breast halves, boned -and skinned 4 oz Boursin or other herb cheese -quartered 1/2 c English walnuts, chopped 4 Spinach leaves, slightly -steamed 1/2 ts Salt 1/2 ts Pepper 1/2 c Dry white wine 1/2 c Raspberry vinaigrette -dressing 2 tb Butter Raspberries for garnish On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 inch thickness. Roll the cheese quarters in walnuts. Place one spinach leaf on each breast; top with a cheese quarter. Fold chicken around spinach and cheese to form a mound. Sprinkle salt and pepper over chicken. Place chicken in baking pan. Cover and bake in 350 degree oven 30 minutes or until chicken is fork tender. In a small frypan, mix together wine and raspberry vinaigrette dressing. Cook over medium heat until sauce is reduced by half; stir in butter. Pour sauce over chicken. Serve with rice, and garnish with fresh raspberries. Subject: Chimichurri Chicken Lines: 36 CHIMICHURRI CHICKEN Preparation time: 15 minutes Marinating time: 4 hours Cooking time: 10 to 15 minutes Yield: 4 to 6 appetizer servings Jonji Gaffud serves this simple sauce/marinade at Mambo Grill in Chicago with a variety of grilled, skewered foods, including beef and shrimp. Chimichurri sauce: 1 cup each: curly parsley leaves, olive oil 1 tablespoon fresh lemon juice 1 teaspoon cracked black pepper 6 cloves garlic 1/2 teaspoon salt Skewers: 1 pound boneless skinless chicken breast, cut into 1-inch wide strips 1. For chimichurri sauce, put all ingredients into blender or food processor and blend until smooth. 2. Put half of the sauce into a glass bowl or plastic food bag. Add chicken; turn to coat well. Marinate in the refrigerator at least 1 hour and up to 4 hours. Refrigerate the other half of the sauce. 3. Prepare charcoal grill or heat broiler. While grill heats, soak wooden skewers in water at least 20 minutes so they don't burn. 4. Thread chicken onto skewers. Grill, basting occasionally with the sauce, until chicken is no longer pink and edges are slightly golden, 10 to 15 minutes. Serve immediately with reserved sauce for dipping. Subject: Circassian Chicken (Turkish) Lines: 48 CIRCASSIAN CHICKEN Preparation time: 30 minutes Cooking time: 30 minutes Yield: 6 servings The walnut sauce is mild but quite rich. This procedure for poaching chicken may be used for any recipe. 4 whole chicken breasts, on the bone with skin 1 carrot, cut in 1-inch pieces 1 rib celery, cut in 1-inch pieces 1/2 onion 2 bay leaves 6 peppercorns 1/2 pound shelled walnuts 2 slices firm white bread, soaked in 1/4 cup milk 1/2 teaspoon salt 3 garlic cloves Freshly ground black pepper to taste 2 tablespoons extra-virgin olive oil 1 teaspoon good-quality paprika 1. Place chicken breasts, carrot, celery, onion, bay leaves and peppercorns in a large Dutch oven. Add enough cold water to cover the chicken by 2 inches. Heat to a boil and skim all scum. Reduce the heat to low. Simmer gently until chicken is tender enough to poke a fork through to the bone, 20 to 30 minutes. 2. Remove the chicken and allow to cool a few minutes before removing the meat from the bone. Discard the skin and bones. Reserve the cooking liquid. 3. Put walnuts, bread (squeezed dry), salt, garlic and black pepper in a food processor or blender. Process until well blended. With the machine running, pour 1 cup of the reserved chicken cooking liquid through the lid; process until smooth. 4. Cut chicken breasts in half crosswise. Shred by pulling meat apart with the grain. Toss with the sauce. Adjust the seasoning with salt and pepper. Arrange on a platter. If serving immediately, blend the olive oil and paprika together. Drizzle over chicken in a crisscross design. If serving later, refrigerate covered and remove 1 hour before serving, then add the paprika mixture. Subject: COLLECTION (3) Marinated Chicken Lines: 166 Circassian Chicken Recipe By : St. Michael Cookbook Serving Size : 4 Preparation Time :1:10 Categories : Indian, Poultry Amount Measure Ingredient -------- ------------ -------------------------------- 2 Kilograms Whole Roasting Chicken (4 pounds) 1000 Grams Plain Yogurt (4 1/2 cups) 1 Clove Garlic 2 Pieces Fresh Ginger (1 tsp. ground) 2 Dried Red Chilies 1/2 Teaspoon Ground Turmeric 1/2 Teaspoon Ground Mixed Spice (Garam Masala) 2 Tablespoons Fresh Mint (do not substitute dried!) - (optional) 1 Tablespoon Ground Cumin 1 1/2 Teaspoons Salt 2 Teaspoons Sugar Fresh Corriander Leaf (for garnish) 1) Remove the skin from the chicken, wash it thoroughly and dry it. Score the flesh with a very sharp knife and put it in a large mixing bowl. 2) Using a blender, blend half of the yogurt with all of the spices and herbs except the corriander. 3) Pour the marinade over the chicken and leave the chicken to marinate overnight in the refrigerator. Remember to spoon the marinade over the chicken occasionally. 4) Cook the chicken with the marinade in a pressure cooker for 30-35 minutes, depending on its size. Alternative cooking methods: - Put the chicken in a chicken brick, cover with the marinade, place in a cold oven, turn the oven to hot (220o C (425o F)) and roast for 1 1/2 hours without opening the oven, or - Put the chicken with the marinade in a covered casserole dish in a fairly hot oven (180o C (375o F)) for 1 1/2 to 2 hours or until the chicken is tender and the juices run clear when it is pierced with a skewer, basting occasionally with the marinade during the cooking time. 5) Transfer the chicken to a hot serving platter. 6) In a sauce boat or large pitcher, put the rest of the yogurt and gradually add the juices and bits of spices from the cooking vessel to the yogurt, stirring to avoid lumps. 7) Garnish the chicken with sprigs of corriander. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Tandoori Chicken Recipe By : Classic Indian Cooking/Indian Restaurant Cookbook Serving Size : 4 Preparation Time :2:30 Categories : Ethnic - Indian Poultry Amount Measure Ingredient -------- ------------ -------------------------------- 1 1/2 Kilograms Chicken Thighs, Skin Removed (about 12 thighs) 1/3 Cup Fresh Lemon or Lime Juice 1/2 Teaspoon Salt 2 1/2 Teaspoons Tandoori Powder 250 Grams Plain Yogurt (9 ounces) 2 Tablespoons Mustard Oil (or vegetable oil) 6 Cloves Garlic 1 Teaspoon Salt 1 Tablespoon Fresh Ginger 1 1/2 Teaspoons Paprika 1 1/2 Teaspoons Tandoori Powder 1 1/2 Teaspoons Ground Cumin 1/2 Teaspoon Red Pepper 1 Teaspoon Ground Roasted Cumin 1/2 Teaspoon Ground Cardamom 1) Remove and discard the skin from the chicken and wash the chicken in cold water. Pat the chicken pieces dry and put them in a large bowl. 2) Slash the flesh of each piece two or three times. Mix the lemon juice, salt and Tandoori powder together and rub this mixture into the slashes. Allow the chicken to marinate in this mixture for at least 1/2 hour. 3) While the chicken is marinating, mix the remaining ingredients together in a blender until well blended. Pour this mixture over the chicken when the 1/2 hour is up. Allow the chicken to marinate for at least an additional 1/2 hour, but best would be to marinate it overnight and cook it the next day or to prepare it in the morning and cook it in the evening. 4) Heat the oven to its highest temperature (250o C (500o F)). Arrange the chicken pieces on a wire rack set over a pan into which the marinade and juices from the chicken can drain. Bake in the upper 1/3 of the oven for 20 minutes, then turn the pieces over and bake an additional 10 minutes. NOTE: This is how I cooked tandoori in my new oven. TAKE CARE (!!!) and adjust the cooking time according to the temperatures of your own oven and how done it looks. It's okay if it gets a little bit black (in fact it should), but don't burn it to a crisp and don't underbake it either. Serve with Saffron Rice with Peaches, Cucumber and Tomato Raita, and Vegetable Curry NOTES : The remaining marinade can be simmered on the back of the stove while the chicken is cooking. If you like strong hot tastes, you can smear a bit of sauce on your chicken at the table. Alternatively, add the left over marinade to browned onions with a can of tomatoes and some cream to make a sauce the next day for the leftover chicken (if there IS any chicken left over). - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Marinade for Chicken or Fish Recipe By : Ms. Magazine, page 50, Vol. III, No. 6 Serving Size : 1 Preparation Time :0:20 Categories : Fish & Shellfish, Poultry, Sauces & Marinades Amount Measure Ingredient -------- ------------ -------------------------------- 1/4 Cup Lime Juice (1 or 2 limes) 1/3 Cup Pink Grapefruit Juice (1/2 grapefruit) 1/2 Cup Orange Juice (2 juice oranges) 1/2 Tablespoon Olive Oil 1/4 Teaspoon Soy Sauce 1/2 Tablespoon Fresh Ginger, Grated 2 Cloves Garlic, Crushed or Minced 1 Green Onion, Minced 1/8 Teaspoon Hot Pepper Sauce 1) Whisk together all ingredients. 2) Put 450 grams (1 lb.) of fish filets or skinless chicken in marinade and refrigerate for at least 2 hours. 3) Transfer to an ovenproof dish, pour marinade around it to a depth of 1/4 inch, then place under the broiler. 4) Cook until fish flakes easily or chicken is done. Subject: Broiled Chicken with Tequila & Lime Lines: 36 Title: Broiled Chicken with Tequila and Lime Categories: Chicken, Alcohol Yield: 4 servings 4 Chicken breast halves; skin -bone 1/3 c Tequila 2 tb Honey 1 Lime; zest and juice 1/2 ts Ground cumin Preheat the broiler. Pound the breasts lightly to flatten evenly. In a medium bowl, combine the tequila, honey, zest and juice and ground cumin. Stir to mix well. Add the chicken and turn several times until the chicken is well-coated with the marinade. Place the chicken breasts on a broiler pan. Broil about 4" from the heat, turning once and basting several times with the sauce for the first 4 minutes, until the chicken is browned outside and white to the center, 6 to 8 minutes total. Source: Newspaper Subject: Brandicot Chicken Lines: 36 Brandicot Chicken 2 teas cornstarch 1/4 C soy sauce 1/4 C apricot preserves 2 TB sugar 2 TB white vinegar 1 garlic clove, minced 1/4 teas ground ginger salt and pepper 1 TB orange juice 1 TB brandy 3 to 4 lbs chicken pieces - Preheat oven to 375 degrees. - Stir together cornstarch and soy sauce in a saucepan over medium-high heat. Add apricot preserves, sugar, vinegar, garlic, ginger, salt, and pepper. Cook until thick and bubbly, about 2 minutes. - Remove from heat. Add orange juice and brandy. - Place chicken in large baking dish. Pour sauce over top. - Bake for 30 minutes. Turn, baste, and bake 30 additional minutes.