Chicken Recipes

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Peruvian Stewed Chicken

1 can (16 ounce) chopped tomatoes
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon dried oregano
1 bay leaf
10 small chicken pieces (up to 12)
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
1 green bell pepper, sliced
1 cup green peas

Place tomatoes in a blender or a food processor fitted with the metal blade and process until liquefied. Set aside.
Heat oil in a large saucepan or stockpot over moderate heat. Add onion and saute until soft, about 10 minutes. Add garlic and saute for another 2 minutes. Add cumin, oregano and bay leaf and stir to combine. Sprinkle chicken pieces with salt and pepper and add to pan. Brown the chicken lightly. Add the tomatoes and enough water to cover 3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer for 45 minutes to 1 hour, until chicken is cooked through. About 10 minutes before the chicken is done, add the green pepper and peas. Serve warm.

Lavinna Chicken

2 lb boneless chicken breasts, skinned
1 can cream of mushroom soup
3/4 cup broth
1 cup sour cream
1 dash of garlic
1 dash of onion
1 dash of curry
1 jar whole mushrooms
1 paprika

In a bowl mix soup, broth, sour cream, spices and mushrooms (drained). Place chicken in a shallow baking dish, do not overlap. Pour sauce over top. Sprinkle with paprika. Bake at 350°F for 1 hour. Yield: 4 servings

Cajun Blackened Fish Or Chicken

1 fish fillets or chicken parts
1 cajun spice mix (recipe follows)
1 large cast-iron skillet
5 teaspoon paprika
1 teaspoon ground dried oregano
1 teaspoon ground dried thyme
1 teaspoon cayenne powder (more to taste)
1/2 teaspoon finely ground black pepper
1/2 teaspoon finely ground white pepper
1/2 teaspoon garlic powder (optional)

Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix such as Paul Prudhomme's.

TO PREPARE FISH FILLETS: (redfish, grouper, mahi, snapper, rockfish, etc.) Rinse fillets and pat mostly dry with paper towel. Leave slightly damp, as this moisture is going to adhere the spice paste to the fish. Coat fillets with spice paste. Coat skillet with small amount of canola or other high-heat oil, or oil spray (can be omitted, with slight risk of sticking depending on condition of skillet). Get the skillet good and hot, oil should be starting to smoke. Arrange fillets in skillet. Turn when half-done. Cooking time will depend on heat, and thickness of fillets - a minute on each side would be enough for typical rockfish ("Pacific red snapper") fillets. You want the spice coating NOT to be fully black - just darkened. Serve with lemon or lime wedges.

TO PREPARE CHICKEN PARTS: Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knifetip), or finish in a 350 degree oven.

Pakistani Chicken

2 chickens; fryers, 2-1/2lb ea quarted
16 oz yogurt; plain
1/4 cup lemon juice
3 garlic cloves; minced
2 teaspoon salt
2 teaspoon cumin
1 1/2 teaspoon ginger
1 teaspoon paprika
1/2 teaspoon cayenne (opt.)
1/2 cup salad oil

Cut 1-1/2 inch slits an inch apart in chicken, and place in a large shallow dish. Combine remaining ingredients; spoon over chicken. Cover and marinate 3 hours in refrigerator, turning occasionally.

Broil or grill 5 inches from heat 20 minutes on each side or until tender, basting occasionally with marinade.

SOURCE: Southern Living Magazine, sometime in 1977.

Williamsburg Chicken, As Served At London Town Publik House

1 envelope unflavored gelatin
4 cup chicken, cooked, diced
1 cup canned peas, drained
1 1/2 cup mayonnaise
1/3 cup pecans, chopped
2 eggs, hard cooked, chopped
1 green grapes for garnish
2 cup celery, diced
1/2 cup stuffed olives, sliced
2 tablespoon lemon juice
1 salt & pepper to taste
1/4 teaspoon leaf thyme
1 1/2 cup chicken broth
1 oil

Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens.

From a book of recipes compiled by members and friends of the LONDONTOWN PUBLIK HOUSE ASSEMBLY, EDGEWATER, MD 21037.

Yield: 10 servings

Mustard-And-Sage Grilled Chicken

1/4 cup minced fresh chives
1/4 cup chopped fresh thyme
1/4 cup sage pesto
1/4 cup dijon mustard
1/4 cup fresh lemon juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon grated lemon rind
4 skinned chicken breast halves, (6-ounce)
1 vegetable cooking spray
1 sage sprigs, (optional)

Combine the first 7 ingredients in a bowl, and stir well.
Place the chicken in a shallow dish; spread 1/2 cup pesto mixture over both sides of chicken. Cover and marinate in refrigerator for 1 to 4 hours.
Prepare grill. Place chicken breast halves, bone side up, on grill rack coated with cooking spray, and grill for 40 minutes or until the chicken is
done, turning occasionally and basting with the remaining 1/4 cup of pesto
mixture. Yield: 4 servings.

Serving Ideas : Garnish with sage sprigs, if desired.

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