Sunday, February 13, 2011
Chicken Stew
1 tb Oil
1 lb Boneless, skinless chicken breasts or thighs, cut into one inch pieces
1 1/2 c Chopped onions
2 Garlic cloves; minced
28 oz Can whole tomatoes, undrained, cut up
1/4 c Creamy peanut butter
1/2 ts Chili powder
1/2 ts Salt
1/4 ts Crushed red pepper flakes or more to taste
3 c Cooked rice
1 c Chopped dry roasted peanuts
Heat oil in Dutch Oven or large saucepan over medium high heat until hot. Add chicken, onions and garlic; cook about five minutes or until chicken is browned and onions are tender. Stir in tomatoes, peanut butter, chili powder, salt and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer 35 minutes.
Serve over rice; sprinkle with chopped peanuts.
Wednesday, February 2, 2011
Chicken in Silky Almond Sauce
16 Pieces Skinned Chicken
2 tb Chopped Fresh Ginger
2 tb Vegetable Oil
2 ts Ground Cardamom
1/2 c Vegetable Oil
2 ts Ground Red Pepper
5 md Onions, Thin Sliced
1 ts Ground Cumin
6 tb Almonds *
1/2 ts Ground Fennel
2 c Plain Yogurt
3 tb Ground Coriander
1 c Water
Course Salt
Fresh Cilantro (Garnish)
* Almonds can be blanched, slivered or ground.
Pat chicken dry. Heat smaller amount of oil in Dutch Oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove, using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately.
2 tb Chopped Fresh Ginger
2 tb Vegetable Oil
2 ts Ground Cardamom
1/2 c Vegetable Oil
2 ts Ground Red Pepper
5 md Onions, Thin Sliced
1 ts Ground Cumin
6 tb Almonds *
1/2 ts Ground Fennel
2 c Plain Yogurt
3 tb Ground Coriander
1 c Water
Course Salt
Fresh Cilantro (Garnish)
* Almonds can be blanched, slivered or ground.
Pat chicken dry. Heat smaller amount of oil in Dutch Oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove, using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from heat. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately.
Chicken in Garlic Mushroom Sauce
1/4 c Butter
2 T Vegetable oil
1 3-lb broiler-fryer chicken, cut into serving pieces
30 Cloves fresh garlic, minced
1 Chopped onion
1 c Dry white wine
1/4 c Water
1/4 c Milk
1 t Salt Freshly ground pepper to taste
1/2 t Cayenne pepper
1 lb Sliced mushrooms
3 Egg yolks
1 c Heavy cream
In Dutch Oven or kettle, melt butter with oil on medium heat. Add chicken, brown well, turning occasionally. When brown, remove pieces to bowl. Add garlic and onion to pan and saute until golden brown. Add wine, water, milk, salt, pepper and cayenne pepper. Stir to loosen browned bits and bring to a boil. Return chicken to pan and add mushrooms. Cover and cook at low heat until tender, about 45 minutes to 1 hour. Remove chicken to warm plate. Cover with foil and keep warm. Beat yolks into heavy cream until well mixed. Stir into pan drippings. Cook until thickened but DO NOT BOIL or the sauce will break (curdle). Spoon some of the sauce on the chicken; offer remainder separately. Serve with rice, if desired. Yield: 3-4 servings
2 T Vegetable oil
1 3-lb broiler-fryer chicken, cut into serving pieces
30 Cloves fresh garlic, minced
1 Chopped onion
1 c Dry white wine
1/4 c Water
1/4 c Milk
1 t Salt Freshly ground pepper to taste
1/2 t Cayenne pepper
1 lb Sliced mushrooms
3 Egg yolks
1 c Heavy cream
In Dutch Oven or kettle, melt butter with oil on medium heat. Add chicken, brown well, turning occasionally. When brown, remove pieces to bowl. Add garlic and onion to pan and saute until golden brown. Add wine, water, milk, salt, pepper and cayenne pepper. Stir to loosen browned bits and bring to a boil. Return chicken to pan and add mushrooms. Cover and cook at low heat until tender, about 45 minutes to 1 hour. Remove chicken to warm plate. Cover with foil and keep warm. Beat yolks into heavy cream until well mixed. Stir into pan drippings. Cook until thickened but DO NOT BOIL or the sauce will break (curdle). Spoon some of the sauce on the chicken; offer remainder separately. Serve with rice, if desired. Yield: 3-4 servings
Chicken in Dutch Oven
1 cn Cream of mushroom soup
1 cn Cream of celery soup
1 cn Cream of chicken soup
2 c White rice
1 Whole chicken -- cut up
1/2 pk Dried onion soup
Mix and place in bottom of Dutch oven undiluted soup and rice. Place chicken on top. Sprinkle with 1/2 package of dried onion soup. Cook for forty five to sixty minutes.
1 cn Cream of celery soup
1 cn Cream of chicken soup
2 c White rice
1 Whole chicken -- cut up
1/2 pk Dried onion soup
Mix and place in bottom of Dutch oven undiluted soup and rice. Place chicken on top. Sprinkle with 1/2 package of dried onion soup. Cook for forty five to sixty minutes.
Chicken in Cream Sauce
30 Chicken breast halves bone-in
10 tb Cooking oil
6 c Water, divided
6 c Chicken broth
2 c Onion, chopped
8 ts Worcestershire sauce
4 ts Salt
2 ts Pepper 1 1/4 c All-purpose flour
6 c Half-and-half cream
Hot cooked rice
Brown the chicken in oil. Meanwhile, in a large Dutch Oven, combine 5 cups water, chicken broth, onion, worcestershire sauce, salt and pepper; bring to a boil over medium heat. Combine flour and remaining water until smooth. Stir into broth mixture; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cream. Arrange chicken breasts in five greased 13-in X 9-in X 2-in baking pans; pour about 3 1/2 cups sauce over the chicken in each pan. Cover and bake at 350 degrees for 40-45 minutes or until the chicken juices run clear. Serve over rice.
10 tb Cooking oil
6 c Water, divided
6 c Chicken broth
2 c Onion, chopped
8 ts Worcestershire sauce
4 ts Salt
2 ts Pepper 1 1/4 c All-purpose flour
6 c Half-and-half cream
Hot cooked rice
Brown the chicken in oil. Meanwhile, in a large Dutch Oven, combine 5 cups water, chicken broth, onion, worcestershire sauce, salt and pepper; bring to a boil over medium heat. Combine flour and remaining water until smooth. Stir into broth mixture; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat and stir in cream. Arrange chicken breasts in five greased 13-in X 9-in X 2-in baking pans; pour about 3 1/2 cups sauce over the chicken in each pan. Cover and bake at 350 degrees for 40-45 minutes or until the chicken juices run clear. Serve over rice.
Chicken in a Pot #1
2 Chickens, frying, quartered
1 Onion, lg, minced
1 ts Salt
1 Tomato, med, chopped
1/2 c Olive oil
1 Clove garlic, minced
3/4 ts Pepper
1/2 c White wine, dry
In Dutch Oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.
1 Onion, lg, minced
1 ts Salt
1 Tomato, med, chopped
1/2 c Olive oil
1 Clove garlic, minced
3/4 ts Pepper
1/2 c White wine, dry
In Dutch Oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender.
Chicken in a Dutch Oven
1 cn Cream of mushroom soup
1 cn Cream of celery soup
1 cn Cream of chicken soup
2 c White rice
1 Whole chicken -- cut up
1/2 pk Dried onion soup
Mix and place in bottom of Dutch Oven undiluted soup and rice. Place chicken on top. Sprinkle with 1/2 package of dried onion soup. Cook for forty five to sixty minutes.
1 cn Cream of celery soup
1 cn Cream of chicken soup
2 c White rice
1 Whole chicken -- cut up
1/2 pk Dried onion soup
Mix and place in bottom of Dutch Oven undiluted soup and rice. Place chicken on top. Sprinkle with 1/2 package of dried onion soup. Cook for forty five to sixty minutes.
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