"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO
Provided by Food Network
Categories main-dish
Time 2h10m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
- In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
- In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.
BEST CHICKEN EVER
Make this simple dish, with a sour cream/cornflake coated twist on the usual breaded chicken, then sit back an receive the compliments!
Provided by Allrecipes Member
Categories Chicken Breasts
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse and trim the chicken breasts. Pat dry. Generously coat both sides of each breast with sour cream. Put crushed cornflake crumbs in a shallow plate or bowl and season to taste (I use onion salt and garlic salt). Dip the sour cream coated chicken in the seasoned cornflake crumbs.
- Place coated chicken in a lightly greased 9x13 inch baking dish. Drizzle with melted butter/margarine and bake in the preheated oven for 1 hour.
Nutrition Facts : Calories 430.8 calories, Carbohydrate 11.6 g, Cholesterol 131.5 mg, Fat 30.5 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 18.1 g, Sodium 248.4 mg, Sugar 1.1 g
CASHEW CHICKEN
We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.
WHOLE CHICKEN SLOW COOKER RECIPE
Makes great, spicy, juicy chicken with little work. Get a chicken with a pop-up timer if you can.
Provided by bhbitts
Categories Whole Chicken
Time 12h10m
Yield 8
Number Of Ingredients 9
Steps:
- Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
- Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
- Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 229.6 calories, Carbohydrate 1.2 g, Cholesterol 102.5 mg, Fat 12.8 g, Fiber 0.5 g, Protein 25.9 g, SaturatedFat 3.6 g, Sodium 1239 mg, Sugar 0.2 g
CHICKEN CASE-A-DEE-AHHS
Steps:
- Preheat oven to 400 degrees. Combine mashed chickpeas, 2 TBSP Sour Cream, 2 TBSP Salsa & garlic in a small bowl. Mix Well & set aside. Brush one side of each tortilla with oil. Arrange 4 tortilla's, oil side down, on a baking sheet. Spread 1/4 chickpea mixture over each tortilla, leaveing a 1/2" border. Combine shredded chicken, red pepper, green onions, & cilantra in a small bowl. Spread 1/4 chicken mixture over the chickpeas, followed by 1/4 cheese. Cover remaining tortillas, oil side up. Bake for 8-10mn, until tortillas are a light golden brown, remove from oven, Let cool 5 mn before cutting. Cut each quesadilla into 6 wedges. Serve with remaining sour cream & salsa. Variations: you can leave out the cilantra. You can roll them to make an enchilada type dish as well. You can leave the oil out as well if you need to.
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