Chicken Exotica Recipes

CHICKEN PICCATA

Steps:

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
• Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

EXOTIC CHICKEN

Steps:

• Rub paprika over chicken pieces. Place garlic and green onions in the bottom of a 9x13 baking dish.
• Place chicken pieces on top of onions and garlic. Place potatoes on top of the chicken pieces.
• Heat Sauce ingredients in a saucepan until it just starts to boil. Pour sauce over potatoes and chicken.
• Cover and bake at 375* for 1 hour and 15 mins or until potatoes are tender. Uncover and add peas. Recover and bake 15 more minutes.

EXOTIC GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Add chicken to bag; seal bag and turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade from chicken. Grill chicken, skin side down, uncovered, over medium heat for 15 minutes on each side. Brush with reserved marinade. Grill for 5 minutes. Turn and baste again; grill 5 minutes longer or until meat juices run clear. Discard unused marinade.

EXOTIC CHICKEN BREASTS

Steps:

• Lay the red pepper strips in bottom of a 13 x 9-inch oven proof dish and deposit the breasts on top.
• In a bowl mix orange juice, lemon juice, paprika, ginger, nutmeg, and salt; lay mixture over chicken.
• Put dish in preheated oven at 350°F for 45-55 minutes; baste it from time to time.
• Take out the chicken.
• Drain it well; keep aside in a warm dish.
• Mix corn starch and water, on stove top. Bring to a boil the juice; pour in the cornstarch little by little until you get the desire thickness (about like half and half or thicker).
• Dress the plate with 1 breast and a few pepper strips.
• Cover with sauce and orange zest on top.
• This can be served with some rice on the side.

CHICKEN EXOTICA

Steps:

• Mix together, in order, the yogurt, ginger, garlic, lime juice, paprika, salt, cinnamon, cumin, coriander, pepper, allspice, mustard seeds, and honey. Set aside. Make slits 3 to 4 1/2 inches long on the top side of each chicken breast. Spread the breasts out in a shallow nonreactive pan. Cover with the marinade, and marinate at least overnight-they just get better and better the longer you soak them-even up to 48 hours.
• Make the topping. Swirl the olive oil into a skillet and heat over medium-high. Toss in the onion and pepper strips and cook til soft, seasoning them with a pinch of salt and pepper; then add 1/2 cup of the Mutha Sauce. Cook a little longer, til thickened. Set aside.
• Build a medium coal bed in your grill. Position the breasts-top side down first-and grill for 5 to 6 minutes. Then flip them over and cook them for another 5 to 6 minutes, or til done. Brush with the remaining Mutha Sauce right before taking them off the grill. This gives them a nice rosy finish.
• Mound a spoonful of the topping on each breast, sprinkle with cilantro, and serve.