Chickenmarinadeecuadorean Recipes

EASY MARINATED GRILLED CHICKEN TENDERS

Steps:

• Gather the ingredients.
• In a large, nonreactive bowl or resealable food storage bag, combine the chicken tenders with the creamy Caesar salad dressing, garlic powder (if using), basil, onion, and pepper. Seal or cover and refrigerate the chicken for 1 to 2 hours.
• Preheat the grill or broiler. (If broiling, position the rack about 4 inches from the heat source.) Oil the grill grate or rack of the broiler pan.
• Grill or broil the chicken tenders for about 5 to 8 minutes on each side, or until nicely browned and thoroughly cooked.
• Serve and enjoy.

CARIBBEAN CHICKEN

Steps:

• In a blender, combine the first 9 ingredients; cover and process until smooth. Pour 1/2 cup into a small bowl for basting; cover and refrigerate. Pour remaining marinade into a bowl or shallow dish. Add chicken and turn to coat; cover and refrigerate for up to 6 hours., Drain chicken, discarding marinade. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from the heat until a thermometer reads 165°, 4-6 minutes on each side, basting frequently with the reserved marinade.

MEDITERRANEAN CHICKEN MARINADE

Steps:

• Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

CHICKEN EMPANADAS

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.

CHICKEN MARINARA

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.

CHICKEN MARINADE - ECUADOREAN

Steps:

• Mix all ingredients and use as marinade. You can also just throw it all into the food processor or a blender to puree it.

GREEK CHICKEN MARINADE

Steps:

• Combine onion powder, garlic powder, basil, oregano, and pepper in a small bowl. Whisk in olive oil and lemon juice.

CARIBBEAN CANADIAN GLAZED CHICKEN

Steps:

• To Make Glaze: In a medium bowl combine the ketchup, pineapple juice, molasses, rum, mustard and garlic. Season with salt and pepper to taste and mix well.
• Place chicken pieces in a lightly oiled 9x13 inch baking dish; brush both sides with prepared glaze, using about 1/2 of the glaze. Cover dish and refrigerate to marinate for at least 2 hours or overnight. Also, refrigerate remaining glaze.
• Preheat oven to 375 degrees F (190 degrees C).
• Lightly brush chicken pieces on one side with some of the reserved glaze and bake uncovered in preheated oven for about 25 minutes. Turn pieces, brush with remaining glaze and bake for another 25 minutes or until chicken is tender.
• Preheat oven to broil.
• Put chicken under broiler and lightly brown on both sides, about 2 to 3 minutes each side. (Note: Watch chicken carefully, as this 'sugary' glaze burns easily!)

MOROCCAN CHICKEN MARINADE

Steps:

• Mix cumin, cinnamon, paprika, coriander, cloves, ginger, salt, garlis, lemon juice, olive oil well.
• Slice the chicken into whatever size piece you prefer, remembering that the larger the piece, the longer the cooking time.
• Marinate the chicken in the spice mix for at least 5 mins - works best if left overnight for flavours to develop.
• Then fry chicken or BBQ it, whatever!
• Prepare instant cous cous as per directions on packet, then once cooked, use a fork to fluff the couscous with the butter.
• Add the sultanas, lemon rind and almonds to the couscous mix.
• Serve the chicken on the cous cous.
• The chicken pieces also make a great addition to a green salad.
• Add some chick peas to really impress.

CHAULAFAN DE POLLO OR ECUADOREAN CHICKEN FRIED RICE

Steps:

• Bring the water, carrots, onions, celery and herbs to boil in a large pot, add the chicken and cook over medium heat for about 1 hour or until the chicken is very tender and fully cooked.
• Remove the chicken from the broth and save the broth.
• To cook the rice, heat the butter, add the onions and the rice, stir well. Then add the broth, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes.
• Meanwhile debone the chicken and reserve the chicken meat for later.
• Heat the first 2-3 tbs butter or oil over medium heat in a large pan to prepare a refrito or base for the chaulafan.
• Add the chopped onions, diced pancetta, crushed garlic, 1 tbs Worcester sauce, 1 tbs soy sauce, cumin, cilantro, hot pepper powder, and achiote powder; cook for about 5-8 minutes or until the onions are soft.
• Add the cooked rice, chicken meat, and diced bell peppers. Stir well and cook over medium high heat for 5 minutes, stirring occasionally.
• Stir in the remaining soy sauce, remaining Worcester sauce, scrambled eggs, peas, carrots, raisins, mix well.
• Add the chopped herbs and green onions.
• Serve with avocado slices, aji or hot sauce, and ketchup (or spicy ketchup).

CARIBBEAN CHICKEN (MARINADE)

Steps:

• Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.
• Choose your favorite cooking method to prepare the chicken. We like kabobs on the grill with fruit and veggies.