City Chicken Recipe On Skewers Recipe For Shrimp

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CITY CHICKEN



City Chicken image

Delectable pork cubes, coated, skewered and slow simmered in chicken broth and herbs. Serve over rice, noodles, or mashed potatoes.

Provided by Diane H.

Categories     Meat and Poultry Recipes     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 6

1 ¼ pounds pork loin, cut into 1 inch cubes
1 ½ cups all-purpose flour for coating
salt and pepper to taste
2 cups chicken broth
1 pinch dried thyme
1 bay leaf

Steps:

  • Mix salt, pepper and flour in a bowl. Coat pork cubes with flour mixture. Slide pork onto skewers
  • In a skillet, brown pork skewers on all sides in a small amount of vegetable oil. Drain off any excess oil.
  • Add chicken broth, thyme and bay leaf to skillet. Scrape up any brown bits. Reduce heat and simmer 1 hour or until meat is tender and sauce has thickened.

Nutrition Facts : Calories 372.3 calories, Carbohydrate 36 g, Cholesterol 67.2 mg, Fat 11.9 g, Fiber 1.4 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 41.4 mg, Sugar 0.1 g

BEST CITY CHICKEN



Best City Chicken image

I grew up in northeast Ohio and this was my all time favorite dish when I was little...now I make it, and my family loves it too! I like to use all pork for my city chicken; however tradition is to use pork and veal combined. The grocery stores around me sell a pack of cubed pork with the wood skewers already in the pack specifically for city chicken, so you may want to look for that first. But, if you can't find that, then cubing your own pork will work fine.

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken

Time 1h15m

Yield 7

Number Of Ingredients 9

2 pounds boneless pork, cut into 1 1/2-inch cubes
14 (4 inch) skewers
salt and ground black pepper to taste
seasoned salt (such as LAWRY'S®) to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil for frying

Steps:

  • Thread 2 or 3 cubes of pork onto each skewer. Sprinkle each skewer on all sides with salt, black pepper, and seasoned salt, and set the skewers aside.
  • Whisk eggs and milk together in a bowl. Place the seasoned bread crumbs in another bowl. Pour 2 cups of water into a 9x13-inch baking dish with a wire rack set in the dish, and set the dish aside.
  • Preheat an oven to 350 degrees F (175 degrees C). Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Dip each skewer of pork into the egg mixture, then dip in crumbs; dip the skewers a second time into egg mixture and then crumbs. Gently lay the skewers, a few at a time, into the hot oil, and brown until the coating is crisp and golden brown, about 3 minutes per side. Set the fried skewers aside while you finish the rest. Once the skewers are all browned, set them on the wire rack in the baking dish. Cover the dish tightly with aluminum foil.
  • Carefully place the baking dish with the skewers into the preheated oven, and bake until hot and no longer pink in the center, about 20 minutes. Remove the foil, and bake 10 minutes more to dry out the crumb coating. Serve hot.

Nutrition Facts : Calories 369 calories, Carbohydrate 23.4 g, Cholesterol 178.9 mg, Fat 15.8 g, Fiber 1.1 g, Protein 31.7 g, SaturatedFat 3.5 g, Sodium 618.8 mg, Sugar 1.7 g

CITY CHICKEN (BEST RECIPE)



City Chicken (Best Recipe) image

Provided by insanelygood

Categories     Chicken     Recipes

Time 1h15m

Number Of Ingredients 8

2 pounds boneless pork, cut into 1 1/2-inch cubes
Salt and pepper, to taste
Seasoned salt, to taste
4 eggs
3 tablespoons milk
2 cups Italian seasoned bread crumbs
2 cups water
2 cups vegetable oil, for frying

Steps:

  • 14 (4-inch) skewers
  • (9x13-inch) baking dish
  • Wire rack
  • Directions
  • Thread 2 to 3 pork cubes onto the skewers. Sprinkle with salt, pepper, and seasoned salt on all sides. Set skewers aside.
  • In a shallow bowl, whisk together eggs and milk. In a separate shallow bowl, pour in the seasoned bread crumbs. Set a wire rack in the baking dish. Pour water into the dish, making sure it doesn't touch the wire rack.
  • Preheat the oven to 350 degrees Fahrenheit. Preheat vegetable oil in a deep-fryer or large, heavy-bottom saucepan to 350 degrees Fahrenheit.
  • Dip the skewers into the egg mixture, then in the bread crumbs. Repeat the step so each skewer gets coated twice.
  • Gently lay the skewers into the deep-fryer and cook until golden brown, about 3 minutes per side.
  • Place cooked skewers on the wire rack. Cover the dish with aluminum foil.
  • Bake the dish for 20 minutes, or until the pork is no longer pink in the center. Remove the foil and bake for 10 more minutes to crisp up the crumb coating. Serve and enjoy!

Nutrition Facts : Calories 369 cal

BBQ SHRIMP AND PEACH SKEWERS



BBQ Shrimp and Peach Skewers image

Grilled shrimp and fresh peach skewers glazed with BBQ sauce--a delicious way to prepare shrimp in the summer! The ingredients listed are for 1 skewer, but can easily be multiplied.

Provided by Jason Swanger

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 1

Number Of Ingredients 3

4 black tiger shrimp, peeled and deveined, tails off
½ fresh peach, pitted and cut into thirds
1 tablespoon barbecue sauce (such as Sweet Baby Ray's®), or more to taste

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Alternately thread shrimp and peach onto a skewer. Brush with barbecue sauce.
  • Place on the hot grill and cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes, turning occasionally and basting with barbecue sauce.

Nutrition Facts : Calories 71.4 calories, Carbohydrate 8.7 g, Cholesterol 70.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 257.4 mg, Sugar 7.1 g

GEORGIA'S CITY CHICKEN



Georgia's City Chicken image

There is no chicken in city chicken! It is a skewered meat dish that is simmered in chicken broth and eaten by hand, like chicken drumsticks. I got the beginnings of this recipe from my former mother in law. I tweaked it quite a bit so it's pretty different from her original. The original called for veal, pork, and beef. I don't eat veal, and it works fine without it. It can be a pain in the patoot to make, so when I do it, I make plenty (40 or more skewers). This recipe is scaled down to make 20 skewers, but you can upscale or down scale it easily. They freeze well. You'll need about 2 beef and 2 pork cubes for each skewer. In general, I use a large electric skillet for both the searing and the simmering, although I have used a standard fry pan to sear and packed the skewers vertically into a large crock pot for the simmer. Some places actually have meat already cut for City Chicken; if so, get that; it will cut your prep time terrifically!! . If not, a Boston Butt Roast for the pork will cut fine as will a good Beef Roast. I use the 6" City Chicken Skewers when I can get them as they aren't as long and skinny as the longer bamboo ones. However, if the skinny long ones are all you can get, just cut them in half and be careful not to stab yourself as skewer the meat. You can also use chicken boullion cubes in water to substitute for the chicken stock. Sorry this is not more precise as to amounts, but it's a very flexible recipe, meant to be tweaked to your family tastes!

Provided by Peachy326

Categories     Pork

Time 5h30m

Yield 40 skewers, 20 serving(s)

Number Of Ingredients 8

5 lbs pork roast, cubed
5 lbs beef roast, cubed
2 cups flour
2 tablespoons poultry seasoning
1/2 teaspoon onion powder
2 garlic cloves, chopped well
1 quart chicken broth
1 (16 ounce) package egg noodles, medium wide

Steps:

  • Mix flour, poultry seasonings, and onion powder in a heavy duty ziplock bag and set aside.
  • On 6" wooden skewers, alternate 2 cubes each of pork and beef.
  • Coat the skewered meat in the ziplock (a few at a time) .
  • Sear the floured skewers on all four sides, but don't worry about cooking them through.
  • As they are browned, place them aside until all of them are browned.
  • Take all of the now browned skewers, put them back into the pan. You can layer them ontop of each other.
  • Cover them with chicken broth, add the garlic, turn down the heat and allow them to simmer for several hours.
  • Cook the egg noodles as directed on package. Drain and place them on a platter.
  • When the City Chicken are "falling off the bone" tender, remove them from the pan and place them atop the noodles on the platter.
  • Use the broth in the pan, along with the left over dredging flour mixture to make "Chicken" gravy.
  • Pour the gravy over the City Chicken & egg noodles.
  • Enjoy! Yummy!

Nutrition Facts : Calories 426.4, Fat 10.3, SaturatedFat 3.5, Cholesterol 172.2, Sodium 303.1, Carbohydrate 26.4, Fiber 1.2, Sugar 0.6, Protein 55

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