Country Calabash Chicken Recipes

CALABASH CHICKEN & CHICK-FIL-A SAUCE

Steps:

• Cut breasts into strips about 3/4-inch wide and add to a medium bowl or large zip-top plastic bag.
• Combine milk, hot sauce, salt and pepper in a small bowl and stir until salt is dissolved. Add to chicken, stir, cover tightly or seal, refrigerate and marinate 8-12 hours.
• Combine flour with cornmeal salt, and remaining spices in a large paper bag or lidded container.
• Drain marinade from the chicken. Add 1/3 of the chicken to the breader mixture, fold bag or seal container tightly and shake vigorously to coat the chicken.
• Shake off any excess breader then lay breaded pieces out to rest for about 20 minutes or until the breader looks moistened from absorbing the marinade from the wet chicken.
• Heat 4 inches of oil in a large pot to 350 degrees then fry chicken in batches (don't overcrowd the pan) until golden brown and crispy.
• Mix ingredients together and serve with your favorite chicken strips or chicken nuggets.

CALABAZA CON POLLO (SQUASH WITH CHICKEN)

Steps:

• 1. Wash chicken and boil until cooked, set aside.
• 2. Wash all squash, cut into cubes, set aside.
• 3. Wash tomato, cut into cubes, set aside
• 4. Dry Spice Mix - Mix salt, pepper, garlic powder and cumin in bowl, set aside.
• 5. In large pan, add oil, tomato, all squash and onions. On medium-high heat (#7 if you have a dial from 1-10) saute for approximately 10 minutes or until everything look lightly tender.
• 6. Add drained can corn, tomato sauce and dry spice mixture.
• 7. Add chicken and 2 cups of chicken broth from the chicken boil.
• 8. Gently mix all the ingredients to coat everything well. Cover and let simmer on medium-low heat (#3 on dial that has 1-10) for approximately 20-30 minutes. Enjoy!

COUNTRY CALABASH CHICKEN

Steps:

• The day before frying, mix the salt, sage and thyme together in a plastic bag.
• Add the chicken pieces and toss until they are evenly and lightly coated.
• Refrigerate for 30 minutes.
• Rinse the chicken under running water and place in a shallow dish.
• Pour the buttermilk over the chicken.
• Cover the dish with plastic wrap and refrigerate overnight.
• The next day, combine the flour, salt and pepper in another shallow dish.
• Drain the buttermilk from the chicken pieces, but do not dry them.
• Dredge the chicken in the flour mixture.
• Heat a large, heavy skillet or saute pan over high heat. Add 1 inch of peanut oil and heat until almost smoking.
• Carefully place the chicken in the hot oil, leaving plenty of space between the pieces.
• Reduce the heat to medium and cook the chicken for 8-10 minutes on each side, or until golden brown.
• Drain the chicken on wire racks with paper towels underneath.
• For Dipping Sauce - Mix well all ingredients in a serving bowl. Let chill in the refrigerator prior to serving.

FRENCH COUNTRY CHICKEN

Steps:

• Preheat oven to 350.
• Rub each chicken breast with butter, then coat with breadcrumbs.
• Place in greased 8x8 baking dish.
• Cook for 15 minutes.
• Remove from oven, and top each breast with a slice of muenster.
• Pour wine evenly on top of the chicken.
• Return to oven and bake an additional 15 minutes.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)

Steps:

• Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
• Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
• Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
• Cover the pan and let simmer over medium heat, 20 to 30 minutes.