Darlene Chicken Recipes

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SUNSHINE CHICKEN



Sunshine Chicken image

Very easy and oh so good. Our family's favorite outside of Southern fried! Serve with rice and a fresh green vegetable for a complete meal.

Provided by Charlene Ricketts

Categories     Chicken Thighs

Time 1h10m

Yield 4

Number Of Ingredients 5

3 pounds chicken thighs
2 tablespoons soy sauce
½ cup ketchup
¼ cup corn syrup
1 pinch garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Rinse the chicken pieces and place them, single layer and skin side up, in a 9x13 inch baking dish.
  • Mix the soy sauce, ketchup, corn syrup and garlic powder in a small bowl. Baste the chicken with the sauce, reserving some sauce for basting during baking. Bake uncovered in the preheated oven, basting approximately every 15 minutes, for 1 hour (or until chicken is done and juices run clear).

Nutrition Facts : Calories 807.1 calories, Carbohydrate 23.1 g, Cholesterol 286 mg, Fat 52 g, Fiber 0.2 g, Protein 59.9 g, SaturatedFat 14.8 g, Sodium 1044.4 mg, Sugar 7 g

CRISPY ORANGE CHICKEN



Crispy Orange Chicken image

We enjoy these tangy nuggets so many ways-over noodles or rice, in sandwiches, even on top of lettuce and cabbage. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

16 ounces frozen popcorn chicken (about 4 cups)
1 tablespoon canola oil
2 medium carrots, thinly sliced
1 garlic clove, minced
1-1/2 teaspoons grated orange zest
1 cup orange juice
1/3 cup hoisin sauce
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
Hot cooked rice

Steps:

  • Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

Nutrition Facts : Calories 450 calories, Fat 20g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 1294mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 3g fiber), Protein 14g protein.

DARLENE CHICKEN



Darlene Chicken image

Make and share this Darlene Chicken recipe from Food.com.

Provided by oharaj5

Categories     One Dish Meal

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 5

1 lb chicken breast
sliced American cheese
1 (14 ounce) can cream of chicken soup
6 ounces Stove Top stuffing mix (1 box)
1 cup warm water

Steps:

  • Lay chicken in bottom of baking dish.
  • add 1 c water.
  • pour cream of chicken soup over chicken.
  • cover chicken with american cheese slices.
  • pour stuffing over chicken and cheese slice.
  • Cover and Bake at 350 for 45 mins covered and 15 uncovered.
  • note: add a bag of frozen veggiess and that makes this a complete meal.

Nutrition Facts : Calories 298.5, Fat 11.8, SaturatedFat 3.3, Cholesterol 54, Sodium 932.5, Carbohydrate 26.3, Fiber 0.9, Sugar 2.7, Protein 20.5

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Top Asked Questions

Who is Darlene Anne Schmidt?
Darlene Anne Schmidt wrote for The Spruce and contributed articles and recipes for more than 10 years. Marriage into a Southeast Asian family immersed her early on in Thai cuisine and cooking techniques. She has traveled throughout Thailand, studying cooking with various chefs.
What is the best sauce to cook chicken in?
In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended. When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
What is the best way to cook mountain chicken?
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How do you cook chicken with fenugreek and turmeric?
Mix together the turmeric, pepper and salt. Rub the turmeric black pepper, and salt all over the chicken and let marinate in the refrigerator, covered, for 30 minutes. In a small skillet over medium heat, dry-roast the mustard seeds for a few seconds, or until they are fragrant. Remove from the skillet and repeat with the fenugreek seeds.

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