Gilroy Garlic Festival Chicken Winner Recipes

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GARLIC LIME SOUP



Garlic Lime Soup image

I think this is from a Gilroy Garlic Festival...it's a light, simple, wonderful starter that I serve in mugs before dinner. It's also our cure-all for winter colds. Since it is so simple, the quality of the chicken stock is crucial. I usually add way more garlic and cilantro than the recipe calls for, but heck, when EVERYONE is eating garlic, who cares?

Provided by DeeCooks

Categories     Low Protein

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 quart good chicken stock
1/2 cup sliced garlic clove (not TOO thin)
3 tablespoons olive oil
1/2 cup lime juice
1/2 cup finely chopped cilantro (or chopped green onions if you are a cilantro-phobe)

Steps:

  • Saute garlic in oil SLOWLY til very soft and golden.
  • Add broth, bring to a simmer, add lime juice and cilantro.
  • Garnish with a few whole cilantro leaves.
  • Obviously this can be played with--I've tossed in chopped avocado, crushed tortilla chips, chopped tomato, etc. But the basic simplicity is its beauty.

Nutrition Facts : Calories 209.3, Fat 13.1, SaturatedFat 2.2, Cholesterol 7.2, Sodium 347.7, Carbohydrate 16.8, Fiber 0.5, Sugar 4.5, Protein 7.3

KELLY'S ASIAN CHICKEN



Kelly's Asian Chicken image

From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

Provided by Dr. Jenny

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 1/2 lbs frying chicken, cut into serving pieces (or the equivalent in chicken parts of your choice)
3 tablespoons peanut oil
1 head fresh garlic, peeled and coarsely chopped
2 small dried hot red chili peppers (optional)
3/4 cup distilled white vinegar
1/4 cup soy sauce
3 tablespoons honey

Steps:

  • Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
  • Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
  • If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
  • Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
  • Serve with Chinese noodles, pasta, or rice.

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