Nelsons Golden Glow Chicken Recipes

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PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)



Port-A-Pitt BBQ Chicken (Copycat Recipe) image

Here in Northern Indiana, they have fund raisers where this chicken is sold. It is slow cooked in a large covered grill (about the size of a small travel trailer) where it is constantly moving from the grilling section to a dipping section and back. This makes it fall-apart tender and a spectacular flavor. Edited to add: Since the sauce makes a lot and I end up throwing so much of it away, I've been making up LOTS of chicken for freezing. I have been taking 2 or 3 whole chickens, cutting them in half; then baking the halves in the sauce (may need to bake in batches). When cool, I freeze in freezer bags dividing up the remaining sauce among the bags. When ready to eat, thaw and grill with the thawed marinade.

Provided by Claudia Dawn

Categories     Chicken

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 7

1 lb butter
1 cup water
1 cup vinegar
2 tablespoons salt
1 tablespoon pepper
4 tablespoons Worcestershire sauce
6 -8 lbs chicken pieces

Steps:

  • Combine all ingredients.
  • Pour over chicken in large roasting pan. Cover with aluminum foil.
  • Bake in 325 degree oven 30 to 45 minutes.
  • Grill chicken until browned (about 15 minutes) dipping in marinade several times.

GOLDEN GLOW CHICKEN



Golden Glow Chicken image

Number Of Ingredients 14

3 whole oranges
2 tablespoons butter
2 tablespoons oils
3 chunk breast of chicken, split and skinned
2 tablespoons onions, minced or chopped
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
1 tablespoon agave
3 cups hot white rice
1 tablespoon cornstarch
1 cup plain yogurt
salt and pepper, to taste
parsley or cilantro, for garnish

Steps:

  • Cut and peel white membrane from one orange cut into slices, then into half-cartwheels. Set aside for garnish. Grate peel from part of 1 orange to make 1 teaspoon. Set aside. Ream juice from orange with grated peel and remaining orange to make approximately 3/4 cup juice. In large skillet, heat butter and oil over medium heat. Add chicken and brown on all sides. Add onion, garlic, chili and cumin. Pour over orange juice, peel and agave. Cover and simmer until chicken is tender (about 15 minutes), turning pieces once. Remove chicken to serving plate or place on bed of cooked rice. Mix cornstarch into yogurt. Stir into pan juices and cook just until thickened. Season to taste with salt and pepper. Pour sauce over chicken and garnish with orange slices and parsley.

Nutrition Facts : Nutritional Facts Serves

NELSON'S CHICKEN



NELSON'S Chicken image

The person who originated this recipe was from Guatemala. How he got the name of "Nelson" is anyones guess. Fluent in the English language....but like a lot of good cooks, he did not cook from a written recipe, just from memory! After watching him cook this and translatin "a pinch of this", "a dash of that" and "some of those" into usuable measurements, I managed to create his dish on my own. The favorite measurement he kept saying for this recipe was "two fingers beer!", "two fingers beer!" and then would start to laugh! Two (2) fingers beer = 1/3 of a cup!!!

Provided by Rick B2

Categories     Weeknight

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 18

2 1/2-3 lbs chicken (skinless legs and thighs)
2 medium onions, sliced thin
2 cloves of minced garlic
1/2 medium green pepper (diced small)
1 (6 ounce) can tomato paste
1 (4 1/2 ounce) can sliced mushrooms (Drained)
1 -2 bay leaf
2 teaspoons crushed dry oregano
1/2 teaspoon dried rosemary (crushed)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 jar of small pimento stuffed olive (These can be crushed by hand when added)
3 -4 medium potatoes, peeled and cut into small chunks
1/3 cup dry red wine
1/3 cup beer
1 1/2 cups water
your favorite hot pasta

Steps:

  • Cook onions with garlic in oil until tender-- remove and set aside Brown chicken in same pan Combine all ingredients including onions-- Do not include wine and beer.
  • In a pot, pour ingredients over chicken and stir to combine.
  • Cover pot and simmer (low heat) for 1/2 hr.
  • Uncover-- add wine and beer-- cook uncovered for an additional 15 mins.
  • or as long as it takes to thicken mixture to your taste!
  • Serve over your choice of hot pasta.

Nutrition Facts : Calories 653.5, Fat 33.4, SaturatedFat 8.5, Cholesterol 129.4, Sodium 1057.9, Carbohydrate 45.9, Fiber 7.3, Sugar 9.9, Protein 39.1

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