Nelsons Golden Glow Chicken Recipes

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

Ingredients

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

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

Ingredients

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.

GRANDPA SLABAUGH'S BBQ SAUCE

Grandpa Slabaugh's BBQ Sauce image

Grandpa was a good friend of the Nelson family who started Nelson's Golden Glo chicken. I don't know for sure, but since the taste is so similar to the Nelson chicken, I've always thought it might be the same recipe. Recipe is enough for six chickens, but what is not used can be stored in the refrigerator indefinitely.

Provided by Lady Dancer

Categories Poultry

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 pint vegetable oil
1 pint water
1 pint vinegar
3 tablespoons Worcestershire sauce
5 tablespoons salt
1 teaspoon garlic powder
1 teaspoon pepper

Steps:

Mix all together and bring to a boil over the stove just to dissolve salt and mix flavors.
Dip each piece of chicken in sauce and place on hot grill.
(NOTE: do not store any sauce that has come into contact with the chicken. If not using all of the sauce at one cooking, separate what you want to store from what you will be cooking with.).
Baste intermittently as the chicken cooks.
Direct flame will brown the chicken more than cooking NOT directly over the fire (indirect).
Chicken will be juicier if you cook indirect however, so I normally will move the chicken on and off the direct flame, rotating them for even cooking. This helps to brown each piece but doesn't dry out the chicken. Using this method I normally cook the chicken 45 - 60 minutes.

Nutrition Facts : Calories 332.4, Fat 36.3, SaturatedFat 4.7, Sodium 2950.2, Carbohydrate 1.1, Fiber 0.1, Sugar 0.5, Protein 0.1

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