POLLYANNA'S REDNECK CHICKEN
My mom made this chicken for me the other night for supper. It is absolutely amazing! It has just the right kick to it.
Provided by TheFountain5
Categories Chicken Breast
Time 2h
Yield 8 peices, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into 2"/2" peices. Marinate for 1 hour in tomato juice, Worstersire sauce and Tobasco sauce.
- Roll chicken in cornmeal, salt and pepper.
- Fry chicken in olive oil until golden brown and done all the way through.
Nutrition Facts : Calories 364.2, Fat 3.7, SaturatedFat 0.7, Cholesterol 68.4, Sodium 325.4, Carbohydrate 50.3, Fiber 4.7, Sugar 3, Protein 32.7
POLLYANNA
Yield
Serves 1.
Number Of Ingredients 6
Steps:
- Muddle orange and pineapple slices in the bottom of a cocktail shaker. Add the ice and remaining ingredients. Shake vigorously. Strain into a cocktail glass.
POLYNESIAN CHICKEN
Seasoned with ginger, almonds and colorful fruit, this chicken is a special main dish for a crowd. I dreamed up this economical recipe one day when chicken thighs were on sale. I served it to guests and they loved it.-Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.
Nutrition Facts : Calories 310 calories, Fat 14g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 317mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 28g protein.
TRE'S REDNECK SIMPLIFIED SMOKED CHICKEN
This recipe calls for chicken leg quarters (yes, the yucky, fatty, dark meat) and a minimum of seasonings. The technique I use is what I have always heard called an indirect, wet smoke. To be an indirect smoker, the heat source must not have a direct "line of sight" to your meat, and to be a wet smoke, the meat needs to have a source of steam underneath it. My smoker is a tube, with the charcoal on the bottom, a water bowl above the charcoal, and two grates for the meat above. The water bowl acts as both a shield to deflect the direct heat from the meat and as a water source from which steam can be generated. When I prepare this, I prepare 10 pounds of meat at a time. You can cut it down or increase it to meet your needs. For those who haven't heard, K.I.S.S. stands for Keep It Simple, Stupid.
Provided by Chief Teer
Categories Very Low Carbs
Time 4h50m
Yield 10 lbs., 10 serving(s)
Number Of Ingredients 6
Steps:
- At least an hour prior to starting your charcoal fire, soak your wood chips/chunks in water. Use any type of wood you would like, hickory, mesquite, apple, peach, pecan, etc --
- Once you have established a bed of hot coals, set your water bowl in place and carefully fill it with water (carefully because you don't want your water to splash up over the side of the bowl and put out your fire underneath).
- Leave the skin on the chicken. The combination of the steam from underneath the meat and the fat trapped between the skin and meat will make your meat very tender.
- Set grates in place and place meat on grates. If you are using a smoker similar to the one I described above, set, load and season one grate at a time.
- Sprinkle the meat with all three seasonings, according to your tastes. *One word of caution* If you like salt, as I do, too much salt will make your skin impossible to cut and chew.
- Set the lid on your smoker. There should be no need to remove it until your are ready to serve your chicken.
- Once your meat in set on the grates and the lid is on your smoker, add a handful of soaked wood chips or a couple of wood chunks to your bed of coals.
- Check your smoker periodically, making sure that there is smoke coming out. When there is no smoke, stir your coals and add some more of your soaked wood. Repeat this as often as needed. This is the one time it is good to smoke like a chimney.
Nutrition Facts : Calories 849, Fat 55, SaturatedFat 15.5, Cholesterol 376.8, Sodium 358.7, Protein 82.4
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