Pot Roasted Southwestern Chicken Beginners Directions Recipes

SOUTHWESTERN CHICKEN

Steps:

• In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken. In a large skillet coated with cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until chicken juices run clear.

POT-ROASTED SOUTHWESTERN CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the cumin and half the garlic slivers over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the salsa into the cavity and pour half over the chicken.
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- serve over rice. Pass shredded cheddar or jack cheese at the table. Cornbread is a good too.
• Suggestion -- For a vegetable I'd pick a salad of mixed greens or cucumbers in sour cream (cooling against the spices), or broccoli with cheese (strong enough a flavor to stand up and not be overwhelmed). Refried beans would be authentic -- my family doesn't like them much but yours might.

POT-ROASTED CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• Preheat the oven 190c/375F/Gas5.
• You will need a casserole dish large enough for the chicken to sit on top of all the vegetables and pineapple .
• You will also need a food processor.
• Crush the fennel seeds and put to one side.
• Chop the parley and put to one side.
• Cut the stalk off the top of the chillies. Snap them in half and put those to one side too.
• Grate the ginger - Leaving the skin on.
• Season the chicken inside and out with salt and pepper and stuff the cavity with the parsley and ginger.
• Cut the red onions and peppers and pineapple into quarters and put into a cold casserole dish.
• Add the chillies and crushed fennel seeds. Drizzle with 3 good glugs of olive oil.
• Sprinkle with salt and pepper and give it a good stir to coat everything well.
• Place the chicken on top and pat it with a little oil. Cook in the middle of a pre-heated oven until the chicken is cooked - about 1 and 50 minutes.
• ***Please note cooking time is APROX - please read the lable on the chicken. The chicken is only cooked when the juices run clear and you can easily pull the bone from the thighs.
• When cooked, remove the chicken and drain the juices over the pan.
• Also remove half of the vegetables and half of the pineapple and put with the chicken and keep warm.
• Put the remaining vegetables and pineapple from the pan into a food processor with the sugar and balsamic vinegar. Correct the seasoning with a little salt and pepper - if needed.
• Blend to make a lovely sauce. ONLY if needed add a little boiling water to loosen and thin out.
• Remove the chicken from the bone and put onto serving plates - pour over the sauce.
• I served mine with boiled rice.

POT-ROAST CHICKEN WITH STOCK

Steps:

• Heat oven to 170C/150C fan/gas 5. Heat the oil in a large flameproof casserole dish and brown the chicken well on all sides, then sit it breast-side up. Pack in the onions, thyme, garlic and peppercorns, pour over the wine and stock, and bring to the boil. Pop on the lid and transfer to the oven for 2 hrs.
• Remove and rest for 20 mins. Carefully lift the chicken onto a chopping board and carve as much as you need. Serve the carved chicken in a shallow bowl with the onions and some of the stock poured over. Serve with some usual Sunday veg and roast potatoes.
• Strain the leftover stock into a bowl and strip the carcass of all the chicken. Chill both for up to three days or freeze for up to a month to use for other recipes like our one-pot chicken noodle soup.

POT-ROASTED ITALIAN CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needle nose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the Italian seasoning and half the garlic slivers over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the tomatoes into the cavity and pour half over the chicken.
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- Serve over pasta and pass parmesan at the table.
• Suggestion -- Complete the meal with grilled zucchini, breaded and fried zucchini, or flat, Italian beans that have been steamed or microwaved and some crusty, Italian bread.

POT-ROASTED GREEK CHICKEN -- BEGINNER'S DIRECTIONS

Steps:

• Unpackage and prep a roasting chicken or stew hen (take off the plastic, remove the giblets and neck from inside (save for stock), look over the skin and pluck any feathers with a washed pair of needlenose pliers, singe off any pinfeathers with a grill lighter, drain excess liquid from the cavity).
• Set it into a small roaster or dutch oven that has a secure lid.
• Sprinkle half the garlic and half the oregano over the chicken.
• Put the other half of the seasonings into the cavity.
• Put half the liquids into the cavity and pour the other half over the bird (you want to wash some but not all the seasonings into the pot).
• Cover and roast at 300 for 2-3 hours or at 250 for 3 hours. You can remove the lid for the last half hour or so to get better browning.
• The meat will be very tender -- falling off the bones (a stew hen may have more integrity depending on how tough it started before you tenderized it with the moist heat).
• Suggestion -- Serve over plain rice, pilaf (try Recipe #213303 ), or couscous. For a vegetable I'd go with a mixed green salad with olives and feta in it or a spinach salad. If I needed to use a hot veggie green beans with butter and sesame would be good.