Saras Camp Chicken Recipes

COPYCAT CAMPFIRE CHICKEN RECIPE BY TASTY

Copycat Campfire Chicken Recipe by Tasty image

Here's what you need: paprika, onion powder, salt, garlic powder, dried rosemary, black pepper, dried oregano, whole chicken, carrots, red skin potatoes, corn, olive oil, butter, fresh thyme

Provided by Rie McClenny

Categories Dinner

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 tablespoon paprika
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon dried rosemary
1 teaspoon black pepper
1 teaspoon dried oregano
1 whole chicken, quartered
2 carrots, cut into thirds
3 red skin potatoes, halved
1 ear corn, quartered
1 tablespoon olive oil
1 tablespoon butter
5 sprigs fresh thyme

Steps:

Combine paprika, onion powder, salt, garlic powder, rosemary, pepper, and oregano in a small bowl and mix well. Reserve 1 tablespoon of the spice mix and set aside.
In a large ziplock bag, place the quartered chicken and spice mix. Marinate for 1 hour or overnight.
Preheat the oven to 400˚F (200˚C).
Add the carrots, potatoes, and corn to a bowl and drizzle with oil and remaining 1 tablespoon of spice mix and toss until thoroughly coated.
Heat a large pan with oil over high heat. Add the chicken pieces and cook until golden brown on both side. Set aside.
Place the chicken and veggies on a sheet of aluminium foil. Top with butter and thyme. Fold the foil over the chicken and vegetables and cinch the edge so that no air can escape.
Bake for 45 minutes, or chicken is completely cooked.
Enjoy!

Nutrition Facts : Calories 1481 calories, Carbohydrate 69 grams, Fat 89 grams, Fiber 10 grams, Protein 93 grams, Sugar 7 grams

GAI YANG: GRILLED CHICKEN

Gai Yang: Grilled Chicken image

This is the basic recipe for a dish that allows great variation. Some cooks add a large pinch of powdered turmeric to the paste; others add some fresh lemongrass or a little black pepper. To my mind, the best version comes from a village called Si Saket, in the north-east of Thailand.

Provided by Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 coriander roots, scraped and chopped
Pinch salt
4 garlic cloves, peeled
10 white peppercorns
2 small chickens, about 12 ounces - Poussin or Cornish game hens
3 tablespoons fish sauce
Large pinch palm sugar
1/4 cup scraped and chopped coriander root
Salt
1/4 cup garlic cloves, peeled
1/2 cup long red chiles, deseeded if desired
2 cups white vinegar
1 1/2 cups white sugar
2 cups water

Steps:

Using a pestle and mortar, pound coriander roots, salt, garlic, and peppercorns into a fine paste. Cut chicken in half along the breastbone. Flatten out, wash and dry. Work in the paste, fish sauce and sugar and leave to marinate for a few hours.
For the sweet chili sauce, pound coriander root, salt, garlic and chiles into a paste. Combine vinegar, sugar, water, and salt in a pot and bring to the boil. Add paste and stir to dissolve. Simmer sauce until reduced by half, skimming as necessary, then set aside to cool.
Chargrill chicken for about 15-20 minutes, turning regularly. Serve with a bowl of the sauce.

SARA'S FULL-FLAVORED CHICKEN SOUP

Sara's Full-Flavored Chicken Soup image

This is my tweeked version of my mom's recipe. It is soooooo tasty, I couldn't believe I didn't see a similar cooking method on here yet. It takes a while to make, but really isn't very hard!!! And it is definitely worth the wait! You really want bone in, skin on chicken to really get a good flavor. You can also use other veggies, these are just my family favorites.

Provided by Super Sara

Categories Clear Soup

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

8 bone-in chicken thighs
1 yellow onion, cut in large pieces
6 -8 garlic cloves, minced
12 -16 cups water
1 (8 ounce) can chicken broth
1 teaspoon italian seasoning
2 -3 whole bay leaves
4 stalks celery, chopped (approx 2 c.)
3 large carrots, chopped (approx 2 c.)
kosher salt
fresh ground pepper
vegetable oil

Steps:

Heat oil in large pot on medium-high.
Salt and pepper chicken pieces and add to hot oil.
Brown all chicken pieces very well on each side. I find it easy to use long tongs to turn them.
Add onions and garlic to pot and cook until transluscent. Do NOT overcook the garlic, it will really ruin the flavor of the broth.
Add 12c. of water, chicken broth, italian seasoning and bay leaves. If you don't have broth I'll add about 2TB of Better than Boullion.
Simmer for 1-2 hours until the chicken is falling from the bones.
Remove Chicken from pot and set aside to cool. Strain out onions, bay leaves and any larger chunks of garlic.
Add celery and carrots and turn heat up to boil, then reduce to simmer. While veggies are cooking, shred or cut up chicken pieces, discarding the skins and bones. Return to pot. At this point, if your stock/liquid has cooked down quite a bit, you can always add more water at this point. I usually do!
Check vegetables after 20-30 minutes; remove from heat.
Salt and pepper to taste.
Enjoy!

Nutrition Facts : Calories 226.2, Fat 14.6, SaturatedFat 4.2, Cholesterol 79, Sodium 209.4, Carbohydrate 5.4, Fiber 1.3, Sugar 2.3, Protein 17.5

AUNT SARA'S CHICKEN PAPRIKASH

Aunt Sara's Chicken Paprikash image

My Godmother makes the 'absolute best' chicken paprikash in the world. The reason....she adds veggies to the chicken while she's stewing it! The sour cream gravy actually tastes like something when you're eating it. It's not just onions, paprika and sour cream. Hope you like it, we sure do! We've enjoyed this recipe for 50 years!!! Comfort food at its best!!!! YYYUUUMMM!!!!!

Provided by Chef53Kathy

Categories One Dish Meal

Time 1h50m

Yield 3 quarts, 4-6 serving(s)

Number Of Ingredients 19

Ingredients

1 1/2 lbs chicken breasts or 1 1/2 lbs chicken thighs
2 tablespoons vegetable oil
4 tablespoons sweet Hungarian paprika
2 tablespoons onion powder
2 teaspoons salt
1 teaspoon pepper
48 ounces chicken broth
2 carrots, peeled and cut in half
2 celery ribs, cut in half
1 medium onion, sliced
1 medium tomatoes, quartered
1 cup fresh parsley, uncut
16 ounces sour cream
2 cups water
1/2 cup flour
3 eggs
2 cups flour
3/4 cup water
1/2 teaspoon salt

Steps:

Lightly flour the chicken and brown in the oil.
Add the paprika, onion powder, salt, pepper, vegetables, parsley and chicken broth.
Simmer until the chicken is cooked, approximately one hour. Remove the chicken pieces and cool slightly or until you are able to remove the meat from the bones.
Pour the broth through a colander back into the kettle and discard the vegetables. Cool the broth slightly.
Combine the sour cream, water and flour until smooth and stir into the warm broth to make a creamy, slightly thick gravy.
Bring 4 quarts of water to a boil and make the dumpling dough.
In a large bowl beat the eggs, add the water, flour and salt to make a sticky dough. Put the dough on a large plate and cut dumplings with a spoon into the boiling water. The size that you make them is totally your call. We like them to be about grape size but you can certainly make them smaller. if you happen to have a spatzele cutter this works great as well. Stir and cook the dumplings for about 5 minutes or until the float on the top of the water. Drain well.
Add the chicken pieces back into the gravy and server over the dumplings. YYYUUUUMMMM!

Nutrition Facts : Calories 1077, Fat 55.4, SaturatedFat 23.1, Cholesterol 320.2, Sodium 2878.4, Carbohydrate 81.8, Fiber 7.5, Sugar 7.5, Protein 62.1