SCARLETT'S CHICKEN CACCIATORE
A great chicken dish full of veggies. You can have it for dinner tonight, or freeze it for later.
Provided by scarlett
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat, and cook and stir the chicken, onion, green pepper, mushrooms, and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the crushed tomatoes, parsley, salt, pepper, Italian seasoning, and basil, bring the mixture to a boil, and reduce heat. Cover the skillet and simmer for 30 minutes.
- While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
- Serve the chicken cacciatore over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.8 g, Cholesterol 76.2 mg, Fat 8.1 g, Fiber 3.3 g, Protein 24.8 g, SaturatedFat 2.4 g, Sodium 836.3 mg, Sugar 1.9 g
SCARLETT'S CHICKEN AND RICE
Make homestyle chicken and rice for a filling dish perfect for the family.
Provided by Vivian Howard
Categories Chicken
Time 3h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place bird breast side up in a large, heavy bottomed pot, along with the split onion, thyme and bay leaf. Cover the bird, just barely, with cool water. Add 2 tablespoons salt and 2 teaspoons black pepper to the pot. Cover and bring it up to a simmer.. Cook for about an hour or until the bird is "falling to pieces." If using a typical young chicken, it will not take longer than an hour and a half. If it is a laying hen, it could take up to 5 hours.. Once the bird is "falling to pieces," turn off the heat and let it rest in the broth for 30 minutes. Remove and reserve the bird. Discard the onion, bay leaf and thyme.. Tear the chicken meat into medium pieces and add it back to the pot. Bring the broth and chicken up to a simmer. Add the rice. Resist the urge to rinse the rice, as the starch helps make the broth rich and homey.. Cook rice for about 12 minutes, though depending on the variety or brand, time could vary. The rice should be just cooked through and hold its shape. Turn off the heat. Add butter. Taste for seasoning and adjust with additional salt or pepper.
Nutrition Facts :
CHICKEN AND RICE
Vivian Howard was raised on this humble comfort dish, known as a "bog" in her neck of the woods. Boiling the chicken till it falls off the bone yields a flavorful broth for the rice to soak up, resulting in a rich, silky porridge that's plump with chicken. Think of it as Southern risotto!
Provided by Vivian Howard
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Remove gizzards and liver from chicken and discard; keep the neck (optional). Place chicken-and neck, if using-into a large Dutch oven or pot, breast side up. Add enough cool water to just barely cover the chicken. Over high heat, bring to a boil. While heating, season with ½ teaspoon freshly ground black pepper, and add bay leaves and onion if using. When boiling, reduce to a simmer, cover, and cook, about 1 hour.
- After an hour, chicken should be fully cooked and falling off the bone. Turn off heat, remove lid, and let rest in the broth, 30 minutes.
- Remove chicken from the pot and set aside to cool. Meanwhile, season the broth with remaining black pepper and salt. Bring back to a boil and stir in rice; lower heat and simmer uncovered, 1 minute. Stir and cook another 8-20 minutes, depending on the cooking directions of the type of rice you're using.
- Meanwhile, pull the chicken into sizable chunks, discarding the bones, skin, and fat; pour any juices that run off back into the chicken meat. When the rice is cooked, add chicken back to the pot. Stir, cover, and simmer, 10 more minutes.
- After 10 minutes, the rice will have absorbed most of the broth, yielding a soupy consistency. (At this point, add more broth if desired.) Season with more black pepper and salt to taste. Stir in the lemon juice. Sprinkle with more black pepper and serve immediately.
SCARLET CHICKEN
This is originally a Passover recipe, but it works well for Thanksgiving too, just substitute flour or corn starch for the potato starch. This recipe also freezes well.
Provided by Mirj2338
Categories Chicken Breast
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Place the dried fruit in a medium bowl filled with hot water and let stand for 10 to 15 minutes.
- Drain and set aside.
- Lay the chicken pieces, skin side up, in an oblong baking pan.
- In a medium bowl, combine the orange juice, sherry and brown suar.
- Mix well, then stir in the dried cherries and cranberries and potato starch.
- Stir together, making sure the potato starch is dissolved.
- Pour the sauce over the chicken pieces and bake, uncovered, for 45 minutes.
- Baste and bake 30 to 40 more minutes, covering the baking pan with aluminum foil during the last 15 minutes.
- The chicken should look a little crispy on top, and the sauce should begin to thicken.
- If the sauce gets too thick, add about 1/4 cup orange juice or water during the last 15 minutes of baking.
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