The Brides Chicken Recipes

NEW BRIDE CHICKEN CURRY

Steps:

• Heat the oil in a large pan over medium-high heat and saute the onions until they turn dark brown.
• Mix the garlic, cayenne, turmeric, and cumin with 1 Tablespoon water to make a thick paste.
• Add the paste to the onions and saute for 5 minutes.
• Add the tomates and stir constantly over medium head until the tomatoes start to break up, about 2 minutes. Avoid scorching.
• Add the chicken and mix to coat with the spices.
• Stir over medium heat for 10 minutes.
• Add 1 cup water and the salt and bring mixture to a boil.
• Lower heat and simmer, uncovered, until the chicken is cooked through, about 30 minutes.
• Add the vinegar and sugar, simmer for 1 minute, then taste--adjust sugar, salt, and vinegar as necessary.

THE BRIDE'S CHICKEN

Steps:

• Sprinkle the chicken with salt and pepper. Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the chicken, and cook 4 minutes on each side or until browned. Transfer to a 13 x 9 x 2 inch baking dish, reserving the drippings in the skillet.
• Add the remaining 1/4 cup butter to the skillet. Cook over medium-high heat until the butter melts; add the mushrooms, and saute until tender. Remove the mushrooms from the skillet, reserving the drippings in the skillet.
• Place the mushrooms and halved artichoke hearts on top of the chicken. Sprinkle with the crushed tarragon.
• Preheat the oven to 375 degrees.
• Add flour to the drippings in the skillet, stirring until smooth. Cook over low heat for 1 minute, stirring constantly. Gradually add the broth; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Remove from the heat, and stir in sherry.
• Pour the sauce over the chicken. Sprinkle with parsley. Bake, uncovered, at 375 degrees for 45 minutes or until the chicken is done.

CHICKEN HURRY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
• In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
• Cover dish and bake in the preheated oven for 1 hour.

CHICKEN AND RICE

Steps:

• Prepare rice according to package directions.
• When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

BRIDE'S MOLE WITH CHICKEN

Steps:

• 1. Cut each chicken breast crosswise into 3 pieces and put in a large saucepan. Add the broth, and cook, covered, over medium heat until tender, about 10 minutes. Let the chicken cool in the broth. 2. Meanwhile, toast the chiles then soak them in hot tap water 25 minutes. Toast the sesame seeds. Drain the chiles and discard the water. Put the chiles, sesame seeds, prunes, orange juice, crushed pepper, and allspice in a blender. Reserve. 3. In a small skillet, heat 1 tablespoon of the oil over medium heat and fry the onion, garlic, tortilla, and oregano, stirring, until they start to brown, 3 to 4 minutes. 4. Transfer onion mixture to the blender. Add the wine and 1 1/2 cups of the chicken broth from cooking the chicken. Blend as smoothly as possible, then pour through a fine-mesh strainer into a large bowl, pressing with a wooden spoon to extract the soft pulp and juice. Discard the debris. 5. In a large saucepan, heat the remaining tablespoon of oil over medium heat until it shimmers. Gently add the chile mixture (to minimize splattering). Cook, stirring, 1 minute. (If the sauce is too thick, add hot chicken broth to reach the desired consistency.) Add the chocolate. Reduce the heat to low, cover and simmer, stirring frequently, until the chocolate melts and the flavors blend, about 15 minutes. Add the chicken. Bring to a simmer and cook 3 to 4 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.