Author: admin

INGREDIENTS

2 whole chicken breasts, skinned and boned
1/2 cup water chestnuts, sliced
1/2 cup green pepper, diced
1 cup mushrooms, sliced
1/4 cup cashew nuts
2 Tbl hoisin sauce
1 Tbl soy sauce
1/2 tsp salt
1 Tbl sherry
1 Tbl cornstarch
4 Tbl oil

DIRECTIONS

Mix the chicken with the sherry, soy, and cornstarch. Stir fry chestnuts, green pepper, and mushrooms in oil. Add salt and set aside. Heat oil in pan and stir fry the chicken. Add hoisin and mix. Add cooked vegetables and nuts. Serves 4.

INGREDIENTS

2 1/2 chicken breasts, skinned and boned
1/2 cup flour
3/4 cup oil
1 cup chopped onions
1 cup chopped green peppers
1 tsp minced garlic
2 cups raw rice
2 tsp salt
1/2 tsp pepper
1/8 tsp saffron
1 1/2 cups chopped tomatoes
3 cups chicken broth
dash cayenne

DIRECTIONS

Roll chicken in the flour. Heat oil and brown chicken. Remove. To oil, add onions, peppers, garlic, and rice. Cook until rice is translucent. Return chicken and add seasoning, tomatoes, and broth. Stir. Cover and bake 350 degrees for 45 minutes until all is tender.

INGREDIENTS

1/4 cup salad oil
1 chicken, cut up
1 cup chopped onion
1 lb can tomatoes
1 small jar stuffed green olives
2 cups rice
1 Tbl salt
1/4 tsp pepper
2 chicken boullion cubes
1/2 lb pork sousage links cut in slices
1 box frozen peas, thawed

DIRECTIONS

In Dutch over over medium heat in hot oil cook the chicken until browned. Set aside. In the same pan cook the onion until tender. Add chicken 1 1/4 cups water, tomatoes, olives and all their liquids and remaining ingredients except peas. Heat to boiling. Reduce heat to low, over and simmer 45 minutes, occasionally lifting rice with a fork. Add peas and cook 7 minutes more. Serves 4 – 6.

INGREDIENTS

1 chicken cut up
2 Tbl oil
1/2 tsp salt
1 cup orange juice
1 1/2 tsp curry powder
1/2 tsp cinnamon
1/3 cup raisins
1 can sweet potatoes, drained
1 can mandarin oranges, drained
1/3 cup peanuts

DIRECTIONS

In a large skillet over medium heat brown chicken in oil. Sprinkle with salt. Meanwhile mix juice, curry, cinnamon and raisins. Add to skillet with potatoes. Cover and simmer 25 minutes or until chicken is tender. Gently stir in oranges and peanuts. Serves 4.

INGREDIENTS

1/2 cup chopped onion
1 clove garlic, crushed
1 Tbl oil
2 tsp each curry and chili powder
1 cup plain yogurt
1 chicken, cut up

DIRECTIONS

In a medium skillet saute onion and garlic in oil until onion is tender. Stir in curry and chili powder. Remove from heat. Blend in yogurt. Pour over chicken in shallow dish. Cover. Chill over night. Remove chicken and reserve remaining marinade. Place chicken skin side down on lightly greased broiler pan. Broil 6″ away from heat for 20 minutes basting occasionally. Turn and broil another 20 minutes until chicken is tender.

INGREDIENTS

4 chicken breasts or 1 whole chicken, cut up
1 can artichoke hearts
1 can boullion
1/4 lb mushrooms, sliced
butter
2 Tbl flour
2 Tbl sherry

DIRECTIONS

Brown chicken in butter and place in casserole. Saute mushrooms in butter left in pan for 5 minutes. Sprinkle flour over mushrooms, add boullion and sherry and saute a little longer. Arrange artichokes between the chicken pieces. Pour over the sauce. Bake at 375 degrees for 1 hour, uncovered. Serves 4.

INGREDIENTS

2 frying chickens cut into serving pieces
3 lemons, juice and rind
4 cloves garlic, minced
1 large onion, chopped
1 tsp each: oregano, thyme, rosemary, and marjoram
1 cup dry white wine
salt and pepper

DIRECTIONS

Squeeze the lemon juice into a large bowl. Add the cut up lemon rind, garlic, onion, herbs, wine, salt and pepper. Put the chicken parts in the marinade, cover and place in the refrigerator for at least 24 hours. Turn the pieces of chicken 4 times during this period. Grill over hot coals until very tender, about 30 – 40 minutes. Baste with marinade every few minutes while grilling.

DIRECTIONS

Cut up as much chicken as needed (this is so good you’ll want leftovers). Place in a roasting pan and season with salt, pepper, garlic, onion powder, and paprika. Slice an onion and ripe tomato and place all around chicken. Cover the bottom of pan with a little water and cover the pan with foil. Bake one hour at 350 degrees and uncover and bake another hour turning pieces to brown evenly.

INGREDIENTS

1 whole chicken breast, boned
salt
1 pkg very thin vermicelli
2 Tbl oil
1 bunch scallions, sliced
1/3 cup soy sauce
1 can bean sprouts or 1/2 lb bean sprouts, rinsed
2 cups shredded lettuce

DIRECTIONS

Slice the chicken into thin slices and set aside. Bring 3 qts water to boiling. Add vermicelli and 1 Tbl salt and boil 3 minutes. Drain well. Heat oil in large skillet or wok and saute the chicken until golden on all sides. Add scallions, saute 1 minute longer. Add 1 cup chicken broth and bring to boiling. Mix soy sauce and cornstarch. Stir into chicken mixture. Cook until sauce is thickened and clear. Fold in bean sprouts and 1 1/2 cups lettuce and the vermicelli. Heat, stirring until lettuce is wilted and mixture is well combined. Turn out onto serving dish. Top with remaining lettuce. Serves 4 – 6.

INGREDIENTS

4 chicken breasts, skinned and split
salt and pepper
1/2 lb sliced mushrooms
1/4 cup butter
2 Tbl sherry
2 Tbl flour
1 1/2 cups chicken stock
1 Tbl tomato paste
1 bay leaf
1 tsp dried chives
2 pkgs frozen lobster tails, cooked
3 ripe tomatoes

DIRECTIONS

Salt and pepper each piece of chicken. Heat 1/4 cup butter in large skillet. Add the breasts and brown. Spoon the sherry over the chicken. Remove the chicken and place in shallow baking dish, cover with foil and bake at 300 degrees for 30 minutes until tender. To the skillet add 1/2 lb sliced mushrooms and sauté. You might have to add a little more butter. Now blend in the flour. Add the stock and simmer stirring until thickened. Season with tomato paste, bay leaf, chives 1/2 tsp salt and 1/8 tsp pepper. Simmer slowly for 15 minutes. Remove lobster meat from shells and cut in bite size pieces. Add the lobster to the sauce along with the ripe tomatoes, cored and quartered. Simmer all 5 – 8 minutes more until everything is hot. Serve chicken breasts on a large platter topped with sauce. Serves 8.