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Posted By kaustin On March 21, 2008 @ 2:56 pm In | Comments Disabled
1/2 cup milk
1 tablespoon flour
1 tablespoon chopped garlic
1 pack onion soup mix
1 pack sazon goya
1 lb chicken wings or skinless, boneless breast meat
seasoned flour in freezer bag
1 stick butter
3 tablespoons brown sugar
1 tablespoon honey
1 tablespoon tomato paste
1/4 teaspoon black pepper
2 tablespoons chopped garlic
1/4 teaspoon chili powder
1-2 teaspoon vinegar
1 teaspoon oregano
1/4 cup parmesan cheese
1/8 teaspoon ground ginger
1/2 packet onion soup mix
crushed red pepper to taste
1/4 cup franks hot sauce or to taste
2 tablespoons beer or to taste
1. Season chicken with seasoned salt, black pepper, celery, and paprika.
2. Coat lightly with flour and shake off excess.
3. Coat floured chicken with egg mixture now recoat with flour.
4. Deep fry in very hot vegetable oil until crispy.
5. Coat fried chicken all over with sauce and remove (no need to have chicken sitting in sauce because the sugar allows the coating to stick)
Serve with celery and bleau cheese.
Feeds 3 – 4 people
Takes about 30 minutes to make.
1/3 cups all-purpose flour
3 cups chicken broth, defatted
2 skinless, boneless chicken breast halves (8 oz. total), diced
1 (10 oz.) package frozen cut okra, thawed
1/2 cup chopped onions
1/3 cup chopped celery
4 cloves garlic, minced
1/4 teaspoon ground black pepper
1/4 teaspoon ground red pepper
2 bay leaves
2 cups hot cooked rice (optional)
Lightly spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Add the flour. Cook and stir until the flour turns reddish-brown.
Slowly stir in the broth. Then add the chicken, okra, onions, celery,
garlic, black and red pepper and bay leaves. Bring to a boil, then
reduce the heat. Cover and simmer for 20 to 30 minutes or until the chicken is tender and no longer pink. Remove and discard the bay leaves. If desired, serve the gumbo over rice.
2 cups white beans, picked over and soaked overnight
1 tbs chili powder
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp oregano
1/2 tsp cayenne powder
1/2 tsp garlic powder
1 tbs flour
3 chicken half breasts, cut into 1/2″ cubes
2 tbs vegetable oil
1 onion, chopped
1 stalk celery, chopped
2 cups chicken stock
4 anahaim chilies, peeled and chopped
1 tsp salt
1/4 cup fresh cilantro, chopped
Drain beans, put them in large pot and barley cover with fresh
water. Bring to biol, reduce heat and simmer. Mix spices, hebs,
seasonings and flour. Toss so meat is evenly coated with spices,
set aside. Heat 1 tbs of oil in skillet and saute onion and celery
6min. Add vegetables to beans. Heat remaining tbs of oil in
skillet and cook chicken, turning often, until sides are lightly
browned. Add chicken to beans with chicken stock and chilies.
Simmer until beans are tender, about 1 1/2 hours total, adding water
of chicken stock if needed. Add salt to taste and adjust
seasoning. Add cilantro just before serving.
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