Other recipes in this category
  • Chicken & Andouille Smoked Sausage Gumbo
    1 chicken cut up
    Garlic powder
    Cayenne pepper
    1 c. chopped onion
    1 c. chopped bell pepper
    1 c. chopped celery
    1 1/4 c. flour
    1/2 tsp. salt
    1/2 tsp. cayenne pepper
    Vegetable oil
    7 c. chicken stock
    1/2 lb. Andoville sausage or Polish
    kielbasa in 1/4 cubes
    1 tsp. minced garlic
    2 c. okra (optional)
    Hot cooked rice
    Remove excess fat from chicken pieces. Rub on garlic powder and cayenne. Let stand 30 minutes. In a bowl combine onions pepper and celery. Set aside. Combine flour 1/2 teaspoon salt 1/2 teaspoon garlic powder and 1/2 teaspoon cayenne in a plastic bag. Add chicken pieces and shake. Reserve 1/2 cup flour. In a heavy skillet heat 1 inch oil to very hot. Fry chicken until brown (5-8 minute side). Drain on paper towels. Pour cooled oil into glass measuring cup. Scrape pan bottom and return 1/2 cup oil to the pan. Place pan over heat whisk in remaining 1/2 cup flour. Cook whisk constantly until roux is red brown (3-4 minutes). Don t scorch. Remove from heat and add vegetables. Cook until vegetables are soft. Scrape pan bottom. Place stock in large Dutch oven. Bring to boil. Add roux mixture tablespoons at a time. Reduce heat to simmer stir in Andoville sausage and minced garlic. Simmer 45 minutes. Bone cooked chicken cut meat into 1/2 inch chunks. Stir in chicken. As a main course serve 1/3 cup rice in soup bowl with 1 1/4 cups gumbo.
  • Chicken Curry
    10 chicken drumsticks (or other cuts)
    3 med. potatoes
    4 tbsp. curry powder (or more if
    desired)
    8 oz. sour cream
    2 lg. cooking onions
    2 piece fresh ginger
    3 cloves garlic
    Salt to taste
    5 tbsp. cooking oil
    1 c. water
    Cut the cooking onions ginger and garlic into smaller pieces. Put them into a food processor and mince finely. Skin and cut potatoes into quarters. Mix the curry powder with some water to make a paste. Heat oil in a non-stick Dutch oven. Stir-fry the minced onion mixture until fragrant. Add in the curry paste and stir-fry mixing well for 2 minutes. Add the chicken and potatoes. Mix well. Cook covered for about 2 minutes. Add sour cream and water. Mix well. Bring to boil and reduce heat to simmer. Cook covered on low heat for about 30 minutes. Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.
  • Yogurt Chicken Paprika
    3 tbsp. margarine
    1 1/3 c. thinly sliced onion
    1 tbsp. paprika
    2 1/2 to 3 lb. broiler-fryer chicken
    cut up
    1 tsp. salt
    1 c. hot water
    1 chicken bouillon cube
    1/4 tsp. pepper
    1 tbsp. cornstarch
    1 tbsp. cold water
    8 oz. carton plain yogurt
    Saute onion in margarine until golden blend in paprika. Add chicken brown well. Dissolve bouillon cube in hot water add to skillet with salt and pepper. Cover and simmer 35-45 minutes until chicken is very tender. Dissolve cornstarch in cold water blend into yogurt. Stir into skillet. Heat through. Serve with Spaetzles dumplings or noodles. Serves 6.
  • Chicken Breast Casserole
    8 chicken breast
    1 can cream of chicken soup
    1 tbsp. grated onion
    1 tbsp. lemon juice
    3 tbsp. mayonnaise
    1/2 c. slivered almonds (optional)
    Cook chicken breast until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers or corn flakes on top. Bake at 400 degrees for 20 minutes.
  • Chicken Broccoli Vegetable Saute
    2 tbsp. margarine divided
    4 skinless boneless chicken breast
    halves (about 1 lb.)
    1 c. cut-up broccoli
    1/2 c. thinly sliced carrots
    1 c. sliced mushrooms
    1 can Campbell s cream of broccoli
    soup
    1/3 c. milk
    1/8 tsp. pepper
    1. In skillet over medium heat in 1 tablespoon hot margarine cook chicken 10 minutes or until browned on both sides. Remove chicken keep warm. 2. In same skillet in remaining margarine cook broccoli carrots and mushrooms 5 minutes stirring often. Stir in soup milk and pepper. Heat to boiling. 3. Return chicken to skillet. Reduce heat to low simmer 5 minutes or until chicken is fork-tender. 4 servings. Preparation time 10 minutes. Cooking time 20 minutes.