Anyone have any really, really good recipes for chicken?

chicken barbecue





Ingredients


6 Chicken Legs


6 Chicken Thighs


3 Cups Barbecue Sauce





Directions


Steam chicken until half done.


Put chicken in baking dish and pour barbecue sauce over chicken.


Bake at 350°F basting every 15 minutes for 1 hour or until done.


PREASURE COOKER:


Brown chicken in 2 tablespoons oil in pressure cooker.


Add barbecue sauce.


Set control at 15 pounds and cook for 20 minutes.


Release pressure immediately.Anyone have any really, really good recipes for chicken?
APRICOT CHICKEN





Preparation Time: 5 minutes





Cooking Time: 15 minutes





You need:





Ingredients:





500 grams sliced or four single chicken breasts


1 onion


1 tin of apricot nectar


200 grams of dried apricots


100 grams of flaked almonds


1 packet of dry french onion soup


1 tablespoon of olive oil





Steamed rice to serve





Method:





Combine french onion soup and apricot nectar and set aside.





Fry sliced onion in olive oil and add chicken and cook until 90% done.





Add nectar and dried apricots and simmer for about 5 minutes.





Add flaked almonds just prior to serving and serve with steamed rice.





Sprinkle some almonds on the top for effect.





Serving Suggestion: It looks fabulous on a bed of wild rice as well.





SATAY CHICKEN





You need:





1 onion (finely chopped)


2 garlic cloves (crushed)


100 grams unsalted peanuts (processed finely or 100 grams crunchy peanut paste)


20 mls olive Oil


250 mls chicken stock


100 mls dry white wine


50 mls soy sauce


50 mls sweet chilli sauce


250 mls coconut milk





Method:





Heal oil in medium saucepan, add onions and garlic and cook until transparent. Add white wine and reduce to about 1/3. Add chicken stock and peanuts and simmer until peanuts are soft. Add Chilli sauce, soy sauce and coconut milk. Simmer until custard-like consistency.





Preheat oven to high - 250 degrees. Bake chicken for seven minutes one side and six minutes on the other side. Should be moist and juicy.





Cut into bite sized pieces and place on a bed of steamed rice. Pour sauce over.Anyone have any really, really good recipes for chicken?
Hawaiian Chicken


1-3# cut up ready to cook fryer


1/4 cup melted butter


1-9 oz can pineapple slices (or chunks) I uses more


1/4 cup brown sugar


2 Tab. cornstarch


2 Tab chili sauce


1 tsp soy sauce


1 tsp salt


1/4 cup vinegar


1/2 tsp Worcestershire sauce


1/3 cup cat sup


In a shallow roasting pan, roll chicken in melted butter until well coated. Arrange pieces, skin side up, in a single layer in pan. Reserve 2 slices of pineapple for garnishing %26amp; dice the remaining. Mix the pinapple juice with the remaining ingredients. Add drained pinapple pieces. Spoon half over chicken. Cover and bake 350 degrees for 1/2 hour. Uncover %26amp; bake for 30-45 min. or longer till chicken is tender. Baste chicken occ. with sauce as it cooks. When done twist the two slices of pinapple (cut into) and place on chicken and serve.








Mama's Chicken and Rice


1/4 cup canola oil


1 chicken, cut up or pre-cut pieces


1 large onion


1 teaspoon salt


1/4 cup black pepper


2 cups raw rice


4 cups water


Brown chicken in hot oil. Cook until almost done. Add onions, salt and black pepper. Cook at least 5 minutes. Add rice and water. Cook until almost all liquid is absorbed. Cover and turn off fire. Let set for 10 minutes or longer. Stir and enjoy.








CHICKEN-WILD RICE CASSEROLE


1 1/2 to 2 cups cooked wild rice


10 1/2-oz. can cream of mushroom soup


5 oz. of milk


2 cups cooked chicken, cut up


1/4 cup chopped green pepper


Salt and pepper to taste


1. Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients. Pour into a greased 2-quart baking dish and bake for 30 minutes.








WHOLE BAR B Q CHICKEN


2 whole chickens (3 lb. each)


2 small lemons


4 cloves garlic, peeled


1 cup KRAFT Original Barbecue Sauce


1 tsp. Italian seasoning


PREHEAT both burners of gas grill to medium-high heat. Trim the excess fat from the chickens and discard. Cut lemons in half; squeeze juice into a small bowl. Reserve lemon halves for later use. Add barbecue sauce and seasoning to the lemon juice; mix well.


PLACE 2 each of the lemon halves and garlic cloves inside the cavity of each chicken.


TURN off the burner on one side of the grill, then place the chickens, breast sides up, on that side. Cover grill with lid. Grill 1-1/2 to 2 hours or until the chicken juices run clear and a meat thermometer inserted into the thickest part of the thighs registers 180°F, occasionally turning and brushing the chickens with the barbecue sauce mixture during the last 20 min. of the grilling time. Remove and discard lemon halves and garlic cloves from chicken cavities before serving.








Baked Chicken


4 chicken breasts, with bone and skin


1/4 cup butter, melted


1-2 teaspoon Season-All salt (I use McCormick's)


Preheat oven to 400°F.


Spray a shallow baking dish with non-stick cooking spray.


Rinse chicken breast under cool running water.


Pat chicken dry with paper towels.


Place chicken in dish.


Brush the melted butter over the chicken, using all the butter.


Sprinkle with seasoned salt.


Bake for 50-60 minutes or until cooked through.


~NOTE~Chicken takes only 50 minutes in my oven.


Don't over cook, as they might turn out tough.








Oven Baked Chicken and Vegetables


- 1 (3 to 4 pound) chicken, cut up and skin removed, if desired


- 3 potatoes, peeled and cut into large pieces


- 1 onion, coarsely chopped


- 2 stalks of celery, chopped into 1'; chunks


- 2 cups baby or regular carrots


- 1 cup chicken broth


salt and pepper to taste


paprika


Preheat oven to 350º F.


Place all vegetables in prepared baking dish and season to taste. Place cut up chicken parts on top of vegetables and pour broth over the top. Sprinkle chicken with paprika.


Cover tightly with aluminum foil and bake 1½ hours. Remove foil during the last 3 minutes of baking.


Serve hot.


Any of your favorite vegetables in any amount will work with this recipe.








(This is an old family recipe. We make it a lot and everyone loves it!)


Chicken and Cornbread Dressing


(GREAT FOR HOLIDAYS)


1 large hen or chicken


3 cups crumbled bread (day old)


6 cups crumbled cornbread (not sweet)


2 large onions, chopped


1/2 cup green onion tops, chopped


1/2 cup chopped bell pepper


1 cup celery, chopped


7 eggs (raw)


2 cups milk (I use evap. milk)


5 cans cream of chicken soup


salt and pepper (I don't salt, I use chicken bullion cubes adds more flavor to broth.)


Preheat oven 375 degrees. Cook chicken until tender in seasoned water, then de-bone. In saucepan, combine 1 !/2 cups of the broth made from boiling chicken, onions, celery and green bell pepper and bring to a boil. Reduce heat and simmer until vegetables are tender. In large mixing bowl mix chicken, breads, broth/vegetable mixture: add eggs, milk and salt and pepper. Mix well and bake in a large, greased baking dish. Bake 375 degrees for 45 minutes or until knife comes out of center clean. Serves 10 - 12








BEST CHICKEN TORILLIA SOUP


6 tablespoons canola oil


8 corn tortillas, chopped


6 cloves garlic, minced


1/2 cup chopped cilantro


1 medium onion, chopped


1-28 ounce can diced tomatoes


2 tablespoons ground cumin


1 tablespoon chili powder


3 bay leaves


6 cups chicken stock


1 teaspoon salt *


1/2 teaspoon cayenne pepper


4 large cooked chicken breast halves, shredded


GARNISH


Shredded monterey jack cheese


Diced avocados


Sour cream (optional)


2 corn tortillas, sliced and fried crisp (optional)


*I don't add this much salt. I suggest that you salt to taste


In dutch oven, heat the oil over medium heat.


Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes. Add the tomatoes, bringing to a boil. Add cumin, chili powder and bay leaves. Add chicken stock and return to a boil. Reduce heat. Add salt and cayenne and simmer for an additional 30 minutes. Remove bay leaves and stir in shredded chicken. Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.








SLOW-COOKER TEX MEX CHICKEN


1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips


2 Tbsp. (1/2 of 1-1/4-oz. pkg.) Taco Seasoning Mix


2 Tbsp. flour


1 each: green and red pepper, cut into 1-inch-wide strips


1 cup frozen corn


1-1/2 cups Thick 'N Chunky Salsa


1 cup Mexican Style Shredded Four Cheese


TOSS chicken with seasoning and flour in slow cooker. Stir in all remaining ingredients except the shredded cheese; cover with lid.


COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).


STIR just before serving. Top with the shredded cheese.








Classic chicken salad


Makes about 6 servings


1 fryer chicken, about 3 pounds


1 large carrot, coarsely chopped


1 rib celery, coarsely chopped


1 medium-size yellow onion, peeled and quartered


2 bay leaves


1 teaspoon whole black peppercorns


1 teaspoon salt


2 sprigs fresh parsley


1 cup mayonnaise


3 hard-boiled eggs, finely chopped


2 tablespoon fresh lemon juice


1 tablespoon Dijon mustard


1/4 cup chopped celery


2 tablespoon chopped freshly parsley leaves


2 teaspoons sweet pickle relish


Salt and freshly ground black pepper to taste


Put the fryer in a large, deep pot and cover with water. Add the carrot, celery, onion, bay leaves, peppercorns, salt and parsley sprigs. Bring to a boil, then reduce the heat and simmer, partially covered, until the meat begins to fall off the bones, about 1 1/2 hours.


Remove the fryer from the pot and strain the broth. (The broth can be cooled and stored in containers in the freezer to use for soups.) Let the chicken cool, then pick the meat off the bones. Coarsely chop or shred the chicken.


In a large mixing bowl, combine the chicken with the mayonnaise, eggs, lemon juice, mustard, celery, parsley and sweet relish. Season with salt and pepper. Toss to mix well. If you like it a little moist, add a few tablespoons of the reserved chicken broth. Cover and chill in the refrigerator for at least 1 hour before serving.








Chinese chicken salad


Makes 6 to 8 servings


2 boneless, skinless chicken breasts, each about 6 to 8 ounces


3 thin slices fresh ginger root


1 tablespoon soy sauce


1 tablespoon toasted sesame seeds


1/3 cup toasted slivered almonds


4 cups assorted salad greens (iceberg, watercress, red leaf, etc.)


1 bunch green onions, each onion cut in half, then sliced lengthwise into thin strips


2 ounces uncooked Maifun (sometimes called rice noodles or rice sticks)


Vegetable oil for deep-frying


Dressing (recipe follows)


Put the chicken breasts, ginger root and soy sauce in a saucepan. Bring to a boil over high heat, then reduce to medium and cook partially covered until the chicken is cooked through, 20 to 30 minutes.


Remove from heat and let stand for 30 minutes. Drain.


Shred the chicken and cool in the refrigerator for 30 minutes. In a large salad bowl, combine the chicken, sesame seeds, almonds, salad greens and green onions.


Heat the vegetable oil to about 350 degrees in a deep, heavy pot or deep-fryer. Break the noodles into 1-inch long pieces and add, in two or three batches, to the hot oil. Be careful, as they burst up in seconds into fabulous curls. Drain on paper towels. Add to the salad mixture and toss with the dressing.


DRESSING


½ cup vegetable oil


½ cup rice wine vinegar


¼ cup sugar


½ teaspoon salt


¼ teaspoon coarsely ground black pepper


Combine the ingredients, and whisk until the sugar dissolves. Or, do as I do, and put it in a jar fitted with a lid and shake, shake, shake until the sugar dissolves.








Late 1950s or early 1960s retro


Hot chicken salad


Makes 4 servings


2 cups diced, cooked chicken


1 cup chopped celery


½ cup toasted slivered almonds


½ teaspoon salt


¼ teaspoon cayenne


1 teaspoon grated onions


2 teaspoons fresh lemon juice


1 cup mayonnaise


½ cup grated American or cheddar cheese


1 cup crushed potato chips or corn chips


Preheat the oven to 400 degrees. Combine the chicken, celery, almonds, salt, cayenne, onion, lemon juice and mayonnaise in a mixing bowl. Toss to mix well. Put the mixture into a baking dish and top with the cheese and the chips. Bake until the mixture is bubbly, about 30 minutes. Serve warm.








Curried chicken and rice salad


Makes 6 servings


4 boneless, skinless chicken breasts


1 teaspoon salt


1 ½ cups cooked long-grain white rice


1 cup chopped celery


1 cup seedless green grapes, halved


½ cup chopped pecans, lightly toasted


2 tablespoons sweet pickle relish


¾ cup mayonnaise


1 teaspoon curry powder


¼ teaspoon freshly ground black pepper


Lettuce leaves


Fresh strawberries


Fresh pineapple slices


Put the chicken and ½ teaspoon of salt in a large saucepan, and cover with water. Bring to a boil, cover and reduce heat and simmer until tender, about 30 minutes. Drain and cut the chicken into small cubes.


Combine the chicken, rice, celery, grapes, pecans and pickle relish in a large bowl. In a small bowl, combine the mayonnaise, curry powder, the remaining ½ teaspoon salt and the pepper. Add to the chicken mixture and toss to mix.


Serve on lettuce leaves and garnish with strawberries and pineapple.








CHICKEN SOUP


1 1/2 cups broken wide noodles


1 medium onion, chopped


1 medium carrot, chopped


1/4 cup celery, chopped


1/4 cup mushrooms, chopped


1 medium tomato, peeled, chopped


1 tsp. fresh parsley, chopped


1/2 lb. diced chicken


2 quarts chicken broth


1/2 tsp. oregano


1/2 tsp. sweet basil


Salt and pepper to taste


Two eggs


Bring broth to a boil. Add onions, chicken, carrots, and parsley. Simmer for 30 minutes. Add celery, mushrooms, tomatoes, and seasonings. Cook slowly until you like the way it tastes. Just before eating, beat raw eggs and add to the soup. Garnish with sliced green onion.








Grilled Chile-Lime Chicken


2 teaspoons grated lime peel


1/4 cup lime juice


1/4 cup olive or vegetable oil


2 tablespoons chopped fresh cilantro


1/2 teaspoon sugar


1/2 teaspoon salt


1 small jalapeño chile, seeded, finely chopped


1 clove garlic, finely chopped


4 boneless skinless chicken breasts (1 1/4 lb)


To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.


Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.


Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).








Caribbean Chicken and Black Bean Salad





Spicy Lime Dressing


1/4 cup lime juice


2 tablespoons olive or vegetable oil


1 tablespoon honey


1/2 teaspoon chili powder


1/4 teaspoon ground cumin


1/4 teaspoon salt


2 to 3 drops red pepper sauce


Salad


2 cups cut-up cooked chicken


1/4 cup chopped fresh cilantro


1 large tomato, chopped (1 cup)


1 medium avocado, peeled and chopped


1 small yellow summer squash, chopped


1 can (15 oz) black beans, drained, rinsed


Leaf lettuce








Crunchy Chicken Dippers


2 eggs


2 lb. boneless skinless chicken breasts, cut into 1-inch wide strips


4-1/2 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed


PREHEAT oven to 375°F. Beat eggs lightly in shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in two 15x10x1-inch baking pans sprayed with cooking spray.


BAKE 25 min. or until chicken is cooked through.








Sweet-N-Spicy Chicken Stir-Fry


1 lb. boneless skinless chicken breasts, cut into 1-inch pieces


1 Tbsp. oil


3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)


1 clove garlic, minced


1/4 cup CATALINA Dressing


2 Tbsp. hoisin or soy sauce


1/4 tsp. crushed red pepper


COOK and stir chicken in hot oil in large skillet on high heat 3 min.


ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.


STIR in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.








CHICKEN WELLINGTON


4 chicken breasts, boned and halved


1 pkg. Uncle Ben's Wild Rice Mix


1 pkg. Pillsbury crescent rolls


1 egg, separated


Cook rice by package directions. Beat egg white and add to rice. Spoon rice onto chicken half. Cover with other half. Separate dough into 4 pieces, using 2 rolls for each piece. Roll each piece with a rolling pin until thin. Wrap one thin piece of dough around chicken, covering completely. Place chicken in baking pan and brush with egg yolk. Cover pan with foil. Bake at 350 degrees for 30 minutes. Uncover and bake another 20 to 30 minutes until golden brown. Serve with currant sauce (below). Serves 4.


CURRANT SAUCE


1 jar red currant jelly


1 tsp. worcestershire sauce


1 tsp. lemon juice


Dash tabasco


1 tsp. dry mustard


Mix together and heat over low heat until melted.








POTATO CHIP CHICKEN


6 chicken breasts, boned


1 bag potato chips, crushed


1 stick butter


1/2 tsp. Salt


1/2 tsp. Pepper


1/2 tsp. garlic salt


1/2 tsp. onion salt


1/2 tsp. Paprika


1 tsp. Worcestershire sauce


Preheat oven to 350 degrees. Grease low-sided baking dish. Melt butter and add all ingredients except chicken and potato chips. Dip chicken in butter then roll in potato chips. Place chicken in prepared pan and bake for 45 minutes or until tender.








PINEAPPLE CHICKEN


2 c. sliced raw chicken breasts (1'; strips)


18 pineapple cubes, canned


1 whole green pepper, cut into 1'; long thin slices


1 c. sliced raw celery


Salt %26amp; pepper to taste


SWEET AND SOUR SAUCE


1 c. white vinegar


1 c. apricot nectar


1 c. brown sugar


1 tsp. Worcestershire


1/2 bottle tomato catsup


1 tsp. Cornstarch


Prepare sauce first by combining all ingredients except cornstarch. Simmer for 30 minutes. Thicken with cornstarch diluted in a little water. Saute chicken in a little oil (do not brown) and add all other ingredients and stir constantly. Add sweet and sour sauce, salt and pepper to taste.








nfd♥
GENERAL TSO’S CHICKEN





Sauce


1/2 cup cornstarch


1/4 cup water


1 1/2 teaspoons fresh garlic, minced


1 1/2 teaspoons fresh ginger, minced


3/4 cup sugar


1/2 cup soy sauce


1/4 cup white vinegar


1/4 cup sherry wine or white wine


1 (14-1/2 oz.) can condensed chicken broth


1 teaspoon MSG (optional)





Combine all ingredients for sauce in a quart jar with a lid and shake gently. Store in refrigerator until ready for use.





Meat


3 lbs. boneless skinless chicken, cut into chunks


1/4 c. soy sauce [See above]


1 tsp. white pepper


1 egg, beaten


1 c. cornstarch


2 c. green onions, sliced


8 small dried hot peppers, seeds removed or 2 tablespoons chili paste





Mix chicken, soy sauce, and pepper. Stir in egg. Add cornstarch, and mix until chicken pieces are coated. Deep fry 7 or 8 chicken pieces at a time in 350 F. oil until chicken pieces are crispy. Drain on paper towels. Repeat until all chicken is fried. Place a small amount of oil (1 tbsp.) in wok. Heat to 400 F. Add onions, peppers, and stir fry about 30 seconds. Stir sauce mixture [above], then add to wok. Cook until thick. If too thick, add water a little at a time until right consistency is reached. Add chicken to sauce in wok, and cook until hot and bubbly. Serve with fried or steamed rice.





QUICK CHICKEN WITH GARLICKY CITRUS SAUCE





4 boneless skinless chicken breast halves


1/2 tsp. plus1/8 tsp. salt, divided


1/2 tsp. plus1/8 teaspoon freshly ground pepper, divided


2 tsp. cumin seeds


4 tbsp. olive oil


8 large garlic cloves, minced


1/2 c. fresh orange juice


4 tsp. lemon juice


4 thin orange slices


4 thin lemon slices


4 tbsp. chopped fresh parsley, divided





Sprinkle both sides of chicken breasts with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Press cumin seeds into both sides of chicken. Heat oil in large skillet over medium heat until hot. Add chicken; cook 7 to 9 minutes or until golden brown and no longer pink in center, turning once. Place on plate; cover loosely with foil. Add garlic to skillet; cook and stir 30 to 60 seconds or until fragrant. Add orange juice, lemon juice, orange slices, lemon slices and 2 tablespoons of the parsley. Bring to a simmer, stirring to scrape up any browned bits from bottom of skillet. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve chicken with sauce and spoon lemon slices and orange slices over chicken, if desired. Sprinkle with remaining 2 tablespoons parsley. 4 servings.





SWEET AND SOUR CHICKEN





1 tbsp. vegetable oil


1 lb. skinless, boneless chicken breast halves, cut into 1-inch (2-cm) cubes


1 c, snow peas, halved


1 green pepper, cut into large squares


1 onion, cut into large squares


1 (14-oz.) can pineapple chunks


1/4 c. brown sugar


3 tbsp. Vinegar


2 tbsp. soy sauce


2 tbsp. cornstarch


1/2 tsp. ground ginger


1 clove garlic, minced


Hot cooked rice





In a large skillet or wok, heat vegetable oil over high heat. Add chicken and stir-fry until chicken is cooked through and slightly browned (about 5 minutes.) Remove to a bowl, leaving the oil behind. Add snow peas, green pepper and onion to the skillet and stir-fry for 1 or 2 minutes, just until the color brightens. Add to the bowl with the chicken. Drain the juice from the pineapple chunks into a measuring cup. (Reserve the pineapple chunks.)Add enough water to the juice to make 1-1/4 cups of liquid. Into the juice mixture, stir brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic. Pour this mixture into the skillet, lower the heat to medium and cook, stirring to scrape up any browned bits from the bottom of the pan, until the sauce simmers and begins to thicken, about 3 minutes. Return the chicken and vegetables to the pan along with the pineapple chunks. Continue to cook, stirring constantly for 3 to 5 minutes or until the sauce is glossy and thick and everything is heated through. Serve immediately with rice.
Madie's Easy Chicken Divan





16 oz cooked broccoli





2 cups cooked chicken, diced


1 cup mayonaise


2 cans condensed chicken or mushroom soup


1/2 teaspoon curry powder


1 tablespoon leon juice


1 cup grated cheddar cheese


breadcrumbs or cornflake crumbs


Cook broccoli until bright green (about 8 minutes for fresh broccoli) and place in a baking dish. Add chicken. Mix soup, curry powder, and lemon juice. Spread over broccoli/chicken. Top with cheese and breadcrumbs and bake at 350 for 25 minutes, or until it's hot and bubbly.
I thinly slice up chicken breasts and throw them in a pan with a little butter, soy sauce, and half a can of mandarin oranges or chunks of pineapple and serve with rice. You can also add crunchy noodles or sesame seeds to the mix
Chicken Marsala





INGREDIENTS


1/4 cup all-purpose flour for coating


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/2 teaspoon dried oregano


4 skinless, boneless chicken breast halves - pounded 1/4 inch thick


4 tablespoons butter


4 tablespoons olive oil


1 cup sliced mushrooms


1/2 cup Marsala wine


1/4 cup cooking sherry





DIRECTIONS


In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.


In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Jerk chicken. Its terrific and hella easy.





Take some wings and drumsticks and wash em up, then put in zip lock bag.





Preheat oven to 375 degrees. Then in a food processor combine:





1 jalepeno pepper


3 cloves of minced garlic


1 medium onion, diced


1 tsp of thyme


1 tsp of cayenne pepper


1 tsp of allspice


1 Tbsp of salt


1 Tbsp of pepper


3 Tbsp of vegetable oil


2 shots of rum


1 Tbsp of honey


1 Tbsp of lime juice





Blend in food processor, then pour into ziplock with chicken and marinate from 1 hour to overnight, the longer the stronger.





Line baking dish with aluminum foil and grease with veggie oil. Place chicken in foil dish, then pour marinade over chicken and cover dish with foil. Bake for 45 minutes.





This is a recipe for Jamaican Jerk Chicken and it is delicious!





Let me know if you want more recipes, I've got tons of em.
You can probably try chicken chettinadu.... this is a spicy dish hailing from the southern India.... the recipe is as below





Ingredients:


1 Chicken


1 tsp Turmeric powder


1 tsp Cayenne pepper


3/4 Inch piece ginger


1 tsp Ground coriander


6 Curry leaves


2 Onions


2 Garlic pods


Black peppercorns


2 Ounces Kurumulaku


2 tbsp Vegetable oil


3/4 Cup peeled and chopped tomatoes


Salt to taste





Cooking Instructions:


- Chop the chicken into pieces.


- Fry chopped onions, ginger and garlic in the vegetable oil.


- Add remaining spices and fry for a few minutes.


- Add tomato pieces and salt. Fry for another 5 minutes.


- Add chicken pieces and mix well to coat them with the gravy.


- Put the lid and simmer the contents for about half an hour.


- The mixture would turn almost dry. Occasionally add a little water if required.


- Chettinad chicken is ready to serve.