Mexican Style Chicken Chili

This simmers on the stove-top for 5 hours so it thickens and browns as it cooks.  It’s a great meal for when you are either raking leaves, decorating your Christmas tree or you just don’t want to stand over a stove.  Serve with white rice and garlic rolls.

2 Tbs. olive oil (extra virgin is best)
4 boneless, skinless chicken breasts
14 oz. can chicken stock
15 oz. can red kidney beans, undrained
6 cups water
28 oz. can whole tomatoes
1 carrot, peeled & sliced
1 medium onion, peeled & sliced into half-moons
1/2 cup frozen corn (optional)
1 rib of cerely, diced or 1 tsp. celery salt
1 tsp. black ground pepper

Into a large pot, heat the oil then add the whole chicken breasts; cook for 10 minutes on each side over medium-high heat.  Remove to a cutting board and cut into small bit-sized pieces then put back into the pot.  Place everything else in the pot, bring to a boil and simmer for 5 hours, stirring occassionally.

Chicken Rub

You can have your oven do the work instead of the rotisserie spit on your grill. This is mouth-watering delicious and everybody, I mean everybody will love this!

1 or 2 whole chickens, about 4 lbs. each OR
1 large roasting chicken to cook in your oven
2 Tbsp. sugar
1 Tbsp. garlic salt
1 Tbsp. onion salt
1 tsp. celery salt
1/4 – 1/2 tsp. cayenne pepper
1/3 cup paprika
1/2 Tbsp. black pepper
About 2+ Tbsp. olive oil or extra virgin olive oil

Mix all the spices together then add the oil to form a paste. Take your time and really rub this all over and inside the chicken. Place in large plastic bags or on a tray, covered with foil, in the fridge for several hours.

When ready to cook:  Prepare your spit or preheat your oven to 350 degrees. Follow manufacturer’s directions for your grill or rotisserie machine or place chickens on a rack in a large roasting pan and cook until done which is about 20 minutes per pound, or until thickest part of the thigh registers 175 degrees.

Buffalo-Style Wings

I think you’ll like my rendition of Buffalo wings. These are perfect for any time. Please note: this recipe has been updated from my previous post – oven baking time works much, much better now)

Chicken wings – prepared, tips removed, etc.

Double this if needed:
4 Tbsp. margarine – (no butter for this, please)
2 tsp. white vinegar
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. cayenne pepper (more or less to taste)
1/2 cup Frank’s (or other brand) Hot Sauce

Whichever method you use to prepare your wings, use the margarine & spice sauce mixture for each batch of about 15-20 wings.

Deep fry method:  follow directions on your deep fryer or place ample amount of vegetable (canola) oil in a large fryer pot and heat; fry wings for about 12-14 minutes per batch of about 14 wings, or until done.

Oven method:  Preheat your oven to 425 degrees. Lightly grease or foil a large rimmed baking sheet, place wings on and cook for 1 hour. If using 2 sheet pans, alternate between oven racks after 30 minutes.

For both:  empty cooked wings into large, clean baking pan or bowl, pour spice sauce mixture over, mix well and serve.

Perdue & Old Bay Chicken Cutlets

perdue.jpgMy daughter received these great new Purdue Chicken Perfect Portions as a promotional item and asked me if I wanted to try them. So, browsing my cupboards I came up with this recipe using Old Bay Seasoning and flour. Then, because I had Matzo meal in the house, I substituted it for the traditional breadcrumbs and grated cheese. What a great idea it was! Another dinner gobbled with no leftovers! old-bay.gif

6 (or more) thin chicken breasts, sliced/pounded thin
2 Tbs. butter
3 Tbsp. olive oil (extra virgin is best)
3/4 cup flour
1 tsp. kosher salt
1/4 tsp. ground black pepper
2 eggs
2 Tbs. water
3/4 cup matzo meal
2 Tbs. Old Bay Seasoning

Place the oil and butter in a large non-stick frying pan and turn heat to medium-high. Meanwhile, open each Perfect Portion pack to rinse and pat dry; place on a plate.

On 3 separate plates do the following:

  • Mix flour, salt & pepper on 1st plate;
  • Whisk the 2 eggs and water on 2nd plate;
  • Finally, mix matzo meal and Old Bay Seasoning on 3rd plate. Line them up in that order across your counter next to the stove – it’s easier this way.

With a fork, pierce and pick-up one of the cutlets, dredge in the flour mixture on both sides – gently pat; then dip in the egg mixture coating both sides; finally, dredge in the matzo meal/Old Bay mix and press down gently on both sides to make sure it’s coated well. Do this with about 3-4 cutlets or as many will fit in the pan at a time.

Place in the the pan and cook on medium-high for about 5-6 minutes on each side – we like them crispy – or until done. If you make a couple of batches, you will want to add more butter and oil.

Chicken Chili

**8-11-09:  Updated recipe adjustment to ingredient list:  This recipe evolved from one I recently found in a cookbook that just didn’t work because it was too much work and used all the pots in the kitchen!  So I personalized it for me you.  Just make sure to have egg noodles, dinner rolls and coleslaw on the side. And for those who think it’s a bit too spicy, just plop a blob of sour cream on your bowlful.

1 whole roasted (rotisserie) chicken from your grocer
2 Tbsp. olive oil
1 large yellow onion peeled & diced or sliced
5 cloves garlic, minced
2 tsp. dried oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/8 cup cumin
1/3 cup chili powder
1 oz. semi-sweet chocolate
1 can kidney beans (14 oz. can)
1 can pinto beans (14 oz. can)
1 box (32 oz.) chicken broth
1 can (28 oz.) crushed tomatoes
1/4 cup cornmeal
1/2 – 1 tsp. cayenne pepper (optional because it’ll be really a kick)

Separate the meat from the bones & skin of the chicken, placing the meat in a bowl to set aside and everything else in a large pot; pour in 2 cups water, bring to a boil & simmer 20-30 minutes. Strain broth and set aside – toss everything else out.

Now get out a large pot and add the oil; when hot add everything up to & including the chili powder and cook over low-med heat for about 7 minutes. Add everything else – don’t drain the beans! – the chicken and strained broth. Bring to a boil and simmer for 1 hour. Add more chicken broth, just a bit at a time if too thick.

Meanwhile make your other sides and then dig in!

Ginger, Soy & Garlic Chicken

Chicken plus three ingredients and an oven, that’s all there is to this delicious meal. Use any parts of the chicken you like. Double it and use two trays if more is needed.

8 pieces of bone-in, skin on chicken
1/2 cup soy sauce
1 heaping Tbsp. minced garlic
1 tsp. ground ginger

Place chicken pieces skin down in a pan with sides and large enough to fit all the pieces. Whisk all the ingredients in a small bowl then pour over chicken pieces in pan, cover with foil then place in the fridge for several hours.

Preheat your oven to 350 degrees. Place pan in the oven for 25 minutes, turn each piece then place back in oven for about 25 more minutes or until done.

Chicken Cutlets II

As an alternative to milk, I used Coffee Rich liquid non-dairy creamer to marinate the cutlets. You’ll find liquid non-dairy creamer in the frozen food section at your grocer. If you can’t find it, or don’t want to try it then by all means use milk, evaporated milk or half-n-half. Either way, these are delicious and very, very juicy.

8 – 12 thin chicken cutlets
1 pint or 1 1/2 cups of creamer
1 1/2 cups flour
1 Tbsp. garlic powder
1 Tbsp. poultry seasoning, or Bell’s seasoning
1 tsp. kosher salt
1/2 tsp. pepper
4-5 eggs
1/2 – 3/4 cup cold water
2 cups seasoned bread crumbs

Rinse & pat dry the cutlets then place in a large bowl. Pour the creamer over, cover, then place in your fridge for no longer than 2 hours. After 2 hours take out of the fridge and place on the counter as you prepare the dippings.

Get out 3 pie plates or wide bowls. Into one of them place the flour and all the spices then mix gently and thoroughly with a  fork. Into the second bowl, place the eggs and water and whisk them well. Into the third bowl place the breadcrumbs. In addition, get out 1 or 2 sheet pans and place waxed paper, parchment paper, or aluminum foil on them. Now you’re ready. . .

With a fork (or your hands) lift up a cutlet from the liquid, gently shake off excess, press down and dredge in flour, then dip into eggs – shaking off excess, then press firmly into breadcrumbs, making sure it’s coated evenly throughout all the steps.  Then, place the cutlets on the trays. Place the trays in the freezer for about 30 minutes. You don’t have to do this step, but it really helps keep the seasonings adhering nicely to the cutlets. During the freeze time, start preparing your frying pan.

You can fry them one of two ways: either, deep fry them in vegetable oil, or pan fry them as follows:

In a large frying pan place 3 Tbsp. butter and 3 Tbsp. vegetable oil, when hot place a cutlet in and cook on med-high for about 6 minutes on each side or until done and crispy.