maria's paella

Ingredients

• Servings: 6
• 1/2 cup olive oil
• 1 1/4 pounds chicken thighs
• 1/2 cup onion, diced
• 2 cloves garlic, chopped
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 1/4 pound calamari rings
• 1/4 pound small shrimp - peeled and deveined
• 1 teaspoon salt
• 2 teaspoons saffron threads
• 1 (14 ounce) can crushed tomatoes
• 1/2 cup peas
• 3 cups long grain rice
• 6 cups water
• 6 large clams in shell, scrubbed
• 6 jumbo shrimp in shells (21-25 per lb.)
• 6 large sea scallops
• 6 wedges lemon

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat olive oil in a very large skillet or paella pan over medium-high heat until it begins to smoke. place chicken thighs skin-side down into oil and sear until golden brown on both sides, about 5 minutes; set aside.
• stir in onion and garlic, and cook until the onion has softened and turned translucent, about 1 minute. add green and red bell peppers, calamari, and small shrimp; cook for 2 minutes more.
• stir in salt, saffron, tomatoes, peas, rice, and water until well combined. add chicken thighs, and simmer for 15 minutes over medium-high heat, stirring frequently to make sure rice does not stick.
• decoratively nestle clams and jumbo shrimp into the rice. reduce heat to medium-low, cover, and simmer for 10 minutes. place the scallops into the paella, recover, and continue simmering until the rice is tender and the scallops firm and opaque, about 5 minutes. garnish with lemon wedges to serve.

Candied Garlic Chicken Wings

Ingredients

• Servings: 4
• 1 1/2 cups honey
• 6 tablespoons soy sauce
• 2 cloves garlic, minced
• 2 pounds chicken wings

Recipe

• heat honey, soy sauce, and garlic in a saucepan until boiling.
• place the wings in the bottom of a 9 x 13 inch baking pan, and pour the honey mixture over the chicken. cover with foil. marinate in the refrigerator for a few hours or overnight.
• bake, covered, at 375 degrees f (190 degrees c) for 1 hour; turn the wings after 1/2 hour. remove the foil cover, and bake for 15 minutes. take the wings out of the sauce, and bake on a rack for 10 minutes. turn the chicken wings, and cook for another 10 minutes.

mediterranean chicken

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 2 tablespoons white
• 6 skinless, boneless chicken breast halves
• 3 cloves garlic, minced
• 1/2 cup diced onion
• 3 cups tomatoes, chopped
• 1/2 cup white
• 2 teaspoons chopped fresh thyme
• 1 tablespoon chopped fresh basil
• 1/2 cup kalamata olives
• 1/4 cup chopped fresh parsley
• salt and pepper to taste

Recipe

• heat the oil and 2 tablespoons white in a large skillet over medium heat. add chicken and saute about 4 to 6 minutes each side, until golden. remove chicken from skillet and set aside.
• saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. add tomatoes and bring to a boil. lower heat, add 1/2 cup white and simmer for 10 minutes. add thyme and basil and simmer for 5 more minutes.
• return chicken to skillet and cover. cook over low heat until the chicken is cooked through and no longer pink inside. add olives and parsley to the skillet and cook for 1 minute. season with salt and pepper to taste and serve.

bacon-roasted chicken with potatoes

Ingredients

• Servings: 6
• 6 chicken thighs
• 6 chicken drumsticks
• 12 slices center-cut bacon
• salt and black pepper to taste
• 1 onion, coarsely chopped
• 1 1/2 pounds baby dutch yellow potatoes
• seasoning mix:
• 2 tablespoons dried chives
• 2 tablespoons dried basil
• 1 tablespoon garlic powder
• 1 tablespoon adobo seasoning
• 1 tablespoon ground black pepper
• 1 teaspoon salt, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• wrap each chicken piece in a slice of bacon, trying to cover as much of the chicken as possible. place the wrapped chicken pieces in a 9x13 inch baking dish, season with salt and pepper, and sprinkle the onion over the chicken. push potatoes down into the spaces between the chicken pieces and around the edge of the dish.
• combine the chives, basil, garlic powder, adobo seasoning, and black pepper in a small bowl, and sprinkle the seasoning to taste over the chicken and potatoes.
• bake in the preheated oven for 1 hour, until the bacon is crisp and brown and the potatoes are tender. sprinkle with salt, if desired, and serve hot.

Orange Glazed Chicken Wings

Ingredients

• Servings: 36
• 1 tablespoon vegetable oil
• 18 chicken wings, tips removed and wings cut in half at joint
• 1/2 cup orange marmalade
• 1/4 cup dijon mustard
• 2 tablespoons soy sauce

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• heat the oil in a large skillet over medium-high heat. add the wing pieces, and fry until golden brown on all sides, about 6 to 10 minutes.
• spoon off any excess fat, and add the orange marmalade, mustard, and soy sauce to the skillet, stirring to blend the ingredients and coat the wing pieces. simmer on medium heat 8 to 10 minutes, until the sauce thickens and glazes the wings. serve hot.

joe's general tso's chicken

Ingredients

• Servings: 3
• 4 cups vegetable oil for frying
• 3 eggs
• 1/2 cup cornstarch
• 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 5 dried red pepper pods
• 1 1/2 tablespoons rice vinegar
• 2 tablespoons rice
• 3 tablespoons white sugar
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 3 green onions, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• beat the eggs in a mixing bowl until smooth. stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
• in batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. drain on a paper towel-lined plate.
• heat the vegetable oil in a wok or large skillet over high heat. stir in the dried peppers, and cook for about 30 seconds until the color brightens. add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. stir the vinegar, rice , sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. garnish with green onions to serve.

adobo chicken with ginger

Ingredients

• Servings: 6
• 1 (3 pound) whole chicken, cut into 8 pieces
• 1/2 cup soy sauce
• 3/4 cup distilled white vinegar
• 1 bulb garlic, peeled and crushed
• 2 tablespoons thinly sliced fresh ginger root
• 2 bay leaves
• 1/2 tablespoon black peppercorns

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a dutch oven. bring to a boil over medium heat. once it boils, reduce heat to a simmer. cover the pot and simmer for 30 minutes, basting the chicken occasionally. after 30 minutes, remove lid and cook until liquid has reduced to half.
• remove chicken from the pot to a serving plate. strain the liquid from the pot to remove all the food particles, and set aside. serve chicken hot over steamed rice and drizzle with reserved sauce.