limehouse chicken

Ingredients

• Servings: 6
• 6 boneless, skinless chicken thighs
• 1 lime, zested and juiced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1 tablespoon paprika
• 1/4 cup vegetable oil
• 2 tablespoons brown sugar
• 1/2 cup chicken broth
• 1/2 cup white
• 2 sprigs fresh mint, chopped

Recipe

Preparation Time: 5 mins Cook Time: 55 mins Ready Time: 1 hr


• preheat the oven to 375 degrees f (190 degrees c).
• combine the flour, salt and paprika in a large plastic bag. sprinkle lime juice over the chicken thighs, then place them in the bag. shake pieces around until completely coated.
• heat the oil in a large skillet over medium-high heat. add chicken and cook just until browned on each side. transfer to a baking dish. mix together the brown sugar and lime zest; sprinkle over the chicken. pour the chicken broth and white into the pan. sprinkle mint over the top.
• bake uncovered for 45 minutes in the preheated oven. chicken should be cooked through and juices will run clear.

Chicken Curry Ii

Ingredients

• Servings: 5
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1 tablespoon garam masala
• 1 tablespoon garlic powder
• 2 tablespoons olive oil
• 2 onions, chopped
• 1 cup chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 4 potatoes, peeled and cubed
• 4 tablespoons curry powder
• salt and pepper to taste
• 2 ounces golden raisins

Recipe

• rub the chicken with garam masala and garlic powder. in a large saute pan, over medium heat brown chicken in olive oil in a large pot.
• remove chicken and saute onions in the same oil, until golden. return the chicken to the pan and cover with the broth. simmer until the meat is tender and can be easily picked off of the bone. remove the chicken to cool.
• mix the soup into the broth in the pan, then add the potatoes and the curry. simmer until tender. as soon as the chicken is cool enough to handle, remove the meat from the skin and bones and, if necessary, cut into bite size pieces. when the potatoes are done, add the meat to the potato mixture and heat through. you may add golden raisins at this point if desired, adjust seasonings and serve!

Colorado Green Chili (chile Verde)

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 1/2 pounds cubed lamb stew meat
• salt and pepper to taste
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 cups chopped, roasted green chiles
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 1/2 cups tomatillo salsa
• 5 cups chicken broth
• 1/2 teaspoon dried oregano
• 1 pinch ground cloves

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• heat the olive oil in a dutch oven or large pot over medium-high heat. season the lamb with salt and pepper to taste, then place into the hot oil. cook until golden brown on all sides, about 7 minutes. once browned, remove the lamb and set aside. reduce heat to medium, and stir in the onion and garlic. cook and stir until the onion has softened and turned translucent, about 5 minutes.
• return the lamb to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. season with oregano and clove. bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• after 20 minutes, remove 2 cups of the soup (ensure there are no lamb cubes in it), and pour into a blender. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree until smooth, then pour back into the cooking pot. this will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. continue to simmer, stirring occasionally until the lamb is very tender, at least 35 minutes more.

Spicy Sausage And Rice Casserole

Ingredients

• Servings: 6
• 28 ounces fresh, ground spicy lamb sausage
• 1 cup uncooked long-grain rice
• 1 slice onion, diced
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (28 ounce) can whole peeled tomatoes, crushed
• 1 cup chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a skillet, brown sausage and drain grease. stir in rice, onion, garlic and peppers. cook 5 minutes. stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. pour into 9x13 inch pan.
• bake for 1 hour or until rice is tender and most of the liquid is absorbed. or, at this step, you can cover and freeze it.

greek style garlic chicken breast

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1 cup extra virgin olive oil
• 1 lemon, juiced
• 2 teaspoons crushed garlic
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 1/3 teaspoon paprika

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• cut 3 slits in each chicken breast to allow marinade to penetrate. in a small bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and paprika for about 30 seconds. place chicken in a large bowl, and pour marinade over. using your hands, work marinade into chicken. cover, and refrigerate overnight.
• preheat grill for medium heat, and lightly oil grate.
• cook chicken on grill until meat is no longer pink and juices run clear.

Daniel Boone's Favorite Honey-fried Chicken

Ingredients

• Servings: 8
• 2 cups shortening, or as needed
• 1/3 cup honey
• 3 tablespoons white vinegar
• 3/4 cup all-purpose flour
• 2 teaspoons poultry seasoning
• 1/4 teaspoon cayenne pepper (optional)
• 8 cut up chicken pieces
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• melt shortening to a depth of 1/2 inch in a large heavy skillet to 350 degrees f (175 degrees c). whisk together the honey and white vinegar; set aside. whisk together the flour, poultry seasoning, and cayenne pepper in a bowl.
• season the chicken pieces with salt and black pepper. roll chicken in the flour mixture to coat evenly; shake off excess. place the chicken in the preheated skillet, and cook until a light brown crust forms, about 3 minutes per side. turn the chicken pieces over and brown on the other side.
• reduce heat to low. cover the skillet; cook until the meat is no longer pink at the bone and the juices run clear, about 20 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c).
• remove the cover, turn up the heat, and continue to cook, turning as needed, until the chicken is evenly browned and crisp, about 5 minutes. pour off most of the shortening. pour the honey mixture over the chicken and cook over medium-low heat, turning chicken pieces to coat, until liquid thickens, about 5 minutes.

roasted herb chicken and potatoes

Ingredients

• Servings: 6
• 1 1/2 pounds baking potatoes
• 1 large onion, thinly sliced
• 1/3 cup kikkoman soy sauce
• 3 tablespoons olive oil
• 2 tablespoons red vinegar
• 2 cloves garlic, pressed
• 1 teaspoon dried oregano leaves, crumbled
• 1 teaspoon dried rosemary, crushed
• 3/4 teaspoon pepper
• 1 (4 pound) whole roasting chicken

Recipe

• cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. place with onion in large, shallow foil-lined baking pan. combine next 7 ingredients; drizzle 1 tbsp. mixture over potato mixture and toss until evenly coated.
• discard giblets and neck from chicken. rinse chicken under cold running water; drain and pat dry. place chicken, breast side up, in center of pan, moving potatoes aside. brush chicken, including cavity, thoroughly with soy sauce mixture.
• roast in 375 degrees f oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees f, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. remove from oven; let chicken stand 10 minutes before carving. serve with potatoes.