Baked Chicken with Bell Peppers, Smoked Ham,
and Paprika Serve this Basque-style dish with rice or bread to soak up all the juices.
1 tablespoon quality olive oil
3- to 3 1/2-pound whole chicken cut in 8 pieces
2 large red bell peppers, cut into strips (about 4 cups)
2 medium onions, halved, cut lengthwise into strips (about 3 cups)
2 cups diced smoked ham steak
1 teaspoon Pimentn de La Vera (Spanish smoked paprika) or hot paprika, divided
1 1/2 cups low-salt chicken broth
1/4 cup chopped fresh Italian parsley
|Southern Fried Chicken|
1 3- 4 lb. whole chicken, cut in 8 pieces
1 1/2 tbsp. salt
2 tsp. black pepper
1 egg (beaten)
1 dash hot sauce
2 cups flour
1 tsp. paprika
1/4 tsp. ground thyme
1/2 tsp. granulated garlic
1 qt. oil for frying
|Oven Roast Chicken|
1 (3 - 4lb) chicken,
2 tablespoons olive oil
2 teaspoons salt
1 1/2 teaspoons black pepper
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried 1 lb boiling potatoes, cut into 3/4-inch wedges
1 small butternut squash (1 lb total), peeled then cut into 1/2- to 3/4-inch pieces
1 large onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1 medium sweet potato, peeled and cut into -inch wedges
1 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Put oven rack in upper third of oven and preheat oven to 450 F. Pat chicken dry, then season with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper and rosemary. Place chicken, breast side up in roasting pan. Toss potatoes, squash, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken. Stir together broth and lemon juice and pour into pan around chicken and vegetables. Roast, uncovered, until chicken is pale golden and cooked through to 160 F in the thickest part of the thigh, about 35-45 minutes. Remove pan from oven. Let chicken rest for 5 minutes the place it on platter and spoon vegetables around it. Serve with pan juices.
|Quick Chicken Fajita|
3 tablespoons olive oil
1 large onion, sliced
1 clove fresh garlic minced or crushed
1 red or yellow bell pepper, thinly sliced
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1 pinch cayenne pepper
1/4 teaspoon dried oregano, crumbled
1/2 cup canned chicken broth
4 boneless chicken breast halves, skinned, cut into strips
Warm flour tortillas
1 avocado, peeled, chopped
1 cup purchased salsa
With a large frypan or Dutch oven, place oil over medium heat. Add onion, garlic, mustard seeds and anise seed; cook, stirring, about 2 minutes or until onion is translucent. Add chicken and cook, turning, about 10 minutes or until chicken has started to brown. Add beans, chipotle peppers, molasses, orange juice concentrate and tomatoes; continue cooking about 10 minutes until mixture is slightly thickened. In small frypan, place butter over medium heat. Add crushed taco shells and sauté until brown. Stir in Parmesan cheese and continue to cook, stirring, about 5 minutes more. Divide chicken mixture evenly in individual serving bowls and top with taco crumbs. Place 1 teaspoon sour cream in center of each and arrange peppers in pinwheel around sour cream. Sprinkle with paprika.
|Jerk Chicken Jerk seasoning here a spicy blend of garlic, onion, chilies, thyme, allspice, nutmeg, and cinnamon, though recipes vary originated in Jamaica.|
4 large garlic cloves, chopped
1 small onion, chopped
2 to 3 fresh habanero chili, stemmed and seeded
1/4 cup fresh lime juice
2 tablespoons soy sauce
3 tablespoons olive oil
1 1/2 tablespoons salt
1 tablespoon packed brown sugar
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
1 3-4 pound chicken cut into 8 pieces
Blend all marinade ingredients in a blender until smooth.
Marinate and grill chicken:
Divide chicken pieces and marinade between 2 sealable plastic bags with seal. Seal bags, pressing out excess air, then turn bags over several times to distribute marinade. Put bags of chicken in a shallow pan and marinate, chilled, turning once or twice, 1 day. Let chicken stand at room temperature 30 minutes before cooking.
To cook chicken using a gas grill:
Preheat burners on high, then adjust heat to moderate. Cook chicken until well browned on all sides, 15 to 20 minutes. Adjust heat to low and cook chicken, covered with lid, until cooked through, about 25 minutes more. Serve chicken with salsa or diced fruit.
1 teaspoon ground black pepper
8 thin-cut, boneless, skinless chicken breast cutlets (about 2 pounds), trimmed of ragged edges as necessary
1 tablespoon minced fresh sage leaves ,
8 thin slices prosciutto , cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces)
4 tablespoons olive oil
11/4 cups dry vermouth or white wine
2 teaspoons juice from 1 lemon
4 tablespoons unsalted butter , cut into 4 pieces and chilled
1 tablespoon minced fresh parsley leaves
1 teaspoon salt
1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine flour and 1 teaspoon pepper in shallow dish.
2. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
3. Heat 2 tablespoons oil in 12-inch skillet over medium-high heat. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to baking sheet and keep warm in oven. Repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
4. Pour off excess fat from skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.