These chicken recipes are a delightful
and tasty way to satisify
your families taste buds.
Pepper Chicken Kabobs
Smoky grilled chicken and vegetables make an attractive and delicious main course for any barbecue party. If your garden is overflowing with zucchini you could thread a few slices onto your skewers.
Boneless, skinless chicken breast 1 lb.
halves, cut into 24 equal pieces
Medium onion, cut into 1 1
24 equal pieces
Large yellow pepper, cut into 1 1
24 equal pieces
Large red pepper, cut into 1 1
24 equal pieces
Bamboo skewers (8 inches, 20 cm, 8 8
each), soaked in water for
10 minutes
CITRUS PEPPER MARINADE
Orange juice 1/2 cup
Ranch dressing 1/4 cup
Garlic cloves, minced (or 1/2 tsp. powder)
Grated lime zest 2 tsp.
Ground cumin 1 tsp.
Pepper 1 tsp.
Thread first 4 ingredients alternately, in order given, onto skewers. Place in large shallow dish.Citrus Pepper Marinade: Combine all 6 ingredients in small bowl. Makes about 1 cup marinade. Pour 2/3 cup over chicken kabobs. Refrigerate remaining marinade. Turn kabobs to coat. Let stand, covered, in refrigerator for 2 hours, turning occasionally. Preheat gas barbecue to medium-high. Cook on greased grill for about 6 minutes until browned on edges. Turn. Cook for about 6 minutes, brushing with reserved marinade, until chicken is no longer pink and vegetables are tender-crisp.
Herb Garlic Beans And Vegetables
with Chicken
It's like having a colorful rainbow on your plate
2 Tbsp olive oil
1 sm. onion, chopped
1 sm. celery stalk, chopped
1 sm. carrot, chopped
1 garlic clove, chopped
1- 16 oz. red kidney beans, drained
1- 16 oz. black beans, drained
1- 15 0z. can pinto beans, drained
1/2 cup chopped whole tomatoes
1 tsp. white wine
salt and pepper to taste
*Heat oil in a saute pan, add onions, celery and carrots.
*Cook over medium heat until tender, adding garlic during the last 2 minutes.
*Add beans, tomatoes, white wine, salt and pepper.
Serve with grilled or baked chicken
Salsa can replace tomatoes for an added flavor, enjoy!
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Roast Chicken
There should be a plump chicken on your table every so often.
Whole roasting chicken 6 lbs. 2.7 kg
NO-FUSS STUFFING
6 cups Coarse dry bread crumbs
1/4 cup Dry onion flakes
1 tbsp. Parsley flakes
2 tbsp. Poultry seasoning
1/2 tsp. Celery salt
1tsp. Salt
1/ tsp. Pepper
Hard margarine (or butter), melted 1/4 cup
Water, approximately 1 1/2 cups
CHICKEN GRAVY
Chicken fat (or cooking oil), skimmed 1/2 cup
from drippings
All-purpose flour 1/2 cup
Salt 1 tsp.
Pepper 1/4 tsp.
Drippings, plus water to make 4 cups
Tie wings close to chicken body with butcher's string.
No-Fuss Stuffing: Combine first 7 ingredients in large bowl.
Add margarine and water. Stir. Mix well. Add a bit more water, if needed, until stuffing is moist and holds together when squeezed. Loosely fill body cavity of chicken with stuffing. Secure with wooden picks or small metal skewers. Tie legs to tail. Transfer to medium roaster. Cover. Cook in 400ºF (205ºC) oven for 20 minutes. Reduce heat to 325ºF (160ºC). Cook for 2 to 2 1/2 hours until tender and meat thermometer reads 180ºF (82ºC). Remove cover for last few minutes of cooking to brown more, if needed. Remove stuffing. Let stand, tented with foil, for 10 minutes before carving. If you prefer to cook uncovered, be sure to baste often.
Chicken Gravy: Stir chicken fat into flour, salt and pepper in medium saucepan until smooth. Add drippings and water. Heat and stir on medium until boiling and thickened. Makes 4 cups (1 L) gravy. Serve with chicken. Serves 8.
Sweet Orange Chicken
You won't have to get up with the chickens to make this quick and easy stir-fry—it takes but minutes to prep and cook! Create a successful meal with just a few ingredients.The sweet, spicy glaze will have everyone asking for seconds!
1 tbsp. Water
2 tsp. Cornstarch
1 tsp. Cooking Oil
1 lb. Boneless, skinless chicken
cubed
3/4 cup Thinly sliced carrot
3/4 cup Orange Juice
1 tbsp. Brown sugar
2 tsp. Balsamic vinegar
2 tsp. Hoisin sauce
1/8 tsp. Salt
1/4 tsp. Pepper
Stir water into cornstarch in small cup. Set aside.
Heat large frying pan or wok on medium-high until very hot. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrot.
Combine remaining 6 ingredients in small bowl. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 6 minutes until chicken is no longer pink inside and carrot is tender-crisp. Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until boiling and thickened. Serves 4