Serves 8

Ingredients:

3-1/2 pounds skinned chicken, cut up
3 tbsp. vegetable oil
1 cup onions, chopped
1 cup diced green bell peppers
2 teaspoons garlic cloves, minced
1 tomato, chopped
1 seeded, diced fresh jalapeno pepper
1/4 teaspoon powdered saffron, Optional
3 1/2 cups low sodium chicken stock
1 bay leaf
4 quartered fresh California plums
4 cups cooked brown rice

Sauté chicken in oil in large nonstick skillet, turning often until golden brown on all sides, about 12 minutes.

Add onion, green pepper and garlic, then sauté 2 minutes longer. Add tomato, jalapeno, saffron, stock and bay leaf.

Bring to a boil, cover and simmer 10 minutes. Add plums and rice, heat.

Serve with extra plum wedges, if desired.

You’ve heard of it, well now you actually see the recipe. I’ve actually made a version of this recipe, but I coated the outside of the bird with a little olive oil to keep the skin moist.

Ingredients:

One whole chicken
One can beer
Salt and pepper
Garlic powder to taste.

Preparation:

Wash and pat dry chicken. Season chicken inside and out. Open the can of beer. Have a couple sips of beer and place chicken over beer can.

Cooking Instructions:

Prepare grill for medium-high heat. Place the “Stuffed” chicken on the grill and arrange the legs to hold chicken upright, and close lid.

(Note: this recipe works best on a charcoal kettle grill using indirect heat.)

Cook for approximately 1 hour. Remove can and let stand 5 minutes before carving.
Serves: 2 -3

1 fryer chicken, or 4 to 6 breasts
1/2 cup tomato paste
1/4 cup vinegar
1 tbsp. brown sugar
Salt and pepper to taste

Place chicken in slow-cooker. Mix all other ingredients and pour over chicken. Cook over low for at least 8 hours. Serve over rice, pasta, or as sandwiches.

Make dinner tonight all in one package. Gather up the foil edges and bake these individual servings, ready to eat in one hour. No pots and pans!

2 1/2 to 3 lb frying chicken, quartered
salt and pepper
1 package gravy mix or 1 envelope onion or chicken soup mix
1 1/2 cups frozen mixed vegetables
1 to 1 1/2 cups frozen french fries

Sprinkle chicken on all sides with salt and pepper. On each of four large heavy duty foil squares (18 x 12 inches), place 1/4 chicken.

Sprinkle each with about 2 tsp dry chicken gravy mix; place about 1/2 cup frozen vegetables and 7 or 8 potato pieces with chicken.

Wrap each foil dinner, folding edges over twice and sealing; place on cookie sheet.

Bake at 400 degrees or grill over hot coals for about 1 hour until thickest part of chicken is tender.

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

1 deli-roasted whole chicken, deboned and shredded

8 ounces Monterey Jack or cheddar cheese (or a combination of both), shredded

1/2 cup chopped red onion

4 green onions, chopped

2 ripe tomatoes, seeded and chopped

1/2 cup fresh cilantro leaves, packed

1 to 2 fresh jalapeno peppers, seeded, de-ribbed and chopped

Juice of 1 fresh lime

Salt and freshly ground black pepper to taste

8 (10-inch) flour or whole wheat tortillas

Softened butter

Sour cream for accompaniment

Commercial salsa for accompaniment (or Pico de Gallo)

In a bowl combine the deboned and shredded chicken, cheese(s), red onion, green onion, tomatoes, cilantro, jalapeno peppers and fresh lime. Season to taste with salt and pepper.

To assemble and cook a quesadilla, spread or brush the softened butter on one side of two tortillas. Place one tortilla butter-side down in a medium-heated 10-inch or larger skillet. Spread 1/4 of the chicken mixture on top of the tortilla and top with the remaining tortilla, butter-side up. Cook until the bottom tortilla is nice and golden brown, using a pancake turner, carefully turn the quesadilla over and cook until nicely golden brown. Repeat process 3 more times with remaining tortillas and chicken mixture.

To serve, cut each quesadilla into 8 wedges and serve with a dollop of sour cream and salsa on the side. Makes 4 main course servings or 32 appetizers.

Chicken Recipes – Chicken Soup Recipe
One whole chicken
1 gallon water (enough to cover chicken)
1 onion cut in quarters
3 garlic cloves
1 inch of ginger root shredded
2 teaspoons salt
1 pound new potatoes
4 large carrots cut in one inch slices
2 stalks celery cut in one inch slices
1 can baby corn

1. Combine chicken, water, onion, garlic, ginger, and salt in a
large stock pot and bring to a boil.
2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.
3. Test chicken with a fork to determine when it is tender and fully cooked.
3. Remove the chicken and shred it, removing bones, fat, skin, and gristle.
4. Strain chicken broth.
5. Add vegetables and chicken to chicken broth and bring to a boil,
reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.