Chicken Alabam
1 lb. Chicken, cut into pieces 4 Tbsp butter (or margarine or oil)
1/2 C flour 1/2 cup onion, chopped
1 tsp paprika 1 1/2 cups water
1/2 tsp salt 1 tsp chicken bouillon granules
dash pepper 1/2 cup sour cream
dash thyme
Saute onion in 2 Tbsp of butter. Mix dry ingredients from first column. Toss with chicken pieces. Add to onion with 2 Tbsp of butter and stir until meat is browned. Add water and bouillon and blend well. Let simmer until thickened. Stir in sour cream before serving. Serve over noodles or rice. (If desired you can use this for chicken breasts and bake in oven). Serves 3 to 4.
Pasta and Creamy Chicken Sauce
1 lb. Boneless, skinless chicken, cut into strips or chunks
1/4 onion, chopped
1 clove garlic, crushed
assorted vegetables (1/2 green pepper, diced; 2 carrots, diced; chopped broccoli; 1 can mushrooms; or any other veggiesBbeans, zucchini, peas)
2 tsp chicken bouillon granules
3 Tbsp cornstarch mixed into 1 2 cup milk or water
1/4 cup sour cream
12 oz pasta, cooked
In a large oiled skillet, cook onion, garlic, carrots, peppers and any slow cooking veggies until onion is tender. Stir in chicken and cook until meat is cooked thru. Stir in mushrooms and broccoli and any other quick cooking veggies. Simmer until all veggies are hot. Stir in sour cream and cornstarch mixture. Cook and stir for a couple of minutes longer until sauce is thickened. Serve over or stirred into pasta. Serves 4-6.
Barbecued Poultry Marinade (for chicken or turkey)
1/4 cup lemon juice
2 Tbsp soy sauce
2 tsp horseradish
2 tsp garlic powder
Mix sauce in a plastic bag. Add meat and marinate fo 18-24 hours in refrigerator. Barbecue.
Chicken with Chile-Cheese Rice
2 Tbsp vegetable oil
1 lb. boneless chicken breasts, cut into bite-size pieces
Ground black pepper, to taste
1 medium onion, chopped
3 cloves garlic, minced (or 1 heaping tsp bottled garlic)
2 Tbsp chopped jalapeño pepper (canned or fresh or roasted*)
2 tsp chicken bouillon granules
1 cup brown rice
2 cups water
1 can (4 oz) chopped green chilies
1 cup grated cheese (cheddar or pepper jack)
Brown the chicken pieces, sprinkled with pepper, in the vegetable oil in a skillet over medium heat. Remove from pan, and saute the onion, garlic, and jalapeños. Add the rice and chicken, and green chilies to the pan. Stir in the water and bouillon, and let simmer until the rice is done cooking(about 45 minutes). Stir in cheese and serve.Serves 4.
*I like to buy a pound or two of jalapenos at a time and grill them on the barbecue. After they are grilled, I cut the tops of and chop them in the food processor. I freeze in clumps of 2 to 3 Tbsp and store in a plastic bag in the freezer.
Pesto Chicken Pasta
8 oz pasta, cooked and according to package instructions
1 Tbsp olive or vegetable oil
3/4 cup milk
1 to 2 Tbsp pesto
1 Tbsp cornstarch
1 to 2 cups cooked diced chicken
Parmesan cheese to taste
Place the milk, pesto, and cornstarch in a saucepan. Simmer until thickened. Add the chicken to the sauce and simmer until warmed through. Toss the cooked pasta with the oil. Stir in the sauce. Serve with Parmesan cheese. Serves 4
Chicken and Apple Curry
2 Tbsp vegetable oil
1 cup chopped veggies of your choice
(onions, celery, bell pepper, jalapeño, and/or carrots)
12 oz cooked, boneless chicken, cut into bite-sized pieces
1 to 2 Tbsp curry powder
1 Tbsp flour
1/2 tsp chicken bouillon granules
1/2 tsp ginger powder
1 cup milk or coconut milk
1 apple diced
1/4 cup dried cranberries, optional
1 block curry, optional
(more expensive than the powder but has a good flavor)
Saute the vegetables in the oil. Stir in the chicken and flour and curry powder. Add 1/2 cup water and bouillon and mix well. Stir in the milk and curry block, cook until the sauce is thickened. Stir in the apples and cranberries. Serve over cooked rice. Serves 4.
