Mole, an all natural sauce for poultry


Chicken Mole


1 T oil
1 t onion powder or 1 sm onion, diced
2 garlic cloves, minced, or 1 t dried minced
½ c golden raisins
1 T  cocoa powder
2 T peanut butter


4 t mild chili powder 

1/4 t salt

½ t cinnamon

1 t ground anise and cloves, each

 1 cup water and chicken broth  (each)
four chicken breasts, cooked


Saute the onions and garlic in the oil.  Stir in the other ingredients, broth and water.  Simmer, covered, until the flavors are blended, about 15 minutes.  Stir occasionally.  Puree in blender.    

Add to cooked chicken in large pan, adding water as needed, and simmer until chicken is well coated and thickened.  Stir occasionally.
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Diablo Sauce for Roasted Chicken

 

Two red bell peppers (deseeded and boiled)
1-2 t McCormick Italian Herb seasoning
salt

Mix in blender.  The peppers can be charred-roasted also, but I found it tasted almost as good by boiling the peppers.

This is similar to the sauce that is served at Romanos Macaroni  Grill and served with roasted chicken.
It is yummy!

Diabo means devil and you can give this salsa some pica by adding cayenne or a hot pepper.

— to roast the chicken, sprinkle with onion powder and salt (or your preferred seasonings). 

Line your pan with foil (saves cleaning work) and bake uncovered at 400 for one hour — 20 minutes with skin side up, then turn over for 20, then back to skin-side up for 20.

Turkey Breast Baked in Chicken Stand

9-lb turkey breast, thawed
butter, salt and pepper (or your favorite herbs and spices)
chicken stand

Preheat oven to 350.  Rub the butter on the breast, and sprinkle with S&P.  Insert the chicken stand  into the breast and place in a shallow pan that is a few inches wider than the breast.  

Place the pan on the lower rack of the oven.  Roast til golden brown and then cover with foil.  (Remove some of the drippings for the gravy.)  Bake for 3 1/2 hours. (total). 

Serve with gravy or cranberry chutney.   (see the Cranberry  Apple Pie for chutney recipe)

Chicken Fried Rice ala EZ



Eggs
Rice, brown or white, steamed
Onions
Chicken, cooked and diced
Peas, cooked (or veg of ur choice)
Salt
Soy sauce


Saute onions in butter and set aside. Scramble the eggs and set aside.
Butter the pan and add the rice, separating it, and then stir fry with the eggs, onions, chicken, peas, and salt. Serve with soy sauce. 


Note:  The amount and ratio of each ingredient is to your preference. 

Peas R Good Pot Pie

.

2 lbs of chicken (seasoned with salt and garlic, chunked)

6 stalks celery, diced, sauteed

1 onion, diced, sautéed

12 oz  chicken broth

1 can cream of celery soup

2 cups of cooked peas

 

Instructions:

Preheat oven to 400.  Butter an 9 x 13 baking dish.

In large frying pan sautee celery and onions. Add chicken. Then add peas.

Make a gravy, using flour, butter, broth and salt (if needed).  Approximately 3 cups.   Or heat celery soup with 12 oz of broth.  

Combine gravy with chicken mixture.  Pour into baking dish.

Prepare Crust:   2 cups flour, 2 sticks soft unsalted butter, 1 t salt, 1 t sugar.  

Add salt and sugar to flour.  Work butter into flour with fingers.  Mix well until a ball forms.  Roll out between parchment paper.  Layer over dish.

   Bake an hour or til golden brown.

 

 

Potato Chip Baked Chicken



12 oz bag of thin potato chips, opened and crushed
Fresh or dried thyme, added to chips
3 lbs of skinless chicken, sprinkled with onion powder and salt

Low-fat mayo, brushed over seasoned chicken
Drop a few pieces of chicken into chips and shake. 
Lay on buttered baking dish, and bake for 50-60 minutes.

Serve with  ketchup, gravy, or chipotle mayo