GLENI DEL CARMEN M. DIONISIO JIMENEZ
PFR. HERMENEGILDO CASANOVA JIMENEZ
29 DE ENERO DEL 2012
4 Chicken Legs and Breasts (Skinned)
1/2 Tablespoon · Tandoori Paste
1 Teaspoon · Kashmiri Massalla
1 teaspoon · Garam Massalla
1 tablespoon Lemon Juice
2 Teaspoons Min t Sauce
1 Crushed Garlic Clove250ml Natural Yoghurt
Finely Chopped · Coriander Leave
Finely Chopped Chilli (Optional) (Serves 4 as a Starter)
Deeply score the chicken with a sharp knife.
Add all the ingredients together in a bowl and mix well together.
Add the chicken to the mixture and let marinade for 4 or 5 hours, or leave overnight. Place the marinated chicken on a tray and place under a preheated veryhot grill. Cook for approx. 30-40 minutes, turning once. The chicken is cooked when the juices run clear from the thickest part of the chicken when pierced with a skewer.
Serve with a fresh green salad, lemon and a mint yoghurt dip.
CHICKEN WITH GARLIC & GINGER
Kg.chicken legs (to suit your size family) LaChoy Soy Sauce
Chopped garlic (in a jar)
Preparation:12-24 hrs ahead of time marinate chicken as follows:
Put chicken in container. In small bowl put 1 1/2 teaspoons of garlic and 1 small bottle of soy sauce (what I use for 8-10 legs) stir and pour over the chicken. Sprinkle ginger over legs. Half way thru (6-12 hrs.) turn legs and sprinkle with ginger.
Preheat oven to 425. Line cookie sheet with tin foil. Cook for 15 minutes then turn oven to350 and finish cooking (approx.40 min).
Serve this with macaroni salad.
6 chicken pieces
1 pkg onion soup mix (in box)
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup water
Arrange chicken pieces in a casserole dish or roaster. Mix all ingredents together and pour over chicken. Cover and cook at 375. for about 1 hour. Double the sauceamount if you like lots.
CHICKEN AND RICE
Chicken legs or thighs or breast or all(no jokes!)
2 cups minute rice
1 can cream of mushroom
1 can cream of celery
1 packet of Lipton on soup dry
1. Set oven on 325
2. Put cream of mushroom and cream of celery in sauce pan (DO NOT ADD WATER OR MILK) and blend tell warm.
3.Pour that in cake pan (9inches by 13inches.)
4. Pour Dry rice on top of that and stir together and spread evenly on bottom of pan.
5. Set chicken on top. So it doesn’t over lap.
6. Sprinkle Lipton Onion soup all over the top of everything,
7. Cover with foil
8. Cook for ONE HOUR
You will love this recipe, the prep time is fast and all you have to do is make a veggie when it isdone!!!!
4-boneless, skinless chicken breast halves
1/4-cup ranch dressing
1/3-cup seasoned dry bread crumbs
2-tablespoons olive or vegetable oil
Dip chicken into dressing, then coat with bread crumbs.
Heat oil in 10inch skillet over medium heat..Cook chicken in oil 12-15 minutes, turning once, until outside is golden brown and juice is no longerpink when centers of thickest pieces are cut.
Serves 4 people
GRILLED PASTE CHICKEN
1 whole chicken cut up into 8 pieces skin & external fat removed (except for wings) Seasoning Paste: 1 teaspoon whole coriander seeds, roasted and then ground 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 teaspoon red chili powder 2 teaspoons garlic minced fine 2teaspoons fresh ginger minced fine 2 tablespoons lemon juice or white wine vinegar or a combination of the two. 1 tablespoon olive oil
Make the seasoning paste:
Toast the coriander seeds in a hot skillet (cast iron is best) over med low heat until they just start to become fragrant, about 3 to 5 min. Remove from heat & allow to cool a few minutes. After cooling, grind to powder...