Chicken Case A Dee Ahhs Recipes

CHICKEN CASE-A-DEE-AHHS

Steps:

• Preheat oven to 400 degrees. Combine mashed chickpeas, 2 TBSP Sour Cream, 2 TBSP Salsa & garlic in a small bowl. Mix Well & set aside. Brush one side of each tortilla with oil. Arrange 4 tortilla's, oil side down, on a baking sheet. Spread 1/4 chickpea mixture over each tortilla, leaveing a 1/2" border. Combine shredded chicken, red pepper, green onions, & cilantra in a small bowl. Spread 1/4 chicken mixture over the chickpeas, followed by 1/4 cheese. Cover remaining tortillas, oil side up. Bake for 8-10mn, until tortillas are a light golden brown, remove from oven, Let cool 5 mn before cutting. Cut each quesadilla into 6 wedges. Serve with remaining sour cream & salsa. Variations: you can leave out the cilantra. You can roll them to make an enchilada type dish as well. You can leave the oil out as well if you need to.

"DEE DEE'S HOME RUN CHICKEN"- POLLO GUISADO

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.