Chicken Exotica Recipes

EXOTIC CHICKEN BREASTS

Steps:

• Lay the red pepper strips in bottom of a 13 x 9-inch oven proof dish and deposit the breasts on top.
• In a bowl mix orange juice, lemon juice, paprika, ginger, nutmeg, and salt; lay mixture over chicken.
• Put dish in preheated oven at 350°F for 45-55 minutes; baste it from time to time.
• Take out the chicken.
• Drain it well; keep aside in a warm dish.
• Mix corn starch and water, on stove top. Bring to a boil the juice; pour in the cornstarch little by little until you get the desire thickness (about like half and half or thicker).
• Dress the plate with 1 breast and a few pepper strips.
• Cover with sauce and orange zest on top.
• This can be served with some rice on the side.

EXOTIC CHICKEN

Steps:

• Rub paprika over chicken pieces. Place garlic and green onions in the bottom of a 9x13 baking dish.
• Place chicken pieces on top of onions and garlic. Place potatoes on top of the chicken pieces.
• Heat Sauce ingredients in a saucepan until it just starts to boil. Pour sauce over potatoes and chicken.
• Cover and bake at 375* for 1 hour and 15 mins or until potatoes are tender. Uncover and add peas. Recover and bake 15 more minutes.

EXOTIC FIVE SPICE CHICKEN WINGS

Steps:

• 1. Heat oven to 400 degrees.
• 2. Line a large baking dish with aluminum foil and spray with non-stick spray.
• 3. Prepare the wings by snipping the tip off the wing. Spread the wings out on a baking dish.
• 4. Add all of the other ingredients to a bowl and whisk briskly to incorporate all of the ingredients.
• 5. Baste all of the pieces of chicken with sauce.
• 6. Bake in oven 45-60 minutes, making sure to baste about every 15 minutes.
• 7. Flip wings over during the last 15 minutes of baking and baste again. Bake for the last 15 minutes.
• 8. Serve with any kind of dipping sauce you like. I always use "Three Cheese Ranch"... but it's up to you!

EXOTIC INDONESIAN-STYLE CHICKEN

Steps:

• Prepare the baste marinade: Combine all ingredients in a saucepan.
• Stir and heat, but only until sauce boils.
• Remove from heat and cool to room temperature.
• Season the chickens lightly with salt and pepper to taste.
• Place them in a baking pan skin side down.
• Cover with about 1/3 of the marinade.
• Bake at 350 degrees for about 40 minutes.
• Add a little water to pan if the marinade starts to burn.
• Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
• Bake an additional 30-45 minutes, or until chickens are tender.
• Add more marinade and water as needed during the cooking.
• If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
• This recipe freezes with no problems.

CHICKEN EXOTICA

Steps:

• Mix together, in order, the yogurt, ginger, garlic, lime juice, paprika, salt, cinnamon, cumin, coriander, pepper, allspice, mustard seeds, and honey. Set aside. Make slits 3 to 4 1/2 inches long on the top side of each chicken breast. Spread the breasts out in a shallow nonreactive pan. Cover with the marinade, and marinate at least overnight-they just get better and better the longer you soak them-even up to 48 hours.
• Make the topping. Swirl the olive oil into a skillet and heat over medium-high. Toss in the onion and pepper strips and cook til soft, seasoning them with a pinch of salt and pepper; then add 1/2 cup of the Mutha Sauce. Cook a little longer, til thickened. Set aside.
• Build a medium coal bed in your grill. Position the breasts-top side down first-and grill for 5 to 6 minutes. Then flip them over and cook them for another 5 to 6 minutes, or til done. Brush with the remaining Mutha Sauce right before taking them off the grill. This gives them a nice rosy finish.
• Mound a spoonful of the topping on each breast, sprinkle with cilantro, and serve.