Country Chicken Frango Caipira Recipes

COUNTRY STYLE CHICKEN

Country Style Chicken image

Sweet coated chicken baked atop corn and 'taters. A little taste of the countryside right in your own oven!

Provided by PAULADONNIELLE

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Breaded

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup butter
3 cups sliced potatoes
2 (15.25 ounce) cans sweet corn
1 teaspoon salt
1 teaspoon dried basil
¼ teaspoon ground nutmeg
¾ cup graham cracker crumbs
1 teaspoon salt
1 teaspoon dried basil
⅓ cup butter, melted
¼ teaspoon ground nutmeg
4 skinless, boneless chicken breast halves

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Melt 1/4 cup butter or margarine in a 9x13 inch glass baking dish. Add the potatoes and corn. Sprinkle with 1 teaspoon each salt and basil and 1/4 teaspoon nutmeg. Set aside.
In a shallow dish or bowl, combine crackers, 1 teaspoon each salt and basil, and 1/4 teaspoon nutmeg. Mix well. Place 1/3 cup melted butter or margarine in another shallow dish or bowl. Dip chicken pieces into melted butter or margarine, then into crumb mixture to coat. Place coated chicken breasts on top of vegetable mixture in baking dish. Cover dish tightly and bake in the preheated oven for 70 to 75 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 699.8 calories, Carbohydrate 73.1 g, Cholesterol 139.6 mg, Fat 32.2 g, Fiber 7.4 g, Protein 36.7 g, SaturatedFat 18.1 g, Sodium 2168.9 mg, Sugar 12.4 g

COUNTRY CHICKEN

Country Chicken image

Easy stewed chicken with sour cream gravy that is sure to stick to your ribs. This can also be done in an electric skillet set to 350 degrees F (175 degrees C).

Provided by JJ

Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

½ cup butter
1 (4 pound) whole chicken, cut into pieces
1 pinch salt and pepper to taste
2 (14 ounce) cans chicken broth
2 cups water
2 cubes chicken bouillon
16 ounces sour cream

Steps:

Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned.
Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone.
Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.

Nutrition Facts : Calories 1442.1 calories, Carbohydrate 6.4 g, Cholesterol 456.7 mg, Fat 115.8 g, Protein 89.6 g, SaturatedFat 49 g, Sodium 2059.3 mg, Sugar 1.2 g

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