Darlene Chicken Recipes

CHICKEN SOUSE PRONOUNCED "SOWSE"

Steps:

• In a large air tight container, mix together the lime, season salt, pepper, allspice and bay leaves.
• Add in the chicken, stir well and marinate for 12-24 hours.
• In a large dutch oven, heat the oil over medium heat
• Add in the chicken pieces reserving the marinade, cook until browned on all sides, and set aside.
• Add in the onions, carrots and celery, sauté until tender about 5 minutes.
• Add in the potatoes and fresh thyme.
• Return the browned chicken to the pot along with reserved marinade.
• Add enough water to cover the chicken in the pot.
• Bring to a boil and then simmer for about 45 minutes or until the chicken meat is falling off the bone.
• Remove the chicken and de-bone it, adding back into the pot the chicken meat.
• Add salt to taste.
• Remove the allspice berries and bay leaves.
• Serve with old sour, extra limes and Johnny cakes.

CRISPY ORANGE CHICKEN

Steps:

• Bake popcorn chicken according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add carrots; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in orange zest, juice, hoisin sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 4-6 minutes, stirring constantly., Add chicken to skillet; toss to coat. Serve with rice.

BAKED BAJAN CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Smear the Bajan seasoning inside and under the skin of the chicken.
• Layer the bottom of the pan with the sliced onions.
• Put the chicken stock in the roasting pan.
• Paint the chicken with the melted butter and place the chicken on top of the onions, breast side up.
• Place the sliced garlic and herbs on the chicken, sprinkle with salt and pepper and lemon seasoning.
• After one hour remove the herbs and garlic from the top and place in the liquid.
• After 30 more minutes, remove the chicken, turn it over and sprinkle with salt, pepper, lemon seasoning and the rum.
• Return to the oven and reduce heat to 375 degrees.
• Cook for approximately one more hour, basting every 20 minutes with the pan liquid and until the chicken reaches and internal temperature of about 165 degrees.
• Serve with corn pie and pickled cucumbers!

SESAME ORANGE CHICKEN

Steps:

• Place flour in a large resealable plastic bag. Add the chicken, a few pieces at a time, and shake to coat. Transfer to a 4- or 5-qt. slow cooker. , In a large bowl, combine the barbecue sauce, marmalade, orange juice, soy sauce, ginger and pepper flakes. Pour over chicken. Cover and cook on low for 4-6 hours or until chicken is tender. Sprinkle with sesame seeds. Serve with rice. Freeze option: Before sprinkling with sesame seeds, cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth or water if necessary. Serve as directed.

SPINACH STUFFED CHICKEN BREAST RECIPE

Steps:

• Preheat the oven to 450 degrees F (232 degrees C). Line a baking sheet or pan with parchment paper or foil (or use a stoneware pan that doesn't stick).
• Fill a large bowl with water and a couple tablespoons of sea salt. Place the chicken breasts in the water, submerging fully. Brine for at least 10 minutes.
• Meanwhile, steam the spinach in the microwave for 2-3 minutes, or on the stove for 3-5 minutes, until wilted. When the spinach is cool enough to handle, squeeze over the sink to release as much water as possible. Place back into the bowl.
• Stir the garlic and 2 oz shredded mozzarella (half of the total amount) into the spinach. Heat the cream cheese until easy to stir, then mix that in.
• Remove the chicken from the water and pat dry. Place onto the prepared baking pan. Cut a slit in each chicken breast horizontally, creating a pocket.
• Stuff the spinach mixture into each pocket in the chicken. Sprinkle lightly with sea salt and black pepper.
• Top each piece of chicken with 2 tomato slices and 1/2 oz shredded mozzarella.
• Bake for 16-20 minutes, until the chicken is cooked through. (If the cheese starts to brown sooner, you can tent the top with foil and continue baking.)

MONGOLIAN CHICKEN

Steps:

• Combine the sauce ingredients in a bowl, stirring until the cornstarch and brown sugar are dissolved, and set aside.
• Sprinkle the cut up chicken with the cornstarch and toss to coat.Heat a wok or heavy frying pan over high heat. Once hot, add the oil. Add the chicken and fry until cooked through, about one minute. Add the garlic and ginger and fry for another 30 seconds. Add the sauce and white parts of the green onions and simmer until thickened, about a minute. Add the remaining green onions, stir to coat and remove from heat (the green onions should remain a little crispy).
• Serve immediately with steamed rice, egg noodles or chow mein.

SUNSHINE CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse the chicken pieces and place them, single layer and skin side up, in a 9x13 inch baking dish.
• Mix the soy sauce, ketchup, corn syrup and garlic powder in a small bowl. Baste the chicken with the sauce, reserving some sauce for basting during baking. Bake uncovered in the preheated oven, basting approximately every 15 minutes, for 1 hour (or until chicken is done and juices run clear).

BAKED CHICKEN BREASTS

Steps:

• Butter a 13x9-inch baking dish and arrange breasts in dish.
• Top with cheese slices.
• Mix soup and apple juice together till well combined.
• Spoon evenly over chicken breasts.
• Sprinkle stuffing mix over soup.
• Drizzle butter over crumbs.
• Bake at 350° for 50 minutes to an hour, or till chicken is tender.