General Mapache Chicken Surprise Recipes

CHICKEN SURPRISE

Chicken Surprise image

This recipe comes from a community cookbook from Lanark County that my friend Sandra gave me....This dish was submitted by Mrs. Chris Drew...and boy is it good...Hope you enjoy it as much as we did.

Provided by Baby Kato

Categories Poultry

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless skinless chicken breasts (large)
125 ml Italian salad dressing
125 ml apricot jam or 125 ml marmalade
1/4 cup dry onion soup mix
1 cup fresh mushrooms, sliced
1/4 teaspoon pepper
1 1/2 tablespoons sherry wine (optional) or 1 1/2 tablespoons white wine (optional)

Steps:

Marinate chicken overnight in salad dressing. (do not discard dressing).
Preheat oven to 350 degrees.
Lay marinated chicken in baking dish and pour dressing over top.
Smear chicken with jam and sprinkle the mushrooms and onion soup mix over the chicken.
Season with pepper and drizzle sherry overtop of everything.
Cook in a 350 degree oven covered for 55 minutes, then remove cover and cook for 20 minutes longer.

GENERAL MAPACHE CHICKEN SURPRISE

General Mapache Chicken Surprise image

This dish was first made in 1999. during my summer holidays. That summer was very hot, so hot one would not go out of the house at all; even the sea was warm, too warm to refresh. I had just some groceries I could not do anything as complete meal. I just had some of everything. And than, General Mapahche, a character from one of my favorite movies "The Wild Bunch" by Sam Peckinpah, came to my mind. He is a very mean soldier, general, very demanding, it seemed like a challenge to make him a meal; so this dish must be good, otherwise, you are going down.

Provided by nitko

Categories Chicken Breast

Time 1h5m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 16

Ingredients

500 g chicken breasts
1 lemon, juice of
1 garlic clove
2 zucchini (small)
150 g onions
150 g bell peppers
150 g tomatoes (fresh)
50 g corn (canned)
50 g red beans (red, canned)
3 tablespoons olive oil
1 cup chicken broth
1/2 teaspoon thyme (dried)
1 teaspoon oregano
1/2 teaspoon ground red chili pepper
1/2 teaspoon pepper
10 g salt

Steps:

Cut boneless and skinless chicken breasts into stripes (bones and skin use for cooking broth). Chicken stripes season with salt and soak into lemon juice. Leave it 1 hour in lemon.
In the meantime cut onion into rounds; mince finely garlic; cut bell peppers into stripes; cut tomato into small pieces (remove seeds), cut zucchini into stripes.
Wash canned corn and beans well to remove "can taste".
Heat olive oil in a frying pan (big one) and fry chicken until gets brown.
Put chicken aside, add some more oil and add vegetables following this order: first onion, sauté until softens; than peppers, sauté a bit, than tomato and garlic. Than add chicken, thyme, oregano, salt, pepper and chili. Add some broth and sauté until everything softens. Add corn and beans and stir. Add zucchini last (they get soft quickly).
Sauté everything for 5-10 minutes or more: all liquid must evaporate and sauce must be sticky.

Nutrition Facts : Calories 316.2, Fat 18.1, SaturatedFat 4, Cholesterol 64, Sodium 1006.8, Carbohydrate 14.5, Fiber 3.3, Sugar 4.9, Protein 24.9

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