Shenandoah Chicken Recipes

SHENANDOAH CHICKEN WITH RICE

Shenandoah Chicken With Rice image

Shenandoah Chicken with Rice was a pure comfort food as my children were growing up. My husband was in the Military and that means having to stretch a buck at every turn. This dish is tender, creamy, delicious, and not expensive to make. My grown-up kids and grandkids still ask for it!

Provided by CAROL GORNTO

Categories Chicken

Time 35m

Number Of Ingredients 11

Ingredients

2 whole chicken breasts, cut into bite sized pieces
1 c white rice
2 c chicken stock
2 small tomatoes (or 1 very large), cut into thin wedges
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 large onion, chopped
1 pt heavy cream
2 medium cloves of garlic chopped,or 1/2 tsp. garlic powder
1/2 tsp salt and pepper
2 Tbsp oil

Steps:

1. Cook rice according to package diections, using 2 cups of stock instead of water. In a large non-stick frypan, lightly saute' chicken, onion, peppers, & garlic in 2T. of your favorite oil. You want these veggies to be crisp-tender, so don't cook too long...3-5 minutes on medium high heat. Set off the heat. When the rice is done, add it to the chicken and veggies, and at that time, add the tomatoes. Stir, over medium heat, approximately 5-7 minutes, adding the cream at little at a time, to make the dish creamy. Be careful not to use too much as, you don't want it to become gooey. (You may have as much as half of it left over...depending on the consistency of the rice.) Taste for salt and pepper and add that near the end of cooking time. Enjoy!!
2. I serve this with sauteed lemony asperagus, and crusty bread.

VIRGINIA BARBECUE CHICKEN

Virginia Barbecue Chicken image

Summer Saturdays in Virginia are filled with the smell of this chicken. It is the chicken that all the churches, boy scouts and other organizations fix for fund raisers. It is one of our favorite ways to grill chicken legs or halves. It works really well to grill the chicken and then eat later cold too. Great for a picnic!

Provided by Marg CaymanDesigns

Categories Chicken

Time 40m

Yield 2 1/2 cups, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 cup oil
1 1/4 cups vinegar
1 teaspoon black pepper
2 teaspoons salt
1 teaspoon garlic salt
1 tablespoon lemon juice
2 tablespoons poultry seasoning
chicken piece

Steps:

Mix all ingredients, except chicken. (I've found a hand blender helps keep it from separating as much.)
Use a small amount to marinade about 5-10 chicken halves or 12-20 drumsticks for a couple hours or over night.
Grill over very medium coals until pieces test done, basting often.
It works best if you use a grilling pit and allow it to slow cook for a couple hours.

Nutrition Facts : Calories 202.8, Fat 21.9, SaturatedFat 2.9, Sodium 466.2, Carbohydrate 1.1, Fiber 0.2, Sugar 0.1, Protein 0.2

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