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CHICKEN

MARENGO CHICKEN

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MARENGO CHICKEN

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Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • ¼ cup olive oil
  • 1 lb. medium shrimp (clean and marinated)
  • 3 lb. chopped chicken and marinated with: 3 tsp. salt (3 tsp. garlic, 3 tbsp. olive oil)
  • 1 cup onion (minced)
  • 1 cup chopped ripe tomato
  • 1 tsp. crushed garlic
  • 8 oz. fresh mushrooms
  • 2 tbsp. wheat flour
  • 1 cup white wine
  • 1 piece of fresh herbs
  • 1 on saffron
  • salt to taste

Instructions 

  • Marinate the shrimp and set aside. Marinate the chicken ahead of time and marinate in the refrigerator for at least ½ hour.
  • In a saucepan add the olive oil, heat, add the shrimp and sauté for 2 to 3 minutes. Set aside.
  • In the same saucepan, add the chicken and cook at medium heat for 10 minutes until golden brown on both sides. Set aside.
  • In the same saucepan add the onion, red pepper, garlic, tomato, mushrooms and cook at medium heat for 5 minutes. Add the flour, chicken, wine, herbs, saffron, season to taste, cover and cook for 20 minutes. Add the shrimp and cook for 10 minutes.
Course: Chicken
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CHICKEN

CHICKEN FRICASE

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CHICKEN FRICASE

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Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 Servings

Ingredients

  • 3 lbs. chopped and marinated chicken with 3 tsp. salt (3 tsp. Garlic, ½ tsp. oregano, 3 tbsp. oil of olive and pepper to taste)
  • ¼ cup olive oil
  • ½ cup onion (minced)
  • ½ cup diced tomato
  • ½ cup green bell pepper (minced)
  • 2 tsp. Garlic
  • 2 minced sweet peppers
  • ½ cup fresh coriander
  • 1 cup tomato sauce
  • 1 cup white wine
  • 1 bay leaf
  • 8 stuffed olives
  • 2 medium potatoes peeled and chopped
  • 1 cup carrot (chopped)
  • salt to taste

Instructions 

  • Marinate the chicken ahead of time and marinate in the refrigerator for less ½ hour.
  • In a medium saucepan add the olive oil, heat and add the chicken and cook over medium heat for 10 minutes until golden brown on both sides. Set aside.
  • In the same saucepan add the onion, tomato, pepper, garlic, sweet peppers, coriander and cook over medium heat for 2 to 3 minutes. Add the chicken and the rest of the ingredients, season to taste, cover and cook over medium heat for 30 to 35 minutes.
Course: Chicken
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CHICKEN

ORANGE CHICKEN

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ORANGE CHICKEN

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Servings 6 Servings

Ingredients

  • 2 lbs. marinated breast fillets with 1 egg (2 tbsp. soy sauce, 2 tsp. garlic)
  • ½ cup cornstarch
  • ½ lb. broccoli

ORANGE SAUCE

  • 1 cup chicken broth
  • 1 tbsp. cornstarch
  • ½ cup orange juice
  • 2 tbsp. orange peel
  • 2 tbsp. rice vinegar
  • ¼ cup soy sauce
  • ¼ cup corn syrup
  • ¼ cup brown sugar
  • 1 tbsp. grated fresh ginger
  • 1 tbsp. black bean sauce (black beans sauce)

Instructions 

  • Prepare the Orange Sauce. In a saucepan add the broth with the cornstarch and mix until the cornstarch dissolves. Add the rest of the ingredients and cook over moderate heat until thick. Set aside.
  • Marinate the breast fillets and then batter with cornstarch. In a deep skillet add 4 cups corn oil and heat. Put the fillets in small portions and fry until golden brown, remove and place on absorbent paper. Repeat the procedure until finished.
  • In a large skillet or wok heat a drizzle of corn oil, add the chopped broccoli and sauté for a few seconds. Add the breast fillets, sauce and sauté for two to three minutes.
  • Serve and garnish with chives.
Course: Chicken
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CHICKEN

WINGS IN TAMARIND SAUCE

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WINGS IN TAMARIND SAUCE

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Prep Time 10 minutes
Cook Time 1 hour

Ingredients

  • 2 lbs. chicken wings marinated to your liking
  • 8 oz. tamarind juice

TAMARIND SAUCE

  • 8 oz. tamarind juice
  • 1 tbsp. grated fresh ginger
  • ¼ cup soy sauce
  • ¼ cup sugar
  • 2 tsp. crushed garlic
  • 1 tbsp. molasses (molasses)
  • 2 tbsp. ketchup
  • 1 tbsp. cornstarch

Instructions 

  • Marinate the wings to your liking and place in a mold or tray. Pour the tamarind juice over the wings. Cover and refrigerate for several hours.
  • Make the sauce. In a medium saucepan add 6 ounces of the tamarind juice and the rest of the sauce ingredients, except the cornstarch, and heat to a boil. Meanwhile, in a container or small cup, mix the cornstarch with 2 ounces of the tamarind juice, pour into the saucepan, and mix constantly until thick. Remove from the burner and set aside.
  • Baking the wings: Heat the oven to 350 degrees. Drain the wings and place on a baking sheet. Bake the wings for 50-60 minutes. Ten minutes before removing from the oven, spread the sauce over the wings and finish baking.
  • Serve the wings accompanied with the remaining sauce !!!
  • NOTE: You can marinate the wings with garlic, ginger and soy sauce.
Course: Chicken
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