Annschickenoriental Recipes

Steps:

• Coat a large, wide pan with olive oil and bring the pan to a medium-high heat. Add the sausage and brown well. Remove the sausage with a slotted spoon and reserve.
• Season the chicken generously with salt and add to the pan that the sausage was browned in. Brown the chicken well. Once the chicken is brown on all sides, remove it from the pan and reserve.
• Drain the oil from the pan and return it to the heat. Coat the pan lightly with new olive oil, add the onions, and season with salt. Cook the onions over medium heat until they are translucent and very aromatic, 6 to 7 minutes. Add the garlic and cook for 2 to 3 more minutes.
• Add the wine to the pan and reduce it by half. While the wine is reducing, scrape any browned bits off the bottom of the pan. Return the sausage and chicken to the pan and add the cherry peppers, cherry pepper juice, chicken stock, and oregano. Bring to a boil, reduce to a simmer, and simmer, partially covered, for 15 minutes. Remove the lid and simmer for 5 more minutes; add more chicken stock if the stock has reduced too much.
• Taste and adjust the seasoning, if needed. The finished dish should be slightly soupy, spicy, and delicious.

Steps:

• Place one cut up fryer or 4 breasts in a casserole.
• Combine All other Ingredients.
• Pour sauce over chicken.
• Place in 350 degree Oven.
• After 1 hour turn chicken.
• Back another 30-45 minutes.
• Serve with white rice.

Steps:

• Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
• In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
• Preheat an outdoor grill for medium high heat, and lightly oil grate.
• Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.

Steps:

• Preheat oven 375°.
• Take a medium bowl beat eggs with 3 tablespoons of milk and set aside.
• In another medium bowl put bread crumbs in the bowl.
• Take a skillet put some oil in the skillet.
• Turn the stove on medium heat.
• Take the chicken and roll it in the egg mixture and then roll it in the bread crumbs.
• Cook chicken on both side till lightly brown.
• When that's done, put in a 9x13-inch baking dish or pan.
• Open the spaghetti sauce and pour it on top of the chicken; sprinkle cheese on top.
• Put it the 375° oven and bake for 15 to 20 minutes.

Steps:

• Place chicken in medium bowl; season with salt and pepper. Add 1/2 cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
• Place chicken broth in small bowl. Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
• Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.