Arubanricewithchicken Recipes

Steps:

• Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
• Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
• Once chicken and rice are ready, shred the chicken from the bone.
• Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
• Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!

Steps:

• Puree all ingredients except chicken in food processor. Add marinade and chicken to re-sealable plastic bag, mix thoroughly and let marinate, refrigerated, for 4 to 8 hours.
• Preheat oven to 350 degrees F.
• Heat grill to high, remove excess marinade from chicken and place on grill. Grill each side of chicken for 3 to 4 minutes then place on a pan and finish in the oven for 15 minutes.
• Squeeze a lime wedge over each piece of chicken and serve.

Steps:

• Place all sauce ingredients in a blender and blend on high speed until thoroughly combined.
• Pour mixture into a small saucepan, heat on medium low for 20 minute stirring occasionally.
• Add thickening mix and stir well.
• Reduce heat to low and let simmer 10 minute.
• Remove from heat and cool completely before serving.
• **Stores in covered container in the refrigerator**.

Steps:

• Marinade chicken in teriyaki sauce for 1 plus hours.
• Preheat oven to 400.
• Crush fried onions to small pieces. I use the back of a big spoon. Place in a bowl.
• Dip chicken in onions crumbs.
• Place chicken chicken on a sprayed cookie sheet.
• Bake for 20 minutes or until done.

Steps:

• Sterilize 8 large mouth quart jars and lids.
• Prepare vegetables and divide among eight quart jars .I use raw vegetables because I like the crunch. Stuff jars tightly with vegetables, adding carrots and green beans into the corners, pushing down with a wooden spoon. Put two sprigs of dill and two cloves of garlic in each jar with one or more teaspoons of pickling spice, to taste.( I use about 1-1/2 tsps.) Add one or more hot peppers to each jar if you like spicy pickles.
• Boil water, vinegar, salt and turmeric.
• Pour into each jar to fill and seal.
• Store in a cool dry place for four to six weeks.