Hacienda Chicken Recipes

Steps:

• Roll chicken in seasoned flour.
• Brown in skillet with butter.
• Preheat oven to 350.
• Remove chicken and saute onions, garlic and green pepper.
• Add pimento and uncooked rice.
• Stir over heat 2 minutes.
• Add chicken broth, chili powder, comino seed, salt and pepper.
• Put rice mixture into greased casserole dish and arrange chicken breasts over top.
• Bake uncovered for 1 1/2 hours.

Steps:

• 1. Dredge each piece of chicken thoroughly with seasoned flour, fry in hot oil until golden.
• 2. Remove chicken to large casserole or baking dish. Add bacon, carrots, bay leaf, chiles, thyme and any left over seasoned flour.
• 3. Place lemon slices on top of chicken and pour V8 over everything. Cover casserole and bake at 350 for 1 hour. Will freeze well. I serve with steamed rice.

Steps:

• 1. Lightly season the chicken with salt, pepper,garlic powder and cumin. Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water. Cover and simmer til chicken and vegetables are done, about 12-15 minutes, adding mushrooms during last 5 minutes. Drain, then add rest of ingredients, (except fettuccini), *adding just 1 cup of the cheese. Simmer this on LOW just til heated through, *do not boil or it might separate because of the sour cream. Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired. Cover and let set 3-5 minutes til cheese has melted, or pop into the oven for a few minutes. Serves 4-6.

Steps:

• Saute onion in butter in saucepan.
• Add next 9 ingredients, mix well.
• Add chicken, cover saucepan.
• Bring to boil; reduce heat.
• Simmer 1 hour.
• Add rice and olives, simmer another hour.

Steps:

• Arrange chicken in a shallow baking dish coated with cooking spray. In a small bowl, combine the pineapple, sherry or broth, mustard, honey and butter; mix well. Spoon over chicken; sprinkle with paprika. , Bake, uncovered, at 400° for 35-45 minutes or until a thermometer reads 180°.

Steps:

• Lightly season the chicken with salt, pepper and garlic powder. And very lightly with cumin.
• Then very lightly brown chicken in butter and oil on all sides, reduce heat, add onion, green pepper, and ¼ cup water.
• Cover and simmer til chicken and vegetables are done, about 12-15 minutes.
• Add mushrooms during last 5 minutes.
• Drain, then add rest of ingredients, (except fettuccini), adding just 1 cup of the cheese.
• Simmer this on LOW just til heated through, *do not boil or it might separate.
• Serve over, (*or mix in), fresh (cooked) fettucini noodles. Top/garnish with last of cheese, and chopped parsley if desired.
• Cover and let set 5 minutes til cheese has melted, or pop into the oven for a few minutes.
• Serves 4-6.

Steps:

• In a large pot, add everything but the rice and limes. Cook on high heat, bringing the soup to a boil for about 30 minutes.
• Turn the heat down to low and simmer; add the rice and stir as little as possible until you're ready to eat.
• Optional: add avocado chunks into the soup and stir.
• Enjoy! When ready to eat, serve the soup with juiced lime wedges. The juice adds a good flavor to the soup! =).

Steps:

• Whisk water, soy sauce, coconut milk, brown sugar, green onions, white onion, sesame oil, and garlic together in a large glass or ceramic bowl. Add chicken thighs and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 4 hours to overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard the marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).