Chicken 1 2 3 Food

SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE

Steps:

• For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
• Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
• Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
• Preheat a grill or oven to 350 degrees F.
• Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
• For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
• Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
• In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.

CHICKEN CHOW MEIN

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.

EASY CHICKEN DINNER

Steps:

• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add half the chicken; cook 5 to 6 min. or until done, stirring frequently. Remove chicken from skillet; cover to keep warm. Repeat with remaining oil and chicken, adding second batch of cooked chicken to first batch of cooked chicken.
• Add macaroni, water, milk and butter to skillet; stir. Cook 8 to 10 min. or until macaroni is tender, stirring frequently.
• Add cheese; stir until melted. Add tomatoes and seasonings; cook 2 min. or until heated through, stirring frequently. Return chicken to skillet; stir to evenly cover chicken with tomato mixture. Cook 1 to 2 min. or until heated through, stirring frequently.

EASY CHICKEN DINNER IN 1...2...3

Steps:

• Preheat oven to 375 degrees. Place broccoli florets and chicken pieces into a 9×13 baking dish.
• Pour olive oil and balsamic vinegar over your chicken and broccoli. Then season with garlic powder, salt and pepper. Mix around to help coat the broccoli and chicken.
• Bake for 20-25 minutes or until chicken is cooked through. Not sure if it's totally cooked through? Cut it open and look. Duh.

1-2-3 CHICKEN SUPPER

Steps:

• In a large skillet heat 2 tablespoons of the olive oil on medium high heat.
• Add the chicken and cook, turning, until golden on both sides and white throughout, about 10 minutes.
• Remove to a plate.
• Add the vegetable to the pan.
• Cover and reduce the heat to medium.
• Steam the vegetable about 10 to 15 minutes, or until thawed and hot.
• Add the remaining 4 tablespoons of olive oil to the skillet along with the hot sauce.
• Cook, stirring often, until hot, about 2 minutes.
• Return the chicken to the pan to heat through.

ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F.
• Wash the chicken in hot water and dry thoroughly. Season the cavity with salt and black pepper and stuff with the onion, lemon, and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
• Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken. Continue roasting the chicken until the juices run clear, for a total of 45 minutes plus an additional 7 minutes for each pound. (In other words, a 3 1/2 pound chicken would take a basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1 hour and 10 minutes of cooking time.)
• Remove the chicken and spoon the fat out of the roasting pan. Into the pan, stir in the herbs and blend in the broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce into a warm sauceboat. Carve the chicken and serve with the warm sauce.

CHICKEN 1-2-3

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash chicken and pat dry. Place in baking pan and top with cheese slices.
• Pour marinara sauce over chicken; cover pan with foil.
• Bake 30 minutes. Remove foil and bake an additional 10 minutes.
• Spoon pan juices over chicken and serve.

TEX-MEX CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
• Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
• Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.

EBONY'S STEWED CHICKEN AND DUMPLINGS

Steps:

• Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
• Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
• When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
• Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.