Chicken Ala Maria Food

CHICKEN A LA CREMA

Steps:

• Brown chicken in olive oil in a Dutch oven over high heat until nice and dark on both sides and fat has rendered, 6 to 8 minutes per side. Remove chicken to a bowl.
• Reduce heat to medium and add onion, mushrooms, and salt to the pot. Cook, stirring occasionally, until well browned, 8 to 10 minutes. Add chili powder, cayenne, black pepper, cumin, dried oregano, garlic, and poblano peppers. Cook and stir until peppers begin to soften, about 3 minutes.
• Add diced tomatoes, chicken broth, and bay leaf; stir and increase heat to high. Stir in 1 cup creme fraiche and fresh oregano and bring to a simmer. Add chicken and any accumulated juices to the pot, nestling them into the broth so they are covered. Reduce heat to low or medium-low to maintain a gentle, steady simmer. Simmer, stirring occasionally, until chicken is cooked through, about 1 hour 15 minutes.
• Use tongs to carefully transfer chicken to a bowl and let cool enough to handle. Increase heat to medium-high. Cook until braising liquids have reduced by about half, 15 to 20 minutes, skimming off fat from the surface as it cooks.
• Meanwhile, remove and discard skin and bones from chicken (or save to make stock). Break up the meat into large or small pieces and save any edible drippings.
• Reduce heat to low and add chicken meat and drippings to the sauce. Simmer until chicken has absorbed the flavor from the sauce, about 15 minutes. Turn off heat and stir in chopped cilantro and remaining creme fraiche. Taste to adjust salt and seasonings.

CHICKEN à LA KING

Steps:

• Melt butter in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in butter, stirring occasionally, until bell pepper is crisp-tender.
• Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos; cook until hot. Serve over rice.

COPYCAT CARRABBA'S POLLO ROSA MARIA

Steps:

• Open chicken breasts and lay open side down on a hot grill.
• Grill 3-5 minutes on each side until cooked.
• Remove from grill.
• Stuff one of the butterflied sides with 1 slice prosciutto and 1/8 cup cheese and fold to sandwich the filling inside.
• Hold folded breast with wooden picks.
• Set on a warmed platter and cover.
• In a large skillet saute the onions and garlic in the clarified butter until tender.
• Deglaze the pan with the white wine.
• Add the butter, salt, and pepper, and mushrooms and cook until tender.
• Add basil and lemon juice and swirl pan to combine.
• Pour mushroom sauce over the Chicken breasts.

CHICKEN ALA MARIA

Steps:

• i usually cut chicken into thinner pieces first, they cook faster.
• cook linguini, drain, set to side (its best to fill pot with hot water, and let pasta sit in water after cooked, until ready to use).
• sautee chicken.
• i use butter, and oil together, just enought oil to barley cover the bottom of pan.
• during sauteing, i add some wine, for flavor set cooked chicken aside.
• cook spinach, drain, set aside.
• put chick, broth in lq pot, bring to boil, reduce heat, add some wine, use some corn starch to make this broth thicker, like a real thin gravy.
• arrange plate; put some linguini first, add some spinach, then top off with chicken -- the idea is to make it pleasing to look at.
• spoon some thickend broth on top of layered linguini, spinach and chicken.

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

CHICKEN ALA CAN CAN

Steps:

• Combine soup, water and chicken in large saucepan. Add rice and mushrooms. Stir well. Bring to a boil. Cover and reduce heat to low. Simmer 7 minutes.
• Put mixture in a 2 qt. greased casserole dish.
• Bake uncovered at 300 degrees F for 15 minutes. Top with onion rings or grated cheese and bake 5 minutes longer.

CHICKEN A LA CREME

Steps:

• Melt half of the butter in skillet.
• Season chicken with salt, garlic powder and pepper.
• Cook in butter until golden on all sides, about 10 minutes.
• Add the remaining butter and cook for 5 more minutes.
• Pour cream into skillet, and simmer for 5 minutes, stirring occasionally,
• Cook until chicken is done.
• If needed, add a tablespoon of cornstarch to thicken up the sauce.
• Add more garlic and pepper to sauce if needed.

CHICKEN ALA MARIA

Steps:

• The day before cut chicken into bite size pieces.Beat together eggs and milk and soak chicken overnight in refridgerator.
• Roll each chicken piece in italian flavored bread crumbs and fry slowly in oil until cooked through. Drain on paper towels.
• Place a layer of chicken in a 9 x 13 casserole dish. sprinkle with a layer of cheddar and mozzarella cheese.
• Repeat. End with cheese on top.
• Just before baking add 1 cup chicken broth over chicken.
• Bake in a 350* oven for 40-45 minutes, covered, until cheese melts and broth bubbles.
• Serve with rice, tossed salad and garlic bread.
• Can be frozen. Serves 6.

CHICKEN MARSALA - ALA OLIVE GARDEN

Steps:

• Pound chicken breasts between sheets of plastic wrap until about 1/4" even-thickness.
• mix the flour, salt, pepper and oregano.
• Dredge chicken pieces in the flour mixture, and shake off excess.
• Heat both oil and butter in pan over medium heat.
• Cook the breasts on medium for 2 two minutes on the first side, just until lightly brown.
• Flip breasts over and add the mushrooms.
• Cook for 2 more minutes and stir the mushrooms.
• Add the Marsala, cover and simmer for about ten minutes.
• Transfer to serving plate.

CHICKEN ALA TURK

Steps:

• Remove the skin from chicken pieces.
• Season chicken with salt and pepper.
• Cook in oil.
• Remove pieces as they brown.
• They should be almost cooked at this point.
• Add onions to the oil left in the pan and cook until soft.
• Add garlic, bay leaf and ground coriander.
• Stir in rice until well coated with the oil.
• Add bell peppers and cook a few minutes.
• Stir in tomatoes, cumin and saffron.
• Return chicken pieces to pan.
• Pour 2 cups boiling chicken stock.
• Cover pan.
• Turn down heat and simmer 10 minutes.
• Add olives and continue simmering 10 to 15 minutes until rice is cooked.
• Serve hot.

CHICKEN ALA BOOZE

Steps:

• Marinate chicken in wine for 2 hours.
• Pour wine from chicken; add onion, parsley & butter to wine.
• Pepper (salt if you are using) chicken & sprinkle with paprika.
• Place skin down in casserole dish.
• Pour wine mixture over chicken.
• Bake 25 minutes at 450°F.
• Turn chicken; add mushrooms & bake for 25 minutes or until tender.