Chicken Maria Food

CHICKEN MARIA

Steps:

• Dry chicken and rub well with garlic. Season with salt & pepper to taste. Melt butter in baking dish and add paprika. Turn chicken in butter to coat. Cover with foil and bake at 350 for 30 mins. Mix sour cream and mayonnaise, coat chicken evenly with the mixture. Recover and bake about 20 mins longer or until chicken is tender. Cook broccoli in salted water until tender if you prefer softer broccoli and drain. Drain peaches and arrange with broccoli around chicken. Cover with remaining sour cream mixture and top with grated cheese. Place in low broiler (or return to oven) until glazed or browned on top, about 6 to 8 mins. Serve.

CHICKEN MARIA

Steps:

• Rinse chicken and pat dry with a paper towel. Soak chicken breasts in the eggs for at least 1 hour. Drain and roll in the breadcrumbs to coat.
• Preheat oven to 350°F.
• In a large skillet over medium heat, brown the chicken in melted butter and place in an 8x8 inch baking dish. Combine the mushrooms, lemon juice, wine, and broth in a medium bowl. Pour mixture over the chicken and top with slices of cheese. Cover with foil and bake 45 to 60 minutes, or until chicken is cooked thru and tender.

CHICKEN MOLE

Steps:

• Put the chicken and peppercorns in a large pot, cover with water and season with salt. Bring to a gentle simmer over low heat and cook until tender, about 40 minutes. Transfer the chicken to a large plate and set the cooking liquid aside.
• Toast the sesame seeds in a dry skillet over medium heat, tossing, until golden, about 5 minutes. Set aside 2 tablespoons for garnish and transfer the rest to a blender. In the same skillet, toast the cloves, cinnamon stick, and anise and coriander seeds until fragrant, about 3 minutes. Add to the blender.
• Remove the stems and seeds from the dried chile peppers. Heat 4 tablespoons canola oil in the same skillet over medium heat. Add the chiles and fry until lightly toasted, about 2 minutes. Transfer to a bowl, cover with hot water and set aside to soak until pliable, about 30 minutes.
• Meanwhile, add the raisins, almonds, pumpkin seeds and tortilla pieces to the oil in the skillet and cook, stirring, until the seeds and tortillas are golden brown, about 2 minutes. Add to the blender along with the oil from the skillet. Add the softened chiles and puree, pouring in 2 to 3 cups of the soaking liquid to make a thick, smooth sauce.
• Heat the remaining 2 tablespoons oil in a large pot over medium-high heat. Add the chile sauce and fry, stirring, until thickened, 5 to 6 minutes. Add 4 cups of the reserved chicken cooking liquid and simmer until the sauce starts to thicken, about 20 minutes. Add the chocolate and simmer, stirring frequently, until the chocolate melts and the sauce reduces, about 20 more minutes. Add the sugar and season with salt.
• Add the chicken pieces to the sauce and warm through over low heat. Garnish with the reserved sesame seeds.
• Photgraph by Con Poulos

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 IN PIPIAN SAUCE (A TRADITIONAL MEXICAN RECIPE)

Steps:

• Cook the chicken with the water, vegetables and seasonings in a large saucepan until tender.
• Strain, reserving the broth.
• Skin and bone the chicken, and set aside.
• To make the sauce, toast the sesame seeds lightly in a skillet, stirring constantly, until they are fragrant.
• Puree the sesame seeds with the almonds and 2 cups of the chicken broth.
• Heat oil or lard in a skillet, add the blended sesame-seed-almond mixture, and cook for 5 to 8 min., until thickened.
• Add 2 to 3 more cups of the broth and chicken bouillon and simmer for 5 more minutes.
• Add the chiles, olives, capers and chicken.
• Simmer for 10 minutes, and serve hot.

MARIE'S CHICKEN FRENCH

Steps:

• 1. Mix together eggs, cheese and parsley.
• 2. Between two sheets of plastic wrap, pound chicken thin. Lightly salt and pepper chicken. Dredge chicken in flour, and then dip in beaten egg mixture. Fry in olive oil until brown on both sides. Remove chicken to platter.
• 3. In same skillet, saute garlic lightly, then add wine and bring to boil. Add broth and lemon juice. Lastly, stir in butter. Add chicken back to pan and bring to boil. Simmer for about 3 minutes.

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.