Party Chicken My Way Food

CHICKEN SHWARMA, MY WAY.

Steps:

• Cut the chicken breasts, into long, slim strips, then into lengths that are about an inch long.
• Put them into a bowl, and allow them to marinate in the lemon juice and rind, olive oil, crushed and diced garlic, yoghurt, tomato paste, salt, pepper and spices.
• Allow 24 hours for the flavors to develop. [ i know it seems like a long wait, but it'll be worth it].
• The following day, remove and drain the chicken pieces from the marinade, and saute them for 10 minutes.
• Serve hot as a mezze or for sandwiches along with thinly sliced onions, deseeded tomato, pickles, and fresh baked pita.

DIET COLA CHICKEN MY WAY

Steps:

• Mix together the ketchup, diet cola, vinegar, hot sauce and onions in a large skillet. Add the chicken breasts and bring the sauce to a boil over medium high heat.
• Reduce to a simmer and cook for 50 minutes, until the chicken is tender enough to split with a fork. The sauce will be reduced by half and quite rich and thick.
• Serve each breast with a quarter of the sauce.

PARTY CHICKEN I

Steps:

• Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
• Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
• Mix together undiluted soup and sour cream. Pour over chicken.
• Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

PARTY CHICKEN, MY WAY

Steps:

• Place chicken in a greased 2 quart or 13x9 casserole baking dish. Season with salt and pepper.
• In a medium bowl, combine sour cream, soup, parsley, and garlic powder. Combine well. Season with salt and pepper to taste.
• Pour sour cream sauce over chicken.
• Bake at 350 degrees for 45 minutes to an hour, covered.
• Top chicken with fried onions and bacon. Bake, uncovered, 5-10 more minutes or until onions are golden brown.

PARTY CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tips. In a bowl, combine the remaining ingredients. Set aside 1/4 cup for basting; cover and refrigerate. Place the wings in a large resealable plastic bag or shallow glass bowl. Pour the remaining marinade over wings; turn to coat. Seal or cover and refrigerate overnight. Drain and discard marinade. Place the wings in a shallow baking pan. Bake, uncovered, at 375° for 1 hour, brushing several times with reserved soy sauce mixture during the last 30 minutes of baking. Refrigerate any leftovers.

PARTY CHICKEN

Steps:

• Separate beef and place in a layer on the bottom of a greased 8 inch square pan.
• Wrap bacon around chicken and lay on beef slices.
• Pour soup and sour cream mixture over chicken.
• Refrigerate overnight.
• Bake at 350 for 2 hours.

CHICKEN VINDALOO MY WAY

Steps:

• Slice the onions into fairly thin slivers. Heat 2 tablespoons oil in a dutch oven. When the oil is very hot, add the onions. Turn the stove down to a low heat, so the onions just gently sauté. After around 3 minutes they should be starting to caramelize. Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning.
• Add the vinegar, it will sizzle, and after a while will evaporate. Keep stirring. Fry for several more minutes, until the onions are very brown, but not burnt.
• Put the onions (let as much oil as possible drip back into the pan) in a food processor with the ingredients for the Garlic Chili Paste and process until smooth.
• Add a little more oil to the pan you used for the onion and add the chicken. Sauté the chicken for about 5 minutes.
• Add the Garlic Chili paste and mix well. Stir the water into the gravy and stir until blended.
• Cover the skillet simmer on for 40-45 minutes until the chicken is tender and ready to be served.
• Garnish with cilantro (if desired) and serve with hot white Basmati rice.
• ****Crock Pot Version***.
• Cut the water back to 1 cup. After adding the water and stirring well, simmer for 10 minutes and then put in a crock pot, and cook on low for 4 hours.

ROAST CHICKEN MY WAY WITH PARSLEY-LEMON OIL

Steps:

• Preheat oven to 400 degrees. Place chicken in a 13-by-11-inch baking pan. Season generously with salt, pepper, olive oil, rosemary, thyme, and zest; toss to combine. Arrange chicken in a single layer, skin-side up. Marinate at room temperature for 30 minutes or covered in a refrigerator overnight.
• Transfer to oven, and roast until skin is browned and juices run clear, about 35 to 40 minutes. If white meat is done before the dark meat, transfer to a serving platter while dark meat finishes cooking.
• Meanwhile, prepare the parsley-lemon oil; in a small bowl, combine parsley, extra-virgin olive oil, and juice; season with salt and pepper. Set aside.
• Serve chicken with potato mash. Garnish with parsley-lemon oil.