Ronis Chicken Angela Food

RONI'S PICKLE CHICKEN

Steps:

• Drain the pickles, dust with flour and set aside. Marinade the thighs in pickle juice just to cover, and use a meat injector to plump them with pickle juice. Let stand for an hour.
• Mix remaining pickle juice, egg and hot sauce with a couple of tablespoons of flour, beat well and soak the chicken in that for a couple of minutes.
• Mix remaining flour, corn meal and seasonings together in a gallon zipper bag. Drain the chicken and shake in the bag of flour to coat. Shake off excess flour, and pan fry in shallow oil in a heavy skillet. Drain on a rack or on paper towels.
• Fry up the pickles when the chicken is completed.

CHICKEN RICE-A-RONI®

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

RONI'S CHICKEN ANGELA

Steps:

• In medium bowl combine egg, Romano cheese, salt and pepper, and coat chicken pieces evenly with the mixture. In a separate bowl filled with the bread crumbs, bread each piece and place them all on a platter. Heat olive oil in a 12-inch skillet over medium heat, or an electric skillet at 300 degrees. Saute the chicken pieces until golden brown and crisp on outside, about 2-3 minutes, turning with tongs once or twice. Remove with tongs to platter and set aside. Reduce heat in skillet slightly (about 250 if electric) and sauté onion, shallots, mushrooms, and red pepper for 10 minutes, stirring occasionally. Then, add the Tuscan peppers in this way: hold each one over the skillet, slice into it with a small sharp knife, and drop it into the pan. Continue to sauté the vegetables another five minutes. Add the white wine, stir briefly, and then add the chicken pieces, turning to coat with the vegetables and sauce until heated through. Can be served immediately, or held and reheated very nicely. Serve with noodles tossed in olive oil and parsley, or rice.