March 12, 2008

CAN YOU HELP ME? (Please don't help this chicken... read on...)

Hello to all my faithful readers! I have been so busy that I have been forced to let some of my favorite activities go. Unfortunately, blogging is one of those favorite things. Home and family, church, and two in-home businesses have got me swamped... a very good thing, actually.

I have a request... Right now I have a freezer full of whole, cut-up, organic chickens. I am in need of some really good,
different recipes. I've baked it, barbecued it, and made it into soup. Is there anyone out there with a unique chicken recipe you'd be willing to share? Our family is not afraid to try new recipes and are in love with flavor! If you send me your recipe and our family votes it as their new favorite, I'll send you a $25.00 gift certificate to Stop n' Shop or your favorite grocer and publish your recipe - with your permission, of course. Please, no soup recipes... summertime is almost here!

You can leave your recipe in my comment box, or leave me a link.
I'll post pictures of the different recipes as we make them. Thank you!


Anonymous said...

Hi Mary, hope this is helpful. This is called "Estofado de Pollo", which is spanish for "stewed chicken" south american style.
Here goes:
*1 whole chic. cut up, (leave bone in thighs, legs & wings).
*1 sm. red or yel. onion (or 1/2 of a lg. one), diced.
*1 med green pepper diced
*3 cloved of garlic chopped
*a handful of cilantro (they have organic) chopped
*2 tbsp. of olive or veg. oil
*salt, pepper, & garlic powder for seasoning.
*2 lg. red potatoes diced (1/4" in. chunks).
*2 tbsp. of tomato paste, used for color & for thickness.
*1 chic. boullion cube or 1 broth packet.
*water (I'll tell you how much)
*cooked white or brown rice.
In a dutch oven or a med sized soup pot, on med. flame heat up the oil & saute your veggies & the cilantro, EXCEPT FOR THE POTATOES. Lower the heat & stir often to avoid burning, specially since garlic tends to burn quickly. I find better results if I cover the pot & let the veggies "sweat" (for a lack of a better word)for about 1 min. Take this time to season the chic. to your taste. Once your veggies look transluscent add the tom. paste & stir till well dissolved (less than 1 min). Next, place your chic. pieces in the pot on top of veggies. Add the potatoes. Then, pour just enough water to half way cover the chic. & add the boullion & stir. At this time you might want to season everything in the pot to your taste before it cooks for a while. Cover & bring to slow simmer for about 8-10 min. on med heat. Finally, stir, lower heat, cover & cook on a slow simmer for about 30-45 min. or till the meat easily comes off the bone. Remove meat from bones & return meat to pot. Serve on top of cooked rice. Enjoy!

P.S.- If you'd like, instead of the tom. paste, traditionally, 1 envelope of Knorr sazon w/ corriander & annatto is used because it gives such nice color & flavor. This time I substituted it w/ tom. paste, which is just as good, because the Sazon has msg. Naturally you can make annatto oil if you can find Annatto seeds. More info. go to or

love ~ Jeesica R.

Mary said...

Thank you Jessica! This looks good and is the first recipe I will try. I'll post pics over the weekend.

Alisha said...

Ritz Chicken,
6 pices of chicken
1 pack of ritz crackers
2/3 cup kraft parmasean cheese
2 Tbsp Italian seasoning
1 stick of butter
Finely crush the crackers and mix them with the cheese and seasoning.
Melt the butter then roll the chicken in the butter then in the dry mix. Place in a glass dish and bake for 45-60 min. if boneless. 60-70 if it has bones.
Ps. if you are not fond of Italian seasoning feel free to change it to Ranch or your favorite southwestern seasoning.
Louanne Z.

Katina said...

I have a very simple recipe for chicken. It's easy and we love it.

Baked Chicken

Chicken pieces

Granulated Garlic (not garlic powder, there is a difference. It's also best to get your granulated garlic from a spice shop, that's what really makes the recipe)

Salt (we use Lawry's seasoned salt)

Fresh cracked Pepper


Butter! (or olive oil or garlic infused oil, can you tell we are garlic fans! Any good Slavic is. :))

I line a baking pan with reynolds release foil to ease in clean-up. Lay your chicken pieces in the pan. Sprinkle with much or as little as you like.
(We don't skimp on the gran. garlic tee-hee!)

Put a small pat butter on each piece or Brush a little olive oil on each piece.

Bake at 350 until they're done. Easy, and the chicken makes the house smell sooo good (or was it the garlic that makes the house smell good!?).

Katina said...

Oh, and sometimes we put a sauce on our baked chicken as well. It just depends on what you like.

I am always on the lookout for good chicken recipes too. I have some others if you would like them.

Mary said...

Thank you Katina! I've never used granulated garlic, nor did I know that it was different from garlic powder. I'm going to get some and try your recipe. I make baked chicken all the time, but your way of doing it is different than mine. I'm looking forward to all the flavor! As with the other recipes I receive, I'll post photos of our experience with this delicious "Slavic-style" chicken - which means I'll probably love it! Bless you for reading my blog and for sharing your favorite recipe!

Anonymous said...

Why don't you try Indian Chicken recipes, eg. Tandoori, Tikka or any of the chicken curries that can be found in a good Indian cookery book

Anonymous said...

hello. why not to try tuna pea chickens? it is favorite recipes of norwegian bachelor farmers. we take cold tunas and mixed with the canned peas to taste. Then we add the chicken flavored cream of musroom soup cans and 1 lemon to spice. Yumm, yumm

Anonymous said...

Mary, I saw this recipe on Paula's Homecookin'. It's called "Chicken Georgia" it looks quick & yummy! You might want to give it a try, I know I will. love, Jessica.

Chicken Georgia
Recipe courtesy Paula Deen

4 tablespoons (1/2 stick) butter
4 skinless boneless chicken breast halves
1 cup sliced fresh mushrooms
2 tablespoons minced shallots
1/4 teaspoon salt
1/4 teaspoon pepper
4 ounces grated mozzarella cheese

Melt butter over medium heat. Add mushrooms and shallots and sprinkle
with salt and pepper. Cook 10 minutes. Add chicken and cook 10 minutes on each side, or until
tender. Transfer chicken to platter and sprinkle with grated cheese. Top with mushroom mixture. Cook
and let stand 5 minutes or until cheese melts.