Archive for category Chicken

Buffalo Chicken Wings

Here’s What You Need: 

Breading Mix
1/4 teaspoon garlic powder
2/3 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
20 pieces chicken wings, thawed
canola oil for deep frying

1/2 cup butter (1 stick)
2/3 cup Frank’s Red Hot Cayenne Sauce
1/2 teaspoon black pepper
1/4 teaspoon garlic powder

blue cheese dressing
celery sticks
carrot sticks

Here’s How: 

In a small bowl combine and sift together the flour, paprika, cayenne pepper and salt.  Dry the wings using a paper towels. Put the wings in a large bowl and sprinkle the flour mixture, coating each wing evenly. Cover the wings with plastic wrap and refrigerate for at least 1 hour  but not more than 3 hours. This process will help the breading to stick to the wings when fried.

Heat oil in a deep fryer to 375F. Just enough oil to cover the wings entirely.

In a small saucepan combine the butter, hot sauce, pepper and garlic powder. Heat until the butter is melted and the ingredients are well-blended.  Set aside.

Put all the wings into the hot oil and fry them for 12-15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain but don’t let them sit for too long. It is perfect to serve the wings hot.

Using a large container with lid, Put all the wings inside the container, add the sauce, put the lid back on and shake until wings are completely covered with sauce.

Transfer into a serving platter and serve with blue cheese dressing, celery sticks and carrots on the side.

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Chicken Sopas (Chicken Macaroni Soup)

Here’s What You Need: 

3 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 small white onion, peeled and chopped
2 tablespoons fish sauce (patis)
1 chicken breast
5 cups chicken broth
1 chicken bouillon
1 carrot, peeled and chopped
1 stalk celery, chopped
1 small can vienna sausage
2 hard boiled eggs, sliced
1 small can vienna sausage
1 cup uncooked macaroni, bowtie or shell pasta
1/3-1/2 cup evaporated milk
Salt and pepper to taste

Here’s How: 

In a large sauce pan boil chicken with 5 cups of water and a tablespoon of salt  for 20 minutes. Take out the chicken and let it cool. Reserve chicken broth for later use. Shred chicken into small pieces. Set aside.

In a large pot, heat oil and saute the garlic until golden, add  onions and season with fish sauce. Add the shredded chicken and stir-fry for 2 minutes. Add the reserved chicken broth and let it boil. Add the macaroni and let it simmer for 10 minutes. Add the carrots, celery, vienna sausage, and stir in the evaporated milk. Cover and  let it simmer for another 5 minutes. Season with salt and pepper to taste or add more water if necessary. Turn off heat and let it rest for 5 minutes before serving.  Transfer in soup bowls and garnish with hard boiled egg. Serve with warm bread.

Variations: Leftover roasted turkey or roasted chicken can be use on this recipe. Use 2 cans (14 oz. each) of low sodium chicken broth plus 1-1/2 cups of water and follow the directions above.

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Chicken Pastel

Here’s What You Need: 

1 unbaked 9″ pie crust or  6 multigrain pocket sandwiches
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced
1 small white onion, chopped
1 chicken breast
4 pieces boneless and skinless chicken thighs
4 strips uncooked smoked bacon, chopped
1 potato, diced
2 carrots, diced
1 stalk celery, sliced
1 cup frozen green peas
1/2 cup chickpeas
1 can cream of mushroom soup
1/4 cup sliced green olives
1 small can vienna sausage, cut into thirds
2 tablespoons butter
Salt and pepper to taste

Here’s How: 

Heat oil and fry the potatoes on a non-stick frying pan until it becomes light golden brown. Scoop out the potatoes and set aside. On the same pan stir-fry bacon until it becomes crispy. Scoop out and set aside.

Cut chicken into bite size pieces. On a separate skillet heat oil on a medium high, saute garlic and onions. Add the chicken and season with salt and pepper.  Stir-fry until the meat becomes light brown. Add the celery, carrots and the cream of mushroom soup. Let it simmer for 10 minutes and stirring once in a while. Add the fried potatoes, green peas, chickpeas, and olives. Drop the butter and vienna sausage and stirring continuously until butter is completely melted. Season with salt and pepper. Remove from heat.  Place the chicken pastel on a serving dish and serve  with pocket sandwich.

If you want a baked chicken pastel make sure that the sauteed chicken is completely cool before baking them. Preheat Oven to 350F. Put the sauteed chicken in a 9-inch pie plate. Top with crust. Cut 3 vents in the crust and press edges with a fork to seal. Brush the top with egg wash (whisk 1 egg white and a tablespoon of milk) and sprinkle with just a little of salt and pepper on top. Bake at the preheated 350F oven for 30 minutes or until crust is nicely browned.

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