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Chicken Dijon   
Mexicale Chicken
Jambalaya
Spicy Thai Chicken

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Jamabalaya

8 pieces chicken parts
celery tops
1 Tbsp dried onion
1 bay leaf 
1 clove garlic
2 cups water

Simmer above ingredients until chicken is tender. Remove chicken from bone and set aside. Strain broth and reserve.

Sauté the following five items in the oil.

1/2 lb ham chunks
1 large onion, chopped
1 clove garlic, chopped
1 medium green pepper, chopped
1/2 cup celery, chopped
1 Tbsp coconut oil

Add remaining ingredients, including rice, and simmer 20 minutes.

1/2 cup tomato puree
1 1/2 cups chicken broth.
1 can mushrooms
1/2 tsp thyme
1/2 tsp chili powder
Dash cayenne pepper
1/2 cup rice

Add chicken and simmer until rice is done and liquid is absorbed (about 30 minutes).

Serve with tossed green salad and fruit for dessert.

Yield: 6 servings.

Traditional jambalaya is made with shrimp instead of chicken. Skip the first step and add cleaned, cooked shrimp in place of chicken. For a special taste treat and crunchiness make jambalaya with brown rice that has previously been soaked for at least 7 hours, cooking an additional 30 minutes, or until rice is tender.

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Mexicale Chicken

 4 chicken legs or thighs
 2 tsp coconut oil
1/2 tsp chili powder
1/4 tsp oregano
To taste salt & pepper

Brown chicken in fry pan. Sprinkle seasoning generously on chicken as it browns

Add next three ingredients, cover, and simmer 45 minutes or until tender

1 med onion, sliced
6 stuffed olives, sliced
1/2 cup water

Sprinkle with 2 Tbsp chopped walnuts.

(Optional) Remove chicken to bowl and separate from bones.
Thicken the pan juices with 1 Tbsp flour blended into 1/4 cup cold water.

Serve with cooked green vegetable and fruit salad (Green and Gold Salad is a delightful contrast).

Yield: 4 servings

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Spicy Thai Chicken

5 chicken breasts
1/4 cup Soy sauce

Combine chicken and soy sauce in shallow bowl. Set aside.

1 Tbsp coconut oil
1/2 cup rice
1 large garlic clove, minced

Sauté rice and garlic in oil in 10" skillet.

2 1/4 cup chicken broth
2 Tbsp peanut butter
1/4 tsp cayenne pepper

Stir in broth, peanut butter, and cayenne pepper. Bring to a boil and stir until peanut butter is melted.

Place chicken & soy sauce over rice mixture. Reduce heat, cover and simmer 20 minutes, or until chicken is tender.

1 1/2 cup pea pods, cut in half if large
1 Tbsp fresh ginger, chopped fine
1 small sweet red pepper, cut in short thin strips
2 Tbsp peanut halves

Stir in pea pods and ginger and heat to simmer. Stir in pepper strips. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes.

Sprinkle with peanuts, if desired.

Yields 5 servings.

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Chicken Dijon

A wonderfully intriguing flavor, with fresh cilantro, this quick chicken dish is delightful with a green vegetable, rice pilau, and a glorious tossed salad.

2 large boneless chicken breasts, pasture raised, and with skin
1 Tbsp dijon mustard
grated peel from one lime
2 Tbsp fresh lime juice
1 Tbsp honey
1 tsp water
Chopped fresh cilantro, to taste

Slice chicken into thin slices half inch thick. Marinate the chicken in remaining ingredients a few minutes, while preparing the other items on your menu. Melt a tablespoon lard or coconut oil in a large stainless steel fry pan. When pan is hot add the chicken gradually, lifting it from the marinade with your spatula, and searing and turning the pieces as you go. When chicken is nicely browned, with no pink showing, add the marinade and simmer gently a few minutes, stirring occasionally, to reduce the liquid to a thick sauce. Serve immediately.

Yields 4 servings

Perfect Hard Boiled Eggs