Adobo Chicken

Ingredients

• 1 small sweet onion sliced
• 8 cloves garlic crushed
• 1 tsp fresh or grounded in a jar ginger
• 3 bay leaf
• 6-8 peppercorns
• 3/4 cup soy sauce
• 1/2 cup white or red wine vinegar (you can reduce to 1/4 cup for less tanginess)
• 1 (3 pound) whole chicken, cut into pieces (I like using the quarter chicken Packs)

Directions

1. Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours or on high for 4 hours.
2. Serve with rice or noodles.

***This can be cooked on stove top over a low heat, brown the chicken first then add the onion till  it is browned. And finally add the rest of the items cover and cook for an 45 minutes to an hour. Keep some broth on the side incase it is needed.

Southern Fried Chicken

Ingredients

·         3 eggs

·         1/3 cup water

·         About 1 cup hot red pepper sauce (recommended: Texas Pete)

·         2 cups self-rising flour

·         1 tsp pepper

·         House seasoning (see recipe below)

·         1 chicken, cut into pieces

·         Oil, for frying, preferably peanut oil

·          

Directions

• In a medium size bowl, beat the eggs with the water.
• Add enough hot sauce so the egg mixture is bright orange.
• In another bowl, combine the flour and pepper.
• Season the chicken with the house seasoning.
• Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
• Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
• Fry the chicken in the oil until brown and crisp (Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes).

House Seasoning

·         1 cup salt

·         1/4 cup black pepper

·         1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

CHICKEN BREASTS ESCABECHE

INGREDIENTS:
4 large boneless, skinless chicken breasts
5 tablespoons olive oil 1 head roasted garlic **
2 teaspoons fresh coarse ground pepper
1 large white onions, chopped 2 carrots, sliced in 1/4 inch rounds
2 1/2 cups red wine vinegar
1/2 cup Balsamic vinegar
3 bay leaves
1 cup dry white wine.
3 roasted peppers, red, green and yellow, cut into 1/4 inch strips.**

**See under vegetables for how to roast garlic and peppers.

PREPARATION:
•Brown the chicken breasts in the olive oil over moderate heat, about 6-8 minutes. Transfer chicken to a platter and pour off all but 1 tablespoon of olive oil.

•To the pan add the black pepper, and onions. Cook 4 minutes, then add the carrots, peeled roasted garlic cloves, both vinegars, bay leaves, and dry white wine. Bring to a boil and simmer 30 minutes, until vegetables are tender. Add chicken pieces and simmer 3 - 5 minutes.

•Remove pan from heat and add the roasted pepper strips. Let the chicken and vegetables cool to room temperature and then chill them overnight in the refrigerator. Bring the mixture to room temperature before serving.

SERVES 4

Poulet Directeur General

(Poulet DG -dayzjay-for short… a dish from Cameroon)

What you need

• one whole chicken, cut into serving-sized
• one-quarter cup oil
• one Maggi® cube
• one-inch piece of fresh ginger root (peeled and minced)
• fresh cilantro
• one garlic clove, minced
• two carrots, chopped
• thin French green beans, ends trimmed
• one yellow, orange, or red peppers chopped
• one green pepper chopped
• two tomatoes, chopped or canned tomatoes (optional)
• one big onion, chopped

Method:

• Combine chicken, a tablespoon of oil, spices, carrots, green beans, and peppers in a bowl. Stir well. Let marinate for one to three hours.
• Heat remaining oil in a very large skillet or dutch oven. Add onions and fry briefly, until they begin to become translucent. Add chicken and fry over high heat until lightly browned.
• Add remaining ingredients, except tomatoes which should be saved for last. Reduce heat. Do not cover.
• Simmer, stirring regularly, until chicken is done and liquid partly evaporated, leaving some sauce. (Add warm water by the tablespoon if the pot becomes dry before the chicken is done.) Add tomatoes (if desired), and simmer for a few minutes more.
• Serve with Rice and a side of Fried Plantains.

The Poulet DG can be mixed with the fried plantains immediately before serving.