Chicken Dishes

Chicken with Rice

In large skillet: Brown 2lbs boned chicken, add 1c. rice, 1large chopped onion & 2 cloves of garlic. Saute until brown. Drain 1 can stewed tomatoes and add water to equal 2 cups - add to chicken. add 1 bouillon cube, 2t. salt, 1/4t pepper, dash of cayenne pepper, 1/2 bay leaf. simmer 20 minutes. Add 1 package of frozen peas cook 10 minutes. Serve.


Ginger Chicken Wings

8 chicken wings

Make sauce of:
2 T soy sauce 1 t. poultry seasoning
2 t salt 1 t ginger
2 T vinegar
2T lemon juice

Pour sauce over wings ( Let stand 1 hour turning to cover wings) Remove from sauce. Flour and brown in hot oil Place brown wings back in sauce and add 2 sliced onions with 1 cup boiling water in casserole dish. Cover and bake at 350 for 1 hour. Serve

Chicken Chow Mein

2 green peppers 2 cups cooked diced chicken
1 1/2 diced celery 1 T soy sauce
2 T butter 5 oz. water chestnuts
2 c. chicken broth 2 oz. can mushrooms
2 T corn starch 1 lb. can bean sprouts
1 pkg. dry onion soup
Chinese Noodles

Cook pepper strips with celery in butter until tender. Combine broth, corn starch and Onion soup. Add to skillet. Cook until thickened. Add Chicken. Simmer 10 minutes. Add soy sauce, bean sprouts etc.. Heat through, serve over noodles.

Chicken Jambalaya

1 cut up chicken (Boned)
3 c. rice
4T oil 1/2 c. green onion tops
4 chopped onions 3 garlic cloves
3 c. water 1 1/4t salt
1/2t pepper

Brown chicken on oil. Add onions and garlic- cover and cook chicken until tender ( About 25 min) add rice green onion, salt and pepper. Boil & water. Cook rapidly until rice begins to puff. Turn mixture gently. reduce heat. cover pan. Cook slowly until done ( about 20min).


Sweet & Sour Chicken

1 lb boned chicken 3T vinegar
2T oil 3T brown sugar
2 garlic cloves 1/2 t. ginger
1c. green peppers ( Cut) 1 can (8oz) chunk pineapple
1c. carrot (Cut) 1 1/2 c. minute rice
1 1/2c. chicken bouillon 2T soy sauce

Brown chicken in oil. Add garlic, green pepper & carrots. Saute briefly. Add bouillon, soy sauce, vinegar, brown sugar, ginger & pineapple. Bring to boil. Stir in rice. Cover. Remove from heat and let stand 5 minutes. Server Warm.

Chicken Pot Pie

Crust : Sift 2c. flour, 2t baking powder, 1t salt
Melt 2/3 c shortening with 1/2c hot water.
Add 1 egg yolk and 3T lemon juice
Mix all, Pat on sides. Roll out with rolling pin
Cover bottom of pie tin with crust & save enough
to cover top of pie.

Filling : 1c chicken stuffing, 11/2c. gravy or white sauce
2 1/2 c chicken (cooked and boned) 2T butter and salt
Layer dressing, meat & gravy. Cover with pastry
Bake at 425 for 25 min let stand 10min.