Tandoori Chicken Recipes

This easy crock pot meal recipe makes an easy and delicious meal for those busy weeknights. Simply start the meal in the morning and it will be ready to serve when you are. Complete the menu with hot fluffy rice and a green vegetable. This easy chicken recipe is fast because there is no need to brown the chicken before cooking, but do be sure to wash the chicken well and pat it dry. This easy chicken crock pot recipe will serve six, but you can add another breast or two without changing the rest of the recipe.

I got the idea one day after watching my mom steam some vegetables. So later that night I left for my part time job. I worked at a grocery store at the time and while I was walking up and down the aisles, it dawned on me - my easy chicken recipe.

Ingredients:

4 to 6 boneless and skinless chicken breasts

1 cup bourbon

1/2 cup canola oil

1/2 cup brown sugar

1/2 cup Worcestershire sauce

2 cups of broccoli pieces

2 teaspoons of ground ginger

3 chicken bouillon cubes

3 chicken breasts

Instructions:

Prepare the rice according to the instructions on box. In a large skillet, heat the oil. Add the meat and, the bell peppers and the onions and continue to stir often, until veggies are tender (but dont overcook!). Add the chicken broth, the water chestnuts, the soy sauce and the rice vinegar and then all of the dry ingredients except for the corn starch. Bring to boil and then simmer for about 10 to 15 minutes, stirring often. Add the tomatoes. Then mix the cornstarch into the 1/4 cup of cold water and add to skillet. Continue to stir until gravy thickens a bit. Serve on the rice. Serves about 6.

Place in the preheated oven and cook for one hour, basting every now and again with the cooking juices. Check that the bird is cooked by piercing the thickest part of the thigh with the point of a sharp knife. If the juices run clear, it's ready. If they are still a bit pink, put the bird back in the oven and cook for another 10-15 minutes.

Simple Southern Fried Chicken

1 frying chicken, skin removed if you want lower fat. I leave the skin on. 3 teaspoons Lawry's Seasoned Salt 2 garlic cloves, finely chopped 1 cup all purpose flour 1 cup vegetable oil

1. Season chicken with all seasonings.

2. Roll chicken in flour until covered. Shake off excess flour. Sprinkle additional seasoning.

3. Simply fry chicken in frying pan until golden brown. I like it crispy so I cook it a little longer than most.

Fried chicken goes with nearly any vegetable but I like to serve with turnip greens, black eyed peas and cornbread. You can find authentic Southern recipes for all these dishes at olsouthrecipes.com (see below). In the summer, when fresh vegetables are available, I like to also include baby green onions and radishes served on the side. And do not forget a tall glass of iced tea to wash it down.

Notes: COOKING ON A CHARCOAL GRILL: Wipe the grill with a bit of oil so that the chicken will not stick. Brush the chicken with the marinade and sprinkle with lemon juice. Grill until chicken is golden red, about 15 minutes. Turn and grill until the second side is golden, about 10 minutes, basting once with lemon juice.

Source: articlesnatch

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