Oven Fried Chicken

Oh you know I had to experiment. One day I was looking at this whole chicken and thought "I sure don't want bake chicken". I didn't wanna stand over the stove frying chicken either...I was just in to mood for something new and quick (hassle free). Ha, well I ended up cutting up the chicken then still looking at it I wasn't sure what I wanted to do. I never made oven fried chicken before so why not!

Pretty simple...all you need is a fryer chicken, flour, your favorite seasoning blend and butter.  Preheat oven 425 degrees.

Cut up the chicken, season with salt and pepper.  Then I seasoned my flour with my usual seasoning when I fry chicken and toss to coat the chicken pieces.  I can't remember how much butter I used but I melted some and poured in a foiled lined baking pan.  Add the chicken to the pan and cook for about an hour or more.  After 30 minutes or so turn the chicken, lower the stove temperature to 325 degrees and cook for the remainder cooking time. This was really delish!!!!  The chicken comes out nice and crispy as you can see!  Yummy!

Enjoy!

Jill's Comfort Zone

Herb Roasted Chicken Leg Quarters

So last night I had no choice but to cook what I had left in my freezer! LOL! I'm so serious...my freezer is so empty right now. I'm heading to the market in a few minutes. I just haven't been in the mood to go food shopping but enough is enough. I don't usually by dark meat but I saw a recipe months ago that I wanted to try which me me buy these quarter legs a few weeks ago. And can you believe I forgot what recipe I was going to use for these? SMH! Well I saw this recipe on this food blog, http://www.cookingbytheseatofmypants.com/ and thought I'd give it a try! It was quick and simple. I truly enjoyed it and so did the girls. You can find the recipe at the link listed above. And I did more than rinse my chicken...I CLEANED it! I hope that's what the blogger meant. :/ I added some cayenne...you know I love my food spicy! ;)

I served this with some Great Northern Beans and Jasmine rice. This is what we're having for dinner tonight along with some salad and strawberry muffins.

Enjoy!

Jill's Comfort Zone

Spicy Chipotle Grilled Chicken

Epicurious.com

So I made this recipe a few weeks ago.  I found this recipe on Epicurious website.  You can click the link to get the recipe.  I won't post the recipe since I didn't really change much in the recipe.  I used dried cilantro instead of fresh, I used boneless/skinless chicken breasts instead of chicken pieces and I grilled on top of my stove instead of using my gas grill.  I do have some pics for ya though!  ;) 

It was raining when I was making this recipe so I had to use my stove top grill and boy did I smoke the whole building up!  LOL!  And because of the spices me and the girls eyes were burning, noses were running and we were choking half to death!  SMH!  Not sure if I need a new stove top grill or what but it was crazy in here last week!  Thank God that my new place I'm moving to at the end of this month have a back porch that's shelter!!!!  I can grill at anytime and don't have to worry about the weather!  WOO HOO!  Thank you Lord!!!! 

I served the chicken with sweet peas, potato salad and Zateran's Red beans and rice.  With the leftover chicken I used it for our salad the next day!  Yummy!

Enjoy!

Jill's Comfort Zone

Prosciutto Chicken

Once again, I truly apologize for the crappy pics! I do plan on making this lovely dish again and will remember to take a better pic to post here! I haven't made this dish in over 3 years and I don't know why! I guess I'm so busy trying all these new recipes! haha The gravy is really awesome.

Ingredients:

4 to 6 boneless/skinless chicken breasts
1/4 lb. sliced prosciutto
fresh mushrooms, sliced
1 can chicken broth
3 Tbsps butter
3 Tbsps flour
1 tsp lemon juice
Salt & pepper

Saute chicken that has been rolled in flour and cook in butter. Add salt & pepper. To pan drippings, add flour and make a thick sauce. Add broth, mushrooms and lemon juice. Arrange cooked chicken in greased pan and arrange sliced prosciutto on top. Add gravy and cook at 350 degrees for 25 to 30 minutes.

I served the chicken over fettuccine noodles.

Enjoy!


Jill's Comfort Zone

Thai-Style Grilled Chicken w Spicy Sweet & Sour Dipping Sauce

America's TEST KITCHEN

Serves 4

This Thai-Style Chicken was really good! I served it with jasmine rice, sugar snap peas, corn on the cob, and Spicy Sweet & Sour Dipping Sauce to dip the chicken in! I found this recipe on America's TEST KITCHEN . I didn't grill the chicken because it was cold outside when I made this dish. So I grease the rack with oil; put the chicken on; lined the bottom of the oven with aluminum foil; and cooked at 400 degrees.

Ingredients:

Chicken and Brine:
1/2 cup granulated sugar
1/2 cup table salt
4 split bone-in, skin-on chicken breasts , about 12 ounces each (I used Boneless/skinless chicken breasts)

Rub:
12 medium cloves garlic , minced or pressed through garlic press (1/4 cup)
2 inch piece fresh ginger , minced (about 2 Tbsps) *I used dried.
2 tablespoons ground black pepper
2 tablespoons ground coriander
2/3 cup chopped fresh cilantro leaves (I used dried)
1/4 cup lime juice from 2 to 3 limes
2 tablespoons vegetable oil , plus more for grill grate


1. To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.

2. Prepare Spicy Sweet & Sour Dipping Sauce.

3. To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.4. To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Heat until grate is hot, about 5 minutes; scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.

5. Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brine, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.

OMG...this was really delish! I will be making this again!

Enjoy!

Jill's Comfort Zone

Herbed Sweet n Sour Chicken

Another recipe I decided to try while going through my homemade cook books. LOL This is truly a delish and quick meal! I forgot to take a pic but when I make it again I will post one here!

Update:  So I found some pictures guys!!!  Not perfect but at least you have a visual!  hahahaha!  I thought I didn't take pictures but the truth is I couldn't figure out what this dish was to save my life until I was going through my food pics on Facebook!  LOL!  #Moving to fast

Ingredients:

2/3 cup uncooked long-grain white rice
1 1/3 cups water
6 Tbsps olive oil
6 Tbsps soy sauce
6 Tbsps honey
3 Tbsps distilled white vinegar
1 1/2 tsps dried thyme
1 1/2 tsps ground paprika
1/2 tsp ground cayenne pepper
1/2 tsp ground allspice
1 tsp ground black pepper
4 skinless, boneless chicken breast halves

Preheat oven to 375 degrees. Mix rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes, until rice is tender. 

In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in thyme, paprika, cayenne pepper, allspice, and black pepper. Place chicken breasts in a medium baking dish, and coat with the olive oil mixture.

Place chicken in a preheated oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear. Serve over rice with remaining olive oil mixture.

Enjoy!


Jill's Comfort Zone

Chicken a La King III

allrecipes.com

I've had this Chicken a La King III recipe for years and decided to give it a try last August. It was really delish! I served it on top of some Linguine noodles. Of cause I put my own spin on it! I used dry sherry instead of cooking sherry; I added onions, celery, and frozen peas; and some cayenne pepper & red crush pepper! I don't usually like creamy sauces but this was really good!

Ingredients:

2 Tbsps butter
1 green bell pepper, diced
1 onion, diced
1 celery stalk, chopped
1/2 bag of frozen sweet peas
1 cup chicken broth
2 Tbsps All-purpose flour
2 1 /4 cups cooked, cubed chicken breast
1 cup sour cream
2 egg yolks
3 tsps pimento, chopped
4 tsps dry sherry
Salt and pepper to taste
A pinch of cayenne
A sprinkle of red crushed peppers
Extra Virgin Olive Oil

Fry the chicken breast cubes in a pan and set aside on a paper towel to drain oil. Melt butter in a large skillet over medium high heat. Saute bell pepper, onions, red crushed peppers, and celery until tender, then stir in broth and flour and cook, stirring, until thickened. Add chicken and sweet peas, heat through and remove from heat.

In a small bowl combine sour cream, egg yolks, pimento, sherry, salt and pepper, cayenne, and mix together. Add this mixture to chicken mixture in skillet and heat thoroughly, stirring. Serve hot on top of cooked Linguine noodles.

Enjoy!

Jill's Comfort Zone