101 Glorious Ways to Cook Chicken - 89-101

89. PINEAPPLE SPICED CHICKEN

1 fryer, disjointed
1/4 cup vegetable oil
1 onion, sliced
1 cup chicken broth
1 can (12 1/2 oz) pineapple chunks with juice
2 tablespoons lemon juice
3 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon dry mustard
1 small green pepper, sliced

Brown chicken in vegetable oil. Remove, sprinkle with salt and pepper. Cook onion for 3 minutes in drippings. Add broth, juice from pineapple and lemon juice. Mix soy sauce, cornstarch and mustard, add to hot liquid, stirring until clear and thickened. Add chicken, cover and simmer for 20 minutes. Add green pepper and pineapple chunks. Cover, cook slowly for 5 minutes.
4 servings.

VARIATION: 90. ALOHA ALOHA:
In the above use 1/2 teaspoon ginger and 1 teaspoon grated lemon peel instead of mustard. Add 10 sliced dates with green pepper and pineapple. Garnish with toasted almonds and serve with rice.
4 to 6 servings.

91. CHICKEN PAELLA

1 fryer, disjointed
1/2 cup flour
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup vegetable oil
1 cup raw rice
1 onion, chopped
1 clove garlic, minced
1 can (16 oz.) tomatoes
1 cup water
1/4 teaspoon marjoram
1 small can oysters or shrimp
Dash Tabasco
1 pkg. (10 oz.) frozen peas, cooked

Dredge chicken with flour mixed with half of salt and pepper. Brown in vegetable oil. Remove chicken, pour off all but 2 tablespoons oil and browned bits. Cook rice, onion and garlic until lightly browned. Return chicken to skillet, add tomatoes, water, salt, pepper, marjoram and Tabasco. Cover and cook over low heat about 25 minutes. Gently mix in oysters and peas. Heat through.
6 servings.

92. ARROZ CON POLLO

1 fryer, disjointed
1/4 cup vegetable oil
1 cup celery, chopped
1 green pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 cup raw rice
1 can (8 oz.) tomato sauce
1 1/2 cups water
1/4 to 1/4 teaspoon saffron
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon brown sugar
1 can (4 oz.) pimientos, chopped

Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Remove chicken, add remaining ingredients, except pimiento. Stir well. Replace chicken, cover, cook slowly 30 to 40 minutes until rice is done. Fluff rice with fork, add pimiento, heat through.
4 to 6 servings.

93. CHICKEN TETRAZZINI

5 tablespoons vegetable oil
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups chicken broth
1 can (4 oz.) sliced mushrooms
2 cups chopped cooked chicken or turkey
4 oz. spaghetti, cooked
1 cup grated American cheese
1/2 cup dry bread crumbs

Blend 3 tablespoons vegetable oil and flour over medium heat until smooth. Add salt and broth. Cook, stirring till thick. Add mushrooms with liquid. In oiled 2-qt. casserole, alternate layers of chicken, spaghetti, cheese and mushroom sauce. Top with crumbs mixed with remaining vegetable oil. Bake at 375 degrees (moderate oven) for 25 to 30 minutes.
6 servings.

94. CHICKEN CACCIATORE

1 fryer, disjointed
1/2 cup flour
2 teaspoon salt
1/4 teaspoon pepper
1/2 cup vegetable oil
2 onions, chopped
1 can (16 oz.) tomatoes
1 can (8 oz.) tomato sauce
2 cloves garlic, minced
1 1/2 teaspoon oregano
1 teaspoon celery seed

Coat chicken with flour mixed with half of salt and pepper. Brown in hot vegetable oil in deep fry pan. Remove chicken. Cook onions until soft. Add remaining ingredients and chicken. Cover and simmer for 40 minutes or until tender, turn occasionally.
4 to 6 servings.

95. CHICKEN CAPERS

1 fryer, disjointed
1/4 cup flour
1/2 teaspoon each onion powder, salt
1/4 teaspoon pepper
1/4 cup vegetable oil
1/4 cup water or white wine
1 can (4 oz.) sliced mushrooms
1/2 cup sliced stuffed olives
2 tablespoons capers

Dredge chicken in flour, onion powder, salt and pepper mix. Brown in Vegetable oil. Add water, cover and cook slowly for 20 to 30 minutes. Add mushrooms, olives and capers, heat through.
4 servings.

96. CHICKEN OREGANO

1 fryer, disjointed
1/4 cup vegetable oil
1 onion, chopped
1 clove garlic, minced
2 fresh tomatoes, diced
1 can (4 oz.) mushrooms and juice
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oregano or dill weed

Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Add onion and garlic, cook 3 minutes. Add remaining ingredients. Cover, cook slowly for 30 minutes. Nice with rice.
4 to 6 servings.

97. COQ AU VIN

1 roasting chicken, disjointed
1 teaspoon salt
Dash pepper
2 tablespoons flour
3 tablespoons vegetable oil
6 whole small onions
1 clove garlic, minced
1 can (4 oz.) sliced mushrooms
1 1/2 to 2 cups red wine
1 teaspoon whole coriander or 1 large bay leaf
1/4 cup minced parsley
3 green onions, sliced

Coat chicken with seasoned flour. Brown in heavy skillet in hot vegetable oil. Remove. Add onions and garlic, cook until tender. Add remaining ingredients and chicken. Cover, simmer for 2 hours till chicken is tender. Serve over rice.
6 servings.

98. CHICKEN MARENGO

1 roaster or fryer, cut up
1/4 cup vegetable oil
1 clove garlic, minced
1 onion, chopped
1 1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup white wine or chicken broth
2 tomatoes, peeled, quartered
1 cup fresh mushrooms or 1 can (4 oz.)

Coat chicken with hot vegetable oil in skillet. Brown. Add garlic, onion, seasonings and wine. Cover, cook slowly until chicken is done. The last 5 minutes add tomatoes and mushrooms.
4 to 6 servings.

99. CHICKEN TARRAGON

1 fryer, disjointed
1/4 cup vegetable oil
1 onion, thinly sliced
1/2 pound fresh mushrooms, diced
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon tarragon or marjoram
1/4 cup chicken broth, wine or water

Coat chicken with hot vegetable oil in heavy skillet. Brown over medium heat. Add remaining ingredients. Cover and cook over low heat for about 30 minutes or until chicken is tender.
4 servings.

100. SESAME FRIED CHICKEN

1 fryer, disjointed
1 egg
2 tablespoons milk
1 tablespoon flour
1/2 cup sesame seeds
1/2 cup flour
1 1/2 teaspoons salt
Dash pepper
Vegetable oil to depth of 1 inch in large fry pan

Dip chicken in egg combined with milk and 1 tablespoon flour, then in mixture of sesame seeds, 1/2 cup flour and seasonings. Place chicken in moderately hot (350 degrees) vegetable oil. Cover, cook 10 to 15 minutes. Turn when golden brown, reduce heat. Finish cooking (about 10 minutes.) without lid.
6 servings.

101. MEXICAN CHICKEN

1 3 lb. chicken, disjointed
1/2 cup vegetable oil
1 green pepper, chopped
1 clove garlic, minced
2 cans (8 oz.) tomato sauce
1 to 2 teaspoons chili powder
1 teaspoons salt
1/4 teaspoon Tabasco
2 whole cloves
1/2 oz. unsweetened chocolate

Coat chicken with vegetable oil. Brown, place in baking dish. Pour off all but 3 tablespoons vegetable oil and browned bits and cook green pepper, onion and garlic. Combine with remaining ingredients. Heat until chocolate is melted. Pour over chicken. Cover and bake at 350 degrees (moderate oven) for 45 minutes or until done.
6 servings.