Famous Chicken Adobo

Ingredients

• 2 tablespoons vegetable oil
• 1 (3 pound) chicken, cut into pieces
• 1 large onion, quartered and sliced
• 2 tablespoons minced garlic
• 1/3 cup white vinegar
• 2/3 cup low sodium soy sauce
• 1 tablespoon garlic powder
• 1 tablespoon black pepper
• 1 bay leaf

Directions

1.      Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.

2.      Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Chicken and Broccoli Bread

Ingredients

• 2 cups diced, cooked chicken meat
• 1 cup fresh broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove crushed garlic
• 1 cup shredded Cheddar cheese
• 1/2 cup mayonnaise
• 2 teaspoons dried dill weed
• 1/4 teaspoon salt
• 2 tablespoons slivered almonds
• 1/4 cup diced onion
• 2 (8 ounce) packages refrigerated crescent rolls
• 1 egg white, beaten

Directions

1.      Preheat oven to 375 degrees F (190 degrees F).

2.      In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.

3.      Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.

4.      Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Paprika Chicken with Mushrooms

 

Ingredients

• 4 skinless, boneless chicken breasts
• 1 teaspoon paprika
• salt and pepper to taste
• 1 pinch garlic powder
• 1/4 cup butter
• 1 onion, sliced into thin rings
• 1 pound fresh mushrooms, sliced

Directions

1.      Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.

2.      In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.

3.      Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Simple Sweet and Spicy Chicken Wraps

Ingredients

• 1/2 cup mayonnaise
• 1/4 cup finely chopped seedless cucumber

Brunch Omelet Torte

Ingredients

• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 1/4 cup butter
• 6 red potatoes, peeled and sliced 1/8 inch thick
• 1 onion, thinly sliced into rings
• 1/4 teaspoon salt