Faux Orange Chicken

**The only thing orange about this dish is the color courtesy of Goya!** Thus it being named Faux Orange Chicken. It has undertones of Mexican and Caribbean cuisine with a little spice. A very quick stir-fry to fix and beat the race against the sun.

Ingredients:

3 lbs skinless, boneless chicken breasts diced

1 onion sliced

1 green bell pepper sliced

1 Serrano pepper finely chopped

1/2 bunch of cilantro chopped

1/2 a bar of Goya Pasta de Achiote Annatto Paste sliced

3 packages of Goya Sazon (Coriander & Annatto)

1/2 tablespoon turmeric

2 cups of water

1 tablespoon garlic powder

1 tablespoon onion powder

sea salt to taste

black pepper to taste

vegetable oil

Throw the chicken and vegetables in a large wok with vegetable oil on the bottom. Turn the stove on medium heat.

Cut the Pasta de Achiote Annatto Paste in half like this and slice it up. Save the other half for another meal.

Now combine all the seasonings including cilantro and toss so everything is thoroughly seasoned. Add the two cups of water.

As this dish simmers, periodically toss it to make sure the chicken and vegetables are cooked through.

I served with jasmine rice and sweet peas.

September 29, 2018 1

Crispy Ranch Chicken

Ingredients:

Chicken thighs

30 minute Ranch Marinade:

2 tablespoons minced garlic

2 tablespoons of Goya Adobe All Purpose Seasoning w/ Pepper/Pimienta

2 Tablespoon olive oil

2 Eggs

2 cups Ranch dressing

2 tablespoons oregano

sea salt to taste

black pepper to taste

Breading:

Panko Breadcrumbs

Garnish with paprika

Whisk together all marinade ingredients in a bowl then transfer to a large ziplock bag. Marinade your chicken thighs for at least 30 mins.

Preheat oven 350 degrees. After 30 mins pour Panko breadcrumbs in a bowl. Skinside down press the chicken into the crumbs to create a crust on top. Sprinkle paprika over the crust after all thighs are coated. Remember to place that crusted side up in a pan.

Bake about 1 hour and 10 minutes.

September 11, 2018 0

Roast Chicken Leftovers: The Second Chance Lunch

Ingredients:

Leftover roast chicken 🤣

Frozen mixed vegetables

1 tablespoon fresh chopped ginger

1 tablespoon green onion chopped

1/4 a celery stalk diced

1/2 Serrano pepper finely chopped

Basil

Oregano

Thyme

Sea salt

Black pepper

Paprika

Boil the meat down and remove the bones. Season to your preference and enjoy your free lunch!

Quick, healthy, tasty and utilizes what you already have!

September 4, 2018 0

Fried Chicken Gizzards

Ingredients:

1 pack of chicken gizzards

1 egg

2 cloves of garlic finely chopped

3 tablespoons of ranch dressing

Black pepper

Rick’s Hot & Spicy All Purpose Seasoning (5in1)

Sea salt

Flour to batter

Texas Pete Hot Sauce for dipping

Drain and thoroughly wash your gizzards. Cut them in half and remove extra tendons so they are more bite size.

Then crack an egg, add your seasonings, ranch dressing, and freshly chopped garlic. Be liberal with it and toss so that they all have a good amount of seasoning. Let the gizzards marinade for 15 minutes.

Batter with flour and toss to make sure each one is properly coated. Fry on medium in a deep pan full of vegetable oil until they are a golden brown. Stir them around and scoop out to drain on a papertowel. I then stuck them in the oven on warm until all were finished cooking.

Now, instead of dosing them with hot sauce, I put the Texas Pete in a separate condiment cup so I could just dip all cute like. 🤣 I know it’s a country meal but sometimes I keep plating in mind.

August 5, 2018 1

BBC….Better Baked Chicken

To spruce up an otherwise uneventful dinner here is a suggested marinade for baked chicken.

Ingredients:

sea salt

black pepper

Rick’s Hot and Spicy All Purpose Seasoning (5in1)

sesame oil

soy sauce

Marsala cooking wine

Marinade your chicken in the following ingredients. Then bake as normal. Skin should be crispy. This is a very flavorful alternative I promise.

August 4, 2018 0