Genes Andalucian Valley Chicken Rsc Recipes

ANDALUSIAN-STYLE CHICKEN

Steps:

• Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.
• Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

NAPLES VALLEY CHICKEN

Steps:

• Brown chicken breasts in melted margarine, remove and set aside.
• Saute mushrooms and onions in the same pan until tender.
• Return chicken to pan.
• Add wine, bouillon, parsley, garlic powder, oregano, salt, and pepper.
• Cover chicken and simmer 40 minutes.
• Remove chicken.
• Blend flour and water into pan juices.
• Stir until thickened.
• Return chicken to pan.
• Heat through or refrigerate until serving time, then reheat.

CRUNCHY VALLEY CHICKEN #RSC

Steps:

• Preheat oven to 350 degrees. Lightly coat 8" or 9" square baking dish with cooking spray.
• FILLING:.
• Thinly slice celery and coarsely chop onion. In 12" skillet, melt 3 T butter and sauté 2 minutes. Pour into medium sized mixing bowl. In the same skillet, heat olive oil; add chicken breasts cut into ¾" cubes and 1 tablespoon of seasoning mix. Stir well and sauté just until chicken is no longer pink. Pour into mixing bowl with vegetables. Reserve 1 teaspoon of seasoning mix for the topping. Add remaining mix to bowl along with the next 7 ingredients. Stir gently to combine well. Pour chicken mixture into prepared baking dish.
• TOPPING:.
• In the same skillet, melt 2 tablespoons butter. Stir in Panko bread crumbs, sliced almonds and the 1 teaspoon of reserved seasoning mix. Toss just until well coated. Sprinkle topping on chicken filling mixture.
• Bake for 30 minutes until bubbly and topping is golden brown. Makes four generous, delicious servings.

GENE'S ANDALUCIAN VALLEY CHICKEN #RSC

Steps:

• Soak the dried cranberries in the Sherry for at least 1 hour.
• Combine the shallots, red onion, parsley, lemon juice and orange juice in a large bowl and mix well.
• Marinate the chicken breast pieces in this mix for about 5 minutes.
• In a separate bowl, mix the Package of Hidden Valley Original Ranch Seasoning Mix with the Onion Powder and Garlic Powder.
• Remove the chicken from the marinade* ( Do not Discard ).
• Dredge and Coat each piece of Chicken Breast with the dry mixture.
• Heat Olive Oil in a large Pot, to medium high and brown chicken breast pieces.
• When done, remove chicken breasts from pot.
• Add the* Marinade Mix to the pot, stir and cook for 3 minutes.
• Pour the soaked cranberries with the Sherry into the Pot and mix.
• Add red potatoes, carrots, almonds, olives and bay leaf to Pot.
• Add the Chicken and water.
• Gently mix all ingredients together and add salt and pepper to taste.
• Bring heat to medium, cover and cook for about 30 minutes, stirring occasionally.
• After 30 minutes add the corn, stir and cover.
• Lower heat to Simmer for an additional 30 minutes.
• Arrange Chicken Pieces and Vegetables in a Serving Platter.