Nelsons Chicken Recipes
NELSON BROTHER'S CREAMY CHICKEN AND WILD RICE SOUP
Steps:
- In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil. Add cheese sauce, milk, and wild rice. Return to a boil. Combine butter and flour in a saucepan and cook until mixture bubbles. Remove from heat and cool. Add the roux to the soup to thicken to desired consistency. Stir in chicken. Simmer until incorporated.
NELSON'S CHICKEN
The person who originated this recipe was from Guatemala. How he got the name of "Nelson" is anyones guess. Fluent in the English language....but like a lot of good cooks, he did not cook from a written recipe, just from memory! After watching him cook this and translatin "a pinch of this", "a dash of that" and "some of those" into usuable measurements, I managed to create his dish on my own. The favorite measurement he kept saying for this recipe was "two fingers beer!", "two fingers beer!" and then would start to laugh! Two (2) fingers beer = 1/3 of a cup!!!
Provided by Rick B2
Categories Weeknight
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Cook onions with garlic in oil until tender-- remove and set aside Brown chicken in same pan Combine all ingredients including onions-- Do not include wine and beer.
- In a pot, pour ingredients over chicken and stir to combine.
- Cover pot and simmer (low heat) for 1/2 hr.
- Uncover-- add wine and beer-- cook uncovered for an additional 15 mins.
- or as long as it takes to thicken mixture to your taste!
- Serve over your choice of hot pasta.
Nutrition Facts : Calories 653.5, Fat 33.4, SaturatedFat 8.5, Cholesterol 129.4, Sodium 1057.9, Carbohydrate 45.9, Fiber 7.3, Sugar 9.9, Protein 39.1
PORT-A-PITT BBQ CHICKEN (COPYCAT RECIPE)
Here in Northern Indiana, they have fund raisers where this chicken is sold. It is slow cooked in a large covered grill (about the size of a small travel trailer) where it is constantly moving from the grilling section to a dipping section and back. This makes it fall-apart tender and a spectacular flavor. Edited to add: Since the sauce makes a lot and I end up throwing so much of it away, I've been making up LOTS of chicken for freezing. I have been taking 2 or 3 whole chickens, cutting them in half; then baking the halves in the sauce (may need to bake in batches). When cool, I freeze in freezer bags dividing up the remaining sauce among the bags. When ready to eat, thaw and grill with the thawed marinade.
Provided by Claudia Dawn
Categories Chicken
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Pour over chicken in large roasting pan. Cover with aluminum foil.
- Bake in 325 degree oven 30 to 45 minutes.
- Grill chicken until browned (about 15 minutes) dipping in marinade several times.
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