Shenandoah Chicken Recipes

SHENANDOAH CHICKEN WITH RICE

Steps:

• 1. Cook rice according to package diections, using 2 cups of stock instead of water. In a large non-stick frypan, lightly saute' chicken, onion, peppers, & garlic in 2T. of your favorite oil. You want these veggies to be crisp-tender, so don't cook too long...3-5 minutes on medium high heat. Set off the heat. When the rice is done, add it to the chicken and veggies, and at that time, add the tomatoes. Stir, over medium heat, approximately 5-7 minutes, adding the cream at little at a time, to make the dish creamy. Be careful not to use too much as, you don't want it to become gooey. (You may have as much as half of it left over...depending on the consistency of the rice.) Taste for salt and pepper and add that near the end of cooking time. Enjoy!!
• 2. I serve this with sauteed lemony asperagus, and crusty bread.

SHENANDOAH CHICKEN

Steps:

• Heat a large skillet to medium high and add half of oil.
• Saute peppers and onions until tender crisp. I like mine to slightly caramelize on the edges. Remove and set aside.
• Add rest of oil to skillet and add chicken, sprinkle with Creole seasoning.
• Note: The amount of seasoning you use is going to depend on the heat level of the spice blend you have and how hot you like it. I season the chicken until it is slightly more spicy than I like it because the sweet and sour sauce along with the pepper/onion mixture greatly cuts the spice. But by all means, go conservative, you can always add more later.
• Brown the chicken until cook and no longer pink.
• Add the peppers and onions back in and then the sauce.
• Cook until sauce is heated through.
• Taste and add more Creole seasoning if necessary.