Texas Style Fryer Recipes

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TEXAS STIR-FRY



Texas Stir-fry image

This is a family favorite that's quick and easy. The recipe calls for Texmati rice (or basmati), please use it. The flavor of the rice completes the dish.

Provided by AuntMare

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons oil
2 boneless skinless chicken breasts, cut in 1 inch cubes
1 -2 tablespoon chili powder, to taste
1 bunch green onion, cut into 1 inch pieces
1 clove garlic, minced
1 (16 ounce) can black beans, drained and rinsed
1 pint cherry tomatoes or 1 pint grape tomatoes, cut in half
1 cup whole kernel corn, drained
1/4 teaspoon salt
3 cups cooked texmati rice or 3 cups cooked basmati rice

Steps:

  • Heat oil in large skillet or wok.
  • Stir-fry chicken with chili powder until lightly browned.
  • Remove with slotted spoon; set aside and keep warm.
  • Add onions and garlic to drippings, stir-fry 30 seconds.
  • Add remaining ingredients (except rice) and stir-fry until completely heated.
  • Add chicken and cook until heated through.
  • Serve over Texmati/basmati rice.

Nutrition Facts : Calories 822.9, Fat 9.8, SaturatedFat 1.6, Cholesterol 34.2, Sodium 346, Carbohydrate 149.5, Fiber 12.3, Sugar 3.8, Protein 33.1

TEXAS-STYLE FRYER



Texas-Style Fryer image

Spring is a special season for us. That's when we invite family and friends over to see the beautiful wildflowers in our backyard and to sample this tender juicy chicken.

Provided by Allrecipes Member

Time 1h5m

Yield 4

Number Of Ingredients 7

1 tablespoon seasoned salt
1 teaspoon pepper
1 (3 pound) broiler-fryer chicken
2 garlic clove (blank)s garlic cloves, minced
½ cup butter or margarine
½ cup chicken broth
¼ cup fresh lemon juice

Steps:

  • Combine seasoned salt and pepper; rub inside and outside of chicken. Place chicken on rotisserie rod on grill with a drip pan according to manufacturer's directions. In a small saucepan, saute garlic in butter until tender. Stir in broth and lemon juice. Pour into drip pan and place under chicken. Baste with sauce every 15 minutes for 1 to 1-1/2 hours or until juices run clear. Additional broth may be added to basting sauce if necessary.

Nutrition Facts : Calories 948.7 calories, Carbohydrate 3.1 g, Cholesterol 317.1 mg, Fat 74.5 g, Fiber 0.3 g, Protein 64 g, SaturatedFat 29.3 g, Sodium 1236.1 mg, Sugar 0.6 g

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