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Soul Food Chicken Recipes
Chicken with Dumplings
Ingredients:
Equipment:
Large pot
Measuring cups
Measuring spoons
Rolling pin
Bowl
Instructions:
Put water into a large pot and bring to a boil.
Cut the hen/chicken into pieces.
Place the pieces into the pot of boiling water.
Reduce heat and simmer for about 2 ˝ hours or until tender.
While the hen/chicken is cooking, make the dumplings:
- Combine the milk, salt, eggs, shortening, and flour in a bowl.
- Stir ingredients until a ball forms (add more flour if needed)
- Use a rolling pin and roll out the dough into a very thin sheet.
- Cut the dough into 1- inch strips.
- Then cut the dough into ˝ inch squares.
Once the meat has completely cooked, separate the meat from the bone.
Drop the bones back into the pot and lay the meat aside.
Then add the dumpling squares into the pot a few squares at a time until all the dumpling squares have been added.
Cook the dumplings until they are completely done. (They should float when they are completely cooked.)
Then add the meat back into the pot with the dumplings.
Add season salt.
Serve and enjoy.
NOTE: Leaving the bones in the pot keeps the dumplings from sticking to the bottom and burning.
BAR-B Q Chicken
Ingredients:
Sauce Ingredients:
4 tablespoon catsup
2 tablespoon vinegar
1 tablespoon lemon juice
2 tablespoon worcestershire
2 tablespoon butter
2 tablespoon brown sugar
1 tablespoon white sugar
1 teaspoon mustard
2 teaspoon paprika
1/2 teaspoon chili powder
some black pepper & red hot sauce
Chicken
Instructions:
Combine sauce ingredients and mix them to create the sauce.
Dip each piece in sauce.
Cook in a dish or pan covered with aluminum foil for about 2 1/2 hrs at 350 degrees.
Fruit-Glazed Chicken
This recipe is now a CD Exclusive.
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This recipe is also in the SoulfoodCookbook.com Offline Book
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Creole Chicken Gumbo
Ingredients:
1 large chicken-cut up
4 tablespoons cooking oil
1 large onion-chopped
2 quarts chicken stock-heated
2 tablespoons parsley-chopped
2 tablespoons green onions-chopped
1 teaspoon chopped thyme-if fresh or 1/2 teaspoon if dry
1 clove garlic-mince
3 bay leaves
1 pound smoke sausage (or andouille)
1 pint oysters
1 tablespoon filé
cayenne pepper to taste
salt and pepper to taste
thyme
Instructions:
Use a heavy pot (iron if possible), and brown the chicken slowly in oil.
Remove the chicken.
Sauté the onions until soft.
Return the chicken and any juice that has drained off to the pot with onions.
Cover and cook on low heat for about 10 minutes, stirring occasionally to prevent burning.
Add the heated stock, parsley, green onions, garlic, and bay leaves.
Season generously with thyme.
Add salt and pepper to taste.
Cook over low heat until chicken is tender.
Add precooked sausage and cook for 10 minutes.
Add oysters and oysters' water and cook for 10 minutes more.
Remove from heat and immediately add filé powder, stirring while adding.
Serve in large bowls, pouring it over steamed rice.
Cornbread-Stuffed Chicken
Ingredients:
4 cups lightly packed, cornbread (crumbled)
1 teaspoon plus 1/4 teaspoon salt
1 teaspoon ground black pepper
1 1/2 teaspoon dried basil
1 1/2 teaspoon chervil
1 1/2 teaspoon sage
1 teaspoon dried oregano
1 cup chopped onion
1/2 cup chopped fresh parsley
1/4 cup lightly salted butter (melted)
4 eggs yolks, lightly beaten
1/2 cup freshly grated parmesan cheese
1 1/2 cups ricotta cheese
6 to 7 pound roaster
4 large russet potatoes, peeled and cubed
2 tablespoons plus 1 tablespoons olive oil
Instructions:
To make stuffing, combine cornbread with 1 teaspoon, salt, 1/2 teaspoon pepper, 1/2 teaspoon basil, 1/2 teaspoon chervil, 1 teaspoon sage, and 1/2 teaspoon oregano.
Toast in 225-degree F oven 1 1/2 hours,stirring occasionally. (do not brown crumbs, but dry completely)
Toss cornbread mixture with onion, 1/2 cup chopped parsley, the butter, egg yolks, and cheeses.
Chill stuffing thoroughly.
Raise oven temperature to 400 degrees.
Combine potatoes with remaining 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon basil, 1 teaspoon chervil, 1/2 teaspoon sage and 1/2 teaspoon oregano.
Toss with 1 teaspoon chervil, 1/2 teaspoon sage and 1/2teaspoon oregano.
Toss with 2 tablespoons oil.
Place in oiled, deep baking dish or roasting pan with cover.
Stuff chicken.
Brush with remaining 1 tablespoon oil.
Set on potatoes.
Cover tightly and bake 1 hour, or until potatoes are tender.
Remove potatoes and reduce heat to 350 degrees F.
Continue baking chicken, uncovered, 1 hour longer, or until juices run clear when thigh joint is pierced with fork.
Baste occasionally with pan juices.
Remove chicken to ovenproof platter; let stand in turned-off oven about 15 minutes.
Meanwhile, reheat potatoes; arrange around chicken.
Skim fat from pan drippings, add hot water if needed, and drizzle juices over chicken.
Garnish with parsley sprigs.
Comments: There is enough stuffing here for 6 to 8 cornish hens; double the recipe for a small turkey.
The recipe can be made in a clay pot.
Use a well-soaked pot; start in a cold oven set at 425 degrees.
Curried Chicken
Ingredients:
Instructions:
Season chicken with salt, curry powder, onions, rosemary, garlic,
pepper and thyme.
Marinate for 2 hours, or in refrigerator overnight.
In a heavy skillet, brown the chicken pieces lightly in oil for approximately 20 minutes. Check constantly to make sure nothing sticks.
Add water and let simmer for another 20 minutes until tender.
Serve over white rice. (Serves 4)
Too Good Baked Chicken
This recipe is now a CD Exclusive.
Click Here to get the SoulFoodCookbook.com CD.
This recipe is also in the SoulfoodCookbook.com Offline Book
Click Here to get the SoulFoodCookbook.com Offline Book.
Katherine's Fried Chicken
Ingredients:
3 cups whole wheat flour
2 table spoons of black pepper
2 table spoons of seasoned salt
2 table spoons of garlic powder
1 half cup peanut oil
1 whole chicken cut in parts (or use only chicken breast)
Instructions:
In a large bowl add flour, pepper, seasoned salt and garlic powder.
With hand mix ingredients.
Place peanut oil in large skillet and heat at low heat.
Flour chicken parts with mixture from bowl and place them in skillet.
Brown chicken on each side.
Cover skillet and place in pre-heated oven at 350 degrees for one hour and a half. Be sure to turn chicken on each side in order for it to cook thoroughly.
Five minutes before removing chicken from oven, add two tablespoons of water to skillet and cover; continue cooking chicken for the remaining five minutes.
Comments: Serve with Collard Greens, Potato Salad, macaroni and cheese, hot rolls and ice tea.
Soy Chicken
Ingredients:
2 lbs of chicken wings
1 cup soy sauce
2 cups brown sugar
1 tablespoon garlic powder
1 tablespoon ginger powder
salt (optional)
Instructions:
Wash chicken and dry as much as possible.
Preheat oven at 400 degrees.
Place chicken in a deep baking dish.
Mix all other ingredients together in a bowl.
Pour over chicken
Place in oven for 1 1/2 hours or until chicken is done and sauce is sticky.
Comments: Due to the hot cooked sugar, chicken will be extra hot and easy to burn.
Be careful and let chicken sit for at least 20 min before serving.
Curried Chicken Breast with Spinach
Ingredients:
8 sliced boneless chicken breast (filets)
Strong Paprika
Cayenne Pepper or Crushed Red Peppers
Curry Powder
Garlic
Fresh or Frozen Spinach
Unseasoned Bread Crumbs
Salt and Black Pepper
Olive Oil
Butter
Water
Instructions:
Use a large skillet, cover the bottom with Olive Oil.
Heat skillet.
Season chicken with Rubbed Garlic, Black Pepper, Paprika, and Cayenne pepper, to your preference of HOT.
Season the bread crumbs with Curry powder, and Cayenne pepper but not much.
Bread the chicken breast.
Fry the breast for about 20 minutes, turning over and over several times.
After 20 minutes or so, add three cups of water, and cover the skillet producing a curry sauce.
Add excess bread crumbs, no more than a half cup.
Cover breast with spinach, and cover skillet.
After 5 minutes lightly salt and butter spinach to taste.
When the spinach is to you liking, place everything in a deep dish serving platter.
Serve with rice or couscous. Be sure to place butter on top of the couscous or rice.
You have to add more water and olive oil as the bread crumbs will absorb the oil.
Comments: This recipe combines African/African American and Dravidian Indian (southern India) tastes.
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