Portugese Grilled Chicken

from Jean Anderson's The Food of Portugal

6-8 servings

2 large garlic cloves

1 large bay leaf, crumbled fine

2 tsp. paprika (preferably Hungarian sweet rose)

1 Tbls. kosher or coarse salt

1/4 tsp. crushed dried red chili peppers

1/4 tsp. pepper

2 Tbls. olive oil

2 small chickens, quartered* (as small as you can find - I usually can't find any smaller than 3 lbs.)

Mash garlic, bay leaf, paprika, salt, chili peppers, black pepper, and olive oil to a paste using a mortar and pestle or a small food processor. Rub the chicken well under the skin and on both sides with the paste. Freeze.

Thaw completely in refrigerator. Preheat grill to medium heat. Grill bone-side-down with cover closed about 15 minutes. Watch out for flare-ups and move chicken, if needed. Turn and grill for another 10-15 minutes or until thickest part of meat reaches 165 degrees. My cookbook says you can also broil the chicken 5 inches from the heat source for the same amounts of time, but I never have. We love this with oven fries and a cucumber/tomato salad.

*quartering a whole chicken is really easy (and more economical than buying parts) if you have a pair of kitchen shears. Cut up along both sides of the backbone, removing it completely. Then cut down the center of the breastbone. We actually grill halves like this more often than quarters, but for quarters, snip the area between the leg and the breast that's thinnest. You're done!

Polynesian Chicken

This recipe was found from Natalie's Killer Quisine and this is her blog site (which is great btw)

http://www.natalieskillercuisine.com

Polynesian Chicken
yield: 4 servings

2 TBS Apple Cider Vinegar
2 TBS Soy Sauce
3 TBS Cornstarch
4 Chicken Breast, boneless and skinless
Salt, Pepper
2 TBS Olive Oil
1 Bell Pepper, thin slices
1 Onion, thin slices
1 cup Cherry Tomatoes
1 can Sliced Peaches (I used Sugar free chunks)
Cooked Rice (I prepared Brown Rice)

1. Whisk together the vinegar, soy sauce and cornstarch. Open the peaches and drain the syrup into a separate container. Set aside.
2. Cut the chicken breast in large cubes. Sprinkle with salt and pepper.
3. Add the 2 TBS olive oil to the pan and add chicken. Cook for at least 6 minutes until all sides of the chicken are browned and chicken is cooked all the way through. Remove from the pan and set aside.
4. Add the pepper and onion slices to the pan and turn heat to medium low. Cook at least 10 minutes, until vegetables are soft and aromatic. Remove vegetables from the pan.
5. Whisk together the soy sauce mixture with the reserved peach juice. The mixture will appear milky due to the cornstarch. Add to the pan and turn on low. Stir until transparent and thick.
6. Add the tomatoes and peaches to the sauce and leave on low heat for at least 5 minutes, stirring occasionally. Once the tomatoes start to look a little wrinkled, add the chicken and vegetables to the pan and gently toss in the sauce. Taste and adjust seasonings if necessary.
7. Serve over white or brown rice.

Soy Ginger Chicken

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
2-3 scallions, thinly sliced on the diagonal (1/2 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
6 chicken breasts
2 medium carrots, thinly sliced crosswise

Can divide into 2 bags.

Combine soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, pepper, chicken and carrots into a Ziploc bag.

Thaw enough to remove from the bag and put in the slow cooker. Cook on low until chicken is tender, 6-8 hours. Serve over rice.
If thicker sauce is desired, whisk 1 T cornstarch with 1 T water together and add at the end of cooking.

Chicken Pot Pie

1-10 oz frozen peas and carrots
1/2 C. onion, chopped
1/2 C. mushrooms, chopped
1/4 C. butter or margarine
1/3 C. flour
1/2 tsp. salt
1/4 tsp. sage
1/8 tsp. pepper
2 C. water
3/4 C. milk
1 T. chicken bouillon
3 C. cooked chicken
1/4 C. chopped pimiento
1/4 C. snipped parsley

Serving day
double pie crust

Cooking Day Instructions
cook onion and mushrooms in butter until tender, but not brown. Stir in flour, salt, sage, and pepper. Add water, milk and bouillon granules all at once. Cook and stir until thickened and bubbly. Cook and stir 1-2 minutes longer. Stir in cooked, drained veggies, chicken, pimiento and parsley. Heat until bubbly, freeze using freezer bag method.

Serving Day Instructions
Thaw mixture completely. Roll out bottom pie crust and place in a pie dish. Place chicken mixture in dish and top with upper crust, Bake at 400-degrees for 30-40 minutes until golden brown.

*recipe taken from Don't Panic- Dinner's in the Freezer

Tortilla Soup

2 16 oz. cans tomatoes
2 8 oz. cans tomato sauce
2 minced garlic cloves
4 c. water
2 T. sugar
3 t. chili powder
2 t. salt
½ t. oregano
1 t. cumin
4 oz. green chilis
juice of 1 lime
2 c. chopped cooked chicken
1 can black beans,drained
1 ½ c. frozen corn (or one can drained)

Combine all ingredients. Bring to a boil, reduce heat and simmer 30 minutes.

*For freezer meal, omit water. Combine all other ingredients in a gallon size Ziploc. Have people simmer for 30 minutes prior to serving.

Serve with tortilla chips, sour cream, grated cheese and avocados, if available.

Cashew Chicken

½ cup ketchup
4 teaspoons soy sauce
½ teaspoon salt
2 tablespoons Worcestershire sauce
3 tablespoons sugar
1 ½ teaspoons sesame oil
¼ teaspoon cayenne pepper
½ cup chicken broth
2 tablespoons cornstarch
½ teaspoon sugar
¼ teaspoon salt
1 1/2 lb. boneless, skinless chicken breast,
¼ cup cooking oil
2 tablespoons fresh ginger root, minced
1 tablespoon minced garlic
1 onion, chopped
1 can water chestnuts, drained and coarsely chopped
1 can bamboo shoots, drained and sliced
1 ½ cups cashews

To prepare for freezing: Combine ketchup, soy sauce, salt,Worcestershire Sauce, sugar, sesame oil, cayenne pepper, and chicken broth in qt. size freezer bag. In a second qt. size freezer bag, combine cornstarch, sugar, salt, chicken, garlic, onion and ginger. Place cashews in a 3rd bag. Freeze.
To serve: Heat a wok or frying pan to a high heat and add cooking oil. When oil is hot, add chicken packet. Stir fry mixture until chicken is cooked through and opaque. Add bamboo shoots and water chestnuts. Add sauce mixture to chicken and vegetables and cook until it comes to a boil. Add cashews. Serve over rice.

*Recipe modified from freezerchicks.blogspot.com