Grilled Chicken Adobo

Ingredients

10 ea. Chicken Breast Halves; *

1/4 c. Achiote Sauce Base; Below

1 c. Orange Juice

2 Tbs. Vegetable Oil

1 Tsp. Basil Leaves; Dried

1 Tsp. Cinnamon; Ground

1/2 Tsp. Salt

--ACHIOTE SAUCE BASE 1/3 c. Achiote Seeds; (Annotto Seeds)

1/3 c. Orange Juice

1/3 c. Vinegar; White

1 Tsp. Red Chiles; Ground

1/2 Tsp. Pepper

1 ea. Clove Garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should be boneless and skinless. 

Directions

Place chicken breasts in shallow glass or plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken Tsp. to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minutes longer. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken. ACHIOTE SAUCE BASE: Cover the achiote seeds with boiling water. Cover and let stand at least 8 hours. Drain seeds. Place seeds and remaining ingredients in food processor work bowl fitted with steel blade. Cover and process until the seeds are coarsely ground. Store in refrigerator up to 1 wee; in the freezer up to 2 months. BROILED CHICKEN ADOBO: Set oven control to broil. Remove chicken from the marinade; reserve marinade. Place chicken in greased rectangular baking dish 13 x 9 x 2-inches; pour half of the marinade over chicken and broil with tops about

4 inches from the heat, until light brown, about 10 minutes. Turn chicken;

pour the remaining marinade over the chicken and broil until done, about 6 minutes longer.

Southern Chicken and Dumping

Preparation Time: 1 hour  Number of Servings: 8 Ingredients:

2 Whole chicken breasts 2 Cns Campbells Cream of Chicken Soup 1 32oz. of Swansons Chicken Broth Dumplings 4 1/2 Cps of Original Bisquick 1 1/3 Cps of Milk 2 tsp of Salt 2 tsp of Pepper

Directions:  Put chicken in Lrg pot and fill with water just over chicken, boil until chicken is just tender. While Chicken is cooking prepare dumplings, Mix all dumpling ingredients in large bowl until soft dough is formed. When chicken is finished place in strainer, DO NOT dump water. Place water back on stove and add chicken broth and cream of chicken soup, bring to boil. Drop Dumpling Dough in by spoonfulls alternating between dumplings and adding shredded chicken. Let boil for 5 minutes then turn heat to low and cover. Let simmer for 20 minutes, then serve.

Low Fat Chicken Curry

Preparation Time: 20 mins

Number of Servings: 4

Ingredients:

4 Chicken Breasts, Chopped Into Cubes

2 Medium Potatoes, Chopped Into Cubes

2 Medium Onions, Chopped

1 Savoy Cabbage, Shredded

1 Pint Of Chicken Stock

3 Tablespoons Tomato Puree

3 Tablespoons Pataks Balti Curry Paste

3 Garlic Gloves

Directions: Cut Everything Up. Make Stock And Pour A Little Bit Into A Large Saucepan, Add Chicken And Fry In Stock Until White. Add Garlic And Onions Until Onions Are Soft. Add Tomato Puree, Curry Paste And Mix Up Quickly. Add Stock. Bring To Boil. Add Potatoes And Cabbage And Simmer Until Potato Is Cooked. Enjoy!