LEMON PEPPER CHICKEN

 LEMON PEPPER CHICKEN

Place chicken breast in coffee maker. Add enough water to cover about 1/4 of chicken. Sprinkle with lemon pepper seasoning. Turn on maker and cook about 15 min per side. Add milk and butter to remaining liquid, allow to heat for about a minute, and add potato flakes for a quick side of mashed potatoes.

CHICKEN CURRY

CHICKEN CURRY

Ingredients 1/2 stick butter                                                                         
1 can Chickpeas                                                                           
1/2 tsp ginger
1/4 tsp thyme
6 oz chicken without skin (bones are optional)               
1 clove garlic
1 splash Hot Sauce.
1 Tablespoon Chief Curry Powder
1 potatoe cubed                                                                          
1/2 onion chunked               



 The first step was to place the cubed potato and salt  in the coffeepot with the two boned skinned chicken thighs and run 6 cups of fresh water through the coffee pot to blanch the potato and chicken.

 after about 15-30 minutes drain and seprat the potato and chicken.

 Gather all the rest of the ingredients Together.

 Cube the chicken and chunk the onion.

 Put the butter in the coffee pot and return to the coffeemaker hotplate, add onion, chopped garlic clove, ginger, thyme, curry powder. Add a splash of hot sauce.  Stir into paste.  Add can of chickpeas with liguid and layer the chicken and potatoes on top. Let simmer all day.

CHICKEN CACCIATORE

CHICKEN Cacciatore

2 chicken legs                                            

Can Diced Tomatoes                                

Medium Onion                                            

Garlic clove

Medium Pepper                                           

Mushrooms (Optional) Can                    

Bay Leaf

Oregano

Basil

Step 1, blanch the chicken in the coffee pot by passing fresh water through the coffee maker.

Step 2, drain the chicken and add the chopped onions, peppers and garlic to the coffee pot.

 Ad the tomatoes and all other spices and let cook all day. 

rinse pot out, add angel hair pasta with a tsp salt.

add water cook 3 minutes.

 drain pasta.

put on the plate, covered with the Cacciatore and liberally sprinkled with Parmesan Cheese.

POT ROAST CHICKEN

Pot Roasted Chicken

 

Recipe:
1 potato
1 whole Cornish Hen wash inside and out with lime juice
1 celery stalk diced
1 small onion coarse chopped
1 garlic clove minced
salt and pepper to taste
1 carrot cut to length that will fit in pot and quartered long ways
1 bay leaf
1 thin slice of  fresh scotch bonnet hot pepper

Method; As usual, the potato was cubed and placed in the coffeepot with a teaspoon of salt.  Fresh water was put in the normal place and the coffee maker turned on to blanch and precook the potato.
Meanwhile the Cornish Hen  was washed inside and out with lime.
Next chop up the celery, onion and and garlic mix in a bowl and stuff the cavity of the bird. Cover with salt and pepper or if you like it, seasoned salt.
 Drain the potatoes and put them in the bowl with the excess celery  mixture. Then stuff the bird into the empty Coffee pot. Cover the bird with the carrot pieces and dump the potatoes and excess celery mix in the pot.
 The pot was covered with foil to hold in the heat and placed on the hotplate of the coffee maker.

 cook 6 hours, serve.

CHICKEN SALSA

Chicken Salsa

 

 

Recipe and Ingredients:
2 chicken legs
1 oz Cruzan Gold Rum
1/2 pkg. taco seasoning
1/2 C. salsa
1 T. cornstarch in 2 oz water
2 T light sour cream
1 can red beans

cooked Rice
1. Place the chicken in the crockpot with rum
2. Sprinkle the chicken with the 1/2 package taco seasoning and top with salsa. (See Tips Page for splitting a package  in half.) Add Can of Beans
3. Cook on coffeepot hot tray 6-8 hours.
4. Start making rice on the stovetop
5. Remove chicken from crockpot.
6. Dissolve cornstarch in 2 oz of water and stir into the salsa mixture.
7.Stir in the sour cream and heat a few minutes until thickened.
8.  Serve sauce and beans over rice and put more sauce on chicken.

CASSEROLE

Coffeepot Casserole

 Ingredients

 Onion

Italian Style Stewed Tomatoes
Summer Squash
Canned Chicken Breast
Sliced Mozzarella Cheese
Hotel salt and pepper to taste

 The onion was rough chopped and added to the pot with a little juice from the tomatoes and cooked for one hour.

 The squash was sliced and added to the pot.

 The tomatoes were then added to the pot.

 After an hour of cooking, the chicken was added.

 Two slices of cheese were placed on top.

 The pot was then heated for approximately an hour until the cheese melted.
serve.

CHICKEN, RICE, & BEANS

Chicken, Rice and Beans

 

Chicken Thighs, – enough to feed the Family – Thighs work best in her Crockpot.
Kidney Beans – Enough to correspond to the number of Pieces of Chicken
I Sazon Packet per can of Kidney beans
I Tablespoon Sofrito per can of Kidney beans
Mix it up and cook until done

PULLED CHICKEN

Pulled Chicken

 

 Ingredients:

1 T olive oil
1 medium onion rough cut
4 cloves garlic minced
1 piece of chicken breast
1 oz. water
½ cup Homemade BBQ sauce
Roll to serve it on

Directions:

1. Add oil, onions and garlic to the pot.

2. Add Chicken breast and water (Some liquid is necessary to promote heat distribution.)

 3. Cook until tender about 4 to 8 hours. (Whatever is best for your schedule.)

 4. Remove chicken and shred with forks.

 5. Poor liquid off onions and garlic. Discard or save for soup base. 
 6.Return chicken to pot, add BBQ sauce and stir until uniform.

 7. Place on hot plate and reheat.

PUERTO RICAN PULLED CHICKEN

Puerto Rican Pulled Chicken

 

Ingredients:
1 Piece skinless and Boneless Chicken Breast 4-6 oz.
4T cup extra-virgin olive oil
1 medium-sized sweet or regular onions (cut off ends, remove outer skin, then chunk)
1 T. minced garlic
1 oz rum or white wine
1 bay leaf
1 T. Lime Juice
1/8” piece Scotch Bonnet or Jalapeño Pepper
1/4 tsp salt
2-3 T. Balsamic or Red Wine vinegar

Preparation:

1. Add olive oil to a large coffeepot.
2. Add onions, garlic, and rum and saute until onions are soft (1 hour).
3. Add in chicken, lime juice, hot pepper, salt, bay leaves), cover with aluminum foil and cook for about 2 hours.
4. Remove the chicken meat and shred the chicken.
5. Stir in shredded chicken, add vinegar and continue to simmer until chicken is warm (30 minutes).
6. served it with Stoned Wheat Crackers.

SPICY INDIAN CHICKEN

Spicy Indian Chicken

 

For the marinade
6 oz chicken (I used thighs with bone. The original recipe calls for up to a pound)
1tsp salt
1tsp black pepper
1T grated garlic (More than the original but I like it.)
1 T fresh grated ginger (More than the original but I like it.)
1/2tsp paprika
1/2tsp garam masala
1 T dried coriander (No fresh available.)
2 T yogurt

For the masala (Sauce Blend):
3 T olive oil
1 tsp cumin seeds
4 cloves
1 bay leaf
1 star anise
Pinch of cinnamon powder
1 onion, diced
1 slice 1/8 inche hot pepper
1 T grated garlic
1 T grated ginger
salt (according to taste)
1tsp garam masala
1/2 tsp turmeric powder
1/2 tsp paprika powder
1 T coriander
4 oz crushed Tomatoes

Instructions:
1.Mix the marinade in a bowl until uniform, add the chicken pieces.
2.Leave to marinate for one hour in the fridge
3.While waiting, add oil to coffeepot and when hot add cumin, cloves, hot pepper, cinnamon powder, bay leaf and star anise.
4.Once the seeds start to sizzle, add the onion and cook until glazed over about 1 hour
5.Add garlic and ginger and stir into pot
6.Next add the garam masala, turmeric powder, coriander, and paprika. Mix until uniform
7.Add the crushed tomatoes, stir and let cook 1 hour
8.Add the marinaded Chicken and stir until uniform
9.Cover with foil and cook 2 to 4 hours until separates with fork
10.Serve with brown rice.

CHICKEN CURRY

 CHICKEN CURRY

Ingredients:
4 T olive oil
1 black cardamom
6 whole pepper corns
1 onions, finely chopped
1 T minced garlic
2 T ginger, grated
1 tsp salt
1 tsp garam masala
1 tsp turmeric
1/2 tsp chilli powder
1/2 tsp coriander powder
1 Large tomato chopped
2-3 pieces of chicken thigh
3 tbsp yoghurt
1 T dried coriander use Fresh when available.
Method:

1. Heat the oil in the coffeepot for ½ hour.
2. Add the cardomom and peppercorns. Once they begin to sizzle, add the onions.
3. Add the garlic and mix well. Now add the ginger and mix again.
4. Now add all of the dry spices and mix.
5. Dice the tomatoes and mash well. Add to pot.
6. Add the chicken pieces to the masala and let cook.
7. After a few hours, the meat should be soft and tender. At this point add the yoghurt and let it cook for 10 minutes.
8. Turn the heat off. Add the coriander and 1/4 tsp garam masala.
9. Serve when ready.

ZESTY CHICKEN DINNER

 Zesty Chicken Dinner

 

Ingredients:
1 chicken breast, skinned and deboned.
1 packets Sazón GOYA con Azafrán
1/2 cups Extra Virgin Olive Oil
1 medium onions, thinly sliced and separated into rings
2 carrots, coined
2 T crushed garlic
1/2 tsp. Paprika
1 bay leaves
½ tsp thyme
3 whole cloves
1 thin slice scotch bonnet pepper
1 T Spanish olives
2 oz Lime or Lemon Juice
2 oz Balsamic Vinegar

Method:

1. Wash chicken with lime and sprinkle evenly with Sazón.
2. Add oil to the coffeepot and add all ingredients except, vinegar and chicken.
3. Cook about 1 hour until onions are glazed add rum and chicken. Cook covered until done. Minimum of 2 hours but can be up to 8 hrs.
4. Add vinegar, stir and serve.
5. I served the chicken hot with brown rice and used the oil blend as gravy for the rice.