Barcelona Chicken

This recipe is one of those that you read and think that's a strange one but the results are delicious.

You will need:

4-6 boneless skinless chicken breasts

9 oz frozen artichoke hearts (the store I was at only had canned and it worked out just fine)

1 medium onion cut in 1/2 inch pieces

2 tablespoons flour

8 oz can whole tomatoes

2/3 cup picante sauce

1 teaspoon cumin

1/2 teaspoon salt

1/2 teaspoon thyme leaves

Coarsely chopped cilantro

Rice

Place chicken in a single layer in baking dish.

In a bowl toss artichokes and onion in the flour. Because I used canned and not frozen artichokes I was easily able to cut each artichoke in 4ths. While not part of the original recipe I loved it because almost every bit had artichoke.

Mix in remaining ingredients except for the cilantro and rice. Mix well and then pour over the chicken.

Cover and refrigerate for at least 2 hours or over night.

When you are ready for dinner place chicken and sauce in a large skillet, arrange chicken into a single layer. Bring to boil. Reduce heat, cover and simmer for 20 min or until chicken is cooked through.

Serve over rice and top with a little cilantro. I usually serve with a side of sautéed asparagus.

Trust me it is just as good if not better tasting then it looks. I love this chicken dish.

Chicken salad

I made a late night trip to the grocery last night because I received a mini put maker and wanted to try it out. But that is for another post. While at the store I noticed that they had rotisserie chicken for $3 because the store was closed sing soon. I figured this was a great time to make some chicken salad for lunch the today. This is my favorite chicken salad recipe.

My daughter shredded the chicken for me. She did a great job.

You will need:

4-5 cups of cooked chicken cut or shredded

1-1/2 cups mayonnaise (I use miracle whip)

3 stalks of celery chopped

1 tablespoon horseradish 

1/4 cup chopped parsley

2 teaspoons dill weed

Dash of salt and pepper

Mix all ingredients together and enjoy

Crock pot chicken

LI learned today that not everyone know about the joys of cooking a whole chicken in a slow cooker. This is one of my favorite methods of cooking chicken and my family feels like they are getting a huge treat.

All you need is:

A whole fryer chicken

A slow cooker

And seasoning of chose (I use Lawry's salt and garlic powder but any seasoning you like will work)

Just place chicken in slow cooker and sprinkle on seasoning and allow to cook 6-8 hours on low or 4 hours on high.  You do not need to add any water or broth, the natural juice of the chicken will do the work for you. The chicken will just fall off the bone.

Mine came out on 4 pieces it was so juicy and tender. And the best part (in my opinion) is all the juices left in the cooker make great gravy.

Yum gravy. Which is just the dripping and juices from the cooker with corn starch whisked in until desired thickness. I also seasoned with a little Lawry's salt.

I made some mashed potatoes, green bean casserole, and some homemade bread.