Fried Boiled Chicken

When Karen Keyser was visiting, earlier this year, she told me that her mother made Fried Boiled Chicken.   Karen did not know how her mother prepared the chicken other than to boil it first, then flour and fry it. I have tried this several times before I got a recipe that was worth posting,
The first thing that I discovered  was that the chicken needs to be boiled with additional flavors to season it.  I did this by adding a thoroughly washed lemon and some cinnamon sticks.  The second thing I discovered was that boiling the chicken first, eliminates the strong flavors of the dark meat.  So if you have those who only eat light meat, this takes care of the picky eaters. The third thing I discovered is dry the boiled chicken.  Otherwise, the oil will pop and splatter.

Barbacoa

Barbacoa is usually slow cooked on a pit for for several hours.  Once it is done, then the meat is put in a paper bag to cool..  The paper bag creates steam and tenderizes the meat. This sounds a little odd, but it is the same concept as grilling peppers for salsa. 
Because I wanted to visit with my Memorial Day guests, my Barbacoa is cooked in a slow cooker. I was able to throw everything in the pot, then participate in the festivities.  My thanks to Nancy and Karen, who were so much fun this weekend.  Love ya, both!

Slow Cooker Chicken with Pineapple and Bok Choy

I use my slow cooker a lot, especially in the autumn.  This is a delicious recipe that can also be prepared in a skillet with a combination of stove top and oven.  It turns out great every time I cook it.  Serve it with rice or noodle on the side for a complete meal.

2 medium Onions,sliced
2 Garlic cloves, smashed
1/2 cup of Rice wine vinegar
1/2 cup of Low Sodium Soy Sauce
2 Tablespoons of Brown Sugar
1 can of Pineapple chunks, separated from juice and juice reserved
1 Bay leaf
Black Pepper
1 1/2 to 2 pounds of bone-in, skinless Chicken
2 teaspoons Paprika
2 small heads of Bok Choy, roughly chopped

In a 5 to 6 Quart slow cooker, combine onion, garlic, vinegar, brown sugar, Pineapple juice, bay leaf and a dash of pepper.  Place the chicken on top and sprinkle with paprika.
Cook covered, on low, 7-8 hours or high 4 to 5 hours or until chicken is tender.
15 minutes before serving turn the temperature to high if it is not already on high.  Add bok choy and pineapple chunks and cook covered 5 to 10 minutes.

Easy and delicious, Enjoy!

Deloris

Slow Cooker Pork and Pepper Stew

This is a great slow cooker meal.  Add a little steamed rice and you have a wonderful autumn meal.

1 1/2 to 2 pounds of Pork Roast, cubed
1/4 cup Flour
1 cup Water
2 Tablespoons Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Oregano
1 teaspoon Garlic Powder
1 large Sweet Onion, halved and then thinly sliced
2 4.5 ounce cans of Chopped Green Chiles
1 12 ounce jar of Roasted Red Peppers, roughly chopped

Using a 3 1/2 quart electric slow cooker, toss the pork and flour until pork is coated.  Reserve 1 can of chopped green chiles and 1/2 of the chopped Roasted Red Pepper.  Stir in the rest of the ingredients, mixing well.
Cover and cook on low heat for 6 hours or until pork is tender, stirring occasionally, if possible.
Stir in remaining peppers and cook an additional 30 minutes.

It is nice to come home and have dinner almost complete, isn't it?

I hope that you try this recipe, it is one of my favorites!

Deloris