Chicken Mole Verde

12-3-mole-verde

This may be the least traditional mole ever created - but, dayum, it was good!

I started off with a jar of Doña Maria Mole Verde and a couple of chicken breasts.  I had first thought I would just make the sauce (add a quart of broth to the jar of sauce) and serve it over the chicken but then I thought I'd rather have it served over rice.

I diced and then sauteed the chicken, added the sauce, and then added some frozen corn.  And then some canned beans.  And half a bag of frozen spinach.  And a small can of sliced black olives.  And some leftover rice from the night before.

I couldn't help myself - it became a clean out the kitchen obsession!  What else could I put in this simmering pot?!?  I almost put in some cheese (I had both Spanish blue and Philly cream) but finally realized I had done enough for one pot.

What started out as a simple sauce over a chicken breast became a thick and hearty stew.  It was amazingly good!

It's one I won't be replicating any time soon, but it really does show the versatility of the Doña Maria sauces.  They're like $1.99 - I always have a couple in the cabinet for those lazy whatever nights.

Yum.


Phoebe's (Barnes, not Dineen) Chicken Stew

Phoebe Dineen Barnes

  • 1 whole chicken
  • 8 carrots
  • 6 stalks celery
  • 1 bell pepper
  • A whole bunch of mushrooms
  • 1/4 C okra (optional, see note)
  • 4 chicken boullion cubes
  • Poultry seasoning
  • Salt and pepper
  • Thyme

Place chicken and bouillon cubes in enough water to cover chicken. Bring to boil and simmer until chicken is just about cooked.

Cut carrots, celery, bell pepper, and mushrooms into bite size pieces. Don’t dice or they’ll disintegrate. Add to chicken and broth. Cover and simmer. Remove chicken and cool so you can debone it. Continue to simmer veggies until tender.  Add spices to taste. I like to also use curry in mine, but it’s up to you. Add chicken pieces and thicken with flour or corn starch. Serve over rice or noodles.

Note: If you decide to use okra (which really does add to the flavor) be sure to cut it in pieces (or get it cut and frozen) and fry it in oil before you add it to the pot. If it isn’t cooked right it comes out very slimy and you will have a pot full of slimy goo and you can be guaranteed that your kids and probably your husband won’t go near it.


All-Weather Barbecue Chicken

Peter Hodsdon

The rain in Seattle and the snow in Boston never kept us from dreaming of California, firing up the grill, and indulging in this specialty.

Marinade:

  • 1 egg
  • 1 C vegetable oil
  • 1 pint (2 cups) white vinegar
  • 3 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp poultry seasoning

Combine marinade ingredients in blender. Mix until frothy. Cover cut up chicken pieces with marinade and chill several hours or overnight – the longer the better! This makes enough marinade for two large chickens.

Grill tips: A hot fire is best for chicken. Given its propensity to flare up, keep a big glass of water (or a beer!) handy to douse the flames. I usually turn the chicken every five minutes with a good basting after every turn. To keep breast meat moist, grill with the bone side down most of the time. A grill full of chicken will take about 45 minutes. If you’re going to mess up the chicken, overcook it rather than undercook it!


Seven Minute Chicken

Colleen Dineen Wellwood

  • 2 C cooked diced chicken
  • 1-3 oz. can French fried onions
  • 1-10 oz, package frozen mixed vegetables, thawed
  • 1 can cream of chicken soup
  • 1/2 C milk

Combine chicken, vegetables, soup, and milk. Add 1 cup French fried onions. Bake in a 1-1/2 quart covered casserole at 375 for 45 minutes. Top with remaining onions before serving.


Chicken Delight

Margie Scanlon Dineen

  • 2 packages frozen broccoli
  • 2-1/2 lbs. chicken breasts, boned and cooked
  • 2 cans cream of chicken soup
  • 1 C mayonnaise
  • 1 tsp lemon juice
  • 1/4 tsp curry powder
  • 1 tbsp margarine
  • 1/2 C shredded sharp cheddar cheese
  • 1/2 C bread crumbs

Cook broccoli until tender and drain, Arrange broccoli in buttered 11x9x1/2 dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry. Pour over chicken. Sprinkle with cheese and bread crumbs. Top with margarine. Bake at 350 for 30 minutes. Serves 6.


Chicken Breasts and Cheese

Kathleen Dineen Kelly

  • 4 whole chicken breasts, skinned, boned and split
  • 8 pieces Swiss cheese
  • 1 can cream of chicken soup (undiluted)
  • 1/2 C dry white wine
  • 2 C seasoned Pepperidge Farm stuffing mix
  • 1/3 C melted margarine

Arrange chicken in lightly greased shallow pan. Place one slice of cheese on each piece of chicken. Stir together wine and soup and spread over chicken and cheese. Coarsely crush the stuffing mix and sprinkle over the top. Drizzle melted margarine over all.  Bake uncovered at 350 for 55 minutes or until chicken is tender.


Chicken and Broccoli with Rice

Nita Bates Dineen

  • 4 C cooked rice
  • 3-4  cooked chicken breasts, skinned, boned, and broken into pieces
  • 1 can Campbell’s cream of chicken soup
  • 3/4 soup can milk
  • 2 tbsp Dijon or regular mustard
  • 1/2 C cheddar or Swiss cheese, grated
  • 1-1/2 C frozen or cooked broccoli cuts
  • 2 tbsp chopped pimento

Stir soup, milk, mustard, and cheese together. Add broccoli and pimento. Stir in chicken. This mixture may be poured over rice or mixed together with rice for a casserole. Makes a nice buffet dish (8 x 12) with topping of buttered bread crumbs.


Chicken Rose

Annemarie McLaughlin Dineen

  • 1 chicken, cut up
  • Flour seasoned with salt, pepper, fine herbs
  • 6 tbsp margarine
  • 2 tbsp flour
  • 3/4 C chicken broth
  • 1/2 C Rose wine
  • 1/4 C chopped green onions
  • 6 oz. sliced mushrooms
  • 1 jar marinated artichoke hearts

Dust chicken in flour, Melt 4 tbsp margarine in Pyrex dish. Place chicken in dish skin side down. Bake uncovered at 350 for 45 minutes.

Melt remaining 2 tbsp margarine in saucepan. Stir in flour. Add broth and wine. Cook stirring constantly until thick and smooth.

Turn chicken in baking dish. Sprinkle with onions, mushrooms, and artichokes, Pour sauce over chicken and vegetables. Bake at 325 for 30 minutes, Serves 6.


Chicken Zucchini Parmesan

Debbie Barnett Dineen

  • 1/4 C dried breadcrumbs
  • 1/2 C grated Parmesan cheese
  • 4 chicken breasts, boned and skinned
  • 1 egg, beaten
  • 3 tbsp oil
  • 1-15 oz, can or jar marinara sauce
  • 2 tbsp parsley
  • 1/2 tsp garlic
  • 1 lb. zucchini, sliced
  • 8 oz. Monterey jack cheese, grated

Mix 1/4 cup Parmesan cheese with dried breadcrumbs. Dip chicken in egg, then into breadcrumbs and cheese. Heat oil; add chicken and brown on both sides. Set aside.

Place 1/2 of the marinara sauce in a pan. Top with zucchini, then chicken. Sprinkle with 1/2 of the jack cheese and 2 tbsp Parmesan cheese. Top with remaining sauce. Cover and bring to boil. Simmer 25 minutes until chicken and zucchini are tender.

Sprinkle with remaining jack cheese and Parmesan. Cover and let stand 5-10 minutes before serving.


Chicken and Cream Sauce

Rita Dineen Roberts

  • 2 packages frozen broccoli (cooked)
  • 2 packages chicken breasts (cooked, deboned, & cut inpieces)

Mix together and stir well:

  • 2 cans cream of chicken soup
  • 1/2 C milk
  • 1 C mayonnaise
  • 2 tsp lemon juice
  • 1/2 tsp curry powder

Place broccoli in one layer in large long Pyrex dish. Place chicken over top. Pour sauce over chicken. Bake uncovered at 350 for 30 minutes.


Chicken Tetrazzini

Beth Dineen Engel

  • 1 package thin spaghetti
  • 3 C cooked diced chicken
  • 1 can mushrooms
  • 2 envelopes cheese sauce mix
  • 1 envelope chicken gravy mix
  • 3Cmilk                                    –
  • 1 can or package green peas
  • Black olives

Cook spaghetti and drain. Place cook spaghetti in buttered pan. Mix remaining ingredients except olives and spoon over spaghetti. Garnish with olives and sprinkle with Parmesan cheese. Cover and bake at 350 for 45 minutes.


Rice with Chicken

Margie Scanlon Dineen

  • 2 C Uncle Ben’s rice
  • 2 cans onion soup
  • 2 cans cream of mushroom soup
  • 1 chicken, cut up

Place the uncooked rice at the bottom of a large casserole dish. Add the onion soup. Place chicken on top of the soup. Pour the cream of chicken soup over the top. Bake at 350 for 1-1/2 to 2 hours, uncovered. Serves 4-6.