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Saturday, June 9, 2012

Apricot Chicken

Notice my fine dinning plate

2 Chicken quarters (leg and thigh combo with bone and skin)
2 1/2 Tablespoons Olive Oil
1 Teaspoon Butter
1 Tablespoon Paprika
1 Teaspoon Mrs Dash Original
1/2 Teaspoon Basil
1 Red Bell Pepper sliced
4 Green Onions
1 C Chicken Broth
2 Tablespoons Apricot Preserves
1 Jalapeno Pepper minced

Combine: Paprika, Mrs Dash, Basil, 1/2 Tablespoon Olive Oil. Divide in two. Massage under the skin of both chicken quarters.
Heat chicken fryer pan (large enough for 2 chicken quarters) over medium heat. Add 2 Tablespoons of Olive Oil. Rub Chicken with oil on both sides and season with salt and pepper.
Brown on both sides. Sking side first.
Remove from pan to platter. Take out all the grease except for 1 Tablespoon. Add Butter.
Add Bell Pepper and Green Onions to pan. Cook for 3 minutes.
Add Chicken Broth and scrape up bits on the bottom of the pan. Add Chicken to pan. Simmer for 15 minutes.
Meanwhile combine chopped Jalapeno Pepper and Apricot Preserves in small bowl. Put in microwave for 5 minutes until the preserves melt.
Baste Chicken with pepper mix several times.

Serve with brown rice. I used chicken broth instead of water for my rice cooker. Remember 1 C of brown rice to 1 1/2 C liquid. I added 1/4 C frozen peas.

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