26 October 2009

Abuela's Chicken

This is not like an actual recipe. I copied down the directions from my mom over the phone - it's more like a conversation.

Package of chicken (thighs, breasts, pick of the chick or whatever you like)
Salt, Pepper, Garlic Season All
2 cans cream of chicken soup
Seasoned Bread Crumbs

Preheat oven to 400.
Lay foil in cake pan for easy clean up (I spray it with Pam even tho she didn't say to).
Sprinkle salt, pepper, & Garlic Season All all over chicken pieces.
Place in pan on foil.
Bake @ 400 for 1 hour.
Take pan out of oven.
Pour in 2 cans of soup, 1/4 can water, & mix around with chicken juices.
Sprinkle in seasoned bread crumbs where chicken isn't (where soup mixture is).
Mix around.
*Or you can take chicken out, sprinkle in bread crumbs & mix around, then add chicken back in. Bake @ 400 for 15 minutes or until all bread crumbs have absorbed juices & look like stuffing. Can serve chicken & "stuffing" separately or together.
Great served with a salad or green beans.

I added a little hot sauce to the chicken with the spices.
I also try something different. I'm gonna do cut up breasts instead of whole pieces.
Worked out real great with the chunked up chicken.
It took less time tho. 30 minutes to cook chicken & 10 minutes to cook "stuffing".
And if you're whirring up your own bread crumbs (had to, was out of the canister), 4 bread heals & a few dashes of Italian Seasoning is just enough.

(If something doesn't make sense, just ask.) :)

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