Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Texas Hot Chicken


8 chicken thighs
1/4 cup cooking oil
2 large tomatoes, sliced
2 large onions. sliced
1/2 cup milk
4 cloves garlic, minced
1 1/2 tablespoon brown sugar
1 1/2 tablespoon lemon juice
1-2 tsp. red pepper
1-1 1/2 tsp. salt
1/4 tsp. ground mace
2 bay leaves

In a large skillet, heat oil to medium temp. Add tomatoes and onion, cook about 5 mins. or until wilted. Add chicken. stirring several times. Add milk, garlic, brown sugar, lemon juice, red pepper, salt, mace, and bay leaves; bring to a boil. Cover and simmer, stirring frequently for 50 mins. Remove cover and cook about 10 mins. more over high heat, evaporating most of the liquid. This is good served over rice.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.