Recipes Straight from Texas

Sticky Texas Chicken 

  

The recipe for sticky Texas chicken is pretty simple and doesn’t consume much of your time with 15 minutes for the actual preparation and the rest part of the hour is taken up by the cooking where the meat gets all edible and yummy. The original recipe entitles for a serving of up to 6.

Ingredients

• 1 teaspoon salt
• A pinch of white pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 2 teaspoons paprika
• 1 chicken for roasting
• 1 cup chopped onion
• 1 teaspoon thyme

Procedure

Mix all dry spices in a bowl and rub them over dried chicken. Make sure the spices reach the cavity as well as the exposed surface of chicken. After the spices have been evenly distributed, place the chicken in a plastic bag and refrigerate for a night. When the chicken is ready to go in the oven, place some chopped onion into the cavity. Use a shallow roasting dish and cook it uncovered for 5 hours. When the chicken starts to lose its juices into the dish, use a spoon to bathe the chicken with those juices after an hour or so.
The roasting stage can be clearly identified when the juices caramelize and the chicken gets golden brown. If this is your desired color, you can turn off the oven at this point or maintain the temperature for another 10 minutes if you desire dark brown roasted color.

Exotic Texas Chicken Wings

2 Simple Recipes from the Exotic Land

Pees and pasta soup with bacon

This ham and pea soup can be a mood changer if you want something green and the pantry storage is empty. You can use frozen peas to make this delicious soup. Since peas make an important ingredient, they need to be taken fresh straight from the farm because they tend to lose their natural color and sweetness after they are picked. In order to preserve their freshness, they must be frozen. If you want it to be a purely vegetarian soup, you can use vegetable stock instead of chicken stock.

Ingredients

• 4 cups of chicken stock
• ½ pack of frozen peas about 250g
• 200g macaroni or pasta
• ½ bunch of chives
• Rashers bacon

Preparation

Bacon is prepared under an overhead grill till it gets brown and crispy. Boil the chicken stock in a cooking pot. When it comes to a boil, add peas and pasta and allow it to boil for another 8 minutes or till the pasta is properly cooked. Add seasoning according to taste and remove the vessel from heat. Serve the soup hot with bacon toppings. Garnish the soup with chopped chives.

                             Pork Chops with Country Applesauce