The Headline Photo in my article today is the traditional Southern American Dish…Chicken & Dumplings.
I have not become another Wade Boggs, the great baseball player who ate Chicken every single day. However, I am eating more Chicken each week.
I keep 3 whole Chickens in our freezer, as well as cut Chicken Thighs, Wings and Leg Quarters. There are so many different dishes you can create with Chicken.
Teriyaki Chicken is on tap tonight for supper.
A few nights ago, we used the Indian Tandoori Chicken Spice Rub and made Tandoori Chicken. Always good! Served with Yellow Rice and Yogurt Dipping Sauce.
Baked Chicken is one of my favorite dishes. As well as American Style BBQ Chicken and of course, Southern Fried Chicken.
The Chinese can keep their Steamed Chicken. Yuk!
I am totally burned out with the Bacolod Chicken Inasal but I am not burned out with Lechon Chicken/Manok.
Chicken Breasts pounded out, battered and deep fried is our recipe for Chicken Fried Steak.
From time to time, I make Chicken Salad, which is great on Toast.
Whatta bout Chicken Al A King?
I prefer Shredded Chicken instead of Shrimp in our Pad Thai Noodles, made with flat Rice Noodles.
Forget cubed Chicken, as I never cube Chicken. Chicken Tacos in Bacolod have cube Chicken in them at Restaurants. Imake Chicken Tacos and Chicken Enchiladas at home with Shredded Chicken.
Chicken Divan is on our menu this week. I wish we could make Chicken Pot Pies but we cannot.
I use our slow cooker often and it turns out great Pulled Chicken for BBQ Chicken Sandwiches.
Peri Peri Chicken is a wonderful Portuguese Chicken Dish. The Marinade is what makes fabulous Peri Peri Chicken. The Marinade is…
Lea & Perrins Worcestershire
Squeezed Lemon or Lime Juice and Calamansi works
Cracked Black Pepper
Sriracha Sauce or other Hot Sauce is optional if you like the heat
Concerning BBQ Sauce, I use Memphis Style and Bulls Eye BBQ Sauce.
All Ingredients are available in Bacolod.
I hope to see you one day, somewhere…all around Bacolod.
~ Gary ~