Re: [CH] Sticky Chicken (Crockpot)

Beth (beth@bayoutraders.com)
Sat, 09 Jul 2005 22:59:15 -0500 

Greetings from Texas Linda!

A delayed thank you, but a hearty thank you for all the great info you 
have posted lately, I have enjoyed your posts.

I have done this similar crockpot chicken for years and have an addendum 
at the point of the juices for gravy.  To continue:

1) Debone chicken (I use thighs w/skin and bone...much more flavor)
2) Go ahead and make the gravy to desired thickness, can be easily done 
on High crock pot setting
3) Add deboned chicken to the crock
4) Cut up flour tortillas into bit size pieces and dump into gravy & 
chick in crock pot
5) Simmer until tortilla bites get a little mushy, moist.  Kinda like 
"sticky".  Instant dumplins
6) Dish up this wonderful Chicken and Dumplins comfort food, dust with 
smoked Capsicum powder of choice and enjoy.

I also make this to step #3 and then pour over rice. 

I suppose this fashion of a good starchy food is kind of a Southern thing.

Thanks again Linda...

Beth in Texas



Linda Panter wrote:

>
>I made this today!  It was soooo easy and so good, I really 
>recommend it.  The recipe didn't say what to do with the onions 
>so I chopped them this morning and put them in the bottom of the 
>crock under the seasoned chicken.  You mix the dry spices the 
>night before and put the chicken into a bag to sit all night, 
>then the next morning do onions and eureka! Dinner's ready!  I 
>used the cayenne but it wasn't hot at all, so next time I will 
>use Jim's Hab powder instead.... and there is lots of juice from 
>the onions and chicken to make a gravy if you want.
>
>Everyone loved it, it was such a hit!
>
>Sticky Chicken
>
>4 teaspoons salt
>2 teaspoons paprika
>1 teaspoon cayenne pepper
>1 teaspoon onion powder
>1 teaspoon thyme
>1 teaspoon white pepper
>1/2 teaspoon garlic powder
>1/2 teaspoon black pepper
>1 large roasting chicken
>1 cup chopped onion
>
>In a small bowl, thoroughly combine all the spices. Remove 
>giblets
>from chicken, clean the cavity well and pat dry with paper 
>towels.
>Rub the spice mixture into the chicken, both inside and out, 
>making
>sure it is evenly distributed and down deep into the skin. Place 
>in a
>resealable plastic bag, seal and refrigerate overnight.
>
>When ready to cook chicken, put it in the crockpot and do not add 
>any
>liquid as liquid will be produced as it cooks. Cook on LOW for 8 
>to
>10 hours.  Do not open the lid till done!
>
>  
>