Re: [CH] Sticky Chicken (Crockpot)

Linda Panter (lipant@sympatico.ca)
Sun, 10 Jul 2005 08:57:06 -0400 

Thank you Beth!  That sounds like great comfort food to me! 
This chicken fell off the bones, so deboning would not be hard to 
accomplish LOL.   One thing we like to do as well, with this sort 
of thing, is to use nice soft pita bread or good rolls to sop it 
up with, MMMM.

I have not been posting for several years, just lurking.  My 
husband was very ill for some time and passed away two and a half 
years ago.  Now I have met a new fellow and am getting married 
again in August, so of course, being happy and content, LOL, I am 
cooking up a storm again. I love to cook but sometimes life just 
squashes the initiative and the opportunity.

Thanks for the kind words, Beth!  Hope your weather is safe and 
not too hot!

Linda, Toronto, where the high for today is going to be 95F.

----- Original Message ----- 
From: Beth
To: Chile-Heads@globalgarden.com
Cc: Linda Panter
Sent: Saturday, July 09, 2005 11:59 PM
Subject: Re: [CH] Sticky Chicken (Crockpot)


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!
>
>
>