Chicken Around the World: Chicken recipes with an international flavor

June's Chicken Marengo


1 2 ½ to 3 lb. frying chicken, cut up into serving pieces

¼ cup all-purpose flour

1 tsp salt

¼ tsp black pepper (can sub. Italian style Mrs. Dash for S&P)

2 TBLS vegetable oil

1 clove garlic, crushed

1 beef bouillon cube

½ cup hot water

1 cup onions, chopped

1 small can B & B mushrooms

1 15 oz. can tomato sauce



In a large bowl, combine four with salt and pepper (or Mrs. Dash) until well-blended. Dredge chicken in flour. Heat oil in skillet and brown chicken on both sides. Stir in garlic and onions. Meanwhile, add bouillon cube to hot water. Stir into skillet, along with mushrooms. Mix oregano with tomato sauce and pour over chicken. Cover and simmer over low heat for 30 to 40 minutes, or until chicken is tender. Serves 3 to 4.


Asian BBQ Chicken


1 frying hen, cut up into serving pieces, with skin removed

6 oz. sparkling mineral water or club soda (or can sub. diet ginger ale)

2 TBLS teriyaki sauce

2 tsp garlic powder

1 tsp onion powder

¼ tsp red pepper sauce (optional)


In a bowl, combine mineral water with teriyaki sauce, garlic powder, onion powder and red pepper sauce, blending well. Add chicken pieces, cover and refrigerate overnight. Pre-heat oven to 350 degrees (if grilling, cook over low heat or low flame). In oven, arrange chicken in a large baking pan. and bake for 1 hour and 15 minutes, basting occasionally. Serves 4 to 6.



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Nancy’s Slow Cooker Cherried Chicken with Couscous


1 1 to 1 1 ½ lb package of boneless, skinless chicken thighs (or, if using boned chicken, remove skin and excess fat from chicken, before cooking)

2 Tablespoons olive or vegetable oil

Black pepper or garlic-pepper seasoning, to taste

1 can cherry pie filling

1 tsp salt

1 box plain or mildly flavoured couscous

1 box Green Giant frozen brussell sprouts in butter sauce (optional)



Heat oil in a skillet. Season chicken with black pepper, to taste. Brown chicken on both sides. Remove from skillet. Place chicken in slow cooker. Sprinkle with salt. Pour cherry pie filling over the top, and cook on either, high setting for 5 to 6 hours, or low for 8 to 10 hours. Before removing chicken, cook couscous according to package directions. Prepare brussell sprouts. Serve chicken over hot couscous, with brussell sprouts on the side. Serves 4. *(Chicken can also be made in a covered dutch oven, simmered over very low heat for 30 to 45 min.)


Chicken L’Orange



4 chicken breasts, with skin on

¼ cup flour,

¼ tsp each, salt and pepper

3 Tbls butter or margarine

1 peel from a small orange

½ cup chicken broth or water

3 Tbls orange juice

¼ tsp dry mustard

¼ cup light brown sugar



Pre-heat oven to 350 degrees. Lightly dust both sides of chicken with flour. Thoroughly grease a shallow casserole dish or small baking pan. Place chicken in dish, skin-side up, and season with equal amounts of salt and pepper. Dot the skin of the chicken with the butter. Bake for 30 minutes.

While chicken is baking, scrape away the white fibery pulp from the inside of the orange rind. Next, slice the rind into long, narrow strips. In a saucepan, combine the rind with the remaining ingredients, and cook, stirring, until the rind is tender and transparent. Pour over chicken, and continue baking for 25 to 30 minutes longer. Serves 4.



Nancy's Easy Chicken Curry


1 package whole chicken, cut into serving pieces

1 can cream of chicken soup

½ tsp curry powder

½ tsp onion powder

dash, salt and pepper

4 to 6 servings, hot cooked rice (plain white or pilaf)–(best if cooked in chicken broth, instead of water, but you can make it any way you want) In a bowl, mix the soup with the seasonings. Pre-heat oven to 350 degrees. Place chicken in a large baking dish and bake for 50 to 55 minutes, or until chicken is tender. While chicken is baking, cook rice. Serve chicken over beds rice. Serves 4.


Chicken-Tortilla Pie



1 Spanish or Bermuda onion, chopped

2 Tbls green chilies, chopped

2 Tbls butter, margarine or bacon fat

¼ cup heavy cream

1 cup diced tomatoes or mild salsa

½ tsp chili powder

2 cups cooked leftover chicken (or turkey), diced

6 to 8 flour or corn tortillias,

¼ cup vegetable oil

1 cup mild cheddar, monterey jack or taco cheese, shredded



In a deep skilled, fry tortillias until crisp. Remove from heat and set aside. Remove oil from pan and wipe dry. Place butter in skillet and saute onion with chilies, until onion is soft. Reduce heat to low. Slowly stir in cream. chicken, chili powder and tomatoes or salsa, until well-blended. Stir in ¼ cup of the cheese, until cheese is melted, and sauce is thickened slightly.

Pre-heat oven to 350 degrees.

In a greased shallow casserole or baking pan, Place a layer of the fried tortillas, then, spread chicken mixture over it. Cover top with remaining tortillas–breaking tortillas up if they don’t fit. Sprinkle top of tortillas with remaining cheese, and bake for 25 to 30 minutes. Serves 4 to 6.