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Easy, flavorful chicken and dip
By Paula Dream (AKA Kale Haygood)
Well, I hope everyone is thawed by now and has sufficient water for a shower. What a memory to start the year.
In this issue I share with you three more recipes I think everyone will want to try.
One more thing: Please remember to support MONTROSE STAR advertisers as many were hit hard financially by the ice storm.
EASY ORANGE CHICKEN
2 to 4 boneless, skinless chicken breast or thighs, cut into bite-size pieces
1/2 cup orange marmalade
1 tablespoon chili garlic sauce
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons cilantro
Place chicken in slow cooker. In a bowl, mix marmalade and chili sauce together, and then pour over chicken. Stir into chicken to coat. Cover and cook one-and-a-half to two hours.
In a small bowl, mix cornstarch and soy sauce. Stir into slow cooker mixture. Cover again and cook another 15 to 30 minutes.
SUNNYSIDE CHICKEN
2 to 3 teaspoons curry powder
1-1/4 teaspoon salt, divided
1/4 teaspoon pepper
6 boneless, skinless chicken breasts
1-1/2 cup orange juice
1 cup uncooked long-grain rice
3/4 cup water
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Combine curry powder, one-half teaspoon salt, and pepper, and rub on all chicken pieces.
In a skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt.
Add chicken. Bring to a boil. Reduce heat, cover and simmer for about 20 to 25 minutes until juices run clear. Remove from heat and let stand, covered until all liquid is gone.
AVOCADO SPINACH DI
2 cups fresh spinach, rinsed and patted dry
1 cup avocado, diced
1/2 cup sour cream
1/4 cup red onion, chopped
1 tablespoon fresh lime juice
1 tablespoon jalapeno, chopped and seeded
Hot sauce, to taste
In a medium-size bowl, mix together all ingredients. Stir until reaching desire consistency.
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