Its just chicken

Today it’s chicken. I have found that chicken thighs work best for me and have more moisture and are easier to eat than chicken breasts. Breasts can be overcooked quickly and tend to dry out. This makes them a bit more problematical to eat. Thighs tend to just get more succulent as they cook and stay quite moist. The chicken breasts and thighs can be boned or not. The first dish is quite spicy and can be made even spicier with the addition of dried pepper flakes. If you have not tried spicy food yet, I would not add the pepper flakes the first time you make this dish. To add foods for guests or family make some steamed or boiled rice, add a salad and a light dessert. The second dish is a grilled chicken in a flavorful orange glaze. It works well on the grill and has lots of sweetness and spice.

Chicken and Sausages with peppers

This dish is a terrific dish that takes a while to cook. Makes a great buffet addition or serves a dinner party. The small size portions of the different meats make it fit easily into your eight bites. Take a little bit of chicken and a small piece of sausage, add some sauce. Enjoy.

Ingredients
12 Italian sausages, depending upon your tolerance can be hot or mild
8 Chicken thighs
3 bell peppers (2 red and 1 yellow)
2 large onions (yellow or white)
Olive oil
Salt
Pepper
Sugar
White wine vinegar
Dried hot peppers, crushed
Large can of crushed tomatoes

Preparation
Trim the stems and seeds from the peppers
Slice the bell peppers into ¼” slices
Slice the onions in half and then into ¼” slices
Sauté the peppers and onions in olive oil until soft in a large sauté pan
Add dried hot peppers during the sauté (1/2 teaspoon)
Add 2 tablespoon sugar
Add ½ cup white wine vinegar
Salt and pepper to taste.

Remove cooked peppers and onions to a bowl.
Clean the pan and add ¼ cup olive oil
Sauté sausages until brown, remove
Salt and pepper chicken thighs
Sauté until browned and nearly done, remove

In a large baking dish, place a layer of peppers and onions on the bottom.
Add the sausages, then another layer of peppers
Add the chicken
Pour the crushed tomatoes over the mixture
Bake for 1 hour covered with aluminium foil in the oven at 350o
Remove foil and allow cook for 20 minutes longer
Stir the casserole and serve hot

Grilled Chicken in orange mustard marinade

This grilled chicken is a quick and easy recipe that provides excellent flavor as well as the taste of the grilling experience. It is sufficiently high in protein and can meet the meal requirement.

Ingredients
1 pound boneless, skinless chicken breasts or thighs, trimmed of fat
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons frozen orange-juice concentrate, thawed
1 1/2 tablespoons honey
1 teaspoon sesame oil
1/2 teaspoon freshly ground pepper
1/8 teaspoon red pepper flakes
Salt to taste

Preparation
Cut chicken crosswise into 3/4-inch-wide strips. Whisk together mustard, orange-juice concentrate, honey, sesame oil, pepper, and red pepper flakes in a medium bowl until smooth. Add the chicken and toss to combine. Cover and marinate in the refrigerator for 15 minutes.

Preheat the grill or broiler. Oil the grill rack or spray with a non-stick cooking spray. Remove the chicken strips from the marinade, and discard the remaining marinade. Grill or broil until the chicken is no longer pink in the center, 2 to 3 minutes per side for breast meat and about 5 minutes for thighs. Season with salt and serve.