ARIZONA CHICKEN CHILI

This recipe came from a grocery store.  They were promoting a line of spices and had the recipe cards on a rack and this one sounded easy so I took it.  It has been a favorite for many years. 
This soup is so easy to make and it is perfect for a cold winter night!  And it goes together in less than 30 minutes. 



Start out with two chicken breasts, cut into 1 inch cubes.

Heat 2 Tablespoons of olive oil in a kettle.  Add the chicken breast cubes and 1/2 cup chopped onion. 

For the seasoning, I used 2 Tablespoons of Southwest seasoning.  Stir this up and cook on medium to high heat until
chicken is cooked.
   
You will need one can of each of these.  I like to use the white shoepeg corn, it just seems more fitting for this soup.

Dump all three cans into the soup pot.

Stir all this together.

You can leave it thick like it was or if you like your soup with a little more liquid, you can add 2 cups of chicken broth.  I rarely buy the cans of chicken broth, they are way too expensive.  I like to cook up a bunch of chicken backs & necks and strain it and freeze the broth to use in recipes.  But today I just mixed two cups of water with 2 teaspoons of chicken soup base. 
Now let this simmer on the stove for about 15-20 minutes.  I whipped up a skillet of cornbread to go with the soup.  Yummy!

Top with some shredded cheese and a dollop of sour cream. 

ARIZONA CHICKEN CHILI
2 TBL oil
2 chicken breasts, cut into cubes
1/2 cup chopped onion
2 TBL Southwest seasoning
1 can (14.5 oz) diced tomatoes
1 can (11 oz) whole kernel corn
1 can (14.5 oz) chili beans
2 cups chicken broth
shredded cheese
sour cream
Heat oil in soup kettle.  Add chicken, onion and seasoning.  Stir and let cook over medium-high heat until chicken is done.  Add the tomatoes, corn and beans.  Stir in the chicken broth.  Let simmer for 15-20 minutes.  Serve with cheese and sour cream.

"Give thanks to the Lord, call on his name; make known among the nations what he has done, and proclaim that his name is exalted. Sing to the Lord, for he has done glorious things; let this be known to all the world."
Isaiah 12:4-5

OVEN FRIED CHICKEN

I learned how to make chicken this way from my mother in law. She's always been known for her tasty chicken dinners. We raised our own chickens for many years, I even cut their heads off and gutted them! The girls all remember having to help butcher chickens. I think it was the highlights of their summers. However the last few years I have bought them from an organic farm.
Start out with a chicken, cut into pieces. I have a chicken and a half here because we had company for supper and needed a little extra.

I like to fold the wings like this when I freeze them. They are easier to fry this way.

Warm your frying pan to a medium to medium high heat. I started using these black cast iron pans and absolutely love them. Put about 2 Tablespoons of butter into the pan.

Now a good glug of olive oil. Let this heat up until its ready to start smokin. You want the pan good and hot before you add the chicken.

Place some chicken in a shallow dish and pour buttermilk over them. You can use plain milk if you'd like.

Turn the pieces over to coat them in the milk.

Now dredge the pieces in flour in another shallow bowl.

Fill the fryer with a single layer of chicken. Sprinkle on some pepper.

And toss on some salt. I like using the coarse sea salt when I'm cooking meats.

Brown both sides just until they start crisping. Remove to a plate to do the next panful of chicken. You can see the chicken is still raw on the inside.

After browning all the chicken pieces , place them all in the fry pan. Put the biggest pieces on the bottom. My fry pan is very deep so they all fit. Otherwise you can put them into a roaster.

Pop it into the oven at 350 degrees for about an hour and a half. Keep it covered because this gets the chicken done to the bone. Remove the cover for another half hour. This makes the chicken crispier.

Yummy! Tyler and Hannah love eating the drumsticks.

And this stuff left in the pan? This makes the best gravy ever. Drain off any grease, add some water and cook on a burner until the yummy pieces let loose.

Thicken it up with some roux and you've got chicken gravy like no other.


All praise to the God and Father of our Lord Jesus Christ. He is the source of every mercy and the God who comforts us...When others are troubled, we will be able to give them the same comfort God has given us. 2 Corinthians 1:3-4