Jarez Sez: “If you don’t like it too spicy, take all of them little seeds out of the jalapeños. That’s where all the spiciness is hiding.”
I ain’t about to let no bird flap its wings at me and get away with it. My birds get the full treatment, and I’m gonna make Roscoe, Popeye, and the Colonel eat crow. My chicken wings don’t just fall off the bone, they jump off. Poultry is a staple in my kitchen, and it’s important that you know how to make it a bunch of ways so it doesn’t get boring. The last thing you want is to have your kids say, “Chicken again?” and then get their asses up and go to Taco Bell. Nah, we can avoid that. Chapter 5 will make El Pollo Loco, El Pollo Broke-o.
This dish is the cornerstone of Compton cookery. If you were to come over to my house, this is most likely what me and the A.C.P. Jarez would be making. Everybody just stands around in my kitchen and grabs a wing. This dish may just be the reason that the kitchen is the most social room in my house. If I want my kids to come out of their rooms, I just whip up a batch of this and put a fan in front of it. In sixty seconds flat, my kids are floating toward the kitchen like Toucan Sam after fresh-baked Froot Loops. Then I tell ’em to do the damn dishes. Shaka-Zulu, kids!
How long it takes: 15 to prep, 45 to cook
How much it makes: easily feeds 4 to 6 people, depending on how many wings you make
What you need:
1 family pack chicken wings (20 to 30 wings)
A 20 sack seasoned salt (2 dime bags or 2 tablespoons)
1 dime bag pepper
1 cup brown ale
Thai hot sauce
2 tablespoons minced garlic
1 medium white onion, chopped
One 4-oz can diced jalapeños
Two 10¾-oz cans condensed cream of chicken soup
Assorted colored bell peppers (2 should do)
What to do with it:
1. First of all, get your oven all preheated to 350 degrees Fahrenheit.
2. Place your chicken into a large bowl. It’s time to get your chicken ready to receive the seasoning! Drop in your 20 sack of seasoned salt, followed by your dime bag of black pepper.
3. Mix 1 cup brown ale with about 5 little drops of Thai hot sauce and pour it over your chicken. Bawk, bawk, motherfucka!
4. Now drizzle in the balsamic vinegar and slap your chicken around the bowl.
5. Toss in the garlic. Don’t worry, it won’t be all garlicky and shit.
6. Drop in the chopped onion. Get your hands in there again, making sure to caress the chicken and get it covered up in those juices. Shaka!
7. Liberally toss in a handful of jalapeños. Zulu!
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Jarez Sez: “If you don’t like it too spicy, take all of them little seeds out of the jalapeños. That’s where all the spiciness is hiding.” |
8. Pour in the cream of chicken soup. It’s like gravy, baby.
9. Get in there and mix it up one last time.
10. Now before you go and chop up your bell peppers, make sure to remove those produce stickers. After that, place them inside with your chicken.
11. Pour the chicken and the sauce into a large baking dish. Cook your chicken until it falls off the bone. In layman’s terms, about 40 to 50 minutes.
12. Bring your ass to the motherfuckin’ table. It’s time to eat some Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken!
Sometimes you need a meal that’s full of excitement. There ain’t no reason that cookin’ a chicken can’t be as stimulating as karate chopping a bad guy or catching a fly in midair with a set of chopsticks. You don’t even have to go to the video store to get a full-on kung fu nunchuk-you-up evening. Chicken-Zulu!
How long it takes: 15 to prep, 30 to cook
How much it makes: definitely dinner for 4
What you need:
1 pound skinless, boneless chicken breasts
½ medium white onion
1 teaspoon minced garlic
2 or 3 tablespoons olive oil
1 dime bag salt
1 dime bag pepper
One 15-oz can tomato sauce
Half a 28-oz can crushed tomatoes
1 tablespoon Asian sweet chili sauce
3 or 4 tablespoons soy sauce
What to do with it:
1. Take your chicken and chop suey it up into quarter-size pieces.
2. Kung Fu grip your knife and chop up your half of a white onion.
3. Get out your garlic. If you already got it minced, you’re ready to go.
4. Warm up a large skillet over medium heat and toss in your olive oil, onion, and garlic. Sneak it into that pan like a ninja with a plan. Sauté that up for 4 or 5 minutes.
5. Throw in your chopped chicken, along with salt and pepper to taste, and let that cook for 8 to 10 more minutes.
6. Crack your cans of tomato sauce and crushed tomatoes and pour them into your large skillet, covering up all that chickeny-garlicky onionness.
7. Add in the red chili sauce and the soy sauce, and stir occasionally with a wooden spoon. Cover the skillet between stirs.
8. Let all that cook up and coagulate together for 10 to 15 minutes, until the chicken is cooked. Add salt and pepper to taste.
9. Take it all out and serve it up with some brown or white rice.
10. What it do? Kung Fu!
I love all six of my children, and I got a feeling that if I were a chicken, I’d feel the same way. I don’t see any reason why a chicken shouldn’t get to experience the joy of having a child as damn delicious as its juicy and delicious self. This recipe is so good, it’ll make you cry for your momma, and it’s big and filling enough to feed you, your baby, and your baby’s baby, baby.
How long it takes: 20 to get it prepped, 2 hours and 45 minutes to cook it up
How much it makes: a big-ass meal for 4 to 6 people
What you need:
2 to 3 tablespoons olive oil
1 tablespoon minced garlic
1 medium white onion, chopped
One 10-oz bag spinach, washed and dried
1 dime bag salt
1 dime bag pepper
½ pound ground turkey
1 whole chicken (6 to 8 pounds)
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
5 garlic cloves, peeled
1 nickel bag seasoned salt
1. In a large skillet over medium-high heat, add in half of your olive oil, all your minced garlic, and half of your white onion.
2. Toss in the spinach and salt and pepper to taste.
3. Cover that up for 5 to 7 minutes, then take that spinach off the fire. While that’s going on, get your oven preheated to 375 degrees Fahrenheit.
4. In another large skillet, heat the other half of your oil over medium heat. Now, toss in that ground turkey. Flip it, stir it, and spin it like a stripper on a pole.
5. Take some more pepper and sprinkle it in to taste.
6. Cook for 7 to 10 minutes, until it’s all nice and brown and thoroughly cooked. Now put that to the side too.
7. Now it’s time to pull out that chicken of yours and get her pregnant. First, remove all them giblets with your hand. Get in there. Don’t be afraid to tear it up!
8. Finely slice them assorted bell peppers up and stuff them inside that bird. Shaka!
9. Take the 5 garlic cloves, along with the second half of your chopped onion, and slap them right into the chicken. Zulu!
10. That turkey meat you just cooked up? Get it and POW! Jab that all up in there.
11. The spinach? You guessed it. Cram it! Who’s a dirty bird?
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Jarez Sez: “Always use protection! Clean your cutting board after letting raw chicken touch it! Oh, hell yeah!” |
12. Place your stuffed chicken into a roasting pan and season it up with salt, pepper, and seasoned salt to taste.
13. Throw the whole damn thing into your preheated oven and let it sit for 9 months. Naw! This bird’s going to go fast. Just about 2 to 2½ hours, until your bird is golden brown and the juices run clear.
14. Now you got what you came to get. Serve it up hot!
Raspberries and chicken? Coolio, have you gone mad? Have you lost your damn mind? Do we need to lock you up like Lil’ Kim?
Hell to the no. I know what I’m doin’. I ain’t the Ghetto Gourmet because I do stuff like everyone else. My specialty, as you should know by now, is making something out of nothing. This recipe was born when I found myself back at my house with a beautiful lady at 3:00 AM with less than a fully stocked fridge. So I took nothing and I made something, and then I got myself a little something something. Know what I’m saying? Shaka!
How long it takes: only 10 to prep, and 25 to cook
How much it makes: 4 people can chow down on this
What you need:
1 cup fresh raspberries
4 teaspoons sugar
½ teaspoon salt
4 chicken breast halves (or wings, legs, and thighs if you want)
¼ cup balsamic vinegar
1 medium white onion
1 yellow chile pepper
½ cup sunflower oil
1 teaspoon minced garlic
Self-rising flour
Large Ziploc bag
1. First, it’s time to make your homemade raspberry sauce. In a small pot, pour in the raspberries, sugar, and salt. Put this over a low flame.
2. Add about 2 tablespoons of water just before it starts to simmer and bring it to a simmer. Let it all reduce down a bit, about 5 minutes. Use a wooden spoon to crush up some of the raspberries and bring it all together. This is the coagulation we been talking about. When this really starts to bubble, take the pot off the heat and put it to the side.
3. Take your chicken breasts (or whatever) and massage them a little a bit before tossing them into a bowl. Pour in your balsamic vinegar. Let those luscious breasts sit and soak in the vinegar like a model in a bathhouse.
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Jarez Sez: “Always massage your breasts gently but firmly.” |
4. Take that onion and chop that bitch right up.
5. That yellow chile pepper of yours? Chop that bad boy up as well.
6. In a large-ass skillet, pour in that sunflower oil over high heat, along with your minced garlic, your chopped chile pepper, and your onion.
7. Let it all sauté for 3 to 5 minutes, stirring occasionally. Take in that amazing scent.
8. While you’re sautéing, take a large Ziploc bag and fill it up with some self-rising flour. Take them wonderful chicken breasts out and toss them into the bag, making sure they get fully and evenly coated with the flour.
9. Now, toss the chicken breasts into your simmering pan, lower the heat to medium, and let it cook for 10 minutes on each side. Givin’ them sexy breasts an even tan.
10. Once that’s all done, place your chicken on a nice clean platter. Remember that raspberry sauce you made? Hell, yeah, you better! Drizzle that all over the place and let them chickens know that it’s time to get saucy. Serve it up!
After I come home from a long night of partying, I always find myself needing something to eat. Now, this is where most people make a really common mistake. Instead of realizing that their body is telling them that they are in need of a delicious, nutritious meal, they pop into the drive-thru and get some fatty-ass meat and some yellow crap that looks like cheese but we all know isn’t. This recipe may seem like it’ll take a while to prepare, but if you keep everything cleaned and chopped in your fridge, like a respectable ghetto gourmet, this’ll fill you up and put you to sleep well before the rooster starts crowing.
How long it takes: 20 to prep, a whole hour to cook through
How much it makes: this is a big mofo, and can easily serve 6 to 8
What you need:
1 large variety pack of chicken (2 or 3 wings, 2 legs, 2 thighs, and 2 or 3 breasts)
1 dime bag salt
1 dime bag pepper
2 medium tomatoes, chopped
4 medium red-skinned potatoes, thinly sliced
3 cups broccoli florets
2 carrots, peeled and sliced
1 large white onion, chopped
1 tablespoon minced garlic
One 10¾-oz can condensed cream of chicken soup
¼ cup milk
1 cup beer (or, if you don’t drink beer, water will do)
½ cup shredded mild or sharp Cheddar cheese
What to do with it:
1. Preheat your chicken-lovin’ oven to 375 delicious degrees Fahrenheit.
2. Now, place those mother-cluckers in a huge-ass baking dish and season them up with salt and pepper to your taste.
3. Add the tomatoes, potatoes, broccoli, carrots, onion, garlic, cream of chicken soup, milk, and beer or water.
4. Throw that lid on top and place it in the oven for 1 hour.
5. Take the pan out and carefully place it on the stovetop, an oven mitt, or a folded-up towel. You don’t want to burn a hole in your nice countertop.
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Jarez Sez: “If you burn your countertop and you still live at home with your parents, you might as well move out. They’re gonna chase you down like fat kids after an ice cream truck!” |
6. Remove the lid and spread cheese all over your stew like a snowstorm.
7. Slap the lid in place and put the baking dish back in the oven for 5 to 7 minutes.
8. Bring your ass to the motherfucking table and serve it up.
9. Now it’s bedtime, bitches.
Most of the time, my recipes are simple and delicious enough to be eaten by anyone. Once in a while, I create something that’s only for the bravest of the Ghetto Gourmets. But I recommend everyone try this dish at least one time because it’s so flavorful, it’ll make you grow extra tongues. If you can’t take the heat, you shouldn’t be in the kitchen in the first damn place.
How long it takes: 15 to prep, and 45 to cook it up
How much it makes: enough for 6 to 8 tough people
What you need:
1 family pack chicken wings (20 to 30 wings)
1 dime bag salt
1 dime bag pepper
1 medium yellow onion, chopped
1 tablespoon minced garlic
¼ cup balsamic vinegar
One-quarter of a 12-oz can beer or water (about 1/3 cup)
Two 10¾-oz cans condensed cream of mushroom soup
1 jalapeño, seeded and chopped
1 hot serrano pepper, seeded and chopped
1 yellow chile pepper, seeded and chopped
1 habanero pepper, seeded and chopped (Only use this one after you have some experience with peppers. This motherfucker might actually kill you.)
Box of tissues
1. Preheat your oven to 375 degrees Fahrenheit.
2. Place all that chicken inside a large baking dish and dust it with salt and pepper to your taste.
3. Add the onion, garlic, balsamic vinegar, beer or water, and the cream of mushroom soup.
4. Ready to spice up your life a little bit? Toss in your jalapeño pepper, serrano pepper, yellow chile pepper, and habanero pepper. Mix it all up.
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Jarez Sez: “Make sure you wash your hands after you touch the peppers. That shit can burn your hands, your nose, and even your eyes! (Or something else, and that hurts—A LOT!)” |
5. Drop that lid and place it all in the oven.
6. Let that get all cooked up for about 45 minutes, then salt and pepper to taste. Get out a box of tissues and a fork and knife, because your mouth AND your eyes are gonna be watering.
Oh, man, this recipe is like the smorgasbord your momma never gave you. I called this Chicken Delight because it will literally slap a damn smile onto your face. You’ll look delighted, you’ll be excited, and when the portions get divided, you’ll be so glad you won’t even try to hide it.
How long it takes: 10 to prep, 30 to cook
How much it makes: this heavenly recipe has enough clouds for 6 to 8 people to sit on
What you need:
One 15-oz can white beans*
One 15-oz can lentils
One 15-oz can pinto beans
One 15-oz can red beans
One 15-oz can lima beans
One 15-oz can black beans
One 15-oz can butter beans
½ large white onion, chopped
1 teaspoon minced garlic
2 tablespoons olive oil
1 pound skinless, boneless chicken breasts, chopped into bite-sized morsels
1 dime bag salt
1 dime bag pepper
1. Slop all of them beans and their undrained juices into one large pot and let it all stew together for 20 minutes on medium heat.
2. Meanwhile, grab a large skillet and sauté your onion and garlic in olive oil until they soften up, 3 to 4 minutes.
3. Toss in that chicken, topped off with some salt and pepper, and let it brown. This should take about 10 minutes.
4. Now toss all the contents of your sauté pan into the pot along with the beans.
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Jarez Sez: “Despite what you might have heard, beans are not a musical fruit. Keep quiet in the kitchen.” |
5. Make sure you stir often and get it all coagulated.
6. Let it all cook together for about 10 more minutes, until all the flavors get to know each other. Add more salt and pepper to taste.
7. Serve it all up with a nice loaf of French bread. That’s motherfuckin’ paradise!
Yes, sir. Yes, ma’am. It is in fact the extra sly Superfry. It’s a dish so quick and tasty, it’ll slip right in there and do what it does before you even know you’re hungry—the pimp of poultry, the mack daddy that’ll smack down the McNuggets in your life. Chicken Wack-Nuggets is more like it. That clown ain’t got nothing on me. He’d be eating this dish so fast, he’d ruin all his makeup.
How long it takes: 15 to prep, about 20 to cook
How much it makes: enough to keep 6 to 8 pimps happy
What you need:
2 tablespoons minced garlic
1 dime bag pepper
1 dime bag salt
½ medium white onion, finely chopped
2 eggs (beat them like a motherfucker who crossed you!)
¼ cup balsamic vinegar
2 cups all-purpose flour
Large resealable plastic bag
1 large variety pack chicken (wings, legs, breasts, and thighs)
Sunflower or peanut oil
What to do with it:
1. In a medium-size bowl, unite your garlic, ½ teaspoon pepper, 1 teaspoon salt, the onion, beaten-ass eggs, and balsamic vinegar.
2. Sprinkle all that flour into a large Ziploc. Now, carefully dip your chicken pieces into your bowl of wet ingredients.
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Jarez Sez: “Touch your wet ingredients with one hand and your dry ingredients with the other. Otherwise, you’re gonna have muddy-ass chicken hands! Oh, no no!” |
3. Next, drop that wet chicken into the bag, letting it get dusted up with flour on all sides.
4. Now, in a deep fryer or a deep-ass skillet, warm up your oil until it reaches a temperature of 350 degrees Fahrenheit.
5. Drop those chicklets in the hot oil like chumps off the Golden Gate Bridge. Let ’em cook up for 7 to 10 minutes per side. Make sure they’re all cooked through and have that delicious golden glow.
6. Remove the chicken from the oil with a slotted metal spatula. Let the excess oil drain onto a paper towel. Once it’s all nice and dry, put it on a plate and enjoy your Superfry!
It’s time for you to take all that greasy, flavorless, disgusting fried chicken you’ve been eating and tell it to take flight. There is nothing fowl about my foul, and in just a few minutes, you’ll be tasting the reasons why. You don’t need to get in your car and drive down to the roach-infested chicken shack. Anybody can make this chicken, and that’s what makes it such a big part of the ghetto gourmet lifestyle. For the first time, your chicken’s gonna taste better than your momma’s.
How long it takes: 20 to prep, 30 to get ready
How much it makes: enough to keep 4 to 6 people outta the drive-thru
What you need:
2 eggs, beaten like a red-headed stepchild
¼ cup balsamic vinegar
1 dime bag pepper
1 dime bag seasoned salt
2 cups crushed cornflakes
½ cup whole wheat flour
Large resealable plastic bag
1 large variety pack chicken (wings, legs, breasts, and thighs)
Sunflower or peanut oil
1. In a medium-size bowl, smash together your eggs, balsamic vinegar, and a few peenches of pepper and seasoned salt.
2. Take your crushed-up corn flakes and your whole wheat flour and put ’em in a Ziploc bag together. Shake it like your cousin’s can of cola.
3. Now, let your chicken pieces splash around in your wet ingredients. Once they’re soaked, throw ’em in the bag with the cornflakes and flour, making sure they’re all covered. Hell, your chicken should look like it’s wearing a cornflake coat, hat, scarf, and boots!
4. It’s time to get out that deep fryer again (or if you don’t have one, a nice deep frying pan). Fill it up halfway with oil and wait for it to get all sizzled up at 350 degrees Fahrenheit.
5. Carefully lower your chicken into the hot oil and let it cook for about 7 minutes on each side until it’s cooked through and golden brown. You may need to leave it in another 2 minutes on each side if it’s a thick piece, like a breast or a thigh.
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Jarez Sez: “Don’t put too much chicken in at once, or else the temperature of the oil will drop and instead of hot chicken, you’ll have cold turkey. Oh, no no!” |
6. Always let your oil drain out. That’s right. It’s drainin’ time. Let it all sop out onto a big ol’ paper towel.
7. Once your chicken is drained, it’s time to serve it up like Venus Williams.
I’ve eaten chicken marsala all over the world, from Kathmandu to Timbuktu, and Louisiana to Bozeman, Montana. All those recipes were okay, but they were all lacking the same thing, the help of my A.C.P. Jarez. Jarez puts an extra la on the end because it’s twice as nice. This I guarantee: His Marsalala will make you and all your friends go gaga. Shakaka-Zululu!
How long it takes: 15 to prep, 30 to jazz it up
How much it makes: enough for 4 people to experience the Marsalalization
What you need:
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 cup white wine
½ cup lemon juice
¼ cup olive oil
1 teaspoon minced garlic
½ medium white onion, chopped
1 cup sliced mushrooms
4 skinless, boneless chicken breast halves
½ cup grated Parmesan cheese
1. Take a nice-size bowl out of the cupboard and put it down on the counter, looking at all the fine-ass ingredients around you.
2. Now, mix up your flour, salt, pepper, white wine, and lemon juice. Mix it up really well to make sure there are no lumps in the flour.
3. While you’re letting all that stuff coagulate, pour your olive oil into a large skillet and set the fire to medium.
4. Once that oil’s got some heat, throw in your garlic, onion, and all of those mushrooms.
5. Let that all heat up for 3 to 4 minutes, until the onion gets a little soft. While it’s doin’ that, coat your chicken with them wet ingredients we made earlier. Splash them around in a bowl to make sure everything gets covered all over.
6. Toss that chicken in the pan along with the mushrooms and all those delicious aromatics, and then pour in the wine mixture the chicken was in. Let it cook up for 7 to 9 minutes on each side, until all the pink is gone.
7. Now’s the time to transfer that chicken into a baking dish. Did I mention that you should preheat your oven to 325 degrees Fahrenheit? No? All right, well, I’m telling you now. Do it!
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Jarez Sez: “Always preheat your oven to make sure you get an even temperature all around your bird.” |
8. Sprinkle that delicious Parmesan cheese onto your chicken as it waits patiently in its baking dish nest. Toss that flappy bitch into the oven and let it brown for 7 to 9 minutes.
9. Grab all this deliciousness out of the oven and serve it by itself or with some pasta. Now your chicken is hotter than a hummingbird on fire. Damn!
Everybody knows you shouldn’t drink and drive. But since chickens can’t drive, I say keep ’em fucked up twenty-four hours a day. That movie Chicken Run, with Mel Gibson, would’ve been way better if there was a local chicken bar where Mel could’ve picked up on all the hens and been all like, “Wanna show me your coop?” But since I didn’t make that movie, all I can do is provide you with this delicious-ass recipe that will keep your chickens stumbling around like Mariah Carey.
How long it takes: 20 to prep, a full 2 hours to cook it up
How much it makes: 4 to 6 people can get crunk with this chicken
What you need:
1 turkey injector
¼ cup vodka
¼ cup tequila
12 ounces your favorite beer
¼ cup balsamic vinegar
¼ cup teriyaki sauce
1 teaspoon minced garlic
One 28-oz can crushed tomatoes
1 whole chicken (6 to 8 pounds)
2 tablespoons honey
1 dime bag salt
1 nickel bag red pepper
1 dime bag black pepper
1. First and utmost, do you have a turkey injector? It looks like a syringe, but it’s got a nice wide needle that things like minced garlic can get through. You’re gonna need to get one of those for this recipe. They ain’t that expensive. Fuck, Wal-Mart has ’em.
2. Now that we got that out of the way, take out a medium-size bowl or a really large cup. Throw in all your vodka, tequila, beer, balsamic vinegar, teriyaki sauce, and minced garlic. Mix it all up like a huge party in a studio apartment. Make sure all the ingredients get to know each other.
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Jarez Sez: “Don’t drink this mixture, because if you do, you’ll be shittin’ like a goose!” |
3. Take out a big-ass roasting pan and pour in your can of crushed tomatoes. Spread it all around evenly on the bottom.
4. Now, take your chicken and stick that bitch right in the middle. Before you take the next step, preheat your oven to 375 degrees Fahrenheit.
5. Here comes the important part: Grab your turkey injector and start filling it up with that mixture in the bowl.
6. With a loaded-ass syringe, start stickin’ your bird. Act like it’s Jim Morrison. Don’t stop because he can’t get enough. Get that bird injected like a junkie who robbed a damn bank.
7. Now, once your chicken is locked and loaded, take a brush and cover the whole thing in a thin layer of honey. This is gonna make the delicious glaze.
8. Peench on the appropriate amounts of salt and red and black pepper for your taste.
9. Jam this bird right into the preheated oven. Let it cook up for about 2 hours, until the juices run clear.
10. Once it’s golden brown and cooked all the way through, take it out and cut it up. This is gonna blow your taste buds right out of your mouth.
Oh, yes, I’ve done it again. I’ve taken two of the best things in the world and put them together. Chicken and peanut butter may seem like a strange combination, but they go together like gin and juice, biscuits and gravy, O.J. and prison. If you don’t like it the first time, try it again. It just might stick.
How long it takes: 10 to prep, about 50 to cook up
How much it makes: 6 to 8 people can try this remix
What you need:
1 family pack chicken wings or legs (10 to 14 should do)
1 dime bag pepper
1 dime bag salt
1 large white onion, chopped
¼ cup balsamic vinegar
½ cup water or beer
1 teaspoon minced garlic
1 cup creamy peanut butter
Three 10¾-oz cans condensed cream of chicken soup
What to do with it:
1. Before you do anything else, turn the dial on your oven up to 400 degrees Fahrenheit to get it nice and preheated.
2. Now, throw all of your chicken into a large roasting pan. Sprinkle salt and pepper all over it and try to rub it down into the skin. Pretend it’s a lady. Be gentle but firm.
3. Liberally spread all those pieces of onion around, and then douse it all with your balsamic vinegar and your water (or beer, if you feel like having a good-ass time).
4. Now that your chicken is ready to receive the flavor, spread on all your minced garlic.
5. We’re almost done. Now we just need the ingredient that takes this recipe from Chicken Love to Peanut Butter Chicken Love: That’s right, peanut butter. Take that rich and creamy peanut butter and evenly coat all the chicken. Next, pour on the cream of chicken soup.
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Jarez Sez: “This is gonna make the chicken taste completely nuts!” |
6. Cover your roasting pan with a lid, slap that bitch into the preheated oven, and let it bake nicely for about an hour.
7. Right before you take it out, remove the lid (or foil) and let it bake for about 5 more minutes. This’ll give it a nice golden look.
8. Eat it up before everybody else does!