Best 5 Chicken Nicaraguense Recipes

CREAMY NUTMEG CHICKEN

Steps:

• In a large skillet, brown chicken in butter. Remove chicken and set aside. , In the same skillet, saute onion and parsley until onion is tender. Add the soup, sour cream, milk, nutmeg, sage, thyme and rosemary; mix well. Return chicken to the skillet an spoon sauce over pieces. , Simmer, uncovered, for 25-30 minutes or until chicken is no longer pink, basting occasionally. Sprinkle with additional nutmeg.

CHICKEN NICARAGUENSE

Steps:

• Brown chicken on both sides in a nonstick skillet, then transfer to a casserole or Dutch oven.
• Add green pepper, celery, onion, carrots and garlic to the skillet in which the chicken cooked.
• Cook briefly, stirring until vegetables are cooked but crisp.
• Spoon vegetables over the chicken and add the tomato juice, squash, cumin, salt and pepper.
• Cover the casserole and bake 50 minutes or until the chicken is tender when pierced with a fork.
• Add the peas, and return casserole to oven, covered, for 10 more minutes.

CHICKEN NUGGET CASSEROLE

Steps:

• Preheat oven to 350°.Place chicken nuggets in a greased 11x7-in. baking dish. Sprinkle with Parmesan cheese. Layer with spaghetti sauce, mozzarella cheese and Italian seasoning. , Cover and bake until chicken is heated through and cheese is melted, 30-35 minutes.

PARMESAN CHICKEN NUGGETS

Steps:

• Place butter in a shallow bowl. Combine the bread crumbs, cheese and salt in another shallow bowl. Dip chicken in butter, then roll in crumbs., Place in a single layer on two 15x10x1-in. baking pans. Bake at 375° for 15-18 minutes or until no longer pink, turning once. Serve with marinara sauce if desired. Freeze option: Cool chicken nuggets. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Place on a baking sheet and reheat in a preheated 375° oven 7-12 minutes or until heated through.

CHOP SUEY NICARAGüENSE

Steps:

• Shred chicken with your fingers.
• Cut all vegetables into thin strips and keep separate the carrots, cabbage, onion and peppers.
• Heat stove at medium/high temp and add 2 Tbsp olive oil to a deep pot. Melt a stick of butter.
• Heat a second deep pot and add 2 Tbsp olive oil. Melt half a stick of butter
• Place the onion and all the peppers in pot # 2.
• Place the cabbage in pot # 1.
• Constantly stir all vegetables in both pots.
• When the onions are translucent, add the carrots.
• When the carrots are soft, add the cooked chicken.
• When all is mixed, add the ketchup and soy sauce.
• Stir frequently.
• When the cabbage is soft, combine pot # 2 with pot # 1.
• Lower the heat to medium or med/low making sure the vegetables don't get too soft.
• Add lemon juice.
• Taste and adjust seasoning as needed. (add 1/4 cup ketchup, 1 tsp salt, etc. depending on the size of the cabbage.).
• Enjoy.