Chicken Barbecue for Diabetic

This recipe is intended for diabetic patients. Ordinary chicken barbecue could increase the blood sugar level of a person due to the sauce that is usually saturated with high levels of table sugar.

Ingredients for the sauce:

• 1 10 3/4-ounce (301 g) can tomato puree
• 1/2 onion, 3 ounces (90 g) chopped fine
• 3 tablespoons (45 ml) French style whole-grain mustard
• 3 tablespoons (45 ml) fresh lemon juice
• sugar substitute equivalent of 2 tablespoons sugar, or to taste
• 1 tablespoon (15 ml) Worcestershire sauce
• 1 to 2 tablespoons (15 to 30 ml) hot sauce (optional)
• 1/4 teaspoon (1.25 ml) ground allspice
• 1/4 teaspoon (1.25 ml) ground ginger
• 1/3 cup (160 ml) water
• freshly ground pepper
• olive oil cooking spray
• 6 chicken breasts, 6 ounces, (180 g) each, bone in, fat and skin removed

Cooking Procedure:

1. Prepare the coals in the barbecue or light the grill.
2. To make the sauce: place the tomato puree in a deep sauce pan. Add the onion and simmer slowly, covered, for 5 minutes. Uncover and add the mustard, lemon juice, sugar substitute, Worcestershire sauce, pepper sauce, (if using), allspice, ginger, and water. Simmer slowly for about 10 minutes until the sauce thickens. Add the pepper. Makes about 2 cups which can be frozen, refrigerated for up to 4 days, or served warm immediately.
3. When ready to grill, lightly coat the chicken breasts with cooking spray. Pat with freshly ground pepper and them place on the grill, bone side up. Grill, turning frequently, for 20 to 25 minutes. After 20-25 minutes brush both sides with barbecue sauce. Continue to grill until the chicken is no longer pink when cut with a knife.
4. To serve, return the barbecue sauce to the stove and bring to a rapid boil for at least 2 minutes. Transfer sauce to a serving dish and pass to spoon over chicken breasts.

Per serving (with 2 tablespoons sauce):

170 calories (10% calories from fat), 33 g protein, 2 g total fat (0.5 g saturated fat), 3 g carbohydrates, 1 g dietary fiber, 82 mg cholesterol, 246 mg sodium

Source: http://www.diabetic-recipes.com

Orange Herb Roasted Chicken

This whole roasted chicken turns out terrifically flavorful and tender, and the broth left in the bottom is a perfect gravy in itself!

Ingredients

1 cup chicken broth
1 (4 pound) whole chicken, rinsed and patted dry
1/2 cup butter, cut into 1 tablespoon sized pieces
2 navel oranges, halved
salt and pepper to taste
2 cloves garlic, minced
1/2 cup butter, melted
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 sprigs fresh sage

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.

2. Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.

3. Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

Source: allrecipes.com

Chicken Pastel

Chicken Pastel Filipino Style.

Ingredients:

• 1 chicken, cut up and boned
• 3 tablespoons soy sauce
• 1 teaspoon kalamansi juice
• 5 cups cold water
• 1 1/2 teaspoons salts
• 1/4 cup butter
• 1 pc chorizo de bilbao, sliced
• 1 cup Vienna sausage, sliced
• 1 cup broth
• 1 pc carrot, cut into cubes
• 3 pcs potato, cut into cubes
• 1 can cream soup
• 1/2 cup green olives
• 1/2 cup mushrooms
• 2 tablespoons flour
• 2 hard-cooked egg, sliced

Cooking Procedure:

1. Marinate chicken pieces in soy sauce and kalamansi juice
2. Place them in a saucepan with water, salt and pepper; let boil and simmer until tender
3. Melt butter in skillet. Brown the chicken.
4. Drop in slices of chorizo de bilbao and Vienna sausage.
5. Pour in the broth. Cover and cook until half done.
6. Add green olives, carrots, potatoes, mushrooms and cream soup.
7. Cook everything together. Thicken with flour if necessary. Season well.
8. Transfer cooked mixture to a baking dish then garnish with slices of hard-cooked eggs.
9. Cover the dish with pie crust.
10. Bake at 204 Degrees Celsius  for about 40 to 50 minutes until crust is golden brown.
11. Serve hot.

Paella (Chicken)

Paella.

Ingredients:

• 1 frying chicken, cut into serving pieces
• 3/4 cup olive oil
• 1 pound slab bacon, cut into 1 inch cubes
• 1 head garlic, peeled and chopped fine
• 2 big onions, sliced
• 1 can tomato puree
• 1 teaspoon paprika
• 2 cups rice
• 6 prawns, boiled
• 2 crabs, boiled and quartered
• 20 big clams, boiled in 5 cups water
• 5 cups water in which clams were cooked
• 1/2 cup canned peas, drained
• 1 can sweet pepper or 1 large sweet pepper, cut into eights
• salt and pepper

Cooking Procedure:

1. Fry the chicken pieces in oil and set aside.
2. Fry garlic in remaining oil until brown.
3. Add onion then the bacon cubes and fried chicken.
4. Add the tomato puree, paprika, sweet pepper, and the water in which clams were cooked.
5. Add rice and allow to simmer until mixture is almost dry and the rice cooked.
6. Add the prawns, crabs, clams and peas and cover well.
7. Continue cooking over low heat until all the water has evaporate.
8. Add salt and pepper to taste.
9. Serve hot.

Chicken Curry (Filipino Style)

Chicken Curry.

Ingredients:

• 1 chicken, cut into serving pieces
• 1 cup coconut milk with yellow ginger
• 1/2 cup vinegar
• 2 tablespoons lard
• 1/2 cup green pepper, cut cut lengthwise
• 1/2 cup onion, cut lengthwise
• 1 tablespoon pounded garlic
• 1 teaspoon salt

Cooking Procedure:

1. Put chicken in saucepan, add vinegar, salt and one half of the garlic.
2. Simmer until tender, adding water if necessary.
3. When tender, remove chicken from the saucepan.
4. Heat lard in saucepan, saute garlic until brown, add onions and pepper, then the chicken.
5. Cover and cook about two minutes.
6. Add coconut milk, season with salt, if necessary cover and cook until sauce is reduced to one half.
7. Serve garnished with green pepper.
8. To prepare coconut milk; pound about one cup grated coconut with 1 inch cube peeled yellow ginger. Add to the rest of one grated coconut and extract the milk.

Chicken Sinigang

Chicken Sinigang.

Ingredients:

• 1 (about 1-1/2 lb) chicken fryer
• 1 cup 2 inch piece sitao
• 1 cup quartered small radishes
• 1/2 cup sliced tomatoes
• 2 cups camote tops
• 1/4 cup sliced onion
• 2 cups tamarind tops (young leaves) and flowers
• 1 tablespoon coarse salt
• patis to taste

Cooking Procedure:

1. Clean chicken, cut to serving pieces, sprinkle with salt and set aside.
2. Wrap tamarind leaves and flowers in young banana leaf or a piece of clean gauge or sinamay and boil in water to cover with the chicken pieces, tomatoes and onion until chicken is almost tender.
3. Remove tamarind from mixture, mash and extract juice and add to chicken.
4. Discard leaves and flowers.
5. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender.
6. Correct seasoning by adding patis to taste.
7. Serve hot.

Chicken Relleno

Chicken Relleno is another delicious chicken recipe that is stuffed with pork meat, pickles, eggs and other delicious stuff. A must try for chicken lovers, like me.

Ingredients:

• 1 big chicken
• 1 kilo pork or chicken meat
• 1/4 cup seedless raisins
• 1 small can sweet pickles
• 4 tablespoons lard
• 2 hard cooked eggs
• 2 ripe tomatoes
• 1 small can peas
• 1 tablespoon catsup (if desired)
• 1 onion
• salt and pepper

Procedure:

1. Dress and bone the chicken
2. Grind the chicken meat or pork
3. Mince the onion and the tomatoes
4. Chop the pickels
5. Heat the lard
6. Add the onion, tomatoes, gournd meat, raisins, peas, pickles and catsup; cook until meat is done
7. Season to taste. Add chopped hard-cooked eggs. If necessary moisten the mixture with a little stock made from the liver, gizzard and bones.
8. Stuff the boned chicken with the mixture; sew up th eopening
9. Wrap the chicken in cheese cloth
10. Cover with water and simmer until tender
11. Remove from the kettle and fry, browning all sides evenly.
12. Serve with giblet gravy prepared as follows:

• Chop the giblets; dredge with flour
• saute in a little lard, garlic and onions, add stock, mashed liver and giblets, season with salt and pepper.
• cook until thick
• strain before serving