Sit down folks, I’m going to tell you a tale:

This is the story of a young lady who believed, believed deep down in her heart, that chicken recipes could be redeemed.

She believed chicken breasts did not have to be dry.  She believed a whole chicken could have endless flavor, and not just a sticky salt and pepper skin that you chew through.

Chicken was a blank canvas, and the cook only had to wield the brush.

Now, here is my theory of cooking chicken, and this is important:

There are 3 layers to cooking chicken – 

1) The base

2) The wet

3) The seasonings

• Bake at 350F for an hour, uncovered
• Pressure cook on high for 25 minutes

 

It might seem too simple, but this is the chemistry of chicken, and you can mix it up however you want.  Just as long as you have this formula, you will always, ALWAYS, have amazing chicken.

For example:

• 1 whole chicken
• 1 can of stewed tomatoes, olive oil
• garlic powder, parsley, kosher salt, ground pepper

or

• 1 whole chicken
• 1 can corn, olive oil
• garlic powder, paprika, cilantro, kosher salt, ground pepper

or

• chicken pieces
• 1 can of chickpeas, 1 can of stewed tomatoes, olive oil
• garlic powder, parsley, kosher salt, ground pepper

or

• chicken breasts
• 1 can of sliced pears
• brown sugar, cinnamon, kosher salt

or

• 1 whole chicken
• 1 cup of rice with 1 can organic stewed tomatoes
• kosher salt, garlic powder, oregano

The combinations are endless, but the formula is the key!!