Lemon Chicken with Thyme and Garlic Recipe

This is my quick version of my sister’s Lemon Chicken with Thyme and Garlic Recipe. Since I live in the countryside of the island, it’s very hard to find Campbell's Chicken Cream in the local stores, so I came up with this quick version where I have omitted the baking time and Campbell's chicken cream. It is a quick and easy to do recipe, ideal for busy moms. Serve with vegetables, White Rice, or with our favorite, Rice with Noodles.

Lemon Chicken with Thyme and Garlic Recipe 

This Lemon Chicken with Thyme and Garlic will be a family favorite of all times. Quick, easy and healthy way to prepare chicken for dinner.

Ingredients: 
2 lbs. chicken pieces thighs, drumsticks or chicken breasts
¼ cup olive oil
2-3 cups chicken both or 2 chicken bouillon cubes + 3 1/2 cups of water.
2 teaspoons thyme
¼ cup fresh parsley
1 tablespoon crushed garlic
Juice of 3 lemons
½ teaspoon black pepper
2 ½ tablespoons cornstarch + 3 tablespoons of cold water
salt only if needed

Instructions: 
1. Clean and cut chicken into small pieces or leave whole. 
2. On a skillet with ¼ cup of olive oil sauté the chicken until golden brown (About 8 minutes).  
3. If you do not have chicken broth ready at hand, bring to a boil two chicken bullion cubes in 3 ½ cups water to make your chicken broth. Note: ½ cup will evaporate while boiling.
4. Pour 2- 3 cups of chicken broth followed by lemons juice, black pepper, garlic, thyme and parsley.5. Cook for about 20 and then add in dissolved cornstarch in 3 tablespoons of cool water, stir and cook for an additional 5-10 minutes until mixture thickens. Your lemon chicken is done, serve with rice. Enjoy!

Yield: 6 servings.

Receta en español: AQUÍ

  

“Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God.” -  Philippians 4:6

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PAN DE MAIZ , Cornbread

Este Pan de Maíz casero, es rico y fácil de hacer. Es el complemento perfecto para asados, BBQs, chili, ensaladas y para merienda.

Esta receta también es un buen pan de maíz para usar en Cornbread Dressing.

VER RECETA: AQUÍ

This is an all-time favorite Cornbread , perfect side dish for baked meats, BBQs, chili, salads, and alone for snacking.

This recipe also makes a great cornbread for Cornbread Dressing.

 

Sé fuerte y valiente. No teman ni se asusten ante esas naciones, porque Jehová tu Dios va contigo, nunca te dejará ni te abandonará. Deuteronomio 31:6

POTATO SALAD

This is an exquisite Russian potato and carrot salad, typical of Russia. It is excellent to accompany BBQ meat or fish, a barbecue, or a typical dinner. You may be wondering why it has grapes and apples. The recipe I am sharing today does not include fruits, but I wanted to share that photo of the salad we had at Christmas, different and delicious. I must say it turned out really delicious!

Receta de Ensalada de Papas en español. 

Like the Pink Russian Salad, this is a favorite in my family and in many Dominican and Latin American households. There are many variations of this recipe as people have adapted it and made it part of their culinary culture. Here is my way of preparing it.

Delicious Potato Salad

The Perfect Side Dish for BBQs and Family Dinners. This mouthwatering potato salad is a must-have at traditional Dominican Christmas dinners. Enjoy it as a side dish at your next BBQ or family gathering.

Ingredients: 
6 large potatoes boiled and chopped
4 carrots
1 can corn
1 can petit pois (green peas)
1 onion finely chopped

2 cubanelle peppers or 1 bell pepper (optional) finely chopped
4 boiled eggs chopped
3/4 - 1 cup mayonnaise or to taste
Salt and pepper to taste
2 - 3 teaspoons cider vinegar
1 teaspoon mustard (optional)

Instructions: 

1. Boil the potatoes along with carrots, until tender. Boil eggs separately. When ready and cooled, chop into ½ inch cubes. Chop onion and peppers into small cubes and add to potato, eggs, and carrots mixture, mix.

2. Add corn and peas. Season with vinegar, mayonnaise, salt and pepper. Mix well and serve.

3. It is recommended to prepare this salad and refrigerate for at least two to three hours before serving for the best flavor.

Yield: 8 to 10 servings 

Notes:

a) It is crucial to exercise extra caution when serving dishes containing eggs and mayonnaise. To avoid spoilage, it is important to refrigerate any leftover salad and ensure it remains cold at all times.

b) For an exceptionally delicious taste, consider adding one or a combination of nuts, raisins, grapes, and an apple. Last Christmas, my daughter Crystal elevated the flavor by incorporating chopped grapes and an apple with a touch of 1 tablespoon of lemon juice. The result was absolutely delightful!

I thank everyone for their comments and support. To all those who have wondered where I have been these past few weeks... well, these days I am happily enjoying the visit of relatives at home, especially my little niece Dahlia, to whom I dedicated a post last year about Mini Baby Bootie Cakes. Here's a photo of her helping in the kitchen.

If you like this recipe, you'll love:

Pink Potato Salad (Ensalada Rusa Rosada) 

 Nancy's Cauliflower Salad

My E-book is available HERE.

Finally, brothers and sisters, whatever is true, whatever is noble, whatever is right, whatever is pure, whatever is lovely, whatever is admirable—if anything is excellent or praiseworthy—think about such things. - Philippians 4:8