Chicken Acornado Recipe

Directions

Heat 1 tablespoon of the olive oil in a medium bowl over medium heat. Saute ginger and pepper in olive oil for 5 minutes. Remove chicken pieces from the skillet; place them on paper towels to cool.

Return chicken pieces to the skillet. Sprinkle with Worcestershire sauce, paprika, garlic powder, basil, oregano, sage, cornstarch and water. Reduce heat to low; simmer until all ingredients are thoroughly combined, stirring occasionally.

Return chicken pieces to skillet. Cook over low heat, stirring often, for 15 minutes, or until browned and cooked through. Transfer chicken pieces to bowls and set aside.

Every 5 minutes, with a slotted spoon, gently scrape the bottoms of chicken pieces with a metal spatula.

Place chicken pieces into a large coop or dish in the roasting pan. Boil chicken breasts in boiling water for 5 to 10 minutes, or until they have reached desired thickness. Drain and set aside to cool.

Return chicken pieces and juices to skillet, leaving about 1/4 cup liquid on all sides. Heat olive oil in skillet over medium heat, stirring constantly, until temp reaches 375 degrees F (190 degrees C).

Stir chicken pieces into broth mixture, and cook, stirring constantly, for 5 to 6 minutes. Reduce heat to medium, add chicken breasts and stir any juices that remain in skillet. Reduce heat to medium/low and cook for another 15 minutes.

Stir chicken pieces into chicken broth mixture, and cook for an additional 5 to 7 minutes, stirring.

Return chicken pieces to skillet and continue cooking until chicken juices run clear, about 10 minutes. Drain on paper towels and roll in cornstarch to prevent burning. Return to serving platter, cover, and refrigerate for about 1 hour.