ntil blended. Stir in the chicken, beans, and chilies.
Place
killet over medium heat, cook chicken until no longer pink and
Note: If starting with raw chicken, use only breast meat as
n a large paella pan over high heat. Saute chicken and chorizo
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.
killet on high heat. Saute chicken and chorizo for 3-4
on-stick skillet, or a paella pan with cover, warm olive
Separate chicken from bones and chop or
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper
resh.
Meat Prep: Cut chicken into bite sized pieces.
add the marinade to the chicken and the prawns. Cover and
In a covered Dutch oven casserole, simmer together first 6 ingredients for 30 minutes, or until rice is tender and liquid is absorbed. Meanwhile, in a saucepan, cook together the next 4 ingredients until shallots are soft. Stir in the chicken and heat through. Stir tomato mixture into rice until blended. Place paella in a large shallow bowl and serve with sprinkled pine nuts and cheese.
Preheat oven to 375\u00b0F. Heat oil in a flameproof baking dish on high. Saute chicken, chorizo, pepper and onion 4-5 mins, until chicken is evenly browned and onion is tender. Stir in garlic, turmeric and cayenne. Cook 1 min. Mix in stock, rice, tomatoes and wine. Bring to a boil. Bake, uncovered, 10 mins. Stir in lima beans and cover dish with foil. Bake 20-25 mins, until rice is tender and liquid is completely absorbed. Let stand 5-10 mins. Sprinkle with parsley and serve with lemon wedges.
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
econds. Add the turmeric and Chicken marsala seasoning. Stir for another
Boil or fry chicken until done.
PREHEAT 375\
nches long.
Unwrap the chicken and drain any extra blood
br>Add 4 cups of chicken stock, bay leaf, parsley, sage
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
Add chicken to mixture.
Mix well.
Prepare Pepperidge Farm herb stuffing.
Mix as package directs.
Spread over chicken mixture.
Bake 35 minutes at 350\u00b0 in shallow pan for best results.