CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
killet over medium heat, cook chicken until no longer pink and
n a bowl. Many Vietnamese Chicken recipes usually require a short
ntil blended. Stir in the chicken, beans, and chilies.
Place
ll marinade ingredients together, except chicken, to a food processor and
If a recipe calls for ground cardamom, it is best to start with
econds. Add the turmeric and Chicken marsala seasoning. Stir for another
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
edium high heat, combine the chicken breasts, chicken broth, salt and pepper
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
ine, the tomatoes, place the chicken (or carcass) in the pot
Cook chicken in lots of water until
Cut chicken breast into 1/2-inch
ntil cheese melts.
Add chicken, one 8 oz. package shredded
Mix together.
May need to use more or less mayonnaise and light cream, depending on the moisture in the chicken.
Garnish with deviled eggs, stuffed celery, pineapple chunks, etc.
ven to 400.
cook chicken for one hour w/out
In dutch oven, heat the oil over medium heat.
Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
Add the tomatoes, bringing to a boil.
Add cumin, chili powder and bay leaves.
Add chicken stock and return to a boil.
Reduce heat.
Add salt and cayenne and simmer for an additional 30 minutes.
Remove bay leaves and stir in shredded chicken.
Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.
ntil aromatic, then add the chicken meat into the wok. Use
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!