il. Add 2 cups of chicken broth. Cover pot and bring
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
il. Add 2 cups of chicken broth. Cover pot and bring
n a bowl. Many Vietnamese Chicken recipes usually require a short
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Heat the butter and the oil together in a heavy casserole. Add the onion and cook until transparent. Remove and keep warm.
Put the chicken in the casserole and lightly brown on all sides. Add the onion, stock, wine and salt and pepper. Cover and cook over low heat until the chicken is done, about 1 hour. Before the chicken is done, add the peas and heat through.
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
ll marinade ingredients together, except chicken, to a food processor and
.
Meanwhile, place the chicken in a bowl and add
ogether in a bag. Add chicken parts in a bag and
long both sides of the chicken's backbone; discard backbone. Place
lour and seasoning mix. Coat chicken. Heat 1 tbsp oil in
harp knife, score chicken several times. Brush chicken all over with 2
r kitchen scissors, cut the chicken through the breastbone. Open the
Thinly filet the chicken breasts.
In a metal mixing bowl, combine chilies,lemon juice ginger,oil,paprika,garlicsugar and chili flakes, stir quickly.
Spoon half of the sauce into a separate bowl and set aside for later.
Add the chicken breasts to the remaining chili sauce, refrigerate for 1 hours.
Lightly dredge breasts in flour/salt mixture one by one.
Pan fry chicken for several minutes on each side.
Dress buns with mayonnaie, lettuce,chicken, provolone cheese and spoon some of the remaining chili sauce on top.
ver moderate heat. Season the chicken generously with salt and pepper
If a recipe calls for ground cardamom, it is best to start with
Whisk together lemon juice, 1 tbsp oil, paprika, oregano, salt, chilies and garlic. Add chicken and toss to coat.
Preheat broiler. Cook chicken until browned on both sides and cooked through. Remove from heat and cover loosely with foil.
Meanwhile, heat 1 tbsp oil in a large frying pan. Cook onions, pepper and sweet corn, stirring, until softened. Add rice and cook, stirring, for 5 mins, to separate grains and heat through. Add olives and cilantro. Season.
Serve chicken with rice and tomato chutney.
In a bowl, combine chicken, chili oil and garlic. Season. Marinate, covered, in fridge for 20 mins.
Preheat broiler. Broil chicken for 2-3 mins per side, until cooked through. Top each with a piece of cheese and broil for 1 min, or until cheese melts.
Meanwhile, whisk mayonnaise, basil and lemon juice together. Season. Spread a spoonful onto each slider bun. Fill with chicken, tomatoes and lettuce. Serve with extra basil mayonnaise.