Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 6 minutes or until golden brown.* Remove from pan.
Add Recipe Ready Sofrito and cook over medium-high heat, stirring occasionally, 4 minutes or until vegetables are softened.
Stir in reserved chicken, prepared Long Grain White Rice with Mixed Vegetables, chicken broth, Sazon seasoning and salt. Cook, stirring frequently, 2 minutes or until well combined.
edium-high heat and cook chicken, turning once, 6 minutes or
Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.
In a large bowl, combine diced chicken, frozen vegetables, onions, celery, gravy, wine, parsley, celery seed, thyme, and pepper.
Pour into a buttered 9 x 13-inch pan.
Roll pie crust out to fit top of pan. Crimp edges and place several steam slits in crust.
Bake in preheated 350\u00b0F oven for 45 to 60 minutes, or until crust is golden brown and filling is bubbling.
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.
and cool.
Remove the chicken and let cool (3/4
Marinate the chicken in the marinade overnight, flipping a couple of times.
Remove chicken from marinade and let excess drip off (there will be a lot).
Place vegetables in crock pot.
Place chicken breast side down on top of vegetables.
Pour soy sauce over the top of the chicken.
Cover and cook on LOW until thermometer reads 170F (6 hours).
Let sit uncovered in crock pot 5 minutes before serving.
Serve chicken and vegetables over rice.
ntil well combined
Add chicken pieces, stir to coat
Preheat the broiler to high. Place chicken in a shallow bowl. Place shallots, ginger, chili pepper, lemongrass, coriander and cumin in a food processor and season with salt to taste. Process into a paste. Add to chicken and toss to coat.
Line a baking pan with foil and spray with no stick cooking spray. Thread chicken onto skewers and place on pan.
Broil for 5-10 mins, turning once, until browned and cooked through. Serve with steamed rice, pineapple chunks and cucumber strips.
Thread chicken onto skewers and brush with oil.
For the satay sauce, combine all the ingredients and 1/4 cup hot water in a medium saucepan. Stir on medium heat for 3 mins. Set aside.
For the chili and vinegar sauce, combine sugar and vinegar in a small saucepan. Stir on medium heat until the sugar dissolves. Place vegetables and chili pepper in a medium bowl. Add syrup; toss to coat. Cool.
Heat a grill pan or large skillet on high heat. Cook skewers for 3-4 mins each side, until cooked through. Serve with the sauces and lime wedge.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
Mix together the soy sauce, sesame oil, ginger, birds-eye chilli (seeded to make it less hot if you prefer) and garlic along with 1 tbsp water to make a dressing.
Rinse the cooked noodles under cold water and return to a large bowl.
Toss with the onions, herbs and dressing. Put the noodles in serving dishes.
Skin and break up the mackerel and sprinkle it over the noodles.
Garnish with cucumber around the plate.
a bowl. Many Vietnamese Chicken recipes usually require a short time
ridge for 30mins.
Shape chicken mixture into patties (if you
Combine flour, salt and pepper; dredge chicken pieces.
Heat oil in large skillet; add chicken and brown well on both sides. Turn chicken skin side up and add water.
Bring to a boil; cover and simmer 30 minutes.
Place chicken on platter and keep warm. Add vegetables to skillet.
Bring to a full boil over medium heat, separating vegetables with fork.
Stir until sauce cubes are blended.
Reduce heat; cover and simmer 3 minutes.
Stir in catsup and serve over chicken.
Makes 3 servings.
Skin chicken, put in enough water to almost cover.
Add onion, garlic, parsley, salt and pepper.
Cook 15 minutes on high.
Add mixed veggies.
Cover; cook until chicken is done.
When chicken is done, pull off bones, cut in pieces and put back into vegetable mixture.
Add noodles and cook until tender.
Add soup (add enough milk or water to make thick gravy consistency before adding). Heat thoroughly.
(Also good as pot pie; dip out excess liquid from vegetables, omit noodles and use packaged crust.)
Makes 1 gallon.
Cook rice as directed on package.
Cook chicken and cut into pieces.
Stir-fry veggies (Japanese Birds Eye).
Add 3/4 cup water and bouillon.
Add chicken.
Can be thickened, if you wish.
Serve over rice.
n high.
Cook the chicken in batches until golden.Remove
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.
Combine and mix well flour, sugar, soda, cinnamon and salt. Make a well in center and add strawberries, oil and eggs.
Mix by hand.
Bake at 350\u00b0 for 1 hour.
Use two 4 x 8-inch loaf pans. The Birds Eye strawberries quick thaw pouches have the right amount of juice in with the strawberries.
I also cut up the strawberries smaller.