CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
Take a chicken breast or two and shred
ll marinade ingredients together, except chicken, to a food processor and
Arrange chicken in a wide pan, side by side. Sprinkle with the soup. Pour beer on top.
Close the pan and let marinate at least 2 hours.
Cook it in VERY low heat, until chicken is thoroughly cooked (about 30 minutes).
Serve with white rice with the gravy.
nd 1 cup chicken broth in a pot over
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
oftened, about 5 minutes. Add chicken; cook and stir until heated
rown.
Coat cut up chicken w/ cooking spray, then season
Place oil in bottom of roasting pan.
Put all veggies in pan and sprinkle heavy garlic salt.
When you think you have enough, add more.
Place chicken pieces over veggies and coat with garlic salt.
Sprinkle with pepper to taste.
Mash tomatoes with fingers and gently put over chicken.
Bake until golden brown and chicken and veggies are tender.
ver medium-high heat. Place chicken in the skillet; cook until
turmeric, and coriander. Place the chicken in the bowl, season with
and reserve.
Flatten the chicken breasts into cutlets by butterflying
Combine chicken breast, water, and chicken bouillon in a large pot;
nough, add and brown the chicken at both sides.
Add
Heat oil in a deep skillet over low heat. Sprinkle sugar over the bottom. Season chicken thighs with salt and pepper; cook in batches until browned, about 5 minutes per side.
Transfer browned chicken to a plate. Remove skin.
Cook onion in the same skillet until softened, 5 to 10 minutes. Stir in tomatoes. Return chicken to the skillet. Pour in enough broth to cover the chicken halfway. Simmer, partially covered, until chicken is tender and no longer pink in the center, about 1 hour.
Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag, and throw out the pulp and the seeds.
Mix in everything else except the chicken and salsa.
Drop in the chicken, reseal the bag, and refrigrate for a few hours.
Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes or until the center is no longer pink. Serve with salsa.
Calories per serving: 205; Protein: 29 g; Carbs: 18 g; Fat: 2 g; Saturated fat: 0.5 g; Sodium: 726 mg; Fiber: 3 g.
Sprinkle chicken lightly with salt and generously