eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
o a boil, add the chicken and cook for 45 mins. Remove
min. Add the chicken and continue cooking until browned
Heat the oil in a saucepan and sear the chicken until browned all over. Remove and drain on kitchen paper. Add the garlic and thyme to the pan and saute for 1 min. Add the lentils, stock and tomato puree and simmer for 7 mins. Add the leeks and cooked chicken and simmer for 8 mins. Season with salt and white pepper and serve garnished with thyme.
igh heat.
Add the chicken breasts and cook for 3-4
eans, peanuts, oyster sauce, tahini, and red pepper flakes in a
he carrot, onion, leek, celery and mushrooms; cook 3 to 5
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
1/2 tsp ground coriander and 1/4 cup water then
Preheat oven to 300 degrees.
Put rice in 13 x 9 inch pan. Pour milk over it.
Place chicken over rice.
Put all soups and butter and chicken broth in pan.
Heat till butter melts.
Pour over chicken and rice.
Bake 1 1/2 hours.
Cover with foil, while cooking.
move and discard chicken skin. In nonstick Dutch oven, place oil and heat
Boil chicken and remove from stock.
Mix together the flour and boiling chicken broth.
This makes wet dough.
Put 1 1/2 cups flour on bread board and as soon as the dough is cool enough to handle, work in the flour. Roll a little thicker than pie dough and cut into 1 or 2-inch strips. Turn them over and let dry for about 15 minutes.
Saute 1 diced onion in butter and add this to boiling broth. Drop in dumplings and cook 15 to 20 minutes.
In skillet, use 1 tablespoon oleo to cook chicken for 10 minutes or until browned.
Remove chicken and add other 1 tablespoon of oleo to cook broccoli and mushrooms until tender, stirring often.
Add soup, milk and mustard.
Heat to boiling and then add chicken again.
Cover and simmer for 5 minutes.
Goes good with noodles.
owder, lemon juice and yoghurt.
Marinate the chicken in the spice
Cook's note:
Casserole freezes well.
Also, to save time, in the morning I put the chicken in a crock pot with the chicken and rice soup and add water as necessary.
Warm Mexican chicken and rice mixture in microwave for 2 minutes.
Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
Fold bottom third over mixture,making sure filling is snug.
Take the right side of tortilla and fold over.
Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.
To make the Chicken and Stock:
Place the chicken pieces in a LARGE
Prepare wild rice according to directions on the box.
Cut chicken in cubes; brown sausage, chicken and onion together. Drain the fat; mix all ingredients together.
Bake 1 hour at 350\u00b0 or until lightly browned.
Mix Bisquick, buttermilk, egg yolks, salt and sugar with beaters until well mixed.
In a separate bowl, beat egg whites with clean beaters until stiff.
Fold egg whites into batter.
Pour about 1/3 cup batter onto a preheated belgian waffle iron and top with 2 T smoked chicken and 2 T cheddar (add pecans if using) and bake.
You can hold the baked waffles in a 200* oven while finishing the remainder of the waffles.
Serve with warm maple syrup or honey and butter.
Place the chicken into a large pot. Cover with water and bring to