1/2 tsp ground coriander and 1/4 cup water then
eleased.
Add in onions and garlic; cook stirring for about
br>Sprinkle the chicken cubes with salt and pepper, then saute
Cook onions in fat until tender.
Stir in salt and flour. Slowly add broth.
Stir until thick.
Add chicken and peas.
Heat and pour into heated 2 quart shallow casserole dish.
Heat in oven until bubbly and add biscuit topping.
Bake until biscuit topping is done.
By heating the mixture until bubbly and then adding biscuits, they will not be soggy on bottom.
er high heat.
Add peas and stir fry until bright green
Grease cake pan and arrange chicken pieces in bottom.
Pour peas on top.
In mixing bowl, combine all soups.
Pour over chicken and peas.
Bake at 375 degrees for 45-60 minutes until meat is tender.
Boil potatoes until done.
Drain.
Arrange potatoes on your plate and top with chicken.
Melt butter in a frying pan.
Saute onions and green peppers until onion is transparent.
Remove from pan.
Cook chicken in butter (salt and pepper to taste) until done.
Remove chicken. Drain juice from can of peas into a measuring cup.
Add water to pea juice to measure for amount of rice you are cooking.
Pour into pan and follow directions for cooking rice.
When rice is cooked, add green pepper, onion, chicken and peas.
Mix well and serve.
Mix ground chicken with cumin, garlic, ginger, red pepper, and tomato paste.
Heat the oil on high heat in a large skillet and cook the onion until it begins to brown.
Add the chicken and cook until done.
Add the peas and cook until they are heated through and softened.
Add salt to taste.
Serve with rice and garnish with chopped cilantro and hard-boiled eggs.
o package directions, omitting salt and fat. Keep warm.
Combine
medium heat and add the onion, garlic and chilli. Cook
Brown garlic and onion in oil.
Add chicken, tomato, red bell pepper, salt, pepper and bay leaf.
Cover chicken and simmer for 10 minutes.
After 10 minutes, add potatoes and pat of butter. Let simmer for another five minutes, adding a little amount of water in case the mixture gets too dry.
Next, add peas.
Let simmer another 10 minutes and it's done.
Serve with white rice.
n package.
MEANWHILE, cook chicken in medium nonstick skillet sprayed
Add 1/2 teaspoon salt and pasta, and cook until al dente
Heat oil in a skillet.
Add chicken pieces, saute 5-7 minutes until nicely browned.
Drain excess fat, but do not remove chicken.
Add water, bring to a boil.
Add contents of rice packet and peas, stir and cover tightly.
Reduce heat to simmer, cook for 25 minutes.
Place chicken in a large roasting pan. Add onions, lemon, thyme and garlic
Take a cold chicken, open it up.
Put peas in, put it in the oven.
Cook at 90\u00b0 for 10 minutes.
Chicken is done when buzzer goes \"eeehhhtt!\"
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.
Sift together dry ingredients.
Beat egg yolks until thick; add milk.
Add to dry ingredients.
Add chicken and peas.
Add stiffly beaten egg whites.
Cook in a frying pan in hot fat. Drain on paper towel.
Serves 8.
Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.
move and discard chicken skin. In nonstick Dutch oven, place oil and heat