Place chicken parts in a large deep skillet.
Add m.s.g., garlic, onion, green pepper, tomato sauce, bay leaves, cumin, oregano, raisins, olives and vinegar.
Cover and bring to a boil. Turn heat down and simmer 1 hour, turning chicken occasionally. Remove chicken to a platter and serve the sauce over rice or noodles.
he marinade ingredients. Add the chicken pieces, cover and refrigerate a
r until fragrant. Add the chicken and cook and stir for
ieces. Add the cut-up chicken in the skillet. Turn it
Cook the chicken breasts or the chicken in the chicken stock, until tender (
Wash chicken pieces and pat dry. Mix
Combine chicken fricassee, cheese, cream and curry powder and cook in a chafing dish for 10 minutes, stirring frequently. Serve on hot platter surrounded with broccoli. Serves 6.
Firm up the gizzards and chicken hearts in the hot stock
Wash the chicken and remove the skin if you like.
You can brown the chicken pieces in oil and then add the sofrito and water or if you're in a hurry, you can cook the chicken in the sofrito and water and delete the browning step.
r Dutch oven, brown the chicken in the olive oil.
In a medium bowl, combine onion, garlic, bell pepper, and potatoes. Stir in tomato sauce and wine; season with cumin, sage leaf, and salt and pepper. Place chicken legs in slow cooker, and pour mixture over chicken. Cover, and cook on Low heat until juices run clear, about 6 to 8 hours.
Heat olive oil in medium heat in a large saucepan.
Add chicken breast, salt, cumin, garlic powder, potatoes, bell pepper and onion.
Stir until chicken turns white.
Add cooking wine, tomato sauce, water, bouillon cube and cilantro.
Cook until potatoes become soft, about 30 minutes.
alt and pepper.
Brown chicken in oil in a heavy
Put the chicken in a large pot and
Melt the butter in a large skillet on medium heat. Add the onions and dust with the flour. Cook and stir until the onions are pale and golden. Add the wine, stock, cream and bay leaves and bring to a boil. Reduce hear to low; simmer for 3-4 mins, stirring occasionally. Add the chicken, asparagus and mushrooms to the sauce. Cook 10 mins longer.
Season the fricassee with the cayenne pepper, sugar and lemon juice to taste. Sprinkle the dish with the chopped tarragon just before serving. Serve with rice or crusty bread.
Paula and I collaborated on this recipe, and it was fun.
This dish is quite different from my usual fare, but my wonderful wife said it is popular in mill towns.
I'll list it under vegetables, but it could be used as a main dish.
Try it, I think you will be quite pleased.
ntil smoothly combined; whisk in chicken broth and parsley. Bring sauce
Make your favorite meatball recipe, using unflavored breadcrumbs or matzo meal.
Put oil in bottom of large saucepan with onions and paprika.
Sear your chicken.
Then add meatballs to saucepan.
Add boiling water just to cover meat.
Salt and pepper to taste.
Simmer until chicken is tender.
Carefully stir once or twice.
When done, thicken gravy with cornstarch.
Combine chicken breast, water, and chicken bouillon in a large pot;
tirring occasionally.
Add the chicken and brown on all sides