n a large paella pan over high heat. Saute chicken and chorizo
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.
killet on high heat. Saute chicken and chorizo for 3-4
on-stick skillet, or a paella pan with cover, warm olive
add the marinade to the chicken and the prawns. Cover and
In a covered Dutch oven casserole, simmer together first 6 ingredients for 30 minutes, or until rice is tender and liquid is absorbed. Meanwhile, in a saucepan, cook together the next 4 ingredients until shallots are soft. Stir in the chicken and heat through. Stir tomato mixture into rice until blended. Place paella in a large shallow bowl and serve with sprinkled pine nuts and cheese.
Preheat oven to 375\u00b0F. Heat oil in a flameproof baking dish on high. Saute chicken, chorizo, pepper and onion 4-5 mins, until chicken is evenly browned and onion is tender. Stir in garlic, turmeric and cayenne. Cook 1 min. Mix in stock, rice, tomatoes and wine. Bring to a boil. Bake, uncovered, 10 mins. Stir in lima beans and cover dish with foil. Bake 20-25 mins, until rice is tender and liquid is completely absorbed. Let stand 5-10 mins. Sprinkle with parsley and serve with lemon wedges.
owl, dilute the cream of chicken soup with the remaining broth
Cook chicken strips until no longer pink.
Remove from pan. Add onion and garlic.
Cook until tender.
Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron.
Bring to a boil.
Reduce heat, simmer covered 15 minutes.
Add undrained tomatoes, several peppers and frozen peas to skillet.
Cover and simmer about 5 minutes more until rice is tender.
Stir in cooked chicken.
Cook and stir 1 minute or more until heated through.
Cut chicken into cubes.
Place chicken, tomatoes, onion, bell pepper, garlic and seasonings into 4-quart or larger slow cooker.
Cook on low for 5 hours.
Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.
Yields about 1 1/2 cups per serving.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Rinse chicken; pat dry with paper towels.<
10-inch skillet, cook chicken strips in hot oil for
Rinse chicken, pat dry with paper towel.
Heat oil in skillet and add onion, peppers, tomatoes and garlic; cook until onion is transparent.
Transfer to a casserole. Brown the chicken, add to casserole and season well.
Add the rice, chicken broth and turmeric to the casserole and stir gently.
Cover and bake for 35 minutes.
Uncover, add shrimp and peas, stir, return to oven and bake 15 to 20 minutes longer or until chicken is tender and rice is cooked.
Cook in oven at 350\u00b0.
Fry chicken in olive oil until browned.
If using thighs, remove all bones and chop into bite size pieces.
Saute onion and garlic.
Add rice, water, Bijol, bouillon and black pepper.
Bring to boil.
Cover and lower heat to simmer for 15 to 20 minutes. Add chicken and drained peas.
Simmer 5 minutes more or until moisture is absorbed!
Rinse chicken; pat dry.
In 10-inch skillet, cook chicken strips, half at a time, in hot oil 2 to 3 minutes.
Remove chicken from skillet; add onion and garlic.
Cook until tender, but not brown.
Add broth, uncooked rice, oregano, paprika, salt, pepper and turmeric.
Bring to boiling.
Reduce heat; simmer, covered, for 20 minutes.
Add undrained tomatoes, pimento and frozen peas to skillet; cover and simmer 10 minutes more or until rice is tender.
Stir in cooked chicken; cook through, about 5 to 10 minutes more.
igh heat and brown the chicken all over.
Remove and
Rinse chicken; pat dry.
Cook in 10-inch skillet in hot oil for 2 or 3 minutes.
Remove from skillet.
Cook garlic and onion until tender, but not brown.
Remove pan from heat.
Add broth, uncooked rice, oregano, paprika, salt and pepper.
Bring to boiling; reduce heat and simmer, covered, about 15 minutes.
Add tomatoes, bell pepper and frozen peas.
Cover and simmer 15 minutes.
Stir in cooked chicken and cook 1 minute or more.