TO POACH THE CHICKEN:(or for a short-cut
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
Time does not include marinating.
Using poultry shears, cut the bird open by cutting down the backbone.
Flatten a bit by pounding with your hand so that the chicken is \"butterflied\".
Mix the remaining ingredients in a large bowl; marinate the bird for 2 hours.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
eat 1 minute.
Add chicken breasts, saute, turning once or
Peel all garlic cloves. Pour chicken stock into a medium pot
live oil and slowly brown chicken in a deep eathernware casserole
he fat from the chicken.
Cut the chicken into 8 small
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
teaspoons.
Cut the chicken breasts into small chuncks and
range juice; stir. Place the chicken in a large sealable bag
ntil blended. Stir in the chicken, beans, and chilies.
Place
Mix the cream cheese, the hot sauce and the ranch dressing together.
Add the chicken to the mixture and place in a 8x8 casserole dish.
Bake all the ingredients at 400 degrees for 20 minutes.
Using poultry shears, cut the bird open by cutting down the backbone.
Flatten a bit by pounding with your hand so that the chicken is \"butterflied\".
Mix the remaining ingredients in a large bowl; marinate the bird for 2 hours.
Set crock pot to high.
Add orange juice, garlic, pepper, cumin, cayenne, jalapeno and salt to blender or food processor and blend until smooth.
Place chicken pieces in crock pot and pour orange juice mixture over chicken. Top with onions and potatoes.
Cook for 6 hours on high. Internal chicken temperature should reach 160 before serving, and the meat should fall off the bone.
Great served over rice!
Put salt and pepper over skinned legs and fry in a pan with oil.
In a separate pan saute onion and chiles poblanos for around 10 minutes in low fire.
Pour the cream and when chicken is golden, put in also.
Let chicken stay in mixture for 4 to 6 minutes on low fire.
Serve.
tainless steel) combine the cubed chicken, garlic, salt, cinnamon, black pepper