Cut the chicken breasts into cubes about 2cm.<
Cut chicken into 2cm-3cm dice.
In an 8-quart Dutch oven, cook the chicken wings and sausages until browned on all sides and cooked through, about 25 minutes. Remove to a large bowl.
Remove all but 2 or 3 tablespoons of the drippings in the Dutch oven and cook the onions, red pepper and zucchini until tender, about 5 minutes.
Add tomatoes with liquid, water, orzo, salt, oregano, paprika, turmeric, pepper sauce and browned wings and sausage.
Reduce heat to low; simmer, uncovered, stirring occasionally until orzo is tender and liquid is absorbed, about 10 minutes.
nd discard wing tips from chicken and cut each wing into
at in the pan. Toss chicken with paprika, cumin, salt, & pepper
nd season then rub over chicken. Place in roasting pan and
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Saute mushrooms, celery, onion and garlic in oil in a heavy ovenproof Dutch oven until tender.
Add rice and cook until rice is straw-colored.
Add chicken broth and next 5 ingredients. Remove from heat.
Cover and bake at 350\u00b0 for 30 minutes.
Add shrimp, chicken and Parmesan cheese to rice mixture, stirring well.
Cover and bake an additional 30 minutes or until liquid is absorbed and rice is tender.
Smoke the chicken (see related recipe) and cool to room temperature.
Heat coconut milk in saucepan, stirring constantly to prevent curdling.
Add chicken, followed by prawns. Lower heat to simmer once it's almost boiling. Keep stirring until mixture is cooked. Add fish sauce, sugar and salt.
Transfer to bowl and cool at room temperature. Garnish with coriander leaves and sliced chilli.
Serve with rice crackers.
or baking chicken.
Bake chicken breast using recipe Or use recipe Recipe #234465. Cool
Preheat oven to 400\u00b0.
Grease a 2-quart shallow baking dish. Spread chicken and vegetables in prepared dish.
Stir soup and chicken broth in a small mixing bowl.
Stir until smooth.
Add pepper and then pour over chicken.
Combine recipe mix, milk and butter.
Stir until smooth and pour ingredients in a baking dish. Bake for 45 to 50 minutes or until golden brown.
Cool 10 minutes. Serves 4 to 6.
he following ingredients: molasses, boullion, chicken broth, vinegar, olive oil, water
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
When boiling a chicken for a recipe, cook it in a deep
inutes.
Add the chicken and spaetzle (recipe below) and salt and
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.
ater and pat the chicken dry .
Rub chicken with Italian Dressing
In a skillet, saute cooked chicken and garlic in olive oil.
EAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).