an, and then nestle the chicken thighs, skin side down, into
Wash chicken well.
Put all ingredients into a medium to large cooking pot.
Let chicken soak in pot for 30 minutes.
Turn stove to medium heat, and bring ingredients to a boil.
Let boil, without stirring, for 30 minutes.
Turn heat to low, and let simmer for 15 minutes longer, or until chicken is cooked through.
rom a recipe in Philippine Recipes Made Easy, by Violeta A. Noriega
rge mixing bowl combine thawed chicken, water and salt.
Chicken Marsala.
Heat oil in
Place chicken, onions, carrots, celery, salt and
Prepare chicken breasts by trimming any extra
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
ooked.
Pull chicken apart or cut into strips.<
he ingredients and marinate the chicken for 2 hours or overnight
sealable plastic bag. Add chicken and seal bag, pressing out
bout 40 minutes. (or until chicken looks like it's starting
Place chicken in large frying pan.
BROWN CHICKEN ON SKILLET.
ADD ALL INGREDIENTS.
BRING TO A BOIL.
THEN PUT ON LOW HEAT FOR ABOUT 30 MINUTES OR UNTIL CHICKEN IS NO LONGER PINK TURN CHICKEN A COUPLE TIMES.
READY TO SERVE.
SAUCE GOES PERFECT OVER RICE.
Put chicken thighs in the Crock-pot.
Mix all remaining ingredients and pour over chicken.
Cook on low for 8 hours or until chicken falls apart. Serve over rice with broccoli as a side dish.
Combine all ingredients except Chicken Breast. Thoroughly mix the
Place chicken breasts on baking sheet with sides (to catch the grease), skin side up.
Rub olive oil on breasts, sprinkle with salt and pepper.
Bake at 350\u00b0 for 45 minutes.
Cool, then chop or slice to use in your recipes.
In an 8\" x 8\" piece of cheese cloth add pepper corns, pickling spice and clove of garlic and wrap and tie with a piece of string.
In a 10 quart stockpot add all of the ingredients and bring the mixture to a rolling boil; add in the chicken pieces and return back to a boil and reduce to a low simmer for 30 minutes. Cover and turn off the heat for 15 minutes longer. Taste the stock and salt and pepper if needed. Serve over hot rice.
Combine chicken, vinegar, 1 tablespoon of the garlic, bay leaves, soy sauce and salt and pepper to taste.
Boil, then simmer, uncovered, for about 10 minutes or until tender.
If the sauce is reduced, add about 1/2 cup water.
Simmer, covered, until done (about 30 minutes more).
Remove meat from sauce.
Saute remaining garlic, in a skillet, in the oil, for a more pronounced flavor.
Add the chicken and fry until light brown.
Add the adobo sauce.
Serve with white rice.
n a pot with the chicken bouillon (use 2 teaspoons if