setting.
Place chicken in the grill pan. Cook chicken until an instant
Heat oil and fry the chicken until golden brown.
Add onions, garlic, ginger, capsicum, carrot and cook for 5 minutes.
Add in tomato ketchup, soya sauce, honey, curry powder and 5 spice powder. Stir occasionally and cook it for 10-15 minutes.
Add salt and pepper to taste.
Your easy peasy chicken curry is ready!
zip-close bag. Add chicken pieces and seal the bag
Cook chicken with either Cajun or Mexican seasonings-- sometimes I bake the chicken, and sometimes I saute it.
(I've also cut up a store-bought rotisserie chicken for this).
Dice cooked chicken.
Prepare red beans& rice (I like Zatarrain's) per package directions.
(it has to cook about 30 min) Meanwhile, combine chicken broth& diced tomatoes; bring to a boil.
When boiling, add diced chicken.
Reduce heat and cook about 10 minutes.
Add prepared beans and rice; heat through.
Spoon into bowls and top with cheese.
Heat olive oil in a Dutch oven over medium heat. Cook chicken, onion, and garlic in hot oil until the chicken is browned completely, 3 to 5 minutes per side.
Remove the chicken to a cutting board, cut into 1-inch pieces, and return to the Dutch oven; add chicken broth, cannellini, green chilies, oregano, cumin, and cayenne pepper. Bring the mixture to a simmer and cook until the chicken is cooked through, 30 to 45 minutes.
Divide cilantro among 4 bowls. Ladle chili over cilantro and top with cheese. Season with salt to serve.
heat over medium-high heat. Cook chicken and gingerroot in skillet, stirring
In skillet, in hot oil, cook chicken 10 minutes or until brown on both sides.
Combine soup and milk, stir in lemon juice and pepper. Pour over chicken; top each chicken piece with a lemon slice.
Reduce heat to low.
Cover and simmer 5 minutes or until chicken is fork-tender, stirring occasionally.
Serve with rice and vegetables, yields 4 servings.
In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Spoon off fat. In same skillet, combine corn, soup, tomatoes, chili powder and garlic powder. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.
olling pin, gently pound the chicken between sheets of cling-wrap
Combine olive oil, lime juice, sugar, spices, rum, and pepper.
Place chicken slices in a zippered plastic baggie and add marinade. Squeeze air out of the bag, zipper shut and massage marinade into the chicken.
Refrigerate for at least one hour.
Heat non-stick pan. Cook chicken on each side for 2 to 3 minutes.
If serving with vegetables: remove chicken from pan and keep warm in a 170 degree oven. Saute vegetables until desired consistency and then add chicken. Cook for 1 to 2 minutes longer. Serve over rice.
Layer chicken pieces in a 9 x 13-inch baking dish.
Sprinkle salt, pepper, garlic and onion powder to your taste.
Place in microwave oven and cook chicken until done (around 30 to 40 minutes depending on your oven).
Remove chicken and place on heated outdoor grill.
Baste barbecue sauce over it and put lid down.
It only has to stay on the grill for a few minutes to get the smoked flavor without all of the time and trouble of regular grilled chicken.
Preheat oven to 200 C.
Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.
Season , toss to coat , roast for 25 minutes.
Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.
Add chicken to roasting dish and roast further 10 minutes till cooked through.
Add stock and honey to fry pan simmer 5 minutes till thickened.
Serve with chicken and vegetables.
Preheat oven to 350\u00b0.
Flour and cook chicken until golden brown.
Place chicken in pan.
Add cheese slices on top of each breast.
Add sauce.
Shake Parmesan cheese to cover.
Bake until chicken is done and cheese is melted and browned, about 15 to 20 minutes.
Cook chicken.
Remove bones and skin.
Cut up chicken and place in baking dish; mix chicken broth and chicken soup.
Stir until smooth.
Pour over chicken.
Mix all other ingredients. Pour over top of chicken and bake at 425\u00b0 for about 30 minutes or until brown.
Skin chicken.
Cook chicken, remove bones.
Cut in small pieces and place in baking dish.
Mix chicken broth and chicken soup. Heat, stirring, until smooth.
Pour over chicken.
Mix dry ingredients, put in margarine and add milk.
Pour mixture over chicken and bake at 350\u00b0 until brown.
il over medium-high heat. Cook chicken in oil 5 to 7
PREHEAT oven to 425 degrees.
Cook chicken in nonstick skillet until done and juices evapotate, stirring often.
Add soup and water and heat through.
Spoon about 1/3 cup chicken on half of each tortilla to within 1/2 inch of edge.
Moisten edge with water. Fold over and seal.
Place on 2 cookie sheets.
Bake 5 minutes or until hot.
Cut into wedges and serve with salsa.
Place chicken breasts in glass dish and
Cook chicken: bake at 350 deg. for about 20 minutes.
Meanwhile, heat a large skillet or Wok on medium heat, add oil
add garlic and ginger, saute for 2 minutes.
add Bok Choy, saute for about 3 more minutes until cooked down.
in a small bowl, mix together Tamari & honey.
pour into the Wok stir until it starts to boil softly. turn down heat a bit, cook for 3-4 minutes.
Add chicken and snow peas.
Serve over basmatil rice.
Melt butter in skillet. Brown and cook chicken strips in butter until done. Add water, soup and mushrooms. Mix well. Add broccoli and cook until broccoli is done to taste. Serve with white or wild rice.