350\u00b0F. Toss the chicken lightly in seasoned flour.
ut chicken in course pieces and put in a saucepan with the
n half the oil. Place chicken in a shallow glass bowl
Brush chicken with 1 tbsp oil. Sprinkle with fennel to coat. Set aside
nion, garlic and ginger. Sprinkle with sugar, allow to lightly caramelize
medium saucepan and cover with 2 1/2 cups water
In a large skillet brown chicken 8 to 12 minutes.
In a small skillet brown the rice.
Add browned rice to chicken in the large skillet.
Add bell pepper, onion and tomatoes.
Blend well; add broth and water, then add garlic and ground cumin.
Salt and pepper to taste.
Simmer for 20 minutes or until water evaporates, then fluff rice with fork.
Serves 4 to 6 people.
emaining oil to skillet; cook chicken with herbs and remaining salt until
Cook chicken and add the next 5
lender.
Mix milk powder with water and add to blender
stirring, 1 min. Stir in chicken stock and tomatoes. Bring to
large bowl and toss with 1-2 tablespoon oil or
ins, until fragrant.
Stir chicken into paste. Cook for 4
Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Place chicken in one layer, if possible, in sprayed slow cooker.
Mix remaining ingredients.
Remove 1/3 of the mixed sauce and brush over chicken. Use a little bit more if needed.
Save remaining sauce to serve with chicken.
Cover and cook on low 6-7 hours or until chicken is tender and cooked through.
Spray a skillet with lite olive oil and fry the tortilla strips until brown& crisp, drain on paper towel.
Spray the pan again and saute the onions& chilis until tender but not brown.
Add broth& turkey (whatever), cover and simmer for 20 minutes.
Add tomatoe, simmer 5 more minutes, stir in the lime juice.
Taste and adjust the seasoning.
Ladle into hot bowls, add tortilla chips and garnish with a slice of lime.
Remove chicken meat from bones and shoured or slice.
Whisk together mayonnaise, onion, ketchup, vinegar, relish, caraway seeds (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Add coleslaw mix and stir to coat. Transfer to a shallow serving dish and top with chicken.
Cook pasta in a large saucepan of boiling salted water according to package directions. Drain and return to pan.
Meanwhile, combine parsley, basil, almonds, garlic, stock, and lemon peel and juice in a food processor and process until finely chopped.
Add to warm pasta. Toss with chicken to combine. Season to taste and serve.
Place Pork and Beans in a 2 quart casserole.
Top with chicken.
Mix together the remaining ingredients and pour over chicken and beans.
Cover and bake at 325 for 1 hour and 45 minutes.
Rinse beans well, cover with cool water, and soak for 2 hours. Drain.
Place beans in large pot with chicken stock and bring to a boil over high heat. In a saucepan, heat butter over medium heat.
Add garlic, onion, and chiles and saute for 5 minutes.
Add chile mixture to pot with beans. Add chicken, cumin, oregano, pepper, white pepper, red pepper flakes, and cilantro.
Lower heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours.
Serve with cornbread, if desired.