CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
nise seeds, mint, and chicken, placing chicken on top. Bring to a
ll marinade ingredients together, except chicken, to a food processor and
clean chicken then split down the spine
Mix black pepper, garlic cloves and salt with olive oil.
Wash cut up chicken, dry and rub with pepper, salts, garlic and oil mix.
Cover and refrigerate overnight.
Cook onions in hot oil in large skillet on medium heat until tender.
Stir in Seasoning Mix, tomato sauce and water. Bring to boil. Stir in chicken. Reduce heat to low; simmer, uncovered, 10 minutes, stirring occasionally.
Serve chicken on tostada shells with Mexican crema or sour cream and shredded lettuce, if desired.
n medium high. Saute the chicken, in batches if necessary, until
and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short
Cut chicken breast into 1/2-inch
Chicken casserole preparation: Place peas and
alt and pepper.
Brown chicken in skillet, 2-3 minutes
Place the chicken breasts and bouillon cube in
Rinse chicken and pat dry.
Combine
Place chicken in a large pot, fill
Brown chicken in oil in 12-inch skillet until golden.
Sprinkle with salt and pepper.
Remove from skillet.
Cook and stir in onions, green pepper, garlic and rice in skillet until oil is absorbed.
Stir in sauce and chicken broth.
Arrange chicken pieces over rice.
Bring to boil.
Cover and simmer 40 minutes.
Sprinkle chicken lightly with salt.
In 12 inch skillet brown chicken in hot oil about 15 minutes until brown.
Remove chicken from pan. In drippings remaining in pain, cook rice, onion and garlic till rice is golden.
Add water, undrained tomatoes, red pepper, bouillon granules, salt and pepper; bring to boiling, stir gently.
Arrange chicken atop rice mixture; cover and simmer 30 - 35 minutes or till chicken is tender.
Makes 4 - 6 servings.
Wash chicken thoroughly; boil in water until tender.
Remove from broth; cool and shred.
Once you have shredded the chicken, sprinkle some salt and pepper to taste.
Dip tortillas in hot oil to soften, individually.
Place on a platter.
Place some shredded chicken on each tortilla.
Roll tightly and place on cookie sheet.