Cut each chicken breast into several strips, then sprinkle with salt and pepper
mix 1 cup soup mixture with chicken and 1 cup of the
350\u00b0F. Toss the chicken lightly in seasoned flour.
Place chicken drumsticks in a large Dutch
nd pepper. Cover.
Pound chicken to 1/2-inch thickness
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
Sprinkle chicken with cumin, chili powder, salt and pepper. Heat 1 tablespoon oil in skillet.
Add chicken.
Cook until no longer pink.
Add onion and garlic.
Cook 2 minutes.
Add tomatoes and picante.
Cover and cook until chicken is tender.
Rice may be cooked in this or separately with the gravy served over.
Add cheese if rice is cooked with chicken.
Mix all ingredients.
Taste and adjust seasonings.
Mixture should be very stiff.
Chill.
Make out into 10 rolls with flattened ends.
Roll in flour.
Dip in egg mixture made of 2 beaten eggs and 2 tablespoons water, strained.
Roll in almonds. Shape into croquettes.
Chill.
Fry in deep fat at 350\u00b0, until almonds are toasted a golden brown.
Drain on absorbent paper. Serve topped with A La King sauce.
nd keep warm.
Cut chicken into 1 inch pieces. In
stirring, 1 min. Stir in chicken stock and tomatoes. Bring to
ins, until fragrant.
Stir chicken into paste. Cook for 4
Fill a large pot with lightly salted water and bring
killet over medium heat. Add chicken and onion and cook until
Seasoning chicken to taste; brown chicken, no flour.
After browning chicken, dice your onion and bell pepper.
In that same pot with chicken, add the olives, capers, pimientos, turmeric, onion, bell pepper, black pepper, salt and onion powder.
Leave all the juices in the olives, capers and pimientos.
Add 3 cups water. Let it cook on medium heat until water cooks down for rice, then add rice and let it cook until rice is done.
Cook pasta according to package directions, omitting salt.
Meanwhile, heat oil in large saucepan over medium heat. Add onion and garlic; saute 3 minutes. Add chicken; saute until chicken is no longer pink, about 5 minutes. Add pasta sauce; simmer 10 minutes.
Drain pasta; transfer to four shallow bowls. Top with chicken ragu, cheese and basil.
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.
Scrub potatoes until clean.
Place potatoes in a medium saucepan. Cover with chicken broth, adding additional water as needed to barely cover potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12 to 15 minutes.
Drain.
Return potatoes to saucepan and add olive oil and thyme. Toss to evenly coat. Transfer potatoes to a bowl and serve.