a bowl. Many Vietnamese Chicken recipes usually require a short time
r ziplock bag.
SLICE chicken breasts in half lengthways and
preheat dutch oven over hot coals.
dredge chicken in seasoned flour and brown in dutch oven
after chicken is brown add veggies,garlic.
and 1/2 the beer.
cover and place over coals for 30 minutes. I also put coals on top.
after 30 minutes add the soup and cook another 30 minutes or until everything is done.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Preheat oven to 375\u00b0F.
Combine soup, water, rice, 3/4 teaspoon dill and pepper in 13 x 9 inch baking dish.
Arrange chicken pieces on top of rice mixture.
Cover tightly with foil.
Bake 45 minutes.
Sprinkle chicken pieces with crackers, paprika and remaining 1/4 teaspoon dill.
Drizzle with butter.
Bake 5 to 10 minutes or until chicken is tender.
Season to taste with salt and pepper.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Wash the chicken breasts under cold running water.
Mix flour, salt and paprika in a paper bag.
Cut chicken up into frying pieces.
Shake chicken in bag.
Melt 1/4 cup butter or 1 stick margarine in a shallow pan at 425\u00b0 on lower shelf of oven, until slightly hot.
Add chicken in single layer, skin down.
Place on lower shelf of oven and bake 30 minutes.
Turn chicken.
Turn oven down to 375\u00b0.
Bake another 30 minutes, until tender.
If you don't like crisp chicken, cover the pan with aluminum foil, adding 1 teaspoon of water.
Bake until done.
Preheat oven to 325 degrees F (165
Heat oven to 350\u00b0.
In
Rinse and clean whole chicken, taking out the giblets.
ick cooking spray.
Preheat oven to 250 degrees.
Mix
Preheat oven to 400 degrees (Hot).
Melt butter in oblong cake pan in oven.
Remove pan from oven.
Turn chicken over in melted butter to coat.
Place chicken skin side down in baking pan allowing spaces between pieces.
Bake 30 minutes.
Turn chicken pieces over.
Sprinkle with salt and pepper and paprika.
Bake chicken 10 to 15 minutes longer or until tender.
Heat oven to 425\u00b0.
Melt shortening in 13 x 9 1/2-inch pan. Mix dry ingredients in paper or plastic bag.
Add chicken and shake to coat.
Place skin-side down in pan and bake 20 minutes. Turn and bake another 20 minutes or until tender.
For barbecued oven chicken, omit the dry coating and baste with any barbecue sauce.
Continue basting every 15 or 20 minutes.
Can use little or no shortening.
400\u00b0 oven, then remove pan from oven.
Stir onion
Coat chicken pieces in melted butter.
Combine corn flake crumbs, cheese, salt and pepper.
Dip chicken in this mixture. Place in buttered pan and brown in a 350\u00b0 oven.
Sprinkle a few drops of water on browned chicken pieces.
Cover with foil.
Bake for 1 hour.
Preheat oven to 350 degrees F (175
Place chicken in a casserole dish.
Season to your liking with salt, pepper,and garlic powder (both sides).
In a saucepan, combine all soups and butter, mix well (if too thick add 1/4 cup water); pour over chicken.
Cover with foil and bake at 350\u00b0F for 25 minutes.
Add carrots and potatoes.
Cover and return to oven for 35 minutes.
Serve with rice!
Preheat oven to 350\u00b0. Slice onions and potatoes. Alternate layers in casserole dish with onions at bottom (first layer). Salt, pepper and season after each potato layer. Chop up garlic and place under the skin of chicken (so that garlic is between skin and chicken). Place chicken on top layer. Salt, pepper and season. Place in oven, covered with foil, for 45 minutes. Take off foil and bake 30 minutes more or until chicken is brown.
reheated 400 F oven; then remove pan from oven.
Stir onion