a bowl. Many Vietnamese Chicken recipes usually require a short time
t deposits and rinse all chicken thoroughly) This step is critical
ogurt and 1 teaspoon of paprika in a small shallow bowl
ver medium-high heat. Cook chicken for 2 mins per side
o 400\u00b0F. Tie the chicken legs together with kitchen string
n a shallow bowl. Add chicken, turn to coat and refrigerate
edium heat. Saute onion, pepper, paprika, garlic and chili flakes for
Combine chicken, mustard, paprika and oil in large bowl. Cover with plastic wrap and refrigerate for 1 hour to marinate.
Heat large skillet on medium heat. Cook chicken for 5 mins each side, or until browned and cooked through. Remove from heat and allow to cool completely. Shred.
Combine chicken, walnuts, mayonnaise and basil in large bowl. Season with salt and black pepper.
Divide chicken mixture among flatbreads. Top with arugula. Roll up to enclose filling, leaving one end open. Secure with a paper napkin.
Preheat oven to 400\u00b0F.
Arrange chicken in a baking dish. Coat with piri piri sauce and drizzle with 1/2 the lemon juice. Sprinkle with paprika and season to taste. Bake for 45-50 mins, until cooked through.
Meanwhile, place couscous in a heatproof glass bowl. Add 1/2 cup boiling water and set aside, covered, for 5 mins. Fluff with a fork to separate grains then stir in lemon zest, remaining lemon juice and raisins. Add arugula and toss to combine. Season. Serve chicken on a bed of couscous.
Heat 2 tbsp of olive oil in a frying pan and brown the chicken over medium heat for 5-10 mins until golden brown. Heat 2 tbsp olive oil in a saucepan and saute the onions, garlic and peppers for 5 mins. Add the tomatoes and paprika and season to taste. Cover and simmer for about 10 mins.
Remove chicken legs from the frying pan and place in the tomato mixture. Add thyme, white wine and stock. Cover and simmer for 30 mins. Serve immediately with a baguette on the side.
00\u00b0F. Season the chicken with the paprika, salt and freshly ground
pices and olive oil. Add chicken and toss to coat. Cover
In a ziploc baggie, combine flour and seasonings.
Add chicken and shake to coat.
Melt butter in a large skillet.
Brown chicken in butter, about 4 minutes per side.
Add soup and onions to skillet.
Cover and cook over low heat for 10 minutes or until internal juices of chicken run clear.
Stir in sour cream.
Serve with mashed potatoes or rice.
In a pie plate mix first 5 ingrediants.
In another pie plate place cornflakes.
Roll chicken breasts in butter mixture then roll in corn flakes and place on a baking sheet not allowing them to touch. ( I often sprinkle the remaining cornflakes on top).
Bake in 375 degree oven for 50 minutes.
lices. Cover completely with paprika.
Layer chicken pieces over onions, followed
ogether yogurt, garlic, 3 tablespoons paprika, 2 tablespoons olive oil, 1
In skillet, in hot margarine, cook chicken 10 minutes or until browned.
Remove; set aside.
Spoon off fat.
In skillet, combine soup, paprika and pepper.
Heat to boiling.
Return chicken to skillet.
Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often.
Stir in sour cream.
Heat through.
Serve over noodles.
Sprinkle with additional paprika and garnish with fresh parsley, if desired.
Makes 4 servings.
Put the chicken between two sheets of plastic
3-4 minutes. Season the chicken with salt and pepper, add
Melt the butter in a nonstick skillet; saute the onions until tender.
Lay the chicken on the onions. Cover and simmer over low heat for 45 minutes or until chicken is tender.
Remove chicken and keep warm.
Stir the flour into the onions in the skillet. Gradually add the stock and season with salt.
Cook and stir over low heat until thickened; remove pan from heat. Stir in paprika and yogurt.
Return chicken to pan.
Spoon sauce over chicken.