a bowl. Many Vietnamese Chicken recipes usually require a short time
ntil shimmering.
Add the chicken/duck pieces a few at
ntil well mixed.
Combine chicken and marinade in a resealable
Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag.
Gently kneed ingredients in bag to mix thoroughly; add chicken.
Seal bag and turn to coat thoroughly.
Refrigerate 4 hours or overnight.
Remove chicken from marinade and gently shake to remove excess.
Discard remaining marinade.
Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.
In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through.
Toss chicken with paprika, cinnamon and cardamom.<
\" cubes.
Marinate chicken in lemon juice for 1
olden.
Wash and cut chicken, remove skin, and fry in
Remove skin from chicken, if desired.
Mix all ingredients and add chicken.
Cover and marinate 24 to 48 hours.
Bake, covered, at 350\u00b0 for 1 1/2 hours, additional 1/2 hour uncovered.
Makes wonderful gravy.
Serve over rice.
Flour chicken pieces with flour seasoned with salt and pepper. (I salt and pepper it while I'm browning it.) Brown it on all sides in hot fat.
Remove chicken.
Cook onions in hot fat until golden (or translucent).
Drain off excess fat.
Add remaining ingredients to skillet.
Blend.
Cover.
Simmer 10 to 15 minutes. Add browned chicken.
Simmer slow until tender, 1 hour or more.
nd pepper.
Skin the chicken breasts, remove all visible fat
Soak 8 skewers in water to prevent burning. To make the marinade, whisk together the cardamom, turmeric, allspice, garlic, lemon and oil. Season with salt and pepper.
Cut each chicken thigh fillet into 1-1 1/2 inch cubes. Toss the cubes in the spice marinade. Thread the chicken onto skewers and place on a tray. Cover and refrigerate overnight.
Cook the skewers on a hot, lightly oiled grill or grill pan for 4 minutes on each side or until the chicken is cooked through. Serve with lemon wedges and plain yoghurt.
Wash 4 half chicken breasts (with bones and skin)
minutes, stirring occasionally. Add chicken broth, cover and simmer over
side to soak.
Put chicken in a large pot; cover
epper to taste and baste chicken thighs with molten butter.
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.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Put chicken in a pot big enough
or a garnish. Cut the chicken into thin slices that will