CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ll marinade ingredients together, except chicken, to a food processor and
For marinade, mix all ingredients, except chicken, together.
Add chicken and marinate for 4-24 hours.
Remove chicken from marinade; discard marinade.
Cook chicken on a hot grill for about 10 minutes on each side.
Serve with tortillas and salsa.
Time does not include marinating.
Marinate chicken: Mince and mash garlic to
lour, salt, and pepper. Add chicken one piece, at a time
Sprinkle chicken with salt and pepper.
In a deep saute pan over medium heat, warm the olive oil and butter.
Season the chicken with salt and pepper. Add the chicken to the pan and brown on all sides, about 7 minutes. Transfer to a platter.
Add the onion to the pan and cook until tender and translucent, about 4 minutes. Add the chicken, garlic, thyme, wine, stock, cumin and Worcestershire and bring to a boil.
Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Serve immediately.
In a stock pot, add diced onion and olive oil. Saute until clear.
Add seasoning packet and all other \"dry\" ingredients.
Continue to saute dry ingredients for a few minutes, stirring often.
Whisk in the water and lime juice (if using)and heat to boiling.
Add Chicken, beans, rotel, diced chili's, cheese dip, 1/2 and 1/2 and the sour cream.
Stir thoroughly and reduce heat to a simmer.
Let simmer for ~30 minutes and enjoy
It's even better the next day.
Briefly simmer the cut-up chicken in a deep-sided skillet,
Preheat oven to 400 degrees.
Arrange onion slices (overlapping) in bottom of 5- 6 quart Dutch oven.
Arrange potatoes on top of onions, sprinkle with salt.
Arrange chicken on top of potatoes, then cilantro, then tomatillos.
Top with jalapenos and drizzle with pickling liquid.
Cover and bake for 45 minutes.
Remove lid and bake for 15- 20 minutes additional.
Serve hot and garnish with more cilantro.
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
egrees F.
Place each chicken breast half between two sheets
Sear chicken pieces and diced onion in
small bowl.
Sprinkle chicken with the oregano mixture.
Combine 6 cups chicken broth, water, chicken tenders, chicken bouillon cubes, olive oil, granulated
prep: Cut chicken into 1-inch chunks. Remove
Sprinkle chicken with salt and pepper, and