il. Add 2 cups of chicken broth. Cover pot and bring
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
il. Add 2 cups of chicken broth. Cover pot and bring
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
.
Meanwhile, place the chicken in a bowl and add
long both sides of the chicken's backbone; discard backbone. Place
lour and seasoning mix. Coat chicken. Heat 1 tbsp oil in
harp knife, score chicken several times. Brush chicken all over with 2
r kitchen scissors, cut the chicken through the breastbone. Open the
Thinly filet the chicken breasts.
In a metal mixing bowl, combine chilies,lemon juice ginger,oil,paprika,garlicsugar and chili flakes, stir quickly.
Spoon half of the sauce into a separate bowl and set aside for later.
Add the chicken breasts to the remaining chili sauce, refrigerate for 1 hours.
Lightly dredge breasts in flour/salt mixture one by one.
Pan fry chicken for several minutes on each side.
Dress buns with mayonnaie, lettuce,chicken, provolone cheese and spoon some of the remaining chili sauce on top.
ver moderate heat. Season the chicken generously with salt and pepper
Whisk together lemon juice, 1 tbsp oil, paprika, oregano, salt, chilies and garlic. Add chicken and toss to coat.
Preheat broiler. Cook chicken until browned on both sides and cooked through. Remove from heat and cover loosely with foil.
Meanwhile, heat 1 tbsp oil in a large frying pan. Cook onions, pepper and sweet corn, stirring, until softened. Add rice and cook, stirring, for 5 mins, to separate grains and heat through. Add olives and cilantro. Season.
Serve chicken with rice and tomato chutney.
In a bowl, combine chicken, chili oil and garlic. Season. Marinate, covered, in fridge for 20 mins.
Preheat broiler. Broil chicken for 2-3 mins per side, until cooked through. Top each with a piece of cheese and broil for 1 min, or until cheese melts.
Meanwhile, whisk mayonnaise, basil and lemon juice together. Season. Spread a spoonful onto each slider bun. Fill with chicken, tomatoes and lettuce. Serve with extra basil mayonnaise.
Combine lemon juice, 1 tbsp oil, paprika, oregano, salt, chilies, garlic and chicken in a large bowl.
Preheat grill and oil grates. Grill chicken, loosely covered with foil, for 6 mins per side, or until golden brown and cooked through.
Meanwhile, to make the rice, heat remaining oil in a large frying pan over medium heat. Cook onions, pepper and corn, stirring, until vegetables have softened. Add rice and cook, stirring, for 5 mins. Stir in olives and cilantro and season to taste.
Serve chicken with rice and tomato chutney.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add chicken breasts and tomato paste. Cook until chicken is well browned on all sides, about 10 minutes. Add beer; bring to a boil.
Place the remaining oil, water, bouillon, salt, pimenta, paprika, and black pepper into the chicken-beer mixture. Bring to a boil; add spaghetti. Cook until spaghetti is tender and sauce is reduced to half, about 12 minutes.
Heat the butter and the oil together in a heavy casserole. Add the onion and cook until transparent. Remove and keep warm.
Put the chicken in the casserole and lightly brown on all sides. Add the onion, stock, wine and salt and pepper. Cover and cook over low heat until the chicken is done, about 1 hour. Before the chicken is done, add the peas and heat through.
ixing bowl, toss together the chicken, celery, scallions and herbs. Set
n a bowl. Many Vietnamese Chicken recipes usually require a short