Trim excess fat from boneless skinless chicken breast and place in
ith seasoning paste; set aside for 10 minutes to allow flavors
ag along with the boneless, skinless chicken thighs. Marinate for at least 2 hours
ixture.
Wash the chicken thighs under cold water and roll
nd lime juice. Set aside for now.
When you are
innamon. Saute the onion mixture for 8 minutes or just until
Cut chicken into 1-inch strips. I have kept bone-in thighs whole.
Heat oil in 10-inch skillet until hot.
Cook chicken in oil over medium-high heat until brown on all sides.
Sprinkle with remaining ingredients except sour cream.
Reduce heat. Cover and simmer about 10 minutes or until chicken is done. (longer for bone-in thighs.
Turn off heat. Stir in sour cream.
In skillet cook chunked chicken until almost done (a little pink on inside)(3-4 boneless skinless thighs can be used as a less expensive alternative).
Add carrot slices and pineapple (including juice).
Cook until carrots reach desired tenderness.
Add Teriyaki Sauce
Cook until sauce thickens.
Serve over rice (i prefer Jasmine rice).
br>2. Put boneless chicken thighs baking dish. Arranges thighs with a little
uerkraut and pork always cooked for many hours whether by stove
up of water. (This is for the baking part).
Rinse
br>Return chicken to pan for about 3 minutes to reheat
Mix together first 5 ingredients.
Add oil and onion (if desired).
Pour marinade over meat and let marinate 4 hours or longer, even overnight.
Turn pieces occasionally.
Barbecue or bake according to meat directions.
Five minutes each side for medium-rare flank steaks; 10 minutes each side for boneless, skinless chicken breasts.
n a baking pan. Bake for 20 minutes. With a spatula
ogether all ingredients save the thighs in a resealable bag or
For Chicken: Add 4 Boneless & Skinless Chicken Thighs, 1/2 cup A.1.
nd reduce heat to simmer for 30 minutes.
Cut red
rap.
Microwave on high for 10 minutes. Let them sit
Season chicken thighs with salt and freshly ground
Prehet oven to 375\u00b0F.
Rinse the thighs under cold water and dry on paper towels.
Mix together the preserve, mustard and chili flakes.
Place the thighs in an oven proof dish large enough that they are spread but touching.
Spoon the Preseve mixture evenly over the thighs.
Bake in 375F oven for apprx 25 minutes or until the thighs are done.
If they are not properly browned place under the broiler for a few minute but be careful that you don't nurn them!