o serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot
Cook ground chicken and onion in a heavy
Cook the rice in boiling salted water according to the package instructions.
Heat the butter and oil in a frying pan and saute the leeks for 2 mins. Add the wine and 1/2 cup water. Season, cover and simmer for 5 mins. Add the chicken, mushrooms, cream and 3/4 of the parsley, cover and simmer for 10 mins. Add the lemon zest and juice and season with salt, black pepper and a pinch of sugar.
Drain the rice and spoon into serving bowls. Top with the creamy chicken then garnish with the lemon wedges and remaining parsley.
For the Penne Napolitana, heat
Place the chicken breasts into the bottom of
chicken, mushrooms and soup. (Note about the soup: The recipe software interpreted \"creamy
grees F.
Place the chicken breasts on a sheet pan
Cut the chicken into pieces. In a large
emperature 30 minutes.
While chicken stands, pulse tomatoes with their
Place frozen chicken breasts or tenders in bottom of slow cooker.
Add remaining ingredients except cream cheese.
Cook on high for 4-5 hours (less if chicken isn't frozen).
At this point I remove about 1/2 the liquid because I like my sauce thick, like a stew.
You can leave all the liquid if you want a soup.
Add cream cheese, cook on warm setting for 30 minutes, then stir.
This can be served over rice or wrapped in flour tortillas.
One healthy serving is 1/2 a breast or 2 large chicken tenders.
an. Working in batches, cook chicken until browned all over. Set
To make the stew:
Heat the oil in
ices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
r waxed paper, place each chicken breast smooth side down.
round for half a minute.
Add the green chillies, chicken, and
an freeze this for 3 months.
Stew:
Bring the 1
he end bones from the chicken pieces; wash the pieces three
Season the chicken pieces with salt and pepper.<
Boil chicken, remove cooked chicken and strain broth through a colander.
Cover broth and keep in refrigerator until cold and fat congeals on top.
Pick the chicken off bones, skin and fat, etc., and leave in refrigerator overnight with broth so fat can easily be removed.
Cut up chicken meat and add to broth.
Add can of chicken noodle soup, can of mixed vegetables and ginger.
If you need a larger amount, add extra can of broth or vegetables and for creamy look, add chicken gravy or cream of chicken soup.
ackage directions should give instructions for al dente cooking times, but