b>chicken stock or broth, chicken pieces (if using) and the brown rice. If using cooked chicken
Put water, ghee, and spices in a deep pan.
Place chicken in water.
Water should just cover chicken.
Add more water to keep that level.
Keep pan covered.
Simmer gently for 35 minutes or to desired doneness.
Cut in strips or cubes. Use in any recipe that calls for cooked chicken such as curries and cold salads.
Lightly saute pepper and onions.
Add hot water, carrots and bouillon.
Cover and simmer 5 minutes.
In separate bowl, combine sugar, cornstarch, ginger, catsup, vinegar and soy sauce.
Add to vegetables.
If using small pieces of uncooked chicken, saute with peppers and onions.
If using cooked chicken, add with condiments. Add pineapple, drained or with juice.
Stir and simmer 5 more minutes.
Serve over rice or noodles.
Start preparation for pasta.
Cook chicken to your liking in olive oil or If you will be using cooked chicken as I did you will add it later.
Add vegetables, almonds and sesame oil and cook for 3 minutes over medium heat.
Add curry powder and mix well.
Add olive oil (unless you used it to cook chicken) and cooked chicken, mix well.
Let the mixture simmer thoroughly for about 10 minutes.
Toss with warm pasta and serve.
inute or two.
If using raw chicken, add now and stir
tir raw chicken until chicken is not pink.
If using cooked chicken, skip this
d put the chicken thighs in it.
Using a fine
br>Add in 8 cups chicken stock with diced potatoes; bring
itted with a lid, place chicken breast. Top with both cans
br>
(3) If using canned chicken, mix the chicken, hot wing sauce
Using a large, non-stick skillet,
ackage directions, until done. Place cooked spinach in a collindar and
In large pot bring the chicken stock, soup, and cream to
kin the chicken and chop (if uncooked) or shred (if cooked).
nd all three canned soups, cooked chicken or turkey, sour cream, Parmesan
aco seasoning packet.
Heat chicken over a medium-low fire
In a large Dutch oven or pot heat oil over medium heat.
Add in onions, garlic, ginger, carrots and celery; cook stirring for about 3 minutes.
Add in canned broth, water and bouillon powder (if using) bring to a boil over medium-high heat.
Reduce heat to low, cover and simmer until veggies are tender (about 25 minutes).
Add in the cooked chicken breast and cooked egg noodles; simmer about 5 minutes or heated through.
Season with salt and lots black pepper.
Add in a pinch cayenne pepper if desired.
Simmer the broth, onion, celery, carrot, garlic, cumin and cayenne (with raw rice, if using), for 10 minutes.
Add cooked rice (if using), the chicken, and the tomato and simmer 10 more minutes.
Mix chicken soup and milk to a sludge.
Cook pasta to your taste.
Meanwhile, bring cooked chicken and chicken stock to a boil.
Lower heat and add chutney.
Add chicken soup sludge while constantly stirring to thicken sauce.
Simmer until pasta is cooked.
Drain pasta, add to chicken sauce and serve.
Preheat oven to 350\u00b0.
If you are using boneless chicken, melt margarine in a 13 x 9-inch glass or metal pan while oven is preheating.
Roll chicken in melted margarine and cook for 10 minutes on each side.
Saute onion in a small pan.