o serve with Chicken stew.
To make Chicken stew:
Fry Chicken in hot
he end bones from the chicken pieces; wash the pieces three
emperature 30 minutes.
While chicken stands, pulse tomatoes with their
br>Stew:
Bring the 1 1/2 cups of chicken broth
Cook chicken, onion and garlic in olive
Boil chicken and debone.
Remove skin of chicken before boiling.
Place chicken pieces in saucepan and cover with broth from boiling.
Add tomato sauce, most of the bottle of ketchup, salt, pepper, hot sauce, Worcestershire sauce and chopped onion. Cook low on simmer for 30 to 45 minutes.
Water may be added if stew is too thick.
Serve over rice or as stew.
grees F.
Place the chicken breasts on a sheet pan
Heat the oil in a large saucepan over medium and cook the onion for 5 minutes.
Add the curry paste and garlic then cook, stirring, for about 1 minutes.
Add the coconut milk, chicken broth, fish sauce, sugar, red pepper flakes and salt then bring to a boil.
Add the vegetables and reduce heat and simmer until vegetable are soft.
Squeeze lime juice over chicken then add chicken and basil to the pot.
Cook until chicken is completely cooked.
Serve over Jasmine Rice.
Fry streak of lean; drain and set aside. In drippings, saute onions and potatoes until slightly done. Drain off drippings and add tomato soup with 2 cans of water to dilute each can. Add mushroom soup, vinegar, 57 sauce, Worcestershire sauce, Tabasco sauce, salt and pepper. Return meat to stew and let simmer, stirring occasionally. Add chicken pieces and let cook about 1 hour over medium heat, stirring occasionally. Serve over cooked rice. Serves approximately 20 people.
To make the stew:
Heat the oil in
Boil chicken and salt and pepper.
Save stock.
Remove chicken from bones.
Boil stock.
Add onions, catsup, Worcestershire sauce and hot sauce.
Simmer.
Add chicken and continue to simmer until thick enough to serve over rice.
Add more hot sauce if desired. Total cooking time is about 1 1/2 to 2 hours.
You can also use 1/2 tomato sauce and 1/2 catsup.
Saute onions in a small amount of oil and set aside.
In a heavy saucepan, put the tomato soup, chicken and water as needed. Add salt and pepper to taste.
Add onions.
Cook on low to medium heat until chicken is ready to \"fall away\" from the bones.
ide, shallow bowl.
Season chicken with salt and pepper; dredge
br>Add the green chillies, chicken, and thin coconut milk. bring
Sprinkle the chicken pieces with 1/2 teaspoons
Cook chicken and shred into small pieces.
Put all ingredients in crock-pot or large pot and cook for approximately 2 1/2 hours on low to medium heat.
Serve over rice.
Cook the chicken in a covered Dutch oven until very tender, using just enough water to keep from sticking.
Remove skin, then pull meat from bones and tear into serving-size pieces.
Discard skin and bones.
Return chicken pieces to Dutch oven.
he vegetables soften. Add the chicken and Italian seasoning and cook
o the sauce of the stew. You can omit this step
Cover chicken with water in a large stockpot, salt to taste, bring to a boil and then simmer til tender.
Drain, but save the broth.
Saute bacon until almost crispy, add onion and saute until soft.
Add 3 c broth, worcestershire, ketchup and seasonings; bring to a boil and thicken with the flour/water mixture Stir in butter just before serving; serve over fluffy white rice with a salad and hushpuppies.