n a large paella pan over high heat. Saute chicken and chorizo
Heat oil in large nonstick skillet over medium-high heat and cook chicken and chorizo, stirring frequently, 8 minutes or until chicken is almost done.
Stir in Recipe Ready Mixed Vegetables and taco seasoning and cook, stirring occasionally, 5 minutes or until vegetables are tender.*
Stir in prepared rice and chicken broth; heat through. Season, if desired, with salt and pepper.
br>Add 2 cups of chicken to food processor and pulse
killet on high heat. Saute chicken and chorizo for 3-4
ong-grain rice, chopped tomatoes, chicken stock, turmeric and cayenne pepper
on-stick skillet, or a paella pan with cover, warm olive
add the marinade to the chicken and the prawns. Cover and
In a covered Dutch oven casserole, simmer together first 6 ingredients for 30 minutes, or until rice is tender and liquid is absorbed. Meanwhile, in a saucepan, cook together the next 4 ingredients until shallots are soft. Stir in the chicken and heat through. Stir tomato mixture into rice until blended. Place paella in a large shallow bowl and serve with sprinkled pine nuts and cheese.
Preheat oven to 375\u00b0F. Heat oil in a flameproof baking dish on high. Saute chicken, chorizo, pepper and onion 4-5 mins, until chicken is evenly browned and onion is tender. Stir in garlic, turmeric and cayenne. Cook 1 min. Mix in stock, rice, tomatoes and wine. Bring to a boil. Bake, uncovered, 10 mins. Stir in lima beans and cover dish with foil. Bake 20-25 mins, until rice is tender and liquid is completely absorbed. Let stand 5-10 mins. Sprinkle with parsley and serve with lemon wedges.
To make the grilled chicken skewers: Soak 8 (or more
ith paper towels. Sprinkle raw chicken with garlic salt and pepper
Season the chicken with salt, pepper and Creole
Onions.
-Bay leaves.
-Chicken (whole).
-pour in broth
debone and deskin chicken and tear into shreds.
n a bowl.
Once chicken is cooked and diced, combine
owl, dilute the cream of chicken soup with the remaining broth
Cook chicken strips until no longer pink.
Remove from pan. Add onion and garlic.
Cook until tender.
Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron.
Bring to a boil.
Reduce heat, simmer covered 15 minutes.
Add undrained tomatoes, several peppers and frozen peas to skillet.
Cover and simmer about 5 minutes more until rice is tender.
Stir in cooked chicken.
Cook and stir 1 minute or more until heated through.
Cut chicken into cubes.
Place chicken, tomatoes, onion, bell pepper, garlic and seasonings into 4-quart or larger slow cooker.
Cook on low for 5 hours.
Add peas and rice; cook, uncovered, until peas are tender, about 15 minutes.
Yields about 1 1/2 cups per serving.
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my