mbine the chicken breasts, chicken broth
Peel the plantains and place in a
ver medium heat, cook chicken until no longer pink and
Boil the 6 chicken thighs with the skin on.
Once the chicken is thoroughly cooked
arge saucepan, cook and stir the cream cheese and salsa over
heavy bottom.
Cut chicken into serving pieces or
In a large casserole or stew pot, melt the butter over medium high
y this in the Indian market,
ombine 2 1/2 cups chicken stock, vegetables, onions, herb, garlic
eramic or stainless steel) combine the cubed chicken, garlic, salt, cinnamon, black
>the backbone. Remember to check the inside for the neck & giblets!
Place the chicken, the
round turkey and break up the meat; cooking until no longer
ump the contents in
b>the chicken,
>the chicken stock to a low boil. Slice the
75 degrees F.
Place the chicken breasts on a sheet pan
Stir the melted butter into the cornbread stuffing and set
nough to hold chicken plus two quarts water
In a 4 quart or bigger sauce pan add oil and heat on med to med high(if oil smokes it too hot).
Add meat to pan and saute until browned on all sides(if the pan of oil is not hot then the meat will stick to pan if using stainless or cast iron).
Take out meat and set aside(leave juices in pan).
Add onions and saute until done(about 8 min.).
Add cooked meat, beer, and beef stock to pan. bring to a boil, reduce heat, cover with a lid and simmer for an hour.
Add vegetables and simmer until done.