Sentences with phrase «add in the chicken stock»

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

Turn heat to low and add in the chicken stock (that should be warm) and remaining ingredients.

Add in the chicken stock along with the flour and stir for a few minutes until the mixture has thickened.

- Next, add in the sliced potatoes, and fold them into the caramelized onions / garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock / onion mixture as much as possible to allow them to cook evenly; cover the pan / pot with a lid that is askew to allow some steam to escape, and simmer on medium - low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan / pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time.

Add in chicken stock and chili garlic sauce and stir to combine.

De gaze the pan with white wine then add in the chicken stock.

Add in the chicken stock and stir.

Add in the chicken stock, or water.

Step two is to add in the chicken stock, carrots, celery, onions (if you like them) and seasonings.

Not exact matches

is they take a bit of the oil that they fry the original recipe chicken in and use it to make the rue (thickiner thats equal parts fat and flour) then they add the chicken and a touch of beef stock granaules that they reconstatute enjoy!!!!

In addition to following the Purple Carrot recipe, I usually added Better than Bouillon no chicken stock and top with cast iron seared cheery tomatoes.

Add chicken base (a highly concentrated chicken stock which is found near chicken bouillon cubes and other soups in your grocery store), thyme, oregano, green onions and shrimp.

In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote leaves, parsley leaves, romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well for about 3 - 4 minutes until pureed.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Add chicken stock and roast in an oven preheated to 350 degrees for about 1 — 1 1/2 hours or until thermometer registers 140 degrees.

I almost always prefer chicken browned against a hot surface than boiled in stock — the extra steps add, at most, 15 minutes, but are worth it IMO.

I stir - fry the rice briefly in a oven - safe saucepot, add the stock, let it come to a boil, then place the pre-roasted chicken on the rice, scatter the olive and baked uncovered until both the chicken and the rice are cooked, about 30 minutes.

I used chicken stock in place of the water and bullion, and added some steamed white rice for a heartier soup.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stuff.

I only added in a single cup of rice and a single cup of chicken stock, with a focus on the proteins.

I slowly incorporated the chicken stock and then added in extra veggies.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

Once the onions were golden, I added in cubed sweet potatoes, chicken stock, salt, pepper, and let it simmer away.

Add any juices from the chicken back into the pot when you add the stock in StepAdd any juices from the chicken back into the pot when you add the stock in Stepadd the stock in Step 7.

Once the venison is cooked through add in the rest of the ingredients - making sure to cover the meat and rice with the water and chicken stock - adding more if necessary.

I usually add some stock powder when I use vegetable stock, but never in case of homemade chicken stock, that has enough flavor on its own.

I deglazed the pan with a little white wine after the shrimp and added a little organic chicken stock to the cauliflower as it seemed too dry, and put in two toes of God's Gift to the palete (garlic) thru a press at the very end.

Place in baking dish; add chicken stock and remaining 1/2 teaspoon each parsley and tarragon.

Pour in the chicken stock, and add the harissa, cumin, cinnamon, and paprika.

3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot paprika) If not available, add regular paprika and 1 teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour in a covered jar; shake hard before pouring into the sauce.

Place the mushrooms, reserved water, shallots, garlic, black pepper, and chicken stock in a stock pot and boil for 30 minutes, adding water to keep to the original volume.

Ingredients: 4 cups Fresh corn kernels (canned is ok if fresh is unavailable) 1 each Yellow onion large dice 2 each Garlic cloves minced 1 each Celery stalk chopped 2 cups Heavy whipping cream 2 cups Water or chicken broth 1 Tablespoon NW Elixirs # 1 Hott Sauce Salt to taste 2 Tablespoons unsalted butter Instructions: In stock pot heat butter until melted, add onions and sweat until translucent.

Once the veggies are tender, add in the 4 C. Unsalted Chicken Stock, 2 C. Water, 2 C. Cooked & Cubed Chicken Breast, 1 C. Peas (Fresh or Frozen), 1 C. Zucchini, half of the Fresh Basil, 2 Tbsp.

* Note: adding the chicken stock is simply to provide a bit of extra liquid to help soften the rice if it has become a bit dry in the fridge.

Pour in chicken stock, add bay leaves, thyme, and peppers.

I cook the quinoa in veggie stock or chicken stock to add more flavor sometimes, and then go crazy with the mushrooms and garlic.

Cynthia, I make these the night before and then store them in a glass mason jar in the refrigerator without any liquid, then add them to the hot chicken stock the next day when we eat them.

Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).

Sometimes it can be hard to make really flavorful, which is why I like to boil it in chicken or vegetable stock, and then add fresh herbs and even some feta or other flavorful addition sometimes.

Next time around we'll probably replace all 6 cups of water with a chicken or vegetable stock and throw in some crushed garlic for added flavor.

Take out the celery from the chicken liquid and add de-boned chicken back in to the stock

4 forks with my additions / substitutions: I used quinoa instead of bulgar, roasted butternut squash, chicken stock instead of water, and added in two large cinnamon sticks, honey, and a generous glug of IPA beer.

Add the veggie stock, your noodles and chickpeas in place of chicken.

Add the avocados, cucumber, garlic, lemon juice and chicken stock to a blender and puree until smooth, working in batches if necessary.

I saute colorful peppers, onions, celery in olive oil, add whole grain wheat or wild rice with low sodium chicken stock.

In large stock pot, add chicken stock, turkey, carrots, celery and mushrooms.

Then I cook them on low in the fat with a bit more onion and add chicken stock to help get it to the correct consistency as they melt back into refried beans.

In a small saucepan, add 2 cups of water or chicken stock and 1 cup of rinsed quinoa.

Add the chicken stock in a slow, steady stream, whisking constantly.

Of course you can adapt this all kinds of ways, replace the heavy cream for chicken stock to make a lighter version of this stuffing, swap out the butternut squash for mushrooms, add nuts for crunch and flavor, use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice.