Pour over the chicken mixture and stir.
Combine remaining 1 1/2 cups broth, peanut butter, remaining 1 tablespoon cornstarch, remaining 1 tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl;
pour over chicken mixture.
Pour over chicken mixture and toss to combine.
Pour over chicken mixture.
Pour over the chicken mixture and stir to combine.
Not exact matches
Pour over chicken and cabbage
mixture.
Whisk together the
chicken stock, honey, and sea salt, then
pour it into the large skillet, cover the skillet and bring the
mixture to a strong simmer
over medium - high heat.
Pour chicken broth
over the
mixture in the slow cooker, put the lid on and set it to either low or high temperature, and that's it.
Pour honey
mixture over chicken and cook, turning
chicken to coat as sauce begins to thicken, about 2 minutes.
Pour the
mixture over the
chicken and stir until it is thoroughly mixed in.
Step 4: Carefully
pour mixture over chicken in crockpot and cook on low for 3 - 4 hours or on high for 1 1/2 hours - 2 1/2 hours.
Top with 1/3 of the cheese
mixture, and then
pour approximately 1/3 of the light cream /
chicken broth
mixture over the top of the potatoes.
Just place the uncooked
chicken breasts in first, then, the soup
mixture is
poured over it.
Pour the sauce
over the
chicken mixture and stir to coat and mix the ingredients well.
In small bowl, mix
chicken broth, olive oil, and seasonings;
pour over sausage / vegetable
mixture and toss everything to coat.
Pour the seasoning
mixture over the
chicken thighs, coating evenly with a basting brush or spoon.
Pour broth
mixture evenly
over the top of your little
chicken mountain.
Pour Devil Drops and juice
mixture over the
chicken, adding some to the cavity.
Transfer all of the
chicken to a large bowl and
pour the wing sauce
mixture over.
Holding the
chicken over a 9 x 5 x 3 - inch loaf pan,
pour the
mixture over the
chicken, making sure the
chicken is thoroughly coated both inside and out.
Scatter shallot, baby leeks, potato, garlic, and reserved morels around
chicken, and
pour cream
mixture over chicken and vegetables.
Pour wine
mixture over chicken in slow cooker, cover and cook on low heat until
chicken is tender and juices run clear when pierced in the thickest part with a knife, about 4 hours.
Pour mixture over the
chicken.
Pour the broth / drippings
mixture and the diced tomatoes
over the
chicken.
Pour the
chicken mixture over the cream cheese layer.
Turn
chicken over;
pour plum
mixture over chicken.
Place shredded
chicken back in Crockpot and
pour sauce
mixture over chicken.
If making
Chicken Breasts: Pour mixture over chicken, and cook on high for 30 more minutes on HIGH -LCB- covered -RCB-, or unti
Chicken Breasts:
Pour mixture over chicken, and cook on high for 30 more minutes on HIGH -LCB- covered -RCB-, or unti
chicken, and cook on high for 30 more minutes on HIGH -LCB- covered -RCB-, or until done.
Pour broth
mixture evenly
over chicken mixture.
add in the onion and ají amarillo
mixture, the torn bread pieces, and then
pour the
chicken stock
over the bread to absorb.
Pour the warm
chicken broth
over the top of the layered bread
mixture and cook in the oven for 45 minutes.
Pour the
mixture over the
chicken, top with shredded cheese, and bake in the oven at 350ºF for 30 - 40 minutes.
Pour the liquid
mixture over the
chicken, toss to coat the
chicken well, then flip the pieces so they're skin side down.
Place the
chicken in a single layer in a large, shallow casserole dish and
pour over the paste
mixture.
Pour the
mixture over the
chicken thighs and allow to marinate for a minimum of 1 hour and up to overnight.
Toss peppers, carrots and scallions in remaining honey
mixture and
pour evenly
over chicken.
Pour the
mixture over the
chicken, steak, and shrimp.
Pour this
mixture evenly
over the
chicken.
Pour egg
mixture evenly
over chicken and vegetables.
Pour vinegar
mixture in bag with
chicken, seal bag and spread marinade
over chicken.
Pour chicken stock
over the bread
mixture, stirring to combine.
Pour sauce
mixture over the
chicken, secure the lid, place steam release to «sealing» and set on high pressure for 10 mins.
Pour spice
mixture over the
chicken.
Pour honey
mixture over chicken and cook, turning
chicken to coat as sauce begins to thicken, about 2 minutes.
Pour the seasoning
mixture all
over the
chicken, turning the pieces to coat all sides.
Pour orange - maple
mixture over chicken.
Line baking tray with baking paper or foil, add
chicken and
pour mixture over.
Pour mixture over chicken.
During the last minute or so of the cooking,
pour the tamari honey
mixture over the
chicken and turn the
chicken around in the pan so it's evenly coated.
Whisk together the
chicken stock, honey, and sea salt, then
pour it into the large skillet, cover the skillet and bring the
mixture to a strong simmer
over medium - high heat.