Sentences with phrase «remove cooked chicken»

Remove cooked chicken pieces to a cutting board and shred chicken meat with a fork and knife.

Remove cooked chicken from pan and set aside.

Carefully remove cooked chicken to a separate bowl and using two forks, shred chicken.

Remove the cooked chicken breasts to a plate and shred with two forks.

Remove cooked chicken to plate and tent with aluminum foil.

Remove cooked chicken thighs from the skillet and set aside on a plate.

Remove the cooked chicken breasts to a cutting board and shred or chop into small pieces.

Remove cooked chicken to a platter and let rest.

Not exact matches

I roast chicken backs and parts or use leftover chicken or turkey bones then use a electric instapot style pressure cooker set on chicken / high temp for an hour then let it naturally depressurize let cool then refrigerate overnight take the grease layer off following day as it will congel on top its easy to remove then warm it back up to liquify and put it into ice cube trays mix 17 ice cubes (1 cup) too 1 or 2 cups water depending on strength you want the best stock on earth

Cover the pan with aluminum foil and bake for 20 minutes, then remove the foil cover and continue to bake chicken for another 20 minutes, or until the chicken is cooked through.

4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil

Remove foil and continue baking for another 40 - 45 minutes, until cornflakes are lightly browned and chicken is cooked through.

Remove sun - dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side.

Grill the chicken for 7 - 10 minutes on each side, and make sure that it is completely cooked through before removing it from your barbecue.

Remove the chicken from the marinade and grill until cooked through, about 5 - 6 minutes per side.

While noodles are cooking, remove casings from al fresco Sun Dried Tomato Chicken Sausage and dice meat.

When cooking is done remove chicken and shred.

Add chicken, cayenne pepper, and 1 tbsp Emeril's to pan and cook 5 min; remove from pan.

Once browned and fully cooked, remove chicken to cutting board to cool before slicing in strips.

Once it's cooked, the chicken can be removed from the pot and set under a preheated broiler for a couple of minutes to crisp the skin but should be watched closely.

Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling.

Using a slotted spoon or tongs, remove chicken breasts from slow cooker and place on cutting board.

About 3 / 4ths of the way through the total cooking time, remove the chicken from the Crock Pot to a cutting board.

Within the last hour of cooking, remove the chicken to a chopping board and shred with two forks and place back in crock pot for the last hour.

Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.

Remove the lid and continue to simmer for an additional 5 minutes, until the chicken and lentils are cooked and the sauce has thickened.

To make a Southern Chicken and Dumplings, the noodles are boiled in the chicken broth (like you would pasta), after the chicken has been cooked with a few aromatic vegetables and removed from the broth toChicken and Dumplings, the noodles are boiled in the chicken broth (like you would pasta), after the chicken has been cooked with a few aromatic vegetables and removed from the broth tochicken broth (like you would pasta), after the chicken has been cooked with a few aromatic vegetables and removed from the broth tochicken has been cooked with a few aromatic vegetables and removed from the broth to shred.

Remove chicken and solid seasonings (lime leaves etc) from slow cooker.

Heat the hot sauce in a large skillet; add heated chicken to the skillet; coat thy chicken with thy sauce; cook for about 2 minutes, just until completely heated and remove.

When the chicken is thoroughly cooked, carefully remove the chicken pieces, leaving the back and neck in the pot, and set aside.

After an hour or so, when the chicken is fully cooked in the water with the veggies, remove it and separate the chicken from the bone and then toss the bones back into the stock pot to let it gently simmer for hours and hours.

NOTE: If sauce is too thin, remove chicken and vegetables to a serving platter and continue to cook the sauce with a tablespoon of butter and / or cream for a few additional minutes till it thickens a bit.

Half an hour before cooking, remove the chicken from the fridge.

Once cooked, remove from heat and allow the chicken to cool for 5 minutes in order to preserve the juice.

Remove chicken from the marinade and cook until lightly browned and cooked through, about 10 minutes, flipping halfway through.

Step 5: Once chicken is fully cooked, remove chicken from crockpot and carefully pour sauce into a sauce pan.

Removed chicken after 3 hours of slow cooking and cut into bite sized pieces, then added back to sauce for the remainder of the cooking time.

When chicken is thoroughly cooked, remove from oven.

Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.

5 tablespoons Tessemae's Zesty Ranch 3 teaspoons almond butter 2 bunches Tuscan kale, ribs & stems removed, leaves chopped (about 4 cups) 1/2 cup toasted chopped pecans 1 small zucchini, trimmed and thinly sliced lengthwise on a mandolin 2 cups cauliflower florets, thinly sliced on a mandolin 1 cup red and yellow grape tomatoes, halved 1 cup trimmed baby arugula 2 cups cooked sliced chicken breast and / or thighs

Remove the skillet from heat, cover with the lid, and let the chicken rest, off heat, covered, until chicken is no longer pink in the center and cooked through.

After the chicken has cooked in the slow cooker for about 4 - 5 hours and is quite tender, you'll want to remove the chicken, place it on a plate and shred with two forks.

Chicken should not be cooked through when you remove it.

Cook the chicken first then remove it and shred it up with a couple forks.

Note: For a creamy curry, remove chicken from skillet after it is fully cooked.

After cooking, remove chicken from the crockpot with a fork, and place on a cutting board.

After a few hours remove your chicken and shred it, put it back in and cook longer if needed or add in your dairies now and cook for about 30 more minutes.

1 pound cooked chicken, bones and skin removed, shredded or cubed (if you've cooked the chicken yourself, reserve the thigh and wing bones)

Remove and place in a food processor; allow to cool as you cook the chicken.

Once the chicken is cooked remove and put on a separate plate.