Sentences with phrase «about this chicken pot»

I'm pretty sure if you asked my friends what the very best thing I've ever served them was, they'd still go on about chicken pot pies I made from an Ina Garten recipe all those years ago.

Not exact matches

You can follow a more detailed recipe, but here are the basic instructions: Put your chicken carcass in a pot with water, bring it to a boil and then let it simmer for about four hours.

Uncover pot and continue to simmer until chicken is very tender and liquid is reduced to thin sauce consistency, about 30 minutes, stirring occasionally.

Add chicken to pot to brown, about 3 minutes per side.

This Paleo chicken soup crock pot recipe is nourishing and easy to set and forget about it all day until dinner time.

* I like to put my chicken in the crock pot with about 1 cup of water or homemade chicken broth and a little salt and pepper.

I love a classic chicken pot pie but there's something about giving it a curry spin that makes me all for it.

Add chicken breast cubes back to pot (if using rotisserie chicken hold off and add it later with the black beans) Add chicken stock, canned tomatoes (with juice) and tomato paste, simmer, partially covered about 10 - 15 minutes or so.

In a diferent pot, add oil, butter onion and garlic and cook for 3 minutes, add the chicken stir, at this time you can add, mushroom, salt, pepper, the chipotle peppers, milk, a cup of the broth, heavy cream and cilanro, let it simmer for about 10 minutes.

after cooking in the crock pot I placed chicken in bottom of baking dish and poured soup on top... opened a pack of chicken stove top stuffing and spread over the top and baked at 350 for about 25 more minutes.....

But the thing that bothered me the most about this recipe was that I had to take the chicken out, boil the sauce in a separate pot to thicken it with cornstarch and put it back into the crock - pot, which I feel defeat the purpose of the crock - pot (unless I read the steps wrong).

- 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.

In this case I used about 1 1/2 pounds of chicken legs, browned on each side on the stove in a stock pot, then transferred to a baking dish and baked until cooked through.

In a large sauce pot combine chicken breast, carrots, celery and peas in water and boil for about 18 minutes until chicken is cooked thoroughly and vegetables are tender.

When the oil is hot, add the chicken, cover the pot, and cook for about 10 min, turning once or twice.

Return the chicken to the pot and cook, covered, for about 40 minutes, until cooked through.

To prevent the chicken from sticking to the bottom of the pot, hold each piece with tongs or a spider in the hot oil just above the bottom for about a minute to allow the bottom skin of the chicken to seal.

Chicken stock was added and the pot was left to simmer for about 20 minutes until the potatoes began to fall apart.

I was crunched for time so just threw everything into a pot, added left over chicken fat from the night before, and a white sweet potato, but didn't have time to crush fresh garlic gloves, and didn't even think about making a dill oil to go with it!

That got me thinking about all the winter pumpkins soups that are cleverly served inside the pumpkin — when I realized — I could have my pumpkin and chicken pot pie and eat it too!

* Place the chicken breasts in a Dutch oven or other large pot and cover with water to about 2 inches over the chicken.

And the chicken + noodles just go right into the soup, saving you about a zillion pots and pans.

Partially cover the pot and simmer until the chicken is very tender, about 40 minutes.

Place the chicken, leek, onion, celery, carrot, lemon, parsley, dill, thyme, and bay leaf in a large pot and fill with water until the pot is 2 to 3 - inches full from the top, about 3 to 4 quarts water.

I've been fighting a winter cold, and this paleo crock pot chicken soup is just about the only thing I've cooked this week.

I've read some bad stuff about chicken cooked in a crock - pot.

Although I wasn't necessarily excited about the soy sauce in this recipe, with a simple ingredient swap, chicken adobo is a delicious, healthy meal that can be made all in one pot!

Set aside the chicken meat pieces and return the remaining chicken bones to the pot and continue to boil on high heat until the liquid has reduced, about a quart or quart and a half.

Skim off remaining fat from chicken confit and pour juices (about 1/2 cup) into skillet (reheat fat in pot just enough to loosen juices underneath if needed).

Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken.

Contact us for high - quality steaks, prime rib, pot roast, corned beef, roast beef, pork carnitas, seasoned chicken breasts, pork and beef ribs and just about any other portioned protein need you can think of... the team at Stampede loves to be challenged to think creatively.

Throw your kale in the pot, toss it real well, put the chicken back on top, put your lid on and put it in the oven for about 45 minutes or until your chicken reaches an internal temp of 180F.

Add a shower of peas to a chicken pot pie filling, an otherwise - monochromatic paneer curry, or a weeknight fried rice, and instantly feel a little more virtuous about dinner.

In a pot, simmer the chicken in the stock until tender, about 1/2 hour.

Remove the chicken from the pot, and allow to rest for about 5 minutes before serving for maximum juiciness.

Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package direChicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package direchicken breasts, grilled and cut into chunks (about 2 cups) 2 cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1 cup fat - free, low sodium chicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package direchicken broth > 1/4 cup plain FAGE Total 0 % greek yogurt 1/4 cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4 cup freshly grated Parmesan cheese Directions In a pot of boiling, salted water, cook the pasta according to package directions.

I was really craving a pot pie, but know how I am about chicken.

My special favorite thing about cooking Salsa Chicken in crock pot is kitchen smelling like Mexican Cantina.

Rice Noodles 1/4 Cup Peanut Oil 1/4 Cup Sesame Oil1 - 2 Teaspoons Red Pepper Flakes, to taste3 Garlic Cloves, finely minced 1/4 Cup Soy Sauce 1/4 Cup Honey3 Tablespoons Fish Sauce2 Large Eggs, beaten2 Cups Shredded Chicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heChicken, from about 2 breasts (I use a rotisserie chicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the hechicken) 1 1/2 Cups Shredded Carrots 1/2 Cup Peanuts, choppedScallions, thinly slice for garnishLime Wedges, for serving Bring a large pot of water to boil, stir in the rice noodles and turn the heat off.

Also I had a decent amount of marinade left over, but I had brushed directly onto the raw chicken from the pot so I was iffy about using the rest of it.

Tip: To remove impurities from the chicken, prepare a pot of boiling water and blanch the chicken for about 1 — 2 minutes or until whitish in colour.

It only takes about 15 minutes of prep time (not including cooking the chicken, which consists of letting the chicken breasts boil in a pot... very hands off) and you get two meals out of it.

Estimates are that about half of all the food that U.S. citizens eat is processed (i.e breakfast cereals, breads, flour, tofu, cheese, chicken pot pies, microwavable dinners and even vegetarian «fake» meat products).

Place chicken, coconut cream, curry paste and stock or water into a medium pot and braise for about 30 minutes until the chicken is tender and the spices have cooked out.

Although I wasn't necessarily excited about the soy sauce in this recipe, with a simple ingredient swap, chicken adobo is a delicious, healthy meal that can be made all in one pot!

Many suggest a large stock pot and organic meats, which you bring to just a boil, reduce the heat, skim off foam that floats to the surface, add vegetables, and keep at a slow simmer for some hours depending on the meat... beef for at least 8 hours so it has time to surrender all its minerals and flavor, and chicken for about half that time.

Meanwhile, strain chicken juices from pot through fine - mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices).

Place the oats and chicken stock in a small pot, heat up, and simmer for about 5 minutes.

The chicken is slow cooked for about 5 hours, and then the from - scratch yogurt dressing goes into the pot.

Place vegetables in a 3 - 4 quart soup pot, add chicken stock and cook until the vegetables are crisp tender (about 5 - 6 minutes)