Sentences with phrase «boned skinless chicken»

I use strips of boned skinless chicken breasts.

Not exact matches

Bone - in, skinless chicken thighs cooked in the slow cooker create the luxe flavor in this savory Italian chicken recipe for an incredibly easy weeknight or weekend meal.

Slow - cooked bone - in, skinless chicken thighs create the luxe flavor in this savory Italian chicken dinner that pairs perfectly with pasta for an incredibly easy weeknight or weekend meal.

Remove the skin (if not skinless) and use two forks to pull the chicken apart and remove the bones.

I also use boneless and skinless chicken thighs rather than bone - in as the recipe calls for - this is really only because these are the only free - range, organic chicken thighs I can readily find.

1 sm onion, quartered 5 cloves garlic 1/2» piece ginger, peeled 1/2 c low fat plain Greek - style yogurt 3/4 tsp ground coriander 3/4 tsp ground cumin 1/2 tsp ground allspice 1/2 tsp ground cinnamon 1/2 tsp ground turmeric 1/4 tsp freshly ground black pepper 1/4 tsp ground red pepper 8 skinless, bone in chicken thighs (about 3 lb) 1/2 tsp salt

Since it's rare for me to find bone - in, skinless chicken at the grocery store, I usually buy it with skin and just pull off the skin myself before breading the chicken.

You will find either boneless skinless or bone - in skin - on chicken thighs at the grocery store and I recommend buying bone - in skin - on chicken... Read the Post

By the way, I use bone - in, skin - on chicken because it stays much more flavorful than boneless skinless.

Finally, it would be more traditional to use chicken pieces with the bone and skin, but I prefer to use boneless skinless chicken thighs simply because it makes it easier to eat

I used boneless, skinless chicken breasts, but this would be really good with chicken thighs — with or without skin and bones.

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepChicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepchicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

In the past I had always used boneless / skinless breasts, but it was Barefoot Contessa that I learned to use the «on the bone» for a juicier piece of chicken.

ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cCHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3 cups shredded or chopped cooked chicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cchicken 2 cups Roasted Tomato Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cCHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cchicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cilantro

ingredients CARIBBEAN CURRY CHICKEN: 2 pounds bone - in, skinless chicken (cut into 8 - 10 pieces) 1 tablespoon poultry seasoniCHICKEN: 2 pounds bone - in, skinless chicken (cut into 8 - 10 pieces) 1 tablespoon poultry seasonichicken (cut into 8 - 10 pieces) 1 tablespoon poultry seasoning 1...

I use chicken thighs in this recipe (skinless and boneless), but you can also use bone - in chicken pieces such as thighs and / or drums (and adjust the cooking time accordingly).

1 chicken breast (boned and skinless), marinated in teriyaki sauce and grilled, and cut into 6 long, thin pieces

I think we'll use boneless skinless chicken breasts too — no bones to pick out.

I used boneless skinless but you may use bone in chicken and any parts you like, or even a whole chicken just make sure you add more water.

I use boneless, skinless chicken pieces, but I think using bone - in chicken helps it to feel more like real fried chicken.

Ingredients: Baby new potatoes, skinless bone - in chicken thighs, leeks, dry white wine, kosher salt, frozen peas, whole milk, low - fat Greek - style yogurt, fresh tarragon

I wasn't cooking meat on the bone, but was opting for skinless, boneless chicken instead («cause it's fast and I was too lazy to roast chicken on the bone).

Boneless, skinless chicken breast, for example, instead of eating every part of the animal — white meat and dark, tough cuts and tender, organ meats like liver, and skins, bones, tendons and cartilage in old - fashioned broth.

I used only boneless, skinless chicken breasts at this time, (only later was I able to tolerate soup made with bones), but the slight amount of fat they provided was a godsend.

6 free - range skinless chicken breasts (bone - in is okay) 1/2 cup organic sour cream 1/2 cup Healing Cuisine Mayonnaise 1 Tbsp homemade ranch dressing mix 1 cup almond meal 1/2 cup raw Parmesan cheese, grated 1 Tbsp season salt (salt - free and MSG - free) 1 tsp garlic powder 1/2 tsp fresh black pepper

I used to prefer bone in, skin on, but lately I've been using boneless skinless chicken thighs, and it is now our favorite.

The most common bland diet consists of boiled white rice and boiled skinless chicken breast (no bones).

Speaking of poultry: you can cut a slit pocket in a generous size bone - in skinless chicken breast, as an alternate use for this stuffing.