Combine oil, 2 packages of Caribbean Spices, and
chicken in a large saucepan.
Place
chicken in a large saucepan and add water to cover by 2 inches.
Not exact matches
In a
large saucepan over high heat, combine the
chicken, broth, celery, onion, salt and pepper, and bay leaf.
Combine
chicken broth and 1/2 cup milk
in a
large saucepan over medium - high heat.
Combine the marinara sauce,
chicken broth, and wine
in a
large saucepan over medium heat and bring to a boil.
While brussels sprouts are cooking,
in a
large saucepan, combine
chicken broth and pepper to a boil.
Reduce the cornstarch to 1 tablespoon and dissolve it into the
chicken broth
in a
large saucepan.
1) Cut the
chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3)
In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated chicken strips until cooked through, the remove the chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a
saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until cooked through, the remove the
chicken from the pan and set aside 4) Using the same
saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5)
In a large pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
In a
large pot, heat up a little more oil, and start sautéing the leeks, and then add
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add in strips of fried egg, chicken, stir well and then serv
in the rest of the vegetables, cooking them over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the pot of vegetables, stirring well, and pour soya sauce over evenly 8) Add
in strips of fried egg, chicken, stir well and then serv
in strips of fried egg,
chicken, stir well and then serve.
Heat the stock
in a
large saucepan over medium heat, and poach the
chicken fillet for 10 minutes or until just cooked through.
Heat the
chicken fat
in large saucepan until hot.
In a large saucepan over a medium - high heat, using tongs, transfer chicken into pot, then pour in the mil
In a
large saucepan over a medium - high heat, using tongs, transfer
chicken into pot, then pour
in the mil
in the milk.
directions
In a
large saucepan over medium - high heat, add water or
chicken stock, 3 tablespoons olive oil and 2 teaspoons salt.
Ingredients 1 tablespoon olive oil 1 1/2 cups onion, finely chopped, about 1
large 1 1/2 teaspoon thyme, dried, 2 tablespoons of chopped fresh thyme can be used 3 teaspoons garlic, minced 4 cups green cabbage, coarsely chopped 1 14.5 ounce can tomatoes, Italian - style stewed 2 cups celery, sliced 2 cups carrots or baby carrots, diced, 1 / 2 - inch pieces 8 cups low sodium
chicken broth, vegetable broth can be substituted 3 cups potato, diced, 1 / 2 - inch pieces 1/2 cup basil, chopped fresh 3 cups zucchini, half - slices, cut zucchini
in half, then cut into slices 1 15 ounce can red kidney beans, rinsed and drained; white kidney beans can be substituted 1 tablespoon Parmesan cheese, Shredded; about a tablespoon per serving Instructions Step 1 Heat olive oil
in large, nonstick
saucepan over medium heat.
Make the
chicken - and - poblano filling:
In a
large saucepan, combine the
chicken legs, onion, garlic, 5 teaspoons of salt, black peppercorns, cilantro and bay leaf.
Vegetable oil, for frying1 onion, finely chopped1 celery stick, finely chopped2 garlic cloves, crushed1 tsp ground coriander30g fresh ginger, finely chopped500g sweet potatoes, cut into 1 cm cubes500ml fresh
chicken stock200g cooked
chicken, shredded3 tbsp Greek yogurt, to serveFresh coriander, to serve1 lime, juiced, to serve Heat a glug of vegetable oil
in a
large saucepan.
Place
chicken pieces, 1/2 of the onion cut into slices, 2 cloves of the garlic, the bay leaf, black peppercorns and 2 teaspoons of the salt
in a
large saucepan.
Rita Maas Ingredients 2 teaspoons canola oil 1/2 cup chopped shallots 3 cups (1 / 2 - inch) cubed peeled sweet potato 1 1/2 cups (1 / 4 - inch) sliced peeled carrots 1 tablespoon grated ginger 2 teaspoons curry powder 3 cups fat - free, less - sodium
chicken broth 1/2 teaspoon salt Preparation Heat oil
in a
large saucepan over medium - high heat.
Bring
chicken stock to a boil
in a
large saucepan.
Make It Now:
In a
large saucepan, combine
chicken and any accumulated juices, coconut milk mixture and dried basil.
Place a
saucepan large enough to fit the
chicken in one layer on medium high heat (you will also need a lid for the
saucepan)
in a
large saucepan, combine the
chicken, water and mushroom soaking liquid and bring to a boil over high heat.