Sentences with phrase «cook the chicken pieces»

Add the remaining 1 cup of chicken broth to the pan, then add the cooked chicken pieces and Kale.

Reduce heat to low, cover and simmer (about 15 minutes) Add cooked CHICKEN PIECES; simmer 5 more minutes.

Throw in the cooked chicken pieces to reheat and season everything to taste with sea salt, cracked black pepper, crushed red pepper and a few squirts of fresh lemon juice.

Of course not, keep them roughly the same size; they cook evenly that way (for example, if you are cooking chicken pieces, the smaller peices will cook quicker than bigger peices and you will end up burning them).

When ready to serve, heat oil in skillet and cook chicken pieces until browned and a little crispy.

Cook chicken pieces until they are golden brown, and place onto a paper towel lined plate to drain any excess oil.

Heat up a fry pan or grill pan and cook the chicken pieces (about 5 minutes on either side should cook it through).

Over medium high heat in a large skillet, cook chicken pieces in coconut oil until golden on the outside and no longer pink.

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

Not exact matches

Cover and bake in the oven for about 25 - 30 more minutes until chicken is cooked through (exact time will depend on the size of your chicken pieces).

1 (12 oz) package al fresco Buffalo Style & Blue Cheese Chicken Sausage, fully cooked, sliced into 1/2» pieces

To poach chicken, you just cover the chicken pieces with water and let them simmer on the stovetop until the chicken is cooked through.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

The low temperature cooks the chicken gently and results in a moist and tender piece of chicken.

For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water

Spray with cooking spray and place chicken wings on top of foil in a single layer; slide entire piece of foil with chicken onto grill; cover and grill until cooked through, turning halfway through cooking time.

That might reduce your cooking time by a little bit, since the chicken will cook more quickly as little pieces.

Add the chicken pieces and cook 5 - 7 minutes until the chicken pieces are cooked through.

But the magic, to me, is not the chicken itself, but what you do with it after it's cooked: serve the pieces whole, with warm tortillas and pico de gallo... and whatever other scrumptious sides you can manage.

Ingredients: 2 small, cooked chicken breast halves (about 1 cup), diced 1/4 cup Vegenaise or mayonnaise (or enough to cover and bind) 2 small squirts Dijon Mustard (about 1/4 teaspoon) 1/2 of a small apple, peeled and diced (about 1/3 a cup) 2 small handfuls of roasted pecan pieces (about 4 teaspoons) 1/2 teaspoon dried tarragon, crushed 6 ice cream cones

Continue simmering over medium - low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

You'll Need — 1 tablespoon olive oil — 1 pound boneless skinless chicken breast, cut into bite - size pieces — 2 cloves garlic, minced — One 14-1/2 - ounce can diced tomatoes — 14 ounces spaghetti sauce — 2 ounces (1/4 of 8 - ounce package) cream cheese — One 9 - ounce package fresh spinach leaves, chopped — 1-1/2 cups multigrain penne pasta, cooked according to package directions (or your preferred type of penne pasta)-- 1 cup shredded mozzarella cheese — 2 tablespoons grated Parmesan cheese

Made with thighs, this slow cooker beer chicken recipe will be extra tender and moist — particularly because the recipe suggests leaving the skin on the chicken pieces.

Repeat process until all chicken pieces are cooked.

2 cups cooked, shredded chicken 3/4 cup mayonnaise 1/3 cup sweet pickle relish 2 green onions, chopped 2 cloves garlic, minced 1 cup chopped celery 1 cup halved red grapes 1/4 cashew halves & pieces 1 tsp.

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

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.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

Note: If you're adding small pieces of diced raw chicken or fish, add chicken 15 minutes into cooking and cook for 10 — 15 minutes; add fish near the end and cook for only 5 or 6 minutes.

Transfer the chicken pieces to a frying pan and cook on a medium heat for 7 - 10 minutes or until the chicken is cooked through.

Slide the chicken, pepper and onion pieces off the kebabs on to the griddle or BBQ and continue cooking for about 5 minutes until the chicken is cooked through.

Add the chicken pieces and cook until lightly browned on both sides; transfer to a plate.

Put the chicken pieces on a clean baking sheet and place in the warm oven while you cook the second batch.

For the wok, add chicken pieces to 1 tablespoon hot vegetable oil; cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the touch.

8 frozen empanada wrappers, thawed 3 eggs 5 egg whites 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 red bell pepper, minced 3 scallions, minced Cooking spray 7 ounces cooked chicken breakfast sausage links, cut crosswise into 1/4 - inch pieces 1/2 cup (2 ounces) low - fat Swiss cheese, grated Egg wash (1 egg whisked with 1 tablespoon water)

Lightly drizzle the oil on both sides of the chicken pieces and place in the oven to bake until cooked — about 20 minutes.

Instead of egg noodles I used fettuccine cut into fourths, and used (cooked) Gardein chicken strips (they are breaded but took off half the bread), cut up into small pieces.

Chicken Recipe with Kancha Lonka Recipe & Image: Cooking From The HeartTime: 45 Minutes Ingredients: Chicken 600 gm (medium pieces with bone) Green chilli 20 +4 pieces (I used medium hot chillies) Coriander leaves 1 bunch Onion 2 medium (sliced) Garlic 8 - 10 fat cloves Ginger 1 inch piece 7.

Add an - easy - to - prepare zing to dinner tonight by tossing seasoned cooked brown rice with garden peas, chicken pieces, scallions, pumpkin seeds, lime juice and lime zest.

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

Ingredients 1 tbs olive oil 1 onion, finely chopped 1 organic free - range chicken, cut into at least 8 pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g dark organic cooking chocolate

Add the chicken to the pan and cook for about 5 minutes, turning frequently, until the pieces are cooked through.

of smoked sausage, cooked chicken, ham or shrimp *, cut into bite - size pieces.

Spray the prepared chicken pieces on the baking sheet evenly but lightly with cooking oil spray.

Place the chicken pieces on top of the shallots and cover and cook until the chicken is cooked through, about 25 minutes for bone - in chicken and 20 for boneless.

optional: small pieces of cooked chicken (if you made the broth at home, add in small shredded pieces of chicken)

Wholemeal tortilla or chappati wrapped around diced cooked chicken breast / marinated tofu pieces — shredded lettuce, diced tomatoes, 1/4 avocado and a few tablespoons salsa or 1 tbsp vinaigrette.

As an alternative to the shrimp, shredded chicken, faux crab, baby squid, or cooked mild fish in bite - sized pieces could be used.

1 3 - pound chicken, cut into small pieces 3 tablespoons lemon juice 1 large onion, chopped 2 cloves garlic, chopped 2 tablespoons butter or margarine 1/4 cup Berbere (see recipe, above) 2 tablespoons paprika 2 teaspoons ground ginger 1 teaspoon ground black pepper 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 2 cups water 4 hard - cooked eggs, peeled, left whole

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste