Sentences with phrase «cooked in chicken stock»

Polenta is an Italian dish made with corn flour cooked in chicken stock.

Enter Lundberg's wild blend, a mix of nutty - tasting rice that shines brightest when cooked in chicken stock.

Cooked them in chicken stock.

The simplest rice we would get would be rice cooked in chicken stock and that quite rarely, maybe on one of those days when my grandma didn't have so much time for cooking, she did work full - time all her life after all and continued working long after she was actually retired.

Serving Suggestions: Serve with the Chavrie ® Thai dipping sauce Wontons can be cooked in chicken stock and used as soup garnish if you prefer not to fry them

I cook mine in chicken stock.

Not exact matches

Poach chicken in chicken stock until cooked.

3) Add in the sugar, vinegar, garlic, and thyme, stir and let cook a minute until fragrant 4) Add the flour in, stirring and scraping the pot with a wooden spoon 5) Mix in your beer of choice and let simmer for a few minutes before adding in the chicken stock.

* I used the zest — finely chopped — and the juice of one lemon for cooking 2 cups of Arborio rice in chicken stock, about 6 cups including some water, stirred in a little at a time.

I had some Rancho Gordo black beans already cooked, so used them in their bean stock in place of the beef stock (plus one can of chicken stock, having it around).

Transfer potatoes to skillet, pour in stock and cook with chicken.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

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.

That's all there is to it You might be thinking — why not cook the Matzo balls directly in the chicken stock to save a step?

Start Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempeChicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high temperCooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempeChicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempechicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempercooker with lid on high temperature.

I stir - fry the rice briefly in a oven - safe saucepot, add the stock, let it come to a boil, then place the pre-roasted chicken on the rice, scatter the olive and baked uncovered until both the chicken and the rice are cooked, about 30 minutes.

Directions for confit: While beans are cooking finely chop 1 or 2 medium onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use dried) until stock is reduced to just below the onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stcook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes / Good stCook together for another 10 minutes / Good stuff.

For the best rice, cook it in chicken or vegetable stock with plenty of sea salt, this small step makes for big flavour.

If I cook rice I usually do it in chicken stock and even just drinking it by itself is so satisfying.

- 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.

Cook the Farro — Place the farro and 8 cups of chicken stock in a large stock pot.

Blend the beans with a little bit of the liquid they were cooked in with the chicken stock and 1 tsp.

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 througIn 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 througin a stock pot, then transferred to a baking dish and baked until cooked through.

Note # 2: I cook the matzo balls directly in the chicken stock rather than water.

In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes.

Blend the beans with a little bit of the liquid they were cooked in with the chicken stock until smooth.

If you don't have either, I bet these would be wonderful cooked in a large pot of simmering chicken or beef stock.

My food processor broke, so I made this recipe even easier — same ingredients as my original recipe, but this time I diced up the two pounds of chicken breasts, threw that in my stock pot, and then blended the carrots, celery, red pepper and canned tomatoes in my blender, added that to the pot, with all the remaining ingredients and let it cook for a few hours on Sunday afternoon on low.

Once the venison is cooked through add in the rest of the ingredients - making sure to cover the meat and rice with the water and chicken stock - adding more if necessary.

The chicken is simmered in store - bought stock until cooked through, about 40 minutes.

4) While the sauce is cooking, boil your chicken breasts in chicken stock until fully cooked and tender, about 15 minutes.

I did something similar tonight, but I cooked the quinoa in chicken stock, then assembled it with roasted yellow squash, zucchini, sweet potato, and onion.

Once the veggies are tender, add in the 4 C. Unsalted Chicken Stock, 2 C. Water, 2 C. Cooked & Cubed Chicken Breast, 1 C. Peas (Fresh or Frozen), 1 C. Zucchini, half of the Fresh Basil, 2 Tbsp.

The sweet potatoes get cooked in the tasty broth which is a combination of coconut milk and chicken stock — this makes them extra flavorful.

Here's how to make chicken stock the easy way in a slow cooker.

I deglazed the pan with a splash of sherry, then cooked the potatoes in chicken stock as recommended.

I cook the quinoa in veggie stock or chicken stock to add more flavor sometimes, and then go crazy with the mushrooms and garlic.

If you cook them in chicken boullionor stock they are fantastic.

Finely chop 1 onion and slowly sauté in 2 T butter and 1 T olive oil / Scrub and roughly chop 6 or 7 carrots (5 cups) / Peel and roughly chop 1 or 2 apples / Add 1 t sea salt to onion mix along with 1/2 t turmeric, 1/2 t red curry paste (optional), 2 t curry powder / Stir and cook together for a minute or two / Stir in chopped apple and carrot and cook together for several minutes / Add 4 cups of chicken stock, 2 - 3 cups of water (or all water).

Cook chicken thighs in water with celery, sliced onion, pepper, cumin, garlic and cilantro for about 30 minutes till chicken is cooked to get chicken stock

In your slow cooker combine your chicken stock, crushed tomatoes, Bay leaf, frozen vegetables, Tabasco, and red pepper flakes.

Heat the stock in a large saucepan over medium heat, and poach the chicken fillet for 10 minutes or until just cooked through.

Then I cook them on low in the fat with a bit more onion and add chicken stock to help get it to the correct consistency as they melt back into refried beans.

While the chicken is cooking, whisk together the chicken stock, soy sauce, hoisin sauce, vinegar, and corn starch in a small bowl.

1 white onion, peeled and halved 1 jalapeno pepper 1 serrano pepper 45 ounces unsalted cooked white beans, drained and rinsed (about 5 cups) 1 chipotle chili pepper, canned in adobo sauce + 2 teaspoons sauce 2 tablespoons all - purpose flour 4 cups organic, unsalted chicken stock 6 teaspoons olive oil (or other oil) 10 garlic cloves, minced 1 teaspoon dried oregano 1 teaspoon ground coriander 1 tablespoon ground cumin 1 lb.

Simply cook quinoa in vegetable stock (chicken and beef stock work too if you're not vegan) and let it cool.

Cook noodles as per directions so that they are al dente Brown onion in a saucepan in coconut oil Add celery, carrot and herbs and sauté for a further 3 minutes and season Add chicken and sauté for 4 minutes stirring often Add vegetables then pour in stock, and tamari and ACV bring to boil and reduce and simmer for 20 mins Just before serving the soup, add the noodles to the pot and stir to separate

I used chicken stock instead of water in the beans and more rosemary, cooked it in the instant pot and we had a delicious And hearty dinnner in 45 minutes.

Stir in the chicken stock and cook until gravy has thickened, about 3 - 4 minutes.

I used the chicken stock in the stew as well so if you do boil the chicken in stock do not throw it away when you are done cooking the chicken.