Instead
of cubing the chicken, I shredded it to make sure all the flavors mixed into it.
You will have 4 to 6 cups
of cubed chicken.
When you say 2 cups
of cubed chicken, how many chicken breasts did you use?
Not exact matches
Stir in the
cubes of chicken, season well with salt and freshly ground pepper, and mix to coat the meat.
* what was different: no saffron, no cilantro, added 1
cubed chicken breast and 1
cubed green bell pepper (both enhanced the stew imho), and had thinly sliced lemon wedges instead
of the recommended preserved lemons.
Cut the
chicken into small
cubes and place it in the large bowl with the rest
of the chopped ingredients.
olive oil 1 green pepper 1 red pepper 3 ears
of corn, kernels removed from the cobs (or 2 cups
of frozen corn) 2 tbsp salted butter 2 strip
of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves
of garlic 1 cup
chicken stock 2 medium potatoes, peeled and cut into 1»
cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard powder salt and pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
5 cups
chicken broth (or, 3
cubes of homemade bouillon
cubes + 3 - 4 cups
of water) 2 TBL olive oil 1 cup pearl barley, rinsed and drained 1 bunch kale, stems removed and leaves torn into large pieces (about 6 cups) half a good sized butternut squash, already roasted and
cubed half an onion, diced 2 cloves garlic minced grated fresh Parmesan cheese, to top
A few hours before cooking, combine the
cubed chicken, diced red onion, 1/2 c.
of the sauce, and pepper.
Cubes of chicken are dredged in flour, beaten egg then a mixture
of toasted Japanese panko and pretzel crumbs.
As I was talking to a few friends about their favorite
chicken salad recipe, there seemed to be a lot
of opinions on whether the
chicken should be chopped /
cubed or shredded.
If your family is allergic to — or doesn't eat — seafood, simply sub in bite - sized
cubes of chicken.
-LCB- Week
of: 12/09/13 -RCB- Meal ** Monday
Cube Steak + Broccoli Tuesday
Chicken Scampi Wednesday Roasted Broccoli +... Read More
I used a
chicken stock
cube and a cup
of water.
How big should the
cubes of chicken be cut?
The only differences are that I slice the potatoes instead
of making them into
cubes, I add cooked bacon peices, and I use only
chicken broth and add a palm full
of bolluion.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small
cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup beef (or
chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Feel free the swap the shrimp for
cubed pieces
of chicken or thin slices
of beef, or if making plant - based,
cubes of extra-firm tofu.You can use fresh or frozen shrimp in this recipe, just make sure to look for the peeled and deveined kind free
of additives (like STP).
1 small onion, chopped 1 clove garlic, minced 1 rib celery, chopped 2 Tbsp olive oil 1 box
Chicken Broth (I used College Inn) 3 cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your
Chicken Broth (I used College Inn) 3
cubes chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls of wide egg noodles (about 2 cups) more or less to your
chicken Boullion 1/2 bag frozen mixed vegetables (I used Hanover brand) 3 Cups water 2 handfuls
of wide egg noodles (about 2 cups) more or less to your liking.
Grace - Marie started off sautéing the
cubed chicken thighs and sliced rounds
of chorizo until they were lightly caramelized, then set aside on a pan until ready to add to the final paella.
When pressed (more on that later) it becomes a good replacement for
chicken cubes or cutlets
of fish or even steak.
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch
cubes (about 2 - 3 cups) Prepared cornbread *, cut into 1/2 inch
cubes (about 3 - 4 cups) Multigrain bread, cut into 1/2 inch
cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups
chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs
of fresh thyme (or 1 tspn dried thyme) Salt and pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
In a large bowl, add
cubed chicken and 1/3 cup
of the chimichurri.
For the patties: 2 lbs ground
chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices
of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese,
cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Up to 1 liter
of vegetable stock, or water and a stock
cube (if you are not a vegan or vegetarian, you can use
chicken stock)
I didn't have yeast flakes but I had
chicken bullion
cubes I used in place
of it and I used Asian veggies and fresh noodles from the Asian market for even fresher taste.
I used two cups
of water and two
chicken bouillon
cubes instead
of the broth, and threw it all in the crock pot on low for almost four hours.
1 1/2 qt
of chicken stock 2 lb butternut squash cut in small
cubes 2 tart apples (peeled) cut into small
cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground pepper
Ingredients -2 tablespoons oil - 2 1/2 tablespoons
of curry powder - 1/4 teaspoon
of cayenne powder - 1 medium onion, thinly sliced - 4 garlic cloves, minced - 4
chicken breasts, cut into bite size
cubes - 1 can
of tomato sauce (14 oz)- 1 can diced tomatoes (14 oz)- I use fire roasted with green chilies!
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade
chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch
cube (s)
of defrosted superhot chile juice, to taste Freshly minced chives, for garnish New Mexican red chile powder, for garnish
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.
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups
Chicken Stock 1 not - beef Stock
Cubes — Or regular if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly Ground Sea Salt and Black Pepper
And like a fool I didn't do a taste test and added another bouillon
cube (because I only used 1/2
of one, which according to the package is equivalent to 1 cup
of chicken broth, I subbed water for the rest).
Chicken Nuggets: 3/4 pound skinless, boneless chicken breast cut into 1 - inch cubes 3/4 cup flour salt and pepper to taste (I also added a bit of cayenne for a little kick) 1 egg, beaten 1 cup panko or regular breadcrumbs 1/3 cup grated parmesan
Chicken Nuggets: 3/4 pound skinless, boneless
chicken breast cut into 1 - inch cubes 3/4 cup flour salt and pepper to taste (I also added a bit of cayenne for a little kick) 1 egg, beaten 1 cup panko or regular breadcrumbs 1/3 cup grated parmesan
chicken breast cut into 1 - inch
cubes 3/4 cup flour salt and pepper to taste (I also added a bit
of cayenne for a little kick) 1 egg, beaten 1 cup panko or regular breadcrumbs 1/3 cup grated parmesan cheese
When I open a large container
of broth and don't use all
of it, I like to make ice
cubes of chicken broth and then transfer them to a zip lock bag in the freezer.
2 lbs raw boneless, skinless
chicken breasts,
cubed 2 cloves garlic, minced 1/4 teaspoon crushed red pepper flakes (or more to taste if you want it hot) 1/4 cup fresh basil, finely chopped 2 cups marinara / pasta sauce (I used Wegmans Tomato Basil) 1 1/2 cups 2 % reduced fat shredded mozzarella cheese, divided 2 oz Parmesan cheese, freshly grated (I used the smallest holed side
of my box grater), divided 3.5 oz garlic croutons, roughly crushed, leaving some larger pieces (I used New York Texas Toast brand Garlic & Butter)
1 lb
chicken breasts / thighs, cut into 1 inch
cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp cumin powder 1 tsp coriander powder 1/2 tsp garam masala pinch (or more)
of red chilli powder (optional) pinch
of red food coloring (optional) salt and pepper to taste
1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or
chicken,
cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and
cubed 1» length
of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups
chicken broth 1 teaspoon sugar (or to taste) zest
of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish
We had a grilled
chicken breast left over from last night's pasta, and I'm a huge fan
of chicken salad [shredded
chicken, not
cubed, please!]
Spread the
cubed pieces
of chicken across the bottom
of the baking dish in a single layer.
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch
cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup
of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey), removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch
cubes 4 cloves garlic, chopped 1/2 cup sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups
chicken stock 1/2 cup chopped fresh parsley
Ingredients: 1 lb
chicken meat —
cube cut A bunch
of kale — discard stems 1 vine ripe tomato — chopped 1/2 white onion - chopped Salt & Pepper to taste Curry Powder 1/4 cup coconut milk Coconut oil
2 lb
chicken, cooked and
cubed 1 box (10oz) Rotini noodles 7 - 8 slices
of Bacon cooked and chopped up 3 cloves
of garlic, minced 2 tbsp flour 1 cup
of Milk (I used 2 %) 3/4 cup
of Ranch Dressing (I used Kraft) 3 tbsp
of butter 2 cups
of Mexican Cheese Blend 1 small can
of Green Chile (I used Hatch Green Chile)
Place the
cubed chicken in a container or Ziploc bag and pour 3/4
of the teriyaki sauce over it.
You can start this recipe with raw
chicken breasts and cook them as directed in the recipe, or use already - cooked
chicken breasts cut into
cubes, toss with the amazing easy homemade ranch dressing, and continue with the rest
of the recipe.
You definitely don't miss the dairy and the crunch
of the veggies goes wonderful with the creamy sauce and
chicken cubes.
Add the bread to a flat platter and spoon the
cubed chicken over the top
of each.
I used jasmine rice and one
cube of the Knorr Caldo de Pollo
chicken bouillon.
After the onions soften a bit, the
cubed butternut squash is added in along with
chicken broth, curry powder and a touch
of salt.
2 pounds boneless, skinless
chicken thighs or breasts, trimmed
of excess fat and cut into 1 - inch
cubes