* To make this dish vegetarian, substitute vegetable broth and soy
sauce for the chicken broth and fish sauce.
Not exact matches
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium
chicken or vegetable
broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous,
for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped,
for garnish Toasted slivered almonds,
for garnish Plain yogurt,
for garnish Hot
sauce of your choice (
for serving)
Add flour and cook
for 1 - 2 minutes before adding
chicken broth, tomato paste and Worcestershire
sauce.
You ask, using Knorr ®
Chicken Flavor Bouillon Granulated Bouillon to make the
broth for the rice and the
sauce and to add a different kick to the
sauce also, I added some La Morena ® Chipotle Peppers in Adobo, I love how subtle the spicy flavor is in my
sauce not overpowering thanks to the chipotle peppers.
Ingredients 1/4 cup reduced - sodium
chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy
sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili
sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4 cups small broccoli florets 1 cup onion, vertically sliced (not pictured) Sesame seeds
for garnish
Likewise, it's best to use a low - sodium
chicken broth or stock
for our
sauce.
containers
chicken broth 2 tbsp soy
sauce 1 tsp dried thyme (optional) salt and pepper, to taste olive oil,
for sauteing 1 cup pearl barley, cooked (see note)
Try this subbing out the
chicken broth for veg
broth.Stir Fried Singapore Noodles with Garlic Ginger
Sauce - fresh, simple, delish (just sub veg
broth for the
chicken broth for vegetarian)
I used yoshidas teriyaki
sauce,
chicken broth and soy
sauce for the marinade, and followed the other directions and they turned out great.
Cooking oil 1 tsp freshly grated ginger 1 tsp turmeric powder 500 ml low - sodium
chicken broth 135 ml light coconut milk (I used this brand) 1 tsp tamarind puree (I used this brand) 1 tsp sambal oelek + extra
for topping (see below) Fish
sauce to taste Brown sugar to taste Boiling water 100g rice stick noodles (vermicelli) 100g mung bean sprouts + extra
for garnish 1/2 cup shredded roast
chicken
Combine Butter, flour, salt,
chicken broth and milk in
sauce pan and COOK over medium flame AND STIR
FOR 1 MIN or until it thickens.
I did add some extra sweet potato and had to add more
chicken broth for the
sauce along with the Trader Joe grainy mustard.
One major difference was I allowed the tomato
sauce to simmer
for much longer before adding the
chicken, adding some
broth to keep it from scorching, to mellow it.
Add Frank's Buffalo
sauce to the
chicken and remaining
broth and cook
for an additional 30 minutes.
all - purpose flour fat - free, less - sodium
chicken broth Marsala wine or dry sherry brown rice sesame seeds natural peanut butter olive oil apple cider vinegar low sodium soy
sauce sesame oil honey whole wheat pita bread (8 pieces — 4
for Monday, then freeze the rest
for Sunday) kalamata olives ketchup vegetable oil red pepper flakes 1 (14oz) can tomato
sauce dried parsley dried basil dried thyme vegetable
broth (1 quart) red lentils (1 cup)-- I usually find these in the bulk aisle
Ingredients 4 lean all natural center cut loin chops with bone about 3/4 inches thick 1 1/4 cups Baron's International Kitchen Caribbean Marinade (hot or mild jerk
sauce) 3/4 cups uncooked white rice 1/4 cup sliced scallions (keep white and green parts separate) 1 tablespoon water 1 cup
chicken broth 1 29 oz can fruit cocktail or chunky mixed fruit in syrup 2 teaspoons lime juice Preparation Place marinade into large ziploc bag with pork chops and marinate
for 1/2 hour (discard marinade...
Add the remaining ingredients (
chicken broth through soy
sauce) and bring to a low boil, then let simmer
for about 5 minutes.
Only used half the ketchup and brown sugar and proceeded with recommended measurements
for remaining
sauce ingredients, but added about a 1/3 to 1/2 cup of the
broth from the
chicken (depending on how thin or thick you like your
sauce).
For The Arugula Pesto
Sauce: 1/4 Cup Olive Oil 3 Garlic Cloves - Peeled & Finely Chopped 3 - 4 Cups Fresh, Washed Arugula, or about 2 Bunches Salt & Pepper - To Taste Juice From 1/2 Lemon 1 Small Chopped Red Pepper (Optional) 1/4 Cup
Chicken Broth (If Needed To Thin The
Sauce) 1/4 Cup Toasted Blanched Almonds To Garnish: 1/4 Cup Chopped Toasted Blanched Almonds 4 to 5 Tablespoons Diced Tomato To Serve: Grated Pecorino or Caciocavallo Cheese
Second time I doubled the recipe except
for the amount of
chicken broth - it was even better - great flavour and plenty of
sauce.
Reduced Sodium
Chicken Broth can add brothy, roasted chicken notes for the foundation of a soup, sauce, or gravy application; or be used as a high protein, reduced sodium building block for a nutritional drink, bar, or snack appli
Chicken Broth can add brothy, roasted
chicken notes for the foundation of a soup, sauce, or gravy application; or be used as a high protein, reduced sodium building block for a nutritional drink, bar, or snack appli
chicken notes
for the foundation of a soup,
sauce, or gravy application; or be used as a high protein, reduced sodium building block
for a nutritional drink, bar, or snack application.
Named
for the pan in which it is traditionally made, this stew is cooked over high heat in
chicken broth and bacon drippings, which are then reduced to a thick
sauce
Prepare the
sauce: Bring the
chicken broth, salt and chiles to a boil over medium heat and simmer
for about 10 to 12 minutes, or until the chiles are softened.
Add the
chicken,
chicken broth, tomatoes, and onion powder and freshly ground black pepper, and simmer
for 15 minutes or so, until the
sauce thickens.
The recipe really couldn't be easier - we simply add
chicken breasts,
broth, a few chipotle peppers in adobo
sauce (
for both spice and smokiness) and seasoning to our pressure cooker and let it do its thing
for 10 minutes.
I didn't have sun dried to stones, so I used a small amount of good tomato
sauce instead, and I also substituted vegetable
broth for the
chicken broth, Parmesan
for the feta cheese, and white wine
for the Vermouth.
Easy One - Pot Buffalo
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for
chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot
sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot
sauce for serving
Ingredients 3 large leeks2 Tbsp butter4 cups
chicken broth (or vegetable
broth for vegetarian option) * 2 lbs potatoes (Yukon gold or Russet), peeled, diced into 1/2 inch pieces1 1/2 teaspoons kosher salt plus more to tastePinch of dried marjoram1 or 2 sprigs of fresh thyme, or 1/2 teaspoon dried thyme1 bay leaf1 / 4 cup chopped fresh parsleySprinkle of Tabasco
sauce or other red chili sauceWhite or black pepper to taste
I substituted
chicken for the tuna and added
chicken broth to the mix simply because, I like more
sauce!
Anyway, I cooked the
chicken in the finely chopped onions, garlic, and jalapeno as well as cumin and sugar then added
broth until the
chicken was done; strained the
chicken apart from this concoction and added to a simmered tomato
sauce with chili powder and more sugar
for maybe 10 minutes.
His tasting menu and à la carte dishes — silky - smooth
chicken liver topped with tart Meyer lemon jelly, fried -
chicken skins with honey and whipped
sauce, red snapper in fermented - shrimp
broth — are technical and intricate, but the chef never sacrifices flavor
for gimmickry.
When well fried, I moisten, as in
sauce - making, by degrees, with the best
broth or stock at hand — fish
broth for fish, milk or vegetable
broth for vegetables, giblet
broth for chicken, and so on.
FOR THE
CHICKEN MARINATE • 8 chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
CHICKEN MARINATE • 8
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional) FOR THE SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken thighs • 3 tablespoons olive oil • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • salt to taste • 1/2 teaspoon paprika • 1 teaspoon tomato paste • 3 tablespoons fresh lemon juice • zest of a lemon • 1 teaspoon minced garlic • 1 teaspoon herb de Provence (mixed herb, Optional)
FOR THE
SAUCE • 4 medium sweet peppers, sliced thinly • 1 large green pepper, sliced thinly • 2 cups coconut milk • 1/4 cup
chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper t
chicken broth or water (optional) • 1 small yellow onion, chopped • 2 garlic cloves, chopped • 1 teaspoon fresh grated ginger • 2 - 3 tablespoons almond butter, packed • 2 teaspoons coconut oil (any oil will do) • 2 tablespoons tomato paste • 1/2 teaspoon cumin • 1/2 teaspoon cayenne • salt and black pepper to taste
6 shallots, unpeeled 1 can (13.5 oz) light coconut milk 2 c reduced - sodium
chicken broth 1 1/2 lbs butternut squash, peeled and cut into 1/2» cubes 1/2 c packed fresh cilantro + 1 Tbsp chopped,
for garnish 1/2 tsp salt 2 Tbsp fish
sauce 1/4 c minced scallions, green parts only Ground black pepper
Place turkey in a medium saucepan with the LA VICTORIA ® Green Taco
Sauce and
chicken broth and simmer over low heat, covered,
for 10 minutes or until moist and warmed through.
FOR THE
SAUCE 1/3 cup sugar 1/3 cup fresh orange juice (from 1 to 2 oranges) 2 tablespoons white - wine vinegar 1/8 teaspoon salt 2 to 4 tablespoons duck or
chicken stock or reduced - sodium
chicken broth 1 tablespoon unsalted butter, softened1 tablespoon all - purpose flour 1 tablespoon fine julienne of fresh orange zest, removed with a vegetable peeler
For the tacos: 1 tsp canola oil 1 medium onion, minced 2 tbsp chili powder 3 garlic cloves, minced 1 tsp dried oregano 2 tsp tomato paste 1 1/4 lbs (20 oz) ground turkey (not 99 % fat - free) 1/2 cup canned tomato
sauce 1/2 cup low - sodium
chicken broth 2 tsp cider vinegar 1 tsp light brown sugar Kosher salt and freshly ground black pepper
For our peanut
sauce, we're going to mix together peanut butter, Sriracha
sauce,
chicken broth, some fresh ginger, seasoned rice vinegar, soy
sauce, and then we'll garnish with sliced green onions, shredded carrots, and sesame seeds.
For the
sauce: 4 tablespoons soy
sauce (or tamari
sauce) 4 tablespoons
chicken broth 1 tablespoon rice vinegar 1 - 2 teaspoons chili paste 1 tablespoon honey 1/2 teaspoon ground ginger 2 garlic cloves, minced 1 teaspoon arrowroot powder (cornstarch)
Ingredients: 1 cup wheat berries 3 cups low - sodium
chicken broth 2 teaspoons olive oil 1/2 medium yellow onion, thinly sliced Kosher salt 1 pound shredded
chicken breasts 2 packed cups baby arugula 1 cup shredded Brussels sprouts 1 packed cup cilantro leaves, chopped 1/4 packed cup mint leaves, chopped 3 green onions, thinly sliced 2 jalapenos, seeded and sliced into thin strips Fresh ground pepper
For the Dressing Juice from 1 1/2 lemons 2 1/2 teaspoons toasted sesame oil 1 tablespoon Thai fish
sauce 1 tablespoon plus 1 teaspoon extra virgin olive oil
It tastes just like
chicken bone
broth, and so you can use it
for all your soup and
sauce recipes.
salt 1/4 tsp pepper 2 cups white rice, uncooked 3 cups
chicken broth hot
sauce for serving
Bring the pot to a boil and add
chicken broth / water to the desired amount
for soup /
sauce thickness.
Chicken Broth Annie's Mac and Cheese
for the quick kids» meals pasta
sauce honey brown sugar cocoa granulated sugar whole wheat pastry flour powdered sugar vanilla baking soda / powder oatmeal semisweet chocolate chips / dark chocolate chips maple syrup jelly, preserves & marmalade slivered almonds walnuts popcorn