While you wait for the pot to heat, cut one pound of boneless,
skinless chicken thighs into 1 - inch chunks.
boneless,
skinless chicken thighs into 3/4» pieces and get them into your pan.
Not exact matches
As adapted, here's what it looks like: 1 1/2 pounds boneless
skinless chicken thighs 1 pound carrots, peeled and cut
into rounds 1 sweet potato, peeled and cut
into 1 ″ dice 1 teaspoon -LSB-...]
1 1/2 lbs
chicken thighs (boneless and
skinless) or
chicken breast (boneless and
skinless) cut
into pieces.
Boneless,
skinless chicken breasts (cut
into strips) or boneless
skinless thighs are often on sale.
(I used 4 boneless,
skinless breasts that were big and cut them
into two pieces and 4
chicken thighs with skin - I guess I'm not good at reading directions)
2 tablespoons canola oil 2 pounds boneless,
skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut
into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium
chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2 teaspoons cayenne, or to taste salt and freshly ground black peppers 1/2 cup cilantro, chopped
-LSB-...] tablespoons oil (butter / ghee / coconut oil) 1 1/2 pounds
chicken thigh meat (boneless,
skinless), cut
into bite - size pieces 1 -LSB-...]
-LSB-...] tablespoons coconut oil / ghee 4
skinless and boneless
chicken thighs (about 1 pound), cut
into bite - size pieces 1 onion, sliced -LSB-...]
Ingredients -2 tbsp olive oil -2 chorizo sausages, cut
into 1 - inch pieces - 1 large onion chopped - 6 cloves garlic minced - 4
chicken thighs boneless and
skinless, cut
into 1 inch pieces - 2 tablespoons of tomato paste - 1 1/2 cups arborio rice - 4 1/2 cups vegetable or
chicken broth - 1 tbsp hot sauce such as Tabasco or Sriracha - 2 tsp smoked paprika - 1 tsp saffron - salt and pepper to taste - 1 lb large shrimp - 1 lb mussels scrubbed and soaked - lobster tails (optional) I know these can be pricey!
Skinless whole
chicken — 1 kg, cut
into 10 to 12 medium pieces (you can also use only
chicken leg and
thigh pieces)
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half - and - half 1 cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless
skinless chicken thighs, cut
into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4 cup water
1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger, Grated 2 Tablespoons Red Wine Vinegar 2 Tablespoons Curry Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut
Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless,
Skinless Chicken Thighs Garnish: Chopped Cilantro
1 Tablespoon Olive Oil 1 Pound Boneless,
Skinless Chicken Thighs Cut
Into 1 1/2 Inch Pieces 1 Pound Boneless,
Skinless Chicken Breasts Cut
Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3 Cup Spicy Wing Sauce (Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2 Cup Fat Free Greek Yogurt 1/2 Cup Light Olive Oil Mayonnaise 1/3 Cup Blue Cheese Crumbles Salt & Pepper
2 lbs boneless,
skinless chicken thighs, trimmed of excess fat and cut
into large, bite sized pieces (about 8
thighs) 1/4 c mirin 1/4 c low sodium soy sauce 1 heaping tsp of sesame oil 1 heaping T of brown sugar 1 inch of fresh ginger, peeled and grated, about 1 T 1/4 tsp black pepper 1/2 tsp red pepper flakes or to taste
2 pounds boneless,
skinless chicken thighs or breasts, trimmed of excess fat and cut
into 1 - inch cubes
Ingredients 1/2 pound boneless,
skinless chicken thighs 1 carrot, cut
into chunks 1 small onion, halved 3 medium celery stalks, 1 cut
into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
ingredients
CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
CHICKEN SOUP: 2 pounds
chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken thighs (boneless,
skinless, cut
into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced
into rounds) 4 cloves garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic
chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain
chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (leaves only, roughly chopped) 1 tablespoon fresh chives (roughly chopped) 1/2 tablespoon thyme (leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut
into cubes) 2/3 cup plain yogurt
1 pound boneless,
skinless chicken thighs, chopped
into 1/2» pieces (I used boneless breasts) 1 Tbsp cornstarch 1 Tbsp low - sodium soy sauce 1/2 Tbsp sesame oil 1/2 to 1 Tbsp peanut oil or canola oil 1 red onion, chopped 1 Tbsp grated ginger 2 cups sugar snap peas 1 ripe mango, peeled, pitted and chopped (can substitute pineapple) 1 Tbsp chili garlic sauce (preferably samal oleek) black pepper to taste
FOR THE GUMBO FILLING: 1 tablespoon canola oil 1 tablespoon all purpose flour 1 half of a 14.5 - oz can of diced tomatoes with juice 1 bay leaf 1 tablespoon canola oil 1/2 onion, chopped
into small pieces 1/2 red bell pepper, chopped
into small pieces 1 stalk celery, chopped
into small pieces 1 clove garlic, minced 1/4 teaspoon cayenne pepper salt and pepper to taste 2 tablespoons water or white wine 1 boneless
skinless chicken thigh cut
into small pieces 1/2 cup smoked sausage like andouille 1/2 cup shelled and deveined shrimp, cut
into small pieces 1/2 cup frozen or fresh okra, cut
into small pieces 1 tablespoon Italian parsley, chopped
Cut a boneless,
skinless chicken breast or
thigh into 1 - inch pieces and mix them in the yogurt / spice mixture.
2 lbs boneless /
skinless chicken thighs, cut
into bite sized pieces (I cut my pieces small, just a preference)
I did substitute boneless
skinless chicken thighs instead of the
chicken breasts, but I just wanted to say Thank You for a great recipe that will definitely turn
into a regular at my house!
boneless,
skinless chicken thighs, cut
into thin strips 1 green pepper, deseeded and cut
into thin strips juice of 1/2 lemon rice, to serve (optional)
1 onion, minced 1/2 cup oil - packed sun - dried tomatoes, rinsed, patted dry, and sliced thin 6 garlic cloves, minced 2 Tbsp extra-virgin olive oil 1 tsp dried thyme 1/2 tsp red pepper flakes 2 cups low - sodium
chicken broth 1/2 cup dry white wine 2 Tbsp minute tapioca 1 1/2 pounds boneless,
skinless chicken thighs salt and pepper 12 oz broccoli florets, cut
into 1 inch pieces (4 1/2 cups) 1 cup grated Parmesan cheese (2 oz), plus extra for garnish
2 lbs of
chicken breast or
thighs,
skinless & boneless cut
into 1» pieces 1 lb of romanesco, chopped
into 1» pieces 6 medium onions, thinly sliced 2 cups sweet potato, chopped
into 1» pieces 2 1/2 cups of fresh or canned whole tomatoes, chopped 1 tablespoon olive oil 2» piece of ginger, roughly chopped 3 large garlic cloves, roughly chopped 2 tablespoons full - fat coconut milk 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 1/2 teaspoon salt, divided 1/2 teaspoon ground turmeric 1/2 teaspoon black pepper 2 bay leaves 1/4 teaspoon ground cloves 2 tablespoons fresh cilantro leaves, finely chopped for topping, divided Process the tomatoes, ginger and garlic together in a food processor until smooth.