Also, I know it's supposed to be a vegan recipe, but I made it not vegan... Instead of vegetable broth, I used chicken broth, and threw in
some small chicken pieces.
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound
chicken, cut up into 3 / 4 - inch cubes 5
small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1
small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
3 tablespoons sesame oil 3 tablespoons peanut oil 4 exotic or Japanese eggplants, peeled and diced 2
small green chiles, such as serrano, seeds and stems removed, chopped 2 onions, coarsely chopped 4 cloves garlic 2 teaspoons chopped ginger 1 teaspoon ground turmeric 1 2 - inch
piece lemongrass, including the bulb 1
chicken, cut up 1 cup beer (or substitute water) 1/4 cup dry white wine 1 tablespoon fish sauce, nam pla, (or substitute light soy sauce) 1/4 teaspoon ground cardamom 1/8 cup chopped cilantro
Grab a
small handful of
chicken pieces and place them in the bowl of flour, turning each one around to ensure it gets coated well.
Tammy, since the
chicken is cut in
small pieces it only takes that long.
Once cool, remove meat from the bone, tear and cut
chicken into
small pieces.
Using two forks, gently shred
chicken into
small pieces.
Mix the
chicken breast
pieces and ranch dressing mix together in a
small bowl and place it in the refrigerator for 15 to 20 minutes to allow it to marinate.
Remove
chicken from soup; shred into
small pieces and return to pot.
Tear apart the
chicken into
small pieces with your hands.
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
To serve to toddlers, keep some of the
chicken and a few
pieces of potato separate from the ones tossed with the harissa mixture, and instead drizzle them with olive oil and a
small sprinkling of salt and pepper.
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut into
small pieces (you can replace beef livers with
chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard powder 7) Salt & freshly ground black pepper to taste 8) Parsley to garnish (optional)
Reserve 2 - 3 tablespoons of marinade in a
small glass jar... pour remaining marinade over
chicken pieces in a large zipper bag, glass dish or non reactive pan.
I left my
chicken pieces (I used cut up breasts) in large
pieces but you can choose to either shred or cut
smaller for more a soup feel.
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.
toasted sesame oil 2 boneless
chicken breasts, cut into
small pieces 1 yellow onion, chopped 2 tbsp.
Step 2: Dice boneless, skinless
chicken breast into bite - sized
pieces and carefully dice 1/2 of a
small onion.
1 cup gluten - free soy sauce 2 tablespoons vinegar (apple cider or rice wine vinegar) 1/4 cup brown sugar 1 tablespoon fresh ginger, peeled and grated 1 clove garlic, minced 1 bunch chives, chopped 1 pound
chicken breast, cut into
small pieces 1/4 pound sliced bacon
7 to 8 pound roasting
chicken whole Fresh thyme (
small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire
chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four
pieces with seeds removed 1 white onion cut four
pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide slices
2 tablespoons canola oil 2 cups mushrooms (shiitake or cremini work well) 4 scallions, greens separated from whites and sliced 3 garlic cloves, minced 1 1 - inch
piece ginger, peeled Kosher salt, to taste 5 cups reduced sodium
chicken broth 2 cups water 4 oz soba noodles 2 cups shredded
chicken 12 oz baby bok choy, ends trimmed juice of 1
small lime 1 tablespoons low sodium soy sauce
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.
When the
chicken is cool enough to handle, cut into
small pieces and add to the pot.
If we are having
smaller pieces of meat on the bone (eg
chicken thighs, lamb chops etc) then I freeze the bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).
Remove the cooked
chicken breasts to a cutting board and shred or chop into
small pieces.
Instructions: 1) Combine curry powder, chili powder, salt and pepper into a
small bowl and coat each
piece of
chicken in it.
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
optional:
small pieces of cooked
chicken (if you made the broth at home, add in
small shredded
pieces of
chicken)
1 tablespoon olive oil 1
small onion, chopped 2 carrots, cut in 1/4 inch
pieces 1 celery rib, cut in 1/4 inch dice 1
small rutabaga, peeled, cut in 1/4 inch dice 1
small fennel bulb, trimmed, fronds removed, cut in 1/4 inch dice 1
small zucchini, cut in 1/4 inch dice 6 cups
chicken stock 1 15 - ounce can chopped tomatoes with juice 1 bay leaf 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt, plus extra to taste 1 teaspoon freshly ground black pepper 1 2 - inch chunk of rind from Parmigiano or Pecorino Romano cheese 1 15 - ounce can cannellini or northern beans, drained 2 - 3 large Swiss chard leaves, ribs and stems removed, coarsely chopped Grated Parmigiano or Pecorino Romano cheese for garnish Fresh Italian parsley leaves for garnish
Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1
small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch
pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups
chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above
Church's offers bone - in and boneless
chicken that is hand - battered and made in
small batches all day long to ensure every
piece is crunchy on the outside with juicy
chicken on the inside.
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
Add
chicken sausage and cook, using spatula to break up the sausages into
smaller pieces.
You didn't - it's really that easy!Thai
Chicken4
chicken breasts, cut in 2 or 3
pieces each 1 T. grated ginger 1
small onion, sliced in thin strips 1 (14 oz.)
I would recommend cutting the
chicken into
smaller pieces, to reduce cooking time.
Ingredients 1T butter 1/8 (15g)
small onion, chopped 1/6 (8g) celery stalk, chopped 5 - 6 (45g) broccoli
pieces 1cup
chicken stock 2T (30g) heavy cream salt and fresh ground pepper to taste Directions melt butter in a pan.
Working in
smaller batches this time, return the
chicken pieces back to the buttermilk mixture and then toss again in the flour mixture.
Add 2 cups cooked turkey (or
chicken) cut into
small pieces.
Chop the carrots, cucumbers and
chicken breast also in
small pieces.
Cut the
chicken breasts into
smaller, finger - sized
pieces and set aside.
Combine all marinade ingredients into a
small bowl and toss the
chicken pieces in.
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)
Chop the
chicken breasts into
small bite sized
pieces or alternatively you can shred it into thin long strips.
Of particular significance for the meat and poultry sector is the Ishida IX - G2 - 4027 which, through the use of dual energy technology, is capable of detecting even the
smallest bones in meat fillets and boneless
chicken pieces.
Ingredients: 1 whole
chicken - skinned and cut into
small pieces (or you can use boneless
chicken meat) 1/2 cup lime juice (I used 2
small limes) 1/2 cup lemon juice (I used 1 huge lemon)
Cut
chicken into
small pieces.
1 medium savoy cabbage (organic) Butter for pan 1 tbspoon coconut oil (or olive oil) 1 onion finely chopped (organic) 2 carrots cut into
small pieces (organic) 1 clove garlic 300g
chicken breast (organic) 1 bay leaf 1 sprig of lemon thyme (organic) 1/2 tspoon Rabelais spice (or cumin and nutmeg) 200 gr diced tomato (organic) 1 egg (organic)
Cut the
chicken into
small pieces.
Chop the
chicken into
small, bite - size
pieces and set aside.