39 chicken that you Recipes

green onion, coarsely chopped, chopped fresh thyme, jalapenos (i use the ones that you buy in the jar), garlic, minced, light brown sugar , packed, vegetable oil, soy sauce, allspice, salt and pepper, chicken breasts (or whatever you prefer)

deep cast iron skillet, boiler/fryer cut into pieces or your favourite pieces ie. leg and thigh etc., egg, water, tobasco or any other hot sauce, flour, cornmeal, finely ground, salt, pepper, paprika, onion powder, garlic powder, oil for frying or shortening, make certain that you have enough oil to cover the chicken half way, in the skillet.

refrigerated pie crust (i like the pillsbury 1 best !), cream of chicken soup (i use the 1 that has the herbs already in it so i don tsp have to add anything else), whole boneless skinless chicken breasts, cooked and diced, water (i would start slow on the liquid. you can always add more to it if you would like to) or 1 (10 1/2 oz) can milk (i would start slow on the liquid. you can always add more to it if you would like to), frozen broccoli, steamed (i use the steamfresh bags because then there is 1 less pot that i have to use, also, you can use a)

chuck roast , trimmed of excess fat, french onion soup, cream of mushroom soup (use any cream soup that you like. we use chicken) or 1 (10 3/4 oz) can cream of chicken soup (use any cream soup that you like. we use chicken) or 1 (10 3/4 oz) can cream of celery soup (use any cream soup that you like. we use chicken), cajun seasoning, i use tony chatchery s, salt

chicken, cut in cubes try to make them all the same size so they cook equally (i prefer a mix of boneless breasts and thighs, 1-inch cubes for skewers), mangoes, cut in 1-inch cubes (make sure it isn tsp too ripe, you want sweet but firm, papaya is a good substitute), red bell pepper, cut in 1-inch pieces (optional), onions, cut in quarters, lime, cut in wedges, mexican seasoning (see mexican seasoning recipe below, if you have a favorite dry rub or seasoning , you can use that as), wooden skewer (soaked in water for 30 min, so they don tsp burn), olive oil, ground red chili powder (not chili powder that you use for chili con carne, cayenne is a good substitute), mexican oregano (every day dried oregano is fine), cumin, paprika, cocoa, cinnamon, salt, pepper

chicken (use any that you like), extra virgin olive oil, chopped onion, chopped green pepper, chopped celery, ketchup, water, honey, tamari soy sauce (healthier soy sauce), sea salt, pepper, frozen corn

bacon, diced (then sauteed), chicken, diced (about 1/2 rotisserie chicken is what i used, but you can more or less if you want), onion, diced (i use the pre-diced frozen onions, you can get them pre-diced right from the produce section too), white mushrooms (i used the pre-sliced mushrooms from the produce section), roasted red pepper, diced (right from a jar), green pepper (thin sliced in 1-inch pieces) (optional), tomatoes, diced , italian blend if possible, chicken broth, red wine, balsamic vinegar, fresh basil, chopped, minced garlic, red pepper flakes, olive oil, salt, pepper, black olives, chopped (buy the can that is pre-chopped), green olives, chopped, olive oil, cheesy polenta (quick cooking polenta and parmesan cheese)

uncooked rice, sufficient boiled chicken broth, use the 1 , from the black beauty fried chicken recipe ), liquid chicken stock/essence or 1 1/2 chicken bouillon, screwpine leaves knotted together, pips of garlics crushed, ginger, oil, salt if needed (note that , you just want your rice to be flavourful , not salty because the black beauty fried chicken already uses a lot of soy sauce)

vegetable oil, onion, chopped, carrot, diced, dried oregano (may substitute dried herb or spice blend of choice, i like to use a salt free moroccan spice mix or), quinoa, rinsed well and drained, chicken broth or 1 1/4 cups low sodium, salt, frozen peas (optional, but i never leave them out ), lemon juice, black pepper or 1/4 tsp garlic pepper seasoning

roasting chicken (washed, cut up into 16 pieces, remove skin and excess fat.), vegetable oil, ginger-garlic paste, cinnamon stick (i usually use a half of 1), whole cardamom pods, chili powder (adjust to taste), salt, ground cumin, turmeric, for color, water, tomato sauce, plain yogurt, fried onions (i like to use the packaged kind )

chicken breasts, pounded thin, prosciutto ham (or you can use any good baked ham), gruyere cheese, shredded (or you can use 4 slices of swiss), hickory bacon (don tsp use thick sliced, just regular), kosher salt, ground black pepper, olive oil, butter, diced onion (i prefer shallots, but a regular onion will work fine), chicken broth, white wine (if you don tsp want to use wine, just use all chicken stock or broth), heavy cream (or you can use evaporated milk or even light cream and even milk, i just like the consistency of hea), dijon mustard (i love to mix dijon and ground mustard but if you only have dijon, that if just fine, if you like mo), fresh parsley, kosher salt, ground black pepper

flour, baking powder, salt, eggs, buttermilk (or milk thickened with a tbsp of lemon juice or vinegar), butter, oil, carrot, chopped, celery, chopped, garlic cloves, minced, bay leaves, flour , plus, flour, chicken stock, half-and-half or 1/4 cup heavy cream, chicken, cooked and shredded (i make my own stock for this recipe and just use the chicken from that, but you can use any cooked a), black pepper , to taste, chopped parsley (optional)

chicken tenders, bacon, pasta shells of your choosing-i used campenelle, flour, heavy cream, chicken broth, white wine, fresh spinach, garlic minced, season salt, salt, garlic powder, white pepper (you can use black if that is all you have), shredded parmesan (optional)

chicken bones (saved from when you had a stuffed chicken or deboned some chicken breats), usually about 1 gallon bag, chicken quarters , if you didn tsp save and freeze your chicken bones, onion, celery bulb (the end part that most of us cut off for easier access to the stalks), some celery leaves, carrots, quartered, heaping tbsp garlic, bay leaves, rosemary, thyme, pesto, generous sprinkling of poultry seasoning, salt and pepper optional, enough water to cover your ingredients in the pot

boneless skinless chicken breasts, real butter, water, fresh green beans, italian dressing (not creamy or you can always make your own), firm tomatoes or 3 roma tomatoes, chopped (optional)

wagon wheel macaroni (you can use anything, but kids really like this pasta), butter, flour, low sodium chicken broth, milk, powdered milk, morton natural seasoning (or salt and pepper), dry mustard, cracker barrel extra-sharp cheddar cheese, grated (i used the whole stick of cheese, but i don tsp remember the oz), american cheese, parmesan cheese, grated

thick pork rib chops, 1 inch thick (you can use boneless loin chops), butter, olive oil, fresh french bread , cubed into fairly small pieces, fresh mushrooms, chopped, shallots, finely minced or 2 tbsp onions, fresh rosemary, minced, fresh sage, minced, garlic clove, finely minced, chicken stock, crumbled gorgonzola (you can use roquefort or any blue cheese that you like), salt & pepper, white wine, low sodium chicken broth (or homemade stock), heavy cream, crumbled gorgonzola (you can use roquefort or any blue cheese that you like)

rolls of lean sausage , as lean as possible(rae favors jimmy dean s), two medium onions, chopped, puff pastry sheets , or phyllo (no hydrogenated oils!), mixed fresh herbs, chopped (rae uses basil and cilantro., you can experiment with herbs that you like.), eggs, french bread (optional), chicken broth, heated (homemade is best if you have it!)