ready in about 30 minutes;
serves 4
You might need to buy:
- tbl flour
- Salt
- Pepper
- tbl extra-virgin olive oil
- tbl butter
- red wine
- low-sodium chicken broth
- fresh thyme leaves
Marinate 1 1/2 lbs chicken legs and thighs in the same manner. Bake in a roasting pan or a baking sheet in a 350F oven for 40 minutes, or until the meat pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup. Refrigerate the juices so the fat rises to the top.
When the chicken is cool, remove and discard the skin and bones and cut or shred the meat into bite sized pieces. Skim off and discard the fat that has risen from the cooking juices, and use the remaining brown cooking liquid to reheat the chicken in a slow oven.
You might need to buy:
- freshly squeezed orange juice
- achiote paste
- black peppercorns
You might need to buy:
- garlic
- orange
- recipe achiote citrus marinade
ready in about 50 minutes
You might need to buy:
- small boneless skinless chicken breasts
- Italian-style bread crumbs
- shredded Mozzarella cheese
- grated Parmesan cheese
- dried oregano
ready in about 40 minutes;
serves 4
You might need to buy:
- grated Parmesan cheese
- cut up cooked chicken
ready in about an hour
You might need to buy:
- Progresso chicken enchilada soup
- water
- uncooked regular long-grain rice
- cumin
- black pepper
- shredded cheese
You might need to buy:
- Rotisserie chicken
- green chilis
- salsa verde
- shredded monterrey jack
- heavy cream
serves 4
You might need to buy:
- canola oil
- cold cooked rice
- cubed cooked chicken
- chopped green onions
- soy sauce
- pepper
ready in about 35 minutes;
serves 4
You might need to buy:
- cubed deli rotisserie chicken
- ground black pepper
- Progresso creamy chicken and wild rice soup
- shredded cheese
- Italian style panko crispy bread crumbs
serves 4
You might need to buy:
- ground chicken or 1 1/4-1 1/3 lbs ground veal
- mccormick's McCormick's Montreal Brand steak seasoning
- fresh ground black pepper
- marsala