|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
Results 1 - 10 of 146 for boiled chicken thighs
Cook in Crock-Pot ... of the shredded chicken on top of ... cheese on top and diced black olives to finish it off! Serve with sour Cream and Guacamole. .
Brown chicken in oil; remove ... artichokes (cut in half), peas and shrimp. Stir to blend; cover and continue cooking for 30 minutes more or until rice is done.
In large bowl, mix all ingredients except chicken and mix well. Add chicken, stir well and pour in dish. Bake at 350 degrees until brown.
Cook rice in chicken broth; follow your ... and place under broiler until popping and add to rice. Add your cooked chicken that is cubed to rice mixture.
Season chicken pieces with salt ... 350 degree oven 35 minutes until chicken is tender and rice is cooked. Let stand, uncovered, 10 minutes before serving.
Boil and debone chicken; set aside. ... another pan cook spaghetti according to directions. When spaghetti is done drain and mix with cheese and chicken mix.
Lightly brown the chicken in a large, ... the chicken stock for more flavor. Tomato quarters and black and/or green olives also make an attractive garnish.
Stir everything together. Bake at 350 degrees for 45 minutes covered. Stir again and bake uncovered 15 minutes.
Mix chicken and mushroom soups ... mixture. Mix boiling water and dry onion soup. Pour over top of chicken. Bake at 325 to 350 degrees for 1 to 1 1/2 hours.
Spray two 9x13 ... 8 pieces of chicken in each pan. ... soup on each pan. Cover with foil and bake at 350 degrees for 2 hours. This recipe can be halved.
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