|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...
1 - 10 of 11 for chicken bog
Result Page: 1
Boil chicken and onion in ... sausage in 1/2 inch pieces. Add sausage, pepper and rice to chicken. Simmer until broth is absorbed and rice is cooked. Serves 8.
Boil fryer until tender. Take meat off the bones. Place meat back in the boiler. Add sausage, salt, and pepper to taste. Bring to a boil; add rice ...
Cook chicken until meat falls ... add to broth. Cut sausage in 1/2 inch pieces. Add to soup. Bring to boil, covered, and cut heat to low for 20-30 minutes.
In a large kettle cook chicken, onion, carrots, ... and cook until all water is absorbed. Add salt and pepper. This recipe is very popular in the "south".
Boil chicken in large pot ... salt and peppers. Return to boil for 10 minutes. Add chicken and rice. Cook on low heat for 25 minutes or until rice is done.
Melt butter, sauté ... taste. If additional chicken flavoring is needed ... only as much as you think may be needed, or leave it to be added at the table.
Place chicken breasts on a ... before I cook them so won't be too greasy. You may want to add a little more butter.) Serve with turnip greens and cornbread.
Cook chicken in water until ... enough broth to rice ratio. Add sliced kielbasa. Add remaining ingredients and chopped chicken. Simmer until rice is tender.
Combine chicken, chicken broth, ... on low and cook 15-20 minutes (or until rice is tender). Slice the sausage and cook long enough to get sausage warm.
Melt butter and saute onions 5 minutes. Add broth (water and bouillon cubes) and heat until bubbly. Stir in rice; reduce heat. Cover and simmer 10 ...
Result Page: 1
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