|Betty Crocker's Best Chicken Cookbook|
|by Betty Crocker Editors|
Roasted to a turn, fried to a crisp, tucked into soups, stews and stir-fries or a savory pot pie, curried, creamed, stuffed or barbecued -- here i...
1 - 10 of 123 for chicken con pollo
Of all the ... this popular dish--rice, chicken, and oil--are ... a Cuban arroz con pollo is unmistakably Latin ... red peppers and green olives. Serves 4.
Combine onions, bacon ... Add 1 frying chicken, cut in ... Stir once with fork while cooking. Take cover off and allow to dry for about 5 minutes. Serves 6.
In 3 quart casserole, place chicken bony-side up and ... olives. Cover and microwave at High 5 minutes, until vegetables are hot. Makes 4 to 6 servings.
Brown chicken parts in oil. ... sherry. Ring edge with peas. Simmer, covered all the time, 10 more minutes. Garnish with olives and pimiento. 8 servings.
Saute rice 3 ... and remove drained chicken pieces for de-boning ... small can young peas, drained.) Serve from skillet or nice platter. Yield: 6 servings.
Crush and mix ... Chop vegetables. Wash chicken and divide each ... serving latter. Heat pimentos in their juice, drain, and garnish the rice. Serve at once.
Remove skin from chicken. In small ... at 350 degrees for 20 minutes. Arrange chicken pieces over top and bake 30 minutes until tender and nicely browned.
Fry rice in ... spices, sauce. Add chicken pieces and onion ... any excess liquid. This is great reheated. Pork chops can also be used instead of chicken.
Cut chicken into small pieces. ... let simmer until water has evaporated, then stir. Cook for 20 to 25 minutes or until rice is cooked to your preference.
Cook and chop up chicken. Cut tortillas ... half of chicken in pan. Half of tortillas on meat and half of sauce next. Salt and pepper and do the other half.
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