|Chicken! Chicken! Chicken!|
|by Lynn Mendelson|
From soups and salads to casseroles and sautes, this book provides every chicken recipe you'll ever want.
1 - 10 of 17 for chicken valenciana
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Heat 2 tablespoons ... pieces. Wipe all chicken pieces with a ... 15 minutes. When ready to serve, top with remaining almonds and parsley. Serves 6 to 8.
Season with salt ... the meat of chicken and pork and ... stuffed olives and red pepper slices. * Cook rice in water, coconut milk, and salt. Serving Size: 12.
Heat the oil ... red pepper and chicken pieces. Reduce the ... or 8 minutes, or until the mussels open. Discard any that remain shut. Serve hot. Serves 4.
In salad oil ... paella pan, sauté chicken pieces until golden ... hearts to mixture. Place clams (lobster tails) on top; pour melted butter over all.
1 cup ordinary ... devein shrimp. Cut chicken into serving pieces ... 15-20 minutes until liquid is absorbed. NOTE: Squids and other shellfish can be added.
Put chicken in a deep ... capers, onions, peas, carrots and sausage (cut up). Mix all and add butter until it melts, add ketchup and mix all. Serve with salad.
Slice green sweet ... in tomatoes. Add chicken, pork, remaining ... minutes over medium heat. Garnish with sliced eggs and green onions. Serve hot or cold.
Heat broth with ... 1/2 cups. Cut chicken into small strips; ... onto each plate so tips of asparagus show. Place mussels to the side. Makes 6 servings.
Place cooked chicken in a large ... to rice. Garnish paella with lime wedges. Then drizzle 2 tablespoons of olive oil over teaspoons. Add cooked shrimps.
Cut each chicken in 8 pieces ... strips of sweet peppers and put slices of lemon on the edges of the plate. Display shrimp in an artistic way and serve.
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