|Chicken (Williams-Sonoma Kitchen Library)|
|by Emalee Chapman|
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 27 for cuban chicken
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Put chicken in a plastic ... and the 2 cops of chicken broth. Let it simmer for 40 minutes. Serve over white rice. This recipe can be done in the oven.
Mince garlic. Squeeze lemon. Chop onion. Marinate chicken in the lemon mixture. Use your own discretion for length of time. Grill chicken.
Fry skin in ... discard skin. Brown chicken. Add onion, ... and potatoes are almost done. May add olives if you want. Pork can be used instead of chicken.
Cook chicken with all the ... from pan. Add enough butter or oil so it does not stick to your hands. Shape into sausage size croquettes. Dip fry in hot oil.
Remove skin and fat from chicken pieces. Pierce meat ... brown them with oil in a separate pan. Sprinkle garlic and onion over chicken. Add fresh parsley.
Dice chicken breasts and saute ... is tender. Add ham, stewed tomatoes, olives and rice. Stir and lift until hot. Serve with sliced avocado on the side.
Heat 2 tablespoons ... (not smoking). Cook chicken 2 or 3 ... tender and liquid is absorbed). Uncover and garnish with peas, pimento and parsley sprigs.
Cut chicken into several portions ... water. Let cook for at least 35 minutes then add olive oil. While cooking, make sure that you stir the rice frequently.
Cut up chicken and chorizos in ... Before it's done, add the chorizos. Saffron should be ground and bit of water added to it before adding it to the rice.
Cut chicken into serving size ... chicken over once, until meat is no longer pink when slashed near bone, about 30 minutes. Stir in peas; cook until hot.
Result Page: 1
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