|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 10 for luau chicken
Wipe chicken breasts with damp ... desired. Remove to heated platter. Spoon sauce remaining in skillet over chicken. Garnish with pineapple. Makes 8 servings.
Scale butterfish; soak ... casserole; then layer chicken, taro and ... oven. Bake for 2 hours. Gravy maybe thickened with mixed poi, if desired. 8 servings.
Combine pork, chopped ... each piece of chicken. Sprinkle with ... Stir pineapple-honey mixture into noodles. Put mixture into shells and top with meat.
Mix soy sauce ... cup, pour over chicken, let stand ... Grill chicken until done. Heat sauce until it boils. Place chicken in dish and cover with hot sauce.
Cook oil on high. When hot add chicken strips and onion. ... pineapple sauce to chicken mixture. If the sauce gets too thick, add more water. Simmer 2 minutes.
In a bowl ... duty foil, place chicken pieces in center ... to 15 minutes longer, turning often and basting with remaining sauce. Makes 4 to 6 servings.
1. In a ... sugar. Brush over chicken and marinate for ... Makes 4 servings. Hint: May substitute 1/2 cup pineapple chunks or 1/2 cup crushed pineapple.
In saucepan, brown meat and cook celery in butter until tender. Add soup, onion and soy sauce. Blend cornstarch and water until smooth, add to soup ...
Although it takes ... such as whole chickens, hams, turkeys, ... instead of extra layer of foil. Bury in the pit for 3 to 3 1/2 hours. Yields: 4 or 5 servings.
In skillet cook garlic, curry powder in butter. Stir in soup, water, ham and pineapple. Heat, stirring now and then. Serve on rice. Servings 4.
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