|Hot Chicken (Hot Books)|
|by Teri Sandison|
A collection of spicy chicken dishes, based on cuisines from around the world, that employ a variety of cooking techniques.
1 - 10 of 86 for smothered chicken
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Combine flour, salt, pepper, paprika and coat chicken with flour mixture. ... onion, cover. Simmer on low heat 25 to 30 minutes. Serve over steamed rice.
Shake up chicken in flour mixture. ... 1/2 hours until very tender. Add cream and cook 20 minutes more on low heat. Exceptionally good with baked potatoes.
Cut up chicken into small pieces. ... Make a paste. Add to chicken. Turn stove to simmer for 5 minutes. Can be served on bed of rice. Time 45-50 minutes.
Combine flour, salt and pepper. Coat chicken with flour mixture. ... Cover and cook over low heat until done, about 25 to 30 minutes. Yields 4 servings.
Mix soups and ... Place cut up chicken on top. Melt ... onto chicken. Cover tightly. Bake 2 hours in 350 degree oven. Uncover and bake another 30 minutes.
Combine flour, salt and pepper. Coat chicken with flour mixture. ... onion, cover and cook over low heat until done. About 25 to 30 minutes. Serves 4 to 6.
Heat oven to ... butter on each chicken breast. Thin soup ... chicken and bake 1 hour. Uncover and sprinkle with crushed onions, bake for 15 minutes longer.
Wash and drain chicken. Sprinkle chicken ... 1 hour. Stir and taste gravy every 15 minutes. If water cooks down to much add more. Serve gravy over rice.
Melt butter in ... pepper and flour chicken. Put in ... hour or until done. (If gravy gets thick add more water). NOTE: Gravy is good with creamed potatoes.
Put chicken breast thick side ... of butter on each chicken piece. Cover with 2 cans soup and sour cream. Place onion rings on top and bake until tender.
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