|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
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...
Tip: Try chicken dishes for more results.
1 - 10 of 19 for spanish chicken dishes
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Saute green pepper ... large saucepan. Add chicken broth, tomato sauce, ... add more sauce. Good Spanish Rice always has a crusty layer on bottom of pan.
Brown chicken in oil; remove ... artichokes (cut in half), peas and shrimp. Stir to blend; cover and continue cooking for 30 minutes more or until rice is done.
Layer 6 tortillas in 11 x 13 inch pan. Saute ground meat with salt, pepper, chili powder and garlic powder. Spread meat over tortillas, then add ...
Parboil for 45 ... cooking pots the chicken cutlets and sausage. ... tomatoes, cover and cook on low heat for another 5 minutes. Serve over prepared rice.
Arrange chicken pieces in casserole dish. Pour chicken and rice soup and Spanish rice over top. ... at 375 degrees to 400 degrees until chicken is tender.
In a saucepan ... (or larger) baking dish, layer Doritos. Then chicken, then soup, ... at 350 degrees for 45 minutes or until cheese is melted and bubbly.
Combine green pepper, ... until boiling. Arrange chicken breasts on top ... are tender, rotating dish once. Rice and ... tomatoes for a tasty all-in-one dish.
Wrap chicken in foil; bake ... Grease large casserole dish. Cut tortillas ... 325 degrees for 1 1/4 hours. Set out 10 minutes before serving. Serves 6-8.
Cook rice as ... water from canned chicken. Combine soup ... in a casserole dish at 350 degrees ... cheese or fried onions and broil for about 5 minutes.
If you like your chicken with a little ... bottom of baking dish with foil. Place ... both side with Spanish paprika, onion powder, ... I know we DID!!!
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