Preheat skillet (medium heat), uncovered.   Add but t er or margarine and allow

to melt.   P l ace ch i cken pie c es i n to sk i llet and brown o n both sides.   S e ason with salt and pepper.   Remove chicken f ro m skillet.   Reduce h e at to "simmer" and add rice.   Combine sou p , water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice.   Pour r e maining soup mixture

over chicken.   Cover and simm e r, 35 to 40 minutes or until ch ic ken is done. Makes 4 to 6 servings.

 

 

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CHICKEN TIKKA

 

 

 

 

 

5/8 c. yogurt

4 crushed garlic cloves

1 1/2 inch fresh gin g er, pee l ed &

chopped

1 sm. onion, grated

1 1/2 tsp. chili powder

1 tbsp. ground coriander

1 tsp. salt

4 chic k e n breasts, skinned & boned

1 lg. onion, thinly sliced into rings

2 lg. toma t oes, sliced

2 tbsp. coriander leaves

 

 

Combine first 7 ingredients and set aside.   Cut chicken into 1 inch cubes. Add to m a rinade, m i x well, cover and c h ill for 6 hours or overnight. Heat broiler. P u t chicken o n skewers or in broiler pan and broil (or grill) 5 to 8

minutes, turning occasionally until cooked through.   Garnish with onion rings, toma t oes, and coriander lea v es and serve. 4 servings.

 

 

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------------------- - ---------------- HONEY SPICED CAJUN CHICKEN


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