Poultry

In a large deep skillet or stockpot, combine the chicken, chicken broth and quartered onion. Bring to a boil over high heat, cover, reduce the heat and simmer for about 30 minutes, until the chicken is cooked through. Remove from the heat and allow to cool to room temperature. Put the carrots in a steamer basket set over 2 inches of boiling water and steam, tightly covered, for 2 to 3 minutes. Add the peas and asparagus and steam for 1 to 2 minutes longer, until the asparagus are fork tender. Transfer to a colander and rinse under cold running water. Reserve 1/4 cup of the steaming liquid. In a blender, puree the cooled broth and onion until smooth. Preheat the oven to 375 degrees F. In the …

Begin cooking the rice using the instructions on the packaging. Slice the chicken into strips and chop the onion and bell pepper. Cover bottom of a large skillet (a skillet that has a cover) with olive oil and heat on medium high heat. Sprinkle salt, pepper, and paprika over the chicken strips and put in the pan to brown. Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside. Pour off any extra grease (leave just a little) and add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too …

Cut chicken into small, bite-size pieces, then brown in a skillet or boil in a sauce pan. Drain the chicken.Combine chicken, rice mix, seasonings, 1 Tbsp Margarine and 1 1/2 cups water in a skillet. Bring to boil, then reduce the heat to low, cover and let simmer for 20 minutes. Then add any vegetables and simmer for 5-10 more minutes (until veggies are the desired tenderness). Stir occasionally throughout.

Cut chicken and vegetables into about 1 1/2 inch squares. Place on skewers and cook on the grill on medium low heat for 30-40 minutes.

Butterfly the chicken and insert the ham.

Cook Basmati rice as directed on packaging. Slice and oook chicken in a skillet, then add the chopped vegetables and sauces. Cook until veggies are soft from cooking in the sauces. Serve over the rice.

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Preheat the oven to 400 degrees F. Place the chicken, bone side down, in a shallow baking dish, sprinkle with pepper and surround with the garlic cloves. Roast for about 1 1/2 hours. After 20 minutes, add 2 cups broth to the chicken and baste. After 45 minutes, add another 1 1/4 cups chicken broth and baste very 15 minutes until the juices run clear when thigh meat is pierced. In another baking dish, arrange the potatoes and roast for about 45 minutes. When the potatoes are fork-tender, toss immediately with the olive oil and mint. Season generously with salt and pepper. Allow the chicken to rest for 5 to 10 minutes. Defat the pan juices by skimming with a spoon or blotting with paper towels. Keep warm. …

Mix dry ingredients (spices), then add water and mix until mostly smooth. Cut the chicken into strips, coat in batter and fry.

Prepare rice according to package directions. Season chicken with garlic powder, 1 tablespoon soy sauce, salt and pepper if desired. Combine remaining soy sauce with broth, cornstarch, honey and ginger; set aside. When rice is almost ready, cook chicken in oil over medium-high heat in large skillet, 5 minutes. Stir honey/ginger mixture into skillet and add the green beans. Cook, stirring constantly until sauce is thickened and translucent. Serve the mixture over rice.

The name comes from the fact that the one spice tastes like one thousand. Preheat the oven to 450 degrees F. Lightly spray a shallow roasting pan with vegetable oil spray. In a shallow bowl, lightly beat the egg whiltes with a fork. Place the cayenne and crumbs in a plastic bag and shake well. Roll a few chicken pieces in the egg whites andthen drop into the plastic bag and shake to coat. Repeat until all of the chicken is coated. Lay the chicken in the roasting pan, spray with a little vegetable oil spray and bake for about 35 minutes, until crispy.

Cut the chicken into bite-sized pieces.

In a large pot, bring enough water to cover sweet potatoes to a boil. Add the sweet potatoes for 20-25 minutes (until tender). Set aside and allow to cool. Cut sweet potatoes into bite sized peices (you can do this before cooking). Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 1 teaspoon cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add the cooked sweet potatoes, and simmer for 5 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Preheat the oven to 350 degrees F. Place the chicken breasts on aluminum foil on a pan. Drizzle the sauces over the chicken breasts and cook for 30-45 minutes.

Heat vegetable mix in a wok or frying pan. Add teryaki sauce to taste. Follow the cooking instructions on the bag to cook the rice. Salt and pepper to taste. Enjoy!