Nonna K.

1.5 LBS. SKINKESS CHICKEN BREASTS 1 (10 OZ.) CAN GREEN ENCHILADA SAUCE 1 CUP CHICKEN BROTH 1 CUP DICED GREEN BELL PEPPER 1 CUP DICED ONION 1 CUP DICED TOMATOES 1 (4 OZ,) CAN DICED GREEN CHILES  2 CLOVES GARLIC, MINCED 1 Tsp. GROUND CUMIN 1 Tsp. DRIED OREGANO SALT TO TASTE 1 CUP SHREDDED CHEDAR CHEESE 1/4 CUP CHOPPED FRESH CILANTRO Start by putting the chicken breast to the bottom of the crock pot, season with salt, oregano and cumin, add the chicken broth, the green enchilada sauce the green chiles and the vegetables. Cook on Low for 6-8 hours or on High for 3-4 until chicken is cook and tender.  About 1/2 hour before finish cooking, shred the chicken, add the cheese and the cilantro.  Cook until cheese is full melted.

  1 1/2 CHICKEN THIGHS (BONELESS AND SKINLESS) 1/2 Tsp SALT 1/2 Tsp PEPPER 2 TBSP SOY SAUCE 1 Tsp WHITE PEPPER 3 TBSP. MAYONAISE 3 TBSP. CORNSTARCH 2 TBSP. OIL FOR FRYING 1 1/2 TBSP GARLIC, MINCED 1/2 LEMON (JUICED) Cut the chicken into bite sizes, dry a bit with a paper towel. In a bowl, combine the chicken with salt, pepper, soy sauce, white pepper, mayo and the corn starch. Mix it well, shoud have consistency of a batter, not too runny In a frying pan add the oil over medium high heat and when oil is heated, add the garlic, When the garlic gets fragant, add the check and cook through.   Finally, squeeze the lemon juice on top of the chicken, serve chicken over rice.

 3 BONELESS CHICKEN THIGHS WITH SKIN SALT AND PEPPER CORNSTARCH LEMON GARLIC SAUCE 2 TBSP OF BUTTER 6 CLOVES OF MINCED GARLIC 1 SHALLOT, DICED 1/2 CUP OF CHICKEN BROTH 1/2 CUP OF HEAVY CREAM 2 TBSP OF LEMON JUICE 1 CUP OF PARMESAN CHEESE SEASONING 1 tsp. GARLIC POWDER 1 tsp. PAPRIKA 1 tsp. ITALIAN SEASONING 1 tsp. RED PEPPER FLAKES Season chicken with salt and pepper, coat then with cornstarch and shake off excess.  Set aside. In a pan, heat the oil over medium heat, add chicken, skin side down and fry each side until golden brown, about 7 minutes each side.  Set aside. In the same skilled over medium heat, meld the butter.  Stir in Garlic and the shallots and cook until fragant. Add in the seasoning and sautee for about 3 seconds. Add the cricken broth, heavy cream and cook until the sauce thickens. Turn off the heat, add the lemon juice, the cheese and mix until the cheese dissolves. Put the chicken back in the pan with the sauce and baste chicken with the sauce.

1 LB. CHICKEN THIGHS 1/2 CUP CORN STARCH 1 CUP SOY SAUCE 1/2 CUP BROWN SUGAR 2 TBS. OYSTER SAUCE 2 TBS. HONEY 2 GARLIC GLOVES, MINCED BROCOLI Salt and pepper the chicken, the coat chicken in the Corn Starch.  Pan Fry the chicken until both sides are golden brown. Set aside. In a bowl, mix the soy sauce, the brown sugar, oyster sauce, honey and garlic.  Put in the same pan, mix over medium heat and and it starts bubbling, add the chicken back.  cook on both sides. when nice and brown and chicken is well coated, take the chicken out and add the brocolli, toss until cooked.   Serve over rice.

  2   8-ounce boneless, skinless chicken breasts ½   teaspoon   salt, divided ½   teaspoon   ground pepper, divided ¼   cup   white whole-wheat flour 3   tablespoons   extra-virgin olive oil, divided ½   cup   halved cherry tomatoes 2   tablespoons   sliced shallot ¼   cup   balsamic vinegar 1   cup   low-sodium chicken broth 1   tablespoon   minced garlic 1   tablespoon   butter Remove and reserve chicken tenders (if attached) for another use. Slice each breast in half horizontally to make 4 pieces total. Place on a cutting board and cover with a large piece of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan to an even thickness of about 1/4 inch. Sprinkle with 1/4 teaspoon each salt and pepper. Place flour in a shallow dish and dredge the cutlets to coat both sides, shaking off excess. (Discard remaining flour.) Heat 2 tablespoons oil in a large s...

  5   chicken thighs, skin on, bone in   (about 1 kg / 2 lb) (Note 1) ▢ 1 – 2   lemons, use the zest + 4 tbsp lemon juice   (Note 7) ▢ 1   tbsp   dried oregano ▢ 4   garlic cloves, minced ▢ 1/2   tsp   salt 1 1/2   tbsp   olive oil, separated ▢ 1   small onion, finely diced ▢ 1 cup (180g)   long grain rice   , uncooked (Note 6) ▢ 1 1/2 cups (375 ml)   chicken broth / stock ▢ 3/4 cup (185 ml)   water ▢ 1   tbsp   dried oregano ▢ 3/4   tsp   salt ▢ Black pepper Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. Preheat oven to 180°C/350°F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. R...

  1   (16 ounce) package   pasta ½   cup   chopped red onion 1   tablespoon   olive oil 2   cloves   garlic, crushed 1   pound   skinless, boneless chicken breast meat - cut into bite-size pieces 1   (14 ounce) can   marinated artichoke hearts, drained and chopped 1   large   tomato, chopped ½   cup   crumbled feta cheese 3   tablespoons   chopped fresh parsley 2   tablespoons   lemon juice 2   teaspoons   dried oregano salt and pepper to taste 2   lemons, wedged, for garnish Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minut...

  5   chicken thighs ,  skin-on and bone-in 2   tablespoons   olive oil MARINADE 2   lemons ,  juiced and zested (approx 1/4 cup of juice) 2   teaspoons   Dijon Mustard 3   garlic cloves ,  minced 1   teaspoon   dried oregano 1   teaspoon   dried thyme 1/2   tsp   salt 1/4   tsp   black pepper 1   tablespoon   olive oil RICE 1   yellow onion ,  diced 2   cups   baby spinach ,  lightly packed and roughly chopped 2   garlic cloves ,  minced 1   teaspoons   dried oregano 1   cup   long grain white rice 2   cups   chicken stock 1/2   teaspoon   salt 1/4   teaspoon   black pepper chopped parsley ,  for garnish lemon zest or slices ,  for garnish Add all of the marinade ingredients to a bowl and stir together. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each pie...