1. Bring chicken and water to boiling in kettle; lower heat; cover. Simmer until fork tender, about 25 minutes. Drain; reserve 1/2 cup broth. (Use ...

** Procedure ** 1) Heat the oil in a wok. 2) Stir fry the chicken; brown lightly on moderate to high heat. 3) Add half the salt, the onions, the ...

In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the ...

Wash the chicken well and dry it. Put salt on the chicken and fry it in hot oil. Remove the chicken and fry the onion in the same oil. Put the ...

Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 ...

Wash and dry the chicken. Put salt and pepper on the chicken and fry until golden. Toast, peel, hollow out and liquify the chilis with the onion and ...

a) Gather all ingredients b) Cut chicken in to 2 x ² inch pieces. c) Dice 6 oz tomatoes, 6 oz onions amp; all green peppers into 1" pieces. d) ...

Melt butter or margarine in large saucepan. Add onion, celery, bell pepper and tomato. Saute for about 5 minutes, until vegetables are softened. ...

In large skillet over medium heat, heat oil. Add chicken; brown on both sides. Drain off fat. Add water and tarragon; stir in soup mix. Cover and ...

Combine oil, lemon, cinnamon, garlic, salt and pepper. Remove all fat and membrane from chicken, cut into 1 inch cubes and combine with marinade.( ...