Search Results (11,294 found)
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This spicy slow cooker chicken dish is made with chicken thighs, peppers, tomatoes, mushrooms and as much salsa and hot sauce as you like.
This spicy slow cooker chicken dish is made with chicken thighs, peppers, tomatoes, mushrooms and as much salsa and hot sauce as you like.
Ingredients:
tomatoes, onions, green bell pepper, red bell pepper, bell pepper, mushrooms, bone, hot pepper sauce, vegetable oil, salsa, chicken broth
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Just combine chicken breasts with rice, salsa, and a few other ingredients, and your slow-cooked dinner almost makes itself.
Just combine chicken breasts with rice, salsa, and a few other ingredients, and your slow-cooked dinner almost makes itself.
www.allrecipes.com
Melted butter and saltine crackers form the crust for truly one of the easiest chicken dishes you will ever bake. And it works well as leftovers, too.
Melted butter and saltine crackers form the crust for truly one of the easiest chicken dishes you will ever bake. And it works well as leftovers, too.
www.allrecipes.com
This quick and easy recipe makes an awesome crunchy baked chicken that goes with any side dish.
This quick and easy recipe makes an awesome crunchy baked chicken that goes with any side dish.
www.chowhound.com
Save time by making classic buffalo wing appetizer into a dip, with loads of chicken, Frank's RedHot sauce, cream cheese, and blue cheese. Chowhound's chicken...
Save time by making classic buffalo wing appetizer into a dip, with loads of chicken, Frank's RedHot sauce, cream cheese, and blue cheese. Chowhound's chicken...
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Suzanne Hamlin and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chef John's bacon ranch chicken skewers will add a kick to your next cookout.
Chef John's bacon ranch chicken skewers will add a kick to your next cookout.
cooking.nytimes.com
A 3 1/2 pound bird should roast in 55 to 60 minutes, while a 4 1/2 pound bird requires 60 to 65 minutes If using a basket or a V-rack, be sure to grease it so the chicken does not stick to it If you don't have a basket or V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.
A 3 1/2 pound bird should roast in 55 to 60 minutes, while a 4 1/2 pound bird requires 60 to 65 minutes If using a basket or a V-rack, be sure to grease it so the chicken does not stick to it If you don't have a basket or V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.
Ingredients:
roasting chicken, butter
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Grandmother's traditional roast chicken just got healthier by adding more vegetables, using butter instead of margarine, and leaving out the powdered seasoning.
Grandmother's traditional roast chicken just got healthier by adding more vegetables, using butter instead of margarine, and leaving out the powdered seasoning.
www.allrecipes.com
A mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper fill whole wheat tortillas in this enchilada recipe.
A mixture of roasted chicken breast, cream of mushroom soup, taco sauce, and canned green chile pepper fill whole wheat tortillas in this enchilada recipe.
Ingredients:
wheat tortillas, cream of mushroom soup, green, green chilies, green onions, chicken breasts, cheddar cheese
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Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
Panang curry paste, coconut milk, and chicken breast are the base of this simple Thai curry dish.
Ingredients:
curry, coconut milk, chicken breast, palm sugar, fish sauce, kaffir lime, chile peppers, basil leaves
cooking.nytimes.com
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by William Norwich and takes 30 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.