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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