CHICKEN LIVER SPAGHETTI RECIPES
CHICKEN WITH TABBOULEH RECIPE | INA GARTEN - FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
- Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle.
- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
EASY CHICKEN CACCIATORE RECIPE | ALLRECIPES
A 'back to basics' version of the classic Chicken Cacciatore. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.
Provided by sal
Categories Italian Recipes
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 2 servings
Number Of Ingredients 7
Steps:
- In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
- Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.
Nutrition Facts : Calories 239.8 calories, CarbohydrateContent 8.6 g, CholesterolContent 119.2 mg, FatContent 5.5 g, FiberContent 2.5 g, ProteinContent 38 g, SaturatedFatContent 1.4 g, SodiumContent 220.6 mg, SugarContent 3.6 g
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CHICKEN WITH TABBOULEH RECIPE | INA GARTEN - FOOD NETWORK
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- Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.
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