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This hearty chicken soup builds flavor quickly, thanks to store-bought recaito, a cooking base made from culantro, onions, sweet peppers and garlic. Each bite is packed with veggies, including ...
Whisk together the remaining ¼ cup of chicken broth and sour cream. Set aside. Sprinkle both sides of the chicken thighs with salt and pepper (about ¼ teaspoon of each).
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm. ADD broth to skillet; stir to scrape up browned bits from bottom of skillet.
Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick five-ingredient dinner.
1 tbsp soy sauce 1 / 2 tsp ground ginger 4 cup cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)
Chicken thighs and sweet potato get crispy in the oven while broccolini roasts alongside in a foil packet for even cooking and easy cleanup. Pro tip: Place the chicken thighs in the corners of the ...
View Recipe. This creamy spinach-and-artichoke chicken skillet serves up the classic combo often reserved for dips and elevates it to main-dish status with the addition of quick-cooking chicken ...
5. Paella. A popular Spanish dish hailing from the country's region of Valencia, paella has gained international acclaim. The rice-based dish is traditionally cooked in a wide, shallow pan, and ...