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In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.
Our one-pot Greek chicken drumsticks, our Mexican beef 'n' rice skillet, our one-pot creamy tortellini & greens, and our one-pan coconut-lime chicken are full of flavor (and color!), without ...
Chicken & Broccoli. This fast and easy one-pot chicken and broccoli recipe is coated in a sweet and savory sauce with plenty of ginger and garlic for a weeknight dinner that beats take-out. This ...
We’ve got 40 recipes to help inspire you to make dinner this November—one for every day of the month, and then some.
Dip chicken in egg mixture, then coat in bread crumbs. Transfer to prepared baking sheet and season generously with salt and pepper. Bake until golden and crispy, 20 to 25 minutes.
The chicken falls apart and becomes immensely tender, flavored with the familiar flavors of chunky salsa and taco seasoning, and brightened up with bursts of lime juice. Serve this over rice, in ...
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Chicken Enchiladas. Originally a Mexican street food, enchiladas began simply as rolled tortillas dipped in chili sauce. As Mexican immigrants moved into Texas, also known as Tejanos, they brought ...
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