WebPut all the ingredients into a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and at least 160 degrees. The chicken should fall apart. Add …
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WebInstructions: Heat the oil in a skillet over medium high heat. Season the chicken with salt and pepper to taste. Add the chicken to the skillet, and cook for about 5 minutes on …
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WebHeat 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken thighs to the hot oil, seasoning both sides with salt and pepper. Sear them until golden …
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WebHeat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the …
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WebHeat the oil in a saute pan over moderately-high heat. Brown the chicken on both sides, about 8 minutes. Remove the chicken. Reduce the heat to moderate. Add the onion and …
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WebAdd the chicken, garlic, onion, oregano, salt, and pepper, and sauté for 5 minutes. Pour in the wine and use a spoon to deglaze the pan. Add the broth, bell peppers, mushrooms, …
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WebAdd in the white wine to deglaze the pan, scraping up the brown bits on the bottom of the pan. Stir in the tomatoes, olives and basil. Add the chicken back in an simmer on low …
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WebAdd the broth, diced tomatoes, oregano, ground black pepper, red pepper flakes, and remaining 1⁄2 teaspoon salt. Place the chicken pieces on top of the mixture and spoon …
WebSprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy saute pan, heat the oil over a medium …
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WebChicken. Add oil to a pan and let it get hot. Add chicken and stir-fry for just a minute or 2 and add the Better than bullion chicken flavor, stirring until light brown. Test to make …
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WebInstructions. Preheat the oven to 450 degrees F. Peel and half the onion, then cut into 1/3-inch slices. Cut the red pepper and zucchini into slices about the same thickness. Halve …
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WebCombine the thyme, oregano, tomato puree, chopped tomato, and vinegar in a mixing bowl. Toss everything together until it’s thoroughly mixed. Return the chicken to the pan and …
WebRemove the chicken and set aside on a plate. In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh …
WebCook the Chicken. Preheat oven to 350°F. Spray 13" x 9" baking dish with cooking oil. Set aside. Spray a large non-stick skillet with cooking oil and heat over medium-high. …
WebInstructions. Heat the avocado oil over medium heat in a heavy bottom dutch oven. Add in the diced onion, bell pepper, and garlic. Sauté until soft, about 8 minutes. Add in the …
WebForm into 12 meatballs. Heat the olive oil in a large, nonstick, saute pan and cook the meatballs for 3-4 minutes per side or until golden brown. Remove the meatballs and set …
WebPlace the chicken into the slow cooker. In a medium bowl, stir together the garlic, onion, bell peppers, diced tomatoes, rosemary and thyme. Pour the sauce evenly over the chicken. …