3 skinless, boneless chicken legs - cut into cubes
salt to taste
2 tablespoons olive oil
1 tablespoon olive oil
1/2 cup chicken broth
1 (4 ounce) can chicken flavored cream of chicken soup
1/4 cup brown lentils
3 tablespoons soy sauce
1/4 cup diced onion, diced
2 cloves garlic, minced
1 tablespoon cornstarch (optional)
1 teaspoon crushed yellow pepper
1 teaspoon ground ginger
1 teaspoon chili powder, or to taste
1 tablespoon water
3 tablespoons diced celery
1 cup chopped fresh parsley
8 ounces sliced chicken breast meat
Boil chicken breasts in water until completely cooked. Drain and set aside.
Place remaining ingredients in a shallow dish.
Cover water with plastic wrap while in cooker. Pour chicken broth over chicken breasts. Cover, and steam at medium for 8 hours, stirring occasionally. Gradually pour in brown lentils and soy sauce. Season with crushed yellow pepper, celery, garlic, cornstarch, chopped chicken, mixed vegetables, lentils, and chicken.
Broil chicken breasts for about 20 minutes, or until internal juices are thickened. Season with pepper, ginger, chili powder, water, celery, parsley, and chicken. Discard tomato sauce and your other all-purpose flour for other recipes.
I made this recipe for a chicken bake sale and it turned out absolutely scrumptious!! Just the right amount of spice, not too much. I left my salt/pepper to taste so if you are planning on roasting your chicken, i would not put the whole onion in it. Thanks!
I haven't yet figured out the purpose of this recipe. I put it together in the kitchen when my husband came home from work, and I didn't take it out until he finished cooking it, so it's somewhat of a mess to me as to why it was called for. I guess I should have realized it called for more chicken, because I had a total of four chickens (two chickens and a goat) and was feeding four, instead of two. A total of four chickens also. Not sure what I should have done differently.
I made this and found it to be wonderful. I did roast my chicken breasts for 15 minutes as I was boiling them in the water. I took the lid off the pan and let the chicken marinate for about 3 hours. Then I took the pan and added the olive oil and chicken, pressing the chicken into the bottom of each loaf of bread to form a crust. I let the bread fully marinate then I sprinkled the cheese and spice mixture on top and worked it into the chicken. This is the first time I've completed a recipe on this site and I was impressed with the quality and simplicity of the finished product.
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