3 cups water
2 cups water
2 cubes chicken bouillon
2 (10 ounce) cans onion juice concentrate
1 (3 ounce) package instant quick-cooking rice pasta
4 chicken breasts, cut into 6 pieces
6 egg noodles
8 kale leaves
1 onion, cut into wedges
Bring water to a boil in a saucepan, add pasta and stir lightly. Cover and let cook 8 to 10 minutes or until al dente; drain.
In a large bowl, combine 4 cups of water, bouillon cube, chicken broth and egg noodles; mix well. Put 1 cup of mixture into a heavy skillet and heat over medium heat. Stir chicken into noodles and scramble together all the soy sauce, sherry, pepper flakes and molasses; drain.
In a 200 degree F (95 degrees C) heavy skillet, heat oil and add mayonnaise; stir over medium heat until bubbly, about 5 minutes. Heat oil and add chicken; stir, turning chicken pieces occasionally, until breast is hot and golden brown, about 10 minutes.
Return chicken to skillet and add mayonnaise mixture and chicken. Stir in soup mix and vinegar; stir into chicken mixture. Reduce heat to medium-low and cook, stirring occasionally, for about 4 to 5 minutes. Transfer to serving bowls.
Seafood, bacon and bell pepper salad ingredients:
In a 6 quart casserole dish, toss chicken, broccoli, green bell pepper and soup mix. Fold again to keep chicken moist. Scoop chicken soup mixture into smaller portions into individual bowls. Drizzle over chicken and vegetables.
Cover dish with aluminum foil and refrigerate in refrigerator overnight.
Soon after opening, pour boiling water over chicken soup; remove foil and place on medium heat for about 30 minutes or until chicken is no longer pink and juices are running clear.
Bring a large pot of water to a boil and cook chicken this way until cooked through, about 20 minutes. Drain excess fat and place sauce in large resealable plastic bag. Resin sauce is tasty, but not essential.
I really liked this recipe. It was simple enough - I used chickpea powder instead of basmati. But there were a couple of things I didn't do - I didn't have any diced zucchini attached. And I didn't have any dried dill pickle chunks. So I didn't think it'd be too much dill pickle, but it was enough for what seemed like an emulsion.
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