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fried chicken breast slices with rice and vegetable noodles


1 large white onion, sliced

1 teaspoon vegetable oil

2 cups all-purpose flour

1 cup water

2 teaspoons paprika

6 slices cooked bacon, sliced into 1/4 inch strips

1 1/2 cups chicken broth


In a large bowl, mix together the oil, flour, water, and paprika. Add the onion, and stir lightly. It will be sticky.

Warm the bacon slices and cut into small pieces. Arrange the chicken pieces in a single layer in the bottom of a large dish. Sprinkle the flour over the chicken pieces, making sure the mixture touches all the way around the edges. Place the chicken pieces on top of the cooked bacon as well.

Heat the broth in a medium saucepan over medium heat. When it begins to bubble over, add chicken, bacon, broth, celery, carrots, and parsley into the pan. Mix well and bring the heat to medium-low. Pour over the bottom and sides of the prepared dish. Cover and refrigerate overnight to let dry.

Preheat the oven for 350 degrees F (175 degrees C).

When the chicken and rice are heated, stir them into the pan with chicken, set aside to cool.

Return the chicken and rice pieces to the pan with the oil, stirring frequently. Add the bacon strips, reduce heat, and simmer until crisp, about 20 minutes. Remove from the pan, stir in the broth, and set aside.

Return the chicken and rice scraps to the pan, and add the chicken, bacon, celery, carrots, parsley, salt, pepper, garlic powder and Worcestershire sauce. Stir together and cook for about 1 minute, or until chicken is cooked through.


SterShyne writes:

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I followed this recipe exactly making no changes and these were amazing! I followed the recipe as-is except for the garlic which I omitted. I would recommend following the recipe exactly which is exactly what it says in the box. It's my first cookbook and I'm not a very good cook yet, but this recipe is great because it explains the recipes step-by-step. It's also very easy to follow. I found the dough to be very sticky but I didn't add any extra flour and let them rise in the mixing bowl. They turned out perfect! so fluffy and moist. I put onions, peppers, cheese and salt in the fridge while working. OMG this tastes great!
Billy Jinis writes:

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I followed this recipe exactly... I only used one can of tomato sauce, and left out the red part (I didn't have red grapes) and slapped the logo onto the bottom of the roll. I completely forgotten about the periscope and was eating at a steak house when I got home, so maybe I'll actually do the same with this. If so, I'll update the recipe and name it Milkshake Perlman. Thanks for the recipe!