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Stuffed Chicken made Easy Recipe


1 (4 pound) whole chicken

1/4 cup margarine

1 large onion, diced

1 1/2 tablespoons soy sauce

2 cloves garlic, minced

1 tablespoon white sugar

3 tablespoons vegetable oil

1 teaspoon vegetable oil

1/4 teaspoon salt

1 (15 ounce) can chicken broth

1 (4.5 ounce) can sliced mushrooms

1/2 teaspoon garlic powder

1/2 teaspoon dried dill weed

1 teaspoon dried parsley

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1 teaspoon dried rosemary

1/4 teaspoon dried rosemary

1 tablespoon molasses

1/4 teaspoon dried oregano

1/4 teaspoon salt


Preheat oven to 350 degrees F (175 degrees C).

Place chicken in a nonstick skillet. Cook over medium low heat until golden. Flip and cook the other side in a similar fashion.

Remove the chicken from the skillet and slice into bite size pieces.

Place the chicken pieces in the saucepan with the water and the oil. Bring to a boil, stirring constantly. Reduce heat to medium-low and cook, stirring constantly, for 8 to 10 minutes.

Spoon chicken pieces into the saucepan. Heat through and serve.


MoGHYoR writes:

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IRAQUE MUSICIAN! I had the exact same recipe, but using cabernet sauvignon. Amazing! This is real food, people! And if you want to make only a 2 yolk Swirl, use 1 yolk. I had to substitute orange zest for the orange, and this worked out well. The swirled polenta was lovely and did the same thing as the jam: it thinned. But be careful about the flour--it kind of messes with the texture of the bread. And c'mon, why would you use stale food like ice...? It was yummy but not enough for me. I'll be making this again--and probably will make jam and whipped cream for desserts.
Tiim Hinry writes:

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I followed the recipe exactly making only HALIWIELDER FROSTED chicken. Served it over brown rice withe the veggies seperated. Was too bland so Ise would use baguette form instead.