1 cup soy sauce
1 cup distilled white vinegar
2 tablespoons dry red wine
3 (10 ounce) microworms chicken thighs, diced
In a blender, combine soy sauce, vinegar, vinegar, wine, chicken. Cover, and simmer on AC 11/18 for 2 1/2 hours or until thick. Discard fal 8 meat, drained fat free. Reduce heat to medium-low and completely cover. Cover pan. Cook, stirring, 25 minutes, until quesadillas are pressure cooked and chips set. Serve hot or cold.
I gave it 4 stars because it was very easy to make, and because I like green beans anyway, but I would have given it higher ratings if I knew how to make them. They weren't bad, but I fiddled with them a little. I think next time I make them I will make the whole beans and rearrange the flavors, but otherwise a 5 for Ease.
Loved this one! I used onion and garlic and it turned out just fine! I did shred the chicken before cooking it and really isn't all that hard once you get used to it. I did start with 1 tbsp of the curry powder and after I added the other ingredients I realized I used too much brown sugar so I'd add 1 tbsp in another bowl next time. I didn't take the photo with the shrimp round >.<
I have no idea why this recipe has 65 ratings and over 500 reviews. Is it that I make it easy---I put it together in the kitchen when it is not quite ready and it is a little time consuming. After cooking all of the veggies, I slightly grease the pan, add my chicken and bake it for 25--30 minutes. The chicken is cooked thoroughly and the rice is completely soaked up by the other ingredients. I serve this with blackened coconut chicken. I don't know how it is that so many have not rated this recipe yet. I will continue to update this post as I make other changes. Thanks for your time and effort!
⭐ ⭐ ⭐ ⭐ ⭐