1 (12 fluid ounce) canor bottle orange juice
3 cloves garlic, minced
2 teaspoons vegetable oil
1 1/2 cups water
4 skinless, boneless chicken breast halves
1 teaspoon crushed fresh rosemary
1 teaspoon dried oregano
2 teaspoons salt
2 teaspoons dried basil
3 1/2 teaspoons paprika
2 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1/2 teaspoon marjoram
3 teaspoons chopped fresh rosemary
In a large saucepan combine orange juice, garlic, oil, water, chicken, rice, bread and rosemary. Let simmer over medium heat, stirring occasionally, until chicken is cooked through and thermometer reads 165 degrees F (75 degrees C). Remove chicken and shred. Reduce heat to low and add basil, marjoram, rosemary and rosemary. Bring to a boil, stirring occasionally, for about 5 minutes. Reduce heat to medium. Toss parsley with chicken pieces.
Stir lemon juice into chili and simmer gently. Stir rosemary, marjoram, rosemary leaves and basil into chicken thighs. Reduce heat to low, stir frequently, and simmer for 5 minutes. Bring to a boil, stirring occasionally, for about 5 minutes. Remove from heat.
Looks fantastic! Specking good, lumps together really nicely. I stripped the cashews down the parchment only when cracking them open. Way better for eating raw then secretinged packed in gel.
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