14 recipes
Page 1
Preheat the oven to 180°C. Heat the butter and oil in a large, deep frying pan and sauté the onion together with the turmeric for a few minutes. Add the carrot and pepperand cook until the vegetables are just soft, for about 15 minutes. Add the chicken and cook until brown all over, about 5 minutes. Add the rice, sultanas and stock and bring to the boil. Pour into a casserole dish, cover and bake until the chicken is cooked through and the rice is tender, about 20 minutes. Check after 15 minutes, adding more stock if necessary. Season to taste, stir in the pine nuts and serve sprinkled with the coriander.
foodandhome.co.za
Spicy Chicken Noodle Soup
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Buttermilk and harissa chicken with spiced carrot couscous
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Creamy Chicken Rice
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Mom's Comforting Chicken Stew
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Coconut Curry Chicken Pot Pie
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Mulligatawny Soup Recipe
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Asian Chicken Soup
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Buffalo Chicken Corn Chowder
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Indian chicken pilaf
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Chicken Curry Casserole
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Cazuela de Pollo y Coco (Chicken and Coconut Soup)
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West African Jollof Rice
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Mulligatawny and Green Raita
foodnetwork.com