San Francisco Chicken Brocco Roni Recipes

Steps:

• Preheat oven to 350^.
• Melt butter in skillet, add oil and garlic and simmer for 3 minutes.
• In a small bowl, mix bread crumbs, Parmesan cheese, parsley, salt, and pepper. Dip chicken in butter mixture to coat, then dip in crumb mixture.
• Place in baking dish just large enough to hold chicken. Sprinkle with lemon juice and paprika.
• Bake 40 minutes or until juices run clear.

Steps:

• Brown chicken breasts in a small amount of oil.
• Remove from pan and add garlic, soy sauce, brown sugar and 1 cup of the chicken broth.
• Stir to mix and return chicken to pan and cover.
• Simmer until the chicken is done (about 15 minutes).
• Remove chicken from pan and add remaining half cup of broth which has been mixed with cornstarch.
• Bring to a boil to thicken sauce and return chicken to the pan, coating it well.

Steps:

• In a large micro-wave safe bowl, combine all ingredients, and cover loosely with plastic wrap.
• Heat for 3 minutes and remove plastic and stir, replace wrap and and heat for 3 more minutes or until heated through.

Steps:

• Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes.
• Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.

Steps:

• Cook& drain macaroni.
• Combine with all other ingredients except bread crumbs.
• Put into 1 1/2 quart casserole.
• Top with bread crumbs and dot with butter.
• Bake at 350 for 35 minutes.

Steps:

• Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
• Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
• Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
• Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
• Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
• Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
• Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
• Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.