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This one-step soup of converted rice, vegetables and chicken breast meat is seasoned with lemon and herb seasoning. Allow 6 to 8 hours cooking time in a slow cooker.
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This simple arroz con pollo recipe is a cinch to prepare with a few GOYA® pantry staples. GOYA® Adobo lends irresistible flavor to the chicken; GOYA® Extra Virgin Olive Oil makes the veggies even tastier and GOYA® Yellow Rice takes away any guess work.
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Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder.
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This tagine, or stew, is easy to put together if you already have Grilled Harissa Chicken precooked.
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Chicken wings with a light curry flavor will make a nice snack, appetizer, or game-day treat.
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Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken.
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Chicken and an abundance of vegetables are tossed with noodles and teriyaki sauce in this tasty fare.
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Swap barley for Arborio rice for a new whole-grain twist on traditional risotto. Carrots, zucchini, yellow squash, and thyme add a nice hint of color and flavor to the dish.
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Chef John's tangy lemon- and yogurt-marinated chicken is grilled to caramelized perfection and served with a flavorful harissa yogurt sauce.
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Enjoy this Mexican-style dinner featured with chicken, beer, Old El Paso® taco shells and green chiles--a wonderful meal.
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Get Vegetable Couscous Recipe from Food Network
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Chicken breast meat, zucchini, tomato, fresh basil, and feta cheese make a delicious main dish when served over hot quinoa that's been simmered in chicken broth.