Would love to have a recipe for El Polo Chicken Soup, anyone that has this please forwward,
Than you…Charlee
My favourite chicken is chicken brest. Chicken breast is a very simple one: you ll master the method in no time at all.
I like Chicken lollipop so much and with the eggs recipe is very nice. Few days ago, I have made it and really it was very tasty.
What does that last post have to do with chicken? I am confused.
Hey if you like this is a good Recipe I HOPE YOU LIKE IT 
Smoky Chicken Breast Fillets And Apples
Ingredients :
6 chicken breasts, boned and skinned
1 1/2 teaspoons liquid smoke, divided
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoons clarified butter
3 cooking apples, peeled and sliced
Directions :
Rub each chicken breast fillet with 1/4 teaspoon liquid smoke. In small bowl, mix together poultry seasoning, salt, mace, nutmeg, dry mustard and pepper; sprinkle on both sides of chicken and let sit about 5 minutes.* In 10-inch nonstick fry pan over medium temperature, pour clarified butter and heat about 2 minutes. Add seasoned chicken fillets and cook about 5 minutes. Turn chicken and add apples, arranging so they touch bottom and sides of pan and lie on top of chicken; cook 5 minutes more. Rearrange so that chicken is on top of apples; cook about 4 minutes more or until chicken and apples are tender.
@Emely you have really sorted out my problem these something i am searching out for my little sister glad to found out over here how make out the chicken.I think these would really help little sister…
I am addict of non vegetables like eggs, chicken and mutton. I like different types of chicken recipe. Specially chicken lollipop and chicken soup.
I only like to eat chicken in white meat…!!
And I have tried almost every chicken recipe but this one is completely a new for me so I will gonna give it a try this coming weekend and hope it will be delicious to eat…!!
Hello im glad i help you have a nice day
Let me know how it turn out Have a nice day
CHICKEN SPAGHETTI
2 fresh whole chickens
1/4 cup vegetable oil
2 large onions, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/2 cup chopped fresh parsley
1 (10-oz.) can chicken broth
1 (15-oz.) can tomato sauce
1 (15-oz.) can tomatoes
1/2 cup roux
3 tsps. Season-All
2 tsps. onion powder
2 tsps. garlic powder
3 tsps. salt
1 1/2 lbs. spaghetti
Preparation:
Wash and cut up chickens.
Heat vegetable oil in large roasting pot and brown chickens.
Add onions, bell pepper, celery, garlic and parsley and cook until vegetables are translucent.
Add chicken broth, tomato sauce, and tomatoes.
Spoon in roux and add seasonings. Cook on low about 35 minutes, until chicken is tender.
Cook spaghetti and drain. Put spaghetti on top of chicken and sauce, then stir together.
Serves 15 to 20.
Plum Good Chicken is one of my return to many times recipes.
Ingredients:
1/2 cup Soy Sauce
1/2 cup plum jam or perserves( I’ve used different varieties of plum)
1/4 cup honey
1/4 cup orange juice
1 crushed clove of garlic
Brush chicken and pour remaining sauce over chicken. Cover pan with foil. Bake 325 degrees F for 30 minutes. Remove foil, turn chicken and bake uncovered for another 30 minutes.
No longer remember where I got this recipe as it is in my handwriting. Hope you enjoy it again and again.
Here is a recipe for El Pollo Loco Chicken Tortilla Soup I found online that is supposed to be from El Pollo Loco in Denver, Co. I don’t know if it is or not, but for what it’s worth here it is.
Pat
El Pollo Loco Chicken Tortilla Soup
Source: El Pollo Loco, Denver, Colorado
Serves 8
2 (1 1/2 pound) roasted chickens, meat shredded, skin and bones discarded
2 quarts chicken broth, no salt or low sodium
1 corn cob, kernels cut from cob, or 1/3 cup frozen corn kernels
1 fresh poblano pepper, roasted and diced
1 cup fresh pico de gallo from El Pollo Loco or grocery store
1 cup carrots, small dice
1 cup celery, small dice
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
1/2 to 1 teaspoon ground coriander seed, to taste
1/4 teaspoon garlic powder
1 teaspoon fresh lime juice
Salt and pepper, to taste
1 bag corn tortilla strips, or make your own
Homemade Chips:
8 corn tortillas cut into 1/4-inch strips and fried in 2 cups corn oil
{omitted}{omitted}{omitted} for about 1 minute or until crispy and lightly browned.
Garnish:
1/2 cup queso cotija (Mexican cheese), grated
1/4 cup fresh cilantro, chopped and thickest stems removed
2 avocados, sliced into sixths and added to finished soup, optional
Prepare chicken by skinning and slicing off the meat, then shredding. Place meat in a 5-quart soup pot.
Wash and dry the poblano pepper. Lightly cover with oil and roast under broiler, turning so that all sides are charred. Right from oven, place poblano in a paper bag, close the bag and allow the pepper to steam for a few minutes. Remove skin, slice flesh and remove seeds. Dice into small pieces and place in soup pot. Add the chicken broth to the pot and turn on heat to medium. Chop the carrots and celery and add to the pot. Add the corn, pico de gallo and dried spices. Bring mixture to a boil, reduce heat and cover. Simmer for 20 minutes.
Stir in the lime juice and cilantro.
Ladle hot soup into bowls and top with generous portion of tortilla strips. Sprinkle with the grated cotija. Add avocado slices, if desired.
Nutritional information per serving: 522 cal., 31 g fat (6 g sat), 149 mg chol., 10 g carb., 52 g pro., 1 g fiber, 939 mg sodium