CHICKEN BOMBAY (OAMC)
Make and share this Chicken Bombay (Oamc) recipe from Food.com.
Provided by Pamela
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients, except chicken, in a small sauce pan. Heat over medium heat until smooth and slightly warmed.
- Roll each piece of chicken into the sauce and place in a greased, 9x13 inch baking pan.
- Bake uncovered for 30 minutes at 375°F
- Spread remaining sauce over chicken and bake for an additional half hour or until chicken is done.
- To freeze: after casserole has cooled, label and freeze for up to 4 months.
- To serve: thaw overnight and bake until heated through add an additional 30-45 minutes if baking from frozen.
MAKE AHEAD MEXICAN CHICKEN AND POTATOES.
Make and share this Make Ahead Mexican Chicken and Potatoes. recipe from Food.com.
Provided by That Napa Chicken R
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 400°F
- Cut Chicken in half to make two thin slices instead of one thick breast.
- Place the potatoes in a single layer into an 8 x 8 baking pan sprayed with pam (or line it with foil).
- Dredge each piece in taco seasoning mix that you poured into a pie plate to coat. Place the chicken pieces on top of the potatoes.
- Cover with the salsa and then the cheese.
- BAKE 30 to 35 minute or until chicken is cooked through and potatoes are tender.
- This is where I stop when I make this ahead of time and throw it in the freezer to eat later in the week. I also usually do this in 2 small dishes as there are only 2 of us!
- Thaw in the fridge overnight and reheat in the microwave.
- Top each serving with sour cream to serve, if desired.
MEXICAN CHICKEN- OAMC
This is really a versatile recipe, and economical, too. It can be used so many ways... as a filling for burritos, a topping for nachos, or as a side dish. I've also served it in bowls with nachos for scooping. I like to add some cheese no matter how I serve it. I had never cooked with barley before I started making this, but found it easy and tasty- kind of like rice. As prepared here it makes a lot, but you could easily half the recipe.
Provided by Munchkin Mama
Categories One Dish Meal
Time 30m
Yield 18 serving(s)
Number Of Ingredients 12
Steps:
- In a large Dutch oven, cook the onion and garlic in oil until tender.
- Add in all ingredients (including spices) except for chicken. Bring to a boil.
- Reduce heat and simmer 10 minutes, stirring occasionally.
- Add the cooked chicken; continue simmering another 10 minutes or until the chicken is heated through and the barley is tender.
- To freeze: cool, spoon into quart-sized freezer bags, label, and freeze flat.
- To serve: Thaw chicken mixture. Heat in a skillet until hot. Serve over corn tortilla chips or scoop into flour tortillas, fajita-style.
- Note: If you choose to use regular barley rather than quick cooking barley, you'll want to cook it ahead of time, which takes about an hour. Follow the directions on the box.
Nutrition Facts : Calories 172.1, Fat 5.7, SaturatedFat 1.2, Cholesterol 35, Sodium 614.8, Carbohydrate 16.9, Fiber 3, Sugar 5.7, Protein 15.3
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