About 24 minutes, between 1 minute and 1 hr 30 min. The time depends on the size and the amount.
| recipe | Amount or size | Time | Heat | Step |
|---|---|---|---|---|
| Chinese Corn Soup | 4 oz chicken breast | 1 min | Slowly pour the eggs with the chicken into the boiling soup, stirring, and cook for a minute, until the eggs s | |
| Classic Jambalaya | 4 cups chicken stock | 6 min | Season the chicken with salt. Heat the oil in a pot and brown the chicken and sausage in it 5–6 minutes. Remov | |
| Spanish Chicken Sofrito | 8 pieces chicken | 10 min | Heat the oil in a wide pot and brown the chicken pieces about 5 minutes per side. Remove to a plate. | |
| Moroccan Bastilla – Chicken and Almond Pie | 1¼ lb chicken breast chopped | 15 min | Add the chicken, season with salt and cook for 15 minutes, until the chicken is cooked. | |
| Asian Chicken Soup with Ginger and Noodles | 1½ liters chicken stock | 20 min | Add the chicken and carrot to the stock. Turn down the heat and simmer 20 minutes, until the chicken is cooked | |
| Maftoul - Palestinian Couscous with Chicken and Chickpeas | 1 lb chicken drumsticks | 30 min | Add the water and bring to a boil. Turn down to low, cover and simmer 30 minutes, until the chicken drumsticks | |
| Babylonian Chicken with Dates and Almonds | 8 chicken pieces | 35 min | Turn down to low, cover and simmer 35 minutes, until the chicken pieces soft. | |
| Chicken with Preserved Lemon and Olives | 2¾ lb chicken thigh | 42 min | Turn down to low, cover and simmer 40–45 minutes, until the chicken thighs soft. | |
| Moroccan Chicken with Cilantro and Preserved Lemon | 1 whole chicken cut into pieces | 45 min | Turn down to low, cover and simmer 45 minutes, until the chicken pieces soft. | |
| Rice and Chicken Soup — Warming and Filling | 1 whole chicken | 1 hr 30 min | Put the chicken and the water in a large pot, bring to a boil and skim off the foam with a spoon. Add the onio |
10 examples out of 121 recipes.