assignmentPREPARATION
Cut the breasts into bite size cubes, about 1 inch -- then season with salt and pepper.
Heat the oil in a large skillet over medium heat, then cook the chicken pieces until browned, then place the chicken on a paper towel-lined plate to drain. Discard the used oil.
Drain the pineapple chunks and set aside, reserving the juice.
Stir in the remaining pineapple juice, water, soy sauce, vinegar, grated ginger, brown sugar, ketchup, pepper flakes, and garlic salt, then set aside.
Stir in the chicken, water chestnuts, pineapple and the sauce and cook, stirring often until the chicken is cooked through and the sauce begins to thicken -- about 8-10 minutes.
Serve with white rice.
Preheat oven to 350°. In a saucepan, combine ketchup, honey, brown sugar, soy sauce and garlic powder over medium heat. Bring it just to a boil while stirring. Remove from heat. Arrange chicken pieces in a 9X13" baking dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
Place in oven, uncovered and bake for 45 minutes. Turn chicken pieces and bake another 15 minutes. Then turn pieces one more time basting with sauce and finish cooking for 15 more minutes. Total cooking time = 1 hour 15 minutes. Baste with sauce when finished cooking.
Cut each chicken breast in about 3 pieces so that it cooks faster and put it in a small pot. Pour enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375°.
Start layering the casserole.
Start with about ¼ C of the leftover enchilada sauce over the bottom of an 8X8" square baking dish.
Place 2 tortillas on the bottom, cutting them in half if needed to fit.
Top with 1/3 of the chicken and 1/3 from the remaining sauce.
Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese.
Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
You should end up with 3 layers of each ingredient.
Transfer the casserole dish to the preheated oven. Bake for 20-30 minutes uncovered until bubbly and cheese has melted and started to brown on top.
Garnish with some chopped green onions or cilantro if preferred and serve warm.
Generously season the chicken thighs with salt, pepper, paprika and garlic powder. Brown before adding to the slow cooker.
Place the seasoned chicken in the cooker, layering evenly.
Pour the chicken broth gently around the chicken, being careful not to wash off the seasonings.
Set the slow cooker to low for 6-8 hours or high for 3-4 hours until chicken is very tender and almost falling off the bone. About 15 minutes before serving, gently stir in heavy cream and shredded cheese allowing them to melt into the sauce.
For thicker sauce, mix the cornstarch in a bit of eater to create a slurry. Add to the pot and stir in. Allow it to thicken and simmer for a few extra minutes.