Tingul-Traditional Mediterranean Chicken goulash February 11, 2008

This is the dish from my childhood!
Nice and easy for prepare!
All who love chicken will love this dish!

Tingul-chicken goulash

Integrates:

1. 1,200 gram of fresh chicken cut in small parts
2. 2 red onion
3. parsley
4. garlic
5. paper
6. 400 gram of peel tomato
7. sea salt
8. rosemary
9. 1 green and 1 red paprika
10. 1 /2 tea cup of olive oil

Prepare:

• cut onion put on warm olive oil and wait until became gold
• add cut red and green paprika
• add sea salt and mix a little
• add cut chicken and mix it while chicken meat change in gold colour
• now add tomato cut in small parts
• all have to cook about 1 hour on low temperature
• add paper and just a little of rosemary branchlet
• before you serve it add cut parsley and garlic

This goulash you can serve with pasta,corn pure ,rice or smash potatoes

Chicken Tacos November 14, 2007

1	box (4.7 oz) Old El Paso® Stand ‘N Stuff™ taco shells
3	cups cut-up deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1	package (1.25 oz) Old El Paso® taco seasoning mix
1/2	cup ranch dressing
1 1/2	cups shredded lettuce
1	medium tomato, chopped (3/4 cup)
1	cup shredded Cheddar cheese (4 oz)
1/4	cup sliced green onions
	Additional ranch dressing, if desired

1.	Heat taco shells in oven as directed on box.
2.	Meanwhile, in medium microwavable bowl, place chicken. Sprinkle with taco seasoning mix; toss gently to coat. Microwave uncovered on High 2 to 3 minutes or until hot. Stir in 1/2 cup dressing.
3.	Spoon warm chicken mixture into heated taco shells. Top with lettuce, tomato, cheese and onions. Drizzle with additional dressing.