What kind of chicken can I make with these ingredients?

delicious soup my dear!

sounds good, put it all together and cook it up. add the ingredients and more water over it and chow down in 8 hours. If you can remove the bones, they break down after cooking that long

you can adapt your ingredients to this recipe

1 1/4 pounds boneless, skinless chicken breast (3 pieces) or, 1 package boneless, skinless chicken thighs, if you prefer dark meat
Salt and freshly ground black pepper
2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/2 teaspoon crushed red pepper flakes
2 portobello mushroom caps, halved crosswise and thinly sliced
4 cloves garlic, crushed and minced
1/2 cup beef broth or stock
1 (28-ounces) can crushed tomatoes
A handful flat-leaf parsley, chopped
1 pound egg ribbons or egg fettuccini, cooked to al dente
Crusty bread and grated Parmigiano or Romano, for passing

Heat a large nonstick skillet over medium high heat. Add half of the extra-virgin olive oil and brown chicken breasts or thighs for 3 or 4 minutes on each side. Remove chicken from pan and season with salt and pepper.
Return pan to stove, reduce heat to medium and add the remaining. Add crushed pepper, sliced mushrooms, and garlic. Season with salt (salt is a magnet for drawing out liquid). Cover and cook mushrooms 5 minutes or until mushrooms are dark, tender and have given off their juices. Add about 1/2 cup of beef broth to intensify the wild mushroom flavor, then stir in the tomatoes and parsley. Cut the chicken into bite-size chunks or slices and add to sauce. Simmer sauce 5 minutes to finish cooking chicken pieces and to allow the flavors to combine. Toss pasta with cacciatore and serve with crusty bread and grated cheese.

Tidbits: Beef broth and stock is now available in resealable paper containers, which can be found on the soup aisle of your market. These paper containers make storage of remaining broth easier; keep some on hand in your refrigerator. Beef broth is used instead of chicken broth in this recipe because it pairs better with the beefy taste of portobello mushrooms. The broth will make your cacciatore taste as if it simmered all day because it accents the mushroom taste well.
Depending on your brand, 1 large can of tomatoes can vary in weight from 28 to 32 ounces. Use your favorite, but check to make sure the product is sugar free.

Recipe Summary
Difficulty: Medium
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:

I’d make some kind of soup. I’d rub the chicken with salt and pepper. I’d use all the veggies except the tomatoes (you could, but I’ve overused them lately) and mushrooms, doing between 1/2 cup and a cup, chopping the veggies into thick chunks, and the broccoli into smaller chunks (match size). I usually measure in the palm of my hand, so these mesurements are appx: add a TBSP parsley, 2 cloves garlic (or 1/4 tsp garlic powder), 1/4 tsp red pepper (for heat). If you’re adventurous, you might add cumin and nutmeg. Add just enough broth to cover the ingredients (+1″ if you like brothy soup).

I might use rice, noodles. etc(1/2 cup at most) but I wouldn’t put it in until a hour or two before it’s done cooking, otherwise they get too soft.

Sticky Chicken, it’s Cajun and awesome! Season chicken with cayenne, s+p, garlic powder,paprika, brown slowly in a little oil using a heavy pot, you want these really dark but do not burn, turn often,,scraping pot, add chopped onion and peppers and keep cooking adding a little water till vegis really cook down, keep scraping pot as that is secret to the wonderful flavors. Cover with water, cover and slow cook. Steam your green beans, cook rice to pour chicken over and pass the tabasco. Yummy!

You could make pan fried chicken with a lemon garlic sauce. With the veggies you could make a ratatouille to serve on the side. Or put the whole lot in a big pot and make a cattciatore served over rice.