Delicious Chicken Recipes

8/6/2019 Delicious Chicken Recipes

1/32

recipes a5.FH11 Thu Aug 12 08:31:41 2004 Page 1

Composite

C M Y CM MY CY CMY K

ChickenRecipe Collections


2/32


Composite


In a large pot, bring all the ingredients to boil and then simmer for 1 hour. Remove the chicken from the pot, take off skin an

meat. Sieve the liquid, resulting in a broth. Soak fine Chinese noodles in boiling water for 3 minutes. Remove.

Add a splash of soy sauce in the bottom of individual bowls, add the noodles, chicken meat and pour over broth. Garnish witleaves, chopped fresh red chilli and drizzle with olive or sesame oil. Serve immediately.

C h i c k e n R e c i p e C o l l e c t i o n s

Serves: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour

Annabelle Pousson

ThaiChickenNoodle Broth

1 x Whole RAINBOW ChickenWater to cover1 stalk fresh lemongrass, bruised with back of spoon handle1 large garlic clove, chopped with the skin1 onion, loosely chopped including the skin1 large knob ginger, chopped with skin

A handful of fresh coriander with stalks2ml fish saucePepper1 can coconut milk 1 pkt Chinese rice noodles


3/32


Composite


Melt 90g margarine in the microwave on HIGH. Add onion to the margarine and microwave for 3 minutes on HIGH. Add livto onion and cook for 7 minutes covered on HIGH. Pour the mixture into the food processor with the parsley, mixed spice anand process until smooth or to your desired consistency. Add remaining 90g margarine, brandy, cream and seasonings and prPour pt into small containers or one large one, pour melted butter over top to prevent it from drying out and leave in the fridServe with crispy crackers or toasted Pita bread wedges.

Nicolle Young

ClassicChickenLiver Pt

Makes: 500ml Preparation Time: 10 minutes Cooking Time: 15 minutes

180g margarine1small onion, sliced250g RAINBOW Buddy Tubby Chicken Livers4 rashers bacon, roughly chopped12,5 ml chopped parsley

ml mixed spice ml origanum12,5 ml brandy or sherry 25ml creamSalt & pepper



4/32


Composite


Remove the skin and bones from the chicken thighs and cut into small cubes or strips. Brown the chicken in a frying pan oveheat. Spread margarine lightly over one side of each tortilla. Heat a large frying pan over a medium heat and place one tortillaside down in the frying pan. Quickly spread a tablespoon of pesto sauce over the tortilla, top with chicken strips and 250ml c

cover with another tortilla. Place in a frying pan with margarine side up and fry until the under side is golden. Turn over quicarefully and brown the other side of the tortilla and allow the cheese to melt. Remove from the pan and cut into 8 triangles.with the other 2 tortillas, and serve immediately as hot snacks.

You could try replacing the green pesto sauce with a red pesto sauce, a hot chilli sauce, or your favourite pasta sauce.

Serves: 3-4 Preparation Time: 5 minutes Cooking Time: 20 minutes

Nicolle Young

Chicken& PestoTortilla Triangles

4 RAINBOW Chicken Thighs15ml oilMargarine for spreading4 floured tortillas30ml pesto sauce500ml grated mozzarella cheese



5/32


Composite


Heat the oil in a frying pan over medium heat and brown the chicken breast strips before adding the curry powder. Fry for 2 mAdd the red kidney beans, salt and pepper and heat through. Warm the rotis and line with lettuce leaves and spoon on the chickTop with coriander, tomato and crumbled feta cheese. Repeat for all 4 rotis.

Nicolle Young

ChickenandBean Roti

Serves: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes

15ml olive oil1 Rainbow Chicken Breast, cut into big chunky strips1 tsp curry powder1 x tin red kidney beans, drained and rinsedSalt and pepper to taste

4 ready-made rotiLettuce leaves tomato, finely chopped1 feta cheese round, crumbled2 Tbs fresh coriander, chopped



6/32


Composite


Mix all the pastry ingredients together in a food processor until the ingredients come together to form a ball. Spread the past

greased pie dish.Remove the skin and bones from the chicken pieces and chop the chicken up into small cubes. Heat oil in a frying pan, add tpieces, sweet piquante peppers and mixed herbs and fry until the chicken has browned and cooked through. Spoon this on top and spread it out evenly. In a jug, mix together the remaining ingredients and pour into the pastry case. Bake at 180C for 30-or until set. Serve with a light salad.

Makes: 1 Quiche Preparation Time: 15 minutes Cooking Time: 40 minutes

Nicolle Young

Chickenand SweetPiquante Pepper Quiche

Pastry:250ml flour250ml grated cheese125g butter

Filling:2 RAINBOW Chicken Thighs15ml mixed herbs

25g sweet piquante peppers3 eggs250ml cream5ml mustard powderSalt and pepper cup cheese, grated



7/32


Composite


Prepare the chicken breasts by removing the skin and bones. In a bowl, add orange juice, balsamic vinegar, olive oil and hontogether well. Add the chicken breasts to the mixture and marinade for 1 hour. Fry the chicken breasts in oil over a mediumthe chicken breasts are cooked through and tender remembering to baste regularly with the marinade. Remove from the heathe chicken breasts into 4. Place the watercress onto a serving platter, top with orange segments and add the chicken pieces. with nuts and serve with your favourite creamy salad dressing.

Nicolle Young

WarmChickenSalad

Serves: 3-4 as a side serving Preparation Time: 10 minutes plus marinatingCooking Time: 15 minutes2 RAINBOW Chicken Breasts125ml orange juice15ml balsamic vinegar15ml olive oil15ml honey

15ml oil1 bunch watercress or salad greens1 orange, segmented100g caramelised mixed nuts



8/32


Composite


Steam the chicken breasts in the microwave for 5 minutes by putting the chicken breasts in a bowl, covering with cling film

the cling film to allow steam to escape. Once cooked, remove the skin and bones, and cool before shredding the chicken. Arleaves on a serving platter and add pear, Brie, celery stalks and radishes, top with shredded chicken, sprinkle with pistachio nuwith a vinaigrette dressing.

Serves: 3-4 as a side dish Preparation Time: 20 minutes Cooking Time: 10 minutes

Nicolle Young

Pear,ChickenandBrie Salad

2 RAINBOW Chicken BreastsRocket leaves1 pear, cut into thin slices1 wedge Brie, cut up roughly 2 celery stalks, chopped8-10 radishes, sliced50g pistachio nuts



9/32


Composite


Prepare cous cous according to packet instructions. Pour a little hot water over the sundried tomatoes to rehydrate them beforRemove the skin and bones from the chicken and cut into strips or cubes. Heat oil in a frying pan, add chicken and 25ml salaand fry until the chicken is cooked through. Remove from the heat and toss together with the remaining ingredients in a bowwith salt and pepper. Serve as a main meal or side dish.

Nicolle Young

Cous CousChickenSalad

Serves: 3-4 as a meal Preparation Time: 30 minutes Cooking Time: 15 minutes

500ml cous cous, cooked25g sundried tomatoes, chopped2 RAINBOW Chicken Breasts125ml French salad dressing30ml fresh mint, chopped

15ml fresh parsley, chopped red onion, finely chopped cucumber, diced80ml flaked almondsSalt and pepper to taste



10/32


Composite


Preheat oven to 180C. In a plastic bag, combine the cheese, parsley, paprika, origanum, sweet basil, salt and pepper and sha

together. Remove the tips of the chicken wings with a pair of kitchen scissors and discard. Dip the chicken wings into a shalmelted butter and then place them in the plastic bag. Shake to evenly coat the chicken pieces. Arrange chicken wings onto abaking sheet and bake for 40 minutes turning occasionally. Serve hot as snacks or as a meal.

Serves: 3-4 as a side dish Preparation Time: 10 minutes Cooking Time: 40 minutes

Nicolle Young

ParmesanChickenWings

250ml Parmesan cheese, finely grated2 Tbs chopped parsley 2 tsp paprika1 tsp dried origanum tsp dried sweet basil

tsp salt tsp ground black pepper

500g RAINBOW Chicken Wings cup butter, melted



11/32


Composite


Place the slices of health bread under the grill until golden brown. Rub the garlic clove over the hot toasted bread to add flavspread thickly with cream cheese. Top each slice of bread with avocado, cubed chicken and red pepper. Place a square of cheover the chicken and return to the grill until the cheese has melted and is golden brown. Serve as a lunchtime meal with a fresalad.

Nicolle Young

AvocadoChickenMelt


4 slices health/ rye bread1 garlic clove, skin removed60ml cream cheese2 small avocados, sliced

2 RAINBOW Chicken Breasts, cooked and cubed1 red pepper, chopped4 cheese squares



12/32


13/32


Composite


Steam chicken breasts with salt, 3ml white pepper, 3 sprigs of thyme and ginger and garlic paste. Remove the skin and bonechicken and keep aside. Melt the margarine in a pot over medium heat, add the onions and fry for 3 minutes or until cooked.mushrooms, remaining pepper and sprigs of thyme, allowing all the moisture to evaporate before adding the shredded chickethe heat. Make up the cheese sauce according to packet instructions, and add to the pot. Simmer until the mixture thickens. from the heat, and allow to cool completely before filling pastry as desired. Serve with a rich chicken gravy and a fresh sum

Manogarie Naidu

ChickenandMushroom Pies


1 roll ready made puff pastry 4 x RAINBOW Chicken BreastsSalt to taste1 tsp white pepper6 sprigs of thyme

tsp garlic and ginger paste2 Tbs margarine1 onion, finely chopped250g mushrooms, sliced1 sachet (48g) instant cheese sauce



14/32


Composite


Preheat oven to 180C. Place chicken pieces into and ovenproof dish. Sprinkle paprika liberally over the chicken so that it iscovered, and season with salt. Mix the cream, garlic and soup in a bowl and pour over your chicken. Chicken must be complwith the sauce. Place dish in the oven and bake covered for 45 minutes before removing the lid and cooking for a further 1 hthe chicken is cooked. Remove chicken dish from the oven and serve with savory rice and a fresh garden salad.

HINT: You may vary this recipe by using butternut soup in place of the mushroom soup.

Serves: 6 Preparation Time: 10 minutes Cooking Time: 1 hour 45 minutes

Debbie Coetzee

Creamy PaprikaChicken

1.5kg RAINBOW Chicken IQF Mixed Portions250ml fresh cream1 tin mushroom soup4 cloves garlic, crushedPaprikaSalt



15/32


Composite


Heat margarine in a large pot, add onions and fry until cooked. Add chicken pieces together with boiling water, and simmer f

30 minutes or until the chicken is tender. Mix curry powder, red pepper, sugar, cornflour, jam, chutney, lemon zest and juice athe chicken. Season with salt and pepper and simmer for 10 minutes. Stir in the milk just before serving. Serve with chutney

Marietjie Van Achterbergh

MalayChickenCurry


30ml margarine2 onions, sliced1 Whole RAINBOW Chicken, jointed750ml boiling water30ml curry powder red pepper, finely chopped30ml sugar

30ml cornflour60ml apricot jam30ml peach chutney Juice and zest of 1 lemonSalt and pepper cup milk



16/32


Composite


Preheat oven to 180C. Season chicken pieces with salt and spread with jam.Place pieces into a casserole dish and bake for 45 minutes. Turn pieces over and bake for a further 45 minutes.Remove from the casserole dish. Dissolve the chicken stock cube in boiling water. Mix cornflour, cold water and vinegar wistock and pour into the casserole dish. Stir over a moderate heat until thick. Add fried onion and pour over the chicken.

Serves: 4-6 Preparation Time: 10 minutes Cooking Time: 1 hour 45 minutes

Marietjie Van Achterbergh

Sweet & SourChicken

1 Whole RAINBOW Chicken, jointed100ml apricot jam1 chicken stock cube150ml boiling water

15ml cornflour10ml cold water30ml vinegar2 onions, chopped and fried



17/32


Composite


Place the chicken breasts in to a container, season with salt and pepper and add the yoghurt. Allow to marinade for 20 minutthe chicken breasts either on a griddle pan, under the grill or on the braai until tender and cooked. Fry the mushrooms in the

garlic for 3 minutes.

Place the chicken breasts on a bed of mashed potato and top with the sliced mushrooms. Mix the mayonnaise, lemon juice ansauce together and pour over the mushrooms. Grind with black pepper and serve.

Marthinus Stander

ChickenBreasts withBrown Mushrooms

Serves: 3-4 Preparation Time: 10 minutes plus marinating Cooking Time: 30 minutes

4 RAINBOW Chicken Breasts300ml plain or vanilla yoghurtSalt and black pepper4 large brown mushrooms sliced15ml butter1 garlic clove, crushed

50ml mayonnaise30ml lemon juiceTabasco sauce to tasteMilk to thin (if necessary



18/32


Composite


Brown chicken pieces in a little oil or butter, add onion and mushrooms and saut for 2 minutes. Remove from the heat and pcasserole dish. For the sauce: add cola and packet soup to a saucepan and stir over a low heat until smooth. Add chutney, tomgarlic and bay leaves and stir frequently until the sauce starts to thicken. Pour the sauce over the chicken, season with Aromaat 180C for 1 hour. Serve with nutty brown rice.

Serves: 4 Preparation Time: 10 minutes Cooking Time: 1 hour 15 minutes

Debbie Nortje

ColaChicken

8 RAINBOW Chicken Thighs or 6 Breasts1 large onion, cut into rings250g brown mushrooms, sliced1x 340ml can cola (or appletizer)1 pkt cream of mushroom soup powder

30ml chutney 30ml tomato sauce1 tsp crushed garlic3 bay leaves Aromat (to taste)



19/32


Composite


Place the chicken pieces in a container. Mix together the remaining ingredients in a bowl and pour over the chicken, ensuringis well coated. Marinate the chicken overnight. Place chicken on a braai or under the grill, turning and basting regularly unti

is cooked and the juices run clear.

Serve with garlic bread and a Greek salad.

Alison Myburgh

Yoghurt and HerbChickenDrumsticks

Serves: 4 Preparation Time: 5 minutes plus marinating Cooking Time: 30 minutes

8 RAINBOW Chicken Drumsticks500ml plain low fat yoghurt1 tsp fresh thyme1Tbs coriander, chopped1 garlic clove, crushed30ml peri-peri sauce



20/32


Composite


Claire Mundell

ChickenCurrywith Coriander Serves: 4-6 Preparation Time: 10 minutes Cooking Time: 50 minutes

Heat oil in a large saucepan and brown the chicken pieces. Remove from the pan and set aside. Fry onion, garlic and curry powthe chicken to the pan and add the remaining ingredients. Cook for 30-40 minutes or until tender. Add potatoes 15 minutes bend of the cooking time if desired.

Serve with rice and sambals.

30ml oil1 x Whole RAINBOW Chicken, jointed2 onions, chopped2 garlic cloves, crushed15ml curry powder

1 tin tomato and onion mix 1 bunch dhania (coriander)10 curry leaves15ml ginger, grated25g breyani mix



21/32


Composite


Remove the skin and bones from the chicken breasts, rub with oil, and season with salt and pepper. Roast the Mexican spice together in a frying pan (do not add oil). Place in a spice blender or a pestle and mortar and grind. Rub the Mexican spice intobreasts and marinate overnight.

Place on a hot griddle pan until cooked. Serve with roasted vegetables.

Bruce Adendorff

Hot MexicanChicken

Serves: 3-4 Preparation Time: 20 minutes plus marinating Cooking Time: 20 minutes

4 x RAINBOW Chicken BreastsMexican spice rub (recipe below)100ml olive oilSalt and pepper to taste

Mexican Spice Rub:10ml peppercorns10ml whole coriander

10ml garlic salt15ml ground cloves10ml turmeric10ml allspice5ml ground ginger5ml nutmeg25ml dried red chilli flakes15ml cinnamon



22/32


Composite


Boil the pasta in boiling salted water until cooked. In a saucepan, heat the oil, brown the chicken and season with salt and peAdd the wine and prawns, and cook until the prawns flesh turns white in colour. Add the spring onion, lemon juice and zest afrom the heat. Add the cooked pasta to the saucepan and stir in the mascarpone cheese, fennel and Parmesan cheese. Season and serve immediately.

Garnish with fennel and whole prawns.


Nicolle Young

ZestyChickenPasta with Prawns

250g pasta15ml oil2 RAINBOW IQF Chicken Breasts, de-skinned,de-boned and cubedSalt and black pepper to taste50ml white wine

100g prawns, peeled and de-veined5 spring onions, choppedJuice and zest of lemon250g mascarpone cheese50ml fennel, chopped cup parmesan cheese, grated



23/32


Composite


Reinnette de Jager

ChineseChickenStir Fry


Prepare the chicken by removing the skin and bones and cutting into strips. Heat the oil in a wok or frying pan, and fry chickbrown. Set aside. Using the same pan/ wok, saut the onion and green pepper for 2 minutes, then add the remaining ingrediewell and simmer on low heat for 20 minutes. Return the chicken to the pan and cook for a further 5 minutes. Serve with ricefor a Chinese dinner.

Alternatively: Using any other portion of chicken, place them raw in an ovenproof dish. Cook the sauce for 20 minutes, pouchicken, cover the dish and bake in a preheated oven at 180C for about 1 hours. Serve with vegetables and rice.

Tip: This sauce can also be used as a marinade for chicken when braaing. Allow the sauce to cool before marinating the chichours or longer.

8 x RAINBOW Chicken BreastsSalt and pepper to taste25ml oil2 onions cut into rings1 large green pepper, cut into strips100ml water

30ml sugar60 ml chutney 30ml soy sauce50ml tomato sauce1 x small tin tomato paste



24/32


Composite


Smear chicken pieces with ginger and garlic, sprinkle with pepper and drizzle a little oil over. Allow to stand for 15 minutesa heavy bottomed casserole pot, add the chicken pieces and brown well on both sides. Remove and set aside. Saut the onio

same oil and return the chicken to the pot. Dissolve the stock cube in 1 cup water and add to the chicken, together with whiteenough water to the pot to cover the chicken. Add rosemary, thyme and bay leaf. Simmer for about 10 minutes. Add the corthe pot, and continue to cook on medium heat for 20 minutes, stirring occasionally until sauce has thickened and the chicken through. Keep the pot covered and add a little water if necessary. Lastly, remove the rosemary and thyme sprigs and add muSeason the dish with salt and sprinkle with parsley.

Serve on a bed of rice and a green salad on the side.

Serves: 6 Preparation Time: 15 minutes Cooking Time: 1 hour

Annabelle Pousson

MauritianChickenwithWhite Wine & Mushrooms

1.5kg RAINBOW Chicken Breasts15ml garlic, crushed15ml ginger, crushedPepperOlive oil2 medium onions, chopped1 chicken stock cube250ml hot water

2 cups white wine1 large sprig rosemary 4 sprigs fresh thyme1 bay leaf15ml cornflour (dissolved in a little cold water)250g fresh portabellini mushrooms, halvedSalt to taste30ml fresh parsley, finely chopped



25/32


Composite


Annabelle Pousson

OrientalChicken

Serves: 3-4 Preparation Time: 15 minutes plus marinating Cooking Time: 15 minutes plus standing

Remove skin and bones from the chicken breasts and cut into strips. Marinate chicken strips with 10ml soy sauce, 5ml oil, 15salt and pepper for 1 to 2 hours (the consistency should be thick but wet). Fry up the onion and green pepper in a hot pan for

and remove. Stir fry chicken in same oil until brown before returning the onion and green pepper to the pan. Add 15ml soy scornflour, 30ml red wine and water to cover. Stir well. Switch off the heat, cover with a lid and let it stand for at least an houwith fried rice.

400g RAINBOW Chicken Breasts25ml soy sauce20ml peanut oil30ml cornflour

1 large green pepper, thinly sliced1 large onion, chopped30ml red wineSalt and pepper to taste



26/32


Composite


Season chicken with salt and pepper. Mix herbs, spices and yoghurt together, rub all over the chicken and marinade overnighthe chicken in a preheated oven at 180C and baste continuously with left over yoghurt marinade. The chicken should be rea1 - 1 hours. Test by putting a fork into the chicken and ensuring the juices run clear. Over cooking will cause the bird to Serve with lemon atchar and naan breads.

Weber cooking: To cook fix rotisserie attachment to the weber and slowly cook the bird over moderate fire for approximately


Bruce Adendorff

HerbedChickenRoast

1 x Whole RAINBOW ChickenSalt and pepper to taste50ml origanum50ml sweet basil

50ml parsley 25ml ground ginger50ml garlic, crushed500ml plain yoghurt



27/32


Composite


Thomas van Wyngaard

ChickenMarinade

Serves: 4-6 Preparation Time: 10 minutes plus marinating Cooking Time: 30-40 minutes

Place your chicken pieces in a thick plastic bag. Mix remaining ingredients together, adding more or less to suit your taste.

marinade over the chicken pieces and massage into the chicken until well coated. Refrigerate for at least 24 hours and keep tchicken. Remove the chicken from the marinade and place them onto the weber, turning every 2 minutes until a golden browthe juices run clear.

6 x RAINBOW Chicken Thighs250ml cooking oil2 small onions, chopped60ml tomato sauce30ml mustard sauce5ml salt

2ml pepper45ml chutney 1 garlic clove, crushed10ml dried thyme10ml braai salt



28/32


Composite


Serves: 4-6 Preparation Time: 15 minutes Cooking Time: 1 hour

Corrine de Quintal

Sweet PepperChicken

1x RAINBOW Chicken 8-Piece Braai Pack 10ml crushed garlicSalt to taste1 large onion, sliced1 green pepper, sliced

1 red pepper, sliced1 small tin tomato puree125ml water1 tsp cooking oil1 tsp peri-peri sauce (add more according to taste)


Preheat oven to 220C. Place chicken pieces in a casserole dish. Rub with garlic, season with salt and arrange the onions anover the chicken. In an empty measuring jug mix the tin of tomato puree and water, then add cooking oil and peri-peri sauce.Pour mixture over the chicken. Put in the oven for 45 minutes covered and remove the lid for the last 15 minutes to brown theEnsure the chicken is cooked by inserting a skewer into the meat and letting the juices run clear.


29/32


Composite


Alison Myburgh

Quick n EasyThaiChicken


Prepare the chicken by removing the skin and bones and cutting into cubes. Heat a heavy bottomed pan on the stove, pour in milk and bring to a boil. Add the Thai curry paste and stir. Add the onions and chicken pieces and simmer for 15 minutes untis cooked. Add green beans and cook for a few more minutes (the beans should be crunchy). Serve in individual bowls with

4 x RAINBOW Chicken Breasts1 tin coconut milk 1 Tbs red or green Thai curry paste1 red onion, sliced100g green beans



30/32


Composite


Place chicken pieces in a casserole dish, add the onion and fruit juice, and sprinkle with brown onion soup powder.Place in the microwave and cook on 100% power for 20-30 minutes. Turn once after 10 minutes and continue to cook until tis tender and the sauce has thickened. Serve with nutty brown rice.

Optional: Add a handful of dried apricots to the dish.


Alison Myburgh

Microwave ApricotChicken

1 x RAINBOW Chicken 6-Piece Braai Pack 1 onion, chopped500ml apricot fruit juice1 sachet brown onion soup powder



31/32


Composite


Heat 125g butter in a saucepan, saut the mushrooms and set aside. Add the chicken to the pan and brown on both sides. Addonions and remaining butter to the saucepan and fry for 2 minutes. Return the chicken and mushrooms to the saucepan, pourred wine, chicken stock, and seasonings. Simmer on low heat for 1-1 hours or until the chicken is tender. Add a little flouif necessary.

Sprinkle with lots of fresh parsley and serve with rice or noodles.

Serves: 4 Preparation Time: 20 minutes Cooking Time: 2 hoursDavid Bird

CoqAu Vin

250g butter250g button mushrooms, sliced1.5kg RAINBOW Chicken Thighs6 rashers bacon, thickly sliced12 pickling onions, peeled

400ml good red wine100ml chicken stock 1 tsp saltBlack pepper2 cloves garlicFresh parsley, chopped



32/32


Composite


Chicken is the most inspiring protein to cook with as it compliments flavours and

dishes from around the world. It makes an easy menu item to entertain guests or

simply to treat family to a home cooked meal.

The most important ingredient in all the recipes featured in the Chicken Collections

is that they are compiled using RAINBOW Chicken. RAINBOW Chickens are only A

grade - so you know you are cooking with superior quality chicken that is flavoursome

and nourishing.

The RAINBOW Chicken range offers consumers a convenient way to shop for chicken

with varying sizes of fresh or frozen whole birds and individually frozen portions.

Other products in the RAINBOW Chicken range include 3,6 or 8 piece braai packs and

RAINBOW Buddy Tubby Chicken Livers in 250g or 500g.

The recipe contributions in the RAINBOW Chicken Recipe Collection are sourced from

employees of RAINBOW who passionately believe in their product. All the recipes

have been tried and tested by Food Consultant Nicolle Young with a few of her personal

favourites added to the collection.

Delicious Chicken Recipes

Documents

Transcript of Delicious Chicken Recipes