@mististorytelling: Kicau mania feat mbak kun #video viral 2026#konten hiburan viral#musik viral indonesia#trend joget terbaru#dj kicau mania

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Sunday 10 May 2026 20:30:49 GMT

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2026-08-08 12:59:49

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Replying to @Duffy sorry for the delay frens 🫣 here is the recipe for the smothered chicken & rice with green beans macros: ~510 calories | 29 g protein | 53 g carbs | 20 g fat per serving for 8 servings ingredients: chicken, rice & gravy * 8 organic boneless chicken thighs * ~2.5 cups uncooked golden star thai jasmine rice (or desired amount) * 1/2 sweet onion, sliced * 1/2 green bell pepper, sliced * 1/2 red or yellow bell pepper, sliced * ~1/3 cup chicken stock (just enough to coat the bottom of the dish) * 1½–2 cans campbell’s cream of chicken & mushroom soup (use 1½ for less gravy) * 1 packet lipton onion soup mix * 3 tbsp butter * 1 tbsp olive oil * chicken seasonings : knorr chicken bouillon, smoked paprika, garlic powder, onion powder, coarse black pepper, tony’s creole seasoning, red pepper flakes, dried basil french green beans * 2 lbs (32 oz) fresh french green beans * 1 tbsp butter * juice of 1/2 small lemon * grated parmesan, for garnish * seasonings for beans: coarse salt, black pepper, red pepper flakes, knorr chicken bouillon instructions 1. trim excess fat from the chicken and pat dry. 2. season generously with the listed chicken seasonings and drizzle with 1 tbsp olive oil. 3. heat 1 tbsp butter in a skillet over medium-high heat. sear 4 chicken thighs at a time for 3–4 minutes per side, until browned (1 tbsp per 4 chicken thighs) 4. transfer chicken to a 9x12 baking dish. 5. pour enough chicken stock into the dish to lightly coat the bottom (about 1/3 cup). sprinkle lightly with additional chicken bouillon. 6. in the same skillet, melt the remaining 1 tbsp butter and sauté the onions and peppers until browned. spread over the chicken. 7. evenly spread the cream of chicken & mushroom soup over the chicken. 8. sprinkle the lipton onion soup mix evenly over the top. add a little extra smoked paprika if desired. 9. spoon a little of the chicken stock from the bottom of the dish over the top. 10. cover with foil and poke a few holes. bake at 375°f for 1 hour 15 minutes , then 5 minutes uncovered 11. remove from the oven and shred the chicken with two forks, or leave the thighs whole if preferred. 12. serve over 1 cup cooked jasmine rice with the french green beans. french green beans 1. trim the french beans if desired 2. add 1 tbsp butter and 2 tbsp chicken stock to pan over medium heat 3. add green beans and cover with top for ~5 minutes or until french beans are tender 4. season with salt, black pepper, red pepper flakes, and a pinch of chicken bouillon. 5. then add lemon juice sauté uncovered for a nice char 6. finish with grated parmesan before serving #chicken #Recipe #mealprep #caloriedeficit #protein

Replying to @Duffy sorry for the delay frens 🫣 here is the recipe for the smothered chicken & rice with green beans macros: ~510 calories | 29 g protein | 53 g carbs | 20 g fat per serving for 8 servings ingredients: chicken, rice & gravy * 8 organic boneless chicken thighs * ~2.5 cups uncooked golden star thai jasmine rice (or desired amount) * 1/2 sweet onion, sliced * 1/2 green bell pepper, sliced * 1/2 red or yellow bell pepper, sliced * ~1/3 cup chicken stock (just enough to coat the bottom of the dish) * 1½–2 cans campbell’s cream of chicken & mushroom soup (use 1½ for less gravy) * 1 packet lipton onion soup mix * 3 tbsp butter * 1 tbsp olive oil * chicken seasonings : knorr chicken bouillon, smoked paprika, garlic powder, onion powder, coarse black pepper, tony’s creole seasoning, red pepper flakes, dried basil french green beans * 2 lbs (32 oz) fresh french green beans * 1 tbsp butter * juice of 1/2 small lemon * grated parmesan, for garnish * seasonings for beans: coarse salt, black pepper, red pepper flakes, knorr chicken bouillon instructions 1. trim excess fat from the chicken and pat dry. 2. season generously with the listed chicken seasonings and drizzle with 1 tbsp olive oil. 3. heat 1 tbsp butter in a skillet over medium-high heat. sear 4 chicken thighs at a time for 3–4 minutes per side, until browned (1 tbsp per 4 chicken thighs) 4. transfer chicken to a 9x12 baking dish. 5. pour enough chicken stock into the dish to lightly coat the bottom (about 1/3 cup). sprinkle lightly with additional chicken bouillon. 6. in the same skillet, melt the remaining 1 tbsp butter and sauté the onions and peppers until browned. spread over the chicken. 7. evenly spread the cream of chicken & mushroom soup over the chicken. 8. sprinkle the lipton onion soup mix evenly over the top. add a little extra smoked paprika if desired. 9. spoon a little of the chicken stock from the bottom of the dish over the top. 10. cover with foil and poke a few holes. bake at 375°f for 1 hour 15 minutes , then 5 minutes uncovered 11. remove from the oven and shred the chicken with two forks, or leave the thighs whole if preferred. 12. serve over 1 cup cooked jasmine rice with the french green beans. french green beans 1. trim the french beans if desired 2. add 1 tbsp butter and 2 tbsp chicken stock to pan over medium heat 3. add green beans and cover with top for ~5 minutes or until french beans are tender 4. season with salt, black pepper, red pepper flakes, and a pinch of chicken bouillon. 5. then add lemon juice sauté uncovered for a nice char 6. finish with grated parmesan before serving #chicken #Recipe #mealprep #caloriedeficit #protein

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