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Ingredients

• ✓ chicken bouillon base
• olive oil
• beef skirt steak
• yellow onion
• green bell pepper
• butter
• garlic
• tomato
• okra
• water
• seasoned salt
• garlic powder
• salt
• black pepper

Instructions

1. 1 Heat oil in a large, deep skillet or pot over medium heat. Add beef, onion, bell pepper, butter, and garlic. Saute until vegetables are soft, onion is translucent, and beef is browned, 5 to 7 minutes. Add tomatoes, okra, water, chicken base, seasoned salt, and garlic powder.
2. 2 Bring to a boil. Reduce heat and let simmer, stirring occasionally, about 30 minutes. Season with salt and pepper.

By m0rdsithh

Ingredients

• ✓ chicken bouillon base
• parsnip
• japanese sweet potato
• carrot
• onion
• water
• thyme
• milk
• salt
• pepper

Instructions

1. 1 Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
2. 2 Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

By Diana Moutsopoulos

Ingredients

• ✓ chicken bouillon base
• olive oil
• leek
• onion
• garlic
• water
• wild rice
• poultry seasoning
• rotisserie chicken
• carrot
• red bell pepper
• heavy cream
• salt
• black pepper
• thyme

Instructions

1. 1 Heat olive oil in a large stockpot over medium-high heat. Add leeks, onion, and garlic. Saute until fragrant, stirring occasionally, about 5 minutes.
2. 2 Add chicken bouillon to hot water to dissolve. Add to the onion-leek mixture. Add rice and poultry seasoning. Stir well, cover, and reduce heat. Simmer, stirring occasionally, for 45 minutes.
3. 3 Add chicken, carrots, and bell pepper to the soup. Cover and continue simmering until vegetables are tender, about 30 minutes. Uncover and add heavy cream. Season with salt and pepper and garnish with thyme.

By analyticalblonde

Ingredients

• ✓ chicken bouillon base
• butter
• shrimp
• mushroom
• celery
• green bell pepper
• onion
• all-purpose flour
• seafood seasoning
• garlic powder
• cayenne pepper
• milk
• rice
• cheddar cheese
• salt
• black pepper

Instructions

1. 1 Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
2. 2 Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
3. 3 Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

By Yoly

Ingredients

• ✓ chicken bouillon base
• currant
• saffron
• water
• white wine vinegar
• tomato paste
• garlic
• cinnamon
• cayenne pepper
• black pepper
• turmeric
• coriander
• paprika
• cumin
• jalapeno pepper
• celery
• onion
• olive oil
• kosher salt
• chicken leg quarter

Instructions

1. 1 Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
2. 2 Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
3. 3 Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
4. 4 Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
5. 5 Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
6. 6 Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
7. 7 Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
8. 8 Taste the braising liquid and adjust seasoning if needed before serving.

By John Mitzewich