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	<title>Vino &#187; chicken</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Our favorite LA foods</title>
		<link>http://www.eatatvino.com/2011/01/08/our-favorite-la-foods/</link>
		<comments>http://www.eatatvino.com/2011/01/08/our-favorite-la-foods/#comments</comments>
		<pubDate>Sun, 09 Jan 2011 04:29:49 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[tofu]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=720</guid>
		<description><![CDATA[Being the foodies that we are, during a recent conversation, Ujj and I decided to try and choose our 5 favorite LA food items.  It was NOT easy.  After paring it down to about 30 or so that we both thought deserved to be in an upper level, we chose 5 each from that list [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dai Grilled Chicken</title>
		<link>http://www.eatatvino.com/2010/09/19/dai-grilled-chicken/</link>
		<comments>http://www.eatatvino.com/2010/09/19/dai-grilled-chicken/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 03:40:45 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[chicken]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=866</guid>
		<description><![CDATA[This recipe comes from one of our favorite series of cookbooks.  They are written by a couple names Jeffrey Alford and Naomi Duguid.  They do a lot of travel and food writing mostly (at least so far) throughout Asia.  This particular recipe comes from their book Beyond the Great Wall, which focuses on the less [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/09/19/dai-grilled-chicken/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Soto Ayam (Indonesian Chicken Soup With Noodles and Aromatics)</title>
		<link>http://www.eatatvino.com/2010/05/23/soto-ayam-indonesian-chicken-soup-with-noodles-and-aromatics/</link>
		<comments>http://www.eatatvino.com/2010/05/23/soto-ayam-indonesian-chicken-soup-with-noodles-and-aromatics/#comments</comments>
		<pubDate>Mon, 24 May 2010 00:22:39 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[indonesian]]></category>
		<category><![CDATA[chicken]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=611</guid>
		<description><![CDATA[I found this recipe on New York Times and it had been adapted from “Cradle of Flavor” by James Oseland which is a great book for Southeast Asian Recipes. Makes for great comfort food! Time: 1 hour 15 minutes Servings: 4 1 free-range chicken, about 3 pounds, quartered 2 stalks fresh lemon grass, bruised with [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/23/soto-ayam-indonesian-chicken-soup-with-noodles-and-aromatics/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cold Avocado Corn Soup with Cilantro Oil</title>
		<link>http://www.eatatvino.com/2010/05/14/cold-avocado-corn-soup-with-cilantro-oil/</link>
		<comments>http://www.eatatvino.com/2010/05/14/cold-avocado-corn-soup-with-cilantro-oil/#comments</comments>
		<pubDate>Sat, 15 May 2010 04:15:34 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[american]]></category>
		<category><![CDATA[avacado]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cold]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=591</guid>
		<description><![CDATA[I am giving Gourmet magazine credit for this one because that is where I got the original recipe, but the way we ended up making it was quite different (and much easier) but equally yummy. I have included a link to the original recipe if you want to check it out. Source: Gourmet Magazine Prep [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/14/cold-avocado-corn-soup-with-cilantro-oil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chickpeas with Baby Spinach</title>
		<link>http://www.eatatvino.com/2010/05/13/chickpeas-with-baby-spinach/</link>
		<comments>http://www.eatatvino.com/2010/05/13/chickpeas-with-baby-spinach/#comments</comments>
		<pubDate>Fri, 14 May 2010 02:04:33 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[fusion]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[spinach]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=575</guid>
		<description><![CDATA[This is a easy to put together dish that can be had with couscous or on a thick slice of roasted bread, as we usually do. The author suggests rubbing garlic on the bread. Seems like a great idea Source: New York Time&#8217;s Martha Rose Shulman Prep Time:30 Minutes Servings: 3 1 tablespoon olive oil [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2010/05/13/chickpeas-with-baby-spinach/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pan Fried Chicken with Zucchini and Brussel Sprouts</title>
		<link>http://www.eatatvino.com/2009/07/20/pan-fried-chicken-with-zucchini-and-brussel-sprouts/</link>
		<comments>http://www.eatatvino.com/2009/07/20/pan-fried-chicken-with-zucchini-and-brussel-sprouts/#comments</comments>
		<pubDate>Tue, 21 Jul 2009 06:38:30 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=276</guid>
		<description><![CDATA[Source:Sirsha&#8217;s Kitchen Prep Time:30-60 Minutes Servings:2 Of course there&#8217;s a veggie version to this recipe, there always is . If I was making this for Bharath and myself, I&#8217;d use tofu or paneer &#8211; large pieces that we can bread and pan-fry just like the chicken. Ingredients: 2 organic chicken (leg quarters) 4-5 brussel sprouts [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/07/20/pan-fried-chicken-with-zucchini-and-brussel-sprouts/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stir Fried Chicken with Holy Basil</title>
		<link>http://www.eatatvino.com/2009/05/16/stir-fried-chicken-with-holy-basil/</link>
		<comments>http://www.eatatvino.com/2009/05/16/stir-fried-chicken-with-holy-basil/#comments</comments>
		<pubDate>Sat, 16 May 2009 23:31:05 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=211</guid>
		<description><![CDATA[Source: Jeffrey Alford and Naomi Duguid&#8217;s &#8220;Hot, Sour, Salty and Sweet&#8221; Prep Time:10-30 Minutes Servings:4 We had tried to replicate this favorite dish of ours many times but it was never like what we tasted at Thai restaurants. Until we found this recipe that is! You could use Thai basil or even regular basil to [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/05/16/stir-fried-chicken-with-holy-basil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Plum Sauce</title>
		<link>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/</link>
		<comments>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/#comments</comments>
		<pubDate>Mon, 02 Mar 2009 01:20:32 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[chinese]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=274</guid>
		<description><![CDATA[Source:Self-created Prep Time:1-10 Minutes Servings:2 I also added back the water in which the plums were boiling to add volume. If you want, you can add half a teaspoon of cornstarch to thicken it. The sauce goes very well with sauteed tofu, vegetables, diced and sauteed/browned chicken breast pieces or simply something to put on [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/03/01/spicy-plum-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Moroccan Chickpea Tacos</title>
		<link>http://www.eatatvino.com/2009/02/22/spicy-moroccan-chickpea-tacos/</link>
		<comments>http://www.eatatvino.com/2009/02/22/spicy-moroccan-chickpea-tacos/#comments</comments>
		<pubDate>Sun, 22 Feb 2009 23:05:25 +0000</pubDate>
		<dc:creator>suneel</dc:creator>
				<category><![CDATA[mediterranean]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=239</guid>
		<description><![CDATA[Source:Vegetarian Times Prep Time:10-30 Minutes Servings:4 These tacos are amazingly easy and so tasty. A nice complex flavor and easy to make after work! Ingredients: 2 tablespoon olive oil 1 small onion (yellow) chopped finely 1 package Veggie Chicken Strips (Trader Joe 1 teaspoon fennel seeds 1/2 cup chickpeas (canned) mashed lightly 2 carrot 1/4 [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/22/spicy-moroccan-chickpea-tacos/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Javanese Grilled Chicken</title>
		<link>http://www.eatatvino.com/2009/02/08/javanese-grilled-chicken/</link>
		<comments>http://www.eatatvino.com/2009/02/08/javanese-grilled-chicken/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 05:18:53 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[indonesian]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=121</guid>
		<description><![CDATA[Source:Cradle of Flavor by James Osland Prep Time:60+ Minutes Servings:2 A slightly sweet &#8220;teriyaki-like&#8221; flavor to this dish. It&#8217;s really easy and works well in a broiler, although I imagine it would be even better over an open flame. Ingredients: 2 cup water 4 clove garlic crushed 3 tablespoon coriander seeds 2 tablespoon galangal, or [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/02/08/javanese-grilled-chicken/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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