baked slow cooker chicken

Ingredients

• Servings: 6
• 1 (2 to 3 pound) whole chicken
• salt and pepper to taste
• 1 teaspoon paprika

Recipe

Preparation Time: 20 mins Cook Time: 10 hrs

Ready Time: 10 hrs 20 mins


• wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker.
• rinse the chicken, inside and out, under cold running water. pat dry with paper towels. season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumpled aluminum foil.
• set the slow cooker to high for 1 hour, then turn down to low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

unbelievable chicken

Ingredients

• Servings: 6
• 1/4 cup vinegar
• 3 tablespoons prepared coarse-ground mustard
• 3 cloves garlic, peeled and minced
• 1 lime, juiced
• 1/2 lemon, juiced
• 1/2 cup brown sugar
• 1 1/2 teaspoons salt
• ground black pepper to taste
• 6 tablespoons olive oil
• 6 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 9 hrs


• in a large glass bowl, mix the vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. whisk in the olive oil. place chicken in the mixture. cover, and marinate 8 hours, or overnight.
• preheat an outdoor grill for high heat.
• lightly oil the grill grate. place chicken on the prepared grill, and cook 6 to 8 minutes per side, until juices run clear. discard marinade.

Honey Mustard Grilled Chicken

Ingredients

• Servings: 4
• 1/3 cup dijon mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 teaspoon steak sauce
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat the grill for medium heat.
• in a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
• lightly oil the grill grate. grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. baste occasionally with the reserved sauce during the last 10 minutes. watch carefully to prevent burning!

Stovetop Beety Ginger Chicken

Ingredients

• Servings: 4
• 1 1/2 tablespoons minced fresh ginger root
• 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
• 1 (15 ounce) can sliced beets with liquid
• 5 large mushrooms, sliced
• 1 onion, sliced

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• mix the ginger into the diced chicken until thoroughly combined; set aside. pour half of the liquid from the can of beets into a large skillet. bring to a boil over high heat, then stir in the chicken. cook and stir until the liquid evaporates, about 5 minutes. pour the beets and the remaining liquid into the pan along with the mushrooms and onion. continue cooking and stirring until the liquid has evaporated once again, about 5 minutes more.

Zippy Orange Rosemary Chicken

Ingredients

• Servings: 4
• cooking spray
• 4 (4 ounce) skinless, boneless chicken breasts
• salt and pepper to taste
• 1/2 cup orange marmalade
• 1 tablespoon prepared horseradish
• 1 tablespoon dried rosemary

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat an oven to 375 degrees f (190 degrees c). spray an 8x8 inch baking dish with nonstick cooking spray.
• season chicken breasts with salt and pepper; place in prepared dish. combine orange marmalade, horseradish, and rosemary in a small bowl; pour over chicken.
• bake the chicken in the preheated oven until no longer pink in the center, and the juices run clear, 30 to 35 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Red Wine Chicken

Ingredients

• Servings: 2
• 1 cup red wine
• 1/2 cup balsamic vinaigrette salad dressing
• 2 skinless, boneless chicken breast halves
• salt and pepper to taste
• 3 shallots, finely chopped
• 1/2 teaspoon chopped fresh thyme leaves

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 1 hr 40 mins


• pour the red wine and vinaigrette into a resealable plastic bag. sprinkle the chicken breasts with salt and pepper, and place into the bag. coat the chicken with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for at least 1 hour.
• pour the marinade into a skillet over high-medium heat, and cook, stirring frequently, until the marinade begins to reduce and the oil separates, about 15 minutes. place the chicken into the skillet and brown on both sides, about 4 minutes per side. stir in the shallots, and cook, stirring, until translucent, about 10 minutes. stir in the thyme leaves and cook until the sauce is reduced and the chicken is browned and no longer pink in the center, about 4 to 5 minutes.

Baked Blazing Hot Wings

Ingredients

• Servings: 15
• 5 pounds frozen chicken wings
• 2 cups hot pepper sauce (such as frank's redhot®)
• 1/2 cup butter
• 2 tablespoons distilled vinegar
• 1 tablespoon all-purpose flour

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• preheat oven to 400 degrees f (200 degrees c). arrange frozen chicken wings in a single layer in a shallow baking dish.
• bake in the preheated oven for 25 minutes, then flip wings. continue baking until the skin is crispy and meat is no longer pink at the bone, about 20 minutes more.
• meanwhile, cook and stir hot sauce, butter, and vinegar in a saucepan over medium heat until butter is melted, about 5 minutes. add flour; whisk until sauce is smooth. continue cooking until sauce is thickened, about 5 minutes more.
• drain grease from chickens wings and let stand for 5 minutes. transfer chicken to a large bowl and add sauce. toss to coat.

Thai Chicken Satay

Ingredients

• Servings: 4
• 1/2 cup canned coconut milk
• 1 1/2 teaspoons ground coriander
• 1 teaspoon yellow curry powder
• 1 teaspoon fish sauce
• 1/2 teaspoon chili oil
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped unsalted peanuts
• 12 wooden skewers, soaked in water for 15 minutes
• 1 cup prepared thai peanut sauce

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. add the chicken breast strips, and stir to coat. cover, and refrigerate for at least 30 minutes, and up to 2 hours.
• preheat an indoor or outdoor grill for high heat. thread the chicken strips onto skewers. discard marinade.
• grill chicken for 2 to 3 minutes per side, until no longer pink. time will depend on how thick your strips are. transfer to a serving plate, and garnish with cilantro and peanuts. serve with peanut sauce for dipping.

Tajin Sibnekh (tunisian Chicken And Eggs)

Ingredients

• Servings: 12
• 1/3 cup vegetable oil
• 2 potatoes, peeled and cubed
• 8 ounces diced chicken breast meat
• 1 large onion, diced
• 1 tablespoon harissa
• 1 1/2 teaspoons ras el hanout
• 1/2 cup water
• 1 1/2 tablespoons tomato sauce
• 1 tablespoon butter
• 1 bunch fresh spinach, washed and chopped
• 8 eggs
• 1 cup frozen peas
• 1/3 cup parmesan cheese
• 1 pinch salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). grease a 9x13 inch baking dish.
• heat the vegetable oil in a large skillet over medium-high heat. fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. remove with a slotted spoon, and drain on a paper towel-lined plate. stir the chicken into the remaining oil, and cook until on the outside, but still pink on the inside, about 2 minutes. add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. stir in the harissa, ras el hanout, water, tomato sauce, and butter. bring to a simmer, then stir in the spinach until wilted. remove from the heat, and set aside.
• beat the eggs in a large mixing bowl until smooth. stir in the peas, parmesan cheese, and fried potatoes. stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
• bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. allow to cool slightly, then cut into 12 squares, and serve warm.

Jerk Chicken And Pasta

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 2 teaspoons jerk paste
• 1 (12 ounce) package uncooked egg noodles
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 cup chicken stock
• 1 tablespoon jerk paste
• 1/2 cup dry wine
• 1/4 cup chopped fresh cilantro
• 2 limes, quartered
• salt and pepper to taste
• 1/2 cup heavy whipping cream
• 4 sprigs fresh cilantro, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• rub each breast half with 1/2 teaspoon jerk paste, and place in a shallow dish. cover, and refrigerate at least 1 hour.
• preheat the grill for high heat. bring a large pot of lightly salted water to a boil, cook the egg noodles 6 to 8 minutes, until al dente, and drain.
• lightly oil the grill grate. grill chicken 8 to 10 minutes on each side, until juices run clear.
• meanwhile, heat the olive oil in a large saucepan over medium heat, and cook the garlic for one minute. mix in the chicken stock, 1 tablespoon jerk paste, wine, chopped cilantro, juice of 1 lime, salt, and pepper. bring to a boil, reduce heat to low, and stir in the heavy cream. cook and stir until mixture is thickened, about 5 minutes. do not allow it to boil.
• pour the cooked egg noodles into the saucepan, and toss with the cream sauce. divide noodles onto 4 serving plates, and top with grilled chicken. garnish each serving with a cilantro sprig and the juice of 1/4 lime.

Mochiko Asian Fried Chicken

Ingredients

• Servings: 10
• 4 eggs
• 1/4 cup cornstarch
• 1/4 cup sugar
• 5 cloves garlic, minced
• 1/2 cup sweet rice flour (mochiko)
• 4 teaspoons salt
• 4 green onions, chopped
• 1/4 cup oyster sauce
• 5 pounds boneless chicken thighs, cut in half
• 2 cups vegetable oil, for deep frying

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 8 hrs 50 mins


• combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. mix well. stir in the chicken thighs, making sure to coat evenly. cover and refrigerate overnight. remove from refrigerator about 10 minutes prior to frying.
• heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
• cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

Taiwanese Sesame Oil Chicken Stew

Ingredients

• Servings: 4
• 1 1/2 pounds bone-in chicken, cut into pieces
• 2 tablespoons vegetable oil
• 3/4 cup rice wine
• 3/4 cup dark sesame oil
• 2 tablespoons light sesame oil
• 7 slices fresh ginger root
• 1 1/2 cups water
• 1 (16 ounce) package uncooked somen noodles

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of water to a boil. stir in the chicken pieces, return to a boil, and cook for 2 minutes; drain. heat the vegetable oil in a large skillet over high heat. stir in the chicken pieces, and cook until browned on the outside, about 3 minutes. pour in the rice wine, dark sesame oil, light sesame oil, and ginger slices. bring to a boil, then reduce heat to medium, and simmer for 3 minutes. add the water, return to a boil, and cook until the chicken is no longer pink, and easily pulls away from the bone, about 5 minutes more.
• meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, drop the somen in a few noodles at a time and return to a boil. cook uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 5 to 7 minutes. drain well in a colander set in the sink.
• stir the somen noodles into the simmering chicken to serve.

Mildly Sweet Whiskey Chicken

Ingredients

• Servings: 6
• 2 pounds chicken thighs
• salt and ground black pepper to taste
• 1 1/4 cups pineapple juice
• 3 tablespoons bourbon whiskey, or more to taste
• 2 tablespoons soy sauce
• 3 cloves garlic
• 1 tablespoon brown sugar
• 1/4 teaspoon ground black pepper
• 2 teaspoons butter, or to taste
• 2 large mushrooms, sliced

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat an outdoor grill for high heat and lightly oil the grate.
• season chicken thighs with salt and pepper.
• cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• let chicken cool until able to handle easily, cut into strips, and put into a large glass bowl.
• stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar, and black pepper together in a saucepan over medium-low heat; stir until the sugar dissolves, bring to a simmer, and cook until thickened, 15 to 20 minutes.
• while the sauce simmers, melt the butter in a small skillet over medium-high heat. saute mushrooms in hot butter until softened, 3 to 5 minutes. stir into the simmering sauce.
• pour the mushrooms and sauce over the chicken strips and toss to coat.

Country Fried Chicken

Ingredients

• Servings: 8
• 8 skinless, boneless chicken breast halves
• 1 quart buttermilk
• 3 shallots, finely chopped
• 2 tablespoons chopped garlic
• 2 tablespoons salt
• 2 tablespoons sugar
• 1 1/4 teaspoons ground cumin
• 1 1/2 teaspoons ground black pepper
• 2 cups vegetable oil for frying, or as needed
• 4 cups all purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 8 large eggs, beaten

Recipe

Preparation Time: 30 mins Cook Time: 5 mins Ready Time: 8 hrs 35 mins


• place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch.
• whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator overnight.
• fill a large skillet with about 2 inches of vegetable oil and heat over medium heat.
• remove chicken from the marinade and shake off excess. pat chicken dry with a paper towel. discard the remaining marinade.
• sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. press chicken breasts one at a time into flour mixture until lightly coated. dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour.
• fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. drain on a paper towel-lined platter and repeat with remaining chicken.

Hot Wing Dip

Ingredients

• Servings: 16
• 2 cooked chicken breasts, shredded
• 1 (8 ounce) package cream cheese, softened
• 1 cup shredded cheddar cheese
• 6 ounces hot pepper sauce (such as crystal® or frank's red hot®)
• 1 (4 ounce) package crumbled blue cheese

Recipe

Preparation Time: 5 mins Cook Time: 30 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir chicken, cream cheese, cheddar cheese, hot pepper sauce, and blue cheese together in a baking dish.
• bake until cheeses are melted, about 30 minutes.

Green Curry Thai For Kings

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 3 shallots, finely chopped
• 3 cloves garlic, sliced
• 1 tablespoon finely chopped fresh ginger
• 1 1/2 tablespoons green curry paste
• 1 pound skinless, boneless chicken breast halves - cut into strips
• salt and pepper to taste
• 5 stalks lemon grass
• 1 (15 ounce) can baby corn, drained
• 1 (4 ounce) can water chestnuts, drained
• 1 (10 ounce) can coconut milk
• 1 bunch fresh thai basil leaves, torn

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat the oil in a large skillet over medium-high heat. cook and stir the shallots, garlic, and ginger in the hot oil 3 to 4 minutes, until shallots are tender. mix in the green curry paste. cook and stir 1 minute. season the chicken with salt and pepper, and place the chicken and lemon grass in the skillet. cook 5 minutes, until chicken begins to brown. mix in the baby corn and water chestnuts. cook and stir until the chicken is no longer pink and juices run clear.
• mix the coconut milk into the skillet, and bring to a boil. reduce heat, and simmer, stirring occasionally, until the coconut milk has thickened. top with basil leaves to serve.

Light Tuscan Garlic Chicken

Ingredients

• Servings: 4
• 6 ounces whole wheat linguine
• 20 asparagus spears, trimmed
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper
• 4 (3 ounce) skinless, boneless chicken breast halves, pounded thin
• olive oil cooking spray
• 2 teaspoons olive oil, divided
• 1 red bell pepper, cut into matchstick-sized pieces
• 3 cloves garlic, minced
• 2 cups low-fat buttermilk
• 1/2 cup wine
• 1 tablespoon all-purpose flour
• 1/2 pound fresh spinach
• 1/3 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. cook linguine at a boil until tender yet firm to the bite, 10 to 12 minutes; drain.
• bring a second pot of water to a boil. cook asparagus until bright green, about 3 minutes. remove asparagus using tongs and immediately dunk in cold water.
• mix oregano, basil, thyme, salt, and pepper in a small bowl. spray chicken breasts with cooking spray; rub herb mixture into chicken.
• heat 1 teaspoon olive oil in a skillet over medium-high heat; cook chicken in the hot oil until lightly browned and no longer pink in the center, about 3 minutes per side.
• heat remaining 1 teaspoon olive oil in a saucepan over medium-high heat; cook and stir red bell pepper and garlic in the hot oil until fragrant, about 1 minute. stir buttermilk, wine, and flour into red bell pepper mixture; cook and stir until sauce is thickened, 2 to 4 minutes. add spinach; cook until spinach wilts, 2 to 3 minutes. stir parmesan cheese into sauce until melted.
• run hot water over asparagus to warm. evenly divide linguine among serving plates; top with sauce, asparagus, and chicken.

Grilled Chipotle And Cola Bbq Chicken

Ingredients

• Servings: 6
• 1/2 cup cola
• 1/2 cup bbq sauce
• 1 1/2 tablespoons tabasco® brand chipotle pepper sauce
• 1 1/2 pounds very thin cut boneless chicken breasts

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 1 hr 17 mins


• combine the cola, bbq sauce and tabasco® chipotle sauce in a medium-sized bowl. add the chicken and toss to coat. cover and refrigerate at least 1 hour or overnight.
• heat grill to medium-high. cook the chicken for about 6 minutes per side. serve immediately or at room temperature.

Grilled Chipotle And Cola Bbq Chicken

Ingredients

• Servings: 6
• 1/2 cup cola
• 1/2 cup bbq sauce
• 1 1/2 tablespoons tabasco® brand chipotle pepper sauce
• 1 1/2 pounds very thin cut boneless chicken breasts

Recipe

Preparation Time: 5 mins Cook Time: 12 mins Ready Time: 1 hr 17 mins


• combine the cola, bbq sauce and tabasco® chipotle sauce in a medium-sized bowl. add the chicken and toss to coat. cover and refrigerate at least 1 hour or overnight.
• heat grill to medium-high. cook the chicken for about 6 minutes per side. serve immediately or at room temperature.

Bangin' Buffalo Blue Cheese Chicken Salad

Ingredients

• Servings: 8
• 2 cooked chicken breast halves, cubed
• 3/4 cup chunky blue cheese dressing
• 8 slices cooked bacon, crumbled
• 1/2 cup mayonnaise
• 1/2 cup chopped pecans
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/4 cup hot pepper sauce (such as frank's redhot®)
• 2 teaspoons lemon juice
• 2 teaspoons worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

Bangin' Buffalo Blue Cheese Chicken Salad

Ingredients

• Servings: 8
• 2 cooked chicken breast halves, cubed
• 3/4 cup chunky blue cheese dressing
• 8 slices cooked bacon, crumbled
• 1/2 cup mayonnaise
• 1/2 cup chopped pecans
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/4 cup hot pepper sauce (such as frank's redhot®)
• 2 teaspoons lemon juice
• 2 teaspoons worcestershire sauce
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• mix chicken, blue cheese dressing, bacon, mayonnaise, pecans, onion, celery, hot sauce, lemon juice, worcestershire sauce, black pepper, salt, garlic, parsley, and paprika in a large bowl; refrigerate for flavors to blend, at least 1 hour.

Tomato Bisque With Chicken

Ingredients

• Servings: 5
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/4 cup all-purpose flour
• 1 (28 ounce) can italian-style diced tomatoes
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2 cups shredded roasted chicken
• 1/4 cup heavy whipping cream
• 1 teaspoon sea salt, or to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat olive oil in a large pot over medium heat. cook and stir onion and garlic in hot oil until onion is soft, about 5 minutes. sprinkle flour evenly over the onion mixture; add tomatoes, chicken broth, oregano, basil, and parsley.
• bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.
• pour soup into a blender no more than half full. cover and hold lid in place. pulse blender a few times before leaving on to blend. puree soup in batches until smooth and return to the pot.
• stir chicken, heavy cream, sea salt, and pepper into the soup; simmer until the chicken is hot, about 5 minutes.

Chicken And Rice Burritos

Ingredients

• Servings: 2
• 1 container minute® ready to serve brown rice
• 1/4 cup salsa
• 1/2 cup cooked, diced chicken
• 1/4 cup shredded cheddar cheese
• 2 whole wheat tortillas
• 1/4 cup chopped fresh cilantro leaves (optional)
• 2 tablespoons sour cream (optional)

Recipe

• heat rice according to package directions.
• in a medium microwave safe bowl, combine salsa and chicken.
• microwave on high for 1 minute.
• stir in cheese and rice.
• divide mixture onto tortillas.
• top with cilantro and sour cream, if desired.

Thai-style Chicken Satay

Ingredients

• Servings: 6
• 1/2 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup peanut butter
• 6 cloves garlic, chopped
• 2 tablespoons curry powder
• 1 tablespoon brown sugar
• 1 teaspoon hot pepper sauce
• 6 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
• 6 (10 inch) skewers

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. place chicken in the marinade and stir to coat. cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• remove chicken from marinade; discard marinade and thread chicken onto skewers.
• cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

Slow Cooker Mexican-style Chicken

Ingredients

• Servings: 4
• 1/2 cup tomato salsa
• 1/2 cup chipotle salsa
• 1/2 cup pineapple preserves
• 1 pound skinless, boneless chicken

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. add chicken and turn to coat in salsa mixture.
• cook on low until chicken is tender and easily shredded, 3 to 4 hours.
• remove chicken to a cutting board; shred with 2 forks.
• return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.

Amazing Garlic Chicken Livers

Ingredients

• Servings: 4
• 1 pound chicken livers - rinsed, trimmed, and patted dry
• 1 1/2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1/2 teaspoon salt, or to taste
• 6 cloves garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• heat a skillet over medium heat. cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. add olive oil, lemon juice, and salt to livers; gently stir until mixed. remove skillet from heat and sprinkle garlic over livers.

Slow Cooker Mexican-style Chicken

Ingredients

• Servings: 4
• 1/2 cup tomato salsa
• 1/2 cup chipotle salsa
• 1/2 cup pineapple preserves
• 1 pound skinless, boneless chicken

Recipe

Preparation Time: 10 mins Cook Time: 4 hrs

Ready Time: 4 hrs 10 mins


• stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. add chicken and turn to coat in salsa mixture.
• cook on low until chicken is tender and easily shredded, 3 to 4 hours.
• remove chicken to a cutting board; shred with 2 forks.
• return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.

True Wings

Ingredients

• Servings: 10
• 4 pounds chicken wings
• rub:
• 1 1/2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 (1.41 ounce) package sazon seasoning
• 1 teaspoon cayenne pepper
• 4 cups oil for frying
• cooking spray
• sauce:
• 1/2 cup butter
• 1 1/2 cups hot sauce (such as frank's redhot ®)
• 1 1/2 cups maple-flavored syrup
• 3 tablespoons brown sugar
• 1 1/2 tablespoons garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 3/4 teaspoon cayenne pepper
• 2 cups all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• place wings in a large glass bowl. sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. cover the bowl with plastic wrap and refrigerate, 1 hour to overnight.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
• melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. remove from heat.
• pour flour into a shallow bowl. gently press the chicken wings into the flour to coat and shake off any excess.
• working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer wings to a plate lined with a paper towel to drain excess oil.
• dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.
• bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

Amazing Garlic Chicken Livers

Ingredients

• Servings: 4
• 1 pound chicken livers - rinsed, trimmed, and patted dry
• 1 1/2 tablespoons olive oil
• 2 teaspoons lemon juice
• 1/2 teaspoon salt, or to taste
• 6 cloves garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 5 mins Ready Time: 15 mins


• heat a skillet over medium heat. cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. add olive oil, lemon juice, and salt to livers; gently stir until mixed. remove skillet from heat and sprinkle garlic over livers.

Thai-style Chicken Satay

Ingredients

• Servings: 6
• 1/2 cup soy sauce
• 1/2 cup lemon juice
• 1/4 cup peanut butter
• 6 cloves garlic, chopped
• 2 tablespoons curry powder
• 1 tablespoon brown sugar
• 1 teaspoon hot pepper sauce
• 6 (6 ounce) skinless, boneless chicken breast halves, cut into chunks
• 6 (10 inch) skewers

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 2 hrs 25 mins


• stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. place chicken in the marinade and stir to coat. cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• remove chicken from marinade; discard marinade and thread chicken onto skewers.
• cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

Chicken Pesto Sandwich

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• salt and freshly ground black pepper to taste
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 cup diced zucchini
• 1 teaspoon balsamic vinegar
• 1 cup sliced mushrooms
• 1 tablespoon chopped fresh basil
• 1 cup shredded mozzarella cheese
• 1 cup prepared pesto sauce
• 1/2 cup halved cherry tomatoes
• 4 italian-style hoagie buns, split lengthwise and toasted
• 1 cup crumbled feta cheese, divided
• 2 tablespoons chopped fresh basil, divided

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• heat a large pot or dutch oven over medium-high heat. add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
• stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. add mozzarella cheese and pesto sauce; toss to coat. stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
• spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Chicken And Rice Burritos

Ingredients

• Servings: 2
• 1 container minute® ready to serve brown rice
• 1/4 cup salsa
• 1/2 cup cooked, diced chicken
• 1/4 cup shredded cheddar cheese
• 2 whole wheat tortillas
• 1/4 cup chopped fresh cilantro leaves (optional)
• 2 tablespoons sour cream (optional)

Recipe

• heat rice according to package directions.
• in a medium microwave safe bowl, combine salsa and chicken.
• microwave on high for 1 minute.
• stir in cheese and rice.
• divide mixture onto tortillas.
• top with cilantro and sour cream, if desired.

True Wings

Ingredients

• Servings: 10
• 4 pounds chicken wings
• rub:
• 1 1/2 tablespoons garlic powder
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 (1.41 ounce) package sazon seasoning
• 1 teaspoon cayenne pepper
• 4 cups oil for frying
• cooking spray
• sauce:
• 1/2 cup butter
• 1 1/2 cups hot sauce (such as frank's redhot ®)
• 1 1/2 cups maple-flavored syrup
• 3 tablespoons brown sugar
• 1 1/2 tablespoons garlic powder
• 1 tablespoon ground cumin
• 1 tablespoon onion powder
• 1 tablespoon paprika
• 1 tablespoon chili powder
• 3/4 teaspoon cayenne pepper
• 2 cups all-purpose flour

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 45 mins


• place wings in a large glass bowl. sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. cover the bowl with plastic wrap and refrigerate, 1 hour to overnight.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c). preheat oven to 350 degrees f (175 degrees c). line a baking sheet with aluminum foil and spray with cooking spray.
• melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. remove from heat.
• pour flour into a shallow bowl. gently press the chicken wings into the flour to coat and shake off any excess.
• working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer wings to a plate lined with a paper towel to drain excess oil.
• dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.
• bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

Chicken Pesto Sandwich

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves, cut into chunks
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• salt and freshly ground black pepper to taste
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 cup diced zucchini
• 1 teaspoon balsamic vinegar
• 1 cup sliced mushrooms
• 1 tablespoon chopped fresh basil
• 1 cup shredded mozzarella cheese
• 1 cup prepared pesto sauce
• 1/2 cup halved cherry tomatoes
• 4 italian-style hoagie buns, split lengthwise and toasted
• 1 cup crumbled feta cheese, divided
• 2 tablespoons chopped fresh basil, divided

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat.
• heat a large pot or dutch oven over medium-high heat. add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes.
• stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. add mozzarella cheese and pesto sauce; toss to coat. stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes.
• spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.

Tomato Bisque With Chicken

Ingredients

• Servings: 5
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1/4 cup all-purpose flour
• 1 (28 ounce) can italian-style diced tomatoes
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 2 cups shredded roasted chicken
• 1/4 cup heavy whipping cream
• 1 teaspoon sea salt, or to taste
• ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• heat olive oil in a large pot over medium heat. cook and stir onion and garlic in hot oil until onion is soft, about 5 minutes. sprinkle flour evenly over the onion mixture; add tomatoes, chicken broth, oregano, basil, and parsley.
• bring the liquid to a boil and cook until the tomatoes are softened, 8 to 10 minutes.
• pour soup into a blender no more than half full. cover and hold lid in place. pulse blender a few times before leaving on to blend. puree soup in batches until smooth and return to the pot.
• stir chicken, heavy cream, sea salt, and pepper into the soup; simmer until the chicken is hot, about 5 minutes.

Dorito® Casserole

Ingredients

• Servings: 6
• cooking spray
• 4 cups nacho cheese-flavored tortilla chips (such as doritos®), crushed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.75 ounce) can cream of chicken soup
• 1 green bell pepper, chopped
• 1 (4 ounce) can diced green chile peppers
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepperjack cheese
• 1/4 cup sour cream
• 1 pound ground lamb
• 1 pound ground chicken
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepperjack cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
• heat a large skillet over medium-high heat. cook and stir ground lamb in hot skillet until crumbly and no longer pink, about 10 minutes. transfer lamb to tortilla chips mixture, retaining drippings in the skillet.
• cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. transfer cooked chicken to the lamb-tortilla chip mixture; mix well. pour mixture into the prepared casserole dish; top with 1/2 cup cheddar cheese and 1/2 cup pepperjack cheese.
• bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. allow casserole to cool 5 to 10 minutes before serving.

Buffalo Chicken Sausage And Pepper Sandwich

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 4 buffalo wing-flavored chicken sausages (such as al fresco®), sliced on a bias
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup blue cheese salad dressing, or more to taste
• 3 tablespoons hot pepper sauce
• 2 cups baby spinach leaves
• 4 hoagie rolls, split lengthwise and toasted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat oil in a skillet and tilt skillet to coat surface. cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. transfer sausage mixture to a bowl.
• stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.
• make a bed of spinach in each hoagie roll. top spinach with the sausage mixture.

Buffalo Chicken Sausage And Pepper Sandwich

Ingredients

• Servings: 4
• 2 teaspoons vegetable oil
• 4 buffalo wing-flavored chicken sausages (such as al fresco®), sliced on a bias
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/4 cup blue cheese salad dressing, or more to taste
• 3 tablespoons hot pepper sauce
• 2 cups baby spinach leaves
• 4 hoagie rolls, split lengthwise and toasted

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat oil in a skillet and tilt skillet to coat surface. cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. transfer sausage mixture to a bowl.
• stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.
• make a bed of spinach in each hoagie roll. top spinach with the sausage mixture.

Maharaja Curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 2 medium onions, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper to taste
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1 tablespoon minced ginger
• 5 peeled, seeded, and chopped tomatoes
• 1 pound skinless, boneless chicken breast meat - cubed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• heat oil in a large saucepan over medium heat. stir in cumin seed and cook until they start to pop, 20 to 45 seconds. stir in onion, and cook until golden brown, about 5 minutes. season with turmeric, cayenne, garam masala, garlic, and ginger. cook for 1 to 2 minutes until fragrant.
• puree the mixture with the tomatoes in a blender until smooth. return the puree to the saucepan, and add the chicken. simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

Honey Orange Basil Chicken

Ingredients

• Servings: 8
• 1/4 cup orange juice
• 1/4 cup vegetable oil
• 2 tablespoons honey
• 2 tablespoons finely chopped fresh parsley
• 1/2 teaspoon dried basil, or to taste
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 8 hrs 30 mins


• in a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. place chicken in the bag, seal, and marinate in the refrigerator overnight.
• preheat the grill for medium heat.
• lightly oil the grill grate. place the chicken on the grill, and discard marinade. cook chicken 15 minutes, turning once, or until juices run clear.

Sinful Sour Cream Chicken

Ingredients

• Servings: 4
• 1 tablespoon butter
• 4 skinless, boneless chicken breast halves
• 1/2 cup wine
• 1/2 cup chopped onion
• 1 cup sour cream
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken from the skillet to a serving platter.
• stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. add sour cream to the skillet; stir until smooth. season the mixture with salt and pepper; pour over chicken.

Slow Cooker Chicken And Mushroom Stew

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1 teaspoon ground black pepper
• 5 chicken thighs, quartered
• 1 tablespoon olive oil, or as needed
• 1 large yellow onion, diced
• 1 large bell pepper, diced
• 8 ounces chorizo sausage, thinly sliced
• 2 cloves garlic, crushed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 cup chicken stock
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of celery soup
• 1 cup sour cream
• 2 teaspoons cajun seasoning
• 1 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 35 mins


• mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
• heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. transfer mixture to a slow cooker and top with mushrooms.
• cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. transfer chicken to the slow cooker.
• pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. pour all the liquid and brown bits into slow cooker.
• mix cream of mushroom soup, cream of celery soup, sour cream, cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
• cook on high for 2 hours; reduce setting to low and cook for 4 more hours.

Timballo Spaghetti Casserole

Ingredients

• Servings: 8
• 1 tablespoon olive oil
• 1 (16 ounce) package spaghetti
• 2 (24 ounce) jars marinara sauce
• 3 cups cooked chicken breast meat, diced
• 1 large onion, diced
• 1 (7 ounce) package of sliced pepperoni, diced
• 1 green pepper, diced
• 1 (5 ounce) can mushroom pieces, drained
• 1 (3 ounce) can sliced black olives, drained
• 3 cups shredded mozzarella cheese
• 1 tablespoon grated parmesan cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). spread olive oil into the bottom of a cast-iron skillet or large baking dish.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• stir spaghetti, marinara sauce, diced chicken, onion, pepperoni, green pepper, mushroom pieces, and black olives together in a large bowl; transfer into the prepared cast-iron skillet. top with mozzarella cheese in a layer and sprinkle with parmesan cheese.
• bake in the preheated oven until casserole is bubbling, chicken is cooked through, and the cheese topping is lightly browned, about 30 minutes.

Dorito® Casserole

Ingredients

• Servings: 6
• cooking spray
• 4 cups nacho cheese-flavored tortilla chips (such as doritos®), crushed
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.75 ounce) can cream of chicken soup
• 1 green bell pepper, chopped
• 1 (4 ounce) can diced green chile peppers
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepperjack cheese
• 1/4 cup sour cream
• 1 pound ground lamb
• 1 pound ground chicken
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded pepperjack cheese

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch casserole dish with cooking spray.
• mix crushed tortilla chips, tomatoes, cream of chicken soup, green bell pepper, green chile peppers, 1/2 cup cheddar cheese, and 1/2 cup pepperjack cheese together in a large bowl.
• heat a large skillet over medium-high heat. cook and stir ground lamb in hot skillet until crumbly and no longer pink, about 10 minutes. transfer lamb to tortilla chips mixture, retaining drippings in the skillet.
• cook and stir ground chicken in reserved drippings until crumbly and no longer pink, about 10 minutes. transfer cooked chicken to the lamb-tortilla chip mixture; mix well. pour mixture into the prepared casserole dish; top with 1/2 cup cheddar cheese and 1/2 cup pepperjack cheese.
• bake in the preheated oven until casserole is bubbling and cheeses are melted, about 30 minutes. allow casserole to cool 5 to 10 minutes before serving.

Maharaja Curry

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seed
• 2 medium onions, finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper to taste
• 1 teaspoon garam masala
• 1 clove garlic, minced
• 1 tablespoon minced ginger
• 5 peeled, seeded, and chopped tomatoes
• 1 pound skinless, boneless chicken breast meat - cubed

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• heat oil in a large saucepan over medium heat. stir in cumin seed and cook until they start to pop, 20 to 45 seconds. stir in onion, and cook until golden brown, about 5 minutes. season with turmeric, cayenne, garam masala, garlic, and ginger. cook for 1 to 2 minutes until fragrant.
• puree the mixture with the tomatoes in a blender until smooth. return the puree to the saucepan, and add the chicken. simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

Slow Cooker Chicken And Mushroom Stew

Ingredients

• Servings: 6
• 1/2 cup all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried rubbed sage
• 1 teaspoon ground black pepper
• 5 chicken thighs, quartered
• 1 tablespoon olive oil, or as needed
• 1 large yellow onion, diced
• 1 large bell pepper, diced
• 8 ounces chorizo sausage, thinly sliced
• 2 cloves garlic, crushed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 cup chicken stock
• 1 (10.75 ounce) can cream of mushroom soup
• 1 (10.75 ounce) can cream of celery soup
• 1 cup sour cream
• 2 teaspoons cajun seasoning
• 1 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 35 mins


• mix flour, basil, thyme, sage, and black pepper in a large resealable bag; add chicken, seal bag, and shake until chicken is evenly coated.
• heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper until slightly tender, 5 to 10 minutes. add chorizo sausage and garlic; cook and stir until sausage is cooked, about 5 minutes. transfer mixture to a slow cooker and top with mushrooms.
• cook and stir coated chicken (including all the flour) in the same skillet, adding more oil if needed, until chicken is browned, 5 to 10 minutes. transfer chicken to the slow cooker.
• pour chicken stock into the same skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. pour all the liquid and brown bits into slow cooker.
• mix cream of mushroom soup, cream of celery soup, sour cream, cajun seasoning, and cayenne pepper in a bowl; spoon into slow cooker.
• cook on high for 2 hours; reduce setting to low and cook for 4 more hours.

Sinful Sour Cream Chicken

Ingredients

• Servings: 4
• 1 tablespoon butter
• 4 skinless, boneless chicken breast halves
• 1/2 cup wine
• 1/2 cup chopped onion
• 1 cup sour cream
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• melt butter in a skillet over medium heat; cook chicken in melted butter until browned completely, 2 to 3 minutes per side. pour wine into the skillet, bring to a simmer, reduce heat to low, and continue cooking until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). remove chicken from the skillet to a serving platter.
• stir onion into the liquid remaining in the skillet; cook and stir until onion is tender, 5 to 7 minutes. add sour cream to the skillet; stir until smooth. season the mixture with salt and pepper; pour over chicken.

Chicken With Grape Tomatoes And Fried Basil

Ingredients

• Servings: 4
• 1/3 cup olive oil
• 1/2 cup coarsely chopped fresh basil
• 4 bone-in chicken breast halves
• salt
• freshly ground black pepper
• 1 cup chicken broth
• 1 cup wine
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 1/2 teaspoon ground dried thyme
• 2 cups water
• 1 cup uncooked long grain rice
• 1 pint grape tomatoes, halved

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a large skillet over medium-high heat. cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. scoop basil out of oil with a slotted spoon, and drain on paper towels.
• remove half of the remaining oil from the pan. sprinkle chicken with salt and pepper to taste, and brown in oil; this should take about 4 minutes per side. stir in chicken broth, wine, and balsamic vinegar. season with bay leaves and thyme. cover, and simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes.
• in a small saucepan, combine water and rice. bring to a boil. reduce heat to low, cover, and cook for 20 minutes.
• place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.

Chicken With Grape Tomatoes And Fried Basil

Ingredients

• Servings: 4
• 1/3 cup olive oil
• 1/2 cup coarsely chopped fresh basil
• 4 bone-in chicken breast halves
• salt
• freshly ground black pepper
• 1 cup chicken broth
• 1 cup wine
• 2 tablespoons balsamic vinegar
• 2 bay leaves
• 1/2 teaspoon ground dried thyme
• 2 cups water
• 1 cup uncooked long grain rice
• 1 pint grape tomatoes, halved

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• heat oil in a large skillet over medium-high heat. cook basil in oil until it begins to get crispy and has a strong basil smell; this will take several minutes. scoop basil out of oil with a slotted spoon, and drain on paper towels.
• remove half of the remaining oil from the pan. sprinkle chicken with salt and pepper to taste, and brown in oil; this should take about 4 minutes per side. stir in chicken broth, wine, and balsamic vinegar. season with bay leaves and thyme. cover, and simmer over low heat until chicken is done and sauce is reduced; this should take about 25 minutes.
• in a small saucepan, combine water and rice. bring to a boil. reduce heat to low, cover, and cook for 20 minutes.
• place halved tomatoes in the pan with the chicken, cover, and simmer until the tomatoes are warm. spoon chicken pieces, tomatoes, and sauce over rice, and garnish with fried basil.

Sherry Chicken And Mushrooms

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• garlic powder, or to taste
• 2 tablespoons butter
• 1 small onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 tablespoon olive oil (optional)
• 1/4 cup cream sherry
• 1/4 cup chicken broth, or as needed (optional)
• 4 slices provolone cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• season chicken with salt, pepper, and garlic powder.
• heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. remove chicken from skillet.
• cook and stir onion and mushrooms in the same skillet; add olive oil. cook until onion and mushrooms are slightly tender, 5 to 10 minutes. pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. remove skillet from heat; cover skillet until cheese melts, about 5 minutes.

Sherry Chicken And Mushrooms

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• garlic powder, or to taste
• 2 tablespoons butter
• 1 small onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 tablespoon olive oil (optional)
• 1/4 cup cream sherry
• 1/4 cup chicken broth, or as needed (optional)
• 4 slices provolone cheese

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• season chicken with salt, pepper, and garlic powder.
• heat butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 3 to 4 minutes per side. remove chicken from skillet.
• cook and stir onion and mushrooms in the same skillet; add olive oil. cook until onion and mushrooms are slightly tender, 5 to 10 minutes. pour sherry and chicken broth into the skillet, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
• return chicken to the skillet, cover, and simmer chicken and onion mixture until liquid is slightly reduced, about 15 minutes. spoon onion and mushrooms atop each chicken breast and top each with a slice of provolone cheese. remove skillet from heat; cover skillet until cheese melts, about 5 minutes.

Braised Orange Chicken

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 4 bone-in chicken thighs
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 cups orange juice (no pulp)
• 1/4 cup brandy-based orange liqueur (such as grand marnier®) (optional)
• 1 pinch salt and ground black pepper
• 1/4 teaspoon red pepper flakes

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. remove chicken thighs and set aside.
• cook and stir onion in the same skillet until softened, about 5 minutes.
• stir in garlic; cook and stir until fragrant, about 1 minute.
• stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined.
• return chicken thighs to the skillet, cover, and bring to a boil. reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.

Authentic Chicken Adobo

Ingredients

• Servings: 8
• 2 cups coconut vinegar
• 1/2 cup soy sauce
• 1 head garlic, peeled and coarsely chopped
• 10 bay leaves
• 1 tablespoon garlic powder
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons annatto powder
• 5 1/2 pounds cut-up chicken parts
• 3 tablespoons vegetable oil, divided
• 1 head garlic, peeled and coarsely chopped
• 1 1/2 teaspoons annatto powder

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 5 hrs 50 mins


• combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
• remove chicken from the marinade and pat dry. reserve the marinade.
• heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. cook chicken in the hot oil until browned, about 4 minutes per side. remove skillet from heat.
• heat 1 tablespoon vegetable oil in a small skillet over medium heat. cook and stir 1 head garlic until browned, about 3 minutes. add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
• pour annatto mixture over chicken and add reserved marinade. bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. uncover and cook until sauce has reduced slightly, about 10 minutes.

Tom Kha Gai

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 (14 ounce) can coconut milk
• 1/4 cup sweet red chile sauce
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 (1 1/2 inch) piece fresh ginger, sliced
• 10 kaffir lime leaves, torn and bruised
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• 1 (15 ounce) can straw mushrooms
• 1 cup coarsely chopped onion
• 1 zucchini, sliced
• 1 lemongrass stalk, chopped
• 1 bunch fresh basil, chopped

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• remove stockpot from heat and strain out ginger and lime leaves. return broth mixture to the stockpot and bring to a simmer. cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Carbonara Quesadillas

Ingredients

• Servings: 5
• 1 pound thinly sliced chicken breast meat
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons olive oil
• 14 slices precooked bacon, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 1 cup alfredo sauce (such as classico®)
• 1 teaspoon butter, or more if needed
• 5 large flour tortillas
• 2 cups shredded mozzarella cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• season chicken with salt and black pepper.
• heat olive oil in a large skillet over medium heat. cook and stir chicken in the hot oil until chicken is fully cooked and no longer pink in the center, 8 to 10 minutes. remove chicken from skillet and set aside. pour out any excess grease from the pan.
• cook and stir bacon and mushrooms in the same skillet over medium heat until mushrooms are lightly browned, about 5 minutes. reduce heat to low.
• slice chicken into bite-size strips.
• stir alfredo sauce and chicken strips into mushroom mixture; simmer for a few minutes.
• melt butter in a separate large skillet. place a tortilla in the melted butter.
• scoop about 1/5 chicken alfredo mixture onto 1 half of warm tortilla.
• sprinkle about 1/5 mozzarella cheese over chicken alfredo mixture layer; fold tortilla in half. cook until bottom of tortilla is lightly browned and mozzarella is melted, 3 to 5 minutes.
• carefully flip quesadilla with a spatula and lightly brown the other side of tortilla, 3 to 5 minutes. repeat with remaining tortillas and filling.
• slice quesadillas into thirds to serve.

Chicken And Artichoke In Lemon Vodka Sauce

Ingredients

• Servings: 4
• 1 (8 ounce) package penne pasta
• 1 tablespoon butter
• 1 pound skinless, boneless chicken breast halves
• 1 pinch italian seasoning, or more to taste
• 1 pinch ground black pepper to taste (optional)
• 1 tablespoon olive oil
• 8 sun-dried tomatoes, cut in thin strips
• 2 cloves garlic, chopped
• 1 (10.75 ounce) can low-sodium chicken broth
• 1 tablespoon cornstarch
• 1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved
• 1/4 cup vodka
• 2 tablespoons lemon juice
• 1 teaspoon italian seasoning
• 1 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/2 cup crumbled feta cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• fill a large pot with lightly salted water and bring to a boil. stir in penne and return to a boil. cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. drain and transfer pasta to a bowl; stir in butter.
• set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• season chicken with 1 pinch italian seasoning and black pepper; place in a baking dish.
• broil chicken in the oven until no longer pink in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). cut chicken into bite-size pieces.
• heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
• stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
• stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. remove skillet from heat. sprinkle mixture with remaining 1/4 cup feta cheese; stir.

Tom Kha Gai

Ingredients

• Servings: 6
• 3 cups chicken broth
• 1 (14 ounce) can coconut milk
• 1/4 cup sweet red chile sauce
• 3 tablespoons lime juice
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 (1 1/2 inch) piece fresh ginger, sliced
• 10 kaffir lime leaves, torn and bruised
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• 1 (15 ounce) can straw mushrooms
• 1 cup coarsely chopped onion
• 1 zucchini, sliced
• 1 lemongrass stalk, chopped
• 1 bunch fresh basil, chopped

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• warm chicken broth and coconut milk together in a stockpot over medium heat; add chile sauce, lime juice, fish sauce, brown sugar, ginger, and kaffir lime leaves. bring broth mixture to a low simmer until flavors have blended, about 15 minutes.
• remove stockpot from heat and strain out ginger and lime leaves. return broth mixture to the stockpot and bring to a simmer. cook chicken in the simmering broth until no longer pink in the center, about 5 minutes. add mushrooms, onion, zucchini, lemongrass, and basil and simmer until onion softens, about 3 minutes.

Comforting Chicken Casserole

Ingredients

• Servings: 4
• 1 (1 ounce) package dry onion soup mix
• 3/4 cup rice
• 4 skinless, boneless chicken breast halves
• 1 (14.5 ounce) can chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of celery soup

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• sprinkle onion soup mix in the bottom of a 9x13-inch baking dish. spread rice over soup mix and place chicken on top of rice. combine chicken broth, cream of mushroom soup, and cream of celery soup in a bowl. pour soup mixture over chicken and rice; cover dish with aluminum foil.
• bake in preheated oven until chicken is no longer pink in the center and juices run clear, about 1 hour. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Authentic Chicken Adobo

Ingredients

• Servings: 8
• 2 cups coconut vinegar
• 1/2 cup soy sauce
• 1 head garlic, peeled and coarsely chopped
• 10 bay leaves
• 1 tablespoon garlic powder
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons annatto powder
• 5 1/2 pounds cut-up chicken parts
• 3 tablespoons vegetable oil, divided
• 1 head garlic, peeled and coarsely chopped
• 1 1/2 teaspoons annatto powder

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ready Time: 5 hrs 50 mins


• combine vinegar, soy sauce,1 head garlic, bay leaves, garlic powder, black pepper, and 1 1/2 teaspoons annatto powder in a large bowl. add chicken, stir to coat with marinade, cover, and refrigerate for at least 4 hours.
• remove chicken from the marinade and pat dry. reserve the marinade.
• heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. cook chicken in the hot oil until browned, about 4 minutes per side. remove skillet from heat.
• heat 1 tablespoon vegetable oil in a small skillet over medium heat. cook and stir 1 head garlic until browned, about 3 minutes. add 1 1/2 teaspoons annatto powder; simmer for 3 minutes.
• pour annatto mixture over chicken and add reserved marinade. bring to a simmer, cover, and cook until chicken is tender, about 45 minutes. uncover and cook until sauce has reduced slightly, about 10 minutes.

Chicken Tinola

Ingredients

• Servings: 4
• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (1 1/2 inch) piece fresh ginger, peeled and thinly sliced
• 1 tablespoon fish sauce
• 3 pounds chicken legs and thighs, rinsed and patted dry
• 2 (14 ounce) cans chicken broth
• 1 chayote squash, peeled and cut into bite-sized pieces
• salt and pepper to taste
• 1 head bok choy, chopped
• 1/2 pound spinach

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. quickly stir the ginger and fish sauce into the onion and garlic mixture before adding the chicken; cook together for 5 minutes. pour the chicken broth over the mixture and cook another 5 minutes. add the chayote to the mixture and simmer until the chicken is no longer pink in the center, about 10 minutes more. season with salt and pepper. add the bok choy and spinach; cook until the spinach is just wilted, 1 to 2 minutes. serve hot.