Ingredients:
4 skinless, boneless chicken breast halves , cut into cubes 1 tablespoon olive oil 1 tablespoon minced garlic 1 teaspoon red pepper flakes 1 pinch salt and freshly ground black pepper to taste 1 yellow bell pepper, diced 1 onion, diced 1/4 cup pitted kalamata olives, diced 1/4 cup capers, drained 1 cup halved cherry tomatoes 1 pound shredded mozzarella cheese 1 cup crumbled feta cheese 4 Italian-style hoagie buns, split lengthwise and toasted 1/4 cup artichoke aioli (see footnote for recipe link) 1/4 cup chopped fresh basil
Instructions:
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 is no longer pink in the center, about 5 minutes. Add yellow bell pepper and onion; cook until onion begins to soften, about 5 minutes. Mix in olives and capers until combined. Stir in mozzarella cheese until melted. Remove from heat and stir in feta cheese. Spread each hoagie roll with 1 tablespoon artichoke aioli. Evenly distribute the chicken mixture among the 4 sandwiches. Sprinkle each sandwich with 1 tablespoon basil.
Ingredients:
3 cloves garlic, minced 1 onion, chopped 3 tablespoons margarine 2 tablespoons all-purpose flour 3 (14 ounce) cans chicken broth 4 cups half-and-half 1 (10.75 ounce) can condensed cream of chicken soup 1 cup fresh salsa 1 (15 ounce) can creamed corn 6 boneless, chicken breast halves - cooked, skinned 2 teaspoons ground cumin 1 (1.27 ounce) packet dry fajita seasoning 3 tablespoons chopped fresh cilantro 16 ounces tortilla chips 8 ounces shredded Monterey Jack cheese
Instructions:
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Ingredients:
1/3 cup lemon juice 1/4 cup olive oil 1 tablespoon Dijon mustard 2 large cloves garlic, finely chopped 2 tablespoons finely chopped red bell pepper 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 skinless, boneless chicken breast halves
Instructions:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Ingredients:
1 cup yogurt 1 tablespoon lemon juice 2 teaspoons fresh ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 1 teaspoon salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika
Instructions:
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Ingredients:
2 tablespoons cornstarch 2 tablespoons rice flour 4 teaspoons cayenne pepper 4 teaspoons paprika 4 teaspoons ground cumin 4 teaspoons garam masala 1 teaspoon ground turmeric 2 teaspoons freshly ground black pepper 4 teaspoons kosher salt For the Sauce: 1/2 cup seasoned rice vinegar 2 tablespoons thinly sliced red onion 1 tablespoon thinly sliced ginger 1/2 tablespoon minced fresh chives 2 teaspoons sambal chili paste 1/2 teaspoon red pepper flakes 4 pounds chicken wings 1 teaspoon vegetable oil, or as needed For the Ginger Oil: 1 tablespoon freshly grated ginger 2 tablespoons vegetable oil
Instructions:
Preheat the oven to 450 degrees F (230 degrees C). Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside. Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined. Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top. Bake in the center of the preheated oven for 15 minutes. Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top. Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness. To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.
Ingredients:
3 tablespoons butter, divided 1/4 cup chopped onion 1 jalapeno pepper, seeded and chopped 1 chile pepper, seeded and chopped 2 cloves garlic, chopped 1/2 cup chicken broth 1 skinless, boneless chicken breast half, cubed 1/4 teaspoon chili powder 1/4 teaspoon seasoned salt 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 tablespoon all-purpose flour 2 tablespoons sour cream 1/2 cup shredded pepperjack cheese 2 cups tortilla chips, or to taste 2 tablespoons pico de gallo, or to taste (optional)
Instructions:
Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes. Spread chips onto a serving platter; top with sauce and pico de gallo.
Ingredients:
8 cloves garlic, minced 3 tablespoons olive oil 2 tablespoons minced fresh rosemary 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons lemon juice 1/4 teaspoon ground black pepper 1/8 teaspoon kosher salt 4 boneless, skinless chicken breast halves
Instructions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
