Chicken

Ingredients 2 tbsp olive oil 1 yellow onion, diced 5 cloves garlic, minced 1 tbsp coriander 1.5 tsp cumin 1/2 tsp paprika 1 tsp salt 1 tbsp garlic salt 1 tsp black pepper 2 4-oz cans hot green chiles 1 jar salsa verde (16 oz), try to find a better quality salsa for this 4 cups chicken broth 2 tbsp lime juice 3 lb chicken quarters (or any kind of chicken really) 1 cup corn 3 large carrots sliced and diced Diced jalapeno with seeds 1 cup dry white rice Optional toppings: ...

Ingredients 2 tbsp butter 3 tbsp oil 1 large onion, finely diced 8 garlic cloves, minced 1 inch ginger, minced 2 serrano peppers cut in half 2.5 lb skinless, boneless chicken thighs, diced 8 roma tomatoes 2 tsp coriander 1 tsp cumin 1/2 tsp paprika 1/2 tsp turmeric 1 tsp red chili powder 3 tsp salt Optional: 1/4 cup plain yogurt 2 tsp black pepper or more to taste 1/2 tsp garam masala 3 mild green chili peppers cut in half Optional: 1-2 tbsp julienned ginger Optional: 2 tbsp cilantro Instructions In a large wok or sauce pan, heat butter and oil and saute onions until slightly golden. Add garlic, ginger and halved chili peppers and saute for another minute Add chicken, salt and saute until chicken is cooked on the outside at least (but doesn’t have to be all the way through yet) Add tomatoes, coriander, cumin, paprika, turmeric, chili pepper and more salt to taste Reduce heat and simmer, covered, for 30 minutes stirring occasionally (make sure heat is not too hot here as it can burn) Add in optional yogurt, black pepper, garam masala and stir well. Top with the chili peppers and optional ingredients and serve Serve over rice or quinoa. Additionally, having fresh naan on the side is great

Ingredients Chicken: 1/2 can chipotle peppers in adobo (or more for more spice) 1 large tomato, diced 6 cloves garlic, minced 2 tbsp oil 1 huge yellow onion, sliced 2 med tomatoes, diced 2 pounds chicken thighs 1/2 cup chicken broth 3 tsp salt 1-2 tsp cayenne If making this a taco recipe and not just the chicken, also do: Corn tortillas 1/2 cup cilantro chopped 4 radishes thinly sliced 1 cup purple cabbage shredded 1 avocado diced or smashed 1 cup cheese (like cojita or whatever) Lime juice Instructions Puree first three ingredients and set aside In instant pot, saute onions until translucent. Add chicken, salt, broth, tomatoes, pureed sauce and then pressure cook for 15 minutes high heat and high pressure. Let it natural release for at least 10 minutes. Release pressure Scoop the chicken out and then shred. Return to pot now in saute mode. Cook another few minutes and add salt and pepper to taste To serve, top tortillas with chicken and rest of taco ingredients

Ingredients 2 lb boneless skinless chicken breasts or thighs, cut into 1" pieces 1 cup dill pickle juice 1 large egg 1 cup milk 1 cup flour 1 tbsp confectioners sugar 1 tsp paprika 1 tsp pepper 1 tsp salt Canola oil for frying (or other mild oils work too) Instructions Put chicken in bowl with pickle juice and let sit for a minimum of 1 hour. Overnight is even better Drain out the pickle juice. In a separate bowl, mix milk and egg, and then pour into chicken bowl In a new bowl add all dry spices, mix well. Heat up oil in a deep dish so it doesn’t splatter unduly Grab individual chicken pieces out of chicken bowl and dip well into dry bowl. Then throw in fryer for 3-3.5 minutes. Note the time, too short will be undercooked and too long turns the chicken too dry. You may need to experiment depending on your oil temperature Cook in batches and then serve with dipping sauces

Ingredients 2-3 pounds chicken thighs (flexible on volume, how hungry are ya) 1/4 cup or more dijon mustard 2-3 tbsp honey OR maple syrup 1/4 cup water for sauce 1 tsp salt or more to taste 1/2 cup tarragon leaves (or basil if that is easier to find) Additional (optional) seasonings: garlic salt, pepper Instructions Put chicken in deep dish pan and preheat oven to 430°F Mix rest of ingredients together well in small dish Spread out on chicken in pan, add water so there is at least a half inch of water in pan (you do not want the chicken to dry out) Cover with tinfoil and bake for at minimum of an hour. Cooking it more will make it more tender and flaky which if there is time, reduce heat to 300°F at hour mark and cook another 1-2 hours Check periodically to make sure water has not evaporated and add more if needed Serve with veggies and a starch!

Ingredients 4 chicken thighs (or two breasts but thighs are better) Salt and pepper 1 tbsp butter 2 tsp vegetable oil 2 inches fresh ginger, minced 2 cloves garlic, minced 3 tbsp soy sauce 2 tbsp mirin 4 cups good chicken stock (kitchen basics) Salt to taste 2 packs dried ramen noodles (or equivalent in rice noodles) Veggies (at least 2-3 cups of following, your choice): spinach, green onions thinly chopped, jalapeño, peeled carrot (with a potato peeler), can sweet corn (this is really good in this), diced sweet peppers (the kind that don’t need to be cooked), thinly sliced red onion Instructions With butter in medium sized soup pot, cook chicken on both sides (few minutes each) until golden. Make sure to season generously with salt and pepper. Then transfer to sheet and cook in oven another 15 minutes or so until well cooked. Slice or shred and set aside In same pot on medium heat, heat oil and saute garlic and ginger for a few minutes until soft. Add soy sauce and mirin and cook 1 more minute. Add broth and simmer for 15 minutes Cook noodles separately according to package directions Veggies: If any of them need it, saute briefly with sesame seed oil and rice vinegar. This does add a nice flavor and definitely do this if making vegetarian Assemble bowls with mix of veggies, noodles, and chicken. Pour boiling broth on it all and serve. Top with jalapeño at table as desired Notes To make vegetarian, skip the chicken and use very good veggie broth instead of chicken. In this case make sure you saute briefly any veggies with the sesame seed oil and rice vinegar (not much of each and just enough to get the flavor). This adds a nice richness in flavor Cook the noodles separate and not in the broth to conserve water of broth and stretch this to two servings

Ingredients 3 pounds skinless and boneless chicken thighs 2 - 14 ounce can full-fat coconut milk 5 tablespoons peanut butter (or almond butter) Whole jar Thai red curry paste 2 tablespoon sweet chili sauce optional 3 teaspoons garlic powder 3 teaspoon salt 1 teaspoon ginger powder 1 teaspoon cayenne, adjust to taste Optional Toppings: Handful of fresh Thai basil and/or cilantro chopped Crushed peanuts or almonds 1 lime cut into wedges or just lime juice Instructions Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don’t want to deal with multiple actions here) Remove, shred and replace chicken in pot Serve with optional toppings in a bowl over rice or rice noodles

Broth: 1 tbl vegetable oil 1/2 cup onion (or shallots) thinly sliced 1 tbl ginger minced (~1 inch knob) 2 tbl Thai green curry paste 4 cups low sodium chicken broth (kitchen basics is best) 1 can coconut milk 2 tbl fish sauce 4 packed tsp brown sugar 2 tbl lime juice (1 lime) 1/2 tsp turmeric For serving: 4 oz thin rice noodles 2 cups shredded chicken (from a rotisserie chicken ideally) Handful fresh cilantro 3 bunches of green onions, only the white part sliced Siracha Lime wedges Instructions: In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes. Meanwhile, cook the rice noodles according to package directions. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges.