Cut up chicken and add cumin, taco seasoning
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
o taste.
Prepare the chicken:
Preheat oven to 400
Slice Boar's Head Teriyaki(TM) Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.
inutes.
Mix in the chicken, egg, salt, pepper, dill and
ll marinade ingredients together, except chicken, to a food processor and
dd tomatoes, corn, parsley, chipotle, and chicken and simmer, stirring occasionally, about
omato sauce to make a chipotle-infused tomato sauce. (Scoop the
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.
its. Stir in the shredded chicken, rice, spice blend and 1
Saute the chicken pieces in olive and sesame
ntil lightly browned. Add the chipotle chili pepper, tomatoes and 1
alable plastic bag. Add Chicken and seal. Place bag
n the side of each chicken breast, forming a pocket, taking
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
In a 4-quart Dutch oven, heat oil over medium-high heat.
Add onion, saute for 3 minutes.
Add garlic, and chipotle peppers. Cook and stir for 3 minutes.
Add carrots. Cook and stir for 4 minutes more.
Add broth, tomatoes, zucchini,and salt.
Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
Add turkey, and chopped cilantro, cover and cook for 5 minutes more.
Place in bowls.
Serve with optional garnishes (avocado, lime wedges, and cilantro sprigs)on the side.
Preheat oven to 375\u00b0F.
Place chicken breasts in an ungreased baking pan.
Shake the seasonings over the chicken, then rub. Add one tbsp of the 'butter' in a dollop on top of the chicken.
Bake for 25-30 minutes, then take out of oven and flip. Sprinkle the seasonings on the newly upturned side, and put the other tbsp dollop on top.
Continue baking another 25-30 minutes, or until juices run clear when poked, and inner temp is 175\u00b0F.
In blender, mix all ingredients except chicken until smooth.
Pour mixture over chicken and cover. I use a Zip-loc.
Marinate in the fridge 4-5 hours or longer for better flavor.
Grill chicken over medium high heat for 5-7 minutes on each side, or until no longer pink on the center.
Chicken Stock:.
Wash chicken well.
Place in large