CHICKEN CHILI

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:25 MIN

• 1 1/4 cups reduced-sodium chicken broth (10 fl oz)
• 1 (14- to 15-oz) can stewed tomatoes
• 4 dried New Mexican or guajillo chiles, stems and seeds discarded and chiles torn into pieces
• 1 (3/4-inch-thick) crosswise slice of a medium white onion
• 2 garlic cloves, peeled
• 1/2 cup coarsely chopped fresh cilantro
• 1/4 cup dry-roasted peanuts
• 1 teaspoon ground cumin
• 1/4 teaspoon salt, or to taste
• 2 tablespoons olive oil
• 1 rotisserie-cooked chicken (2 lb)
• 1 (15-oz) can pink beans in sauce (preferably Goya)

• GARNISH:

  chopped fresh cilantro; sour cream

• Purée broth, tomatoes with their juice, chiles, onion, garlic, cilantro, peanuts, cumin, and salt in a blender until smooth, about 2 minutes.
• Heat oil in a wide 3- to 4-quart heavy saucepan over moderately high heat until hot but not smoking, then pour in sauce and boil, uncovered, stirring occasionally, 5 minutes.
• Meanwhile, coarsely shred chicken, discarding skin and bones.
• Stir chicken and beans with their sauce into chili, then reduce heat to moderately low and simmer, covered, 10 minutes.

CHICKEN AND PARSNIP “FRIES” WITH SPICY VINEGAR

SERVES4

• ACTIVE TIME:10 MIN
• START TO FINISH:30 MIN

• 1 1/2 lb parsnips
• 3 tablespoons olive oil, divided
• 4 chicken breast halves with skin and bone (3 1/2 lb)
• 1/2 cup distilled white vinegar
• 1/4 teaspoon dried hot red-pepper flakes

• Preheat oven to 450°F with rack in middle.
• Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
• Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
• Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
• While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
• Serve chicken and fries drizzled with spicy vinegar.

Filled Chicken Roullade

Ingredients: 2 chicken breasts, tomato tapenade, 3 sun-dried tomatoes, basil, grated cheese, salt, pepper,

Preheat the oven to 180 degrees. Flatten 2 chicken breasts. Spread tomato tapenade over the chicken breast and sprinkle 3 very finely chopped sun-dried tomatoes, some finely chopped basil and grated cheese over the chicken breasts. Fold the chicken breasts and tie it with kitchen twine. Season with salt and pepper, sprinkle some grated cheese over it. Place the chicken breasts in an ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve with baked potatoes and a salad. Enjoy!

Chicken Curry with Rice and Green Beans

Ingredients: rice, 300 grams green beans, 1 onion, 1 tablespoon curry powder, 200 ml coconut milk, 100 ml chicken stock, 1 chicken breast,

Boil the rice according to the indication on the packaging. Boil 300 grams green beans until al dente. Bake in hot oil 1 finely chopped onion with 1 tablespoon curry powder until the onion is soft. Add 200 ml coconut milk and 100 ml chicken stock and let it boil briefly. Add 1 diced chicken breast and let the chicken breast be cooked in 20 minutes. Serve the chicken curry with the rice and beans. Enjoy!

Rice with Smoked Chicken

Ingredients: rice, 100 grams chorizo, 1 onion, 1 green pepper, 3 stalks celery, thyme, chili seasoning, 3 tablespoons soy sauce, worchester sauce, 1 smoked chicken breast, 300 ml water, cashew nuts

Boil the rice according pack instructions. Bake 100 grams sliced chorizo until crisp. Scoop the chorizo off the pan and keep aside. Remove any fat from the pan. Heat new oil in the pan. Bake in hot oil 1 chopped onion, 1 chopped green pepper and 3 sliced stalks celery until the onion is glassy. Add thyme, chili seasoning, 3 tablespoons soy sauce and some worchester sauce. Bake this brief. Add the chorizo and 1 diced smoked chicken breast. Pour 300 ml water, lower the heat and let it all simmer on low heat for about 1 hour. Add to the last little bit to cashew nuts. Serve with rice. Enjoy!

Chicken Breast with Peas and Tomato

Ingredients: 1 onion, 1 chicken breast, 100 grams diced ham, dash of red wine, 200 grams peas, 2 tomatoes, 200 ml chicken stock,

Bake 1 chopped onion until soft. Add 1 diced chicken breast and cook the diced chicken breast brown. Add 100 grams diced ham and a dash of red wine. Let the alcohol evaporate and then add 200 grams peas, 2 diced tomatoes and 200 ml chicken stock. Let it al cook well for about 10 minutes. Serve with baked potatoes or rice for example. Enjoy!

Noodles with Chicken Breast and Cashew Nuts

Ingredients: 1 onion, 1 teaspoon chilli jam, 1 chicken breast, 1 red pepper, 125 grams beansprouts, 50 grams cashew nuts, 2 tablespoons soy sauce, 1 tablespoon fish sauce,

Cook the noodles according pack instructions. Bake in hot oil 1 chopped onion with 1 teaspoon sambal until the onion is golden brown. Add 1 diced chicken breast and cook the chicken breast brown. Add 1 chopped red pepper and stir fry about 1 minute. Add 125 grams beansprouts, 50 grams cashew nuts, 2 tablespoons soy sauce and 1 tablespoon fish sauce. Stir fry about 5 minutes. Add the noodles to the chicken mixture and serve. Enjoy!

Noodles with Brocolli and Chicken

Ingredients: noodles, 300 grams broccoli, salt, 1 onion, 1 chicken breast, 250 grams mushrooms, 2 tablespoons fish sauce, 3 tablespoons sweet chilli sauce, 50 grams cashew nuts,

Cook the noodles according pack instructions. Boil 300 grams broccoli florets al dente in water with a little salt. Pour it off and keep separate. Bake in hot oil 1 chopped onion until soft. Add 1 diced chicken breast and cook the chicken breast brown. Add 250 grams sliced mushrooms and stir fry until the mushrooms are tender. Put the broccoli florets in and add 2 tablespoons fish sauce and 3 tablespoons sweet chilli sauce. Heat a bit more. Add at last about 50 grams cashew nuts. Serve the chicken and broccoli with the noodles. Enjoy!

Chicken Breast with Tamarind Paste

Ingredients: 2 chicken breast, 2 tablespoons mango chutney, 3 tablespoons tamarind paste,

Number of people: 2

Preheat the oven to 180 degrees. Mix 2 tablespoons mango chutney with 3 tablespoons tamarind paste. Cut in 2 chicken breasts. Spread the tamarind mixture at chicken breasts with (not as much as I have done, too much gives a tart taste). Place the chicken breasts in an ovenproof dish. Place the ovenproof dish about 30 minutes in the preheated oven. Serve with noodles. Enjoy!

Noodles with Chicken Breast and Soy Sauce

Ingredients: noodles, 1 chicken breast, salt, pepper, ginger powder, 250 grams mushrooms, 3 spring onions, dash white wine, 50 ml water, 1 tablespoon honey, 3 tablespoons soy sauce,

Number of people: 2

Cook the noodles according pack instructions. Bake in hot oil 1 diced chicken breast, season with salt, pepper and ginger powder. Bake the diced chicken breast golden brown. Add 250 grams sliced mushrooms and stir until the mushrooms have softened. Add 3 chopped spring onions and stir fry about a 1 minute. Pour a dash of white wine and let the alcohol evaporate. Add 50 ml water, 1 tablespoon honey and 3 tablespoons soy sauce. Bring it briefly to the boil and let it reduce by half. Serve the chicken breast with mushrooms with the noodles. Enjoy!

Noodles with Chicken, Peppers and Shiitake

Ingredients: noodles, 1 chicken breast, 1 onion, salt, pepper, 1 red pepper, 100 grams shiitake, 2 tablespoons fish sauce, 125 ml sweet chilli sauce,

Number of persons: 2

Prepare the noodles according pack instructions. Bake in hot oil 1 diced chicken breast with 1 chopped onion until the chicken breast is brown. Add 1 chopped red pepper and 100 grams shiitake and stir fry 5 minutes. Add 2 tablespoons of fish sauce and 125 ml sweet chilli sauce and stir fry another minute or two. Serve with noodles. Enjoy!

Chicken Potato Dish

Ingredients: 450 grams small potatoes, 100 gram dices bacon, 1 chicken breast, salt, pepper, rosemary, 100 ml white wine,

Number of persons: 2

Bake the potato on medium heat golden brown. Bake in a different pan 100 gram diced bacon crisp. Add when the bacon is crunchy 1 diced chicken breast and cook the chicken breast golden brown. Add the chicken breast and bacon to the potatoes. Bring the potatoes to taste with salt, pepper and rosemary. Take 100 ml white wine, bring to the boil to evaporate the alcohol. Let it simmer 10 minutes on low heat. Serve with green beans for example. Enjoy!

Wrapped Chicken in Bacon

Ingredients: 2 chicken breasts, salt, pepper, 1 shallot, 100 ml white wine, 100 ml cream, 150 grams bacon, 1 tomato,

Number of persons: 2

Season 2 chicken breasts with salt and pepper. Bake the chicken breasts on both sides in 8 minutes golden brwon. Remove the chicken breasts from the pan and let cool slightly. Bake in the remaining butter 1 finely minced shallot to soft. Add 100 ml white wine and let the alcohol evaporate. Add 100 ml cream and thyme and bring it to the boil and let it thicken a bit. Place on each chicken breast thin slices tomato and fold the chicken breasts with slices bacon. Place the wrapped chicken breasts back in the pan. Leave the chicken breasts on low heat about 15 minutes to be cooked. We ate a simple spaghetti with spicy tomato sauce with the wrapped chicken breasts. Enjoy!

Pie with Artichoke and Smoked Chicken

Ingredients: 1 onion, thyme, rosemary, oregano, 1 smoked chicken breast, 3 sundried tomatoes, 400 grams artichoke hearts, salt, pepper, 3 eggs, 100 ml cream, puff pastry for savory pie,

Number of persons: 4

Preheat the oven to 200 degrees. Bake in hot oil 1 finely chopped onion with thyme, rosemary and oregano until the onion is soft. Add 1 diced smoked chicken breast, 3 finely chopped sundried tomatoes and 400 grams chopped artichoke hearts (can), bring to taste with salt and pepper and heat well. Let it cool down a bit. Meanwhile Beat 3 eggs with 100 ml cream, salt and pepper. Coat a pie tin with puff pastry for savory pie. Put the artichoke chicken mixture in it and pour the egg mixture in it. Place the pie tin about 30 minutes in the preheated oven. Enjoy!

Chicken Chow Mein

Ingredients: noodles, 1 chicken breast, Chinese five-spice powder, 1 tablespoon soy sauce, 1 red pepper, 3 spring onions, 125 grams bean sprouts, sesame oil,

Number of persons: 3

Boil the noodles according to pack instruction. Cut 1 chicken breast into cubes and mix with Chinese five-spice powder and 1 tablespoon soy sauce. Bake the diced chicken breast on high heat in 3 minutes brown. Add 1 sliced red pepper and stir fry 2 minutes. Add 3 spring onions sliced in rings and 125 grams bean sprouts. Stir fry 1 minute. Stir the noodles in and bring to taste with sesame oil and soy sauce. Enjoy!

Chicken Breast filled with Spinach and Mozzarella

Ingredients: 2 chicken breast, 4 cubes frozen spinach, mozzarella, salt, pepper, chicken seasoning, grated cheese,

Number of persons: 2

Preheat the oven at 190 degrees. Defrost 4 frozen spinach cubes . Cut open 2 chicken breast and fill with spinach and mozzarella. Tie the chicken breasts down with kitchen twine. Season the chicken breasts with salt, pepper and chicken seasoning. Place both chicken breasts in an ovenproof dish. Sprinkle with grated mature cheese and put the ovenproof dish about 30 minutes in the preheated oven. Serve with baked potatoes and peas for example. Enjoy!

Rice with Chicken, Leek and Mushrooms

Ingredients: rice, 1 chicken breast, salt, pepper, curry powder, 1 leek, 250 grams mushrooms, 400 ml coconut milk, 1 cube vegetable stock,

Number of persons: 2

Boil the rice according pack instructions. Season 1 diced chicken breast with curry powder, salt and pepper. Bake the chicken breast brown in hot oil. Add 1 chopped leek and 250 grams sliced mushrooms. Stir fry until the mushrooms are soft. Add 400 ml coconut milk and 1 cube vegetable stock, bring it to the boil and let it simmer for another 5 minutes on low heat. If needed season with salt and pepper. Serve it with the rice. Enjoy!

Stuffed Chicken Breast with Pea Mash

Stuffed Chicken Breast with Roquefort
Ingredients: 2 chicken breast, Roquefort, salt, pepper, raw ham,

Number of persons: 2

Preheat the oven to 180 degrees. Cut open 2 chicken breast and fill to taste with pieces of Roquefort cheese. Season both chicken breasts with salt and pepper and enfold both chicken breasts with slices of raw ham. Place both chicken breasts in an ovenproof dish. Place the ovenproof dish about 30 minutes in the oven.

Pea Mash
Ingredients: 1 onion, 250 grams peas, 200 ml chicken stock,

Number of persons: 2

Cook 1 finely chopped onion in some butter until the onion is soft. Add 250 grams of peas with 200 ml chicken stock and let the peas be gently cooked in about 15 minutes. Take the pan from the heat and mash it well.

Serve the stuffed chicken breast with pea mash and potatoes. Enjoy!

Pasta with peas and Smoked Chicken Breast

Ingredients: penne, salt, 1 onion, 1 garlic clove, thyme, 150 grams mushrooms, 1 smoked chicken breast, 200 grams peas, 250 ml stock,

Number of persons: 2

Cook the penne in boiling water with salt. Bake in hot oil 1 sliced onion with 1 finely chopped garlic clove and thyme to taste on medium heat until the onion is golden brown. Add 150 grams sliced mushrooms and 1 diced smoked chicken breast. Stir fry until the mushrooms have softened. Add 200 grams dopertwen and 250 ml stock . Let the stock come to the boil, lower the heat and let it simmer for about 10 minutes. Serve it with the penne. Enjoy!

Chicken Breast with Tomatoes and Red Onion Sauce

Ingredients: 2 chicken breasts, salt, pepper, 1 red onion, 250 grams cherry tomatoes, 1/2 tablespoon sugar, 1 tablespoon red wine vinegar,

Number of persons: 2

Make 2 chicken breasts as flat as possible and season with salt and pepper. Bake the chicken breasts on both sides golden brown. Remove from pan and keep them separate. Bake in the remaining fat 1 chopped red onion to soft. Add 250 grams halved cherry tomatoes and stir fry for a minute or 4. Add 1/2 tablespoon sugar and 1 tablespoon red wine vinegar. Bake briefly. Place the chicken breasts back in the pan for a few minutes. Serve with potatoes and salad. Enjoy!