Place the poblano in the oven and set the temperature to 325°F. Let it roast for 20 minutes. Remove and place in a paper bag. When cool, peel, seed, and dice.
Place 1 teaspoon of the olive oil in a skillet over medium-high heat. A
dd the chicken and cook for about 8 minutes. Stir frequently.
emove to an oven proof bowl and set in the cooling oven to keep warm.
Add 1 teaspoon of the olive oil to the pan and then the onions.
Cook for about 10 minutes, stirring frequently.
Add the peppers, cumin, water, salt and pepper.
Cook for about 20 minutes until reduced by half.
Using a blender or mini-chopper, puree the pepper & onion mixture.
Return it to the pan and add the goat cheese.
Whisk it in as it melts until the sauce is smooth. Reduce the heat to low.
Place the 4 quarts water in a large stock pot over high heat. When boiling add the linguine and cook until tender (about 10 to 15 minutes).
When the pasta is done, drain and add to the sauce with the chicken and peas.
Toss well and serve.
Place two large skillets in the oven and preheat to 400°F.
Place the roasted garlic in a large mixing bowl and mash with a fork until smooth.
Add the minced garlic.
Remove the zest from the lemon and add the zest to the bowl.
Juice the lemon and add the juice to the bowl.
Add the salt, cumin, paprika, cinnamon, cloves, allspice, cardamom, and cayenne pepper, then mix until well blended.
Add the chicken thighs and toss until well coated.
Mix together the yogurt, cucumber, and mint. Place in the refrigerator until ready to use.
Place 2 teaspoons of olive oil in each of the skillets.
Add one of the sliced onions to each pan.
Return the pans to the oven and roast the onions for 20 minutes. Toss occasionally.
Add the chicken, evenly divided between the two pans.
Roast for 10 minutes and turn the chicken over in the pans.
Roast for another 5 minutes.
Serve topped with the yogurt sauce.
Place a large skillet over medium high heat.
Add 2 teaspoons of olive oil to the skillet. When the oil is hot, add the red bell pepper and toss for 2 minutes, until barely softened. Remove to a plate and set aside.
Add 2 teaspoons of olive oil to the skillet and add the chicken thighs and cook, tossing frequently, 3-4 minutes, or until lightly browned. Remove the chicken to a plate and set aside.
Add the other 2 teaspoons olive oil to the pan and add the onions and the celery. Cook for 3-4 minutes, stirring frequently and scraping up any chicken stuck to the bottom of the pan.
Add the paprika and stir until the onions are well coated.
Return the chicken to the pan and add the Arborio rice, vegetable stock, water, salt, saffron, black pepper, and white beans. Stir and bring to a boil, then reduce heat to simmer.
Simmer for 10 minutes, then add the green beans and stir gently.
Simmer for another 10 minutes and check rice for doneness. It should not taste grainy. If the rice is not done, add another 1/2 cup water and simmer for another 5 minutes.
Sprinkle the red bell peppers over the top of the rice (do not stir!). Continue cooking until the water is almost gone from the rice. Stir the red bell peppers into the rice and serve immediately.
Place a large skillet over medium high heat.
Add 2 teaspoons of olive oil to the skillet. When the oil is hot, add the red bell pepper and toss for 2 minutes, until barely softened. Remove to a plate and set aside.
Add 2 teaspoons of olive oil to the skillet and add the chicken thighs and cook, tossing frequently, 3-4 minutes, or until lightly browned. Remove the chicken to a plate and set aside.
Add the other 2 teaspoons olive oil to the pan and add the onions and the celery. Cook for 3-4 minutes, stirring frequently and scraping up any chicken stuck to the bottom of the pan.
Add the paprika and stir until the onions are well coated.
Return the chicken to the pan and add the Arborio rice, vegetable stock, water, salt, saffron, black pepper, and white beans. Stir and bring to a boil, then reduce heat to simmer.
Simmer for 10 minutes, then add the green beans and stir gently.
Simmer for another 10 minutes and check rice for doneness. It should not taste grainy. If the rice is not done, add another 1/2 cup water and simmer for another 5 minutes.
Sprinkle the red bell peppers over the top of the rice (do not stir!). Continue cooking until the water is almost gone from the rice. Stir the red bell peppers into the rice and serve immediately.
Place a casserole dish in the oven and preheat to 375°F.
When the oven is hot, add the olive oil to the casserole and swirl to coat the bottom of the pan.
Add the chicken thighs skin side down.
Roast for 10 minutes.
Add the garlic and ham to the pan.
Roast for 5 minutes.
Turn the chicken thighs over and add the sherry, chicken stock, salt, and paprika to the pan. Stir gently and return the pan to the oven.
Set the oven to broil and cook for 3 to 5 minutes until the chicken is brown.
Remove the pan from the oven and place the chicken on the serving plates.
Whisk the sauce in the bottom of the pan and serve on top of the chicken.
Place the egg, egg white and Dijon mustard in a small bowl. Whisk until smooth.
In a food processor fitted with a steel blade, place the melba toast, thyme, rosemary, oregano, garlic powder, salt, black pepper and cayenne pepper. Process until small breadcrumbs. Leave some pieces about the size of currants.
Preheat oven to 400°F.
Dredge a chicken breast in the egg mixture, coating thoroughly. Dredge in the breadcrumbs, patting and turning frequently until well coated.
Place the chicken on a cookie sheet or baking rack and then place in oven. Bake for 3 minutes and then lightly spray the top of each chicken breast with the oil. Bake 5 minutes more and then turn. Spray lightly with the oil again and bake for about 6 more minutes.
This recipe works well with any piece of chicken (with or without the bone). Use skinless legs, thighs or breasts.
Place a medium skillet in the oven and preheat the oven to 325F.
Place the marmalade, vinegar, salt, thyme, and pepper in a small bowl and whisk together.
Add the chicken to the bowl and toss to coat well.
Place the olive oil in the skillet and add the chicken, then place in the oven. (There will be some leftover marinade; reserve the remaining marinade.)
Roast the chicken for approximately 10 minutes, then turn the chicken over and top with the remaining marinade, then return to the oven.
Roast for an additional 7-10 minutes, or until the chicken reaches 160F.
Remove the chicken from the oven and place on a cutting board to rest.
Place the skillet on the range over medium-high heat and add the white wine to deglaze the pan. Stir frequently and scrape up any bits that may be sticking to the pan.
Simmer and reduce the liquid by about 1/2, then add the butter and remove from heat. Whisk the butter into the sauce until the butter melts, then serve on top of the chicken.
Preheat the oven to 350°F.
Place the olive oil in a large skillet over medium heat. Add the garlic, celery and onion and cook, stirring frequently, for about 10 minutes until the onions begin to soften.
Add the cumin, cayenne, beer, salt, pepper, tomato paste, maple syrup vanilla extract and black beans. Cook, stirring frequently, for about 10 minutes. Add the chicken and cook for another five minutes.
Divide the chicken and black bean mixture into two au gratin dishes. Top with the grated jack cheese and place the dishes in the oven.
Cook for about 3 – 5 minutes until the cheese is melted and beginning to brown on top.
Place a large skillet over medium high heat and add the olive oil, then swirl and add the onions.
Cook for about 5 to 7 minutes, until the onions begin to turn brown. Stir frequently.
Add the garlic and ginger and cook for about 2 minutes. Stir frequently.
Add the chicken and cook for about 5 minutes until lightly browned. Adjust the heat so that the onions brown but don’t burn.
Add the water and reduce the heat to medium.
Crush the cardamom, cloves, and peppercorns in a mortar and pestle or blend in a blender to a powder.
Add the powdered spices to the pan with the garam masala and cinnamon.
Simmer over medium low heat for an hour. Stir occasionally.
Remove 1/2 cup of the sauce to a blender. Add the cilantro and mint and puree until smooth. Set aside.
Add the coconut milk, potatoes, and salt.
Simmer for another 30 minutes until the potatoes are tender.
Add the cilantro and mint mixture. Stir well and serve over Brown Rice.
Preheat the oven to 375°F.
Rinse the chicken breasts and pat dry.
Mix the panko, basil, pepper, and garlic powder in a shallow dish.
Brush the chicken breasts with mustard and lay in the dish containing the panko mixture. Cover the chicken with panko and pat gently so that the breading adheres to the surface of the chicken.
Place in the freezer for about 5 minutes.
Place a layer of parchment paper on a heavy baking sheet and lightly spray with canola or olive oil. Remove the chicken from the freezer and carefully place on the baking sheet.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165°F. Serve.
