Chipotle Grilled Chicken

Ingredients:

4 chicken breasts, boneless, skinless
2 chipotle peppers, chopped
1/2 teaspoon cumin powder
1 tablespoon soy sauce
2 tablespoons raw honey
2 tablespoons lime juice
1 teaspoon salt
1 pinch freshly ground pepper
coconut oil

Procedures:

Prepare the marinade by mixing the soy sauce with the honey, salt, lime juice, cumin powder and chipotle peppers.

Pour the marinade into a zip lock bag and add the breasts into the bag as well.  Toss them around to evenly coat them in marinade and refrigerate for 2 hours or overnight.

Heat a grill pan on medium flame and brush it with coconut oil.

Cook the chicken on the grill for 5-6 minutes on each side or until the juices of the chicken look clear.

Serve them with steamed green beans and broccoli if you like.

Serves: 4 person

Source: Caveman Paleo Recipes

KFC Nashville Hot Chicken

Hot Chili Oil Ingredients:

1/4 cup canola oil used to fry the chicken
2 tablespoons unsalted butter
2 tablespoons cayenne pepper (I used 1/2 teaspoon)
2 teaspoons brown sugar
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

Oil Directions:

Combine the ingredients in a small pot over low heat. If you want it not as spicy cut back on the cayenne pepper to your taste.
Continue to use low heat or the spices and sugar will burn. Stir it until it’s warm and the sugar is dissolved. The spices won’t all dissolve, but it’ll smell fragrant!

Once it’s warm and combined, remove it from the heat just to keep it from burning. Before you use the oil give the mixture a good stir.
There are so many spices in the oil that they will settle on the bottom of the pan so be sure to stir them before drizzling later.

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Chicken Ingredients:

2 pounds chicken breasts, sliced thin
3 eggs, whisked
2 cups flour
1 tablespoon kosher salt
1 tablespoon black pepper
1 quart neutral oil, for frying

Chicken Directions:

Cut the chicken into long strips and then dip in the flour mixture, then eggs, then again in the flour to give them a nice crust. If you’re a buttermilk fan, you could soak the chicken in buttermilk first for an extra flavor boost.

Once the chicken is coated, let it rest for a few minutes so the crust can form on the chicken on a wire rack. You can fry these chicken strips in any way you want.You could use a deep fryer or just a large pot filled with oil. You can add a few cups of oil to your large cast iron skillet and used that. If you do that method, you have to kind of flip the chicken strips so they cook evenly but it works great.

After frying for 6-7 minutes, test a strip to make sure they are cooked through. Then let them drain on the wire rack or on a few paper towels. While the chicken strips are still very hot, place them in a bowl and drizzle in the chili oil.

Serve with white loaf bread or yeast rolls and dill pickles.

Source: Recipe Secret

Easy Barbecue Chicken

Ingredients:
4-6 pieces boneless chicken
1 bottle BBQ sauce
1/2 cup white vinegar
1/2 cup brown sugar
1 tsp. mesquite seasoning
1/2 tsp. garlic powder
1/2-1 tsp. red pepper flakes

Procedures:
Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over all. Cook slowly in crockpot on low about 4-6 hours.

Serves 4-6 person.

Source: Set It & Forget It Crock Pot Recipes cookbook.

Chick-Fil-A Chicken Sandwich

Ingredients:
Kosher salt
Sugar
2 large boneless skinless chicken breasts,
 split horizontally into 4 cutlets
2 teaspoons paprika
2 tablespoons black pepper
1/2 teaspoon cayenne pepper
1 teaspoon powdered MSG (optional)
1 cup milk
2 large eggs
1 1/2 cups all-purpose flour
2 tablespoons powdered non-fat milk
1 teaspoon baking powder
2 quarts peanut oil
4 soft hamburger buns, toasted in butter
8 dill pickle chips

Procedures:
Dissolve 1/2 cup kosher salt and 1/4 cup sugar in 1 quart of cold water. Place chicken breasts in a zipper-lock bag and add brine. Transfer to refrigerator and let sit for at least 6 hours and up to
overnight.

Meanwhile, combine paprika, black pepper, cayenne pepper, and MSG (if using), in a small bowl. Set aside

Whisk together milk and eggs in a medium bowl. Set aside.

Combine flour, non-fat milk powder, baking powder, 1 teaspoon kosher salt, 2 teaspoons sugar, and 2 tablespoons of spice mixture in a large bowl and whisk until homogeneous. Drizzle 3 tablespoons
milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.

In a large wok, deep fryer, or Dutch oven, preheat oil to 350°F.

Remove chicken breasts from brine and pat dry with paper towels. Season on all sides with remaining spice mixture. Transfer to milk mixture and turn to coat. Working one cutlet at a time, allow
excess milk mixture to drip off then transfer to flour mixture. Turn to coat, pile extra mixture on top of cutlet, and press down firmly to adhere as much mixture as possible to the meat. Lift
cutlet, shake off excess flour, then slowly lower into hot oil. Repeat with remaining breasts.

Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 4 minutes total. Transfer to a paper towel-lined plate.

Place 2 pickles on each bottom bun and a fried chicken cutlet on top. Close sandwiches, then cover with an overturned bowl or aluminum foil and allow to rest for 2 minutes to steam buns. Serve immediately.

Makes: 4 Sandwiches

Source: The Secret Recipe Forum

El Torito Chicken Fajitas

Ingredients:
4 large, skinless, boneless chicken breast halves, rinsed and patted dry
Cajun seasoning
1 jar (7 ounces) OR 1 cup roasted red bell peppers, rinsed and drained
Cooking oil
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
1 can (14 1/2 ounces) mild OR medium salsa (fresh ready-cut tomatoes, with onion, mild peppers, garlic and spices)
1 tablespoon minced fresh cilantro
1/4 to 1/2 teaspoon ground cumin
Salt and pepper to taste
Flour tortillas, warmed
Low-fat sour cream (optional)
Fresh Fruit Salsa (get recipe here)

Procedures:
Spray chicken with olive oil cooking spray. Season chicken on both sides with Cajun seasoning. Grill on both sides until chicken is browned and juices run clear. Cut into strips.

Meanwhile, rinse, drain and chop 1/4 cup jarred roasted peppers; set aside. Put remaining roasted red peppers in a food processor and puree. Set aside.

Heat 1 tablespoon oil in a large skillet or wok. Add green and red bell pepper strips and onions and stir-fry until tender. Add salsa, reserved pepper puree, chopped roasted red peppers, cilantro and
cumin. Season with salt and pepper. Heat to boiling; reduce heat and simmer 3 to 4 minutes.

To serve, place some of heated sauce on platter and top with grilled chicken strips. Top chicken with remaining sauce. Serve with warm flour tortillas and sour cream.

Makes 4 servings.

Source: Los Angeles Daily News

Sfoglia's Chicken al Mattone

Ingredients:
1 4-pound whole chicken, backbone cut away and discarded, rinsed, patted dry
4 tablespoons fresh lemon juice, divided
3 tablespoons grapeseed oil or olive oil, divided
1 tablespoon chopped fresh rosemary plus additional sprigs for garnish
2 garlic cloves, pressed
Coarse kosher salt
1/4 teaspoon dried crushed red pepper
Chopped fresh Italian parsley

Procedures:
Brick wrapped in aluminum foil or heavy cast-iron skillet

Open chicken flat like book; place butterflied chicken, skin side down, on rimmed baking sheet. Mix 2 tablespoons lemon juice, 2 tablespoons oil, 1 tablespoon chopped rosemary, and garlic in small
bowl. Rub mixture all over both sides of chicken. Cover and chill overnight.

Preheat oven to 400°F. Sprinkle chicken with coarse salt and freshly ground black pepper. Heat remaining 1 tablespoon oil in heavy large ovenproof skillet over medium-high heat. Add chicken,
skin side down, to skillet and cook until golden brown, about 7 minutes (do not turn chicken over). Place foil-wrapped brick (or cast-iron skillet) crosswise atop chicken; roast in oven 30 minutes. Remove brick and turn chicken over; return brick to chicken and continue to roast until juices run clear when thickest part of thigh is pierced, about 15 minutes longer.

Remove brick and transfer chicken to platter. Drizzle chicken with remaining 2 tablespoons lemon juice and sprinkle with crushed red pepper and parsley. Garnish with rosemary sprigs.

Serves: 4 person

Source: Bon Appetit

Sportello's Prosciutto-Wrapped Chicken Breasts

Ingredients
6 6-ounce skinless boneless chicken breast halves
8 ounces Taleggio cheese, rind trimmed, cheese cut into six
2-inch-long slices
12 thin prosciutto slices

Procedures:
Place chicken breasts on work surface. Using sharp knife and starting at thickest side of 1 chicken breast, cut 2-inch-long,1-inch-deep horizontal pocket, be careful not to cut through completely to other side of breast.

Insert 1 piece of cheese in pocket and press opening closed. Sprinkle chicken with salt and pepper.

Place 2 prosciutto slices side by side on work surface, slightly overlapping on long sides. Place 1 chicken breast crosswise atop center of prosciutto slices; wrap prosciutto slices around chicken,
covering completely and pressing to adhere (if necessary, fasten with small turkey skewers). Repeat with remaining chicken, cheese, and prosciutto. Can be made 6 hours ahead. Cover and chill.

Preheat oven to 350 degrees F.

Heat 1 tablespoon oil in each of 2 large skillets over medium-high heat. Add 3 chicken breasts to each skillet and cook until browned, about 4 minutes per side.

Transfer chicken to large baking sheet; roast in oven until instant-read thermometer inserted into thickest part of chicken registers 160 degrees F, 15 to 20 minutes, depending on size of chicken breasts. Transfer chicken to cutting board; let rest 5 minutes.

Thinly slice chicken breasts crosswise. Fan 1 chicken breast on each of 6 plates.

Serves: 6 person

Source: Bon Appetit

Spicy Buffalo Wings

Ingredients:
50 Chicken wing pieces
1/4 pound Margarine
1/4 cup Hot sauce
1 pinch Cayenne pepper
1 pinch Garlic salt
Oil/fat for deep frying
Black pepper
1 dash Paprika
Celery sticks
Blue Cheese Dip

Procedures:
Deep fry the wing pieces (in small batches) in hot oil at 385 degrees F for 10 minutes.  Drain on paper towels; sprinkle with black pepper while draining.

While chicken is frying, melt margarine in large skillet; mix in hot sauce, garlic salt paprika, and cayenne.

Once chicken is drained, toss  with the sauce.  Serve with celery sticks and Blue Cheese Dip.

Makes: 50 wings

Source: The Ultimate Chicken Wing Cookbook

The Good Life Chicken Tikka Masala

Ingredients:
1 whole chicken breast cut into two-inch cubes
2 tablespoons blended olive oil
2 cups water
1 cup blanched jasmine rice
salt, to taste
black pepper, to taste
1 cup heavy cream
butter
chives, for garnish

Tikka tomato sauce:
8 oz. fresh squeezed tomatoes
2 tablespoons masala marinade
1 tablespoon crushed red pepper

Marinade:
1 clove of garlic
1 shallot
1 tablespoon ginger
2 tablespoons cilantro
1 cup heavy cream
2 tablespoons curry powder
1 teaspoon tumeric
3 tablespoons corriander
1 teaspoon crushed red pepper
1 teaspoon mustard powder
1 teaspoon cumin
1 teaspoon fennel seed
1/2 cup water

Procedures:
Combine the marinade ingredients in a bowl.

Prepare the Tikka tomato sauce by mixing together the tomatoes,  2 tablespoons marinade and crushed red pepper.  Set aside.

Add the cut up chicken to the remaining marinade and refrigerate for one to two days.

Preheat pan on high heat, then add 2 tablespoons of blended olive oil.

Take another pan and add 2 cups of water and 1 cup blanched jasmine rice to the pan on low heat, stirring contents of the pan until blended.

Place the marinated chicken cubes into the hot pan and season with salt and pepper to taste.

Sear chicken for a minute or two on each side.

As the chicken cooks, stir the rice to make sure that it doesn't stick to the pan.

Add 1 cup of heavy cream to the chicken, continuously flipping the chicken as it cooks in the cream on high heat for a minute or two, then drop the heat to a simmer and cook for an additional 10 minutes.

Add salt and pepper to taste as the chicken simmers.

Add tikka tomato sauce to the chicken.

Mix the tikka tomato sauce with the chicken until the sauce turns orange, then add salt and pepper to taste.

Add a pat of butter and a pinch of salt and pepper to the rice in the other pan.

Lay the rice flat on the pan until the rest of the water evaporates, lowering the heat to almost nothing.

Thin out the chicken sauce with an ounce of water, then add 3 pats of butter to the sauce, slowly emulsifying the butter into the sauce while rotating the chicken.

Scoop the rice into a bowl and lay the chicken on top of the rice, pouring excess sauce over the chicken.

Garnish with a pinch of finely cut chives.

Makes 1 serving

Source: FIOS1 Restaurant Hunter

Spicy Barbecue Wings

Ingredients:
1/2 pound chicken wings
oil for deep frying

Spicy Barbecue Sauce:
1/2 cup ketchup
1/2 cup water
2 teaspoons Dijon mustard
1 teaspoon salt
2 teaspoons Louisiana hot sauce
1/2 teaspoon chili powder
2 garlic cloves - minced
1/4 cup lemon juice
1 tablespoon brown sugar
2 tablespoons oil
2 tablespoons Worcestershire sauce
1/4 teaspoon cumin
1 teaspoon black pepper

Procedures:
In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 minutes.

In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.

Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Serves: 4 person

Source: The Ultimate Chicken Wing Cookbook

Easy Cheesy Chicken Enchiladas

Ingredients:
2 large Chicken Breasts (cooked & shredded)
1 1/2 cups of your Favorite Salsa
2 tsp lime juice
1 cup chicken broth
1 tbsp tomato Paste
1/2 tsp cumin
2 Tablespoons Chili Powder
Dash of Tabasco sauce.
6 six-inch corn tortillas
2 cups shredded Cheddar Cheese

Procedures:
Preheat oven to 350°.

In a bowl combine chicken, 1/2 cup of the salsa and the lime juice.

In a small saucepan, add chicken broth, the remaining salsa, tomato paste, cumin, Tabasco sauce and chili powder. Stir until blended and heat over medium heat. Simmer for 5 minutes.

Pour half of the sauce into a 9-inch square baking dish.

Spoon one-sixth of the chicken mixture into the center of each tortilla.

Sprinkle 1 1/2 tablespoon of the cheese over the chicken mixture.

Loosely roll the tortillas and place in dish seam-side down, over the sauce.

Spoon the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake until hot and bubbly about 25 minutes

Source: Cookin's No Joke

Panda Express Orange Chicken

Ingredients:
2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
Orange Chicken Sauce (recipe below)
1/4 cup water
1/2 to 1 teaspoon sesame oil

Procedures:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.

Stir cornstarch and flour together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper
towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

Stir water into remaining 1 tablespoon cornstarch until smooth.

Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil.

Serve at once.

Makes 6 servings.

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Orange Chicken Sauce:

2 teaspoons minced orange zest
1/4 cup juice from 1 large orange
1/2 teaspoon sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce

Combine all ingredients in small bowl and set aside.

Source: LA Times

Savory Slow-Roasted Baked Chicken

Ingredients:
1 whole large roasting chicken
salt and pepper to taste

Basting Sauce:

1 stick butter
1 lemon, squeezed and zested
1 tsp. Worcestershire sauce
1/2 tsp. yellow mustard
1/2 tsp. vinegar
dash Tabasco (or other hot sauce)

Procedures:
Preheat oven to 275 degrees F.

In sauce pan, combine all basting sauce ingredients, stir well, and simmer over low heat for 20 minutes, stirring often.

Wash chicken and pat dry. Rub inside and out with salt and black pepper. Place on rack in roasting pan. Take baster and squirt all basting sauce over entire chicken, inside and out. Cover chicken with roasting pan cover or foil.

Put in 275 degree oven for 30 minutes, removing cover and basting twice.

After 30 minute cooking time, remove cover or foil and cook uncovered for 2 1/2 to 3 hours (depending on size of bird) at 275 degrees, basting every 30 minutes during this cooking time.

Remove from oven and let stand 5 minutes before carving.

Serves: 4 person

Source: Memory Lane Meals

Sesame Chicken Wings

Ingredients:
36 chicken legs & wings
2 teaspoons ground coriander
3 tablespoons soy sauce
2 cloves garlic
3 tablespoons fresh lemon juice
1 inch fresh ginger -- peeled
2 tablespoons sesame oil
1 onion -- quartered
2 tablespoons sugar
1 teaspoon red pepper flakes
1/2 cup sesame seeds (approx.)
2 teaspoons salt

Procedures:
Wash the chicken pieces and pat dry. Place in a bowl.

Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well.

Refrigerate for at least 2 hours.

Remove the chicken from the marinade and sprinkle with the sesame seeds.

Place on the grill or under the broiler for 5 to 6 minutes on each side, or until cooked through. Serve hot.

Makes 6 to 8 servings.

Source: The Ultimate Chicken Wing Cookbook

Baked Hoisin Sauce Chicken Wings

Ingredients:
15 chicken wings
1 tablespoon honey or syrup
4 tablespoons hoisin sauce
3 tablespoons warm water
3/4 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, finely minced
1 scallion, finely minced
1 slice fresh ginger, minced

Procedures:
Marinate chicken wings for 15 minutes in a mixture of honey, hoisin sauce, water, salt, pepper, garlic, scallion, and ginger.

Heat oven to 350 degrees. Place chicken wings on a baking sheet and bake for 30 minutes, brushing occasionally with marinade.

Turn oven to broil and broil chicken wings five more minutes. Turn wings every two minutes to avoid burning.

How to serve: Transfer chicken wings to a serving platter and serve hot or at room temperature.

Serves: 6 person

Source: Real and Healthy Chinese Food Recipes

KFC Honey Barbecue Wings

Ingredients:
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
Oil for deep frying

Procedures:
Wash the chicken wings, then remove the wing tips; cut the other two pieces in half. Shake off the excess water.

Place the eggs and milk in a bowl and mix well. Set aside.

Mix together the BBQ sauce and honey. Set aside.

Put the flour into a bag, then shake the wings in it, to lightly coat.

Roll the wings in the egg wash, then toss them back into the bag. You want a fairly heavy coating of flour - so the BBQ sauce has something to hang onto. Repeat 2−3 times.

Heat a large skillet or use your deep fryer. Heat oil until it's very hot (around 350 degrees F).

Fry the wings until they're golden brown. Remove and drain on paper towels.

Preheat oven to 325 degrees F.

Dip each wing in the BBQ sauce and place on a greased cookie sheet. Make sure the pieces don't touch each other.

Bake for 15−20 minutes, until they no longer look shiny.

Serves 4

Chick-Fil-A Chicken Nuggets

Ingredients:
1 lb chicken breasts, cut into bite sized nuggets
3/4 cup bread crumbs made from dry, toasted bread
3/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon sugar
1 teaspoon Lawry's seasoning salt 
1/2 teaspoon black pepper
1 cup buttermilk
2 eggs, whisked
vegetable oil, for frying

Procedures:
In a large bowl, add chicken pieces and buttermilk. Allow chicken to sit in the buttermilk as long as you can (at least one hour, but preferably overnight).

Place dried bread into a food processor and process until fine. Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.

In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.

Transfer flour mixture to a bowl and begin setting up your dipping station. Whisk eggs in a separate bowl. 

Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture. 

Once all pieces have been coated, you can start putting them into the hot oil. Be careful not to add too many chicken pieces to the oil, so that all pieces will cook evenly. 

Cook for about 1 1/2 minutes, then flip chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes. Chicken is ready when the coating is medium golden brown. 

Transfer chicken pieces to a paper towel lined plate to absorb any excess oil. Repeat with remaining chicken. 

Miranda Chipotle Braised Chicken (Tinga de Pollo)

Ingredients:
1 whole free-range chicken (approx 3lbs., cut into quarters)
2 onions, yellow or Vidalia (divided usage)
8 garlic cloves
1/4 cup olive oil
4 plum tomatoes (peeled and seeded)
3-5 chipotles chiles in adobo sauce
Salt and pepper, to taste

Procedures:
Cut whole chicken into quarters, remove the skin, if desired and cut 1 of the two onions into 4 pieces as well. Add to a large pot and cover with cold water, add a teaspoon of salt and bring to a boil. 

Simmer until cooked about 30-40 minutes, remove from heat and pull the chicken out of the pot, reserve the broth.

As the chicken is simmering, chop the remaining onion into 1" pieces, and sauté until golden brown. Cut each garlic clove into 4 pieces and place in a small sauce pot with the olive oil, simmer on low heat until the garlic is fragrant but do not allow it to brown.

Peel the tomatoes by dropping them into boiling water for a minute and then shocking them in ice water so the peel can be easily removed and then scrape out the seeds (nice plum tomatoes in a can, such as San Marzano, could also be used).

Add the peeled and seeded tomatoes, sautéed onion and the garlic along with the chipotle chiles to a blender along with 1 cup of the reserved chicken broth. Shred the cooked and now cooled chicken by hand by pulling it off the bone.

Simmer the blended sauce and add in the chicken, add more broth to completely coat the chicken with sauce. Cook 10 minutes and season with salt and pepper.

Serve with handmade gnocchi or even pasta and finish with grated cheese.

Makes 8 portions

Cheesecake Factory White Chicken Chili

Ingredients:
1/2 cup Canola Oil
4 pounds Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish

Procedures:
Heat canola oil in large sauté or braising pan.

Combine chicken and spices in mixing bowl.

Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.

Heat additional oil and butter in pan. Sauté onions until translucent.

Add the garlic and cook for 30 seconds.

Add the poblanos and green chilis.

Add the flour, stir to incorporate, and cook for 2 minutes.

Add the chicken stock a little at a time, and slowly whip out the lumps.

Add the salsa verde, chili garlic paste, and chipotle tabasco.

Allow to come back to a simmer and add the chicken back into the pan.

Simmer for 5 minutes and add the cream and white beans stir to incorporate.

Serve and garnish with rice and with pico de gallo and green onions.

Serves 4

Panda Express Sweet Fire Chicken

Ingredients:
1/2 lb Frozen Chicken Nugget pieces
1/3 cup Diced Red Bell Peppers (1/2" x 1/2")
1/3 cup Diced Onions (1/2" x 1/2")
1 cup Pineapple Chunks
1 Tbsp Cooking Oil
1/3 cup Thai Sweet Chili Sauce

Procedures:
Bake chicken nuggets according to package instructions.

Heat clean cooking pan and add 1 tbsp. of cooking oil.

Add red bell peppers, onions, and pineapple chunks into the pan. Cook for about 2 minutes.

Stir in sweet chili sauce and bring to a boil. Add chicken nugget pieces into pan.

Mix until all ingredients are well covered.

Serves: 2-3