Yankee Chicken Chili

Yankee Chicken Chili

16 oz pkg Great Northern Beans, washed

32 oz chicken broth

4 oz can chopped green chiles

2 Tbsp Ancho chile powder

1/2 cup Sofrito

Garlic Salt & Pepper

2 Tbsp olive oil

2 boneless, skinless chicken breasts

1 tsp Hot Mexican chili powder

1 large Vidalia onion, coarsely chopped

1 Lime

1 cup water

Place the beans in a crockpot with the chicken broth, green chiles, ancho chile powder, sofrito and Garlic Salt & Pepper. 

Heat olive oil in a heavy skillet. Season the chicken breasts with Garlic Salt, pepper and Hot Mexican chili powder and cook in oil over medium heat until well browned on both sides., adding chopped onions about halfway through cooking time. Squeeze lime juice over chicken and onions and add water. Bring to boil, scraping pan to loosen browned bits, then add mixture in skillet to the beans in the crockpot. 

Cook on high 6-8 hours or until beans are tender. Chop the chicken and return to the pot. Simmer 5-10 minutes and then serve.

6/11/11 - This was really good, especially the broth and the chicken. Try making this without the beans (just a Braised Chicken kind of thing). The beans were actually kind of bland, so I may experiment with a sour cream/salsa based topping or maybe a Ranch/Sour Cream flavor.

Spicy White Chili

Spicy White Chili

2-4 boneless, skinless chicken breast halves 

1 onion, chopped 

1 tsp minced roasted garlic 

4-oz can chopped green chiles 

2 tsp roasted cumin 

1 tsp dried cilantro 

1/2 tsp cayenne 

1/4 tsp ground cloves 

1 lb dried white beans (navy or great northerns, your choice), washed 

1 carton chicken broth 

Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!

Chicken Detox Soup

Chicken Detox Soup

8 oz boneless, skinless chicken breasts
Salt and Pepper to taste
1 tsp dried thyme
3 Tbsp olive oil
1 onion, chopped (I used a red onion)
2 cloves garlic, minced
1 heaping tsp Celery Flakes
1 Tbsp Ginger Paste (the tubed stuff in the produce dept)
Water
32-oz carton 99% Fat Free Chicken Broth
2 large carrots, peeled and sliced
1 Tbsp Bragg's Organic Cider Vinegar
1 heaping Tbsp Parsley Flakes (jar in the produce dept)
1/2 tsp turmeric
1/2 tsp crushed red pepper flakes (use less if you don't like spicy)
10 oz frozen Baby Broccoli Florets
1 cup frozen peas

Season chicken with salt and pepper and sprinkle with thyme.  Heat olive oil in a stock pot over medium high heat.  Sear the chicken breasts on both sides.  Add the onion and garlic and cook until translucent.  Add celery flakes, ginger and enough water to just cover the chicken.  Bring to a boil, cover and reduce heat to a simmer and cook until the chicken is thoroughly cooked and tender, about 35 minutes.  Remove chicken from the pot and set it aside to cool.

Add the chicken stock to the remaining liquid in the pot and bring to boil.  Add the carrots and cook 5 to 7 minutes.  Add the vinegar, parsley, turmeric, red pepper flakes, and broccoli and cook about 8 minutes.  Add the peas and cook about 3 minutes.

Meanwhile, shred or chop the chicken breasts and stir it into the soup with the peas.  Taste and adjust seasoning if necessary.

Serve hot.  Great with a warm French Loaf!

Yum!!  One of the best chicken soups I've ever eaten!!

Found on Pinterest

Chicken with Basil Pecorino Cream Sauce

Chicken with Basil Pecorino Cream Sauce and Roasted Vegetables

1 red bell pepper

1 lb small red potatoes

1 shallot

2 boneless, skinless chicken breasts

4 Tbsp Litehouse Zesty Italian Vinaigrette

2 Tbsp Basil Pesto

1/2 cup heavy cream

1 oz (about 2 Tbsp) grated Pecorino cheese

1 Tbsp butter

Olive Oil

Salt and Pepper

Preheat oven to 450^F.  Line a large baking sheet with foil and spray with cooking spray.  

Stem, seed and cut bell pepper into 1-inch dice.  Cut the potatoes into 1/2-inch wedges, making 6 to 8 wedges out of each potato.  Peel and slice the shallot into 1/8" rings.  Rinse the chicken and pat dry then season with a little salt and pepper.

Toss the bell pepper, potatoes, shallots and Italian Vinaigrette with 1/4 tsp salt and pepper.  Spread into a layer on the baking sheet, leaving room at one end to add chicken later.  Roast until soft and starting to caramelize on edges, 18 minutes.  

Meanwhile, heat a medium non-stick skillet over medium-high heat.  Add 2 tsp olive oil and chicken breasts to hot pan and cook until browned, 2-3 minutes per side.  After vegetables have roasted 18 minutes, remove baking sheet from oven and transfer chicken to empty space on baking sheet. Reserve pan used to sear chicken; no need to wipe clean.

Top chicken breasts with 2 tsp basil pesto (reserve remaining for sauce) and stir vegetables.  Roast until pesto darkens slightly and chicken is completely cooked (165^F) for 5-8 minutes.  Remove chicken to a plate and rest at least 5 minutes.

Return skillet to medium-high heat.  Add cream and 2/3 of the Pecorino (reserve the rest for garnish) to hot pan and bring to a boil.  Reduce to a simmer, and cook until slightly thickend, 1-3 minutes.  Remove from burner and whisk in remaining pesto and the butter.  Taste, and season with salt and pepper if desired.

Spoon the sauce on plate and place chicken on sauce.  Arrange vegetables next to chicken.  Garnish with remaining Pecorino.  

Outstanding dinner!  

Chicken Dijon

Chicken Dijon

2 Bone-In, Skin-On Chicken Breasts
Salt & Pepper to taste
1 teaspoon dried Fines Herbes
2 teaspoons EVOO
1 shallot, peeled and sliced thin
1/4 cup sherry
2 teaspoons chicken base
1 1/2 teaspoon Dijon mustard
3 teaspoon Worcestershire Sauce
1/2 cup heavy cream
2 teaspoon honey
1 tablespoon butter

Preheat the oven to 425^F.

Rinse the chicken breasts and pat dry.  Season with salt, pepper and the fines herbes.

Heat a medium-sized, oven-safe, non-stick skillet over medium-high heat with 2 teaspoon EVOO. Add the chicken, skin side down, to the hot skillet and reduce the heat to medium.  Cook until skin is golden brown and crispy, 5-7 minutes.  Flip chicken and cook another 5 minutes until browned. Place the pan in the preheated oven and roast until the chicken reaches 165^F, 18-20 minutes.

Remove from the oven (be careful - the handle is hot!) and place the chicken on plates to rest while you prepare the sauce.

Place the pan over medium heat and add the sliced scallions to the chicken juices.  Cook 2 minutes. Add sherry, increase heat to medium-high and boil 2 minutes.  Stir in the chicken base, Dijon mustard, Worcestershire sauce, cream and honey.  Return to boil and cook until the sauce is rich and creamy-3-4 minutes.  Remove from burner and swirl in the butter.  Taste and season with Salt and Pepper if desired.

Serve the sauce with the chicken.  This is delicious with Mashed Potatoes, Sauteed Cremini Mushrooms, and Green Beans!

Adapted from Home Chef recipe.

Chicken & Wild Rice Soup

Chicken & Wild Rice Soup

2 tablespoons olive oil

1 small onion, chopped

1 cup shredded carrots

5 cups water

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix,

seasoning packet reserved

1 (10-ounce) package frozen chopped broccoli

2 cups chopped cooked chicken

1 (8-ounce) loaf pasteurized prepared cheese product, cubed

1 (10-3/4-ounce) can cream of chicken soup, undiluted

In a soup pot over medium heat, heat oil. Add onion and carrots and saute 5 minutes, or until tender.  

Add water, seasoning packet from rice, broccoli, and chicken. Bring to a boil then stir in rice; reduce heat,

cover, and cook 5 minutes.  Add cheese and soup; cook 5 minutes, or until cheese melts, stirring constantly. Serve immediately.

Delicious with a warm French Loaf!  

Cranberry Chicken

Cranberry Chicken

INGREDIENTS:
4 chicken breasts
1 small bottle of Catalina dressing

1 can whole-berry cranberry sauce
1 envelope dry onion soup mix
1/4 c. white wine

DIRECTIONS:
Place chicken in a lightly greased 9" x 13" pan.

Mix remaining ingredients together and pour over chicken.

Bake at 350° F for about 1 hour.

Smothered Chicken Queso Casserole

Smothered Chicken Queso Casserole

2-3 tablespoons oil
3 large boneless, skinless chicken breasts, cut in half lengthwise
1 packet Old El Paso Taco Seasoning (I prefer the Low Sodium packet)
1 jar (15-oz) Tostito's salsa con queso
3/4 cup half and half
1 can (4.5-oz) chopped green chiles
1 red or orange bell pepper, seeded and chopped
3 cups cooked white rice
1 cup shredded Mexican blend cheese
 Chopped Tomatoes and Cilantro to garnish, if desired


Heat the oven to 350^F and spray a 9x13" pan with cooking spray.

In a 12-inch skillet, heat the oil over medium-high heat.  Sprinkle chicken with taco seasoning mix.  (I used the whole packet and my chicken was heavily coated, which made me worry a bit.)  Cook the chicken in the hot oil, turning once for 6-8 minutes or until golden brown on both sides.  Don't worry if it's not completely cooked...it will finish in the oven.

In a large bowl, combine the salsa con queso, half and half, green chiles and bell pepper.  Reserve 1/4 of the sauce mixture.  Stir the cooked rice into the remaining mixture in the large bowl.

Place the rice into the sprayed 9x13" pan and top with the chicken.  Top with the reserved sauce and then sprinkle the Mexican blend cheese over everything.  Cover the pan with foil and bake for 20 minutes.

Remove the foil from the pan and bake it another 10-15 minutes or until the sauce bubbles and the chicken is cooked through.

Cool 10 minutes before serving.  Garnish with chopped fresh tomatoes and cilantro if desired.

MY NOTES:  This was excellent!  I used a package of chicken tenderloins instead of the breasts that you have to cut.  I served it with a dollop of sour cream and some Salsa and Whole Kernel Corn (because I was too lazy to make the Salad I'd intended to serve).  I'll definitely make this one again.

Found on Pinterest and linked to http://www.bettycrocker.com/recipes/smothered-chicken-queso-casserole/401bbca6-bb23-42b4-96e4-133e485c765b?utm_medium=social&utm_source=pinterest&utm_campaign=04_2016_standard&crlt.pid=camp.nq9Rkc7QxYQu

Baked Sweet Hawaiian Chicken

1/4 cup vegetable oil
3-4 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and Pepper to taste
1 1/2 cups cornstarch
3 eggs, beaten
1 red bell pepper, chopped
1 (20-oz) can pineapple tidbits, drained
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup lite soy sauce
1 tsp minced garlic
1/2 tablespoon cornstarch


Preheat the oven to 325^F.

Heat the oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper (I skipped the salt entirely because the soy sauce is enough for me and John!)  Toss the chicken in the cornstarch and then dip each piece in the beaten eggs and place in the skillet.  Do not crowd the pan. Brown the chicken on both sides and then transfer it to a 9x13-inch pan.  Add the chopped red pepper and the drained pineapple tidbits.

In a bowl, stir together the remaining ingredients until well combined.  Pour over the chicken and pineapple and bake for 1 hour.  Stir the mixture every 15 minutes until done.

This was really good!  Only change I might make is to add a little Sriracha or some crushed red pepper flakes to spice it up a bit.  We had it over rice with a side of steamed broccoli.

Found on Pinterest which linked to this website: http://therecipecritic.com/2015/07/baked-sweet-hawaiian-chicken/

Coq au Vin

1 tablespoon olive oil
2 slices bacon, cut into 1-inch pieces
1 chicken, cut into pieces
1 large onion, halved and sliced
3 large carrots, peeled and cut into chunks
1 teaspoon minced roasted garlic
1/4 cup brandy
1/2 bottle red wine
1 cup chicken stock
8-10 sprigs fresh thyme
1 tablespoon butter, softened
1-1/2 tablespoons flour
8-oz mushrooms, sliced
Salt & Pepper to taste

Preheat the oven to 350^F.

In a large, heavy oven-proof Dutch Oven, heat the oil and fry the bacon until crispy.  Remove from pan and add the chicken pieces.  Season with salt and pepper and brown chicken well on both sides. It doesn't have to be completely cooked.  Remove chicken from the pan.  Add the onion and carrots and cook, stirring occasionally for about 10 minutes.  Stir in the garlic and cook another minute, being careful not to burn the garlic.

Carefully stir in the brandy, scraping up the browned bits in the bottom of the pan.  Add the red wine, chicken stock and thyme.  Bring to a boil.  Add the bacon and chicken (with any juice that's dripped out) to the wine.  Cover and transfer the pan to the oven.  Cook 40 minutes.

Stir the flour into the softened butter until smooth.  Remove the pan from the oven and stir the butter mixture into the sauce.  Stir in the mushrooms and season the sauce with salt and pepper if necessary. Place the pan, uncovered this time, back into the oven for about 15 minutes until the sauce thickens up a little bit.

Serve with mashed potatoes or cooked egg noodles.  Yum!

Cathy's Favorite Chicken Noodle Soup

1 lb chicken tenderloins
Salt and Pepper
1/2 - 1 teaspoon lemon pepper
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 small onion, diced
1-2 stalks celery, diced
1/2 red bell pepper, diced
1 heaping teaspoon fines herbes
1/2 teaspoon sage
1 teaspoon thyme
32 ounce carton chicken stock
1 can Campbell's cream of chicken soup
Water (6-8 cups, approximately)
10 ounce bag frozen peas
1 tablespoon minced parsley
1 tablespoon lemon juice
16 ounce pkg fine egg noodles

Season the chicken tenderloins with salt and pepper.  Heat the oil and butter in a large stockpot until the butter is melted and starting to bubble a little.  Add the chicken and cook over medium-high heat until they begin to brown, then turn them and cook another 3 or 4 minutes.  Add the onion, celery and bell pepper and cook 2 or 3 minutes, stirring occasionally.  Add the fines herbes, sage, thyme and chicken stock and bring to a boil.  Cook until chicken is completely cooked and tender about 10 minutes.  Stir in the cream of chicken soup, water, peas, parsley and lemon juice.  Turn heat up to high and bring to a full rolling boil.  Stir in the egg noodles and cook 3 minutes (or until done).

Serve at once.

Excellent soup if I do say so myself!  And perfect for dinner when you've got a cold!

Note: I usually remove the cooked chicken before adding the cream of chicken and water.  I chop up 2 or 3 pieces into small chunks and add them back into the soup and then save the rest of the chicken to make chicken salad for lunch the next day!  Two meals for the price of one.

Tender & Juicy Roast Chicken

3-4 lb whole organic chicken, washed
Salt
Lemon Pepper
1 Lemon, quartered
1 cinnamon stick
1 handful fresh Sage leaves, washed
1 heaping teaspoon minced roasted garlic
4 tablespoons butter
1/2 - 1 cup milk

Preheat the oven to 375^.

Season the chicken inside and out with salt and lemon pepper and put it in a deep baking dish or covered casserole.  Place the quartered lemon, cinnamon stick, sage leaves, garlic and butter inside the chicken's cavity.  Pour the milk into the chicken.  Put the lid on the casserole (or cover pan with foil to seal).

Bake 45 minutes.  Remove the lid and bake another 45-60 minutes, or until the chicken is golden brown.  Remove from the oven and let rest 15 minutes before carving.

Really good, tender and juicy chicken!!  Delicious with warm French Bread and a Salad.  Adapted from Jamie Oliver's Chicken in Milk recipe.

Honey Sriracha Chicken

1 cup water

2-3 tablespoons Sriracha (I used 2 heaping)

5 tablespoons Lite Soy Sauce

1 teaspoon minced garlic

1/4 cup sugar

3 tablespoons honey

2 tablespoons cornstarch

2 tablespoons water

3-4 boneless skinless chicken breasts, cut into 1-inch cubes

1/3 cup cornstarch

Vegetable or Peanut Oil

Crushed Red Pepper Flakes, if desired

Cooked Rice

In a small-medium saucepan, combine the water, Sriracha, soy sauce, garlic, sugar and honey.  Bring to a boil over medium heat.  Whisk together 2 tablespoons cornstarch and 2 tablespoons water.  Stir into the boiling mixture until it thickens.  Reduce heat to low and keep warm.

Put the chicken cubes into a large ziploc bag and add the 1/3 cup cornstach.  Seal and shake to coat the chicken.  Drizzle a large skillet with oil and heat over medium heat.  Add the chicken and saute until browned and cooked through.  Don't overcrowd the pan....I divided it into 2 batches to cook the chicken. 

Once all the chicken is done, return them all to the skillet (drain if necessary) and pour the sauce over.  Serve over hot cooked rice and garnish with pepper flakes if desired.

This was really good!  Found on Pinterest (recipe on lecremedelacrumb.com).  

I've made this several times now and it is excellent!  One of John's favorites! 

Orange Chicken Meatballs

Orange Chicken Meatballs

Yield: 24 meatballs

Ingredients:

For the meatballs:
1/4 cup milk
1/4 cup breadcrumbs
1 1/2 pounds ground chicken (See Note)
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
For the sauce:
1 1/2 teaspoons sesame oil
1 1/2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1 1/2 teaspoons crushed red pepper flakes, or more to taste
3/4 cup orange marmalade
1/4 cup hoisin sauce

Directions:

Make the meatballs:
Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray.
In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes.
In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, salt, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball.
Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.
Make the sauce:
Add the sesame oil and olive oil to a small saucepot over medium-low heat. Add the garlic and ginger and cook, stirring, for about 2 minutes until golden brown.
Add the red pepper flakes, orange marmalade and hoisin sauce, and cook, stirring occasionally, for 5 minutes until the sauce has thickened slightly.
Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.
Note:
If you can't find ground chicken at your local supermarket, feel free to use ground turkey, which is often easier to find.

Original source unknown

Chicken Parmesan Meatball Poppers

 

 

Chicken Parmesan Meatball Poppers

·        Makes: 48 poppers

Ingredients

• 1 lb ground chicken breast
• ¾ cup Italian breadcrumbs
• 1 cup fresh grated Parmesan cheese
• 3 garlic cloves, pressed
• ½ small onion, grated
• 2 Tbsp + 1 cup marinara sauce (divided)
• ½ Tbsp dried Italian seasoning
• 2 Tbsp fresh basil, chopped
• 2 Tbsp fresh parsley, chopped
• ½ tsp kosher salt
• ½ tsp fresh cracked black pepper
• 1 large egg, lightly beaten
• 1 cup shredded Italian blend shredded cheese

Directions

1.     Preheat oven to 350°F. Prepare a baking sheet by lining with parchment paper.

2.     Set aside 1 cup marinara and shredded Italian cheese.

3.     In a large mixing bowl, combine all remaining ingredients. Mix well, do not over mix or you will have tough meatballs. Using a 1 tablespoon scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Bake for 16-18 minutes until lightly browned.

4.     Turn oven to broil.

5.     Drizzle a spoonful of marinara over each meatball. Sprinkle with shredded cheese.

6.     Broil for 2-3 minutes until cheese is golden brown and bubbly.

7.     Serve and enjoy!

Original source: http://communitytable.parade.com/220460/donnaelick/30-minute-chicken-parmesan-meatball-poppers/   By Donna Elick

Butter Roast Chicken

Butter Roast Chicken

1 (2 to 3 pound) broiler/fryer chicken cut up 

5 Tbsp butter or margarine 

1/3 cup lemon juice 

1 tablespoon paprika 

2 teaspoons salt 

1 teaspoon pepper 

1 teaspoon brown sugar 

1/2 teaspoon crushed dried rosemary 

1/8 teaspoon ground nutmeg 

1/8 teaspoon cayenne pepper 

Place chicken in an ungreased 13-in. x 9-in.x 2-in. baking pan. Combine remaining ingredients in a small saucepan; bring to a boil. Remove from the heat and pour over chicken. Bake, uncovered, at 325 degrees F for 1-1/2 hours or until juices run clear, basting occasionally. 

Adapted from allrecipes.com 

Tender, juicy and flavorful! Excellent chicken.

Brown Butter and Sage Chicken Chunks

2 boneless, skinless chicken breasts
Salt and Pepper to taste
1/2 cup sage leaves
2 Tablespoons Butter

Cut the chicken into small chunks (about 1-1/2 inches) and sprinkle with salt and pepper.  Melt the butter in large skillet over medium-high heat and cook until the butter begins to brown and turn fragrant.  Add the chicken and sage and cook for about 3 minutes without stirring until the chicken begins to brown.  Stir, turning the chunks and sage to brown evenly, until thoroughly cooked and coated in the butter, about another 3-4 minutes.  Serve hot.

This was very good!  And fast!!  Would definitely make it again.  Found on Pinterest.

Herb Fried Chicken with Black Pepper Gravy

FOR THE CHICKEN COMBINE:

1 cup all purpose flour

2 tsp minced fresh parsley

1 tsp dried thyme

1 tsp black pepper

1/2 tsp kosher salt

3/4 cup buttermilk

4 boneless, skinless chicken breasts cutlets

Canola oil

FOR THE PEPPER GRAVY COOK:

1 tsp minced garlic

2 Tbsp all purpose flour

1 tsp coarsely ground black pepper

1 cup milk

1/2 tsp dried thyme

1 1/2 tsp chicken bouillon granules

For the chicken, combine flour, parsley, thyme, pepper, and salt in a shallow dish.  Place buttermilk in a second shallow dish.  Dredge chicken in flour mixture, dip in buttermilk, then dredge again in flour mixture.  Chill coated breasts on a rack placed over a baking sheet at least 5 minutes. 

Heat 1/4 inch oil in a saute pan over medium-high until shimmering.  Fry chicken until golden on one side, about 6 minutes.  Flip chicken and fry until brown and cooked through, 5-6 minutes more.  Transfer chicken to a plate and tent with foil.  

Pour off all but 1 Tbsp. oil.  For the pepper gravy cook garlic in same saute pan over medium-high heat until fragrant, about 1 minute.  Whisk in flour, pepper and thyme; slowly whisk in milkand bouillon granules.  Boil gravy, whisking constantly, until thick, 2-3 minutes.  Serve gravy over chicken.

Adapted from a recipe found on Pinterest.  The chicken was delicious!  The gravy needed help so I added the chicken bouillon trying to give it some flavor.  Served with Browned Butter Mashed Potatoes and Corn Niblets.  I'll definitely make the chicken again!  

Arroz con Pollo

1 broiler-fryer chicken, (about 2.5-3 lbs), cut into serving pieces

Adobo seasoning

1 packet Sazon Goya

2 Tbsp olive oil

1 medium onion, chopped

1 red bell pepper, seeded and chopped

1 tsp minced garlic

15 oz can diced tomatoes, drained

1-2 splashes Hot Sauce

8 saffron threads (a small pinch)

1.5 cups uncooked long grain rice

2.5 cups chicken broth

1.5 cups frozen green peas

Sprinkle chicken with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch oven and saute the chicken on both sides until well browned. Don't crowd the chicken...you'll probably need to brown it in 2 batches. Remove the chicken and set aside.

Drain off some of the chicken fat, if necessary, leaving only a couple of tablespoons in the pan. Saute the onions and bell pepper until onion is almost transparent. Add garlic and saute another minute or two. Add rice and Hot sauce and stir until rice is opaque and coated with the fat. Add broth and diced tomatoes and bring to a boil. Crumble in the saffron and place the chicken on top of the rice. Cover tightly and reduce to a simmer for about 20 minutes or until rice and chicken are done. 

Remove the chicken and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7 minutes longer or until peas are done. Taste and adjust seasonings if necessary. Serve hot.

Delicious!

Comforting Chicken Noodle Soup

1 can cream of chicken soup

1 can cream of chicken with herbs soup

4 soup cans water

32 oz carton chicken broth

1/4 cup chopped parsley

1/2 tsp dried sage

1/2 tsp dried rosemary

3/4 tsp dried thyme

1/2 tsp black pepper

2 cups diced, cooked chicken

2 cups frozen mixed vegetables

16 oz pkg wide egg noodles

1/2 cup sour cream

Combine both cans of soup, water, broth, parsley, sage, rosemary, thyme, pepper, chicken and vegetables in a stockpot. Stir well and bring to a boil over high heat. Add the noodles and cook until just done. Stir in sour cream until well combined and serve hot!

Adapted from a recipe @ Taste of Home.