Chicken Tinga

4 servings - Prep time: 15 min - Cook time: 60 min

Ingredients:
1 1/4 lbs chicken - any part, with or without bone
1 Tsp vegetable oil

6 oz tomatillos, peeled
6 oz plum tomatoes

4 cloves garlic
1 small white onion, finely chopped

2 tsp dried oregano

2 bay leaves

2 Tsp cider vinegar

2 cups chicken stock

2 to 3 canned chipotle chilies in adobo sauce + 1 Tsp sauce from can

or 2 jalapeños

1/4 inch fresh ginger, finely minced

2 tsp fish soy
salt and pepper

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• Season chicken generaously with salt and pepper. Heat oil in medium saucepan. Add chicken and cook without moving until well browned, 6 to 8 minutes. Flip chicken and cook 2 minutes. Transfer to plate. 
• Immediately add tomatillos, tomatoes and garlic to pot. Cook flipping occasionally, until blistered and browned in spots, about 5 minutes. 
• Add onion and cook until softened about 2 minutes. 
• Add oregano and bay leaves, stir for 30 seconds.
• Add vinegar and chicken stock.
• Return chicken to the pot until cooked through, 20 to 30 minutes. Transfer chicken to a bowl and set aside.
• Continue cooking the sauce at a hard simmer until reduced to about half of its original volume.
• Add chipotle or jalapeños. Discard bay leaves. Blend sauce with an immersion blender until relatively smooth, with small chunks. 
• Shred the meat, and return to sauce. 
• Add fish sauce and stir to combine.
• Bring to a simmer and cook until sauce thickens and coats chicken. 

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Adapted from seriouseats.com

Chicken Tandoori

4-6 servings - Prep time: 10 min

Main ingredients:

1 chicken, without skin, cut into 10 pieces or 5 chicken breast

First Marinade:
5 garlic cloves
5 inch square ginger
1 green chili
a splash of oil

Second marinade:
2 tsp chili powder
2 tsp lemon juice
a pinch of salt salt

Third marinade:
5 Tbsp yogurt
1 tsp lemon juice
2 tsp coriander
2 tsp dried fenugreek powder
1/2 tsp ground turmeric
1 tsp garam masala
1 tsp cumin powder
1 tsp paprika
1 tsp salt
1 tsp pepper

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• Blend ginger, garlic and green chili with a splash of oil until it forms a think paste
• Mix together chili powder, 2tsp of lemon juice with a pinch of salt until it forms watery paste
• Remove skin and make deep slices across the chicken breast
• Set aside 1Tbsp of the ginger and garlic paste, then rub the remaining over the chicken, making sure to get inside the slices
• Rub the chili powder and lemon paste over the chicken, again making sure to get inside the slices. Leave to dry for 30 minutes.
• In a mixing bowl, add the yogurt (1Tbsp per portion of chicken), 1 Tbsp of ginger and garlic paste, 1 tsp of lemon juice, 1 tsp of salt and the remaining of the spices
• Pour over the chicken and place in the fridge for 2 hours or overnight. 
• Cook in the over for 30-35 minutes until crisp and slightly charred. For even better taste, cook on a  grill. Serve and enjoy! 

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From snapguide.com

Asian Turkey Meatballs

• 4 servings - Prep time: 15 minutes - Cook time: 8 minutes

Ingredients: 
1 pound ground turkey
1/4 onion, finely chopped 
1 bunch cilantro finely chopped
1 egg, lightly beaten 
1 tablespoons sesame oil 
2 tablespoons soy sauce 
Freshly ground black pepper 
Vegetable oil

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• Make meatballs: mix turkey, onion, cilantro, egg, sesame oil, soy sauce and several grindings of pepper in a bowl. Roll tablespoons of mixture into balls.

• In a skillet over medium-high heat, generously cover bottom of pan with vegetable oil. Working in batches to avoid crowding, place meatballs in pan and cook, turning, until browned all over and cooked inside, about 8 minutes per batch. Arrange on a heated platter, spoon a little sauce over each meatball, and serve with toothpicks. If desired, keep warm in a 200-degree oven until ready to serve.

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Adapted from http://cooking.nytimes.com

Tuscan Chicken Stew

15 servings - Prep time : 60 min - Cook time : 1 hour 45 min

Ingredients:

1 5-6 lb. whole chicken
2 cups water
4 cups chicken broth
2-3 teaspoons salt, divided
1 1/2 teaspoons black pepper, divided
1 bay leaf
4 stalks celery, diced
3 carrots, diced
1 large onions, diced
5 medium red potatoes, sliced
1 15-oz. can great northern beans, drained and rinsed
1 tsp dried thyme
6 cloves garlic, minced
1/2 tsp paprika
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning

4 roma tomatoes, halved lengthwise and sliced

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• In a large Dutch oven or soup pot, simmer chicken, water, chicken broth, 1 tsp salt, 1 tsp black pepper and bay leaf, covered, over medium-low heat for one hour.

• Remove chicken and set aside to cool.  

• Pour broth through strainer and add broth back to Dutch oven.

• Bring broth to a boil and add celery, carrots, onions, potatoes, beans, thyme, garlic, paprika, red pepper flakes, Italian seasoning, tomatoes and remaining 1-2 tsp salt (this depends on how salty your prepared chicken broth is – salt to taste) and 1/2 tsp pepper.  Reduce heat to medium and cook, uncovered for 45 minutes (cooking this uncovered will help reduce it and enhance the flavor).

• Meanwhile, remove skin and bones from chicken; shred or chop chicken, cover and set aside.  

• Once vegetables and broth have cooked for 45 minutes, add chicken and stir to combine.  

• Cover pot, remove from heat and let stew rest for 30 minutes.  

• Stir and serve.

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From SouthYourMouth.blogspot.com

Cilantro Chicken

5 servings - Prep time : 15 min - Bake time : 15 min

Ingredients:
4 boneless, skinless chicken breasts, halved (2 lbs)

1/4 cup lime juice

1/2 cup cilantro, chopped
6 garlic cloves, chopped
1 Tbsp honey
1 Tbsp olive oil
1/2 tsp salt

1/4 tsp pepper

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• Pound the chicken breasts to an event thickness (about 1/2 in) and place in a shallow baking pan.
• In small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill for at least 30 mins or overnight.
  
• Lay chicken on a grill over medium heat (you can hold your hand over the surface only 4 or 5 seconds) and cook turning once, until no longer pink, 4 or 6 minutes per side.

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From food.com

Chicken and Mushrooms in a Garlic White Wine Sauce

4 servings - Prep time : 15 minutes - Cook time : 15 minutes

Ingredients:
1 lb chicken breast or tenders
2 tsp butter
2 tsp olive oil
2 Tbsp all purpose flour
3-4 cloves garlic, minced
12 oz sliced mushrooms
1/4 cup white wine
1/3 cup fat free chicken broth
salt and fresh pepper to taste
1/4 cup chopped fresh parsley

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• Preheat oven to 200°.
  
• Season chicken with salt and pepper. Lightly dredge in flour.
• Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.
• Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
• Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half.
  
• Top the chicken with the mushroom sauce and serve.
  

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From skinnytaste.com