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You'll want to use the buttery chili-lime spread on all your vegetables from now on.
cooking.nytimes.com
The idea behind this recipe was to create a contemporary American chicken dinner The result is a whole-bird meal that takes a bit more time and effort than a simple roast chicken but offers an outcome that is just short of mind-blowing, with a variety of tastes and textures the classic cannot touch You can make this dish with chicken parts and water or canned stock, but it’s more efficient — and far tastier — to begin with a three-to-four-pound chicken and go through the whole process
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Give your slaw recipe a flavorful hint of Thailand by cooking broccoli slaw and chicken in peanut sauce and sesame oil.
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A spicy saute of chicken breast, tomato, onion, bell pepper, jalapenos and hot pepper sauce!
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Give your taco fillings a Caribbean twist.
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Shredded chicken, bacon and cheese combine in this bubbly biscuit bake.
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Julienned chayotes cooked with roasted tomatoes, onions, green chiles and cilantro.
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Canned peas and cream of mushroom soup really do make this a snap to prepare.
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Get Pork and Poblano Soup Recipe from Food Network
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I usually make this the day after we have roast chicken. The recipe calls for baking, but the ingredients can also be added to a slow cooker and cooked on Low for 7 hours. We serve this with cheese, tortilla chips, sour cream, salsa, black olives, and guacamole.
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Broken spaghetti noodles are added to this basic chicken soup seasoned with fresh garlic and chopped onion.