This recipe is a great lunch salad.

Ingredients

• 2 chicken breasts, blackened
• 1/2 cup Champignon Montanolo cheese, diced
• Few dashes balsamic vinegar
• Small drizzle olive oil
• 2 teaspoons garlic powder
• Few spinkles season-all salt
• Few dashes hot sauce
• Salad greens

Instructions

Saute the chicken breasts until cooked thoroughly. Dice into about 1-inch cubes and place in a large salad bowl. Add the cheese and stir. Add the rest of the ingredients and stir until thoroughly mixed. Place the greens in a bowls and serve the chicken mixture over them.

Freelance chef Alejandra Montero created this recipe that was distributed by the Hortus Botanicus. It is usually served with rice that is fried in oil and garlic before it is cooked.

Alejandra suggests adding a half cup of fresh or frozen garden peas during the last 5 minutes.

Ingredients

• 8 chicken legs

• 2 tablespoons cinnamon

• 1/4 cup olive oil

• 3 shallots, chopped

• 2 large tomatoes, peeled and chopped

• 1 cinnamon stick

• 2 red bell peppers, seeds and stems removed, chopped

• 1 teaspoon red chile powder

• Water as needed

• Salt to taste

Instructions

Sprinkle the chicken legs with cinnamon and let them marinate, covered, for 30 minutes. Add the oil to a deep skillet and heat it. Sear the chicken legs over medium heat for about 8 minutes, turning often. Remove the legs to a plate, add the shallots and saute them until golden brown. Return the legs to the skillet, add the tomatoes and cinnamon stick, and a little water. The legs should be just covered by the liquid.

Cover and simmer for 15 minutes. Remove the cover, add the bell peppers and chile powder, and simmer, uncovered, for 10 minutes. Adjust the salt and stir just before serving.

Since capsaicin breaks up nasal congestion and gives us the “salsa sniffles,” try this quick chicken soup cure for your next cold.

Ingredients

• 1 pound skinless, boneless chicken breasts, cut into cubes
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried epazote (optional)
• 1 cup chunky-style tomato based salsa
• 2 14-1/2-ounce cans chicken broth
• 1 ½ cups frozen whole kernel corn
• 1 cup cooked rice
• 1 teaspoon chopped fresh cilantro or parsley
• Vegetable oil spray

Instructions

Spray a heavy saucepan with cooking oil. Heat, and add the chicken, chili powder, and garlic. Cook for 5 minutes over medium heat.
Add the epazote, salsa, broth, corn, and rice. Bring to a boil, reduce the heat and cook for 10 minutes or until the chicken is no longer pink.
To serve, stir in the cilantro and garnish with additional fresh cilantro.

There are many ingredients in this recipe. Please read the entire recipe before you start.

Ingredients

• 2 pounds boneless, skinless chicken breasts,
  cut into ½ inch cubes
• 2 tablespoons plus ¼ teaspoon Angel Dust
  Cajun Seasoning
• ¼ cup extra virgin olive oil
• ½ cup diced yellow onion
• ½ cup diced red onion
• 1/3 cup thinly sliced green onion, white
  and green parts
• 2 tablespoons Roasted Garlic Puree
• 1/3 cup diced celery
• ½ cup seeded, diced green bell pepper
• ½ cup seeded, diced red bell pepper
• ½ cup seeded, yellow bell pepper
• 1/3 cup seeded, diced poblano chile
• ¼ cup seeded, diced cubanella pepper
• ¼ cup seeded, diced banana pepper
• 1 tablespoon seeded, minced Fresno chile
• 1 ½ teaspoons seeded, minced habanero chile
• 1 teaspoon seeded, minced jalapeno
• ½ teaspoon minced serrano chile
• ½ teaspoon seeded, minced fingerhot chile
• 1 tablespoon honey
• 1 tablespoon granulated sugar
• 1 tablespoon light brown sugar
• 1 tablespoon dark brown sugar
• ¼ teaspoon Hungarian paprika
• ¼ teaspoon Spanish paprika
• ¼ teaspoon chile powder
• ¼ teaspoon ground allspice
• ¼ teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon crushed red pepper flakes
• ½ cup peeled and diced ripe banana
• 1 (8 ounce) can tomato sauce
• 1 cup water
• ¾ cup unsweetened coconut milk
• ¾ cup pineapple juice
• ½ mango juice
• ½ cup papaya juice
• 1/3 cup freshly squeezed orange juice
• 1 tablespoon Key lime or regular lime juice
• 1 tablespoon Hot as a Mutha hot pepper
  sauce or habanero sauce
• 3 tablespoons unsalted butter, chilled and
  cut into pieces
• 2 pounds dried rigatoni pasta, cooked
  accordingto package directions

Instructions

Season the chicken with 2 tablespoons Cajun seasoning. In a 5-quart Dutch oven, preferably enameled cast iron, heat the oil over high heat. When oil is hot but not smoking add the chicken and brown for 5 minutes, stirring frequently. Stir in the yellow, red and green onions and the garlic puree cook for 2 minutes. Add the celery, peppers, and chiles cook until vegetables are soft, about 10 minutes. Add honey, sugars, paprikas, chile powder, allspice, coriander, tumeric, salt, black and white peppers, red pepper flakes, remaining ¼ teaspoon Cajun seasoning, stir for 2 to 3 minutes to coat meat and vegetables with the seasonings. Mix in the banana, tomato sauce, water, coconut milk, juices and hot pepper sauce. Bring to a boil reduce the heat to medium low and simmer uncovered for 1 hour. When ready to serve, stir in the butter until well blended and toss with rigatoni in a large bowl.