Jambalaya

 https://www.gimmesomeoven.com/jambalaya-recipe/

INGREDIENTS

• 3 tablespoons olive oil, divided
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 pound andouille sausage, thinly sliced into rounds
• 3 small bell peppers, cored and diced (I used a yellow, red and green bell pepper)
• 2 ribs celery, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1 white onion, diced
• 4 cloves garlic, peeled and minced
• 1 (14-ounce) can crushed tomatoes
• 3–4 cups chicken stock
• 1 1/2 cups uncooked long grain white rice
• 2 tablespoons Cajun seasoning or Creole seasoning
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 1 pound raw large shrimp, peeled and deveined
• 1 cup thinly-sliced okra*
• Kosher salt and freshly-cracked black pepper
• optional garnishes: chopped fresh parsley, thinly-sliced green onions, hot sauce

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INSTRUCTIONS

1. Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.  Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned.  Transfer to a clean plate and set aside.
2. Add the remaining 2 tablespoons oil to the stock pot.  Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
3. Add the crushed tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine.  Continue cooking until the mixture reaches a simmer.  Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
4. Add the shrimp, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
5. Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed.  (I typically add about 2 teaspoons salt and 1/2 teaspoon pepper.)  Remove from heat.
6. Serve warm with your desired garnishes.  Or refrigerate and store in a sealed container for up to 3 days.

Five Minute Grilled Chicken

 https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html 

• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons minced fresh rosemary
• 2 tablespoons fresh juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets

1. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2. 2.

   Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

   Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

   
   

   
   

Serrano chicken Chili

https://www.savoryspiceshop.com/recipes/savory-serrano-chicken-chili/amp

• 2 Tbsp. vegetable oil 
• 2 large boneless, skinless chicken breasts, diced 
• 1 large white onion, diced — subbed red
• 5 large whole smoked serrano chiles, rehydrated, seeded and chopped — subbed fresh + liquid smoke 
• 2 large celery stalks, diced 
• 2 cloves garlic, minced 
• 2 Tbsp. summer savory — subbed random spices 
• 1 1/2 tsp. Kosher Salt
• 1/2 tsp. Coarse Black Malabar Pepper
• 8 large crimini mushrooms, sliced 
• 2-15 oz. cans Great Northern white beans, undrained 
• 1-15 oz. can diced tomatoes 
• 1-28-oz. can crushed tomatoes 
• 2 California bay leaves
• ½ bunch cilantro, minced 
• juice of 2 limes 
• 1/3 cup maple syrup — subbed something 
• 1 Tbsp. soy sauce 
• 1 Tbsp. oyster sauce, optional — skipped
• 1 Tbsp. white truffle oil, optional — skipped

— added cumin, cocoa

Heat oil over medium-high heat in a large skillet. Add diced chicken and cook until browned on all sides. Remove from skillet and set aside. Add onion, chiles, celery, garlic, summer savory, salt and pepper and cook until onions have softened, about 5 to 7 min. Stir in browned chicken and transfer mixture to a Dutch oven or slow cooker. Stir in remaining ingredients, bring to a boil, then cover and reduce heat and cook on low for 1 to 6 hours. Add water to thin out if chili gets too thick.

Moroccan Lemon Chicken

https://www.jessicagavin.com/spiced-lemon-chicken/

Ingredients

• 1 1/2 teaspoons cumin, ground 
• 1/2 teaspoon coriander, ground 
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper, freshly ground 
• 1 teaspoon kosher salt
• 1/4 cup olive oil
• 1/2 cup yellow onions, , 1/4-inch slices
• 1 cup baby tomatoes
• 2 cloves garlic, roughly chopped
• 2 sprigs thyme, fresh
• 3 sprigs rosemary
• 1 pound chicken breast, cut into 4 pieces (I sliced the chicken breast through the center)
• 1 lemon, sliced into 4 wedges

Instructions

• In a small bowl, combine the spice mix; cumin, coriander, onion powder, garlic, paprika, pepper, and salt. Set aside.
• Evenly coat both sides of the chicken breast with a ½ teaspoon of the spice mix on each side (1 teaspoon total).
• Add ¼ cup olive oil to a large sauté pan and heat oil over medium-high heat.
• Add the sliced onions and garlic, and sauté for 2 minutes, stirring continuously, move to the side of the pan.
• Add tomatoes and cook until blistered, about 3 minutes, then transfer to a bowl.
• Place the four pieces of chicken in the center of the pan. Add the sprigs of rosemary and thyme into the pan so the flavor of the herbs infuse into the cooking oil.
• Sauté the chicken breasts for 4 minutes, until the surface is nicely browned.
• Lower heat to medium, flip over each piece of chicken and cook for 4 to 5 minutes, or until the temperature reaches 160F - 165°F.
• Turn off the heat and squeeze half of a whole lemon over the chicken in the pan.
• Remove the chicken from the pan and serve with your favorite sides.

Miso Meatballs

https://www.frugalnutrition.com/easy-miso-meatballs-turkey-beef-chicken-or-pork-no-bread-crumbs/

• 1/2 pound ground turkey, chicken, beef, or pork (8 ounces)
• 1 heaping Tablespoon ginger, grated
• 1 clove garlic, minced
• 1 teaspoon soy sauce/tamari (can omit if you want, I’ve made it with and without)
• 1/2 Tablespoon sesame oil
• 1 Tablespoon miso – red or white
• 1/2 teaspoon chili powder or red pepper flakes
• optional: mix in 1/4 cup sliced green onion if you’ve got it – it’s good!

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INSTRUCTIONS

1. Mix all ingredients together in a large bowl. Shape between your hands into meatballs about 1 Tablespoon in size. (I scoop with a Tablespoon.)
2. To bake: Place on parchment- or foil-lined baking sheet. Bake on 475 for 15-18 minutes.
3. To fry: Add to hot pan (no oil needed) on stove and fry bottom until a bit crispy, then turn over and add 2 Tablespoons of water to the pan. Cover and steam for another 4-6 minutes until water has evaporated.
4. *Regardless of the method, I ALWAYS check one meatball to ensure it is cooked all the way. So be sure to check before digging in!
5. Note: I’ve made these both baked and fried, and have no real preference. I like the crisp exterior of frying, but it’s hard to beat the convenience of tossing a big batch in the oven!

Cheater “pho”

https://acleanbake.com/30-minute-pho/

INGREDIENTS FOR THE BROTH

• 10 cups beef bone broth
• 3" fresh ginger, , peeled and cut into large pieces
• 4 scallions,, ends discarded, cut in 2
• 12-15 dried peppercorns
• 8 dried whole cloves
• 6 dried star anise pieces
• 1/2 Tablespoon fish sauce, (or to taste)

INGREDIENTS FOR THE REST OF THE SOUP

• 14 ounces rice noodles (swap for veg noodles or shirataki - voila low carb)
• 4 cooked chicken breasts, , sliced

INGREDIENTS FOR FINISHING

• Mung bean sprouts
• Lime wedges
• Chopped scallions
• Fresh basil, (Thai basil, if you can find it)
• Sliced jalapeño or (for more heat) finger peppers, (optional)

1. Put all of the broth ingredients in a saucepan. Cover and bring to a boil, then uncover and reduce the heat. Simmer 30 minutes. 
2. While the broth is cooking, prepare the noodles. Place the dry noodles in a large mixing bowl and add enough boiling water to cover. Let sit for 5-10 minutes, until softened to your preference.
3. Divide the noodles between 4 bowls.
4. Top with sliced chicken.
5. When the broth is finished cooking, remove the ginger, scallions, and star anise pieces.
6. Divide the broth between the bowls, pouring directly over the noodles and chicken. 
7. Garnish with lime, basil, mint, chili paste, and bean sprouts

Thai Chicken Red Curry Soup

2 tbsp butter
- melt
1 tbsp ginger (grated)
1 clove garlic (grated)
- sauté 2 min
2 tbsp red curry paste
- sauté 1 min
3 chicken breasts, sliced thin
- sauté 5 min
2 cans coconut milk
1 can chicken broth
1 can water
2 lime leaves
- bring to boil
7 baby bok choy
basil leaves (whole)
4 lime leaves (chopped fine)
- simmer 5 min
1 lime, juiced
2 tsp fish sauce
more red curry paste
- cook for a while

Flavour was weak - Thai kitchen curry paste is weak?

Spicy Chicken Shepherd’s Pie

https://www.foodnetwork.com/recipes/food-network-kitchen/spicy-shepherds-pie-with-chorizo-3364683

Made with chicken chorizo (missing link), modified with cauliflower topping (cauliflower, butter, cream cheese, cheddar)

Thai chicken naan pizza

https://therecipecritic.com/2015/11/thai-chicken-flatbread-pizza/

• 2 naan flatbreads
• 2 chicken breasts chopped into bite size pieces
• 1 teaspoon olive oil/coconut oil
• 
  Peanut Sauce
• 1 tablespoons reduced sodium soy sauce
• 2 tablespoons water
• 1 tablespoon lime juice
• 1 teaspoon fish sauce (may sub. soy sauce)
• 2 tablespoons brown sugar
• ½ teaspoon Sriracha/Asian hot chili sauce (optional)
• ½ teaspoon garlic powder
• ½ teaspoon dry basil
• ¼ teaspoon ground ginger
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• ½ cup peanut butter (I like crunchy)
• 
  Toppings
• 2 cups shredded mozzarella cheese
• ⅛ red onion, thinly sliced
• ½ cup white bean sprouts
• ⅓ cup matchstick carrots
• roasted peanuts, chopped
• cilantro, chopped
• 
  Coconut Crema (optional)
• ½ of a 5.3 oz coconut yogurt
• 1½ tablespoons mayonnaise
• ½ teaspoons honey
• ½ teaspoon lime juice

1. Coconut Crema: Whisk all the ingredients together in a medium bowl until smooth. Store in the refrigerator.
2. Preheat oven to 400 degrees F and line a baking sheet with foil (for easy cleanup). Set aside.
3. Whisk all the Peanut Sauce ingredients together in a medium bowl EXCEPT for the peanut butter. Set aside.
4. Heat oil over high heat in a large nonstick skillet. Add chicken and saute just until no longer pink (does not need to be cooked through). Add prepared Peanut Sauce (except for peanut butter) and simmer with chicken for two minutes. Stir in peanut butter until smooth and completely combined.
5. Evenly divide Chicken Peanut Sauce between flatbread and spread almost to edges. Evenly divide and layer cheese, red onions, carrots, and sprouts on each of the flatbreads.
6. Bake for 10 minutes then broil until cheese is golden. Garnish with crushed peanuts, cilantro and Coconut Crema.

Red Chicken Pozole

http://www.finecooking.com/recipes/red-pozole-chicken.aspx

For the chile sauce

• 2 large beefsteak tomatoes, cored (about 1 lb.)
• 8 large (5- to 6-inch) dried guajillo chiles (1-1/2 to 2 oz.), wiped clean with a damp paper towel
• 20 medium cloves garlic, peeled (about 1/2 cup)
• 1 small white onion, cut into 1/2-inch-thick rounds
• 5 whole cloves
• 1/2 tsp. whole allspice
• 1/4 cup vegetable oil
• 3 Tbs. distilled white vinegar
• 2 tsp. granulated sugar
• Kosher salt

For the pozole

• 2 large fresh poblano chiles (about 3/4 lb.)
• 6 chicken drumsticks, skin removed
• 6 chicken thighs, skin removed
• 1 quart lower-salt chicken broth
• 2 tsp. dried oregano, preferably Mexican
• Kosher salt
• 1 small bunch fresh cilantro (2 to 3 oz.)
• 5 6-in. fresh mint sprigs
• 4 15-oz. cans hominy, preferably white, drained and rinsed

For the toppings

• 1/2 head romaine lettuce, cored and sliced crosswise 1/4 inch thick
• 6 to 8 medium radishes, trimmed and sliced 1/8 inch thick
• 2 limes, cut in thirds
• 2 tsp. dried oregano, preferably Mexican
• 3/4 tsp. chile de árbol powder or cayenne
• Kosher salt

Position a rack in the upper third of the oven and heat the oven to 500°F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they’re cool enough to handle, pull off and discard the skin.

Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.

Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.

While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.

Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Purée, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the purée (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 Tbs. salt. Reduce the heat to a simmer, partially cover the pot, and cook,  stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.

Make the pozole

If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes. If you don’t have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they’re cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.

Add the chicken, chicken broth, oregano, and 1 Tbs. salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.

To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.

Sweet Potato Chili

http://pinchofyum.com/healthy-jalapeno-sweet-potato-chicken-chili

INGREDIENTS

• 1½ lbs. chicken breasts
  
  
• 5 cups chicken broth
• 1 onion, minced
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 2 tablespoons butter or olive oil
• 2 teaspoons chili powder
• ½ teaspoon salt
• 2 large sweet potatoes, peeled and diced (about 4 cups)
• 2 14 ounce cans fire roasted tomatoes with garlic, undrained
• 1 14 ounce can black beans, drained
• 3 tablespoons ground flaxmeal
• cilantro and Cotija cheese for topping
• 
  

INSTRUCTIONS

1. Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth. Keep chicken in the fridge until ready to use (I did this a day in advance and just stored my chicken and broth together in the fridge).
2. Saute the veggies: Heat the butter in a large soup pot over medium high heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.
3. Let it cook: Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring (see notes).
4. Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Add the flax and stir again – this helps it thicken up and gives it a warm, nutty flavor.
5. Eat: Season with salt and pepper and serve topped with cilantro and Cotija cheese.

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Mostly as written, except:
Trader Joe's Pollo Asado, seared, then finger shredded (keep the liquid)
Serrano instead of jalapeño
Chipotle & ancho powder
Oregano, cumin
Skipped the flax
Lime juice

Avocado for garnish