White Chicken Chili

 

Prep: 15 min.

Ingredients:

• 4 Tbsp. extra virgin olive oil  
• 1 medium onion diced  
• 5 jalapeño peppers diced  
• 4 garlic cloves minced  
• Salt  
• Pepper  
• 1 rotisserie chicken (I use Sam’s Club)
• 2 cans corn (optional, I do not use the corn)
• 1 can original Rotel
• 3-4 cups chicken broth
• 2 Tbsp. chili powder
• 2 tsp. ground cumin
• 2 8 oz. packages of Philadelphia Cream Cheese (do not substitute)
• 1 lb. bacon 

Recipe Instructions:

1. Dice onions & peppers and mince garlic.  
2. Take all the meat off the chicken and cut or shred to desired size. I like to cut mine into small pieces.     
3. Cook bacon to desired crispness, I like mine pretty crispy. I use an air fryer and pre-cut the bacon into bite sized pieces.  
4. Heat olive oil in a large stock pot. Add diced onions and peppers and sauté with a sprinkle of salt until onions are translucent. Add garlic and sauté for an additional minute.  
5. In a mixing bowl, combine the shredded/cut chicken with salt, pepper, chili powder and cumin. I use a bit more than the recipe calls for because I like all the chicken pieces to have the seasoning. Add to pot with sautéed peppers & onions.  
6. Add Rotel, corn (if desired) and chicken broth. I like to add enough broth so that it seems a little soupy. It usually comes to about 4 cups for me. Don’t worry, it will thicken up when you add the cream cheese.  
7. Add bacon pieces and cream cheese. I like to cut the cream cheese into smaller portions so it melts faster. Once the cheese is all melted, and the pot has simmered for about an hour, you are ready to serve.  
8. We have found that it tastes really good served over rice but that is not necessary.

Chicken and Artichoke

 

Prep: 60 min

Ingredient List:

• 6-8 oz. skinless, boneless chicken breast 
• Kosher salt and fresh ground black pepper 
• 3 tbsp. olive oil – extra virgin 
• 1 can or 1 9 oz. frozen pkg artichoke hearts (halves) 
• 1 small red onion, large diced  
• 3 gloves garlic – sliced thin 
• 1 tsp. oregano 
• ¾ - 1 cup chicken broth – low sodium 
• ¼ cup of kalamata olives 
• ¼ cup fresh parsley 
• ¼ cup feta cheese crumbles 
• ¼ peppa dew peppers - ( 2 tsp pepper brine) 

Recipe Instructions:

1. Cut chicken to 8 small pieces – pound to ½ inch think 
2. Season with salt and pepper – cook at mid-high in 1 tbsp olive oil for 4-5 min on one side, turn and cook 2-3 min more. Slightly browned 
3. Remove from heat and transfer to holding plate 
4. Heat 2 tbsp. Oil; add artichokes and onions – cook until soft  - cook 1 min  
5. Season with salt and pepper – cook 2 min longer, stir occassionaly  
6. Add garlic and oregano – cook 1 min 
7. Return chicken to pan – add broth and olives 
8. Bring to simmer – cover and cook until cicken is 165 degress (4-5 min) 
9. Top with parsley and feta crumbles 
10. Add pepper and brine 
11. Allow 2 min covered rest time 
12. Than plate and serve 

Springtime Chicken Delight

 

Prep: 60 min

Ingredient List:

• Medium diced onions 
• Medium diced baby carrots 
• 2 qts. chicken stock 
• ½ lb. no yolk noodles 
• 1 can cream of chicken 
• 4 cloves garlic 
• Medium diced celery 
• 6-8 sprigs fresh thyme 
• 2 bay leaves 
• 3 lbs. chicken thighs 

Recipe Instructions:

1. Season and boil thighs with bone and skin
2. Separate pot
3. Sauté onions
4. Add baby carrots
5. Cook onions to translucent
6. Add 2 boxes Costco chicken stock
7. Add no yolk noodles
8. Add 1 can cream of chicken
9. Boil thighs in water with garlic, celery, thyme, bay leaves
10. Cook about 1 hour
11. Let cool
12. De skin and bone
13. Pull out chicken let cool and separate 
14. Add chicken to stock
15. Add salt and pepper to taste