Chicken Recipes

100 Delicious Chicken Recipes

By
BookSumo Press
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Published by
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 Table of Contents
Southwest Chicken Soup 7
Chicken Soup 101 8
Chicken Soup Spicy Mexican Style 9
Classical Southern Italiana Chicken Soup 10
Zuppa Pollo 11
Chicken Soup Base 101 12
Fired Roasted Chicken Soup with Black Beans 13
Cheddar and Broccoli Chicken Soup 14
Hearty Chili Chicken Soup 15
Chicken Soup with Avocado 16
Tuesday’s Chicken Soup Orzo 17
Veggie Gnocchi Chicken Soup 18
Cream of Chicken Soup 19
Chicken Soup Festival 20
Buffalo Chicken Soup 21
Chicken Soup Country 22
Central African Style Chicken Soup 23
Chicken Soup with Rustic Root Vegetables 24
Brown Rice Chicken Soup 25
Western European Style Chicken Soup 26
Nutty Potato Chicken Soup 27
 How to Roast a Chicken 28
Fall-Spice Chicken Roast 29
4-Ingredient Chicken Roast 30
Southern Italian Chicken Roast 31
Herbs Marinade for Chicken Roast 32
Mediterranean Chicken Legs 33
Greek Inspired Chicken Roast 34
Glazed Chicken Roast 35
Orangy Baked Chicken 36
Country Chicken Roast Gravy 37
Coconut Zesty Chicken Stir Fry 38
Nutty Chicken and Carrot Stir Fry 39
Zucchini Broccoli Stir Fry 40
Pecan Chicken Stir Fry 41
Cabbage Chicken Stir Fry 42
Chili and Sweet Chicken Stir Fry 43
Herbed Coconut Chicken Stir Fry 44
Chow Mein Chicken Stir Fry 45
Bangkok Curry Stir Fry 46
Fruity Veggies and Chicken Stir Fry 47
Spinach and Chicken Stir Fry 48
Canola Mushroom Chicken Stir Fry 49
How to Make Tso’s Chicken 50
 Manhattan Chicken Shawarma 51
Roasted Mediterranean Chicken 52
Crispy Chicken with Southern Gravy 54
6-Ingredient Fried Chicken 55
Chicken Steaks with Gravy 56
Buffalo Wings I 57
Buffalo Chicken Sandwich 58
Buffalo Wings II 59
Country Baked Chicken Thighs 60
Arizona Monterey Empanadas 61
Chicken Biscuit Empanadas 62
Empanadas in Calabasas 63
Catalina’s Secret Empanadas 64
Saturday Night Chicken Empanadas 65
Cheddar Chicken Empanadas 66
Punta Cana Empanadas 67
Cannellini Chicken Empanadas 68
New Mexican Empanadas 69
Hot Carolina Empanadas 71
Crepes in Florence 72
American Dinner Crepes 73
Hot Spanish Chicken Crepes 75
Chopped Chicken Crepes 77
 Indian Samosa Crepes 78
Casablanca Chicken with Basmati 80
Chicken and Mango Basmati Salad 82
Friday’s Dinner 83
Basmati and Mahkani 84
Mediterranean Basmati Greek Style 85
American Chili 86
Karachi Style Chicken Salad 88
Buffalo Chicken Buns 89
Hot Iceberg Chicken Burgers 90
Chicken Tenders Tennessee Style 91
California Casserole II 92
Floridian Chicken and Sausage 93
Mushroom Chicken 94
Green Onion Sandwich 95
Huli Huli 96
Tropical Ginger Stew 97
Honolulu Stew 98
Wednesday’s Cajun Casserole 99
Louisiana Chicken Wings 100
Creole Penne 101
Cajun Gumbo 102
Quesadillas Sedona 103
 Sweet Honey Chicken 104
Mint Curry 105
Cayenne Ginger Chicken 107
Shiitake Chicken Breast 108
Fried Chicken with Southern Gravy 109
Southwest Prep Time: 10 mins

Chicken Soup Total Time: 50 mins

Servings per Recipe: 4

Calories 486 kcal
Fat 19.8 g
Carbohydrates 55.2g
Protein 25.2 g
Cholesterol 51 mg
Sodium 1618 mg

Ingredients
2 skinless, boneless chicken breasts cut 1/2 tsp chili powder
into cubes 1 tbsp lemon juice
1/2 tsp olive oil 1 C. chunky salsa
1/2 tsp minced garlic 8 oz. corn tortilla chips
1/4 tsp ground cumin 1/2 C. shredded Monterey Jack cheese
2 (14.5 oz.) cans chicken broth
1 C. frozen corn kernels
1 C. chopped onion

Directions
1. In a large pan, heat oil on medium heat and sear the chicken for about 5 minutes.
2. Stir in the garlic, cumin, broth, corn, onion, chili powder, lemon juice and salsa.
3. Reduce the heat to low and simmer for about 20-30 minutes.
4. Break up some tortilla chips into serving bowls and top with the hot soup.
5. Serve with a topping of the Monterey Jack cheese and a little sour cream.

Southwest Chicken Soup 7

CHICKEN
Soup 101
Prep Time: 10 mins
Total Time: 25 mins

Servings per Recipe: 2

Calories 150 kcal
Fat 4.6 g
Carbohydrates 10.8g
Protein 17.1 g
Cholesterol 41 mg
Sodium 289 mg

Ingredients
1 boneless chicken breast half, cooked 1 clove garlic, minced
and diced 1/2 tsp chicken broth base
2 C. water
2 carrots, chopped
1 zucchini, diced

Directions
1. In a large pan, add cooked chicken meat and water and bring to a boil.
2. Add the carrots, zucchini and garlic and simmer for about 5-10 minutes.
3. Add the chicken broth and simmer for an about 5 minutes.
4. Serve hot.

8 Chicken Soup 101

Chicken Soup Prep Time: 20 mins

Spicy Mexican Style Total Time: 40 mins

Servings per Recipe: 8

Calories 377 kcal
Fat 19.1 g
Carbohydrates 30.9g
Protein 23.1 g
Cholesterol 46 mg
Sodium 943 mg

Ingredients
1 onion, chopped 1 (15 oz.) can black beans, rinsed and drained
3 cloves garlic, minced 1/4 C. chopped fresh cilantro
1 tbsp olive oil 2 boneless chicken breast halves, cooked and
2 tsp chili powder cut into bite-sized pieces
1 tsp dried oregano Crushed tortilla chips
1 (28 oz.) can crushed tomatoes Sliced avocado
1 (10.5 oz.) can condensed chicken broth Shredded Monterey Jack cheese
1 1/4 C. water Chopped green onions
1 C. whole corn kernels, cooked
1 C. white hominy
1 (4 oz.) can chopped green chili peppers
Directions
1. In a large pan, heat the oil on medium heat and sauté the onion and garlic till soft. Stir in
the chili powder, oregano, tomatoes, broth and water and bring to a boil.
2. Simmer for about 5-10 minutes.
3. Stir in the corn, hominy, chilis, beans, cilantro, and chicken and simmer for about 10
minutes.
4. Transfer the soup into serving bowls and serve with a topping of the crushed tortilla
chips, avocado slices, cheese and chopped green onion.

Chicken Soup Spicy Mexican Style 9

CLASSICAL
Southern Italiana
Prep Time: 20 mins
Total Time: 40 mins

Chicken Soup Servings per Recipe: 6

Calories 398 kcal
Fat 20.1 g
Carbohydrates 23.9g
Protein 29.8 g
Cholesterol 112 mg
Sodium 839 mg

Ingredients
1 tbsp olive oil 1 (6 oz.) bag baby spinach leaves
1 small onion, diced 1 tbsp cornstarch
3 stalks celery, diced 2 tbsp cold water
3 cloves garlic, minced 2 C. half-and-half cream
2 carrots, shredded Salt and ground black pepper to taste
1 lb. cooked, cubed chicken breast
4 C. chicken broth
1 (16 oz.) package mini potato gnocchi
Directions
1. In a large pan, heat the oil on medium heat and sauté the onion, celery, garlic and carrots
for about 5 minutes.
2. Stir in the cubed chicken and chicken broth and bring to a gentle boil.
3. Stir in the gnocchi and cook for about 3-4 minutes.
4. Stir in the spinach and simmer for about 3 minutes.
5. Meanwhile in a small bowl, dissolve the cornstarch in the cold water.
6. Add the cornstarch mixture and half-and-half in the simmering soup and stir to combine.
7. Simmer for about 5 minutes.
8. Stir in the salt and black pepper and serve.

10 Classical Southern Italiana Chicken Soup

Zuppa Prep Time: 20 mins

Pollo Total Time: 40 mins

Servings per Recipe: 10

Calories 227 kcal
Fat 8.1 g
Carbohydrates 18.2g
Protein 19.2 g
Cholesterol 74 mg
Sodium 1124 mg

Ingredients
4 C. chopped, cooked chicken meat 1/2 tsp dried marjoram
1 C. chopped celery 1/2 tsp ground black pepper
1/4 C. chopped carrots 1 bay leaf
1/4 C. chopped onion 1 tbsp dried parsley
1/4 C. butter
8 oz. egg noodles
12 C. water
9 cubes chicken bouillon
Directions
1. In a large pan, melt the butter and sauté the celery and onion till tender.
2. Add the chicken, carrots, water, bouillon cubes, marjoram, black pepper, bay leaf and
parsley and simmer for about 30 minutes.
3. Add the noodles and simmer for about 10 minutes.

Zuppa Pollo 11
CHICKEN
Soup Base 101
Prep Time: 20 mins
Total Time: 1 hr 15 mins

Servings per Recipe: 8

Calories 338 kcal
Fat 21.3 g
Carbohydrates 5.8g
Protein 29.5 g
Cholesterol 91 mg
Sodium 118 mg

Ingredients
2 quarts chicken broth 2 large stalks celery, sliced 1/4 inch thick
1 quart water 1 tsp dried thyme leaves
1 store-bought roast chicken
3 tbsp vegetable oil
2 large onions cut into medium dice
2 large carrots, peeled and cut into
rounds or half rounds, depending on
size
Directions
1. In a large pan, add the broth and water on medium-high heat and bring to a boil.
2. Meanwhile, separate the chicken meat from the skin and bones and reserve in a bowl.
3. Add the skin and bones in the simmering broth and stir to combine.
4. Reduce the heat to low and simmer, covered partially for about 20-30 minutes.
5. Through a colander, strain the broth in a large container.
6. Reserve the broth and discard the skin and bones.
7. In the same pan, heat the oil on medium-high heat and sauté the onions, carrots and
celery for about 8-10 minutes.
8. Add the chicken, broth and thyme and bring to a boil.

12 Chicken Soup Base 101

Fired Prep Time: 20 mins

Roasted Chicken Total Time: 1 hr 15 mins

Soup with Black Servings per Recipe: 10

Beans
Calories 143 kcal
Fat 5.5 g
Carbohydrates 15.6g
Protein 12.4 g
Cholesterol 24 mg
Sodium 714 mg

Ingredients
2 tbsp vegetable oil 1 (14.5 oz.) can fire roasted diced tomatoes
1 lb. skinless, boneless chicken breasts cut 1 (15 oz.) can seasoned black beans
into strips 1 (14 oz.) can chicken broth
1 (1.27 oz.) packet fajita seasoning 1 dash hot sauce
1 red bell pepper, cut into thin strips Salt and pepper to taste
1 green bell pepper, cut into thin strips
1 Poblano pepper, cut into thin strips
1 large onion, cut into thin strips
Directions
1. In a large pan, heat the oil on medium heat and cook the chicken for about 10 minutes,
stirring occasionally.
2. Add the fajita seasoning and stir till well combined.
3. Add the bell peppers, Poblano pepper and onion on medium heat and cook for about 10
minutes.
4. Add the fire roasted tomatoes, black beans and chicken broth and bring to a boil on high
heat.
5. Reduce the heat to medium-low and simmer, uncovered for about 30 minutes, stirring
occasionally.
6. Stir in the hot sauce, salt and pepper and serve immediately.

Fired Roasted Chicken Soup with Black Beans 13

CHEDDAR
and Broccoli
Prep Time: 10 mins
Total Time: 1 hr 10 mins

Chicken Soup Servings per Recipe: 10

Calories 434 kcal
Fat 26.6 g
Carbohydrates 15.3g
Protein 33.4 g
Cholesterol 129 mg
Sodium 1059 mg

Ingredients
1/2 C. butter 1 tsp ground black pepper
1 C. all-purpose flour 1 C. light cream
11 C. water 3 C. shredded Cheddar cheese
3 cubes chicken bouillon
2 lb. skinless, boneless chicken breast
halves - cut into bite-size pieces
2 heads fresh broccoli, cut into florets
1 1/2 tsp salt
Directions
1. In a large pan, melt the butter on medium heat and cook the flour till a thick paste forms,
stirring continuously.
2. Transfer the paste into a bowl and keep aside.
3. In the same pan, add the water, bouillon cubes, chicken, broccoli, salt and pepper on high
heat and bring to a boil.
4. Reduce the heat to medium-low and simmer for about 45 minutes.
5. Slowly, add the flour paste, stirring continuously.
6. Simmer for about 5 minutes.
7. Reduce heat and stir in the cream.
8. Slowly, add the cheese, 1 C. at a time and stir till melts completely.

14 Cheddar and Broccoli Chicken Soup

Hearty Prep Time: 15 mins

Chili Chicken Soup Total Time: 1 hr 10 mins

Servings per Recipe: 6

Calories 418 kcal
Fat 22.3 g
Carbohydrates 24.4g
Protein 29.2 g
Cholesterol 69 mg
Sodium 796 mg

Ingredients
6 tbsp vegetable oil 3 bay leaves
8 (6 inch) corn tortillas, coarsely chopped 6 C. chicken broth
6 cloves garlic, minced 1 tsp salt
1/2 C. chopped fresh cilantro 1/2 tsp ground cayenne pepper
1 onion, chopped 5 boneless chicken breast halves, cooked
1 (29 oz.) can diced tomatoes
2 tbsp ground cumin
1 tbsp chili powder
Directions
1. In a large pan, heat the oil and sauté the tortillas, garlic, cilantro and onion for about 2-3
minutes.
2. Stir in the tomatoes and bring to a boil.
3. Stir in the cumin, chili powder, bay leaves, salt, cayenne and chicken stock and again
bring to a boil.
4. Reduce the heat to medium and simmer for about 30 minutes.
5. Discard the bay leaves and stir in the chicken and cook till heated completely.
6. Serve hot.

Hearty Chili Chicken Soup 15

CHICKEN
Soup with
Prep Time: 20 mins
Total Time: 1 hr 40 mins

Avocado Servings per Recipe: 6

Calories 315 kcal
Fat 16.4 g
Carbohydrates 12.1g
Protein 29.2 g
Cholesterol 80 mg
Sodium 1368 mg

Ingredients
1 1/4 lb. skinless, boneless chicken 1 C. water
breast halves 3 (14 oz.) cans chicken broth
2 tbsp taco seasoning mix 1 C. diced tomatoes
1 tbsp vegetable oil 1 tbsp chopped fresh cilantro
1/2 C. chopped onions 1 C. shredded Cheddar cheese
1/2 C. chopped celery 1 C. crushed tortilla chips
2 tsp ground cumin 1 avocado - peeled, pitted and diced
1/4 tsp ground black pepper
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. Arrange the chicken breasts onto a baking sheet and sprinkle with 1 tbsp of the taco
seasoning mix evenly.
3. Cook in the oven for about 30-35 minutes.
4. Remove the chicken breasts from the heat and keep aside to cool.
5. Cut the chicken breasts into strips.
6. Meanwhile in a large pan, heat the oil and sauté the onions and celery till soft.
7. Stir in the water, chicken broth, cumin, black pepper and remaining taco seasoning mix
and simmer for about 30 minutes.
8. Stir in the tomatoes, cilantro and chicken and simmer for about 5 minutes.
9. Serve hot with a topping of the avocado, shredded cheese and crushed tortilla chips.

16 Chicken Soup with Avocado

Tuesday’s Prep Time: 20 mins

Chicken Soup Orzo Total Time: 1 hr 20 mins

Servings per Recipe: 12

Calories 167 kcal
Fat 4.1 g
Carbohydrates 21.7g
Protein 12.1 g
Cholesterol 20 mg
Sodium 187 mg

Ingredients
8 oz. orzo pasta 3 (32 oz.) cartons fat-free, low-sodium
1 tsp olive oil chicken broth
3 carrots, chopped 1/2 C. fresh lemon juice
3 ribs celery, chopped 1 lemon, zested
1 onion, chopped 8 oz. cooked chicken breast, chopped
2 cloves garlic, minced 1 (8 oz.) package baby spinach leaves
1/2 tsp dried thyme 1 lemon, sliced for garnish
1/2 tsp dried oregano 1/4 C. grated Parmesan cheese
Salt and ground black pepper to taste
1 bay leaf

Directions
1. In a large pan of lightly salted boiling water, cook the orzo for about 5 minutes. Drain
well and rinse under cold water to cool completely.
2. In a large pan, heat the olive oil on medium heat and cook the carrots, celery and onion
for about 5-7 minutes.
3. Add the garlic and sauté for about 1 minute.
4. Stir in the thyme, oregano, salt, black pepper and bay leaf and sauté for about 30 seconds.
Add the chicken and bring to a boil.
5. Reduce the heat to medium-low and simmer, covered partially for about 10 minutes. Stir
in the orzo, lemon juice, lemon zest and chicken and simmer for about 5 minutes.
6. Stir in the baby spinach and simmer for about 2-3 minutes.
7. Serve hot with a garnishing of the lemon slices and Parmesan cheese.

Tuesday’s Chicken Soup Orzo 17

VEGGIE
Gnocchi Chicken
Prep Time: 20 mins
Total Time: 45 mins

Soup Servings per Recipe: 8

Calories 311 kcal
Fat 20.6 g
Carbohydrates 19.7g
Protein 11.7 g
Cholesterol 43 mg
Sodium 854 mg

Ingredients
1/2 C. margarine 1 (16 oz.) package potato gnocchi
3/4 C. finely chopped onion 1 1/2 C. chopped cooked chicken
3/4 C. finely chopped celery 3/4 C. shredded fresh spinach
1/2 C. finely grated carrot 1/2 tsp dried rosemary
1 1/2 tsp minced garlic 1/2 tsp salt
1/3 C. all-purpose flour 1/4 tsp ground black pepper
4 C. chicken broth 1/4 tsp allspice
3/4 C. half-and-half
3/4 C. milk

Directions
1. In a large pan, melt the butter on medium heat and cook the onion, celery, carrot and
garlic for about 5-10 minutes.
2. Stir in the flour and cook for about 3-4 minutes, stirring continuously.
3. Stir in the chicken broth, half-and-half and milk and bring to a boil.
4. Boil for about 5 minutes.
5. Reduce the heat to low and stir in the gnocchi, chicken, spinach, rosemary, salt, black
pepper and allspice.
6. Simmer for about 8-10 minutes.

18 Veggie Gnocchi Chicken Soup

Cream Prep Time: 15 mins

of Chicken Soup Total Time: 35 mins

Servings per Recipe: 8

Calories 852 kcal
Fat 48.9 g
Carbohydrates 65.7g
Protein 41.3 g
Cholesterol 139 mg
Sodium 2166 mg

Ingredients
3 cloves garlic, minced 6 skinned, boneless, chicken breast halves,
1 onion, chopped cooked
3 tbsp margarine 2 tsp ground cumin
2 tbsp all-purpose flour 1 (1.27 oz.) packet dry fajita seasoning
3 (14 oz.) cans chicken broth 3 tbsp chopped fresh cilantro
4 C. half-and-half 16 oz. tortilla chips
1 (10.75 oz.) can condensed cream of 8 oz. shredded Monterey Jack cheese
chicken soup
1 C. fresh salsa
1 (15 oz.) can creamed corn

Directions
1. In a large pan, melt the margarine on medium heat and sauté the garlic and onion for
about 5 minutes.
2. Stir in the flour and cook for about 1 minute, stirring continuously.
3. Stir in the broth and half-and-half and bring to a boil.
4. Reduce the heat to low and stir in the soup, salsa, corn, chicken, cumin, fajita seasoning
and 2 tbsp of the cilantro.
5. Simmer for about 15 minutes.
6. In each serving bowl, place some crumbled tortilla chips and 1/2 oz. of the shredded
cheese and top with the hot soup.
7. Serve with a topping of the more crumbled chips, remaining cheese and remaining
cilantro

Cream of Chicken Soup 19

CHICKEN
Soup Festival
Prep Time: 10 mins
Total Time: 1 hr

Servings per Recipe: 8

Calories 290 kcal
Fat 16.3 g
Carbohydrates 13.8g
Protein 22 g
Cholesterol 74 mg
Sodium 512 mg

Ingredients
1 lb. skinless, boneless chicken breast 2 C. shredded Cheddar cheese
halves 1 tsp salt
1 tbsp vegetable oil 1 tsp chili powder
1/2 C. diced onion 1/2 tsp ground cumin
1 clove garlic, minced
1 quart chicken broth
1 C. masa harina
3 C. water, divided
1 C. enchilada sauce

Directions
1. In a large pan, heat the oil on medium heat and cook the chicken breasts till well browned
from all sides.
2. Transfer the chicken breasts into a bowl and keep aside.
3. After cooling, shred the chicken breasts.
4. In the same pan, add the onion and garlic and sauté till translucent.
5. Stir in the chicken broth.
6. In a bowl, add the masa harina and 2 C. of the water and beat till well combined.
7. In the pan of simmering broth, add the masa harina mixture, remaining 1 C. of the water,
enchilada sauce, Cheddar, salt, chili powder and cumin and bring to a boil.
8. Add the shredded chicken and stir to combine.
9. Reduce the heat and simmer for about 30-40 minutes.
10. Serve hot.

20 Chicken Soup Festival

Buffalo Prep Time: 15 mins

Chicken Soup Total Time: 35 mins

Servings per Recipe: 8

Calories 259 kcal
Fat 18.3 g
Carbohydrates 6.9g
Protein 16.5 g
Cholesterol 72 mg
Sodium 570 mg

Ingredients
1/4 C. butter 2 C. cubed cooked chicken
3 stalks celery, diced 1/4 C. buffalo wing sauce
1 small onion, diced 1 1/2 C. shredded Cheddar cheese
1/4 C. all-purpose flour Salt and pepper to taste
3/4 C. half-and-half cream
3 C. water
1 cube chicken bouillon

Directions
1. In a large pan, melt the butter on medium-high heat and sauté the celery and onion for
about 5 minutes.
2. Stir in the flour and cook for about 2 minutes, stirring continuously.
3. Slowly, add the half-and-half and water and stir to combine.
4. Add the bouillon and stir to dissolve completely.
5. Stir in the chicken, buffalo wing sauce, Cheddar cheese, salt and pepper.
6. Reduce the heat to medium-low and simmer for about 10 minutes, stirring occasionally.

Buffalo Chicken Soup 21

CHICKEN
Soup Country
Prep Time: 20 mins
Total Time: 2 hrs 20 mins

Servings per Recipe: 8

Calories 562 kcal
Fat 25.2 g
Carbohydrates 45.3g
Protein 36.3 g
Cholesterol 223 mg
Sodium 648 mg

Ingredients
1 (2 to 3 lb.) whole chicken 1/2 C. water
2 (14.5 oz.) cans chicken broth 1 tsp salt
2 medium yellow onions, quartered 3 C. all-purpose flour
1 bunch of celery with leaves, cut into 1/2 tsp parsley flakes
pieces
1 (16 oz.) package baby carrots
Salt and ground black pepper to taste
1/2 tsp garlic salt
5 eggs

Directions
1. In a large pan, add the chicken and enough water to cover.
2. Add the chicken broth, celery, onions, salt, pepper and garlic salt and bring to a boil. Cook
for about 1 hour.
3. Transfer the chicken onto a cutting board to cool.
4. Remove the meat from bones and chop the meat into pieces.
5. Discard the skin and bones. Strain the broth and discard the celery and onions. Return the
broth to the pan and bring to a boil.
6. Stir in the carrots. In a medium bowl, add the eggs, water and salt and beat till well
combined. Slowly, add the flour and mix till a ball like dough is formed.
7. Place the dough onto a flat plate and pat to smooth.
8. With a butter knife, cut the dough into 2-3-inch long slices.
9. Carefully, add the dough slices in the boiling broth and cook till the carrots become tender.
10. Serve with a sprinkling of the parsley flakes.

22 Chicken Soup Country

Central African Prep Time: 20 mins

Style Chicken Soup Total Time: 40 mins

Servings per Recipe: 8

Calories 412 kcal
Fat 23 g
Carbohydrates 42.6g
Protein 11.5 g
Cholesterol 18 mg
Sodium 433 mg

Ingredients
1 tbsp vegetable oil 1 tbsp fish sauce
1 tsp chopped fresh ginger root 2 tsp white sugar
1 clove garlic, minced 2 C. chicken broth
2 tsp minced fresh Serrano or other small 2 (13.5 oz.) cans coconut milk
hot green chili, including seeds 1 (20 oz.) can pineapple tidbits, drained
2 chicken breasts cut into chunks 4 C. cooked rice
2 tsp red curry paste
1 tbsp curry powder
1 tbsp vinegar

Directions
1. In a large pan, heat the oil on medium-high heat and cook the chicken, ginger, garlic and
Serrano pepper for about 5 minutes.
2. Stir in the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut
milk, pineapple and rice and simmer for about 15 minutes.

Central African Style Chicken Soup 23

CHICKEN
Soup with Rustic
Prep Time: 30 mins
Total Time: 2 hrs

Root Vegetables Servings per Recipe: 12

Calories 209 kcal
Fat 8.5 g
Carbohydrates 15.5g
Protein 18.6 g
Cholesterol 50 mg
Sodium 376 mg

Ingredients
1 whole chicken, quartered 2 Yukon Gold potatoes, diced
Water, to cover 2 kohlrabi bulbs, peeled and diced
1/2 large onion, chopped 2 carrots, sliced
1 stalk of celery with leaves, cut into 1 large turnip, diced
chunks 1/2 medium head cabbage, chopped
3 cubes chicken bouillon 2 ears sweet corn, cut from cob
1/4 C. chopped fresh basil 4 oz. fresh green beans, trimmed
1/4 C. chopped fresh parsley 1 tomato, chopped
1 tbsp chopped garlic
1 pinch salt and ground black pepper to
taste
Directions
1. In a large pan, add the chicken pieces and enough water to cover completely on medium-
high heat. Add the onion, celery, bouillon cubes, basil, parsley, garlic, salt and pepper and
bring to a boil.
2. Reduce the heat and simmer for about 1 hour.
3. Discard the celery chunks. Transfer the chicken onto a cutting board to cool. Remove the
meat from bones and chop the meat roughly.
4. Discard the skin and bones.
5. In the pan, add the chopped chicken, potatoes, kohlrabi, carrots and turnip and cook for
about 20 minutes.
6. Stir in the cabbage, corn, green beans and tomato and cook for about 7-10 minutes.

24 Chicken Soup with Rustic Root Vegetables

Brown Rice Prep Time: 15 mins

Chicken Soup Total Time: 1 hr 55 mins

Servings per Recipe: 10

Calories 101 kcal
Fat 1.2 g
Carbohydrates 15.4g
Protein 6.8 g
Cholesterol 14 mg
Sodium 759 mg

Ingredients
5 C. chicken broth 1 tsp salt
2 skinless, boneless chicken breast halves 1 bay leaf
1 C. diced celery 3/4 C. brown rice
1 C. diced onion
1/4 C. diced carrots
1/4 C. corn
1/4 C. drained and rinsed black beans
1 tsp dried sage
1 tsp ground black pepper

Directions
1. In a large pan, add the chicken broth and bring to a boil.
2. Add the chicken breasts and cook for about 20 minutes.
3. Transfer the chicken breast into a bowl and keep aside to cool.
4. Remove the meat from bones and with 2 forks, shred the meat.
5. Discard the skin and bones.
6. In the simmering broth, add the shredded chicken, celery, onion, carrots, corn, black beans,
sage, pepper, salt and bay leaves and cook for about 20 minutes.
7. Stir in the brown rice and simmer for about 1 hour.

Brown Rice Chicken Soup 25

WESTERN EUROPEAN
Style Chicken
Prep Time: 35 mins
Total Time: 1 hr 10 mins

Soup Servings per Recipe: 4

Calories 159 kcal
Fat 7.1 g
Carbohydrates 6.8g
Protein 16.8 g
Cholesterol 49 mg
Sodium 63 mg

Ingredients
1 whole bone-in chicken breast, with 1/3 C. thin egg noodles
skin 2 tbsp chopped fresh mint leaves
1 onion, cut into thin wedges Salt to taste
4 sprigs fresh parsley 1/4 tsp freshly ground white pepper
1/2 tsp lemon zest
1 sprig fresh mint
6 C. chicken stock
Directions
1. In a large pan, add the chicken breast, stock, onion, parsley, lemon zest and mint sprig and
simmer for about 35 minutes.
2. Transfer the chicken breast into a bowl and keep aside to cool.
3. Remove the meat from bones and cut into bite-size pieces.
4. Discard the skin and bones.
5. Strain the broth and return to the pan and bring to a boil.
6. Stir in the pasta, chopped mint, salt and white pepper and cook till the pasta is cooked to
desired doneness.
7. Remove from the heat and immediately, stir in the lemon juice and chopped chicken.
8. Serve hot with a topping of the lemon slice and mint leaf.

26 Western European Style Chicken Soup

Nutty Prep Time: 35 mins

Potato Chicken Total Time: 1 hr 10 mins

Soup Servings per Recipe: 12

Calories 275 kcal
Fat 12 g
Carbohydrates 27.1g
Protein 16 g
Cholesterol 31 mg
Sodium 62 mg

Ingredients
1 C. slivered almonds 2 1/2 quarts chicken broth
2 tbsp olive oil 1 C. quick-cooking barley
1 medium onion, chopped 2 tbsp butter
1 C. chopped celery 1/2 C. chopped fresh parsley
4 C. sliced fresh mushrooms Salt and black pepper to taste
4 cloves garlic, minced
1 C. chopped carrots
5 C. diced red potatoes
3 C. chopped cooked chicken

Directions
1. Set your oven to 400 degrees F before doing anything else.
2. Place the slivered almonds onto a baking sheet evenly.
3. Cook in the oven till golden brown and fragrant.
4. In a large pan, heat the oil on medium heat and cook the onions, celery, mushrooms and
garlic till tender.
5. Stir in the carrots, potatoes, chicken and broth and bring to a boil.
6. Add the barley and stir to combine.
7. Reduce the heat and simmer, covered for about 20 minutes.
8. Remove from the heat and stir in the butter, parsley, toasted almonds, salt and pepper and
remove from the heat.
9. Serve hot.

Nutty Potato Chicken Soup 27

HOW TO
Roast a Chicken
Prep Time: 10 mins
Total Time: 1 hr 40 mins

Servings per Recipe: 6

Calories 423 kcal
Fat 32.1 g
Carbohydrates 1.2g
Protein 30.9 g
Cholesterol 97 mg
Sodium 662 mg

Ingredients
1 (3 lb) whole chicken, giblets removed 1/2 C. margarine, divided
salt and black pepper to taste 1 stalk celery, leaves removed
1 tbsp onion powder, or to taste

Directions
1. Before you do anything set the oven to 350 F.
2. Season the whole chicken with some salt and pepper. Season its inside with onion powder
and place in it 3 tbsp of margarine.
3. Place the whole chicken in a large roasting pan and place the remaining margarine on it
in the shape of dollops. Chop the celery into pieces and place them in the middle of the
chicken.
4. Place the chicken in the oven and roast it for 1 h 20 min. Baste the chicken with the fat
and melted margarine that pooled around whole cooking.
5. Place a large piece of foil over the chicken and allow it to rest for 35 min. Serve it warm.
6. Enjoy.

28 How to Roast a Chicken

Fall-Spice Prep Time: 15 mins

Chicken Roast Total Time: 1 d 1 h 35 m

Servings per Recipe: 6

Calories 387 kcal
Fat 22.8 g
Carbohydrates 1.6g
Protein 41 g
Cholesterol 129 mg
Sodium 900 mg

Ingredients
2 tsp salt 1/8 tsp ground cinnamon
1 tsp white sugar 1 (4 lb) whole chicken
1/8 tsp ground cloves 5 cloves garlic, crushed
1/8 tsp ground allspice
1/8 tsp brown sugar

Directions
1. Get a small mixing bowl: Mix in it the salt, sugar, cloves, brown sugar, allspice, and
cinnamon to make the rub. Massage the rub into the chicken and place it in the fridge for
a whole 24 h day.
2. Before you do anything set the oven to 500 F.
3. Place the garlic and inside of the chicken and place it with its breast facing down in a
roasting pan.
4. Cook in the oven for 17 min. Lower the oven heat to 450 F and cook the chicken for
another 17 min.
5. Baste the chicken with the fat and dripping that gathered in the roasting pan. Once again
reduce the oven heat to 425 F and cook the chicken for 32 min.
6. Cover the chicken with a piece of foil and let it rest for 22 min then serve it.
7. Enjoy.

Fall-Spice Chicken Roast 29

4-INGREDIENT
Chicken Roast
Prep Time: 10 mins
Total Time: 2 hrs 10 mins

Servings per Recipe: 6

Calories 291 kcal
Fat 17.2 g
Carbohydrates 1.3g
Protein 30.8 g
Cholesterol 97 mg
Sodium 94 mg

Ingredients
1 (3 lb) whole chicken, rinsed 1/4 C. chopped fresh rosemary
salt and pepper to taste
1 small onion, quartered

Directions
1. Before you do anything set the oven to 350 F.
2. Sprinkle some salt and pepper on the whole chicken then place the rosemary with onion
in its cavity.
3. Place the chicken in a large roasting pan and cook it in the oven for 2 h 32 min. Allow the
chicken to rest for 15 to 20 min then serve it.
4. Enjoy.

30 4-Ingredient Chicken Roast

Southern Prep Time: 15 mins

Italian Chicken Total Time: 1 hr 45 mins

Roast Servings per Recipe: 8

Calories 405 kcal
Fat 29.2 g
Carbohydrates 3.6g
Protein 32.2 g
Cholesterol 128 mg
Sodium 178 mg

Ingredients
2 tsp Italian seasoning 1 (3 lb) whole chicken
1/2 tsp seasoning salt 2 lemons
1/2 tsp mustard powder 2 tbsp olive oil
1 tsp garlic powder
1/2 tsp ground black pepper

Directions
1. Before you do anything set the oven to 350 F.
2. Get a small bowl: Mix in it the mustard powder with garlic powder, a pinch of salt and
pepper to make the rub.
3. Massage the rub into the chicken from using 11/2 tsp for the inside and the remaining
seasoning for the outside.
4. Get a small mixing bowl: Mix in it the olive oil with the juice of 2 lemons then pour it all
over the chicken.
5. Roast the chicken in the oven for 1 h 32 min while basting it with the drippings from the
pan every 30 min. Allow the roast to rest for 15 min then serve it.
6. Enjoy.

Southern Italian Chicken Roast 31

HERBS
Marinade for
Prep Time: 10 mins
Total Time: 10 mins

Chicken Roast Servings per Recipe: 4

Calories 20 kcal
Fat 0.3 g
Carbohydrates 4.4g
Protein 0.8 g
Cholesterol 0 mg
Sodium 977 mg

Ingredients
1 tbsp celery flakes 1 1/2 tsp ground black pepper
1 tbsp kosher salt 1 1/2 tsp dried rosemary
1 tbsp paprika 1/2 tsp cayenne pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground thyme
2 tsp dried sage
Directions
1. Get a small bowl: Combine it all the ingredients and whisk them well.
2. Get a food processor: Transfer the mix to it and blend them smooth. Massage the
marinade with some olive oil to the chicken and roasted the way you like.
3. Enjoy.

32 Herbs Marinade for Chicken Roast

Mediterranean Prep Time: 10 mins

Chicken Legs Total Time: 1 hr 25 mins

Servings per Recipe: 4

Calories 516 kcal
Fat 34.6 g
Carbohydrates 16.8g
Protein 41.9 g
Cholesterol 140 mg
Sodium 2464 mg

Ingredients
4 chicken leg quarters, with bone and skin 4 tsp garlic powder
1/4 C. olive oil 4 tsp salt
4 lemons, halved 4 tsp ground black pepper
4 tsp dried oregano
4 tsp dried basil

Directions
1. Before you do anything set the oven to 350 F.
2. Coat each chicken quarter with 1 tbsp of olive oil then drizzle the lemon juice of 2
lemons all over them.
3. Place the chicken quarters in a large roasting pan and put the lemon halves beside them.
4. Get a small mixing bowl: Mix in it the oregano with garlic powder, basil, a pinch of salt
and pepper then sprinkle the mix all over the chicken legs equally.
5. Roast the chicken legs for 1 h 20 min while basting them with the drippings every once
in a while then serve them warm.
6. Enjoy.

Mediterranean Chicken Legs 33

GREEK INSPIRED
Chicken Roast
Prep Time: 15 mins
Total Time: 1 hr

Servings per Recipe: 6

Calories 546 kcal
Fat 34.5 g
Carbohydrates 5.4g
Protein 52 g
Cholesterol 205 mg
Sodium 347 mg

Ingredients
1 whole chicken, cut into 8 pieces 1/4 C. olive oil
1 onion, cut into wedges 1/2 tsp salt
1 lemon, sliced 1/2 tsp ground black pepper
8 cloves garlic
4 sprigs fresh rosemary
Directions
1. Before you do anything set the oven to 450 F.
2. Get a large bowl: Stir in the lemon slices with garlic, rosemary, chicken and onion then
pour the oil all over them and stir them.
3. Season them with some salt and pepper then stir them again.
4. Lay the chicken pieces in a large roasting pan and cook them for 48 min. Allow them to
rest for 10 min then serve them warm.
5. Enjoy.

34 Greek Inspired Chicken Roast

Glazed Prep Time: 15 mins

Chicken Roast Total Time: 1 hr 55 mins

Servings per Recipe: 8

Calories 469 kcal
Fat 26 g
Carbohydrates 10g
Protein 46.4 g
Cholesterol 145 mg
Sodium 836 mg

Ingredients
2 (3 lb) whole chickens, quartered Glaze:
Chicken Spice Rub: 1/4 C. maple syrup
1 tbsp brown sugar 1 tbsp yellow mustard
1 tbsp sea salt 1 1/2 tsp spicy brown mustard
1 1/2 tsp garlic powder 1/2 tsp garlic powder
1 1/2 tsp onion powder 1/2 tsp onion powder
1 1/2 tsp paprika 1/2 tsp paprika
1 tsp dried oregano 1/4 tsp ground black pepper
1/2 tsp dry mustard
1/2 tsp celery seed
1/4 tsp cayenne pepper

Directions
1. Get a small bowl: Mix in it the sugar, sea salt, 1 1/2 tsp garlic powder, 1 1/2 tsp onion
powder, 1 1/2 tsp paprika, oregano, dry mustard, celery seed, and cayenne pepper.
Massage the spices mix into the chicken pieces and place them in a plastic wrap and
place them in the fridge for 1 h to absorb the flavors.
2. To make the glaze: Get a small bowl and mix in it the maple syrup, yellow mustard,
brown mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, and black
pepper.
3. Before you do anything set the oven to 425 F.
4. Place the breasts pieces in the middles and place the remaining chicken pieces on the
sides then cook them in the oven for 17 min.
5. Brush the chicken pieces with the glaze then cook them for another 17 min. Brush the
chicken pieces again and cook them for 12 to 14 min or until it the chicken is done. Serve
your roasted glazed chicken.Enjoy.

Glazed Chicken Roast 35

ORANGY
Baked Chicken
Prep Time: 10 mins
Total Time: 1 d 2 h 30 m

Servings per Recipe: 6

Calories 161 kcal
Fat 6.4 g
Carbohydrates 0.3g
Protein 24 g
Cholesterol 72 mg
Sodium 1816 mg

Ingredients
1 whole chicken 1 tsp dried rosemary
2 tbsp salt, or as needed 1 tsp dried thyme
2 tsp grated orange zest

Directions
1. Before you do anything set the oven to 350 F.
2. Get a small bowl: Mix in it the orange zest, rosemary, and thyme . Massage 3/4 of the mix
into the chicken then place the remaining of it in the inside of the chicken.
3. Place a loose cover of plastic cover over the chicken then place in the fridge for 2 to days.
4. Place the chicken in a large roasting pan then cook it in the oven for 2 h 25 min. Place a
sheet of foil over the chicken and place it aside to rest for 23 min then serve it.
5. Enjoy.

36 Orangy Baked Chicken

Country Prep Time: 20 mins

Chicken Roast Total Time: 40 mins

Gravy Servings per Recipe: 20

Calories 43 kcal
Fat 0.4 g
Carbohydrates 4.2g
Protein 5.8 g
Cholesterol < 1 mg
Sodium 464 mg

Ingredients
1/4 C. drippings from a roast chicken salt and ground black pepper to taste
2 1/2 tbsp all-purpose flour
2 C. cold chicken stock, or more if needed

Directions
1. Drain the fats from the dripping of a chicken roast pan and place it aside. Add the flour to
the pan and mix it well then add some of the fat if the mix is too dry.
2. Transfer the flour mix to a small saucepan over low heat and cook it until it becomes
light brown in color for about 6 min.
3. Stir in 1/3 C. of stock into the mix while mixing all the time then keep repeating the
process with the remaining stock until you add all of it
4. Cook the gravy until it starts simmering then keep cooking it for 9 min until it becomes
creamy and thick.
5. Pour the grave through a fine sieve and strain then pour it back into the saucepan and
heat it through then serve it warm.
6. Enjoy.

Country Chicken Roast Gravy 37

COCONUT
Zesty Chicken Stir
Prep Time: 15 mins
Total Time: 1 hr

Fry Servings per Recipe: 4

Calories 660 kcal
Fat 31.2 g
Carbohydrates 53g
Protein 43.8 g
Cholesterol 104 mg
Sodium 117 mg

Ingredients
1 1/2 lb skinless, boneless chicken 1 tbsp sesame oil
breast halves - cut into 1 inch cubes 1 tbsp honey
2 limes, zested and juiced 1/4 C. sweetened flaked coconut
2 tbsp grated fresh ginger root
1 3/4 C. coconut milk
1/2 tsp white sugar
1 C. jasmine rice

Directions
1. Get a large mixing bowl: Combine in it the chicken breast cubes with lime juice, lime zest,
and grated ginger. Stir them. Place the mix aside for 22 min.
2. Place a small saucepan over medium heat. Stir in the coconut milk and sugar. Cook them
until they start simmering. Add the rice. Lower the heat and cook them for 22 min.
3. Place a large pan over medium heat. Heat the oil in it. Stir in the chicken with marinade.
Cook them for 4 min.
4. Add the honey and cook them for 2 min. Drain the rice and place it aside to cool down
slightly.
5. Serve your honey chicken with rice and coconut flakes warm.
6. Enjoy.

38 Coconut Zesty Chicken Stir Fry

Nutty Chicken Prep Time: 10 mins

and Carrot Stir Fry Total Time: 20 mins

Servings per Recipe: 6

Calories 235 kcal
Fat 7.9 g
Carbohydrates 12.9g
Protein 27.4 g
Cholesterol 69 mg
Sodium 529 mg

Ingredients
2 tsp peanut oil 3 tbsp light soy sauce
2 stalks celery, chopped 1 tbsp honey
2 carrots, peeled and diagonally sliced 1 tsp minced fresh ginger root
1 1/2 lb skinless, boneless chicken breast 1/4 C. cashews
halves - cut into strips 1/4 C. minced green onions
1 tbsp cornstarch
3/4 C. orange juice

Directions
1. Place a large skillet over medium heat. Heat 1 teaspoon of oil in it.
2. Cook in it the celery with carrot for 4 min. Stir in the remaining oil with chicken then
cook them for 6 min.
3. Get a small mixing bowl: Whisk in it the orange juice with cornstarch. Add the soy sauce,
honey and ginger then whisk them to make the sauce.
4. Stir the sauce to the pan and cook them until the sauce becomes thick. Serve your
chicken stir fry warm with some cashews and green onions.
5. Enjoy.

Nutty Chicken and Carrot Stir Fry 39

ZUCCHINI
Broccoli Stir Fry
Prep Time: 20 mins
Total Time: 40 mins

Servings per Recipe: 2

Calories 313 kcal
Fat 16.1 g
Carbohydrates 20.1g
Protein 22.1 g
Cholesterol 45 mg
Sodium 1214 mg

Ingredients
6 oz skinless, boneless chicken breast, 1 large green bell pepper, cut into squares
cut into small pieces 1 zucchini, cut into rounds and quartered
2 tbsp soy sauce 3 cloves garlic, minced
2 tbsp apple cider 1/2 C. chicken broth
1 tbsp cornstarch 1 tbsp vegetable oil
1 tbsp vegetable oil 6 green onions, chopped
1 C. broccoli florets, cut into pieces

Directions
1. Get a large mixing bowl: Toss in it the chicken, soy sauce, apple cider , and cornstarch.
2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Add the broccoli, bell pepper,
zucchini, and garlic. Cook them for 4 min.
3. Stir in the broth and put on the lid. Cook them for 7 min. Transfer the mix to a bowl and
place it aside.
4. Place a large pan over medium heat. Heat in it the rest of oil. Add the chicken with a pinch
of salt and pepper for 7 min.
5. Add the cooked veggies mix. Cook them for 4 min. Serve your stir fry warm.
6. Enjoy.

40 Zucchini Broccoli Stir Fry

Pecan Prep Time: 15 mins

Chicken Stir Fry Total Time: 35 mins

Servings per Recipe: 4

Calories 312 kcal
Fat 17.2 g
Carbohydrates 11.1g
Protein 30 g
Cholesterol 72 mg
Sodium 87 mg

Ingredients
1 tbsp extra virgin olive oil 2 yellow summer squash, peeled and sliced
4 skinless, boneless chicken breast halves into 1 inch pieces
- cut into strips 1/2 C. pecan halves
1 C. julienned carrots 1 tsp coarse ground black pepper
1 small onion, chopped
1 C. fresh sliced mushrooms
1 zucchini squash, peeled and cut into 1
inch rounds

Directions
1. Place a large pan over medium heat. Grease it with oil. Add the chicken and cook it for 4
min.
2. Stir in the onion with carrot. Cook them for 4 min. Stir in the mushrooms, zucchini, and
squash then cook them for 6 to 8 min.
3. Season them with some salt and pepper then cook them for 4 min. Serve your stir fry
warm.
4. Enjoy.

Pecan Chicken Stir Fry 41

CABBAGE
Chicken Stir Fry
Prep Time: 20 mins
Total Time: 1 hr 10 mins

Servings per Recipe: 4

Calories 337 kcal
Fat 8.6 g
Carbohydrates 32.3g
Protein 31.7 g
Cholesterol 67 mg
Sodium 1364 mg

Ingredients
2 tbsp peanut oil 1 red bell pepper, thinly sliced
6 cloves garlic, minced 2 C. sugar snap peas
1 tsp grated fresh ginger 1 C. chicken broth
1 bunch green onions, chopped 2 tbsp soy sauce
1 tsp salt 2 tbsp white sugar
1 lb boneless skinless chicken breasts, 2 tbsp cornstarch
cut into strips
2 onions, thinly sliced
1 C. sliced cabbage

Directions
1. Place a large pan over medium heat. Heat the oil in it and cook in it 2 cloves of garlic,
ginger root, green onions and salt for 3 min.
2. Stir in the chicken for 4 min. Stir in the rest of the garlic with sweet onions, cabbage, bell
pepper, peas and 1/2 C. of the broth/water. Put on the lid and let them simmer.
3. Get a small bowl: Whisk in it the 1/2 C. broth/water, soy sauce, sugar and cornstarch to
make the sauce.
4. Stir the sauce into the pan and cook them until the sauce becomes thick. Serve your stir
fry right away with some white rice.
5. Enjoy.

42 Cabbage Chicken Stir Fry

Chili Prep Time: 10 mins

and Sweet Chicken Total Time: 30 mins

Stir Fry Servings per Recipe: 4

Calories 156 kcal
Fat 6.2 g
Carbohydrates 10.9g
Protein 15.9 g
Cholesterol 36 mg
Sodium 606 mg

Ingredients
3 C. broccoli florets 1 tbsp low sodium soy sauce
1 tbsp olive oil 1/2 tsp ground ginger
2 skinless, boneless chicken breast halves 1/4 tsp crushed red pepper
- cut into 1 inch strips 1/2 tsp salt
1/4 C. sliced green onions 1/2 tsp black pepper
4 cloves garlic, thinly sliced 1/8 C. chicken stock
1 tbsp hoisin sauce
1 tbsp chile paste

Directions
1. Steam the broccoli florets for 6 min.
2. Place a large pan over medium heat. Heat the oil in it. Add the chicken with green onions,
and garlic. Cook them for 6 min.
3. Add the remaining ingredients except for the broccoli and cook them for 3 min. Stir in the
steamed broccoli and cook them for 2 min.
4. Serve your Stir fry with some white rice.
5. Enjoy.

Chili and Sweet Chicken Stir Fry 43

HERBED COCONUT
Chicken Stir Fry
Prep Time: 15 mins
Total Time: 35 mins

Servings per Recipe: 6

Calories 506 kcal
Fat 12.1 g
Carbohydrates 60g
Protein 36.9 g
Cholesterol 78 mg
Sodium 804 mg

Ingredients
2 C. uncooked jasmine rice 2 tbsp fresh ginger root, minced
1 quart water 3 cloves garlic, minced
3/4 C. coconut milk 2 lb skinless, boneless chicken breast
3 tbsp soy sauce halves - cut into 1/2 inch strips
3 tbsp apple cider vinegar 3 shiitake mushrooms, sliced
1 1/2 tbsp fish sauce 5 green onions, chopped
3/4 tsp red pepper flakes 1 1/2 C. chopped fresh basil leaves
1 tbsp olive oil
1 medium onion, sliced

Directions
1. Cook the rice according to the directions on the package.
2. Get a mixing bowl: Whisk in it the coconut milk, soy sauce, apple cider vinegar, fish sauce,
and red pepper flakes.
3. Place a large pan over medium heat: heat the oil in it. Cook in it the onion, ginger, and
garlic. Add chicken and cook them for 4 min.
4. Add the coconut milk and coco the sauce until it lowers by 1/3 of it. Add the mushrooms,
green onions, and basil. Coo them for 3 min. Serve your stir fry warm with some rice.
5. Enjoy.

44 Herbed Coconut Chicken Stir Fry

Chow Mein Prep Time: 10 mins

Chicken Stir Fry Total Time: 45 mins

Servings per Recipe: 4

Calories 524 kcal
Fat 25.1 g
Carbohydrates 41.1g
Protein 34.7 g
Cholesterol 68 mg
Sodium 1749 mg

Ingredients
1 C. orange juice 4 skinless, boneless chicken breast halves - cut
1 tbsp grated orange zest into 1 inch cubes
1/4 C. soy sauce 2 tbsp all-purpose flour
1 tsp salt 1 C. bean sprouts (optional)
3 cloves garlic, chopped 1 (6 oz) package crispy chow mein noodles
1 tbsp brown sugar
3 tbsp vegetable oil

Directions
1. Get a small mixing bowl: Whisk in it the juice, orange zest, soy sauce, salt, garlic and
brown sugar to make the sauce.
2. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken for 9 min.
Stir in the sauce until it starts boiling.
3. Sprinkle the flour on top. Cook the stir fry until it becomes thick. Stir in the bean sprouts
and cook them for 2 min.
4. Serve your stir fry warm with the chow mein noodles.
5. Enjoy.

Chow Mein Chicken Stir Fry 45

BANGKOK
Curry Stir Fry
Prep Time: 10 mins
Total Time: 20 mins

Servings per Recipe: 4

Calories 271 kcal
Fat 15.8 g
Carbohydrates 11.2g
Protein 25.4 g
Cholesterol 59 mg
Sodium 147 mg

Ingredients
2 tsp olive oil 1 tbsp cornstarch
1 lb skinless, boneless chicken breast 1 (14 oz) can light coconut milk
halves - cut into thin strips 2 tbsp chopped fresh cilantro
1 tbsp Thai red curry paste
1 C. sliced halved zucchini
1 red bell pepper, seeded and sliced into
strips
1/2 C. sliced carrots
1 onion, quartered then halved

Directions
1. Place a large pan over medium heat. Heat the oil in it. Cook in it the chicken for 4 min.
2. Stir in the curry paste, zucchini, bell pepper, carrot and onion then cook them for 4 min.
3. Get a small mixing bowl: Whisk in it the cornstarch with coconut milk. Stir the mix into
the skillet. Cook the stir fry until it starts boiling.
4. Lower the heat and cook the stir fry for 2 min. Serve it warm.
5. Enjoy.

46 Bangkok Curry Stir Fry

Fruity Veggies Prep Time: 20 mins

and Chicken Stir Fry Total Time: 40 mins

Servings per Recipe: 4

Calories 380 kcal
Fat 14 g
Carbohydrates 33.1g
Protein 31.7 g
Cholesterol 68 mg
Sodium 938 mg

Ingredients
1/2 C. orange juice 1/2 C. chicken broth
3 tbsp soy sauce 2 tbsp cornstarch
3 cloves garlic, chopped 1 (16 oz) package frozen stir-fry vegetables
1 tbsp grated orange zest 1 C. sugar snap peas
1 tsp ground ginger 1 C. broccoli florets
1/2 tsp red pepper flakes (optional) 1 C. sliced carrot
3 tbsp vegetable oil
4 skinless, boneless chicken breast halves,
thinly sliced

Directions
1. Get a small mixing bowl: Whisk in it the orange juice, soy sauce, garlic, orange zest,
ground ginger, and red pepper flakes to make the sauce.
2. Place a large pan over medium heat. Heat the oil in it. Stir into it the sauce with chicken.
Cook them for 12 min.
3. Get a small mixing bowl: Whisk the broth with cornstarch in it. Add the mix the mix then
cook it until it becomes thick.
4. Stir in the veggies and cook them for 12 min. Serve your stir fry warm.
5. Enjoy.

Fruity Veggies and Chicken Stir Fry 47

SPINACH
and Chicken Stir
Prep Time: 10 mins
Total Time: 55 mins

Fry Servings per Recipe: 6

Calories 278 kcal
Fat 13 g
Carbohydrates 5.9g
Protein 33.8 g
Cholesterol 86 mg
Sodium 273 mg

Ingredients
1 tbsp soy sauce 3 cloves garlic, chopped
2 tbsp water 3 tbsp vegetable oil
1 tbsp white sugar 2 (6 oz) bags fresh baby spinach leaves
2 lb skinless, boneless chicken breast 1 C. thinly sliced fresh basil
halves, cut into small pieces
1 tbsp vegetable oil
5 green onions, sliced

Directions
1. Get large mixing bowl: Whisk in it the soy sauce, water, and sugar. Toss in it the chicken
and place it aside for 35.
2. Place a large pan over medium heat. Heat 1 tbsp of oil in it. Cook in it the green onion
with garlic for 2 min. Drain the mix and place it aside.
3. Heat 3 tbsp of oil in the same pan. Cook in it the chicken with marinade for 6 min.
4. Stir in the spinach and put on the lid. Cook them for 5 min while stirring them from time
to time.
5. Add the cooked onion and garlic mix. Cook them for 3 min. Add the basil and cook them
for another 3 min. Serve your stir fry warm.
6. Enjoy.

48 Spinach and Chicken Stir Fry

Canola Mushroom Prep Time: 20 mins

Chicken Stir Fry Total Time: 40 mins

Servings per Recipe: 4

Calories 190 kcal
Fat 6.3 g
Carbohydrates 8.7g
Protein 25.8 g
Cholesterol 59 mg
Sodium 600 mg

Ingredients
1/2 large eggplant, sliced into rounds 2 C. mushrooms, sliced
1/8 tsp salt 1/8 tsp ground black pepper
4 skinless, boneless chicken breast halves, 4 C. spinach
cut into cubes
2 cloves garlic, minced
2 tbsp soy sauce
1 tbsp canola oil

Directions
1. Season the eggplant slices with some salt. Place them aside to sit for 6 min. Cut them into
the dices.
2. Place a large skillet over heat and grease it with some oil. Add with chicken, garlic, and
soy sauce. Cook them for 12 min.
3. Add the mushroom with black pepper. Cook them for 4 min.
4. Place another pan over medium heat. Heat the canola oil in it. Cook the eggplant until it
becomes golden brown.
5. Transfer the eggplant to the chicken stir fry with spinach and cook them for 4 min. Serve
your stir fry warm.
6. Enjoy.

Canola Mushroom Chicken Stir Fry 49

HOW TO
Make Tso’s
Prep Time: 5 mins
Total Time: 1 hr

Chicken Servings per Recipe: 6

Calories 1021.3
Fat 92.5g
Cholesterol 116.2mg
Sodium 1073.1mg
Carbohydrates 24.0g
Protein 25.8g

Ingredients
1 large egg, beaten 2 tsp sesame oil
4 tbsp cornstarch 2 -3 C. vegetable oil
1 tbsp soy sauce 5 hot chili peppers, halved
1/4 C. soy sauce 1 (1 inch) knob fresh ginger, peeled and
3 tbsp white vinegar minced
1 1/2 lb. boneless chicken, cubed 3 garlic cloves, minced
1/4 C. rice vinegar 2 C. broccoli florets
1/4 C. sugar 1 red bell pepper, seeded and sliced
2 tbsp hoisin sauce 3 green onions, sliced
1 tbsp chili paste with garlic white rice
10 black peppercorns, crushed
Directions
1. In a bowl, add 3 tbsp of the cornstarch, egg, 1 tbsp of the white vinegar and 1 tbsp of
the soy sauce and mix until well combined. Add the chicken and coat with the mixture
generously. Keep aside in the room temperature. In another bowl, add the sugar, remaining
tbsp of the cornstarch, remaining 2 tbsp of the white vinegar, remaining 1/4 C. of the soy
sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, peppercorns and 1/2 C. of the
water and mix until well combined.
2. In a heavy-bottomed pan, add 3-inch of the oil over medium heat and cook until its
temperature reaches to 360 degrees F.
3. Add the chicken pieces in batches and fry for about 2 minutes.
4. With a slotted spoon, transfer the chicken pieces onto a paper towel-lined plate to drain.
Remove the oil from the skillet, leaving 3 tbsp inside. Add the garlic, ginger and chilies
and stir fry for about 40 seconds. Add the bell pepper and broccoli and cook for about
2 minutes, tossing occasionally. Add the cooked chicken and sauce and cook for about 2
minutes, mixing frequently. Enjoy hot with a garnishing of the green onions.

50 How to Make Tso’s Chicken

Manhattan Prep Time: 10 mins

Chicken Shawarma Total Time: 3 hrs

Servings per Recipe: 6

Calories 624.1
Fat 49.6g
Cholesterol 163.3mg
Sodium 172.5mg
Carbohydrates 8.6g
Protein 36.3g

Ingredients
Chicken 1/4 tsp ground allspice
12 skinless and boneless chicken thighs 2 tsp flaked sea salt
2 unwaxed lemons, zested and juiced Garnish
100 ml olive oil lettuce leaf, torn
6 smaller garlic cloves, grated Sauce
2 bay leaves 250 g plain yogurt
2 tsp paprika 4 tbsp tahini
2 tsp ground cumin 2 smaller garlic clove, grated
1 tsp ground coriander fat pinch salt
1 tsp dried chili pepper flakes 1 tbsp pomegranate seeds
1/4 tsp ground cinnamon
Directions
1. For chicken: in a large re-sealable bag, place the all ingredients.
2. Seal the bag and shake to coat well. Place in the fridge for about 8 hours or up to for 1
day. Set your oven to 350 degrees F.
3. Remove from the fridge and keep aside in room temperature.
4. In a 17x13x1/2-inch roasting pan, place all the marinade from the bag. Arrange the
chicken thighs over the marinade in a single layer.
5. Cook in the oven for about 30 minutes. Meanwhile, for sauce: in a bowl, add all the
ingredients except the pomegranate seeds and mix until well combined. Top with the
pomegranate seeds.
6. Divide the lettuce onto serving plates and top with the chicken, followed by the pan
juices. Enjoy alongside the sauce.

Manhattan Chicken Shawarma 51

ROASTED
Mediterranean
Prep Time: 30 mins
Total Time: 1 hr 30 mins

Chicken Servings per Recipe: 4

Calories 1245.4
Fat 75.5g
Cholesterol 243.8mg
Sodium 241.0mg
Carbohydrates 74.3g
Protein 64.0g

Ingredients
3 tbsp sugar 1/2 tsp flat leaf parsley, chopped
3 tbsp water 1/2 C. dill, chopped
2 1/2 tbsp barberries 1/4 C. cilantro leaf, chopped
4 tbsp of olive oil kosher salt
2 onions, sliced fresh ground black pepper
1 whole chicken, quartered Sauce
10 green cardamom pods 1/2 C. Greek yogurt
1/4 tsp whole cloves 2 tbsp olive oil
4 cinnamon sticks, broken in half
1 2/3 C. basmati rice
2 1/4 C. boiling water
Directions
1. In a pot, add the water and sugar over medium heat and cook until the sugar is dissolved,
mixing continuously.
2. Remove from the heat and stir in the barberries.
3. Keep aside until using.
4. Ina skillet, add 2 tbsp of the oil and cook until heated through.
5. Stir in the onion and cook for about 12-15 minutes, mixing often.
6. Transfer the caramelized onion into a bowl.
7. In a bowl, add the chicken, 2 tbsp of the oil, cardamom pods, cinnamon, cloves, salt and
pepper and mix until well combined.
8. Place a large Dutch oven over medium-high heat and cook until heated through.
9. Add the chicken mixture and cook for about 10 minutes, flipping once half way through.
10. With a pair of tongs, transfer the chicken pieces onto a plate.
11. In the same pan, add the caramelized onion, rice, salt and pepper and stir to combine well.

52 Roasted Mediterranean Chicken

12. Drain the barberries and stir into the pan.
13. Place the cooked chicken and gently, press into the rice mixture.
14. Add the boiling water and immediately, cover the pan.
15. Set the heat to very low and cook for about 28-30 minutes.
16. Remove from the heat.
17. Carefully, remove the lid and arrange a tea towel over the pan.
18. Again, cover with the lid and keep aside for about 10 minutes.
19. Meanwhile, in a bowl, add the yogurt and olive oil and mix well.
20. Remove the lid and loth from the pan.
21. Add the herbs and with a fork, fluff the rice.
22. Enjoy hot alongside the yogurt sauce.

53
CRISPY
Chicken with
Prep Time: 25 mins
Total Time: 55 mins

Southern Gravy Servings per Recipe: 8

Calories 507 kcal
Fat 29 g
Carbohydrates 18.6g
Protein 40.5 g
Cholesterol 142 mg
Sodium 588 mg

Ingredients
1/2 C. milk 1/4 tsp poultry seasoning
1 egg, beaten 1 (4 lb.) whole chicken, cut into pieces
1 C. all-purpose flour 3 C. vegetable oil
2 tsp garlic salt 1 C. chicken broth
1 tsp paprika 1 C. milk
1 tsp ground black pepper

Directions
1. In a shallow dish, add the egg and 1/2 C. of milk and beat well.
2. In a resealable plastic bag, combine the flour, poultry seasoning, garlic salt and paprika.
3. Add the chicken pieces and seal the bag. Toss to coat well.
4. Remove the chicken from the bag and transfer the flour mixture into another shallow dish.
5. In a large skillet, heat the oil to 365 degrees F.
6. Dip the chicken into the egg mixture and coat everything in the flour mixture evenly.
7. Reserve the remaining flour mixture.
8. Fry the chicken pieces in the hot oil till browned from all sides.
9. Now reduce the heat to medium-low and cook the chicken pieces for about 30 minutes.
10. Transfer the chicken pieces onto paper towel lined plates to drain.
11. Remove the oil from the skillet, leaving about 2 tbsp in the skillet.
12. Place the skillet on low heat and slowly, add the reserved flour mixture, stirring
continuously.
13. Cook everything for about 2 minutes then add the broth, stirring continuously.
14. Increase the heat to high and add the milk, stirring continuously and bring to a boil.
15. Reduce the heat to low and simmer for about 5 minutes.
16. Immediately, pour sauce over the chicken and serve.

54 Crispy Chicken with Southern Gravy

6-Ingredient Prep Time: 15 mins

Fried Chicken Total Time: 35 mins

Servings per Recipe: 6

Calories 491 kcal
Fat 32 g
Carbohydrates 16.1g
Protein 32.8 g
Cholesterol 97 mg
Sodium 94 mg

Ingredients
1 (3 lb.) whole chicken, cut into pieces 1 tsp paprika
1 C. all-purpose flour 1 quart vegetable oil for frying
salt to taste
ground black pepper to taste
Directions
1. In a shallow dish, place the flour.
2. Sprinkle the chicken pieces with salt, paprika and black pepper and roll them in the flour
evenly.
3. In a large skillet, heat the oil to 365 degrees F.
4. Add the chicken pieces and cook, covered for about 15-20 minutes, flipping once half
way.
5. Transfer the chicken pieces onto paper towel lined plates to drain.

6-Ingredient Fried Chicken 55

CHICKEN STEAKS
with Gravy
Prep Time: 20 mins
Total Time: 40 mins

Servings per Recipe: 4

Calories 791 kcal
Fat 34.3 g
Carbohydrates 71.1g
Protein 47 g
Cholesterol 124 mg
Sodium 1393 mg

Ingredients
4 (1/2 lb.) chicken cube steaks 1 tbsp hot pepper sauce
2 C. all-purpose flour 2 cloves garlic, minced
2 tsp baking powder 3 C. vegetable shortening for deep frying
1 tsp baking soda 1/4 C. all-purpose flour
1 tsp black pepper 4 C. milk
3/4 tsp salt kosher salt and ground black pepper to
1 1/2 C. buttermilk taste
1 egg
Directions
1. With a meat pounder, pound the steaks to 1/4-inch thickness.
2. In a shallow dish, mix together the flour, baking soda, baking powder, salt and black
pepper. In another shallow dish, add the egg, buttermilk, hot sauce and garlic and beat well.
3. Coat the steaks with the flour mixture then dip in the egg mixture and again coat with the
flour mixture. In a large skillet, heat the oil to 325 degrees F. Add the steaks and fry for
about 3-5 minutes on both sides. Transfer the steaks onto paper towel lined plates to drain.
Drain the fat from the skillet, reserving about 1/4 C. of the mixture in the skillet. Slowly,
add the remaining flour, stirring continuously in the skillet on medium-low heat.
4. Slowly, add the milk, stirring continuously and increase the heat to medium. Bring to a
gentle simmer and cook for about 6-7 minutes.
5. Stir in the salt and black pepper and remove from the heat.
6. Pour the gravy over the chicken and serve.

56 Chicken Steaks with Gravy

Buffalo Prep Time: 10 mins

Wings I Total Time: 50 mins

Servings per Recipe: 3

Calories 710 kcal
Fat 46.9 g
Carbohydrates 43.7g
Protein 28 g
Cholesterol 136 mg
Sodium 2334 mg

Ingredients
oil for deep frying 1 C. milk
1 C. unbleached all-purpose flour 3 skinless, boneless chicken breasts, cut into
2 tsps salt 1/2-inch strips
1/2 tsp ground black pepper 1/4 C. hot pepper sauce
1/2 tsp cayenne pepper 1 tbsp butter
1/4 tsp garlic powder
1/2 tsp paprika
1 egg
Directions
1. Get your oil hot for frying. At the same time get a bowl, combine: paprika, flour, garlic
powder, salt, cayenne, and black pepper.
2. Get a 2nd bowl, combine: milk and eggs.
3. Coat your chicken first with the gg mix then dredge them in the flour mix. Place the
chicken back in the egg mix and again in the flour mix. Place everything in a bowl and
place a covering of plastic on the bowl.
4. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8
mins.
5. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce.
6. Place the mix in the microwave for 1 min with a high level of heat then top the chicken
with the mix.
7. Enjoy.

Buffalo Wings I 57
BUFFALO
Chicken
Prep Time: 20 mins
Total Time: 30 mins

Sandwich Servings per Recipe: 4

Calories 588 kcal
Fat 32.6 g
Carbohydrates 39.8g
Protein 30.4 g
Cholesterol 83 mg
Sodium 1208 mg

Ingredients
1 tbsp vegetable oil 2 C. shredded lettuce
1 tbsp butter 1 celery stalk, diced
1 lb skinless, boneless chicken breasts, 1/2 C. blue cheese dressing
cut into bite-size pieces
1/4 C. hot sauce
4 (10 inch) flour tortillas
Directions
1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the
side in a bowl.
2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat.
3. Now place your tortillas on a working surface and place your chicken on each equally.
4. Layer your dressing, celery, and lettuce over everything then form the contents into
burritos.
5. Enjoy.

58 Buffalo Chicken Sandwich

Buffalo Prep Time: 10 mins

Wings II Total Time: 1 hr 20 mins

(Asian Style) Servings per Recipe: 15

Calories 181 kcal
Fat 14.1 g
Carbohydrates 7.2g
Protein 6.5 g
Cholesterol 27 mg
Sodium 205 mg

Ingredients
15 chicken wings 1/2 tsp Thai red chili paste
1/2 C. all-purpose flour 2 tbsps Asian sweet chili sauce
oil for deep frying 2 tbsps honey
1/4 C. butter
1/4 C. hot pepper sauce
1 tbsp chili-garlic sauce

Directions
1. Get a bowl, combine: chicken wings and flour.
2. Get the wings covered in the flour evenly then place some plastic on the bowl and put
everything in the fridge for 1.5 hrs.
3. Get your oil hot for frying.
4. At the same time with a low level of heat, begin to stir and heat the following for 7 mins:
honey, butter, sweet chili sauce, hot sauce, chili paste, regular chili sauce.
5. Cook your chicken in the oil for 13 mins until they are fully done then place the wings in
a clean bowl.
6. Add the sauce to the bowl and toss everything to evenly coat the wings.
7. Enjoy.

Buffalo Wings II 59
COUNTRY
Baked Chicken
Prep Time: 5 mins
Total Time: 40 mins

Thighs Servings per Recipe: 4

Calories 323.3
Fat 24.7g
Cholesterol 78.9mg
Sodium 119.8mg
Carbohydrates 7.9g
Protein 17.5g

Ingredients
4 skin-on chicken thighs 3 tbsp olive oil
1 1/2 C. Brussels sprouts, halved 1 tbsp Herbs de Provence
4 carrots, cut on the bias

Directions
1. Before you do anything, preheat the oven to 400 F.
2. Get a large mixing bowl: Stir in it the veggies with 1½ tbsp olive oil, ½ tsp herbs and salt
and pepper.
3. Transfer the mixture to a baking sheet and spread it in an even layer.
4. Get a mixing bowl: Toss in it the chicken thighs with 1½ tbsp olive oil, ½ tsp herbs and salt
and pepper.
5. Arrange it next to the veggies on the pan. Bake them for 32 to 36 in. Serve them warm.
6. Enjoy.

60 Country Baked Chicken Thighs

Arizona Prep Time: 1 hr

Monterey Total Time: 1 hr 15 mins

Empanadas Servings per Recipe: 1

Calories 104.5
Fat 6.9g
Cholesterol 11.1mg
Sodium 67.9mg
Carbohydrates 7.1g
Protein 3.4g

Ingredients
2 1/2 C. chopped cooked chicken 3 sheets frozen puff pastry, thawed for 30
1/2 C. Monterey Jack pepper cheese minutes
1/2 C. chunky salsa 1 large egg
2 tbsp. chopped fresh cilantro 1 tbsp. water
1 tsp. ground cumin
2 tbsp. sour cream
1 tbsp. finely chopped jalapeño pepper
Directions
1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet.
2. In a bowl, add the chicken, sour cream, cheese, salsa, jalapeño, cilantro and cumin and
mix until well combined.
3. Place each puff pastry sheet onto a lightly floured surface and roll into a 13-inch square.
4. With a 3-inch round cutter, cut pastry into 16 equal sized circles.
5. Place 1 tsp. of the chicken mixture onto the center of each circle.
6. With wet fingers, moisten the edges of each circle.
7. Fold the dough over the filling and press the edges to seal.
8. In a small bowl, add the egg and water and beat well.
9. In the bottom of the prepared baking sheet, arrange the empanadas.
10. Coat each empanada with the egg wash.
11. Cook in the oven for about 12-15 minutes.
12. Enjoy warm.

Arizona Monterey Empanadas 61

CHICKEN
Biscuit
Prep Time: 20 mins
Total Time: 30 mins

Empanadas Servings per Recipe: 1

Calories 106.1
Fat 5.5g
Cholesterol 27.7mg
Sodium 125.8mg
Carbohydrates 7.5g
Protein 6.2g

Ingredients
1 (9 3/4 oz.) cans chicken breasts, 3 oz. cream cheese
drained, or cans tuna 1 (8 oz.) cans biscuits
1/4 tsp. black pepper
1/2 C. cheddar cheese, shredded
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a baking sheet.
2. In a bowl, add the chicken and with a fork shred the meat.
3. Add the cream cheese, cheddar and pepper and mix until well combined.
4. With your hands, flatten each biscuit.
5. Place about 1 tbsp. of the chicken mixture onto the center of each biscuit.
6. Fold the dough over the filling and press the edges to seal.
7. In the bottom of the prepared baking sheet, arrange the empanadas and spray with the
cooking spray.
8. Cook in the oven for about 8-10 minutes, rotating the baking sheet once half way
through.
9. Enjoy warm.

62 Chicken Biscuit Empanadas

Empanadas Prep Time: 25 mins

in Calabasas Total Time: 38 mins

Servings per Recipe: 1

Calories 327.0
Fat 21.2g
Cholesterol 75.9mg
Sodium 2373.8mg
Carbohydrates 26.8g
Protein 8.4g

Ingredients
1 C. cooked chicken 1 tsp. salt
1/2 C. Monterey Jack cheese, grated 2 frozen pie crusts
1/2 C. cheddar cheese, grated 3 egg yolks
1 can green chili, chopped 2 tbsp. kosher salt
1 tsp. minced garlic 1 tbsp. chili powder
3 tbsp. minced green onions
1/2 tsp. cumin, ground
Directions
1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet. In
a bowl, add the chicken, Monterey Jack cheese, cheddar cheese, green chilies, garlic, green
onions, cumin and 1 tsp. of the salt and mix until well combined.
2. Place in the fridge until using.
3. Place the pie crusts onto a floured surface and roll each one.
4. Now, cut 4-inch circles from each pie crust.
5. Place about 2 tbsp. of the chicken mixture onto the center of each dough circle. Fold the
dough over the filling and press the edges to seal. In the bottom of the prepared baking
sheet, arrange the empanadas.
6. Coat the top of each empanada with the egg yolks and dust with the kosher salt and chili
powder.
7. Cook in the oven for about 12-13 minutes.
8. Enjoy warm.

Empanadas in Calabasas 63
CATALINA’S
Secret
Prep Time: 20 mins
Total Time: 45 mins

Empanadas Servings per Recipe: 6

Calories 163.7
Fat 10.6g
Cholesterol 81.1mg
Sodium 202.6mg
Carbohydrates 2.9g
Protein 13.5g

Ingredients
1 1/2 C. chopped cooked chicken salt
1/2 C. shredded Swiss cheese 2 (10 oz.) packages refrigerated pizza
2 tbsp. chopped roasted red peppers dough
2 tbsp. minced onions 1 large egg, beaten
1/2 tsp. pepper
1/2 C. chicken broth
1 tbsp. cornstarch
1 (3 oz.) packages cream cheese, small
chunks
Directions
1. Set your oven to 375 degrees F before doing anything else and grease a 12x15-inch baking
sheet. In a bowl, add the Swiss cheese, chicken, onion, red pepper and black pepper and
mix until well combined. In a pot, add the broth and cornstarch over high heat and beat
until well combined.
2. Add the cream cheese and cook for about 2-3 minutes, beating continuously. Pour the
cheese mixture over the chicken mixture alongside the salt and stir to combine well.
3. Place the dough onto a lightly floured surface and unroll it.
4. Cut each rectangle into thirds crosswise.
5. Place about 5 tbsp. of the chicken mixture dough piece.
6. Fold the dough over the filling in a rectangle shape and press the edges to seal. In the
bottom of the prepared baking sheet, arrange the empanadas and coat each with the
beaten egg.
7. Cook in the oven for about 22-25 minutes.
8. Enjoy warm.

64 Catalina’s Secret Empanadas

Saturday Night Prep Time: 40 mins

Chicken Total Time: 1 hr

Empanadas Servings per Recipe: 12

Calories 285.4
Fat 19.7g
Cholesterol 22.4mg
Sodium 732.3mg
Carbohydrates 20.9g
Protein 6.3g

Ingredients
3 C. chicken, cooked and chopped 1/2 tsp. ground black pepper
1 (8 oz.) packages shredded cheese 1 (15 oz.) packages refrigerated pie crusts
4 oz. cream cheese, softened water
1 red bell pepper, chopped Sauce
1 jalapeño, seeded and chopped 1 C. Velveeta cheese
1 tbsp. ground cumin 1 C. tomatoes, diced
1 1/2 tsp. salt
Directions
1. In a bowl, add the chicken, cream cheese, cheese blend, jalapeño, red pepper, cumin, salt
and pepper and mix well.
2. Place each pie crust onto a lightly floured surface and then, roll each into a 15-inch circle.
With a 3-inch cookie cutter, cut the circles.
3. Place 1 heaping tsp. of the chicken mixture onto the center of each dough circle. With wet
fingers, moisten the edges of each circle.
4. Fold the dough over the filling and press the edges to seal.
5. In a deep skillet, add the vegetable oil and cook until its temperature reaches to 350
degrees F. Add the empanadas in batches and cook for about 3-5 minutes.
6. For the sauce: in a pan, add the cheese over medium-low heat and cook until melted
completely. Add tomatoes and mix until blended nicely. With a slotted spoon, transfer the
empanadas onto a paper towel-lined plate to drain.
7. Enjoy warm alongside the cheese dip.

Saturday Night Chicken Empanadas 65

CHEDDAR
Chicken
Prep Time: 25 mins
Total Time: 40 mins

Empanadas Servings per Recipe: 15

Calories 155.4
Fat 9.5g
Cholesterol 30.5mg
Sodium 85.0mg
Carbohydrates 11.4g
Protein 6.1g

Ingredients
1 1/2 C. diced cooked chicken salt and pepper
2 granny smith apples, peeled and 1 sheet puff pastry
chopped 1 egg, beaten
1 tsp. thyme
1 tbsp. honey
1 tbsp. butter
1/2 small white onion
1 garlic clove, minced
1/2 C. shredded cheddar cheese
Directions
1. Set your oven to 400 degrees F before doing anything else and grease a baking sheet.
2. In a skillet, add the butter and cook until melted completely.
3. Add the apple, onion and garlic and stir fry until tender.
4. Stir in the chicken, honey, thyme, salt and pepper and remove from the heat.
5. Keep aside to cool slightly.
6. Add the cheddar cheese and stir to combine.
7. Place the puff pastry onto a lightly floured surface and roll into 1/8-inch thickness.
8. With a glass, cut the circles from the pastry.
9. Place about 1 tbsp. of the filling onto each circle.
10. Fold the dough over the filling and press the edges to seal.
11. In the bottom of the prepared baking sheet, arrange the empanadas and coat each with the
egg wash.
12. Cook in the oven for about 25 minutes.
13. Enjoy warm.

66 Cheddar Chicken Empanadas

Punta Cana Prep Time: 15 mins

Empanadas Total Time: 35 mins

Servings per Recipe: 7

Calories 371.9
Fat 20.3g
Cholesterol 35.6mg
Sodium 544.2mg
Carbohydrates 32.2g
Protein 15.5g

Ingredients
2 C. roasted chicken meat, shredded 1/4 tsp. black pepper, freshly ground
1 C. whole kernel corn 2 (9 inch) pie crusts
1/4 C. golden raisin
2 tbsp. fresh cilantro, chopped
2 tbsp. onions, minced
1/4-1/2 C. crumbled goat cheese
1/2 tsp. kosher salt
Directions
1. Set your oven to 375 degrees F before doing anything else and line a baking sheet with
the parchment paper.
2. In a large bowl, add the chicken, cheese, raisins, corn, onion, cilantro, salt and pepper and
mix well.
3. With a 2-inch biscuit cutter, cut an rounds from each pie crust.
4. Place the chicken mixture onto half of each round evenly, leaving a little edge.
5. With wet fingers, moisten the edges of each circle.
6. Fold the dough over the filling and press the edges to seal.
7. In the bottom of the prepared baking sheet, arrange the empanadas.
8. With a fork, poke the top of each empanada.
9. Cook in the oven for about 20 minutes.
10. Enjoy warm.

Punta Cana Empanadas 67

CANNELLINI
Chicken
Prep Time: 40 mins
Total Time: 1 hr

Empanadas Servings per Recipe: 20

Calories 108.7
Fat 6.0g
Cholesterol 24.7mg
Sodium 190.0mg
Carbohydrates 5.8g
Protein 7.7g

Ingredients
1 lb. chicken legs with thigh 15 1/2 oz. cannellini beans, drained
2 tbsp. olive oil 1/4 C. salsa
1 (1/2 oz.) packet sazon goya 20 empanada wrappers ( goya discos)
1 tbsp. oregano
1 tsp. salt
1 C. cheddar cheese, shredded

Directions
1. In a skillet, add the oil and cook until heated.
2. Add the chicken and cook until browned completely.
3. Add the oregano, sazon and enough water to cover the chicken in half and cook for about
30-40 minutes.
4. Drain the chicken completely and keep aside to cool slightly.
5. Remove the skin of chicken legs and then, shred the meat.
6. In a bowl, add the shredded chicken, cheddar cheese, cannellini beans and salsa and mix
well.
7. Keep aside to cool completely.
8. Set your oven to 375 degrees F.
9. Place about 1-2 tbsp. of the chicken mixture onto the center of each disco.
10. Fold the dough over the filling and press the edges to seal.
11. In the bottom of a baking sheet, arrange the empanadas and coat the top of each with the
butter.
12. Cook in the oven for about 15-20 minutes.
13. Enjoy warm.

68 Cannellini Chicken Empanadas

New Mexican Prep Time: 1 hr

Empanadas Total Time: 1 hr 30 mins

Servings per Recipe: 4

Calories 771.0
Fat 44.0g
Cholesterol 346.8mg
Sodium 3437.0mg
Carbohydrates 59.1g
Protein 35.1g

Ingredients
1 lb. ground chicken 2 1/4 C. flour
1 jalapeño, diced 1/2 C. butter
1/2 medium onion, diced 1 1/2 tsp. salt
1 garlic clove, minced 1 large egg
1 tbsp. cumin 1/3 C. ice water
1 tsp. chili powder 1 tbsp. of distilled white vinegar
1 tsp. paprika Spice
1/2 tsp. salt 1 tbsp. salt
1/2 tsp. cayenne pepper 1 tbsp. chili powder
1/2 C. Mexican cheese (cotija)
1 tsp. olive oil
Dough
3 egg yolks

Directions
1. For the dough: in a bowl, sift together the flour and salt.
2. With a pastry blender, cut in the butter until a crumbly mixture forms.
3. In another bowl, add the egg, water and vinegar and whisk until foamy.
4. Add the egg mixture into the flour mixture and with a fork, mix until well combined.
5. Now, with your hands, knead the dough for some time.
6. Place the dough onto a floured surface and roll into a triangle.
7. With a plastic wrap, cover the dough and refrigerate for about 1 hour.
8. For the chicken: in a pan, add 1 tsp. of the oil over medium heat and cook until heated.
9. Add the onion, garlic and jalapeño, and stir fry for about 3-4 minutes.
10. Stir in the ground chicken, cumin, cayenne pepper, paprika, chili powder and salt and
cook until meat is no more pink, breaking up the meat.

New Mexican Empanadas 69

11. Drain the grease well and transfer the chicken mixture into a bowl.
12. Keep aside for about 5 minutes.
13. Add the Mexican cheese into the bowl of the chicken mixture and mix well.
14. Keep aside for about 10 minutes.
15. Set your oven to 400 degrees F before doing anything else and grease a baking sheet.
16. Place the dough onto a floured surface and rolled into 1/2-inch thickness.
17. Then, cut 4 inch circles from the dough.
18. Place about 2 tbsp. of the chicken mixture onto the center of each circle.
19. Fold the dough over the filling and press the edges to seal.
20. In a bowl, mix together the chili powder and salt.
21. In the bottom of the prepared baking sheet, arrange the empanadas.
22. Coat each empanada with the egg yolk and sprinkle with the salt mixture.
23. Cook in the oven for about 12-14 minutes.
24. Enjoy warm.

70
Hot Prep Time: 40 mins

Carolina Total Time: 1 hr

Empanadas Servings per Recipe: 12

Calories 513.3
Fat 35.7g
Cholesterol 93.1mg
Sodium 1125.7mg
Carbohydrates 22.2g
Protein 25.6g

Ingredients
Empanadas 1 (15 oz.) packages refrigerated pie crusts
3 C. chopped cooked chicken water
1 (8 oz.) packages shredded Colby- Cheese Dip
Monterey Jack cheese 1 lb. cheddar cheese
4 oz. cream cheese, softened 1 (16 oz.) cans diced tomatoes, drained
1 chopped red bell pepper 1 (4 oz.) cans diced green chilies
1 jalapeño, seeded and chopped 2 tsp. hot sauce
1 tbsp. ground cumin
1 1/2 tsp. salt
1/2 tsp. ground black pepper

Directions
1. In a bowl, add the chicken, cream cheese, cheese blend, jalapeno, red pepper, cumin, salt,
and pepper and mix until well combined.
2. Place each pie crust onto a lightly floured surface and roll into 15-inch circle. With a
3-inch cookie cutter, cut circles from the dough.
3. Place 1 heaping tsp. of the chicken mixture in the center of each dough circle. With wet
fingers, moisten the edges of each circle.
4. Fold the dough over the filling and press the edges to seal.
5. In a deep skillet, add the oil and cook until its temperature reaches to 350 degrees F. Add
the empanadas in batches and cook for about 3-5 minutes. With a slotted spoon, transfer
the empanadas onto a paper towels-lined plate to drain. Meanwhile, for the dip: in a pan,
add the Cheddar over medium-low heat and cook until melted.
6. Add the chiles, tomatoes and hot sauce and cook until well combined, mixing
continuously.
7. Enjoy warm empanadas alongside the dip.

Hot Carolina Empanadas 71

CREPES
in Florence
Prep Time: 10 mins
Total Time: 40 mins

Servings per Recipe: 6

Calories 475.5
Fat 27.5g
Cholesterol 219.8mg
Sodium 856.7mg
Carbohydrates 24.8g
Protein 31.4g

Ingredients
Florentine Parmesan cheese
1 lb. chicken breast, boneless, skinless, salt and pepper
cubed Crepe
3 garlic cloves 1 C. flour
1 (10 oz.) cans cream of chicken soup 1 C. milk
4 oz. cheddar cheese 4 eggs
10 oz. spinach, chopped 1 tbsp. melted butter
1/2 C. milk 1/2 tsp. salt
2 tbsp. butter

Directions
1. In a bowl, add the flour, butter, eggs, milk and salt and beat until well combined. Keep
aside.
2. In a skillet, add the butter and cook until melted.
3. Add the chicken and garlic and stir fry for about 4-6 minutes.
4. Add the cream of chicken and milk and stir to combine.
5. Set the heat to medium-low and cook until just boiling.
6. Stir in the cheese and spinach and until the cheese is melted completely. Cook until the
sauce reduces to half.
7. Meanwhile, place a lightly greased skillet over heat until heated.
8. Place about 3 tbsp. of the mixture and tilt the pan to spread in a thin layer. Cook until
golden brown.
9. Repeat with the remaining mixture.
10. Place about 3/4 C. of chicken mixture in the center of each crepe.
11. Wrap each crepe and enjoy with a topping of the Parmesan cheese.

72 Crepes in Florence
American Prep Time: 30 mins

Dinner Crepes Total Time: 2 hrs

Servings per Recipe: 8

Calories 571.4
Fat 40.1g
Cholesterol 181.3mg
Sodium 736.9mg
Carbohydrates 22.7g
Protein 30.6g

Ingredients
1 C. milk 2 tsp. Worcestershire sauce
2 tbsp. milk 3 C. cheddar cheese, shredded, divided
2 eggs 2 C. sour cream
2 tbsp. butter, melted 2 (9 oz.) packages frozen broccoli spears,
1 C. all-purpose flour cooked and drained
1/4 tsp. salt 2 1/2 C. cooked chicken, cubed
Filling
1/4 C. butter
1/4 C. all-purpose flour
2 C. chicken broth

Directions
1. In a bowl, add the flour and salt and mix well.
2. In a bowl, add the butter, eggs and milk and beat until well combined. Add the flour
mixture and beat until well combined and smooth. Cover the bowl and place in the fridge
for about 1 hour.
3. Place a lightly greased frying pan over medium-high heat until heated through. Place
about 1/4 C. of the mixture and tilt the pan to spread in a thin layer. Cook until golden
brown from both sides.
4. Repeat with the remaining mixture.
5. Set your oven to 350 degrees F and grease a 13x9x2-inch baking dish. Meanwhile, in a
pot, add the butter and cook until melted.
6. Add the flour and cook until smooth, mixing continuously.
7. Stir in the broth and Worcestershire sauce and cook until boiling.
8. Cook for about 2 minutes, mixing continuously.
9. Set the heat to low. Add 2 C. of the cheese and stir to combine.

American Dinner Crepes 73

10. Cook for about 10 minutes, mixing frequently.
11. Remove from the heat and stir in the sour cream until well combined and smooth.
12. Put the chicken and broccoli onto each crepe evenly and top with 1/3 C. of the cheese
sauce.
13. Carefully, fold each crepe over the filling.
14. In the bottom of the prepared baking dish, arrange the crepes, seam side down and top
with the remaining cheese sauce evenly, followed by the remaining cheddar cheese.
15. Cook in the oven for about 20 minutes.
16. Enjoy hot.

74
Hot Prep Time: 45 mins

Spanish Chicken Total Time: 6 hrs 45 mins

Crepes Servings per Recipe: 6

Calories 367.7
Fat 14.5g
Cholesterol 188.8mg
Sodium 295.6mg
Carbohydrates 10.1g
Protein 47.6g

Ingredients
3 lb. skinless chicken thighs, bone in 2 tbsp. peanut butter
1 tbsp. olive oil 1/3 C. fresh blueberries
1 C. grape tomatoes 1/4 C. brewed coffee
3 garlic cloves, thinly sliced 2 tbsp. sugar-free chocolate syrup
1/2 medium yellow onion, rough chopped 1/4 C. orange juice
1 medium jalapeño pepper, seeded and 1/2 tsp. Splenda granular
rough chopped 1 slice bread, torn into pieces
1/4 tsp. ground cumin salt
1/8 tsp. ground allspice pepper
1/4 tsp. whole cloves 12 -16 prepared crepes
1 tbsp. chili powder light sour cream
1 cinnamon stick, 2 1/2 to 3 inches 4 -5 scallions, sliced
1/2 C. chicken stock
Directions
1. Set your oven to 375 degrees F before doing anything else.
2. In the bottom of an 8x8-inch baking dish, place the onions, tomatoes, jalapeño, garlic,
salt, pepper and a little oil and toss to coat well.
3. Cook in the oven for about 10 minutes.
4. Meanwhile, in a frying pan, place the cinnamon stick, cloves, cumin, ground allspice and
chili powder and stir fry until aromatic.
5. Remove the tomato mixture from the oven and keep aside to cool slightly.
6. For the mole sauce: in a food processor, add the tomato mixture toasted spices,
blueberries, bread, peanut butter, chocolate syrup, coffee, orange juice, stock and Splenda
and pulse until well combined and smooth.
7. In the bottom of a crock pot, place the chicken and top with the mole sauce evenly.
8. Set the crock pot on Low and cook, covered for about 6-8 hours.
Hot Spanish Chicken Crepes 75
9. Uncover the crock pot and transfer the chicken thighs onto a plate.
10. Remove the meat from the bones and with 2 forks, shred it.
11. Transfer the mole sauce into a pot over medium-high heat and cook until boiling.
12. Set the heat to low and cook for about 18-20 minutes.
13. Arrange the crepes onto a smooth surface.
14. Place the shredded chicken onto the center of each crepe evenly.
15. Carefully, fold each crepe over the filling.
16. Divide the crepes onto serving plates and place the mole sauce over each serving evenly.
17. Enjoy with a topping of the sour cream and scallions.

76
Chopped Prep Time: 30 mins

Chicken Crepes Total Time: 45 mins

Servings per Recipe: 4

Calories 195.3
Fat 6.6g
Cholesterol 62.7mg
Sodium 518.6mg
Carbohydrates 26.6g
Protein 6.9g

Ingredients
Crepes 1 C. broth
3/4 C. flour pepper
1 C. milk allspice
1 egg 1/2 lb. leftover meat or chicken chopped
1/2 tsp. salt 2 tbsp. flour
Filling 1 tbsp. finely chopped parsley
1 onion, chopped fine
1 tbsp. butter
Directions
1. For crepes: in a bowl, add all the ingredients and beat until well combined. Keep aside for
about 30 minutes.
2. Place a lightly greased frying pan over medium heat until heated through. Place about 2
tbsp. of the mixture and tilt the pan to spread in a thin layer.
3. Cook until golden brown from both sides.
4. Repeat with the remaining mixture.
5. In a skillet, add the butter and cook until melted.
6. Add the onion and stir fry for about 4-5 minutes.
7. Add the chicken, 1/2 C. of the broth and seasonings and stir to combine.
8. In a bowl, dissolve the flour into the remaining broth until smooth.
9. Add the flour mixture into the chicken mixture, stirring continuously.
10. Stir in the parsley and remove from the heat.
11. Place the chicken mixture onto each crepe evenly.
12. Carefully, roll each crepe and enjoy with a garnishing of the parsley.

Chopped Chicken Crepes 77

INDIAN
Samosa Crepes
Prep Time: 30 mins
Total Time: 1 hr

Servings per Recipe: 4

Calories 556.2
Fat 22.3g
Cholesterol 163.9mg
Sodium 681.1mg
Carbohydrates 49.1g
Protein 38.6g

Ingredients
1 lb. cooked chicken, sliced 2 -3 tsp. curry powder
1 large potato, diced and boiled 1 tsp. turmeric
3/4 C. all-purpose flour 1 (10 3/4 oz.) cans condensed cream of
1 C. milk mushroom soup
1 beaten egg 1/4 C. milk
salt & pepper cilantro
nonstick spray coating yogurt
1 large onion, finely sliced 2 tbsp. melted butter
2 garlic cloves, minced
1 tsp. light brown sugar

Directions
1. For the crepes: in a food processor, add the flour, butter, egg, 1 C. of the milk, salt and
pepper and pulse until well combined.
2. Place a greased frying pan over medium heat until heated through.
3. Place about 2 tbsp. of the mixture and tilt the pan to spread in a thin layer.
4. Cook until golden brown from one side.
5. Transfer the crepe onto a plate.
6. Repeat with the remaining mixture.
7. For filling: place a greased pot over medium heat until heated through.
8. Add the garlic and onion and cook for about 4-5 minutes, mixing occasionally.
9. Add the brown sugar, curry powder and turmeric and stir fry for about 1 minute.
10. Add 3 tbsp. of the milk and condensed soup and stir to combine.
11. Stir in the potato and chicken and remove from the heat.
12. In a bowl, add about 3/4 C. of the soup mixture and refrigerate, covered to chill.
13. Arrange the cooked crepes onto a smooth surface, browned side downwards.
78 Indian Samosa Crepes
14. Place the chicken mixture onto each crepe evenly and carefully, roll to secure the filling.
15. In the bottom of a greased 13x9x2-inch baking dish, arrange the rolled crepes.
16. Cover the baking dish and refrigerate for about 4-20 hours.
17. Set your oven to 350 degree F.
18. Stir the reserved soup mixture well and lace over the crepes evenly.
19. Cover the baking dish and cook in the oven for about 30 minutes.
20. Enjoy hot.

79
CASABLANCA
Chicken with
Prep Time: 10 mins
Total Time: 25 mins

Basmati Servings per Recipe: 4

Calories 443.0
Fat 12.1g
Cholesterol 83.7mg
Sodium 288.0mg
Carbohydrates 50.7g
Protein 31.7g

Ingredients
RICE 1 C. orange juice
1 C. basmati rice 1 tbsp brown sugar
2 C. cold water 1/4 tsp cinnamon
2 tsp chicken base 1/4 tsp cumin
1 tbsp shredded orange zest 1/8 tsp cayenne pepper
1/4 tsp salt 2 tbsp raisins, chopped
CHICKEN
4 medium boneless skinless chicken
breast halves, pounded thin
2 tbsp butter
1 tbsp olive oil
1/4 C. chopped green onion
2 tsp shredded orange zest

Directions
1. In a pan, add the water over high heat and bring to a boil.
2. Add the rice, 1 tbsp of the orange peel, chicken base and 1/4 tsp of the salt and again
bring to a boil.
3. Reduce the heat to low and simmer, covered for about 15 minutes.
4. Remove from the heat and keep aside, covered.
5. Season the chicken with the salt and pepper slightly.
6. In a skillet, heat the oil and butter over medium heat and cook the chicken for about 3-5
minutes per side
7. Transfer the chicken onto a plate and cover with a piece of foil to keep warm.
8. In the same pan, add the green onions over low heat and cook for about 1 minute, stirring
frequently.

80 Casablanca Chicken with Basmati

9. Stir in the remaining ingredients and increase the heat to medium-high.
10. Stir in the chicken and cook for about 5 minutes, stirring frequently.
11. Remove from the heat and with a fork, fluff the rice.
12. Transfer the rice onto serving plates and top with the chicken, followed by the sauce.
13. Serve immediately.

81
CHICKEN
and Mango
Prep Time: 10 mins
Total Time: 35 mins

Basmati Salad Servings per Recipe: 6

Calories 270.3
Fat 10.6g
Cholesterol 42.5mg
Sodium 46.9mg
Carbohydrates 26.1g
Protein 17.4g

Ingredients
1 C. basmati rice 1/2 C. pecan halves, toasted and chopped
1 3/4 C. water 3/4 tsp ground black pepper
3/4 C. mango chutney
12 oz. cooked chicken, chopped
1/2 C. dried cranberries
Directions
1. In a medium pan, add the rice and 1 3/4 C. of the water and bring to a boil.
2. Reduce the heat and simmer, covered for about 20 minutes.
3. With a fork, fluff the rice.
4. Meanwhile, in a small pan add the chutney and remaining 2 tbsp of the water over low
heat and cook for about 1 minute, stirring continuously.
5. In a large bowl, add the rice, chicken, melted chutney, cranberries, pecans and pepper and
toss to coat well.
6. Serve immediately.

82 Chicken and Mango Basmati Salad

Friday’s Prep Time: 25 mins

Dinner Total Time: 40 mins

(Curry Chicken with Servings per Recipe: 5

Basmati)
Calories 271.9
Fat 16.1g
Cholesterol 170.8mg
Sodium 288.4mg
Carbohydrates 12.4g
Protein 20.2g

Ingredients
2 oranges, zest and juice 1 tsp dried oregano
1 lb. large shrimp, peeled and deveined 1 C. tomato juice
1 tbsp hot curry powder 1/2 C. heavy cream
coarse salt cooked cinnamon basmati rice, with golden
ground black pepper raisin
2 tbsp olive oil
1 small onion, diced
2 stalks celery, strings removed, diced
Directions
1. In a large bowl, mix together the shrimp, half of the orange zest, 1 1/2 tsp of the curry
powder, 1/4 tsp of the salt and 1/4 tsp of the pepper.
2. In a large skillet, heat 1 tbsp of the oil over medium heat and cook the shrimp for about 2
minutes per side.
3. Transfer the shrimp onto a plate.
4. In the same skillet, heat the remaining tbsp of the oil and cook the celery, onion, dried
oregano and remaining 1 1/2 tsp of the curry powder for about 4 minutes.
5. Stir in the orange and tomato juices and cook for about 8 minutes.
6. Add the cooked shrimp and cook for about 2 minutes.
7. Stir in the cream, remaining orange zest, salt and pepper and remove from the heat.
8. Serve over cooked rice with a garnishing of the fresh oregano.

Friday’s Dinner 83
BASMATI
and Mahkani
Prep Time: 15 mins
Total Time: 40 mins

(Buttered Servings per Recipe: 4

Calories 982.1

Chicken) Fat
Cholesterol
36.6g
259.8mg
Sodium 286.7mg
Carbohydrates 99.2g
Protein 62.5g

Ingredients
1 (450 g) packet basmati rice 1/4 tsp chili powder
1 tbsp butter 1 1/4 C. tomatoes, puree
1 1/2 tbsp canola oil 3 tsp corn flour
1 kg chicken thigh fillet, chopped 1/2 C. thickened cream
1 onion, chopped 1/2 C. Greek style natural yogurt
1 tbsp grated ginger 50 g baby spinach leaves
2 garlic cloves, crushed salt
2 tsp ground cumin 1/4 C. toasted sliced almonds
1 tsp ground cardamom
1 tsp coriander powder
1 tsp garam masala
Directions
1. In a large heavy bottomed pan, heat 1 tbsp of the oil and butter and cook the chicken in
batches until browned completely. Transfer the chicken into a bowl.
2. In the same skillet, heat the remaining oil and cook the onion and cook for about 5
minutes, stirring occasionally.
3. Add the garlic, ginger and spices and cook for about 30 seconds, stirring continuously.
4. Add the cooked chicken and tomato puree and simmer for about 10 minutes, stirring
occasionally.
5. In a small bowl, mix together the corn flour and 1 tbsp of the cream.
6. In the pan, stir in the remaining cream and yogurt and simmer for about 10 minutes,
stirring occasionally. Add the corn flour mixture and stir for about 1 minute.
7. Stir in the spinach and cook until just wilted. Stir in the salt and remove from the heat.
8. Cook the rice according to package's directions.
9. Place the butter chicken over rice and serve with a topping of the flaked almonds.

84 Basmati and Mahkani

Mediterranean Prep Time: 10 mins

Basmati Greek Style Total Time: 35 mins

Servings per Recipe: 3

Calories 270.9
Fat 10.3g
Cholesterol 87.7mg
Sodium 697.7mg
Carbohydrates 3.5g
Protein 38.6g

Ingredients
2 tbsp margarine 1 tsp grated lemon peel
1 lb. boneless skinless chicken breast half 2 tbsp chopped dill weed
2 large shallots, chopped
2 C. chicken broth
1 tbsp lemon juice ( fresh )

Directions
1. In a skillet, melt the margarine over medium-high heat and cook the chicken until
browned, stirring frequently.
2. Transfer the chicken into a bowl and sprinkle with the salt and black pepper.
3. In the same skillet, add the shallots and cook for about 30 seconds, stirring continuously.
4. Stir in rice, lemon peel, lemon juice and broth and bring to a boil.
5. Add the cooked chicken and stir to combine.
6. Reduce the heat to low and simmer, covered for about 15-20 minutes, without stirring.
7. Add the dill weed and gently, stir to combine.
8. Serve hot.

Mediterranean Basmati Greek Style 85

AMERICAN
Chili
Prep Time: 15 mins
Total Time: 45 mins

Servings per Recipe: 4

Calories 472.4
Fat 4.9g
Cholesterol 49.9mg
Sodium 175.8mg
Carbohydrates 74.1g
Protein 33.7g

Ingredients
WHITE CHILI 3/4 bay leaf
vegetable oil cooking spray GARNISH
1 C. onion, chopped 3/4 small tomatoes
3/4 tsp garlic, minced 1 1/4 green onions, sliced
3/4 tsp chopped ginger root 1 tbsp green olives
1/2 jalapeño pepper, chopped 1 tsp green olives
3 oz. mushrooms, chopped 1 tbsp finely chopped cilantro
2 tsp flour 1 tsp chopped cilantro
11 oz. boneless skinless chicken breasts, guacamole
cubed sour cream
1 1/4 lb. canned white beans, drained salsa
and rinsed corn tortilla strips
1 1/4 C. organic low sodium chicken BASMATI RICE
broth 2 C. water
3/4 tsp dried oregano leaves 1 C. basmati rice
3/4 tsp ground cumin 1/8 tsp saffron
1/4 tsp ground coriander
1/8 tsp ground cinnamon

Directions
1. Grease a large pan with the cooking spray and heat over medium heat.
2. Add the onion, ginger, garlic and jalapeño and sauté for about 5 minutes.
3. Stir in the mushrooms and cook, covered for about 5 minutes.
4. Stir in the flour and cook for about 1 minute, stirring continuously.
5. Stir in the chicken, beans, herbs and chicken broth and bring to a boil.
6. Reduce the heat to low and simmer, covered for about 10-15 minutes.

86 American Chili
7. Stir in salt and black pepper and remove from the heat.
8. Discard the bay leaf.
9. Meanwhile, for the rice: in a pan, add the water over high heat and bring to a boil.
10. Add the rice and saffron and stir to combine.
11. Reduce the heat to low and simmer, covered for about 15-20 minutes.
12. Remove from the heat and keep aide, covered for about 5 minutes.
13. With a fork, fluff the rice and serve.
14. Divide the chili into serving bowls and serve with a garnishing of the tomato, olives, green
onion and cilantro alongside the rice, guacamole, sour cream, salsa and tortilla strips.

87
KARACHI STYLE
Chicken Salad
Prep Time: 40 mins
Total Time: 1 hr 5 mins

Servings per Recipe: 6

Calories 390.9
Fat 11.1g
Cholesterol 39.6mg
Sodium 650.0mg
Carbohydrates 51.2g
Protein 23.0g

Ingredients
SALAD DRESSING
1 1/2 C. water 1/4 C. fat-free chicken broth
1 C. uncooked basmati rice 3 tbsp lemon juice
3 garlic cloves, minced 3 tbsp extra virgin olive oil
2 C. shredded rotisserie cooked boneless 1 tsp Dijon mustard
skinless chicken breasts 3/4 tsp salt
1/2 C. sliced green onion 1/2 tsp ground black pepper
1/4 C. chopped drained sun-dried 1/4 tsp dried oregano
tomato
1 tsp grated lemon rind
1 (15 1/2 oz.) cans chickpeas, rinsed
and drained
1 (14 oz.) cans artichoke hearts, drained
and chopped
Directions
1. For the salad: in a 3-quart pan, add the water and bring to a boil.
2. Add the rice and garlic and stir to combine.
3. Reduce the heat to low and simmer, covered for about 20 minutes.
4. Remove from the heat and keep aide, covered for about 5 minutes.
5. Transfer the rice into a large bowl.
6. Add the chicken, green onion, sun-dried tomato, lemon rind, chickpeas and artichoke
hearts and gently, stir to combine.
7. For the dressing: in a bowl, add all ingredients and beat until well combined.
8. Pour the dressing over the rice salad and gently, toss to coat.

88 Karachi Style Chicken Salad

Buffalo Prep Time: 15 mins

Chicken Buns Total Time: 8 hrs 25 mins

Servings per Recipe: 4

Calories 489 kcal
Fat 14.4 g
Carbohydrates 46g
Protein 141.5 g
Cholesterol 139 mg
Sodium 1439 mg

Ingredients
1 lb ground chicken 1/3 C. buffalo wing sauce
1 C. dry bread crumbs 4 hamburger buns, split and toasted
3/4 C. crumbled blue cheese
1 extra large egg
1/4 C. onion, chopped (optional)

Directions
1. Before you do anything preheat the grill.
2. Get a mixing bowl: Add the chicken, bread crumbs, blue cheese, egg, onion, and wing
sauce then mix them well. Form the mix into 4 cakes.
3. Place them on the grill and grill them for 4 min on each side. Assemble your burgers
with your favorite toppings then serve them.
4. Enjoy.

Buffalo Chicken Buns 89

HOT ICEBERG
Chicken Burgers
Prep Time: 20 mins
Total Time: 35 mins

Servings per Recipe: 4

Calories 374 kcal
Fat 8.8 g
Carbohydrates 25.3g
Protein 45.5 g
Cholesterol 111 mg
Sodium 1111 mg

Ingredients
1/4 C. light sour cream 1 pinch cayenne pepper, or to taste
1/4 C. reduced fat blue cheese crumbles 1 tbsp hot pepper sauce
1/4 tsp Worcestershire sauce 4 Kaiser Rolls split
1 1/2 lbs ground chicken 4 leaves iceberg lettuce
1/4 C. hot pepper sauce 1/2 C. diced celery
1/2 tsp celery salt (optional)
1/4 tsp poultry seasoning
1/2 tsp paprika

Directions
1. Before you do anything preheat the grill.
2. To make the sauce:
3. Get a mixing bowl: Add the sour cream, blue cheese, and Worcestershire sauce then mix
them well. Place it aside.
4. Get a large mixing bowl: chicken, 1/4 C. hot sauce, celery salt, poultry seasoning, paprika,
and cayenne pepper, black pepper and salt. Mix them well.
5. Shape the mix into 4 burger cakes. Grill them for 8 min. Flip the burger cakes and brush
the upper side with 1 tsp of the hot sauce for each. Cook them for 7 min on the other side.
6. Assemble your burgers with 1 lettuce leaf, 2 tbsps of cheese sauce and 2 tbsps of celery
per each burger. Serve them right away.
7. Enjoy.

90 Hot Iceberg Chicken Burgers

Chicken Prep Time: 1 hr

Tenders Tennessee Total Time: 1 hr 30 mins

Style Servings per Recipe: 6

Calories 460.7
Fat 21.5g
Cholesterol 169.3mg
Sodium 826.0mg
Carbohydrates 28.7g
Protein 36.9g

Ingredients
4 (200 g) chicken breast fillets ( boneless peanut oil (for deep frying)
and skinless) Pepper Mayo
1/2 C. milk 1 C. mayonnaise
2 eggs ( lightly beaten) 1/2 C. sour cream
1 tbsp lemon juice 2 spring onions, minced
1 C. plain flour 1 tbsp green peppercorn
2 tsp dried thyme 1 tbsp chives
2 tsp rosemary 2 tsp capers
2 tsp paprika tsp French mustard
1 tsp salt
1/2 tsp garlic powder

Directions
1. Cut the chicken fillets into long strips.
2. In a bowl, add the milk and chicken strips and keep aside for about 1 hour.
3. Meanwhile for the mayonnaise in a bowl, add all the ingredients and mix till well
combined. Refrigerate.
4. Drain the chicken strips, reserving the milk.
5. In the bowl of the milk, add the eggs and lemon juice and beat till well combined.
6. In another bowl, mix together the flour, spices and salts.
7. Coat the chicken strips with the seasoned flour evenly.
8. Now, dip in the egg mixture and then again, coat with the seasoned flour.
9. In a deep fryer, heat the oil and fry the chicken strips in batches till golden brown.
10. With a slotted spoon, transfer the chicken strips onto a paper towel lined plate to drain.
11. Serve alongside the mayonnaise.

Chicken Tenders Tennessee Style 91

CALIFORNIA
Casserole II
Prep Time: 15 mins
Total Time: 1 hrs 20 mins

Servings per Recipe: 8

Calories 434 kcal
Fat 23.9 g
Carbohydrates 30g
Protein 25.2 g
Cholesterol 70 mg
Sodium 1428 mg

Ingredients
1 1/2 C. water 2 (10.75 oz.) cans light cream of
1/4 C. margarine mushroom soup
1 (6 oz.) package stuffing mix 1 tsp garlic powder
3 C. cubed cooked chicken 1/2 tsp dried marjoram leaves
1 (16 oz.) package frozen California- 1/2 tsp dried thyme leaves
blend vegetables (broccoli, carrot, 1/2 tsp ground sage
cauliflower)
12 slices American cheese

Directions
1. Coat a casserole dish with oil then set your oven to 350 degrees before doing anything
else.
2. Get your margarine boiling in water then add the stuffing.
3. Place a lid on the pot, shut the heat, and let the stuffing sit for 7 mins, then stir everything.
4. Layer your chicken at the bottom of the casserole dish and top the chicken with the
frozen veggies.
5. Now add your cheese over the veggies.
6. Get a bowl, combine: sage, mushroom soup, thyme, garlic powder, and marjoram.
7. Layer this mix over the cheese then top everything with the stuffing.
8. Cook the contents in the oven for 65 mins.
9. Enjoy.

92 California Casserole II
Floridian Prep Time: 1 hr

Chicken and Total Time: 1 hr

Sausage Servings per Recipe: 4

Calories 1155.5
Cholesterol 155.3mg
Sodium 1842.9mg
Carbohydrates 88.4g
Protein 59.6g

Ingredients
3 tbsps olive oil 1 tbsp chopped fresh garlic
2 boneless skinless chicken breast halves, 1 tbsp chopped fresh rosemary
cut into 1-inch pieces 12 oz. farfalle pasta
1/2 C. chicken broth 1 1/2 C. freshly grated parmesan cheese
1 lb hot Italian chicken sausage, casings 1/4 C. chopped fresh Italian parsley
removed
2 C. chopped onions
1 red bell pepper, cut into strips
1 (14 1/2 oz.) cans diced tomatoes
1 1/4 C. chicken stock
2 tbsps tomato paste

Directions
1. Fry your chicken in oil for 7 mins until it is done then remove the meat from the pot.
Now pour the broth into the pot and scrape the bottom. Let the broth get hot for 4 mins
then combine in the bell peppers, sausage, and onions.
2. Break the sausages into pieces for 12 mins.
3. Now add in the rosemary, tomatoes and liquid, garlic, tomato paste, and stock. Stir the mix
and cook everything for 12 more mins.
4. Add the chicken, any drippings, some pepper and salt.
5. Let the meat get hot.
6. At the same time begin to boil your pasta in water and salt for 9 mins then remove the
liquids and place the noodles back in to the same pot.
7. Add in the sauce, parsley, and 1 C. of parmesan. Then stir everything evenly. Add the rest
of the parmesan as a topping. Enjoy.

Floridian Chicken and Sausage 93

MUSHROOM
Chicken
Prep Time: 10 mins
Total Time: 35 mins

Servings per Recipe: 6

Calories 613.7
Cholesterol 135.1mg
Sodium 570.0mg
Carbohydrates 13.9g
Protein 43.1g

Ingredients
6 chicken breasts 10 oz. sliced mushrooms
Salt 1 C. vegetable broth
Pepper 4 C. chicken stock
Thyme 1 tbsp butter
6 slices turkey bacon 1 tbsp flour
6 slices Fontina cheese
Flour
Canola oil

Directions
1. Slice an opening into your pieces of chicken then add in the thyme, pepper, and salt to
them. Then add a piece of fontina, and turkey bacon to each.
2. Dredge the chicken in some flour then brown the chicken all over in oil.
3. Place the chicken to the side.
4. Begin to stir fry your mushrooms for 4 mins until they are browned then add in the broth
and cook everything for 7 mins.
5. Add the stock then add the chicken to the mix as well.
6. Let everything gently boil for 7 mins then place the meat on a serving dish.
7. Add your butter and some flour to the sauce.
8. Stir and heat the mix until it is thick.
9. Top your chicken liberally with the sauce.
10. Enjoy.

94 Mushroom Chicken
Green Onion Prep Time: 20 mins

Sandwich Total Time: 20 mins

Servings per Recipe: 12

Calories 437 kcal
Fat 10.1 g
Carbohydrates 51g
Protein 21.9 g
Cholesterol 83 mg
Sodium 379 mg

Ingredients
3 C. diced, cooked chicken breast meat 6 large leaves Boston lettuce, halved
3 green onions, minced 1 (16 oz.) package fresh strawberries, hulled
1/2 C. refrigerated poppy seed salad and diced
dressing, or to taste
12 Hawaiian sweet bread rolls, sliced in
half horizontally
1 (8 oz.) container pineapple cream cheese
spread

Directions
1. Get a bowl, mix: salad dressing, green onions, and chicken.
2. Coat the insides of your pieces of bread with the cream cheese mix then layer a piece of
lettuce on the bottom of each.
3. Top the lettuce with: 1/4 of the chicken mix and 2 tbsp of strawberries.
4. Lay the top of the bread over the berries to form a sandwich.
5. Enjoy.

Green Onion Sandwich 95

HULI HULI
(Ginger Chicken)
Prep Time: 15 mins
Total Time: 5 hrs 35 mins

Servings per Recipe: 12

Calories 611 kcal
Fat 30.1 g
Carbohydrates 20.3g
Protein 60.9 g
Cholesterol 1239 mg
Sodium 911 mg

Ingredients
1 (20 oz.) can crushed pineapple in 1 clove garlic, minced
juice 4 drops liquid smoke, or more to taste
3/4 C. brown sugar (optional)
1/2 C. shoyu (soy sauce) 3 (3 1/2) lb fryer chickens, quartered
1/3 C. ketchup
1/3 C. chicken broth
1/4 C. Worcestershire sauce
1 (1 inch) piece fresh ginger, minced

Directions
1. Get the following boiling: liquid smoke, pineapple, garlic, brown sugar, ginger, Shoyu,
Worcestershire, chicken broth, and ketchup.
2. Once the mix is boiling set the heat to low and let the contents continue to cook for 35
mins.
3. Let the mix lose its heat then reserve 1.5 C. in the fridge.
4. Now add the chicken to the rest of the mix and stir the meat to evenly coat everything
with marinade.
5. Place a covering of plastic on the bowl and put everything in the fridge for 5 hrs.
6. Now get your grill hot and oil the grate.
7. For 6 mins each side cook your chicken on the grill.
8. Now begin to baste the meat with the marinade which was set aside and continue grilling
for 14 more mins while flipping the meat occasionally. Enjoy.

96 Huli Huli
Tropical Prep Time: 10 mins

Ginger Stew Total Time: 35 mins

Servings per Recipe: 4

Calories 221 kcal
Fat 6.5 g
Carbohydrates 10.8g
Protein 26.6 g
Cholesterol 67 mg
Sodium 1048 mg

Ingredients
1 tbsp sesame or canola oil 1 1/2 C. water
1 lb chicken tenders, cut into 1-inch pieces 2 tbsps reduced-sodium soy sauce
1 (2 inch) piece fresh ginger, peeled and 1 tsp Asian red chili sauce, such as sriracha, or
cut into matchsticks or minced to taste
4 cloves garlic, thinly sliced 1 bunch mustard greens or chard, stemmed
1/2 C. apple cider and diced*
1 (14 oz.) can reduced-sodium chicken
broth

Directions
1. Stir fry your chicken in a Dutch oven, in hot oil, for 9 mins then remove the meat from
the pot.
2. Now begin to stir fry your garlic and ginger in the same pot for 30 secs then pour in the
apple cider and cook everything for 2 mins.
3. Now combine in the water and broth then turn up the heat.
4. Let the mix boil for 7 mins then add: mustard greens, soy sauce, and chili sauce.
5. Let the greens cook for 5 mins then add in the chicken and cook everything for 3 more
mins.
6. Enjoy.

Tropical Ginger Stew 97

HONOLULU
Stew
Prep Time: 15 mins
Total Time: 1 hr

Servings per Recipe: 4

Calories 563 kcal
Fat 20.8 g
Carbohydrates 29.4g
Protein 70.6 g
Cholesterol 151 mg
Sodium 1533 mg

Ingredients
1 (16 oz.) package bean thread 3 slices fresh ginger, diced
vermicelli noodles 1 tbsp patis (Philippine-style fish sauce)
warm water, as needed 1 tbsp soy sauce
3 chicken breasts, or more to taste 3 bay leaves
water, to cover salt and ground black pepper to taste
1 quart chicken broth 2 C. diced bok choy
1 small onion, sliced thin
3 cloves garlic, diced

Directions
1. Let your vermicelli sit submerged in warm water for 20 mins then remove the liquid and
cut the noodles in half.
2. Now get your chicken breast boiling in water for about 12 mins until the meat is fully
done.
3. Remove the chicken from the pot and shred it into pieces, then add the meat back to
boiling water.
4. Add in the broth and set the heat to low.
5. Add in: the bay leaves, salt, onions, soy sauce, pepper, garlic, fish sauce, and ginger.
6. Get everything simmering then add the vermicelli and cook the noodles for 7 mins.
7. Add the bok choy and continue cooking everything for 5 more mins.
8. Enjoy.

98 Honolulu Stew
Wednesday’s Prep Time: 5 mins

Cajun Casserole Total Time: 1 hr 5 mins

Servings per Recipe: 6

Calories 424.3
Fat 22.1g
Cholesterol 122.2mg
Sodium 720.4mg
Carbohydrates 15.6g
Protein 40.9g

Ingredients
6 large chicken breasts 1/2 tsp oregano
garlic powder 1 tsp Cajun seasoning
2 red onions, minced salt and pepper
1 green pepper, minced 2 C. mozzarella cheese
1 pint stewed tomato cooked lasagna noodles
1 pint Italian stewed tomatoes
5 1/2 oz. tomato paste
1 1/2 tsp basil

Directions
1. Before you do anything, preheat the oven to 400 F.
2. Season the chicken breasts with garlic powder, a pinch of salt and pepper. Place them in
a greased baking pan.
3. Lay over it the onion with peppers and place it aside.
4. Get a mixing bowl: Stir in it the stewed tomatoes, tomato paste, and seasonings. Pour the
mix all over the chicken breasts.
5. Place the pan in the oven and cook it for 42 min.
6. Once the time is up, Sprinkle the cheese over the chicken casserole. Cook it in the oven
for an extra 22 min.
7. Serve your chicken casserole warm.
8. Enjoy.

Wednesday’s Cajun Casserole 99

LOUISIANA
Chicken Wings
Prep Time: 20 mins
Total Time: 50 mins

Servings per Recipe: 8

Calories 1031.3
Fat 86.7g
Cholesterol 257.4mg
Sodium 2338.5mg
Carbohydrates 13.9g
Protein 49.1g

Ingredients
40 chicken wings 1 tbsp cumin
vegetable oil, for frying 2 tbsp Cajun seasoning
1 C. butter 1 1/2 C. blue cheese dressing
2 C. Frank's red hot sauce
1 tbsp cayenne pepper
1/2 C. flour
2 tbsp garlic powder
2 tbsp onion powder

Directions
1. Get a large mixing bowl: Mix in it the flour, Cajun seasoning, cayenne pepper, onion
powder, garlic powder, and cumin.
2. Toss the chicken wings in the flour mix until they are well coated with it.
3. Place a large pan over medium heat. Heat about 1 inch of oil in it. Cook in it the chicken
wings in batches until they become golden brown.
4. Get a small mixing bowl: Whisk in it the hot sauce with butter and blue cheese to make
the sauce.
5. Serve your chicken wings with the blue cheese sauce.
6. Enjoy.

100 Louisiana Chicken Wings

Creole Prep Time: 10 mins

Penne Total Time: 40 mins

Servings per Recipe: 4

Calories 436.7
Fat 106.2mg
Cholesterol 329.4mg
Sodium 11.7g
Carbohydrates 36.2g
Protein 436.7

Ingredients
4 boneless skinless chicken breasts salt and pepper
6 tbsp Cajun seasoning 1 package mostaccioli noodles, or penne
1 packages chopped spinach 4 tbsp olive oil
2 tbsp butter or 2 tbsp margarine
2 tbsp flour
2 C. milk
1/4 C. parmesan cheese
1/2 tsp garlic powder

Directions
1. Cook the noodles by following the instructions on the package.
2. Place a heavy saucepan over medium heat. Heat in it the butter. Mix into it the flour and
cook it until it becomes golden.
3. Add to them the milk gradually while whisking all the time. Stir in the spinach, cheese,
garlic powder, salt and pepper.
4. Let the sauce cook for 5 to 7 min while stirring it until it becomes thick.
5. Place a large skillet over medium heat. Heat the oil in it.
6. Season the chicken breasts with Cajun seasoning, a pinch of salt and pepper. Cook the
chicken breasts in the hot pan 5 to 8 min on each side.
7. Serve your pasta warm with the golden chicken breasts and cheese sauce.
8. Enjoy.

Creole Penne 101

CAJUN
Gumbo
Prep Time: 40 mins
Total Time: 1 hr 25 mins

Servings per Recipe: 6

Calories 1201.9
Fat 76.6g
Cholesterol 167.2mg
Sodium 1645.3mg
Carbohydrates 69.0g
Protein 55.2g

Ingredients
1/4 C. all-purpose flour 2 C. chopped onions
1 tsp salt 1 1/2 C. chopped green bell peppers
1/2 tsp black pepper 1 1/2 C. chopped celery
1/4 tsp cayenne 2 quarts chicken stock
1 tsp paprika 3/4 lb beef sausage, cubed
1/2 tsp onion powder 2 garlic cloves, minced
1/2 tsp garlic powder 3 C. cooked rice
6 chicken breasts, cubed
1/4 C. vegetable oil
1 C. all-purpose flour
1 C. butter
Directions
1. Get a large mixing bowl: Toss in it the spices with chicken and 1/4 C. of flour.
2. Place a large pan over medium heat. Heat the oil in it. Add the chicken in batches and coo
them for 5 min per batch.
3. Place a pot over medium heat. Melt the butter in it. Add the flour and mix it well then
cook it until it becomes golden brown.
4. Add the veggies and mix them well. Add to it the stock gradually while mixing them all
the time.
5. Cook them until they start boiling. Stir in the chicken, sausage, and garlic. Lower the heat
and let the stew cook for 60 min.
6. Adjust the seasoning of your gumbo then serve it warm.
7. Enjoy.

102 Cajun Gumbo

Quesadillas Prep Time: 25 mins

Sedona Total Time: 55 mins

Servings per Recipe: 4

Calories 673 kcal
Fat 29.1 g
Carbohydrates 72.8g
Protein 31 g
Cholesterol 65 mg
Sodium 979 mg

Ingredients
2 tomatoes, diced - cut into strips
1 onion, finely chopped 1/2 onion, thinly sliced
2 limes, juiced 1 green bell pepper, thinly sliced
2 tbsp chopped fresh cilantro 2 cloves garlic, minced
1 jalapeño pepper, seeded and minced 4 (12 inch) flour tortillas
salt and pepper to taste 1 C. shredded Monterey Jack cheese
2 tbsp olive oil, divided 1/4 C. sour cream, for topping
2 skinless, boneless chicken breast halves

Directions
1. In a small bowl, mix together the tomatoes, onion, lime juice, cilantro, jalapeño pepper, salt
and pepper.
2. In a large skillet, heat 1 tbsp of the olive oil and sear the chicken till cooked through.
3. Transfer the chicken into a plate and keep aside.
4. In the same skillet, heat the remaining 1 tbsp of the olive oil and sauté the sliced onion
and green pepper till tender. Stir in the minced garlic and sauté till aromatic.
5. Stir in half of the pico de gallo and cooked chicken.
6. Keep aside, covered to keep the mixture warm.
7. In a heavy skillet, heat 1 flour tortilla.
8. Spread 1/4 C. of the shredded cheese over the tortilla, followed by 1/2 of the chicken
mixture and 1/4 C. of the cheese. Cover with another tortilla.
9. Cook till the bottom of tortillas becomes golden brown from both sides.
10. Remove the quesadilla from the skillet and cut into quarters.
11. Repeat with the remaining tortillas and filling.
12. Serve quesadillas with the sour cream and remaining pico de gallo.

Quesadillas Sedona 103

SWEET
Honey Chicken
Prep Time: 10 mins
Total Time: 1 hr 45 mins

Servings per Recipe: 4

Calories 481 kcal
Fat 21.5 g
Carbohydrates 49.4g
Protein 22.8 g
Cholesterol 65 mg
Sodium 6378 mg

Ingredients
3 C. cold water 1 tsp black pepper
1/4 C. kosher salt 1/2 tsp garlic salt
1/4 C. honey 1/2 tsp onion salt
4 boneless skinless chicken breast cayenne pepper to taste
halves vegetable oil for frying
1/4 C. buttermilk
1 C. all-purpose flour

Directions
1. Get a bowl, combine: honey, water, and salt.
2. Now place the chicken in the water (make sure the liquid covers the chicken).
3. Place a covering of plastic wrap around the bowl and chill the mix in the fridge for 2 hrs.
4. Now put your chicken in another bowl and cover it with buttermilk.
5. Let the chicken stand for 30 mins in the milk.
6. Add your veggie oil to a frying and pan and begin heating it to 350 degrees before doing
anything else.
7. Now get a 3rd bowl, mix: cayenne, flour, onion salt, garlic salt, and black pepper.
8. Dredge your chicken in the dry mix then fry it for 13 mins per side in the hot oil
9. Enjoy

104 Sweet Honey Chicken

Mint Prep Time: 1 hr

Curry Total Time: 3 hrs 45 mins

Servings per Recipe: 8

Calories 552 kcal
Fat 38.4 g
Carbohydrates 28.9g
Protein 28.9 g
Cholesterol 59 mg
Sodium 612 mg

Ingredients
1/2 C. dried red chili peppers, stems and water, or as needed
seeds removed 3 tbsps whole star anise pods
1/2 C. boiling water 2 (2 inch) sticks cinnamon
2 C. grated fresh coconut 2 tbsps whole cloves
2 tbsps ground coriander 2 tbsps whole cardamom pods
2 tbsps ground cumin 1/2 C. diced fresh mint, stems reserved
2 tbsps fennel seeds 1/2 C. water
1/4 C. peanut oil, divided 2 lbs boneless, skinless chicken breast halves,
1/3 C. sliced almonds cubed
5 stalks lemon grass, trimmed and thinly 2 tsps kosher salt
sliced 1 (14 oz.) can coconut milk
1 whole head garlic, cloves peeled and 1 lime, juiced
crushed 1 pinch kosher salt to taste
5 shallots, peeled and roughly diced
1/2 C. peeled and diced fresh ginger root
3 (1 1/2 inch) pieces fresh turmeric root,
peeled and roughly diced
Directions
1. Let your chilies sit in boiling water (1/2 C.) for 40 mins. Then remove the liquids.
2. Begin to toast your coconut for 6 mins while stirring then place the coconut in a bowl.
3. Toast your fennel seeds, cumin, and coriander for 2 mins then place the toasted spices to
the side.
4. Get your food processor and puree the following: fennel seeds, 2 tbsp peanut oil, cumin,
toasted coconut, and coriander.
5. Once the mix is smooth add: turmeric, chili, ginger, almonds, shallots, garlic, and lemon
grass.
Mint Curry 105
6. Continue to puree everything to form a paste. Then add a tbsp of water or 2 if you would
like to make the mix smoother.
7. Now add the rest of the peanut oil (2 tbsp) to a frying pan and being to get it hot. Add the
mint stems, star anise, cardamom pods, cinnamon sticks and cloves to the oil.
8. Let the spice fry for 3 mins.
9. Now remove all the spices and throw them away.
10. Add the puree to the seasoned oil and cook the mix for 4 mins then add: 2 tsps kosher
salt, 1/2 C. water, and the chicken.
11. Cook the chicken for about 12 mins until it is fully done then add in the coconut milk.
12. Get everything boiling and once the mix is boiling, set the heat to low, and let the mix
gently cook for 75 mins.
13. Now add the lime juice, mint leaves, and some more salt.
14. Cook everything for 3 more mins.
15. Enjoy.

106
Cayenne Prep Time: 30 mins

Ginger Chicken Total Time: 1 hr 30 mins

Servings per Recipe: 12

Calories 338 kcal
Fat 12.6 g
Carbohydrates 21.7g
Protein 33.4 g
Cholesterol 114 mg
Sodium 1304 mg

Ingredients
1 C. soy sauce 1 tsp crushed red pepper flakes (optional)
1 C. brown sugar 1 tsp ground cayenne pepper (optional)
1 C. water 1 tsp ground paprika (optional)
4 cloves garlic, minced 5 lbs skinless chicken thighs
1 onion, diced
1 tbsp grated fresh ginger root
1 tbsp ground black pepper
1 tbsp dried oregano

Directions
1. Get a bowl, combine: paprika, soy sauce, cayenne, brown sugar, pepper flakes, water,
oregano, garlic, black pepper, onion, and ginger.
2. Add in the chicken thighs and stir the mix to evenly coat the meat.
3. Place a covering of plastic on the bowl, and put everything in the fridge for 2 hrs.
4. Now get your grill hot and coat the grate with oil.
5. Cook your pieces of chicken on the grill for 16 mins each side until fully done.
6. Enjoy.

Cayenne Ginger Chicken 107

SHIITAKE
Chicken Breast
Prep Time: 20 mins
Total Time: 40 mins

Servings per Recipe: 4

Calories 278 kcal
Fat 10.8 g
Carbohydrates 15.7g
Protein 29.6 g
Cholesterol 282 mg
Sodium 1349 mg

Ingredients
1 tbsp vegetable oil 1 carrot, julienned
3/4 lb skinless, boneless chicken breast 2 tbsps white sugar
halves - cut into strips 4 tbsps soy sauce
1/2 onion, thinly sliced 1/2 tsp salt
1 C. chicken broth 1/2 C. diced green onions
6 dried shiitake mushrooms, soaked 5 eggs, beaten
until soft, then sliced into strips

Directions
1. Stir fry your onions and chicken for 6 mins until the meat is fully done.
2. Remove any excess drippings then add the broth and get it simmering.
3. Let the mix cook for 4 mins then combine in the carrots and mushrooms.
4. Continue cooking the mix for 1 more min before adding salt, soy sauce, and sugar.
5. Let the mix cook for 4 mins then add 1/2 of your green onions.
6. Stir everything then add the eggs and let the eggs set.
7. This should take about 8 to 9 mins of heating.
8. Serve everything with some cooked jasmine rice.
9. Enjoy.

108 Shiitake Chicken Breast

Fried Chicken Prep Time: 25 mins

with Southern Gravy Total Time: 55 mins

Servings per Recipe: 8

Calories 507 kcal
Fat 29 g
Carbohydrates 18.6g
Protein 40.5 g
Cholesterol 142 mg
Sodium 588 mg

Ingredients
1/2 C. milk 1/4 tsp poultry seasoning
1 egg, beaten 1 (4 lb.) whole chicken, cut into pieces
1 C. all-purpose flour 3 C. vegetable oil
2 tsp garlic salt 1 C. chicken broth
1 tsp paprika 1 C. milk
1 tsp ground black pepper

Directions
1. In a shallow dish, add the egg and 1/2 C. of milk and beat well.
2. In a resealable plastic bag, combine the flour, poultry seasoning, garlic salt and paprika.
3. Add the chicken pieces and seal the bag. Toss to coat well.
4. Remove the chicken from the bag and transfer the flour mixture into another shallow
dish.
5. In a large skillet, heat the oil to 365 degrees F.
6. Dip the chicken into the egg mixture and coat everything in the flour mixture evenly.
7. Reserve the remaining flour mixture.
8. Fry the chicken pieces in the hot oil till browned from all sides.
9. Now reduce the heat to medium-low and cook the chicken pieces for about 30 minutes.
10. Transfer the chicken pieces onto paper towel lined plates to drain. Remove the oil from
the skillet, leaving about 2 tbsp in the skillet. Place the skillet on low heat and slowly, add
the reserved flour mixture, stirring continuously.
11. Cook everything for about 2 minutes then add the broth, stirring continuously.
12. Increase the heat to high and add the milk, stirring continuously and bring to a boil.
13. Reduce the heat to low and simmer for about 5 minutes. Immediately, pour sauce over
the chicken and serve.

Fried Chicken with Southern Gravy 109