• 1 tablespoon canola oil 
• 4 skinless, bone-in chicken thighs (about 1½ pounds)
• coarse kosher salt and freshly ground black pepper
• 6 ounces andouille sausage, sliced
• 1 tablespoon Cajun or Creole seasoning
• 1 medium sweet onion, chopped 
• 1 celery rib, chopped 
• ½ red bell pepper, seeded and chopped
• 1 garlic clove, very finely chopped 
• 1½ cups raw long-grain rice 
• 1 (8-ounce) can tomato sauce 
• 2 cups homemade chicken stock, reduced-fat/low-sodium chicken broth, or water
• 1 bay leaf, preferably fresh 
• 1 pound large (21/25 count) shrimp, peeled and deveined

Virginia Willis' Seafood and Chicken Jambalaya

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• 1 cup (8 fl oz/250 ml) fresh orange juice
• 2 tablespoons fresh lime juice dried chipotle chili pepper, stemmed and seeded 
• 1 cup (8 fl oz/25~) ml) red salsa, your favorite
• 1/4 cup (2 fl oz/6() ml) olive oil teaspoon salt
• 4 boneless chicken breast halves 
• Fresh orange slices, optional 
• Fresh cilantro (fresh coriander) sprigs, optional

Grilled Citrus-Marinated Chicken Breast

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• 8 cups of chicken stock
• 1-3 jalapeño peppers, seeded and finely chopped
• 3-6 cloves of garlic, finely chopped
• 1½ tablespoons of freshly grated ginger (or more to taste)
• 1 teaspoon grated lemon zest
• 1 teaspoon grated lime zest
• juice of 1 lemon (or 1 lime)
• 1 tablespoon spicy yellow curry powder 
• 1½ teaspoons cumin
• 1 teaspoon allspice
• 1 teaspoon sumac
• Kosher salt and freshly cracked black pepper, to taste
• 1 cup of either sliced Shiitake mushrooms or crimini mushrooms, stems included
• 1 - 2 cups fresh green beans, cut into 1-inch pieces
• 4 boneless chicken thighs 
• 14 oz. of coconut milk
• 1 - 2 tablespoons cilantro, chopped
• Sriracha sauce (A.K.A. “Rooster Sauce”), to taste
• 1 bunch green onions, chopped (to be added to individual bowls when served)
• Cooked rice, for serving

Curry Chicken Soup with Coconut over Rice

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• 1 whole chicken, about 4 Ib neck and giblets removed 
• ¼ cup olive oil, plus more for brushing 
• ½ cup fresh lime juice 
• ¼ cup chopped green (spring) onions, white and tender green parts 
• 2 teaspoons chopped fresh rosemary 
• 2 teaspoons dried oregano 
• 2 bay leaves, finely crumbled 
• 1 teaspoon chile powder
• Salt and freshly ground pepper
• Traditional Chimichurri Sauce (click for recipe)

Serve with one of the following (click for recipes)

Traditional Chimichurri Sauce 

Red Chile-Cilantro Chimichurri Sauce 

Parsley-Garlic Chimichurrl Sauce 

Grilled Chicken with three Sauces

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• 4 large baking potatoes
• 1 medium-size red or green bell pepper, chopped
• 1 small onion, chopped
• 2 tablespoons butter or margarine, melted
• 1 tablespoon taco seasoning mix
• 1½ cups shredded cooked chicken breast (about 6 ounces)
• 1/2 cup (2 ounces) shredded Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack cheese
• 1 (2¼-ounce) can sliced ripe olives, drained
• 2 tablespoons diced green chiles
• 1 cup salsa
• Sour cream, guacamole, pickled jalapeño, and salsa to pass at the table

Chicken Fajita Loaded Potato

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• 10-12 cups ½-inch bread cubes, plus 2 cups finely ground fresh bread crumbs (use a food processor) from a couple loaves of dense, crusty Italian or French bread
• 3 tablespoons Italian seasoning, divided
• 1 tablespoon plus ¾ teaspoon salt, divided
• 2½ teaspoons freshly ground black pepper, divided
• 2 teaspoons fennel seeds, minced
• 1½ teaspoons orange zest, finely grated
• 2 tablespoons olive oil
• 8 bone-in, skin-on chicken thighs (about 4 pounds), trimmed, rinsed, and patted dry
• 4 large split bone-in, skin-on chicken breasts (about 4 pounds), protruding rib bones and excess fat trimmed, rinsed, patted dry, and halved crosswise
• 1 pound bulk Italian sausage or 1 pound links, casings removed
• 2 medium onions, chopped (about 2 cups)
• 3 medium celery stalks, chopped (about 1 cup)
• 1½ cups golden raisins or finely chopped dried Turkish apricots
• ½ cup fresh parsley, minced
• 2 large eggs
• 1 quart chicken broth

Festive Roast Chicken with Stuffing

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• 1 rotisserie chicken, cooled, skinned, deboned and chopped
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, finely chopped
• 4 stalks celery, chopped
• 1 jalapeño pepper, fined chopped (or to taste)
• 1/2 red onion, finely chopped
• 3/4 cup raisins, Craisins, or dried cranberries 
• 1 cup grapes, sliced, to taste 
• 1/2 cup mild cheddar cheese, finely shredded
• 3/4 cup mayonnaise, or more as needed
• 1 tablespoon mustard
• pepper
• 1 pound pasta, cooked according to package directions and cooled (optional)

Debbie's Crunchy Chicken Salad

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• 1 Whole Rotisserie Chicken (purchased or self-prepared)
• 3 cups cooked white or brown rice (your favorite brand)
• 1/2 onion, diced
• 1/2 red bell pepper, diced
• 2 tablespoons butter
• 1 green onion, trimmed and chopped
• 1 can cream of chicken/cream of mushroom soup blended
• 4 oz cream cheese, softened 
• 1 cup sour cream
• 3 tablespoons cilantro, chopped
• 1/2 lime, juiced
• 1 tablespoon salt
• 2 teaspoon pepper
• 1 tablespoon granulated garlic
• 2 cups Mexican blend shredded cheese

Tex-Mex Chicken & Rice Casserole

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• 12 chicken legs
• salt and pepper
• 3/4 cup hot pepper jelly

Spicy Glazed Chicken

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Chile Sauce

• 1/2 cup coarsely chopped fresh peppers, your choice heat level
• 4 finely minced garlic cloves
• 1 teaspoon salt
• 1 cup olive oil
• 1/4 cup white wine vinegar

Glaze:

• 3 tablespoons butter
• 3 tablespoons chopped fresh cilantro
• 2 garlic cloves, minced
• 2 tablespoons hot pepper sauce
• 2 tablespoons fresh lemon juice

Chicken:

• 1/4 cup chopped fresh cilantro
• 1 2-inch piece fresh ginger, peeled, thinly sliced
• 1 large shallot, peeled, quartered
• 3 garlic cloves, peeled
• 1/2 cup Chile Sauce sauce
• 1/4 cup extra-virgin olive oil plus additional for brushing
• 1/4 cup fresh lemon juice
• 1 teaspoon coarse kosher salt
• 1 teaspoon freshly ground black pepper
• 1 3 1/2- to 4-pound chicken, backbone removed, opened flat

Fiery Glazed Chicken

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