White Chicken Chili

2 tablespoons extra virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely minced
2 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and freshly ground black pepper, to taste
1 can green chills, drained and minced
4 cans white beans, undrained
4 cups chicken broth
2 cups rotisserie chicken meat, shredded
1 cup shredded monterey jack cheese

Add olive oil, onion and garlic to large, unheated soup pot or dutch oven. Turn to medium heat and sauté onion and garlic until soft (about 10 - 15 minutes).

Add cumin, cayenne, salt and pepper and stir well. Add green chills, chicken broth, shredded chicken, and 2.5 cans of beans. Simmer uncovered 15 minutes.

Meanwhile, puree remaining 1.5 cans of undrained beans in blender or food processor. Add to soup to thicken. Simmer 5 more minutes. Remove from heat and stir in cheese until melted. Serve warm with crusty french bread.

NOTE: If you are watching your sodium intake, drain and rinse beans thoroughly. Replace discarded liquid with an equal amount of water. Another option is to not add additional salt to the recipe.

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How to Make Beer Can Chicken

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Clubhouse Wrap

Ingredients

2 cups broccoli slaw
¼ cup Light Dressing
4 whole wheat tortillas (8 inch)
4 KRAFT Singles
16 slices Smoked Turkey Breast
8 slices Fully Cooked Bacon


Directions
Mix together slaw and dressing
Place slaw mixture on tortillas and place, cheese, turnkey, bacon and cheese on top, and roll it up.

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Bacon Wrapped Chicken

Ingredients:
1/2 cup teriyaki sauce
1/4 cup dry white vermouth
1 1/2 tbsp. garlic, chopped
4 boneless skinless chicken breasts
vegetable oil
8 bacon slices


Directions:

In a bowl combine the teriyaki sauce, vermouth and garlic.

Add chicken and coat with teriyaki mixture.

Refrigerate at least 3 hours.

Turn BBQ on medium heat.

Brush BBQ rack with vegetable oil.

Remove chicken from sauce mixture and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.

Grill chicken until it is firm, about 15 minutes, turning occasionally.

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Baked Sausage & Chicken Pasta

Ingredients:
250       grams         Elbow Macaroni, cooked
2          tbsp            olive oil
2          cloves         garlic, minced
1          pc               medium onion, chopped
100      grams          ground chicken
1          pc(80g)       Italian sausage, coarsely chopped or diced
1         pouch(250g) Sweet Style spaghetti sauce
1/4      cup              chicken stock or water
1/2      cup              sliced black pitted olives
1         cup              grated quickmelt cheese
1         pack(240g)   cottage cheese

Procedure:

1. Preheat oven to 3500F. Sauté  garlic and onion in olive oil. Add chicken and cook for 1 minute. Add Italian sausage. Cook for another minute.
2. Add spaghetti sauce, chicken stock, olives, 1/4 tsp iodized fine salt (or 3/4 tsp iodized rock salt). Simmer for 5 minutes. Set aside.
3. Mix cooked macaroni with a third of the sauce. Place half of macaroni mixture in a lightly greased 8" x 11" pan. Spread half of remaining sauce and half of cheese. Repeat procedure.
4. Bake in oven for 10 minutes or until cheese melts.
5. Makes 8 servings.         

          

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Pork / Chicken Adobo

 Ingredients:
* 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
* choice of either 1 kilo of pork or 1 kilo of chicken
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* Salt and pepper to taste
* 3 tablespoons water
Cooking Instructions:
* In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.
* Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
* Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.
* Add salt and/or pepper if desired
* Bring to a boil then simmer for an additional 5 minutes.
* Serve hot with the adobo gravy and plain rice.

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Chicken Afritada

Ingredients:
* 1 kilo chicken, cut into pieces
* 5 pieces potatoes, peeled and halved
* 1 red onion, diced
* 1 head garlic, minced
* 1 green bell pepper, sliced into strips
* 1 red bell pepper, sliced into strips
* 2 cups pork or chicken stock (broth)
* 1 cup tomato sauce
* 2 tablespoons of patis (fish sauce)
* 3 tablespoons of cooking oil
Instructions:
* In a cooking pot or wok, heat oil.
* Sauté garlic and onions.
* Add chicken and slightly brown.
* Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
* Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
* Add the green and red bell peppers, simmer for an additional minute or two.
* Salt and pepper to taste
* Serve this chicken recipe hot with steamed rice.

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Tinolang Manok (Chicken Ginger Stew)

Ingredients:
* 1 kilo whole chicken, cut into pieces.
* 1 small young papaya or sayote, cut into small pieces.
* 2 tablespoons ginger, crushed and slliced into strips
* 1/2 cup dahon ng sili (chili leaves) (or substitute it with malunggay leaves)
* 1 liter of water
* 5 garlic cloves, minced
* 1 red onion, diced
* 4 tablespoons oil
* 2 tablespoons patis (fish sauce)
Instructions:
* In a stock pot, heat oil and sauté garlic, onion and ginger.
* Add water and the chicken.
* Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
* Season with patis
* Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
* Add sili leaves then turn off the heat.
* Serve steaming hot on a bowl with plain rice on the side.

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Bacon Wrapped Chicken

Ingredients:
1/2 cup teriyaki sauce
1/4 cup dry white vermouth
1 1/2 tbsp. garlic, chopped
4 boneless skinless chicken breasts
vegetable oil
8 bacon slices
Directions:
In a bowl combine the teriyaki sauce, vermouth and garlic.
Add chicken and coat with teriyaki mixture.
Refrigerate at least 3 hours.
Turn BBQ on medium heat.
Brush BBQ rack with vegetable oil.
Remove chicken from sauce mixture and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.
Grill chicken until it is firm, about 15 minutes, turning occasionally.

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