This is super easy and very tasty. You can make more or less; I usually feed my family of 4. My husband who doesn't like chicken says he would eat this every night without complaint.
This delicious, Indian-inspired dish is made by quickly cooking chicken and shallots with curry paste, then bathing everything with a coconut milk-mango puree!
Big, spicy Anaheim peppers are stuffed with chicken and cheese, broiled, and served in a savory sauce flavored with chili powder, garlic, cinnamon, and a bit of bittersweet chocolate.
Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
A quick, no-fuss version of chicken tortilla soup! All you do is put everything into the slow cooker, and turn it on. Then garnish with baked corn tortilla strips!
