Posts tagged ‘chicken’

October 25, 2011

Food: Chicken and Mushroom Pot Pies with Thyme Cream Cheese Biscuits.

If you know me, then you know that Chicken Pot Pie has a special place in my heart, er I mean stomach. Around these parts, it is called CPP.

Mr. A’s work colleagues request CPP all the time.

I make this probably 6 times a year.

Nutmeg and cream cheese are the bonus ingredients here. The nutmeg adds the perfect hint of Fall that compliments the rustic potatoes and creamy chicken…and the chicken is creamy because of the cream cheese. Obviously. It is not as rich as you would think. The crunchy carrots and flaky biscuits all work together. Try it for yourself.

You’ve been warned. Assemble takes a while – but the result is so worth it. Perfect to prepare on a cold Sunday afternoon.

Chicken and Mushroom Pot Pies with Thyme Cream Cheese Biscuits


For the Biscuits-

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 heaping teaspoon salt
  • 1 teaspoon granulated sugar
  • 1/2 to 1 teaspoon coarsely ground black pepper
  • 1 heaping teaspoon dried thyme
  • 1/4 cup butter, cold and cut into cubes
  • 4 ounces (half of a brick) cream cheese, cold and cut into small pieces
  • 3/4 cup buttermilk, cold

For the Filling-

  • 4 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups  milk
  • 4 ounces (half of a brick) cream cheese
  • salt and pepper to taste
  • 1/8 teaspoon fresh ground nutmeg
  • 3 cups shredded chicken – I used a whole roasted chicken
  • 2 tablespoons butter or olive oil
  • 1 small onion, diced
  • 1 small garlic clove, minced
  • 1 1/2 cup thinly diced carrots
  • 1 oz. container sliced mushrooms
  • 8 small red potatoes, small dice


1. To make the biscuits: In a medium bowl, whisk together flour, baking powder, baking soda, salt, sugar, black pepper, and thyme. Add butter and cream cheese to the dry ingredients. Use your fingers to quickly incorporate into the flour. Pressing each piece of butter/cream cheese between two fingers. Work relatively fast since you don’t want the butter to melt.

2. Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using your hands, combine the wet and dry ingredients – the dough won’t be fully combined – pour onto lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick – the trick here is to fold the dough over itself. Like you are folding a piece of paper or a blanket.

3. Use a round, 1 1/2-inch biscuit cutter to cut biscuits – I used a top of a mason jar :). Place biscuits on a sheet pan and place in the fridge until ready to bake.

1. To make the filling: Preheat oven to 400 degrees F. Dice onion, garlic, carrots and potatoes. Set everything aside, but the potatoes. Cook in boiling water for 5 minutes or until tender.

2. In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute. Turn heat to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, until cream cheese has melted and the mixture is thick. Add chicken and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.

3. In a medium skillet over medium heat, melt butter. Add onions and saute until translucent, about 3 minutes. Add carrots and cook for 5 minutes. Add garlic and cook for 1 more minute. Remove from heat and add vegetable mixture and potatoes to the creamy chicken mixture. Stir to combine.

4. Spoon filling into a 9×13-inch pan or individual ramekins.

Here is where two options presents themselves. Either top your pies with the biscuits or cook them individuals on a sheet pan. This time around I cooked them separately, because last time they were a bit soggy on the bottoms where they touch the pot pie. Complete personal preference. I think next time I will cook them on top of the pot pies.

5. Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and cool slightly. Dig in.

October 13, 2011

Food: Herbs de Provence Roasted Chicken.

I am lucky enough to have real Herbs de Provence in my kitchen. My family went to France this summer without us…ha, I mean we couldn’t go because of work and school commitments. No need to feel bad for us – we are just now getting over it 🙂

Anyway, my 3 favorite sister-in-laws sent me a package. Yes, it was full of Herbs de Provence. I’m one lucky girl. And yes, I am just now cooking with it – don’t judge.

Herbs de Provence Roasted Chicken


  • Olive Oil
  • Legs and thighs of chickens ( I had 3 of each- enough for 3 people to have 1 of each…make sense)
  • 2/3 cup Herbs de Provence
  • 1 heaping tablespoon Kosher salt
  • 1 lemon, zested, juiced and sliced


Preheat oven to 400 degrees.

1. In a roasting/baking pan, coat chicken on both sides with olive oil. Combine Herbs and Kosher salt together. Liberally sprinkle/coat chicken with mixture. Add lemon juice and sliced lemons to pan.

2. Roast for 30 minutes. Check doneness – depending on your ovens temperature it may need more time. Let rest for a few minutes for digging it. Yes, it is that simple!


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August 31, 2011

Food: Spicy Grilled Chicken and Roasted Corn Pico Fajitas.

At 7:00 pm the other night,  I said to Mr. A, “I have done nothing about dinner, want to go out?”

Dead silence. Followed by more silence and no comment.

Just a serious stare back in my direction that I translated to “Are you kidding me, cook me some food woman, you are in Culinary School after all.”

If you don’t know Mr. A which most of you don’t since you are my lovely internet blog friends – he is very sarcastic and the funniest person that I know. And since we know each other oh so well, I can read his mind and can tell what he is thinking at all times. At least I have convinced myself of that.

Anyway, back to this fabulous story (sarcasm). Long long story short – I glanced into our refrigerator and found some chicken breasts, 1 lonely ear of corn and a green pepper. And then glancing over to my kitchen counter I spied the mound of heirlooms tomatoes.

So this meal was born and let me just say it was fabulous, quick, easy, mostly on the grill, colorful, and most importantly the husband approved by having seconds and taking it to work the next day.

Now that I have completely bored you. Let’s talk about the food. The combinations of the textures and fresh flavors were the best. This is totally my kind of meal. The roasted corn pico added a crunch and burst of spice.

Have I told you that I always overfill my tortillas? Always. It’s a habit of mine and I’m content with it. My close friends are probably rolling their eyes or laughing because they know this much is true. I do it every single time.

Spicy Grilled Chicken and Roasted Corn Pico Fajitas

Yield = 4 dinner portions


for the Chicken –

  • 3 boneless chicken breasts, trimmed of fat
  • 1 tablespoon grape seed oil
  • 2 teaspoon medium chili powder
  • 1 teaspoon cayenne
  • 1 tablespoon ancho chili powder
  • 2 heaping teaspoons smoked Spanish paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 heaping teaspoon Kosher salt

 for the Pico –

  • 1 ear of corn, cut from cob
  • 4 medium sized heirloom tomatoes (combination of yellow or orange and red)
  • 1/2 green bell pepper, small diced
  • 1 handful of cilantro, chopped
  • 1 scallion, chopped
  • 1 tablespoon lemon or lime juice
  • salt and pepper, to taste
Extra items –
  • grated cheese, I used sharp cheddar cheese
  • tortillas
  • black beans with jalapeno’s


Preheat grill to high heat.

1. Combine all spices including the salt and pepper in a medium sized bowl. Coat chicken with oil then add to the spice mixture. Fully cover the chicken with the spices. Let sit in refrigerator, covered, until grill is heated and ready.

2. To make the pico, heat up small stainless steel sauce pan on medium high heat. Add corn kernels to hot pan. Stir occasionally, until slightly browned. Remove from heat.Combine heirloom tomatoes, bell pepper, cilantro, scallion, lemon/lime juice. Stir in cooled corn. Add salt and pepper to taste. The longer you let stand the more liquid will be extracted from the tomatoes after the salt and lemon/lime juice are added. You can either strain it or use a slotted spoon when serving.

3. Grill chicken until the middle is still moist but cooked through. Remove and let sit for a few minutes before cutting into. Cut on a bias into 1/2 inch thick strips.

4. I heated up a can of black beans with jalapeno. Add those to warmed tortillas, topped with chicken and roasted corn pico, then grated cheese. The order doesn’t matter really…and add however much you prefer!!

Mr. A asked that I take some pictures of his plate. Lots of beans…

There’s the chicken.

July 27, 2011

Food: The Grill.

Grilling is fun. 

I use our grill often.

I’ve been known to remove some snow off the top and light er’ up.

I love when I cook the entire meal on the grill. Less dishes is always a good thing.

Check out some grill friendly recipes, that I’ve made!

Black Pepper and Lemon Grilled Chicken Thighs

Tandoori Chicken Kabobs

Garlic Filet of Beef with Mushroom sauce

Grilled Corn Salsa

Lemon Basil Pasta and Grilled Chicken

Summer Sausage and Pepper Pasta

Beer Can Chicken

BBQ Sauce

Smoked Paprika Grilled Corn


July 25, 2011

Food: Chicken Bacon Pasta.

Quick story about bacon pasta.

Mr. A and a friend lived together during a semester abroad in New Zealand.  One night bacon pasta was born.

He tells me, “We were in college and it was good New Zealand bacon, mixed with pasta sauce.”

“Like thick Canadian bacon?”, I ask.

“No, good bacon. Google it.”

The End.

Mr. A was excited about this meal. Honestly, my creative juices weren’t following but my stomach was screaming at me to feed it. So I threw this together and it was good. I think this might have been a little better than the college bacon pasta or at least healthy with the addition of chicken and peppers.

Chicken Bacon Pasta

Serves 2 hungry people


  • linguine, half a box
  • 2 boneless skinless chicken breast, chopped into 2 inch/bite sizes
  • 3 strips of thick cut bacon, chopped
  • 2/3 onion, sliced
  • 1/2 green pepper, sliced
  • 1 teaspoon tomato paste
  • 1 teaspoon garlic, chopped
  • 1 pinch red pepper flakes
  • 1 can of italian stewed tomatoes
  • salt and pepper


1. Cook pasta according to package. While pasta is cooking, cook bacon until browned and crispy. Remove with slotted spoon to paper towel lined plate. Discard of fat – but don’t wipe out the pan.

2. Add chopped chicken to saute pan. Cook for 2 minutes on medium high heat on one side, then flip over for another 2 minutes. Remove from pan, place on plate to rest. Add 1 teaspoon Olive oil to pan. Add onions and peppers and saute on medium/low for 5 minutes. Add tomato paste, garlic and red pepper flakes. Stir to combine. Add can of stewed tomatoes. Bring to a rapid simmer until pasta is done.

3. Drain pasta and drizzle with a little olive oil. Add chicken and bacon to tomato sauce. Cook for 1-2 minutes until heated through. Serve it up!

**Note about the stewed tomatoes. I quickly ran mine through my Cuisinart to puree. Completely personal preference though. Tomatoes could be crushed by hand or knife or not at all.


June 30, 2011

Food: Beer Can Chicken.

I think you might know that I like chicken. And now since chicken week is over at school, I’ve been cooking it again at our house. I love a good roasted chicken…but when I have a lonely can of beer, I think beer can chicken. It is so moist (dis-like that word very much) since the steam from the beer permeates into the entire chicken.

It is really unbelievable.

You just have to try it to believe me. I shocked myself. I actually shocked myself by saying the word that I dis-like so much over and over again while Mr. A and I dined with mouthful’s of chicken in my mouth.

A ‘stainless steel chick can rack’ is very helpful in this process. If you do not own one – purchase one for $6-8 or balance the drumsticks and the beer can on the grill racks – be careful when removing – have a sheet pan to quickly transfer chicken/beer onto.

Beer Can Chicken


For the Chicken

  • 3 1/2 – 4 lb. whole chicken, thawed, cleaned and patted dry
  • 1/2 can beer, any brand
  • 2 garlic cloves, peeled
  • 1 teaspoon cumin
  • 1 teaspoon smoked sweet paprika
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon fleshly ground pepper
  • 1/2 onion, potato or lemon (to seal the neck cavity)
For the mushroom sauce
  • 2 tablespoons butter
  • 4 oz. sliced mushrooms
  • 1 heaping teaspoon Cornstarch
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 chicken stock
  • 1/4 teaspoon dried thyme
  • salt and pepper to taste
Chicken Method:
1. Heat grill on one side to 350 degrees.
2. Combine cumin, smoked sweet paprika, oregano, salt and pepper together. Apply the seasonings to outer skin and inner cavity.
3. Using a 12 oz can of beer (your favorite kind) – drink half of the contents. Drop garlic cloves into can of beer. Place beer can inside the ChickCan Rack.
4. Place the chicken over the rack and can – this usually is a two person job. Stuff 1/2 onion/potato/lemon in the neck cavity to seal in the steam from the beer. Place on grill – make sure it is over indirect heat.
5. Cook chicken 1 1/4 – 1 3/4 hours or until skin is dark golden brown and very crisp. Use a meat thermometer – temperature should be 165 degrees in the thigh.
6. Carefully remove chicken and rack from grill – moving it onto a sheet pan and bringing inside works best. Let rest for 10 minutes. Carefully remove chicken from rack – quarter/carve chicken.
7. Dig in.
Mushroom sauce method:
In a small sauce pan, saute butter and mushrooms on medium/high heat until brown. Turn heat down to medium: add cornstarch – toss to coat mushrooms and let cook for 1 minute. Add Worcestershire, and half of chicken stock. Bring to a rapid simmer – let reduce for 8 minutes. Repeat with remaining stock. After 8 minutes or so, add thyme and salt and pepper. Turn heat down so that few bubbles form and pop on the top. Stir occasionally. Keep warm until you serve over carved chicken.
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June 8, 2011

Food: Black Pepper and Lemon Grilled Chicken Thighs.

We are finished with the majority of our chicken lesson at school for now. Our Chef Instructor said that we have about 3 weeks before we cook it again! Phew! I never thought that I would experience chicken overload. And now I am finally craving some chicken.

It is 94 degrees today and I want nothing more than to sit next to a 400 degree grill to bask in the heat and smell of peppery lemony grilled chicken with oregano from the garden.

I continue to be amazed on how much lemon can infuse so quickly into foods. 1 hour marinated and these thighs were ready for a work out!

Black Pepper and Lemon Grilled Chicken Thighs


  • 8 boneless chicken thighs
  • 1 lemon, zest and juice
  • 1/2 cup olive oil, plus 1 tablespoon
  • 1 garlic clove, minced
  • 1 teaspoon honey
  • sprinkle of salt
  • 2 teaspoon black pepper, plus 1 teaspoon
  • 2 tablespoons fresh oregano, chopped
1. Place chicken thighs in ziploc bag. Combine lemon zest and juice of 1 lemon in small bowl. Heat 1 tablespoon of olive oil in small pan. Add garlic and saute for 1-2 minutes until soft and fragrant but not browned.  Add to lemon juice in bowl. Add honey, salt and black pepper and stir to combine. Pour over chicken in bag. Seal and mix around with hands. Place in refrigerator for 1 hour. Turn over at 30 minutes.
2. Heat grill to high heat. Once grill has reacted 375-400 degrees, turn down to medium/high heat. Place chicken on grill and cover grill – do not move the chicken around once you placed it on grill! Turn over after 3 minutes – and cover. Cook for another 3-5 minutes. Remove and let rest for 2 minutes.
3. Sprinkle remaining 1 teaspoon of black pepper and oregano on top of cooked chicken and serve.

June 6, 2011

Food: Ginger Chicken and Vegetable Stir-Fry.

Stir frying is fun. It’s action packed. Seriously. Try it.

There is something about making your own ‘take out’ that makes you feel better. Don’t you think? It is so much more satisfying and healthy. The ginger and crisp vegetables add a great texture and flavor punch – add a little scallion rice to each mouthful. Heaven!

Ginger Chicken and Vegetable Stir-Fry

  • 1 heaping teaspoon ginger, minced
  • 2 tablespoons teriyaki sauce
  • 2 teaspoons Oyster sauce
  • 2 teaspoons Hoisin sauce
  • 2 teaspoons Tamari (soy sauce)
  • 2 tablespoons water
  • 4 boneless chicken thighs, cut into bite sized pieces
  • 2 boneless chicken breast, cut into bite sized pieces
  • 1/2 teaspoon Cornstarch
  • 1 tablespoon Peanut Oil
  • 1 large head of broccoli, cut into bite sized pieces
  • 1 small carrot, julienne
  • 1/4 onion, sliced or diced
  • 1 zucchini, sliced
  • 1 (handful) cilantro, chopped
  • 1 green onion, sliced
  • jasmine rice
1. In a medium bowl, combine ginger, Teriyaki, oyster, Hoisin, Tamari and water. Stir. Remove 2 tablespoons of sauce mixture and place to the side in a small bowl. Add chicken to medium bowl with sauce mixture. Toss to coat. Cover and place in refrigerator for 15-20 minutes.
2. Add cornstarch to the 2 tablespoons sauce mixture. Stir to combine.
3.  Heat large skillet or wok with Peanut oil on medium to high heat. Add chicken in batches – make sure there is one layer of chicken. Cook for 1 minute then turn over for another 1-2 minutes. The chicken will be heated through at the end, so no need to cook it through. Reserve chicken and any cooking liquid in a bowl.
4. Add broccoli, carrot, onion and zucchini to heated skillet/wok (no need to clean if after the chicken – you want all those flavors!). Toss every 10 seconds or so – for 2 minutes. Add sauce and cornstarch mixture – to coat vegetables. Add chicken (and liquid) mix to combine all ingredients. Cook on high for 2-3 more minutes.
5. Serve hot with jasmine rice – sprinkle with cilantro and green onion!

May 26, 2011

Food: Black Pepper and BBQ Molasses Chicken Sandwiches.

Homemade BBQ sauce is a cinch to make. It’s as easy as 2+2. Okay, that doesn’t make sense. But for real – throw together the ingredients, stir them and you have it. This is finger licking good. Make sure you have lots of napkins close by!

Naturally, The Pioneer Woman gave me the inspiration but I of course added a little bit of this and that to make it my own. Mr. A thought it was a hit too. He even wanted to save the tablespoon of left over sauce for later!

Black Pepper and BBQ Molasses Chicken Sandwiches

Adapted from The Pioneer Woman and Cooking Light. 


  • 1 tablespoon Canola oil
  • 2 garlic cloves, chopped
  • 1 cup ketchup
  • 1 heaping tablespoon Dijon mustard
  • 1/3 cup molasses
  • 1 teaspoon cumin
  • 1/2 teaspoon fleshly ground black pepper + 1/2 teaspoon, divided
  • 4 tablespoons Chipotle Adobo Sauce (Chipotle Peppers Are Packed in this sauce)
  • 1/4 cup brown sugar
  • 4 tablespoons distilled vinegar
  • 2 tablespoons Worcestershire sauce
  • dash of salt
  • dash of cayenne pepper
  • pinch (or more) red pepper flakes
  • 6-8 boneless Chicken Thighs
  • Crescent rolls
  • ** pickles, sliced red onion, cold slaw….to add on top, if you want
Preheat oven to 425 degrees.

1. Saute garlic in oil in medium-sized pan/pot for 2-3 minutes on medium. Please be careful not to burn the garlic.

2. Add the remaining sauce ingredients from ketchup to red pepper flakes to the pot (reserving 1/2 teaspoon black pepper). Stir to combine. Heat for 1 minute and stir occasionally. Turn heat off.

3. Trim chicken thighs – if desired (I remove the larger areas of fat). Place on rimmed cookie sheet (line with foil or be prepared to soak it over night to get it clean). Spoon sauce over chicken – you want each thigh to be coated with the sauce – there will be left over sauce. Sprinkle each thigh with black pepper. Bake for 10 minutes. Turn thighs over and sprinkle remaining black pepper on top. Bake for an additional 10 minutes. Remove from oven and ‘pull apart’ or shred chicken with 2 forks.

4. Toast rolls and add a heaping amount of chicken on each roll. Pour more BBQ sauce on top. EAT!

*served with Roasted Broccoli and Maple Navy Baked Beans.

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May 17, 2011

Food: Spicy Honey Chicken Thighs

Chicken thighs cook in no time. And the dark meat is so very flavorful.

I trim a bit of the fat off of them – it makes me feel better. Dark meat is oh so good + the spice combination = a winner.

Sweet and spicy are a great combination. The honey creates a sauce combine with all the spices…make sure you drizzle the left over liquid in the pan over the top of the chicken. You wouldn’t want to waste any of that.

Adapted from Cooking Light

Spicy Honey Chicken Thighs


  • 2 teaspoons garlic powder
  • 2 teaspoons medium chili powder
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon of cayenne (add more if desired)
  • 6 – 8 skinless, boneless chicken thighs, fat trimmed
  • Cooking spray
  • 6 tablespoons honey
1. Preheat broiler.
2. Combine first 6 ingredients in a large bowl. Add chicken to bowl and toss to coat. Place chicken on broiler pan lined with foil and coated with cooking spray. Broil chicken for 5 minutes on each side.
3. Remove chicken from oven and brush or drizzle honey on chicken. Broil for 1-2 minutes. Remove chicken from oven and turn over. Brush/drizzle chicken with remaining chicken. Broil for an additional 1 minute.

May 3, 2011

Food: Tandoori Chicken Kabobs.

Kabob’s remind me of summer.

These are great for a party – since they are quick to grill -you won’t be standing at the grill for long – plus they can sit on a serving plate and don’t need to be eaten immediately.

The Greek yogurt marinade makes this dish. The chicken had great flavor and stayed super moist (ekk, I don’t like that word but had to use it here).

I found my inspiration within Bobby Flay’s Boy Gets Grill Cookbook.

Tandoori Chicken Kabobs


  • 1 cup, Greek Yogurt
  • 1 small yellow onion, chopped
  • 1 tablespoon ginger, minced
  • 1/4 cup water
  • 2 teaspoons salt
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon pepper (white or black)
  • 6 chicken breasts, cut into chunks
  • wooden skewers, soaked in water for at least 30 minutes
1. Combine ingredients from Greek Yogurt through pepper in large mixing bowl. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 6 hours.
2. Heat grill on high – mine was to 400 degrees.
3. Using the soaked skewers, spear 2-3 pieces per skewer. Keep the chicken pieces together and towards the top of the skewer – this will help with placing them on the grill and when you eat them.
4. Grill chicken until golden brown and just cooked through – about 5 minutes each side.

April 21, 2011

Food: White Bean Chicken Chili.

When it’s rainy and dark outside on a Spring day in Colorado, what do you make for lunch? White Bean Chicken Chili. WBCC for short. It is light and packed full of flavors. This takes 35 minutes to cook. And in that amount of time your house is full of aromas that usually take all day to create. My slow cooker isn’t liking me these days.

Wait, it just started to snow. Yep, Colorado weather keeps you on your toes.

Now I’m warm and craving more. Oh, what to have for dinner?

White Bean Chicken Chili

*makes 2 quarts


  • 3 boneless chicken breast
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper, plus more for chili
  • 1 tablespoon Olive oil
  • 1/2 white/yellow onion, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon salt (plus more if desired)
  • freshly ground pepper (1/2 teaspoon)
  • 1 4oz. can diced fire roasted green chilies
  • 2-3 tablespoons masa (depending on how thick you want your chili)
  • 2 teaspoons cumin
  • 1 teaspoon medium chili powder
  • 1 teaspoon onion powder
  • 3 cups water (with 2 bouillon cubes) or 3 cups chicken broth
  • 1 14.5oz can of petite diced Tomatoes with garlic and olive oil
  • 1 15oz can navy beans
  • Cilantro, sour cream, white cheddar cheese, sliced green onions, hot sauce – any and all can be added on top!

1. To poach chicken breast, cover with water. Add 1 teaspoon chili powder and 1/2 teaspoon cayenne pepper to water. Bring to a boil and turn down to simmer for 20 minutes or until chicken is done. Remove from water and let rest. Water can be discarded.

2. Meanwhile, heat large pot on medium heat. Toss in onion and green pepper. Saute for 3-4 minutes. Add garlic, salt and pepper. Stir to combine and cook for 1 more minute. Add green chilies, masa, cumin, chili powder, onion powder and water/broth. Stir to combine. Bring to a simmer and lower heat so that it is barely bubbling.

3. Dice chicken into bit sized pieces or smaller. You could shred the chicken as well. Combine into pot. Cook for 5 minutes.

4. Pour in tomatoes and beans. Cook an additional 3-5 minutes. Add more cayenne pepper now, if desired.

5. Serve hot. Adding cilantro, sour cream, cheese to the top is always nice.

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