Type what you have

Ingredients

• ✓ chicken thigh
• cider vinegar
• molasses
• olive oil
• allspice
• salt
• black pepper
• cider vinegar
• honey
• bacon
• caraway seed
• coleslaw
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ chicken thigh
• red apple
• green grape
• pecan
• red onion
• celery
• mayonnaise
• greek yogurt
• tarragon
• mustard
• lime
• salt
• black pepper

Instructions

1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Ingredients

• ✓ chicken thigh
• water
• carrot
• celery
• onion
• pearl barley
• bay leaf
• chicken bouillon
• poultry seasoning
• sage
• salt
• black pepper
• lemon juice

Instructions

1. 1 Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, cover, and simmer until chicken is tender, about 30 minutes.
2. 2 Transfer chicken thighs to a cutting board to cool. Remove and discard bones, skin, and fat; cut the remaining chicken into bite-sized pieces and add to broth.
3. 3 Cool broth until the fat congeals on the surface; skim and discard fat.
4. 4 Add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper to broth. Bring to a boil, reduce heat to low, cover, and simmer until barley is cooked and vegetables are tender, 60 to 90 minutes. Stir lemon juice into soup just before serving.

By Carolyn LaLumiere Miller

Ingredients

• ✓ chicken thigh
• water
• carrot
• celery
• onion
• green pepper
• chicken bouillon
• garlic
• spinach
• egg noodle
• meat tortellini
• salt
• pepper

Instructions

1. 1 Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2. 2 Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. 4 Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
5. 5 Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.

By Roz

Ingredients

• ✓ chicken thigh
• olive oil
• carrot
• celery
• onion
• chicken stock
• water
• green bean
• cauliflower
• broccoli
• tomato sauce
• chicken soup base
• bay leaf
• salt
• black pepper

Instructions

1. 1 Heat oil in a 6-quart Dutch oven over medium-high heat. Add chicken thighs and sear, 2 to 3 minutes per side. Remove and set aside.
2. 2 Add carrots and celery to the pan. Reduce heat to medium and cook until softened, about 10 minutes. Add onions and cook until translucent, about 5 minutes. Reduce heat to low and add chicken stock, water, green beans, riced cauliflower, broccoli, tomato sauce, soup base, bay leaf, salt, and pepper. Add chicken thighs and simmer until no longer pink at the bone and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Remove chicken and shred meat. Place shredded chicken back in the soup and serve.

By casmith30

Ingredients

• ✓ chicken thigh
• lemongrass
• garlic
• ginger root
• chicken broth
• vegetable oil
• white mushroom
• fish sauce
• red curry paste
• lime
• coconut milk
• red onion
• cilantro
• lime
• jalapeno pepper

Instructions

1. 1 Stir together lemongrass, garlic, and ginger in a large stockpot over medium-high heat until fragrant. Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain broth and set aside. Discard lemongrass, garlic, and ginger.
2. 2 Heat oil in a large soup pot over medium heat. Cook and stir chicken in hot oil for 5 minutes. Add mushrooms and cook for 5 more minutes. Stir in fish sauce, red curry paste, and lime juice until combined.
3. 3 Pour in broth and coconut milk; return to a simmer and cook on low heat for 15 to 20 minutes. Skim off any excess oil and fat that rises to the top and discard.
4. 4 Add red onion; cook until onion softens, about 5 minutes. Remove from heat and stir in about 1/2 of the cilantro. Portion soup into bowls and serve with plates of lime wedges, jalapeño rings, and remaining cilantro.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• pita bread
• lettuce
• onion
• tomato
• pepper
• salt
• parsley
• olive oil
• lemon juice
• garlic
• yogurt
• tahini
• cardamom
• mixed spice
• pepper
• salt
• vegetable oil
• yogurt
• malt vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
6. 6 Remove chicken from the dish, and cut into slices.
7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Ingredients

• ✓ chicken thigh
• kosher salt
• black pepper
• rosemary
• thyme
• oregano
• red pepper flakes
• cayenne pepper
• garlic
• lemon
• olive oil
• russet potato
• kosher salt
• olive oil
• red wine vinegar
• olive oil
• lemon
• salt
• black pepper
• flat-leaf parsley
• oregano
• cucumber
• cherry tomato
• red onion
• feta cheese
• salad green

Instructions

1. 1 Combine chicken thighs, 2 teaspoons kosher salt, pepper, rosemary, thyme, oregano, red pepper flakes, cayenne, garlic, lemon juice, and 1/4 cup olive oil in a large mixing bowl. Toss very thoroughly to combine, making sure the chicken thighs are completely and evenly coated with the marinade.
2. 2 Wrap in plastic and marinate in the refrigerator for 6 to 12 hours.
3. 3 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with foil and grease generously with olive oil.
4. 4 Meanwhile, halve potatoes lengthwise; slice each half into 3 equal pieces. Dice into cubes and set aside.
5. 5 Transfer chicken thighs to the prepared sheet pan smooth-side up, spacing evenly. Reserve any excess marinade in the bowl.
6. 6 Add the potatoes to the bowl the chicken was in, along with a splash of olive oil and a large pinch of salt. Toss well to coat evenly. Scatter potatoes onto the chicken and distribute as evenly as possible in between the chicken thighs to fill any empty spaces.
7. 7 Roast in the center of the preheated oven until the chicken is cooked through, about 35 minutes. Remove chicken to a plate or dish and cover. Chicken can be cut into bite-sized pieces if desired.
8. 8 While chicken and potatoes are cooking, whisk red wine vinegar, olive oil, lemon juice, salt, and pepper together for dressing. Taste and adjust vinegar or oil as needed. Whisk in parsley and oregano.
9. 9 Toss the potatoes in the chicken fat and pan drippings, and return to the oven until well browned and crusty, 10 to 15 minutes. Let potatoes rest for a few minutes before removing them with a spatula.
10. 10 To make bowls, toss together cucumbers, tomatoes, red onions, feta cheese, chicken, potatoes, and dressing until evenly combined. Serve on top of a bowl of greens.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• cooking spray
• hot sauce
• paprika
• cayenne pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Ingredients

• ✓ chicken thigh
• red enchilada sauce
• cheddar cheese
• black olive
• green onion
• sour cream
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ chicken thigh
• adobo seasoning
• flour tortilla
• mexican cheese blend
• onion
• black olive
• green chili

Instructions

1. 1 Place the chicken on a plate, and sprinkle with adobo seasoning on both sides. Let it marinate for 15 minutes.
2. 2 Heat grill for medium-high heat.
3. 3 Lightly oil the grill grate. Place chicken on grill, and cook for 10 minutes per side, or until juices run clear. Remove chicken from grill, and cut into bite-size pieces.
4. 4 Place one or two tortillas on the grill, and sprinkle with a thin layer of cheese, chicken, onion, olives, and chiles. Top with another tortilla, and grill until brown and crispy on both sides, about 3 minutes per side. Repeat with remaining ingredients. Cut into wedges to serve.

By Thuy Ortiz

Ingredients

• ✓ chicken thigh
• cooking spray
• salsa roja
• corn tortilla
• refried bean
• corn kernel
• mexican-style cheese blend

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
2. 2 Spread 1/2 cup salsa on bottom of prepared baking dish; cover with a layer of corn tortillas. Cover entire bottom of dish; tear tortillas to fit any empty spaces.
3. 3 Spread 3/4 cup refried beans on tortillas; top with corn, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas. Spread remaining 3/4 cup refried beans on tortillas; top with chicken, 1 cup salsa, and 1 cup cheese. Add another layer corn tortillas; pour remaining 1 1/2 cups salsa over top, then sprinkle with remaining 1/2 cup cheese.
4. 4 Bake in the preheated oven, 20 to 25 minutes.

By SunnyDaysNora

Ingredients

• ✓ chicken thigh
• vegetable oil
• corn tortilla
• onion
• green chile
• green chile enchilada sauce
• monterey jack cheese
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a skillet over medium-high heat. Add 1 tortilla; press and swirl in skillet until softened, 2 to 3 seconds per side, then transfer to a plate. Add 1 dry tortilla on top softened tortilla. Press and swirl another tortilla in oil to soften; stack on dry tortilla. Add 1 dry tortilla on top softened tortilla. Repeat process until all tortillas used.
3. 3 Add chicken and onion to the same skillet; cook and stir until chicken is ⅔ done, about 10 minutes, adding more oil if needed. Add green chiles; cook and stir until chicken is no longer pink in the center and onions are tender, 5 to 10 minutes more.
4. 4 Add 1 layer tortillas to a 9x13-inch baking dish to cover bottom; top with some chicken mixture, some enchilada sauce, some Monterey Jack cheese, and some mozzarella cheese. Repeat layering until all ingredients are used, ending with sauce and cheese.
5. 5 Bake in the preheated oven until cheese is golden brown, 35 to 45 minutes. Cool until set, 5 to 10 minutes.

By CGUEST29

Ingredients

• ✓ chicken thigh
• cream of chicken soup
• garlic
• sour cream
• green chile pepper
• flour tortilla
• monterey jack cheese
• black olive
• chive
• black pepper

Instructions

1. 1 Place chicken in a pot, cover with water, and bring to a boil over high heat. Continue to boil until the chicken is done, about 10 minutes. Drain, allow chicken to cool, and cut into small pieces.
2. 2 Place chicken pieces in a large bowl. Stir in soup, garlic, sour cream, and green chiles.
3. 3 Spray the inside of slow cooker lightly with non-stick cooking spray.
4. 4 Tear tortillas into pieces, and arrange half of the pieces in one overlapping layer across the bottom of the slow cooker. Arrange half of the chicken, half of the soup, and half of the cheese on top. Repeat with remaining tortillas, chicken, soup, and cheese. Top with black olives.
5. 5 Cook on Low setting for 3 to 4 hours. Top with chives.

By TRISTA5

Ingredients

• ✓ chicken thigh
• mayonnaise
• jerk seasoning
• lime juice
• olive oil
• pineapple ring
• flour tortilla
• cabbage
• red onion
• cilantro

Instructions

1. 1 Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
2. 2 Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
5. 5 Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
6. 6 Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ chicken thigh
• worcestershire sauce
• cider vinegar
• soy sauce
• chili powder
• garlic
• hot pepper sauce
• vegetable oil
• onion
• green bell pepper
• lemon

Instructions

1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Ingredients

• ✓ chicken thigh
• chicken broth
• tomato
• black bean
• corn
• tomato sauce
• green chile
• taco seasoning mix
• cheddar cheese
• sour cream
• tortilla chip
• cilantro

Instructions

1. 1 Place chicken thighs in a large pot of water. Bring to a boil over high heat; reduce heat to medium-high and boil until no longer pink in the centers, about 30 minutes. Remove from the pot and let cool until able to handle, about 10 minutes. Shred chicken.
2. 2 Place chicken broth, tomatoes, black beans, corn, tomato sauce, chiles, and taco seasoning into the bottom of a slow cooker. Add shredded chicken. Cover and cook on Low, 6 to 8 hours.
3. 3 Serve topped with Cheddar cheese, sour cream, tortilla chips, and cilantro.

By michelle o'c

Ingredients

• ✓ chicken thigh
• butternut squash
• onion
• chicken stock
• paprika
• garlic
• kosher salt
• marjoram
• onion powder
• garlic powder
• oregano
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
3. 3 Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

By RusticJoyfylFood

Ingredients

• ✓ chicken thigh
• cumin
• oregano
• sazon seasoning
• garlic powder
• salt
• cayenne pepper
• lime juice
• olive oil
• canola oil cooking spray
• corn tortilla

Instructions

1. 1 Combine cumin, oregano, sazón, garlic powder, salt, and cayenne pepper in a large bowl. Add lime juice and olive oil and stir to make marinade. Add chicken and refrigerate for 30 minutes to 12 hours.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Grill marinated chicken until no longer pink at the bone and juices run clear, about 8 minutes per side. Transfer to a bowl and shred chicken with forks.
3. 3 Spray canola oil onto tortillas and heat on the grill approximately 45 seconds per side. Transfer to a plate and cover with a paper towel to keep warm. Serve with shredded chicken.

By hynesey

Ingredients

• ✓ chicken thigh
• salt
• garlic powder
• cumin
• black pepper
• olive oil
• calabaza squash
• zucchini
• yellow squash
• tomato
• yellow onion
• corn
• tomato sauce

Instructions

1. 1 Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
2. 2 Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
3. 3 Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
4. 4 Cover the pan and let simmer over medium heat, 20 to 30 minutes.

By mari9807

Ingredients

• ✓ chicken thigh
• taco seasoning mix
• olive oil
• onion
• tomato
• green chile pepper
• garlic
• cumin
• salt
• black pepper
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Sprinkle chicken liberally with taco seasoning.
2. 2 Heat oil in a skillet over medium heat. Add seasoned chicken and saute until no longer pink in the center and the juices run clear, 8 to 10 minutes. Remove from the skillet and allow to cool.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Add onion to the same skillet and saute until soft and translucent, 5 to 7 minutes. Transfer to a blender and add 1 can diced tomatoes with liquid, diced green chile peppers, garlic, cumin, salt, and pepper. Blend until sauce is smooth.
5. 5 Dice cooled chicken and transfer to a bowl. Drain remaining can of diced tomatoes; discard liquid and add tomatoes to the chicken.
6. 6 Place about 1/4 cup chicken mixture in the middle of a tortilla. Add 2 tablespoons shredded cheese, then roll tortilla up. Place seam-side down in a baking pan. Repeat to make remaining enchiladas.
7. 7 Cover enchiladas with sauce and spread remaining cheese over top. Cover the pan with aluminum foil.
8. 8 Bake in the preheated oven until hot and bubbly, about 30 minutes.

By shorembo

Ingredients

• ✓ chicken thigh
• chicken stock
• water
• yellow onion
• garlic
• kosher salt
• oregano
• olive oil
• onion
• chipotle pepper
• adobo sauce
• tomato
• cilantro
• cotija cheese

Instructions

1. 1 Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
2. 2 Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3. 3 Pour broth through a strainer into a large bowl.
4. 4 Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
5. 5 Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
6. 6 Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
7. 7 Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.

By John Mitzewich

Ingredients

• ✓ chicken thigh
• guajillo chile
• ancho chile
• salt
• garlic
• tomato
• oil
• onion
• oregano
• paprika
• corn
• chicken bouillon
• chicken broth
• tortilla strip

Instructions

1. 1 Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
2. 2 Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
3. 3 Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
4. 4 Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
5. 5 Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
6. 6 Ladle soup into bowls and top with tortilla strips.

By Chef Dra

Ingredients

• ✓ chicken thigh
• cooking spray
• monterey jack cheese
• chili powder
• tomatillo
• green chile pepper
• green onion
• cilantro
• jalapeno pepper
• garlic
• salt
• black pepper
• chicken broth
• corn tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.
3. 3 Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.
4. 4 Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.
5. 5 Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.
6. 6 Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.

By Bibi

Ingredients

• ✓ chicken thigh
• hatch chile pepper
• olive oil
• butter
• chicken broth
• onion
• garlic
• oregano
• cumin
• salt
• black pepper
• tomato
• corn tortilla
• mexican cheese blend

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
3. 3 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles.
4. 4 Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
5. 5 Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes.
6. 6 Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
7. 7 Preheat oven to 350 degrees F (175 degrees C).
8. 8 Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top.
9. 9 Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

By Seth Kolloen

Ingredients

• ✓ chicken thigh
• water
• chicken drumstick
• chicken bouillon granules
• onion
• garlic
• corn masa flour
• water
• salt
• oil
• black bean
• lettuce
• tomato
• avocado
• cotija cheese
• sour cream

Instructions

1. 1 Bring 2 cups water to a boil in a saucepan. Add chicken, chicken bouillon, onion, and garlic. Cover and simmer until chicken is no longer pink the middle, about 40 minutes.
2. 2 Meanwhile, preheat a pancake grill to 400 degrees F (200 degrees C).
3. 3 Mix corn flour, 1 1/4 cups water, and salt together in a bowl until a smooth, moist dough is formed. Add more water if the dough seems too dry. Divide dough into 8 to 10 medium-sized balls and pat each into a 1/4-inch thick round.
4. 4 Cook dough rounds on the preheated grill until cooked on the outside, about 3 minutes per side. Pull the edges out while still hot, making a little indention in the center of each gordita.
5. 5 Heat oil in a skillet over medium heat. Deep fry gorditas until golden brown on both sides, 2 to 5 minutes per gordita. Set aside on a wire cooling rack.
6. 6 Pour beans into a small saucepan and warm over medium heat.
7. 7 Drain chicken, reserving cooking liquid. Remove meat from the bones and transfer meat to a food processor. Add a few tablespoons of cooking liquid and chop to desired consistency.
8. 8 Spread a layer of warm beans on each gordita, then top with chopped chicken, lettuce, tomato, avocado, and cotija cheese. Finish with a dollop of sour cream.

By gladis

Ingredients

• ✓ chicken thigh
• zucchini
• shallot
• poblano pepper
• carrot
• cumin
• salt
• chili powder
• oregano
• cayenne pepper
• grapeseed oil
• fire-roasted diced tomato
• chicken stock
• bay leaf
• black bean
• lime

Instructions

1. 1 Place zucchini, shallots, poblano peppers, and carrots in a multi-cooker (such as Instant Pot). Add cumin, salt, chili powder, oregano, and cayenne pepper; stir well to combine. Add oil. Turn on cooker and select Saute function. Cook and stir until just slightly softened, about 5 minutes. Pour in tomatoes. Nestle chicken thighs into the mixture. Add stock and bay leaves.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Transfer chicken thighs to a plate and remove skin, bones, and any cartilage. Shred into bite-sized pieces. Add shredded chicken back to the pot. Stir in black beans and lime juice.

By voraciousgirl

Ingredients

• ✓ chicken thigh
• guajillo chile
• achiote paste
• garlic
• chipotle pepper in adobo sauce
• onion
• orange juice
• apple cider vinegar
• olive oil
• cumin
• brown sugar
• salt
• wooden skewer
• pineapple
• corn tortilla
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
2. 2 Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.
3. 3 Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.
4. 4 Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
6. 6 Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
7. 7 Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.
8. 8 Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
9. 9 Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
10. 10 Remove chicken and pineapple from skewers, place on cutting board, roughly chop.
11. 11 Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro. Recipe developed by Melissa Gray

By Andrea Lobas

Ingredients

• ✓ chicken thigh
• corn kernel
• salt
• beer
• green chili
• tomato
• tomato sauce
• chicken stock
• butter
• long grain white rice
• shallot
• garlic
• celery
• banana pepper
• yellow onion
• butter
• cajun seasoning
• canola oil
• red bell pepper
• poblano chile
• andouille sausage

Instructions

1. 1 Preheat your oven's broiler. Line a baking sheet with a sheet of foil.
2. 2 Cook andouille sausage in a skillet over medium heat until cooked through, about 15 minutes. Remove from skillet and cut into 1/4-inch slices; set aside.
3. 3 While the sausage is cooking, cut the peppers in half lengthwise and remove the stem and seeds. Place peppers, cut-side-down onto baking sheet and place into preheated oven. Broil peppers until the skins blacken, about 7 minutes, then place into a bowl and cover with plastic wrap. Allow the peppers to steam for 10 minutes until the skins loosen, then remove and discard blackened skins; chop peppers into 1/2 inch pieces and set aside.
4. 4 Heat the canola oil in a stockpot over high heat. Toss the chicken with Cajun seasoning and sear in batches in the oil until light brown and no longer pink in the center, about 6 minutes. Remove chicken, leaving oil in the stockpot, and drain on paper towels.
5. 5 Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Cover and simmer until liquid is mostly absorbed into the rice, 10 to 12 minutes. Stir in the beer and cover; cook another 5 minutes until the rice is tender. Season with salt, then mix in the corn, poblano, bell pepper, chicken, and andouille sausage. Return to a simmer, then turn off heat and allow to rest 5 minutes before serving.

By SIMONTAN

Ingredients

• ✓ chicken thigh
• honey
• yellow bell pepper
• red bell pepper
• red onion
• shallot
• tomato puree
• water
• sea salt
• cumin seed
• ginger
• cayenne pepper
• thyme
• oregano
• coriander
• mustard powder
• white sugar
• black pepper
• paprika
• cumin
• chili powder
• garlic granule
• olive oil

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
2. 2 Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
3. 3 Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
4. 4 Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

By Cal-83