Type what you have

Ingredients

• ✓ chicken
• olive oil
• cumin
• salt
• oregano
• garlic
• lime juice
• orange juice

Instructions

1. 1 Heat olive oil in a small saucepan over medium-high heat until very hot. Meanwhile, mash cumin, salt, oregano, and garlic together in a heat-proof bowl until a paste forms.
2. 2 Remove oil from the heat and whisk in paste; allow to cool slightly. Stir in lime juice and orange juice.
3. 3 Place chicken into a large resealable bag; pour in marinade and shake until chicken is evenly coated. Refrigerate for at least 4 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade. Arrange chicken in a roasting pan.
6. 6 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By karmicflower

Ingredients

• ✓ chicken
• water
• plantain
• onion
• cilantro
• garlic
• salt
• cassava root
• red potato
• corn

Instructions

1. 1 Combine water, chicken, plantains, onion, cilantro, garlic, and salt in a large pot. Bring to a boil. Reduce heat to medium; cook until chicken is longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove the chicken and let cool. Add yuca, potatoes, and corn to the soup; cook over medium heat until yuca and potatoes are softened, about 30 minutes.
3. 3 Discard chicken skin and bones. Place meat back into the soup; stir to combine.

By IheartCilantro

Ingredients

• ✓ chicken
• milk
• arepa flour
• monterey jack cheese
• salt
• black pepper
• butter
• honey
• vegetable oil
• monterey jack cheese
• avocado

Instructions

1. 1 Bring milk to a simmer in a pot. Remove from heat and stir in butter.
2. 2 Combine arepas flour, grated Monterey Jack cheese, kosher salt, and black pepper in a large bowl. Add the hot milk mixture and honey; stir until combined. Let mixture sit until milk is absorbed enough for a soft dough to form, 1 to 2 minutes. Dough will continue to stiffen.
3. 3 Form dough into 12 balls about 2 inches in diameter. Flatten between palms into 3 1/2- to 4-inch arepa patties about 1/3-inch thick.
4. 4 Heat oil in a large nonstick skillet over medium heat. Fry 3 to 4 arepas at a time until lightly golden brown, about 3 minutes per side. Slice each arepa in half crosswise and stuff a portion of chicken, sliced Monterey Jack cheese, and avocado between the halves.

By beckinoles

Ingredients

• ✓ chicken
• canola oil
• garlic
• chile pepper
• soy sauce
• cumin
• red onion
• tomato
• green bean
• white wine vinegar
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ chicken
• vegetable oil
• salt
• black pepper
• onion
• garlic
• cilantro
• white rice
• water
• beer
• carrot
• green pea

Instructions

1. 1 Heat vegetable oil in a heavy pot with a lid over medium heat. Season chicken with salt and pepper; cook in hot oil until just browned, about 2 minutes per side. Remove chicken to a platter, reserving drippings in the pot.
2. 2 Saute onion and garlic in the retained drippings until the onion is translucent, about 5 minutes. Stir cilantro into the onion mixture; season with salt and pepper. Cook and stir mixture for 2 minutes more.
3. 3 Return chicken to the pot; add rice, water, beer, carrot, and peas. Place lid on the pot, reduce heat to low, and simmer until the rice absorbs the liquid completely and is tender, about 20 minutes.

By carla from peru

Ingredients

• ✓ chicken
• corn
• green olive
• raisin
• carrot
• celery
• green apple
• heavy cream
• mustard
• white sugar
• salt
• black pepper
• parsley
• lettuce leaf
• watercress
• potato stick

Instructions

1. 1 Combine chicken, corn, olives, raisins, carrots, celery, and apple in a large bowl.
2. 2 Stir cream and mustard together in a cup and season with sugar, salt, and pepper. Pour dressing over salad and mix to combine. Season with salt and pepper and sprinkle with parsley.
3. 3 Arrange lettuce leaves and watercress on a platter and spoon chicken salad in the middle. Sprinkle shoestring potato sticks on top and press into salad. Chill until ready to serve.

By Mia

Ingredients

• ✓ chicken
• olive oil
• salt
• black pepper
• onion
• garlic
• sofrito
• potato
• chicken broth
• tomato sauce
• sazon seasoning
• cumin
• bay leaf
• water
• cornstarch

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken to a bowl and cover with an aluminum foil tent.
2. 2 Reduce heat to medium; add onion to the pot and sauté until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazón, cumin, and bay leaf; bring to a boil.
3. 3 Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
4. 4 Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and cook together for about 10 minutes more.

By audball

Ingredients

• ✓ chicken
• pimento pepper
• raisin
• black olive
• green pea
• chicken stock
• bay leaf
• black pepper
• oregano
• salt
• rice
• tomato
• garlic
• garlic
• green bell pepper
• onion
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
3. 3 Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
4. 4 Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

By RPOVARCHUK

Ingredients

• ✓ chicken
• salt
• white sugar
• milk
• butter
• basil
• sweet corn
• kalamata olive
• raisin
• ground beef
• black pepper
• paprika
• salt
• garlic
• onion
• vegetable oil
• egg

Instructions

1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Add onions, garlic, 1 pinch salt, ¼ teaspoon paprika, and black pepper; cook until fragrant, about 2 minutes. Add beef, remaining 1 teaspoon salt, remaining ¼ teaspoon paprika, and black pepper; cook and stir until beef mostly browned, about 5 minutes. Add chicken, raisins, and olives.
3. 3 Remove eggs from hot water, cool under cold running water, and peel. Roughly chop; add to beef mixture. Keep pino warm.
4. 4 Combine corn and basil in a blender or the bowl of a food processor; blend until smooth. Pour into a saucepan over medium heat. Add butter; cook and stir until thickened, 7 to 10 minutes. Stir in milk, 2 teaspoons sugar, and salt; cook until thickened to a paste, about 15 minutes more.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Spread pino into a baking dish. Cover with corn paste; sprinkle a little sugar on top.
7. 7 Bake in the preheated oven until golden brown on top, about 20 minutes.

By Epicureo

Ingredients

• ✓ chicken
• garlic powder
• barbecue sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a shallow baking dish and sprinkle with garlic powder. Cover and bake 1 hour at 350 degrees F (175 degrees C).
3. 3 Remove baking dish from oven and drain any fat from dish. Pour the barbecue sauce evenly over the chicken and bake uncovered for 30 minutes at 350 degrees F (175 degrees C). Remove and serve.

By Julie

Ingredients

• ✓ chicken
• butter
• saltine cracker

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Dip skinless chicken pieces in melted butter. Coat with crushed saltine cracker crumbs. Place on prepared sheet and bake in the preheated oven for 1 hour.

By Shirley Pope

Ingredients

• ✓ chicken
• grapefruit
• olive oil
• seasoned salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place chicken into a roasting pan, and squeeze the juice from the grapefruit halves all over and inside the chicken. Drizzle chicken with olive oil, and sprinkle with seasoned salt. Cover with aluminum foil.
3. 3 Bake in the preheated oven, covered, for 45 minutes; remove foil, and bake until meat is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Carmen Schmitz-Ziebell

Ingredients

• ✓ chicken
• lemon
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place chicken into a roasting pan and insert lemon halves into the cavity; spread kosher salt over the outside of the chicken.
3. 3 Roast in the preheated oven until skin is browned and crisp, the juices run clear, and an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 160 degrees F (70 degrees C), about 1 hour. Let chicken rest for 15 minutes before carving.

By Elliott

Ingredients

• ✓ chicken
• chicken bouillon
• all-purpose flour
• egg
• salt

Instructions

1. 1 Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
2. 2 Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
3. 3 In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
4. 4 Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
5. 5 Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
6. 6 Add chicken meat, and stir. Serve hot.

By Lana Walker

Ingredients

• ✓ chicken
• ketchup
• water
• brown sugar
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a single layer in a lightly greased 9x13 inch baking dish.
3. 3 In a medium bowl, combine the ketchup, water, brown sugar and dry soup mix. Carefully pour over the chicken, making sure that all of the pieces are covered.
4. 4 Cover dish and bake in the preheated oven for 1 hour.

By MOM2112

Ingredients

• ✓ chicken
• cilantro
• chili powder
• avocado
• lime juice

Instructions

1. 1 Stir chicken, cilantro, and chili powder together in a bowl.
2. 2 Arrange avocado halves on serving dish and brush with lime juice. Spoon chicken mixture into avocado halves.

By KyLeeAnn

Ingredients

• ✓ chicken
• salad dressing
• white sugar
• raisin
• mango

Instructions

1. 1 Put the chicken in a large pot with enough water to cover. Bring to a boil; reduce heat to medium. Allow the chicken to simmer until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken to a cutting board. Use a pair of forks to remove and shred the meat from the chicken. Discard the remains. Place shredded chicken in a single layer on a plate and allow to cool completely in refrigerator, about 15 minutes.
2. 2 Stir together the salad dressing and sugar in a large bowl. Stir the chicken and raisins into the salad dressing. Add the mango and gently fold into the mixture. Refrigerate overnight or 8 hours before serving.

By Shannon D

Ingredients

• ✓ chicken
• onion
• salsa

Instructions

1. 1 Spread onion rings in the bottom of a slow cooker; place chicken on top, breast-side down. Pour salsa over chicken.
2. 2 Cover slow cooker. Cook on High until no longer pink at the bone and the juices run clear, about 5 hours. An instant-read thermometer inserted into the thickest part of the thigh near but not touching the bone should read 165 degrees F (74 degrees C).
3. 3 Transfer chicken to a cutting board, cover with a doubled sheet of aluminum foil, rest in a warm area for 10 minutes before cutting.

By CorindaRose

Ingredients

• ✓ chicken
• cream of chicken soup
• water
• bread stuffing mix
• hamburger bun

Instructions

1. 1 Shred chicken; place in a large pot or slow cooker.
2. 2 Stir soup and water into the pot. Stir in seasoning packet from stuffing mix, then stir in stuffing mix.
3. 3 Cook over medium heat until heated through. Spoon onto buns and serve.

By Sue Cohagen Myers

Ingredients

• ✓ chicken
• rice
• vegetable blend
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken, rice, and vegetables into a large saucepan or Dutch oven; stir in water until smooth. Place over medium-high heat and bring to a boil; stir constantly.
3. 3 Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, about 25 minutes. Cool completely before serving; store covered in the refrigerator.

By LUVSNOW17

Ingredients

• ✓ chicken
• vegetable oil
• cream of mushroom soup
• sherry
• white onion

Instructions

1. 1 In a large skillet, brown chicken in oil. Pour excess oil off.
2. 2 Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.

By CHRISTYJ

Ingredients

• ✓ chicken
• seasoned salt
• cream cheese
• cream of chicken soup
• jalapeno

Instructions

1. 1 Combine chicken and seasoned salt in a large skillet over medium-low heat; heat through.
2. 2 Combine cream cheese and condensed soup in a microwave-safe bowl; cover and heat for 1 minute in the microwave. Add chicken mixture and continue to heat at 1-minute intervals until the liquid bubbles. Stir in jalapeños and serve immediately.

By Alona

Ingredients

• ✓ chicken
• salt
• black pepper
• rosemary
• garlic
• lemon

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
3. 3 Place the chicken on a roasting rack set inside a roasting pan.
4. 4 Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By Magda

Ingredients

• ✓ chicken
• honey
• mustard
• nutmeg

Instructions

1. 1 In a small bowl, combine the warm honey, mustard, and nutmeg and mix until well blended. Smear onto the chicken pieces, coating well. Refrigerate and let sit for 1/2 hour.
2. 2 Preheat oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 minutes, or until done and chicken juices run clear. You can also grill or broil for 30 minutes, turning chicken pieces after 15 minutes of cooking.

By Judi J

Ingredients

• ✓ chicken
• butter
• honey
• mustard
• salt
• curry powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

By Gretchen

Ingredients

• ✓ chicken
• onion
• salt

Instructions

1. 1 Preheat the oven broiler. Set an oven rack about 7 to 8 inches from the heat source.
2. 2 Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves skin-side down over onion rings.
3. 3 Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ chicken
• cream cheese
• ranch dressing mix
• pecan

Instructions

1. 1 In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
2. 2 On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

By Laura B.

Ingredients

• ✓ chicken
• garlic
• garam masala
• lime

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Place chicken upright on a rack in a roasting pan. Cut 10 slits in the skin using a sharp knife, pull the skin away from the meat; slip a garlic clove into each slit. Rub the masala powder over the whole chicken. Squeeze the juice of the lime over the chicken, turn the chicken breast side down in the roasting pan, and place the rind in the chicken cavity.
3. 3 Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 350 degrees F (175 degrees C), and bake until no longer pink at the bone and the juices run clear, about 45 more minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Countess

Ingredients

• ✓ chicken
• mustard
• honey
• curry powder
• mushroom
• mushroom

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.

By CARROLL

Ingredients

• ✓ chicken
• cream of mushroom soup
• milk
• sour cream
• onion soup mix
• dill weed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
3. 3 Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.

By Kim Truba