1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and saute until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear.
2. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.

1. Place ground chicken and garlic in a large microwave safe bowl. Microwave mixture, stirring occasionally, until chicken is no longer pink, about 5 – 6 minutes. Drain off liquid and pour mixture into a 5 – 7 quart slow cooker.

2. Add bell pepper, onion, hoisin sauce, soy sauce, 1/2 tsp salt and 1/2 tsp pepper and toss mixture. Cover and cook on low heat 2 – 3 hours until chicken is tender.

3. Stir in water chestnuts, cooked rice, green onions, rice vinegar, and sesame oil, cook until heated through 3 – 5 minutes. Season with additional salt as desired. Separate lettuce leaves and serve with chicken filling.

1. Saute mushrooms and green pepper in butter

2. Blend in flour, salt and pepper. Let bubble

3. Slowly stir in chicken brother and cream

4. Bring to boiling over low heat, stirring constantly.

5. Boil 1 min. Add chicken and pimento and heat through

6. Serve in popovers.

1. In a bowl, combine 1 tablespoon of the olive oil with salt, smoked paprika and allspice.

2. Add in chicken thighs and coat well.

3. Heat the other 1 tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about 6 mins total.

4. Switch off the Instant Pot and remove any excess oil.

5. Pour in the chicken stock and deglaze the Instant Pot insert.

6. Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position.

7. Set the Instant Pot to manual pressure, high pressure for 8 minutes.

8. When done, allow for a 5 minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.

1. Cook all above items in crock pot on low for 6 hours. Shred up chicken in crock pot right before serving. Serve on warm tortillas with grated cheese, sour cream, lettuce, avocado, and squeeze of lime juice. Wrap up and enjoy!
2. If you are feeling up to making your own tortilla’s they are delicious!

Brine the Chicken

1. To brine your chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also also cover the bowl and refrigerate for up to 6 hours.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.  (However, if the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this step.)

Prepare the Chicken dish

1. Heat the oven. Preheat oven to 450°F.

2. Season the chicken. Place the chicken breasts in a single layer in a large baking dish*.  Brush on both sides (turning once) evenly with the melted butter or olive oil.  In a separate small bowl, whisk the salt, pepper, garlic powder and paprika until combined.  Then sprinkle the mixture evenly over the chicken on both sides.

3. Bake. Bake for 15-18* minutes, or until the chicken is cooked through and no longer pink.  Cooking time will depend on the thickness of the chicken breasts, so I recommend using a cooking thermometer to know exactly when it is fully cooked.  The thickest part of the breast, it should be 165°F.  (Or, if you want the chicken to be a little bit browned and crispier on top, you can turn the broiler on high for the final 3-5 minutes and broil the chicken until it is cooked through and golden on top.  Keep a close eye on the chicken so that it does not overcook and/or burn.)

4. Rest the chicken. Once the chicken is cooked, remove the pan from the oven, transfer the chicken to a clean plate, and loosely tent the plate with aluminum foil.  Let the chicken rest for at least 5-10 minutes.

5. Serve. Serve warm.  Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.

1. Preheat convection oven to 400 degrees F (200 degrees C).
2. Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
3. Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.

1. Press “saute” on the Instant Pot and add the cooking fat. Add the garlic, ginger, and shitake and saute for 1-2 minutes. Add in the chicken and brown it for few minutes. Add in the coconut aminos and broth. Put the lid on. Press “cancel” then press “poultry” and cook it on high pressure for 50 minutees to get the chicken to be fall-off-the-bone tender
2. When the timer goes off, release the pressure by turning the valve or allow 10-20 minutes natural release if you have time. Throw in the bok choy, press “manual” and cook on high pressure for 5 minutes
3. Place all the sauce ingredients into a blender and blend, pour the sauce over the chicken and enjoy!

1. Saute curry powder in butter until nicely browned. Add minced onion and brown. Add cooked chicken. Stir in celery, apple, mushroom. Incorporate milk, cream, cornstarch and broth. Add salt to taste. Serve over rice.
2. Can add condiments when serving: grated carrots, squash, coconut, raisins, nuts, dates as desired.

1. Set the Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
2. Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes.
4. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.
5. For The Stovetop:
6. Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple and ginger, and cook until tender, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
7. Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
8. Cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.

1. Cook vegetables and chicken in a greased casserole.

2. Mix remaining ingredients except bread crumbs.

3. Pour over vegetables.

4. Cover with crumbs.

5. Dot with butter

6. Bake 30-45 minutes in 350 degree oven.

1. Bake at 350 degrees for 1 hr.

1. Cut the chicken pieces into quarters.
2. Put tomatoes, jalapeno and ginger in a blender or food processor and blend to a fine puree.
3. Add butter to pressure cooking pot, select Browning. When butter is melted and foam begins to subside, add the chicken pieces, a few at a time, and sear until they are nicely browned all over (about 2-3 minutes per batch). Remove them with a slotted spoon into a bowl and put aside.
4. Add ground cumin and paprika to the butter in the pot and cook, stirring rapidly, for 10-15 seconds. Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot. Gently stir the chicken to coat the pieces. Cover and lock lid in place. Select High Pressure and 5 minutes cook time. When timer beeps, turn off and use a natural pressure release for 10 minutes. After 10 minutes use a quick pressure release to release any remaining pressure.
5. Stir in the garam masala and roasted cumin. Whisk together cornstarch and water in a small bowl. Stir in to sauce in the pot. Select sauté and bring to a boil. Turn off pressure cooker and stir in minced cilantro.

1. Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
2. Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
3. Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
4. Select the “Poultry” setting and make sure your steam valve is closed (12-15 minutes on Manual if you do not have a Poultry setting)
5. Allow cook time to complete, release steam valve to vent and then carefully remove lid
6. At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
7. Stir and serve right away. This also reheats well as leftovers

1. Season chicken with salt, pepper and 1 tsp of cumin.
2. Heat oil in a large skillet over medium-high, add chicken and cook until browned (about 5 minutes per side)
3. Remove chicken from pan and set aside.
4. Add black beans, corn Rotel, tomato paste and 1 TB cumin to the pan.
5. Stir well heat untill bubbly then return chicken to the pan, reduce heat, cover and simmer for 10 minutes.
6. Stir in cilantro and cook 2 minutes more.

1. Prepare Rice

2. Skin and bone chicken and cut into 1 1/2" pieces. Saute onion and garlic. Add chicken and brown. Add remaining ingredients, simmer 20 mins. Stir occasionally. Serve over rice.

1. Arrange chicken in pan – 13x9x2 pyrex or sizzle batter over chicken.

2. Combine onion, salt, rosemary, pepper, orange juice, rind and cornstarch. Sprinkle paprika.

3. Bake uncovered 30 min. Baste occasionally.

1. large pinch of Italian seasoning (or basil, marjoram, oregano, rosemary, thyme)  
2. 1/8 tsp ground black pepper
3. 2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2×2 inches
4. Preheat oven to 450 degrees.  Pat the chicken pieces dry with paper towels (optional).
5. In a bowl, combine the minced garlic and melted butter.  In another bowl mix together the bread crumbs, Parmesan, parlsey salt, garlic, Italian seasoning and pepper.  Dip chicken pieces into garlic butter then into crumb mixture to coat.
6. Place coated chicken pieces on to a 9×13 baking dish.  Drizzle with remiaining garlic butter and bake uncovered 15 minutes or until chicken is cooked through and juices run clear.  
7. Note: the chicken will get much more browned on the bottom side than on the top.

1. Pat chicken pieces dry with paper towels.(patting the chicken pieces dry will help the chicken pieces have crispy breading when baked)

2. In a small bowl, stir the minced garlic into the melted butter.

3.  Piece by piece, dip the chicken pieces into the garlic melted butter, and then dredge into the Parmesan breadcrumb mixture to coat.

4. Note that if your chicken pieces are cold, they may cause the melted butter to thicken, leaving too much butter sticking the chicken pieces. If you see this happening, just reheat the butter.

5. Place coated chicken pieces on to a 9×13 (or larger) roasting dish. Try to leave a little room between each piece. (You may need to use more than one roasting pan.) Drizzle with remaining garlic butter.

6. Bake uncovered at 450°F 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

1. Preheat the oven to 375 and spray a 2 qt. baking dish with cooking oil.
2. Make the sauce:
3. Heat a large skillet over medium heat, and add the oil. Stir in the onion and cook, stirring frequently, until tender, 5-7 minutes. Add the garlic and cook until fragrant, 30-60 seconds.  Add the balsamic vinegar, scraping anything off the bottom of the pan, and cook until it’s almost fully absorbed.
4. Add the tomato sauce, red pepper flakes, basil, ,oregano, and salt and pepper to taste. Bring to a low boil, and then simmer while you prepare the rest of the meal.
5. In a large bowl, combine the quinoa and chicken with the sauce and mix thoroughly.
6. Place the mixture in the baking dish, and sprinkle with the mozzarella cheese and the Parmesan. Add the breadcrumbs, if using.
7. Cover with foil and bake for about 15 minutes. Remove foil and continue to bake until cheese is lightly browned and bubbly, about 10 more minutes.
8. Sprinkle with parsley (and additional Parmesan) before serving, if desired.

1. Saute chicken and green pepper just until chicken changes color

2. Add salt and pepper to taste

3. Stir in pineapple and its liquid, sugar, vinegar, and 1/2 cup water.

4. Combine cornstarch and remaining 2 1/2 TB water

5. Cook until sauce is thickened

6. Serve over rice

7. Garnish with sliced almonds

1. Arrange the chicken in a single layer in your pressure cooker.
2. Sprinkle the seasoning on both sides of the chicken, making sure to rearrange the pieces in a single layer on the bottom.
3. Pour the salsa evenly over the chicken pieces.
4. Lock the lid on the pressure cooker. If you’re using an Instant Pot, press the “Manual” or “Pressure Cook” button and the “—” button until the “30” on the display decreases to 7 minutes for chicken breasts and 10 minutes for thighs. If you’re using bone-in thighs, you should increase the cooking time to 15 minutes. (For those of you using a stovetop pressure cooker, crank the heat to high to bring the contents to high pressure. Once high pressure is reached, reduce the heat to low, or just enough to maintain high pressure. Set a timer for 6 minutes for breasts and 9 minutes for thighs.)
5. When the chicken is finished cooking, immediately release the pressure manually. To deal with all the released steam, I position my Instant Pot below the stovetop exhaust vent before I turn the valve.
6. Remove the lid right away and transfer the chicken to a bowl to prevent overcooking.
7. Use two forks to shred the chicken. Taste the cooking liquid and adjust with salt and pepper if necessary.
8. Pour the cooking liquid on top of the chicken and toss well to coat.
9. Serve on top of your favorite grain-free tortillas or on lettuce wraps. Garnish with your favorite taco toppings and dig in!

1. Add all of the ingredients to the Instant Pot.
2. Press the “poultry” button then using the plus symbol add 5 minutes for a total of 20 minutes. If you are using frozen meat, add another 5 minutes for tenders and 10 minutes for breasts.
3. Once the pressure cooking time has finished, carefully turn the valve from “sealing” to “venting” to quick pressure release. (This will allow the steam to escape and you’ll be able to open the lid sooner than waiting for natural release).
4. Place the chicken onto a plate or cutting board and let it cool for a few minutes.
5. Use two forks to shred.

1. Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
2. Add vegetables; stir fry 2 minutes.
3. Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.

4. Stir the basil leaves in the cooked quinoa.  Top with the stir fry mixture and serve hot.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Mix salt, pepper, red pepper flakes, chili powder, paprika and garlic powder together and set aside.
3. Mix honey, cider vinegar and water. Set aside.
4. Untuck the chicken thighs so they lie flat.
5. Cover all sides in seasoning and place the chicken in the inner pot.
6. Pour the honey mixture over the chicken.
7. Lock the lid in place and seal the steam nozzle.
8. Cook on high pressure for 12 minutes.
9. Natural release for 5 minutes then quick release any remaining pressure.
10. Serve the chicken with the excess glaze.

1. In a large bowl, combine coconut mil, lemon juice, and 2 tsp cumin, cinnamon, cayenne, black pepper, ginger and 1 tsp salt.  Stir in chicken.  Melt the butter in a large skillet over medium heat.  

2. Saute garlic for abt a minute. 

3. Season with 2 tsp cumin, paprika and 1 tsp salt. 

4. Stir in tomato sauce and cream. 

5. Simmer on low hear until sauce thickens, about 20 min. 

6. Add grilled chicken and simmer for 10 minutes. 

7. Transfer to a serving platter and garnish with fresh cilantro.

1. In pressure cooking pot, add chicken, salsa, chicken broth, onion, bell pepper, cumin, chili powder, salt black pepper, cayenne pepper, and tomato paste.  Stir together.

2.  Lock lid and set to high pressure fo 10 minutes.

3. When time is up, allow pressure to naturally release for 10 minutes and then use a quick release to get all the reaining pressure out.

4. Remove lid and shred chicken using two forks.

5. Set pressure cooker to “simmer” setting and add black beans and corn.  Stir until corn is heated through.

6. Ladle into bowls and top with a squeeze of lemon juice, a dollop of sour cream or greek yogurt, a few sprigs of cilantro, chopped green onion, chopped avocado, and crushed tortilla chips.

1. If cooking a FROZEN chicken you will not be able to stuff it, so skip the stuffing step. Proceed to the step where you add the chicken to the Instant Pot.
2. Remove giblets from chicken if present.

Stuff Chicken:

1. If cooking a fresh chicken, stuff the chicken with garlic cloves, lemon, fresh thyme, rosemary, oregano and bay leaves.
2. Optional: Gently loosen the skin from the chicken breast, lifting it from the meat with your fingers and rub about 3 tablespoons of butter (or olive oil) under it. You can also add some seasoning.
3. Rub the remaining 3 tablespoons of butter (or olive oil) all over the chicken surface. You can also add some seasoning if desired.

Cook:

1. Add a trivet with handles to the Instant Pot and add the chicken broth. Place the chicken, breast side down, on top of it.
2. Cover with the lid and lock it, point valve to sealed.
3. Press High Pressure and set the timer to 25 minutes. See the notes for cooking times based on chicken weight and if using fresh or frozen chicken.
4. After the cooking time is done and the Instant Pot beeps, let the pressure naturally release for 15 minutes, followed by a quick release of the remaining pressure.
5. Using a food thermometer, check the internal temperature in the thickest part of the breast, it should be a minimum of 165 degrees F. If needed, pressure cook for 5-10 more minutes.
6. Turn on the Oven Broiler.

Buttery Mixture for Broiling:

1. Melt butter and mix with garlic powder, onion powder, thyme powder, paprika, oregano, salt and pepper.

Broil:

1. Open the Instant Pot lid and remove the chicken from the pot and place it on a baking sheet lined with aluminum foil and drizzled with olive oil.
2. Brush the chicken with the Buttery Mixture and place under the broiler for about 5-8 minutes for extra crispy skin.
3. Watch chicken closely, and if needed rotate the pan, so it doesn’t burn. If needed brush more with the sauce from the pan. Broil until skin is golden-brown and crispy.
4. Serve and enjoy!

1. Cook all above items in crock pot on low for 6 hours. Shred up chicken in crock pot right before serving. Serve on warm tortillas with grated cheese, sour cream, lettuce, avocado, and squeeze of lime juice. Wrap up and enjoy!
2. If you are feeling up to making your own tortilla’s they are delicious!

1. Press “saute” on the Instant Pot and add the cooking fat. Add the garlic, ginger, and shitake and saute for 1-2 minutes. Add in the chicken and brown it for few minutes. Add in the coconut aminos and broth. Put the lid on. Press “cancel” then press “poultry” and cook it on high pressure for 50 minutees to get the chicken to be fall-off-the-bone tender
2. When the timer goes off, release the pressure by turning the valve or allow 10-20 minutes natural release if you have time. Throw in the bok choy, press “manual” and cook on high pressure for 5 minutes
3. Place all the sauce ingredients into a blender and blend, pour the sauce over the chicken and enjoy!

1. Wash chicken and pat dry. If desired, cut chicken into 2-inch strips. Sprinkle with salt and pepper.
2. In a large skillet melt the butter over medium-low heat. Add chicken and cook, stirring, for about 4 minutes. Add the mushrooms and green onions and continue cooking until mushrooms are tender and chicken is done. Combine remaining ingredients and pour over the chicken. Cook until hot and bubbly. Serve with hot cooked rice or pasta.
3. Serves 4 to 6.

1. Set the Instant Pot to the saute setting. Add the olive oil and allow to heat for 1 minute. Add the onion, apple and ginger, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
2. Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
3. Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes.
4. Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Shred the chicken with two forks. Season to taste. Serve.
5. For The Stovetop:
6. Heat the olive oil in a large saucepan set over medium heat. Add the onions, apple and ginger, and cook until tender, about 5 minutes. Stir in the garlic, curry paste, coriander, cumin and garam masala, and cook for 1 minute.
7. Add the chicken thighs, potatoes, tomatoes, chicken broth, coconut milk, salt and pepper, and stir to combine.
8. Cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Shred the chicken with two forks. Season to taste. Serve.

1. Add the chicken, chicken broth, onion, garlic, thyme, and dill to the Instant Pot.  Set the lid to sealing and cook under high pressure for 10 minutes, followed by a 10 minute natural pressure release.  Release the rest of the pressure.

2. Remove the lid and shred the chicken.  Then add the chicken, carrots, celery, and broccoli.  Seal the lid and set the time to zero.  After the timer goes off, release the pressure via a quick release.

3. Remove the lid and stir in the cream cheese and the heavy cream.  Season to taste.

1. Brown onions, cloves, garlic in butter until golden.

2. Add curry powder and ginger, cook 2-3 minutes.

3. Blend in flour, salt, coconut milk and chicken broth. Cook until smooth and thick, stirring continuously. Then simmer 15-20 minutes.

4. Add cooked chicken , beef or seafood, then stir in milk or cream and lemon juice if using seafood. Heat to boiling point but do not boil.

5. Serve with hot rice and top with any of the following condiments:

6. Chopped green pepper, grated coconut, chopped pickled onion, chopped hard-boiled eggs, Chinese roasted duck crisped in the oven, chopped bacon, chopped preserved ginger, mango or any chutney, chopped roasted nuts, raisins or currants, sliced bananas coated with orange juice, chopped apples, pickled relish, pineapple chunks, minced green onion, minced round onion.

1. Soak 1 cup cashews covered in water 2-4 hrs. Rinse and place in blender with other Dressing ingredients.
2. Add coconut milk to desired consistency, can add water if needed.
3. Adjust amounts to individual taste preferences.
4. Let everyone build their own Haystack!

1. Heat oil in a wok and stir fry the chicken till browned, about 5 minutes.
2. Add vegetables; stir fry 2 minutes.
3. Add garlic, salt, pepper; continue to stir fry till peppers are slightly limp.

4. Stir the basil leaves in the cooked quinoa.  Top with the stir fry mixture and serve hot.