Compiled Recipe – Instant Pot Chicken Tortilla Soup

Instant Pot Chicken Tortilla Soup

* 6 corn tortillas (6-inch, sliced in half and cut crosswise into ¼-inch strips)
* 3 tbsp olive oil (divided)
* 1 sweet onion (diced)
* 1 poblano pepper (seeded and diced)
* 3 cloves garlic (minced)
* 2 tbsp. tomato paste
* 1 tbsp. chili powder
* 1 ½ tsp ground cumin
* 1 tsp dried oregano
* 20 ounces diced tomatoes with green chilies
* 2 pounds boneless skinless chicken thighs
* 4 cups chicken stock
* kosher salt
* freshly ground black pepper
* ½ cup cilantro leaves (chopped fresh)
* 1 avocado (halved, seeded, peeled and thinly sliced

1) Preheat oven to 350 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2) In a large bowl, combine tortillas and 1 tablespoon olive oil. Place tortillas in a single layer onto the prepared baking sheet. Place into oven bake until golden brown and crisp, about 10-15 minutes; set aside and let cool completely.

3) Set 6-qt Instant Pot® to the high sauté setting. Add remaining 2 tablespoons olive oil, onion and pepper. Cook, stirring occasionally, until golden, about 4-5 minutes.

4) Stir in garlic, tomato paste, chili powder, cumin and oregano until fragrant, about 1 minute.

5) Stir in tomatoes, scraping any browned bits from the bottom of the pot.

6) Stir in chicken and chicken stock; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 10 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions. Remove chicken from the Instant Pot® and shred, using two forks.

7) Stir in chicken and cilantro until heated through, about 1 minute.

8) Serve immediately, topped with tortilla strips and avocado.





Compiled Recipe – Mongolian Chicken

Mongolian Chicken

* 1 kilo chicken (use thigh fillet), cut into strips or cubes
* salt (to season)
* pepper (to season)
* ½ cup cornstarch
* ¼ cup oil
* 2 tbsp garlic, minced
* 2 tbsp ginger, minced
* ¼ cup oyster sauce
* 1 tbsp sugar
* 2 tbsp sesame oil
* 4 sprigs leeks, white part sliced

1) In a mixing bowl, place the chicken fillet, season with salt and pepper. Add the cornstarch and mix well until all the chicken fillets were coated. Set aside and let it sit for 10 minutes.

2) In a pre-heated frying pan with oil, fry the coated chicken fillets and cook until golden brown.

3) Lower the heat then add the garlic and ginger. Let it cook for 3 to 5 minutes.

4) Add the oyster sauce, sugar and sesame oil and let it simmer over medium heat for 10 minutes or until the sauce thickens.

5) Add the leeks and serve immediately.




Compiled Recipe – Chicken Teriyaki Rice

Chicken Teriyaki Rice

* 1 kilo chicken, use thighs, deboned with skin-on
* salt
* 1/3 cup Japanese mirin
* 2 tbsp soy sauce
* 1 tbsp white sugar
* cooked white rice
* sesame seeds , for garnish (optional)

1) Lightly season both sides of the chicken thighs with a little salt. Add soy sauce, mirin and sugar in the bowl and marinate for 30 minutes.

2) In the meantime, heat a non-stick skillet over high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. The skin should be pan-fried to a crackly crispy texture.

3) Add the teriyaki sauce over the chicken and let simmer for 5 minutes. Garnish with some sesame seeds. Serve immediately with steamed rice.



Compiled Recipe – Roasted Achiote Chicken

Roasted Achiote Chicken

* 2 tbsp vegetable oil
* ½ cup white onions, chopped
* 1 tsp garlic, minced
* ½ seedless orange, juice and zest only
* ½ lime, juice and zest only
* 1 tbsp vinegar
* 1 (10-gram) pack atsuete powder
* 2 tsp salt
* 1 tsp ground black pepper
* 1 tsp ground cumin
* 1 tsp dried oregano
* 1 bay leaf, crumbled
* 2 cloves garlic, minced
* 6 chicken thighs , bone in

1) Blend olive oil, white onions, garlic, juice and zest from orange and lime, vinegar, atsuete powder , salt, ground black pepper, ground cumin, dried oregano, bay leaf and garlic in a food processor or blender for 30 seconds.

2) Place in a large zip-top bag, add chicken thighs and marinate for at least 6 hours in the refrigerator. Drain chicken from the marinade. Place chicken on a baking pan. Roast in an oven pre-heated to 350◦F for 40 minutes or until cooked through. Shred chicken.





Compiled Recipe – Baked Chicken with Ginger-Scallion Sauce

Baked Chicken with Ginger-Scallion Sauce

* 2 tbsp soy sauce
* 1 tbsp mirin
* 1 tbsp sweet soy sauce (kecap manis)
* 1 tsp sesame oil
* 1 kilo chicken thighs, bone-in
* 1 (25 gram) pc ginger, peeled and sliced
* 1 bunch green onions, cut into 1-inch pieces, around ½ cup
* salt (to taste)
* ½ cup canola oil
* hot sauce (to serve)

1) Pre-heat oil to 350˚F.

2) Mix soy sauce, mirin, kecap manis and sesame oil thoroughly in a large bowl. Add chicken ; mix to coat all pieces evenly. Set aside.

3) Make the ginger-scallion sauce: Grate ginger and mince green onions finely then place in a bowl. Mix well. Season to taste with salt.

4) Heat oil in a pan over medium heat. Pour hot oil over the ginger-green onion mixture until it bubbles up. Stir and set aside.

5) Place chicken and marinade on a baking dish. Bake until cooked through, about 45 minutes.

6) Top chicken with ginger scallion sauce. Serve with hot sauce on the side, if desired.



Compiled Recipe – Slow Cooker Paella

Slow Cooker Paella

* 2 cups white rice, uncooked
* 3 cups chicken stock
* 1 pinch saffron or turmeric
* 2 tbsp tomato paste
* 2 tbsp garlic, minced
* 1 medium white onion, chopped
* 1 medium red bell pepper, sliced
* 1 tsp dried rosemary
* 1 bay leaf
* 2 tsp salt
* 1 tsp ground black pepper
* 500 grams chicken thighs, skinless, boneless, diced
* ½ cup chorizo bilbao, sliced
* ½ cup frozen peas

1) Place uncooked white rice, chicken stock, pinch of saffron or turmeric , tomato paste, minced garlic , white onion , red bell pepper, dried rosemary, bay leaf, salt, ground black pepper, skinless boneless chicken thighs, chorizo bilbao and frozen peas in a slow cooker; stir until combined.

2) Cover and cook on high until rice is cooked but still al dente, about 2 to 3 hours. Serve immediately with fresh lemon wedges.



Compiled Recipe – Soy Sesame Chicken

Soy-Sesame Chicken

* 2 cups sliced skinless chicken thigh fillets
* 2 stalks leeks (green parts only), sliced
* 4 round slices ginger
* 3 tbsp Chinese soy sauce
* 1 ½ tbsp sesame oil
* 1 ½ tbsp grated ginger
* 2 tbsp sliced leeks
* ½ tbsp chopped white onions
* 1 tsp chopped garlic
* salt and pepper
* toasted sesame seeds (to garnish)
* sliced leeks (to garnish)
* cilantro leaves (to garnish)

1) Make the chicken: Place chicken, leeks, ginger and enough water to cover chicken in a microwaveable bowl. Cover and zap in the microwave on high for 5 minutes. Discard liquid, reserving about 3 tablespoons.

2) Add soy sauce, sesame oil, ginger, leeks, onions, garlic and reserved liquid; mix well. Microwave for 1 minute. Season to taste with salt and pepper. Garnish with sesame seeds, leeks and cilantro.


Compiled Recipe – Chicken Barbecue with Peanut Sauce

Chicken Barbecue with Peanut Sauce

* 500 grams chicken thigh fillets, cubed
* salt and pepper (to taste)
* ¼ cup bottled Asian dressing
* ¼ cup peanut butter
* cilantro (for garnish)

1) Season chicken thigh fillets with salt and pepper. Thread chicken onto sewers, 3 to 4 pieces per stick. Marinate in bottled Asian salad dressing for 30 minutes. Grill skewers over high heat, about 2 minutes per side.

2) Mix peanut butter and bottled Asian dressing. Dilute with water, if needed. Drizzle over skewers. Garnish with cilantro (wansoy) leaves.




Compiled Recipe – Chicken and Rice Casserole with Tomato Alfredo Sauce

Chicken and Rice Casserole with Tomato Alfredo Sauce

* 2 tsp olive oil
* 1 tsp butter
* 1 kilo boneless chicken thigh fillets, each fillet sliced into four pieces
* 200 grams bacon, chopped
* 1 can (400 grams) diced tomatoes, drained
* 1 tsp dried basil
* 1 tsp dried thyme
* 2 tsp grated parmesan cheese
* ¼ tsp salt
* ¾ cup fresh milk, divided
* 1 (300 mL) prepared tomato and alfredo pasta sauce (use Bertolli)
* 4 cups cooked rice
* ¾ cup frozen peas
* ¼ cup slivered almonds, toasted
* ½ cup grated mozzarella cheese
* ½ cup soft breadcrumbs

1) Add oil and butter to a pan over medium heat. Add chicken slices and sauté until cooked through. Add bacon and cook until brown. Set aside half of the bacon.

2) Add tomatoes, basil, thyme, parmesan cheese, salt and ¼ cup fresh milk. Stir continuously for about 1 minute.

3) Continue to simmer sauce for another 10 to 12 minutes or until sauce has reduced by half. Set aside.

4) Pre-heat oven to 350˚F. In a large bowl, combine Alfredo sauce and ½ cup milk.

5) Stir in cooked rice, peas and almonds. Mix until well combined. Transfer to a 9×9-inch baking dish.

6) Top rice mixture with sautéed chicken, bacon and tomato sauce. Sprinkle mozzarella cheese on top of chicken, followed by breadcrumbs.

7) Bake, covered in foil, for 15 minutes. Uncover and bake for another 15 to 20 minutes or until breadcrumbs are golden. Let stand for 5 minutes before serving.




Compiled Recipe – Chicken, Sausage and Spinach Pasta

Chicken, Sausage and Spinach Pasta

* 225 grams penne noodles
* 1 tbsp olive oil
* 2 cloves garlic, minced
* 4 (60 gram) fillets skinless chicken thigh, sliced into strips
* 1 (150 gram) Hungarian sausage, sliced on the diagonal
* ½ cup all purpose cream
* 1/3 cup chicken stock
* 3 tbsp cream cheese
* 2 cups spinach leaves
* salt and pepper (to taste)

1) Cook noodles 2 minutes less than package directions. Drain and set aside.

2) Meanwhile, heat oil in a pan over medium heat. Sauté garlic until fragrant.

3) Add chicken; cook for 3 to 4 minutes.

4) Add sausage and cook until heated through.

5) Add cream, stock, cream cheese and spinach. Simmer for 3 minutes. Season to taste with salt and pepper.

6) Add pasta. Toss until well combined.