Chicken Chili with Black Beans and Corn

1 TB oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 c. chopped green bell pepper
1 c. chopped onion
1 TB Paprika
1 1/2 tea. Oregano leaves
1 tea Cumin
1 tea Garlic Powder
1/4 tea Red Pepper, crushed (optional)
1  can 15 oz. black beans, drained and rinsed
1 can 15 oz. Great Northern beans, drained and rinsed
1 can (14 1/2 oz.) diced tomatoes, undrained
1 cup chicken broth
1 cup frozen corn

Heat oil in large skillet on medium-high heat. Add chicken, bell pepper and onion; cook and stir 6 to 8 minutes or until chicken is lightly browned. Add seasonings and mix well.
Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 20 min.

Crock pot: Put all ingredients in except omit the oil. Cook on high 2 hrs. or low 4 hrs.

Salsa Chicken Fajita Pizza

1/4 c. lime juice,
3 TB. olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12 inch pizza crust
1 jar (16 oz.) chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1 1/2 c. (6 oz.) shredded Mexican cheese blend
Sour cream, optional

In a large re-sealable bag, combine the lime juice, 2 TB oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. In a large skillet, sauté chicken in remaining oil until no longer pink.
Place crust on a greased/sprayed 14-inch pizza pan; spread with salsa to within 1/2 inch of edges. Layer with chicken, peppers, onion ad cheese.
Bake at 450 degrees for 8-10 minutes or until cheeses is melted. Serve with sour cream if desired.

Spring Thyme Chicken Stew

1 lb. small red potatoes, quartered
1 lg. onion finely chopped
3/4 c. shredded carrots
3 TB. all-purpose flour
6 garlic cloves, minced
2 tsp. grated lemon peel
2 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 lbs. boneless skinless chicken thighs or breasts, cut into bite sized pieces
2 c. reduced-sodium chicken broth
2 bay leaves
2 TB minced fresh parsley

Place potatoes, onion and carrots in a 3 qt. slow cooker. Sprinkle with flour, garlic, lemon peel, thyme, salt and pepper; toss to coat. Place chicken over top. Add broth and bay leaves.
Cook, covered, on low 7-9 hrs. or 4-6 on high or until chicken and vegetables are tender. Remove bay leaves. Sprinkle with parsley.

Spiced Mandarin Orange chicken

Spiced Mandarin Orange Chicken

Spiced Mandarin Orange Chicken Recipe photo by Taste of Home

  
4 boneless skinless chicken breast halves
1/4 c. all-purpose flour
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1 TB Canola oil
1 TB Butter
3/4 c. orange juice
1 TB Brown sugar
1 TB Soy sauce
1 can (11 oz.) mandarin oranges, drained (reserve the liquid)
1-2 TB Cornstarch
Hot cooked rice

Flatten chicken to 1/2" thickness. In a large resealable plastic bag, combine the flour, salt, cinnamon, cloves and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, cook chicken in oil and butter for 6-8 minutes on each side or until juices run clear.
In another bowl, combine the orange juice, liquid from mandarin oranges, brown sugar, soy sauce and cornstarch. Add orange juice mixture to skillet, bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add oranges; heat through.
Serve with chicken and sauce with rice.  I usually double the sauce mixture. Makes 4 servings. Prep/Total time 30 min. (or less).