Season the chicken and flour with Essence. Dredge the chicken in the seasoned flour, coating completely.

Heat a large dutch oven over med-high heat, add the oil. When the oil is hot, add the chicken and brown for 2-3 minutes on each side. Remove the chicken and set it aside.

Add the onions, season with salt and pepper, then saute for 2 minutes. Add the garlic and mushrooms, season with a little more salt and pepper and continue to saute for about 2 minutes stirring occasionally so the garlic doesn’t burn.

Stir in the wine, scrapping any bits that may have stuck to the bottom of the pan, then add the tomaotes, tomato sauce and chicken stock.

Bring the mixture to a boil, stir in the red pepper, pay leaf, thyme and basil. Add the chicken back to the mixture coating it with the sauce. Reduce heat to medium and cover. Simmer for 1 hour or until the chicken is tender and cooked through.

Serve over pasta and garnish with cheese and parsley.

Cut chicken breast into bite sized pieces and put into a mixing bowl.

Drizzle chicken with olive oil and mix in 1/2 tsp salt, 1/2 tsp turmeric and 1/2 tsp curry powder, and 1/2 of the finely minced ginger and garlic. Set aside and let marinate for about 20-30 minutes.

Heat large skillet on stove over medium heat. Add 2 tbs olive oil, then add tomatoes, the other half of the garlic & ginger and stir fry for about a minute, then add 2 tsp turmeric, 1/2 tsp cumin powder and 1 tsp salt.

Once it’s well cooked down, transfer to a mixer or blender and make a Masala Paste paste out of it.

Add 2 tbs olive oil to the skillet used in the previous step and heat over medium heat again. Add the cinnamon sticks big cardamom, bay leaves, pepper, and the rest of the garlic and ginger. Cook for about a minute, stirring constantly, then add all of the marinated chicken and spices from earlier. Cook until chicken is almost cooked (still a little pink) and then add the masala paste from the previous step.

Add 1 tsp garam masala, the diced tomatoes, shredded coconut and the coconut milk. Stir well and continue to cook on med until it comes to a low boil, then reduce heat to med-low, cover and let it cook for 7-10 minutes, stirring occasionally.

You’ll notice the oil separating a bit from the rest of the curry. When this happens, you’ll know for sure that the curry is done. Still well, then serve with cooked basmati rice and toasted naan bread if you have it. Enjoy!

Heat olive oil in a large non-stick skillet or wok over medium high heat. Add ground chicken and cook crumbles until browned.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha. Cook until onions have become translucent, about 1-2 minutes.

Dice the drained and sliced Water Chestnuts and add to pan along with the green onions. Cook until tender, about 1-2 minutes and season with salt and white pepper, to taste.

Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, serve immediately and enjoy!

You can also make the chicken portion of this recipe ahead of time and not add it to the lettuce, then reheat it later before adding to the lettuce if you’re making it for later such as a pot luck dinner!

Combine chicken (or beef / shrimp) in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.

Heat 2 tbs vegetable oil in skillet or wok over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles (and Sichuan peppercorns if using). Stir fry for a few seconds until peppers begin to darken.

Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Stir fry for about 2-3 minutes or until peppers are nearly tender. Add in the peanuts and mix well, then remove mixture from pan (or wok).

Heat 12 tbs of vegetable oil in the skillet or wok over high heat. Stir in chicken mixture and cook until chicken is no longer pink in the center (about 5 minutes).

Add the bell pepper mixture from earlier to the chicken and mix well. Add the green onions and a few drops of sesame oil, mix it well and serve with jasmine rice or thick rice noodles.

Add the chicken to a small pot and cover it with chicken bouillon. Bring the chicken to a boil, reduce heat and simmer until the chicken is fully cooked. You’ll know it is when the chicken is no longer pink inside. Let it cool, then shred the chicken with forks (save the broth, you’ll need it in a later step!).

Preheat oven to 350º F.

Saute the onion in butter or margarine until it’s a little soft. Add the soups, chile, broth and cumin, mix well.

Tear 6 tortillas in half or even into small pieces and cover the bottom of a 9″ x 13″ pan. Spread 1/2 the shredded chicken over the tortilla pieces, then 1/2 the sauce, and 1/2 the cheese, then repeat in layers. Be sure to cover the top with sauce and cheese before baking.

Bake 30-40 minutes, until very hot, bubbly and slightly browned.

Heat oil in a wok or large frying pan.

Add the garlic and chillies to the wok or pan and stir-fry over medium heat until the garlic is golden being careful not to let the garlic burn, otherwise it’ll taste bitter.

Add the pieces of chicken to the wok or pan and stir-fry until the chicken turns color.

Stir in the fish sauce, soy sauce and sugar and continue to stir-fry for 3-4 minutes or until the chicken is fully cooked and golden brown.

Stir in the fresh Thai basil leaves and serve immediately.

Optional: Garnish with more chopped chillies and about 20 deep fried Thai Basil leaves.

Add all ingredients to the instant pot and mix well.

Set the instant pot to Pressure Cook and set the time to 10 minutes.

Let the instant pot release the pressure naturally (about 10 minutes).

Use tongs to remove chicken to a serving platter, shred with two forks, make tacos and enjoy!

Set Paella Pan on burner and set to med high temperature. Add Salt to pan and let warm up for about 1 minute and then add the olive oil to the pan.

Add a pinch of saffron to the chicken broth to let it absorb.

Add chicken to pan and let it cook for about a minute, stirring constantly to brown on all sides. Add chorizo and cook with the chicken, stirring constantly until the chicken is cooked through an no longer opaque.

(Optional) If adding shrimp to your paella, add the shrimp now and just brown it to where it’s not opaque and then remove the shrimp from the pan and set it aside.

Add onions, garlic and red bell peppers to the skillet and continue stirring until the onions are softened.

Add the can of diced tomatoes including the liquid to the pan and let cook for about 2 minutes until it’s mixed well.

Add the Paprika and Black Pepper to the pan, then add the white wine to pan and scrape up any browned bits on the bottom if there are any. Next add the chicken broth. Cook until it’s slightly reduced (2-3 minutes, do not boil).

Reduce the heat to medium low. Sprinkle the rice on top of everything so it’s evenly distributed around the pan. Gently mix it in, but not too much as you want the rice to just settle to the bottom of the pan so it’s completely wet from the juices. Cover the pan with tin foil and let come to a simmer, don’t stir!

DO NOT STIRR THE RICE! Make sure the flame is low enough and the rice is not not burning!

You want it to create what is called socarrat, and you want the rice to be able to release from the bottom of the pan. The Socarrat is a delicacy and is what separates a great paella from a boring one!

If you would like to add muscles and clams, you can arrange them in the rice and add the vegetables (if using) to the top and arrange the Artichoke Hearts and Shrimp on top of everything. Cover loosely with foil and let everything cook through 5-10 minutes.

Check to make sure the shrimp is done (it’ll have an opaque pinky color) and if you’ve added muscles and clams, they should have opened up now. If not, allow to cook for a few more minutes.

Remove the foil, sprinkle with 1/4 cup lemon juice and and garnish with the parsley. Remove from heat; cover with a towel, and let stand 5-10 minutes until it’s cool enough to eat.

Paella is an impressive dish which is typically served Family Style with the pan set in the middle of the table so people can serve themselves. Serving is usually done with a spatula or large spoon so they can get to the Socarrat.

Serve with lemon wedges and crusty baguette if desired.

Cut Chicken Thighs into bite size pieces

Heat pan over medium high heat. Add 1 Tbs oil to heated pan.

Add Chicken to pan and cook chicken until opaque, stirring well so that all pieces are cooked through. Once cooked through, remove chicken and any liquids to a bowl.

Reduce heat to medium and add ALL the other ingredients. Cook until bubbly, stirring occasionally to mix well.

Add chicken to the sauce and mix throughly. Cook for an additional 2-3 minutes, stirring occasionally so that it’s mixed well. Enjoy!

Serve over rice. Alternatively, if you’re on a low carb / keto diet, you can serve it with steamed riced cauliflower, or even better, serve with cauliflower fried rice!

Heat olive oil and butter over medium high heat.

Add garlic and and chopped green chiles and sauté for 2-3 minutes

Add chicken broth and bring to a small boil, then reduce heat to medium and cook until reduced by about half.

Spoon and serve it over the fish or chicken. Enjoy!