- 6 skinless boneless chicken thighs, excess fat removed
- 6 oz jar marinated artichoke hearts
- 1 clove garlic, crushed
- 1 tsp oregano
- salt and fresh pepper
- 1/4 cup feta cheese
- 2 tbsp fresh chopped parsley
- lemon juice, optional
- Combine artichoke hearts along with liquid and chicken and let it marinade about 20 minutes.
- After it’s marinated, drain all liquid.
- Add garlic, oregano, salt and pepper.
- Broil on low about 6 inches from the flame for about 10 minutes or until golden brown, turn chicken and cook an additional 8-10 minutes and chicken is fully cooked.
- Top chicken with feta and broil an additional minute.
- Remove from oven and top with fresh parsley. Squeeze with lemon juice, if desired!
3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 1⁄2 oz. butterhead lettuce, leaves torn
1⁄4 cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
1⁄4 small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.
2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
1 small yellow onion, chopped small
2 large garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
2 teaspoons fine sea salt
Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
2 2/3 cups small dried beans (I use half black beans, half small red beans)
5 1/3 cups water (can replace all or part with broth)
To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:
- On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
- In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
- In a pressure-cooker: I am sorry but I haven’t tested it out in mine but my estimate, based on other recipes, would be 22 to 25 minutes, depending on the size of the beans. You can use your pressure cooker’s manual as starting point, as well.
To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. Taste and adjust seasonings. Serve with fixings of your choice.