(makes 6 servings)

6	cups (1.4 l) 98% fat-free, no-salt-added canned chicken broth

canola oil cooking spray

1	cup (160 g) chopped white onion

2	jalapeño chile peppers, seeded and minced

2	cloves garlic, minced

2	cups (600 g) chopped plum tomato

1/2	tablespoon (7.5 ml) crushed dried oregano

freshly ground pepper to taste

6	fresh corn tortillas, cut into thin strips

1	cup (140 g) shredded cooked chicken breast

3/4	cup (84 g) shredded low-fat Monterey Jack cheese

1	small ripe avocado, pitted, peeled, and cut lengthwise into twelve wedges

2	scallions, white part and 2 inches green, chopped

3	tablespoons (12 g) chopped cilantro

1	fresh lime, cut into six wedges

1. In a large soup pot, bring chicken broth to a boil; reduce heat to simmer.
2. Lightly coat a large nonstick skillet with cooking spray. Add onion, chile peppers, and garlic. Sauté over medium-low heat for 5 minutes, stirring occasionally. Add tomato, oregano, and pepper. Sauté, stirring, for 1 minute. Transfer mixture to soup pot and stir into simmering broth. Cover and simmer for 20 minutes.
3. Meanwhile, preheat oven to 450° (230°C), Gas Mark 8. Lightly coat a baking sheet with cooking spray. Arrange tortilla strips in a single layer on the baking sheet and bake until crisp, 5 to 7 minutes, tossing strips occasionally. Remove from oven and set aside.
4. Stir cooked chicken into simmering soup.
5. To serve, place 2 tablespoons (14 g) shredded cheese in each of 6 shallow soup bowls. Divide the soup equally between the bowls and top each serving with two avocado slices and some of the scallion and cilantro. Float tortilla strips on top and offer a wedge of lime to squeeze over each serving.

Tequila-Marinated Hot Chicken Wings

(makes 42 to 44 pieces)

3	pounds (1.4 kg) chicken wings, about 21 to 22 wings, separated at the joints, wing tips discarded

1/2	cup (120 ml) tequila

1/2	cup (32 g) chopped fresh cilantro

1/4	cup (60 ml) fresh orange juice

1/4	cup (60 ml) fresh lime juice

2	tablespoons (30 ml) olive oil

1/2	tablespoon (7.5 ml) cracked fresh pepper

3	large cloves garlic, minced

1 to 2

teaspoons (5 to 10 ml) Tabasco sauce, or to taste

1	teaspoon (5 ml) grated orange zest

1	teaspoon (5 ml) grated lime zest

2	long strips orange zest, curled into spirals for garnish

2	fresh limes, cut into wedges for garnish

fresh cilantro sprigs for garnish

1. Rinse chicken wings and pat dry with paper towels. Lay in a single layer in a large glass baking dish.
2. In a bowl, combine remaining ingredients except orange zest spirals, lime wedges, and cilantro sprigs for garnish. Pour mixture over the chicken wings. Cover and refrigerate overnight, turning chicken wings several times.
3. Preheat oven to 350°F (180°C), Gas Mark 4.
4. Remove chicken wings from marinade and arrange in a large shallow roasting pan. Bake chicken wings for 30 minutes.
5. Meanwhile, pour marinade into a saucepan, place on the stove and bring to a full boil; reduce by half, stirring occasionally, about 6 minutes. Set aside.
6. Remove the wings from the oven and preheat the broiler.
7. Brush the wings with the reduced marinade and broil, 4 to 6 inches from source of heat, until wings are crisp and brown, turning wings 2 or 3 times and brushing with marinade. (Wings may be made ahead to this point and wrapped in aluminum foil. Rewarm in a 300°F ( °C) oven, opening the foil packet to uncover the wings.)
8. To serve, arrange the wings on a heated serving platter. Garnish with spirals of orange zest, lime wedges, and cilantro sprigs. Serve warm.

Warm Oven-Fried Chicken with Three Mustards

(makes 15 servings)

olive oil cooking spray

1 1/2

cups (210 g) dried plain bread crumbs

1/4	cup (35 g) yellow corn meal

1/2	teaspoon (2.5 ml) garlic powder

1/2	teaspoon (2.5 ml) onion powder

1	teaspoon (5 ml) chili powder

1/4	cup (5 g) chopped parsley

5	whole skinless and boneless chicken breasts, about 1 pound (480 g) each

3/4	cup (180 ml) skim milk

1	tablespoon (30 ml) olive oil

3	mustards: Dijon, seeded country style, and wine

parsley sprigs for garnish

1. Preheat oven to 375°F (190°C). Lightly spray a large baking pan with cooking spray.
2. In a shallow dish, combine the bread crumbs, corn meal, garlic powder, onion powder, chili powder, and parsley. Set aside.
3. Cut each chicken breast into quarters, removing all fat. In a shallow dish, soak the chicken pieces in the milk for 10 to 15 minutes, turning once. Remove a chicken piece from the milk and dip in the bread crumb mixture. Place in prepared pan, separating each piece by at least 1 inch (2.5 cm). Repeat until all chicken pieces are coated. Drizzle with olive oil. Bake for 25 to 30 minutes until well browned.
4. Arrange the chicken on a serving platter and surround with small bowls of the mustards, placing a small spoon in each bowl. Garnish the platter with sprigs of parsley.

White Chili

(makes 12 servings)

1	pound (450 g) dried Great Northern beans, rinsed and picked over

7	cups (1.75 l) fat-free low-sodium canned chicken broth

2	medium onions, about 1/2 pound (225 g), chopped

3	garlic cloves, minced

2	tablespoons (30 ml) chopped fresh cilantro

2	tablespoons (30 ml) chopped fresh mint

2	tablespoons (30 ml) chopped fresh flat-leaf parsley

1	bay leaf (optional)

1	tablespoon (15 ml) ground cumin

1	teaspoon (5 ml) crushed dried oregano

1	teaspoon (5 ml) crushed dried thyme

1 to 2

small jalapeño chile pepper, seeded and minced

2	pounds (900 g) boneless, skinless chicken breasts

Condiments:

chopped red onion

chopped fresh cilantro

plain nonfat yogurt

1. Place the beans in a 5-quart (5 l) crockery slow cooker. Add cold water to cover beans by at least 4 inches (8 cm). Soak overnight or for at least 6 hours. Or put beans and water in a large pot and bring to a boil on top of the stove. Boil for 2 minutes, turn off the heat, cover, and let stand for 1 hour. Drain beans and place in slow cooker.
2. Add 5 cups of the broth to the slow cooker, along with the onion, garlic, cilantro, mint, parsley, bay leaf (if using), oregano, thyme, and chile peppers. Stir well.
3. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. If cooking on HIGH, stir after 2 hours of cooking time.
4. About 30 minutes before chili will be done, in a large skillet, poach chicken breast in the remaining 2 cups (480 ml) chicken broth until just tender, about 15 minutes. Cool and cut chicken into bite-size pieces. Reserve chicken and broth.
5. When beans are tender, remove about 3 cups of the beans and mash with a potato masher or in the food processor. Return mashed beans to the cooker and add the chicken pieces. Stir well. If cooking on LOW, change setting to HIGH. Add some of the reserved broth as needed to thin the chili to desired consistency (chili should be thick). Cook, uncovered, until chicken is heated through, about 10 to 15 minutes.
6. Place condiments in individual serving bowls. To serve, ladle chili into soup bowls, offering condiments to spoon onto each serving.

Warm Oriental Stir-Fry Chicken Salad

 (makes 4 servings)

1/4	cup (60 ml) low-sodium soy sauce

3 1/2

tablespoons (52.5 ml) rice vinegar

2	tablespoons (30 m) dry sherry

1	teaspoon (5 ml) canola oil

1	pound (480 g) boneless, skinless chicken breasts, cut into 1/4-inch slices

2	cloves garlic, minced

2	teaspoons (10 ml) grated fresh ginger

3 1/2

ounces (195 g) fresh shiitake mushrooms, stems removed and sliced

1/2	pound (240 g) fresh button mushrooms

4	scallions, white part and 3 inches green, chopped

1	pound ( 480 g) fresh bean sprouts

2	tablespoons ( 30 ml) water

1	large cucumber, peeled, halved and seeded, sliced into 1/4 inch slices

1	pound ( 480 g) fresh spinach, stems removed, washed and spun dry

1. In a measuring cup combine the soy sauce, vinegar, and sherry. Set aside.
2. In a small bowl place the sliced chicken and 1 1/2 tablespoons soy sauce mixture. Add the garlic and ginger. Stir and set aside.
3. Heat the oil in a wok or nonstick skillet until very hot but not smoking. Add the chicken with marinade and stir, browning until all liquid has evaporated. Remove from wok.
4. Add the mushrooms and scallions to the wok. Sauté for 2 minutes. Stir in the bean sprouts. Stir for 1 minute. Return the chicken to the wok along with water and remaining soy sauce mixture. Cook for 1 minute. Remove from heat.
5. Place the cucumber and spinach leaves in a large salad bowl. Toss with warm chicken mixture. Serve immediately.

Spicy Chicken with Linguine

 

12	ounces (360 g) fresh linguine

1	tablespoon (15 ml) olive oil

2	cloves garlic, minced

1	pound (480 g) boneless, skinless chicken breast, all fat removed, diced

1/2	cup (80 g) julienned onion

1/2	medium red bell pepper, seeded and cut into fine julienne strips

1 to 2

(5 to 10 ml) teaspoons crushed red chile flakes

1 to 2

tablespoons spicy southwestern hot sauce

1/2	cup (33 g) shredded cabbage

2	tablespoons (10 g) sliced scallions, white part and 1 inch (2.5 cm) green

2	tablespoons (8 g) chopped cilantro

1. Cook linguine according to package directions for al dente. Drain and keep warm.
2. In a wok or large nonstick skillet, heat oil over medium-high heat. Add garlic and cook for 1 minute, stirring. Add chicken and stir-fry until chicken is lightly browned, about 2 minutes. Add onion and bell pepper. Continue to stir-fry until vegetables are crisp-tender. Sprinkle with chile flakes and hot sauce. Add cabbage and pasta. Continue to cook, tossing pasta for another minute, until chicken is cooked through (cut to test).
3. Divide between 4 pasta dishes and sprinkle with scallions and cilantro. Serve at once.

Chile Grilled Chicken

(makes 6 servings)

3	ounces (90 g) dried New Mexico chiles

boiling water

2	teaspoons (10 ml) whole cumin seeds

1	tablespoon (15 ml) crushed dried oregano

2	tablespoons (30 ml) cider vinegar

1	teaspoon (5 ml) sugar

3	cloves garlic, minced

1/4	teaspoon (1.25 ml) salt (optional)

6	4-ounce (120 g) boneless chicken thighs

1. Pull off and discard chile stems. Split chiles open and discard the seeds and ribs. Place chiles in a bowl and cover with boiling water. Let stand until chiles are soft, about 20 minutes. Drain, reserving the soaking liquid.
2. In a medium skillet set over medium heat, stir the cumin seeds for 30 seconds, then add the oregano and stir until cumin is toasted, another 30 seconds.
3. Transfer cumin mixture to a food processor or blender, add the drained chiles, 1 cup of the reserved soaking liquid, the vinegar, sugar, garlic, and salt (if using). Puree, adding more soaking liquid if needed to make a smooth mixture.
4. Pour chile mixture into a glass baking dish.
5. Rinse chicken thighs, remove and discard skin, and pat dry with paper towels. Remove and discard any visible fat. Add the chicken pieces to chile mixture, turning to evenly coat. Cover with plastic wrap and chill for at least 30 minutes or up to 4 hours.
6. Light a grill or preheat the broiler.
7. Place chicken thighs on the grill and cook, turning occasionally until juices run clear when pierced with a fork, about 8 minutes per side. Serve at once.