Sindhi Chicken Curry

• 1 jar Global Palate Indian Sindhi Curry Sauce
• 2 pounds Chicken, cut into bite sized pieces
• 1 Onion, diced
• 1 small container Greek Yogurt
• 1 – 15 ounce can Diced Tomatoes
• 1/2 bunch Fresh Cilantro, chopped
• Adams Reserve Garam Masala Spice
• Lime Wedges for Garnish

Heat 1/2 cup Olive Oil in heavy pan over medium high heat, season Chicken with Garam Masala and saute for 5 minutes

Add Onion and saute for 3 more minutes

Add Tomatoes, Yogurt, Cilantro and Sindhi Curry Sauce, bring to a boil

Reduce heat and simmer for 20 minutes.

Serve with Jasmine Rice and garnish with Lime Wedges

Thai Green Curry Chicken

• Ottavio Olive Oil
• 2 large Shallots, thinly sliced
• 1 bag Bolthouse Farms Carrot Matchstix
• 1 bag Mann’s Snow Peas, sliced into match sticks
• 2 large Chicken Breasts, cut into bite sized pieced
• 2 tablespoons Adams Reserve Asian Spice
• 1 jar Global Palate Thai Green Curry Sauce
• 4 large Basil Leaved, thinly sliced

Chop all Vegetables

Heat 4 tablespoons Olive Oil in heavy skillet over medium high heat, add Shallots and Chicken and saute for 4 minutes

Add Curry Sauce, Carrots and Peas, stir to incorporate, bring to a boil and then reduce heat and cover, simmer for 5 minutes

Serve over Jasmine Rice and Garnish with Basil

Gluten Free Green Chili Chicken & Dumplings

• 1 jar Cookwell Hatch Verde Tortilla Soup
• 1 pint Silk Creamer, original
• 1 container Central Market Organics Chicken Broth
• 2 pounds Natural Chicken, cut into cubes
• Adams Reserve Classic Poultry Seasoning
• 1 teaspoon Adams Reserve Table Grind Black Pepper
• 1 box Chebe Gluten Free Breadsticks, thawed and cut into one inch pieces

Season Chicken with Poultry Seasoning and cook in Dutch oven over medium high heat in 4 tablespoons Olive Oil until done.

Add Chicken Broth and bring to boil, add Tortilla Soup and Creamer, return to a boil.

When cutting Breadsticks,  roll in Gluten Free Flour to keep from sticking together, add Breadstick pieces a few at a time and cook until they begin to float, indicating they are done.

If sauce is too thin, mix Gluten Free Flour with a small amount of water and add to broth to thicken.

If you don’t need to be Gluten Free use one can home-style Buttermilk Biscuits cutting each biscuit into four pieces and replace Creamer with Half and Half

Holy Posole Chicken Mole

• 1 jar Sharon Ely’s Holy Posole
• 1 jar That Green Sauce
• 4 tablespoons Mole paste
• 2 pounds Chicken
• Ottavio Olive Oil
• Cilantro for Garnish

 

 

 

 

 

 

 

 

Saute Chicken in Olive Oil until just done.  Heat Posole, Green Sauce and Mole in a large pot or Dutch Oven over medium high heat, add Chicken and simmer for 10 minutes

Serve over white rice, garnished with chopped cilantro.

Savory Barbecued Wings

• Chicken Wings Separated
• Better Than Good Moppin’ Sauce
• Robert’s Reserve Roasted Red Pepper and Onion Sauce
• Ottavio Olive Oil

 

 

 

 

 

 

 

 

Heat Olive Oil in heavy skillet over medium high heat and sear chicken wings to brown slightly.

 

 

 

 

 

 

Add Moppin’ Sauce to wings and saute until done.

Finally add Roasted Red Pepper and Onion Sauce

 

 

 

 

 

 

Serve with lots of napkins……..these are so yummy….or skip the napkins and lick your fingers!

Chicken Valencia

• 2 pounds Chicken Tenders or Chicken Breast Chunks
• 2 tablespoons Adam’s Reserve Kicked Up Chicken
• 3 tablespoons Ottavio Spanish Olive Oil
• 1 container Tri-colored Bell Pepper (7 ounce)
• 1 container Central Market Organics Chicken Broth
• 2 cups Fresh Squeezed Orange Juice
• 1 bottle Robert’s Reserve Cherry Pomegranate Habanero Sauce
• 1 pound Long Grain Rice

 

 

 

 

 

 

Season Chicken with Adam’s Reserve Kicked Up Chicken

 

 

 

 

 

 

 

Brown in Olive Oil over medium high heat in large pan or Dutch oven

 

 

 

 

 

 

 

Add Bell Pepper and stir to mix.  Add Chicken Broth, Orange Juice, Cherry Pomegranate Sauce and Rice, bring to a boil.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover and reduce heat to medium low and simmer for 15 to 20 minutes or until rice is tender.

Garnish with silvered Almonds and Chopped Cilantro

 

 

Sicilian Baked Chicken

• 4 Chicken Breasts
• 1 bottle Cookwell & Company Honey and Lime Vinaigrette
• 1 cup Panko Breadcrumbs
• 1 cup Parmesan Cheese
• 1 cup Mayonnaise
• 1 cup Artichoke Royale or Artichoke Tamponade

 

 

 

 

 

 

Pat Chicken dry; place in vinaigrette and marinate for at least one hour, or overnight.  Heat oven to 350 degrees. Coat baking dish with olive oil.

 

 

 

 

 

 

Cut a pocket in each chicken breast with a sharp knife.  Coarsely chop Artichoke Royal. 

 

 

 

 

 

 

Place 1/4 Artichoke mixture in pocket of chicken and press edges of chicken together.

 

 

 

 

 

 

Mix Panko and Parmesan together.  Rub each chicken breast with generous amount of mayonnaise on all sides and then coat with Panko mixture on all sides.

 

 

 

 

 

 

Place on baking dish and bake 30 minutes or until chicken is done and tops have browned nicely.

Romani Style Pasta Salad with Chicken

• 12 ounces Central Market Whole Wheat Gemelli Pasta
• 6 to 8 ounces fresh Sugar Snap Peas
• 1 bag fresh Baby Spinach Leaves
• 1 jar Roasted Red and Yellow Peppers, drained and sliced
• 1 cup crumbled Reduced Fat Feta Cheese
• 1 bottle Cookwell & Company Honey Lime Vinaigrette
• 1 bag Fully Cooked Chicken Strips, cut into bite sized pieces

 

 

 

 

 

 

Remove strings from peas, if necessary. Snap the stem and pull or cut it towards the opposite end, removing the strings.

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook pasta al dente, according to package directions, stir in peas when pasta is almost done and boil for one to two minutes; pour into colander to drain.

 

 

 

 

 

 

Transfer pasta to large bowl, add spinach and dressing; toss mixture to incorporate.

 

 

 

 

 

 

Let stand for five minutes to cool slightly and allow spinach to wilt.

 Add peppers, feta cheese and chicken; stir gently to mix.

 

 

 

 

 

 

Serve with Artisan Baked Asiago Cheese Bread

Brooklyn Chicken Penne Arrabiata

• 2 pounds Chicken
• 1 – 10 ounce bag sliced Baby Bella Mushrooms
• 1 bottle Brooklyner Wheat Beer
• 1 – 7 ounce container chopped Celery and Onion
• 1 – 14.5 ounce can Petite Diced Tomatoes with Garlic and Olive Oil
• 1 jar Cookwell & Company Sweet Heat Sauce
• Ottavia Extra Virgin Olive Oil
• Adam’s Reserve House Rub

 

 

 

 

 

 

Heat 4 tablespoons Olive Oil in large skillet or Dutch oven over medium high heat. Season Chicken with House Rub and place in skillet and brown all sides. Add Beer and deglaze pan,

 

 

 

 

 

 

then add onion, celery, tomatoes and mushrooms, simmer until chicken is tender and done.

 

 

 

 

 

 

Meanwhile cook Penne Pasta al dente, according to package directions, drain and rinse well with cold water. Set aside.
Add jar of Sweet Heat Sauce to chicken mixture and continue to simmer with lid off until thick glaze is obtained. Pour chicken mixture over Pasta and serve with Salad and crusty bread.

Savannah Style Watermelon Glazed Chicken

• 2 pounds Chicken – Cut of Your Choice
• 2 Tablespoons Adam’s Reserve Southwest Ancho Rub
• 2 Tablespoons EVOO
• 1 cup Wine
• 8 ounces sliced Button Mushrooms
• 1 bottle Cookwell & Company Watermelon Vinaigrette
• 1/4 cup chopped Cilantro

 

 

 

 

 

 

 

 

Heat Olive Oil in heavy skillet or Dutch oven over medium high heat. Season and Sear chicken for 5 minutes or until browned.
Add wine to pan and deglaze, add mushrooms and cook until chicken is almost done.
Add Watermelon vinaigrette and simmer until sauce thickens and coats chicken.

 

 

 

 

 

 

Garnish with chopped Cilantro.
Serve with Steamed Jasmine Rice and Oven Baked Truffle Asparagus