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       Volume I - May 15, 2009

Chicken Dinners For All
by Patty Liston and Alice Osborne

We can’t seem to get away from great chicken recipes for any and all meals. We recently heard that cooks have figured out how to use every part of the chicken except the “cluck”. Did you know that chicken feet are a multi million dollar business in the Far East? Well, here are a few great recipes…(minus the feet).

Chicken Chili Stew
Serves 4-6

1 tablespoon extra-virgin olive oil
1 bunch scallions, white and green parts, sliced (about 3/4 cup)
3 cloves garlic, chopped
1/2 to 1 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
Kosher salt
6 cups low-sodium chicken broth
1 18-ounce bag frozen yucca, thawed, or 2 medium baking
potatoes, peeled and cut into medium chunks
1 cup corn kernels, fresh or frozen and thawed
2 carrots, cut on bias into 1-inch pieces (about 1 cup)
1 to 2 chipotles in adobo sauce, sliced
1/2 rotisserie chicken, skinned and shredded into large pieces
1 19-ounce can white beans, drained and rinsed
1/2 cup packed fresh cilantro, chopped

Heat the oil in a large pot over medium-high heat. Add the scallions, garlic, jalapeno, chili powder and 2 teaspoons salt and cook until soft, about 2 minutes. Add the chicken broth, yucca, corn, carrots and chipotles and bring to a boil. Cover, reduce to a simmer and cook until the yucca is tender, about 15 minutes. Stir to break up the yucca and thicken the broth slightly.
Add the chicken and beans and cook, stirring occasionally, to heat and thicken, about 10 minutes. Stir in the cilantro before

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Chicken and Black Bean Tostadas
Serves 4-6

1/4 cup canola oil, plus more for frying
4 corn tortillas, preferably white
Kosher salt
1 (15.5-ounce) can black beans, drained and rinsed
1 teaspoon ground cumin
1/4 cup low-sodium chicken broth
Freshly ground pepper
1 clove garlic, minced
1 tablespoon ancho chili paste or adobo sauce (from a can of chipotles in adobo)
1/4 cup fresh lime juice
2 teaspoons brown sugar
2 cups finely shredded green or red cabbage
1 bunch radishes (about 6), julienned
1/2 bunch fresh cilantro, roughly chopped
1/2 cup sour cream
1/2 rotisserie chicken, skinned and shredded into large pieces

Heat 1/2 inch oil in a small heavy skillet over medium heat until shimmering. Fry tortillas one at a time until golden and crisp, 2 minutes per side. Drain on paper towels and sprinkle with salt.
Cool the oil slightly and discard all but 2 tablespoons. Add the beans and cumin and cook, stirring, 1 minute. Add the broth and cook, smashing the beans, until saucy and hot. Season with salt and pepper.
Whisk the garlic, chili paste, 2 tablespoons lime juice, the sugar and 1/2 teaspoon salt in a large bowl. Slowly whisk in 1/4 cup oil to make a dressing; add the cabbage, radishes and cilantro and toss. Mix the sour cream and the remaining 2 tablespoons lime juice in another bowl; season with salt and pepper.
Top each tortilla with beans, chicken, cabbage salad and sour cream.


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