It is a filling meal for a cold winter night. The spices will certainly warm you up to enjoy the chill. It is easy to cook. Within just 45 minutes, it will be served at your table. It is a sure winner at any family get together. Go through the recipe below.

Ingredients
Two quarts water
8 chicken (skinless, boneless) breast halves
Salt – 1/2 teaspoon
ground black pepper – 1 teaspoon
garlic powder – 1 teaspoon
dried parsley – 2 tablespoons
onion powder – 1 tablespoon
chicken bouillon – 5 cubes
olive oil – 3 tablespoons
One chopped onion
3 cloves chopped garlic
chunky salsa – 1 (16 ounce) jar
peeled and diced tomatoes – 2 (14.5 ounce) cans
whole peeled tomatoes – 1 (14.5 ounce) can
condensed tomato soup – 1 (10.75 ounce) can
chili powder – 3 tablespoons
whole drained kernel corn – 1 (15 ounce) can
undrained chili beans – 2 (16 ounce) cans
sour cream – 1 (8 ounce) container

Directions
Put a big pot on medium heat and mix salt, pepper, water, chicken, parsley, garlic powder, bouillon cubes and onion powder. Let the ingredients boil, then decrease the heat and let it simmer for an hour until chicken is thoroughly cooked. Take out chicken and reserve broth. Shred chicken in bite sizes.
On medium heat, cook garlic and onion in olive oil until lightly browned, in a big pot. Mix in, diced tomatoes, salsa, tomato soup, whole tomatoes, corn, chili powder, chili beans, shredded chicken, sour cream and five cups broth. Let the whole mixture simmer for about half an hour.
You can serve this soup hot with shredded cheese and tortilla chips toppings. It will lend it a unique flavor.

It is a variation from the traditional egg roll with a little bit different to taste. Southwestern-style ingredients offer it a great taste. This restaurant version can easily be cooked at your home. Check out the recipe below.

Ingredients
Two tablespoons of vegetable oil
1 chicken (skinless, boneless) breast half
Two tablespoons of green onion (minced)
2 tablespoons of red bell pepper (minced)
1/3 cup corn kernels (frozen)
1/4 cup rinsed and drained black beans
2 tablespoons thawed and drained chopped spinach (frozen)
2 tablespoons of jalapeno peppers (diced)
1/2 tablespoon of fresh parsley (minced)
1/2 teaspoon of ground cumin
1/2 teaspoon of chili powder
1/3 teaspoon of salt
Ground cayenne pepper to taste
3/4 cup of Monterey Jack cheese (shredded)
5 flour tortillas (6 inch)
To deep fry one quart oil

Directions
Rub chicken breast with 1-tablespoon vegetable oil. On medium heat put saucepan, cook chicken for 5 minutes on each side, until meat is cooked through. Take away from heat and keep aside.
Heat the remaining oil in a separate saucepan on medium heat. Mix in red pepper and green onion. Stir for 5 minutes to make it tender.
Mix the chicken with red pepper and onion. Mix in, black beans, corn, spinach, jalapeno peppers, chili powder, parsley, cumin, cayenne pepper and salt. Stir for 5 minutes, until tender and mix well. Take away from heat and add Monterey Jack cheese to melt.
With a lightly moist and clean cloth, wrap tortillas. Microwave on high for about a minute, or until flexible and hot.
Fill in each tortilla with the mixture. Fold up the edges of tortillas, and roll firmly around the mixture. Lock with toothpicks. Place over a dish, cover it with plastic, and keep it in freezer. Refrigerate it for minimum four hours.
At 375 degrees F (190 degrees C) heat oil in a large frying pan. For about 10 minutes deep fry each stuffed and frozen tortillas each to make it golden brown. Strain excess oil before serving.
Prepare a sauce blending ranch dressing and avocado mix and serve this dip with the hot fried egg rolls. It tastes just yummy!

Rotisserie Chicken is a simple and easy recipe that is great as a main dish. For a formal occasion or a weekend lunch or dinner, this is just perfect. It takes almost an hour and 45 minutes to cook the entire chicken properly. However, the taste that it offers is just awesome. Go through the delicious and simple recipe below.

Ingredients
1 whole chicken (3 pound)
1 pinch of salt
Melted butter – 1/4 cup
Salt – 1 tablespoon
Paprika – 1 tablespoon
Ground black pepper – 1/4 tablespoon

Directions
Use a pinch of salt for seasoning the inside of the whole chicken. Put the whole seasoned chicken onto a rotisserie and set the temperature of the grill on high. Cook the whole chicken for about 10 minutes.
During the time of cooking of that whole chicken on, swiftly mix 1 tablespoon of salt, the butter, pepper and paprika together so that they are well blended. Reduce the temperature of the grill to medium and brush the chicken thoroughly with the butter and herb mixture. Put the lid to cover and cook for about 1 to 1 and 1/2 hours, Keep on brushing the butter occasionally so that the chicken does not dry. Cook until temperature of the rotisserie reaches 180 degrees F (83 degrees C) with a meat thermometer check the temperature by putting that on thigh.
Take out the chicken from the rotisserie and give it a standing time for about 10 to 15 minutes before slicing them into smaller pieces and serving them hot.
It is a simple meal that goes well with cole slaw and French fries. You can serve this with roasted vegetables also. You can use olive oil instead of butter so it will be a healthier dish. For seasoning, you can use garlic with the salt.

Chicken wing, hot wing, or the Buffalo wing is a classic American appetizer that all age groups like to indulge into. If you have tasted the hot wings of famous restaurant chains, then you will certainly like to prepare them at home. This is very easy to cook, and you will certainly impress your guests with this recipe.

Ingredients for Chicken Wings
oil according to your requirement for deep frying
Butter – 1/4 cup
Hot sauce – 1/4 cup
Black pepper (ground) – a pinch
Garlic powder – one pinch
All-purpose flour – half cup
Paprika – one fourth teaspoon
Cayenne pepper – one fourth teaspoon
Salt – one fourth teaspoon
Chicken wings – ten pieces

Method to cook
In a deep frying pan heat oil to 375 degrees F (190 degrees C). The amount of oil should be enough to cover wings completely; it may be an inch or like something like that. Over medium to low heat, blend the butter, pepper, hot sauce and garlic powder in a little saucepan. Stir all the ingredients on the heat until butter is melted and everything is blended with each other. Remove the pan from heat and keep it for serving.
Combine the flour, cayenne pepper, paprika and salt in a small bowl. Put the ten chicken wings in a big nonporous glass bowl or dish and dust mixture of flour over the wings until they are coated evenly. Put a lid on the bowl or dish and keep it in the refrigerator for around 60 to 90 minutes.
Deep fry the coated wings in hot oil for about 10 to 15 minutes, until parts of wings start to turn golden brown. Remove the wings from heat and place them in serving bowl. Add mixture of the hot sauce and mix it together.
To lend it a traditional flavor, serve it with blue cheese dressing and celery sticks.

Mulligatawny—the word literally means “Pepper Water”. It is a deliciously complex and a filling meal in itself. In the traditional Indian cuisine, soups do not have any significant place. It has been rumored that the English personalized a conventional spiced pea and lentil Indian peasant recipe to suit their taste of soup and named it Indian. Curry is the main ingredient that makes this soup taste fantastic. This is a healthy and easy to make soup. Go through the recipe below.

Ingredients
Chopped onion – 1/2 cup
Chopped celery – 2 stalks
1 diced carrot
Butter – 1/4 cup
All-purpose flour – 1 and 1/2 tablespoons
Curry powder – 1 and 1/2 teaspoons
Chicken broth – 4 cups
1/2 cored and chopped apple
White rice – 1/4 cup
1 chicken (skinless, boneless)breast half – cut into cubes
Salt to taste
A pinch of ground black pepper
Dried thyme – 1 pinch
1/2 cup of heated heavy cream

Directions
Sauté the vegetables such as onions, carrot, celery and butter in a big soup pot. Mix in curry and flour and cook the stir-fried vegetables for about five more minutes. Add in that cooked vegetables some chicken stock and mix them well with the vegetables and let it boil. Let it simmer for about half an hour.
Add chopped apple, chicken, white rice, pepper, salt and thyme. Simmer the whole mixture for about 15 to 20 minutes, until the white rice is cooked thoroughly.
Add some hot heavy cream when serving your guests.
If you want to prepare this soup as a veg-soup then use Quorn tenders instead of chicken ( for it to feel like chicken) and use vegetable broth instead of chicken broth. Serve it hot with cream toppings and to lend it a more oriental flavor you can add some coconut milk.

This delicious and healthy holiday chicken salad is just perfect for a holiday brunch. It is easy to make and takes just 15 minutes to serve at your table. It also works well as a simple and tasty appetizer before a sumptuous meal. This is a hearty recipe that will certainly loved by everybody. With these ingredients below it is enough for around 12 servings. With this salad, everyday is a holiday.

Ingredients
Four cups chicken (cubed, cooked) meat
Mayonnaise – 1 cup
Paprika – 1 teaspoon
Dried cranberries – 1 1/2 cups
Chopped celery – 1 cup
2 chopped green onions
Minced green bell pepper – 1/2 cup
Chopped pecans – 1 cup
1 teaspoon seasoning salt
A pinch of ground black pepper for seasoning

Directions
Take a medium salad bowl, mix well paprika with mayonnaise and season it with a pinch of seasoning salt. Mix the vegetables, celery, dried cranberries, onion, bell pepper and nuts with mayonnaise seasoning. Add the chopped and cubed chicken pieces to that mixture and mix all the ingredients well. Finally season the mixture with a pinch of ground black pepper according to your taste. Refrigerate it for an hour to make it chill.
You can serve this chilled chicken salad on lettuce or with a sandwich and get the appreciation from your guests. You can use turkey instead of chicken as well. Dried cranberries lend a beautiful sourness to this salad. You can also use this preparation as a sandwich filling. You can use golden raisins in place of cranberries, or you can add some chopped purple grapes to make it different. The crisp vegetables with chicken give it a great flavor and taste. You can add red peppers and whipped sour cream to make it more tangy.

Grilled Chicken Salad with Seasonal Fruit is a great salad for every season and any time of the day. During summer, different types of berries like blackberries or raspberries, blueberries, or strawberries can be used, while in summer, orange will be great. Both the taste and presentation of this salad will make you earn rave reviews. Go through the simple recipe below that will take only 35 minutes to serve at your table.

Ingredients
Chicken (skinless, boneless) breast halves – 1 pound
Pecans – 1/2 cup
Red wine vinegar – 1/3 cup
White sugar – 1/2 cup
Vegetable oil – 1 cup
Half minced onion
Ground mustard – 1 teaspoon
Salt – 1 teaspoon
Ground white pepper – 1/4 teaspoon
2 heads of Bibb lettuce – rinsed thoroughly, dried and shredded
Fresh strawberries (sliced) – 1 cup

Directions
Preheat the grill on high temperature.
Oil the grill grate lightly. Grill the chicken pieces for 8 minutes on each of the sides, until the juices come out clear. Take away from heat, let it cool, and then slice.
In the meantime, put pecans in a big dry skillet on medium-high heat. Cook the pecans by stirring repeatedly for about eight minutes until fragrance comes out. Take away from the heat, and keep aside.
Blend the sugar, red wine vinegar, onion, vegetable oil, pepper, mustard and salt in a blender. Continue blending until the mixture becomes smooth.
Place lettuce in serving platter. Use grilled chicken slices as toppings with pecans and strawberries. Sprinkle with your favorite dressing and serve.
You can use dried apricots also. For dressing, sweet vinaigrette will be great, as it complements both chicken and the fruits. You can use feta cheese as your topping.

It is tasty and healthy chicken salad with a special fruity twist. It is best to have this salad one day after the preparation of this salad, as all the flavors mix with the salad well, and lend it a fantastic taste. It is simple to prepare and will be ready in 45 minutes. Here, find out the delicious recipe of this fruity, crunchy, chewy salad with some great flavors, to serve your guests for an afternoon holiday brunch. You will certainly receive great applause for your cooking.

Ingredients
4 chicken (skinless, boneless) breast halves – cooked and cut in cubes
Diced celery – 1 stalk
4 chopped green onions
One Golden Delicious apple – peeled, hollowed and diced
Golden raisins – 1/3 cup
Green grapes (seedless), cut in halves – 1/3 cup
Chopped and toasted pecans – 1/2 cup
Ground black pepper – 1/8 teaspoon
Curry powder – 1/2 teaspoon
Light mayonnaise – 3/4 cup

Directions
Take a big bowl, mix the cooked and diced chicken, chopped celery, chopped onion, diced apple, golden raisins, sliced grapes, chopped pecans, pepper, mayonnaise and some curry powder in that bowl. Mix all the ingredients together well in that bowl. Serve the salad chilled.
It tastes great when served with honey pita or croissants. If you like, you can also use nonfat mayonnaise you make it healthier. You can make this preparation with the left over chickens from the previous night. Play around with the ingredients and change the proportions, as you require. You can add Tandoori curry powder or oriental curry powder (whatever you like) to give it a twist. You can also use parsley to lend it a great taste and give it a great feel.

This is a very useful base that will help you to cook a great soup even on very busy weeknights. It is a great item in case you need to cook something to serve your guests quickly. Go through this easy recipe.

Ingredients
Chicken broth – 2 quarts
Water – 1 quart
1 roast chicken (store-bought)
Vegetable oil – 3 tablespoons
Two large onions, cut into medium sized cubes
Two large carrots, peeled and sliced into rounds or half rounds, based on size
Celery, sliced in 1/4 inch thickness – 2 large stalks
Thyme leaves (dried) – 1 teaspoon

Directions
Take a big soup kettle, put some water and broth, and let it simmer on medium-high flame. In the meantime, remove the skin from the chicken and shred chicken meat from the bones; set aside the meat. Put the bones and skin to the bubbling broth. Decrease heat to make it low, partly cover and let the mixture simmer for about 20 minutes to half an hour until chicken bones discharge their flavors in the broth.
Drain out the broth through a strainer into a big container; set aside the strained broth and throw away bones and skins. Put the kettle again back to burner and put it on medium-high heat.
Add some oil and then carrots, onions and celery. Sauté the vegetables until they become soft for about 8 to 10 minutes. Add the shredded chicken, thyme and broth. Let the whole mixture simmer. (This mixture can be kept in refrigerator for up to three days ahead. Just put the mixture on simmer before adding other ingredients according to your need.)
You can serve this hot with some bread. If you are fond of rice, then add some cooked brown rice with it. It is great as a wholesome dinner by itself.

This is a Mexican recipe that is easy to cook and great to taste. It is just perfect for a family get together on a chilly winter night. Check out the recipe below.

Ingredients
vegetable oil – 2 tablespoons
chicken (skinless, boneless) breasts, slice into strips – 1 pound
fajita seasoning – 1 (1.27 ounce) packet
One red bell pepper, sliced into fine strips
1 green bell pepper, cut into thin strips
1 poblano pepper, cut into thin strips
1 large onion, cut into thin strips
diced tomatoes (fire roasted) – 1 (14.5 ounce) can
seasoned black beans – 1 (15 ounce) can
chicken broth – 1 (14 ounce) can
One dash of hot sauce
A pinch of pepper and salt to taste

Directions
On medium heat, put some oil in a large skillet and heat it. Put chicken breasts in that hot oil; stirring occasionally while cooking for about 10 minutes the pieces, until it becomes brown. Dust over the fajita seasoning on the fried chicken and stir the pieces well to properly coat. Add the green and red bell pepper, onion and poblano pepper to the fried and seasoned chicken breasts. Cook and stir for around ten minutes on medium flame until the vegetables become tender.
Put the black beans, fire roasted tomatoes and chicken broth into that pot with vegetables and the chicken. Let the soup boil on high heat, after that decrease the flame to medium-low, and let it simmer without a cover for about 30 minutes while stirring occasionally.
For seasoning the soup use hot sauce, pepper and salt to taste prior to serving.
You can serve this hot soup with tortilla toppings to lend that authentic Mexican flavor, or you can serve the hot soup with freshly baked bread.