Ajiaco Bogotano

2 Clucks

From the mean streets of Bogata comes this tasty, garlicy little dish for Ajiaco . Best of all you can learn Spanish potato slang over a steaming bowl of south American soup. Gracias to Perdu for this recipe and be sure to check out their website for some occasional chicken coupons to save even more on this inexpensive dish. P.S. Fingerling and Idaho Gold Potatos are a good substitute for the more expensive varieties in the recipe.

PERDUE® - Ajiaco Bogotano:

INGREDIENTS
1 package PERDUE® Fresh Split Chicken Breasts, Jumbo Pack
2 pounds 'Papa Paramuna' (potatoes used for frying)
1 1/2 pounds 'Papa Sabanera' (potatoes used for mashing)
1 pound 'Papa Criolla' (small yellow potatoes)
8 cups water
4 cups milk
1/2 cup Cilantro leaves
4 cloves garlic, finely crushed or ground"
Salt and pepper to taste
3 long green onions
4 ears corn cut in to thick 2-3 inch slices
1/2 cup Guasca leaves
4 whole avocados (garnish)
1/2 cups table cream (garnish)
1 cup whole capers (garnish

COOKING INSTRUCTIONS
Peel and cut all three types of potatoes into medium-sized cubes. Separate each kind.
In a large pot add water, milk, cilantro, garlic, salt, pepper and onions.

Add chicken breast to the pot and simmer over medium-low heat for about 20 minutes or until chicken is fully cooked and tender.
Remove chicken and pull apart or cut into medium-sized pieces. Set aside.
Strain and leave only the clear broth in the pot.
Add the Paramuna and Sabanera potatoes to the broth. When potatoes are tender, add the corn pieces and Guasca leaves and boil at low heat until corn is tender.
Add the Criolla potatoes and simmer until these are slightly tender- be careful not to let these dissolve.
Finally, add the chicken meat that had been pulled apart or cut into pieces and bring to a final boil. Taste and add salt or pepper to taste.
Serve Ajiaco in bowls and place remaining ingredients (sliced avocado, table cream and capers) in separate serving dishes. Allow each guest to garnish their Ajiaco with these ingredients to their individual taste.

Weight Watchers General Tso's Chicken

2 Clucks

Quick , easy, delicious and Diet Friendly recipe for general Tso's Chicken . Calculate the points for weight watchers here. Serve with brown rice for more nutritional value . Get a Minute Rice Coupon here. You can substitute 1/2 lb of Chicken with filling veggies like broccoli, carrots or a bag of Asian Blend Vegetables, which will lower calories and cost.

Ingredients
3/4 cup canned reduced-sodium chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons low sodium soy sauce
1 tablespoon white wine vinegar
1/2 teaspoon ground ginger
2 teaspoons peanut oil
2 medium scallions, chopped
2 medium garlic cloves, minced
1/2 teaspoon red pepper flakes, minced or 1 dried chili, minced
1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces
2 cups cooked white rice, kept hot
Directions
1In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
2Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
3Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
4Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

Mexican Stuffed Chicken Breast

2 Clucks

Carramba , this is a tasty Mexican Style Stuffed Chicken Breast . Just adjust the spice of the Taco Sesoning to your liking. Try a Delicious Knorr Side like Taco Rice . Print a Coupon for Knorr Sides Here and a Coupon for Land o Lakes Cheese to Stuff your Chicken Breast.

viva la raza !

MEXICAN STUFFED CHICKEN BREASTS

Ingredients

4-6 large boneless/skinless chicken breasts1 package of taco seasoning1 package (a roll) of Ritz crackers, crushed1/2 package of cooked bacon (or any meat desired)4-6 slices of white cheese (Jack, Swiss, etc)1 eggoil or olive oil spray to grease muffin tins1/2 cup of milk

Directions
Spray a muffin tin with olive oil spray.
Beat the egg well with milk.
In a bowl, mix taco seasoning with the crushed Ritz crackers.
Pound chicken breasts flat. In the middle of each breast, place bacon and a slice of cheese.
Fold in the outside ends of breast toward the middle, forming a ball. Dip the breast in the egg wash, then roll in the cracker crumbs.
Place formed breast open side down into muffin tin.
Sprinkle each with a spoon of remaining crumb mixture and spray with olive oil.
Bake at 375 for 40 minutes.
During last 10 minutes of cooking time, spray again with olive oil.
Chicken pops right out, into a nice round stuffed chicken breast