Below are my three favorite chicken recipes.  Enjoy!

SPANISH CHICKEN AND RICE (ARROZ CON POLLO)

Chicken pieces, or boneless chicken breasts (diced or left whole)

¼ cup olive oil

Salt

Lemon juice

2 cups short-grain rice (do not use regular rice.  “sushi”-type rice is short grain and works well—can find this in the Oriental section in a lot of grocery stores)

1 medium to large onion, diced

2 fresh or frozen sweet green peppers, chopped

1 small jar pimientos, chopped

2-3 cloves garlic, chopped

3 TB paprika

1 pinch saffron

8 chicken bullion cubes (you want extra-strong broth – about 2 times normal strength)

4 cups water

½ cup white wine

Salt

pepper

Saute chicken breasts in half of the olive oil and a little salt almost done.  At this  point you can turn the heat low or even off and cover – OR – if you like lemon - you can add ½ to ¾ cup of lemon juice to the chicken and sauté longer, EITHER till just cooked through – OR – sauté till olive oil and lemon juice kind of evaporate and the chicken starts to get a brown outer crust.  If you go as far as this last part, the olive oil and lemon juice kind of combine and caramelize on the chicken and give it a nice texture and flavor.

In another LARGE sauté pan with lid:  sauté green peppers, onion, and garlic in rest of olive oil until they are cooked through and soft.  Add in rice, pimientos, and paprika.  Microwave or boil the 4 cups water and buillion cubes together till boiling and drop the saffron into the water.  Pour the water-chicken-saffron mixture into the veggie mixture and stir.  Add in some salt and some ground black pepper (not ground red pepper as this is not a spicy dish).  If desired, add wine (gives a nice taste to the dish).  Cover and simmer on low for 25-30 minutes just until water is absorbed into the rice.

Serve chicken over rice.  Makes a lot. Freezes well. 

Hot and Sour Italian Pasta

Regular or whole wheat linguine

½ to ¾ cup olive oil

½ to ¾ cup lemon juice

Salt

1 whole BULB fresh garlic, peeled and minced

Crushed red pepper

Fresh grape or cherry tomatoes

Capers

Boneless chicken breasts or tenders

Sauté chicken breasts in ¼ cup olive oil till almost done.  Add lemon juice, and salt to taste.  Cover and simmer till chicken is tender. In a separate pot, cook and drain pasta. In a small saucepan, sauté garlic in olive oil until garlic is cooked.  Add crushed red pepper to taste.  Be careful to not let this mixture burn.  Fold in tomatoes and capers. Toss drained pasta with sauce and veggies.  Top with chicken and a little of its sauce. 

Hot and Sour Chicken and Brown or White Rice

Brown or white rice

Oil

Buttermilk

Salt

2 cloves garlic, peeled and minced

Cayenne pepper to taste

Two sweet peppers, sliced thinly

1 medium onion

1 can pineapple, or 1 fresh pineapple, sliced

1 TB paprika

1 ½ cups mango nectar or 1 fresh mango, peeled and sliced

¼ cup flour

½ cup white wine (optional)

Boneless chicken breasts or tenders

Rice (white or brown)

Marinate chicken in a mixture of buttermilk, egg, salt/pepper, and ground red pepper, at least a couple hours (overnight is better).  Drag chicken through a mixture of flour, powdered buttermilk, salt, pepper, and ground red pepper.

Fry chicken breasts in oil till almost done.  Remove to plate and drain on paper towel.

Make brown or white rice. This recipe also goes very well with Thai Kitchen Chili and Garlic rice:

http://www.thaikitchen.com/Products/Jasmine-Rice/Roasted-Garlic-and-Chili-Jasmine-Rice.aspx

Saute onions, garlic, and sweet peppers in olive oil until done.  Add in paprika and cayenne pepper, stir.  Add in mango nectar and white wine.  Mix flour with ½ cup cold water in a jar, and shake to mix.  Stir into veggie/fruit mixture, simmer until the mixture thickens. 

Serve chicken and fruit/veggies over rice.