23th DAY OF CHRISTMAS (Chicken Stew)

Spicy Crockpot Chicken Stew

Ingredients

2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups)
1 (10 oz.) package frozen sweet corn
2 stalks celery, chopped
2 carrots, peeled and cut into chunks (1 cup)
1 green bell pepper, thickly sliced
1 onion, thickly sliced
2 cloves garlic, minced
1 (12.5 oz.) jar salsa
2 teaspoons kosher salt
11/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
1 skinless, boneless chicken breast, halved (about 1 lb.)
4 skinless, boneless chicken thighs (about 10.5 oz.)
2 1/2 cups chicken broth
4 (6 inch) fresh corn tortillas, cut into strips

Preparation

Place potatoes, corn, celery, carrots, bell pepper, onion and garlic in crockpot. Stir in salsa, salt, cumin, chili powder and pepper. Distribute chicken evenly on top of vegetables and pour chicken broth over chicken. Mix tortilla strips into stew. Serve warm. Cook stew on high for 4-6 hours, transfer chicken to a plate and shred with two forks into bite-size chunks; return to clockpot. Mix tortilla strips into stew. Serve warm

22th DAY OF CHRISTMAS (Bake Chicken)

Honey Baked Chicken

Ingredients

1 (3 pound) whole chicken, cut into pieces or thighs and legs
1/4 cup butter, melted
3/4 cup honey
1/4 cup *prepared mustard
1 teaspoon salt
1 teaspoon paprika
* Dijon mustard or spicy brown mustard

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and paprika and pour the mixture over the chicken. Bake in the preheated oven for 1 hours, Cover for half of the cooking time and then uncover, basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.
Serve with rice or noodles