Ans Recipe Finder

Ingredients 3 pounds bone-in, skin-on chicken drumsticks and thighs, patted dry  1 tablespoon adobo seasoning 1 tablespoon sazón 2 teaspoons kosher salt, plus more to taste 2 tablespoons olive oil 3 1/2 cups lower-sodium chicken broth 1 large yellow onion, chopped (about 2cups) 1 small red bell pepper, chopped (about 1/2 cup) 3 large garlic cloves, finely chopped (about 1 tablespoon) 1 tablespoon tomato paste 2 cups white medium-grain rice, rinsed well 1/2 cup pimiento-stuffe

10 medium Roma tomatoes 1 small white onion, peeled and quartered 6 cloves garlic, peeled 1 serrano pepper, stemmed and seeded 4 chipotle peppers in adobo sauce 1 tablespoon lime juice 1 teaspoon salt ¼ cup cilantro leaves and stems Preheat oven to 400°F/205°C. On a rimmed baking sheet, place whole tomatoes, onion, garlic and serrano pepper. Roast for 45 minutes or until soft and blackened in places. Immediately scoop contents of pan into blender and add chipotles and

2 (9-ounce) bags thick-cut corn tortilla chips 8 ounces cooked chicken, pulled into 1-inch pieces 1 (15-ounce) can black beans, drained 1 medium bell pepper, diced 1 large tomato, seeds and pulp removed, diced 1 bunch scallions, chopped 1/2 small bunch cilantro, chopped, divided 8 ounces cheddar cheese, shredded 8 ounces pepper Jack cheese, shredded 1 avocado, diced 1 jalapeno pepper, sliced 1/2 cup sour cream 4 lime wedges 1 (6-ounce) jar salsa, for serving Preheat the oven

2 cups of prepared rice 1lb chicken thighs or breast, diced into 1-inch pieces 2 tablespoons of olive oil 2 teaspoons of salt, divided 1 teaspoon of chili powder ½ teaspoon of smoked paprika ½ teaspoon of onion powder 1 teaspoon of garlic powder ½ teaspoon of cumin ¼ teaspoon of cayenne powder 1 yellow onion 2 bell peppers, any color For serving: Fresh cilantro, avocado, limes In a bowl, combine the chicken with 1 tablespoon of olive oil, 1 teaspoon of salt, and all the spice