This recipes takes about an hour to throw together and is perfect on a cold snowy evening. Makes great leftovers as well!

Southwestern Chicken and Corn Chowder

2 red bell peppers
2 pasilla peppers
1 yellow onion, chopped
3 cloves garlic, minced
1 whole roasted chicken
1 32 oz carton chicken broth
½ cup heavy cream
1 8oz can corn
1 8oz can creamed corn
1 tbls cumin
½ tbls cayenne
1 tbls paprika
2tbls flour

1. Preheat oven to 450°. Place red and pasilla pepers on a baking sheet and roast, turning occasionally until blackened on all sides (about 15-20 min). Place in large plastic bag and let cool. Once cool to the touch, run under cold water while rubbing off chard skin and discarding seeds. Chop into half inch pieces.
2. Preheat large pot over medium heat. Sauté onion in olive oil until translucent. Add garlic, and sauté until fragrant.
3. While cooking onion, deconstruct chicken discarding bones and skin. Chop meat into ½ inch cubes.
4. Add remaining ingredients (except flour), and bring to simmer. Cook for 30 min – 1 hour. Mix a half cup of hot liquid from soup with flour until smooth. Add back to pot of soup to thicken.

Soy Glazed Chicken Breast with Warm Thai Rice Salad

Soy Glazed Chicken Breasts

1 lb boneless, skinless chicken breasts (3-4 half breasts)

Marinade:

½ cup of soy sauce
1 inch of ginger, finely minced or grated
2 cloves of garlic, finely minced or grated
zest of 1 lime
juice of ½ lime
2 tlbs honey
1 tbls brown sugar
dash of Siracha

Sauce

½ cup of soy sauce
½ inch of ginger, finely minced of grated
4 tbls honey
dash of Siracha

Canola oil.

1. Mix all ingredients for marinade in a medium sized bowl
2. Marinate chicken in plastic bag or plastic wrap cover bowl for 30 minutes – 3 hours.
3. Heat a table spoon of oil in non-stick skillet or grill pan over medium high heat until just smoking. Lower heat to medium and add chicken breasts. Sugars in marinade will char and create a crust on the outside of the breasts. Cook 75% done on first side (about 5-7 minutes), turn and cook the rest of the way on second side (5 min). Allow to rest for 5-10 minutes.
4. While cooking breasts, heat ingredients for sauce over medium heat in small sauce pan until syrupy. While breasts cook, brush on a little bit of sauce every couple of minutes. Reserve a small amount of sauce for final serving.
5. Slice breasts on the bias and serve over rice with a final drizzle of sauce.

Serve with Bobby Flay's delicious Thai Brown Rice Salad.