Recipes

Servings: 4

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 small onion, diced
• 2 medium tomatoes, diced
• 3 cloves garlic, thinly sliced
• 1 small piece fresh ginger, peeled and minced
• 1 serrano pepper, seeded and minced
• 1 tablespoon tomato paste
• 1 teaspoon Delta ground turmeric
• 1 teaspoon Delta  salt
• ½ teaspoon Delta  ground pepper
• 1 ½ pounds boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• ½ medium red bell pepper, diced
• ½ medium green bell pepper, diced
• ½ Juice of 1/2 lemon or lime
• Delta mint for garnish

Directions

• Heat oil in a large saucepan over medium heat. 
• Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. 
• Add tomatoes, garlic, ginger, serrano, tomato paste, turmeric, salt and pepper. 
• Bring to a simmer. Reduce heat to maintain a simmer, cover and cook for 10 minutes.
• Add chicken and increase heat to maintain a lively simmer. 
• Cook, stirring occasionally, until the chicken is almost cooked through, about 5 minutes. 
• Add bell peppers and lemon (or lime) juice and cook, stirring occasionally, until the chicken is just cooked through, 5 to 10 minutes more. 
• Garnish with cilantro and/or mint, if desired.

Servings: 4

Ingredients:

• 1 tbsp. oil
• 1 yellow onion, chopped
• 2 red bell peppers, chopped
• 1 large carrot, cut into thin 2″-long pieces
• 2 cloves garlic, minced
• 1 tbsp. Delta curry powder
• 1/2 tsp. Delta chili pepper
• Delta salt
• 2 c. milk 
• 3 c. chicken broth
• 2 c. shredded rotisserie chicken
• 1/3 c. chopped fresh cilantro, plus more for garnish
• 1 package ramen noodles

Directions

• In a large pot over medium heat, heat oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. 
• Add garlic and stir until fragrant, 1 minute. 
• Add curry powder and cayenne and season with salt. Stir until combined.
• Pour over milk and chicken broth and bring to a simmer. 
• Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente.
• Garnish with cilantro.
• It can be served with mashed potato or cooked rice.

Servings: 4

Ingredients:

• 4 boneless chicken breasts with skin
• Delta Salt
• Delta black pepper to taste
• 1 tablespoon dried herbs (Delta rosemary)
• 2 tablespoons olive oil
• 1/4 cup lemon juice
• 1/4 cup cold butter, cut into small pieces
• 1 tablespoons chicken broth (or water), if needed to thin sauce

Directions

• Season chicken on both sides with salt, pepper and herbs.
• Heat olive oil in a heavy skillet over medium-high heat until it starts to shimmer.
• Place chicken breasts in skillet skin side down. Sprinkle with fresh herbs. Do not disturb the breasts until the skin side sears, 5 or 6 minutes. Turn chicken.
• Cook about 5 minutes. 
• Add lemon juice and butter to pan with chicken. 
• Shake pan gently until butter melts for 2 to 3 minutes more. 
• Add a splash of chicken broth or water if sauce needs to be thinned.
• You can serve it with baked potato and green salad.

Servings: 4

Ingredients:

• 4 boneless chicken breasts with skin
• 1 teaspoon Delta paprika
• 1 pinch garlic powder
• Delta ground black pepper to taste
• 1 onion, sliced into thin rings
• 1 pound fresh mushrooms, sliced
• 1/4 cup butter

Directions

• Pound chicken breasts to 1/2 inch thickness. 
• Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
• In a large skillet, melt the butter over medium heat. 
• Arrange chicken breasts in the pan, cover, and cook for 10 minutes. 
• Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
• Remove lid, and mix onions and mushrooms into the butter sauce. 
• Reduce heat to low, and cook uncovered for 5 minutes.
• It can be served with mashed potato or cooked rice.