Roasted Chili-Citrus Chicken with Mixed Olives and Potatoes

* 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch-wide wedges
* 8 large skinless chicken thighs
* 2 tbs fresh lime juice, divided
* 1/3 cup fresh orange juice
* 3 tbs chili powder
* 1 tbs paprika
* 1 tbs smoked paprika (or just extra paprika)
* 2 tsp finely grated orange peel
* 1 tsp cumin
* 1/2 tsp dried oregano
* 1/2 tsp salt
* 2 tbs extra-virgin olive oil
* 1 cup low-salt chicken broth
* 2 tbs chopped fresh cilantro
* 1 tbs chopped fresh parsley
* 50 olives (we like green best)

Preheat oven to 400 degrees F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.

Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tbs lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425. Turn chicken and potato wedges; spoon juices over. bake 10 minutes longer. Add chicken broth, 1 tbs cilantro and parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.

Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tbs cilantro, and serve.

Arroz con Pollo

* 1 tbs olive oil
* 2 half boneless, skinless chicken breasts cut into cubes
* 1 spicy sausage (chorizo in sausage form)
* 1 cup rice (maybe a little more)
* 2 cups water
* 1 chicken bouillon cube
* 1 packet Goya azafran spice
* 2 cloves garlic, minced
* 1 jalapeno, seeded, minced (add a few seeds if you want some real heat)
* 1 small yellow onion, minced
* 2 small roma or 1 large tomato, finely chopeed
* salt
* pepper
* 1 pinch red pepper
* cilantro to garnish (I often don't use it. Not my favorite)
* 1 can (la preferida) black beans

Rub chicken with half Goya packet, some salt and pepper. Heat oil in pan until hot, not steaming. Add onion, jalapeño and garlic. Cook 1-2 minutes, until slightly translucent. Add chicken and chorizo and brown. Add rice and saute until translucent around the edges (about 1 minute.) Add boullion cube, both peppers, tomato and rice. When it comes to a boil so Boullion cube is completely dissolved. Cover. Let cook about 20 minutes, or until rice is cooked and water absorbed.

As it cooks, drain 1/3 of the liquid from the black beans and put them in a small saucepan. Heat over low until fully heated. Add some cilantro, if desired.

When the rice and chicken are cooked, serve them on the plate next to the beans. Enjoy!

Beef, Shitake, and Snow Pea Stir Fry

1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices

1 tablespoon Asian sesame oil

1 tablespoon minced peeled fresh ginger

12 ounces fresh shiitake mushrooms, stemmed, thickly sliced

8 ounces snow peas

1 bunch green onions, sliced, divided

1 cup fresh cilantro leaves, divided

5 tablespoons hoisin sauce

2 teaspoons chili-garlic sauce

1/4 teaspoon Chinese five-spice powder

Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

Braised Greek Chicken and Artichokes

1 tablespoon olive oil

4 chicken breast halves with skin and bones

2 6-ounce jars marinated artichoke hearts, drained, 2 tablespoons marinade reserved

3/4 cup canned low-salt chicken broth

1 tablespoon fresh lemon juice

1 teaspoon grated lemon peel

1/4 teaspoon dried crushed red pepper

3 tablespoons chopped fresh oregano

Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sauté chicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve.