Do-it-yourself rotisserie chicken

Cook it in less than an hour and use the leftovers all week

Instant Pot® Lemon Rotisserie Chicken Ingredients

• 1 whole chicken

• 1 lemon, cut into 4 wedges

• 2 tablespoons olive oil

• 1 ½ teaspoons salt

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon ground black pepper • 1 cup chicken broth

Directions

1. Pat the chicken dry and insert lemon wedges inside

the cavity.

2. Turn on your Instant Pot and select the Sauté function. 3. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Use half of the mixture to rub on the top part of the chicken.

4. Place the chicken, breast side down, in the Instant Pot

and sear for 3 to 4 minutes or until crispy.

5. Rub the remaining spice mixture on the bottom side.

Flip the chicken over and sear for an additional minute. 6. Remove the chicken from the Instant Pot and place the trivet inside the pot. Pour in the chicken broth. Place the chicken on top of trivet, breast side down. Close the lid and cook on high pressure for 20 minutes. Use the natural-release method to release the pressure for 10-40 minutes.

Enchiladas Suizas Ingredients

• 2 tablespoons butter

• 2⁄3 cup chopped Spanish onion

• 2 tablespoons all-purpose flour

• 1 ½ cups chicken broth

• 1 cup chopped green chile peppers

• 1 clove garlic, minced

• ¾ teaspoon salt

• 1 dash ground cumin

• 12 (8 inch) corn tortillas

• canola oil for frying

• 1 cup shredded Monterey Jack cheese

• 1 cup shredded mild Cheddar cheese

• 2 cups shredded, cooked chicken breast meat • 1 cup heavy cream

• ¼ cup chopped green onion

• ½ cup sliced green olives

• 1 pint cherry tomatoes

Directions

• Prepare salsa verde: Melt butter in saucepan over medium heat. Saute the onion until soft. Stir in the flour. Add the broth, then add the chiles, garlic, salt, and cumin. Simmer about 15 minutes to blend flavors, then set aside. Preheat oven to 350 degrees F

• In a heavy skillet, lightly fry tortillas in shallow oil, being careful not to make them too crisp to roll. Combine the cheeses and keep 1/2 cup aside for topping. Dip each tortilla in salsa verde (both sides.) Place 2 heaping tablespoons chicken and about 2 tablespoons cheese down the center of each; roll and place seam side down in a shallow dish.

• After all the rolled tortillas are in the dish, spoon additional salsa verde over them and then cover evenly with heavy cream. Sprinkle with remaining 1/2 cup cheese mixture, and with the green onions.

• Bake uncovered in preheated oven for 20 minutes. Serve immediately, garnished with the olives, cherry tomatoes, and with additional salsa on the side.

Mom’s Fabulous Chicken Pot Pie with Biscuit Crust Ingredients

• ¼ cup butter

• 1 small onion, chopped

• 3 celery ribs, chopped

• 3 carrots, chopped

• 2⁄3 cup frozen peas

• 3 tablespoons chopped fresh parsley

• ¼ teaspoon dried thyme

• ¼ cup all-purpose flour

• 2 cups lower-sodium chicken broth

• 2⁄3 cup half-and-half cream

• salt and ground black pepper to taste

• 3 cups cooked chicken, cut into bite-size pieces

• 1 (16.3 ounce) can refrigerated flaky-style biscuits 1 egg

yolk, beaten

• 1 tablespoon water

Directions

• Preheat oven to 350 degrees F

• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat. • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.

• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.