Cooking with the Frog: Poultry / Back

Season the chicken with salt and pepper. Brown in olive oil, then remove excess oil. Combine the water, Salsa, liquid smoke, Worcestershire sauce, and garlic powder in a bowl, then pour over the chicken making sure you have Frog Ranch Salsa on top of each chicken piece. Place one slice of Asiago cheese on top of each chicken breast. Cover and simmer on low for 30 to 45 minutes (or until chicken is done), then remove the lid and cook on high until Salsa is thick. Serve over Spanish rice.

Position a rack in the center of the oven. Preheat oven to 350°F. Rinse and pat dry chicken and then season with salt and black pepper to taste. Combine in a shallow roasting pan or baking dish ham, onion, salsa, garlic, mustard, sherry, dry white wine, olive oil, and oregano. Place the chicken pieces on top, skin side up, and brush lightly with olive oil. Bake, uncovered, for 45 to 60 minutes, basting every 15 minutes with the pan juices. Add a little wine or water if pan seems dry. Remove chicken from platter, taste and adjust the seasonings and pour sauce over chicken. Garnish with grated Parmesan cheese and chopped fresh parsley.

Rinse chicken and pat dry. Lay chicken on a flat surface and make an incision about 3 inches long and 2 inches deep in the middle of the thick side to create a pocket. Combine goat cheese and 2 tablespoons of salsa in a small bowl. Divide filling evenly and spoon into each pocket. Press and seal the edges. Generously season chicken with salt and pepper to taste and then refrigerate for at least 15 minutes. Combine black beans, red onion, remaining salsa and olive oil. Preheat oven to 375°F. Cut six 15-inch squares of aluminum foil and crease them in half on the diagonal. Spoon about 1/2 cup of the black bean and salsa mixture on one side of each foil, top with chicken breast, fold empty half of the foil over the chicken to cover and seal tightly. Set on baking sheets and bake until the packets are browned and puffed, about 25 minutes. Serve with lime wedges.

In a bowl, mix chicken, sour cream and 2 cups of shredded cheese. Heat oil in a frying pan over low heat. Dip tortillas one at a time in the hot oil until limp. Portion chicken mixture evenly between tortillas, roll up and place seam side down in a 9 by 13-inch baking pan. Pour salsa over top and bake in the oven at 350°F for 20 minutes. Sprinkle remaining cheese over enchiladas before serving.

Slice chicken in thin strips. Heat chicken stock to a boil in a large saucepan and add chicken breast and garlic. Turn heat to simmer and cook, uncovered, about 15 minutes. Add salsa, chickpeas and cook for 15 minutes. Divide avocado slices, radishes, scallions and cheese among 6 bowls. Ladle soup into bowls and serve with lime wedges.

Toss and combine chicken breasts, red onion, salsa, avocado, cilantro, lime zest and cumin in a large bowl. Add pepper to taste. Cover and refrigerate for at least 1 hour to allow flavors to blend. Combine cabbages and divide among 4 salad plates. Top cabbage with chicken salad and garnish with roasted peanuts. Serve immediately.

Brown the meat. Add Salsa, beans and cheese and simmer chili over med-low heat for 30 to 40 minutes. Season to taste. If the chili is too thick you can thin it slightly with chicken stock, stewed tomatoes, or more Frog Ranch Salsa. Serve with tortilla strips on top and/or jalapeño corn bread on the side.