1 Rotisserie chicken 6 minced cloves garlic 4 Tbsp butter 2C chicken broth 2 tsp cumin 3 1/2 C half and half 2 C colby jack cheese 2 cans cream style corn; 15oz cans 1 12 oz regular corn, drained 24 oz chopped green chiles 1 12 oz can rotes tomatoes; mild or medium, drained Saute garlic in butter in medium to large stock pot for 2-3 minutes. add chicken and continue to saucefor 3-4 minutes. use med low heat to prevent scorching Add broth and cumin to stock pot. bring to a low boil. reduce heat to low, cover, and simmer for 5-10 minutes. Stir in hand n half, cheese, corn and chiles. Continue heating on med low, stirring frequently until all cheeses is melted. stir in rotel Continue cookingg on medium low heat for 35-40 min uncovered. it will stick if heat is too high so stir frequently and watch the heat level. the longer you heat the chowder the thicker is gets. if you can, let it heat for an hour or more. If too spicy - add more cheese.
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Rice chop carrots, sautéein large stock pot with olive oil and rice until rice is browned. Add garlic right at end and sauté briefly before adding 2C water for each C of rice. Simmer with lid cracked until liquid totally absorbed. Beans Saute garlic in olive oil Drain and rinse canned black beans, add to pot Add a little chickens stock Simmer for 7 minutes Add sausage and feijoada sazon Chicken Bone-in thighs, brown quickly in saucepan, then place to the side. In same saucepan sauté 1 onion, 2 bell peppers Add chicken back to saucepan with 2 cans diced tomato, bring to a boil then simmer for 15-20 or until chicken has reached internal temp of 165 Add salt, pepper and oregano to taste. Add cornstarch at end if needed to thicken.