This is a good one-pot dish made on the top of the stove. I add more rice, and cook it, and the chicken at the same time. Otherwise the chicken is cooking for about 45 minutes, which is unnecessary. Chipotle Chicken and Rice (Everyday Food) 2 tablespoons vegetable oil 8 boneless, skinless chicken thighs (about 2 pounds total) Coarse salt and ground pepper 1 medium red onion, thinly sliced lengthwise 3 garlic cloves, coarsely chopped 1/2 teaspoon ground cumin 2 canned chipotle chiles in adobo, minced 2 large tomatoes, diced large 1 cup long-grain white rice Lime wedges, for serving Chopped cilantro leaves, for serving (optional) In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate. Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits). Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes. Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired

I like this one, it's the most like the good Brunswick Stew we ate many, many years ago at our favorite BBQ place in Durham, NC. It calls for chicken or squirrel or rabbit, but I only ever used chicken, as well as pork or beef. It's from my old Fannie Farmer cook book. Brunswick Stew Vary this famous Southern dish in many ways. It is often made in huge quantities for an out-of-doors get-together and can be made of squirrel and rabbit as well as stewing chicken. Sometimes pork spare-ribs and pieces of stewing beef are cooked with the chicken, and other vegetables are added, such as green beans, okra, diced potatoes and peas. Cover with boiling water 1 stewing chicken, cut in pieces Cover and let simmer over low heat for 45 minutes. Add 2 teaspoons salt Cover and continue cooking until tender (about another 45 minutes). Take out the pieces of chicken. Remove the bones and cut the meat in l-inch pieces. Put back in the kettle and add l can condensed tomato soup, 8 tomatoes or l cup canned tomatoes (I use diced tomatoes) 1 onion, sliced thin l cup green lima beans 3 potatoes, sliced thin l tablespoon sugar Salt and pepper Cook until the beans and potatoes are tender. Add 1 cup corn, cut from the cob, or canned whole-kernel corn 1/4 pound butter Cook 5 minutes. Serves 6 to 8.

My family recipe is below. It uses "only" 3-1/2 cubes of butter (not quite a full pound) to six cups of flour, 1 cup of sugar, and four eggs. Honestly, I don't think you can lessen the butter without compromising the texture. However, I have a family recipe for paximadia (similar to Italian biscotti) that calls for less butter and almost the same amount of flour. It's really easy to make and has a similar taste and texture as the koulouria. I make these more frequently just because they're a lot less labor intensive. They also freeze well. I just reheat them in a toaster oven to restore crispness. I've listed the recipe below too. Koulouria (Sesame Cookie Twists) Cookie: 1- cups butter (3 ½ cubes) 1-cup sugar 4 teaspoons baking powder 2 teaspoons vanilla extract 4 eggs, beaten 6 cups flour Topping: 1 ½ cups sesame seeds 1 egg yolk, beaten 2 teaspoons milk ½ teaspoon sugar ÂUsing electric mixer, cream butter, sugar, eggs, and vanilla. ÂMix dry ingredients in separate bowl. ÂAdd egg mixture to dry ingredients, blending well. Add 1 tablespoon of milk at a time if dough is too dry. Dough should be pliable but very dense. ÂScoop out portions of dough about the size of a small lemon. ÂRoll into 8  10 inch thin, long ropes. Ropes should be no thicker than a pencil or a womanÂs "pinkie" finger. ÂShape into twists. ÂDip tops of twists in bowl of sesame seeds; shake off excess seeds. ÂPlace twists on greased cookie sheet. ÂCombine beaten egg yolk, 2 teaspoons milk, and ½ teaspoon sugar. ÂBrush/dab each twist with egg yolk mixture. ÂBake at 350° for 20  25 minutes; tops should be a light, toasty brown. Be careful not to over brown or burn the cookies. ÂCool thoroughly; store in airtight container. Paximadia (Greek Toast Cookies) 1 cup sugar 2 cubes sweet, unsalted butter (½ pound or 8 ounces) 3 eggs, beaten 3 teaspoons baking powder ½ teaspoons baking soda 1 tablespoon lemon or orange rind 1 teaspoon lemon or orange extract 1 tablespoon vanilla 5½ cups flour ¼ cup milk ÂUsing electric mixer, cream butter and sugar. ÂContinue mixing, adding eggs, vanilla, and lemon/orange extract. ÂMix dry ingredients in separate bowl. ÂAdd egg mixture to dry ingredients, blending well. Add 1 tablespoon of milk at a time if dough is too dry. Dough should be pliable but very dense. ÂDivide dough into two approximately equal portions. ÂForm one portion of dough into a long, flattened roll, approximately 4 inches wide, on an unbuttered cookie sheet. Do the same with the other portion. ÂCut rolls in 3/4 inch slices; do NOT cut all the way through. ÂBake at 350° for 20  25 minutes. Rolls should be very, very light brown. Do NOT over bake; they should look under baked. ÂWhile still warm, slice the rolls, cutting all the way through the scored cuts. ÂLay each piece cut side up on cookie sheet. ÂBake at 350° until toasty, turning once (about 7 minutes per side). Be careful not to over brown or burn the cookies. ÂCool thoroughly; store in airtight container.

I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference. Slightly Fancy-Pants King Ranch Chicken Casserole Ingredients: 1 1/2 pounds of chicken, without skin and bones 4 teaspoons of lime juice 1/4 cup of olive oil 3 cloves of garlic, minced 4 tablespoons of butter 1/2 an onion, diced 1 red bell pepper, diced 1 poblano pepper, diced 1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) 4 teaspoons ancho chile powder (or chili powder) 1 teaspoon of cumin 1 cup of chicken broth 2 tablespoons of flour 1/2 teaspoon of cayenne pepper 1/2 cup of half and half 1/3 cup of sour cream 1/2 cup of cilantro, chopped 3 cups of grated pepper jack and cheddar 10 corn tortillas Salt and pepper to taste. Method: 1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups. 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute. 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally. 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. 7. Preheat the oven to 350 degrees. 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.