Let all that you do be done in love.
1 Corinthians 16:14 ESV
Chicken and rice make a great combination for entertaining, as they please almost every palate. For this dish, we jazz up the duo with chorizo, a Spanish smoked sausage that is a staple in paella recipes. You can also use the more familiar (and less spicy) kielbasa.
My family loves roasted chicken. Not only is it a healthy and flavorful meal, but most of the time it's an inexpensive option for meals as it often feeds my family more than once. The best thing about roasting a whole chicken is that it's a blank slate for many flavor combinations -- you can create lots of variations. One of our favorite roasted chicken recipes is a simple one using dried Herbs de Provence, a blend of aromatic herbs from the southern hills of France that include a mixture of bay leaf, thyme, rosemary, chervil, oregano, tarragon, marjoram, and lavender.
My kids love Italian sausage, and when baked alongside a whole cut-up chicken, it infuses it with its wonderful flavor. The chicken is tender and succulent, and the garlic cloves, tossed into the roasting pan still in their skins, become soft and sweet and are perfect for spreading on toasted French bread or stirring into mashed potatoes.
Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
1 (20-oz.) can red enchilada sauce
1 (20.0-oz) box José Olé® Shredded Steak Taquitos or 1 (22.5-oz) Chicken & Cheese Taquitos, partially thawed
1 (16-oz.) can refried beans, heated
1/3 cup each: sliced green onions and diced red onions (combined)
1 (2.25-oz.) can sliced black olives, drained (optional)
Sour Cream (optional)
1 (22.5-oz.) box José Olé® Steak & Cheese Taquitos cut into thirds, partially thawed
8 large eggs, beaten
1 (7-oz.) can diced green chilies
1 cup shredded cheddar and Jack cheese blend, divided
3/4 cup chunky salsa
3 Tablespoons butter
1 (24-oz.) bag frozen potatoes O’Brien
1 cup shredded pepper Jack cheese
Sliced Green Onions or Chopped Cilantro (optional)
