This very easy dish can cook all day… or just all afternoon, and is excellent aside jasmine rice, couscous, or mashed potatoes.

2-3lbs boneless chicken breast
1/2-1 cup red wine or burgandy
2 cups Dinosaur BBQ Slathering Sauce
3-4 assorted hot peppers, chopped into large pieces
1-2 large cloves garlic, chopped
large tortilla shells
1-2 cups sharp cheddar cheese, shredded
olives/lettuce/sour cream/etc. etc. as desired

Add chicken, wine, bbq sauce, peppers and garlic to a slow cooker and cook on low. It’ll be done in 4 hours, and can sit for up to 4 more hours and still be wonderful. If you’re averse to pepper heat, remove seeds and any yellow interior lining from peppers prior to adding them to the cooker.

When done, shred chicken with a couple forks in the cooker to help soak in more juice. Make wraps as desired.

Prep time 10 minutes (5 before cooking, 5 after). Cook time 4-8 hours.

Sweet and fruity, this succulent summer dish is one of the easier meals I make, and with absolutely no hint of spicy or peppers, one of the only low-temperature poultry dishes you’ll find me enjoying. Excellent aside fresh veggies and cous-cous or rice (brown is best, but whatever).

2 lbs boneless chicken
1 pineapple (cored, juice retained)
2 large oranges
2 sticks of cinnamon
4 whole cloves (optional)
1 tbsp ground cinnamon (fresh preferred but pre-ground okee dokee)

Squeeze juice from one (1) orange, into reserved pineapple juice, and ground cinnamon… Mix. If less than a cup of liquid, add water to make a full cup. If there’s more, that’s great- add it all. Add chicken and juice medley to medium-smallish pan (just large enough for chicken to cover), cook covered over medium or medium-low heat until boiling. While this is going on, chop up the pineapple into bite-sized pieces, peel and split the remaining one (1) orange into its perforated parts. Once boiling, reduce temperature to a simmer, add cinnamon sticks and cloves (optional), and allow to simmer (covered) slowly until chicken is done, ~25 minutes, flipping chicken occasionally. When done, remove and discard cinnamon sticks, serve surrounded with pineapple and orange pieces.

Serves 4, hopefully. Prep time ~15 minutes (not counting pineapple coring, which is an art). Cook time ~30 minutes.

Always a favorite. Great on the stove or grill.

2 lbs boneless chicken
1 cup barbecue sauce (I recommend Dinosaur BBQ Slathering Sauce, or Wango Tango (hotter))
1/2 cup maple syrup
4 assorted smallish hot peppers (quartered)
1 tbsp ground chipotle, habeñero or cayenne pepper

Mix syrup, ground pepper and sauce thoroughly in 2 cup measure. Cut chicken into chunks or bite-sized pieces. In chef skillet mix everything together. Cook over high heat for 10-15 minutes. Serve with rice, potatoes or cous-cous and a side of seasonal veggies.

Serves 4 usually. Prep time <5 minutes, cook time about 15 minutes.

A perfection from my college days. Quick, simple, and doesn’t need snobby cookware at all.

1 lbs boneless chicken
1/3-1/2 bottle Dinosaur BBQ Wango Tango sauce
3-4 assorted smallish hot peppers (quartered)

Cut the chicken in to strips, chunks or bite-sized pieces. In sufficiently large pot or pan combine, mix thoroughly, cook over medium-high heat until the chicken is done, 10-15 minutes. Serve with plenty of water and bread.

Serves 2. Prep time 2 minutes, cooks about 10 minutes.

Chicken vindaloo, a Portu-Indian favorite. Mine is slightly untraditional, but generally easier to make if you don’t have an Indo-Asian food store to buy some of the more traditional ingredients in. This recipe has been refined over about 12 years, and is one of my oldest loves.

3 lbs chicken (I prefer boneless, skinless breasts)
1 onion (chopped fine)
2 tomatoes (chopped well)
8-10 new potatoes (a rough pound)
1/4 cup vinegar
2 tbsp molasses
2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp chili powder
1/2 tsp mustard seed (ground, or dry mustard powder)
2 large cloves garlic (chopped fine)
4 jalapeno or green chili peppers (seeded for less heat, chopped fine regardless)
1/2 tsp crushed chili pepper
2 tbsp canola oil
Fresh cilantro

In a Pyrex dish (or other glass, I suppose) combine molasses, vinegar, turmeric, coriander, cumin, ground mustard seed, peppers (not the crushed) and garlic- mix thouroughly. Mix in chicken to coat well. Cover and allow to marinate in fridge 8-24 hours.

Get the potatoes cooking in a pot. In Wok or chef skillet (or pot, if you must), cook the onions and crushed pepper in canola oil, stirring frequently until onion begins to brown before adding tomatoes. Cook about 5 minutes to soften then add chicken soup from fridge. Cook on high heat, uncovered stirring well occasionaly for about 10 minutes. Cover, reduce to simmer for about 15 minutes. Halve the potatoes and add them, continuing to simmer another 15 minutes. Add cilantro just before serving.

Serves 6. Prep time about 30 minutes, 1 day marinade, ~1 hour cook time.

This fusion of traditional Japanese cuisine and Adirondack style, with a healthy dose of heat is one of my favorites, and has yet to dissappoint. Even a fussy two-year-old recently proclaimed: “This good chickens, Mashue”.

2 lbs boneless chicken breasts (or whatever) cut into bite size pieces
1 Cup Kikkoman Less Sodium Teriyaki Sauce
1/2 to 1 Cup Maple Syrup (1 Cup recommended)
2-6 various smallish hot peppers quartered (remove seeds to remove heat, but not recommended)
2 Cups Jasmine Rice
2 Hand-fulls Snow peas or fresh green beans

Start water boiling for rice (generally 3 Cups) in appropriately-sized pot. In Wok or large chef skillet over medium-high heat add chicken, Teriyaki sauce, maple syrup, and peppers. Cover, flipping/tossing/messing up occasionally until chicken well-cooked (7-15 minutes depending on heat, altitude, chicken size, and solar flare activity). If chicken is ready before rice simmer on low. When rice is ready add snow peas or green beans (or both!) to chicken mix and toss well.

Serve in large rice bowls: rice on bottom, chicken/peppers/peas/beans on top using tongs (bamboo preferred). Reserve sauce should be available for diners to add flavor to their rice, but not forced upon them as not everyone likes to saturate their rice, and that’s okay.

Serves 4 usually pretty well. Prep time is 5-10 minutes to clean and cut chicken and cut peppers. Cook time is variable based on rice, but usually around 20 minutes total for gas ranges.