Tequila Chicken

2 cups chicken broth
4 boneless chicken breasts, cubed
1 medium onion
6 garlic cloves, crushed
2 cups diced tomatoes, juice reserved
1 cup Tequila or Vodka
1 Tbsp VE CHILI SEASONING
1Tbsp ground VE CUMIN
1 tsp ground VE CORIANDER
Crushed VE CHILI FLAKES, to taste
¼ cup fresh lime juice
1 cup Feta cheese, crumbled
¼ cup chopped fresh cilantro
6 cups bow tie pasta, cooked

1. Over medium heat bring chicken stock to a boil. Reduce heat and add chicken cubes. Let simmer 5 minutes until chicken is no longer pink and cooked through. Remove chicken and set aside. Reserve chicken stock.
2. Heat oil in a large frying pan. Add onions, garlic and VE seasonings. Sauté until onions have softened. Add reserved chicken stock, tomatoes and tequila and let simmer for 10 minutes. 3. 3. Add chicken cooked pieces and lime juice.
4. Place hot pasta in large bowl. Add tequila chicken, crumbled Feta and chopped cilantro. Toss to mix and serve.

Cuban Spiced Burritos

Makes 8 to 10 Burritos
2 sweet potatoes, cut in ½" cubes
3 Tbsp olive oil, divided
½ tsp each ground VE Sea Salt & Pepper
1 tsp VE Cuban Seasoning
4 boneless and skinless chicken breasts
1 medium onion, diced
2 cloves garlic, crushed
2 tsp VE Chili Seasoning
2 tsp each VE Cumin, ground
2 tsp each VE Coriander, ground
1- 19oz black beans, drained and rinsed
2 cups grated Jack or Cheddar
8 to 10 - 10" flour tortillas
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Sour cream
Prepared VE Poco Picante Salsa (or other VE Salsa)
Prepared VE Guacamole Dip Mix

1. Preheat oven to 425 F. In a large bowl combine potatoes 1 Tbsp of the olive oil and sprinkle with VE Cuban Seasoning and 1/4 tsp of salt and pepper. Place into shallow roasting or jelly roll pan and roast for 20 minutes.
2. Sprinkle chicken breasts with remaining VE Sea Salt & VE Pepper. Place chicken breasts on same roasting or jelly roll pan as potatoes. Return to oven for 20 minutes (or until potatoes are tender and chicken is no longer pink inside). Remove from oven and cut chicken into ½" cubes.
3. Over medium high heat, add remaining 2 Tbsp of oil to a large skillet. Add onions, garlic and remaining spices. Cook for 5 minutes then add diced chicken, sweet potatoes and beans. While stirring cook for 2 minutes more. Stir in cheese.
4. Divide among tortillas. Serve with sour cream, VE Salsa and guacamole.