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Category: Poultry

Rice & Chicken Casserole

Rice & Chicken Casserole

Rice & Chicken Casserole

 

2 whole chicken breasts, split in half about 2 lbs. total weight (4 pcs.)

Salt and freshly ground pepper to taste

2 T. butter

1/2 C. finely chopped onion

1tsp. chopped garlic

1/3 pound fresh mushrooms, left whole if very small, otherwise sliced or quartered, depending on size

1 bay leaf

1/2 C. dry white wine

1/2 C. raw rice

1 C. chicken broth

 

Do not skin or bone the chicken breasts. Sprinkle the chicken pieces with salt and pepper. Heat the butter in a skillet and add the chicken pieces, skin side down. Brown about 5 minutes and turn. Scatter the onion and garlic between the chicken pieces and add the mushrooms and bay leaf. Cook about 5 minutes. Add the wine and cook until it is almost all evaporated. Add the rice and broth, taking care that the rice does not rest on top of the chicken pieces. Cover closely and cook about 20 minutes or until rice is tender.

LTS Scalloped Chicken and Corn

LTS Scalloped Chicken and Corn

LTS Scalloped Chicken and Corn

 

6 oz. Macaroni

1 can Chicken Broth

¼ C. dried Onion

½ C. dried Celery

1 can Chicken

1 can Creamed Corn

1/3 C. Cream of Anything Mix + ½ C. Water (or a can of cream of chicken soup)

8oz. Velveeta (or similar processed shelf stable “cheese”), cubed

1 tsp. Parsley Flakes

1/8 tsp. Pepper

Dash Worcestershire Sauce

 

Simmer noodles in broth until almost done.  Drain off most broth, leaving enough to rehydrate the onion and celery. Add in the dried vegetables and let them sit a minute or two to absorb the warm liquid.  Strain in chicken juice, add water and cream of chicken soup mix and stir until combined.  Add all other ingredients, including strained chicken.  Spread in greased 8 x 12 casserole dish and bake at 375 for 25 minutes.

Caprese Chicken with Bacon

Caprese Chicken with Bacon

It’s still too early for herbs and tomatoes from my garden, but I don’t think Covid-19 is going anywhere fast, so hanging onto this recipe for later this season

Caprese Chicken with Bacon

8 bacon strips

4 boneless skinless chicken breast halves (6 ounces each)

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

2 plum tomatoes, sliced

6 fresh basil leaves, thinly sliced

4 slices part-skim mozzarella cheese

 

Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain. Place chicken in an ungreased 13×9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.

Canning  Chicken (Raw Pack Method)

Canning  Chicken (Raw Pack Method)

Canning  Chicken (Raw Pack Method)

4 whole roasting chickens or 35 assorted chicken pieces

8 whole bay leaves

8 teaspoons lemon juice

8 teaspoons salt (optional)

8 teaspoons dried parsley or 8 teaspoons dried cilantro

 

Remove fat and skin from chicken pieces. Have sterilized hot quart canning jars ready. Have damp hot cloth ready to wipe rim of jars. Seals should be hot in water. Lay out the chicken pieces in groups for each jar. Pack each jar half full. Add to each jar, 1 bay leaf, 1 tsp lemon juice, 1 tsp salt and 1 tsp parsley or cilantro. Fill the jar with hot water. Leave at least 1 1/2 inch head room. Wipe jar rim with damp clean cloth. Place seal and ring and tighten. Have the pressure cooker ready, fill the jars in the rack, lower the rack. Please the lid on the pressure cooker. Pressure cook 15 lb. pressure for 90 minutes.

 

DO NOT LEAVE THE KITCHEN. You must adjust the heat to stabilize the pressure and maintain the 15 lb pressure. This is not hard to do. When 90 minutes have passed. Turn off the heat, take off the burner or leave on, let it cool naturally. Do not remove the pettcock, the pressure gauge. Let the steam go out naturally. Take the jars out, place on a towel, out of drafts. Let seal.

LTS Chicken Basil

LTS Chicken Basil

LTS Chicken Basil

 

6 oz. Pasta

1 can Chicken Broth

1 can Chicken, undrained

1 can Carrots, drained

1 can mushrooms, undrained, optional

1 jar alfredo sauce (or follow make it from scratch LTS)

½ C. dried Broccoli

1 T. Basil

Simmer pasta in broth until softened, stirring occasionally.  Add remaining ingredients and heat through.  If fresh broccoli is available, steam one cup separately and add at the end after the soup is heated, stir gently.

 

Alfredo Sauce from Scratch:

 

1 T. all-purpose flour

1 C. water

3 T. Milk Powder (not instant non-fat)

1/2 C. evaporated milk

1/2 tsp. salt, plus more to taste

3/4 C. grated Parmesan cheese

 

Combine 3 T. milk powder with 1 C. water until dissolved.  Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste. 

LTS African Chicken

LTS African Chicken

LTS African Chicken

 

2 cans Chicken Broth

½ C. Crunchy Peanut Butter

1 can Chicken, undrained

¼ C. dried Celery

1 C. dried Onion

½ C. dried Bell Pepper

1 C. quick-cooking Rice

Dash Hot Pepper Sauce, optional

 

Start with one can broth in a large pot and mix with peanut butter until dissolved.  Add remaining ingredients, except for rice, and bring to a boil.  Stir in rice, turn heat to low, and let sit 10 minutes, or until rice is done, stirring once.  Serve with Black-Eyed Peas. 100-Day Pantry

LTS BBQ Chicken with Fruit

LTS BBQ Chicken with Fruit

LTS BBQ Chicken with Fruit

 

1 ¼ C. Rice

1 Can Chicken Broth

1 Can Chicken

1 can Pineapple Tidbits

1 can Mandarin Oranges

1 16oz. Bottle BBQ Sauce

¼ C. dried Bell Pepper

¼ C. dried Onion

 

Cook rice in broth in separate pan.  Combine remaining ingredients, without draining first, and heat through.  Serve over rice.  Serve with cornbread.  (100-Day Pantry)

LTS Brunswick Stew

LTS Brunswick Stew

LTS Brunswick Stew

 

Originally Brunswick Stew was made with rabbit or squirrel, but now is most often made with chicken.  If available, this stew benefits by first sautéing an onion from the root cellar.

 

1 can Chicken

1 can Potatoes

1 can Tomato Soup

1 can Stewed Tomatoes (fire roasted for extra flavor)

1 can Corn

1 can Lima Beans

3 T. Onion Flakes

1 Bay Leaf

½ tsp. Garlic Powder

½ tsp. Worcestershire

Shake or two of BBQ Sauce or a little Brown Sugar

Salt & Pepper

 

Do not drain cans.  Combine all and heat through.  Remove bay leaf before serving.  (100-Day Pantry)

 

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

One Pan Dump and Bake Summer Pasta with Corn, Zucchini, Tomato & Chicken

2 cups diced, cooked chicken

1 cup halved grape tomatoes (can substitute with a can of undrained diced tomatoes)

1 small zucchini (about 1 cup), diced

½ cup corn kernels (fresh, canned, or frozen is fine)

12 ounces (about 3 cups) uncooked uncooked penne pasta

3 ½ cups low-sodium chicken broth

8 ounces about 2 cups shredded mozzarella cheese, divided

½ cup chopped or torn fresh basil leaves, divided

2 teaspoons minced garlic

½ teaspoon salt

 

Preheat oven to 425°F (220°C). Spray a 9 x 13-inch baking dish with cooking spray.  In the prepared dish (or in a separate bowl), stir together cooked chicken, tomatoes, zucchini, corn, uncooked pasta, chicken broth, 1 ½ cups of mozzarella cheese, about half of the basil leaves, minced garlic, and salt. Cover the dish tightly with foil and bake for 40 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish and return to the oven until pasta is al dente. Then move on to the next step.  Sprinkle remaining ½ cup of mozzarella over the top. Bake uncovered for 5-10 more minutes (or until cheese is melted and pasta is tender). Garnish with remaining basil leaves just before serving.

LTS Chicken a la King

LTS Chicken a la King

LTS Chicken a la King

 

1 ¼ C. Rice

1 can Chicken Broth

1 can Mushrooms

1 can Chicken

2 can Cream of Chicken Soup (OR use the Cream of Anything Mix from the Basics section)

2 oz. Jar Pimiento, drained

½ C. Sour Cream Powder

¼ C. dried Onion

¼ C. dried Celery

¼ C. dried Bell Pepper

 

Cook rice in broth in separate pan.  Drain juice from mushrooms and chicken into a pot.  Whisk in sour cream powder, then add dried vegetables.  Add remaining ingredients and stir to combine.  Simmer for 10 minutes; serve over rice.  (100-Day Pantry)

LTS Chicken Broccoli Alfredo

LTS Chicken Broccoli Alfredo

LTS Chicken Broccoli Alfredo

 

1 T. all-purpose flour

1 C. water

3 T. Milk Powder (not instant non-fat)

1/2 C. evaporated milk

1/2 tsp. salt, plus more to taste

3/4 C. grated Parmesan cheese

 

1 can Chicken

1 can Chicken Broth

1 can Mushrooms

8 oz. Linguine

½ C. dried Broccoli

Salt and Pepper

 

Combine 3 T. milk powder with 1 C. water until dissolved.  Stir the flour into the milk until it is completely dissolved. Put a T. of olive oil in the skillet and heat over a medium-high heat. Add the minced clove of garlic and cook for 30 seconds. Add the flour-milk mixture and cook until the mixture begins to boil, stirring constantly. Reduce heat to low and cook, stirring, for 2 minutes more. Add the evaporated milk, salt, and cheese and cook, stirring, until the cheese is melted, about 1 minute. Season with additional salt to taste.

 

You can choose to replace the first 6 ingredients and the steps above with a jar of prepared alfredo sauce.  I don’t care for the chemical flavor, so I like to take the extra steps.  Add remaining ingredients to the sauce, and simmer until pasta is done, stirring occasionally.  Continue to heat on low until liquid has reduced to the texture that you like.

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili

LTS Four-Bean Chicken Chili

 

1 can Chicken

1 can Black Beans, rinsed & drained

1 can Pinto Beans

1 can White Beans

1 can Kidney Beans

1 can Mexican-Style Tomatoes (or Rotel)

1 can Mexican-Style Corn

½ C. dried Onions

1 tsp. Garlic Flakes

1 tsp. Cumin

4-6 drops Hot Pepper Sauce, optional

1 Bay Leaf

 

Do not drain any cans except the black beans.  Mix all ingredients and heat through.  Discard bay leaf before serving. Serve over cooked rice if desired.   (100-Day Pantry)

LTS Chicken Capri

LTS Chicken Capri

LTS Chicken Capri

 

1 can Chicken, undrained

1 can diced Tomatoes

1 6oz. can Tomato Juice

1 can Mushrooms, undrained

1 can Chicken Broth

1 C. Couscous

½ C. dried Bell Pepper

½ C. dried Onion

1 T. Garlic Flakes

½ tsp. Rosemary

Salt & Pepper

 

Cook couscous in broth according to the directions on the package.  Combine remaining ingredients in a separate pan and heat through.  Serve chicken over couscous.  (100-Day Pantry)

Pollo Canzanese (Chicken in Canzano Style)

Pollo Canzanese (Chicken in Canzano Style)

Pollo Canzanese (Chicken in Canzano Style)

 

This Canzanese recipe is anything but a peasant dish, with the prosciutto and wine—it probably descended from Spanish royalty, long-time tenants in and around Napoli .

Two 3-pound CHICKENS, cut into 8 serving pieces each

 

1 T. Salt

2 sprigs Rosemary

2 fresh Sage leaves

4 Bay Leaves

3 cloves Garlic, sliced

12 whole Cloves

A small handful of Black Peppercorns, crushed

1 small dried Hot Chile

Two 1/4-inch-thick slices Prosciutto di Parma , finely chopped

3/4 cup dry Red Wine

2 T. finely chopped Italian Parsley

Place the chicken in a large bowl and season with the salt. Add cold water to cover, and set aside for 30 minutes. Drain the chicken, rinse, and pat dry with paper towels. Place in a large Dutch oven and add the rosemary, sage, bay leaves, garlic, cloves, peppercorns, chile, prosciutto, and wine.

Cover, bring to a simmer, and cook, stirring occasionally, until the chicken is almost tender, about 35 minutes. Remove the lid and simmer to reduce the sauce by half, about 15 minutes longer. Remove the chile, if desired. Transfer the chicken to a warmed serving platter, garnish with the parsley, and serve

LTS Chicken Macaroni Stew

LTS Chicken Macaroni Stew

LTS Chicken Macaroni Stew

1 can Chicken

2 cans Mushrooms

1 can Carrots

1 can Green Beans

1 can Diced Tomatoes

1 can Chicken Broth

½ C. dried Onion

2 tsp. Italian Seasonings

Salt & Pepper

1 C. Macaroni Noodles

Do not drain any cans; use all the juice.  Mix all ingredients except macaroni. Bring to a boil, add macaroni, reduce heat and summer, covered, until macaroni is tender. (100-Day Pantry)

Braised chicken with lemon, oregano & olives

Braised chicken with lemon, oregano & olives

Braised chicken with lemon, oregano & olives

600g boneless chicken thighs, skin on

1 lemon

1 T. extra virgin olive oil

2 T. butter, cold

1 cup chicken stock (check gluten-free if required)

1 T. chopped flat-leaf parsley leaves

2 tsp. fresh oregano leaves, plus extra to serve

1/2 tsp. chopped thyme leaves

1/2 cup of your favorite black olives

1/2 T. honey

1 tsp. sea salt

Freshly ground black pepper

Boiled rice or soft polenta, to serve (use rice for gluten-free)

 

Cut the chicken thigh pieces in half. Cut about a quarter off one end of the lemon then slice very finely, stopping about a quarter from the other end. Discard the two end pieces and remove any pips. Heat oil and half the butter in a shallow pan over high heat. Brown chicken on both sides in batches, remove from pan. Drain half the oil from pan and discard. Add the stock and lemon slices to the pan and bring to a simmer, then return chicken to pan. Cover and simmer very gently for about 12 minutes, or until chicken is just cooked. Add parsley, oregano, thyme and olives to pan. Increase heat, remove chicken and lemon, and simmer sauce until reduced by half. Add remaining butter to sauce, remove from heat, and quickly start whisking. The sauce will change color and thicken slightly. Stir in the honey, salt and pepper then return chicken and lemon to pan. Simmer for 1 minute. To serve: Check seasoning, garnish with oregano leaves and serve with rice or polenta.

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

Chicken in Lettuce Cups with Crispy Pine Nuts and Lime

2 T. coconut aminos

1 T. fresh lime juice, plus more as needed, and lime wedges for serving

2 tsp. fish sauce, plus more as needed

3 T. toasted sesame oil

1 large celery stalk, finely diced

2 T. pine nuts

2 green onions, white and light green parts only, sliced, plus more for garnish

5 oz [140 g] shiitake mushrooms, stemmed and sliced

2 garlic cloves, minced

1 tsp. grated fresh ginger

1 lb. [455 g] ground chicken thigh meat

Kosher salt

¼ C. [10 g] thinly sliced fresh basil

12 inner leaves iceberg or butter lettuce, trimmed and chilled

Black sesame seeds for garnish

 

In a small bowl, whisk together the coconut aminos, lime juice, and fish sauce. In a large wok or nonstick skillet over medium-high heat, heat 2 T. of the sesame oil. Add the celery and pine nuts and cook, stirring frequently, for 2 minutes, or until the pine nuts are just starting to brown. Add the green onions and mushrooms, and cook until the mushrooms start to soften, 2 to 3 minutes longer. Add the garlic and ginger, and cook until fragrant, about 1 minute. Transfer the vegetables to a bowl, and return the pan to the stove. When the pan is very hot, add the remaining 1 T. sesame oil. Add the chicken and a generous pinch of salt. Stir constantly, breaking up the meat with your spatula, until it’s barely cooked through, 3 to 5 minutes. Turn off the heat, return the vegetable mixture to the pan, and pour in the coconut aminos mixture. Stir to coat. Taste, adding salt, fish sauce, or lime juice as needed. Stir in the chopped basil. Place a generous scoop of the chicken mixture inside each lettuce cup. Sprinkle with sliced green onions and sesame seeds. Serve with lime wedges on the side.

Spring One Sheet Pan Dinner

Spring One Sheet Pan Dinner

Spring One Sheet Pan Dinner

1 ½ pounds boneless, skinless chicken breasts

½ C. of your favorite BBQ sauce

¼ C. pineapple juice

1 head broccoli, cut into florets

1 orange or red pepper, sliced

6 radishes, halved

1 small pineapple, cut into rings or chunks

¼ C. olive oil

Kosher salt and pepper

1 jalapeno, seeded and sliced

Juice of 1 lime

1-2 tsp. honey, to taste

¼ C. fresh cilantro, chopped

 

Preheat the oven to 425 degrees F. In a small bowl, stir together the BBQ sauce and pineapple juice. On a rimmed baking sheet, combine the chicken and half of the BBQ sauce. Toss well to evenly coat the chicken. Add the broccoli, bell pepper, radishes, and pineapple and toss with 2 T. olive oil and a pinch of both salt and pepper. Arrange everything in an even layer and then transfer to the oven. Roast for 30-40 minutes, turning halfway through cooking until the chicken is cooked through and the veggies tender. Meanwhile, make a Honey Lime Vinaigrette: combine the remaining 2 T. olive oil, jalapeno, lime juice, honey, cilantro, and a pinch of both salt and pepper To serve, top the chicken with the Honey Lime Vinaigrette. Serve with rice.

Garlic Butter Chicken Bites

Garlic Butter Chicken Bites

Garlic Butter Chicken Bites

1 1/4 lbs. boneless skinless chicken breasts, cut into 1 1/4-inch pieces

2 T. all-purpose flour

1 1/2 tsp. Italian seasoning

Salt and freshly ground black pepper

1 T. olive oil

3 T. unsalted butter, divided

1 1/2 T. minced fresh garlic (4 cloves)

2 T. finely chopped fresh parsley

 

Preheat a 12-inch non-stick skillet over medium-high heat. Dab chicken on all sides dry with paper towels. Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 1 scant tsp. salt and 1/2 tsp. pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed). Add 1 T. olive oil and 1 T. butter to skillet, butter should melt quickly. Tilt pan to evenly coat. Add chicken in an even layer, work to leave some space between pieces so they’ll brown rather than steam.  Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through. Add remaining 2 T. butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).  Serve right away.

Devilish Sesame Chicken with Green Beans and Scallion Rice

Devilish Sesame Chicken with Green Beans and Scallion Rice

Devilish Sesame Chicken with Green Beans and Scallion Rice

3 T. vegetable oil

1 C. white rice

2 C. chicken broth

Salt

1/2 lb. green beans

1 lb. chicken breast, chicken cutlets or chicken tenders, thinly sliced

1 red bell pepper, seeded and thinly sliced

3 T. tamari (dark soy sauce)

3 T. honey

1 T. hot pepper sauce

1 T. Dijon mustard

2 tsp. sesame oil

1 bunch scallions, finely chopped

2 T. sesame seeds, toasted

 

In a large saucepan, heat 1 T. oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 C. chicken broth, lower the heat, cover and simmer until tender, about 17 minutes. In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water. In a large skillet, heat the remaining 2 T. oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 C. chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

Chicken Thighs with Sweet Red Onions and Balsamic Vinega

Chicken Thighs with Sweet Red Onions and Balsamic Vinega

Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

2 tsp. olive oil

1 lb. red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)

1/2 tsp. coarsely ground black pepper, divided

1/4 tsp. salt, divided

4 (6-oz.) chicken thighs, skinned

1/4 tsp. dried oregano

1/4 tsp. dried marjoram

4 tsp. balsamic vinegar, divided

2 T. chopped fresh flat-leaf parsley

4 lemon wedges

 

Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 tsp. pepper, and 1/8 tsp. salt; sauté for 5 minutes. Add 1/4 tsp. pepper, 1/8 tsp. salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 tsp. vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 tsp. vinegar, and sprinkle with the parsley. Serve with lemon wedges.

Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

 

12 oz. fettuccine

4 slices bacon

3 cloves garlic, minced

1/2 lb. boneless skinless chicken breasts, cut into strips

Kosher salt

Freshly ground black pepper

4 large eggs, beaten

3/4 C. freshly grated Parmesan, plus more for garnish

1/3 C. freshly chopped parsley, plus more for garnish

 

In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.) Garnish with Parmesan and parsley and serve immediately.

 

 

Cast-Iron Duck

Cast-Iron Duck

Cast-Iron Duck

4 duck breasts

Kosher salt and freshly ground black pepper

Canola oil

 

With sharp knife, trim excess fat and sinew from breasts and score skin in a crosshatch pattern, being very careful not to cut into muscle. Pat the duck dry with paper towels.  (The less moisture the better: it will result in crisper skin—and crisp skin is essential.) Season breasts with salt and pepper. Heat well-seasoned, cast-iron skillet over medium heat for about 3 minutes.  Using spray bottle, lightly coat pan with oil. Gently lay breasts into pan, skin side down; resist the urge to move them around, as you’ll want them to brown. Once you’ve achieved a golden brown skin, using tongs, flip the breasts away from yourself, using easy motions so you don’t splash hot oil on yourself. Cook for another 3 minutes. Remove the breasts to a resting rack and loosely cover with foil. Letting the meat rest will allow juices to redistribute throughout meat. After about 5 minutes, with skin side up, slice breasts on a bias. Fan meat over a tasty side dish such as Red Flannel Hash and enjoy.

Lemon Butter Chicken

Lemon Butter Chicken

Lemon Butter Chicken

4 Boneless Skinless Chicken Breasts

1/2 T. Smoked Paprika

3 T. Unsalted butter, divided

4 cloves garlic, chopped

1 C. chicken broth

1/2 C. heavy cream

1/3 C. Parmesan cheese, freshly grated

2 T. fresh parsley, chopped

Juice of 1 lemon

Splash of dry white wine

1/4 tsp. dried thyme

2 C. fresh spinach

1/4 tsp. salt

Fresh cracked pepper, to taste

 

Preheat oven to 400 degrees F. Season the chicken with salt, pepper and paprika. Set aside. Melt 2 T. of butter in a large oven-proof skillet over medium high heat. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate. While the chicken is resting, return to the same skillet and melt remaining T. of butter in the skillet. Add garlic and sauté for 2 more minutes. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring sauce to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley has wilted and the sauce has slightly thickened.

Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don’t want the sauce to become too runny! Once your sauce is to the desired thickness, return the chicken to the oven proof dish. Place in the oven and cook for 30 minutes. Remove the dish and let sit for about 5 minutes before serving. Top with fresh chopped parsley.

Rubber Chicken Meals

Rubber Chicken Meals

Meal 1 Rubber Chicken Version: Lemon-Thyme Spatchcock Chicken

 

1 large Lemon

¼ C. EVOO

1 T. chopped fresh Thyme

1 tsp. dried Oregano

3-4 lb. whole Chicken, spatchcocked

2 ½ tsp. Salt, divided

½ tsp. Pepper

1 lb. New Potatoes, halved

1 head Garlic, cloves separated and peeled

 

Preheat the oven to 425°F (220°C). Zest half the lemon; juice the whole lemon. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, thyme and oregano. Lay the chicken skin side up in a large roasting pan and brush the herb mixture over the chicken. (If you have the time, allow the chicken to marinate in this mix in an extra-large plastic bag for an hour.) Season the chicken with 2 tsp. (10 ml) salt and ¥2 tsp. (2 ml) pepper. Meanwhile, in a large bowl, toss your potatoes, garlic cloves, oil and remaining ¥2 tsp. (2 ml) salt. Scatter the potatoes and garlic around the chicken in a single layer. Roast for 40 to 45 minutes, until a thermometer inserted into the thickest portion of the breast reads 165°F (74°C). Let the chicken rest for 10 minutes. Carve—putting some meat aside for your next transformer—and serve with the potatoes, garlic and side salad.

 

 

Meal 2 Rubber Chicken Version: Lemon Thyme Chicken Dinner Salad

 

1 ½ -2 C. leftover diced chicken breast

4 C. sliced romaine lettuce

2 C. mini kale

2 C. small halved multi-colored potatoes, boiled and tossed with oil and salt

4 soft boiled eggs, cut in half

1 C. sliced carrot (I use a mandolin)

1 C. halved cherry tomatoes

1 C. diced cucumber

1/2 C. shaved asiago or parmesan cheese

1/4 C. diced green onion

1/2 tsp. fresh chopped thyme

Dressing

1/4 C. extra virgin olive oil

zest of 1/2 lemon

2 T. .Mayonnaise

1 T.. white wine vinegar

1/2 tsp. honey

1/4 tsp. Dijon mustard

salt and pepper

Method

 

In a very large bowl, mix romaine lettuce and mini kale. Place cooked potatoes, eggs, carrot, cherry tomatoes, cucumber and cheese in groups on top of the salad. Add leftover chicken to top of salad. In a bowl, whisk the olive oil, zest, mayo, vinegar, honey, mustard and salt and pepper. Set aside. Sprinkle the entire salad with the green onions and fresh thyme. Allow each person to dress their own salad.

Meal 3 Rubber Chicken Leftover Lunch Apple and Chicken Salad Boats

 

In a medium bowl, mix the first five ingredients together until mayo is incorporated throughout. Remove small center leaves from romaine hearts to create a little pocket. Spoon chicken salad into the boat halves.

Chicken, Spinach and Gruyère Turnovers

Chicken, Spinach and Gruyère Turnovers

Chicken, Spinach and Gruyère Turnovers

 

2 small skinless, boneless chicken breasts, about 3/4 lb. (375 g) total weight, or 1 1/2 cups (9 oz./280 g) shredded rotisserie chicken

1 T. olive oil

2 T. chopped shallots

1/2 lb. (250 g) fresh spinach leaves, tough stems removed

Kosher salt and freshly ground pepper

2 T. heavy cream

All-purpose flour for rolling

2 sheets frozen puff pastry (one 17 oz./530 g package), thawed

1 large egg, lightly beaten

1/4 lb. (125 g) Gruyère cheese, shredded

Dijon mustard for serving

 

If using chicken breasts, place them in a saucepan with cold water to cover by 1 inch (2.5 cm) and 1/2 tsp. salt. Bring to a boil over high heat, reduce the heat to medium-low, and simmer until the chicken is opaque throughout, about 18 minutes. Drain and let cool. When cool enough to handle, shred the chicken. Set aside. Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper. In a fry pan over medium-high heat, warm the olive oil. Add the shallots and sauté until soft, about 2 minutes. Add the spinach, season with salt and pepper, and sauté just until wilted, about 3 minutes. Stir in the cream and cook just until combined, about 1 minute. On a floured work surface, cut the puff pastry sheets in half to make 4 rectangles. Brush the edges with the egg. Pile the cooked chicken, spinach, and cheese on half of each of the rectangles, leaving a 1/2-inch (12-mm) border. Fold the uncovered half of each rectangle over to cover the lower half. Crimp the edges with the tines of a fork. Using the tip of a sharp knife, cut a few small slits in the top of each turnover. Brush the tops with egg and place on the prepared baking sheet. Bake until golden brown, 22 to 24 minutes. Let cool slightly and serve with mustard on the side. Serves 4.

Peru Pollo Al Sillao (Chicken with Soy Sauce)

Peru Pollo Al Sillao (Chicken with Soy Sauce)

Peru Pollo Al Sillao (Chicken with Soy Sauce)

8 chicken thighs with the skin on

4 garlic cloves, sliced or grated

1 lime (juice and zest)

1 tablespoon ginger, grated

1/2 cup soy sauce

1/2 cup honey

1 cup orange juice

2 tablespoons Dijon mustard

2 tablespoons melted butter

1 1/2 tablespoons potato starch (chuno)

 

Place the chicken in a baking pan. I left the skin on because it protects the flesh in the oven, but feel free to use skinned chicken if you prefer. Season with garlic, lime juice and zest, and ginger. Combine the soy sauce, honey, orange juice, mustard, and butter, in a small bowl. Pour this over the chicken. Cover and marinate overnight or at least for two hours, in the fridge. Preheat the oven to 375°F. Uncover the chicken and bake for 1 hour, basting every 20 minutes with its own juices. The chicken should have a beautiful brown color when it’s ready. Transfer the sauce to a small saucepan and put over medium heat. Dissolve the potato starch in 3 tablespoons of water, and add it to the saucepan, stirring constantly until slightly thick. Serve the chicken with this sauce.

One Pot Chicken Lo Mein

One Pot Chicken Lo Mein

One Pot Chicken Lo Mein

3 cups chicken broth

1/4 cup soy sauce

1 T. canola oil

1/2 tsp sesame oil

1 tsp minced garlic, dried

1/4 tsp ground ginger

1 tsp cornstarch

salt and pepper to taste

1/2 lb (8 oz) Chinese Noodles

4-6 chicken tenders

12 oz bag stir fry vegetables

 

For the Instant Pot: Whisk together the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in the liner of your Instant Pot. Break the Chinese noodles in half, and submerge them into the liquid, insuring all of the noodles are covered by liquid. Place the chicken tenders on top of the uncooked noodles. Season with salt and pepper. Close the lid and turn the knob to sealing. Cook on Manual (pressure cook) HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure. Remove the lid, quickly remove the chicken, add in the stir fry vegetables, give everything a quick stir and then replace the lid, setting the vent to sealing. Let it sit for 5-10 minutes, or until the veggies are steamed to your liking. Slice the chicken into bite sized pieces. Add the chicken to the pot after the veggies finish steaming. Stir to combine and serve. For the Stovetop: Combine the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in a large pot. Place the chicken tenders on the bottom of the pot, layering the Chinese noodles on top. Bring the pot to a boil and then reduce the heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through. Remove the chicken from the pot. Slice the chicken into bite sized pieces. Add in the stir fry vegetables and give everything a quick stir. Cover with a lid and let it sit for 5-10 minutes or until veggies are cooked to your liking. Stir in the chicken chunks and serve.

Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

Instant Pot Chicken Pot Pie

 

1 cup chicken broth

3 medium potatoes, peeled and cubed

1 cup petite baby carrots

1/4 medium onion, minced

6 chicken tenders, fresh, raw

1/2 tsp salt

1/8 tsp pepper

1/2 cup peas, frozen

1/2 cup milk

 

1 T. butter

1 T. flour

 

Add the broth, potatoes, carrots, onion, chicken tenders, salt and pepper to the Instant Pot. Cook on Manual HIGH for 3 minutes. Create the butter and flour paste by combining equal parts butter and flour.

NPR for 6 minutes and then quick release.  Remove the chicken tenders. Shred and set aside. Add frozen peas (This is important to bring the temp down, so the milk doesn’t curdle when added) and then add the milk. Stir to combine. Turn the sauté function back on. Once the liquid starts to bubble, add in the butter paste and stir until it has melted and thickened the sauce.  Add the chicken back into the Instant Pot. Stir to combine. Serve by itself, with some biscuits, or pie crust.

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

Instant Pot Chicken and Mashed Potatoes with Gravy

2 1/2 cups chicken broth

1 tsp Worcestershire sauce

1 tsp soy sauce

1/2 tsp minced garlic dried

1/2 tsp minced onion dried

1 tsp parsley dried

salt and pepper to taste

6 frozen chicken tenders

4 medium potatoes peeled and diced

1 T. cornstarch

1/4 cup water

 

Pour the chicken broth, Worcestershire sauce, soy sauce, garlic, onion, and parsley into the Instant Pot liner. Add the chicken tenders to the pot. Peel and dice the potatoes and place in a steamer basket. Place the steamer basket on top of the chicken in the Instant Pot. Cook on manual HIGH for 6 minutes, allow for a 6 minute NPR. Remove the potatoes from the Instant Pot and mash the potatoes. I like to add 2 T. of butter and 1/4 cup of milk to the potatoes as I mash them. Then I season with salt and pepper.

Remove the chicken from the Instant Pot and set aside. Turn the Instant Pot onto sauté. Create the cornstarch slurry with the cornstarch and water. Once the gravy is boiling, SLOWLY add the cornstarch slurry. Add only until the gravy is thickened to your liking. You may have some left over or you might not have quite enough, it just depends on how thick you like your gravy! Serve hot!

Instant Pot Chicken Bacon Ranch Pasta

Instant Pot Chicken Bacon Ranch Pasta

Instant Pot Chicken Bacon Ranch Pasta

1 chicken breast cut into 1 inch cubes

1 1/2 cup chicken broth

1 1/2 cup heavy cream

1 tsp minced garlic dried

salt and pepper to taste

1/2 lb linguine noodles broken in half

2 T. dry ranch mix

3/4-1 cup shredded parmesan cheese

1/2 cup bacon prepped and crumbled

 

Combine broth, heavy cream, garlic, salt and pepper in the liner of the Instant Pot. Put the 1 inch cubes of chicken into the broth and cream mixture in the Instant Pot liner. Take care to distribute the chunks evenly around the liner. Place the broken pasta on top of the chicken in the liquid. MAKE SURE ALL NOODLES ARE COVERED WITH LIQUID. Move the pasta around until they are all covered.

Secure lid in place, make sure the knob is set to seal. Cook on manual HIGH for 6 minutes NPR for 6 minutes and then QR. The sauce at this point will be very runny, don’t be scared. It is supposed to be that way.  Stir in the dry ranch dressing mix, mix thoroughly. Gradually add in the shredded parmesan cheese. Add in small amounts at a time, stirring in-between each addition. Serve in bowls and top with crispy bacon bits. Enjoy!

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

Slow Cooker Creamy Lemon Chicken

5 chicken breasts boneless and skinless

6 tablespoons unsalted butter divided

1/2 teaspoon kosher salt

1/4 teaspoon coarse ground black pepper

1 teaspoon Italian seasoning

2 lemons juiced and zested

2 garlic cloves minced

1 cup half and half

1 tablespoon cornstarch

1 tablespoon chicken base optional, but delicious!

 

In a large cast iron skillet add 1 tablespoon of butter to melt on medium high heat. Add the kosher salt, black pepper and Italian seasoning to the chicken and add it to the pan. Cook on each side for 4-6 minutes. Add the chicken to your slow cooker. Cover with lemon juice, lemon zest, garlic and the rest of the butter in pieces (I added the lemons in the before picture just for reference. Don’t cook the lemons in the slow cooker). Cook on low for 4 hours or on high for 2 hours. In a large measuring cup add the half and half, cornstarch and chicken base and whisk well. Add the liquid, mix, and cook an additional hour on high.

 

Yield: 5 servings

Calories: 465

Fat: 25g

Fiber: 1g

Seared Duck Breast with Huckleberry Gastrique

Seared Duck Breast with Huckleberry Gastrique

Seared Duck Breast with Huckleberry Gastrique

 

4 individual duck breasts, skin on, about 6-8 oz. each, patted dry

1/2 cup sugar

1/2 cup red wine vinegar

2 cups fruity, low-tannin zinfandel

1 1/2 cups huckleberries, fresh or frozen

1 cup roast chicken or duck stock

1 cup veal stock (I used 1/2 cup roast chicken stock and 1/2 cup beef stock)

sea salt

freshly ground black pepper

 

Use a sharp knife to score the duck skin of each breast in a criss cross pattern, about a 1-inch grid. Lightly salt the duck breasts on both sides and set aside. In a small nonreactive saucepan, combine the sugar and red wine vinegar. Set over medium heat and stir to dissolve the sugar, then let the mixture boil until it reduces to about a third of the original volume. [The fumes will be quite potent, so open a window and run your hood vent.] When the liquid becomes syrupy enough that a spatula dragged across the bottom of the pan leaves a part for a second, remove from heat and set the vinegar syrup aside. In a larger saucepan, combine the wine and 1/2 cup of the huckleberries. Set over medium high heat and bring to a boil. Reduce the liquid until it is thick and syrupy (about 15-20 minutes for me). Add both stocks to the pan. Reduce the liquid by half (about 15-20 minutes). Stir half of the vinegar syrup into the sauce. Add more to taste until you achieve the right balance between sweet and sour. Stir in the rest of the huckleberries. Season with salt and pepper to taste. Preheat the oven to 350°F and line a rimmed baking sheet with aluminum foil. Heat a large sauté pan over high heat. When the pan is hot, place the duck breasts, skin-side down, in the pan in a single layer, taking care not to crowd them. Reduce the heat to medium and cook the duck, basting the tops of the duck breasts with the fat from the pan on occasion, until the skins are browned and crisp. Turn the breasts over and cook for another minute until seared. Remove the breasts from the stove and place each one skin-side down on the baking sheet. Bake in the oven for four minutes or until the duck is rare to medium rare. Medium rare should register 135°F on a meat thermometer inserted into the thickest part of the breast. Remove from oven and let the duck breasts rest on a plate for a few minutes. Slice each breast and serve with the huckleberry gastrique. Serves 4.

Sunshine Chicken

Sunshine Chicken

Sunshine Chicken

 

3 pounds chicken thighs

½ tsp. salt

¼ tsp. ground pepper

½ tsp. dried tarragon

1/2 C. orange juice

1 navel orange, peeled, sectioned

2 T. brandy

2 tsp. cider vinegar

1 tsp. grated orange peel

5 tsp. cornstarch

2 tsp. sugar or honey

1/2 seedless grapefruit, peeled, sectioned

1 C. chicken broth (from the last chicken you cooked)

 

Preheat to 350 deg. Arrange chicken skin up in 12x8x2″ baking dish. Season w/salt and pepper. Bake for 45 min.  In pan, mix cornstarch and sugar. Stir in broth, o.j., brandy, vinegar, peels and tarragon. Cook, stirring over med. heat until sauce boils and thickens, about 3 min. Stir in orange, grapefruit sections.  Spoon sauce and fruit over chicken. Return to oven for 15 min. longer, until chicken is “fork tender”.

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

Slow-Cooker Lemon Chicken and Potatoes

1 red onion

6-8 chicken thighs

1-1.5 lb. baby potatoes

1 lemon

2 T. olive oil

2 T. honey

4 cloves garlic

1/2 T. fresh thyme leaves

sea salt

pepper

bunch thin green asparagus

 

Peel and slice red onion and add to the bottom of the slow cooker in one layer. Add chicken thighs on top in one layer. Wash and half baby potatoes and add to slow-cooker. In a small bowl mix zest of 1 lemon, juice of that same lemon, olive oil, honey, thyme, sea salt, pepper and finely chopped garlic and then pour over ingredients in slow cooker. Put lid on and secure, then set to high for 3-4 hours or low for 6-8 hours (depending on your schedule. 3 hours on high being the minimum and 4 the maximum and 6 hours being the minimum and 8 hours the maximum when set on low). 15-20 minutes before the time is over, set slow cooker to high and add asparagus on top and put lid back on. The thicker the asparagus, the longer it will take. optional but recommended: 5 minutes before the time is over, remove the chicken thighs, place on a baking sheet and put under the broiler on high for 3-5 minutes or until the skin is golden. Enjoy!

Chicken with Provençal White Bean and Vegetable Ragout

Chicken with Provençal White Bean and Vegetable Ragout

Chicken with Provençal White Bean and Vegetable Ragout

4 boneless, skinless Chicken Breasts (about 6 oz. each), pounded to ½” thickness

½ tsp. Salt, divided

1/2 teaspoon freshly ground black pepper, divided

3 tablespoons olive oil, divided

1 small onion, chopped

1 large carrot, peeled and finely diced

1 small zucchini, diced

4 ounces thin green beans or haricots verts, trimmed and cut into i-inch pieces

2 garlic cloves, minced

2 teaspoons chopped, fresh thyme, or 1/2 teaspoon dried

2 tablespoons tomato paste

cups low-sodium chicken broth

1 (15-ounce) can low-sodium white beans, such as cannellini, drained and rinsed

½ cup packed fresh basil leaves, sliced into ribbons, divided

1 tablespoon freshly squeezed lemon juice

 

Season the chicken with V4 teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat, add two pieces of the chicken, lower the heat to medium, and cook until they are browned on both sides and cooked through, 3 to 4 minutes per side. Transfer the cooked chicken to a plate and cover it with foil to keep warm. Repeat with another tablespoon of oil and the remaining two pieces of chicken, transferring the chicken to the plate and covering with foil. Add the remaining tablespoon of oil to the pan, then add the onion and carrot and cook, stirring frequently, to dissolve any browned bits from the chicken still in the pan, until the onion is softened, about 3 minutes. Add the zucchini, green beans, garlic, thyme, and remaining 1/4 teaspoon each of the salt and pepper and cook, stirring for 1 minute. Stir in the tomato paste to incorporate, then add the broth and beans and bring to a boil. Lower the heat to medium and cook, stirring occasionally, until the vegetables are tender and the sauce has thickened, about 5 minutes. Stir in V4 cup of the basil and the lemon juice. To serve, spoon the vegetable mixture onto serving plates and top each with a piece of chicken. Garnish with fresh basil. The chicken and vegetable mixture will keep in an airtight container in the refrigerator for up to 4 days.

Chicken Casalinga

Chicken Casalinga

Chicken Casalinga

 

1 dozen littleneck clams, scrubbed

21/2  lb. frying chicken, cut into 8 pieces

salt and pepper

paprika

1/2 cup flour

1/3 cup oil

1 garlic clove

1 medium-sized onion, chopped

1 cup chicken stock

1/2 tsp. dried marjoram leaves

1 bay leaf, crumbled

½ green pepper, seeded and cut into strips

½ sweet red pepper, seeded and cut into strips

4 tomatoes, quartered

1/2 lb. large fresh mushrooms sliced

 

Sprinkle the chicken pieces with salt, pepper and paprika and dredge them with flour. In a skillet, heat the oil, add the garlic clove and brown the chicken pieces. When the chicken is brown, remove it and the garlic. Set the chicken aside in a warm place. In the same skillet, cook the onion until soft. Add the stock, marjoram, bay leaf, 1/2 tsp. salt and1/4 tsp. pepper. Scrape the skillet with a spatula until this sauce is well blended. Layer the chicken, green and red pepper strips, tomato quarters and sliced mushrooms in a 2-quart casserole. Pour in the sauce, cover the casserole and bake it in a preheated 350″ F.  oven for 45 minutes. Add the clams and bake the casserole for an additional 10 minutes, or until the clams open. Serve over buttered rice or noodles.

Sheet Pan Teriyaki Chicken with Vegetables

Sheet Pan Teriyaki Chicken with Vegetables

Sheet Pan Teriyaki Chicken with Vegetables

 

1 C. low sodium soy sauce

4-5 T. honey depending on how sweet you like it

3 1/2 T. rice wine vinegar

1 1/2 tsp. sesame oil plus more for drizzling on vegetables

3 garlic cloves minced

3/4 tsp. grated ginger

1 T. cornstarch

1/4 C. water

Salt and black pepper to taste

3 boneless skinless chicken breasts cut in half lengthwise (about 1 1/2 lb.)

3 C. broccoli florets about 2 bunches

1 C. sliced carrots

Additional vegetables optional

1/4 C. edamame beans 1/4 C. pineapple chunks

Green onions and sesame seeds for garnish

 

In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside. For the chicken and vegetables Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside. Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later. Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again. Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with 1/4 tsp. of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear. ** Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired. *If chicken is not done after 20 minutes, remove vegetables from pan first then return the chicken back to the oven until cooked through. Cooking time may vary slightly depending on how thick your chicken pieces are.

Chicken Thighs with SAUSAGE, RED BEANS, and RICE

Chicken Thighs with SAUSAGE, RED BEANS, and RICE

Chicken Thighs with SAUSAGE, RED BEANS, and RICE

1 onion

1 green bell pepper

2 garlic cloves

1 carrot

1 lb [455 g] boneless, skinless chicken thighs

Seasoned or kosher salt and freshly ground black pepper

1 T. olive oil

8 oz [230 g] mild Italian sausage links

1 T. Cajun seasoning or a blend of dried thyme, oregano, paprika, and cayenne pepper

One 15-oz [425-g] can kidney beans, drained and rinsed

One 15-oz [425-g] can diced tomatoes with juice

1 cup [240 ml] chicken broth

1 cup [130 g] instant brown rice

 

On a large cutting board, chop the onion, bell pepper, and garlic and peel and thinly slice the carrot. As you work, transfer the vegetables to a medium bowl. Cut the chicken into bite-size pieces and season with 1/2 tsp of salt and a few grinds of pepper. Heat a 12-in [30.5-cm] skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken and brown it for about 3 minutes (if it sticks, give it another minute). Turn and brown the other side for another 3 minutes. Crumble the sausage and add to the pan with the vegetables and add the Cajun seasoning; cook, stirring and breaking up the sausage every now and then, until the vegetables begin to soften, about 4 minutes. Stir in the beans, tomatoes, and broth and 1/2 tsp salt and bring to a boil. Cover reduce the heat to low and cook for about 5 minutes to develop the flavors and soften the vegetables. Stir in the rice, pressing down so that it’s submerged in the liquid. Cover and continue to cook until the rice, meat, and vegetables are tender, about 15 minutes. Taste and season with more salt, pepper, or Cajun seasoning if it needs it. Divide the stew among heated plates and serve hot.  It’s that easy: Cajun seasoning is worth having in your spice cupboard. It has a little heat and usually contains paprika, celery seed, garlic, basil, white pepper, cayenne, thyme, and parsley. Look for it on the grocery shelf with the other spice and herb blends and add it to burgers, stews, and chilis for an easy flavor boost.

 

Healthy Sheet Pan Greek Chicken & Veggies

Healthy Sheet Pan Greek Chicken & Veggies

Healthy Sheet Pan Greek Chicken & Veggies

4 5oz chicken breasts, cut into small cubes

2 cups bell peppers any colors, cut into squares or slices

1 medium red onion cut into squares or slices

1 cup of zucchini broccoli, mushrooms , diced sweet potatoes or plum tomatoes (optional)

 

4 cloves garlic minced

2 T. olive oil

2 T. fresh lemon juice

1 tsp. dried oregano

1 tsp. dried basil or thyme

1 tsp. kosher salt

1/2 tsp. black pepper

 

Pre-Heat oven to 450F. Arrange chicken and veggies on a large sheet pan to create a rainbow pattern.

In a small bowl, combine all the ingredients for the marinade. Brush mixture onto chicken and veggies or toss chicken and veggies in mixture. Bake for 15-20 minutes or until veggies are charred and chicken is tender. Remove from oven and cool for 5 minutes before serving.

 

Serve on rice, quinoa, with pita & tzatziki or alone with a fork.