GREEN TABASCO CHICKEN & CORN RICE

One of the things I LOVE to do is sort through my boxes of old recipes.  I do this when I’m looking to spice up our menus every now and then.  I even throw some recipes out.  I mean I look at it and ask myself what I was thinking when I saved it!!  The other thing I LOVE to do is taken previously so-so recipes when the were made alone and combine them together to make a WHOLE new recipe.  Many times the new recipe does NOT resemble either of the original recipes in ANY way except the name and main ingredients.  Part of the beauty of this recipe is the almost charred onions and the flavor they lend to the chicken AND the rice!

THIS IS ONE OF THOSE RECIPES!  Inspiration hit me and turned 3 recipes (a so-so roast chicken Tabasco, a so-so slow cooked rice along with a so-so baked corn) into a super FLAVORFUL GREEN TABASCO CHICKEN & CORN RICE recipe.

GREEN TABASCO CHICKEN & CORN RICE serves 4
1 1/2 pounds chicken tenders or thin sliced chicken steaks
1 tablespoon avocado oil
1 tablespoon butter, melted
1 cup jasmine rice
1 1/2 cups chicken or beef broth
1 can Green Giant shoepeg corn
3 cloves garlic, minced
1 teaspoon Kitchen Bouquet )optional – for color)
1 Vidalia onion half sliced thin and half chopped
1 cup Sweet Baby Ray’s Sweet & Sour dipping sauce
1/4 cup Green Tabasco sauce
1 small can Hatch diced green chiles
1 1/4 cup white Moscato wine
2 teaspoons water
1 tablespoon cornstarch
WONDRA flour for dredging
FRESH ground sea salt and black pepper

  • In a saucepan combine the wine, sweet and sour sauce, hatch chiles and green Tabasco sauce.
  • Bring to a SLOW boil. Turn to low and simmer while you prepare everything else.
  • After you put the chicken pieces in the skillet make a slurry of the cornstarch and water.
  • Whisk into the sauce and simmer until begins to thicken.
  • JUST before serving you can strain out the larger chile pieces if your prefer.

 

  • In another sauce pan combine the broth, a few drops of green Tabasco sauce 1 teaspoon of the minced garlic and rice with a pinch of salt.
  • Bring to a quick boil. Immediately reduce to low and simmer 15-20 minutes, stirring occasionally until all the liquid is absorbed and rice is tender.

 

  • Add avocado oil to a HOT skillet over medium high heat.
  • Add onions and saute until soft and beginning to caramelize.
  • Add garlic, cooking a couple minutes more.
  • Add 1 tablespoon melted butter, stirring to combine.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Dredge chicken pieces with WONDRA.
  • Add chicken pieces on top of onions and sear for several minutes before flipping to sear the other side.
  • Plate chicken.
  • Stir onions into the rice and add a scoop of rice to each plate.
  • Top with sauce!
  • ENJOY!

HONEY BBQ CHICKEN

This week I made just chicken legs which are wonderful for leftovers, lunches etc… Just a hint of sweet from the sugar rub and then a bit of a bite from the cayenne pepper also in the rub and with the jalapeno ketchup influence in the sauce.  I served it with homemade chili and it was a HUGE hubby hit.

I love this recipe for a several reasons. 

  • 1) It is extremely flavorful
  • 2) It produces tender, juicy and flavorful chicken
  • 3) It is extremely easy!

HONEY BBQ CHICKEN
12 pieces of chicken (I like leg quarters or just plain leg and thigh pieces)
RUB
1/4 cup packed brown sugar
1 tablespoon FRESH ground Sea Salt (I use Himalayan pink)
3/4 teaspoon garlic powder
1/4 teaspoon QUALITY cinnamon
1/4 teaspoon cayenne pepper

  • Pat chicken dry.
  • Combine rub ingredients until well blended.
  • Rub over chicken pieces and refrigerate in a shallow dish for 2 hours prior to cooking.

SAUCE
2 tablespoons butter
2/3 cup Jalapeno ketchup
1/2 cup QUALITY honey
3 tablespoons white balsamic vinegar
1 teaspoon Heinz mustard
2 teaspoons Bragg’s liquid aminos

  • Combine all ingredients in a small saucepan over medium-high heat.
  • Bring to a SLOW boil.
  • Reduce heat to low and simmer 10-15 minutes to allow flavors to blend.

 

  • Preheat oven to 450°.
  • Grease grill rack.
  • Place chicken pieces on rack in baking dish.
  • Roast 25 minutes or until 165°.
  • Brush with sauce and turn. Brush again. Return to oven for another 5 minutes or until 170°.
  • Serve with remaining sauce.

CHICKEN in OREGANO CREAM SAUCE

CHICKEN IN OREGANO CREAM SAUCE
2 boneless, skinless chicken breasts
1 teaspoon dried oregano
FRESH oregano
2 cloves garlic, minced and divided
1/4 cup Parmesan Cheese, reserving a bit for garnish
1/2 cup grape tomatoes, halved
1/2 cup heavy whipping cream
1/4 cup chicken broth
1 tablespoon tomato paste
2+ 2 tablespoons butter
2 tablespoons avocado oil

  • Heat 1 tablespoon butter and 1 tablespoon avocado oil in skillet over medium-high heat.
  • Sear chicken breasts 2-4 minutes per side until golden and ALMOST cooked through. DO NOT WIPE OUT SKILLET.
  • Transfer chicken to baking sheet and top with half the Parmesan cheese.
  • Bake 5-8 minutes until cheese is melted and golden.

 

  • Add 1 tablespoon avocado oil to hot skillet.
  • Add tomatoes, cooking 2-4 minutes.
  • Add a sprig of oregano, half the garlic and cook another minute until fragrant, garlic is golden and tomatoes are blistered.
  • Season with half of the dried oregano salt and pepper to taste.
  • Remove to platter.

 

  • Add remaining butter to pan.
  • When butter is melted add remaining garlic and cook until fragrant.
  • Add cream, broth, tomato paste, remaining Parmesan cheese and remaining oregano, stirring frequently and cooking until desired consistency and starting to bubble, 2-4 minutes.
  • Remove from heat and whisk in last 2 tablespoons of butter.
  • Season to taste.
  • Plate chicken, tomatoes and top with sauce.

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OMG CHICKEN

OMG CHICKEN serves 4
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing **
1/4 cup crumbled Cotija cheese ***
1-2 tablespoons FRESH chopped oregano

  • Preheat oven to 400°.
  • Spray baking sheet with non-stick cooking spray or line with parchment paper.
  • Generously season chicken breast with salt and pepper.
  • Arrange chicken breast in a single layer.
  • Bake 20 minutes.
  • Top chicken with dressing and back 5 minutes more.
  • Top with cheese crumbles and oregano.
  • Serve immediately.

NOTES:

  • **Also works well with Italian dressing or a combination of Ranch and balsamic dressing.
  • ***Mozzarella also works well for a flavor combo.

CELERY ROOT CHICKEN MEDLEY

CELERY ROOT CHICKEN VEGGIE MEDLEY – serves 4
4 boneless, chicken breasts
FRESH ground sea salt and black pepper
flour for dredging
1 tablespoon butter
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 cups baby carrots
1 medium red bell pepper, sliced thin
1/2 pound celery root, peeled and grated
1/4 cup chopped Italian Parsley
Juice of 1 LARGE Lemon
1/3 cup heavy cream
1/2 teaspoon creamy horseradish
1/2 teaspoon Frank’s original hot sauce
1/2 cup shredded Colby cheese

  • Preheat oven to 350°.
  • Flatten chicken breasts to 1/2 inch even sizes.
  • Wash and dry chicken pieces.
  • Generously season with fresh ground salt and pepper.
  • Dredge chicken pieces in flour.
  • Heat butter and avocado oil over medium high heat.
  • Sear chicken pieces quickly on both sides. Remove and set aside.
  • Spray baking dish with non-stick cooking spray.
  • Arrange onions, bell pepper slices, carrots and celery root.
  • Whisk together the lemon juice, hot sauce, creamy horseradish, heavy cream and parsley.
  • Arrange half of sauce over vegetables.
  • Arrange chicken pieces on top of sauce and pour remains sauce over chicken pieces.
  • Sprinkle with cheese.
  • Cover with foil using toothpicks if necessary to keep foil from touching the cheese.
  • Bake 30 minutes. Remove foil and bake until cheese is golden.
  • Serve immediately.

DRUNKEN CHICKEN & TOMATOES

DRUNKEN CHICKEN & TOMATOES
1 1/2 pounds boneless, skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
8 ounces beech mushrooms
2 -3 cloves garlic, minced
1 cup Marsala wine
1 teaspoon cornstarch
1 tablespoon water
1 cup halved grape tomatoes
2 tablespoons FRESH chopped flat leaf Italian parsley, divided

  • Butterfly each chicken breast.
  • Cut chicken breasts into eight 1/2 inch pieces each of equal size.
  • Combine flour, Italian seasoning, salt and pepper in a large Ziploc bag.
  • Add chicken pieces and coat well with flour.
  • In a large skillet heat oil over medium high heat.
  • Shake excess flour from each piece and add chicken pieces to hot oil.
  • Saute’ chicken pieces about 3 minutes on each side until golden. Cook in batches if necessary DO NOT CROWD PAN.
  • Remove chicken pieces and set aside to drain.
  • Add mushrooms and garlic, cooking until garlic is fragrant and mushrooms are beginning to caramelize.
  • Add Marsala wine to pan, stirring often and cooking about 5 minutes until liquid is reduced by half.
  • Whisk together the water and cornstarch. Add to pan and stir until well blended.
  • Return chicken pieces to pan and top with tomato pieces and half the parsley.
  • Cook 4-5 minutes, stirring occasionally until well coated and sauce begins to thicken.
  • Serve over mashed potatoes of prepared egg noodles.
  • Garnish with remaining parsley.

CHICKEN DUMPLING STEW

This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company.  Tastes like your worked on it ALL day. I used to make this stew from my great grandmother’s ALL day recipe, but have streamlined it for a quick meal.  I also added the dumplings to replace the noodles she would use.

CHICKEN DUMPLING STEW
4 strips bacon, diced small
1 1/2 pounds chicken tenders, cut into fourths
4 medium carrots, sliced
2 celery stalks, sliced fairly thin or diced
1 small Vidalia onion, halved and sliced
3 1/2 cups chicken broth
FRESH ground sea salt and black pepper
3 tablespoons Wondra flour
3 tablespoons butter
1 tablespoon FRESH chopped parsley

  • In a large skillet cook bacon until crisp.
  • Remove bacon with a slotted spoon.
  • Generously season chicken tenders with salt and pepper.
  • Add chicken pieces to bacon drippings and saute until cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add veggies and saute until starting to soften.
  • Add chicken broth and bring to a SLOW boil.
  • Reduce heat, add chicken pieces back into broth and simmer 20-30 minutes until veggies are tender.
  • Melt butter, whisk in flour and then add to stew. Cook another few minutes until thickens.
  • Stir in bacon pieces and adjust seasoning to taste,
  • While stew is simmering prepare dumplings.

BISCUITS
1 cup baking mix
1/3 cup + 1 tablespoon milk
FRESH ground sea salt and black pepper, to taste

  • Mix the baking mix and milk together to form a soft dough.
  • Drop dough by mounds into stew during the last 15 minutes.
  • The dumplings are ready when a toothpick comes out clean.

ROCHESTER CHICKEN ala ITALY

Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.

ROCHESTER CHICKEN ala ITALY
1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles

  • Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
  • Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
  • Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the  flour mixture.
  • Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.

 

  • In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
  • Saute each breast about 4 minutes per side until golden.
  • Transfer to a warm platter.
  • Add the remaining butter to the pan.
  • Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
  • Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
  • Adjust seasoning to desired flavor.
  • Return chicken to pan and turn to coat.
  • Serve over prepared egg noodles.
  • Top with sauce and garnish with lemon wheels and parsley.

PAN SEARED CHICKEN with HERB WINE SAUCE

PAN SEARED CHICKEN with HERB WINE SAUCE
4 skinless, boneless THIN chicken breast steaks
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
1 tablespoon butter
1 small shallot, finely chopped
1/2 cup white wine
1/4 cup chicken broth
1/2 teaspoon FRESH chopped thyme
1/4 teaspoon FRESH chopped tarragon
1/2 teaspoon FRESH chopped chives
Juice of 1 lemon
1 tablespoon UNSALTED butter
prepared egg noodles

  • Heat cast iron pan over medium heat.
  • Add 1 tablespoon butter.
  • When butter has coated the pan add the generously seasoned chicken breasts and cook unsdisturbed for 2 minutes on each side until golden.
  • Transfer chicken to platter and keep warm.
  • Add avocado oil to pan and heat through.
  • Add shallots and cook until translucent.
  • Add wine and deglaze pan being sure to scrape up any bits from the bottom of the pan. Cook 2-3 minutes until reduced by half.
  • Add chicken broth and simmer a minute or two more.
  • Stir in thyme, tarragon and any juices from the chicken on the platter as well as the lemon juice. Cook 2-3 minutes more until starting to thicken.
  • Remove from heat and stir in unsalted butter, swirling until creamy and thick.
  • Plate chicken pieces over noodles.
  • Spoon sauce over top and garnish with chives.

CARAMELIZED FRENCH ONION CHICKEN

FRENCH ONION SMOTHERED CHICKEN adapted from the Chunky Chef serves 4

1 Vidalia onions peeled, cut in half, and sliced into half-moon shaped slices
1 shallot cut in half, and sliced into half-moon shaped slices
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/4 cups chicken stock
4 boneless, skinless chicken breasts about 1 – 1 ½ inches thick
FRESH ground sea salt and black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoons WONDRA flour
4 slices provolone cheese
1 cup shredded Swiss or gruyere cheese
fresh thyme sprigs

  • Preheat oven to 400°.
  • Melt butter and avocado oil in a large cast iron or other oven safe skillet, over MED-HIGH heat.
  • Add sliced onions and shallots, saute’ 3-5 minutes, until soft.
  • Add garlic and saute’ another minute until fragrant.
  • Add 1/4 cup chicken stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.

Whisk together the salt, pepper, dried thyme and garlic powder.
  • As onions are sautéing, season both sides of pork chops with seasoning mix.
  • Transfer onions to a plate, do not wipe out skillet.
Reduce heat to medium, add a drizzle of avocado oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.
  • Transfer chicken to plate.
  • Return cooked onions to pan and sprinkle with flour.
  • Stir to coat and cook about a minute.
  • Add remaining 1 cup chicken stock and stir often until mixture comes to a boil.
  • Season with a pinch of salt and pepper.
  • Nestle chicken breasts back into the pan, spooning some of the chicken stock over the tops of the chops.
  • Top with a slices of provolone cheese and a 1/4 cup mound of the shredded gruyere on top each chop.
  • Add a few sprigs of fresh thyme to the skillet.
  • Place skillet in oven and bake 8-10 minutes, until cheese is melted and gooey and chicken is cooked through.
  • Before serving, spoon some of the chicken stock and onion mixture over the top of the cheese.
  • Garnish with some additional black pepper if desired.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

This dish has progressed over the years for me with flavor changes and updates. Grams used to call it “CONTINENTAL” chicken for a reason I will never know. LOL 🙂 But, it’s just a sturdy chicken and rice that serves a family well.

OVEN BAKED CHICKEN & RICE with SAUTEED MUSHROOMS

CHICKEN
2 tablespoons avocado oil
2 teaspoons dried parsley
1 1/2 teaspoons paprika
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon FRESH ground sea salt, to taste
1/4 teaspoon FRESH ground pepper, to taste
6 skinless bone in chicken thighs **

  • Preheat oven to 350°.
  • In a shallow bowl, whisk together the avocado oil, parsley, paprika, garlic, thyme, salt and pepper.
  • Add the chicken pieces and coat each piece evenly with the seasoning. Set aside, allowing the flavors to absorb into the meat.
  • Spray a large baking dish with nonstick cooking oil spray and set aside.

RICE
1 large VIDALIA onion, chopped
4 cloves garlic, minced
2 tablespoons avocado oil
1 teaspoon FRESH ground sea salt
1/4 teaspoon cracked black pepper
2 cups chicken broth
1 1/2 cups hot water
2 cups long grain white rice

  • In a medium mixing bowl whisk together the broth, water, salt, oil, garlic.
  • Add the onion, garlic, oil, Stir well to combine.
  • Mix in the onions and rice.
  • Add to baking dish.
  • Arrange chicken in a single even layer over the rice, cover with foil and bake for 40 minutes.
  • Uncover and bake for an additional 15-20 minutes, until the chicken is cooked right through to the bone.
  • Change oven setting to broil for 2-3 minutes to brown the chicken and crisp rice.
  • When chicken and rice is finished cooking, allow it to rest for 5-10 minutes.

MUSHROOMS
2 tablespoons butter
2 cloves garlic, minced
1/2 pound button mushrooms quartered or I prefer Beech Mushrooms
1 small bunch green onions, sliced thin
2/3 cup white wine
FRESH ground sea salt and pepper, to taste
2 tablespoons fresh chopped parsley, to garnish

  • Heat butter in a pan over medium-high heat.
  • Sauté green onions and garlic until fragrant (30 seconds) and add mushrooms; cook until softened.
  • Add wine and cook until absorbed.
  • Stir in 2 tablespoons of chives and season with salt and pepper.

ASSEMBLY

  • Transfer chicken onto a plate; fluff rice with forks, then mix the mushrooms through the rice.
  • Arrange chicken back onto the rice in the dish, garnish with remaining chives and chopped parsley.

NOTE: If you prefer using chicken breasts or boneless thigh fillets, add them in after 20 minutes dish has been in the oven. The bone-in pieces tend to stay juicier and more flavorful.

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BACON MUSHROOM CHICKEN

BACON MUSHROOM CHICKEN adapted from THE RECIPE CRITIC

CHICKEN
4 bone in, skin on chicken thighs
1 tablespoon olive oil
2 teaspoons Italian seasoning
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Heat a large cast iron skillet over medium high heat.
  • Generously season the chicken thighs with the salt, pepper and Italian seasoning.
  • Pan Sear each side of the chicken for 1-2 minutes until brown and place skillet in oven.
  • Bake for 20 minutes or until chicken is cooked throughout.
  • Transfer chicken to a platter.

SAUCE
1 tablespoon avocado oil
1 bunch green onions, sliced thin
1 clove garlic, minced
8 ounces white beech mushrooms
6 slices bacon, cooked crisp and crumbled
1 cup heavy cream
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon garlic powder
1 tablespoon fresh thyme, stems removed

  • Add avocado oil to the skillet and saute the mushrooms until soft.
  • Add the heavy cream, salt, pepper, garlic powder and thyme.
  • Bring to a simmer until the sauce starts to thicken.
  • Add the bacon pieces.
  • Add the chicken back to the skillet, turning to coat in the sauce.
  • Serve immediately.