Category: POULTRY

GREEN ARROZ con POLLO ~ BLOG 366.137

GREEN ARROZ con POLLO adapted from A Cozy Kitchen

The green part of this recipe is a spicy cilantro flavored Latin rice and chicken dish with a Peruvian influence from what I’ve been able to deduce. Top it with salsa criolla for that special flair of flavor.


1 LARGE shallot, halved and sliced thin
3 garlic cloves, peeled
1 bunch of cilantro leaves
1/2 jalapeño pepper
2 teaspoons ground cumin
1/2 teaspoon ground paprika
3+ cups of chicken stock or water, divided
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1/4 cup flour
1 tablespoon avocado oil
1 cup medium or long-grain white rice

  • Add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 cups of chicken broth to a blender. Pulse until COMPLETELY smooth. It will smell SUPER spicy, but that will mellow as it cooks. Set aside.
  • Season the chicken with a generous amount of FRESH ground salt and pepper.
  • Dredge chicken in the flour.
  • Heat oil over medium-high heat in a large cast iron skillet – I like to use my enamel coated cast iron.
  • When oil is hot, add shallots and chicken for 3-4 minutes per side until browned.
  • Remove the chicken and transfer to a plate and keep warm.
  • Add the rice to the skillet and toast it for about 1 to 2 minutes, stirring constantly.
  • Pour in the cilantro mixture and an additional cup of chicken broth.
  • Layer chicken on top of rice mixture.
  • Bring to a simmer and then reduce heat to low. Simmer 45-50 minutes until rice is tender.

NOTE:

  • Check every 15-20 minutes and top off with about 1/4 cup of stock each time, as needed to keep rice moist and loose. We like excess sauce to spoon over the chicken.
  • Adjust seasoning as necessary before serving.

SALSA
1/2 red onion, thinly sliced
Juice from 2 LARGE limes
+/- 1/2 jalapeño, seeded and diced
1 tablespoon minced cilantro
FRESH ground sea salt

  • Mix together the red onion, juice from 2 limes, jalapeño and minced cilantro in a mixing bowl.
  • Add a few pinches of salt and let marinate for about 15 minutes.
  • Taste and adjust seasoning to taste just before serving.

ASSEMBLY

  • Divide the rice amongst plates and top with a spoonful of salsa and chicken.
  • Ladle more sauce over chicken.
  • Garnish with cotija cheese.

CROCK POT CHICKEN & STUFFING ~ BLOG 366.123

CROCK POT CHICKEN & STUFFING 

3-4 LARGE (Dolly Parton size) boneless, skinless chicken breasts, sliced in half horizontally if really thick
1 tablespoon FRESH chopped parsley
1 can of Campbell’s cream of mushroom soup (see notes)
8 ounces sour cream – I use Mexican sour cream, but not sure if it’s available everywhere
6 ounce box Stove Top stuffing mix
1/4 + 3/4 cup homemade chicken bone broth
1 LARGE shallot, chopped
1 1/2 cups FRESH Green Beans (frozen works in a pinch – see notes)
1 1/2+ cups baby carrots (1 small bag)
2 stalks celery, chopped

  • Whisk together the soup and ¾ cup broth mixture together with the stuffing mixture.
  • Add the onions and celery.
  • Generously season the chicken breasts with salt and pepper.
  • Pour 1/4 cup broth on the bottom of your slow cooker and lay chicken breasts in a single layer, if possible.
  • Add stuffing mixture on top of chicken.
  • Add green beans and carrots last on top of the stuffing.
  • Cook on low for 6-8.

NOTES:

  • You can use any condensed cream soup you have on hand. I often use cream of broccoli or potato if that’s what I have on hand and you get an enhanced flavor profile.
  • You can use any vegetable combination you like. If I’m out of green beans, I use peas or peas and carrots.
  • You could cook this on high for 3-4 hours, but I find the chicken stays MUCH moister when cooked on low.
  • If you slice your chicken breasts horizontally, layer chicken, stuffing, chicken, stuffing before adding the veggies. You can even chicken the chicken pieces for more of a stew consistency.

 

CHICKEN DIVAN aka CHICKEN DIVINE ~ BLOG 366.93

I have a genetic disorder. Really, I do. It is just genetically impossible for me to follow a simple recipe This started out as me making Chicken Divan from a recent issue of Cook’s Country on skillet suppers, but it turned into something completely different.

Hubby loved it so much, he ate it for 3 nights in a row with no complaints!CHICKEN DIVINE
1 1/2 pounds boneless, skinless chicken, cut into bite sized pieces
1 1/2 pounds broccoli crowns, chopped large
1 large bunch green onions, sliced thin
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
3 large egg yolks
1/2 cup cream sherry
2 teaspoons Worcestershire sauce
Juice of 1 lemon
1 1/2 cups Parmesan cheese
3 + 3 tablespoons butter
flour for dredging

  • Dredge chicken pieces.
  • In a large skillet melt 3 tablespoons of butter.
  • When butter is sizzling add green onions and garlic, cooking a few minutes until garlic is fragrant.
  • Add chicken pieces, generously salt and peppering. Saute’ until cooked through.
  • Clean and rinse broccoli pieces.  In a large sauce pan heat chicken broth and add a vegetable strainer with the broccoli.  Steam until al dente. Reserve chicken broth.
  • Arrange broccoli and chicken on platter and keep warm.
  • Add remaining butter to skillet, scraping bits of chicken from the bottom of the skillet.  Add the chicken broth, sherry and Worcestershire sauce, cooking until slightly reduced.
  • Add heavy cream gradually, whisking all the while.  Cook until starts to thicken.
  • Remove from heat.
  • Add egg yolks, lemon juice and half of the cheese, blending well.
  • Pour sauce over chicken and broccoli.
  • Top with remaining cheese.

TOMATILLO CHICKEN ~ BLOG 366.79

This is an EXTREMELY flavorful and yet SUPER simple recipe that’s perfect for a weeknight dinner or company!

CHICKEN TOMATILLO
4 skinless, boneless chicken breasts
3 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 teaspoon Pampered Chef Chile Lime seasoning
1 teaspoon Pampered Chef TEX MEX seasoning
12 ounce can Salsa Verde
1/2 cup FINELY shredded Mexican shredded cheese
1 green onion, minced

  • Blend together the chile lime and TEX MEX seasoning.
  • Generously season each chicken breast with FRESH ground sea salt and black pepper and then the seasoning mix.
  • Spread flour in a shallow bowl.
  • Dredge each chicken breast in the flour.
  • Heat butter in a large skillet until melted over medium heat.
  • Add chicken breasts, searing 2-3 minutes per side.
  • Pour salsa Verde over chicken breasts and simmer on low 5 minutes.
  • Plate chicken and ladle additional sauce over top.
  • Sprinkle with cheese and green onions.

PINEAPPLE LEMON CHICKEN ~ BLOG 366.60

PINEAPPLE LEMON CHICKEN
3 pounds boneless, skinless chicken breasts
1 tablespoon cooking sherry
1 tablespoon Bragg’s liquid aminos
2 LARGE eggs
scant 1/4 cup cornstarch
1/2 teaspoon baking powder
2 cups neutral oil

  • Whisk together the sherry and liquid aminos in a large bowl.
  • Add chicken and toss to coat. Let stand 15-30 minutes.
  • In a small bowl beat eggs with the cornstarch and baking powder until it is a smooth batter.
  • In a large skillet or wok heat oil to 350°.
  • Dip chicken in batter.
  • Fry until golden.
  • Discard oil.

1/3 cup sugar
1 tablespoon cornstarch
3/4-1 cup homemade chicken broth
Juice of 1 LARGE lemon
1 SMALL can crushed pineapple , drained, but reserved
1 LARGE lemon, sliced
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Combine reserved pineapple juice and enough broth to make 1 cup.
  • Whisk together the sugar, cornstarch, broth mixture, lemon juice and seasoning.
  • Heat oil in the same skillet or wok.
  • Add lemon slices for 30 seconds.
  • Slowly add cornstarch broth, cooking and stirring constantly until sauce becomes clear.
  • Pour over chicken and serve immediately.

HOT CHICKEN SALAD ~ BLOG 366.58

HOT CHICKEN SALAD
2 cups rotisserie chicken pieces
2 stalks celery, cleaned and thinly sliced
3/4 cup toasted almond pieces, divided 1/2 and 1/4 cups
1 can small water chestnuts, drained and chopped or sliced
2 mini red pepper, diced
3-4 green onions, thinly sliced
1/3 cup + 2-3 tablespoons grated Parmesan cheese
Juice of 1 lemon
1/2 cup Duke’s mayonnaise
4 ounces cream cheese at room temperature
FRESH ground sea salt and black pepper
Paprika, to taste

  • Preheat oven to 350°.
  • Spray a 2 quart baking dish with non-stick spray.
  • In a large bowl combine the chicken pieces, celery, green onions, red peppers, water chestnuts and Parmesan cheese.
  • In a smaller bowl whisk together the cream cheese, mayonnaise, lemon juice and FRESH ground sea salt and black pepper.
  • Fold cream cheese mixture into the chicken mixture.
  • Spoon mixture into prepare baking dish.
  • Bake covered 25 minutes.
  • Uncover, sprinkle with remaining almonds, Parmesan cheese and paprika. Bake 5 minutes more.
  • Serve hot.

APPLE CIDER CHICKEN & DUMPLINGS ~ BLOG 366.54

APPLE CIDER CHICKEN & DUMPLINGS
8 chicken thighs
2 tablespoons butter
1 small red onion, chopped
1 stalk celery, FINELY chopped
2 tablespoons FRESH, FINELY chopped parsley
FRESH ground sea salt and black pepper
3 tablespoons WONDRA flour
3 cups homemade chicken bone broth
1 tablespoon apple cider vinegar
1 cup apple cider

  • Preheat oven to 350°.
  • Melt butter in a dutch oven.
  • Quickly sear chicken on both sides and set aside.
  • Add onion, celery, parsley, salt and pepper, to taste, stirring until vegetables are tender.
  • Sprinkle with flour and mix well.
  • Add broth, vinegar and cider, stirring to blend and bring to SLOW boil. Cook until slightly thickened.
  • Nestle chicken pieces into vegetables.
  • Cover and bake 30-45 minutes until chicken is cooked through.

DUMPLINGS
2 cups AP flour
1 tablespoon baking powder
FRESH ground sea salt and black pepper, to taste
1 tablespoon COLD butter
1 LARGE egg at room temperature, lightly beaten
2/3 cup WHOLE milk

  • Combine flour, baking powder, salt and pepper in a large bowl.
  • Cut butter in until coarse crumbs.
  • Whisk egg and milk together.
  • Stir milk mixture into dry ingredients JUST until moistened.
  • Increase oven to 425°.
  • Drop by mounds over chicken.
  • Bake uncovered 10 minutes.
  • Cover and bake 10 minutes more until toothpick comes out clean.

NOTE:

  • Boneless and skinless is my preference and requires less initial baking time, but if you really like a crispy skin go for it.
  • I also often add in carrots or butternut squash if I have it.

CHICKEN FLORENTINE & ARANCINI ~ BLOG 366.53

BE SURE AND READ THROUGH THE RECIPE FIRST. The Arancini takes the longest and requires the most attention so be sure and start with the rice!

ARANCINI makes 18 balls Adapted from Joanna Gaines
Total 2 hours and 50 minutes including cooling and chilling times Active 60-70 minutes

1 quart homemade bone chicken broth
5 tablespoons unsalted butter
1/2 cup small-diced Vidalia onion (about 1/2 medium)
2 garlic clove, minced
1 cup Arborio rice
FRESH ground sea salt and black pepper, to taste
1 cup (4 ounces) Parmesan cheese, grated
1/2 cup heavy cream
1/2 teaspoon grated lemon zest
Juice of 1 Meyer lemon
2 cups panko bread crumbs
1 cup all-purpose flour
3 LARGE eggs
3 cups Neutral oil, for deep-frying
2 cups Marinara Sauce, for serving

  • Bring the chicken stock to a simmer in a large pot.
  • In a large saucepan or Dutch oven, melt 3 tablespoons of the butter over medium-high heat.
  • Add the onion and sauté, stirring, until translucent, 5 to 8 minutes.
  • Add the garlic and sauté 10 to 15 seconds, until tender.
  • Reduce the heat to medium, add the rice, and cook for 1 to 2 minutes, stirring constantly.
  • Season to taste with the FRESH ground salt and pepper.
  • Ladle 1 cup of the stock into the rice mixture and stir constantly until the rice soaks up all the liquid, about 5 minutes.
  • Continue adding the stock 1 cup at a time, stirring constantly and letting the rice soak up the liquid before adding more.
  • When all the stock has been added, cook, stirring constantly, until all the liquid is absorbed and the risotto is thickened, 3 to 5 minutes.
  • Remove from the heat and add the Parmesan, cream, lemon zest, lemon juice, and remaining 2 tablespoons butter. Stir until well combined.
  • Line a sheet pan with parchment paper. Spread the risotto out on it to cool for 30 minutes, then cover with plastic wrap and refrigerate until fully chilled, for at least 1 hour.
  • BREAK TIME 😀
  • Make a dredging station of the panko, flour and eggs. Be sure and season the flour and panko with FRESH ground salt and pepper.
  • Shape the risotto into 1 1/2-inch balls, using gloves or lightly spraying your hands with olive oil to keep the balls from sticking. 
  • Freeze the risotto balls on a sheet pan for 10 minutes.
  • Dredge each risotto ball in the flour, coating it well, then dip it in the egg mixture, letting the excess egg drip back into the bowl. Roll the ball in panko to coat it well. Refrigerate while the oil heats.
  • Pour 2 inches of oil into a large pot. Have a wire rack lined with paper towels ready. Heat the oil to 350°F on a deep-fry thermometer.
    Working in batches, use a slotted spoon or spider to lower a few arancini at a time into the hot oil. Do not add more than can float freely in the hot oil. Fry 4-6 minutes until deep golden brown.
  • Drain them on the paper towel-lined rack and season with salt and pepper to taste.
  • Serve hot with marinara or divide among plates and cover with the sauce.

CHICKEN FLORENTINE serves 4 Adapted from Joanna Gaines

2 tablespoons avocado oil
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 LARGE  shallots (1/2 cup minced)
3-4 garlic cloves, minced
1 cup QUALITY dry white wine
1 cup heavy cream
4 cups baby spinach
1 tablespoon chopped FRESH parsley
Juice of 1 LARGE lemon

  • Heat the oil over medium-high heat in a large skillet.
  • Season the chicken with the FRESH sea salt and black pepper.
  • Dredge chicken pieces in the flour, shaking off any excess.
  • Place the chicken in the skillet and cook 4-5 minutes on each side until golden brown.
  • Transfer to a plate to cool and set aside.
  • Reduce the heat to medium and melt the butter in the same skillet.
  • Add the shallots and garlic, sautéing and stirring often, until just softened, about 2 minutes.
  • Add the wine, scraping up any browned bits on the bottom of the skillet. Let simmer 10 minutes until the liquid is reduced by half.
  • Add the cream and cook, stirring often, until the mixture can coat the back of a spoon, 5 to 8 minutes.
  • Remove the pan from the heat and add the spinach and remaining 3/4 teaspoon salt. Stir until the spinach is wilted.
  • Cut the chicken against the grain into diagonal strips 1 inch wide, 2 to 3 inches long, and return it to the skillet.
  • Sprinkle with the parsley and serve with the lemon wedges.

GREAT GRANS CHICKEN & NOODLES ~ BLOG 366.46

This is an old family recipe that was extremely common in the midwest amongst many a farmer’s wife back in the day. My great grans even made her own noodles and would drape them all over the dining room to dry. She also started with a chicken from the yard as well as veggies from her garden.This was a family favorite long before supermarkets.

I never thought to ask, just accepted that it was that way, but this dish was always served in our house over fluffy mashed potatoes with homemade butter, which is A LOT of carbs! But, I can’t think of serving it any other way! I admit I buy packaged noodles and butter, but the rest is all scratch made.

GREAT GRANS CHICKEN & NOODLES
1 whole chicken, cut into pieces
2 carrots, rustic chopped
2 stalks celery, rustic chopped
1 LARGE Vidalia onion, quartered
3-4 cloves garlic, rough chopped
FRESH ground sea salt and black pepper, to taste
1/4 + 1/4 cup FRESH chopped flat leaf Italian parsley
1 pound wide egg noodles
1/4 cup WONDRA flour
2 carrots, sliced
2 stalks celery, sliced
1 LARGE shallot, chopped
Fluffy mashed potatoes

  • Place chicken pieces, 2 rustic chopped carrots, 2 rustic chopped celery stalks, 1/4 cup parsley and onion pieces into 4 quarts of salted water and bring to a boil.
  • Reduce to a simmer for 45 minutes.
  • Strain through a colander and reserve broth.
  • Pick the chicken pieces, discarding the debris.
  • In the reserved broth add the sliced carrots and celery with the diced shallot and remaining parsley. Simmer covered for 30 minutes until veggies are tender.
  • Increase heat slightly and add noodles and chicken pieces, simmer 10 minutes until noodles are done.
  • Whisk the flour into 1/2 cup water until well blended. Add to simmering broth, stirring to combine and simmer 5-10 minutes until broth thickens.
  • Season to taste and serve over fluffy mashed potatoes.

GREAT GRANS BEEF & NOODLES

Substitute chuck roast for chicken.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS ~ BLOG 366.40

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.


CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

  • Preheat oven to 425°.
  • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
  • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
  • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
  • Drain well.
  • Combine cream cheese, flour and spinach mix until well blended and set aside.
  • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
  • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
  • Divide the spinach mixture equally between the chicken breasts.
  • Carefully roll each chicken breast.
  • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
  • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
  • Bake for 30 minutes or until golden brown in color and juices are clear.

NOTES:

  • I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
  • You can use frozen chopped spinach, but it must be drained well and then drained a few more times until dry!!

ORIGINALLY POSTED 2-5-2010

COOKING THURSDAY ~ CHICKEN CHILES RELLENOS STRATA BREAD PUDDING STYLE ~ BLOG 366.25

We LOVE a versatile bake/casserole that uses up leftovers and can be served as an entree for an easy weeknight family meal or a brunch item or even a potluck dish, but looks and tastes like you spent a lot of time on it.

CHICKEN CHILES RELLENOS STRATA ~ BREAD PUDDING STYLE

3-4 cups cubed French bread
1 can Rotel ORIGINAL tomatoes & chiles, drained WELL
1 small can chopped green chiles, drained WELL
1 1/2 cup shredded chicken rotisserie pieces
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 LARGE eggs
1 small shallot, minced
3/4 cup WHOLE milk
1 teaspoon baking powder
1/2 teaspoon garlic salt
FRESH ground black pepper
Salsa for garnish
Sour cream for garnish
1 green onion, minced for garnish

  • Grease 8×8 or 9×9 baking dish.
  • In a large bowl combine bread cubes, chicken pieces, tomatoes, half the chiles, shallot pieces and half of both cheeses tossing well.
  • Whisk together the milk, eggs, baking powder, garlic salt and pepper.
  • Pour the egg mixture over the bread mixture and gently toss together.
  • Pour into the baking dish and top with remaining cheese and chiles.
  • Cover and refrigerate overnight or 6-8 hours before preparing.
  • Preheat oven to 350°.
  • Remove casserole from refrigerator and bring to room temperature while oven is heating.
  • Uncover and bake 35-40 minutes until edges are golden and cooked through in the center.
  • Let stand 10 minutes before serving.
  • Garnish with sour cream, salsa and green onions as desired.

GARLIC BUTTER ROAST CHICKEN ~ BLOG 366.16

GARLIC BUTTER ROAST CHICKEN

8-10 chicken thighs
1 head garlic, cleaned and minced to a paste
FRESH ground sea salt and pepper
1/3 cup butter, melted

  • Preheat oven to 425°.
  • Add a piece of foil to a roasting pan.
  • Pat dry chicken thighs.
  • Season to taste with FRESH ground sea salt and pepper.
  • Arrange chicken thighs skin side up on roasting pan.
  • In a small bowl combine melted butter and mixed garlic until you have a paste.
  • Spread paste over the skins.
  • Roast 45 minutes and then loosely cover with foil (to prevent burning) for another 30-45 minutes until chicken is cooked through.
  • Let stand, covered for 5 minutes before serving.