Category: POULTRY

CHICKEN ADOBO – MEXICAN PHILIPINO CROSS – CHICKEN ADOBO ala TAMY

When  you look up recipes for Chicken Adobo ou have to choose between either a Phillipino recipe or a Mexican recipe.  I couldn’t choose so I decided to combine my favorite ingredients from each of them and make my own recipe.

Chicken Adobo
1 1/2 to 2 pounds boneless, skinless chicken breasts
  3tablespoons butter
1 large onion, chopped
2 cloves garlic, sliced VERY thin
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 cup orange juice
3 tablespoons honey
1/2 tablespoon achiote seeds
1 cup boiling water
1 teaspoon basil
1/4 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 teaspoon cayenne
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper

  • Cover achiote seeds with boiling water. 
  • Cover and set aside overnight. 
  • Drain seeds discarding water.
  • Place seeds, orange juice, soy sauce, vinegar, cayenne, paprika, cinnamon, honey, salt, pepper and garlic in a food processor. Grind until well blended.
  • In a large wok or skillet, heat butter over medium-high heat. Sear the chicken on one side until light golden brown, about 5 minutes. Flip the chicken over and sear the other side for another 5 minutes.  
  • Add the onions over the chicken.
  • Pour the seed mixture over chicken and heat through.
  • Serve hot over rice and vegetable sides.  

Chicken and Bean Chili

I’m sorry that this is late.  It has been a CRAZY week.  Here’s what my family is enjoying today on a cold, rainy (getting ready to snow) Sunday.
Chicken and Bean Chili adapted from Meatless Monday
1 pound ground chicken
1 large onion, chopped
3-4 cloves garlic, chopped
2 tablespoon olive oil
1 can black beans, drained
1 can navy beans, drained
1 can pinto beans, drained
1 can red kidney beans, drained
1 can garbanzo beans, drained
1 16-oz can diced tomatoes
2 8-oz can tomato sauce or 1 16oz can
1-2 cups water
1 small can (4 oz) green chiles
1-2 tablespoon chili powder
1-2 teaspoon cumin
1 teaspoon basil
Salt & pepper to taste
1/4 cup dry red wine (optional)

Directions:  Saute onion, garlic, and bell pepper in olive oil until soft. Add remaining ingredients. Bring to a boil, lower heat, and simmer for 20-30 minutes.
Serve with shredded cheddar cheese and sour cream if desired.
Here’s what you’ll need:
And these.  (forgot them in the 1st picture)
  • Chop up the onion and garlic.
  • Put the ground chicken in a Dutch oven to brown.  Throw the onions and garlic in with the chicken.
  • Drain and rinse the beans.
  • Add the beans to the pot. 
  • Add the can of diced chilies. 
  • Add the diced tomatoes and tomato sauce. 
  • Add the seasonings.  
  • Simmer and serve.
I originally found this recipe as part of Meatless Monday.  I had some ground chicken that needed to be used so I decided to add it.
The addition of the can of green chilies definitely added an extra texture and flavor.  For even more peppers you could always add a diced jalapeno or green pepper.

Season to taste.  I just kind of kept adding until I got the flavor that I liked.
Hope you enjoy!
April

Caramelized (or at least it should have been) Chipotle Chicken – Fire Day Friday

Sometimes, when you skip a step in a recipe, the outcome can still be really good, but the final product just isn’t quite what you had envisioned.  Take this lovely piece of chicken.  Had I not been in a hurry and allowed my glaze to cook and thicken, I truly would have had a piece of chicken that was wonderfully caramelized.  But, life gets in the way sometimes and well, like I said, the chicken was still pretty dang fantastic… it’s just that…. well.. it could have been that much better!

So the lesson here is…. don’t skip any of these steps.  Take the extra few minutes and I promise, you will not be sorry.  Your chicken will be a bit spicy, a bit sticky, and a ton of oh so good!!

Caramelized Chipotle Chicken
Created by Jenn’s Food Journey

– Serves 2 –

Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
2 Tablespoons ketchup
1 Tablespoon chipotle puree (to make puree, dump entire contents of chipotle peppers and adobo sauce in a can into your food processor and puree)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire
1 teaspoon cider vinegar
1 teaspoon brown sugar

Directions:
In a small saucepan over medium heat, add all ingredients except the chicken and bring to a boil.  Reduce heat and allow to simmer for 5 minutes or until the sauce thickens up just a little bit.  Remove from heat and allow to cool.

Preheat grill to 375 degrees F and oil grill grates.  Brush a little of the glaze on both sides of the chicken and place directly over the fire and cover.  Allow to grill for 6 minutes.  Flip the chicken and brush with more glaze.  Grill another 6 minute, flip and brush on more glaze.  Let the chicken finish cooking (internal temp of 165 degrees F.) and then remove from grill.  Brush on more glaze if you prefer and allow to rest for 3 minutes before serving.  Enjoy!

BUFFALO CHICKEN STUFFED SHELLS

Buffalo Chicken Stuffed Shells Adapted from Sugar Crafter
1 package 12 oz. jumbo shells
13 oz. cooked and shredded chicken breast
3/4 cup hot sauce, I used Franks
3 oz. sharp cheddar cheese, shredded
3 oz. mozzarella cheese, shredded, part skim
3 oz. parmesan cheese, shredded
1 1/2 cup ricotta cheese, part skim
1 (8 oz) pkg. cream cheese, light
1/2 cup ranch dressing, light

Directions:  Prepare pasta shells as directed on package. Mix all the ingredients except for the shells in a large bowl. Stuff each shell with as much filling as it will hold. Preheat oven to 350 degrees.  Place in a dish sprayed with cooking spray. I put these in a 9 x 13 and an 8 x 8 casserole. Top with green onions if desired.

Modifications:
-I used Frank’s Buffalo Wing Sauce
-I added extra chicken and cheese on top of the shells.

Here’s what you’ll need:
  • Put the chicken in water to cook.  Also, cook the shells according to the package directions.
  • Preheat the oven to 350 degrees.
  • Mix together the wing sauce, cream cheese, ricotta, and cheeses.
  • Take the chicken out and shred it.  Add it to the wing sauce mixture.

  • Drain the shells and place them in a greased baking dish.
  • Spoon the mixture into the shells.
  • Into the oven for about 10-15 minutes (that’s my pizza stone underneath the dish)  
I decided to add a bit more chicken and cheese to the top of the shells.
Here’s what you’ll end up with:

Fire Roasted Screwdriver Chicken – Fire Day Friday

I have your curiosity, right?

But not screwdriver as in Craftsman.  I’m talking about the screwdriver cocktail.

I used the classic cocktail as a base for a “mop” for chicken roasted on the grill.  A “mop” is kind of like a BBQ sauce but it is thinner and you baste it on several times during the cook instead of just the last few minutes.  It builds on layers of flavor with each baste.
Fire Roasted Screwdriver Chicken serves 4
Ingredients
  • 4 bone in, skin on chicken breasts
  • 1 tsp kosher salt
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder

For the Screwdriver mop

  • 3/4 cup orange juice
  • 1/4 cup vodka
  • 1/4 cup white wine vinegar
  • 2 Tbsp oregano, finely chopped
  • 2 Tbsp parsley, finely chopped
  • 1 Tbsp chipotle hot sauce
  • 1 Tbsp garlic, minced
  • 1 Tbsp red pepper flake
  • 1/2 tsp kosher salt

Instructions

  1. Preheat your grill to 325f  (medium) for an indirect heat cook.  That means you push your hot coals to one side of the grill and you’ll cook over the empty space.   I added a 4″ chunk of cherry wood for a little smoke flavor.
  2. Season the chicken breasts heavily but evenly on both sides.  Place chicken skin side up on the grill over the void (not the coals), close the lid and cook for 30 minutes.
  3. Meanwhile whisk the mop ingredients together.  After the first 30 minutes, “mop” the sauce onto the chicken.  Old time pitmasters would use an actual small mop tool to do this.  You can replicate that by dabbing the sauce onto the chicken with a basting brush.  Dabbing instead of brushing gets more of the solid herbs and spices onto the chicken.  Repeat every 15 minutes.
  4. Cook for another 45 minutes to 1 hour (total cook time 1 hr 15 min to 1 hr 30 min), until the breasts have an internal temperature of 160f.
  5. Remove from grill, allow to rest for 5 minutes.  Slice the rib bones from the meat and then slice into medallions for serving.

Notes
Sure, you could do this in your oven at the same temp but you won’t get the smoky flavor and don’t blame me if you get the sugary mop sauce on the bottom of your oven and it burns 🙂

Optional:  Brine the chicken for 4 hours.  It’s worth the time!

 

Waiting to mop until after 30 minutes lets a crispy skin start to form first.

 

The layers of mopping build texture and flavor.

 

Slice the bones off lengthwise first, then slice into medallions like this.

 

CHICKEN CACCIATORE – THE EASY WAY

Hi there, Tamy filling in for Joanne today.  Since her theme is Italian, I thought I’d share my Chicken Caccitaore.  Bon Apetit!

CHICKEN CACCIATORE
4 boneless, skinless chicken breasts
1/4 cup flour
1/2 teaspoon sea salt
1/4 teaspoon white pepper
4 tablespoons light olive oil
4 tablespoons butter
1 bunch green onions, chopped
2 teaspoons minced jar garlic
1 cup white Zinfandel wine
1 cup chicken broth
3 tablespoons Classico spicy tomato pesto*
1 teaspoon dried thyme
1 teaspoon basil
1 teaspoon marjoram

*if this is not available use 1 can Contadina Italian tomato paste

Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

**I prepare the pasta in chicken broth for added flavor.

CHICKEN CACCIATORE – THE EASY WAY

CHICKEN CACCIATORE

4 boneless, skinless chicken breasts

1/4 cup flour

1/2 teaspoon sea salt

1/4 teaspoon white pepper

4 tablespoons light olive oil

4 tablespoons butter

1 bunch green onions, chopped

2 teaspoons minced jar garlic

1 cup white Zinfandel wine

1 cup chicken broth

3 tablespoons Classico spicy tomato pesto*

1 teaspoon dried thyme

1 teaspoon basil

1 teaspoon marjoram

*if this is not available use 1 can Contadina Italian tomato paste

Dissolve the tomato paste into the wine and chicken broth. Sift together the flour, salt and pepper. Dredge the chicken breasts in the flour mixture. Heat the butter and oil in a large skillet over a medium-high heat. Brown chicken, turning regularly until browned on both sides, for 5-10 minutes. Add the onion and garlic while browning the chicken. Add the remaining ingredients. Simmer, stirring occasionally until chicken is cooked through and sauce is thickened. Serve over prepared pasta**.

**I prepare the pasta in chicken broth for added flavor.

BLT Chicken Sandwiches with Rosemary Mayo – Fire Day Friday

I can’t say it’s the best looking sandwich I have ever made, but what I can say is that it’s one of the best tasting ones I’ve had in a long time.  I guess you truly can’t go wrong with bacon and cheese, though, can you?
This is a fun way to jazz up a chicken sandwich or a BLT – however you look at it, you will not be sorry if you do make it!
Don’t feel like grilling?  No worries, bake or pan sear the chicken, it will still be good.  Heck, use chicken tenders instead of breasts – it doesn’t matter, cause it will still be good 🙂
BLT Chicken Sandwiches with Rosemary Mayo
Adapted from Bon Appetit

Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
olive oil
garlic salt and pepper
6 slices bacon, cooked crisp
1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
lettuce
melty cheese – I used a jalapeno pub cheese – or you can skip the cheese all together
2 hoagie buns or sandwiches rolls of your choice
For the mayo:
1/4 cup mayonnaise
1-2 teaspoons freshly minced rosemary leaves
1 Tablespoon lemon juice

Directions:
Mix all the ingredients together for the mayo, until well combined.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Rub olive oil on both sides of each piece of chicken.  Season with garlic salt and pepper (or whatever spice mixture you prefer).  Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through.  Remove from grill and let rest for 5 minutes.

Build your sandwich however you like, but I slathered mayo on the top and bottom bun – placed the chicken first, added the cheese, topped with bacon, tomato and lettuce – dinner is served!  Enjoy!

CHICKEN FRIED CHICKEN with PEPPERED GRAVY

Chicken Fried Chicken
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)
  • Rinse and pat dry the chicken breasts. 
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking. Make sure to coat chicken well and turn at least once during soaking. 
  • When ready to cook, drain, but do NOT rinse the buttermilk off the chicken pieces.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper. 
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter. 
  • Cook on one side until edges begin to bleed and then turn. About 6 minutes each side depending on plumpness. 
  • Keep chicken warm.
Peppered Gravy
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)
  • Melt butter into bottom of pan you just cooked the chicken in. 
  • Scrape up any of the chicken pieces and mix into new butter. 
  • Add flour slowly, stirring until absorbed by butter and golden brown. 
  • Slowly add first the milk and then the cream. 
  • Stir constantly until thickens. If necessary sprinkle in more Wondra until desired thickness is reached. 
  • Serve over chicken and mashed potatoes.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS

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 where I come up with oldies that were favorites and will now be revived to be enjoyed once again by a new generation.

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
2-3 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 degrees.
  • 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.

*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, but it must be drained well and then drained a few more times until dry!!

BALSAMIC PEACH CHICKEN

Good morning!  Tamy here filling in for Melynda as she puts the finishing touches on her wedding.  This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

BALSAMIC PEACH CHICKEN ~ 6 servings

1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice

  • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
  • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
  • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
  • Prepare rice.
  • In a large skillet heat through the chicken mixture.
  • Add the rice and heat through.
  • Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

BALSAMIC PEACH CHICKEN

This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

BALSAMIC PEACH CHICKEN ~ 6 servings

1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice

  • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
  • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
  • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
  • Prepare rice.
  • In a large skillet heat through the chicken mixture.
  • Add the rice and heat through.
  • Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.