Tag: CHICKEN

MEXICAN CHICKEN MANICOTTI ~ BLOG 366.282

MEXICAN MANICOTTI
4 manicotti shells
1 cup rotisserie chicken pieces
1/4 + 1/4 + 1/2 cup salsa
1/2 cup ricotta cheese
2 tablespoons FRESH chopped parsley
1 mini red pepper, chopped
2 green onions, chopped small
1 LARGE clove garlic, minced
1/4-1/2 teaspoon hot sauce
1/3 + 1/3 cup shredded Mexican blend cheddar cheese

  • Preheat oven to 400°.
  • Prepare manicotti shells just shy of al dente.
  • In a small bowl combine the chicken pieces, 1/4 cup salsa, ricotta cheese, 1/3 cup shredded cheese, green onion pieces, red pepper pieces, minced garlic and hot sauce.
  • Lightly spray baking dish with non-stick spray.
  • Spread 1/4 cup salsa in baking dish.
  • Gently fill manicotti shells with chicken mixture.
  • Arrange shells in a single layer on top of salsa.
  • Top with remaining salsa.
  • Cover and bake 20 minutes.
  • Top with remaining cheese and return to oven for 5-10 minutes until cheese is melted.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS ~ BLOG 366.278

It was August and you know what that means? HATCH CHILES!!!!! Enchiladas are a perfect vehicle for the many uses of Hatch chiles. This can easily be a vegetarian version if you skip the chicken 😀 Hatch chiles and pineapple work hand in hand to tantalize your taste buds.

HATCH CHILE CHICKEN PINEAPPLE BLACK BEAN ENCHILADAS

1 tablespoon butter
2 cups rotisserie chicken pieces
1 MEDIUM onion, small chopped
1 SMALL red bell pepper, small chopped
1 can (20 oz) pineapple tidbits in juice, drained, reserve 1/3 cup juice (see note)
1 (15 oz) can BUSH’s seasoned black beans, drained and rinsed
1/2 cup chopped FRESH roasted green chiles
FRESH ground sea salt and black pepper
1/4 cup FRESH chopped cilantro
2 cups shredded Mexican cheese (Cheddar Jack combo)
1 1/2 cups Chile verde enchilada sauce
12 golden blend tortillas

  • Heat oven to 350°.
  • Spray 9 x 13 in. Baking dish with cooking spray.
  • Melt butter in a large skillet.
  • Add onion and pepper, cooking 4 – 5 minutes.
  • Stir in chicken pieces, pineapple, beans and green chilies. Cook and stirring regularly until heated through.
  • Add FRESH ground sea salt and black pepper, to taste.
  • Remove from heat.
  • Stir in 1/4 cup cilantro and 1 cup cheese.
  • Spread 1 tablespoon enchilada sauce onto each tortilla.
  • Spoon 1/3-1/2 cup of meat mixture on top of the sauce.
  • Roll up tortillas tightly and place in baking dish.
  • Mix 1/3 cup pineapple juice and remaining enchilada sauce.
  • Pour over top of enchiladas.
  • Sprinkle with 1 cup cheese.
  • Spray foil with non-stick spray and cover enchiladas.
  • Bake 30 minutes.
  • Remove foil, add more cheese if desired and bake 5 minutes more until cheese is melted.

NOTE:

  • Use 1 1/2-2 cups FRESH pineapple if you have it!
  • You could substitute enchilada sauce if you prefer, but we really like the green 😀

SPICY CHICKEN SKEWERS ~ BLOG 366.275

SPICY CHICKEN SKEWERS Yields 4 servings

1 1/2 pound chicken tenders
2 tablespoons avocado oil
1 teaspoon garlic powder
2 teaspoons smoked paprika
1/4 teaspoon cayenne pepper
FRESH ground kosher salt and black pepper, to taste

  • Heat grill to medium high.
  • Coat grill well with non stick grill spray.
  • Whisk together paprika, cayenne, garlic powder, salt and pepper.
  • Toss chicken tenders with avocado oil.
  • Toss in prepared seasoning mix, coating evenly.
  • Thread chicken tenders onto metal skewers.
  • Grill, turning, occasionally 8-10 minutes, until LIGHTLY charred and cooked through.

PAD THAI CHICKEN ~ BLOG 366.257

PAD THAI CHICKEN

CHICKEN
1-2 large boneless skinless chicken breasts, pounded thin (½ inch thick) and portioned
FRESH ground sea salt and black pepper, to taste

  • Season chicken with FRESH ground sea salt and black pepper, to taste.
  • Sauté chicken in a large sauté pan over medium heat, stirring continuously 6-8 minutes until cooked through.
  • Transfer chicken to a bowl and set aside.

SAUCE
¼ cup jalapeno ketchup
2 tablespoons fish sauce
2 tablespoons sugar
2 cloves garlic, minced
1 teaspoon QUALITY peanut butter
Juice of 1 LARGE lime
½ teaspoon crushed red pepper flakes
1 teaspoon BRAGG’s liquid aminos

  • Whisk all sauce ingredients and set aside.

ASSEMBLY
8 ounces flat rice noodles OR fettuccine in a pinch, cooked al dente
2 LARGE eggs
1 cup fresh bean sprouts
⅓ cup sliced shallots
1 bunch green onions
⅓ cup chopped cilantro
Chopped peanuts

  • Crack eggs into the same preheated pan and allow to fry for a bout a minute.
  • Break up egg with a wooden spoon and add the shallots and sprouts.
  • Add chicken and sauce.
  • Add noodles and toss to coat the noodles in the sauce. 
Stir in green onions and cilantro.
  • Garnish with peanuts.

NOTES

  • Add 1-2 teaspoons sriracha sauce or an extra pinch of crushed red pepper flakes to give it a kick!
  • Easily swap out the chicken for pork, steak or even tofu!

ROAST CHICKEN with LEMON HERB SAUCE ~ BLOG 366.256

ROAST CHICKEN
4 tablespoons butter, divided & softened
1 whole chicken cut into pieces (see notes)
1 1/4 cups hot water
2 teaspoons Better than Bouillon Chicken Base
FRESH ground sea salt and black pepper

LEMON HERB SAUCE
1 teaspoon avocado oil
1 -2 LARGE green onions, FINELY chopped
Juice from 1 LARGE lemon
1 tablespoon FRESH chopped Lemon thyme
1 teaspoon FRESH chopped basil
1 teaspoon WONDRA
1 tablespoon butter

  • Rinse chicken and pat dry. Salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet and when HOT, place chicken skin side down in pan.
  • DO NOT TURN chicken pieces until you see blood and bottom side is golden brown.
  • Whisk together the hot water, bouillon, thyme and basil.
  • Turn chicken and add 3/4 cup of chicken stock.
  • Reduce heat and simmer on low 15 minutes.
  • Transfer chicken to a plate and pour stock into a measuring cup.
  • Melt remaining butter in skillet and return chicken skin side down to skillet and cook another 5 minutes until skin is crisp.
  • Transfer to an ovenproof plate, cover with foil and keep warm.
  • Skim the fat from the broth and add enough of the additional broth to make 3/4 cup.
  • Heat the olive oil in the skillet on a low heat, scraping up any of the little pieces from the chicken to add to the flavor.
  • Add green onions and saute’ a minute or so.
  • Add flour and mix well.
  • Increase heat and add broth and bring to a simmer.
  • Simmer until reduced to about 1/2 cup.
  • Stir in any juices that have drained from the chicken. Simmer a few more minutes.
  • Remove from heat and whisk in lemon juice, thyme and basil.
  • Pour sauce over chicken and serve immediately. I like to serve it with rice.

NOTES:

  • If using boneless, skinless chicken, season it well and dredge prior to adding it to the skillet. Adjust timing if using boneless, skinless chicken.

Originally posted 10-22-2008, updated 7-28-2014 and again September 2024

CHICKEN & TOMATO PASTA ~ BLOG 366.254

CHICKEN & TOMATO PASTA

2 1/2 cups rotisserie chicken pieces
1 1/2 cups homemade chicken stock
1/2 SMALL Vidalia onion, halved and sliced thin
1 can San Marzano tomatoes DO NOT DRAIN
FRESH ground sea salt and black pepper, to taste
1/4-1/2 teaspoon red chili flakes, to taste
1/2 cup ricotta cheese
1/2 pound (1 3/4 cups) uncooked macaroni pasta
1 tablespoon butter
FRESH grated Parmesan cheese for serving

  • Combine tomatoes and their juice with the chicken pieces and broth in a dutch oven.
  • Season with FRESH ground sea salt, black pepper and chili flakes to taste.
  • Bring to a SLOW boil.
  • Add pasta and cook for 7-8 minutes until pasta is tender, but not over cooked.
  • Remove from heat and stir in ricotta cheese and butter.
  • Serve immediately with grated Parmesan cheese.

BRUSCHETTA CHICKEN PASTA SALAD ~ BLOG 366.250

Bruschetta Chicken Pasta Salad is perfect for backyard BBQ’s, potlucks or as a serve yourself side to a charcuterie board night.

BRUSCHETTA CHICKEN PASTA SALAD adapted from CAFE DELITES who adapted it from her single serve version
1 pound spaghetti
1 1/2 pounds boneless, skinless chicken tenders
1 tablespoon FRESH chopped basil
1 tablespoon FRESH chopped oregano
½ teaspoon garlic powder

FRESH ground sea salt and black pepper, to taste
1 teaspoon + 1-2 tablespoons avocado oil, divided
2 cloves garlic, FINELY minced
1/4 cup red onion FINELY chopped
2-3 tablespoons QUALITY balsamic vinegar, to taste
8 roma tomatoes, diced
½ cup Parmesan cheese grated, plus more to serve
2 tablespoons each FRESH basil, Italian parsley and oregano, FINELY chopped
3-4 cups torn romaine lettuce
1 drizzle balsamic glaze to serve, optional – I use store bought

  • Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl, drizzle with oil; toss and set aside.
  • 
Season chicken with the dried herbs, garlic powder, salt and pepper.
  • Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts 5-6 per side over medium-high heat until browned on both sides and cooked through.
  • Remove from pan; set aside and allow to rest.
  • Add the remaining oil to the same hot skillet.
  • Sauté the garlic and red onion 1-2 minutes until garlic is fragrant.
  • Turn off heat. 

  • Add in the tomatoes, toss them lightly into the mixture to warm them through and combine all of the flavors.
  • Add the tomato mixture onto the pasta. 
Mix in the vinegar, Parmesan cheese, basil and parsley.
  • Season with FRESH ground salt and pepper to your taste.
  • Slice the chicken and add to pasta.
  • Toss the pasta with all of the ingredients until well combined.

  • Top with more Parmesan cheese and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.


NOTES:

  • I prefer FRESH copped herbs, but dried work also. Substitute 1-2 teaspoons, to taste.
  • Salad can be served warm – heated through in the same pan as the oil tomato mixture.

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.247

BUFFALO CHICKEN SLOPPY JOES SANDWICHES
1 tablespoon avocado oil
1 1/2 -2 pounds ground chicken
3/4 cup Frank’s original Buffalo wing sauce
3/4 cup homemade Jalapeno ranch dressing
1 carrot FINELY diced
2 celery stalks FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 – 1/2 cup brown sugar

  • Heat oil in a large skillet.
  • Add chicken and brown until crumbly.
  • Add onions, celery, carrots and cook 3-5 minutes more.
  • Whisk together the wing sauce, brown sugar and Jalapeno ranch until smooth.
  • Add to chicken mixture, stirring and cooking10-15 until heated through.
  • Adjust seasoning, adding more brown sugar as needed to adjust heat level.

NOTE:

  • If sauce is too thin, spoon out a bit of sauce and whisk with cornstarch to thicken. Stir mixture back into sauce and cook to desired consistency.
  • Bleu cheese dressing is a good substitute for the ranch.

HAWAIIAN CHICKEN SALAD ~ BLOG 366.235

A giant salad loaded with the tropical flavors of Hawaii!

HAWAIIAN CHICKEN SALAD

MARINADE
1/3 cup heavy cream
1/4 cup pineapple juice
1 tablespoon jalapeno or chipotle ketchup
1 tablespoon Bragg’s liquid amino
Zest of 1 LARGE lime
2 garlic cloves , minced
1/4 teaspoon onion powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1/4 teaspoon ginger
FRESH ground sea salt and black pepper

  • Mix together Marinade ingredients.
  • Marinate chicken for at least 3 hours, but preferably overnight.

DRESSING

1 1/2 tablespoon lime juice
2 1/2 tablespoon avocado oil
2 tablespoon finely chopped cilantro/coriander
1 clove garlic, FINELY minced
1/2 teaspoon sugar or QUALITY honey
FRESH ground sea salt and black pepper

  • Shake Dressing ingredients together in a jar, set aside for at least 15 minutes.

CHICKEN & SALAD
1/2 tablespoon avocado oil
1 large chicken breast , halved horizontally
1/2 cup corn frozen, thawed and drained or a can of Green Giant niblets)
1 can pineapple tidbits, drained and juice reserved
4 – 6 cups chopped lettuce
1/2 avocado , cut into wedges
1/2 red onion , finely sliced
1/2 cup cherry tomatoes , halved
1 small carrot, finely shredded
1/4 cup shredded coconut

  • Heat oil in a non stick skillet over high heat or spray BBQ grill with non-stick spray.
  • Add chicken and cook each side for 3 minutes or until golden.
  • Remove and cover loosely with foil for 5 minutes, then slice thickly.
  • Sear 1/2 cup pineapple pieces and corn in the skillet until golden.
  • Pile salad ingredients on a platter and top with sliced chicken.
  • Drizzle over Dressing.
  • Serve and pretend you’re in Hawaii!

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE ~ BLOG 366.233

CHICKEN & SNAP PEA PASTA with CREAMY GARLIC BASIL SAUCE adapted from the INTERNET
Yields 4 – 6 serving(s)

FRESH ground Kosher salt and black pepper
1 lb. gemelli or small penne pasta
8 ounces snap peas, trimmed
2 tablespoons unsalted butter
4 cloves garlic, FINELY minced
2 tablespoons WONDRA flour
1 1/4 cup WHOLE milk
2 cups shredded rotisserie chicken
1/3 cup grated Parmesan
2 tablespoons chopped FRESH basil, plus more for garnish

  • Bring a LARGE pot of salted water to a boil.
  • Cook pasta per package directions.
  • Reserve 1/2 cup pasta water and then drain.
  • Melt butter in a large skillet over medium heat.
  • Add garlic, cooking and stirring 1-2 minutes until fragrant.
  • Add flour, whisking and stirring 1 minute until golden.
  • Slowly whisk in milk, stirring constantly in the beginning and then occasionally 3-4 minutes until thickened.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Stir in pasta, peas, chicken pieces, Parmesan and basil.
  • Stir in reserved pasta water, 1 tablespoon at a time as needed until desired sauce consistency.
  • Garnish with basil and serve immediately.

LEMONY BRAISED CHICKEN THIGHS with ONIONS and POTATOES ~ BLOG 366.229

The original recipe called for 3 things I either don’t like the taste of (capers), am allergic to (mustard) or just don’t like to cook with (turkey) so I adapted it my likes. I also combined two of her recipes, both braising recipes for a one pot wonder 😀

LEMONY BRAISED CHICKEN THIGHS with CARROTS, LEEKS, ONIONS & POTATOES adapted from MARY BERG and MARY BERG

2 1/4 pounds bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
2 teaspoons avocado oil
1 tablespoon unsalted butter
2 SMALL Vidalia onions, thinly sliced
1 lemon, thinly sliced and seeds removed
5 to 6 medium yellow potatoes, quartered
1 SMALL bag baby carrots, drained
1 LARGE leek, trimmed and sliced
3 garlic cloves, thinly sliced
1 cup dry white wine
1 tablespoon mayonnaise
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons FRESH chopped thyme
FRESH chopped parsley for serving
FRESH grated Parmesan, for serving (optional)
Candied lemons, for serving (optional)

  • Heat your oven to 325°.
  • Place a enameled cast iron pot over medium-high heat.
  • Pat the chicken thighs dry and season well with salt and pepper.
  • Add the oil into the pan followed by the thighs, skin-side down. Allow to sear 3-4 minutes until golden brown on the first side and the meat easily releases from the pan.
  • Flip and sear on the other side 2-3 minutes JUST until golden then remove from the pan and set aside.
  • Turn the heat down to medium and add the butter along with the onions, lemons and potatoes.
  • Season to taste with salt and pepper, cooking until the onions and lemon are slightly softened and golden, 3 to 5 minutes.
  • Stir in the garlic followed by the white wine, scraping the bottom of the pan to deglaze and pick up any cooked-on bits.
  • Bring the wine to a simmer and cook down 2-4 minutes until slightly reduced.
  • Whisk the mayonnaise and Worcestershire sauce together. Add the broth and whisk until smooth.
  • Stir the broth mixture into the pan, coating everything well. 
  • Nestle the thighs on top, skin-side up, making sure that the skin is NOT submerged.
  • Bring to a boil, cover with the lid, and transfer the pan to the oven for 40 minutes.
  • After 45 minutes of braising, remove the lid and continue to cook 15-20 minutes until the chicken and potatoes are cooked through and the skin is golden and lightly crisp.
  • Remove the pan from the oven, scatter with the thyme and allow the dish to rest for 5 minutes.
  • Top with grated cheese if desired.

 

 

CRANBERRY BBQ CHICKEN WINGS ~ BLOG 366.214

CRANBERRY BBQ CHICKEN WINGS

DIP
1 LARGE lemon
1/2 cup sour cream
1/3 cup mayonnaise
2 green onions, chopped
2 tablespoons chopped FRESH parsley

  • Stir together the sour cream and mayonnaise until smooth.
  • Whisk in lemon juice until smooth.
  • Fold in green onions and parsley.
  • Cover and chill until needed.

WINGS
1 can cranberry sauce (whole berry)
1 package Lipton onion soup mix
1 cup Catalina dressing
2 tablespoons QUALITY honey
3 pounds chicken wings (tips removed)

  • Stir together the cranberry sauce, soup mix and Catalina dressing in a LARGE bowl.
  • Reserve 1/2 cup of marinade.
  • Add wings to large bowl, tossing to coat wings well in marinade.
  • Cover or transfer to a large ziploc bag.
  • Chill for at least 2 hours!

 

  • Heat oven to 425°.
  • Line baking sheet with foil and spray with non-stick baking spray.
  • Spread wings in a single layer on baking sheet.
  • Bake 30-35 minutes until cooked through and juices run clear brushing with reserved marinade during the final 5-10 minutes of baking time.
  • Transfer to platter and serve with dip.