Tag: CHICKEN

RED CHICKEN CHILI ~ ANOTHER WINTER MUST MAKE

QUICK & EASY CHICKEN CHILI
3 skinless, boneless chicken breasts, frozen
2 cups homemade chicken broth, frozen
1 can cream of potato soup
1 jar dried beef, chopped
1 Williams chili mix package
1 can chopped green chilies
  • Place frozen chicken breasts on the bottom.
  • Pour green chilies over chicken pieces.
  • Top with cream of potato soup.
  • Top with frozen broth.
  • Sprinkle chili seasoning mix on top of chicken broth.
  • Top with beef pieces.
  • Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.
As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

SWEET & SOUR CHICKEN

SWEET and SOUR CHICKEN

1/3 cup apricot pineapple jam**
2 tablespoons apple cider vinegar
scant 1/4 cup grated onion
pinch red pepper flakes
2 cloves garlic, finely minced
1 teaspoon chili sauce
1 tablespoon packed brown sugar
8 ounce can crushed pineapple, WELL drained (reserve juice)
1/2 teaspoon molasses
splash grenadine (for color)
1/4 cup pineapple juice
Fresh ground salt and black pepper, to taste
2-3 pounds chicken thighs##
Scallion Rice@@
Sliced scallions for garnish

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Whisk together the jam, vinegar, chili sauce, brown sugar, grenadine, pineapple juice, molasses, garlic, all but 1/4 cup of the crushed pineapple and onion.
  • Cook over a low heat to heat sauce through.
  • Place chicken skin side up on baking sheet, generously seasoning with fresh ground salt and pepper.
  • Roast chicken 15 minutes.
  • Brush glaze onto chicken pieces (about 1/3 of the glaze).
  • Roast another 10-15 minutes until juices run clear and chicken is cooked through (170°).
  • Turn oven to broil and raise rack to 5 inches below broiler.
  • Brush chicken again with glaze and return to oven, broiling until crisp and golden brown, about 5 minutes.
  • Heat any remaining glaze in the microwave for 30 seconds.
  • Serve over buttered rice.
  • Garnish with scallion greens.

NOTE ** In many places in this country you can’t buy apricot pineapple jam, but I usually buy a jar of apricot and a jar of pineapple and make my own when I can’t find it already made.

NOTE ## You can use mixed chicken parts just as easily, I just prefer thighs. You can also use boneless chicken, JUST BE SURE to adjust cooking times. Also remember that there won’t be any skin to crisp so chicken will dry out some as well as cook faster. IF USING BONELESS PIECES, I brown them in avocado oil in a skillet before adding and tossing with the sauce.

NOTE:@@ To make scallion rice, I substitute a combination of mainly chicken broth with a little pineapple juice for the water in any rice recipe.  I then add 1 tablespoon butter, the scallion whites of the onions and 1/4 cup of the crushed pineapple and then cook per package directions.

BAKED PINEAPPLE ORANGE CHICKEN

BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
  • Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
  • Place chicken pieces on baking sheet.
  • Bake 15-20 minutes or until cooked through.
  • While chicken is baking, prepare sauce.
  • In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
  • In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
  • Stir into sauce pan and simmer until thickened.
  • Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
  • Serve over rice and top with scallions.

Linking up with Julie over at Back to My Southern Roots.

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BACON WRAPPED CHICKEN SKEWERS

BACON WRAPPED CHICKEN SKEWERS serves 6 – 2 skewers each

1 1/2 pounds boneless, skinless chicken breasts
24 fresh pineapple chunks
24 pearl onions
1/4 cup Braggs Liquid Aminos
1 tablespoon avocado oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
12 wooden skewers
12 bacon slices

  • Soak skewers for an hour before prepping.
  • Cut the chicken into 1 inch chunks. You need 36 pieces.
  • Peel skin from onions.
  • In a large ziploc bag combine the Braggs Liquid Aminos, avocado oil, vinegar, garlic salt, onion powder and black pepper.
  • Add chicken, pineapple and onions turning to coat everything well. Refrigerate for at least 1 hour.

 

  • Preheat grill over medium heat. Cooking MEDIUM LOW and SLOW is the key to crisp bacon and tender chicken. As you can see my bacon got just a little too crisp, but they were still delicious.
  • Assemble skewers alternating 3 pieces of chicken, 2 onions and 2 pieces of pineapple on each skewer while lacing bacon slice between each piece.
  • Drizzle skewers with marinade.
  • Grill 15-20 minutes, turning as necessary to cook evenly. Cook until chicken is cooked through and bacon is crisp.
  • Serve warm.

NOTE: Peppers and mushrooms are great on these too. Use your imagination to tickle your taste buds.

CHICKEN PARMESAN MEATBALLS

CHICKEN PARMESAN MEATBALLS – This makes 12 or so meatballs
1 1/4 pounds ground chicken

1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese
salt to taste
pepper to taste
1 clove garlic, minced
1 egg, whisked
zest of half a lemon
3 tablespoons sesame oil
Marinara pasta sauce
3-4 slices mozzarella

  • Preheat oven to 400°F, setting rack to upper third part of oven.
  • In a large bowl, using your hands, gently mix together first 10 ingredients.
  • Shape into golf-ball size balls and place a few inches from each other on a foil-lined baking sheet.
  • In a small bowl, mix one spoonful of your pizza sauce with olive oil.
  • Brush this mixture on top of each meatball.
  • Bake for 15 minutes.
  • Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.
  • Broil another 3 to 5 minutes until cheese is bubbly and golden.
  • Heat remaining sauce in a small saucepan.
  • Serve meatballs with pasta and a dollop of sauce.

Originally posted August 3, 2013

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PAELLA STYLE CHICKEN & RICE

PAELLA STYLE CHICKEN & RICE
1 cup frozen pearl onions, thawed and drained
1 red bell pepper, chopped
1/2 pound Andouille (smoked pork) sausage, thinly sliced
1 1/2 pound boneless, skinless chicken thighs, quartered
1 1/4 teaspoon fresh ground sea salt
2 1/2 teaspoons smoked paprika
3 tablespoons avocado oil
1 fennel bulb with feathers, sliced saving feathers for garnish
3-4 garlic cloves, minced
1/4 teaspoon saffron
1 can petite diced tomatoes
2 cups Arborio (Italian short grain) rice
1 cup water
3/4 cup dry sherry
1 3/4 cups chicken broth
1/2 pound small shrimp, cleaned and de-veined

  • Heat 1 tablespoon of oil in large saute’ pan over medium high heat.
  • Add sausage and brown about 5 minutes. Remove with slotted spoon to a plate and cover.
  • Add chicken pieces and brown on all sides. Remove with slotted spoon to a plate and cover.
  • Add remaining oil to pan.
  • Add fennel, onions and bell pepper to pan sauteing until fennel softens.
  • Stir in garlic, paprika, salt and saffron, stirring until fragrant and sizzling.
  • Add tomatoes and cook, stirring 5 minutes to blend well.
  • Add rice and coat well. Add water, chicken broth and sherry. Cover and bring to a boil over high heat.
  • Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 25 minutes.
  • Arrange chicken and shrimp on top of rice, cooking another 5 minutes covered to heat chicken and shrimp through.
  • Garnish with fennel fronds and Enjoy.

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

3 chicken breasts
2 cups Italian bread crumbs
5 eggs
1 cup flour
24 ounces marinara sauce
15 ounces ricotta
Barilla oven bake lasagna noodles
2 cups mozzarella
2 cups parmesan
Avocado oil
Basil

  • Preheat oven to 350°.
  • Cut chicken breasts in half width wise, pound to 1/4 inch thick and season with salt and pepper.
  • Dredge chicken in flour, beaten egg and then in bread crumbs.
  • Heat oil in a cast iron skillet and fry the chicken on both sides until golden, 3-4 minutes per side. Set aside.
  • In a bowl, whisk one egg into the ricotta, then set aside.
  • In a casserole dish, spread ⅓ of the marinara on the bottom, top with lasagna noodles overlapping with each other.
  • Spread half of the ricotta mixture on top of the noodles and layer with chicken pieces.
  • Top the chicken with ½ cup of mozzarella and ½ cup of parmesan.
  • Continue layering in the same order and top with remaining cheeses.
  • Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  • Sprinkle with fresh basil and enjoy!

SLOW COOKER MOO SHU CHICKEN

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

  • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
  • In slow cooker place cabbage and carrots on the bottom.
  • Top with chicken pieces.
  • Drizzle 1/4 cup of the Hoisin sauce mixture.
  • Cover and cook on low 6 hours.
  • Stir in remaining Hoisin sauce mixture.
  • Serve over green onion pancakes.
  • Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

  • Sift flour into a bowl and make a well in the center.
  • Pour boiling water into the well.
  • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
  • Remove dough from the bowl and brush with sesame oil.
  • Invert bowl over dough and let cool 5 minutes.
  • Lightly knead dough until smooth and elastic.
  • Brush again with sesame oil and place in plastic bag.
  • Set aside for an hour.

 

  • Roll dough back and forth to form a log about 10 inches long.
  • Cut into 6 equal pieces.
  • Roll each piece into a ball.
  • Roll out each ball to a 7 inch pancake.
  • Brush with sesame oil.
  • Sprinkle with salt.
  • Top each pancake equally with green onions.
  • Roll into a tight coil.
  • Brush with sesame oil.
  • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
  • Use enough coconut oil to make 1inch deep in a shallow skillet.
  • When oil is hot, cook pancakes until golden brown, turning once.
  • Drain on paper towels and sprinkle with salt.

CROCK POT BUFFALO CHICKEN

My favorite slow cooker took a dive this past week so I ordered a new one and I love it!! My old one was great, it was a west bend with a non-stick surface and griddle base, but was a bit limiting when trying to make say a pot roast.  I did a bit of research and found this one:

It’s only 3.5 quart and has latches for carrying making it perfect for pot lucks AND is the perfect size for two!  It came with a little recipe book and since I woke up with a cold I did a little juggling on my menu and made this recipe.  Because I felt so bad I adjusted it to what I had on hand, which included “GASP” canned soup and I hate to admit it was YUMMY! 

I will make a few additions next time, and there WILL BE a next time, and I will adjust for “REAL” soup base as well as serve it over mashed potatoes instead of the noodles for our personal preference.

CROCK POT BUFFALO CHICKEN
1 can Cream of chicken soup or 1 batch real soup base
1/4 cup bleu cheese or ranch dressing (I used Ken’s Sweet Vidalia Onion)
1/4 cup Cayenne pepper sauce (I used Frank’s original hot pepper sauce)
1 stalk celery, sliced
+1 small onion, chopped
+1 carrot, chopped
4 ounces shredded Monterey Jack (I used half jack, half medium cheddar)
1 1/2 pounds boneless, skinless chicken breasts
1 batch of your favorite mashed potatoes

  • Whisk together the soup, dressing and hot sauce.
  • Fold in carrots, celery, onions and half the cheese.
  • Spread into crock pot base and layer chicken pieces in a single layer.
  • Cover and cook on low 6 hours.
  • With 2 forks, shred the chicken into bite sized pieces.
  • Add remaining cheese and stir well.
  • Serve over prepared mashed potatoes.
  • Enjoy!

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
3-4 boneless, skinless chicken breasts
2 tablespoons butter
2 cloves garlic, minced*
1 teaspoon fresh ground pepper
2 ounces white wine
1 lemon, juiced
4 ounces bacon, diced
1 bunch green onions, thinly sliced
3 cups fresh spinach, washed and stemmed
spaghetti, cooked and well drained
1/2 cup fresh grated Parmesan cheese
1 large tomato, diced
*While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.
  • Brown bacon until crisp.
  • Add onion slices and garlic, sauteing until tender.
  • Move bacon and onions to the sides and add butter.
  • When butter is melted, add chicken and brown well on both sides.
  • In the meantime, prepare the pasta per package directions.
  • Remove chicken, keeping warm.
  • Add spinach and saute’ until spinach wilts.
  • Move spinach to outer sides.
  • Toss pasta with wine and lemon juice.
  • Mound pasta in center of pan.
  • Top with Parmesan cheese.
  • Layer chicken pieces over top.
  • Serve immediately.

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
4 boneless, skinless chicken breasts
2 tablespoons butter
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 tablespoons rum
1/4 cup white wine
1 tablespoon champagne vinegar
Juice of 1 lemon
1/2 cup apricot pineapple jam
8-12 dried apricots, finely sliced
salt and pepper to taste

  • Melt butter in a large skillet.
  • Salt and pepper both sides of chicken pieces.
  • Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
  • Remove from skillet and keep warm.
  • Reduce heat and add onion, sauteing until tender.
  • Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
  • Add jam, blend well and simmer to desired consistency.
  • Serve over chicken and white rice with fresh kiwi.