Category Archives: Chicken

White Chili

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What You Will Need:

2          TB                    Butter

2          c.                     Onions

2         tsp.                  Garlic (minced)

2          c.                     Chicken (cooked and chopped)

8          c.                     Water or Chicken Stock

2         tsp.                  Cilantro (fresh and chopped)

1          can                  Great Northern Beans

¼         tsp.                  Ground Cloves

¼         tsp.                  White Pepper (or Cayenne)

1/2      tsp.                    Salt

1          c.                     Rice (cooked)

2         TB                    Flour

½         c.                     Water

 

What You Do:

1. Saute the Onion in the Butter for 5 – 8 min.

2. Add the Garlic and cook for 3 more minutes.

3. Add the Chicken, Liquid, Beans, Cilantro and seasonings.

4. Bring to a Boil and add the Rice.

5. Bring it down to a simmer

6. Make a slurry from the Water and Flour and add to soup.

 

The Low Down:

This is a very easy soup to make and it is packed with a lot of different flavors you might not be expecting.  I use to serve this in my restaurant and everyone who tried it loved it. 

 

What you won’t be expecting is the taste of the cloves.  I don’t love cloves but they add a nice warmth to the soup that you don’t find just anywhere.  This soup is good in the winter or summer.

 

*You make the slurry by whisking the flour into the warm water slowly so as not to make any lumps.

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Asian Glazed Chicken Thighs in a Slow Cooker

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Chicken thighs deliver a lot of flavor and the sauce adds just the right amount of punch.   We made this for dinner and fell in love with it.  It is extremely easy and you can serve it over anything you want.  The original sauce called for Hoisin but I didn’t have any so I just substituted with Orange Marmalade ‘cause is sounded good.  And it was. 

 

What You Need:

2          TB        Maple Syrup

3          TB        Hoisin Sauce ( I used Orange Marmalade)

2          TB        Olive Oil

2          TB        Soy Sauce

1 ½      tsp.      Dijon Mustard

1          tsp.      Minced Garlic

½         tsp.      Red Pepper Flakes

 

2          lbs        Skinless, Boneless Chicken Thighs

¼          tsp.      Salt

 

¼          c.         Water

2          TB        Cornstarch or Arrowroot

 

 

What You Do:

1.  Whisk the 1st 7 ingredients together

2.  Salt the Chicken and place in slow cooker.  Pour sauce over Chicken.

3.  Cook it on low for 5 hours

4.  Remove Chicken with slotted spoon.  Turn it on high.

5.  Whisk Cornstarch and water and pour into sauce.  Whisk until thickened.

6.  Serve over whatever you want to serve it over

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Main Dish - Chicken - Asian Chicken Thighs in Slow Cooker 2014-06-08 17.40.48

Chicken Cacciatore

This can be gluten-free if you wish, just use cornstarch instead.  It makes the chicken even crispier and is what they use in Chinese restaurants for their coatings.  For grain-free, use tapioca flour and/or potato flour.  Both lend a crispiness.

What You Will Need:clip_image004

For The Chicken

6 -8         pcs.         Chicken – (Leg quarters count as 2)

½             c.             Flour (Cornstarch and/or tapioca)

                                Salt & Pepper

 

For the Veggies

1                              Onion – (chopped)

1                              Green  or Red Pepper – (chopped)

8              oz            Mushrooms  –  (sliced)

4              cl.            Garlic  –  (minced)

(You can add any vegetables you want.                 Zucchini  works here too)

 

For the Rest

1              tsp.        Oregano  – (or as much as you like)

1              tsp.        Basil – (or as much as you like)

3/4         c.             Dry White Wine

3/4         c.             Chicken Broth

1              can         Diced Tomatoes with juice – ( 28-ounce)

 

 

What You Do:

For the Chicken

1.  Sprinkle the chicken pieces with 1 teaspoon each salt and pepper

2.  Dredge the chicken pieces in the flour to coat lightly.
3.  In a large heavy sauté pan, heat the oil over a medium-high flame.

4.  Add the chicken pieces to the pan and sauté just until brown, about 10 minutes per side.  You might have to do 2 batches.

5.  Transfer the chicken to a plate and set aside

 

For the Veggies:

6.  Add the bell pepper, onion and garlic to the same pan and sauté about 5 minutes

7.  Season with salt and pepper

 

For the Rest:

8.  Add the wine and simmer until reduced by half, about 3 minutes

9.  Add the tomatoes with their juice, chicken broth, basil and oregano

10.Return the chicken pieces to the pan

11.Bring the sauce to a simmer

12.Continue simmering over medium-low heat until the chicken is just cooked

(60 minutes should do it)

 

Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

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Do Aheaded-ness

1.  Chop & Slice the veggies

2.  Preheat oven to 400°

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What You Will Need:

For The Chicken

6 -8         pcs.        Chicken – (Leg quarters count as 2)

½             c.             Flour

                                Salt & Pepper

 

For the Veggies

1                              Onion – (chopped)

1                              Green  or Red Pepper – (chopped)

8              oz           Mushrooms  –  (sliced)

4              cl.            Garlic  –  (minced)

                                (You can add any vegetables you want.

                                                Zucchini  works here too)

 

For the Rest

1              tsp.        Oregano  – (or as much as you like)

1              tsp.        Basil – (or as much as you like)

3/4         c.             Dry White Wine

3/4         c.             Chicken Broth

1              can         Diced Tomatoes with juice – ( 28-ounce)

 

 

 

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Easy Chicken Pasta

 

 

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My wife is a fantastic cook and she proved it with this dish the other

night.  She looked in the fridge and saw the pasta, the rotisserie chicken,

the pepper and wondered what she could do.  Inspiration hit and this

recipe is what came out.  The dish is delicious and easy.  I was able to take it to work for lunch a couple of times. 

 

Don’t pay so much attention to the amounts in the recipe, you can put

in anything you want but this basic method will turn out a really good

dish.

 

What You Will Need:

                        Cooked Pasta – as much as you want

2          TB       Butter or Oil

1                      Onion (chopped)

1                      Pepper (chopped) (green or red)

1          tsp.      Garlic (minced – I use jarred garlic)

2          TB       Flour or Cornstarch

1          c.         Chicken Broth

1          c.         Milk

1          c.         Green Peas

2-3      c.         Cooked Chicken

                        Salt and Pepper

1 ½      c.         Cheese – shredded

 

What You Do:

1.  Sauté the Onion and Pepper in Butter or Oil about 10 min.

2.  Add the garlic and sauté about 2 more minutes

3.  Add The flour and mix around – about 3 min.

4.  Add the Broth slowly while stirring

5.  Add the Milk slowly while stirring

6.  Add the Peas and Chicken and mix a bit

7.  Mix all of that with ½ the cheese and put in casserole dish

8.  Put the rest of the cheese on top

9.  Bake for 30 -40 min. at 350°

Easy Chicken Pasta

 

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My wife is a fantastic cook and she proved it with this dish the other

night.  She looked in the fridge and saw the pasta, the rotisserie chicken,

the pepper and wondered what she could do.  Inspiration hit and this

recipe is what came out.  The dish is delicious and easy.  I was able to take

it to work for lunch a couple of times. 

 

What You Will Need:

                        Cooked Pasta – as much as you want

2          TB       Butter or Oil

1                      Onion (chopped)

1                      Pepper (chopped) (green or red)

1          tsp.      Garlic (minced – I use jarred garlic)

2          TB       Flour or Cornstarch

1          c.         Chicken Broth

1          c.         Milk

1          c.         Green Peas

2-3      c.         Cooked Chicken

                        Salt and Pepper

1 ½      c.         Cheese – shredded

 

What You Do:

1.  Sauté the Onion and Pepper in Butter or Oil about 10 min.

2.  Add the garlic and sauté about 2 more minutes

3.  Add The flour and mix around – about 3 min.

4.  Add the Broth slowly while stirring

5.  Add the Milk slowly while stirring

6.  Add the Peas and Chicken and mix a bit

7.  Mix all of that with ½ the cheese and put in casserole dish

8.  Put the rest of the cheese on top

9.  Bake for 30 -40 min. at 350°

Man Pleasing Chicken

This recipe comes from www.wittyinthecity.com via my wife who found it and now makes it quite frequently.  The name does not come from me, it is what WITC calls it because that was what it did the first time she made it.  It is very easy and her picture is much better than mine.  Oops. 

 

Thing is, you NEED to make this recipe and see how easy it is then make sure you make sure you always have the Dijon, Maple and Rice Wine Vinegar then all you’ll need is the chicken.  Easy.

 

 

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What You Will Need:

1          pkg      Chicken Thighs (6 in a package)

½         c.         Dijon Mustard

¼         c.         Maple Syrup

1          TB       Rice Wine Vinegar (or whatever)

                        Fresh Rosemary (optional)

                        Salt and Pepper (to taste)

 

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What You Do:

1.  Mix the Mustard, Maple and Vinegar

2.  Salt and Pepper the Chicken

3.  Put the Chicken in a Lasagna Dish

4.  Cover the Chicken with the sauce

5.  Cook at 375 Degrees for 40 Minutes.

6.  Take out of oven.

7.  Sprinkle with Fresh Rosemary

 

A Recipe like this shows you that you can come up with your own types of easy chicken dishes.  You could add BBQ Sauce or make a nice marinara to put over it and brown some cheese on it at the end. 

 

Chipotle’s Chicken

 Meat - Chicken - Chipotle Chicken (1)        Meat - Chicken - Chipotle Chicken (4)

This recipe comes from www.thedomesticman.com where my wife found it one day.  He has an inspiring story and you should visit his site and read about him.  He came up with this recipe to mimic the Chipotle’s Chicken Bowl Chicken.  I had never been to a Chipotle’s (living in Jackson Mississippi makes that difficult), but we were in Atlanta one week-end and decided to try it.  Frankly, this recipe is far better than the Chipotle’s chicken.  I wasn’t that impressed with Chipotle’s even though I fully support their ideals.

 

This is easy and quick and really good.  He has the recipe for the rice that I’ll post another time.

 

What You’ll Need:
2 ½      lbs       Chicken (boneless, skinless thighs)
2                      Garlic Cloves
1 ¼       c.         Olive Oil
1          TB        Chipotle Chile Powder
½         tsp.      Oregano (dried)
2          tsp.      Salt
1          tsp.      Black Pepper

1          tsp.      Paprika
2          tsp.      White Vinegar
1          tsp.      Lime Juice

 

What You Do:

1.  Blend all of the chicken ingredients (minus the chicken!)

2.  Mix them with the chicken and marinate overnight.

 

3.  Heat a cast iron skillet (preferably) to medium high heat

4.  Put the oven on 425 Degrees

5.  Sear the chicken 3 minutes on each side

6.  Put pan in oven and cook for 12 minutes

 

 

Meat - Chicken - Chipotle Chicken Bown