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one pan chicken fajitas

24 Apr

i found this recipe in self magazine….  who can resist fajitas?  we really liked these — easy to make and tasty… already made them a few times!

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Chicken Fajitas

adapted from self magazine

INGREDIENTS

  • 1 lb boneless, skinless chicken breasts, cut into 2-inch strips
  • 1 tablespoon chopped fresh garlic
  • 1 tablespoon fresh lime juice
  • 2 teaspoons olive oil, divided
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • cooking spray
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 can (14.5 oz) diced tomatoes with green chiles, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  •  tortillas
  •  tomatoes, chopped
  • avocado, chopped
  • 3 tablespoons chopped fresh cilantro, divided

DIRECTIONS

Heat oven to 400°. In a bowl, toss chicken with garlic, juice, 1 tsp oil, chili powder and cumin; marinate 20 minutes. Coat a rimmed sheet pan with cooking spray; add chicken with marinade, onion, bell peppers, tomatoes with chiles, salt, black pepper and remaining 1 tsp oil; toss to combine. Roast, stirring once, until chicken is cooked through, 20 minutes. Wrap tortillas in foil; heat in oven during last 10 minutes of roasting time.

garnish with tomatoes, avocado, and cilantro

bok choy chicken

15 Dec

There’s a farmers market by mom’s house that i pop into now and then…  they have a good variety of stuff and its CHEAP!   i always get baby bok choy there.   it’s just one of those things that much cheaper than shoprite!

the original recipe called for sliced breasts…  i used ground chicken.  this one came out a bit bland for me.

 

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Bok Choy Chicken Recipe

adapted from rasamalaysia

Ingredients:

1 lb ground chicken
2 tablespoons oil
baby bok choy, sliced into pieces
1-inch piece ginger, peeled and sliced into pieces

Marinade:

1 tablespoon soy sauce
1 tablespoon cornstarch

Sauce:

1/2 heaping tablespoon oyster sauce
2 tablespoons water
1/4 teaspoon sesame oil
3 dashes  pepper
1 teaspoon rice vinegar
1/2 teaspoon sugar

Method:

Marinate the chicken with the ingredients in Marinade for 10 minutes. Combine all the ingredients in the Sauce in a small bowl, stir to blend well.

Heat 1/2 tablespoon oil in a wok until the oil becomes hot. Add the chicken and brown. Dish out and set aside.

Heat up the remaining oil in the wok until hot. Add the ginger into the wok and stir-fry until aromatic. Add the chicken back into the wok and do a few quick stirs. Add in the bok choy and stir to combine well. Transfer the sauce into the wok and continue to stir-fry until the bok choy is cooked but remain crisp. Do not overcook.

orange chicken

9 Oct

this one was a little too bland for me… served it with green beans and a quinoa /rice blend…

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Orange Chicken
adapted from Skinnytaste

Ingredients:

For the Orange Sauce:

1/3 cup freshly-squeezed orange juice
1/4 cup reduced sodium chicken broth
2 tbsp soy sauce
2 tbsp sugar
1 tbsp rice vinegar
1 tbsp sriracha, or more to taste
1 tbsp rice vinegar
1/4 teaspoon white pepper
2 teaspoons corn starch

For the chicken:

2lb skinless, boneless chicken breast, cut into small cubes
kosher salt, to taste
1 1/2 tbsp corn starch
1 tbsp sesame oil
4 cloves minced garlic
1-inch grated ginger
1 teaspoon grated orange zest
2 tbsp chopped scallions

Directions:

Mix the orange sauce ingredients and set aside.

Season the chicken lightly with salt and coat evenly with corn starch, set aside.

Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.

Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add the orange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Divide between 4 plates and garnish with the scallion

chicken quesadillas

21 Sep

who doesn’t love quesadillas? these were no exception!

 

 

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chicken quesadillas

adapted from pioneer woman

 

INGREDIENTS

  • 3 whole Boneless, Skinless Chicken Breasts
  • 2 Tablespoons Taco Or Tex-mex Seasoning
  • Vegetable Or Olive Oil For Frying
  • 1 whole Large Onion
  • 1 whole Large Bell Pepper (color Of Your Choice)
  • tortillas
  • 2 cups Grated mexican blend cheese
  • Butter, For Frying

 

INSTRUCTIONS

Heat oil  in a skillet over high heat. Sprinkle both sides of the chicken with taco seasoning. Add the chicken to the skillet and saute over medium-high heat until done, about 4 minutes per side. Remove from the skillet, allow to cool slightly, and dice into cubes. Set aside.

In the same skillet over medium-high heat, throw in the onions and peppers and cook until the veggies are golden brown, 3 to 4 minutes. Remove and set aside.

Melt 1/2 tablespoon of the butter in a separate skillet or griddle over medium heat and lay a flour tortilla in the skillet. Build the quesadillas by laying a good amount of grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers on the cheese. Top with a little more grated cheese and top with a second tortilla.

When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden.

Repeat with the remaining tortillas and fillings. Cut into wedges and serve with desired extras

Thai Chicken Coconut Quinoa Bowls

16 Aug

This was pretty yummy!  it had a good mixture of flavors – spinach, mango, coconut, chicken 🙂   I’m a rebel i never rinse my quinoa and i think it comes out fine 😉

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Thai Chicken Coconut Quinoa Bowls

adapted from fabtasticeats

Ingredients

Marinade:
    • 1/2 cup light coconut milk
    • 1 Tablespoon + 1/2 teaspoon lime juice
    • 1/4 cup chili sauce
    • 1/8 cup spicy peanut sauce
    • 3 Tablespoons agave nectar
    • 1 Tablespoon sesame oil
    • 1/4 teaspoon ground ginger
    • 1 1/2 pounds Chicken breast (2 Large), sliced
For the Quinoa
    • 1/2 cup quinoa, rinsed
    • 1 cup light coconut milk
    • 1 Tablespoon lime juice
The Salad
  • 1 cup fresh spinach
  • 1 mango, chopped
  • 1/2 cup fresh cilantro
  • 1 teaspoon coconut oil

Directions

  1. In a large bowl, or gallon sized ziplock bag, combine all the ingredients for the marinade, except for the chicken and mix well.
  2. Add the chicken and marinate in the fridge for 30-60 minutes.
  3. While the chicken is marinating, you can cook the quinoa.  add it to a medium-sized saucepan, followed by the coconut milk, over medium-high heat.
  4. Bring the mixture to a boil, then reduce the heat to Low, cover and cook for 15 minutes.
  5. After 15 minutes, turn off the heat, remove from burner and allow it to sit for 5 more minutes.
  6. Remove cover, fluff it up, squeeze in the lime juice, toss to coat and set aside.
  7. Heat a large skillet over medium-high heat and melt 1 teaspoon of coconut oil. Add the chicken strips, reserve the marinade, and cook them 3-4 minutes on each side. Remove from the pan and set aside.
  8. In a small saucepan over medium high heat, add the reserved marinade. You’re going to cook out the chicken and reduce it down to a glaze by bringing it to a rolling boil, stirring occasionally, until the liquid reduces to about 1/4 cup and is thick and shiny.
  9. Add spinach, mango, cooked chicken, and the coconut quinoa. Sprinkle on some fresh cilantro, and drizzle the desired amount of glaze over the top. Divide onto plates (or bowls!) and serve!

ROASTED RED PEPPER, MOZZARELLA AND BASIL STUFFED CHICKEN with garlic cheese bread

7 Aug

i expected a lot more from this recipe… looked like it should be delicious but it wasn’t….  it wasn’t bad…. just not delicious! i wasn’t a fan of the garlic cheese bread either, but the munchkins and husband liked it…. you can find the recipe for the cheese bread here

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Roasted Red Pepper, Mozzarella and Basil Stuffed Chicken
adapted from barbellsandbellinis

Ingredients:
4 boneless skinless chicken breasts
8 ounces fresh mozzarella, sliced into 8 slices
1 12 oz jar of roasted red peppers sliced into 1 inch pieces
1 bunch of basil, whole leaves
1/4 cup fresh grated parmesan
1 tablespoon Italian seasoning
Salt and pepper for seasoning

Directions: 
Preheat oven to 400 degrees.  Grease a 9×12 casserole dish.  Butterfly chicken breasts by slicing into the long side of the breast, stopping just about 1/4 of an inch from the opposite side.  Lay chicken breast in casserole dish opened up.  Sprinkle the exposed insides of the chicken breast with 1/2 of the Italian seasoning and salt and pepper.  Stack the roasted red pepper, basil, and 1 slice of the mozzarella on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking in the mozzarella, basil and roasted red pepper as necessary.  Sprinkle with the remaining Italian seasoning.  Bake chicken for 30-40 minutes (until chicken is no longer pink).

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

8 Jul

even though drumsticks are high-maintenance these were really good… the cilantro relish really made this dish! do not leave it out!

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Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

adapted from foodandwine

INGREDIENTS

1 tablespoon sweet paprika
1 tablespoon garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
1 tablespoon finely grated peeled fresh ginger
4 garlic cloves, minced
1/4 cup fat-free Greek yogurt
1 tablespoon fresh lemon juice
1/2 cup canola oil
Kosher salt
Freshly ground pepper
12 chicken drumsticks (about 4 1/4 pounds)
3/4 cup coarsely chopped cilantro
1 small shallot, minced
3 tablespoons distilled white vinegar

  1.  Preheat the oven to 450°. Set a rack on each of 2 large baking sheets. In a small skillet, toast the paprika, garam masala, cumin, coriander and turmeric over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the spices to a medium bowl and cool slightly. Stir in the ginger, garlic, yogurt, lemon juice and 2 tablespoons of the oil and season with salt and pepper.
  2.  Make 2 or 3 slashes in each drumstick. In a large bowl, toss the chicken with 2 tablespoons of the canola oil and season with salt and pepper. Add the spiced yogurt and rub it onto the chicken. Arrange the chicken on the racks, leaving 2 inches between the pieces. Roast for 45 minutes, turning occasionally, until the chicken is golden brown and cooked through. Light the broiler and broil the chicken 6 inches from the heat for about 5 minutes, until lightly charred and crisp.
  3.  In a small bowl, stir the cilantro, shallot, vinegar and the remaining 1/4 cup of oil; season with salt. Serve with the chicken.

Lemon Feta Chicken with Oregano

24 Feb

this was a really good chicken dish!  quick to prepare and stick in the oven.   served it with roasted broccoli and couscous. YUM

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Lemon Feta Chicken with Oregano
adapted from Skinnytaste.com

Ingredients:

  • 2-3 lb boneless skinless chicken breasts
  • kosher salt and fresh ground pepper
  • 2 tsp garlic powder
  • 1 tbsp dried oregano
  • juice of 1 lemon
  • 1/3 cup feta cheese, crumbled

Directions:

Preheat oven to 375°. Season chicken with salt, pepper, garlic powder, oregano, and lemon juice.

Place in a roasting pan and bake for about 40 to 45 minutes, or until chicken reaches 165. When chicken is cooked through, remove from the oven and sprinkle with feta.

Broil on low for about 2-3 minutes, until cheese is golden brown (careful not to burn).

caramel chicken

10 Dec

this was really good — doubled the sauce on this one per reviews!

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caramel chicken
adapted from epicurious

ingredients
2 tablespoons vegetable oil
2 1/2 pounds boneless skinless chicken breasts
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4″-thick slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

preparation

Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

Return pot to medium-high heat and add 1/2 cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice

Slow Cooker Indian Chicken Stew

20 Nov

served this with some garlic naan from tj’s yum!

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Slow Cooker Indian Chicken Stew
adapted from sheknows

Ingredients
2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoons ground black pepper
1/4 teaspoons cayenne pepper
2 15-ounce cans garbanzo beans (chickpeas), rinsed and drained
2 14.5-ounce cans diced tomatoes, undrained
1 cup chicken broth
1 bay leaf
2 tablespoons fresh lime juice
1 9-ounce package fresh spinach

Directions
add the chicken, onion, and garlic, curry powder, ginger, cayenne, salt and pepper to crockpot. Stir the mixture to combine and then add the beans, tomatoes, broth and bay leaf.
Cover the cooker and cook on high-heat for 4-1/2 hours.
Uncover the cooked stew and stir in the lime juice and the spinach. Let stand for 3 minutes.