Posts tagged chicken

Buffalo Chicken Chili

5 years ago
in ,

Buffalo Chicken Chili

Recipe: Buffalo Chicken Chili

A buffalo chicken wing inspire bowl of chili served topped with tangy crumbled blue cheese.

Ingredients

  • 1 pound ground chicken
  • 1 tablespoon oil
  • 1 onion, diced
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 cup beer or chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1/2 cup hot sauce (or to taste)
  • salt and pepper to taste
  • crumbled blue cheese to taste

Instructions

  1. Cook the chicken in a large pan over medium heat and set aside.
  2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  3. Add the garlic and cumin and cook until fragrant, about a minute.
  4. Add the beer or broth and deglaze the pan.
  5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
  6. Serve topped with crumbled blue cheese to taste.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)
Inspired By: Buffalo Chicken Chili

Kickin’ Chicken Marinade

5 years ago
in

Kickin' Chicken Marinade

Recipe: Kickin’ Chicken Marinade

Ingredients

  • 2-3 lbs of Chicken (breast, thighs, drumsticks, wings ~ bone-in or boneless)
  • 1 Cup Frank’s Red Hot Original
  • 1/4 Cup Olive Oil
  • 1/4 Cup Lime Juice (fresh is best, but bottle is good too)
  • 2 Cloves of Garlic, minced or pressed (you can use garlic powder)
  • Lime – cut into slices

Instructions

  1. In a medium size bowl, mix Red Hot, olive oil, lime juice and garlic. Place chicken in a pan, bowl or ziploc bag and pour marinade over top, making sure the chicken is submerged in the marinade. Marinade for four hours in the fridge. Remove chicken from marinade and grill. The chicken is great with fresh lime juice squeezed on top! Enjoy!

Preparation time: 4 hour(s)

Cooking time: 10 minute(s)
Inspired By: Kickin’ Chicken Marinade

Key West Grilled Chicken

5 years ago
in

Key West Grilled Chicken

Recipe: Key West Grilled Chicken

Ingredients

  • 3 tablespoons soy sauce
  • 2 Tbs. honey
  • 1 tablespoon vegetable oil
  • Juice of 1 Lime
  • 1 teaspoon minced garlic
  • handful fresh cilantro, chopped
  • 4 skinless, boneless chicken breast, cut into large chunks

Instructions

  1. In a small bowl combine soy sauce, honey, vegetable oil, lime juice, cilantro, and garlic.
  2. Place chicken breast into the mixture, and coat. Cover, and marinate in the refrigerator at least 30 minutes.
  3. Skewer onto bamboo sticks that have been soaked in water for 5 minutes.
  4. Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear.

Preparation time: 35 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

Inspired By: Key West Grilled Chicken

Grilled Pollo Sabroso

5 years ago
in

Grilled Pollo Sabroso

Recipe: Grilled Pollo Sabroso

Ingredients

  • 6 medium bone-in skinless chicken thighs
  • 1 tbsp vinegar
  • 2 tsp soy sauce
  • 1 packet Sazon (in Spanish aisle)
  • Adobo (in Spanish aisle)
  • garlic powder
  • oregano

Instructions

  1. Season chicken with vinegar and soy sauce. Add sazon, a generous amount of adobo, garlic powder, oregano and adobo and mix well. (Don’t use your hands or they will turn orange) Let chicken marinate at least 20 minutes.
  2. Grill on low (250F for about 30 minutes) until chicken is cooked through, careful not to burn.

Preparation time: 10 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 6

Inspired By: Grilled Pollo Sabroso

Roasted Vegetable Ragu

5 years ago
in

Roasted Vegetable Ragu

 

Recipe: Roasted Vegetable Ragu

This ragu makes a great side dish or can be used to top pasta or polenta. Pair with some poultry sausage or grilled chicken for a complete meal.

Ingredients

  • 1 medium green pepper, 1/2-inch dice
  • 1 medium yellow squash, 1/2-inch dice
  • 2 medium zucchini, 1/2-inch dice
  • 1 eggplant, ends trimmed, 1/2-inch dice
  • 1 medium onion, 1/2-inch dice
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 Tbsp Italian seasoning
  • 1/4 cup red wine

Instructions

  1. Preheat oven to 450 degrees.
  2. Toss pepper, squash, onion, and eggplant in large bowl with oil; season to taste with salt and pepper. Divide and arrange in single layer on 2 large baking sheets.
  3. Roast on separate racks of oven 20 min. Switch rack position of pans for even roasting. Continue roasting about 15 min until tender and browned.
  4. Add vegetables, tomato sauce, diced tomatoes, Italian seasoning, and wine to saucepan; bring to simmer on LOW. Cook, stirring occasionally, 30 min.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

Inspired By: Roasted Vegetable Ragu
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Crock Pot Chicken Cacciatore

5 years ago
in

Crock Pot Chicken Cacciatore

Recipe: Crock Pot Chicken Cacciatore

Ingredients

  • 12 boneless skinless chicken thighs (about 2.5 lbs)
  • 28 oz can crushed tomatoes
  • 14 oz can fire-roasted diced tomatoes
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 large sweet onion, sliced
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/4 all purpose flour
  • salt and fresh pepper to taste

Instructions

  1. Season chicken with salt and black pepper and place in the slow cooker. Pour tomatoes over the chicken, top with onions and peppers, add oregano, bay leaf, salt and pepper, give it a quick stir and cover. Set crock pot to LOW for 8 – 10 hours.
  2. When the timer beeps, remove lid set the crockpot on HIGH. Remove 1/2 cup liquid from crockpot and combine with flour. Stir back into crockpot. Keep the crock pot on HIGH with the lid off for up to one hour to help it thicken.
  3. Remove bay leaf, adjust salt and pepper and enjoy!

Preparation time: 15 minute(s)

Cooking time: 10 hour(s)

Number of servings (yield): 8

Inspired By: Crock Pot Chicken Cacciatore

Creamy Cajun Chicken Pasta

5 years ago
in

Creamy Cajun Chicken Pasta

Recipe: Creamy Cajun Chicken Pasta

Ingredients

  • 8 ounces rotini or other pasta
  • 1 tablespoon canola oil
  • 2 slices bacon, chopped
  • 1 large sweet onion, halved and thinly sliced
  • 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 1 medium green bell pepper, sliced
  • 3 cloves garlic, minced
  • 4 teaspoons Cajun seasoning (see Tip)
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon all-purpose flour
  • 1 28-ounce can crushed tomatoes
  • 1/3 cup reduced-fat sour cream
  • 1/2 cup sliced scallions for garnish

Instructions

  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package directions. Drain.
  2. Meanwhile, heat oil in a Dutch oven over medium heat. Add bacon and onion and cook, stirring occasionally, until beginning to brown, about 2 minutes. Add chicken, bell pepper, garlic, Cajun seasoning and pepper. Cook stirring, until the onion and bell pepper are beginning to soften, about 4 minutes.
  3. Add flour and stir to coat. Add tomatoes and their juice; bring to a simmer. Cook, stirring often, until the sauce is bubbling and thickened and the chicken is cooked through, about 2 minutes. Remove from the heat. Stir in sour cream.
  4. Stir the pasta into the sauce. Serve sprinkled with scallions, if desired.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Inspired By: Creamy Cajun Chicken Pasta
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Light Chicken Curry

5 years ago
in

Light Chicken Curry

Recipe: Light Chicken Curry

Ingredients

  • 12-ounce jar roasted red peppers, drained
  • 1 small yellow onion, chopped
  • 1 cup chicken broth
  • 1/2 cup light coconut milk
  • 2 teaspoons curry powder
  • Three 3-inch lengths fresh lemon grass
  • 15-ounce can chickpeas, drained
  • 1 cup grated carrots
  • 1 3/4 pounds boneless, skinless chicken thighs

Instructions

  1. In a blender or food processor, combine the red peppers, onion, broth, coconut milk and curry powder. Process or puree until completely smooth.
  2. Pour the sauce into a large, deep saute pan over medium-high heat. Bring to a simmer. Use a rolling pin or meat mallet to lightly crush the lemon grass, then add to the sauce. Stir in the chickpeas and carrots. Nestle the chicken thighs into the sauce, being sure the tops are covered. Reduce the heat to maintain a simmer and cook, uncovered, for 20 minutes.
  3. Remove and discard the lemon grass. Serve the chicken over rice with chickpeas, carrots and sauce spooned over it.

Quick Notes

While the family liked the recipe, personally I found it a little bland. Next time try adding some additional seasoning towards the end, either curry powder or garam masala.

Next time try adding the carrots to the blender.

Preparation time: 15 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Inspired By: Speedy and Light Chicken Curry
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Cajun Chicken Pasta on the Lighter Side

6 years ago
in

Cajun Chicken Pasta on the Lighter Side

Recipe: Cajun Chicken Pasta on the Lighter Side

Ingredients

  • 8 ounces uncooked linguine
  • 1 pound chicken breast strips
  • 1-2 tsp Cajun seasoning (or to taste)
  • 1 tbsp olive oil
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 8 oz fresh mushrooms, sliced
  • 1/2 red onion, sliced
  • 3 cloves garlic, minced
  • 2 medium tomatoes, diced
  • 1 cup fat free low sodium chicken broth
  • 1/3 cup skim milk
  • 1 tbsp flour
  • 3 tbsp light cream cheese
  • fresh cracked pepper
  • 2 scallions, chopped
  • salt to taste
  • cooking spray

Instructions

  1. Prep all your vegetables. In a small blender make a slurry by combining milk, flour and cream cheese. Set aside. Season chicken generously with Cajun seasoning, garlic powder and salt.
  2. Prepare pasta in salted water according to package directions.
  3. Heat a large heavy nonstick skillet over medium-high heat; spray with cooking spray and add half of the chicken. Sauté 5 to 6 minutes or until done, set aside on a plate and repeat with the remaining chicken. Set aside.
  4. Add olive oil to the skillet and reduce to medium; add bell peppers, onions, and garlic to skillet, sauté 3-4 minutes.
  5. Add mushrooms and tomatoes and sauté 3-4 more minutes or until vegetables are tender. Season with 1/4 tsp salt, garlic powder and fresh cracked pepper to taste.
  6. Reduce heat to medium-low; add chicken broth and pour in slurry stirring about 2 minutes.
  7. Return chicken to skillet; adjust salt and Cajun seasoning to taste, cook another minute or two until hot, then add linguine; toss well to coat. Top with chopped scallions and enjoy!

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

Inspired By: Cajun Chicken Pasta on the Lighter Side

Chicken with Quick Mole Sauce

6 years ago
in

Chicken with Quick Mole Sauce

Recipe: Chicken with Quick Mole Sauce

Ingredients

  • 1 1/4 pounds boneless, skinless chicken thighs, trimmed
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons canola oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 8-ounce can tomato sauce
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup mini semisweet chocolate chips
  • 1 tablespoon almond butter, peanut butter, or sunflower seed butter
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Season chicken with 1/8 teaspoon salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Add the remaining 1 tablespoon oil, garlic, chile powder, cumin, cinnamon and the remaining 1/8 teaspoon salt to the pan. Cook, stirring, until fragrant, about 30 seconds. Add tomato sauce, broth, chocolate chips and almond (or peanut) butter; stir to combine. Bring to a simmer. Reduce heat to medium-low, return the chicken (and any accumulated juice) to the pan and turn to coat with the sauce. Simmer until the chicken is cooked through, about 5 minutes more. Serve sprinkled with sesame seeds.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Inspired By: Chicken with Quick Mole Sauce

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