Tag Archives: chicken

Southwestern Chicken & Rice Skillet

12 Aug

Living in Hong Kong these last few months, with literally one induction burner to serve as my only cooking element has made for some interesting meals. I’m learning the value of one-skillet dinners. Here’s one below.

INGREDIENTS

  • 2 teaspoons extra virgin olive oil
  • 1lb chicken, cut into bite-sized pieces
  • 1/4 onion, chopped
  • 2 teaspoons taco seasoning (plus salt if using a salt-free blend)
  • 1 cup frozen corn kernels, slightly thawed
  • 1 can black beans, drained & rinsed
  • 2 cups chicken broth
  • 1 cup salsa
  • 1 cup rice (if using brown rice, increase cooking time by about 20 minutes)
  • Optional garnishes: Chopped green onions, shredded cheese, sliced avocados/guacamole
DIRECTIONS

  1. Heat oil in a very large skillet over high heat. Add chicken and onion then season with taco seasoning and salt, if necessary. Saute for 2-3 minutes – chicken does not need to be cooked all the way through.
  2. Add corn, beans, salsa, and chicken broth to the skillet then bring to a boil. Stir in rice then place a lid on top, turn heat down to medium-low, and simmer for 15 minutes. Let sit off the heat for 5 minutes before serving. Serve with tortilla chips or tortillas.

Recipe adapted from Iowa Girl Eats

Slow Cooker Tikka Masala

8 Mar

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Slow Cooker Chicken Tikka Masala

Serves 4 to 6

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste,  2 tablespoons of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

If you have the time: Marinate the chicken in 1/2 cup yogurt and a teaspoon of both coriander and cumin for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

→ If you have the time: Mix the onions, garlic, ginger, tomato paste, and spices with about 2 tablespoons of oil. Microwave for 3-5 minutes or until onions are soft. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Recipe adapted from The Kitchn

Tandoori Chicken

26 Sep

Tandoori Chicken

This is my new favorite way to cook chicken thighs. So good. So very good. Eat it with Indian food (curry, daal, etc.), chopped up in a salad, or by itself.

INGREDIENTS
3 Tbsp vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1 Tbsp garam masala
1 Tbsp paprika
1 cup plain yogurt
2 Tbsp lemon juice
4 minced garlic cloves
2 Tbsp minced fresh ginger
1 teaspoon salt
4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

DIRECTIONS

  1. Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely. When cool, transfer spice-oil mixture to a small bowl, and mix in the lemon juice, garlic, salt, and ginger.
  2. Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for several hours or overnight.
  3. Prepare your grill  for direct high heat. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. Take the chicken out of the marinade and shake off the excess (make sure chicken remains evenly coated with yogurt mixture).  Put the chicken pieces on the grill and cover. Cook 2-3 minutes before checking.
  4. Turn the chicken so it is brown (even a little bit charred) on all sides, then lower grill temperature or move chicken to cooler side of grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear or when the internal temperature of the meat reaches 165ºF. Let it rest for at least 5 minutes before serving.

Adapted from Simply Recipes

Slow-Cooker Rosemary Garlic Chicken

11 Aug

Slow Cooker Rosemary Chicken

I’m building up my arsenal of slow-cooker meals to prepare myself for the return of the school year. This recipe is a good starting point but needed a little jazzing up. On my first attempt the chicken ended up too dry, so I changed the directions to cook the meat on LOW for about 4 hours. I’m not sure if allowing the chicken to sit in the broth while cooking would also help, but I may try that next time. I also added a few extra seasoning to give the chicken more flavor. I’m not sure if browning the meat is actually necessary, but it did give it a good color. You can also throw some cut red or Yukon gold potatoes  in the pot (tossed in olive oil and seasoned with salt and pepper) in the slow cooker as well to make this a a complete meal.


Slow-Cooker Rosemary Garlic Chicken

INGREDIENTS
4 carrots, whole or chopped into large pieces
3-4 lbs bone-in chicken thighs or leg quarters
1 1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon pepper
2 teaspoons paprika
2 tablespoons fresh rosemary, chopped
6 garlic cloves, sliced
3 tablespoons olive oil
1 cup chicken broth

DIRECTIONS

  1. Place carrots in a single layer in a 5-qt. slow cooker.
  2. Remove skin from chicken, and trim fat. In a small bowl, stir together salt, oregano, garlic powder, pepper, paprika, and rosemary. Rub mixture over chicken.
  3. Heat oil in a large skillet over medium heat. When oil is hot, sauté garlic for about 2 minutes or until golden brown. Transfer to a bowl using a slotted spoon; reserve oil in skillet. In batches, cook prepared chicken pieces in the reserved oil for 3 to 4 minutes on each side or until deep golden brown. Transfer to slow cooker, reserving drippings in skillet.
  4. Add garlic back to the skillet and pour in broth. Cook broth for about 1 minute, stirring to loosen particles from bottom of skillet; and pour over chicken in slow cooker. Cover and cook on LOW 4-5 hours.
  5. Transfer chicken to a serving platter and serve with some of the remaining juices from the slow cooker.

Breaded Chicken Cutlets (aka Chicken Nuggets for Adults)

10 Aug

Breaded Chicken Cutlets

These were great! And the best part was that they were super easy to make. They were ready to serve in about 30 minutes (and that included defrosting the chicken breasts in the microwave). Definitely adding this to our weeknight dinner rotation. You can add these to a salad, serve with pasta, or even in a bun to make a chicken sandwich. Also, other seasonings can be added to the bread crumbs like freshly grated Parmesan, sesame seeds, or dry mustard.  We concluded that these would be even better with some kind of dipping sauce (although barbeque sauce and ketchup worked pretty well), so I’ll play around with that next time.


Breaded Chicken Cutlets

INGREDIENTS
4 boneless chicken breasts, rinsed and patted dry
6 tablespoons olive oil
2 eggs, lightly beaten
3/4 cup flour
1 1/2 cups plain bread crumbs (or crushed corn flakes)
Cayenne pepper
Oregano
Thyme
Garlic salt

DIRECTIONS

  1. Using a meat tenderizer, pound each chicken breast until they are about 1/3 inch thick. Try to make sure each breast is pounded evenly and it all has the same thickness. Cut breast in half or thirds depending on desired size for cutlets.
  2. Add the olive oil to a large skillet and heat to medium-high.
  3. For dredging the meat you will need three rimmed plates or bowls: one plate for the flour, another plate for the eggs, and one for the bread crumbs (seasoned with a few shakes of cayenne pepper, oregano, thyme, and garlic salt). Using tongs or a fork, coat your chicken pieces in the flour (shake off any excess), then in the egg, then in the bread crumbs (make sure the chicken is entirely covered in bread crumbs).
  4. Fry each breaded chicken piece in the oil for about 4 minutes on each side. Cook chicken in batches (2 or 3 pieces at a time) so as not to crowd the pan. The cutlets are cooked when they are firm to the touch.
  5. Remove the chicken from the pan and drain on a plate lined with a paper towel. If needed add more oil to the pan to fry the remaining pieces.

Adapted from Dinner: A Love Story Cookbook