Chicken

Sheet Pan Chicken and Zucchini

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INGREDIENTS:

FOR THE SEASONING:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sugar (omit for Paleo and Whole 30)
  • 1/8 teaspoon black pepper
  • 1 clove crushed garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar

FOR THE SHEETPAN:

  • cooking spray
  • 8 (4 oz each) boneless skinless chicken thighs, trimmed of fat
  • 1/2 tsp kosher salt
  • 12 ounces zucchini, diced into 1-inch pieces
  • 3 carrots, peeled and diced into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • chopped parsley for garnish

DIRECTIONS:

  1. Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup.  Arrange the center rack and lower third.
  2. Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
  3. Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch. Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve

Read more at https://www.skinnytaste.com/sheetpan-italian-chicken-and-veggie-dinner/#lJrFLe3fE0k45Uwr.99

Chicken, Sausage & Shrimp Jambalaya

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big part of the recipe is prep and chop up the veg. this is how i do it.

for the trinity:

  • 1 bell pepper
  • 1 sweet onion
  • three large ribs of celery

meat/shrimp

  • 4 large chicken thighs
  • 5 smoked sausages
  • 1 lbs of large shrimp (i used 13-15 size)

you’ll also need

  • garlic
  • cajun seasoning (like tony chachere’s/slap ya mama/paul prudhomme/emeril)
  • rice. i used long grain this time.
  • scallions for garnish

method

for the trinity, trim the celery, onion & pepper. reserve trimmings for stock. dice into small pieces and set aside.

skin the thighs, then debone. reserve the bones for stock. cut the chicken into bite sized pieces. season with S&P along with cajun seasoning. be care some of the cajun seasoning has a lot of salt. i was able to find a no-salt added paul prudhomme’s which is just mostly red cayenne,black pepper and some other herbs. set aside.

peel the shrimp and reserve the shells. put into a container and put in the fridge until ready.

slice the smoked sausage into coins.

if making the stock, take the reserved vegetable trimmings, chicken bones & shrimp shells into a pot and add enough water to cover. bring to a boil then simmer. you can do this while sauteing the trinity & meat/shrimp.

in a large pan or dutch oven over medium heat, brown the sliced sausage until some of the grease is given up. take the sausage and put into a clean container. if not enough grease in the pan, add some vegetable oil. sautee the chicken until a good color is on–no need to completely cook the chicken. take chicken out and quickly cook the shrimp until just turning pink. take the shrimp out.

add more oil if necessary to sautee the trinity. sautee until the onions turn translucent. smash a few garlic cloves, chop and then add. garlic will burn so be careful. now add the stock and two cups of rice and bring to a boil. general rule of thumb is 1 cup of rice = 2 cups of liquid. you may need more. add the chicken & sausage back in to incorporate. keep stirring for about 10 minutes on a gentle boil. add more stock if necessary. after 10 minutes reduce heat to the lowest. give a final stir and cover slightly. cook for 10 minutes and fluff up. cook for another 10 minutes. fluff again and add shrimp. cook for 10 more minutes. turn off heat and add sliced scallions.

[homemade] chicken, sausage & shrimp jambalaya
byu/raphtze infood

Uncle Dale’s Chicken and Dumplings

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Notes:

Thighs and legs are best because of the texture of the meat. Breast tends to separate in to strings.

A large diameter pot is best in order to leave a reasonable amount of surface area to cook the dumplings.

Ingredients:

Broth

  • 6 Chicken thighs on the bone or 1 whole chicken cut in to pieces.
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Celery Salt
  • 2 tbsp finely chopped or dried minced onions
  • 1-2 boullion cubes
  • Black Pepper

Dumplings:

  • 2 cups Bisquick
  • 1/3 cup milk

Method:

Place the chicken parts in to the pot , add about 3 inches of water.  Add garlic powder, celery salt, and onions. Boil covered until the meat is cooked. Transfer the meat to a platter and allow to cool.

After the meat cools enough to touch, remove the bone and skin and cut the meat in to about 2 inch sized pieces. Add the meat back to the broth and stir in the bouillon cubes one at a time, taste the broth after each cube to decide if you need more than 1. Pepper if desired.

Combine Bisquick and milk and mix well, this will produce a very stiff, gummy dough and makes about 8 medium sized dumplings.

Bring the broth to a medium boil. Measure the dough in to blobs a little larger than a golf ball and place in the boiling broth. Reduce the heat to slow boil. Cook 10 mins uncovered.  Cover and cook 10 more mins.

Uncover and scoff.

Uncle Dale’s Chicken and Dumplings

Grilled Chicken Breast with Potatoes

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Makes 10 servings

Ingredients

  • 6 chicken breasts
  • 3-4 zucchini or yellow squash, sliced diagonal long, 1/4 in thick
  • 1 lb small red and gold potatoes, chopped 1 in cubes
  • 1/2 tbsp dried oregano
  • 1/2 tbsp dried basil
  • 3 tbsp olive oil
  • 1/2 tsp garlic salt
  • Soy sauce
  • Balsamic vinegar

Optional fresh herbs keep on stalk – oregano, thyme, sage, parsley, marjaram, savory.

Method

Marinate chicken in balsamic vinegar and soy sauce. 1 to 2 ratio balsalmic to soy.

Marinate zucchini in balsalmic.

Heat grill to 350.

In a large bowl mix potatoes, oil, dried herbs and garlic salt. Put potatoes in foil lined baking pan. Add any herbs on stalk over potatoes. Cover with foil.

Put the potatoes on the left half of grill, covee grill  and turn heat down to keep at 350. Cook potatoes covered for 35 min.

After 35 mins open grill and turn heat up on the open side. Oil grill. Uncover potatoes. Grill chicken breast for about 6 mins a side or until cooked.

Remove potatoes and chicken and set aside. Put zucchini strips on grill for 4 mins.

Remove zucchini and let cool.

Slice chicken breast in to medallions and split all in to 10 even servings.

 

 

 

Simple Chicken Brine

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Ingredients

  • 1 gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil

Directions

  1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Source: https://www.allrecipes.com/recipe/170656/simple-chicken-brine/

Indian-Spiced Chicken and Cauliflower

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Spice up your usual chicken and veggies with a kick of Indian spices.
YIELDS:4
PREP TIME:0 hours 20 mins
TOTAL TIME:5 hours 20 mins

INGREDIENTS

  • 1 can diced tomatoes
  • 2 tbsp. tomato paste
  • 2 tbsp. ginger
  • 1 tbsp. curry powder
  • Kosher salt
  • pepper
  • 1 1/2 lb. boneless, skinless chicken thighs
  • 1 small head cauliflower
  • 1 medium onion
  • 1/4 c. golden raisins
  • 1 c. long grain white rice
  • 1/2 c. cilantro
  • Greek yogurt
  • Lemon wedges

DIRECTIONS

In a 5- to 6-quart slow cooker, whisk together the tomatoes, tomato paste, ginger, curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add the chicken, cauliflower, onion and raisins to the slow cooker and stir to combine. Cook, covered, until the chicken is cooked through, 4 to 5 hours on high or 6 to 7 hours on low.
Twenty minutes before serving, cook the rice according to the package directions. Spoon the chicken mixture over the rice and top with the cilantro. Serve with yogurt and lemon wedges, if desired.

Crispy Chicken Banh Mi Bowls

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Crispy pressure cooker chicken banh mi bowls! The chicken is quickly cooked in the pressure cooker and then we crisp it up under the broiler and serve it with rice, pickled veggies and sriracha mayo! It is so so good!

Source: LittleSpiceJar.com

INGREDIENTS:

FOR PICKLED VEGGIES:

  • 1/2 cup EACH: water AND rice vinegar
  • 1/3 cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1 1/4 cup EACH daikon radish ribbons AND carrot ribbons (see notes)

FOR THE CHICKEN:

  • 1 1/4 – 1 1/2 pounds boneless, skinless chicken breast (or thighs)
  • salt and pepper
  • 1 tablespoon EACH: sugar, sriracha, rice vinegar, lemongrass paste, AND fish sauce (see note)
  • 1/4 cup low sodium soy sauce
  • 1 small onion, quartered
  • 1 jalapeño, sliced (seeds and ribs removed for less spicy)
  • 4 cloves garlic, pressed
  • 1/2 bunch cilantro leaves + stems
  • 1 tablespoon sesame oil

BOWLS:

  • white rice or quinoa, sliced jalapeños, chopped cilantro, sliced cucumbers, sriracha mayo (see notes for recipe)

DIRECTIONS:

  1. PICKLED VEGGIES: In a medium bowl, whisk together the water, sugar, rice vinegar and salt until dissolved. Add veggies and allow to soak for at least 30 minutes and ideally for 1-2 hours, covered, in the refrigerator.
  2. CRISPY CHICKEN: Whisk together the sugar, sriracha, rice vinegar, lemongrass paste, and fish sauce with 2 tablespoons of water, and soy sauce in a bowl; set aside.
  3. Sprinkle the chicken with a pinch of salt and pepper on both sides. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts for a minute on each side. Remove chicken to a plate. Add the onions, garlic, jalapeños, and cilantro to the pot and let cook for 2 minutes stirring so nothing sticks.
  4. Add the chicken back into the pressure cooker and pour the prepared liquid on top. Cover, let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Allow the pressure to release naturally or turn to the ‘vent’ setting and allow it to vent completely before removing lid.
  5. Position a rack in the center of the oven and preheat to the ‘broiler’ setting. Remove chicken breast to a flat surface and shred using 2 forks. Place in a large bowl and drizzle ¼ cup of cooking liquid and sesame oil over the chicken and toss to coat. Spread chicken out onto a baking sheet. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.
  6. ASSEMBLE: Place the rice or quinoa in a bowl, top with crispy chicken, pickled veggies, sliced jalapeños, chopped cilantro, and drizzle with homemade sriracha sauce and a pinch of sesame seeds if desired.

NOTES:

  • To make the ribbons, use a regular vegetable peeler and peel the way you normally would, turning the vegetable slightly after every peel. You can also use a mandoline to make the ribbons or simply make circles. Thinly sliced daikon radishes + matchstick carrots would also work!
  • I found Lemongrass paste from Gourmet Garden in the refrigerated section of the grocery store. Equal quantities of freshly minced lemongrass can also be used.
  • Fish sauce is optional. You can easily omit it from this recipe if you don’t care for the flavor.
  • To make your own sriracha mayo: combine 2-4 tablespoons of sriracha (depending on your spice preference) with 1/2 cup of mayonnaise and a pinch of garlic powder. Stir to combine. Pour into a squeeze bottle, it’s easier to serve that way!

Honey Lemon Chicken and Green Beans

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Ingredients

Honey Lemon Chicken and Green Beans

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • salt and pepper
  • Olive oil
  • 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
  • Honey Lemon Sauce see below

Honey Lemon Sauce:

  • 3/4 cup low sodium chicken broth
  • Juice and zest from 1 large lemon
  • 1/4 cup honey or more/less to taste
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove minced

Instructions

  • Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
  • In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
  • Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
  • Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
  • Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
  • Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
  • Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

Source