Thursday , 15 February 2018

Tag Archives: Chicken

General Tso’s Chicken

PrintGeneral Tso’s Chicken Ingredients 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes 1 1/2 cups cornstarch 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes 2 cloves garlic, minced 1 teaspoon white … Read More »

Mexican Chicken Lime Soup

PrintMexican Chicken Lime Soup Ingredients2 Tbsp olive oil 1 medium yellow onion 2 stalks celery 1 medium jalapeno 4 cloves garlic ¾ lb. chicken breast 6 cups chicken broth 1 (14.5 oz.) can diced tomatoes w/chiles 1 tsp oregano ½ Tbsp cumin 1 medium lime ½ bunch cilantro 1 medium avocado InstructionsDice the onion, celery, and jalapeno (scrape the seeds … Read More »

The Chew’s Baked Artichoke Chicken

PrintThe Chew’s Baked Artichoke Chicken Ingredients4 lbs. chicken legs and thighs, w/ skin (I used a chicken cut up, including breasts) 1 cup artichoke hearts, halved (canned is fine) 1 medium onion, cut into pieces same size as the artichokes 1 pound white button mushrooms (halved or quartered) 2 tablespoons brown mustard 2-3 cloves garlic, minced 1/4 cup olive oil … Read More »

Better-Than-Takeout Chicken Fried Rice

PrintBetter-Than-Takeout Chicken Fried Rice Ingredients3 cups cooked white rice (day old or leftover rice works best!) 3 tbs sesame oil 1 cup frozen peas and carrots (thawed) 1 small onion, chopped 2 tsp minced garlic 2 eggs, slightly beaten 1/4 cup soy sauceInstructionsOn medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion … Read More »

Crockpot Chicken and Stuffing

PrintCrockpot Chicken and Stuffing Ingredients4 thawed chicken breasts 6oz. package of Stove Top stuffing mix 1/2 cup sour cream 1 can of cream of chicken soupInstructionsFirst put your chicken in the crock pot. Pour the package of stuffing on top. Mix sour cream, soup, and 1/4 cup water in a small bowl. Pour the mixture over the top of the … Read More »

Queso Chicken Pasta

PrintQueso Chicken Pasta Serving Size: 4 Ingredients8 oz. penne pasta 2 tsp. vegetable oil 1 cup onion, diced 2 cloves garlic, minced 1 jalapeno, minced 1/2 tsp. cumin 1/4 tsp. coriander 1 T. flour 1 1/3 cup milk 1 tsp. salt 3 T. cream cheese 8 oz. Monterey jack cheese, shredded, divided 1/2 cup diced tomatoes, drained 2 cups cooked, … Read More »

Chicken Marsala

PrintChicken Marsala Ingredients1¼ lb. chicken cutlets, pounded until ¼” thick (about 8) Kosher salt and freshly ground black pepper, to taste ⅓ cup plus 1 tbsp. flour 5 tbsp. olive oil 5 tbsp. unsalted butter 8 oz. white button mushrooms 2 tbsp. minced shallots 1 clove garlic, minced ⅓ cup dry Marsala wine ⅓ cup chicken stock 1 tbsp. finely … Read More »

Cheesy Chicken Enchilada Pasta

PrintCheesy Chicken Enchilada Pasta Ingredients3 chicken breasts, Salt and Pepper for seasoning 1 lb penne pasta 1 red pepper, chopped 6 green onions, chopped 3 tablespoons butter 1/4 cup flour 28 oz enchilada sauce, mild or hot 4 oz cream cheese 1 1/2 cups Mexican Blend CheeseInstructionsPreheat the oven to 350 degrees. Start by heating the largest skillet you have … Read More »

Spinach Stuffed Chicken with Blistered Tomatoes

PrintSpinach Stuffed Chicken with Blistered Tomatoes Ingredients2 boneless, skinless chicken breasts 2 Tbsp light Boursin cheese 3 Tbsp thawed and drained frozen spinach 1 Tbsp dried minced onion 1/4 tsp ground nutmeg salt and pepper to taste 1/4 pint cherry or grape tomatoes, halved 2 Tbsp olive oil, divided 1 Tbsp balsamic vinegarInstructionsPreheat oven to 375 degrees. Rinse and pat … Read More »

Chicken and Dumplings

PrintChicken and Dumplings Ingredients4 cups low-sodium chicken broth 4 cups water 2-3 boneless, skinless chicken breasts (about 1 1/2 pounds) 1 1/2 T. olive oil 2 stalks celery, chopped 2 large carrots, chopped 1 onion, chopped 1 1/2 tsp. table salt (or 3/4 tsp. fine sea salt) 1 tsp. dried thyme 1/4 tsp. freshly ground black pepper 1/2 cup cold … Read More »

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