Chicken Thighs and Potatoes



Ingredients

  • 5 chicken thighs
  • Salt and pepper to taste
  • tablespoons butter
  • tablespoon olive oil
  • 1 small onion, diced
  • 1 pound potatoes cut into cubes or baby potatoes
  • cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • tablespoon white vinegar
  • tablespoons minced fresh parsley

Instructions

  1. Season chicken on both sides with salt and pepper to taste. Heat 1 tablespoon butter and olive oil in a medium skillet over medium-high heat until melted and hot. Place chicken thighs down and sear 2-3 minutes on both sides until golden brown. Remove from skillet and set aside.

  2. Add onion and potatoes to same skillet and saute several minutes until golden-brown. Season with salt and pepper to taste then remove from skillet and set aside.

  3. Melt remaining 1 tablespoon butter in same skillet, then add garlic to pan and saute 1 minute until garlic is fragrant. Add honey, soy sauce, and vinegar to pan and bring to a simmer, then reduce heat to medium-low and let simmer 5 minutes until slightly thickened.

  4. Nestle chicken thighs and potato mixture into pan and use a spoon to drizzle the sauce over the chicken and potato mix. Bake chicken at 400F 25-30 minutes.

Chicken Marguerita


INGREDIENTS
  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breast or thighs
  • 1 tsp. dried oregano
  • Salt
  • Black pepper
  • 1/4 cup dry white wine
  • 4 tbsp. butter
  • 3 cloves garlic, minced
  • Juice of 1 lemon or 1 lime
  • 1 cup shredded mozzarella
  • 1 cup cherry tomatoes cut in halves
  • 1 cup prepared pesto (Optional)
  • 1/4 cup freshly grated Pa
DIRECTIONS
  1. In a large skillet heat oil. Season chicken with oregano, salt, and pepper. Add chicken to skillet and cook until golden and almost cooked through in the middle. Transfer chicken to a plate.
  2. Pour in white wine and scrape up the bottom of the skillet with a wooden spoon. Add butter and stir until melted, then stir in garlic and lemon juice.
  3. Return chicken to skillet and top each breast with mozzarella. Cover and cook until cheese is melted, about 1 minute. Top with tomatoes and pesto (if using) and sprinkle with Parmesan, if using.

 

Crispy Cilantro Lime Chicken


Ingredients
  • 3 tablespoons olive oil divided
  • Juice of 2 limes
  • 1/4 cup fresh chopped cilantro
  • 4 cloves garlic minced
  • 2 teaspoons brown sugar
  • 3/4 teaspoon ground cumin
  • 6 chicken thighs
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 425°F.
  2. Mix together 2 tablespoons olive oil with the lime juice, cilantro, garlic, sugar and cumin. Add the chicken thighs to the marinade and refrigerate for 15 minutes.
  3. Heat the remaining one tablespoon of oil in a non stick pan Add in the thighs along with the marinade, and sear them for approximately 4 minutes on each side (chicken will not be fully cooked).
  4. Transfer to preheated oven and bake until the chicken is cooked through (about 15-20 minutes).

1-pan Honey Balsamic Chicken Breasts with Asparagus and Cherry Tomatoes


Honey Balsamic Chicken:

  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Honey
  • 1 tablespoon minced Garlic
  • 1 teaspoon Paprika
  • 1/4 cup Olive Oil
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Oregano
  • Salt to taste
  • 4  Chicken Breasts

Vegetables

  • 1 Bunch of Asparagus
  • 1 cup Cherry Tomatoes cut in half
  • 3 tablespoons Olive Oil
  • Garlic Salt, Salt and Pepper to taste

Pre-heat over to 425 degrees.

Chicken. Mix together all the ingredients and cover the chicken breasts with the mix. Set aside.

Vegetables: Add the asparagus and tomatoes to the pan, and toss them with the olive oil, garlic salt, sat and pepper.

Place the chicken on top of the vegetables, cover with the marinade,  and bake for 40-45 minutes

Oven-Fried Breaded Chicken


Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray.

Combine mayonnaise and paprika in a bowl; mix well. Mix bread crumbs and garlic powder in another bowl.

Spread mayonnaise-paprika mixture on each chicken thigh; press into bread crumbs mixture to coat. Place in the prepared baking pan

Bake in the preheated oven for approximately 45-50 minutes or until brown on top

Aguadito – Peruvian Chicken Soup


INGREDIENTS

3/4 cup cilantro leaves
4 garlic cloves (2 whole garlic cloves and 2 garlic cloves minced), divided
4 1/4 cups chicken broth, divided
2 tablespoons olive oil
4 skinless chicken thighs, bone-in
1/2 yellow onion, diced
1/2 red bell pepper, diced
1/2 teaspoon ground cumin
1/4 cup white rice
1 ear of corn, cut off the cob
Salt to taste
1 lime

1. Add cilantro leaves, 2 garlic cloves and 1/4 cup of chicken broth to a blender. Blend until mixture is thoroughly combined. Set aside.

2. In a large pot, heat olive oil over medium-high heat. When hot, carefully add chicken thighs. Cook on first side for 4-5 minutes, until slightly browned. Flip on second side and cook for an additional 5 minutes. Remove from pot and set aside.

3. If the chicken absorbed all of the oil, add one more tablespoon of olive oil. Add yellow onion and cook until translucent, about 5 minutes. Next, add red bell pepper and ground cumin, allowing to cook for 1-2 more minutes. Add minced garlic atop of mixture and cook until fragrant.

4. Add the rice and cilantro liquid mixture to the pot and mix, being sure to completely coat the rice. Gently add the chicken back to the pot and cover with the remaining 4 cups of chicken broth. The broth should just cover the chicken. Add corn. Cook for 20-30 minutes, and until rice is fully cooked.

5. When you’re ready to serve, add salt to taste.

6. Add a few cilantro leaves to each bowl of soup, along with a few wedges of lime.

Yields 4 servings

“Rubbed” baked chicken


INGREDIENTS

  • 4 Boneless Skinless Chicken Breasts
  • 1.5 Limes
  • 1 teaspoon Garlic Powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • Olive Oil

Preheat oven to 375 degrees. In a small bowl combine garlic powder, paprika and salt.  Rub the chicken with this mix and then drizzle olive oil over chicken.  Place chicken on a pan with a couple of slices of lime on top of each chicken breast.

Bake until cooked through (internal temperature 165 degrees), abut 25 to 30 minutes.

Hawaiian Chicken (Sweet and Sour)


hawaian chicken

  • 4 chicken breasts cooked and cut in small pieces
  • flour to cover the chicken
  • 1/4 pound butter + 1 tablespoon vegetable oil
  • 1/2 green pepper + 1/2 red pepper (or one pepper of any color)
  • 2 chopped small shallots
  • 1 can pineapple chunks
  • 3 tablespoons flour
  • 1/2 cup brown sugar
  • 1 cup ketchup
  • 1 can vinegar

Lightly cover the chicken with flour and place it on a pan with the butter and oil. When the chicken turns golden, remove it and place it on an oven-safe container. In the remaining butter, add onions and peppers and cook until vegetables are soft.  Add pineapple chunks saving the juice.

In a blender add pineapple juice, flour, brown sugar, ketchup and vinegar (if sauce is too thick add a little water). Place this sauce on a pot on the stove for about 10 minutes, mix with vegetables and pour it on the chicken. Bake for 40 minutes at 350.

This recipe can also be made with pork

Roasted Chicken and Potatoes


Roasted potatoes and chicken

 

Adapted from Jessica Seinfeld’s Skillet Chicken recipe.

  • 1 onion thinly sliced
  • 1/2 cup water
  • 2 large red potatoes thinly sliced
  • 1 tbsp. olive oil
  • 2 tbsp. fresh rosemary leaves
  • 1 tsp ground cumin (original recipe had 1 tbsp. ground coriander)
  • 5 large bone-in chicken thighs
  • Salt and Pepper to taste

Heat oven to 425. Scatter onions over a deep baking dish. Add water. Lay potatoes over onions. Drizzle with olive oil. Sprinkle rosemary leaves over the potatoes. Add salt and pepper. Lay chicken on top of potatoes. Sprinkle with cumin and more salt and pepper if desired. Roast approximately for an hour.