Category Archives: CHICKEN

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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

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“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.

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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

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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.

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Parmesan Crusted Chicken


  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 4 chicken breast halves
  • 4 Tbsp. bread crumbs

Combine mayonnaise and cheese. Arrange chicken on baking sheet. Top with mayonnaise mixture. Sprinkle with bread crumbs. Bake 20 minutes at 425 degrees.

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Italian Chicken


italian chicken

Based on Rocco Dispirito’s Italian Chicken but with a few variations.

  • Olive Oil
  • 2 pounds boneless skinless thin-cut chicken cutlets
  • 3/4 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups chicken broth
  • 4 tsp flour dissolved in 3 tsp water
  • 1 tsp rosemary
  • 5 thin lemon slices
  • 3 tbsp capers
  • 2 tbsp unsalted butter

Season chicken with salt and pepper on both sides. Coat a skillet with olive oil. Cook cutlets until lightly browned (about 2-3 minutes per side). Transfer to a plate.  Add chicken broth to the skillet and bring to a simmer. Add the dissolved flour and whisk until thickened. Return chicken to the pan with rosemary, lemon slices, butter and capers. Gently simmer until chicken is cooked through and sauce is slightly thickened.

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Chicken Cutlets with Grape-Shallot Sauce


I hesitated a little to try a recipe that included chicken and grapes. But I have to say that this turned out to be unexpectedly easy and delicious.  I served it with white rice.

Ingredients

  • 1/4 cup all-purpose flour
  • 4 chicken breast cutlets trimmed (about 1 pound)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 teaspoons oil
  • 1 cup thinly sliced shallots
  • 2 cups halved seedless green or red grapes  (I used green)
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Place flour in a shallow dish. Sprinkle chicken with salt and pepper. Dredge the chicken in the flour (reserve excess flour). Heat 3 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until golden on the first side, 2 to 4 minutes. Reduce heat to medium, turn the chicken and cook until the other side is golden, 2 to 4 minutes more. Transfer to a plate.
  2. Add the remaining 2 teaspoons oil to the pan and heat over medium heat. Add shallots and cook, stirring, until just starting to brown, 2 to 3 minutes. Add grapes and cook, stirring occasionally, until just starting to brown, 2 to 3 minutes. Sprinkle with 5 teaspoons of the reserved flour; stir to coat. Add wine and broth; bring to a boil, stirring constantly. Reduce heat to a simmer and cook, stirring occasionally and scraping up any browned bits, until the sauce is reduced and thickened, about 8 minutes. Stir in parsley.
  3. Return the chicken to the pan, turning to coat with sauce, and cook until heated through, about 2 minutes. Serve with the sauce.
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Lemon and Milk Braised Chicken


  • 1 (4 to 5 pound) whole chicken
  • Salt and ground black pepper
  • 2 Tbsb. unsalted butter
  • 2 cups milk
  • Zest of 2 lemons
  • 10 cloves garlic, peeled and lightly smashed
  • 5 to 8 large sage leaves
  • 2 (3") springs rosemary
  1. Preheat oven to 375 degrees. Discard chicken neck and any included giblets. Pat chicken dry with paper towels and season generously with salt and black pepper, including inside the cavity
  2. Place a 4-quart (or larger) dutch oven or heavy oven-safe pot or pan over high heat. Add butter; when it melts and foams, add chicken. Brown chicken over high heat 10 minutes, using tongs to turn over.  When chicken is evenly golden brown, turn it breast side down and pour in milk. Bring to a simmer, then turn off heat
  3. Add to milk the lemon zest, garlic cloves, sage, and rosemary.  Cover pot with a lid or foil and roast 45 minutes. Remove lid and roast until a thermometer inserted in the thickest part of the thigh registers 165 degrees, 30 to 45 minutes more.  Remove from oven and carve or shred chicken (it should pull off the bone easily). If needed add salt to sauce to taste. Serve, spooning sauce from pan over meat

 

 

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Rachael Ray’s Citrus Roasted Chicken



INGREDIENTS

1 (4 to 5 pounds) roasting chicken

1 orange, quartered

1 lemon quartered and seeded

1 small onion, peeled and quartered

2 bay leaves

Salt, reshly ground black pepper

2 tbsp. extra virgin olive oil

Preheat the oven to 425 degrees. Stuff the chicken cavity with the orange, lemon, onion and bay leaves. Tie up the legs with cooking twine and season the outside of the chicken with salt and pepper. Transfer the chicken to a roasting pan, drizzle with a little oil and roast until the juices run clear and a thermometer reads 160 degrees. About 90 minutes.