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Category Archives: Chicken

Coconut Chicken (pollo al coco)

Here is a straightforward recipe for a quick meal. I came across it in our local Costco magazine this month and decided to give it a try. My suggested changes are in red as always.

Pollo al Coco (Chicken with Coconut)

  1. MIX together –

1 teaspoon cumin. 1 teaspoon paprika and 1 teaspoon cilantro

  1. BLEND into –

4 pieces of chicken cut into cubes ( I used thighs)

  1. COOK in 1 tablespoon of olive oil for 8 to 10 minutes until cooked through
  2. ADD –

1 teaspoon of olive oil

1 small chopped onion

1 teaspoon fresh minced ginger

2 jalapeno chilies minced without seeds (can be omitted)

2 teaspoons minced garlic

SAUTE to blend the spices with the chicken

  1. ADD –

1 can cubed tomatoes

  1. SIMMER 7 to 10 minutes, stirring very frequently.
  2. ADD –

400 ml of coconut milk (next time I would use coconut cream to make a thicker sauce)

  1. HEAT through…

SERVE over rice…sprinkle with chopped parsley

 

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Slow Cooker Chicken and Corn Chowder

What to do when your stove gets taken away for repairs? Three choices – BBQ, Microwave or Slow Cooker. Oh, and company for dinner… Pinterest to the rescue as always. The best part is that we had everything in the house! Hope you will try this sometime soon, it beats cooking inside, as we can put our cooker outside, A great way to enhance the BBQ season!

Slow Cooker Chicken and Corn Chowder

Ingredients:

  • 4 slices bacon, diced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
  • 12 ounces red potato, diced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cups corn kernels, frozen, canned or roasted
  • 4 cups chicken broth 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Pinch of cayenne pepper (optional)
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup half and half
  • 2 tablespoons cornstarch
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh chives

Directions:

  1. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
  3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  4. In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
  5. Serve immediately, topped with bacon and garnished with chives, if desired.

 

 

Chipotle Maple Pepper Dry Rub Ribs

While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.

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Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!

The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…

For more about the seasonings and some great recipes go to their site www.maplepepper.ca

If you are unable to find this product, you ,might like this rub recipe from Guy Fieri on Food Network!

Guy Fieri Salt and Pepper Dry Rub Ingredients
Two 3 1/2-pound slabs pork spare ribs
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halvedRead more at: http://www.foodnetwork.com/recipes/guy-fieri/salt-and-pepper-spare-ribs-with-romesco-recipe.html?oc=linkback

Chicken and Mushroom Casserole

Okay, so I was going to end this blog once I reached 250 posts! We were heading off on a trip to Oaxaca and Puebla and I thought it was a good time to put this blog to rest. The trip was great and now I am invigorated to continue on. (If you are interested in the latest trip then follow this link – www.oaxaca2016.wordpress.com )

This is another Costco recipe – too many mushrooms again! Hope you will enjoy it. It would be great for a brunch!

Ingredients

4 -5 large boneless chicken breasts, trimmed and cut into 1 -inch thick strips
Salt and Pepper to taste
1 cup all-purpose flour to coat the chicken
6 Tbsp olive oil, divided
1 pound fresh mushrooms, thickly sliced
1 medium onion, finely diced
3 garlic cloves, minced

Ingredients for the Sauce:
3 Tbsp unsalted butter
3 Tbsp all-purpose flour for the sauce
1 1/2 cups chicken broth
1 Tbsp lemon juice
1 cup half and half (or 1/2 cup milk + 1/2 cup heavy cream)’OR plain yogurt
1. Season chicken with salt and pepper and dredge both sides in flour. Heat 3 Tbsp oil in a large skillet over medium/high heat. Once oil is hot, add chicken and sauté until golden. Work in batches if needed so you don’t crowd your pan. Don’t worry about cooking the chicken through; it still needs to go in the oven. Transfer chicken to a 13×9 casserole baking dish.
2. 2. Wipe down the skillet with a paper towel. Add 3 Tbsp oil along with sliced mushrooms and diced onions and sauté until soft and golden. Add garlic and sauté another 1-2 min. Spread mixture over the chicken.
3. 3. In a medium saucepan (or in the same pan you’ve been using), melt 3 Tbsp butter. Whisk in 3 Tbsp flour until lightly golden (1-2 min).
4. Add 1 1/2 cups chicken broth, 1 Tbsp lemon juice, 1/4 tsp pepper, and whisk until smooth. Add 1 cup half & half and bring to a simmer. Season with salt and pepper to taste
5. 5. Pour sauce over the chicken and mushrooms. Cover with foil and bake at 350˚F for 45 minutes. Serve warm or hot over mashed potatoes, pasta or rice.

Check out more of Natasha’s blog, from where I found this recipe!

http://natashaskitchen.com/2011/04/17/chicken-and-mushroom-casserole/

 

Thai Coconut Curry Soup

Thai is undoubtedly one of my favourite foods and this soup is no exception. Hope you will try it and let me know what you think. And..its from Michael Smith, one of my heroes…LOL. (My apologies to Michael for altering the original as shown)

Thai Coconut Curry Soup from Michael Smith
Meat
• 2 Chicken breasts (Good old Costco – I used their chicken strips in a bag – two handfuls partially thawed)
Produce
• 1 handful Bean sprouts (I substituted frozen broccoli pieces)
• 1 Carrot, shredded
• 1 bunch Cilantro, roots
• 1 bunch Cilantro, leaves
• 1 small knob Ginger, frozen
• 2 Green onions
• 2 stalks Lemon grass or 1 Tablespoon lemongrass paste
• 4 Lime, leaves
• 2 Limes, zest and juice
Canned Goods
• 2 cups Chicken broth
• 2 14 ounce cans Premium coconut milk
• 1 heaping tbsp Thai curry paste
Condiments
• 2 tbsp Fish sauce or less as you prefer
• 1 Sprinkle or two salt or soy sauce
Pasta & Grains
• 1 8 ounce package Rice noodles (Or skip either of these if you don’t want the starch)

Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.

Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

OPTIONAL – Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Chicken Marsala with Portobellos and Gorgonzola

Ok…there are probably many of you who do not like Gorgonzola or any blue cheese. Its okay to skip this and use another cheese like Parmesan or mozzarella, but you will miss the great flavour of the blue cheese in the sauce…LOL. It is fairly quick and goes well with mashed potatoes and steamed carrots!

Chicken Marsala with Portobellos and Gorgonzola Cheese
Ingredients
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/4 teaspoon pepper
• 3 tablespoons olive oil, divided
• 1/2 pound sliced baby Portobello mushrooms
• 2 garlic cloves, minced
• 1 cup Marsala wine or sherry or Port wine
• 2/3 cup heavy whipping cream
• 1/2 cup crumbled Gorgonzola cheese, divided (optional) (try Mozzarella or Parmesan_
• 2 tablespoons minced fresh parsley
Directions
1. Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.
2. In same skillet, sauté mushrooms in remaining oil until tender. Add garlic; cook 1 minute.
3. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.
4. Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.

One Pot Chicken and Potatoes

This dish truly is amazing. The finished chicken was every bit as good as a whole roasted chicken that you would buy at the market for a busy day. The taste was incredible! It reminds me of Sunday dinner at my mother-in-laws house…LOL.

It is a great go-to dish as most of the ingredients you should already have in the house.

One Pot Chicken and Potatoes

Ingredients
• 8 chicken thighs (I’ve been buying the Kirkland ones in a large bag and kept in the freezer)
• 6-8 large potatoes, cut in quarters or halves
• 5-6 carrots, cut in 1-2 inch pieces
• 1 onion, cut in quarters
• 15-20 garlic cloves, whole (Make it easy on yourself, buy the peeled garlic in oil for times like these)
• Kosher salt
• Black ground pepper
• 4 tsp ground pepper or 5 cloves garlic, crushed
• ½ tsp paprika (optional)
• 3-4 Tbsp olive oil.
Instructions
1. Preheat oven to 375F. Line a baking sheet with foil or even better, parchment paper.
2. Thoroughly wash the potatoes & carrots with a scrubber and cut them in smaller pieces. Pat dry with a paper towel.
3. Rinse the chicken under running water & also pat dry with paper towel.
4. Add chicken, potatoes and carrots, onion & garlic to the lined baking dish and sprinkle with salt, ground pepper and garlic. Drizzle with olive oil. Toss everything to coat.
5. Place in the oven and bake for 1 hour 20 minutes. Check for doneness, if the potatoes and chicken thighs are soft and easily pierced with the fork they are ready.
6. If the chicken and potatoes have not browned up as much as you would like, turn the broil setting on the oven and broil for 5 minutes. Watch carefully, or they will burn.
7. Remove from the oven and serve right away in the baking dish or transfer to a warm serving plate.

Chicken Divan

Chicken Divan is a chicken casserole usually served with broccoli, almonds, and Mornay sauce. It was named after the place of its invention, the Divan Parisiennne Restaurant in the New York Chatham Hotel where it was served as the signature dish in the early twentieth century. Its creator, a chef named Lagasi, created it as part of a contest, winning a small amount of money and creating their signature dish. Source – Wikipedia

I actually really like chicken or turkey divan and it is pretty straightforward to prepare. If I don’t want to cook my own chicken or turkey I sometimes buy a roast chicken or turkey breast at the deli counter and chunk it up for this recipe since it starts with cooked chicken.

Chicken Divan Prep time 45 mins Cook time 30 mins Total time 1 hour 15 mins

Ingredients • 4 chicken breasts, cooked and shredded (or head to the Deli)

• 2 to 3 heads broccoli (while at the deli grab some florets too)

• 2 cans cream of chicken soup (any cream soup will do except cheddar)

• 1½ cup mayonnaise

• ⅓ cup sour cream

• ⅓ cup chicken broth

• 2 teaspoons lemon juice

• ¼ teaspoon curry (or up to 2 teaspoons, to taste)

• 2 cups shredded cheddar cheese

• bread crumbs, or Ritz crackers, crumbled

• cooked rice, for serving

Instructions

Cut broccoli into florets and steam until just tender, about 2-3 minutes. place broccoli in the bottom of a 9×13 pan. in a large bowl, combine cream of chicken soup, mayo, sour cream, chicken broth, lemon juice, curry, cheese and shredded chicken. pour chicken mixture over broccoli and top with a sprinkle of bread crumbs or crushed Ritz crackers. bake at 400 for 30 minutes. serve over rice.

White House Chicken Casserole

White House Chicken Casserole

Not sure where this came from, but it has been in my books for quite some time…

Ingredients

  • 4 cups cubed and cooked chicken
  • 2 T lemon juice
  • 1/2 cup mayonnaise
  • 1-10 oz. can whole mushrooms drained
  • 2 cups diced celery
  • 4 hard boiled eggs chopped
  • 1 can cream of chicken soup
  • 1 T minced onion
  • 1/4 cup diced pimento
Preparation
Combine ingredients in 2 quart casserole.
Top with crushed potato chips, grated cheddar and toasted almonds.
Refrigerate overnight.
Bake @ 400 for 30-35 minutes.
Notes
Serves eight with rice.

Chicken Stew

Tired of boring beef stew? Me too! This chicken stew was great even without the prerequisite dumplings…

  • Chicken Stew
    Ingredients
    5 cups (1.25 L) chicken stock
    4 lb (1.8 kg) skinned chicken thighs
    7 small carrots, peeled (WHY?) and cut in half diagonally
    4 potatoes, peeled and cubed I used yams peeled and cubed
    2 cups (500 mL) peeled pearl onions or 1 chopped white onion
  • 1 red pepper diced
    3 tbsp (45 mL) butter
    3 chopped celery stalks
    2 cups (500 mL) button mushrooms or 1 small can
    1/3 cup (75 mL) all-purpose flour
    1 tsp (5 mL) dried thyme
    1/2 tsp (2 mL) salt
    1/2 tsp (2 mL) pepper
    1/2 cup (125 mL) peas, frozen or 1 small can
  • 1 platano chopped coarsely
    1/4 cup (60 mL) whipping cream I omitted this and used the chopped platano to thicken it. Can you tell I am into platanos?

Preparation
In a large Dutch oven, bring chicken stock to boil. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks.Better still start with boneless thighs and save some time.

Add carrots, pepper, celery and potatoes to stock; cover and cook for 10 minutes. Add (pearl) onions; simmer, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. If necessary, add more chicken stock to make 5 cups (1.25 L). OR just add more water…

In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes. Truthfully I just threw them into the pot with the stock and veggies. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.  Bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream* (if using), or the chopped platano stirring to combine.

If you are ambitious make up a batch of dumplings. They really are not necessary…This makes great leftovers!