- 1 ½ pounds boneless, skinless chicken breast tenders
- 1 tablespoon neutral oil, such as safflower or canola
- 3 tablespoons coconut oil
- 2 teaspoons coarse ground salt
- ½ teaspoon black pepper
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 ½ cups short-grain white rice, rinsed until water runs clear
- 1 ¾ cups low-sodium chicken broth
- 1 (13.5-ounce) can light coconut milk
- 1 jalapeño, seeded and chopped
- ½ cup roasted cashews
- 3 green onions, green and white parts, thinly sliced (½ packed cup)
- 4 tablespoons coarsely chopped cilantro
- Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
- In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
- Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
- Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.
Adapted from NY Times Cooking.
- 1 tablespoon grated fresh ginger
- 1 tablespoon grated celery
- 1 tablespoon grated carrot
- 2 cloves garlic minced
- 1/3 cup diced yellow onion
- 1/3 cup fresh lemon juice (approx 1.5 lemons)
- 1/3 cup low-sodium soy sauce
- 1/3 cup canola oil
- 2 tablespoons rice wine vinegar
- 1/2 tablespoon honey
- A pinch of cayenne
Combine all ingredients and mix thoroughly with immersion blender.
Adapted from the Gourmess.
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- ½ teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried oregano leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
From: Delightful Mom Food.
- 1 avocado
- ½ cup Greek yogurt
- 1 cup water
- 1 bunch of cilantro with stems
- juice of ½ lime
- 1 large garlic clove
- ½-1 teaspoon salt (to taste)
- pinch of chipotle powder
Adapted from: Delightful Mom Food.
- 1 cup chopped cilantro, plus more for garnish
- 1/4 cup chicken broth (or water)
- 1/4 cup olive oil
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon salt
- 2 cloves minced garlic
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 3 pounds chicken thighs
Original recipe called for 2 teaspoons salt & 1 tbsp honey. From Isabel Eats.
1/2 pound sausage
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk
- In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
- Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
- Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.
From Taste of Home.