- 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 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.
- ¼ cup red wine vinegar
- ¼ cup reduced-sodium soy sauce
- ¼ cup olive oil
- 1 ½ teaspoons dried parsley flakes
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 5 skinless, boneless chicken breasts, thinly sliced
Whisk ingredients together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
From All Recipes.
Prep time: 10 minutes
Cook time: 45 minutes
Dry bean cooking time: 2 hours
Yield: 4-5 servings
- 2 (15-ounce) cans white beans, drained OR 1/2 pound dry white beans
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped, about 1 1/2 cups
- 1 clove garlic, minced, about 1 teaspoon
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 2 4-ounce cans chopped green chilies
- 1 1/2 teaspoons dried oregano
- 1 jalapeño or serrano pepper, finely chopped
- 2 pounds boneless, skinless chicken thighs or ground turkey
- 3 cups chicken stock
- 1 1/2 cups grated Monterey Jack cheese
If cooking dry beans:
- 1 1/2 teaspoons salt
- 1 clove garlic
- 1 bay leaf
- If using dry beans, cook them first: Place the soaked beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer. Cook for 2 to 3 hours or until the beans are cooked through and tender. Drain.
- Sauté onions with seasonings: In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using.
- Add chicken and stock, and simmer: Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, reduce the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through.
- Add cooked beans: Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more.
Adapted from Simply Recipes.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: Serves 4
- 2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets
- 1/2 cup flour
- 1/4 teaspoon salt
- Pinch ground black pepper
- 3 tablespoons grated Parmesan cheese
- 4 tablespoons extra virgin olive oil
- 4 tablespoons butter
- 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 tablespoons lemon juice
- 1/4 cup brined capers
- 2 tablespoons fresh chopped parsley
- Prepare chicken cutlets, pound them thin. To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
- Dredge cutlets in seasoned flour with Parmesan. Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
- Brown cutlets in butter and oil. Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
- Add stock or wine, lemon juice, capers, reduce by half, stir in butter. Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter.
- Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.
From Simply Recipes.
- 1 (3- to 4-pound) whole chicken
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
- 6-quart slow cooker or larger
- Metal trivet or aluminum foil
- Create a base in the bottom of the slow cooker. Place a small metal rack, heatproof trivet, or three balls of aluminum foil (each about 3 inches wide) in the bowl of a 6-quart or larger slow cooker. This is the base that the chicken will sit on top of during cooking.
Remove the giblets. Reach inside the cavity of the chicken and remove the bag of giblets (if you can’t find them, check in the neck cavity). Discard them, or save to make stock or gravy later on.
- Pat the chicken dry. Use paper towels to pat the chicken dry. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity to get the chicken as dry as possible.
- Season the chicken with salt and pepper. Sprinkle the chicken all over with the salt and pepper.
- Place the chicken, breast-side up, in the slow cooker. Place the whole chicken, breast-side up, on top of the trivet or balls of aluminum foil so that it’s not sitting on the bottom of the slow cooker. Keep the chicken in the center of the slow cooker as much as possible.
- Cook the chicken. Cover the slow cooker and cook on the HIGH setting for 2 1/2 to 3 1/2 hours or on the LOW setting for 4 to 5 hours. The exact cooking time will depend on the size and type of your chicken.
- Check the chicken. The chicken is done when it registers 165°F in the thickest part of the thigh, when the wings and legs wiggle loosely, and when the juices run clear.
- Broil for crispy skin. For extra-crispy skin, carefully transfer the chicken to a rimmed baking sheet, oven-safe skillet, or large baking dish and place in the oven. Broil for 3 to 5 minutes — just until the skin reaches your desired level of crispiness.
- Rest the chicken for 15 minutes. Once the chicken has finished cooking, transfer it to a clean cutting board. Let it rest for about 15 minutes before carving.
If not used immediately, store the cooked chicken in a sealed container in the refrigerator for up to 3 to 4 days, or the freezer for up to 3 months.
- 1.5 lbs boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons divided southwest seasoning mix (see below)
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- 2 poblano peppers, cut into strips
- 1 onion, sliced
- Fresh cilantro
Southwest Seasoning Mix
- 1 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- Pre-heat oven to 400 degrees and prepare a large baking sheet with parchment paper.
- Make southwest seasoning mix.
- Cut chicken into strips against the grain.
- Put chicken, soy sauce, lime juice, garlic and 1 tbsp of the southwest seasoning mix in a large bag or airtight container. Set aside in refrigerator until ready to use.
- Prepare the peppers and onions and place in a large bowl. Add olive oil and the other half of the southwest seasoning mix and stir until all pieces are coated.
- Spread veggies evenly on the baking sheet. Bake for 10 minutes.
- Remove baking sheet from over and add the chicken making a row spaced evenly apart. Cook for another 10 minutes.
- Remove baking sheet from oven and turn oven to broil. Once heated, place the baking sheet back in the oven for another 3-5 minutes. This will help the veggies crisp up.
- Remove baking sheet from oven. Add fresh cilantro and lime juice as desired. Serve with warm tortillas and your favorite toppings.
Adapted from Baking with Josh and Ange.
- 1.5 lbs. Boneless, skinless chicken thighs
- 1/2 cup of apple cider vinegar
- 1 apple, diced
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon hot sauce (Crystal, Frank’s, etc)
- 5 dashes of liquid smoke
Combine all ingredients in slow cooker and cook on low for 6 hours. Shred chicken and put back in slow cook for 30 minutes to an hour.