Recipe Tag: Chicken

Barbecue Chicken Tacos

Place 1 teaspoon of the olive oil in a large skillet over high heat.

Add the red pepper and cook for 5 minutes. Toss frequently.

Remove the peppers to a plate and set aside.

Add 1 teaspoon of the olive oil to the skillet, swirl, and add the onions.

Cook for about 10 minutes over high heat. Stir frequently and cook until the onions begin to brown.

Add the chicken thighs and cook for 8 minutes. Stir frequently.

While the chicken and the onions are cooking, place the ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, and salt in a small bowl and whisk until smooth.

Add the barbecue sauce to the chicken and stir well.

Reduce the heat to low and simmer for 5 minutes.

Place a skillet over medium high heat.

Warm the tortillas in the pan and place on plates.

Place the barbecued chicken and onion mixture on top of the tortillas.

Add the lettuce to the tacos and top with the cooked red peppers.

Serve.

Barbecue Chicken Pizza

For the Whole Wheat Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Barbecue Sauce

Place the ketchup, apricot preserves, brown sugar, vinegar, Worcestershire sauce, water, hot sauce, garlic powder, mustard, chili powder, paprika and pepper in a blender.

Puree until smooth.

For the Pizza

Preheat the oven to 500°F.

Pizza is best baked on a pizza stone, but a cookie sheet will work as well. Place the baking stone or cookie sheet in the oven and allow it to heat at least 15 – 20 minutes.

Place a large skillet over medium-high heat and add the olive oil.

Add the sliced onions and cook until lightly browned.

Place in the bowl with the barbecue sauce.

Add the chicken strips to the skillet.

Cook for 5 minutes. Stir frequently.

Place the cooked chicken in the bowl with the barbecue sauce and onions.

Toss well to coat the chicken with the sauce.

Using 1/4 of the pizza dough recipe (for each pizza) gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on the hot pizza stone and top with 1/4 of the onion and chicken mixture per pizza.

Add  the tomatoes.

Place the pizza on the pizza stone in the oven.

Cook for about 7 minutes and turn the pizza around in case there are any hot spots in the oven.

Before turning sprinkle the shredded cheese over the top.

Cook for another 5  minutes until the cheese is melted and the crust is golden brown.

Cut into fourths and serve.

Barbecue Chicken

Mix all ingredients, except the chicken, in a blender and chill overnight.

Heat grill to medium heat (approx. 350°F).

Dip chicken pieces in barbecue sauce and place on grill.

Turn frequently, spreading the rest of the sauce on the chicken as it cooks.

Balsamic Braised Chicken

Preheat the oven to 325°F.

Place a large skillet over medium high heat.

Add the olive oil and swirl to coat.

Add the chicken and cook for about 4 minutes until lightly browned.  Stir frequently./.

Add then the onion.

Cook for about 5 to 7 minutes. Stir frequently and do not allow the onions to brown.

Add the  vinegar, mustard, basil, oregano, thyme, marjoram, salt, and vegetable stock.

Stir until blended and cover the skillet.

Place in the oven and braise for 40 minutes.

Add the tomatoes on top of the stew.

Cover and braise for another 20 minutes.

Serve.

Asian Peanut Chicken with Noodles – svs2

Place the peanut butter, cilantro, lime juice, soy sauce, vegetable stock, and red pepper flakes in a blender or mini chopper and puree until smooth.

Set aside.

Place 4 quarts water in large saucepan over high heat.

When water boils, reduce heat to medium until water is simmering.

Add chicken thighs and cook for 5 minutes.

Remove the chicken with tongs, leaving the water in the pot.

Place the chicken on a cutting board to rest.

Increase the heat under the water to high, and when the water returns to a boil, add the noodles.

Cook for 8-10 minutes, until noodles are just underdone. It is good to check about every minute for doneness.

Add the edamame and cook for another 1 minute. Stir gently.

Cut the chicken thighs into strips.

Remove 1/2 cup of the pasta water and reserve.

Drain the noodles and edamame, then return to the sauce pan.

Reduce heat to medium and add peanut sauce, chicken and green onions, then toss well. (Don’t add onions if they are a GERD trigger for you).

If the sauce is too thick, add the reserved pasta water, one tablespoon at a time, until it reaches the desired consistency.

Serve topped with peanuts and shredded carrots.

Asian Lettuce Wraps – Low Sodium Version

Dice the red onion, carrot, celery, chicken, and bell pepper. (Be sure to put the chicken back in the refrigerator until ready to use.) Mince the fresh ginger. Rinse the lettuce leaves and pat dry, then return to the refrigerator until time to serve.

In a medium sauce pan, bring the water to a boil, then stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place sesame oil in a large skillet over medium-high heat. Add the onion and cook, stirring frequently, to caramelize the onion. Do not allow the onion to burn.

When the onion is well caramelized, reduce the heat to medium and add the ginger, celery, and carrots. Cook for about 2 minutes, then add the chicken. Cook for another 1 minute, then add the chicken stock, soy sauce, and hoisin sauce, and stir, then add the water and reduce heat to medium-low.

Partially cover and cook for about 10-15 minutes, or until the water is nearly evaporated.

Add the red pepper, stir, and add the cooked rice. Cook for 1 minute to heat through and serve in a large bowl with 4 lettuce leaves per serving on the size.

To eat, scoop chicken and rice mixture into the lettuce cups, add about a tablespoon of cilantro for each cup, roll, and chow down!

Asian Lettuce Wraps

In a medium sauce pan, bring the water to a boil, then stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 20 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place sesame oil in a large skillet over medium-high heat.

Add the onion and cook, stirring frequently, to caramelize the onion. Do not allow the onion to burn.

When the onion is well caramelized, reduce the heat to medium and add the carrots, celery, and ginger.

Cook for about 2 minutes, then add the chicken and stir.

Cook for another 1 minute, then add the chicken stock, black pepper, red pepper flakes, hoisin sauce, and stir, then add the water and reduce heat to medium-low.

Partially cover and cook for about 10-15 minutes, or until the water is nearly evaporated.

Add the red pepper, stir, and add the cooked rice. Cook for 1 minute to heat through and serve in a large bowl with 4 lettuce leaves per serving on the size.

To eat, scoop chicken and rice mixture into the lettuce cups, add about a tablespoon of cilantro for each cup, roll, and chow down!

Tarragon Chicken Salad

Mix together the Dijon mustard, salt, powder, tarragon, lemon zest and lemon juice in a mixing bowl.

Whisk together until smooth.

Add the chicken thighs and toss to coat well. Marinate for at least an hour.

Place a large skillet in the oven and preheat to 350°F.

Add the chicken thighs with the marinade to the hot skillet.

Roast the chicken for about 8 minutes.

Turn and roast for another 6 to 8 minutes.

Remove to a cutting board and rest for about 10 minutes.

Place the skillet over medium high heat and add the white wine.

Deglaze the pan whisking continuously until the sauce is reduced by half.

Add the sauce to a mixing bowl.

Cut the chicken thighs into 1/4 inch cubes and add to the bowl with the sauce.

Toss well.

When cool, chill thoroughly.

After the chicken thighs are chilled, add the celery, mayonnaise, and black pepper.

Fold together gently until blended.

Serve chilled.

Sriracha Chicken Salad

Preheat the oven to 325°F.

While the oven is preheating, place a large skillet over medium high heat and add the pumpkin seeds.

Place the orange juice, Sriracha sauce, sour cream, and salt in a large mixing bowl and whisk until smooth.

Toast the pumpkin seeds for about 10 minutes. Shake the pan frequently to keep them from burning. As the seeds toast, they will puff slightly. Remove to a large mixing bowl.

Place 1 teaspoon of the olive oil in the pan and add the onions. Cook for about 8 to 10 minutes, tossing frequently. The onions should be slightly translucent. Add the onions to the mixing bowl.

Add 1 teaspoon of the olive oil to the pan and then the corn. Cook for about 8 to 10 minutes, tossing frequently. Add the corn to the mixing bowl. Toss well.

Place the chicken thighs in the pan and sear on one side for about a minute. Turn the chicken thighs over and place the pan in the oven and roast for 20 minutes.

Remove the chicken thighs from the oven and place them on a cutting board. Let cool for about 10 minutes, then cut into 1/2 inch chunks. Add the chicken to the mixing bowl and place the bowl in the refrigerator to chill.

After the salad is chilled, add the celery, yellow pepper, red pepper, cilantro, and white beans. Toss well and serve.

Spinach Salad with Ginger Dressing and Sesame Chicken

Place a large skillet in the oven and preheat to 375°F.

Remove 1 teaspoon of orange zest from the orange and place in a blender or mini-chopper.

Juice the orange and add the juice to the blender with the soy sauce, pepper, ginger, and parsley.

Puree the dressing until smooth and place in the refrigerator to chill.

Preheat the oven to 425°F. Place a medium sized skillet in the oven.

Place the sesame seeds on a sheet of waxed paper.

Place the chicken strips one at a time in the sesame seeds to coat just one side of each strip.

Remove the hot pan from the oven and spray lightly with olive oil.

Place the chicken strips in the pan with the coated side down and return the pan to the oven.

After about 7 minutes turn the chicken strips over.

The chicken will take another 8 – 10 minutes to cook.

While the chicken is cooking place the spinach in a large bowl with the chilled dressing.

Toss until well coated.

Divide between two plates.

Sprinkle the mandarin oranges around the plate and then top with the almonds and sliced red onion.

When the chicken is done place the strips on top of the salad and serve.