Recipe Tag: Chicken

Preheat the oven to 350F.

Place the chicken thighs in a shallow pan and roast for 20 to 25 minutes.

Remove and allow to cool for about 20 minutes and then chill in the refrigerator.

After the chicken is chilled, pull it into small strips.

After the chicken has chilled, place a large skillet over medium high heat.

Add the 1 teaspoon of olive oil and then the onions.

Cook for about 10 minutes, stirring frequently. Adjust the heat so the onions do not brown and cook them so that they are still a bit firm but have lost the harshness of raw onion.

Add the paprika and smoked paprika and cook for another minute. Stir frequently.

Place the cooked onions in a large mixing bowl with the parsley, salt, chickpeas, vinegar, extra virgin olive oil, capers, tomato, mint, basil, and pulled chicken thighs.

Fold together gently and chill well before serving.

Place the water in a large skillet over medium heat. Bring the water to a boil and then reduce the heat until the water is at a shiver.

Gently add the chicken breasts and poach for about 10 – 15 minutes depending on the thickness of the breasts. It’s best to use a instant thermometer and remove the breasts just as they reach 160°F.

Let the chicken rest for about 5 – 10 minutes. When they are cool, cut them into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.

Remove the chicken from the fridge and add the diced celery, mango, red bell pepper, almonds, mayonnaise, dill, orange juice, salt and pepper. Fold the salad together gently and chill for another 15 minutes (or overnight). Serve.

Place the water in a large skillet over high heat.

When the water begins to simmer, reduce the heat so that it doesn’t boil faster than very small bubbles.

Add 1 teaspoon of the vinegar and then add the chicken breasts.

Poach for about 15 minutes, until the chicken is cooked through or a thermometer registers 160°F.

Remove the chicken from the water and let cool on a plate lined with a paper towel. Chill.

Pour the water out of the skillet, rinse, and return to the medium high heat.

Add the olive oil and minced ginger.

Cook for 40 seconds, stirring continuously.

Add the minced shallots and cook for 4 minutes. Stir frequently.

Place the cooked shallots mixture in a large mixing bowl, allow to cool on the counter for about 10 minutes, then place in the refrigerator to chill.

When the chicken is chilled, cut into 1/4 inch cubes.

Add the chicken to the bowl with the ginger and shallots.

Add the celery to the bowl.

Place the avocado, garlic powder, salt and the remaining 1 teaspoon vinegar in a separate small bowl.

Mash together until the avocado is smooth.

Add the avocado mixture to the mixing bowl and fold together until blended.

Chill well before serving.

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

Add the onion and cook for about 5 minutes stirring frequently.

Add the chicken thighs and cook for about 2 minutes until the chicken is browned lightly on all sides.

Add the chili powder, cumin, cayenne, paprika, 1/8 teaspoon salt and water.

Reduce the heat to medium and simmer for 20 minutes until all but about 2 tablespoons of the water is evaporated. Stir occasionally.

Add the corn and stir.

Cook for 2 minutes. Stir occasionally.

Remove from the heat, let cool for 15 minutes and then put in the refrigerator to chill.

Place the yogurt, sour cream, milk, lime juice, 1/8 teaspoon salt and maple syrup in a blender and puree until smooth. Place in the refrigerator to chill.

When ready to assemble place the tomatoes, romaine, black beans and peppers in a bowl.

Toss well.

Add the chicken mixture and the green sauce and fold together gently.

Serve.

Place the water in a shallow pan over medium high heat. When it comes to a simmer, add the chicken breast.

Cook the chicken for about 10 minutes, then remove to a plate and let cool. Cover and place in the refrigerator to chill.

Place the bacon in a skillet over medium high heat. Cook on the first side for about 7 minutes, then turn and cook for another 7 minutes. Remove to a paper towel to drain. When cool, crumble and set aside.

Toss together in a large bowl the tomato, avocado, blue cheese, lettuce and navy beans with 1/4 cup of the dressing.

Remove the chicken from the refrigerator and cut into small dice. Place in the salad bowl with the chopped egg, sliced green onion and bacon bits and fold together.

Serve.

Place the water in a medium pot over high heat.

When it comes to a boil, add the rice and stir once.

Reduce the heat to low and simmer for 30 to 35 minutes the rice until cooked.

When cooked, remove to a bowl and put the cooked rice in the refrigerator.

While the rice is cooking, place the 2 quarts water in a medium sauce pan and bring to a simmer.

Add the sliced carrots and leeks and cook for about 5 minutes until slightly soft.

Remove and drain the water away. Place some ice in the pan to stop the vegetables from cooking.

Preheat the oven to 350°F.

Place a medium skillet in the oven and when the oven is hot spray the pan lightly with oil.

Add the chicken breasts and return the pan to the oven.

Cook the chicken breasts turning once or twice for about 10 – 15 minutes until done.

Remove the chicken from the oven and let rest for about 5 minutes.

Cut into 1/4 inch to 1/2 inch cubes.

Place the chicken and the chilled carrots and leeks in the bowl with the rice in the refrigerator.

Add the green onion and oregano. Fold the ingredients together gently.

While the rice, chicken and veggies are chilling place the olive oil and vinegar in a bowl and whisk together.

Add the tomato paste and whisk until smooth.

Add the salt and pepper and whisk.

Slowly whisk in the yogurt and milk.

When the dressing is finished fold it into the salad and chill for about an hour.

Serve.

Combine lime juice, shallots, garlic, salt, olive oil and honey in a large mixing bowl and chill well.

Place water and wine in a shallow pan over high heat.

When the liquid is at a shiver reduce the heat to medium so that it won’t boil.

Add the chicken breasts and poach until just done.

This should take about 10 minutes; check for an internal temperature of 170° to ensure that the meat is cooked.

When the chicken is cooked through, remove it to a cutting board and cut into strips about 1/4 to 1/2 inch wide and 3 to 4 inches long.

While chicken is still warm, add to the chilled lime mixture and toss to coat well.

Add the basil and toss to coat.

Chill at least 6 hours.

Place the water and vinegar in a large skillet over medium heat.

Bring the water to a boil and then reduce the heat until the water is at a shiver.

Gently add the chicken thighs and poach for about 10 – 15 minutes depending on the thickness (It’s best to use an instant thermometer and remove the thighs just as they reach 160°F.)

Remove from the water and let the chicken rest for 3 – 5 minutes.

When the chicken is cool, cut the thighs into 1/2 inch cubes. Chill in the refrigerator for about 30 minutes.

Remove from the fridge and add the diced celery, garlic, mayonnaise, salt and pepper.

Fold the salad together gently and chill for another 15 minutes before serving.