Recipe Tag: Chicken

Vietnamese Chicken, Cabbage, and Mint Salad – Virtual

For the Dressing:

Gather all ingredients and equipment.

In medium bowl, stir together sambal oelek, garlic, honey, vinegar, lime juice, fish sauce, sliced onion, black pepper, and 1 1/2 teaspoons of the oil.

For the Salad:

Butterfly the chicken breast by laying flat on a cutting board and slicing through it horizontally. You should now have tow thin pieces of chicken.

Heat 1 1/2 teaspoons of  oil in a sauté pan over medium-high heat.

Add the chicken and cook until browned on the bottom, about 3 to 5 minutes.

Turn the chicken and continue to cook until the internal temperature of the chicken reaches 165°F.

Once cooked, cut into thin strips.

In large bowl, toss cabbage, carrot, chicken, and mint together with tongs.

Pour in the dressing and toss with the tongs to combine.

Serve at room temperature or chilled.

Chicken Fajitas with Roasted Red Peppers

Place the sliced onion in a large mixing bowl and cover with the water and ice.

Preheat the oven to 350°F. Place the red pepper in the oven and roast for about 40 minutes. Turn the pepper a quarter turn about every ten minutes so that it roasts evenly. Remove the roasted pepper from the oven and place in a paper bag, closing the top. Allow the pepper to cool.

Once cool the skin of the pepper will slip off easily. Remove the seeds and slice the pepper very thin.

Heat a large non-stick skillet over medium-high heat. Once the pan is hot, drain the onions and add them to the pan. Stir frequently. As the excess water begins to evaporate, spray lightly with the olive oil.

Continue to cook until the onions are completely brown. If they cook too fast, reduce the heat to keep them from burning.

When the onions are well browned and limp, add the sliced roasted red bell pepper. Stir and increase the heat to medium-high and add the chicken, salt and cumin. Cook until the outside of the chicken strips are slightly browned.

Place a second skillet on another burner over high heat.

Add the water to the pan with the chicken mixture and cook, stirring frequently. The water will evaporate quickly and when there is only about a tablespoon left, remove the pan from the burner.

Place a tortilla in the second heated pan for about 5 – 10 seconds, turning once so that the tortilla is soft. Remove and repeat with a second tortilla. Layer the two corn tortillas together and fill with 1/4 of the fajita mixture, top with 2 teaspoons non-fat sour cream (optional) and 1 tablespoon cilantro leaves.

Repeat for the other three fajitas and serve.

Chicken and Veggie Lettuce Cups

Preheat oven to 375°F (190°C).

In a small bowl, mix together the salt, oregano, tumeric, paprika, cumin and garlic powder.

On one baking sheet, lay out the chicken thigh strips.

Add 1 tablespoon of the oil and toss the chicken strips until well coated.

Add half of the seasoning mixture to the pan and toss the chicken strips until well coated.

Squeeze the lemon over the chicken, leaving the wedges on the tray to bake with the chicken.

Place the chicken in the oven and bake until an internal temperature of 165°F is reached, about 10 minutes.

Squeeze any remaining lemon juice over the chicken after baking.

On another baking sheet, arrange the vegetables in an even layer.

Add 1 tablespoon of the oil and toss the vegetables until well coated.

Add the other half of the seasoning mixture to the pan and toss the chicken strips until well coated.

Place the vegetables in the oven and bake until fork tender, about 10 to 15 minutes.

Once the vegetables and chicken have cooled, combine the two in a bowl.

Cut the romaine lettuce in half to create lettuce cups that are about 5 inches long.

To assemble the lettuce cups, place 1/3 cup of the chicken and vegetable mixture into each lettuce cup.

Optional: top with Avocado Lime Dressing or Avocado Crema (see separate recipes).

Roasted Fall Vegetable Quinoa with Toasted Almonds and Braised Chicken Thighs

Preheat oven to 375°F (190°C).

Mix together the 3/4 teaspoon salt, pepper, smoked paprika, cinnamon, thyme, and cumin.

Mix the sweet potatoes, parsnips and Brussels sprouts together in a medium bowl.

Toss with 1/2 of the seasoning mixture. Reserve the remaining seasoning for the chicken.

Add honey and 2 tsp oil to the vegetable mixture.

Toss well to combine.

Place the vegetables on a sheet tray covered with foil (for easy cleaning).

Make sure to not overcrowd the pan and place the vegetables in a single layer in order for the vegetables to roast properly.

Put the vegetables in the oven and roast until fork tender, about 20 to 30 minutes. Stir occasionally.

Once finished, set aside at room temperature.

Place chicken in the mixing bowl with the remaining spice mixture.

Add the minced garlic and toss well to coat.

Heat 2 teaspoons of olive oil in a medium-large oven-proof pot over medium-high heat.

Cook until meat is golden brown, adjusting heat if necessary, then flip and brown the other side.

Add the shallot to the pot and cook for about 4 minutes, stirring frequently, until onions start to turn translucent.

Add white wine and scrape up the brown bits on the bottom of the pan.

Add the vegetable stock and 1/8 teaspoon salt and put the chicken thighs back to the pot, mostly submerged in liquid.

Place the pot in the oven.

Braise until chicken reaches an internal temperature of 165°, about 20 to 30 minutes.

Remove chicken from liquid, place on a plate, and cover the chicken with foil to keep warm.

Place the pot on the stove over medium-high heat and bring back to a boil.

Add the quinoa and stir to incorporate.

Reduce to a simmer, cover and cook for about 15 minutes, or until quinoa has absorbed the liquid and cooked through.

Add the roasted vegetables to cooked quinoa and fold together gently.

Serve 1 1/2 cups of quinoa mixture on the plate.

Place one chicken thigh on top and sprinkle with 1 teaspoon each of toasted almonds and chopped parsley.

Serve.

Chicken and Sweet Potato Stew (IBD-Friendly)

Place 2 tsp olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned. When the chicken is thoroughly cooked, remove from heat and set aside.

Add the remaining 2 tsp olive oil and the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, zucchini, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon and salt.

Adjust the heat to medium-high heat and bring to a slight boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the spinach and chicken and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

Spicy Braised Chicken Thighs with White Beans – HmF

Preheat the oven to 325°F (160°C).

Place a medium pot over medium-high heat and add olive oil.

Place chicken into hot oil.

Sear until meat is golden brown, adjusting heat if necessary.

Turn and brown on other side.

Remove the chicken to a plate and set aside.

Add the onion, celery and carrots to the pan and cook for about 4 minutes.  Stir frequently.

As the onions begin to turn translucent add garlic and cook for one more minute.

Add white wine and scrape the brown bits (or fond) off the bottom of the pan.

Add the spices and stir.

Add the chicken thighs, beans, olives, tomatoes, and stock.

Partially submerge the chicken – about 1/3 – 1/2 of the way.

Cover pot and place in the oven.

Braise until chicken reaches an internal temperature of 165°F (74°C) – about 30 minutes.

Remove from oven and serve warm.

Pan Seared Chicken Thighs – Virtual

Gather all ingredients and equipment.

Preheat an oven to 400°F(200°C).

Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.

Place a large pan on the stove over medium-high heat and add the oil. Heat the pan so it’s hot but the oil is not smoking.

Carefully add the chicken to the pan skin side down. The meat should sizzle when you add it. If it doesn’t then the oil is not hot enough and you should remove the chicken from the pan and wait for the oil to heat up more.

Cook the chicken on one side until it is a deep golden brown color. You can flip the chicken when it easily releases from the pan. If the meat is sticking to the pan then it is not ready, do not force it.

Place the pan with the chicken in the oven and cook for an additional 10-12 minutes or until the chicken has reached an internal temperature of 165°F (74°C).

Remove the pan from the oven. Allow the chicken to cool for about 5 minutes, then transfer the chicken from the pan to a plate and serve.

Creamy Chicken Salad with Apples and Raisins

Preheat oven to 350°F (180°C).

Spray a medium oven proof sauté pan with cooking spray or add 1 teaspoon of oil and place over medium-high heat.

Add chicken breast and cook until the chicken is golden brown on the bottom.

Turn the chicken, and then place in the oven to finish cooking.

Bake for about 10 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165°F (74°C).

Set aside to cool.

While the chicken is cooling, add the mayonnaise, yogurt, mustard, vinegar, celery, pecans, apple, raisins, salt, and pepper to a large bowl and mix thoroughly.

Dice or shred the cooled chicken breast and add it to the sauce mixture.

Fold together thoroughly.

Chill thoroughly before serving.

To serve place 1/4 cup of chicken salad (per serving) with sliced cucumber and lettuce on top of Wasa crispbread crackers.

GERD-Friendly White Chili

Place the oil in a large stock pot over medium heat.

Add the onion and garlic and cook for about 5 minutes. Stir frequently and don’t let the onions brown.

Add the chicken and cook for about 5 minutes. Stir frequently.

When the chicken has browned lightly add the beans with the liquid from the can, potatoes, stock and white wine.

Add the chili powder, cumin, cayenne and oregano.

Stir and cook over low heat simmering for 60 minutes. Stir occasionally.

Add 4 ounces of the grated cheese, stir and heat through. Do not allow the chili to boil.

Serve with 2 teaspoons reduced fat sour cream, 1/4 ounce grated white cheddar, green onions, and 1/4 avocado per serving as garnish.

Cream of Chicken Soup

Place the olive oil in a large sauce pan over medium heat.

Add the onion and cook for about three minutes, stirring frequently.

Add the stock, reduce the heat to low, and simmer for 20 minutes.

Using a blender or stick blender, puree the soup until smooth. Return the pureed soup to the pan.

Add the chicken, salt, pepper, thyme, potatoes, and carrots.

Simmer for 20 minutes, stirring occasionally.

Add the peas and stir.

Place the milk in a small bowl.

Add the cornstarch to the milk and stir until smooth.

Slowly add the milk mixture to the soup while stirring. Heat for about 5 to 10 minutes to bring the soup back to a simmer. Do not allow the soup to boil.

Serve.