Category Archives: Chicken

Chicken Curry in the Instant Pot

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This was so tasty and you can control the spice by adjusting the amount of cayenne pepper. I, personally, like it a little spicy but not too much.

Ingredients

1 lb boneless chicken breasts, cut into small bite size pieces

3 T olive oil

1 T minced ginger

5 cloves garlic, minced

1 onion, diced

2 tomatoes, diced

1/2 cup water

1 T lemon juice

1 whole dried chili pepper

1/4 cup chopped cilantro

Whole spices (use whichever you have on hand – these are completely optional)

1 black cardamom

2 bay leaves

6 cloves

6 black peppercorns

1/2 tsp cumin seeds

Spices

2 tsp coriander powder

1/4 tsp cayenne (or to taste)

1/2 tsp Garam masala

1/4 tsp turmeric

1 tsp salt

Directions

Heat the Instant Pot with the sauté feature. Add the oil. Add the whole spices and sauté for 30 seconds.

Add the chili pepper, onions, garlic and ginger. Sauté for about 4 minutes. Stir occasionally until until golden brown.

Add the chopped tomatoes and the spices. Sauté for another 4 minutes, stirring occasionally.

Add the chicken and sauté for 2 minutes. Add the water and stir, scraping up any bits stuck to the bottom.

Put the lid on and change the setting to Pressure cook. Cook for 5 minutes.

When done, release the pressure. Add the lemon juice.

Serve over rice and garnish with cilantro.

Chicken with Anchovies & Capers in the Instant Pot

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Great recipe!

Ingredients

4 bone in chicken thighs, skinned

6 anchovies, chopped

1/2 cup rinsed capers

Juice from one lemon

1/2 cup white wine

6 garlic cloves, minced

1/3 cup chicken broth

Pinch of flour

1 Tbsp chopped parsley

Directions

Season the chicken with some salt. Heat the Instant Pot on sauté mode.  Add the olive oil to heat. Brown the chicken thighs on all sides. Remove the thighs to a plate.

Saute the anchovies and garlic until the anchovies have “melted”. You may need to add a little broth to help this along.

Add the lemon juice and wine. Bring to a boil.

Return the chicken thighs to the instant pot. Add the broth.

Close the lid and pressure cook for about 7 minutes. Release the steam vent.

When the steam has been released, open the lid and add the capers. Pressure cook for 2 more minutes.

In the meantime, make a slurry with some flour and broth and set aside.

When the pot has finished, release the pressure. Remove the chicken to a plate, keeping the sauce in the pot.

Add the flour slurry and the chopped parsley to the pot and bring the sauce to a boil using the sauté feature. Adjust the flavor and if it’s too salty, add some water. Thicken as needed with more slurry.  Return the chicken to the  pot, coating it with the sauce.

Serve the chicken with lots of sauce on top.

 

Chicken Thighs with Cauliflower

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This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.

Ingredients:

4 boneless and skinless chicken thighs

Balsamic glaze (from Trader Joe’s)

1 t. Fresh thyme, minced

1 clove garlic, minced

1 head of cauliflower, cut into florets

2 medium shallots, sliced thin

16 Kalamata olives, sliced

1 lemon

Fresh parsley for garnish

Directions:

Preheat the oven to 450.

Place the chicken in a Ziploc bag. Season with some salt and pepper. Add the balsamic glaze, thume, and garlic. Mix well and allow to marinate for awhile.

Combine the cauliflower and shallots in a large sheet pan. Toss with 4 t. olive oil, salt and pepper. Spread the vegetables out in a single layer. Bake until the cauliflower starts to brown (about 25 min).

Remove pan from the oven. Toss the vegetables. Clear 4 spaces on the pan. Add the chicken, making sure each piece has contact with the pan. Return the pan to the oven and cook until the chicken is done and the cauliflower are tender (about 20 min).

Remove from the oven. Toss in the olives. Grate some lemon zest over the pan. Squeeze the lemon juice to taste. Toss altogether. Sprinkle parsley over the top.

If you’re following Weight Watchers, this was 6 Smart Points.

 

Italian Chicken Thighs

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This was so delicious – exactly the kind of flavors that I grew up with.

Ingredients:

Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too

3 cloves of garlic, minced

Rosemary sprigs

3 T. tomato paste

White wine

Directions:

Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.

Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.

Portuguese Chicken

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This is great cooked in a cast iron skillet.

Ingredients:

2 lb chicken thigh, bone and skin on

4 lemon slices

1 1/2 c. diced zucchini

1/3 c. diced red pepper

Marinade:

1/4 olive oil

3 T. lime juice

1 T. red wine vinegar

3 cloves minced garlic

1/4 t. red pepper flakes

2 t. paprika

1 t. dried thyme

1/2 t. salt

1/4 t. pepper

Directions:

Place all marinade ingredients in a bowl. Mix well until blended. Add the chicken thighs into a large zip loc bag. Add the marinade and mix well. Refrigerated for 2 to 4 hours.

Preheat the oven to 400.

Heat a large cast iron pot. Add some olive oil. Remove the chicken from the bag, reserving the marinade. Add the chicken to the hot pan and brown well on both sides.

Add the zucchini and red peppers and arrange them around the chicken. Pour any extra marinade over the chicken and vegetables. Top with the lemon slices.

Place the skillet in the oven and bake for about 35 minutes or until the internal temperature of the chicken registers 165.

Remove and serve!

Stuffed Poblanos

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This had a slight zip to it, making it really tasty.

Ingredients:

4 poblano peppers

2 medium tomatoes, diced (optional)

1/2 medium onion, diced

3 green onions, thinly sliced

1 T. minced garlic

Dried oregano and cumin to taste

2 c. cubed cooked chicken (I used rotisserie chicken)

1 c. shredded mozzarella cheese

1/2 c. chopped cilantro

1/2 c. shredded cheddar cheese

Directions:

Preheat the oven to 400. Line a baking pan with some aluminum foil and spray with cooking spray. Set aside.

Cut top off poblanos, remove the seeds and make a slit down the length of the pepper. Chop up the portion cut off from the top and set aside.

In a pan, sauté the onion, tomatoes, green onions, chopped up poblano tops and garlic until fragrant and soft. Add the oregano, cumin, and salt to taste.

Off the heat, add in the chicken, cilantro and the mozzarella cheese. Mix well.

Stuff the peppers with the chicken mixture until well filled. Lay then in the baking pan.

Bake for about 20 minutes or until the poblanos are soft and charred. Remove.

Set the oven to broil.

Sprinkle the cheddar cheese on top of the peppers and return them back to the broiler for a few minutes until the cheese is melted and starting to brown.

 

Chicken Kebabs

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These were absolutely delicious! So tender and tasty!

Ingredients:

2 1/2 lb. boneless skinless chicken thighs, cut into bite size pieces

1 red onion, cut into wedges

1 c. plain Greek yogurt

2 T. olive oil

2 t. paprika

1/2 t. cumin

1/8 t. cinnamon

1 t. red pepper flakes

Zest from one lemon

Juice from one lemon

5 cloves of minced garlic

1 3/4 t. salt

1/2 t. pepper

Directions:

Combine all ingredients from yogurt to pepper in a bowl and mix well.

Thread chicken pieces on a metal skewer, adding the onion wedges along the way.

Brush the yogurt mixture onto the kebabs, making sure to cover them well.

Cover and refrigerate over night.

Grease a grill with some olive oil. Heat the grill. Place the kebabs on the grill and cook until done – turning frequently.