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Thai Satay Chicken

This is a nice easy recipe. It didn’t take long to cook at all. I was skeptical during the cooking process, but when it was done it was awesome! Recipe courtesy of Cafe Delites.

Marinating time – 1hr+
Total cooking time 45 mins

 

Ingredients – shopping list:

  • 400ml can Coconut milk (beware of separation stir well and or gently heat up to reincorporate full prior to using)
  • ~1/3 cup Natural creamy peanut butter
  • 2 1/4 TBSP brown sugar
  • 2 1/4 TBSP Thai red curry paste
  • 2 TBSP Kecap Manis (sweet soy sauce – had to order ours from Amazon. You can substitute regular soy sauce too)
  • 2 TBSP Fish sauce
  • 1 1/2 tsp Tamarind concentrate
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 4 boneless skinless chicken thighs
  • salt
  • rice for serving

To cook:

For The Chicken Marinade:
  • 4 tablespoons coconut milk
  • 1 1/2 TBSP creamy peanut butter
  • 1 1/4 TBSP packed light brown sugar
  • 1 1/4 TBSP Thai red curry paste
  • 1 TBSP Kecap Manis
  • 1 TBSP fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • 2 tsp Peanut oil for frying
For the Peanut Sauce:
  • 1 1/3 cup coconut milk (all remaining milk from the can)
  • 1/4 cup creamy peanut butter
  • 1 TBSPfish sauce
  • 1 TBSP Kecap manis
  • 1 TBSPpacked brown sugar
  • 1 TBSPThai red curry paste
  • 1 1/2 tsp Tamarind concentrate
  • Pinch of salt
  • 1 tsp minced garlic
  • 2 TBSP freshly squeezed lime juice
  • Rice for serving

Directions:

Marinate the chicken

  1. Make the marinade: in a bowl mix together marinade ingredients (except chicken and peanut oil).
  2. Add the chicken to the marinade and stir to coat it completely. Cover and put in the refrigerator for at least 30 mins or until ready to cook.

Cook everything

  1. Preheat the oven to 400 F
  2. In an oven safe skillet, heat up the peanut oil on medium high heat.
  3. Add the chicken and sear until browned on both sides – around 10 minutes.
  4. Transfer pan directly into the oven and bake for 20-30 minutes, until chicken is cooked through.
  5. Meanwhile, in a medium saucepan add all sauce ingredients EXCEPT the lime juice.
  6. Bring to a boil, then reduce heat and simmer until well mixed and thickened. About 5-6 minutes.
  7. Once thick, take off the heat and add lime juice.
  8. Serve with rice.
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Chicken Pot Pie

Well, this one won’t be for Rob, but sometimes I need to make something for just little man and myself. Or something that has leftovers. So Chicken Pot Pie!

Ingredients:

  • 1 lb Boneless Skinless Chicken Thighs, cubed
  • 2 Carrots, sliced
  • 2 Celery stalks, sliced
  • 3/4 cup Frozen Peas
  • 3/4 cup Frozen Corn
  • 1/2 Onion, finely chopped
  • 6 TBSP Butter
  • 1/3 cup Flour
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Poultry Seasoning
  • 32 oz Chicken Broth (split off 2 1/4 cup and set aside)
  • 1 cup Milk
  • 9 in round Pie Crusts (top and bottom)
  • 1 Egg white

Instructions:

Preheat the oven to 375 F.

  1. In a large pan, combine Chicken, Carrots, Celery, Peas, and Corn.
  2. Cover with Chicken broth (add a little water if needed to cover fully), and bring to a boil for 15 minutes. Drain and set aside.
  3. In the same pan, melt butter, then saute onions until translucent.
  4. Add in the Flour and Spices, then slowly stir in the reserved (2 1/4 cup) Chicken Broth, and Milk
  5. Heat sauce until thickened.
  6. Meanwhile, Place the bottom pie crust in pie pan, and brush with egg white. Place in the preheated oven for 6 minutes
  7. Pour the Chicken and Vegetable mixture into the Sauce mixture and mix together
  8. Pour the entire mixture into your pre-warmed pie pan.
  9. Cover with the top pie crust and cut several slits in the top. Brush the top with egg whites.
  10. Bake in the oven for 40-45 minutes, until the top is golden, and the mixture is bubbly .

Chicken Parm

Not a recipe so much as an ingredient list.

  • Chicken thighs
  • Pasta sauce
  • Italian sausage (optional, only if you have time to let them stew in the sauce all day)
  • Italian bread crumbs
  • Eggs
  • Flour
  • Spaghetti
  • Parmesan cheese
  • Sliced mozzarella
  • Olive oil

Pressure Cooker Asian Chicken

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ginger
  • 2 tablespoons garlic
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 2 tablespoons sesame oil
  • 3 lbs boneless, skinless chicken thighs
  • Cornstarch slurry to thicken sauce

Method

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic, pepper, crushed pineapple with juice, chicken stock, and sesame oil in a bowl and stir until brown sugar is dissolved.
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat.
  3. Cook for 20 minutes. Release pressure immediately.
  4. Using a slotted spoon, remove chicken and pineapple. Boil sauce in pressure cooker, adding slurry until desired thickness.

Chicken Makhani (Indian Butter Chicken)

Ingredients

Sauce

  • Peanut oil
  • 1 shallot, finely chopped
  • 1/4 onion, finely chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half & half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper

Chicken

  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • Splash of white wine (for deglazing pan)

Method

  1. Heat oil in large saucepan over medium high heat. Saute shallot and onion until soft and translucent.
  2. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook, stirring, for 1 minute.
  3. Add tomato puree and cook for 2 minutes, stirring constantly.
  4. Stir in half and half and yogurt. Reduce to low and simmer for 10 minutes, stirring frequently.
  5. Season with salt and pepper, remove from heat, set aside.
  6. Heat oil in skillet and cook chicken until browned.
  7. Season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfulls of sauce and simmer until liquid is reduced.
  8. Deglaze pan with white wine and stir until alcohol is burned off.
  9. Mix cornstarch in small scoop of sauce, add to skillet with remainder of sauce and thicken 5-10 minutes.

Chicken, Bacon, and Spinach Spaghetti

Ingredients

  • 12 ounces spaghetti
  • 1 lb boneless, skinless chicken thighs, trimmed of fat and cubed
  • 6 slices bacon
  • 2 cloves carlic
  • 1 can tomato sauce
  • 1 package baby spinach (5 ounces)
  • 1/2 cup heavy cream
  • Fresh basil
  • Italian seasoning (to taste)

Directions

  1. Cook spaghetti and reserve 1 cup of pasta water. Drain. Do not rinse.
  2. Cook bacon and set on paper towel lined plate. Keep fat on hot in pan.
  3. Fry chicken until cooked through.
  4. Drain pan, retaining a light sheen of fat.
  5. Fry garlic until fragrant. Add tomatoes and stir one minute.
  6. Add 1/2 cup pasta water and heavy cream. Bring to simmer.
  7. Add spinach a handful at a time and allow to wilt.
  8. Remove from heat. Add spaghetti and toss until coated.
  9. Add chicken and crumbled bacon. Garnish with basil.

Crock Pot Cheesy Chicken, Bacon, and Tater Tot Bake

INGREDIENTS
  • One 32 ounce bag frozen tater tots
  • 6 slices thick-cut bacon
  • 3 large boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups (8 ounces) shredded cheddar cheese or Colby jack cheese blend
  • 2/3 cup 2% milk (whole milk would be fine too)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
INSTRUCTIONS
  1. Cook bacon in a large skillet over medium heat until crispy. Remove to a paper towel lined plate to drain. Once bacon cools, crumble it into small pieces, and set it aside.
  2. Coat the inside of your crock pot with non-stick cooking spray.
  3. Dump half the frozen tater tots into the crock pot, and spread into an even layer. Top tots with 1/3 of the cheese and 1/2 the crumbled bacon.
  4. Place uncooked chicken on top of the tater tot layer. Sprinkle chicken with salt and pepper. Top chicken with 1/3 of the cheese.
  5. Spread remaining tater tots over the chicken layer. Top with remaining bacon and cheese. Pour milk over the top of the dish.
  6. Cover your crock pot and cook on HIGH on 3 hours, or until chicken is no longer pink in the center. Serve warm.