Tag Archives: chicken

Chicken Parm Soup

by Lindsay Funston
4 – 6 Servings

Ingredients

1 tbsp. extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
3 tbsp. tomato paste
1 tsp. crushed red pepper flakes
1 (15-oz.) can diced or crushed tomatoes
6 c.
8 oz. penne
3/4 lb. cooked chicken breast (about 2 breasts)
1 1/2 c. shredded mozzarella
1 c. freshly grated Parmesan
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper

Directions

In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in tomato paste and red pepper flakes. Add tomatoes and broth and bring to a simmer.

Add penne and cook until al dente, 8 to 10 minutes.

Add chicken, mozzarella, Parmesan, and parsley and season generously with salt and pepper. Let cheese melt, then ladle into bowls.
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Herbed Slow-Cooker Chicken

— Sundra Hauck, Bogalusa, Louisiana

Ingredients

1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon pepper
1/2 teaspoon browning sauce, optional
4 bone-in chicken breast halves (8 ounces each)
1/2 cup chicken broth

Directions

In a small bowl, combine the first 7 ingredients and, if desired, browning sauce; rub over chicken. Place in a 5-qt. slow cooker; add broth.

Cover and cook on low until chicken is tender, 4-5 hours.
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Teriyaki Chicken Thighs

— Gigi Miller, Stoughton, Wisconsin
8 servings

Ingredients

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Directions

Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.

Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
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Jerk Chicken

Yield 4 servings

Ingredients

For the Chicken

1 bunch green onions, plus more thinly sliced for garnish
2 cloves garlic
1 jalapeño, roughly chopped
Juice of 1 lime
2 tbsp. extra-virgin olive oil
1 tbsp. packed brown sugar
1 1/2 tsp. ground allspice
1 tsp. dried thyme
1/2 tsp. ground cinnamon
Kosher salt
8 pieces bone-in chicken drumsticks and thighs
Vegetable oil, for grill

Directions

In a blender, combine green onions, garlic, jalapen~o, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1/4 cup.

Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.

When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.

Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more.

– Delish
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California Grilled Chicken


Yield 4 servings

Ingredients

3/4 c. balsamic vinegar
1 tsp. garlic powder
2 tbsp. honey
2 tbsp. extra-virgin olive oil
2 tsp. Italian seasoning
Kosher salt
Freshly ground black pepper
4 boneless skinless chicken breasts
4 slices mozzarella
4 slices avocado
4 slices tomato
2 tbsp. Freshly sliced basil, for garnish
Balsamic glaze, for drizzling

Directions

In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper. Pour over chicken and marinate 20 minutes.

When ready to grill, heat grill to medium-high. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.

Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.

Garnish with basil and drizzle with balsamic glaze.

– Delish
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Chicken Meatballs in Spring Vegetable Broth

For this soup recipe, we skipped browning the meatballs and poached them instead. This will keep them very tender and their flavor light, which is ideal for this seasonal dish.

Ingredients

Meatballs

4 scallions, finely chopped
1 large egg
1 large egg yolk
1 1 1/2″ piece ginger, peeled, finely grated
1 garlic clove, finely grated
1 Tbsp. soy sauce
1 tsp. ground coriander
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 lime
1 lb. ground chicken

Broth and Assembly

2 Tbsp. vegetable oil
1 3″ piece ginger, peeled, thinly sliced
3 garlic cloves, thinly sliced
1/2 tsp. freshly ground black pepper
1 Tbsp. soy sauce
Kosher salt
2 celery stalks, thinly sliced
10 oz. thinly sliced snow peas or sugar snap peas
2 scallions, thinly sliced
1 cup coarsely chopped cilantro

Preparation

Meatballs

Mix scallions, egg, egg yolk, ginger, garlic, soy sauce, coriander, salt, and pepper in a large bowl. Finely grate zest from lime into bowl. Add chicken and gently mix with your hands until evenly distributed.

Gently roll chicken mixture into 1 1/2″-diameter balls (about the size of a golf ball; you should have about 20) and place on a baking sheet. Chill until ready to use.

Do Ahead: Meatballs can be formed 2 months ahead; freeze until firm, about 2 hours, then transfer to a resealable plastic freezer bag and keep frozen.

Broth and Assembly

Heat oil in a large saucepan over medium. Add ginger, garlic, and pepper and cook, stirring often, until garlic is golden brown, about 4 minutes. Add 6 cups cold water, increase heat to medium-high, and bring to a simmer.

Working with 1 meatball at a time, reroll to ensure it’s round and gently add to broth. Reduce heat to medium-low and add soy sauce; season with salt. Cook meatballs until cooked through, 10–12 minutes. Add celery and snow peas and cook until peas are bright green and tender, about 3 minutes.

Divide soup among bowls. Top with scallions and cilantro.

– Bon Appétit
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Spring Chicken Salad with Smashed Green Beans


4 servings
Cook the chicken very low and slow, so paying attention to your heat level is of the utmost importance.

Ingredients

2 large chicken breasts (about 1 lb., 4 oz. total)
Kosher salt
1 lemon
2 Tbsp. Dijon mustard
6 Tbsp. extra-virgin olive oil
Freshly ground black pepper
8 oz. green beans
1 small bunch chives
1 large head of Bibb lettuce
1 cup basil leaves
1 bunch radishes
1 cup whole peperoncini
1 avocado

Steps

1. Cover 2 large chicken breasts with 4 cups cold water in a large saucepan. Season with 3 Tbsp. Diamond Crystal or 3 1/2 tsp. Morton kosher salt. It sounds like a lot, but most of it will be discarded in the end, and well-seasoned poaching water is the key to flavorful chicken breasts.

2. Bring to a gentle boil over medium heat, then immediately turn chicken with tongs. Cover pot with a tight-fitting lid, remove from heat, and let sit until an instant-read thermometer inserted into the thickest part of breast registers 150°, 5–10 minutes (depending on thickness of the breast). Transfer chicken to a cutting board and let rest 10 minutes.

3. Meanwhile, make the dressing. Cut 1 lemon in half and squeeze cut side up into a medium bowl. Whisk in 2 Tbsp. Dijon mustard. Whisking constantly, very slowly stream in 6 Tbsp. olive oil until dressing is thick and emulsified. The word “slowly” is key here — if you add the oil all at once, you won’t get the creamy, nicely incorporated vinaigrette you’re after. Season with salt and pepper.

4. Trim ends off of 8 oz. green beans and transfer to a large resealable plastic bag. Seal bag and whack beans with a rolling pin to split the skins and soften the insides without completely pulverizing the flesh.

5. Drizzle 2 Tbsp. dressing into bag. Massage with your hands to break beans down further and coat. Season with salt and let sit at room temperature until ready to use.

6. Slice 1 small bunch chives into 2″-long batons. Transfer to a medium bowl. Separate lettuce leaves from 1 large head of Bibb lettuce and add to bowl with chives. Add 1 cup basil and toss to combine. Arrange on one side of a large platter. Cover lettuce and herbs with damp paper towels and chill until ready to use.

7. Rinse 1 bunch radishes, trim, and slice in half (or into 1/2″ wedges if large). Transfer to a medium bowl. Tear 1 cup whole peperoncini into bowl. Mix in 1 Tbsp. dressing; season with salt. Let sit at room temperature until ready to use.

8. Slice chicken into 1/4″-thick slices. It might be the tiniest bit pink inside, which is okay! Much better than it being grey and rubbery.

9. Halve 1 avocado, remove pit, and thinly slice. Fan out slices.

10. Remove platter with lettuce from fridge. Arrange green beans, radish salad, avocado, and chicken separately on platter. Drizzle more dressing over and serve remaining dressing alongside.

– Recipe by Kat Boytsova
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Chicken Chile Verde


Recipe By Chef John

Ingredients

1 whole chicken, cut into 6 pieces
salt and freshly ground black pepper
1 tablespoon vegetable oil
8 tomatillos, husked and quartered
2 fresh jalapeno peppers, chopped
6 cloves garlic
1/2 bunch cilantro
3 cups chicken stock
1 tablespoon vegetable oil
1 onion, diced
2 tablespoons ground cumin
2 teaspoons dried oregano
1 bay leaf
1 1/2 pounds potatoes, peeled and cubed
salt and freshly ground black pepper to taste
1/2 cup sour cream, for garnish

Directions

Season chicken pieces with salt and black pepper on all sides.

Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Cook chicken, 2 to 3 pieces at a time, until browned on all sides, about 15 minutes total. Set aside.

Place tomatillos, jalepeno peppers, garlic, cilantro, and chicken stock in a blender and puree until smooth. Set aside.

Heat 1 tablespoon vegetable oil over medium-low heat in a Dutch oven. Stir in onion, cook and stir until onion is soft and translucent, about 10 minutes. Stir in cumin, oregano, and bay leaf; cook 1 minute.

Place chicken over onion mixture in the Dutch oven. Pour in tomatillo mixture. Bring to a boil, decrease heat to low and simmer, covered, until the meat is tender and falling off the bone, about 1 hour 15 minutes.

Stir in potatoes and cook, uncovered, until they are easily pierced with a fork, about 35 minutes.

Season with salt and pepper to taste; serve garnished with sour cream.
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Roast Chicken Thighs with Peas and Mint


4 servings
Leave the chicken uncovered when it goes into the oven so the skin crisps up while cooking.

Ingredients

6 skin-on, bone-in chicken thighs (about 2 1/2 lb. total)
1 Tbsp. ground coriander
Kosher salt
2 Tbsp. extra-virgin olive oil
3 large leeks, white and pale green parts only, sliced 1/2″ thick
4 garlic cloves, thinly sliced
5 2×1″ strips lemon zest
2 bay leaves
1/3 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 cup fresh (or frozen, thawed) peas
1 cup mint leaves, torn if large

Preparation

Preheat oven to 350. Pat chicken thighs dry; sprinkle flesh side with coriander. Season generously all over with salt.

Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from pan, about 4 minutes. Continue to cook, scooting chicken around occasionally for even browning, until golden brown, about 5 minutes more. Transfer chicken to a plate, skin side up.

Pour out all but 2 Tbsp. fat from skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Add lemon zest and bay leaves and cook, stirring, until fragrant, about 20 seconds. Pour in wine, scraping up any brown bits stuck to bottom of pan with a wooden spoon. Cook until wine is almost completely evaporated, about 3 minutes. Add broth and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 15–20 minutes. Transfer chicken to a plate.

If using fresh peas, cook in same skillet over medium heat until tender and bright green, about 3 minutes. If using frozen, cook just until warmed through, about 1 minute. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter.

– Bon Appétit
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Chicken Stuffed Jalapenos


Makes 24 Servings (1 Jalapeno Half Per Serving)

Ingredients:

4 oz cream cheese, softened
1 c. shredded cheddar cheese
2 tbsp salsa
1 1/2 tsp ground cumin
1/4 tsp salt
1 c. finely shredded cooked chicken
12 medium jalapenos, halved and seeded
1 1/2 tsp paprika or chili powder, optional

Directions:

Preheat oven to 400 degrees. Line a baking sheet with foil.

In a medium bowl, beat together cream cheese, cheddar cheese, salsa, cumin and salt. Stir in chicken. Spoon about 1 tablespoon into each jalapeno half and place on prepared baking sheet. If desired, sprinkle with paprika or chili powder. Bake about 20 minutes or until golden brown.

Wear protective gloves to prevent skin irritation while handling peppers
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