Stir Fry Chicken

Ingredients:
4 skinless boneless chicken breasts, cut into small cubes
2 tablespoons cornstarch ( I used flour)
Coarse salt
freshly ground black pepper
2 tablespoons vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced scallions (white and green parts)
Pinch red chile flakes
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tablespoons soy sauce
2 tablespoons coarsely chopped fresh cilantro, for serving

Directions:
Toss the chicken with the cornstarch, a large pinch of salt, and quite a bit of pepper.
Heat the oil in a large nonstick wok over medium-high heat (this is a gentle stir-fry).
Add the garlic, ginger, scallions, and chile flakes if using them and cook, stirring, for 1 minute.
Add the chicken and cook, stirring occasionally, for 5 minutes. Add the vinegar, sugar and 6 grinds of black pepper.
Boil on high for 3 minutes, or until the sugar has really caramelized, the vinegar has mellowed a bit, and the whole mixture is dark brown and sticky and lovely.
Add the soy sauce, cook for another 30 seconds and serve immediately, served with cilantro.

*serve with brown rice

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Salsa Verde Chicken Enchilada Casserole

Ingredients:
1 Rotisserie chicken shredded
3 tablespoons taco seasoning
1 can pinto beans drained and rinsed
2 jars salsa verde
white corn shells- you will need about 15-20 shells depending on dish size
shredded Monterrey jack cheese
shredded manchego cheese
shredded cojita cheese
2 jalapenos
avocado
white onion and cilantro for garnish

Directions:
Start with a layer of salsa verde in the bottom of a baking dish. Then layer corn shells (I used about 5-6 corn shells per layer), 1/2 shredded chicken, 1/2 pinto beans, shredded cheese. Layer again and then end with a final layer of corn shells, salsa verde and cheese. Top cheese with sliced jalapenos if desired. Bake at 350 degrees about 35-40 minutes until cheese is bubbly. Garnish with sliced avocado, diced white onion, and fresh cilantro.

“Fried” Chicken

Ingredients:
4 skinless, boneless chicken breasts, about 6 ounces each
Salt and pepper
2 cups buttermilk (optional)
1 cup all-purpose flour
Pinch of cayenne
2 eggs
2 cups fresh bread crumbs, from a French or Italian loaf

Directions:
Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).

Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.

Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.

Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil — it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes.

Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.

Roasted Bourbon Glazed Chicken

serves 4-6

Ingredients:
4 large, bone-in split chicken breasts (original recipe totaled 4.8lbs) (note: 1 large breast works well for two people)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
1 1/2 cups bourbon
1 1/4 cups brown sugar
2 garlic cloves, minced
2 teaspoons apple cider vinegar
2 tablespoons worcestershire sauce
2 tablespoons honey
1 teaspoon ground mustard
sage, if desired

Directions:

Preheat oven to 425 degrees F.

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time.

In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side.

When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze.

When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.

(from How Sweet It Is blog)

Chicken and Beef Fajitas

Ingredients:
1 whole beef flank steak
1 whole chicken (brined overnight)
1/2 cup Olive Oil
3 Tablespoons Worcestershire Sauce
1/3 cup Lime Juice, Fresh Squeezed
3 cloves Garlic, Minced
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1/2 teaspoon Red Pepper Flakes
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 Tablespoon Sugar
2 whole Medium Onions, Halved And Sliced
1 whole Red Bell Pepper, Sliced
1 whole Orange Bell Pepper, Sliced
1 whole Green Bell Pepper, Sliced
1 whole Yellow Bell Pepper, Sliced
Oil, For Frying
Flour Tortillas, Warmed
Cheese (grated Cheddar/jack Or Crumbled Queso Fresco)
Salsa
Sour Cream
Cilantro Leaves

Directions:
In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Smoke chicken (with beer can) on grill for ~2 hours; grill steak until cooked.

Prepare tortillas, salsa, sour cream, and cilantro.

Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

(adapted from Pioneer Woman)

Chicken Lettuce Wraps

Ingredients for Wraps:
1 pound ground chicken or ground turkey
8 scallions, white and green part chopped
1 (8oz) can water chestnuts, drained, rinsed and chopped fine
1 red bell pepper, chopped fine
¼ cup reduced-sodium soy sauce
2½ tablespoons hoisin sauce, see shopping tips
1 tablespoon ginger (from a jar) or fresh grated ginger
1 tablespoon water
2 teaspoons sesame oil
1 large head butter lettuce, wash, dried and leaves separated

Ingredients for Dipping Sauce:
¼ cup reduced-sodium soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon sugar
½ tablespoon ginger (from a jar) or fresh minced ginger
1 teaspoon sesame oil
½ teaspoon garlic (from a jar) or fresh minced garlic

Instructions
In a large pan, brown the ground chicken over medium-high heat, breaking up the pieces. Pour into a colander, in the sink and drain fat. Return chicken to pan. When cool enough to handle, break up the chicken pieces until minced.

Add the scallions, water chestnuts, red pepper, soy sauce, hoisin sauce, ginger, water, and sesame oil. Cook for a few minutes until the scallions and red pepper are soft. Keep warm.

In a small bowl, add all the dipping sauce ingredients and mix well.

To assemble each chicken wrap: Spoon about ⅓ cup of chicken filling onto one lettuce leaf and roll it up, if desired. Serve with dipping sauce on the side. This sauce is quite strong. You’ll only need 1 teaspoon of sauce per wrap. You can also set up the components on individual plates and serve family style. Let everyone make their own wrap.

Chicken and Andouille Sausage with Rice

Ingredients:
2 t oil
1 c chopped onion
½ c chopped green bell pepper
¼ c chopped celery
chicken breast cutlets (boneless, skinless)
salt and fresh pepper, to taste
1 T all-purpose flour (rice flour for gluten-free)
2 c water
2 links (6 oz) andouille chicken/turkey sausage (Applegate)
1 bay leaf
¼ c chopped scallion

Directions:
Heat a large deep non-stick skillet over medium heat. When hot, add the oil, onions, peppers and celery. Cook 3 to 4 minutes, stirring.

Push the vegetables to the edges of the skillet and add the chicken, season with salt and pepper. Brown 2 to 3 minutes on each side, then sprinkle the flour over the chicken and vegetables.

Add the water, sausage and bay leaf, adjust salt and pepper to taste, then cover and reduce heat to low. Simmer 30 to 35 minutes, remove bay leaf and top with scallions. Serve with rice.

Cayenne Chicken

Ingredients:
Coarse salt and ground pepper
¼ t cayenne pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
2 T olive oil
1 medium red onion, finely diced
2 T fresh lime juice
1 Hass avocado, pitted and cut into chunks

Directions:
In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.

In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.

Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

Curry Chicken

Ingredients:
1 t olive oil
2-3 T red curry paste
12 oz coconut milk
1 red bell pepper, seeded and cut into strips
6 oz fresh mushrooms
3 chicken breast cutlets, cooked in skillet and cut into 1 in pieces
fresh basil
basmati rice, cooked

Directions:
Heat a skillet over medium high heat, once hot add in the olive oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the cooked chicken and cook another 5-7 minutes. Stir in the basil and serve over rice.

Jambalaya

Ingredients:
2 T olive oil
1 ½ lbs Andouille or kielbasa sausage, diced diagonally ½ in thick
8 chicken breast cutlets
Salt and pepper
2 T unsalted butter
1/12 c onion, chopped (1 onion)
2 red bell peppers, seeded and chopped
2 c celery, diced
1 28oz can whole peeled plum tomatoes, drained and medium diced
2 T minced, seeded jalapeno pepper (2 peppers)
3 garlic cloves, minced
2 T tomato paste
2 t dried oregano
1 t dried thyme
½ t ground cayenne pepper
1 c dry white wine
5 c chicken stock
3 c extra-long-grain white rice, such as Carolina
3 bay leaves
1 lb shrimp
½ c chopped flat-leaf parsley
½ c scallions
¼ c freshly squeezed lemon juice

Directions:
Heat the olive oil in a very large Dutch oven or stockpot, add the sausage and cook over medium heat for 8-10 minutes, turning the pieces until browned. Remove the sausage to a bowl with a slotted spoon. Meanwhile, pat the chicken dry with paper towels and sprinkle with salt and pepper. Add the chicken to the pot and cook over medium high heat until browned (5 min). With tongs, turn and cook for another 5 minutes, until browned. Remove to the bowl with the sausage and set aside. Don’t be tempted to cook both together – they won’t brown properly.

Add the butter to the oil in the pot, then add the onions, bell peppers, celery, 1 T salt and 1 t pepper and cook over medium to medium-high heat for 10 minutes, until the onions are translucent. Add the tomatoes, jalapeno peppers, garlic, tomato paste, oregano, thyme, cayenne, and 1/12 t salt, and cook for another 2 minutes. Add the white wine and scrape up the browned bits in the pot. Add the stock, rice, sausage, chicken and bay leaves and bring to a boil. Cover the pot, reduced the heat to low, and simmer for 20 minutes. Stir in the shrimp and simmer covered for 5 more minutes. Off the heat, stir in the parsley, scallions and lemon juice. Cover and allow to steam for 10-15 minutes, until the rice is tender and the shrimp are fully cooked. Discard the bay leaves, and sprinkle with extra parsley and scallions, serve hot.

(from Barefoot Contessa’s Foolproof)