category_2_x_recipe.id,category_2.id,category_2.ts,category_2.title,category_1.id,category_1.ts,category_1.title,recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield
40,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,6,"2017-09-25 02:53:02","Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)","For the chicken: Finely grated zest of 1 lemon 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon dried oregano 1 clove garlic, finely chopped Salt and pepper, to taste 1 teaspoon Maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper) 1/3 cup olive oil 1 pound boneless, skinless breasts, cut into 3/4-inch cubes For the yogurt sauce: 1 cup plain yogurt, any variety 2 tablespoons tahini 3 to 4 teaspoons lemon juice (from half a lemon) Salt and pepper, to taste To serve: 4 (6-inch) pita breads (leave whole; do not split) 12 cherry tomatoes, halved 1 Persian cucumber, thinly sliced 1/4 small red onion, thinly sliced 1 cup packed arugula Leaves from 3 to 4 sprigs of mint Special equipment: Bamboo or metal skewers (if cooking on a grill) Cast-iron grill pan (if cooking indoors)","Look for Maras, or Marash, pepper at Middle Eastern groceries and specialty markets. If you can't find it, substitute paprika with a few good pinches of cayenne pepper for some heat. Tahini is a condiment made from ground sesame seeds and can be found in most grocery stores near the nut butters, or with other Middle Eastern ingredients. Leftover yogurt sauce can be used as a dip for raw vegetables, thinned with oil to make a salad dressing, or as a spread for burgers and sandwiches.","1 Make the chicken marinade: In a medium bowl whisk, combine the lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, and pepper. Gradually whisk in the olive oil. 2 Marinate the chicken: Scoop out and set aside 1/4 cup of the marinade to use when serving. Add the chicken pieces to the bowl with the remaining marinade. Cover and refrigerate for 30 minutes, or for up to 2 hours. (Longer is better if you have time!) 3 Make the yogurt sauce: In a small bowl, whisk the tahini and yogurt together until smooth. Stir in 3 teaspoons of lemon juice, salt and pepper. Taste and add more lemon juice, salt, or pepper as needed. 4 If cooking on an outdoor grill, soak 6 bamboo skewers in warm water (or use metal skewers). 5 Cook the chicken: To cook the chicken on a grill: Light a charcoal grill or turn a gas grill to medium-high. Oil the grates before grilling. Thread the chicken pieces on metal or soaked bamboo skewers while the grill is heating. Grill, turning occasionally, for 3 to 4 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside.  To cook the chicken on the stovetop: Set a cast iron grill pan over medium-high heat and heat until hot. A flick of water should sizzle instantly on contact. Turn on a vent fan or open a window; the chicken will be smoky. Add a teaspoon of oil to the grill pan and swirl to coat. Working in batches if necessary, lay the chicken pieces on the hot grill pan and cook, turning often with tongs, for 4 to 6 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside. 6 Warm the pita bread: On the hot grill pan or on the outdoor grill, warm the pita bread for a minute or two, turning once, until slightly puffed and warm to the touch. 7 Assemble the souvlaki sandwiches: Spread each pita with 2 tablespoons or more of the yogurt sauce, to taste. Top each with a quarter of the chicken pieces, tomatoes, cucumber, onion, arugula, and mint. Drizzle with a few spoonfuls the reserved marinade and serve.","Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper! Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor. This is a deep red pepper from Turkey with a medium, balanced heat that lingers. It’s a favorite of mine. I’m lucky to live in a neighborhood with several Middle Eastern markets, where spices like Maras pepper are easy to find. You can also sometimes find it at specialty markets or at online sellers. If you happen to come across Maras pepper, give it a try! But if you can’t find it, just subsitute paprika with a few good pinches of cayenne pepper to give the marinade a hint of heat. I’ve given instructions for both inside cooking and outdoor grilling. The day I made these was cold and rainy, so I made everything on the stovetop in a grill pan I keep for occasions like this. Turn the heat up high and you’ll still get great grill marks! Grilled or griddled, this meal always brings back memories of blue skies, the sea, and carefree Greek vacations. This is going to be on the menu all summer long.","Sally Vargas","June 17, 2017","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","Sally Vargas","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","20 minutes","10 minutes","4 servings"
41,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,8,"2017-09-25 02:53:04","Spicy Grilled Chicken Tacos","For the chicken: 2 tablespoons ancho chili powder 1 teaspoon dried oregano 1 teaspoon dried cumin 1 teaspoon sugar 1/2 teaspoon salt 1 clove garlic, finely chopped 1 tablespoon finely grated orange zest 3 tablespoons fresh-squeezed orange juice 2 tablespoons olive oil 4 to 6 skinless, boneless chicken thighs (1 1/4 pounds) To serve: 8 small corn tortillas 3 cups packed baby arugula (3 ounces) 2 medium ripe avocados, sliced 4 radishes, thinly sliced 1/2 pint cherry tomatoes, halved 1/4 red onion, thinly sliced Roughly chopped cilantro 1/2 cup sour cream thinned with 1/4 cup milk 1 lime, cut into wedges","Look for ancho chile powder with the Mexican ingredients at your grocery store, on buy it online. (If you can't find ancho chili powder, you replace the ancho chili, the oregano, and the cumin with 2 1/2 tablespoons regular chili powder, though the flavor won't be quite the same.)","1 Prepare a gas or charcoal grill for medium-high, direct heat. 2 Make the marinade and coat the chicken: In a large bowl, stir together the chili powder, oregano, cumin, sugar, salt, garlic and orange zest. Stir in the orange juice and olive oil to make a loose paste. Add the chicken to the bowl and toss to coat all over. Set aside to marinate while the grill heats and you prepare the rest of the toppings. 3 Grill the chicken: Grill the chicken for 3 to 4 minutes per side, or until a thermometer inserted into the thickest part of the meat registers 165F. Transfer to a plate and rest for 5 minutes. 4 Warm the tortillas: Place each tortilla on the grill or on a hot, dry skillet over medium-high heat. As soon as you see pockets of the air start to puff up in the tortilla, turn it with tongs and heat for a few seconds on the other side. Wrap warmed tortillas in a tea towel to keep them warm until serving. 5 Assemble the tacos: Slice the chicken into strips. On each tortilla, place a small handful of arugula. Top with chicken slices, sliced avocado, radishes, tomatoes, and onion slices. Drizzle with the thinned sour cream. Serve with lime wedges.","We have a family motto and it is this: Everything goes better in a tortilla. Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house. Today’s tacos are more purposeful – a deliberate meal instead of a secretive midnight snack! First, I marinate the chicken briefly in a spicy paste of ancho chile powder, oregano, cumin, and sweet orange juice while the grill is heating. You can also use this time to prepare the taco toppings. Grill the chicken, then let it rest while you warm the tortillas. Now you are ready to assemble the tacos and dig in. The whole meal comes together in about 30 minutes! The ancho chiles I use in the marinade are named for their wide shape. They are large, have a deep reddish brown color when dried, and are mild in flavor with just a hint of heat. You can find ancho chile powder at any markets that sell Mexican ingredients, or online. I like to put all the toppings in little bowls on a big platter at the center of the table: avocados, radishes, tomatoes, red onions, wedges of lime, and a sour cream sauce. I add arugula, as well – this green isn’t traditional for tacos, but we always seem to have some in the fridge and I think it adds a nice green crunch to the tacos. Everyone can grab a warm tortilla from the pile and make their own tacos just they way they like them. You could also easily double or even triple this recipe for a larger party. A taco and a cold beer on a warm day? Now that’s living!","Sally Vargas","May 22, 2017","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","Sally Vargas","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","20 minutes","15 minutes","4 to 6 servings"
2571,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,10,"2017-09-25 02:53:16","Grilled Chicken Nachos","Nachos: 8 ounces tortilla chips 2 cups finely grated cheddar cheese 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this) 1/4 cup BBQ Sauce Sour Cream BBQ Sauce: 1/2 cup sour cream 1/4 cup BBQ Sauce Extras (all optional): 1 tomato, chopped 1/4 red onion, chopped 1 jalapeno, thinly sliced 1/2 bunch cilantro, chopped 1/2 avocado, chopped You'll need: 2 15x12-inch sheets of heavy duty aluminum foil",,"1 Preheat grill and prep ingredients: Preheat your grill for high direct heat. While the grill is heating, prep the ingredients. 2 Mix BBQ sauce with chicken: Mix the cooked chicken with the BBQ sauce and set aside. 3 Make sour cream BBQ sauce: Mix the sour cream with BBQ sauce and set aside. 4 Make foil boats: Take the sheets of aluminum foil and crimp the sides so that you have ""boats"". 5 Assemble nachos: Arrange a layer of tortilla chips over the bottom of the foil. It's okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with most of the cheese (reserve some to go on top of the chicken). Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese. 6 Grill: Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges. If your grill doesn't have a cover (as in a campfire), either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they'll still be great. 7 Serve: To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.","Why grill nachos? Why not? They’re perfect for tailgating, camping, or when it’s too hot to turn on the oven. And by the way, grilling nachos in a foil boat is the BEST way to make nachos. Seriously! Nachos are always at risk of getting limp and soggy. But when you have high direct heat blasting at the tortilla chips from the coals or flame underneath, it does a great job getting the chips crispy. Covering the grill will melt the cheese on top. Melted cheese on top, crispy chips below. Perfect. For a nacho sauce we are using sour cream mixed with BBQ sauce (easiest chip dip ever!). Drizzle it over the cheesy nachos and you don’t need queso. Enjoy the nachos as is, or dressed up with extras—chopped tomatoes, jalapeños, cilantro, avocado, red onions.","Elise Bauer",,"Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!","Elise Bauer","Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!","15 minutes","10 minutes","Serves 4-8"
2575,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,13,"2017-09-25 02:53:32","Grilled Chicken with South Carolina-Style BBQ Sauce","For the BBQ sauce: 1 cup prepared yellow mustard 1/4 cup packed dark brown sugar 2 tablespoons apple cider vinegar 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon bottled hot sauce, plus more to taste For the chicken: 4 chicken thighs, bone-in with skin 4 drumsticks, bone-in with skin 1 tablespoon sea salt","To save some prep time, the BBQ sauce can be made ahead and kept refrigerated for up to two weeks.","1 Make barbecue sauce at least 30 minutes ahead of grilling: Combine all the ingredients for the sauce in a 2-quart saucepan and set over medium-high heat on a back burner. Cook, stirring constantly for 2 minutes or until mixture is very steamy. (The sauce can bubble and spit, so use caution. To avoid burns, stir the sauce constantly to distribute heat.) Turn the heat to medium-low, and cook until sauce has thickened, 5 to 7 minutes more. When done, the sauce should be thick enough that a spoon will leave trails through the sauce when you stir. Set aside to cool. Once cool, measure 3/4 cup into a small bowl for the chicken. Set aside remaining sauce for serving. (Prepared sauce can also be made ahead and kept refrigerated for up to 2 weeks.) 2 Twenty minutes before cooking, rub the chicken pieces on both sides with sea salt. Set in fridge while you prep grill. 3 Prepare a charcoal grill. When coals are gray and very hot, carefully move them to one side of the grill so that one side has hot, direct heat and the other side has indirect heat. (Alternatively, prepare a gas grill with two temperature zones for cooking.) 4 Brush chicken generously on both sides with 3/4 cups of prepare barbecue sauce. 5 Grill the chicken over high heat to sear: Place the chicken on the hot side of grill directly over coals, placing thighs skin-side down. After 2 to 3 minutes, flip chicken and grill another 2 to 3 minutes, or until chicken is nicely browned or even slightly blackened on both sides. 6 Finish cooking the chicken over indirect heat: Move the chicken over to side without coals to finish cooking over indirect heat. Brush once more with barbecue sauce. Cover the grill. After 5 to 7 minutes, flip chicken. Cook another 12 to 15 minutes until chicken is a rich golden brown, cooked through, and reaches an internal temperature of at least 175 degrees F. (I usually cook these thighs and drumsticks to a slightly higher internal temperature to be sure the meat is thoroughly cooked; the sauce and indirect heat keep the chicken from drying out.) 7 Serve immediately with extra barbecue sauce.","Barbecue sauce is contentious in a way that few condiments are. Local pride is on the line. Sauce-wise, I’m mostly stateless and am just as happy with North Carolina-style vinegar sauce as I am with a Kansas City sauce made with tomatoes and molasses. But when it comes to grilled chicken, nothing feels as perfect as the tang of a mustard-based South Carolina-style barbecue sauce. This recipe pairs zesty, mustard-based barbecue sauce with grilled chicken. The resulting dish has a hint of sweetness and spice, and every bite is wonderfully smoky with an ideal balance of piquant flavors. Keep in mind that grilling chicken slathered in sauce is a messy business. Be sure to begin with a clean grill grate and then scrub the hot grate with a wire brush after grilling, too. When preparing your grill, create two zones of heat for hot and indirect heat cooking. First, sear the chicken over hot coals, and then smoke it over indirect heat until cooked through.","Elizabeth Stark",,"Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","Elizabeth Stark","Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","30 minutes","25 minutes","Serves 4 to 6"
2579,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,16,"2017-09-25 02:53:42","How to Grill Juicy Boneless Skinless Chicken Breasts","Brine: 4 cups water 1/4 cup kosher salt (or 3 Tbsp table salt) Chicken: 1 1/2 to 2 pounds boneless skinless chicken breasts 3 Tbsp olive oil (plus more olive oil for the grill) 1 1/2 teaspoons paprika","It's always a good idea to use a meat thermometer when cooking meat at least an inch thick. We take our chicken off the grill at a little bit lower temp (150°F) than is  usually recommended for poultry, but that's because the chicken will continue to cook for a few minutes off the heat, and we let the chicken rest for several minutes before eating, so it's safe.","1 Brine the chicken breast: Use a whisk to dissolve the salt in the water in a large bowl. Add the chicken breasts to the brine. Put in refrigerator and chill for 30 minutes. 2 Prepare your grill: Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan, heat on medium high heat. 3 Coat chicken with oil and paprika: Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika. 4 Grill the chicken breasts: Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let grill without moving, until the chicken pieces start getting some grill marks (you can lift up one to check). When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill. Cover, and let finish cooking. Remove chicken from grill when the internal temperature of the chicken reaches 150°F. 5 Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it. Serve with grilled peppers, pineapple salsa, or just a squeeze of lime!","When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out. So, what to do? One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine. Another way, which doesn’t require you to change the shape of the chicken breasts, is to brine the chicken first, for half an hour. All it takes is 30 minutes in a simple 1/4 cup salt, 4 cup water brine solution, for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out. After half an hour the salt that is absorbed isn’t so much as to make your chicken salty, but enough so that the flavor of the chicken is enhanced. We would normally salt the meat, right? Don’t need to do that if you brine. Then it’s a simple rub with paprika (great for color) and olive oil (no sticking on the grill), and onto the hot side of the grill it goes for searing, and the cool side for finishing. And you have beautifully grilled, perfectly juicy chicken breasts!","Elise Bauer",,"How to grill boneless skinless chicken breasts so they stay juicy and don't get dried out.","Elise Bauer","How to grill boneless skinless chicken breasts so they stay juicy and don't get dried out.","10 minutes","10 minutes","Serves 4"
2599,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,22,"2017-09-25 02:54:09","Greek Lemon Chicken Skewers with Tzatziki Sauce","1 1/4 pound boneless, skinless chicken breasts, trimmed of excess fat 1 teaspoon salt 2 Tbsp plain yogurt 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp minced fresh oregano (or 1 1/2 teaspoons dried oregano) 1/8 teaspoon freshly ground black pepper 1 teaspoon lemon juice 1 Tbsp olive oil plus more for the grill 2 lemons, thinly sliced Tzatziki: 1 cup plain yogurt 2 cloves of garlic, minced (about 2 teaspoons) 1/2 teaspoon kosher salt 1/8 teaspoon black pepper 1 Tbsp lemon juice 1 cucumber, peeled",,"1 Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. You'll need either 4 flat skewers or 8 regular round skewers. 2 Cut chicken breasts, marinate: Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with salt. Add the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to combine. Marinate for 30 minutes to an hour. 3 Make yogurt tzatziki sauce: While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the yogurt, minced garlic, salt, pepper, and lemon juice. Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess moisture. Add the grated cucumber to the yogurt mixture. 4 Thread skewers with chicken and lemon slices: Prepare your grill for direct high heat. While the grill is heating, prepare the skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the chicken is easier to turn on the grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken. 5 Grill: When the grill is ready brush the grill grates with a little olive oil (use a paper towel folded over several times and dipped in olive oil, hold with tongs). Brush some olive oil over the chicken skewers as well. Place the chicken skewers directly over the hottest part of the grill and cover the grill. Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes more, until the chicken is browned and just cooked through. Remove from grill and serve immediately with tzatziki sauce.","I love grilled chicken, but chicken breasts can be a little problematic. They can easily get dry and overcooked, especially on the grill. A great solution? Chicken breast skewers! If you grill chicken breasts that have been cut into chunks and threaded on skewers, there will be more surface area exposed to the heat of the grill. As long as you grill them quickly on high direct heat, the inside will be done when the outside has lovely grill marks. It also helps to marinate the chicken chunks first. Some salt in the marinade will help the chicken hold on to moisture, and acid from yogurt or lemon juice will tenderize the meat. This is a Greek inspired lemon chicken skewer recipe, with a lemon garlic yogurt oregano marinade, and thin slices of lemon threaded between the chicken pieces. Serve it with a simple cucumber yogurt tzatziki dipping sauce. So good!","Elise Bauer",,"Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","Elise Bauer","Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","25 minutes","7 minutes","Serves 3 to 4"
2601,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,26,"2017-09-25 02:54:21","Moroccan Spiced Grilled Chicken Breasts","1/2 cup plain yogurt 1 Tbsp lemon juice 1/2 cup chopped fresh cilantro 1 Tbsp olive oil 2 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts",,"1 Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight. 2 Grill the chicken: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the ""cool"" side. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through. (The easiest way to test for doneness is with your fingertips. See The Finger Test to Check the Doneness of Meat. Or use a meat thermometer, remove the meat from the grill when the internal temperature of the chicken breast reaches 165°F.) Take care not to overcook, as chicken breasts can easily dry out.","I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat while infusing it with the spices. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy! The recipe is one we adapted from a recipe in the Sacramento Bee years ago. To the original recipe we’ve added lemon juice to the yogurt and cinnamon to the spice blend.","Elise Bauer",,"Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","Elise Bauer","Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","5 minutes","15 minutes","Serves 4"
27,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,27,"2017-09-25 02:54:25","Chicken Minestrone with Basil Pesto","2 tablespoons olive oil 1 large yellow onion, diced small 3 ribs celery, diced small 3 medium carrots, diced small 2 small (12 ounces) zucchini, diced small 1/2 teaspoon salt, plus more to taste Black pepper, to taste 1 can (15 ounces) cannellini beans, drained and rinsed, or 1 1/2 cups cooked white beans 1 can (28 ounces) whole San Marzano tomatoes, with juices 6 cups chicken stock or water 1/2 cup small pasta, such as small shells, ditalini, or ancini di pepe, 2 handfuls (8 ounces) green beans, trimmed and cut into 1-inch lengths 3 cups cooked, shredded chicken 1 cup pesto, homemade or store-bought","Use leftover chicken for this recipe, or quickly poach a few chicken breasts: How to Poach Chicken Breasts, the Quick and Easy Way. Leftover soup will keep for up to 5 days in the fridge. It also freezes well, and can be frozen for up to 3 months. Vegetarian Variation: Skip the chicken, and add cubes of potatoes and some thinly sliced cabbage. Use vegetable broth in place of chicken broth.","1 Cook the vegetables: In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften. 2 Crush the tomatoes in a bowl: Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces. 3 Simmer the soup: Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer.  Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers. 4 Serve the soup: Ladle the soup into bowls and garnish with a few spoonfuls of pesto.","You don’t really need a recipe for minestrone, so think of this recipe as more of a guideline. The key ingredients to this ubiquitous Italian soup are beans, pasta, and tomatoes. Beyond that, you can add whatever vegetables are in season, leftover chicken from another meal, or any number of things. What’s fresh and in season? What do you have in your crisper drawer or pantry already? Take this recipe and make it your own! No bean in my cupboard escapes candidacy for the soup (except maybe black beans). I call for cannellini beans in today’s recipe, but chickpeas, kidney beans, cranberry or navy beans are all good options. The same is true for the pasta. I used small shells, but any small shaped pasta will lend the soup a thick and hearty texture. I am, however, highly opinionated about canned tomatoes. It would be easy enough to use any random can of diced tomatoes, but I always prefer to use canned whole San Marzano tomatoes. These tomatoes are flavorful, soft enough to squish with your hands, and suspended in their own thick sauce. With cheaper brands, you often end up with under-ripe tomatoes in a thin sauce: acceptable but not optimal. Even when you pay an extra dollar for high-quality tomatoes, they are still probably one of the best bargains at the grocery store. Finally, to the pesto. You can use store-bought pesto, or make your own by throwing the pesto ingredients in a blender while the soup is simmering. This is also a great way to use up any pesto you froze earlier in the summer. By the way, if you’d like to preserve your pesto’s bright green color, try blanching the basil leaves for just a few seconds in boiling water before blending the pesto. Plunge the basil in ice water after blanching, then squeeze out as much moisture as possible. Yes, the pesto is pretty spooned over your bowl of minestrone, but it also adds a deep herbal and cheesy flavor to every bite.","Sally Vargas","September 11, 2017","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","Sally Vargas","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","20 minutes","25 minutes","8 to 10 servings"
28,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,28,"2017-09-25 02:54:31","Buffalo Chicken Lasagna","4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1 quart whole milk 8 ounces blue cheese crumbles 1/2 teaspoon kosher salt Ground black pepper 4 cups cooked, shredded chicken 1 cup hot sauce 8-ounce package oven-ready lasagna noodles 8 ounces shredded mozzarella cheese Special equipment: 9x13-inch (3 quart) baking dish","To freeze individual portions: Cool completely and wrap individual portions tightly in plastic wrap. Transfer to a freezer bag or other freezer container, and freeze for up to 3 months. Thaw before reheating.","1 Preheat the oven to 400˚F. 2 Make the bleu cheese sauce: Melt the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes. Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking. Once all the milk is added, bring to a simmer. Whisk frequently, scraping along the bottom of the pan, so as not to burn. Cook until the mixture has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat and add the blue cheese, salt, and a few grinds of black pepper. Stir until the cheese has melted. Taste and add additional salt and pepper as needed. 3 In a separate bowl, toss the chicken with the hot sauce until evenly coated. 4 Assemble the lasagna: Spread a few spoonfuls of cheese sauce over the bottom of a 9x13-inch (3-quart) baking dish. Arrange a single layer of pasta sheets on top of the sauce. Layer with a third of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese. Repeat this process 2 more times. Finish with a final layer of noodles, the remaining blue cheese sauce, and the remaining mozzarella. 5 Bake the lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more. Cool about 15 minutes before serving.","Yes, you read the title of this recipe correctly. Today, we’re combining two of our favorite foods, buffalo chicken wings and cheesy lasagna, to make the ultimate crowd-pleasing casserole. This buffalo chicken lasagna has just the right amount of spice to balance the creaminess of the blue cheese sauce. In flavor, it perfectly mimics eating hot wings with a side of blue cheese dressing, but with the added toothsomeness of pasta. As impressive as this dish sounds and tastes, it’s actually quite simple to prepare. For the chicken, I picked up one of those rotisserie chickens from the grocery store. Shredding the breasts and the thighs, you should get about four cups of chicken. You can also use any leftover chicken you happen to have, or roast your own if you want to go the extra mile. This recipe also calls for oven-ready lasagna noodles to cut down on prep time. This means there’s no need to boil the pasta beforehand. All that’s left to worry about is making the blue cheese sauce and assembling the lasagna. This recipe has all of the things you love about buffalo chicken, but in pasta form. It would be great for a Game Day buffet table, or just add a side of roasted vegetables to turn this into a complete meal. And if you decide to keep this goodness for yourself, you can wrap individual portions in plastic wrap and toss them in the freezer. Take one out whenever you have a craving.","Aaron Hutcherson","September 9, 2017","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","Aaron Hutcherson and Emma Christensen","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","30 minutes","45 minutes","8 to 12 servings"
29,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,29,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Eggplant Caponata","For the roasted eggplant caponata: 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes 1/2 tablespoon salt 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon honey or sugar 1 pint mixed cherry tomatoes, halved 2 celery stalks, finely diced 1/2 cup sliced green olives 2 tablespoons capers 1/4 cup parsley, finely chopped 2 cloves garlic, minced 1/4 cup toasted pine nuts Additional chopped parsley, to garnish For the chicken thighs: 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in 1/2 tablespoon sweet paprika 1/2 teaspoon crushed red pepper (optional) 1 teaspoon fennel seed (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil","The eggplant is even better if you salt it the night before and let it drain overnight!","1 Prepare the eggplant: In a large bowl, combine diced eggplant with 1/2 tablespoon salt. Place the eggplant in a colander set inside a large bowl. Strain at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will get. When ready to roast, press the eggplant firmly to squeeze out moisture. 2 Place a large baking sheet on a middle rack in the oven and preheat to 450ºF for 15 to 20 minutes. 3 Prepare the chicken: In a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat. The chicken can also be prepared, covered, and refrigerated overnight. 4 Roast the eggplant and chicken: When you’re ready to cook, toss the eggplant with 2 tablespoons olive oil. Working quickly, pull the baking sheet from the oven and place chicken skin side down. Add the eggplant in a single layer around the chicken. Return the hot pan to the oven and immediately lower the heat to 425ºF. Roast for 30 minutes, or until the thighs are cooked through and register 165ºF with an instant-read thermometer. 5 Prepare the rest of the caponata: In a large bowl, whisk together the balsamic and the honey or sugar. Add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. Toss to combine well. 6 Finish and serve: When chicken is ready, transfer it to a plate and rest for 10 minutes. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed. Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.","Caponata is a beloved sweet-sour Sicilian dish that brings together eggplant, tomatoes, celery, olives, and capers. It’s usually served as a relish or as a topping for bruschetta. I decided to turn it into a complete meal and use it to top roasted chicken thighs. I’ve opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter. The rest of the veggies are left raw. I love the bright acid of the tomatoes, the fresh crispness of the celery, and the briny goodness that come from the olives and capers. Rounding it all out is the nutty crunch of toasted pine nuts and the bite from raw garlic. This is one of those dishes where each bite has a little something different to offer. Tips for making the best caponata If you have time, try salting and straining your eggplant up to 24 hours ahead of time. This helps it become extra crispy when roasted. Place the pan for the eggplant in the oven while the oven heats so both are very hot when you’re ready to roast. This also helps with crisping. Choose the summer’s sweetest cherry tomatoes. In this recipe, this is part of what gives the caponata its sweetness.","Sabrina Modelle","September 5, 2017","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","Sabrina Modelle","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","20 minutes","30 minutes","Serves 4 to 6"
30,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,30,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Broccoli and Potatoes","2 pounds chicken thighs, bone-in and skin on 1 pound marble-sized baby potatoes (or small waxy potatoes cut into bite-sized pieces) 1 tablespoon olive oil, divided 1/2 teaspoon paprika (sweet, hot, or smoked – your choice) 1 teaspoon garlic granules, or garlic powder 1 teaspoon onion granules, or onion powder 3/4 teaspoon salt 1/4 teaspoon pepper A pinch of cayenne (optional) 1 1/2 pounds broccoli, cut into small florets Zest of 1 lemon, to serve Mince chives, to serve Lemon wedges, to serve","Mix up the seasonings in this recipe with any favorite spice mix!","1 Place baking sheet in oven and preheat to 500F for at least 15 minutes. 2 Season the chicken and potatoes: Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne. Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated. 3 Roast the chicken and potatoes: Pull the hot pan out of the oven and place the chicken skin-side down. Scatter the potatoes around the chicken. Place the pan with the chicken and potatoes in the oven. and immediately lower the heat to 425F. Roast for 15 minutes. 4 Add the broccoli: Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from oven (and close the oven door so the heat doesn't escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender. 4 To serve: Rest chicken thighs for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon zest and chives, then serve with lemon wedges","Everyone should have at least one meal that they can make without having to think too hard – a recipe that is easy, reasonably healthy, and totally delicious. These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they’re in the oven a minute or two too long. Of course, chicken thighs are not complete without crispy skin. In order to get that gorgeous golden crackly skin, preheat the sheet pan and cook the thighs skin side down so the skin has a chance to sear. Flip them over halfway through cooking, and you’ll have perfectly crispy skin! The potatoes can cook right alongside the chicken thighs. Since broccoli cooks quickly, wait to add it until you flip the chicken. All told, dinner is on the table in just about 35 minutes, most of which is hands-off time. Serve this with a simple side salad and a glass of white wine for a nice treat!","Sabrina Modelle","August 28, 2017","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","Sabrina Modelle","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","15 minutes","30 minutes","4 servings"
31,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,31,"2017-09-25 02:54:42","Chinese Smashed Cucumber Chicken Salad","For the salad: 2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds) 1 teaspoon salt 1 pound (about 2 cups) shredded cooked chicken, cold from the fridge 2 tablespoons sesame seeds, to serve Cilantro leaves, to serve (optional) Dried red chili flakes, to serve (optional) For the dressing: 1/4 cup rice vinegar 2 tablespoons soy sauce, tamari, or coconut aminos 2 tablespoons honey 2 teaspoons finely grated ginger 1 clove garlic, minced 1/4 cup chopped cilantro","For a vegan version, substitute 1 block cubed tofu for the chicken. Two poached chicken breasts will make enough for this recipe. See: How to Poach Chicken Breasts.","1 Smash the cucumbers: Wash cucumbers well and pat dry. Use the flat edge of a large knife or cleaver to smash the cucumbers in several places along their length. The cucumbers should split into several strips. Use your hands to break the cucumbers into bite-sized pieces. 2 Salt and drain the cucumbers: Transfer the cucumber pieces to a colander and place the colander inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently so all the pieces are salted evenly. Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl. 3 Make the dressing: Whisk together rice vinegar, soy, honey, ginger, minced garlic, and cilantro. Chill in the fridge while cucumbers are draining. 4 Assemble the salad: Transfer the cucumbers to a serving bowl. Add the shredded chicken and dressing. Toss to combine and dress the salad. Taste and add an extra splash of vinegar or soy sauce if needed. Divide between serving plates and top with sesame seeds, dried chili, and more cilantro. Serve immediately. (Leftovers do not keep well.)","Is there anything more refreshing than ice cold cucumber on a hot day? This Chinese-style cucumber salad with bits of shredded chicken (or tofu!) takes almost no effort to prepare and makes a fantastic light summer meal. This salad is one of my favorite ways to use up leftover chicken. Shrimp is also great if you have it, and tofu is excellent option for a meatless meal. A few keys to success when making this salad: Use thin-skinned cucumbers like English, Persian, or Japanese Make sure your ingredients stay nice and cold right up until you toss the salad together and serve. Salt your cucumbers for 20 to 30 minutes (no longer!) Eat it immediately! Smashed cucumbers can get an off texture if they sit around too long. Why “smashed” cucumbers? Sweet and mild, cucumbers are already a perfect vehicle for flavorful dressing, and smashing them gives a nice uneven surface for the sesame vinaigrette to cling to. Smashing also brings out the flavors and aromas in the cucumber itself.","Sabrina Modelle","August 21, 2017","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","Sabrina Modelle","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","5 minutes",,"4 servings"
32,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,32,"2017-09-25 02:54:43","Quick Green Curry Chicken with Zucchini Noodles","1 1/4 pounds boneless skinless chicken thighs 2 cloves garlic, minced 2 teaspoons minced ginger 1 1/4 teaspoons kosher salt, divided 1 1/4 pounds zucchini 1/2 medium yellow onion (about 2/3 cup sliced) 1 large red bell pepper 1 large carrot 1 1/2 tablespoons canola oil (or any high heat oil), divided 1 1/2 tablespoons green curry paste (like Thai Kitchen or Maesri) 3/4 cup full-fat coconut milk 1/2 cup water 1 1/2 tablespoons lime juice 3 tablespoons chopped Thai basil, divided Special equipment: Spiralizer","If Thai basil is difficult to find, you can use sweet basil instead. If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to shave the zucchini into thin noodles.","1 Prepare and marinate the chicken: Cut the chicken thighs into 1/2-inch to 1-inch pieces. Transfer the chicken to a bowl. Add the garlic, ginger and 3/4 teaspoon salt to the bowl and mix to combine the ingredients. Set the chicken aside while you prep the vegetables. 2 Spiralize the zucchinis: Rinse the zucchini and trim off the tops and ends. If you have any zucchini that is slightly curved, slice those in half. Make thin zucchini noodles using a spiralizer. Once you have spiralized all the zucchini, give the noodles several rough chops to shorten them. Set the zucchini aside. 3 Prepare the vegetables: Cut the onion into thin slices. Peel the carrot, cut it into thirds, and then cut each third into thin matchsticks. Remove the seeds from the red pepper, cut it into thick 1-inch slices, and then cut each crosswise into thin matchsticks. 4 Make and simmer the curry: Heat a large skillet or sauté pan with 1 tablespoon of oil over medium-high heat. Once the pan is hot, add the sliced onions and cook for about 2 minutes, until they start to soften. Transfer the chicken to the pan and spread it around. Cook the chicken for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be fully cooked. Add green curry paste and stir to coat with the chicken. Add the remaining vegetables and toss with the chicken. Add the coconut milk and water. Reduce the heat to medium-low, cover, and let everything simmer while you cook the zucchini. 5 Cook the zucchini noodles: Heat another large skillet or pan with 1/2 tablespoon of oil over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for about 3 minutes. The noodles should be softened but not mushy. Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if using. Turn off the heat. 6 Finish and serve: Uncover the chicken curry and mix in the remaining chopped basil, lime juice and 1/2 teaspoon salt. Taste the chicken curry and add more salt, if necessary. Serve the chicken with zucchini noodles, spooning extra curry sauce over top.","This green curry chicken dish is one of my favorite things to cook on a weeknight. It comes together so fast and it is packed with vegetables! For this recipe, I’m using store-bought green curry paste, which you can find at the Asian section of a supermarket or at Asian markets. The paste should be thick, not saucy. Once opened, a jar of curry paste will keep in the fridge for a month or more, and you can use it to make other curries. (If your curry came in a tin, I recommend transferring it to a small storage container or freezing it in tablespoon portions.) I tried two different brands for this dish, Thai Kitchen and Maesri, and they both turned out great. I didn’t notice anything different in taste. To get the full flavor of the dish, make sure to use full-fat coconut milk. It adds a sweet fragrance and taste, and it will balance out the flavor of the curry paste. If you are in the mood for spice, add 2 or 3 sliced Thai chilis (also known as bird’s eye chili) at the same time as the chicken. The chilis will add a bright spice to the dish! Want to try making your own green curry paste from scratch? Try this recipe for Thai Green Curry with Chicken!","Lisa Lin","August 16, 2017","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","Lisa Lin","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","20 minutes","15 minutes","4 servings"
34,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,34,"2017-09-25 02:54:45","How to Spatchcock (Butterfly) a Chicken","1 whole chicken Special equipment: Kitchen shears","This method will work with any size bird, even turkeys.","1 Lay the chicken breast side down on a cutting surface. You should be looking down at the chicken's backbone. 2 Using kitchen shears, cut out the backbone. You can start from the top of the chicken or the bottom. Cut slightly to one side of the backbone, so that you're cutting through rib bones and not  the backbone itself. If it feels very difficult to cut through the bones, try repositioning your scissors slightly further away from the backbone. Cut all the way up one side of the backbone and then all the way up the other. Remove the backbone and set it aside. 3 Use your hands to open up the bird slightly, then flip it breast side up. Now the breast of the chicken should be facing up. Fold the legs so they are facing inward and the majority of the meat is facing up. 4 Flatten the chicken: Use the palm of your hand and press down firmly over the breast bone. The aim is to flatten the chicken so the breast meat and the thighs are at roughly the same level. You will likely hear some crunching (though it's ok if you don't). You can also pick up the chicken and use your hands if that feels more comfortable. 5 Tuck the wings under (optional): The tips of the tiny, thin wings tend to cook quickly and burn during cooking. Tuck them behind the body of the chicken to help slow down their cooking and keep the tips protected. 5 Roast or grill the chicken. If roasting, place the chicken in a roasting pan, rub it all over with olive oil, and sprinkle with salt and pepper. Roast at 450F for 35 to 45 minutes, until the chicken registers at least 165F in both the thighs and the breast.","Have you ever spatchcocked a chicken before? It’s surprisingly easy! It’s also exactly the same as butterflying a chicken, but with a name that is way more fun to say. There are two major advantages to spatchcocking a chicken that, for me, put this method head and shoulders above all others. First of all, even cooking. For a spatchcocked chicken, you remove the backbone and open up the chicken so it lies it flat for cooking. This means that the breast meat and the thigh meat are on the same horizontal plane, so both cook at pretty much the same rate. This means no more waiting around for the thighs to finish cooking while the chicken breasts dry out. Which means that the white meat and the dark meat lovers in your family will all be very happy. Second, lots and lots of crispy skin. Since the vast majority of the skin is exposed and facing upward, you don’t wind up with those flabby, sad areas on the undersides of the thighs and drumsticks. All crispy, all the time. Most butchers will spatchcock a chicken for you at no charge, but truthfully, it’s really easy to do at home. It will make you feel like a boss, and all you need is a strong pair of kitchen shears (I love my OXO shears). Turn the bird over so the breasts are down and you’re looking at the back. See the backbone? You’re going to cut along both sides of that backbone to remove it. You can go from the top of the chicken or the bottom; just pick a direction and go for it. Now, you’ll need to exert a bit of force to cut through the rib bones, but I’m always surprised at how not-terribly-hard this is to do. Make sure you’re cutting near the pivot point of your scissors, where the two blades are screwed together. You’ll have the most force here; don’t try to snip with the tips of the scissors. Cut all the way up one side of the backbone, and then all the way up the other. Remember, you’re cutting beside the backbone, not actually through it. Once the backbone has been cut free, lift it out and set it aside. (It’s great for making chicken stock.) Use your hands to open up the chicken a little bit, and then flip it over so that the breasts are now facing up. Use the palm of your hand and press firmly down on the breast meat, right over the breast bone. You should hear a little bit of crunching. The goal here is to flatten this area so that the breasts and the thighs are basically at the same level. Some pros recommend snipping the cartilage beneath the breast bone or even entirely removing the wish bone. This does help the chicken to lay more flat, but personally, I don’t feel like the extra fuss makes a huge difference in how the chicken cooks. And now you have a perfectly spatchcocked chicken! From here, you can either roast it or grill it. I’ve included some very basic roasting instructions below, which you can certainly gussy up as much as you like. Still a bit nervous? Just watch the video below!","Emma Christensen","August 5, 2017","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","Emma Christensen","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","5 minutes","45 minutes","4 or more servings, depending on the size of the bird"
35,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,35,"2017-09-25 02:54:49","Baked Chicken Parmesan","Sauce: 1/4 cup extra virgin olive oil 2 garlic cloves, peeled, finely chopped (about 2 teaspoons) 1 can (28 oz) crushed tomatoes (we use Muir-Glen) 1/2 teaspoon dried basil (or 1 Tbsp of chopped fresh basil) 1/4 teaspoon dried oregano (or 1 teaspoon of chopped fresh oregano) 1/4 teaspoon sugar Salt and ground black pepper to taste Chicken: 3 Tbsp Dijon mustard 1 Tbsp white-wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness) 1 cup of breadcrumbs (panko or homemade) 1 cup finely grated Parmesan cheese 3 Tbsp unsalted butter, melted",,"1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. 2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps. 3 Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper. Add the chicken cutlets to the mixture and coat well on both sides. 4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet. 5 Bake: Bake at 450°F on the center rack of the oven until cooked and golden brown, about 15 minutes. 6 Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.","Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree? In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce). While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake! By the (short) time the chicken is done, the sauce is perfect. The trick to cooking the chicken just right is to start with cutlets that are a thin, even thickness, about 1/4 inch. You can buy them this way, or cut whole breasts in half horizontally, then pound them thin between 2 pieces of plastic wrap with a mallet or meat hammer. Updated recipe and photos, first published 2005","Elise Bauer","July 30, 2017","Baked Chicken Parmesan! EASY and quick, chicken cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.","Sally Vargas","Baked Chicken Parmesan! EASY and quick, chicken cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.","10 minutes","30 minutes","Serves 4"
36,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,36,"2017-09-25 02:54:53","Vietnamese-Style Noodle Bowls with Chicken","2 tablespoons granulated sugar, or more to taste 1/2 cup seasoned rice vinegar 1 tablespoons fish sauce 1 piece (1-inch) fresh ginger, cut into 2 thick slices 1 clove garlic, halved 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 tablespoons canola oil 2 large skinless, boneless chicken breasts (about 1 pound or 1/2 kilo) 8 ounces rice vermicelli noodles 2 carrots, grated 2 cups fresh bean sprouts (6 ounces or 170 grams) 1 jalapeno or other chili pepper, cored and thinly sliced 2 scallions, thinly sliced 3 tablespoons chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 1/4 cup peanuts, coarsely chopped 1 lime, quartered, for garnish Special equipment: 8x8 baking dish or other small baking dish12-inch nonstick skillet or well-seasoned cast iron skillet","If you need to make this recipe gluten-free, be sure to check your bottles of hoisin and oyster sauce to make sure they are gluten-free.","1 Make the dressing: In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.) Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic. Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like. The dressing should be a nice balance of vinegary and sweet. This can be prepared several days in advance; keep refrigerated. 2 Bake the chicken: Warm the oven to 400F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over. Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165F. 3 While the chicken bakes, cook the noodles: Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender when you taste one. Drain into a colander, rinse with cold water, and shake the colander to remove excess water. (If the chicken isn't quite ready yet, cover the noodles with cool water to keep them from drying out. Drain before serving.) 4 Sear the chicken: Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes. Turn and cook 2 minutes more. Watch carefully so they do not burn. Remove from the pan, and allow to cool briefly. Slice the chicken thinly, keeping the slices together if possible. 5 Assemble the salad: Divide the noodles among 4 large bowls. Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions. Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the side.","An entire meal in one bowl is a brilliant system. That’s one reason the bowl trend has taken off and shows no signs of declining. Another is the ease. You can put a bowl together without any heavy lifting, and at the end of your assembly line you have happy eaters. Here is a riff that I like to do on Vietnamese “bún” – one of the original meals in a bowl! This is a cold salad of vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing. Vermicelli noodles are now widely available at most grocery stores, or you can find them online. When shopping, make sure to get vermicelli noodles made with rice, not mung beans. The two noodles look similar, but mung bean noodles tend to be sticky once cooked and are better suited to other dishes. Rice vermicelli separates into fine threads after cooking, which are easier to pick up with chopsticks or a fork. The meat for making bún is often grilled, but for an easy weeknight meal, I like to just cook it in the oven. First I coat the chicken with a mix of oyster sauce and hoisin (a combination that I like), then I bake it covered with foil. This helps keep the chicken moist as it cooks. When it’s done, I sear the breasts quickly in a skillet to caramelize the outside and add some charred flavor. By the way, if you do want to grill your chicken, I recommend using bone-in, skin-on chicken breasts. Cook it without sauce over high heat, then transfer to low heat, baste with the sauce, and finish cooking. The chicken noodle bowls are finished with a simple rice vinegar dressing seasoned with ginger, and garnished with fresh mint, cilantro, scallions, and chopped peanuts. (Many bún recipes use lime in the dressing, but I like squeezing fresh lime over the top instead.) You get crunch and sweetness, a hit of vinegar, a soft pillow of noodles, and bites of caramelized chicken – all in one bowl. This is a “meal in a bowl” at its best!","Sheryl Julian","July 19, 2017","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","Sheryl Julian","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","30 minutes","40 minutes","4 servings"
37,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,37,"2017-09-25 02:54:59","Skillet Chicken Puttanesca","1 can (28 ounces) whole peeled tomatoes, with their juices 4 anchovy fillets, coarsely chopped (optional) 1 cup pitted Kalamata or other black olives, coarsely chopped 1/4 cup capers 1 teaspoon crushed red pepper, or more to taste 3 tablespoons chopped fresh oregano 4 skinless, boneless chicken breasts (about 3 pounds) 1/2 teaspoon salt, or more to taste 1/4 teaspoon ground black pepper, or more to taste 3 tablespoons olive oil, divided 2 cloves garlic, finely chopped Extra sprigs fresh oregano, for garnish Crusty bread, to serve (skip if serving gluten-free) Special Equipment: 12-inch skillet with a lid","The anchovy fillets in this recipe are highly recommended. They add a savory, somewhat salty depth and hardly any fishiness. You can double the recipe easily if you have a larger skillet.","1 Prep the tomato sauce: Pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces). Mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. Set aside. 2 Sear the chicken: Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot. Add the chicken and cook without disturbing for 3 minutes, or until browned. If you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding. Turn and cook the other side for 3 minutes. Transfer to a plate. 3 Make the sauce: In the skillet over medium heat, heat the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 1 minute. Add the tomato mixture – be careful since the juices will splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like. 4 Add the chicken and finish the sauce: Add the chicken breasts and any juices to the skillet and spoon a little sauce over top. Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165F. 5 Serve: Serve straight from the skillet or transfer to a serving platter. Sprinkle the remaining 1 tablespoon oregano over the top and garnish with oregano sprigs. Serve with plenty of crusty bread.","Puttanesca is a spicy and highly seasoned Italian tomato sauce. It’s usually tossed with pasta, but today, I’m serving it with boneless chicken breasts. This sauce is so good, it will make you want to grab crusty bread and wipe the plate. You can’t ask for a meal that gives you more, considering how little time you spend making it. The sauce is named for Italian ladies of the night, and though there are many stories about how it got its name, the one that seems plausible to me is that those women needed a quick, satisfying pasta to make between clients. True to its history, this chicken version of puttanesca is ready in a flash! You only need to simmer the sauce for five minutes, and then simmer five minutes more once you add the chicken. It’s surprising how much flavor you get from this quick simmer with just canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. The chicken breasts give the sauce a light meaty flavor, while the tomatoes turn gutsy and pick up a pleasing amount of heat from the red pepper flakes. You can double the recipe easily if you have a larger skillet. Serve it right from the pan or arranged on a platter. Don’t forget to put some crusty bread on the table for swiping up the last of the sauce. You’ll get rave reviews!","Sheryl Julian","July 12, 2017","This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.",,"This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.","10 minutes","20 minutes","4 servings"
39,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,39,"2017-09-25 02:55:04","Pressure Cooker Chipotle Chicken and Rice Bowls","For the chipotle chicken: 2 cloves garlic 1/2 medium yellow onion 2 chipotles in adobo sauce (from a can) 1/3 cup water 1/3 cup fresh lime juice (from 2 medium limes) 1 tablespoon honey 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 to 2 pounds boneless skinless chicken thighs For the rice: 1 cup long-grain white rice 1 cup water 1/2 cup cilantro, chopped 2 medium green onions, sliced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice 1/2 teaspoon salt To serve: 2 ounces crumbled cotija cheese 12 thin slices jalapeño pepper 1/2 lime, cut into 4 wedges Special equipment: 6-quart pressure cookerRaised steam rackWire mesh strainerSmall 1 1/2-quart stainless steel bowl","This recipe is spicy! If you'd prefer less spice, replace the chipotle peppers with a heaping spoonful of smoked paprika and omit the jalapeno. This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, add a 1/2 cup of water or broth to the sauce mixture in the blender, or double the recipe to ensure there is enough liquid to get the pot up to pressure. You can also use bone-in, skin-on chicken in this recipe (up to 3 1/2 pounds). The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas. Stovetop Instructions: Simmer the chicken thighs in the sauce in a covered soup pot or dutch oven for 30 minutes, until tender. Cook the rice in a separate pot.","1 Make the sauce: In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending. 2 Mix the chicken with the sauce: Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce. 3 Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot. 4 Rinse the rice. Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 ½-quart) stainless steel mixing bowl. Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed. 5 Cook the chicken and rice: Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure. It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes. 6 Release the pressure: When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” 7 Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt. 8 Working in the pot, shred the chicken thighs into bite-sized pieces with two forks. 9 Serve: Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.","My husband is a big fan of chipotle – both the spicy, smoky peppers themselves and the restaurant chain. He declared this dish to be better than Chipotle’s fast-casual burrito bowls, so I’m calling it a win! This is certainly more budget-friendly than ordering take-out for four people. It also cooks in about the same time that it would take us to drive over and pick up dinner! The chicken and rice both pack a spicy wallop with this recipe. Boneless chicken thighs are cooked in a homemade chipotle sauce (it’s a blender sauce that comes together in a flash), and the rice is tossed with diced jalapeño peppers, cilantro, and green onions just before serving. You can definitely cut down on the spice if you’re not a chili head like me. Just use a heaping spoonful of smoked paprika in place of the chipotle peppers, and omit the jalapeno. I use the “pot-in-pot” method to make this recipe, and cook the rice and chicken together at the same time in my 6-quart Instant Pot. It sounds complicated, but it’s actually very easy! You just combine the chicken and chipotle sauce in the bottom of the pot, nestle a raised metal steam rack over top, and then set a bowl of water and rice on the trivet. After cooking, fluff the rice and mix it up with its spicy add-ins. For this pot-in-pot method, make sure to use a steam rack that’s about 3 inches high and a small (1 1/2-quart) stainless steel bowl for cooking the rice. It’s important that the bowl is raised over the chicken and that you are still able to lock the lid closed. Any long-grain white rice will work well for this recipe. I’ve also had success with quick-cooking brown rice (Trader Joe’s brand). You can also cook the rice separately on the stovetop while the chicken is cooking in the pressure cooker, if you prefer. Without the rice, the pot takes about 10 minutes less to come up to pressure. Serve the chicken over the rice, and top each bowl with sliced jalapeños, lime wedges, and a generous sprinkle of cotija or other mild cheese.","Coco Morante","June 28, 2017","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","Coco Morante","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","15 minutes","40 minutes","4 servings"
42,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,42,"2017-09-25 02:55:04","Chicken Breasts with Mustard Cream Sauce","4 skinless, boneless chicken breasts (about 1 1/2 pounds total) Salt and pepper, to taste 1/4 cup all-purpose flour 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons oil 1 cup white wine 1 cup heavy cream 1 rounded teaspoon Dijon mustard 3 tablespoons capers, rinsed well 2 tablespoons chopped fresh parsley",,"1 Heat the oven to 350F. Place a baking sheet near the stove, ready for the chicken. 2 Prepare the chicken: Season the chicken breasts on both sides with salt and pepper. Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess. 3 Brown the chicken: In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn't big enough so that you don't crowd the pan.) Brown the chicken for 3 minutes per side, or until golden. 4 Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm. 5 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half. Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like. 6 Serve the chicken: Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.","This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour. The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken. If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce. For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind. Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth. Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve! Oh, and try not to lick the plate","Sally Vargas","May 17, 2017","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","Sally Vargas","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","5 minutes","25 minutes","4 servings"
43,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,43,"2017-09-25 02:55:11","Chicken Florentine Pesto Pasta","12 ounces dried short pasta (bowties, penne, gemelli, etc) 4 chicken breast cutlets (1 to 1 1/2 pounds total) Salt 2 Tbsp olive oil 1 medium onion, chopped, about 1 cup 3 garlic cloves, minced 1/2 cup white wine or stock 8-16 ounces of fresh spinach*, washed, long stems removed and chopped Black pepper 1/4 cup heavy whipping cream 1/4 cup (or more) pesto *To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry.","We've used fresh spinach in this recipe, but you could easily use frozen. Just defrost and drain.","1 Start cooking the pasta: Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. Add the dried pasta and cook until al dente. 2 Cook the chicken: While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside. 3 Sauté onions: Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile. 4 Add garlic, then white wine or stock: When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half. 5 Add spinach, chicken: Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes. 6 Combine chicken, spinach, pesto, pasta, cream: Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the sauté pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.","Dear chicken Florentine. I like you. I like your spinach and your cream sauce. But honestly? I don’t love you. You’re missing a little pizzaz. So, I would like to introduce you to my friend pesto pasta. You kinda need that punch from the pesto’s garlic, basil, and Parmesan. Now we have the makings of love. Go forth and multiply. Recipe and photos updated, first published 2011","Elise Bauer","May 6, 2017","A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.","Elise Bauer","A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.","10 minutes","20 minutes","Serves 6-8"
44,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,44,"2017-09-25 02:55:16","Sheet Pan Chicken with Asparagus and Potatoes","16 small new potatoes (red or golden), halved 3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges 1 medium lemon, very thinly sliced Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme). 5 tablespoons olive oil 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 large bone-in chicken breast halves (1 1/2 pounds, 680 g) 2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 227 g) 1 bunch (1 pound) fresh asparagus Special equipment: Sheet pan, at least 11-by-17 inches or larger","If you can't find the chicken parts called for in this recipe, you can buy a whole chicken and cut it into parts yourself (or ask a butcher to do it for you). If you don't have fresh herbs, you can substitute dried thyme. Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken.","1 Prepare the vegetables for roasting: Heat the oven to 375F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet. 2 Roast the vegetables for 40 minutes, or until the potatoes are almost tender when pierced with a skewer. 3 Prepare the chicken: While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several thyme springs and scatter them on the chicken. 4 Add the chicken to the vegetables and roast: Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes. 5 Prepare the asparagus: Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil. 6 Add the asparagus and roast: After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken. 7 Continue roasting for 10 to 20 minutes, or until the chicken pieces all register at least 165F in the thickest part of the meat on an instant-read thermometer (the thighs will cook slightly faster than the breasts; you can pull them off the sheet pan as they reach temperature and keep them on a plate covered with foil, if you like). All of the vegetables should also be cooked through. (Total cooking time is roughly 1 1/2 hours.) If your chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning. 8 To serve the chicken: Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally. Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.","If you’re feeling grateful for spring and eager to put fresh spring vegetables on your table, pull out your favorite sheet pan and make this simple supper. Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme. Roast them all together on your sheet pan until they’re tender, then add the chicken pieces. Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan. It’s a clever way of making an entire meal at once, and you don’t even need a sauce because you’ll have chicken juices in the pan to spoon over the meat. Your trusty sheet pan does it again! My sheet pan gets just as big of a workout as my favorite chef’s knife in my kitchen. In fact, most of the time, I pull out my sheet pan even before pulling out my knife because I know it will come in handy for something, even if it’s only as a tray to carry supper to the table! The sheet pan I use most often are about the same size as a jelly roll pan – 11-by-17-inches – and it has stiff rolled edges. I think the aluminum pans are better than the nonstick because food on aluminum browns more.","Sheryl Julian","May 1, 2017","Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!",,"Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!","20 minutes","1 hour, 30 minutes","4 servings"
45,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,45,"2017-09-25 02:55:19","Cheesy Bruschetta Chicken Cutlets","For the bruschetta topping: 1 (14.5 ounce) can diced tomatoes, drained 1 clove garlic, minced or pressed in a garlic press 1 tablespoon olive oil 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano 1/4 teaspoon ground black pepper For the chicken: 1 1/2 pounds chicken breast cutlets (about 4 cutlets) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 3/4 cup (3 ounces) shredded mozzarella cheese 1/4 cup (1 ounce) shredded Parmesan cheese 1/4 cup chopped fresh parsley","Look for chicken cutlets next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat. Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.","1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler. 2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside. 3 Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper. Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe. When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color. It’s ok if they are not cooked through, since they will finish cooking in the oven. 4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. 5 Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes. Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center). 5 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.","This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes! Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast, seared and topped with diced tomatoes and lots of melty cheese. The recipe makes use of a convenient pantry staple: canned diced tomatoes. Doctor them up with some olive oil, garlic, and Italian seasoning, and they make a great stand-in when fresh tomatoes are out of season. Use chicken cutlets for this recipe because they cook so quickly. Look for them next to the chicken breasts and tenders at the grocery store. If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat. With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana!","Coco Morante","April 22, 2017","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","Coco Morante","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","5 minutes","10 minutes","4 servings"
46,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,46,"2017-09-25 02:55:20","Matzo Ball Soup","For the matzo balls: 2 large eggs 2 tablespoons schmaltz (chicken fat), melted, or any neutral-flavored oil 2 tablespoons water 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup matzo meal For the soup: 6 cups chicken broth, homemade or store-bought 1 large carrot, peeled and sliced thinly (about 1/8-inch thick) 2 inner ribs of celery, peeled and sliced thinly (about 1/8-inch thick) To serve: 1 tablespoon chopped fresh parsley or dill Ground black pepper",,"1 Make the matzo ball mixture: Make the matzo ball mixture: In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to a day ahead. 2 Shape and cook the matzo balls: In a large saucepan or soup pot, bring 3 quarts of water and 1 1/2 teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low. Use your hands to roll the matzo ball mixture into approximately 1-inch balls. As you finish rolling each ball, gently drop it into the simmering water. When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size. Avoid uncovering the pot while the matzo balls are cooking (a covered pot helps the matzo balls cook more evenly and quickly). 3 Warm the broth and vegetables: While the matzo balls are simmering, bring the chicken broth up to a simmer in a medium (3-quart) saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low. Simmer the vegetables in the broth until they’re tender, about 5 minutes. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking. 4 Serve the soup: Use a slotted spoon to transfer three matzo balls into each soup bowl, then ladle 1 1/2 cups of broth into each bowl. Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper. Serve piping hot.","When it comes to matzo ball soup, the medium-fluffy matzo balls are the real stars of the show. They float in a clear chicken broth with some carrots and celery, but that’s about it! Passover dinner would not be the same without a bowl of this light, brothy matzo ball soup. If you want to make a heartier bowl of soup, you can add chicken meat. Just poach some chicken breasts or tenders in the chicken broth until cooked through, and then shred or cut them into bite-sized pieces before adding the meat back to the soup. If you’re making your chicken stock from scratch, you could also poach some chicken breasts or thighs along with the bones and add them to your soup before serving. Once Passover is over and you no longer need to observe the dietary laws of the holiday, think about adding some noodles or kreplach (a.k.a. meat-filled dumplings) for a really deluxe bowl! One last note about making the matzo balls: Dense matzo balls are “sinkers.” They stay on the bottom of the pot. Proper matzo balls (a.k.a. “floaters”) should bob to the surface of the pot while they’re cooking. The matzo balls won’t be fully cooked when they first float – they’ll still need a full 40 minutes of cooking time – but floating matzo balls are a good indication you didn’t mess up your matzo balls!","Coco Morante","April 3, 2017","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","Coco Morante","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","15 minutes","50 minutes","4 servings"
47,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,47,"2017-09-25 02:55:25","Chicken Milanese","4 large skinless boneless chicken breasts (1 1/2 pounds, 680 g) 1 1/2 cups (190 g) all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 3 large eggs 2 cups (144 g) Panko breadcrumbs 8 tablespoons (120 ml) olive oil, or more if needed 1 lemon, cut into wedges, for serving","Look for Panko crumbs in the Asian foods section of your grocery store, though they are also sometimes near the other packaged breadcrumbs. You can also order online. Serve with a simple tossed salad, like this Kale Caesar Salad","1 Prepare the chicken: Set aside any smaller breasts or cutlets that are 1/2-inch thick. Set larger breasts on a cutting board. Hold the top of the chicken steady with one hand and hold a sharp knife parallel to the table in the other hand, then butterfly the breast in half like opening a book (watch your fingers!). Cut all the way through to make two thin pieces. Continue with the remaining large breasts. Pat them dry with paper towels. Set them on a rimmed baking sheet. 2 Pound the chicken: Set one of the chicken breast slices between 2 sheets of plastic wrap. Use a meat mallet or small heavy pan to pound the breast to flatten it – six or so good whacks should do it.  Continue with the remaining breasts, returning them to the baking sheet. 2 Set up an assembly line for coating the chicken: In a pie pan or shallow bowl, place the flour, 1/2 teaspoon of the salt, and pepper. Stir thoroughly. In another pie pan or shallow bowl, beat the eggs with the remaining 1/2 teaspoon salt. In a third pie pan or bowl, place the Panko. Set the pan of chicken on the counter. Set the flour next to it on the right. Set the egg to the right, then the Panko as the last thing in the row. 3 Coat the chicken: With tongs, dip one slice of chicken in flour, making sure both sides are coated and shaking the excess into the bowl. Next, coat the chicken in egg and lift it up so the excess falls back into the bowl. Finally, transfer to the Panko and coat both sides. Return the chicken to the baking sheet. Continue with the remaining breasts until they are all coated. 3 Cook the chicken in batches: Heat the oven to 250F with a baking sheet on a middle rack. Set a heavy 12-inch skillet over medium-high heat. Add enough of the olive to the pan to make a 1/4-inch layer (about 4 tablespoons). Heat until the oil shimmers and flows; when hot, a piece of Panko thrown in the oil should sizzle. Add 3 pieces of chicken in a single layer and cook without moving for 4 minutes, or until the bottoms are golden. Turn and brown the other sides for another 4 minutes, or until the chicken is cooked through. 4 Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated. 5 To serve: Serve right away with lemon and a green salad. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.","It’s hard to believe that five basic ingredients can produce such pleasing results. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. These days, the dish typically features boneless skinless chicken breasts, pounded to an even thickness. Besides tenderizing the chicken and helping it cook more quickly and evenly, pounding lessens the shrinkage. You know how when you put chicken into a hot skillet, it suddenly tightens up? When they’re pounded, that tends not to happen as much. The chicken breasts should be about a half-inch thick before pounding. Most chicken breasts will be about twice this thick when you get them, but it’s easy to cut them into thinner pieces. Hold a sharp knife parallel to the cutting board and cut the breast into two thinner slices, like opening a book. Once you have your half-inch thick pieces, place them between two pieces of plastic wrap and pound with a mallet or skillet to make them even thinner. You’re aiming for about 1/4-inch thick. When you’re ready to cook the chicken, set up an assembly line with bowls of flour, beaten egg, and Panko crumbs. Dip the chicken slices in each bowl, in order, then pan-fry in olive oil until golden and crispy. Chicken Milanese is at its best when you serve it right away, while still crispy and hot from the pan. However, the dish reheats surprisingly well if you want to cook the cutlets ahead of time. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you’re planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy. Sprinkle the cutlets with lemon and serve with a green salad. In the end, you won’t have done much, but you’ll have a knock-out meal any day of the week.","Sheryl Julian","March 29, 2017","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","Sheryl Julian","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","30 minutes","15 minutes","4 servings"
48,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,48,"2017-09-25 02:55:32","Weeknight Chicken Biryani","1 1/2 cups (150g) long-grain white rice, like basmati 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 tablespoons vegetable oil 1 large yellow onion, coarsely chopped 1 piece (2 inches) fresh ginger, peeled and finely chopped 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom, plus more to taste 1 stick cinnamon 1 bay leaf 1/2 cup golden raisins 2 1/2 cups chicken stock or water 1/4 cup skinned or unskinned whole almonds, or sliced almonds 2 tablespoons chopped fresh cilantro","Boneless thighs can be substituted for the bone-in thighs if you prefer, though you'll lose the richness the bones give the dish. Prep and cook boneless thighs the same way. This recipe is great served with raita yogurt sauce and naan!","1 Rinse the rice: In a bowl of water, swirl the rice with your hands several times. Tip the rice into a fine-mesh strainer. Refill the bowl with water, then add the rice back in and swirl again -- the water should be clear now. If so, tip the rice back into the strainer and leave to drain until needed. If the water was not clear, repeat rinsing with fresh water until the water is clear. 2 Prepare the chicken: Cut each thigh in half along the bone; the pieces will be uneven in size with the bone in one half. Sprinkle the chicken all over with salt and pepper. 3 Sear the chicken: In a large Dutch oven or heavy pot over medium heat, heat the oil. When it is hot, add the chicken, skin side down. Cook for 5 minutes without disturbing. Turn the chicken and cook the other side for 4 minutes. Transfer to a bowl. Discard all but 2 tablespoons fat from the pan. 4 Cook the onion and spices: Add the onion and ginger to the pot and turn the heat to medium-low. Cook, stirring often, for 8 minutes, or until they soften. Add the turmeric and cardamom. Cook, stirring, for 1 minute more. 5 Add the rice and seared chicken: Add the rice to the pan and stir it into the onion and spices. Return the seared chicken to the pan, along with any juices that have accumulated in the bowl. Turn the chicken in the spices so the pieces are coated all over. Add the cinnamon, bay leaf, raisins, and water. 6 Cook the biryani: Bring the water to a boil, then lower the heat and cover the pan. Simmer for 18 minutes, or until the rice is tender and the chicken is cooked through. Remove the pan from the heat; set aside for 5 minutes. 7 Toast the almonds: In a dry skillet over medium heat, toast the almonds, shaking the pan often, for 5 minutes or until they are aromatic. Chop coarsely. 8 Serve the biryani: Remove the bay leaf and cinnamon stick from the rice. Taste and add additional salt, pepper, or cardamom to suit your taste. Sprinkle the dish with almonds and cilantro.","Biryani is a beautiful South Asian rice pilaf often served at celebrations in India. It’s usually made by layering golden-hued rice, tender meat or seafood, and vegetables all in one pot, and baking or steaming until the whole dish is fragrant and infused with flavor. My Indian friends here in the United States talk about this dish with much nostalgia. Biryani can also be a fantastic one-pot meal to make on busy weeknights. With a few shortcuts, you can have it ready in under an hour. Today, I’m sharing my easy stovetop version of biryani with chicken. The ratio of rice to meat in biryani might surprise you. This isn’t a dish of meat served with rice on the side. It’s a dish of rice flavored with meat. Think of the chicken as a seasoning for the rice. I use bone-in chicken thighs, which turn out juicy no matter how long they cook. To prepare them for cooking, cut each thigh in half along the bone — this will give you some pieces of meat with the bone still in and some that are boneless. This way, the bones add richness to the pot and the meat still cooks through in the time it takes for the rice to absorb its water. And you get bones for the people who love them! You can use boneless thighs instead (cut them in half and cook them the same way), but you won’t get the richness from the bones in the broth. I like golden rice, so I make the dish with turmeric, cardamom, ginger, and a cinnamon stick. Golden raisins go in along with the rice and then chopped almonds and fresh cilantro are sprinkled on top at the end. My weeknight version has spices, but not heat. If you want some heat, add a generous pinch of crushed red pepper to the onion while it softens. This is the ideal dish to make if you’ve decided to eat less meat. You get lots of interesting tastes and texture in the pilaf, and just enough protein to feel satisfied.","Sheryl Julian",,"Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","Sheryl Julian","Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","20 minutes","40 minutes","4 to 6 servings"
49,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,49,"2017-09-25 02:55:37","Chicken Noodle Casserole","3 cups uncooked egg noodles 5 tablespoons unsalted butter, divided 1 large shallot, minced 3/4 cup minced cremini mushrooms 3 tablespoons all-purpose flour 1/2 cup chicken or vegetable broth, plus more if needed 1 cup whole milk 1/4 teaspoon salt 1/4 teaspoon ground pepper 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken) 1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1/2 cup Panko bread crumbs",,"1 Preheat oven to 400F. 2 Cook the noodles: Bring a large pot of water to a boil. Salt generously and add the egg noodles. Cook until al dente, or according to package directions. Strain and set aside. 3 Cook the shallots and mushrooms: In a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté until softened and translucent, about 5 minutes. Add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes. 4 Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat completely. Cook until the flour turns into a thick paste, in about 2 minutes. Slowly whisk in the broth, followed by the milk. Continue whisking until the mixture is smooth and creamy. Bring to a simmer and allow it to thicken, 5 to 7 minutes. The finished sauce should be creamy and loose; if it seems to thick, stir in up to a half cup additional broth. 5 Assemble the casserole: In a 3-quart casserole dish, combine the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses and stir until mixed. Spread out into an even layer. 6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the last 2 tablespoons of butter for 20 to 30 seconds, until melted. Stir in the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs over the top of the casserole. 7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too quickly. When done, the edges of the casserole should be bubbling. 8 Cool briefly, then serve. Leftovers will keep refrigerated for about a week. Reheat in the microwave or a low oven.","It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole. With winter weather still in full effect for much of the country, it’s time to bring this classic back into our kitchens again. I gave this recipe an update by making it with a from-scratch cream of mushroom base that doesn’t come from a can. This is simple to make in just a few minutes. All you do is whisk flour into some cooked shallots and mushrooms, and then whisk in some milk and broth to make a creamy sauce. I used brown cremini mushrooms, but you can mix and match with whatever you have available to you. Chantarelles or Portobellos are also wonderful.","Megan Keno",,"Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","Megan Keno","Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","20 minutes","25 minutes","6 to 8 servings"
50,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,50,"2017-09-25 02:55:39","How to Poach Chicken, the Quick and Easy Way","1 to 4 boneless, skinless chicken breasts (roughly 12 ounces each) 1 teaspoon salt Optional seasonings: smashed garlic, bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, fresh rosemary, fresh thyme","One 12-ounce (raw) chicken breast will give you roughly 2 cups shredded chicken.","1 Place the chicken in a single layer in the bottom of a pan. It's ok if the pieces overlap a little. 2 Cover with an inch of water. Add the salt and any seasonings you'd like to use. 3 Bring to a boil over medium-high heat. As the water comes to a boil, foam will start to collect on the surface. If you're planning to use the cooking liquid for something else, you can skim the foam off the surface. Otherwise, it's fine to just leave it. 4 Cover and simmer for 8 to 15 minutes: Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it's done. Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it's cooked through. Continue cooking and checking the chicken every minute or so until the chicken is cooked. 5 Cool briefly, then shred or slice: Remove the chicken from the broth and place on a plate or cutting board. When cool enough to handle, shred or slice the chicken, as needed. Use immediately, or cool completely and refrigerate for up to 5 days. Shredded or sliced chicken can also be frozen for up to 3 months.","I have a lot of recipes in my regular rotation that use just a small amount of shredded or sliced cooked chicken, like my go-to lunch salad, these BBQ burrito bowls, and any number of quick weeknight soups. If I have some leftover chicken in the fridge, I use that for these easy meals. Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them! When you want silky, tender chicken without a lot of fuss or fanfare, poaching is the way to go. The chicken cooks gently, retaining much more moisture than with other cooking methods. Adding herbs and other seasonings to the poaching liquid also helps season the chicken as it cooks — and you’re left with a tasty broth at the end! My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook. That’s it! Thinner chicken breast cutlets are ready in about eight minutes, while larger, whole chicken breasts can take up to fifteen minutes. Just check frequently toward the end of cooking either by checking the internal temperature with a thermometer or slicing into the chicken to make sure it’s cooked through, and continue to cook until its done. I use this method most frequently for cooking chicken breasts, but you can also use it for cooking chicken thighs if you prefer. Cook as many breasts (or thighs) at once as you like. They cook best when in a single layer, so use a pan big enough to hold everything. For seasoning the poaching liquid during cooking, I most frequently use peppercorns, bay leaves, lemon slices, and garlic. You could also think about using sliced ginger, sliced scallions, fresh rosemary or thyme, or orange slices. Use the chicken meat right away, or let it cool and refrigerate for up to five days. You can also freeze the cooked chicken for up to three months. I recommend shredding or slicing the chicken before to freezing. And don’t throw away the cooking liquid! This method will make a lightly-flavored chicken broth, which you can use in place of chicken broth for other recipes or as the cooking liquid for rice and other grains. You can also sip it all on its own! Recipe Conversion Hints One 12-ounce chicken breast will weigh about 8 ounces after poaching. This amount of meat will give you about 2 cups of shredded chicken when lightly packed into the measuring cup. (Or about 2 1/3 cups if loosely packed.) In other words: 1 average chicken breast = 8 ounces cooked = 2 cups shredded.","Emma Christensen",,"Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.","Emma Christensen","Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.",,"15 minutes",
51,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,51,"2017-09-25 02:55:42","Chicken Tikka Masala","For the chicken: 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix 6 tablespoons plain whole milk yogurt ½ tablespoon grated ginger 3 cloves of garlic, minced 1 teaspoon cumin 1 teaspoon paprika 1 1/4 teaspoons salt For the curry: 2 tablespoons canola oil, divided 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced) 2 teaspoons grated ginger 4 cloves garlic, minced 1 tablespoon coriander 2 teaspoons paprika 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 14-ounce can crushed fire-roasted tomatoes (regular crushed tomatoes work, too) 6 tablespoons plain whole milk yogurt 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Cooked rice, to serve Cilantro, to garnish","Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.","1 Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about ½ to 1 inch wide. Place the chicken thigh pieces to a medium bowl. Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated. 2 Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.) 3 Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside. 4 Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often. Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute. 5 Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine. 6 Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce. 7 Serve: Serve over cooked basmati rice and garnish with cilantro.","My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood. This is why, on our annual trek back to UK to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry. In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m starting off with the quintessential British Indian dish: chicken tikka masala. The recipe calls for a number of spices, but they all add to the deep flavors of the tikka masala. This recipe is worth the raid on your spice cupboard. My husband and I both preferred it with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely. For the best flavor, you’ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you’re in a time crunch, you can just marinate the meat for about 45 minutes. My husband gave this dish his seal of approval. I hope you like it too!","Lisa Lin",,"Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","Lisa Lin","Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","15 minutes","20 minutes","4 to 6 servings"
52,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,52,"2017-09-25 02:55:49","How to Make Chicken Soup in the Pressure Cooker","1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat 4 ribs celery, sliced 3 medium carrots, peeled and sliced 1 medium parsnip, halved lengthwise and sliced 1 medium yellow onion, diced 3 cloves garlic, smashed and peeled 12 sprigs fresh flat leaf parsley 3 large sprigs fresh thyme 4 teaspoons salt 2 quarts water Special Equipment: 6-quart electric or stovetop pressure cooker (like an Instant Pot)","Stovetop Instructions: Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat. When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe below.","1 Put the chicken in the pot of a pressure cooker, breast side up. 2 Layer all of the other ingredients into the pot, pouring in the water last to avoid splashing. Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes. 3 Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can also select the ""Soup"" program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.) It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about one hour. 4 When the soup has finished cooking, wait about 15 minutes before ""quick"" releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. Even so be careful when releasing the steam! You can also let the pressure release naturally, though this will take quite a while. Wait until the pressure cooker’s float valve has returned to its ""down"" position before opening the pressure cooker. 5 Prepare the chicken meat: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully. Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces. 6 Stir the chicken meat back into the soup. Ladle into bowls and serve. Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.","The minute anybody in my house comes down with the slightest sniffle, I run to the store for ingredients for chicken soup. It’s the go-to cure-all around here! The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker. Pressure cooking in the Instant Pot (or any electric pressure cooker) reduces the cooking time a fair amount. Using an electric one also allows you to leave the pot unattended while it cooks. The cooker will even switch to a “Keep Warm” setting once cooking has finished so you don’t have to worry about turning off the cooker right away when the soup is done. Just throw all the ingredients in the pot, press a button, and come back to piping hot soup later on! I use a whole chicken for my soup for a few reasons: First, It’s the most economical way to go. Second, I like having a mix of white and dark meat. And third, all of the bones and cartilage help to create a rich, nourishing broth. You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my soup! You’ll need a 6-quart or larger pressure cooker for this recipe. The pot should be just big enough to fit a 3- to 4-pound chicken. If you have a larger pressure cooker (8-quart or bigger), you can also get away with using a slightly larger chicken. Be careful when doing a quick-release because liquid-heavy pressure cooker recipes like this soup can release a lot of steam during the venting step after cooking. If you want to avoid the jet of steam entirely, you can wait for the pressure to release naturally. Just wait until the pressure cooker’s float valve has returned to its “down” position. This will take quite a while, though, since this recipe contains a lot of liquid. Good chicken soup made with the whole chicken will often develop a jelly-like consistency once chilled, so don’t be alarmed if this happens to you! The soup will turn back into liquid when warmed. For a more filling meal, you can stir some cooked noodles into the soup, or even make dumplings to cook on top. I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the soup itself. I mix them in just before serving, and store them separately from the soup in the fridge. To make chicken and dumplings, mix up a basic dumpling dough, spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop).","Coco Morante",,"Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","Coco Morante","Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","20 minutes","1 hour","4 to 6 servings"
2593,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,74,"2017-09-25 02:57:04","How to Make Gravy",,,"Making Gravy with Cornstarch 1 Remove all but 1/4 cup of fat from pan: Remove the roast from the roasting pan. Pour off all but 4 Tbsp of the fat in the pan. If you don't have enough fat in the pan, add butter so that you have at least 4 Tbsp of fat in the pan. 2 Scrape up browned drippings: While the pan is still warm, scrape the bottom of the pan with a metal spatula to loosen any browned drippings that might be stuck to the bottom of the pan. 3 Place the pan on the stovetop on medium heat. If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan. 4 Make cornstarch slurry: Dissolve 4 Tbsp of cornstarch in the minimum amount of water needed to make a thin paste - about 1/2 cup. 5 Pour the cornstarch slurry into the pan with drippings and use a wire whisk to blend into the drippings. 6 Whisk while slowly adding liquid: Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water). Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5 minutes). You will probably add about 3 to 4 cups of liquid all together. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy. 7 Season to taste with salt and pepper. Making Gravy with Flour 1 Remove all but 1/4 cup of fat from pan: Remove the roast from the pan. Remove excess fat leaving 4 Tbsp of fat plus juices and browned drippings in the pan. 2 Scrape up drippings and place pan on stovetop on medium heat: Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat. 3 Sprinkle 4 Tbsp flour onto the drippings. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Let the flour brown a bit if you want, before adding liquid in the next step. (You can also start with a slurry of flour and water if you want.) 4 Whisk while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid. Allow the gravy to simmer and thicken, and continue to slowly add liquid until you have about 2 cups of gravy. (You'll probably need to add 3 to 4 cups of liquid.) 5 Season to taste with salt and pepper. (Always taste first before adding more salt! It may not need it.)","There are lots of ways to make gravy from a roast. Some can get rather complicated. What we do is simple. You can easily build a luscious, lip smacking gravy from the pan drippings! As soon as the roast is done cooking, we remove it to a cutting board to rest. While the roast is resting, we place the roasting pan and all of the drippings it contains on the stovetop and start making the gravy. We’ll use either cornstarch or flour to thicken the gravy, the process is similar for both. Follow this ratio. For each cup of gravy you want, start with two tablespoons of drippings and fat, and two tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.) So, if you want to make 2 cups of gravy, remove all but 4 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.","Elise Bauer",,"Two easy gravy recipes with photos and step-by-step instructions.","Elise Bauer","Two easy gravy recipes with photos and step-by-step instructions.",,"15 minutes",
2568,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,110,"2017-09-25 02:58:25","Pasta Skillet with Chicken Sausage, Cheese & Spinach","For the marinara sauce (or substitute 2 1/2 to 3 cups store-bought sauce): 1 1/2 tablespoons olive oil 1 1/2 cups (180g) diced red onions 2 cloves garlic, minced 1 28-oz. (795g) can of crushed tomatoes 1 tablespoon honey or sugar 1/4 cup (5g) chopped fresh parsley 1/4 cup (5g) chopped fresh basil 1 teaspoon dried oregano For the pasta: 8 ounces (225g) penne pasta 1 1/2 tablespoons olive oil 1 pound (450g) chicken sausage, cut into bit-sized pieces 4 to 6 cups (100g to 150g) baby spinach 1 1/2 cups (140g) shredded mozzarella cheese Chopped parsley, to garnish",,"1 Preheat the oven to 350F. 2 Make the marinara sauce (or substitute store-bought sauce): Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes. Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.) 3 Cook the pasta: Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside. 4 Make the sausage and spinach sauce: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds. 5 Bake the pasta: Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted. 6 Top the pasta with chopped parsley and season with salt and pepper to taste. Serve hot.","Do you ever have those days when you feel very lazy about cooking dinner? I’ve been there! Before you pick up the phone to order takeout, let me show you one of my favorite quick and satisfying meals. It’s a skillet pasta dinner and it only takes about 30 minutes to pull together. This pasta with chicken sausage dish is my go-to dinner when I need an easy dinner. All I need is a bit of oil and 5 basic ingredients: chicken sausage, pasta, marinara sauce, spinach and cheese. That’s it. Depending on the amount of time I have to prepare dinner, I may throw in some diced peppers and zucchini to make it more filling. I’ve included a quick marinara sauce in my recipe below, but if I’m in a rush, store-bought sauce is fine. You can also make the marinara sauce ahead and keep it frozen for quick, entirely from-scratch weeknight meals. It’s very easy to customize the recipe to whatever ingredients you have on hand and how quickly you need dinner on the table. Try this pasta dish the next time you want a fast home-cooked meal. I promise, it’ll be quicker and healthier than ordering takeout!","Lisa Lin",,"Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make.","Lisa Lin","Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make.","10 minutes","30 minutes","4 to 6 servings"
2574,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,112,"2017-09-25 02:58:33","BBQ Chicken Burrito Bowl","For the BBQ sauce (or substitute 3/4 to 1 cup bottled sauce): 1 cup ketchup 1/2 cup tomato sauce 2 tablespoons distilled white vinegar (apple cider vinegar also works) 2 tablespoons Worcestershire sauce 1 tablespoon honey (light brown sugar or maple syrup also works) 2 1/2 teaspoons paprika 1/2 teaspoon granulated garlic 1/2 teaspoon salt 1/4 teaspoon ground cumin For the burrito bowls: 1 pound (450g) chicken breasts (or substitute 2 cups cooked, shredded chicken) 4 cups chicken broth or water, for cooking the chicken 1 cup uncooked brown rice (or substitute 3 cups cooked rice) 1 1/4 cup fresh or frozen corn kernels 1 15-ounce (425g) can black beans, drained and rinsed 6 to 8 romaine lettuce leaves, chopped into strips 1 cup pico de gallo or your favorite salsa 1 cup shredded cheddar or monterey jack cheese, optional Crushed tortilla chips, for topping","If you're making this for lunch, assemble the bowls in a lunch container, but pack the lettuce and salsa separately. Heat the bowls, then add top with the lettuce and salsa.","Do-ahead steps: 1 Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce): Mix all of the sauce ingredients in a saucepan and heat over medium heat. When the sauce starts bubbling, reduce the heat to low and simmer for 5 minutes, stirring frequently. Turn off heat. You should have about 1 2/3 cups of sauce. (A word of warning: this sauce splatters everywhere once it heats up. Be prepared to wipe down your stovetop and countertops after making this!) The sauce will keep for 1 to 2 weeks refrigerated. 2 Cook the chicken (or substitute 2 cups shredded cooked chicken): Place the chicken breasts in a 4-quart or larger pot with a lid and pour the chicken broth over top. The chicken should be covered by about an inch; add additional broth or water if needed. Place over high heat and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes. Check that the chicken is cooked through and registers 165F in the thickest part. Cook another few minutes if needed. Use tongs to transfer the cooked chicken breasts to a cutting board to cool briefly. When the chicken is cool, shred the meat into bite-sized pieces. Refrigerate in an air-tight container for up to 5 days. 3 Cook the rice (or substitute 3 cups cooked rice): Combine the rice with 1/2 teaspoon of salt and 2 cups of water (or enough to cover by about an inch). Bring to a simmer over medium heat, then lower the heat and cover. Cook until the rice is tender, 35 to 45 minutes (or according to package instructions). Check occasionally and add more water if the pan seems dry before the rice is cooked. Cool the cooked rice, and then transfer to a storage container. Refrigerate for up to 5 days. To assemble the burrito bowls: 1 Mix the chicken with the barbecue sauce: Warm the barbecue sauce for a few minutes in a small pan or skillet over medium-high heat. Add the shredded chicken and stir to coat with the barbecue sauce. Leave the chicken in the pan until it has warmed through, about 2 to 3 minutes. Turn off heat. 2 Warm the corn and beans: Heat the corn and black beans together or separately in a pan or skillet over medium-high heat for 2 to 3 minutes. Add a pinch of salt to your corn and beans and turn off heat. 3 Warm the rice in the microwave or on a pan. If you are using the microwave, pour the rice into a large bowl and cover it with a damp paper towel. Microwave the rice on high for about 1 minute. Check to see if the rice has warmed through. If it is still cold in some spots, give everything a stir and continue microwaving at 15-second intervals, until the rice is heated to your liking. 4 Assemble the burrito bowls: Divide the rice, chicken, corn, beans, romaine lettuce, and pico de gallo into 4 bowls. Top with cheese, if using, and then crush a few tortilla chips on top of each bowl for extra crunch.","Weeknight dinners can be the most difficult to cook. After a long day of work, I don’t want to spend too much time in the kitchen figuring out what to make for dinner. That’s why Sunday meal prepping can be a beautiful thing, and these easy BBQ Chicken Burrito Bowls are a perfect example. What I do for meal prep is not complicated most weeks. I usually cook some protein like chicken, make a big batch of grains, roast a few pounds of potatoes, and mix several jars of sauces and dressings. During the week, I mix and match these different ingredients with freshly cooked vegetables for quick, easy meals – like these BBQ chicken burrito bowls. They make a great lunch, too! I usually make my own barbecue sauce because store-bought versions can contain too much sugar or vinegar for my taste, but feel free to use another recipe you like or your favorite bottled sauce. I usually use a reduced sugar ketchup so that the barbecue sauce will be less sweet. Also, don’t skip the Worcestershire sauce! It makes a big difference in flavor.","Lisa Lin",,"Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!","Lisa Lin","Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!","15 minutes","10 minutes","4 servings"
2580,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,113,"2017-09-25 02:58:40","Paprika Chicken with Chickpeas","2 Tbsp smoked paprika 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon ground oregano 2 lbs chicken thighs (we used bone-in, skin-on), trimmed of excess fat 1 medium onion, thinly sliced 1 14-ounce can chickpeas, drained 2 Tbsp olive oil 1 teaspoon lemon zest 1 Tbsp lemon juice 1/4 cup chopped fresh cilantro or parsley","Feel free to add other spices if you have them on hand, like ground cumin, coriander, even a pinch of cinnamon.","1 Coat chicken with spices: Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices. You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate. 2 Preheat oven to 350°F. 3 Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between. Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish. 4 Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices. Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well. 5 Arrange chicken and chickpeas over onion slices: Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces. 6 Bake: Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned. Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste. Serve with a side salad.","Do you ever cook with smoked paprika? It’s one of my favorite spices, reminds me of barbecued potato chips. It’s great with chicken and also perfect with chickpeas. So for this dish, I decided to marry the two—chicken and chickpeas, all coated with smoked paprika (and some pepper and oregano), and bake them on a bed of sliced onions. Perfect! Especially for a no-fuss midweek meal. The chickpeas provide enough starch for the chicken, so there’s no need for rice or potatoes. The dish does need a splash of green, which is ably accomplished by the addition of either chopped cilantro or parsley.","Elise Bauer",,"One pot easy baked chicken thighs with smoked paprika, onions, and chickpeas!","Elise Bauer","One pot easy baked chicken thighs with smoked paprika, onions, and chickpeas!","10 minutes","40 minutes","Serves 4 to 6"
2581,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,114,"2017-09-25 02:58:43","One Pot Chicken and Orzo","2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat 2 teaspoons olive oil 1 teaspoon butter 12 ounces (2 cups) orzo pasta 1 1/2 cups chopped onion (about 1 medium onion) 2 cloves garlic, minced 2 1/4 cups chicken stock 3/4 cup canned crushed tomatoes (including juices) 1/2 teaspoon black pepper 1 teaspoon salt 2 Tbsp chopped fresh parsley","To save time, while the chicken is browning, prep the onion, garlic, and parsley. You can easily swap out the thighs for bone-in, skin-on chicken breasts. Depending on the size of the pieces you may want to cut them in half. If you use boneless, skinless thighs or breasts do not brown them as long in the first step. They will not need as much cooking time as the bone-in, skin-on thighs.","1 Prep and salt the chicken: Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt. 2 Brown the chicken thighs: Heat olive oil and melt butter on medium high heat in a large skillet (large enough to fit all of the chicken pieces) to coat the bottom of the pan. When the oil is hot, pat the chicken pieces dry on both sides with paper towels and place skin-side down in the pan. Let cook for 5 minutes or until the chicken has browned on one side. Then turn the chicken pieces over and cook for another 4 minutes until lightly browned. Remove the chicken from the pan, set aside. 3 Brown the orzo pasta, add onions, garlic: Add the orzo pasta to the pan. Stir to coat and let the pasta brown. Once the orzo starts to brown, stir in the chopped onions. Reduce the heat to medium and let cook, stirring often for 2 to 3 minutes until the onions begin to soften. Add the minced garlic and cook a half minute more. 4 Stir together stock  tomatoes, salt, pepper: In a large measuring cup, stir together the chicken stock, crushed tomatoes, 1/2 teaspoon pepper, and 1 teaspoon of salt. 5 Add back chicken, pour stock mixture over orzo: Place the chicken pieces skin-side up, on top of the orzo. Pour the stock tomato mixture over the orzo. Increase heat to medium high and let the stock in the pan come to a full boil. 6 Cover and cook: Lower the heat to the lowest heat you need to maintain a bare simmer. Cover and let cook until the orzo has completely absorbed the liquid and the chicken is cooked through, about 10 to 12 minutes. Remove from heat and let sit for 5 minutes before serving. Taste for salt and pepper and add more if needed. Sprinkle with fresh chopped parsley to serve.","A few months ago my wonderful mother made what I thought was Spanish rice (a favorite around here, basically a rice pilaf with tomato) but instead of browning rice to start the pilaf, she browned orzo pasta. Brilliant! It was so incredibly good. Silky and savory like our sopa seca de fideo angel hair dish, but with little rice-shaped orzo pasta. The browning of the orzo adds a toasty nutty flavor to the pasta. So, I thought I would step the idea up a notch and make something akin to arroz con pollo, except with pasta instead of the arroz. It would be “Orzo con Pollo”. It’s a winner! And the best part? Aside from it being absolutely can’t-stop-eating delicious, is that it’s really easy to make, all in one large skillet. First you brown the chicken, then brown the orzo in the rendered fat, and then add some onions and garlic. Add the chicken back to the pasta, pour in some stock and crushed tomatoes, cover and cook until the pasta has absorbed the liquid. You can do most of the prep while the chicken is browning, so the whole shebang takes maybe 35 minutes. Check out this quick video we made to show how to make this Chicken and Orzo!","Elise Bauer",,"One pot chicken and orzo with onions, tomato, garlic. Delicious! Quick and easy too.","Elise Bauer","One pot chicken and orzo with onions, tomato, garlic. Delicious! Quick and easy too.","5 minutes","30 minutes","Serves 4 to 6"
2582,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,116,"2017-09-25 02:58:47","Lemon Chicken","3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat 4 teaspoons lemon zest (about zest from 2 lemons) 1/3 cup lemon juice 2 cloves garlic, crushed 2 Tbsp fresh chopped thyme (or 2 teaspoons dried) 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried) 1 teaspoon Kosher salt 1 teaspoon black pepper 2 Tbsp melted butter Lemon slices for garnish",,"1 Marinate chicken: Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine. With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours. 2 Place chicken in baking dish, brush with butter: Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken. 3 Bake, baste with marinade: Bake for a total of 35 to 45 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F for breast pieces, 170°F for thighs and legs). Half-way through the baking, at about the 20 minute mark, baste the chicken pieces generously with the reserved marinade. Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Let rest, covered in foil, for 10 minutes before serving. 4 Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.","Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.” Had to laugh, I’m so so so much a thigh girl myself. What’s the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. Of course you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs. Don’t like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks. This recipe has been one of the most popular on Simply Recipes for years. It’s easy to make—just a simple marinade with lemon zest, lemon juice, garlic, and herbs, and then into the oven it goes. And the taste is just right. Not so lemony it makes your mouth pucker. Perfect to go with rice or buttered noodles. Recipe photos and method have been updated, first published 2008.","Elise Bauer",,"Classic American lemon chicken recipe. Not too lemony, just right. With garlic, butter, lemon, thyme, and rosemary. Easy!","Elise Bauer","Classic American lemon chicken recipe. Not too lemony, just right. With garlic, butter, lemon, thyme, and rosemary. Easy!","10 minutes","45 minutes","Serves 4-6"
2584,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,119,"2017-09-25 02:59:00","Chicken Thighs with Mushrooms and Shallots","1 Tbsp olive oil 3 pounds skin-on, bone-in thicken thighs, trimmed of excess fat 1/2 teaspoon salt 1 pound cremini or button mushrooms (plus a couple sliced shiitake mushrooms if available for extra mushroom flavor) 1/2 cup chopped shallots 3/4 teaspoon dried tarragon (or 2 teaspoons chopped fresh tarragon) 1/2 cup chicken stock 1/2 cup dry white wine 2 Tbsp heavy whipping cream Freshly ground black pepper 1 Tbsp chopped fresh parsley","Be prepared for a little bit of splattering from browning the chicken. To avoid this you can dredge the chicken pieces first in a little flour. I wanted a gluten-free chicken dish so am not taking that step. You can make this dish with skin-on chicken breasts, they will take less time to cook in the oven than thighs. Even if you don't eat the skin, please cook the chicken with the skin on in this recipe. The skin protects the chicken from drying out.","1 Preheat oven to 350°F. 2 Brown the chicken on the stovetop: Heat olive oil in a large wide skillet on medium high heat. Pat dry the chicken pieces and lay them skin-side down in the pan to brown. Sprinkle with 1/4 teaspoon of salt. Cook without moving the chicken (allowing them to brown) until they are golden brown, about 7-8 minutes. 3 Bake the chicken in the oven: Place the chicken pieces skin-side up in a roasting pan. Roast in a 350°F oven for 20 to 30 minutes, or until the internal temperature of the chicken is 165°F. (Cooking time depends on the size of the chicken thighs, and how long you've cooked them in the skilled first.) 4 Sauté mushrooms: While the chicken is roasting, thickly slice the mushrooms. Remove all but 1 Tbsp of the fat in the pan (do not put down the drain or you will clog your pipes). Heat the pan on medium high heat and add the mushrooms to the pan. Stir to coat with the fat in the pan. 5 Add shallots and tarragon: Cook for a couple of minutes until the mushrooms begin to brown and release some of their water. When the mushrooms are glossy, add the chopped shallots and tarragon and stir. Cook for another minute. 6 Add stock, wine, then cream: Add the stock and the white wine to the pan and increase the heat to high. Let the liquid reduce by half. Taste and if it needs salt, add 1/4 teaspoon or more of salt. Sprinkle with black pepper. Stir in the cream. Lower temp to medium. Let simmer for a minute. 7 Serve: To serve, place the mushroom shallot sauce in the bottom of a serving dish. Place the chicken pieces on top. If there are any drippings in the baking pan, pour them over the chicken. Sprinkle with parsley.","Chicken and mushrooms naturally love each other, especially with a creamy sauce. This recipe is quick and easy, and uses just a little bit of cream to pull everything together. Most of the flavor comes from the chicken and mushrooms themselves, with help from shallots and tarragon. Pro tip: tarragon loves both chicken and mushrooms. You want to add a special note to your chicken dish? Add tarragon. Want a mushroom soup recipe that will have your friends begging for the recipe? Add tarragon. Just don’t add too much. A little is all you’ll need. In this recipe we are browning the chicken thighs skin side down first, then finishing their cooking in the oven. Chicken thighs release a lot of fat, even if you’ve trimmed the excess at the start. Cooking the thighs this way allows you to monitor the amount of fat you want in the finished dish. While the chicken pieces are cooking in the oven, we get rid of most of the rendered fat in the pan, and cook the mushrooms and shallots in the remaining pan drippings. We add some stock, some white wine, let it boil down a bit, and swirl in some cream. When the chicken is done, so is the sauce. Easy!","Elise Bauer",,"Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.","Elise Bauer","Quick and Easy! Chicken thighs browned and baked, served with a creamy mushroom, shallot, tarragon sauce.","5 minutes","25 minutes","Serves 3 to 4"
2588,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,122,"2017-09-25 02:59:08","How to Make Chicken Stock",,,"Method 1: Leftover Chicken Bones Leftover bones and skin from a cooked or raw chicken carcass Celery (especially celery tops) Onions Carrot Parsley Salt Pepper 1 Put the leftover bones and skin from a chicken carcass into a large stock pot. Add vegetables like celery, onion, carrots, parsley. Cover with water. Add salt and pepper, about a teaspoon of salt, 1/4 tsp of pepper. 2 Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer partially covered at least 4 hours, occasionally skimming off any foam that comes to the surface. 3 Remove the bones and vegetables with a slotted spoon, and strain the stock through a fine mesh sieve. 4 If making stock for future use in soup you may want to reduce the stock by simmering an hour or two longer to make it more concentrated and easier to store. Method 2: Chicken Stock with Raw Chicken Backs, Wings, and/or Legs 1 Tbsp olive oil 4 to 5 lbs of chicken backs, wings, and/or legs, skin-on, trimmed of excess fat, that have been hacked with a cleaver into 2-inch pieces (you can ask your butcher to prepare the chicken pieces this way) 1 large yellow onion, quartered (no need to peel) 1 large carrot, cut into 2-inch segments Celery tops and 1 large celery rib, cut into 2-inch segments 1 bunch of parsley Leek or green onion greens (if you have them) 1 bay leaf 6 quarts of cold water 1 Tbsp salt 1 Coat the bottom of a large stock pot (12 quart), with olive oil. Place half of the chicken pieces, skin side down in the bottom of the pot. Heat on medium high, and let cook until the the chicken is browned. Add the rest of the chicken pieces and stir the pot, cooking and occasionally stirring until the chicken is no longer pink. 2 Add the onion, carrot, celery, parsley, leek greens (if using), and bay leaf to the pot. Cover with 6 quarts of cold water. 3 Bring to a boil on high heat and reduce to a low simmer. If scum rises to the surface of the pot (this usually happens in the first half hour of cooking), skim off with a large metal spoon. Let simmer at a low simmer, uncovered, for 4 to 6 hours. 4 Use a large metal spoons with holes in it (or a ""spider ladle"") to ladle out the cooked chicken and vegetables. (These aren't really good to eat, by the way, because after 4 hours of cooking, all of the nutritional value has been cooked out of them.) Discard. 5 Use a large sieve lined with dampened cheesecloth or a dampened paper towel (or if using a very fine mesh sieve no need to line), and place over a large bowl or another large pot. Pour the stock through the sieve into the bowl or pot to strain out any remaining solids. 6 Either pour into jars at this point, or if you want, what we like to do is to boil the stock on high heat for 1 hour, to reduce it by about half. This way you are storing concentrated stock, which takes less room in the freezer or refrigerator. When you are ready, pour into jars. If you are freezing, you may want to ladle off some of the excess fat on the surface. (The fat helps preserve the stock in the fridge, but doesn't help it in the freezer.) If freezing, leave at least 1-inch head space, allowing enough room for the liquid stock to expand as it freezes solid. (Otherwise, the expanding ice stock will break the jar.) Let the stock cool in the sealed jars completely before freezing. Stock should last a week or so in the fridge, and several months in the freezer. Method 3: Quick Chicken Stock 4 lbs of chicken backs, wings, and/or legs that have been hacked with a cleaver into 2-inch pieces. You can ask your butcher to prepare the chicken pieces this way. 1 large yellow onion, chopped Olive oil 2 quarts of boiling water 2 teaspoons of salt 2 bay leaves 1 Heat 1 Tbsp of olive oil in a large stock pot. Add one chopped onion. Sauté until softened and slightly colored - 2 to 3 minutes. Transfer to a large bowl. 2 Add half of the chicken pieces to the pot. Sauté until no longer pink, about 4 to 5 minutes. Transfer cooked chicken to bowl with onions. Sauté the rest of the chicken the same way. Return onion and chicken pieces to the pot. Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes. 3 While the chicken pieces are cooking, fill a large tea kettle with 2 quarts of water, bring to a boil. 4 After the chicken pieces have been cooking for 20 minutes, raise the heat level to high, add the 2 quarts of boiling water, 2 teaspoons of salt, 2 bay leaves. Return to a low simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon, then cover and barely simmer for about 20 minutes. 5 Strain stock through cheesecloth or paper towel-lined large sieve, and discard solids. (It helps to remove the big pieces of bone with a slotted spoon first.) Pour into jars and let cool, before putting into the refrigerator. Stock will last a week or so in the refrigerator or frozen for several months.","Making homemade chicken stock is easy! Not only do you save money because you don’t have to buy boxed stock, the stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones. There are several ways to make chicken stock. Three of our favorite methods are presented here. The first method uses the leftover bones from a chicken carcass and vegetables (which means it’s practically free), and takes several hours of slow cooking. We often use this method when we’ve roasted a chicken and have a leftover carcass. It’s a great way to not let good bones go to waste. In the second method, we start with chopped raw chicken backs and/or wings, and sauté them first to brown them for flavor. Then add onion, carrots, parsley, and leek or onion greens, and cover with several inches of cold water. This we simmer for 4 to 6 hours and then strain. The third method is a quick version of the second. You can make stock easily in about an hour this way, again starting with backs and wings.","Elise Bauer",,"Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.","Elise Bauer","Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.",,,"About 2 to 3 quarts of stock"
2591,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,123,"2017-09-25 02:59:09","African Chicken Peanut Stew","2-3 pounds chicken legs, thighs and/or wings 3 Tbsp vegetable oil 1 large yellow or white onion, sliced A 3-inch piece of ginger, peeled and minced 6-8 garlic cloves, chopped roughly 2-3 pounds sweet potatoes, peeled and cut into chunks 1 15-ounce can of crushed tomatoes 1 quart chicken stock 1 cup peanut butter 1 cup roasted peanuts 1 Tbsp ground coriander 1 teaspoon cayenne, or to taste Salt and black pepper 1/4 to 1/2 cup of chopped cilantro","Use chicken legs, thighs or wings for this recipe. They have more flavor and will hold up better with the flavors of the stew than breast meat.","1 Brown the chicken. Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the chicken pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the chicken pieces aside as they brown. 2 Sauté the vegetables. Sauté the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and sauté another 1-2 minutes, then add the sweet potatoes and stir well to combine. 3 Cook the stew. Add the chicken, chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender. 4 Remove bones and chop the cooked chicken. Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the meat off the bones and put the meat back in the pot. 5 Adjust seasonings. Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice.","Like peanut butter? Chicken? Then this African chicken peanut stew by Hank is for you. Perfect for chilly weather. ~Elise Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy, especially because I never would have thought to do this 20 years ago, when I met some fellow University of Wisconsin students from Ghana who made this stew at their apartment. Chicken groundnut stew is, in various forms, common all over West Africa, and this is my version, inspired by my colleagues at UW. The best way to make this stew is with two whole stewing hens—older chickens available at Asian and Latin markets. You start by simmering the birds to make stock, which then becomes the base of the stew, and then you use the meat from the hens. This is a bit labor-intensive for most, so I normally use pre-cut chicken parts: legs, wings and especially thighs. This stew is just made for chicken thighs. What is a little unusual about how you make the stew is that you first brown the chicken and then stew it on the bone. You can certainly eat it off the bone in the stew, but this is messy, so I prefer to fish out the meat and shred it. Why bother with the bones and skin at all? They add a ton of flavor to the stew. Sweet potatoes or yams are a must in the African version, but if you hate them, use regular potatoes or turnips. The stew is supposed to be pretty spicy, so I normally use a lot of hot sauce thrown in at the end of the cooking. I only call for 1 teaspoon of cayenne here, because no matter how chile-adverse you are, it ought to have at least a faint bite of heat. If you truly can’t take chiles, skip the cayenne. But someone in Ghana will cry. From the recipe archive, first posted 2010.","Hank Shaw",,"A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.","Elise Bauer","A hearty West African-inspired stew of chicken thighs and legs, sweet potatoes and peanuts that is perfect for a chilly day.","20 minutes","1 hour, 55 minutes","Serves 6-8"
2598,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,128,"2017-09-25 02:59:28","Baked Chicken with Cherry Tomatoes and Garlic","2 pounds (900 g) bone-in, skin-on chicken thighs, trimmed of excess fat 1/2 teaspoon kosher salt 2 cups of cherry tomatoes (a heaping basket or 25 to 30 cherry tomatoes) 6 whole cloves garlic, peeled 1 1/2 Tbsp balsamic vinegar 1 1/2 teaspoons olive oil 2 sprigs fresh rosemary (or 1/2 teaspoon dry rosemary)","This dish produces a lot of flavorful liquid. You can use it for dipping crusty toasted bread. Or, you can remove the chicken, tomatoes, and garlic to a serving dish and pour the strained liquid into a small saucepan and boil until reduced to a thicker sauce. You can pour this sauce back over the chicken or pour it over rice or pasta. The recipe calls for bone-in thighs. If you make it with boneless thighs you may need to reduce the cooking time by a few minutes. The recipe calls for skin-on thighs. If you make it with skinless thighs, try to cover the thighs as much as you can with the tomatoes, to help prevent the meat from drying out. If you make it with skinless breasts, do the same, and reduce the cooking time to 25 minutes.","1 Arrange chicken thighs in casserole dish, sprinkle with salt: Place chicken thighs in a baking dish that allows for a little room between the thighs. Sprinkle both sides of the chicken thighs with salt. 2 Preheat oven to 375°F (190°C). 3 Prep cherry tomatoes with garlic, vinegar, oil: Cut the cherry tomatoes in half. Place in a bowl with the whole garlic cloves. Sprinkle with balsamic vinegar and olive oil. 4 Place tomatoes, garlic, rosemary around chicken: Pour the cherry tomatoes over the chicken pieces and arrange so that they are squeezed around the chicken pieces. You want the chicken skins to be exposed so they brown in the oven. Lay sprigs of rosemary over the tomatoes. (If you are using dry rosemary instead of fresh sprigs, just mix it in with the tomatoes.) 5 Bake: Bake, uncovered for 45 minutes, until the chicken is well browned on the top and cooked through. Remove from oven and cool for 5 minutes. Skim the excess chicken fat with a ladle. Serve with toasted crusty bread, buttered noodles, or rice. (Skip for paleo option, skip bread and noodles for gluten-free versions.)","September always catches me unawares. It seems that one day we are wilting in the heat while neighborhood kids shoot hoops well past dusk (how can they see in the dark?). The next day a cool breeze comes in, the block is eerily quiet, the kids back at school. Even though summer isn’t officially over till later in the month, for all practical purposes, it’s gone. Playtime has passed. We put on our worker bee wings and get ready for the fall. This baked chicken dish is made for busy days. It takes all of 10 minutes of hands on time, and 45 minutes in the oven. Cherry tomatoes can still easily be found at the market, or in your garden in many parts of the country. A few cloves of garlic, a couple sprigs of rosemary, some balsamic, salt, and chicken thighs are all you’ll need. The chicken and tomatoes will produce plenty of juice, which you can use for dipping crusty bread, or reduce further and serve as a sauce over the chicken. My mother and father stopped by the other day for lunch and I served them this chicken. They both gave it two thumbs up for taste and my mom gave extra points for simplicity. Enjoy!","Elise Bauer",,"Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.","Elise Bauer","Quick and easy! Chicken thighs baked with cherry tomatoes, garlic, and rosemary.","5 minutes","50 minutes","Serves 4 to 6"
2600,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,130,"2017-09-25 02:59:36","Chicken Piccata","2-4 boneless, skinless chicken breast halves (1 1/2 pound total), or 4-8 chicken cutlets 1/2 cup flour 1/4 teaspoon salt Pinch ground black pepper 3 Tbsp grated Parmesan cheese 4 Tbsp olive oil 4 Tbsp butter 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc) 2 Tbsp lemon juice 1/4 cup brined capers 2 Tbsp fresh chopped parsley",,"1 Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness. 2 Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. 3 Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce. 4 Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.","Sometimes it amazes me how a simple combination of basic, on-hand ingredients can yield such delightful results. Chicken piccata is nothing more than chicken breast cutlets, dredged in flour, browned, and served with a sauce of butter, lemon juice, capers, and either stock or white wine. It can be prepared in 20 minutes or less and is so easy and delicious it should be part of every home cook’s repertoire. It’s perfect for a quick midweek meal!","Elise Bauer",,"Easy Chicken Piccata! Takes 20 minutes to make. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.","Elise Bauer","Easy Chicken Piccata! Takes 20 minutes to make. Chicken breast cutlets, dredged in flour, browned, served with sauce of butter, lemon juice, capers, and stock or wine.","5 minutes","15 minutes","Serves 4"
2570,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,321,"2017-09-25 03:07:24","Buffalo Chicken Dip","1 8-ounce package cream cheese, softened 2/3 cup sour cream 2/3 cup mayonnaise 2 cups shredded cheddar or mozzarella 1/2 cup hot sauce, Frank's Buffalo Wing Sauce or any other favorite hot sauce 1 tablespoon dried parsley 1 teaspoon dried dill 3 cloves garlic, minced 1 1/2 teaspoon granulated onion 1 teaspoon salt 1 teaspoon black pepper 1 pound cooked chicken breast, shredded 1/4 cup cilantro, to top Vegetable sticks, crackers, or sliced baguette, to serve Special equipment: 9-inch pie or tart pan, 9-inch square baking dish, or other similarly sized baking dish","Make sure your cream cheese has softened to room temperature before making this recipe; this makes it easier to mix with the other ingredients.","1 Warm the oven to 350F with a rack in the middle position. 2 In the bowl of a stand mixer, combine the cream cheese, the sour cream, and mayonnaise. Mix them together until smooth, stopping the mixer to scrape down the sides if necessary. Mix in the cheese, hot sauce, dried herbs, garlic, granulated onion, salt, and pepper. Mix again until completely incorporated. 3 Add the shredded chicken. Mix on low until combined. 4 Bake until bubbly: Pour the mixture into a 9-inch pie pan, 9-inch square baking dish, or other baking dish. Bake for 30 minutes, or until the mixture is bubbling. Sprinkle the cilantro over the top and serve with immediately with vegetable sticks, crackers, or sliced baguette.","It seems like everyone has their own particular version of Buffalo Chicken Dip – it’s a must-have appetizer for any football party, after all. I’m no different. My twist is to skip the bottled ranch dressing and make this dip from scratch. Ranch dressing is so easy to make with basic pantry ingredients, there’s really no need to ever buy the bottled version. This recipe uses a riff on Elise’s Homemade Ranch Dressing, but with sour cream in place of the buttermilk to give the dip a creamier texture. Also, to quickly shred the chicken needed for this recipe, just add your cooked chicken breasts to the bowl of a stand mixer outfitted with a paddle attachment. Turn the mixer on low and shred the chicken to a desired consistency. Place the chicken on a plate and set aside. No need to wash out the bowl before continuing with the recipe. My family takes football season very seriously. But in truth, I’m just there for the food. With this appetizer, I’m ready for kick-off!","Megan Keno",,"Cheesy Buffalo Chicken Dip! Perfect for a Game Day party or tailgate. 30 minutes.","Megan Keno","Cheesy Buffalo Chicken Dip! Perfect for a Game Day party or tailgate. 30 minutes.","10 minutes","30 minutes","6 to 8 servinces"
2613,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,539,"2017-09-25 03:12:46","Slow Cooker Chicken Rice Casserole","2 pounds bone-in, skin-on chicken thighs (or 1 1/2 pounds boneless, skin on chicken thighs) Kosher salt 2 Tbsp olive oil 4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip (about 2 large onions) 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 4 teaspoons finely chopped garlic (about 4 cloves) 2 cups basmati long grain rice 1 cup diced canned (or fresh) tomatoes 1/2 cup frozen peas (optional) 1 1/2 cups chicken stock 3/4 teaspoon black pepper 2 bay leaves","The basmati rice we are using in this recipe usually needs 3 cups of liquid for 2 cups of rice. For this recipe we are only adding 1 1/2 cups of liquid because the chicken and other ingredients will release moisture while the casserole cooks. If you are using rice that requires a different amount of liquid to cook, you'll need to experiment for the right amount of liquid to reduce. Also, different slow cookers come to temperature at different rates, and have tighter or looser lids. So you will likely need to experiment with the timing as well as the amount of liquid. Your slow cooker may require adding more liquid to keep the rice from drying out.","1 Salt the chicken: Sprinkle salt (about 2 teaspoons) on both side of the chicken thighs, and let sit while you prep and cook the onions. 2 Sauté the onions, garlic, spices: Heat 2 Tbsp olive oil in a large sauté pan on high heat. When the oil is shimmery hot, but not smoking, add the sliced onions and cook until lightly browned, stirring frequently, about 6 minutes. Lower the heat to medium and stir in the ground cumin and cinnamon. Let cook for a minute. Add the garlic and cook for half a minute more. Place cooked onions and garlic into the bowl of a slow cooker. (Do not wipe down the sauté pan.) 3 Brown the chicken thighs: Heat the sauté pan on medium. Add the chicken thighs, skin-side-down in the pan. Let cook on medium heat until the skin is well-browned and much of the chicken fat from the skin has rendered out (about 10-12 minutes). Turn the chicken pieces over and brown the skinless-side for 4 to 5 minutes more. 4 Add onions, rice, tomatoes, peas, stock, salt, pepper, bay leaves to slow cooker: While the chicken is cooking, add the raw long grain rice into the slow cooker with the onions, stir to combine. Stir in the diced tomatoes, peas (if using), stock, pepper, bay leaves. Stir in 1 1/2 teaspoons of salt. When the chicken has finished browning, place the chicken pieces skin-side up in the pot. 5 Slow cook for 2-3 hours on the high setting of your slow cooker. The timing depends on your particular slow cooker. My All-Clad model with a metal bowl heats up very quickly and only takes 2 hours to cook this dish. Slow cooker models with a ceramic bowl heat up much more slowly and probably would take 3 hours to cook. I suggest checking about halfway through the cooking time to see how the rice is cooking. If it is drying out (could be your lid isn't tight fitting, or the rice just needs more water), add another half cup to cup of water. Fluff the rice with a fork to serve. Add more salt to taste.","Usually I think to use my slow cooker in the winter, for a braise or stew or maybe some pulled pork. But I’m also finding it rather convenient in the summer too, as a way to avoid using the oven and heating up the kitchen. This chicken rice casserole recipe is designed for a slow cooker. You brown onions and chicken thighs, place in a slow cooker with basmati rice, tomatoes and stock. 2 hours later it’s done! A couple of notes. First, the seasoning we are using is a shade Middle Eastern, with ground cumin and a touch of cinnamon. It’s a wonderful combination if you haven’t tried it, I recommend it. Second, to make rice in a slow cooker with chicken, you have to drastically reduce the amount of liquid you would normally add to cook rice, otherwise your rice will be completely mushy. The reason is that all of the other ingredients release moisture while they cook. That moisture gets absorbed by the rice so you just don’t need as much to begin with.","Elise Bauer",,"Slow cooker chicken rice casserole with basmati rice, tomatoes, onions, chicken thighs","Elise Bauer","Slow cooker chicken rice casserole with basmati rice, tomatoes, onions, chicken thighs","10 minutes","2 hours, 30 minutes","Serves 6"
2561,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,669,"2017-09-25 03:16:30","Skillet Chermoula Chicken","6 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess fat 1 teaspoon salt 1 Tbsp olive oil Chermoula Sauce 1 1/2 teaspoons whole cumin seed (or 1 teaspoon ground) 1/2 teaspoon whole coriander seed (or 1/4 teaspoon ground) 4 cloves garlic 1 1/2 cups medium packed parsley leaves 1 1/2 cups medium packed cilantro leaves and tender stems 1/2 teaspoon salt 1/2 teaspoon paprika 1 teaspoon lemon zest 1/2 cup olive oil 2 Tbsp lemon juice",,"1 Salt chicken thighs on both sides and let rest while you prepare the sauce. 2 If using whole cumin and coriander seeds, lightly toast the whole cumin and coriander in a small skillet on medium heat, until fragrant. Put into a mortar and pestle and grind until powdery. 3 Make the chermoula sauce: Put 4 cloves garlic, parsley, cilantro, salt, cumin, coriander, paprika, and lemon zest in a food processor. Pulse several times. With the motor running, slowly add in 1/2 cup of olive oil, then the lemon juice. Process until you have a smooth paste. You should have almost a cup of chermoula sauce. 4 Brown chicken thighs in skillet: Heat 1 Tbsp olive oil on medium high heat in a large cast iron pan and preheat oven to 350°F. Pat dry the chicken pieces and place them skin side down in the hot pan. Let them cook until deep golden brown, about 5 to 6 minutes. Then turn them over and cook a few minutes more. 5 Drain excess fat: Because you are working with skin-on thighs, you will likely render quite a bit of fat. Remove the chicken from the pan and pour off any excess fat. (Do not pour down the drain unless you want to clog your drain pipes.) Return the chicken to the pan. 5 Spread chermoula on chicken, bake in oven: Spread most of the chermoula sauce on both sides of the chicken thighs, reserving 1/4 cup of the fresh sauce to add later. With the chicken skin-side up, put the skillet in the 350°F oven for 10 to 15 minutes, until the thighs are cooked through and the temperature near the bone is 165°F. 6 Spoon remaining sauce over chicken: Stir the reserved fresh chermoula sauce in with the pan sauce. Spoon sauce over the chicken to serve. Serve with couscous or with basmati rice for a gluten-free option.","Are you familiar with Chermoula? It’s the Moroccan answer to pesto—a spicy herb sauce often used in North African cuisine. Although chermoula is most often paired with fish, it’s excellent with chicken! Chicken thighs hold their own with this flavorful rub made with parsley, cilantro, garlic, cumin, coriander, lemon, and olive oil. This recipe is an easy one-skillet dish, perfect for a midweek meal. First we brown the thighs on the stovetop, then we slather the thighs with chermoula sauce and pop them in the oven to finish. A cast iron pan works well for this because it easily goes from stovetop to oven. Given its North African flavors, my favorite way to serve this chermoula chicken is on a bed of couscous. I hope you give it a try!","Elise Bauer",,"Chicken thighs with spicy chermoula sauce, a North African parsley and cilantro pesto.","Elise Bauer","Chicken thighs with spicy chermoula sauce, a North African parsley and cilantro pesto.","10 minutes","30 minutes","Serves 4 to 6"
2572,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,679,"2017-09-25 03:16:49","Thai Green Curry with Chicken","For the green curry paste: 2 teaspoons cumin seed, lightly toasted 2 teaspoons coriander seed, lightly toasted 2 medium mild green chilies, seeded and chopped 1 medium shallot, chopped 3-inch piece ginger, peeled and chopped 2 cloves garlic Zest of 1 lime 4 fresh makrut (kaffir) lime leaves, torn 1 5-inch piece lemongrass, pale yellow portion only, chopped 1 bunch cilantro stems (reserve the leaves for the curry) 1 teaspoon fish sauce For the chicken curry: 1 pound boneless, skinless chicken thighs 1/2 teaspoon salt 1 tablespoon coconut oil 1 shallot, sliced thin 1 can whole coconut milk, shaken 1 medium bell pepper, cut into strips (or use a mix of colors as I did here) 1/2 pound green beans, ends trimmed 1/4 cup chopped Thai basil leaves, plus whole leaves for garnish 1/4 cup chopped cilantro leaves 4 large lime wedges, to serve Cooked white or brown rice, to serve (optional)","You can substitute 2 heaping tablespoons of store-bought green curry paste for the homemade paste in this recipe. You can also substitute regular sweet basil if Thai basil is hard to find.","1 Toast the spices for the curry paste: Set a small skillet over medium heat. Add the cumin and coriander seeds and toast, shaking the pan often until the spices have darkened slightly and are fragrant, 1 to 2 minutes. Set aside to cool, and then grind with a mortar and pestle or in a spice grinder. 2 Make the green curry paste: Pulse to combine the cumin, coriander seed, and remaining curry paste ingredients in the bowl of a food processor. Scrape down sides, then process continuously until the mixture is smooth. Spoon into a container with a lid and refrigerate until needed. This paste is best used right away, but will keep in the fridge for 3 days; it makes enough for two recipes and can also be frozen. 3 Sear the chicken: Salt the chicken on both sides, then slice across the grain into 1/2-inch thick strips. Set a large skillet over high heat. Add the coconut oil, and then chicken. Sear until golden on all sides, about 5 minutes total. (It's fine if the chicken is not totally cooked through at this point.) Transfer the chicken to a plate. 4 Prepare the coconut curry: Lower the heat to medium high. Add shallot and cook for 1 minute. Stir in 2 heaping tablespoons of the green curry paste and cook 1 minute more. Add 1/4 cup of the coconut milk, stirring well to scrape up any brown bits. Then add remaining coconut milk and bring mixture to a gentle boil. 5 Simmer the curry with chicken and veggies: Add chicken pieces, sliced peppers, and green beans. Reduce the heat to medium-low and cook at a gentle simmer for 20 minutes. At the end of cook time, stir in cilantro and basil. 6 Serve the curry: Serve over rice. Garnish with fresh basil leaves and a lime wedge.","Few dishes are as satisfying as a freshly made green curry. The curry paste itself, made here with fresh cilantro stems, lemongrass, shallot, chilies, and ginger, is a treat to inhale. Made into an easy rich curry dish with chicken, coconut milk, fresh herbs, and lime, you’ll have a stunning dish to admire, smell, and taste. Fresh curry paste requires home cooks to source a few obscure ingredients, but the prep is quite simple. The reward for this work lies in the flavor – fresh green curry has a vibrant flavor that a store-bought paste just can’t match. Makrut (aka kaffir) lime leaves will likely be the trickiest ingredient to find. They lend a ton a of citrusy pop to the curry paste. They are available in many specialty stores mixed in with the fresh spices that are sold in clam shells. There’s really no substitution for this ingredient, so just leave them out if you have trouble finding them. For ease, this recipe uses skinless, boneless chicken thighs. Even though they are without skin, I like to sear the chicken thighs at the start of cooking to render some of the fat and give the chicken some color and flavor.","Elizabeth Stark",,"This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You'll have a stunning dish to admire, smell, and taste!","Elizabeth Stark","This easy green curry is made with chicken, coconut milk, fresh herbs, and lime. You'll have a stunning dish to admire, smell, and taste!","5 minutes","30 minutes","4 servings"
2573,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,680,"2017-09-25 03:16:55","Miso Glazed Chicken Wings","1 to 1 1/2 pounds chicken wings 2 tablespoons red or white miso paste 2 tablespoon teriyaki sauce 2 tablespoon rice wine vinegar 1/2 to 1 tablespoon Korean gochujang or Sriracha Green onions, sliced (optional)",,"1 Preheat oven to 425F. Line a baking sheet with aluminum foil and spray with non-stick spray. 2 Prepare the wings: Pat each chicken wing dry with paper towels. Arrange in a single layer on the baking sheet and season with salt and pepper. 3 Bake the wings for 20 to 22 minutes: Roast until the wings begin to brown on the ends and the skin begins to turn crispy. 4 Prepare the miso glaze: While the wings are roasting, whisk together the miso paste, teriyaki sauce, rice wine vinegar, and Korean spicy sauce (to taste) into a small bowl. 5 Brush the roasted wings with glaze: Using a brush, liberally smear the chicken wings with sauce. Return to the oven and roast for an additional 8 minutes. 6 To serve: Remove the wings from the oven and transfer to a serving platter. Sprinkle with sliced green onions, if desired.","My biggest determination of the year is to not let chicken wings be a one-season dish. They are synonymous with football season, but once those 13 weeks of games go by, then poof! Chicken wings are gone from our regular rotation. These miso glazed chicken wings are fit for Game Day, for sure, but they also serve year-round for any gathering or even just a fun weeknight meal. This recipe also doesn’t dirty very many dishes, which makes these wings even more appealing for a weeknight dinner. One small mixing bowl and a lined baking sheet is all you need. A pound and a half of wings is perfect for four people if you serve it with a hearty side of veggies or a quick Asian stir-fry. Add more or less spicy Korean gochujang or Sriracha, depending on your taste.","Megan Keno",,"Quick and easy miso glazed chicken wings, perfect for game day or a fun weeknight dinner!","Megan Keno","Quick and easy miso glazed chicken wings, perfect for game day or a fun weeknight dinner!","10 minutes","30 minutes","About 4 servings"
2557,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,703,"2017-09-25 03:17:00","Crispy Curried Chicken Thighs with Wilted Greens","For the chicken: 6 bone-in skin-on chicken thighs (about 2 pounds) 2 tablespoons curry powder (I used a Vindaloo Powder from Frontier Foods) 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil  For the onions: 1 tablespoon olive oil 1/2 yellow onion sliced thinly length-wise 2-inch piece of ginger, peeled and minced (about 1 tablespoon) 2 cloves garlic, finely minced 1/3 cup chicken broth or water 6 to 8 cups of greens (like beet greens, kale, chard, baby spinach, arugula, or any combination) Lemon wedges, to serve (optional) Fresh chopped herbs, like cilantro or parsley, to garnish (optional) Sliced green onions, to garnish (optional) To serve: Chopped fresh herbs Green onion","If you like, cook the onions and greens in some of the rendered chicken fat instead of olive oil.","1 Heat the oven to 400F. Make sure the oven is hot before you start the chicken since it's important to put the chicken straight into the hot oven after searing. 2 Prepare the chicken: In a large bowl, toss chicken with curry powder, salt, pepper, and olive oil until well coated. 3 Sear the chicken: Warm a large, oven-safe skillet over medium-high heat. Place the chicken, skin-side down, in the hot skillet. Cook for about 3 minutes, until the skin is crispy and some fat to renders out. Flip chicken over so it's skin-side up in the skillet, and pour off excess fat (reserve for cooking the vegetables, if you like). 4 Roast the chicken: Transfer the chicken in the skillet to the oven. Roast for 16 to 18 minutes, or until the chicken is cooked through and the internal temperature reaches 165F. Remove the skillet from the oven. Transfer the chicken to a plate and let it rest until the greens are ready (about 5 minutes). 5 Ten minutes before the chicken is ready, begin cooking the onions: Warm another large skillet over medium-high heat. Add 1 tablespoon olive oil and tilt pan to coat the bottom with oil. Add the onions and a pinch of salt, and sauté for about 5 minutes. Stir often to prevent sticking. Your onions should be a bit translucent just a little browning. Stir in the ginger and garlic and sauté until fragrant, about 30 seconds. 6 Wilt the greens: Add 1/3 cup of chicken broth or water to the pan and stir to combine with the onions, scraping up any browned bits from the bottom of the pan. Bring to a boil, then add all the greens. Stir to coat. Cook, stirring occasionally, until the greens are wilted and tender, another 2 to 5 minutes. Taste and add additional salt and pepper if needed. 7 To serve: Transfer the greens to a serving platter and place the chicken to the top, spooning some of the liquid from the pan over top (or serve right from the skillet). Add lemon wedges around and garnish with fresh herbs and thinly sliced green onion.","Looking for something quick, healthy, and budget-friendly for dinner tonight? Try these curried chicken thighs! They’re boldly spiced with an Indian curry mix and boast a delicious crispy skin. Serve it on a bed of wilted greens and thinly sliced onions for an easy meal. Any good curry powder will work in here. Try a hot madras curry if you like it spicy, or go for a mild garam masala if you like Indian flavors without the heat. You could even use a vindaloo seasoning for a kick of both heat and acid. This recipe is simple enough to make any night of the week, and once you’ve mastered the technique of searing-and-roasting, you may want to experiment with different spices! I used a hearty beet greens mixed with baby arugula this time (I love the ruby hue that the beet greens lend to the broth). But kale, escarole, baby spinach, and even romaine work well. If you’re working with two or more types of greens, add the heartier ones first and sautée until perfectly soft, then finish with any baby greens you might have.","Sabrina Modelle",,"Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.","Sabrina Modelle","Crispy curried chicken thighs! Serve with quick-sautéed onions and wilted greens. Easy 30 minute meal. Gluten-free and paleo.","5 minutes","25 minutes","4 to 6 servings"
2559,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,766,"2017-09-25 03:17:37","Old Bay Chicken Wings","3 pounds chicken wings, separated tips from drummettes 8 Tbsp (1/2 cup or 1 stick) unsalted butter 1 Tbsp Old Bay seasoning, plus more for dusting 1 Tbsp lemon juice Cocktail sauce for dipping",,"1 Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry. 2 Make Old Bay sauce: Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm. 3 Mix the sauce again and toss the chicken wings in half the sauce. 4 Bake: Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes. 5 Broil: Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned. 6 To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.","What’s a Super Bowl without wings? In this chicken wing recipe we are seasoning the wings with Old Bay, a favorite spice blend for crab which works just as well with chicken. The wings are tossed with in a sauce make with Old Bay, butter, and lemon juice, then baked, broiled, and served with cocktail sauce. Yes, serving cocktail sauce with chicken wings is a little weird, but it’s good! Especially with the Old Bay. From the recipe archive, first posted 2013","Elise Bauer",,"Roasted chicken wings flavored with Old Bay seasoning and butter, then served with cocktail sauce.","Elise Bauer","Roasted chicken wings flavored with Old Bay seasoning and butter, then served with cocktail sauce.","15 minutes","30 minutes","Serves 4-6"
2565,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,771,"2017-09-25 03:17:38","Easy BBQ Chicken in the Oven","2 pounds (skin-on, bone-in) chicken legs 1 teaspoon salt 1/2 cup barbecue sauce (any tomato- or mustard-based sauce), divided 1 teaspoon liquid smoke (optional) Special equipment: Pastry brush Baking sheet Metal cooling rack","Liquid smoke adds a hint of smokiness to the chicken. Look for it with the condiments in the grocery store. You can easily double or triple this recipe for a larger crowd; just make sure there is a little space between each chicken leg on the pan and work in batches if necessary.","1 Marinate the chicken: Set the chicken legs in a shallow dish and sprinkle both sides with salt. If you're using liquid smoke, mix it into the barbecue sauce. Brush the legs all over with 1/4 cup of the barbecue sauce, reserving the rest. Cover, and set in fridge to marinate at least 30 minutes or as long as overnight. 2 Prepare the chicken for cooking: Set the broiler to high with a rack positioned a few inches below. Line a baking sheet with aluminum foil and set a metal cooling rack (like the ones used for baking) inside (or use a broiler pan). Arrange the marinated chicken legs on the wire rack with a little space between each leg. 3 Sear the chicken: Slide the pan under broiler, and broil chicken on one side until you begin to see dark brown charred spots, 5 to 7 minutes. Flip, and sear the second side until also browned, another 3 to 5 minutes or so. 4 Turn the oven to 350F and reposition the rack in the middle of the oven. 5 Finish cooking the chicken: Brush chicken all over with all but a tablespoon of the remaining sauce. Slide into the oven and bake 15 minutes. Flip chicken, and brush with the remaining sauce anywhere it's needed. Continue baking until the internal temperature of the chicken reaches 165F, another 15 to 20 minutes. 6 Serve chicken right away while hot, with extra barbecue sauce on the side.","Grilling might not be for everyone. But delicious, tender BBQ chicken legs certainly should be. If you don’t have a grill or the weather is keeping you inside, this easy technique for making barbecue chicken in the oven is all you need. Taking cues from the grilled version of this recipe, the chicken gets a quick sear under the broiler to brown the skin, and then a longer roast in the oven until the chicken is completely tender. A quick marinade in the barbecue sauce before roasting helps enhance the flavor and improve the tenderness of the chicken. The barbecue sauce bakes into the skin and caramelizes during cooking. I also like to cook the chicken on a metal rack over a baking sheet to allow even heat and continuous airflow on all sides. This helps prevent soggy skin. (Note that while the chicken picks up a nice “grilled” flavor from the broiler, the skin probably won’t get quite as crispy.) I usually make this recipe with chicken legs, but you could also make it with a mix of legs and thighs. For optimum flavor, I recommend you stick with these dark meat cuts and avoid breast meat. You can use any variety of thick, tomato or mustard-based sauce with this method, so use your favorite! For this recipe, I used a spicy store-bought tomato barbecue sauce made with vinegar and sugar.","Elizabeth Stark",,"Easy BBQ Chicken in the Oven! Works with any barbecue sauce. Ready in an hour, including marinating and cook time.","Elizabeth Stark","Easy BBQ Chicken in the Oven! Works with any barbecue sauce. Ready in an hour, including marinating and cook time.",,"35 minutes","4 servings"
2577,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,779,"2017-09-25 03:17:39","Teriyaki Chicken Lettuce Wraps","Teriyaki Sauce ¼ cup (60 ml) low-sodium soy sauce (or tamari, for gluten-free) 3 tablespoons water, divided 2 tablespoons mirin 2 tablespoons honey 2 medium cloves garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon cornstarch Chicken Filling 2 tablespoon olive oil, divided ½ cup diced red onions (1/4 of a large red onion, or 1/3 of a small one) 1 pound (450 g) ground chicken Kosher salt 1 medium zucchini, diced 1 medium red bell pepper, seeded and diced 1 scallion, thinly sliced ½ teaspoon sesame oil To Serve 1 head butter lettuce, leaves separated and rinsed Roasted peanuts, chopped Chopped cilantro Thinly sliced scallions","Mirin is a Japanese rice wine often used in cooking. You can find it at Asian grocery stores or sometimes with the other Asian ingredients at larger U.S. grocery stores. If you can’t find mirin, use sherry cooking wine or leave it out entirely. The mirin is there for flavor, but your sauce will still be great without it.","1 Prepare the teriyaki sauce: Combine the soy sauce, 2 tablespoons of the water, mirin, honey, minced garlic and grated ginger in a saucepan. Bring everything to boil over medium heat. Dissolve the cornstarch with the remaining tablespoon of water and add to the teriyaki sauce. Reduce heat to medium-low, and let the sauce simmer until it starts to thicken, about 30 seconds to a minute. Turn off the heat and allow the sauce to cool. The sauce will thicken a little more as it cools. You should have about 1/2 to 3/4 cup of sauce. 2 Cook the chicken: Heat 1 tablespoon of olive oil in a sauté pan over high heat. Add half of the diced red onions and cook until they start to soften, about 2 minutes. Add ground chicken and a pinch of kosher salt. Using your spatula, break up chicken into smaller pieces. Stir occasionally until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a clean plate. 3 Cook the vegetables: Quickly wipe down the pan and heat another tablespoon of olive oil over medium heat. Add the remaining diced red onions and cook until they soften, about 2 minutes. Add the zucchini and red pepper, and cook, stirring occasionally, until the peppers start to soften, 3 to 4 minutes. Stir the sliced scallions and cooked chicken into the pan with cooked vegetables. 4 Coat with the teriyaki sauce: Drizzle 6 tablespoons of the prepared teriyaki sauce and ½ teaspoon sesame oil into the pan and stir. Save the rest of the teriyaki sauce for drizzling over wraps. Turn off heat, taste, and adjust seasonings if needed. 5 To serve, place several spoonfuls of filling onto a lettuce leaf. Top with chopped peanuts, cilantro, scallions, and an extra drizzle of teriyaki sauce, if desired. Leftover teriyaki sauce will keep for about a week in the refrigerator.","Please welcome my friend Lisa Lin from Healthy Nibbles and Bits as she shares a favorite lettuce wrap recipe! ~Elise Summertime is all about light, fresh meals, and these teriyaki chicken lettuce wraps fit the bill exactly. The chicken filling is flavored with a homemade teriyaki sauce. You could substitute your favorite store-bought teriyaki sauce in this recipe, but making your own is easy. I also find store-bought sauce to be too sweet for my taste, so I like that I can control the amount of sugar that goes into this sauce. As a bonus, the leftover teriyaki sauce is actually great with any stir-fry recipe, or as a sauce for baked chicken or fish. It will keep in the fridge for about a week. I like using butter lettuce as wraps, but any kind of lettuce works. You can even use collard greens or Swiss chard. The recipe calls for diced zucchini and red bell peppers, but it works with whatever vegetables you have on hand. Feel free to improvise! These lettuce wraps also make a great party appetizer if you double the recipe. Serve the chicken filling in one big bowl with the lettuce and extra teriyaki sauce on a nearby platter, then have your guests make their own wraps!","Lisa Lin",,"Teriyaki Chicken Lettuce Wraps make an easy, light meal any night of the week. Skip ordering take-out and make these instead!","Lisa Lin","Teriyaki Chicken Lettuce Wraps make an easy, light meal any night of the week. Skip ordering take-out and make these instead!","10 minutes","25 minutes","4 servings"
2578,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,780,"2017-09-25 03:17:41","Blue Corn Chicken Nachos","1/2 pound boneless, skinless chicken breast 1 teaspon salt 14 ounces blue corn tortilla chips 1 pound pepper jack or monterey jack (or a mix), shredded 1 Tbsp cornstarch 1/2 cup heavy cream 1/2 cup milk 1 cup fresh tomato salsa (pico de gallo) 1/2 cup chopped fresh cilantro","If you want, you can make the cheese sauce ahead of time and reheat it in the microwave when ready to make the nachos. Just pour it into a pyrex or ceramic bowl, cover and chill to save.","1 Poach the chicken breast: Place chicken breast(s) in a medium saucepan and cover with 2 inches of water. Add the salt. Cover. Bring to a boil. Turn off the heat. Let sit covered for 10 minutes in the hot salted water to gently poach. Drain. Remove from pan. 2 Preheat oven to 350°F. 3 Make the cheese sauce: If you have a double boiler, use it. Otherwise put an inch of water in a small pot and place a medium metal bowl on top of it to create a double boiler effect. Put the shredded cheese in the bowl and toss to coat with the cornstarch. Pour in the heavy cream and milk. Turn on the heat and bring the water in the pot to a boil. Slowly heat up the milk cream cheese mixture until eventually the cheese melts, stirring occasionally until smooth. 4 Heat tortilla chips in oven: While the cheese is heating, spread the tortilla chips out in a large baking sheet and put in the oven at 350°F. Heat for 5 minutes. Then remove from the oven. 5 Cut the cooked chicken into 1/4 to 1/2-inch cubes. 6 Top tortilla chips with cheese sauce, chicken, and salsa: When the cheese sauce is melty and smooth, put the heated tortilla chips on a platter and pour the cheese sauce over it. Top with cooked chicken and pico de gallo tomato salsa.","In the mood for some red, white, and blue? How about red, white, and blue nachos, with blue corn tortilla chips! I’ve always loved blue corn tortilla chips. I don’t know if it’s my mind playing tricks on me, but I think they taste better than regular tortilla chips. Maybe because they’re less industrial and have more flavor than the corn we get these days? Whatever, the chips taste great and make a delightfully blue canvas for our white cheese sauce and chicken, and (mostly) red fresh pico de gallo salsa. Taking a tip from my other favorite nacho recipe—Mexican street corn nachos—rather than baking the chips with the cheese on them, I’m making the cheese sauce separately. This way the chips have a better chance at staying somewhat firm and crunchy when you eat the nachos. Otherwise they tend to bake into a limp mess. Making a cheese sauce is easy to do with monterey jack cheese. Jack melts beautifully with cream and doesn’t tend to separate like cheddar can. Happy Fourth!","Elise Bauer",,"Celebrate Red, White and Blue with these Blue Corn Tortilla Chip Nachos! With a creamy pepper jack cheese sauce, chicken, and pico de gallo","Elise Bauer","Celebrate Red, White and Blue with these Blue Corn Tortilla Chip Nachos! With a creamy pepper jack cheese sauce, chicken, and pico de gallo","10 minutes","20 minutes","Serves 4 to 6"
2595,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,920,"2017-09-25 03:19:52","Avocado Chicken Salad","1 cup finely chopped cooked chicken 1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado) 1 apple, peeled, cored, and finely chopped 1/4 cup finely chopped celery 1/4 cup finely chopped red onion 2 Tbsp finely chopped cilantro or parsley 2 teaspoons lime juice or a tablespoon of lemon juice 1/2 teaspoon kosher salt Pinch of freshly ground black pepper Sandwich bread or salad greens",,"1 Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed. 2 Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil. To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge. Serve on sandwich bread, toasted bread, or salad greens (I recommend arugula or watercress for extra zing).","The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise. That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes). Nailed it! At least I think so. You will be the final judge. The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors. Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.","Elise Bauer",,"Easy and Healthy! Avocado chicken salad with avocado, chopped cooked chicken, apple, celery, and onion. No Mayo!","Elise Bauer","Easy and Healthy! Avocado chicken salad with avocado, chopped cooked chicken, apple, celery, and onion. No Mayo!","10 minutes",,"Enough filling for two sandwiches or salads"
2558,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1006,"2017-09-25 03:21:34","Quick Chicken Pho","3/4-inch (2 cm) section ginger 2 medium-large green onions 1 very small (.5 oz | 15 g) bunch cilantro sprigs 1 1/2 teaspoons coriander seeds 1 whole clove 3 1/2 to 4 cups (840 ml to 1 l) low-sodium chicken broth 2 cups (480 ml) water 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs About 1/2 teaspoon fine sea salt 5 ounces (150 g) dried narrow flat rice noodles 2 to 3 teaspoons fish sauce About 1/2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional) Pepper (optional) Optional extras: Bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili peppers","From Andrea: ""Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.” The keys to this streamlined approach include toasting spices and dry sautéing the ginger and green onion, which help to extract flavor fast. Poaching the chicken in the broth adds savory depth. You’ll practice some fundamental pho techniques that you can apply elsewhere, too. Choose a broth that tastes like chicken, such as Swanson brand, which is less fussed up and easy to manipulate. You need two 14.5-ounce (411 g) cans or one 32-ounce (907 ml) carton.""","1 Prepare the broth ingredients: Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside. 2 Toast the broth ingredients: In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic. 3 Add the broth and bring to a simmer: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes. 4 While the broth simmers, soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside. 5 Remove the chicken from the broth once cooked: After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield). Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying. [Emma's note: If the chicken isn't quite cooked through when you begin to shred it, just split it into a few pieces and put it back in the broth for another few minutes until cooked through. The split pieces will quickly cook through.] 6 Strain the broth: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups (1 l). Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note. 7 Finish the pho: Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls. [Emma's note: I didn't find it necessary to soften my noodles any further. I just added them to the bowls and poured the hot broth over top. However, dunking them in the broth would make them more flavorful!] Lower the heat to keep the broth hot while you arrange the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like. [Emma's note: I just left the broth at a low simmer during this last step, rather than bringing it to a boil again. I thought it was plenty hot!]","A few years ago, I’d never even heard of pho, let alone tasted it. Now, giant bowls of this traditional Vietnamese noodle soup are a regular meal in our house. There are three things I can thank for this change: 1) Moving to a part of the country where pho restaurants are as common as pizza joints. 2) Several months of gluten-free eating last year due to a health issue. 3) Meeting and becoming friends with Vietnamese cooking expert Andrea Nguyen. Andrea has now published a new book entirely devoted to — what else?! — pho, and I’d like to share with you her recipe for Quick Chicken Pho. This recipe is a great introduction to pho if you’ve never had it before. And for pho addicts like myself, it’s a good one to have around when a pho-craving strikes. Get the book! The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles by Andrea Nguyen There are so many things to love about Andrea’s new cookbook, and not just the recipes! In Andrea’s own words when I spoke with her about it, “This cookbook contains 99% of what I know about pho. And the other 1% isn’t all that interesting.” Again and again, Andrea underscores the idea that pho is not a fussy or difficult dish to make at home. There are no laborious prep requirements or unfamiliar techniques to master. Really, if you can boil water, you can make pho. This is because, with pho, it’s really all about the broth. The noodles and bits of tender meat definitely have curb appeal and make the soup into a substantive meal, but all the real flavor and allure of pho comes from a slow-simmered broth. Making a good pho broth will feel familiar to anyone who has ever made their own chicken stock or beef stock. The process is almost exactly the same, except for the addition of a few uniquely Vietnamese ingredients like star anise, cinnamon, ginger, soy sauce, and fish sauce. These extra ingredients give pho its seductive personality and trademark balance of sweet, salty, and savory flavors. Of all these ingredients, fish sauce is likely to be the least familiar to most of us. It’s exactly what it sounds like: a sauce made from fermented fish. It has an intense flavor and super-pungent aroma, like concentrated anchovies. You might be dubious about adding this to your food, but give it a chance! Fish sauce adds a deep (and surprisingly non-fishy) flavor to foods. Once added, it melts into the background. You won’t necessarily be able to pick it out of the crowd, but you’d miss it if it weren’t there. My favorite brand is Red Boat Fish Sauce, but just about any brand that you find is sure to get the job done. I’ve started seeing bottles of fish sauce carried in the Asian ingredients section of major grocery stores in the past few years, but you can also order it online or seek it out at an Asian grocery store. Once the broth is simmering, all the real work is done! Assembling your bowl of pho is a matter of softening some rice noodles, adding some shredded chicken or beef (which is often cooked right in the simmering broth), and then ladling the steaming hot broth over top. Cool pho fact: If you add thinly-sliced steak to your pho, the hot broth actually does the job of cooking the meat! Garnish your bowl with fresh bean sprouts, sprigs of mint, cilantro leaves, and a lime wedge, and chow down. Slurping is totally encouraged. This particular recipe for Quick Chicken Pho takes a few shortcuts to save you some time, but still makes a very respectable bowl of pho. Instead of making the broth from scratch, pick up a carton of store-bought broth and give it a quick simmer with some herbs and spices to boost the flavor. A chicken breast or a few thighs cooked in the broth adds even more flavor and gives you with enough shredded meat for your dinner. To avoid ending up with an overly-concentrated broth after simmering, Andrea has you add some water to the broth. I felt that this also helped the broth hit the balanced flavor and lightness in a true pho broth. The whole meal is ready in about a half an hour, which means a bowl of pho is totally doable on a busy weeknight. Once you’ve mastered this quick pho, Andrea has plenty of other recipes for you to try next, including a classic slow-cooked Chicken Pho made with a whole chicken. I also tried her recipe for Pressure Cooker Beef Pho and can honestly say that it was one of the best bowls of pho I’ve ever had in my life — homemade or at a restaurant. That recipe gets a giant thumbs up! I’m also excited to try some of the more offbeat recipes from Andrea’s book, like the Wok-Kissed Beef Pho with stir-fried beef and her Pho Fried Rice. There are so many variations of pho in this book that there’s sure to be a recipe that suits every person’s tastes, time, and skill. With each one, Andrea takes the time and effort to walk us through every step and possible pitfall, helping us to craft the perfect bowl of pho. Three cheers to Andrea for this fun new addition to our cookbook shelves! Get the book! The Pho Cookbook: Easy to Adventurous Recipes for Vietnam’s Favorite Soup and Noodles by Andrea Nguyen","Emma Christensen",,"Quick weeknight chicken pho from expert Andrea Nguyen! Shortcut version of traditional Vietnamese noodle soup. 30-minutes. Gluten-free.","Emma Christensen","Quick weeknight chicken pho from expert Andrea Nguyen! Shortcut version of traditional Vietnamese noodle soup. 30-minutes. Gluten-free.","10 minutes","30 minutes","Serves 2"
2560,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1009,"2017-09-25 03:21:39","Soba Noodle Soup with Chicken and Bok Choy","8 cups chicken stock, or low-sodium chicken broth 1 boneless skinless chicken breast (about 12 ounces) 2-inch piece of fresh ginger, finely chopped (about 2 tablespoons) 1/4 cup lime juice 2 tablespoons Thai fish sauce 3 tablespoons Thai sweet red chili sauce 1 tablespoon brown sugar 8 ounces soba (buckwheat) noodles 4 baby bok choy, cut into 1-inch slices, or halved lengthwise 6 scallions, thinly sliced A few sprigs Thai basil, mint or cilantro, for garnish Lime wedges, to serve Red pepper flakes, for garnish","For an even speedier meal, substitute 2 cups shredded chicken meat (or any other meat) instead of poaching the chicken. Look for fish sauce, red chili sauce, and soba noodles in the Asian foods section at your grocery store, or order online. (Look here for the fish sauce, here for the chili sauce, and here for the soba noodles.)","1 Poach the chicken: Place a boneless skinless chicken breast in a saucepan and add enough stock to barely cover. Cover the pot and bring it to a simmer over medium-low heat. Once simmering, place the lid slightly ajar and continue to simmer for 5 minutes. Remove from the heat, cover completely with the lid again, and let the chicken rest for 10 minutes. Transfer to a plate, and shred into pieces with your fingers when cool enough to handle. 2 While the chicken cools, season the stock: Add the remaining chicken stock to the pot and bring to a simmer. Add the ginger, lime juice, fish sauce, chili sauce and brown sugar. Stir and taste for seasoning. Add more chili sauce if you wish to make a spicier broth. Simmer for about 10 minutes to allow the flavors to mingle. 3 Meanwhile, cook the soba noodles: Bring a large pot of water to a boil. Add the noodles and cook for 6 to 8 minutes, until tender or according to package directions. Drain into a colander. (If the soup isn't quite ready yet, run the under cold water, drain, and toss with a little olive oil to keep the noodles from sticking together while you finish the rest of the soup.) 4 Add the bok choy and scallions to the soup broth. Return to a simmer. Remove from the heat after 1 minute. (If you kept the bok choy in halves, cook for a few minutes longer, or until tender.) 5 Assemble the bowls of soup: Divide the noodles among 4 large soup bowls and top with the chicken. Ladle the broth and vegetables over top and garnish with the basil, mint or cilantro, if desired. Serve with lime wedges and sprinkle with red pepper flakes.","While comfort cooking and speed don’t usually coexist, this mildly spicy soup is an exception to the rule. If you made a New Year’s resolution to eat a little better this year, this soup will keep you on track. It’s not health food — just good, healthy food! I give instructions for poaching chicken breasts in this recipe, but you also could just use leftover cooked chicken if you have it on hand. About two cups of shredded chicken – or any other meat – is perfect. Slice the bok choy in pieces, or halve them lengthwise for a more dramatic presentation. The recipe comes together so quickly, you will want to put it into your regular meal rotation!","Sally Vargas",,"This soba noodle soup with chicken and baby bok choy is speedy comfort food! Seasoned with ginger, lime, scallions, and herbs. A true 30-minute meal.","Sally Vargas","This soba noodle soup with chicken and baby bok choy is speedy comfort food! Seasoned with ginger, lime, scallions, and herbs. A true 30-minute meal.","10 minutes","20 minutes","4 servings"
2563,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1044,"2017-09-25 03:22:03","Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan)","1 to 2 large yellow onions, chopped, (3 cups) 2 Tbps unsalted butter 3 Tbsp olive oil 5 Tbsp pomegranate molasses 1/2 pound walnut halves (about 2 cups) 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted 2 cups chicken stock 2 Tbsp plus 2 teaspoons of sugar 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper Salt 1/2 cup fresh pomegranate arils for garnish (optional)","Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup.","1 Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground. 2 Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking. 3 Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan. 4 Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes. 5 Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender. Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice.","Here is a stew made for fall! This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name “Fesenjan”. Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination! The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned. Cooked slowly with the chicken, the sauce is spectacular. Bowl-licking good. The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for pomegranate molasses), or look for it at Whole Foods or a store that carries Middle Eastern ingredients.","Elise Bauer",,"Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.","Elise Bauer","Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.","10 minutes","2 hours","Serves 6-8"
2569,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1057,"2017-09-25 03:22:05","Chicken Stew with Tomatillo Sauce","For the tomatillo sauce: 12 tomatillos (about 1 1/2 pounds) 1 large or 2 small poblano chiles 2 cloves garlic, peeled 1/4 large white onion, sliced 1 cup loosely packed cilantro leaves Salt to taste For the chicken: 8 bone-in, skin-on chicken thighs (about 3 pounds) Salt and pepper, to taste 2 tablespoons olive oil 1 pound small creamer potatoes (small Yukon gold or red potatoes), halved 1 red bell pepper, seeded and cut into thin strips 1/4 cup or more water 2 cups corn kernels, fresh or frozen 1/2 cup chicken stock or broth Cilantro, for garnish 1 lime, quartered, for garnish Tortillas or rice, for serving Special Equipment: Blender or food processor",,"1 Turn on the broiler: Set an oven rack about 4 inches from the broiler element. Turn on the broiler. 2 Broil the tomatillos, poblano chile(s), and garlic: Remove the husks from the tomatillos and rinse them under cool running water to remove the sticky residue. Lightly oil a rimmed baking sheet, then place the tomatillos, chile(s), and garlic on top. Broil for 4 to 5 minutes on a side, or until the skins are splotchy with black spots and the tomatoes are soft. Cool briefly. 3 Make the sauce: Scrape away any loose blackened skin from the chile(s). (Don’t worry if you can’t scrape off all of it.) Cut in half and remove the seeds. Combine the broiled tomatillos, chiles, garlic, onion, cilantro, salt, and the accumulated juices from the baking sheet in a blender. Pulse until you obtain a coarse puree. Set aside. (Sauce can also be prepared a few days ahead and kept refrigerated.) 4 Prepare the chicken: Preheat the oven to 375°F. Sprinkle the chicken thighs on both sides with salt and pepper. 5 Brown the chicken: In a large ovenproof skillet over medium-high heat, heat the olive oil. Add the chicken thighs with the skin side down. Cook for 6 to 8 minutes, or until the skin is golden brown and crisp. Transfer to a plate. 6 Begin cooking the peppers and potatoes: Pour off all but a thin layer of fat from the pan. Return the pan to the heat and add the potatoes, peppers, and 1/4 cup of the water. Cook, stirring occasionally, for 8 minutes, or until the potatoes are almost tender. If the vegetables start to stick to the bottom of the pan, add more water, 2 tablespoons at a time. 7 Add the sauce and chicken to the pan: Stir the tomatillo sauce, corn, and stock into the skillet. (If you're using fresh corn, you can reserve some of it for garnish, if you like!) Bring to a simmer and taste. Add more salt and pepper, if you like. Nestle the chicken into the skillet with the skin side up. The chicken should be partially submerged, with the skin rising above the sauce. 8 Bake the chicken: Bake for 20 minutes, or until a thermometer inserted into the thickest part of a thigh registers 165F. Remove from the oven. 9 To serve: Spoon the vegetables and sauce into 4 shallow bowls and top each with 2 chicken thighs. Sprinkle with cilantro. Garnish with lime wedges and serve with rice or tortillas, if you like.","Tomatillos are those green “tomatoes” with the papery skin you often see near the chili peppers in the produce section at the grocery store. They have a bright, tart flavor and form the foundation of many Mexican sauces. This easy stovetop chicken stew with corn and potatoes uses just such a sauce. It’s a perfect meal for right now – all the fresh flavors of summer, but so warming on a crisp fall day. Don’t balk at making your own sauce for this recipe; it’s a matter of about 15 minutes. First, remove the husks from the tomatillos and rinsed off the sticky sap. Then pop them briefly under the broiler with a poblano pepper or two and some garlic for company. Whiz in a blender and you’re done. By the way, poblanos are generally fairly mild, but every once in a while along comes a fiery one, so snip a piece off and taste it if you are worried about the heat factor. Once you have finished making the sauce, you’re practically home free. Brown the chicken on one side to crisp the skin. If you can still find corn on the cob this late in the season, just cook it briefly in the microwave while you start the peppers and potatoes on the stovetop. If fresh corn isn’t available, frozen corn makes a fine substitute. When you assemble the stew, make sure the chicken is about halfway submerged in the sauce. This keeps the skin nice and crisp while the meat stays moist and cooks through.","Sally Vargas",,"Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.","Sally Vargas","Easy stovetop chicken stew with tomatillo sauce, potatoes, corn, and peppers. Perfect for a late-summer dinner.","15 minutes","45 minutes","4 to 6 servings"
2626,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1067,"2017-09-25 03:22:16","Chicken Stew with Coriander, Cilantro, and Chard","Broth 10 cardamom pods (or 1 1/2 teaspoons cardamom seeds) 10 black peppercorns 1 cinnamon stick 1 bay leaf 1/2 red onion 1/2 lemon 1 whole 4 lb (2 kg)chicken, cut into parts 9 cups water 1 teaspoon Kosher salt, plus more to taste Stew 3 Tbsp unsalted butter 6-8 garlic cloves, minced 2 Tbsp ground coriander seeds 1 teaspoon Kosher salt 1/2 teaspoon ground white pepper 4 cups roughly chopped cilantro, including tender stems, loosely packed (about 120 g) 4-5 cups broth (you will make this in the recipe) 1/2 red onion, finely chopped 1/4 cup red wine vinegar 1 Tbsp lemon juice 2 pounds chard, ribs removed, leaves cut crosswise into 1 inch strips Salt",,"The Broth 1 Start making the broth: If you are using cardamom pods, break them open in a mortar and pestle or with the handle of a chef's knife. Crack the black peppercorns as well. Put the crushed cardamom and black peppercorns, cinnamon stick, bay leaf, onion, lemon, and chicken into a large pot. Add 9 cups of water. Bring to a boil, then lower the heat to a simmer. Skim any any frothy scum that collects on the surface of the broth. 2 Remove the chicken: After about 20 minutes, remove the chicken breast pieces and set aside. Once the broth has cooked for 45 minutes to an hour (the timing doesn't need to be precise), turn off the heat and remove the chicken legs and thighs from the pot. 3 Strain the broth: Strain the broth through a fine-meshed strainer and reserve 4-5 cups. Add the salt to this both and taste.  Add more salt to taste. Save the remaining broth for another recipe (it will freeze well). 4 Strip off usable meat from chicken: Remove and discard the chicken skin from the chicken parts . Strip off all the usable meat from the chicken and shred it by hand. Set it aside. Discard the bones. The Stew 1 Heat 2 Tbsp of the butter in a large pot over medium-high heat. Add the garlic cloves, ground coriander, salt, white pepper and stir to make a paste. Cook for 1-2 minutes, until fragrant, stirring often. Add half the cilantro and cook until it wilts. 2 Add the broth (four cups makes a rather dry stew, 5 cups is a little looser) heat it to a simmer and cook for 15-20 minutes. 3 While the broth simmers, mix the vinegar, lemon juice and red onion together in a bowl. Set aside. 4 Stir in the chard leaves a little at a time, adding more only when the previous batch has wilted. Add the shredded chicken and cook everything for 8-10 minutes. 5 While the stew is in its final simmer, heat the last Tbsp of butter in a small pan over medium-high heat. Wilt the remaining cilantro in the butter and cook for a minute or two. To serve, add the cilantro and the onion mixture to the stew, mix well and add salt to taste. Serve with bread, rice or potatoes.","Now here’s an oft neglected spice—coriander seeds, what you get when you let your cilantro plants go to seed. Although from the same plant as cilantro, the seeds have a distinctively different taste from the leaves. There’s just a hint of familiarity between them. This recipe, in which coriander is one of the star attractions, comes by way of my friend Aida Mollenkamp, author of the the highly instructive cookbook Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook. The recipe caught my eye because of its other ingredients—chicken, cilantro, and the princess of leafy greens, Swiss chard. The coriander? That was the wild card. But oh my oh my, I love it in this dish. According to Aida the stew has classical Middle Eastern flavors. This stew is seriously one of the best things I’ve ever eaten. What a delight to discover how well coriander can play with chicken and greens! By the way, I highly recommend that you check out Aida’s book, especially if you are relatively new to cooking, or would just like to improve your cooking skills. The book is packed with useful diagrams, step-by-step techniques, and helpful cooking advice.","Elise Bauer",,"Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.","Elise Bauer","Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.","15 minutes","1 hour, 15 minutes","Serves 6-8"
2627,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1068,"2017-09-25 03:22:20","Chicken Cacciatore (Hunter Style Chicken)","One 4 pound chicken, cut into serving pieces, trimmed of excess fat (or 3 1/2 to 4 pounds of chicken thighs, bone in, skin on) Salt 2 Tbsp extra virgin olive oil 1 medium onion, thinly sliced root to tip, about 1 1/2 cups 1 red or green bell pepper, seeded, sliced into 1/4-inch wide slices 8 ounces cremini mushrooms, thickly sliced 2 garlic cloves, thinly sliced 1/3 cup white or red wine 2 1/2 to 3 cups peeled and chopped, firm ripe tomatoes, with their juices,  or 1 28 ounce can of plum tomatoes in their juice 1/2 teaspoon freshly ground black pepper 1 teaspoon dry thyme (or 2 teaspoons fresh, chopped) 1 teaspoon dry oregano (or 2 teaspoons fresh, chopped)","This recipe calls for added wine, which is traditional. It does add to the flavor. If you have a dietary restriction that prohibits wine, just omit.","1 Brown the chicken: Rinse chicken and pat dry. Season the chicken pieces on all sides with salt. Heat olive oil in a large skillet on medium heat. Working in batches so that you don't crowd the pan, place the chicken pieces skin side down in the pan.  Cook until nicely browned, about 5 minutes, then turn over and lightly brown the other side. Remove chicken to a bowl, set aside. Drain off all but 2 tablespoons of the rendered fat. If you have less than 2 Tbsp of fat in the pan, add more olive oil until you have about that much oil coating the pan. 2 Sauté the onions, bell peppers, mushrooms, garlic: Add the sliced onions, bell peppers, and mushrooms to the pan. Increase the heat to medium high. Cook until the onions are translucent, and the mushrooms have given up most of their moisture, stirring frequently, about 10 minutes. Add the garlic to the pan and cook a minute more. 3 Deglaze pan with wine, add tomatoes, spices: Add the wine and scrape up any browned bits at the bottom of the pan. Simmer until the wine is reduced by half. Add the tomatoes. Stir in the pepper, thyme, oregano, and about a teaspoon of salt. Test and taste to adjust. Simmer uncovered for another 5 minutes. 4 Add chicken back to pan, partially cover, cook until tender: Place the chicken pieces on top of the tomatoes and onions, skin side up. Lower the heat and cover the skillet with the lid slightly ajar. Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are tender, about 30 to 40 minutes.","Chicken cacciatore is an Italian dish of chicken braised in a tomato-based sauce and often includes wild mushrooms. It is frequently referred to as “hunter style” as the word cacciatore means “hunter” in Italian. Why “hunter” style? One story is that if a hunter came home empty-handed, his wife would kill a chicken for the meal instead. When I first experimented with this recipe, I made it without mushrooms or bell peppers, which are often included in chicken cacciatore. Since then, I’ve come to enjoy the dish with mushrooms and bell peppers so have updated the recipe to reflect those additions. If you prefer it without one or both of these ingredients, please feel free to leave them out. Many people also add green olives or capers which would be great additions as well.","Elise Bauer",,"Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.","Elise Bauer","Chicken cacciatore, an Italian hunter-style chicken braised in a tomato-based sauce with onions, garlic, and white wine.","10 minutes","1 hour, 10 minutes","Serves 4-6"
2643,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1140,"2017-09-25 03:23:38","Barbecued Chicken on the Grill","4 pounds of your favorite chicken parts (legs, thighs, wings, breasts), skin-on Salt Vegetable oil 1 cup barbecue sauce, store-bought or homemade","Chicken thighs and legs will hold up better to long, slow heat than will breasts which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill. This recipe assumes fairly large chicken pieces (like the main pieces from a 4 to 5 pound whole chicken). If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces. A note about the skin. Even if you do not plan on eating the chicken skin, it's best to barbecue it with it on. The skin will protect the chicken pieces from drying out.","1 Salt and oil chicken pieces: Coat the chicken pieces with vegetable oil and sprinkle salt over them on all sides. 2 Prepare grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals. 3 Sear chicken on hot side of grill, move to cool side: Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn). Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill. If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F). Cover the grill and cook undisturbed for 20-30 minutes. 4 Turn over and baste with barbecue sauce: Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another 15-20 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes. NOTE that timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you are grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks ""low and slow"". 5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, which you test by using a meat thermometer. Or if you insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done. If the chicken isn't done, turn the pieces over and continue to cook at a low temperature. If you want can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two. 6 Paint with more barbecue sauce to serve.","Along with hot dogs and hamburgers, barbecued chicken is about as classic as it gets when it comes time for grilling. But chicken takes longer to cook than either hot dogs or hamburgers, and loves lower cooking temperatures, so it’s easy to mess up, either under-cooking, over-charring, or both. The trick to good barbecued chicken? Patience. Done right, it will take at least an hour, and even up to 2 hours. Remember that barbecue is slow and low, grilling is hot and fast. You can grill a chicken breast, but chicken thighs, legs or wings are far better barbecued. The key here is to moderate your heat, however you can. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken. The following is more of a “how-to” than a recipe. We recommend using your favorite barbecue sauce; we have several homemade barbecue sauce recipes which would work beautifully with chicken. Do you have a favorite barbecued chicken recipe? Or tip you would like to share? Please let us know about it in the comments.","Elise Bauer",,"Slow barbecued chicken on the grill, slathered with your favorite barbecue sauce.","Elise Bauer","Slow barbecued chicken on the grill, slathered with your favorite barbecue sauce.","5 minutes","1 hour, 45 minutes","Serves 4-6"
2587,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1153,"2017-09-25 03:23:57","Ginger Honey Chicken Wings","3 pounds chicken wing drummettes 1 green onion, thinly sliced on the diagonal 2 Tbsp toasted sesame seeds Marinade: 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 3 Tbsp honey 1-inch piece of ginger, peeled and grated 3 cloves garlic, finely minced 1/8 teaspoon sriracha hot sauce (or other hot sauce)","Reserve half of the marinade to toss with the chicken wings once they are cooked. Do not let marinade that has touched raw chicken be used with the cooked chicken for food safety reasons.","1 Preheat oven, prepare roasting pan: Preheat the oven to 425°F with a rack on the upper third of the oven. Line a roasting pan or thick baking sheet with foil. Rub some olive oil or canola oil over the foil to keep the wings from sticking. 2 Prepare marinade sauce: Whisk together the marinade ingredients—soy sauce, honey, grated ginger, garlic, hot sauce—in a bowl. Set aside half of the marinade to be used as a sauce (about 1/4 cup). 3 Toss wings with marinade, place on pan: Place the chicken wings in a bowl and toss with the remaining marinade. Arrange the wings, skin-side down, on the foil lined roasting pan, taking care not to crowd the pan. 4 Roast in oven: Roast for 15 minutes, then remove from oven, use tongs to turn the wings over so that they are now skin-side up, and roast for another 10 minutes, until nicely browned. Check while roasting to make sure they aren't getting too dark. If so, place on a lower rack or cover with foil to finish cooking. 5 Toss with reserved marinade sauce: Place cooked wings in a bowl and toss with the reserved marinade sauce. 6 Garnish: Sprinkle with toasted sesame seeds and thinly sliced green onions to serve.","I really wanted to save some of these ginger honey chicken wings to share with my loved ones. Buhhht, it didn’t happen. That’s the problem when you are alone in the kitchen and you have in front of you something irresistibly good, and imagine that, you can’t resist! Even after putting most of the wings in the fridge to give to friends later, the stash slowly disappears over the next several days, leaving nothing but an empty storage container as a guilty reminder of good intentions gone awry. The good news is, there’s more where those came from! These chicken wings really are lip-smacking juicy morsels of wonder. They couldn’t be easier to make; the marinade is simply freshly grated ginger, some soy sauce, honey, garlic, and a touch of sriracha. Great for feeding a crowd or a private indulgence (you can always make up for it with some kale salad).","Elise Bauer",,"Irresistible, addictive chicken wings! With a fresh ginger, honey, soy sauce marinade.","Elise Bauer","Irresistible, addictive chicken wings! With a fresh ginger, honey, soy sauce marinade.","10 minutes","30 minutes","2 to 3 dozen wings"
2606,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1158,"2017-09-25 03:24:12","Bourbon Maple Glazed Chicken Wings","2 pounds chicken wings 1 Tbsp butter 2 Tbsp grated onion (use small hole grater) 1/2 cup bourbon whisky 3/4 cup maple syrup 2 Tbsp tomato paste 2-inch sprig fresh rosemary (or 1 teaspoon dry) 1/4 teaspoon salt 1/4 teaspoon black pepper","If you buy whole chicken wings, cut away and discard the wing tips (or save for stock), and separate the drumettes from the rest of the wing with a cleaver or a sharp knife. Single segment wing pieces are much easier to eat as finger food.","1 Make the bourbon maple glaze: Melt butter in a medium saucepan on medium heat. Add the grated onion and cook for 2 to 3 minutes. Add the bourbon whisky, the maple syrup, tomato paste, rosemary, salt and pepper. Whisk to combine. Bring to a low simmer. 2 Coat wings with glaze and arrange on roasting pan: Preheat oven to 350°F. Place chicken wings in a bowl and pour half of the bourbon maple sauce over the wings, returning the remaining sauce to the stovetop. Toss the wings with the sauce to coat. Arrange the wings on an oiled, foil-lined baking pan, with space between each wing. 3 Roast the wings: Roast the wings at 350°F for 20 minutes, then turn the wings over and roast them an additional 12- 15 minutes, or until nicely browned. Lower the heat or remove from oven if the wings start getting too dark. 4 Simmer remaining glaze until thickened: While the wings are roasting, simmer the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat. If it is taking too long for the sauce to reduce, pour it into a wide shallow pan and bring to a boil. The wider pan will make sauce evaporate more easily. 5 Coat cooked wings in glaze: When wings are done, remove them to a bowl and toss with the remaining sauce.","These are sticky. These are messy. These are the best darn chicken wings I’ve ever had. As in keep them away from me or I’ll eat them all. As in protect your wings or I’ll take them when you’re not looking. As in you’ll need more napkins because these wings really are finger-licking awesome. I don’t really drink (half a glass of wine and I have a hard time stringing together a sentence), but I always keep a bottle of good bourbon whisky in the cabinet because I love to cook with it. Bourbon imparts a subtle smoky flavor when used in cooking, and when paired with maple syrup? Oh my. Perfect. For those of you concerned about the alcohol level in this wings, almost all of it boils away. It is not remotely discernible in the taste. So are they kid-friendly? Yes. Though as I mentioned they are sticky and messy and you certainly don’t want to give them to a four-year old sitting on a white couch. Enjoy!","Elise Bauer",,"Perfect party chicken wings! With a tasty glaze made with Bourbon whisky and maple syrup.","Elise Bauer","Perfect party chicken wings! With a tasty glaze made with Bourbon whisky and maple syrup.","5 minutes","45 minutes","Makes 15 to 20 pieces"
2703,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1163,"2017-09-25 03:24:27","Honey Mustard Chicken Wings","8 cloves garlic, peeled and crushed 2 Tbsp honey 2 Tbsp Dijon mustard 1 Tbsp tamari soy sauce (or 1 1/2 Tbsp regular soy sauce, use gluten-free soy sauce or tamari for gluten-free version) 2 Tbsp lemon juice 1/4 cup olive oil 2 teaspoons salt 1 teaspoon freshly ground pepper 20 chicken wing drummettes",,"1 Rinse and pat dry the chicken wing drummettes. Place them in a large bowl or marinade bag. Mix together the marinade ingredients—crushed garlic cloves, honey, mustard, soy sauce, lemon juice, olive oil, salt and pepper—and pour over the chicken wing drummettes to coat. Chill for at least an hour or up to 24 hours. 2 Preheat oven to 400°F. Line a roasting pan with foil and place a baking rack over it. Place the chicken wings in on the rack in a single layer with some space between the wings. Bake for 25-35 minutes, depending on the size of the chicken wing drummettes, until cooked through and well browned.","My father has had his thinking cap on. “It’s football season. What your website readers need is something good to eat while drinking beer and watching the game.” He’s so right, isn’t he? I love good finger food. Here’s an easy recipe for chicken wing drummettes—the part of a chicken wing that looks like a mini drumstick. You marinate the wing drummettes in a mixture of honey, mustard, olive oil, soy sauce, and garlic, and then roast them in the oven until done. You don’t have to use only drummettes, you can use wingettes or just pieces of chicken, cut the size of drummette. Note that cooking time will vary with different cuts. These were absolutely delicious; we can’t wait for dad to make them again.","Elise Bauer",,"Meaty chicken wing drummettes, marinated in garlic, honey, Dijon, soy sauce, and lemon juice, then roasted in the oven.","Elise Bauer","Meaty chicken wing drummettes, marinated in garlic, honey, Dijon, soy sauce, and lemon juice, then roasted in the oven.","7 minutes","30 minutes","Makes 20 chicken wings"
2644,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1231,"2017-09-25 03:25:28","Chicken Gumbo with Andouille Sausage","1/3 pound bacon, diced 2-3 pounds chicken thighs, skin on Salt 1-2 pounds andouille sausage 1/2 cup peanut or other vegetable oil 1 cup flour 2 green peppers, diced 4 celery stalks, diced 1 large onion, diced 4 garlic cloves, minced 2 tablespoons tomato paste 1 quart chicken stock 1 quart water 1/2 to 1 pound okra, sliced into discs 3 green onions, chopped 1/2 cup fresh parsley, chopped Cajun spice mix 1 teaspoon black pepper 1/2 to 1 teaspoon cayenne pepper 1 teaspoon celery seed 2 Tbsp sweet paprika 1 Tbsp garlic powder 1 Tbsp dried thyme 1 Tbsp dried oregano","I include a recipe for my own Cajun spice blend, but you can use a commercial spice blend if you want. A word on the andouille sausage: try your best to find it. We've found it in regular supermarkets, and it comes fresh or smoked. Either is good. It can be spicy, however, so if you are sensitive to spicy foods, lower the amount of cayenne in the recipe and use a mild Italian sausage.","1 Cook the bacon: Cook the diced bacon until crispy in a large stew pot set over medium heat. Remove the bacon and set aside; you'll add it back in when you serve your gumbo. 2 Brown the chicken in the bacon fat: Once the bacon is cooked, set the chicken thighs skin side down in the bacon fat to crisp. Salt the meat side, which will be facing up in the pot. Cook the chicken, without moving, for at least 4-5 minutes before trying to turn the chicken over. Brown the other side of the chicken thighs. Incidentally, you start with skin side down to render some fat, which you will need for the roux. 3 Brown the sausages: Remove the browned chicken thighs and set aside. Brown the sausages in the fat, remove and set aside. 4 Make the roux: If you want, measure how much fat is in the pot; it should be about 1/2 cup. Or, do what I do and add 1/2 cup peanut oil to the pot. Let this heat up a minute or two, then stir in 1 cup flour. Stir this almost constantly for the first few minutes, then every couple minutes or so thereafter. Lower the heat to medium-low and cook this roux until it turns dark. How dark? I like my roux the color of coffee with just a tiny bit of cream. You can go all the way to chocolate brown, but be careful! If you burn your roux you will need to start over and make it again. This whole process can take 30 minutes. 5 Heat chicken stock: While you are stirring and cooking the roux, bring the chicken stock and water to a boil in a separate pot. 6 Add onion, bell pepper, celery to roux, add garlic, then tomato paste: Add to the roux the onion, green pepper and celery and mix well. Let this cook, stirring often, for about 5 minutes. Add the garlic, stir again and cook for another 2 minutes. Mix in the tomato paste. 7 Ladle hot stock into the gumbo, stir in some spice: Using a large ladle, add the hot chicken stock to the gumbo. It will sizzle and seize up as the roux absorbs the liquid. Keep adding more stock, stirring all the time and scraping the bottom of the pot, to incorporate all the stock and all the roux. You might not need all 2 quarts, but add enough to make the gumbo slightly more watery than you want it to be at the end—remember you are going to cook this down for several hours. Stir in half the Cajun spice mix, taste the gumbo, and add more if you want. 8 Lower the heat, add the chicken, simmer: Lower the heat to medium-low and add back the chicken thighs. Now you can either eat the skin while it's still crispy, or toss it into the gumbo and chop it fine later. I tend to do half-and-half. Simmer this gently, stirring from time to time, until the meat wants to fall off the bones of the chicken, about 90 minutes. Remove the chicken and let it cool a bit. 9 Add sausage, okra, chicken meat: While the chicken is cooling, cut the andouille sausage into thick discs and drop them in the gumbo. Add the okra. Pick the chicken meat from the bones and chop it roughly. Add it back to the gumbo. At this point you can cook the gumbo for another hour, or up to several more hours, depending on how cooked down you want the final stew to be. 10 Add green onions, parsley, bacon to serve: When you are ready to eat, add the green onions, parsley and bacon and stir well. Serve over rice, or with good French bread.","Gumbo! (Don’t you just love the sound of that word?) Here’s a classic from Hank. Enjoy! ~Elise Gumbo is one of my favorite stews in the world. There are Cajun versions, Creole versions, gumbo from Alabama and from Mississippi. I’ve tried dozens of gumbos in my travels in the Deep South, and none have been bad. Some better than others, but this is a stew made with lots of patience and lots of love. A gumbo hinges on its thickeners. A roux of flour and fat is the primary one, and is in almost every gumbo I’ve ever eaten. How dark you take the roux is your preference. Most Louisiana gumbo I’ve had relies on a roux that’s almost the color of dark chocolate. Beyond the roux, you usually have a choice of a second thickener—okra or filé powder, which is the leaf of the sassafras tree, powdered. This version, using chicken thighs and andouille sausage, uses only a roux and okra. Gumbo almost always has a variety of spices in it, and a store-bought Cajun or Creole spice blend will do just fine here. But in case you live in a place where you can’t get one, I’ve included a recipe for my spice blend below. You have some leeway in making gumbo, as it is really just a melange of meats and veggies. Most gumbos use a lot of the “Holy trinity,” i.e., celery, green pepper and onion, but not too many other vegetables. There is no reason you can’t make a vegetarian gumbo. As for meats, any will do. I often use a slew of game meats in my gumbo, but so long as you use more than one you’ll be fine. Chicken, andouille sausage and shrimp are a common trio. Beef, for some reason, is rare in gumbo.","Hank Shaw",,"A classic spicy chicken and andouille sausage gumbo with okra.","Elise Bauer","A classic spicy chicken and andouille sausage gumbo with okra.","20 minutes","3 hours","Serves 10-12"
2567,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1289,"2017-09-25 03:26:45","Slow Cooker Shredded Chicken Chili","2 to 2 1/2 pounds boneless, skinless chicken thighs 1 large yellow onion, diced 2 stalks celery, diced 2 15-ounce cans tomato puree (about 3 cups) 1 cup chicken broth 4 cloves garlic, minced or pressed with a garlic press 2 tablespoons chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 2 (15-ounce) cans black beans, drained and rinsed 1 cup frozen corn kernels 1 tablespoon cider vinegar Optional chili toppings: Diced green onions Shredded cheese Diced avocado Chopped cilantro Sour cream Special equipment: 6-quart slow cooker","Boneless, skinless chicken breasts, or a mix of breasts and thighs, can be substituted for the chicken thighs, if you prefer. As is, this makes a fairly mild chili. If you'd prefer a spicier chili, add 1 or 2 chopped jalapenos or a 4-ounce can of green chilis. Leftovers can be frozen for up to 3 months. This recipe has been revised since first published in 2016.","1 Combine the chicken, diced onions, and diced celery in the bowl of a slow cooker: If you're using chicken breasts, cut them into 2 or 3 large pieces. 2 Add the liquids and spices: Add the tomato puree, broth, garlic, and spices to the slow cooker. Stir to mix and coat the chicken and vegetables. (Note: Wait to add the beans, corn, and vinegar until the end of cooking.) 3 Cover and cook on high for 2 to 4 hours, or low for 6 to 8 hours. It's fine if the chili ends up cooking a little longer on the ""low"" or ""warm,"" too. 4 Shred the chicken using two forks. Shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. Taste the chili and add salt, pepper, or additional spices, if desired. 5 Stir in the beans, corn, and vinegar, then cover and continue cooking until warmed through. This should take about 15 to 30 minutes. Watch for the chili to start bubbling again. 6 Serve with toppings. Leftovers will keep refrigerated for up to a week or up to 3 months frozen.","This slow cooker chicken chili recipe is for those days when you would really like to just throw a bunch of ingredients in a pot, wave a magic wand, and have dinner ready exactly on time. That would be nice, right?! There’s no magic wand (unfortunately), but thanks to the slow cooker, the rest of this recipe comes pretty darn close to granting that wish. The only prep work needed for this recipe is dicing the onion and the celery. Everything else is a matter of opening a few cans, measuring some spices, and stirring everything together. I use boneless, skinless chicken thighs for this recipe. I’ve found they hold up better than chicken breasts over the long cooking, and shred easily into silky and tender strands by the time the chili is ready. It’s fine to use chicken breasts if you’re not a fan of chicken thighs, but the texture will be slightly chewier. The slow cooker time for this chili is really flexible, so you can adapt it to suit your schedule. The chicken just gets more tender the longer you let it cook. If you’re running late, it’s fine if the chili continues to cook on the “low” setting or “warm” setting for a little longer past the 8-hour mark. Try not to push it too much longer, though, or else the chicken starts to become mushy.","Emma Christensen","September 13, 2017","Slow Cooker Shredded Chicken Chili is perfect for busy weeks! Made with chicken thighs or breasts, onions, celery, black beans, frozen corn, chicken broth, tomato puree, and spices. So easy!","Emma Christensen","Slow Cooker Shredded Chicken Chili is perfect for busy weeks! Made with chicken thighs or breasts, onions, celery, black beans, frozen corn, chicken broth, tomato puree, and spices. So easy!","10 minutes","6 hours","6 to 8 servings (Makes about 10 cups)"
2590,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1362,"2017-09-25 03:28:01","White Chili","2 -15-ounce cans white beans, drained OR 1/2 pound dry white beans 1 Tbsp olive oil 1 medium onion, chopped, about 1 1/2 cups 1 clove garlic, minced, about 1 teaspoon 2 teaspoons ground cumin 1/4 teaspoon cayenne pepper 1/8 teaspoon ground cloves 2 4-ounce cans chopped green chilies 1 1/2 teaspoons dried oregano 1 jalapeno or serrano pepper, finely chopped (optional) 2 pounds boneless, skinless chicken thighs (can use breast meat, but thighs will work better), trimmed of excess fat and diced into 1/2 to 3/4-inch pieces 3 cups chicken stock 1 1/2 cups grated Monterey Jack cheese If cooking dry beans: 1 1/2 teaspoons salt 1 clove garlic 1 bay leaf","If you are starting with dry beans and want even more flavor, cook them in about 7 cups of chicken stock and then when done, use the stock that the beans haven't absorbed as a base for the chili.","1 If using dry beans, cook them first: Place the beans in a medium pot and cover with a couple inches of hot water, about 2 quarts. Add 1 1/2 teaspoons salt, 1 chopped garlic clove, and one bay leaf. Heat on high to bring to a simmer, cover, and reduce heat to very low to maintain a low simmer. Cook for 2 to 3 hours or until the beans are cooked through and tender (note that cannelli beans will cook faster than navy beans, and older dry beans will take longer to cook than newer). Drain. 2 Sauté onions, garlic, spices: In a large thick-bottomed pot, sauté onions in olive oil on medium high heat until tender, about 4 minutes. Add the garlic, cumin, cloves, and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño or serrano chile if using. 3 Add chicken, chicken stock, bring to simmer: Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for 20 minutes, until the chicken is cooked through. 4 Add cooked beans, continue to simmer: Add the drained cooked beans and cook for 15 minutes more. Taste for seasonings and add more salt to taste. Depending on how salty your chicken stock and beans are, you may need to add a teaspoon or more. 5 Serve with toppings and tortillas or chips: Serve topped with grated cheese. Garnish with cilantro, chopped fresh tomato, salsa, chopped scallions, and/or guacamole. Serve with fresh warmed flour tortillas or tortilla chips.","Do you like white chili? If you are not familiar with it, it’s sort of the calmer, nicer cousin of a Texas chili. No frantically looking for something to put out the flames from a beef and habanero fest. White chili is made with white beans, chicken (sometimes pork), and mild green chiles. (That said, if you must, must have scorching heat in your chili, there are ways to do that while still keeping the chili white. Read through the comments for some ideas.) Personally I love the flavors of mild Anaheim or hatch green chiles with chicken, white beans, and Monterey jack cheese. It’s like a stew version of my favorite chicken burrito. Great with tortilla chips and your favorite taco toppings. This chili comes together easily! You can use either canned or dry beans. Dry beans will add a couple hours of cooking time, but it’s almost all hands off time and the flavor of the beans is terrific. If you use canned beans, pick a good brand. I like Bush’s cannelli beans. S&W has decent flavor too. Some of the organic, low salt canned beans brands are some of the most bland tasting beans ever sold. If you use those, you’ll need to add more salt than you would expect. Like so many stews, this chili is even better the next day when the flavors have had more chance to meld. The chili will last several days in the fridge. Enjoy!","Elise Bauer",,"EASY white chili! With white beans, chicken, garlic, onions, green chiles, and Monterey jack cheese.","Elise Bauer","EASY white chili! With white beans, chicken, garlic, onions, green chiles, and Monterey jack cheese.","10 minutes","45 minutes","4-5 servings"
2629,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1418,"2017-09-25 03:29:57","Buffalo Wings","Wings 2 lbs chicken wings (about 12 wings) 3 Tbsp butter, melted 4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original) 1 Tbsp paprika 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/4 teaspoon black pepper Celery sticks (optional) Blue cheese dip 1/2 cup sour cream 1/2 cup crumbled blue cheese 1/2 cup mayonnaise 1 Tbsp white wine vinegar or white vinegar 1 clove garlic, minced",,"1 Prepare wings: Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside. Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food. 2 Prepare marinade: Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven.) 3 Marinate the wings: Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour. 4 Broil the wings: Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink. 5 Prepare the blue cheese dip: While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and pulse until smooth. Cover and chill. (Dip will last up to a week.) 6 Baste the wings with reserved marinade: Remove the chicken wings from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken). Serve with Blue Cheese Dip and celery sticks.","Football (American) championship season. Sports bars, beer, and spicy things that make you want to drink more beer. Darts, pool, loud conversation, an either ill-spent or well-spent youth, depending on your perspective. Once in my early twenties I happened to be in Buffalo, New York for a wedding of a dear friend. On our site-seeing day the gang of us revelers happened to drive right by the Anchor Bar, home of the “Original Buffalo Chicken Wings”. Did you know that Buffalo wings are so called because they were first invented in Buffalo, NY? I didn’t, and it had always been one of those oddities that gnawed at the back of my brain during these beer filled nights. In San Francisco we had Tommy’s Buffalo Burgers made with real buffalo meat. But buffalo wings? Hah! Mystery solved. Buffalo wings are traditionally deep fried. But I prefer this oven version. The wings are broiled after they’ve been marinating in a spicy sauce. Less mess, easy clean-up. Recipe has been updated. First published 2006.","Elise Bauer",,"Baked buffalo wings! Chicken wings marinated in a spicy sauce, broiled, served with a tangy delicious blue cheese sauce","Elise Bauer","Baked buffalo wings! Chicken wings marinated in a spicy sauce, broiled, served with a tangy delicious blue cheese sauce","10 minutes","20 minutes","Makes approximately 24 pieces"
2668,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1423,"2017-09-25 03:30:16","Spicy Chicken Nuggets","1/4 cup dark rum 1/4 cup lime juice 1/4 cup soy sauce 1 Tbsp sugar 1 1/2 pounds boneless chicken thighs or breasts, cut into 1 1/2-inch pieces Vegetable oil (canola oil, rice bran oil, peanut oil or other high smoke point oil) 1/2 cup flour 1/2 teaspoon salt 1/2 teaspoon paprika (hot or sweet) Lime wedges Hot sauce",,"1 Make the marinade: Whisk together the lime juice, rum, soy sauce, and sugar in a bowl until sugar has dissolved. 2 Marinate the chicken: Add the chicken to the marinade and let marinate for 30 minutes at room temperature (can marinate longer chilled, but allow to come to room temp for 30 minutes before cooking). 3 Heat the oil for frying: Pour enough oil in a skillet so that it comes up the sides at least a half an inch. Heat oil on medium high until it is shimmering, and a little pinch of flour sizzles when you drop it in the pan. 4 Dredge the chicken: While the oil is heating, whisk together the flour, paprika, and salt in a bowl. Remove the chicken pieces from the marinade and pat dry with paper towels. Dredge the chicken pieces in the flour mixture and move to a plate. 5 Fry the chicken in batches (about 3), about 3 minutes on each side, until deep golden brown and the chicken is cooked through. (If the chicken is browning too quickly, reduce the heat a bit). Remove to a plate lined with paper towels to soak up the excess oil.","We first encountered these spicy chicken nuggets in a special issue of Gourmet (Sept 2007) that focused on Latin American cuisine. “Chicharrones” (cracklings) are usually made with pork, and in Mexico with pork rind. These chicken chicharrones are a specialty of Puerto Rico and the Dominican Republic; they are made with chicken pieces that have been marinated in a lime juice mixture, dredged in flour and paprika, and deep fried. We’re not that big into deep frying here, but the chicken nuggets cook up perfectly well in half an inch of oil, you just have to turn the pieces halfway through the cooking. Very tasty with a little hot sauce and fresh lime juice squirted on them.","Elise Bauer",,"Spicy Chicken Nuggets! A specialty of Puerto Rico and the Dominican Republic, these chicken nuggets are marinated in lime juice, rum, and soy sauce, dredged in flour and paprika and fried.","Elise Bauer","Spicy Chicken Nuggets! A specialty of Puerto Rico and the Dominican Republic, these chicken nuggets are marinated in lime juice, rum, and soy sauce, dredged in flour and paprika and fried.","5 minutes","30 minutes","Serves 4 to 6"
2562,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1504,"2017-09-25 03:32:06","Skillet Chicken with Baby Bok Choy","1 cup chicken broth 1 1/2 tablespoons soy sauce (or tamari, if gluten-free) 1 tablespoon corn starch 1 pound chicken breast cutlets or fillets 2 tablespoons olive oil, divided 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise 2 cloves garlic, chopped 1 teaspoon sesame seeds (optional)","This recipe goes well with a side of steamed rice. Put a pot of rice on the stove before you begin cooking the chicken and bok choy, and the rice should be ready around the same time as the chicken.","1 Prepare the sauce and the chicken fillets: In a small bowl, whisk together the chicken broth, soy sauce, and corn starch. Season the chicken fillets lightly on both sides with salt and pepper. 2 Sear the bok choy: Heat one tablespoon of the olive oil in a large skillet over high heat. When the oil begins to shimmer and you see a wisp of smoke rise from the skillet, use a pair of kitchen tongs to add the bok choy to the skillet in a single layer, sliced side down. It's fine to crowd the pan for this recipe. Be careful as you add the bok choy since the oil will sputter a bit; wear oven mitts if needed. Sear the bok choy until it has some color on the bottom, about 2 minutes, then turn over and sear on the other side for another 2 minutes. Transfer the cooked bok choy to a serving plate. 3 Sear the chicken: Add the remaining tablespoon of olive oil to the pan. Add the chicken fillets to the pan. Sear the fillets for 4 minutes a side, until just cooked through and well browned. Transfer the cooked fillets to the serving plate on top of the bok choy. 4 Make the sauce: Add the garlic to the skillet and stir just until fragrant, about 30 seconds. Give the broth/soy sauce mixture a final stir to mix in any cornstarch that has settled to the bottom of the bowl, then pour the mixture into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer the sauce until thickened. 5 To serve: Pour the sauce over chicken and bok choy. Sprinkle with sesame seeds, if desired. Serve with steamed rice.","Looking for a quick and easy midweek dinner? Here’s one of my favorites—chicken cutlets with baby bok choy. It takes only 30 minutes to make, and only uses one skillet. Put a pot of rice on the stove to start, and by the time the rice is ready, so too will be the chicken. Start by searing the bok choy on high heat. Then cook the thinly sliced chicken breast cutlets in the same skillet. Finish off with a quick pan sauce made with the browned bits (tons of flavor!) that cling to the bottom of the pan and some chicken broth and soy sauce. Deglazing the pan this way makes it easier to clean too. Added bonus? The recipe takes hardly any prep time. The only knife work you’ll do is slicing the heads of baby bok choy in half and chopping a couple cloves of garlic. By the way, kitchen tongs are my favorite tool when searing things in a hot pan. They help keep your hands away from hot oil, which tends to sputter a bit when you’re cooking at high temperatures. Oven mitts can also help if the pan is especially sputtery. Serve the chicken and bok choy with steamed rice on the side for a complete meal.","Coco Morante",,"Chicken cutlets and baby bok choy make a super fast and easy weeknight meal. 30 minutes, start to finish. Cooks all in one pan, so minimal clean up.","Coco Morante","Chicken cutlets and baby bok choy make a super fast and easy weeknight meal. 30 minutes, start to finish. Cooks all in one pan, so minimal clean up.","10 minutes","20 minutes","4 servings"
2564,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1507,"2017-09-25 03:32:09","One-Pan Paprika Chicken with Potatoes and Tomatoes","6 to 8 chicken thighs (about 3 pounds, bone-in, skin-on, trimmed of excess fat) 2 tablespoons Dijon mustard Juice of 1 lemon 2 teaspoons paprika 4 tablespoons olive oil 1 1/2 pounds baby potatoes 1 red onion, cut into 8 wedges 6 garlic cloves, unpeeled 1/2 pint cherry tomatoes Handful of thyme sprigs Leaves from 3 to 4 parsley sprigs, for garnish","Small red or yellow potatoes can be substituted for the baby potatoes; cut them into bite-sized pieces before baking.","1 Heat the oven to 400F: Place a rack in the middle position. 2 Prepare the chicken: With scissors or a sharp knife, trim the excess chicken skin and fat from the thighs. Sprinkle all over with salt and pepper. 3 Marinate the chicken in the sauce: In a large bowl, stir together the mustard, lemon juice, paprika, 2 tablespoons of the oil, and additional salt and pepper to taste. Add the chicken thighs and toss to coat. Set aside while you chop the vegetables. 4 Prepare the vegetables: Cut the baby potatoes into halves. Peel the red onion and cut it into 8 wedges through the root end. Smash the garlic cloves lightly with the flat of a knife, just to break the skin. Cut the cherry tomatoes in half, but keep them separate from the other vegetables. 5 Bake the chicken and vegetables: In a large baking dish (9x13-inch pan, 3-quart dish, or other similar sized baking dish), toss the potatoes, onion, and garlic with salt, pepper, and the remaining 2 tablespoons of olive oil. Spread them evenly in the pan and top with thyme sprigs. Nestle the chicken into the vegetables and scrape any extra sauce over top. Bake at 400F for 30 minutes, uncovered. 6 Add the tomatoes: Remove the pan from the oven, scatter the cherry tomatoes on top, and return the pan to the oven. 7 Bake for another 20 to 25 minutes, or until the vegetables are tender and an instant-read thermometer inserted into the middle of a thigh registers 165F. Serve with a salad or crusty bread.","One-pan supper? Now you have my attention. I love a dish you can prepare, shove into the oven, and then forget about for a little while. Just remember to set a timer! This particular one-pan meal starts with tossing chicken and vegetables in an easy sauce while the oven heats, and ends with everyone sitting down to dinner an hour later. I like to give the chicken a quick marinade in the sauce – a mix of paprika, mustard, lemon juice, and olive oil – while chopping up the vegetables. It doesn’t need to marinate for long, but I find it makes the chicken just that much more flavorful and tender. Chicken, vegetables, and sauce all go into the baking dish, and then the real action happens in the oven. All the flavors mingle while the chicken and vegetables roast. To keep the tomatoes from cooking down too much, add them about halfway through the baking time. This gives them enough time to warm through, but they still retain some of their fresh flavor and bright color.","Sally Vargas",,"One-pan chicken dinner with potatoes, onions, garlic, cherry tomatoes, and an easy paprika sauce. Dairy-free, gluten-free. 1 hour start to finish.","Sally Vargas","One-pan chicken dinner with potatoes, onions, garlic, cherry tomatoes, and an easy paprika sauce. Dairy-free, gluten-free. 1 hour start to finish.","15 minutes","45 minutes","Serves 4 to 6"
2566,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1658,"2017-09-25 03:35:28","Paleo Chicken Adobo","4 chicken thighs, bone-in and skin on (about 1 1/2 pounds) 4 chicken drumsticks (about 1 1/2 pounds) 3/4 cup tamari or coconut aminos (or low-sodium soy sauce, if you don't need this to be gluten-free!) 3/4 cup white wine vinegar 1 tablespoon fish sauce 1 tablespoon coconut sugar, honey, or dark brown sugar 1/2 tablespoon coconut oil 2 tablespoons fresh grated ginger 2 bay leaves (dried, not fresh) 1 tablespoon whole peppercorns 3 cloves garlic 1/4 teaspoons salt (optional) 1/2 teaspoon fine ground pepper Coconut rice or plain steamed rice, to serve","You can also buy whole chicken legs and separate them yourself into drumsticks and thighs. You want 3 to 3 1/2 pounds of total meat.","1 Prepare the chicken: Pat chicken thighs and legs dry with paper towels and season very lightly with salt and pepper. 2 Prepare the sauce: Whisk together the tamari, vinegar, fish sauce, and sugar or honey in a measuring cup or bowl and set aside. 3 Sauté the ginger and other seasoning ingredients: In a heavy-bottom, high-sided skillet, melt coconut oil over medium heat. Add the ginger, bay leaf, and peppercorns. Sauté for 5 minutes until fragrant. Add the garlic and sauté for 1 minute, stirring constantly so that garlic doesn’t burn. Scoop the solids from the pan with a slotted spoon and set them aside on a plate, leaving the flavor-infused oil behind. 4 Sear the chicken: Turn the heat up to medium high, and brown the chicken on all sides to crisp up the skin. Once skin is nice and golden, pour the sauce over the chicken. Add the ginger and other seasoning ingredients you sautéed in the last step. Bring the sauce to a rolling boil. 5 Reduce the heat to low, cover the pot, and cook for 25 minutes. 6 Pull the chicken from the pan and allow to rest at room temperature. 7 Reduce the sauce while the chicken rests. Raise heat to high and boil the sauce for about 10 minutes or until the volume is reduced by about half and the sauce looks nice and thick. 8 Serve the chicken over rice and cover with the adobo sauce.","Do you know the Filipino dish Chicken Adobo? I can’t even say the words without my mouth watering. This one-pot recipe calls for simmering chicken in a tangy, vinegar-based sauce, which I’ve riffed to make gluten-free and Paleo. It’s a very tasty spin on your typical weeknight chicken dinner that everyone can enjoy! Chicken adobo is an extremely popular dish from the Philippines made with meat cooked in vinegar and soy sauce – this much is generally agreed upon. From there, ingredients and opinions vary widely. There are 7,000 islands in the Philippines, and on each one, every lola (grandmother) and tita (auntie) has their own recipe. I first discovered chicken adobo as a child. I did not like meat, and my mom was constantly trying to find ways to get me to eat it. What I did like was anything sour – including vinegar – so my mom thought to try chicken adobo. I loved it and it became a staple in our house. When I had to go gluten-free in 2012, I began adapting some of my childhood dishes to be gluten-free, including this chicken adobo. The only big change I had to make to the recipe was to switch out the soy sauce for tamari, which is soy sauce fermented without wheat. It has a deeper and richer flavor than soy sauce. When I want to make a Paleo version, I just swap the soy sauce or tamari for coconut aminos, made from fermented coconut sap. This ingredient has a flavor is similar to light soy sauce and tastes a little sweet. I also add a little fish sauce to my version. Fish sauce has a powerfully pungent aroma, so don’t be scared when you open the bottle! It adds a nice background savory flavor that brings the whole dish together. When developing my gluten-free and Paleo recipes, I consulted with my sister-in-law to make sure I was on the right track. She is from the Philippines and my brother says she makes THE BEST adobo. My final recipe tastes very similar to hers, so I’m feeling pretty good about it! At my house, we love to eat our chicken adobo over coconut rice or garlic fried rice, but it’s also great over plain steamed rice or even mashed potatoes. Sometimes I like to make some extra sauce to eat with veggies. If you choose to do that, just make sure to use a big enough pot.","Sabrina Modelle",,"Easy gluten-free and paleo version of Philippine Chicken Adobo! Easy stovetop dinner. Tangy, tasty, perfect with rice!","Sabrina Modelle","Easy gluten-free and paleo version of Philippine Chicken Adobo! Easy stovetop dinner. Tangy, tasty, perfect with rice!","10 minutes","45 minutes","4 to 6 servings"
2609,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,1872,"2017-09-25 03:38:05","Sesame Chicken Fingers with Spicy Orange Dipping Sauce","1 1/4 to 1 1/2 pounds chicken tenders 1/2 cup buttermilk (can sub a scant half cup of milk that has been mixed with 1 1/2 teaspoons of vinegar or lemon juice) 1 Tbsp orange marmalade 1 teaspoon soy sauce Breading: 1 1/4 cups panko breadcrumbs 1/4 cup raw sesame seeds 1 Tbsp olive oil 1/2 teaspoon kosher salt Dipping sauce: 1/2 cup sweet orange marmalade 1 Tbsp soy sauce 1 teaspoon sriracha hot sauce 1 teaspoon seasoned rice vinegar",,"1 Mix marinade ingredients (buttermilk, marmalade, soy sauce) in a medium bowl. Add the chicken tenders to the marinade and stir to coat completely with the marinade. Cover with plastic wrap and chill in the refrigerator for 30 minutes to an hour (or longer). 2 While the chicken is marinating, prepare the breading. Heat a medium sized thick-bottomed skillet on medium high heat. Add the panko breadcrumbs to the dry hot pan and spread the breadcrumbs so they are in an even layer in the pan. Lower the heat to medium and stir frequently until the breadcrumbs begin to brown. Once you can see visible browning, stir in the raw sesame seeds. Continue to cook in the pan, stirring frequently until the mixture is a deep golden color. Remove from heat. Stir in the olive oil and the salt and stir until all of the breadcrumbs and sesame seeds are lightly coated with the oil. 3 Pre-heat oven to 400°F. Line a roasting with aluminum foil and place a baking rack on top. Brush or spray the rack with a little cooking oil. Place the toasted breadcrumb mixture in a shallow bowl for dredging. Remove the chicken tenders one at a time from the marinade  (do not wipe off the marinade) and dredge them in the bread crumb mixture. Place them on the prepared rack on the roasting pan. 4 Bake chicken tenders at 400°F for 15 minutes. Remove from oven and let cool for 5 minutes before serving. 5 While the chicken tenders are baking, prepare the dipping sauce. In a small bowl stir together the orange marmalade, soy sauce, sriracha hot sauce, and seasoned rice vinegar. Serve sesame chicken fingers with the spicy orange dipping sauce.","Chicken fingers! The ultimate finger food, perfect for dipping. The challenge is, how to make crispy tender chicken fingers without having to deep fry them?  With this baked sesame chicken finger recipe we are first marinating the chicken tenders in buttermilk. Then we dredge the tenders in a breadcrumb mixture with crispy panko breadcrumbs and sesame seeds that have been browned and mixed with a little olive oil so they don’t dry out in the oven. We bake the tenders while quickly mixing together a spicy sauce made with orange marmalade and sriracha. Not counting the marinating time (which you can do hours in advance if you want), the whole dish comes together quickly. It’s kid-friendly, adult-friendly, and party-friendly. By the way, it took us several tries to land on this particular recipe (my sweetheart can attest to the dry and tough rejects that even he didn’t want to eat), and I couldn’t be more pleased with the result. I hope you like it too!","Elise Bauer",,"Chicken fingers, tenders marinated in buttermilk, breaded with panko and sesame seeds, baked, served with spicy orange sauce","Elise Bauer","Chicken fingers, tenders marinated in buttermilk, breaded with panko and sesame seeds, baked, served with spicy orange sauce","30 minutes","15 minutes","Serves 4"
2592,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2017,"2017-09-25 03:40:22","Slow Cooker Moroccan Chicken","2 pounds boneless, skinless chicken thighs, trimmed of excess fat (don't trim all the fat, just large pieces) 1/2 teaspoon kosher salt 1 teaspoon paprika 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon crushed fennel seeds 1/8 teaspoon nutmeg 1 red onion, roughly chopped, about 2 cups 3 cloves garlic, minced (about 1 Tbsp) 1 cup pitted green olives 1/2 cup raisins 1/2 fresh lemon, thinly sliced Fresh cilantro or parsley for garnish","We are using boneless (and skinless) chicken thighs for this recipe only because they're easier to deal with. Feel free to use bone-in thighs (you'll need 2 1/2 pounds) if you prefer. You can substitutes dates or prunes for the raisins.","1 Salt the chicken thighs: Sprinkle 1/2 teaspoon of salt over the chicken thighs. Let sit while you prep the other ingredients. 2 Whisk the spices together: Whisk together the spices in a small bowl—the paprika, ground ginger, ground cumin, ground coriander, turmeric, cinnamon, allspice, crushed fennel seeds, and nutmeg. 3 Layer onions, chicken, spices, garlic, olives, raisins, lemon slices in slow cooker: Place chopped onions at the bottom of a slow cooker bowl. Layer the chicken thighs on top of the onions. As you layer the chicken thighs, sprinkle them all over with the spice mix. (Use all of the spice mix.) Add the garlic, green olives, raisins, and lemon slices. 4 Cook in slow cooker: Cook on the high setting of the slow cooker for 2 to 2 1/2 hours, or 4 to 5 hours on the low setting (depending on your slow cooker brand). Towards the end of cooking, stir so that the lemons olives and raisins get mixed into the liquid. The chicken is done when it is fall apart tender. Serve with couscous or rice (use rice if cooking gluten-free). Garnish with fresh cilantro and/or parsley.","Moroccan chicken, my favorite! Chicken thighs, rubbed in more spices than you would ever think you could use at once, cooked until tender with olives and lemons. This is a slow cooker riff off our popular tagine recipe. Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, turmeric, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender. The spice list is long, if you are missing one or two, don’t stress about it. Feel free to experiment with the amounts and find what works for you. I do love the subtle addition of crushed fennel seeds, and I recommend not going overboard with cinnamon, which can be bitter in large amounts. If you don’t want raisins or dried fruit, add a cup of sliced carrots the last hour of cooking.","Elise Bauer",,"Don't have a tagine? Make Moroccan chicken in a slow cooker, it's easy! Chicken thighs, plenty of spices, onions, green olives, lemons, raisins, cooked low and slow until fall apart tender.","Elise Bauer","Don't have a tagine? Make Moroccan chicken in a slow cooker, it's easy! Chicken thighs, plenty of spices, onions, green olives, lemons, raisins, cooked low and slow until fall apart tender.","15 minutes","2 hours, 30 minutes","Serves 6"
2596,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2018,"2017-09-25 03:40:23","Slow Cooker Shredded Chicken Taco Meat","The rub: 2 Tbsp chili powder 2 teaspoons ground cumin 1 teaspoon kosher salt 1 1/2 teaspoons dried oregano, crumbled fine between your hands 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice (can sub a scant pinch of ground cloves) 1/4 teaspoon cayenne (optional, add more or less depending on how much heat you want) The chicken: 2 pounds boneless skinless chicken thighs (do not remove excess fat) 6 ounces (3/4 cup) pineapple juice 2 Tbsp tomato paste The rest: Corn tortillas Finely shredded cabbage Thinly sliced radishes Chopped avocado Cilantro Lime wedges","We're using boneless chicken thighs because they're easier to shred, and you don't end up with stray bits of hard cartilage in your shredded chicken. If you use bone-in chicken thighs, increase the amount by 1/4 pound and once the meat is done, cut away the bones before shredding the meat. I recommend not removing the excess fat that comes with skinless chicken thighs. You'll need it to help keep the chicken from drying out and to help make it more flavorful. Please do use skinless thighs, otherwise you'll have way too much fat. If the shredded chicken is a bit liquidy, don't worry. The chicken will absorb back more of the liquid as it sits, especially if you make ahead and chill.","1 Coat chicken with rub, place in slow cooker: Whisk the rub ingredients together in a bowl. Dredge the boneless skinless chicken thighs in the rub. Place the chicken thighs in a slow cooker. 2 Add pineapple juice, tomato paste: Pour the pineapple juice over the chicken. Add the tomato paste to the juice. 3 Cover and slow cook: Cover and cook in the slow cooker for 3 hours on high setting or 6 hours on low. 4 Shred chicken meat with forks: When the chicken is done, it should be fork tender. Use two forks to shred the meat completely in the slow cooker bowl. Use the taco meat with heated and softened corn tortillas, sprinkle with lime juice, adding garnishes of finely shredded cabbage, thinly sliced radishes, avocado, and cilantro.","So, what’s your favorite burrito filling? While I’m sometimes tempted towards chile verde or pulled pork, I usually pick the spicy shredded chicken. No need to go out for this though, it’s easy to make at home, especially with a slow cooker! 10 minutes prep, slow cook for hours, then shred with a couple of forks. Perfect for tacos, burritos, tostadas, tamales, or even a taco salad. There are three elements to perfect shredded chicken—the chicken, the rub, and the sweetness. For the chicken we use skinless chicken thighs because they have more internal fat, more flavor, and they hold up better to long slow cooking than breasts. For the rub we are using chili powder, cumin, oregano, cinnamon, allspice, cayenne, onion and garlic powder, and salt. Spices vary by brand and age so you may need to experiment to get the right mix for you. The “secret sauce” of this shredded chicken recipe is the addition of pineapple juice. Not only does pineapple juice add sweetness (needed for balance of flavors), it helps tenderize the chicken, making it even easier to shred. Pineapple is the essential ingredient in “tacos al pastor”, it works great with this shredded chicken. Finally, it always helps to have an endorsement from an unsuspecting guest. My father dropped by for a taste and declared that it was excellent pulled pork. When I pointed out that it was indeed chicken, he couldn’t have been more surprised!","Elise Bauer",,"Slow cooker shredded chicken thighs, perfect filling for tacos and burritos!","Elise Bauer","Slow cooker shredded chicken thighs, perfect filling for tacos and burritos!","10 minutes","3 hours","Serves 6 to 8"
2628,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2032,"2017-09-25 03:40:55","Chicken Mango Lettuce Wraps","1 pound ground chicken (I use ground chicken thighs for more flavor) 2 teaspoons soy sauce (use gluten-free soy sauce if cooking gluten-free) 1 teaspoon corn starch (or potato or rice starch) 1 teaspoon cooking oil (a high smoke point oil would be best such as rice bran oil, grapeseed oil, or canola oil) 2 green onions, chopped 4 ounces fresh shiitake mushrooms, sliced 2 teaspoons seasoned rice vinegar 1/2 teaspoon toasted sesame oil 1 large mango, diced (see How to Cut a Mango) 1 head of butter lettuce, rinsed, leaves separated","Why the corn starch? It's a cooking trick that you often find in Chinese recipes. The corn starch helps the chicken hold in its moisture and keep it from drying out in the high heat of the stir frying. Recipe slightly modified from Chicken Mango Lettuce Cups in Steamy Kitchen's Healthy Asian Favorites by Jaden Hair.","1 Place the ground chicken, soy sauce, and corn starch in a large bowl. Mix to combine. 2 Heat a wok or a large sauté pan on medium heat.  Once the pan is hot, add the oil. Add the green onions and sliced shiitakes. Let cook for about a minute. 3 Increase the heat to high, and add the ground chicken, soy sauce, corn starch mixture.  Use a wooden spoon to break up the ground chicken and spread around the pan.  Stir fry in this way for 5 to 7 minutes until the chicken is cooked through. Add the seasoned rice vinegar, sesame oil, and diced mango.  Remove from heat. Adjust seasonings (rice vinegar, sesame oil, soy sauce) to taste. Scoop spoonfuls into the cups formed by the lettuce leaves to serve. Options - stir in a small spoonful of chili sauce, or add a few chili pepper flakes to the oil as it is heating. Top with some fresh cilantro leaves. Experiment with other meats such as lamb, turkey, beef, or pork. Try subbing out the mango with mandarin orange slices.","After two months of holiday indulging, my friend Patrick informed me that he was going to lose weight in the new year, to get ready for his upcoming wedding to his fiancé Kelsey. “How are you planning to do that?” I asked, curious to know how this young man, a former college football player who could probably bench press a Volkswagen, would approach the challenge. “Lettuce wraps,” he replied. Well Patrick, this one is for you. And it comes from my best pal and blogging buddy, the incredible marvelous Jaden Hair of SteamyKitchen.com, from her newly released cookbook, Steamy Kitchen’s Healthy Asian Favorites. (In fact, all of the recipes in her book would be great for your new year resolution, hmmm, maybe I’ll get you a copy as a pre-wedding gift!) These lettuce wraps are easy, fast, and fresh with stir-fried chicken, green onions, shiitake mushrooms (mushroom flavor bombs), and sweet bits of mango, seasoned with sesame oil, rice vinegar, and soy sauce, and served in butter lettuce cups. You can easily whip them up in less than half an hour.","Elise Bauer",,"Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!","Elise Bauer","Chicken Mango Lettuce wraps are light and nourishing, made with stir fried chicken, shiitake mushrooms, and diced mango, served in wraps of lettuce!","10 minutes","15 minutes","Serves 4 as a main, 8 as an appetizer."
2651,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2037,"2017-09-25 03:41:13","Three Teacup Chicken","1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version) 1/4 cup rice vinegar 1/4 cup sugar 1 1/2 Tablespoons Shaoxing wine or dry sherry 1 Tablespoon sesame oil 6 garlic cloves, smashed 8 1/4-inch-thick slices of peeled ginger 6 scallions, chopped 1 teaspoon Sichuan peppercorns or 1 diced red chili pepper(optional) 2 lbs. chicken breast or thighs cut into bite-sized pieces 2 star anise or pinch of anise seed (optional) 1/2 cup water",,"1 Make the braising liquid: In a bowl combine the soy sauce, rice vinegar, sugar, and Shaoxing wine together and mix well. Set aside. 2 Heat a wok or large saute pan on high heat until a drop of water will evaporate within 1-2 seconds. Place the oil in the wok and swirl. Add the garlic, ginger, scallions, and Sichuan peppercorns/chili pepper if using and stir-fry for 30 seconds or until fragrant. 3 Add the chicken and stir-fry until no pink on the surface remains (you just want to sear the outside nicely). 4 Add the braising liquid and star anise or anise seed if using and cook for 1 minute ensuring that the chicken is well coated in the braising liquid. Add the water and cover and cook for 4 more minutes or until the chicken is cooked through and no pink remains. Serve immediately over rice with hearty amounts of the broth. Garnish with a little extra chopped scallion.","Please welcome Garrett McCord as he shares a favorite Chinese chicken dish with us, Three Teacup Chicken. ~Elise This recipe is a simple braised chicken dish called Three Teacup Chicken. The name comes from the basic preparation in which a teacup is traditionally used to measure the three key ingredients of the braising liquid—sugar, soy sauce, and rice vinegar. This braising liquid and a hearty amount of garlic, ginger, and scallion creates a dish that is sweet, salty, sour, and savory (combining many tastes in one dish is key to successful Chinese cooking). If you want, you can add Sichuan peppercorns and star anise to develop more depth of flavor and a pleasant, tingly heat.","Garrett McCord",,"Chinese dish of chicken braised with ginger, garlic, scallions, soy sauce, and Chinese cooking wine.","Elise Bauer","Chinese dish of chicken braised with ginger, garlic, scallions, soy sauce, and Chinese cooking wine.","5 minutes","15 minutes","Serves 6"
2658,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2039,"2017-09-25 03:41:19","Kung Pao Chicken","2 large boneless, skinless chicken breasts 2 1/2 tablespoons of sesame oil 1 teaspoon of Szechwan peppercorns (optional) 8 red, dried chili peppers 3 cloves of garlic 1 tablespoon of freshly grated ginger 6 green onions, chopped 2/3 cup of roasted, unsalted peanuts For the marinade 2 teaspoons of soy sauce 1 1/2 teaspoons of sherry or Shaoxing rice wine 1 tablespoon of water 2 teaspoons of cornstarch For the sauce 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar 2 teaspoons of soy sauce 1 teaspoon of sesame oil 1 tablespoon of water 3 teaspoons of sugar 1 teaspoon of cornstarch",,"1 Marinate chicken: Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside. 2 Whisk together sauce ingredients: Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside. 3 Slice garlic, deseed and chop chilies: Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible). 4 Stir-fry chilies and peppercorns: Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. 5 Add chicken, then ginger, garlic, green onions: Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through. 6 Add sauce, then peanuts: Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.","Please welcome contributor Garrett McCord as he shares one of his favorite go-to Chinese (American) dishes, Kung Pao Chicken. ~Elise Kung Pao Chicken (also known as Gong Bao or Kung Pow) is probably the dish most associated with Chinese food in America. This dish is also one of the most authentic dishes on the menus of Chinese restaurants and owes its fiery flavor to two particular ingredients: chilies and Szechuan peppercorns. The chili peppers most commonly used for Chinese cooking are Tien Tsin chilies, named for their province of origin. They’re quite hot and possess an earthy pungency. Szechwan (or Sichuan) peppercorns were actually banned by the FDA until 2005 due to their potential to carry citrus canker. Now they’re permitted for import but only after they’ve been heat treated. Rather than being hot or pungent, they’re slightly citrusy and create a slight numbing, tingling sensation as opposed to the burning, hot sensations of peppers and chilies (think the tingle on your tongue from a carbonated drink). You can find both in Asian markets or order them easily (and cheaply) online as a little goes a long way. If you like spice then this is your dish. You can use any red dried chilies and the Szechwan peppercorns are optional, though the dish isn’t the same without them and there isn’t a good substitute. Like any stir-fry this is quick, cheap, and flavorful. It’s also an exemplary example of Szechwan cuisine due to its combination of sweet, sour, salty, and hot tastes. Serve with rice and a hearty dark beer.","Garrett McCord",,"Classic Chinese American Kung Pao Chicken, with boneless skinless chicken breasts, sesame oil, chili peppers, ginger, and peanuts.","Elise Bauer","Classic Chinese American Kung Pao Chicken, with boneless skinless chicken breasts, sesame oil, chili peppers, ginger, and peanuts.","15 minutes","10 minutes","Serves 4"
2673,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2043,"2017-09-25 03:41:37","Sweet and Sour Chicken","1 pound of boneless and skinless chicken thighs or breasts, cut into 1"" chunks 1 egg white 1/2 teaspoon kosher salt (1/4 teaspoon table salt) 2 teaspoons cornstarch 1 10-ounce can pineapple chunks (reserve juice) 1/4 cup juice from the canned pineapple 1/4 cup white vinegar 1/4 cup ketchup 1/2 teaspoon kosher salt (1/4 teaspoon table salt) 2-3 tablespoons brown sugar 1 tablespoon + 1 teaspoon cooking oil 1 red bell pepper, cut into 1 inch chunks 1 yellow bell pepper, cut into 1 inch chunks 1 teaspoon grated fresh ginger",,"1 Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator. 2 Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar. 3 Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible. 4 Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. 5 Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking. Taste the sauce and add more brown sugar if you’d like.","Please welcome guest author Jaden Hair of Steamy Kitchen who brings us another great Chinese-American classic, Sweet and Sour Chicken. ~Elise This recipe for Sweet and Sour Chicken doesn’t deep fry, but instead uses a method for creating a delicate, smooth and succulent chicken that goes perfectly with a lighter sweet and sour sauce. The secret is in the chicken marinade, specifically using egg white and cornstarch, which creates a super-light coating all around the chicken. It won’t be a crunchy, deep fried coating, but I think it’s a nice alternative, both texture-wise and weight-wise! Just like the Shrimp Fried Rice, a very hot pan is essential to making this Sweet and Sour Chicken so that the chicken can sear quickly. Heat your frying pan until a bead of water will sizzle instantly and evaporate on contact. Just flick a bit of water onto the hot pan and you should hear a “tssszzzaaaaa” as it hits the surface. If you don’t hear it, let it heat up a little longer. For some stoves, especially electric stoves, it can take as long as 3 minutes to heat up to the right temperature! Once the pan is hot, then you can add your chicken. But make sure that you keep the chicken in a single layer and do not crowd. If you crowd the chicken, they will just steam and not sear in the pan. Another important tip to stir-fry is to have your meat at close to room temperature before cooking. This means leaving the chicken out to un-chill for about 15 minutes on the counter, which is the perfect amount of time for a short marinade. If you add cold chicken to a hot pan, not only will it stick to the pan, but the heat of the pan will be so busy warming up the chicken that it won’t have a chance to actually sear the meat right away. So how sweet and how sour? The beauty of this dish is that you can adjust at the end. Have a little taste of the sauce. Not sweet enough? Add a spoonful of brown sugar. Not tangy enough? add a teaspoon of vinegar.","Jaden Hair",,"Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.","Jaden Hair","Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.","15 minutes","15 minutes","Serves 4"
2618,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2049,"2017-09-25 03:41:43","Chicken Peanut Curry","3 lbs boneless, skinless chicken pieces (or you can use bone-in for added flavor), cut into 1 1/2 inch wide chunks or strips 2/3 cup flour 4 Tbsp curry powder 2 teaspoons Kosher salt 1/2 teaspoon freshly ground peppercorns 1/3 cup olive oil 2 Tbsp fresh ginger, minced 2 Tbsp garlic, minced 2 serrano chili peppers, seeded, de-veined, minced 4 cups chicken broth 2/3 cup peanut butter (if using freshly ground peanuts, add 2 teaspoons of sugar) 1 teaspoon ground coriander seeds 8 green onions, chopped, greens included 1/3 cup each finely chopped mint and cilantro 3 Tbsp lime juice",,"1 Coat chicken pieces in seasoned flour: Rinse chicken and pat dry. In a large bowl, combine the flour, curry powder, salt and pepper. Toss the chicken pieces to coat. 2 Sauté chicken pieces: Heat oil in a large, heavy pot or Dutch oven on medium high heat. Add chicken pieces in batches, being careful to not crowd the pan. Cook 2-4 minutes per side, or until the coating sets and browns a little. Remove the chicken from the pot as it cooks and set aside in a bowl. 3 Build curry base with ginger, garlic, chili, broth, peanut butter: When the chicken has all been browned, add the ginger, garlic, chili pepper and 1/2 cup of the chicken broth to the saucepan. Cook for a minute or two, scraping the pan with a spatula and stirring to combine everything well. Whisk in the peanut butter, and the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. 4 Add chicken to pot, simmer: Return the chicken to the pot and simmer for 15-25 minutes. 5 Serve with coriander and garnishes: Right before serving, add the ground coriander, cilantro, mint and green onions. Add salt and lime juice to taste. Serve with rice.","The inspiration for this recipe comes from a West African soup recipe in Nancie McDermott’s The Curry Book. With a little less broth and a lot more chicken you have a great peanut curry dish. Control the level of hotness you want with the amount of chili. We didn’t have serranos when we made this, and we wanted it very spicy so we used 4 fresh large jalapeños instead of the 2 serranos called for in the following recipe. The lime, coriander seed, onion, cilantro, mint, ginger, chili, and peanut combine wonderfully.","Elise Bauer",,"West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.","Elise Bauer","West African inspired chicken peanut curry, with lime, coriander seed, onion, cilantro, mint, ginger, chili, peanuts, and chicken.","15 minutes","45 minutes","Serves 6-8"
2631,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2050,"2017-09-25 03:41:46","Chicken Drumsticks, Ethiopian Style","3-4 pounds chicken legs, thighs or wings 2 Tbsp peanut oil, or melted butter (or ghee) Salt Lemons or limes for serving Spice Mix: 2 Tbsp sweet paprika 1 Tbsp hot paprika, or 1-2 teaspoons cayenne 2 teaspoons garlic powder 1 teaspoon ground ginger 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon ground fenugreek 1/2 teaspoon salt 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves","You can do this with chicken wings or thighs, too, but don't use breasts — they will dry out.","1 Preheat oven to 325°. Coat the drumsticks in the peanut oil or melted butter, then sprinkle with salt. 2 Mix all the spices together in a small bowl. In a large bowl, mix half of the spice mix with the chicken, then arrange the drumsticks in a casserole dish lined with enough foil to make a package; you will be cooking these legs covered for most of the time. 3 Sprinkle more of the spice mix over the drumsticks. You can use all of the spice mix, or stop whenever you want. The more mix, the spicier the chicken. Fold over the foil to seal up the drumsticks and bake for 90 minutes. 4 At 90 minutes, open up the foil packet to let the chicken continue to cook uncovered. Continue cooking for at least another 15 minutes, and as long as you like. I like the meat to almost fall off the bone on my drumsticks, so I cook uncovered for another 30-45 minutes. 5 To serve, baste with a little of the sauce that forms at the bottom of the pan, and use the rest to flavor some rice or flatbread. Squeeze some lemon or lime juice over the chicken right before you serve it. A green salad is a good side dish, too.","Check out these Ethiopian chicken drumsticks from Hank Shaw! The berbere spice mix is outstanding. ~Elise This dish sounds a lot more exotic than it really is. It is a recipe I’ve been making, on and off, for 20 years, and it’s nothing more than chicken drumsticks coated in oil or melted butter, dusted with a dry spice rub and baked — or slow-cooked on the barbecue. What makes this recipe Ethiopian is the spice mix, which is called berbere (ber-BERRY). I learned how to make it from my boss at the first restaurant I ever worked at, the Horn of Africa in Madison, Wisconsin. My boss, a tough old Eritrean named Meselesh Ayele (Eritrea used to be a province of Ethiopia, and is now an independent country), told me that berbere was the original curry, that the Indians copied the Ethiopians. That was a common refrain in the kitchen: Ethiopia invented everything, and the rest of the world just copied it. They happen to be right when it comes to coffee, but I’m not sure I believe her on the curry thing. What I can tell you is that berbere is indeed a magical spice mix: Think of the sweet aromas of Moroccan food with a muscular punch of garlic and chile. No two berbere mixtures are the same, and cooks guard their secret mixtures with as much vigor as Southerners guard their barbecue recipes. But there are a few constants: chiles and/or paprika, lots of garlic, black pepper, salt and ginger. Meselesh’s berbere always had a healthy hit of cardamom and fenugreek, too. Without those two ingredients, it just doesn’t smell Ethiopian to me. Other spices not in my berbere, but which are perfectly normal, include anise seed, turmeric, cinnamon, allspice, coriander and dried herbs like oregano and rue. Tinkering is not only allowed, but encouraged. Cook the chicken how you want. You will need to reach an internal temperature of at least 175° for it to taste right, but I like to cook them slow and low until the meat is almost falling off the bone. The longer you cook, the more you need to baste with all that chicken-y goodness that renders out of the drumsticks. I was a line cook when I made this recipe as a part of my rotation, which means I didn’t make much money. So for a cheap dinner I used to eat these drumsticks with a little white rice while watching the Wisconsin Badgers play on TV, drinking Leinenkugels or Point beer. Simple pleasures from a different time.","Hank Shaw",,"Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.","Elise Bauer","Slow-cooked chicken drumsticks coated in Ethiopian style berbere spice.","10 minutes","2 hours","Serves 6-8."
2634,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2060,"2017-09-25 03:42:09","Cajun Chicken Salad","1 pound skinless, boneless chicken breasts Salt 1/2 cup mayonnaise 2 Tbsp mustard 1 Tbsp cider vinegar 2 teaspoons paprika 1 teaspoon Cajun or Creole seasoning 1 teaspoon prepared horseradish 2 hard-boiled eggs, chopped 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onion Tabasco or other hot sauce to taste","While this recipe calls for poaching raw chicken breasts, you could easily just use leftover cooked chicken.","1 Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Turn off the heat and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else. 2 In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion. 3 Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving. Serve over butter lettuce or between two pieces of bread for a sandwich. *The resulting poaching liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want.","This little chicken salad went to the market. This little chicken salad stayed home. This little chicken salad took a tour through Louisiana and ran off with some cheeky spicy remoulade sauce and who knows where they’ll end up? In my belly. Or your belly if you decide to make this Cajun twist on the classic chicken salad. It’s easy enough, you can basically prep the ingredients as the chicken is poaching. I love the spicy kick that the Cajun seasoning brings to the salad. It makes for great leftovers and works well on lettuce or in a sandwich. Enjoy!","Elise Bauer",,"A chicken salad done Louisiana style with a remoulade, Tabasco sauce and a little Cajun spice.","Elise Bauer","A chicken salad done Louisiana style with a remoulade, Tabasco sauce and a little Cajun spice.","15 minutes","15 minutes","Serves 4-6."
2638,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2085,"2017-09-25 03:42:21","Chicken Soup with Ginger and Shiitake Mushrooms","1 ounce dried shiitake mushrooms (dried is much preferable to fresh in this recipe) 3 cups boiling water 1 to 1 1/2 pounds chicken thighs, preferably bone-in, cut into chunks A 1-inch piece of fresh ginger, peeled and sliced very thin 2 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version) 2 teaspoons sugar A pinch of salt 1 teaspoon corn starch","Typically for this recipe one would use bone-in chicken thighs hacked into big pieces with a cleaver, or with poultry shears. The bones help create flavor and richness for the stock. You can use boneless chicken thighs if you prefer. Or use bone-in, and then remove the bones after the chicken has cooked, before serving.","1 Soak dried mushrooms: Soak the dried mushrooms in the hot water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged in the water. 2 Marinate chicken: While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl. Make sure there are no corn starch lumps. Add the chicken and ginger to the bowl, toss to coat with the marinade, and set aside. 3 Slice mushrooms, add to chicken: When the mushrooms have softened, remove from the water (saving the soaking liquid) and slice thin. Add the mushrooms into the bowl with the chicken. If the soaking water has grit in it, pour the soaking water though a fine-meshed sieve lined with a paper towel into another bowl. 4 Cook chicken, mushrooms with mushroom soaking water: Put the chicken mushroom mixture, and the mushroom soaking liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. Serve hot.","Chicken soup doesn’t need to take hours to make. This is a simple, light chicken soup that is richly flavored with shiitake mushrooms, and brightened with fresh ginger and soy sauce. The stock is very light, and comes just from the cooking of the ingredients for less than half an hour. But the combination of the ginger, chicken, mushrooms, soy sauce and a touch of salt and sugar is just lovely, and I highly recommend trying this soup. The recipe is an adaptation of one I discovered in a most curious cookbook, The Cultural Revolution Cookbook by Sasha Gong and Scott Seligman. One doesn’t usually think of this rather painful period of Chinese history, when millions of Chinese urban youth, children of “intellectuals,” were forced into the countryside to work as farmers, for its culinary legacy. But during this period, people learned to make do, and to create nourishing, satisfying food from simple, local ingredients. The original recipe, upon which this one is based, is for “Steamed Ginger and Mushroom Chicken”. The recipe required a bamboo steamer and wok, neither of which we had, so we decided to make our own version. Same ingredients, somewhat different method. After the heaviness of holiday food, this one is especially refreshing. Enjoy!","Elise Bauer",,"A simple, light Chinese chicken soup with chicken thighs, shiitake mushrooms and ginger.","Elise Bauer","A simple, light Chinese chicken soup with chicken thighs, shiitake mushrooms and ginger.","20 minutes","25 minutes","Serves 3-4"
2660,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2093,"2017-09-25 03:42:34","Marc’s Cashew Chicken","4 skinless, boneless, chicken breasts (about 1 1/2 to 1 3/4 pounds total), cut into 1-inch cubes Peanut oil (about 3/4 cup, can substitute other vegetable oil) Chili Powder (about 3 Tbsp) Tamari (about 1/2 cup) (if you don't have access to tamari you can substitute soy sauce, use Wheat-free tamari or soy sauce if you need to cook gluten-free) Honey (about 1/2 cup) 2 cups raw cashews Salt 3 cups roughly chopped onions (about 2 medium large onions) 3 cups roughly chopped mushrooms Optional 1-2 teaspoons minced fresh ginger 1/4 cup chopped green onion greens","You can whip this up pretty quickly if you first start with the marinade, then chop the vegetables and cook the cashews while the chicken is marinating. By the way, Marc's original recipe calls for boiling the cashews. We've had better luck and more flavor with toasting them instead of boiling them. They turn out more crunchy that way too. So we've updated the recipe to include the toasting of the cashews.","1 Marinate the chicken. Place the cubed chicken in a medium bowl. Add the oil. Add the tamari until the marinade turns dark brown (about 2 Tbsp per breast). Sprinkle the chili powder over the chicken pieces while stirring, so that each piece of chicken gets well coated with the chili powder and marinade. Stir in the honey, about 2 tablespoons for each breast. Add chopped ginger if using. Marinate for 1/2 hour to several hours, the longer the better. 2 Heat a skillet on medium high heat. Spread the cashews in a single layer over the bottom of the pan. Stir until lightly browned, remove from heat. 3 Heat a large skillet on medium high heat. Working in batches if needed so you don't crowd the pan, use tongs to remove the chicken pieces from the marinade and place them in the pan, reserving the extra marinade. Sauté the chicken pieces until just cooked through, remove from the pan and set aside. Place any extra marinade back in the pan and simmer for several minutes (to kill any bacteria). Pour off all but 1 Tbsp of the marinade into a separate bowl and reserve. 4 In the same pan, sauté the onions on medium high to high heat for several minutes. Add mushrooms and continue to sauté until onions are translucent and mushrooms are cooked, several minutes more. Add some reserved marinade to the pan if necessary. 5 Combine chicken, mushrooms, onions, with the cashews. Stir in onion greens (if using) right before serving. Serve over rice.","This cashew chicken recipe is one of my favorites on the site, and not just because it hails from my friend Marc Canter who I don’t see nearly enough. I first posted it several years ago after a raucous and memorable dinner that Marc prepared, accompanied by his wife Lisa and their kids Mimi and Lucy (any dinner with little kids tends to be raucous and memorable, don’t you agree?) Marc had been serenading me with stories of his famous cashew chicken, his trademark dish, tested and perfected over decades of crashing at the homes of old and new friends in exchange for his cooking. One of the things I like so much about Marc’s cashew chicken is that it is a good base recipe from which one can easily expand. Several people suggested the addition of some ginger and onion greens, which I agree works well and I’ve added in this updated version as an option. I’ve also enjoyed it with some fresh chopped pineapple thrown in, giving it some sweetness. Others have added vegetables such as broccoli or snow peas. Note that the amounts are all approximate. Marc doesn’t really measure; like most natural cooks I know, he “eyeballs” it. But with these ingredients, in approximately the right proportions, it’s hard to go wrong.","Elise Bauer",,"Chicken marinated in peanut oil chili powder, tamari, and honey, then fried with cashews, onions, and mushrooms. Served over rice.","Elise Bauer","Chicken marinated in peanut oil chili powder, tamari, and honey, then fried with cashews, onions, and mushrooms. Served over rice.",,,"Serves 4-6."
2616,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2118,"2017-09-25 03:43:01","Creamy Dijon Mustard Chicken","1 to 1 1/4 pound boneless, skinless chicken breasts Salt 2 Tbsp olive oil + more for lightly coating chicken 1 Tbsp butter 1 cup sliced shallots 1/2 cup dry white wine (can sub chicken stock) 1/2 cup water 4 Tbsp Dijon mustard, smooth or whole grain or a mixture of both 1 teaspoon dried thyme 1/4 cup heavy cream",,"1 Cut chicken breasts and pound thin: Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil. Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces. 2 Lightly brown the chicken cutlets: In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan, if necessary work in batches. Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce. 3 Cook the shallots: Add sliced shallots to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes. 4 Make the sauce with wine, water, mustard, thyme: Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Reduce by half. 5 Add chicken back to pan, drizzle in cream: Lower the heat to low. Add the chicken back to the pan and coat with the sauce. Remove the pan from heat and drizzle in the cream. Taste and adjust seasonings, adding more salt if necessary. Serve with egg noodles (not for gluten-free version), rice, mashed potatoes, puréed celery root or parsnips (or serve alone or with vegetables for low carb version).","On my first trip to France in my early twenties, I came back with a set of French blue handled bistro flatware that I ended up using for years, and 7 jars of various types of Dijon mustard. The mustard! I couldn’t get over how good the mustard was, and so many varieties. There was Dijon with herbes de provence, Dijon with tarragon, smooth Dijon, whole grain Dijon. For a girl raised on the bright yellow hot dog mustard, I was in heaven. These days I always have at least a couple jars on hand in the fridge, perfect for this Dijon chicken recipe.","Elise Bauer",,"Creamy Dijon mustard chicken! Boneless skinless chicken breasts, cooked in a creamy Dijon mustard sauce with shallots. 1-pot, EASY!","Elise Bauer","Creamy Dijon mustard chicken! Boneless skinless chicken breasts, cooked in a creamy Dijon mustard sauce with shallots. 1-pot, EASY!","15 minutes","20 minutes","Serves 3 to 4"
2639,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2129,"2017-09-25 03:43:39","Chicken Liver Pâté","6 Tbsp unsalted butter, divided 1/3 cup minced shallot 1 pound chicken livers Salt 1 clove garlic, minced 2 Tbsp capers 1 teaspoon dried thyme 1 teaspoon anchovy paste (optional) 1/4 cup brandy 1/4 cup cream","If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off the liver and make them taste more mild. This recipe makes a lot. You can easily halve (or double).","1 Trim connective tissue and fat: Trim any fat or connective tissue from the livers and discard. 2 Brown the butter: Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3-5 minutes. Do not let it burn. 3 Sauté shallots and livers: Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes. 4 Add capers, thyme, garlic, anchovy paste: Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute. 5 Deglaze with brandy: Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1-2 minutes. Turn off heat and allow the mixture to cool. 
6 Pulse in food processor, add butter, cream: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge. 7 Place into ramekins and chill: Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using. The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified putter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it. Serve spread on crackers or baguette slices.","Chicken liver pâté—looks atrocious, tastes great! In fact, this is one of those instances where you pity the fool who refuses to eat something because it doesn’t look appetizing. And then you’re secretly happy because that means there’s more for you. Chicken liver pâté is perfect for spreading over crackers or toasted thin baguette slices. And unlike so many of the pâtés we make that require a weighted terrine in a water bath, this one is easy to make and takes hardly any time. You just trim the chicken livers of their connective tissue, sauté them in butter with shallots, garlic, and capers, add a little brandy, and then purée with cream and a little more butter. It’s best serve chilled, and because of its richness, a little goes a long way.","Elise Bauer",,"Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.","Elise Bauer","Easy chicken liver pâté with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers.","15 minutes","15 minutes","Serves 16 as an appetizer"
2635,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2144,"2017-09-25 03:44:08","Avgolemono Soup","2 Tbsp olive oil 1 cup chopped onion 5 cups chicken stock, plus 1 cup water 1/2 cup orzo or rice 1 pound skinless chicken breast, diced Salt 3 Tbsp lemon juice 3 eggs Fresh parsley for garnish","Either rice or orzo pasta are fine here, so use whichever you prefer. And be sure to dice the chicken breast pretty small -- about 1/4 inch cubes -- so the meat cooks through in just a few minutes.","1 Heat the olive oil in a medium pot and saute the onions over medium-high heat until they are soft and translucent, 4-5 minutes. While the onions are cooking, bring another pot of salted water to a boil and add the orzo or rice. 2 When the onions are ready, add the chicken stock and water and bring to a bare simmer. When the orzo or rice is nearly done — firm, but mostly cooked — drain the boiling water and add the pasta or rice to the chicken broth. Add the diced chicken breast to the pot. Let this cook 5-8 minutes, then taste the soup for salt. 3 Beat the eggs in a bowl. Whisking constantly, add the lemon juice to the eggs. You will need to temper the eggs before you add the egg-lemon mixture to the soup. It takes both hands to do this. With one hand, whisk the egg-lemon mixture vigorously. With the other, slowly pour in a ladle's worth of hot broth. Do this at least twice, and you can add as many ladle's worth of broth as you want to the mixture. 4 Turn the heat off the soup. Whisk the soup with one hand while you pour the hot egg-lemon mixture in with the other. Serve at once, garnished with parsley.","Please welcome Hank Shaw as he shares his quick and easy version of the Greek classic avgolemono soup, a chicken soup with lemon and egg. ~Elise The mixture of eggs, lemon and hot broth is a classic combination in Greek cooking. And if there is a classic dish that highlights this combination, it is the chickeny avgolemono soup. Avgo-wha? Ah-vo-LEMEN-o, or at least that’s how I remember the Greeks at the local diner in New Jersey saying it. The “g” isn’t always pronounced. Like gumbo, goulash or chili, there are untold versions of this soup. Some, like this one, have bits of chicken in them. Some start with a whole chicken and take hours. A few have nothing more than chicken broth and the egg-lemon sauce. Most, however, have a starch such as rice or orzo pasta. The key to avgolemono is the egg-lemon sauce. It is what make this version of chicken soup special. What starts as a pretty ordinary mix of chicken, onions, pasta and broth becomes silky, tangy and unforgettable. This is a weeknight version of avgolemono, one you can whip together in less than 30 minutes; some versions take all day. The only tricky part of this whole recipe is when you add the egg-lemon mixture: You need to temper the eggs so they don’t scramble when you add them to the hot broth. But this is not rocket science, and if you can whisk with one hand and pour with the other you are good to go. And if you can’t? Find a helper. Kids love to help cooking, so maybe ask your daughter or son to whisk while you pour. Or vice versa. One thing about this soup: Never let it boil once you’ve added the egg-lemon mixture. The soup can break and you essentially get a Greek version of egg drop soup. Still edible, but ugly. Same goes for reheating leftovers: Do it gently, and don’t let the soup boil.","Hank Shaw",,"An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon.","Elise Bauer","An easy version of the classic Greek avgolemono soup of chicken with rice or orzo pasta finished with egg and lemon.","10 minutes","25 minutes","Serves 6-8"
2597,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2158,"2017-09-25 03:44:38","Chicken Mulligatawny Soup","2 Tbsp butter 1 Tbsp olive oil 1 large onion, chopped (about 2 cups) 2 ribs celery, chopped (about 1 cup) 2 carrots, chopped (about 1 cup) 2 bay leaves 4 teaspoon yellow curry powder 1 1/4 pound (570 g) boneless, skinless chicken thighs, trimmed of visible fat 2 cups (475 ml) chicken stock 2 cups (475 ml) water 1 1/2 teaspoons kosher salt (or 1 teaspoon sea salt) 1/4 cup uncooked basmati rice 2 tart apples, cored, peeled, and chopped (about 2 cups) 1/4  (60 ml) cup heavy whipping cream 1/4 cup (60 ml) plain yogurt for garnish 1 Tbsp minced chives for garnish",,"1 Sauté onions, celery, carrots in olive oil and butter, add bay leaves, curry powder: Heat butter and olive oil on medium high heat in a large (4 to 5 quart), thick-bottomed pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat. 2 Add chicken, stock, salt: Add the chicken thighs and stir to coat with the curry mixture. Add the stock and water to the pot. Add the salt. Bring to a simmer and reduce the heat to maintain a simmer. Cover and cook for 20 minutes. 3 Remove chicken, let cool to touch: Remove the chicken pieces from the pot. (They should be just cooked through. If not, return them to the pot for another 5 minutes or so, until they are cooked through.) Place on a cutting board and allow to cool to the touch. 4 Add rice, apples: Add the rice and the chopped apples to the soup. Return to a simmer on high heat, then lower the heat to maintain a low simmer. Cover and cook for 15 minutes, or until the rice is cooked through. 5 Shred the chicken, return to soup, add cream: While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more. Then stir in the cream. Serve with yogurt and chives.","Have you ever had mulligatawny? Best soup ever! It’s basically a curry soup, most often made with chicken, vegetables, apples, and rice. Not only is it absolutely delicious, it’s the perfect example of how one culture acquires food from another, and adapts it to their own taste. Mulligatawny is the ultimate “fusion” food, invented centuries before anyone would even know what that meant. It hails from the early days of the British Raj in India. According to Lizzie Collingham in A Tale of Cooks & Conquerors, the colonialists, wanting a first course for their dinner, requested of their Indian cooks to make them soup. The cooks obliged with what most approximated soup in their repertoire, a light tonic broth made with peppers, tamarind, and water (“molo tunny” in Tamil), dressed up with some vegetables and meat. Over the centuries the soup evolved to what we know today—a creamy curry chicken soup with apples, rice, and vegetables. It’s a simple, wholesome soup, and a classic in Anglo-Indian cuisine.","Elise Bauer",,"Easy chicken mulligatawny curry soup, with chicken thighs, carrot, onion, celery, apple, stock, curry, rice, and cream","Elise Bauer","Easy chicken mulligatawny curry soup, with chicken thighs, carrot, onion, celery, apple, stock, curry, rice, and cream","15 minutes","45 minutes","Serves 4 to 6"
2619,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2163,"2017-09-25 03:44:51","Basil Chicken Coconut Curry","1 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon cumin A small pinch of ground cloves 1/4 teaspoon cinnamon 1/4 teaspoon ground cardamom 1/2 teaspoon freshly ground black pepper 1/4 to 1/2 teaspoon cayenne, or more to taste 1/2 teaspoon turmeric 1 lb skinless, boneless chicken thighs, cut into 1 1/2-inch chunks 1 large onion, sliced root to tip 5 cloves garlic, minced 1 Tbsp finely chopped fresh ginger 1-2 jalapeño peppers, seeded and minced 2 Tbsp canola oil, rice bran oil or Indian ghee 1 14-oz can coconut milk 1 Tbsp lime juice, or to taste 12-20 fresh basil leaves, torn roughly Hot cooked rice for serving","We use chicken thigh meat because of the deeper flavor, but you can use chicken breast meat if you prefer. This is a mild curry. You can increase the heat with more cayenne. Please note that jalapeños vary greatly in heat.  Check the spiciness of your jalapeños and adjust the recipe to taste. Note that what we usually buy labelled ""curry powder"" is just a spice mix, made up of various spices, like those in the following ingredients, including a good portion of turmeric, which gives the curry powder its yellow color. Feel free to experiment a little with the spices listed here to get the taste you like the best.","1 Mix the spices: In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, cayenne and turmeric. Set aside. 2 Sauté onions, jalapeños, ginger, garlic, spices: In a wok or deep sauté pan, heat the oil over high heat. The moment the oil begins to smoke, add the onions and jalapeños and toss to coat in oil. Sear the vegetables for 3 minutes, stirring only enough to keep them from burning, but still allowing the onions to sear. Add the ginger, garlic and spice mixture and toss to combine, cook for 1 minute. 3 Add coconut milk, chicken, simmer:  Add the coconut milk and chicken. Stir the mixture so that the chicken pieces are coated in the coconut milk. Bring to a simmer, reduce the heat, cover and cook for 20 minutes. 4 Add basil, lime juice: When the chicken is tender, turn off the heat and add the basil and lime juice. Add more lime juice and salt to taste and serve over rice.","One of the things I love about curries is that they are so varied and adaptable—from soupy to thick and creamy, from mild to fiery, in colors yellow, green, red, or brown. This is one of my favorites, a yellow curry in a coconut milk base, with chicken, onions, jalapeños, lime juices, and plenty of fresh basil. We use chicken thigh meat because its stronger flavor holds up well to all the spices. It comes together quickly, and makes for good leftovers too!","Elise Bauer",,"Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger","Elise Bauer","Basil coconut chicken curry made with chicken thighs, jalapeño, coconut milk, basil and ginger","15 minutes","25 minutes","Serves 4"
2657,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2167,"2017-09-25 03:45:01","Tandoori Chicken","3 Tbsp vegetable oil 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 teaspoon cayenne 1 Tbsp garam masala 1 Tbsp sweet (not hot) paprika 1 cup plain yogurt (can sub buttermilk) 2 Tbsp lemon juice 4 minced garlic cloves 2 Tbsp minced fresh ginger 1 teaspoon salt 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in","If you don't have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F oven until done.","1 Heat the spices in oil: Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely. 2 Whisk into yogurt, add lemon juice, garlic, salt, ginger: Whisk in the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger. 3 Cut deep slashes into chicken, coat with marinade, chill: Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours. 4 Prepare grill: Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners. Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil. 5 Shake off excess marinade, place chicken on hot side of grill: Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy. Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking. Turn the chicken so it is brown (even a little bit charred) on all sides 6 Move to cool side of grill, cover and cook: Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear. Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day. Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.","Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, or Indian flatbread. Skinless legs and thighs are marinated in a tenderizing mixture of yogurt, lemon juice, and spices and the meat is slashed to the bone in several places helping the marinade penetrate and the chicken cook more quickly. The chicken gets its characteristic red hue from either lots of fiery chile or the addition of red food dye. We’re not that big on food dyes here, so we’ve skipped it, but if you must have your chicken bright red, feel free to add a bit of red food dye to the marinade. You don’t need a tandoor oven to make tandoori chicken! (Thank goodness). You can cook it over a grill (charcoal preferred) or just in an oven with a broiler. The key to tandoori chicken is to use bone-in thighs and legs (yay! our favorite cuts) because they have enough fat to stay moist under the heat of the grill. We don’t recommend this dish with chicken breasts, they’ll dry out too easily. The pieces should be skinless. Here’s a trick though, if you find yourself with extra skins (we bought our pieces skin-on), soak them in the marinade and slowly fry them until crispy. Better than bacon.","Elise Bauer",,"Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.","Elise Bauer","Make tandoori chicken on your grill! Chicken legs marinated in lemon juice, yogurt, and aromatic spices.","15 minutes","40 minutes","Serves 4-6"
2690,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2216,"2017-09-25 03:45:42","Jerk Chicken","1/2 cup malt vinegar (or white vinegar) 2 Tbsp dark rum 2 Scotch bonnet peppers (or habaneros), with seeds, chopped 1 red onion, chopped 4 green onion tops, chopped 1 Tbsp dried thyme or 2 Tbsp fresh thyme leaves, chopped 2 Tbsp olive oil 2 teaspoons salt 2 teaspoons freshly ground black pepper 4 teaspoons ground allspice 4 teaspoons ground cinnamon 4 teaspoons ground nutmeg 4 teaspoons ground ginger 2 teaspoons molasses 1 (5 or 6 pound) roasting chicken, cut in half, lengthwise 1/2 cup lime juice Salt and pepper Safety note. Scotch Bonnet and Habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. We strongly recommend wearing protective gloves while handling the chilies and the jerk paste.",,"1 Put vinegar, rum, hot peppers, onion, green onion tops, thyme, olive oil, salt, pepper, allspice, cinnamon, nutmeg, ginger, and molasses into a blender. Pulse until mostly smooth. 2 Place chicken in a large freezer bag, or in a large roasting pan or baking dish. Pour lime juice over the chicken and coat well. Add the jerk paste to the chicken pieces and coat well. Seal the bag or cover the chicken in the pan with plastic wrap. Refrigerate overnight. 3 When you are ready to cook the chicken, remove chicken from the marinade bag or pan. Put the remaining marinade into a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Set aside to use as a basting sauce for the chicken. If you want you can reserve a little of the marinade (once boiled for 10 minutes since it has been in contact with raw chicken) to serve with the chicken or to mix with some ketchup and a dash of soy sauce for a serving sauce. 4a Grilling Method Preheat grill to medium high. Sprinkle chicken halves with salt and pepper. Place chicken halves, skin side down on the grill grates. Cover. Cook for approximately one hour, keeping the internal grill temperature between 350°F and 400°F, turning the chickens occasionally and basting with marinade, until the chicken halves are cooked through. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. 4b Oven Method Preheat oven to 350°F. Place chicken halves in a rimmed baking pan, skin side up. Roast until chicken halves are cooked through, about 50-60 minutes. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with foil to keep warm and let stand 15 minutes. Cut chicken into pieces. Serve with black beans and rice. Serves 6 to 8. Recipe adapted from several sources, including Bon Appetit magazine.","I recently had the jerk chicken at a local Davis hangout, the psychedelically inspired Delta of Venus. The place looks a bit scruffy, but my oh my is their jerk chicken good. And hot. My meal there led me to do some research on jerk preparations. Jerk seasoning, if you are unfamiliar with it, is based on two main ingredients – Scotch Bonnet chili peppers (or habaneros) and allspice, and is how they like to cook chicken in Jamaica and throughout the Caribbean. The following recipe we cooked up isn’t as scorching as the Delta of Venus’, but it is still plenty spicy, and great the next day in a chicken salad. Serve with rice (to spread out the heat) and a very large glass of cold beer. Do you have a favorite jerk seasoning recipe? Please let us know about it in the comments.","Elise Bauer",,"Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice.","Elise Bauer","Caribbean jerk chicken full of flavor and and a good amount of heat, using habaneros (or scotch bonnet chili peppers) and allspice.",,,
2652,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2222,"2017-09-25 03:45:53","Teriyaki Chicken Breasts","3/4 cup soy sauce* (or mix tamari** and water in equal proportions to make 3/4 cup) 3/4 cup sake 3/4 cup mirin 4 Tbsp sugar A 1-inch piece of ginger, grated fine 4 skinless, boneless chicken breasts, about 1 1/4 to 1 1/2 pounds total (set out for 30 minutes to come to room temp) 2-3 Tbsp sesame seeds *Use gluten-free soy sauce for gluten-free version. **If you are using tamari instead of soy sauce, use half as much, as tamari is more concentrated than soy sauce.",,"1 Gently simmer chicken in sauce made with sake, mirin, soy sauce, sugar, ginger: Mix the grated ginger, sugar, soy sauce, sake and mirin in a pot and bring to a boil. Add the chicken breasts, return to a simmer, then lower the heat to the lowest possible setting (warm if you can), on your smallest burner, and cover. The idea is to cook the chicken as gently as possible, below a simmer. Cook for 20 minutes. If you are working with somewhat large chicken breasts, you may need to cook them longer, or cut them in half before cooking. 2 Toast sesame seeds: While the chicken is poaching, toast the sesame seeds in a dry pan until they begin to brown. Move to a small bowl and set aside. 3 Set aside chicken, cover with foil: Remove the chicken breasts from the teriyaki sauce, set on a plate and wrap with foil. 4 Reduce sauce: Bring the sauce back to a boil and boil vigorously until the sauce is reduced to a syrup, about 8-10 minutes. Keep an eye on the sauce, stirring it occasionally. 5 Slice chicken, cover with sauce, sprinkle with sesame seeds and serve: To serve, slice the chicken breasts, cover with the teriyaki sauce and sprinkle sesame seeds on them. Serve with plain white rice.","One of the benefits of having a well-stocked pantry is that it gives you so much more flexibility when you want to get a meal out quickly. Case in point, this teriyaki chicken. Classic teriyaki sauce is made with soy sauce, mirin (a sweet rice wine), and sake. With these items in your pantry, you can easily make a simple but perfect teriyaki sauce for steak, salmon, or chicken. In this version of chicken teriyaki we first poach skinless, boneless chicken breasts in homemade teriyaki sauce. Then we boil the heck out of the sauce to reduce it to a syrupy glaze to pour back over the cooked chicken. The result? Easy to make, low in fat, and the method produces a perfectly tender chicken breast every time.","Elise Bauer",,"Chicken Teriyaki made with boneless, skinless chicken breasts poached in homemade teriyaki sauce, served with toasted sesame seeds. Quick and easy!","Elise Bauer","Chicken Teriyaki made with boneless, skinless chicken breasts poached in homemade teriyaki sauce, served with toasted sesame seeds. Quick and easy!",,"30 minutes","Serves 4"
2624,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2235,"2017-09-25 03:46:11","Mediterranean Chicken Salad","1/2 cup minced red onion 2 Tbsp red wine vinegar 1 pound boneless, skinless chicken breasts Salt 2  Tbsp olive oil 1 Tbsp capers 3/4 cup mixed pitted deli olives, sliced 1 pinch of red chile flakes 1 Tbsp chopped fresh oregano or basil (or both!) 2 Tbsp chopped fresh parsley Black pepper to taste Optional: Endive lettuce for appetizer boats, or chopped to add to the salad Butter lettuce for lettuce cups Fusilli pasta, about 1/4 pound dry for one batch of the salad (use gluten-free pasta for gluten-free option)","There are lots of uses for this basic salad. Try mixing some cooked pasta in with it. Or placing a spoonful into boats of endive lettuce. Endive tastes particularly good with this salad, so it would also work just to chop some up and add it to the chicken salad. You could also stuff an avocado half with it, or stuff fresh tomatoes.","1 Marinate the onion in vinegar: Mix the minced onion with the vinegar in a bowl and set aside. This quick pickling will take the edge off of the onions. 2 Poach the chicken: Bring 1 1/2 quarts of water to a boil and add about 2 tablespoons of salt. Cut the chicken breasts in half crosswise and place them in the water. Reduce the heat to low and let the chicken cook very gently, at barely a simmer, for 10-15 minutes, until just cooked through. 3 Combine the other salad ingredients: While the chicken is cooking, mix the olive oil, capers, olives, chile flakes, and oregano in a large bowl. 4 Dice or shred the chicken: When the chicken is done, place it on a cutting board to cool. Add the onions to the bowl with the olives. Once the chicken has cooled enough to handle, cut it into dice or shred it. 5 Combine chicken, parsley, with other salad ingredients: Gently mix the chicken and parsley in with the olives. Add salt and black pepper to taste. Serve warm, at room temperature, or chilled.","Do you have a favorite chicken salad? I love making chicken salad because it’s so versatile. You can easily make it ahead, it holds up well for a picnic or potluck, and you can eat it straight, in bread or toast as a sandwich, or toss it with lettuce or pasta. Here’s a tangy twist on the classic we know and love, a Mediterranean-style chicken salad with chopped poached chicken, lots of olives, capers, red onions soaked in red wine vinegar, and olive oil. Serve it straight, or toss it with some pasta! Or serve it in lettuce cups. If you want to be extra fancy, make little boats with a spoonful of this chicken salad in endive leaves. Endive tastes especially good with the salad’s olives, oil, and vinegar.","Elise Bauer",,"Easy, healthy Mediterranean style chicken salad! With olive oil, vinegar, olives, capers, onions and fresh herbs.","Elise Bauer","Easy, healthy Mediterranean style chicken salad! With olive oil, vinegar, olives, capers, onions and fresh herbs.","10 minutes","25 minutes","Serves 4"
2605,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2252,"2017-09-25 03:46:26","Chicken Posole Salad","Chicken: 2 boneless, skinless chicken breasts, about a pound total 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 Tbsp olive oil 1 15-ounce can hominy, drained  Vinaigrette: 1 Tbsp minced red onion or shallot 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano 1 1/2 teaspoons lime zest 3 Tbsp lime juice 1/2 cup good quality light olive oil 1 teaspoon sugar 1/4 teaspoon salt  Salad: 1 avocado 2 green onions, thinly sliced, including green parts 3 radishes, halved and sliced 1/4 head green or red cabbage, thinly sliced 1 small head of romaine lettuce, sliced crosswise into inch-wide pieces 1/4 cup roughly chopped cilantro 2 Tbsp crumbled cotija (can sub feta) cheese",,"1 Coat the chicken breasts with spice rub and cook: Mix the chili powder, cumin, salt and pepper in a medium bowl. Add the boneless skinless chicken breasts and toss to coat well. Heat the olive oil in a thick-bottomed sauté pan on medium high heat. Add the chicken breasts and cook for two minutes on each side. Lower the heat to low and cover the pan and cook until the breasts are just cooked through, about 4 to 5 more minutes. Remove the chicken from the pan and let cool to touch. 2 Sauté hominy in same pan: In the same pan that you used to cook the chicken, add the drained hominy. Toss with the remaining seasoning in the pan. Sprinkle with a little more salt, chili powder and ground cumin. Cook on medium high heat for 1 to 2 minutes. Remove from heat. 3 Make vinaigrette: Whisk together the vinaigrette ingredients—red onion, oregano, lime zest, lime juice, olive oil, salt, and sugar—in a small bowl. Set aside. 4 Slice chicken and avocados: Slice the cooled chicken across the grain of the meat in 1/4-inch thick slices. Peel and slice the avocado. 5 Toss salad with hominy and vinaigrette, top with chicken, avocado and cotija: Toss the romaine lettuce, cabbage, green onion, cilantro, radish, and hominy with half of the vinaigrette. Arrange on serving plates. Place several slices of chicken and avocado on top of each plate of greens. Sprinkle with cotija cheese. Drizzle the remaining vinaigrette over the salads.","One of my favorite comforting soups is Mexican chicken posole, with a hominy-rich chicken broth, chunks of chicken, and heaped with toppings. And as anyone who loves posole knows, it’s all about the toppings, right? Avocados, cabbage, radishes, cilantro, Mexican cheese. So why not turn those into a salad? In this posole-inspired salad we are sautéing chili and cumin rubbed chicken breasts and hominy, and serving them with shredded cabbage, chopped romaine, avocados, radishes, cilantro, and cotija, and dressing it all with a lime infused vinaigrette. So good!","Elise Bauer",,"All the great fixings of chicken posole, in a salad! Chili rubbed sauteéed chicken breasts with hominy, avocado, radishes, salad greens.","Elise Bauer","All the great fixings of chicken posole, in a salad! Chili rubbed sauteéed chicken breasts with hominy, avocado, radishes, salad greens.","15 minutes","20 minutes","Serves 4"
2625,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2261,"2017-09-25 03:46:47","Mexican Chicken Lime Soup (Sopa de Lima)","1 to 1 1/2 cups canola or corn oil for frying 6 corn tortillas 1 1/4 cup chopped white onion 3 cloves of garlic, minced 1 habanero chile, seeded and minced 1/4 teaspoon ground cinnamon Pinch of ground cloves 1 pound tomatoes (2 large), cored, peeled, and chopped (or 1 cup of canned crushed tomatoes) 2 quarts of chicken stock (homemade is best) 1 teaspoon of dried oregano (preferably Mexican oregano if you have it) 1 teaspoon salt (more to taste) 1 1/2 pounds of skinless, boneless chicken thighs (or breasts if you prefer, we like the stronger taste of thighs), trimmed of excess fat, and cut in half crosswise 1/3 cup lime juice (from 2 to 4 limes, depending on the size) 1 bunch of cilantro, roughly chopped (stems included) for garnish 2 avocados, pitted, peeled, and roughly chopped for garnish","We start by frying the tortilla strips so that you can use some of the tortilla infused oil in the preparation of the soup. If want to save time, you can fry the tortilla strips in a separate skillet while the soup is cooking instead of doing it ahead. Habanero chiles are extremely hot. Handle them with care. Either wear gloves while prepping, or wash your hands thoroughly after handling and do not touch your eyes. We've called for boneless thighs in this recipe. You could easily use whole bone-in thighs, for a deeper flavor from the bones, just cook a little longer and remove the meat from the bones to shred.","1 Dry tortillas in oven, cut into strips: Heat oven to 350°F. Place tortillas in a single layer on a baking sheet and heat in the oven for 10 to 12 minutes, flipping over after the first 5 minutes. (This will help dry out the tortillas a bit before frying.) Remove from oven. Cut the tortillas into 1/4-inch wide strips. 2 Fry tortilla strips in hot oil: Pour oil into a large, thick-bottomed pot to 1/4-inch deep, about 1 to 1 1/2 cups. Heat the pot on medium high heat until the oil temperature reaches about 350°F or a small piece of tortilla place in the oil sizzles. Do not let the oil reach smoking point. Working in batches, gently scatter a handful of tortilla strips in the hot oil. Turn with metal tongs so that the tortilla strips are separated.  Cook for a few minutes or until the strips just begin to color. Remove them to a paper towel lined plate. When I make these after I add the tortilla strips I increase the heat of the burner to compensate for the tortilla strips lowering the temperature of the oil. Once the tortilla strips start to color I lower the temperature to keep the oil from getting too hot. 3 Sauté onions, add garlic, habanero, cinnamon, ground cloves: Remove all but two tablespoons of the tortilla frying oil. Heat on medium high. Add the onions and cook until translucent, about 5 minutes.  Add the garlic, minced habanero, cinnamon, and ground cloves and cook a few minutes longer. 4 Add tomatoes, stock, oregano, chicken, salt, then simmer: Add the peeled chopped tomatoes to the onions.  Add the stock, oregano, and chicken. Add one teaspoon of salt. Bring to a simmer and reduce the heat to maintain a low simmer. Cover and cook for 20 to 25 minutes, until the chicken is just cooked through. 5 Remove chicken from pot, shred: Remove pot from the heat. Remove the chicken from the pot. Using two forks, shred the chicken. 6 Return shredded chicken to pot, add lime juice: Return the chicken to the soup.  Stir in the lime juice. Add more salt, if needed, to taste. Serve garnished with fried tortilla strips, chopped avocado, and cilantro.","Chicken, corn tortillas, avocados, lime. These are ingredients that simply love each other. Pretty much anything you make with them is bound to be good! The following soup is a relatively easy version of “Sopa de Lima” or “Lime Soup”, a specialty of the Yucatan peninsula in Mexico. It’s a chicken soup flavored with fiery habanero, cinnamon, clove, and tangy limes. The limes that are used in the Yucatan are a slightly different variety than what is easily available here, but standard Persian limes will work fine. The soup is tangy from limes, smoothed with the buttery richness of avocados, and enjoys a little crunch from fried tortilla strips added for garnish. It’s reminiscent of both pozole and tortilla soup, but with somewhat different spices and a strong hit of lime.","Elise Bauer",,"Easy and delicious Mexican chicken soup! With tomato, habanero, tortilla strips, and lime. Specialty of the Yucatan!","Elise Bauer","Easy and delicious Mexican chicken soup! With tomato, habanero, tortilla strips, and lime. Specialty of the Yucatan!","10 minutes","1 hour, 15 minutes","Serves 6"
2602,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2284,"2017-09-25 03:46:51","Chicken Fajitas","1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts Salt 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil) 1 large onion, sliced lengthwise (root to tip) into 1/4-inch strips 3 bell peppers of various colors, sliced into 1/4-inch strips Marinade 2 Tbsp lime juice 3 Tbsp olive oil 1 garlic clove, minced 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 jalapeno, seeded and minced 1/4 cup chopped cilantro Extras 8-12 flour tortillas Salsa Sliced avocado Sour cream Thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar",,"1 Cut thick chicken breasts in half, horizontally: Chicken breasts come in different sizes. If you have chicken breasts that are around a half pound each or more, you will want to slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. (We do not recommend pounding the chicken breasts, doing so will not result in the right texture/consistency for fajitas.) 2 Marinate chicken: Mix all the marinade ingredients together in a glass or plastic container. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour or up to 8 hours in the fridge. 3 Wipe off most marinade, sprinkle chicken with salt: Remove the chicken from the marinade. Wipe off most of the marinade and sprinkle the chicken pieces with salt. 4 Sear chicken on high heat: Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Depending on the size of the pan, and if you have had to cut the chicken breasts, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side. 5 Stack seared breasts, cover with foil and let rest: Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes. Here's a tip: Stack the seared chicken breasts and then cover them in foil. Together they will retain heat better as you cook the peppers and onions. If you want to test for doneness, cut into one piece with the tip of a sharp knife. It should be just done, if not, you can put it back in the hot pan for a minute or two. 6 Sauté peppers and onions: While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes. 7 Slice the chicken and serve: Slice the chicken across the grain into strips. Serve at once with the peppers and onions, some warm tortillas, and sides of shredded cheese, salsa, guacamole, and/or thinly sliced iceberg lettuce dressed with vinegar and salt.","Yay, chicken fajitas! So easy to make, and so quick. A little bit of back story. The word “fajita” means “little belt” from “faja” for strip or belt, and the diminutive “ita”. It describes a skirt steak, and fajitas were traditionally made with grilled skirt steak, though now they can be made with chicken, shrimp, you name it. The method is to quickly sear the meat on a griddle or grill, slice and serve with quickly seared peppers and onions and flour tortillas. Now with a skirt steak it makes a lot of sense to quickly sear the meat and cut it against the grain to serve. You want the steak to be rare in the middle. But with chicken? Not so much. Rare is not good for chicken. A way to get around this is to either cut the chicken in strips to begin with or to start with thinner pieces of chicken. We prefer to start with a thinner piece of chicken, that way it’s less likely to dry out. Rather than thinning the meat with a meat pounder, we slice the chicken breasts horizontally. The cutlets are then marinated (an hour or longer) in a spicy marinade with chili powder, cilantro, and jalapeño. To cook, you sear the cutlets on a hot cast iron pan (you could also easily use a hot grill), and after letting them rest a few minutes, slice them across the grain of the meat. Cook the peppers and onions in the same pan while the meat is resting.","Elise Bauer",,"The BEST chicken fajitas! Marinated chicken breasts seared quickly and served with seared onions and bell peppers, and flour tortillas.","Elise Bauer","The BEST chicken fajitas! Marinated chicken breasts seared quickly and served with seared onions and bell peppers, and flour tortillas.","1 hour, 10 minutes","15 minutes","Serves 4"
2586,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2298,"2017-09-25 03:47:10","Lemon Chicken Chickpea Soup","1 1/4 pound boneless skinless chicken thighs, cut into 1-inch pieces 1 teaspoon salt 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon ground black pepper 2 Tbsp olive oil 1 onion, chopped (about 1 1/2 cups) 1 celery rib, chopped (about 1/3 cup) 4 cloves garlic, minced (about 1 1/2 Tbsp) 1 teaspoon grated fresh ginger (or powdered ginger) 2 bay leaves 6 cups chicken stock 2-3 strips of lemon zest from one lemon 2 Tbsp lemon juice 1/3 cup basmati rice 1 15-ounce can chickpeas, drained Cilantro or parsley for garnish",,"1 Coat the chicken pieces with the spices: Whisk the salt, turmeric, cumin, and black pepper together in a medium bowl. Add the chicken pieces and toss with the spices to coat. 2 Brown the chicken in olive oil: Heat olive oil in a large, thick-bottomed soup pot on medium high. Add the chicken pieces and brown lightly on all sides, 5-7 minutes total. Remove chicken to a bowl and set aside. 3 Sauté onions, celery, garlic, ginger: Add the chopped onion and celery to the pot. Sauté until lightly browned, about 5 to 6 minutes. Add the garlic and ginger and cook a minute more. 4 Add chicken, stock, bay leaves, lemon zest strips, then simmer: Add the chicken pieces back to the pot. Add the stock, bay leaves, lemon zest strips. Bring to a simmer and simmer for 15 minutes. 5 Add rice, chickpeas, lemon juice, simmer: Add the rice, chickpeas, and lemon juice. Bring to a simmer and cook for 20 minutes, until the rice is cooked through. 6 Add salt pepper to taste: Remove bay leaves and lemon peel strips. Add salt and pepper to taste. Garnish with cilantro or parsley to serve.","Now here’s a soup to brighten up a cold winter day! I looked to the flavors of Morocco for inspiration for this lemon chicken chickpea soup. The soup is seasoned with turmeric, cumin, and ginger—spices that not only warm the belly but give the soup its vibrant golden hue. The sharpness of the lemon is balanced by the warmth of the chickpeas, and we’ve added some basmati rice to give the soup more body. The result? A bright, warm, and wonderfully satisfying chicken soup. And, if you, like me, are fending off a cold, you need this chicken soup! Ginger, turmeric, and of course the chicken, are all power fighters when it comes to cold season. Enjoy!","Elise Bauer",,"Moroccan inspired lemon chicken soup with chickpeas, rice, turmeric, and cumin. Delicious!","Elise Bauer","Moroccan inspired lemon chicken soup with chickpeas, rice, turmeric, and cumin. Delicious!","15 minutes","1 hour","Serves 4 to 6"
2633,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2303,"2017-09-25 03:47:16","Moroccan Chicken with Lemon and Olives","2 teaspoons paprika 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon turmeric 1/2 teaspoon cinnamon 1/4 teaspoon freshly ground black pepper 2 Tbsp olive oil 1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful) Salt 3 cloves garlic, minced 1 onion, chopped The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips (if you don't have preserved lemon, use whole thin slices of regular lemon) 1 cup green olives, pitted 1/2 cup raisins 1/2 cup water 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh flat-leaf parsley","This recipe shines with preserved lemons. If you don't have access to any, you can use thin slices of regular or Meyer lemon, and you'll likely need to add quite a bit of salt to the dish at the end. If you use a tagine, you will likely need to soak it in water over-night before subjecting it to the heat of the stove. Doing so will help keep the tagine from cracking.","1 Marinate chicken in spice rub: Combine all the spices—paprika, cumin, ginger, turmeric, cinnamon, black pepper—in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. 2 Brown chicken pieces in tagine or skillet: If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the olive oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. 3 Add garlic and onions, cover and cook: Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. 4 Add lemon, olives, raisins, water, then cover and simmer: Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. 5 Stir in parsley, cilantro: Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf.","A few years ago, I purchased a tagine, an earthenware cooking and serving pot common in North Africa, with which to experiment. Have you ever tried cooking with a tagine? Or another type of clay pot? There’s something special about cooking with clay. The heating is more even than what you would get in a regular skillet, and the liquid that gets released from the food while it cooks bastes the food keeping it moist. A tagine used on a stove-top gives you that wonderful slow, even cooking that you would normally get from an oven-braise. The conical top returns moisture to the food below, and when the dish is done, you can serve it right in the pot. My first foray into cooking with the tagine was with this Moroccan chicken dish which turned out beautifully—succulent, tender, and full of flavor. I pulled the recipe together from various sources including the New York Times, The New Basics Cookbook, and recipes by Le Souk Ceramique, the maker of my tagine. Preserved lemon is traditionally called for in this dish (very easy to make, by the way, all you need are lemons, salt, and time), and in my opinion, worth making just for this dish. But if you don’t have any, you can easily use thin slices of regular lemon. Also, you don’t absolutely need to use a tagine to make this dish; just use a large, shallow, thick-bottomed, covered skillet.","Elise Bauer",,"A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine.","Elise Bauer","A traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemon. Cooked in a tagine.","1 hour, 5 minutes","1 hour","Serves 4 to 6"
2705,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2334,"2017-09-25 03:48:09","Cardamom Honey Chicken","Marinade 4 Tbsp honey 2 Tbsp sherry 1 teaspoon cardamom seeds, ground 1 teaspoon peppercorns, ground Chicken 4 chicken breasts, skin-on, bone-in (cut in half if large), or one whole chicken, cut into parts 2 Tbsp olive oil 1 lemon, thinly sliced Salt and pepper","If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.","1 Marinate the chicken: Warm the honey slightly (in microwave or on stovetop), stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes. 2 Preheat oven to 390°F (200°C). 3 Sear the chicken pieces: Heat olive oil in a large frying pan at medium heat. Sear the chicken for 20 to 30 seconds, skin side down, until golden. Watch carefully, since the chicken skin goes from browned to charred quickly. 4 Bake in oven: Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Cover loosely with foil. Place in the oven and bake for 25 minutes. Remove foil and continue to bake for 10 to 15 minutes longer or until a thermometer registers 165°F (75°C) when inserted into the thickest part of the chicken. Check often. If the chicken starts to get too dark (this can happen when using honey), tent with foil. 5 Let rest: Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy. 6 Serve with rice, mashed potatoes, or couscous.","Years ago I had the pleasure of visiting New Zealand and picked up a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland (sadly no longer in business). This Cardamom and Honey-Glazed Chicken recipe is from that book with some minor adjustments. I don’t usually think of cardamom as a spice for chicken, but the result is fragrant and delicious! The issue of cooking with honey, whether for savory or sweet dishes, is that honey burns at high temperatures. It will help the chicken brown quickly, but you have to watch it carefully or it will burn.","Elise Bauer",,"Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.","Sally Vargas","Roast chicken marinated first in honey, sherry, cardamom, and pepper, then browned on the stovetop and baked to doneness in the oven.","10 minutes","45 minutes","Serves 4"
2687,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2367,"2017-09-25 03:49:08","Buttermilk Fried Chicken","3 pounds of chicken parts (thighs, drumsticks, wings, breasts), skin-on, bone-in 2 cups buttermilk (can also use plain yogurt thinned with a little milk) 1 large onion, sliced 1/4 cup chopped mixed fresh herbs (parsley, thyme, tarragon) or a teaspoon each of the dried herbs. 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper 2 cups flour 1/2 teaspoon garlic salt 1/2 teaspoon onion salt 1 teaspoon cayenne pepper Salt and pepper 2 cups canola oil, rice bran oil, grapeseed oil, peanut oil or other high smoke-point oil",,"1 Marinate chicken in buttermilk mixture: Mix the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely. Marinate overnight (at least 8 hours). 2 Drain chicken, prepare bag with flour and seasonings: Place chicken pieces in a colander and let drain of excess buttermilk mixture. In a large paper or plastic (sturdy) bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper. 3 Heat oil in thick-bottomed pan: Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by. 4 Coat chicken pieces with flour: Place chicken pieces in bag with flour mixture and shake until thoroughly coated. 5 Fry the chicken: Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown. Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. 6 Remove to rack to drain of excess oil: Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.","Recently at dinner my father instructed me, “tell your website readers that your dad says this is a good one.” Done, dad. This chicken is good—perfectly tender, well flavored, crunchy—just what one wants in fried chicken. The secret? Buttermilk. Buttermilk is lightly acidic. Soaking the chicken overnight in buttermilk helps tenderize it, and the chicken stays tender when you fry it. It’s important to use a high smoke point oil when frying chicken (or anything else for that matter). We use rice bran oil orcanola oil, all of which have high smoke points. In other words, they can take being heated to the high temperature needed in frying without smoking or burning. Many recipes call for frying chicken in a cast iron frying pan. Sometimes we use one of our trusty cast iron pans, and sometimes a hard anodized aluminum pan. Cast iron tends to be quite heavy. It retains heat so well that if you have a problem and have to lower the heat rapidly, you won’t be able to do it. Anodized aluminum can also take the heat without warping, but will be more responsive for heating and cooling. (I’ve started a kitchen fire with peanut oil in a cast iron skillet—not fun—if it ever happens to you, remove the pan from the heat element, and cover it quickly with a lid.)","Elise Bauer",,"Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.","Elise Bauer","Old fashioned, buttermilk marinated, flour coated, crispy, tender fried chicken recipe.","10 minutes","30 minutes","Serves 4"
2614,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2390,"2017-09-25 03:49:29","Grilled Lime Chicken with Black Bean Sauce","Grilled Chicken Ingredients: 6 Tbsp lime juice (from 3 to 4 limes) 2 Tbsp extra virgin olive oil 1/2 cup+ (more to taste) chopped fresh cilantro 1 teaspoon dried oregano 1/2 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 1 1/2 lbs boneless, skinless chicken breasts, thin cutlets Garnish: 1/2 cup chopped red onion 2 Tbsp seasoned rice vinegar Sliced avocados, sour cream, cilantro Black Bean Sauce Ingredients: 1 Tbsp olive oil 1/2 cup chopped red onion 2 cloves garlic, crushed and minced 1 (15 oz.) can black beans 1 3/4 cups water 1 bay leaves 1/2 cup chopped cilantro, including stems, loosely packed 1/2 teaspoon dried oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon Kosher salt, or more to taste","If you don't have access to a grill, you can sauté the chicken breasts in a cast iron pan on medium high to high heat until lightly browned on both sides and just cooked through.","1 Marinate chicken breasts: Combine the lime juice, olive oil, cilantro, oregano, salt and pepper in a glass bowl and mix well. If the chicken breasts are not already thin cutlets, make them so by cutting them in half horizontally. They should be no more than 3/4-inch thick at their thickest point. Trim the chicken breasts of excess fat, then add them to the marinade. Cover with plastic wrap and chill in the refrigerator for 2 hours. 2 Soak chopped red onion for garnish in rice wine vinegar and water: Place 1/2 cup chopped red onion in a small bowl and add a couple tablespoons of rice wine vinegar, and enough water to just cover the onions. Chill until dish is ready for garnish. 3 Sauté onions for black bean sauce: First, taste the liquid in the canned beans. If it tastes good, use it, if not, drain the can, and rinse the beans. (Depending on the brand of canned beans, the liquid might be good tasting or not.) Heat 1 Tbsp of olive oil in a saucepan on medium heat. When hot, add the chopped red onions and cook for 5 minutes, until translucent. Add the minced garlic and cook a minute more. 4 Add beans, water, bay leaf, spices, then simmer: Add the beans to pot, including the can liquid if using (if not, replace with water). Fill up the empty can with water and add that to the pot as well (about 1 3/4 cups of water). Add the bay leaf, chopped cilantro, oregano, black pepper, and salt. Increase the heat to bring to a boil, then reduce heat to maintain a low simmer. Simmer uncovered  for 10 to 15 minutes. Remove from heat and let sit for a few minutes. 5 Purée sauce: Remove the bay leaf. Pulse in a blender (or use an immersion blender) until somewhat smooth. (Remember to only fill a blender a third of the way if you are blending hot liquids, and hold the top down while you blend.) 6 Grill chicken breasts: Prepare your grill for medium-high, direct heat. Place the chicken breasts on the grill, and grill until they are just cooked through (approximately 1 1/2 to 2 minutes on each side). Remove to platter when grilled. Serve the grilled chicken with the black bean sauce. Sprinkle with the strained red onions, and garnish with sour cream, guacamole, tomatoes or fresh cilantro.","This recipe for grilled chicken, marinated in lime juice, and served with a cilantro infused black bean sauce is inspired by a recipe from my dear friend and site contributor Steve-Anna. First posted in 2006, I’ve changed it over the years incorporating many of the ideas that commenters have given us after trying the recipe, plus a few ideas of my own. Chicken cutlets are marinated in a lime juice cilantro marinade for a couple hours. They are grilled quickly on a hot grill and served with a simple black bean sauce made with canned black beans, onions, garlic, and oregano. I’m garnishing the chicken with chopped red onions that have soaked in some water and seasoned rice vinegar for a quick pickling effect. A note on the black beans. You only need a cup and a half of cooked black beans for the sauce in this recipe. In my book, this is not enough to warrant making a whole batch of beans from scratch, which is why we are using canned beans (I recommend Bush’s, S&W, or Goya). But if you want to make beans from scratch, by all means do not let me deter you. Here’s an excellent method in our Black Bean Burrito Bowl recipe. Updated recipe and photos, first published in 2006","Elise Bauer",,"Lime marinated grilled chicken cutlets! With a thick and creamy black bean sauce.","Elise Bauer","Lime marinated grilled chicken cutlets! With a thick and creamy black bean sauce.","2 hours","25 minutes","Serves 4"
2622,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2392,"2017-09-25 03:49:40","Grilled Cilantro Lime Chicken","2 pounds skinless, boneless chicken breasts 2 Tbsp olive oil for the marinade plus more for grilling Grated zest from 2 limes Juice from 2 limes, about 1/4 cup 3 Tbsp chopped cilantro 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper Lime wedges, fresh sprigs of cilantro, and slices of avocado to serve","The lime is the predominant flavor in this chicken recipe. We've paired it with cilantro. You could also try it with minced ginger, some garlic, or even mint. We pound the chicken breasts to an even thickness and then chill them before grilling. Chilled, even-thickness chicken breasts will be less likely to overcook in the time it takes to get grill marks.","1 Pound chicken breasts to even thickness: Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin. 2 Marinate the chicken: Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight. 3 Grill: Preheat the grill for medium high heat. Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.","Hello summer and cooking chicken on a grill! I don’t know about you, but sometimes I struggle with grilling chicken breasts. The meat can very easily end up charred and dry on the outside or ends, while still raw on the inside. What we’ve done here helps result in juicy chicken breasts, with nice grill marks to boot. First we pound the boneless, skinless breasts to an even thickness, which will help the meat cook more evenly, so you don’t have the extremes of raw and dry. Then we marinate the chicken in an acidic marinade made with lime juice. It’s almost like using buttermilk, but lime flavored. The acid helps tenderize the meat for grilling. Since the chicken breasts have been formed into rather thin cutlets, we take them directly from the refrigerator to the grill. That way, they don’t overcook in the time it takes to get nice grill marks on them. Cilantro lime chicken is a classic Southwestern favorite. Not everyone likes cilantro though, so if that’s you, change it up a bit and try adding grated fresh ginger to the marinade instead. Or maybe some minced garlic and chopped parsley. Enjoy!","Elise Bauer",,"Skinless boneless chicken breasts marinated with lime and cilantro and grilled.","Elise Bauer","Skinless boneless chicken breasts marinated with lime and cilantro and grilled.","35 minutes","10 minutes","Serves 4-6"
2620,2,"2017-09-12 03:23:48",Chicken,1,"2017-09-12 02:50:14",Featured,2395,"2017-09-25 03:49:50","Spanish Baked Chicken","1/4 cup olive oil 1/4 cup red wine vinegar 2 teaspoons chopped fresh oregano (or 1 teaspoon dried) 1 teaspoon salt 1/2 teaspoon garlic powder Dash of pepper 3 bay leaves 1/2 cup golden raisins 1/4 cup sliced or halved pitted green olives 3 pounds chicken parts 2 Tbsp brown sugar 1/2 cup dry white wine",,"1 Make marinade: In a medium bowl whisk together the olive oil, vinegar, oregano, salt, garlic powder, pepper, bay leaves, raisins and olives. 2 Marinate the chicken: Prick the skin of the chicken with fork tines or the tip of a sharp knife and add to the marinade, coating well. Pricking the skin is to help the marinade penetrate the chicken. Cover and refrigerate several hours or up to overnight. 3 Place chicken in baking dish, cover with marinade, wine, brown sugar:  Pre-heat oven to 350°F. Place chicken in a 12x8x2-inch baking dish. Add the wine to the marinade and pour over chicken. Sprinkle the chicken all over with brown sugar. 4 Bake: Bake uncovered at 350°F, basting occasionally, until chicken is tender, 45 to 50 minutes. Remove bay leaves.","Also known as “Pollo Estofado” this stewed chicken recipe hails from Spain. You marinate the chicken several hours (or overnight if you can) in a flavorful vinaigrette with oregano, garlic powder, olives and raisins. Then you add some red wine and brown sugar, and cook the chicken in its marinade. It’s great with our Spanish rice! The recipe comes from one my mother clipped decades ago from the Sacramento Bee.","Elise Bauer",,"Chicken marinated in oil and vinegar with olives and raisins, then baked with wine and brown sugar. Pollo Estofado.","Elise Bauer","Chicken marinated in oil and vinegar with olives and raisins, then baked with wine and brown sugar. Pollo Estofado.","2 hours","50 minutes","Serves 4"