Easy Jambalaya

INGREDIENTS:
two chicken breasts, chopped
andouille sausage links, chopped
3 red, green, yellow or orange bell peppers, chopped
1 red onion, chopped
2 - 14 oz cans stewed tomatoes
3 chopped garlic cloves or garlic powder
cajun seasoning
oregano
rice

DIRECTIONS:
Coat chopped chicken in Cajun seasoning. Brown in the bottom of a cast iron stew pot. Add peppers & onions and saute until soft. Add stewed tomatoes, let simmer. Add Cajun seasoning oregano and garlic to taste. Serve over rice.

*Can add shrimp, pork, or other meats/veggies if desired.

Chicken in Beer

Adapted from Lidia's Italy "Chicken in Beer" Recipe.

INGREDIENTS
4 pound roasting chicken

2 teaspoons kosher salt

2 medium onions, peeled and quartered

2 large carrots, peeled, halved crosswise and quartered

5 small red potatoes, halved crosswise and quartered

10 button or cremini mushrooms, halved
2 tablespoons fresh sage leaves

4 whole cloves

1 cinnamon stick

2 cups chicken stock
1 bottle beer

1.5 cup apple cider, preferably unfiltered

DIRECTIONS
1. Arrange a rack in the middle of the oven and heat to 400 degrees. Trim excess fat from chicken, and season it inside and out with salt.

2. Scatter the onions, carrot, potatoes, mushrooms, sage, cloves, and cinnamon in the pot, sprinkle over this salt, and set the chicken on top of the vegetables.

3. Put the pot on the stove, pour in the stock, beer, and apple cider, and bring to a simmer over medium heat. Cook, uncovered, for about 15 minutes on top of the stove.

4. Put the pot in the oven, and roast the chicken for about 30 minutes, basting with the pan juices two or three times. Cover the chicken with a sheet of aluminum foil to prevent overbrowning, and roast another 30 minutes. 

Remove the foil, and roast another 20 to 30 minutes, basting frequently, until the chicken and vegetables are cooked through and tender.

5. (Optional) Remove the chicken to a warm platter, and surround with the vegetables. Bring the pan juices to a boil on top of the stove, and cook until reduced by half. 

Carve the chicken at the table, and spoon some of the pan juices on top.

Chicken Broccoli Stir-fry

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INGREDIENTS
1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1 tbsp grated ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
2 large chicken breasts, sliced into pieces
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

DIRECTIONS
1. In a medium bowl, combine orange zest and juice, ginger, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Cook chicken until browned on one side, 1 to 2 minutes (chicken will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

4. Add chicken (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

*you can substitute just about any kind of protein for the chicken

Slow Cooker Herbed Chicken

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INGREDIENTS
8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

DIRECTIONS
1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

from BHG via YumSugar

Pesto Chicken

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INGREDIENTS:
4 chicken breasts
Pesto sauce
Cherry tomatoes
Parmesan Cheese

In a baking dish, cover the chicken with pesto. Add the cherry tomatoes to the dish. Sprinkle with parmesan cheese. Bake at 350 degrees for 40 minutes or until done.

Chicken with Marsala Cream Sauce

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INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts, scallopini pieces (thin sliced)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves
12 ounces dried fettuccine

DIRECTIONS
1.) Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain.

Meanwhile, sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 3 minutes per side. Transfer the chicken to a plate and cool slightly.

3.) While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

4.) Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

5.) Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top of the pasta. Garnish with parsley sprigs and serve.

{via Elizabeth's Edible}

BBQ Mustard Glazed Chicken

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Yield: 4 servings (serving size: 2 chicken thighs)

INGREDIENTS
2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon No-Salt salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

DIRECTIONS
1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes.

3. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°. Be sure your thermometer does not touch the bone when taking the temp.

{via Elizabeth's Edible}

Popeye Chicken

INGREDIENTS:
chicken - 3 or 4 large chicken breasts
2 cloves garlic, chopped
2 packages frozen spinach
2 cans cream of mushroom/asparagus/celery soup
1/2 - 1 cup mayo
lemon juice (half a lemon, to taste)
2-3 tbsp curry (to taste)
shredded cheddar cheese
bread crumbs or crushed corn flakes
white or brown rice

INGREDIENTS:
Cook chicken separately with garlic and olive oil (either boil or saute). Mostly defrost spinach, drain any water from it, and cover the bottom of a casserole dish. Mix up the cream of soups with the mayo and curry and lemon juice and some pepper to taste. Add cooked chicken to the mix and cover the spinach layer. Add layer of cheese and cover with foil. Cook in preheated 350 degree oven for 45 minutes. Remove foil and pour on bread crumbs or crushed corn flakes. Set oven to broil and cook until browned on top. Serve over rice.

Soy Ginger Chicken w/Bok Choy

INGREDIENTS:
1/2+ cup soy sauce
6 tbsp brown sugar
1 1/2 tbsp sesame oil
One, 1 1/2 inch piece ginger, peeled and grated
(can also use garlic instead of ginger for different flavor)
1 bunch green onions, thinly sliced
5 chicken thighs
One box curry or regular cous cous
3 bunches baby bok choy, halved

DIRECTIONS:
Combine soy sauce, brown sugar, sesame oil and grated ginger in a wide-bottomed pan or pot. Add chicken thighs, bring to a boil. Reduce to a simmer, cover for 30 minutes. Flip chicken, simmer an additional 30 minutes. Meanwhile, cook boxed cous cous mix. Place bok choy on top of chicken in the pot and cover, 5 minutes. Serve over cous cous or rice and garnish with green onions.

Chicken Mole

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INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
About 8 pieces chicken thighs
White or Brown rice, for serving
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DIRECTIONS

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Remove chipotles and puree sauce with a hand blender.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Serve over rice.

Parmesan Chicken

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INGREDIENTS
2 large skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 extra-large eggs
1-1/4 cups seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
Butter
Olive oil
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DIRECTIONS
1. Pound chicken breasts between saran wrap until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.

Chicken Pot Pie

IF YOU'RE MAKING THE CRUST:

Ingredients
1/2 tsp salt
1 tbsp sugar
1 stick butter
4 tbsp ice water

Directions
Combine flour, salt and sugar in a food processor. Cut butter into cubes and add to the processor and pulse until just combined. Slowly add the ice water in while pulsing. Gather the dough into a ball and refrigerate until you're ready to roll it out and use it.

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POT PIE FILLING:

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
(the following can be substituted with cream of mushroom soup,
if you'd like to save time)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
Add a frozen pie crust and pastry for the top to your list if you are skipping the dough-making process


Directions
1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. For homemade sauce vs cream of mushroom: In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture (or cr. of mush) over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Add an egg wash if you would like more of a "golden" crust look.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Adobo chicken

INGREDIENTS
1 cup soy sauce
1/2 cup white vinegar
5 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon fresh ground pepper
3 bay leaves
3 pounds chicken thighs, bone in

DIRECTIONS
Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot. Place chicken skin side down in pot and bring to a boil. Immediately turn down to a simmer and cover with lid. After 30 minutes, remove lid and turn chicken over and simmer for an additional 20 - 30 minutes then serve with steamed rice

Chicken, Mushrooms and Spinach

INGREDIENTS
1 tbsp olive oil
1 cup fresh parsley, chopped
2 whole boneless chicken breasts, skin on and split
Salt and pepper
1 small onion, chopped
10 white mushrooms, cut
1 cup dry white wine
2 tbsp balsamic vinegar
1 tbsp butter (optional)

DIRECTIONS
1.) Preheat oven to 400 degrees. Heat olive oil in a large skillet over medium heat. Press a scant tablespoon parsley onto skin side of each breast. Season both sides with salt and pepper. Place breasts, skin side down, in skillet; cook until golden, about 8 minutes per side.

2.) Remove chicken from skillet, and transfer to a roasting pan. Place roasting pan in oven. Roast until chicken cooks through, 15 to 20 minutes.


3.) Meanwhile, return skillet to stove. Add onion; cook, stirring, until just golden, about 2 minutes. Add mushrooms; cook until soft, about 5 minutes. Add wine; scrape skillet's bottom to release cooked-on juices. Cook until wine is almost evaporated, about 5 minutes. Add vinegar; cook 1 minute more. Stir in remaining parsley; season with salt and pepper. Remove from heat; stir in butter.

4.) Remove chicken from oven. Place spinach on plates. Slice each breast into sixths; arrange over spinach. Spoon mushroom mixture over chicken, drizzling juices over spinach, and serve.

Classic Hot Wings

INGREDIENTS
About 4 lbs chicken wings
McCormick’s Garlic & Herb Buffalo Wings Seasoning Mix (kinda cheating)
One bottle of Fanks Wing Hot Sauce
One cube of real unsalted butter
Pure Honey

DIRECTIONS
Preheat the oven to 475 degrees F. Drop the chicken pieces in a large zip-lock bag and shake with the McCormick's seasoning to coat.

Place wings on a lightly greased baking dish. Brush wings with Frank's sauce and honey. Bake for 30 minutes. They should be crisp but not burnt (if not crisp, continue baking a bit longer).

Remove the wings from the oven and place them in a large mixing bowl. Dice up the butter and add with more Frank's sauce and toss together until combined.

Glazed Chicken Wings

INGREDIENTS
About 4 lbs chicken wings
1/2 cup barbecue sauce
1/2 cup apricot jam
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp sesame oil
2 cloves garlic, crushed


DIRECTIONS
Stir the barbecue sauce, jam, vinegar, soy sauce, tomato sauce, oil and garlic in a small pan over low heat until just combined. Cool slightly, pour over the chicken wings and mix well. Cover and marinate in the refrigerator for at least two hours.

Preheat the over to 350 degrees F. Drain the excess marinade from the wings and reserve. Bake the wings in a lightly greased baking dish for 45 minutes. To prevent sticking, you can add a little water. Turn halfway through the cooking time, brushing occasionally with the reserved marinade.

Sweet Dry Rub BBQ Wings

INGREDIENTS
1-2 lb Chicken Wings
1 Tablespoon Vegetable Oil
2 Tablespoons Sugar
2 Tablespoons Paprika
1 teaspoon Salt
1 teaspoon Celery Salt
1 teaspoon Garlic Powder

DIRECTIONS
Preheat oven to broil/grill.

Place the chicken wings in a large bowl and drizzle with oil.

In a small bowl, mix together all dry ingredients. Sprinkle dry ingredients over the wings a tablespoon at a time, mixing in between so that all wings are well coated.

Place on a wire rack in the hot oven. Broil for 5 minutes. Then, reduce the heat to regular bake at 200°C (392°F) and bake for another 7 minutes. Remove from oven and serve immediately.

Makes 4-6 servings. Recipe via FTLOF.

Kung Pao Chicken

INGREDIENTS
3 1/2 teaspoons Cornstarch
5 teaspoons Soy Sauce
5 teaspoons Sherry
1/4 teaspoon Salt
3 Chicken Breast halves, cut into small cubes
1Tablespoon Red Wine Vinegar
2 Tablespoons Chicken Broth
1 1/2 teaspoons Fructose (or sugar)
3 Tablespoons Vegetable Oil
1/3 Cup salted Cashews
8 small dried hot Chili Peppers
1 1/2 teaspoons fresh Ginger, minced
1 small Onion, diced
1 small Green Onions (green part only), sliced (for garnish)
dried hot chili peppers (for garnish) - I found them too spicy to eat
1 cup pineapple pieces, if desired

DIRECTIONS
For the marinade:
Combine 2 teaspoons of cornstarch, 2 teaspoons of soy sauce, 2 teaspoons of sherry, and the salt in large bowl. Mix the marinade well so that there are no clumps and then add the chicken cubes. Stir around really well to coat all the chicken. Set aside and let it stand for about 30 minutes (while you prepare everything else).

For the sauce:
Combine 1 1/2 teaspoons of cornstarch, 3 teaspoons of soy sauce, 3 teaspoons of sherry, the vinegar, the chicken broth, and the fructose in small bowl. Mix well so there are no clumps and set aside.

Cooking:
Heat 1 tablespoon of oil in a large cast iron pan over medium heat. Add the cashews and stir constantly until lightly toasted. Remove the peanuts to a dish and set aside.

Heat 2 tablespoons of oil in the same pan over medium heat. Add the chili peppers and sauté until they become very fragrant, about 1 minute. Increase the heat to medium-high.

Add the marinated chicken with marinade to the hot pan and stir-fry 2 minutes. Add the ginger and stir-fry until the chicken is no longer pink in the center, about 1 minute. Add the cashews and onions and stir-fry 1 more minute.

Stir in the sauce and cook and stir until the sauce boils and thickens (less than 1 minute). Garnish with the green onions and chili peppers that you lightly toasted.

Makes 2-3 servings. Recipe via FTLOF.

Quick Beer-Chicken Grilling Marinade

INGREDIENTS
One 12-ounce can or bottle beer, at room temperature
1/2 cup butter, melted and cooled
2 cloves garlic, smashed
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons salt, plus more for sprinkling
6 chicken drumsticks (about 1 1/2 pounds)
2 baking potatoes
Olive oil, for drizzling
Lime wedges, for serving

1. In a resealable plastic bag, combine the beer, butter, garlic, chili powder, brown sugar and salt. Add the drumsticks, seal the bag and let marinate for about a 1/2 hour.
2. Transfer the chicken to the grill. Grill the drumsticks, brushing with the beer marinade and turning occasionally, until the skin is golden and crisp and the juices run clear, 20 to 25 minutes. Serve the chicken with the lime wedges.

Curried Chicken Salad

INGREDIENTS
1 3/4 cups chicken broth
1 1/2 lb skinless boneless chicken breast
1/2 cup mayonnaise
1/3 cup plain yogurt
5 teaspoons curry powder
1 tablespoon fresh lime juice
1 teaspoon honey
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch green onions, chopped (1 cup)
1 red or green apple, chopped
1 cup red seedless grapes (5 oz), halved
1/2 cup salted roasted cashews, coarsely chopped

DIRECTIONS
Bring 4 cups water to a simmer with chicken broth in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and cover, then let stand until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool 10 minutes. Chop into 1/2-inch pieces.

While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, apple, grapes, and cashews and stir gently to combine.