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Category: Poultry

Chicken Fajitas with Peppers and Onions

Chicken Fajitas with Peppers and Onions

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Yield: 4 Servings

Adapted from: Simply Recipes

Chicken fajitas are made even simpler and easier with this sheet pan recipe! A quick marinade makes the chicken tasty and tender. Serve it right from the pan for an easy Tex-Mex family favorite.

For the marinade:

  • ¼cup freshly squeezed lime juice (from 1 to 2 limes)
  • ¼cup freshly squeezed orange juice (from 1 small orange)
  • 2TBS pickling juice, from a jar of pickled jalapeños (optional)
  • 1TBS ancho chili powder (or chili powder blend)
  • 2tsp dried oregano
  • 1tsp ground cumin
  • ¾tsp salt
  • 3TBS olive oil

For the chicken and vegetables:

  • 1large, red or yellow onion, cut into ¼-inch thick slices
  • 2large, sweet bell peppers (red, yellow or green, or a combination), cut into ¼-inch thick slices
  • 2skinless, boneless chicken breast halves (about 1 ¼ lb), cut into 1-inch strips
  • 8-12corn tortillas

For garnish:

  • 1avocado, sliced
  • handful of fresh cilantro leaves
  • 1lime, quartered
  • Cooked rice and/or beans

Preheat the oven to 450ºF:

Line and lightly oil a half-sheet pan.

Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat and set aside to marinate while the peppers and onions are roasting (about 15 minutes).

Cook the peppers and onions: In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat.

Spread them in one layer and roast for about 15 minutes, or until they begin to soften.

Cook the chicken with the peppers and onions: Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan.

Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant read thermometer).

Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.

Warm the tortillas: Wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot.

Wrap the warm tortillas in a napkin and set them on a plate.

Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve it with rice and beans, too.

Cashew Chicken

Cashew Chicken

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Yield: 4 Servings

adapted from: recipecritic

Sheet Pan Cashew Chicken is an easy weeknight meal with all the amazing flavors of the popular takeout dish. Tender chicken surrounded by crisp and tender veggies with crunchy cashews and an incredible sweet and savory sauce.

For the sauce:

  • 6TBS low sodium-soy sauce
  • 1TBS hoisin sauce
  • ¾TBS apple cider vinegar
  • 2TBS honey
  • 1tsp toasted sesame oil
  • ½tsp fresh minced ginger
  • 2cloves garlic minced
  • 2TBS cornstarch
  • ½cup water plus more as needed to thin out sauce

For the chicken and vegetables:

  • 2medium skinless boneless chicken thighs or breasts cut into 1-inch cubes
  • salt and pepper
  • 1½cups broccoli florets
  • 1red bell pepper cut into chunks
  • ½green bell pepper cut into chunks (optional – for extra color)
  • ½red onion cut into narrow wedges (optional)
  • ⅔cup roasted unsalted cashews

Optional garnishes:

  • toasted sesame seeds and chopped green onions


For the sauce:

In a medium saucepan over medium heat, whisk together soy sauce, hoisin sauce, vinegar, honey, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables:

Preheat oven to 400°F.

Line a half sheet pan with parchment paper or foil coated with cooking spray and set aside.

Season chicken with salt and pepper then drizzle spoonfuls of sauce over the chicken coating well on both sides. Reserve at least half of the sauce for later.

Cook in preheated oven for 8 minutes then remove the pan.

Arrange the broccoli florets, bell peppers, onions, and cashews in a single layer around the chicken. Season the vegetables with salt and pepper and drizzle spoonfuls of the sauce and toss everything to coat. Return to the oven and cook for another 8-12 minutes, or until the chicken is cooked through and juices run clear.

Remove pan from oven and drizzle with remaining sauce.

Serve over rice and garnish with green onions and toasted sesame seeds, if desired.

Thighs with Cauliflower, Carrots and Onions

Thighs with Cauliflower, Carrots and Onions

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Yield: 4 to 6 Servings

Adapted from: Food52

This is a great, fairly simple, meal. I added carrots to the recipe. Would be great for a group.

  • cooking oil, for greasing
  • 1large head cauliflower 
  • 2onions
  • 4-6carrots, red, yellow or sweet
  • 5TBS olive oil, divided
  • Kosher salt and fresh pepper, to taste
  • 1TBS whole cumin seeds or ground cumin, see note above
  • 1TBS whole coriander seeds or ground coriander, see note above
  • 2tsp smoked paprika
  • ¼-½tsp cayenne, to suit your heat tolerance
  • 2cloves garlic, minced
  • 6-8boneless, skinless chicken thighs, about 2 lbs.

Special Equipment:

  • Mortar and pestle or spice grinder

Prep:

Preheat the oven to 425ºF and position one rack in the center and another at the top.

Line and oil two half-sheet pans.

Spices:

If you have them, toast whole cumin and coriander seeds in a small skillet over medium-high heat until they turn light brown and smell fragrant, 3 to 5 minutes. Grind in a mortar and pestle or spice grinder. Add to a small bowl and mix with the smoked paprika and cayenne.

Peel and slice carrots into ¼-inch thick diagonal slices.

Peel and half onions. Either slice ¼-inch thick, or cut into ½-inch wedges.

Cut cauliflower into florets, large florets halved or quartered as necessary to bite sized pieces.
Place cauliflower florets, carrots and onion on a half-sheet pan. Season all over with a tsp of kosher salt and pepper to taste, and a large drizzle of olive oil.

Sprinkle half of the spice mixture over the vegetables. Use your hands to toss the vegetables evenly with the oil and spice mix. Transfer pan to the top shelf of the oven and roast for about 15 minutes.

Chicken:

Place chicken thighs in a large bowl. Season generously all over with salt. Add sprinkle on the remaining spice mix, 1-2 TBS of oil, and minced garlic. Toss to coat. Let sit at room temperature while vegetables roast.

Roast:

After the 15 minute roast of the vegetables, remove the half-sheet pan and mix the vegetables. Return to the center rack of the oven.

Lay the chicken thighs on the second half-sheet pan. Roast for 15 minutes—if thighs are large, they may need 5 to 10 minutes more. Thighs should be 185ºF in center of thickest part. Remove the vegetable pan after the second 15 minutes and cover loosely with foil.

Remove the chicken pan from the oven, cover loosely with foil and let rest for 5 to 10 minutes.

The chicken can be served as is, or cut into 1-inch pieces (best for a group), about the same size as the cauliflower. Return chicken to sheet pan or to a serving platter along with the vegetables  and any juice from the chicken pan. Toss everything together.

Meanwhile, stir together the yogurt sauce, warm up some bread, cut the lemons, etc.  Taste and adjust seasoning and squeeze a lemon over everything, if desired.

Note: The cauliflower does not freeze well. Should not be frozen!

Chicken Madeira

Chicken Madeira

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Yield: 2

Jean-Pierre

Explore the rich and flavorful world of Chicken Madeira, inspired by a classic Cheesecake Factory dish. This version enhances the original with deeper flavors and a more refined technique, perfect for impressing at dinner. This recipe combines succulent chicken, earthy mushrooms, and asparagus in a luscious Madeira wine sauce, all served over creamy mashed potatoes.

For the chicken:

  • 1lb chicken breast, sliced horizontally into 2 thinner cutlets
  • salt and pepper, to taste
  • 2TBS clarified butter, or garlic olive oil for frying
  • mozzarella cheese sliced, for topping
  • ½cup beef stock
  • 1bunch asparagus ends trimmed and peeled and poached until cooked through

For the sauce:

  • 1TBS clarified butter or extra virgin olive oil
  • 1large shallot, finely chopped
  • 8oz baby Bella mushrooms, sliced
  • 1TBS garlic, minced
  • 2tsp freshly chopped tarragon or thyme
  • 4oz madeira wine
  • 8oz beef stock
  • salt and pepper, to taste
  • 1TBS corn starch diluted into 2 TBS water optional
  • 1TBS parsley, chopped, for finishing
  • 1TBS butter, to enrich the sauce


Prepare the chicken:

Preheat the oven to 375°F.

Season the chicken cutlets with salt and pepper.

In a frying pan, heat clarified butter over medium heat. Add chicken, and fry until golden-brown on one side, flip on other side, top with mozzarella cheese.

Add the asparagus and ½ cup beef stock to the pan and finish in oven until cheese is melted and bubbly. It should not take more than 10 to 15 minutes.

Prepare the sauce:

In a reduction pan, heat the olive oil, and sauté shallots until light golden-brown. Add mushrooms, season with salt and pepper to help release the water. and cook them until their moisture evaporates.

Stir in garlic and tarragon and cook until fragrant.

Deglaze with ½ cup Madeira wine, and 1 cup beef stock and simmer to desired thickness.

If the sauce is too thin, you may use a little corn starch diluted in water to bring to the consistency you like.

Finish with parsley and swirl in butter off the heat for a glossy sauce.

Cook the asparagus:

Blanch asparagus in boiling water until tender, then shock in ice water to stop the cooking process. This method preserves the bright green color and ensures the asparagus is tender yet crisp.

Assemble the dish:

Place a generous serving of mashed potatoes on each plate. Arrange chicken cutlets on top or beside the potatoes. Ladle the Madeira mushroom sauce over the chicken. Serve asparagus alongside the chicken and potatoes.

Marsala Mushroom Chicken Skillet

Marsala Mushroom Chicken Skillet

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with Broccoli and Peas

Yield: 2 Servings

Chicken & mushrooms with a creamy Marsala sauce mixed with broccoli and peas served with pasta.

Needed more sauce, so all of the sauce ingredients below are now doubled.

  • 6oz noodles
  • 6oz cremini mushrooms
  • 1shallot
  • 6oz broccoli florets
  • 12oz boneless skinless chicken breasts
  • 1TBS flour
  • 6oz dry Marsala wine
  • 8oz light cream
  • 2tsp chicken Better than Bouillon
  • 2oz peas
  • olive oil
  • salt & pepper

Prepare the Ingredients:

Cut mushrooms into ¼-inch slices.

Peel and halve shallot. Slice thinly.

Cut broccoli florets into bite-sized pieces.

Pat chicken breasts dry and, on a separate cutting board, cut into 1″ dice. Season with ¼ tsp salt and ¼ tsp pepper. Place diced chicken and flour in a mixing bowl and toss to coat.

Noodles:

Bring a gallon of water to a boil. Add 1 TBS salt, stir and add noodles. Cook as directed on box.

Sear the Chicken:

Place a medium non-stick pan over medium-high heat and add a drizzle of olive oil. Add chicken to hot pan and stir occasionally until seared on two sides, 3-4 minutes. Transfer to a plate. Chicken will finish cooking in a later step. Keep pan over medium-high heat.

Cook the Vegetables

Add 2 tsp olive oil, mushrooms, and shallot to hot pan and stir occasionally until lightly browned, 2-4 minutes.

Add Marsala and stir occasionally until mostly evaporated, 2-3 minutes.

Stir in cream, broccoli, 2 oz water, demi-glace, ¼ tsp salt, and a pinch of pepper until combined.

Finish the Skillet

Return chicken and any accumulated juices to pan. Bring to a simmer. Once simmering, stir occasionally until sauce is thick enough to coat the back of a spoon and chicken reaches a minimum internal temperature of 165°F, 6-7 minutes.

Add peas and stir until warmed through, 1 minute.

Serve:

You can mix the pasta into the skillet and get it all coated or serve over the pasta. Divide between plates.

Chicken Kiev

Chicken Kiev

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Yield: 4 servings
Chef John / AllRecipes

“I’m not going to say this chicken Kiev is ‘easy to make.’ It’s really not. So, why try? Because, if and when you pull this off, you’ll be enjoying one of the greatest chicken experiences of your life. It’s also one of the greatest garlic experiences of your life, as well as one of the greatest butter experiences of your life.”

  • 2cloves garlic, minced
  • salt & pepper
  • 2TBS chopped fresh flat-leaf parsley
  • 6TBS unsalted butter
  • 4(8 oz) boneless, skinless chicken breast halves, pounded to ¼-inch thickness
  • salt and pepper to taste
  • 1cup AP flour
  • 2tsp salt
  • 2eggs, beaten
  • 2cups panko bread crumbs
  • 1pinch cayenne pepper
  • 2cups vegetable oil for frying, or as needed

Potatoes:

  • 12oz potatoes
  • olive oil

Roast Vegetable Medley: (Substitute any vegetables as desired)

  • 4oz red onion
  • 4oz green beans
  • 4oz carrots


Build Kievs:

Grind garlic and a pinch of salt together in a mortar and pestle until garlic is completely smashed. Add parsley and mix until completely incorporated. Pound butter into garlic mixture with pestle until parsley and garlic are fully incorporated into the butter. Wrap the butter mixture in plastic wrap and refrigerate until cold, at least 15 minutes.

Season chicken breasts with salt and pepper. Place ¼ the butter mixture in the center of wider end of each chicken breast. Fold the narrower end of each chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered. Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm, about 30 minutes.

Prep vegetable medley:

Adjust rack to top and middle positions and preheat oven to 425°F. Wash and dry produce.

Trim beans, peel and cut carrots into ½-inch thick diagonal pieces, peel, halve and slice red onion into ½-inch wedges.

Add carrots, beans and red onion to sheet pan with a large drizzle of oil, salt, and pepper.

Roast on top rack for 22 minutes.

Cook Potatoes:

Peel, if desired, and chop potatoes into 1/2-inch pieces. Add potatoes to medium saucepan and fill with water to cover by 1 inch, add 1 tsp salt. Bring to a boil, partially cover and reduce heat to a soft boil. Cook for 15-20 minutes until fork tender. Reserve 1/2-cup potato cooking liquid and drain.

Cook Kievs:

Whisk flour and 2 tsp salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour panko breadcrumbs into another bowl.

Remove chicken breast balls from plastic wrap. Gently press each chicken breast ball into flour mixture to coat and shake off any excess flour. Dip into beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm, about 15 minutes.

Heat oil in a large saucepan to 350°F. Preheat oven to 400°F. Line a baking sheet with aluminum foil.

Working in batches, cook chicken, gathered side down, in hot oil and until lightly golden on both sides, about 1 minute per side. Transfer to prepared baking sheet. Sprinkle salt and cayenne pepper over the top.

Bake in the preheated oven until you can hear the butter start to sizzle on the baking sheet, 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165°F. Let rest for 5 minutes before serving.

Mash potatoes:

Return pot with drained potatoes to medium-low heat. Add 1 1/2 TBS sour cream and 1 TBS butter. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season generously with salt and pepper.

Serve:

Divide Kievs, mashed potatoes and vegetables between plates.

Side dish suggestions:

Vegetables

Starches

Green Beans & Mushrooms

Couscous

Roasted Asparagus

Mashed Potatoes

Broccoli

Rice Pilaf with Peas

Roast Vegetable Medley

Noodles

Chicken Snow or Sugar Snap Peas

Chicken Snow or Sugar Snap Peas

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Yield: 2 to 3 Servings
Adapted from: Sue & Gambo

A very simple clean tasting stir fry made with snow peas or sugar snap peas and chicken with a delightful white sauce. 😊 😊

Chicken & Marinade:

  • ½lb chicken
  • ½tsp salt
  • pinch white pepper (optional, substitute black)
  • 1tsp of sesame oil
  • 1egg white
  • 2TBS of corn starch
  • 2-3TBS of oil, divided

Vegetables:

  • 2cups of snow peas or sugar snap peas, strings removed
  • 1cup of white onion, sliced
  • 1tsp minced garlic
  • 1tsp minced ginger

Sauce:

  • 1TBS Shaoxing cooking wine
  • 1cup of stock
  • 1TBS of oyster sauce
  • 1tsp of sugar
  • ½tsp sesame oil

Slurry

  • 1TBS of corn starch
  • 2TBS of water


Prep:
Slice up the chicken into small strips.
Marinate the chicken: Place the chicken in a bowl, add salt, white pepper, sesame oil, egg white and mix.  Add 1½-2 tablespoons cornstarch, mix. Add 1-2 tablespoons of oil, mix.

Make the sauce:
In another small bowl, add Shaoxing cooking wine, ½ cup of stock, 1 TBS oyster sauce, 1 teaspoon of sugar, ½ teaspoon sesame oil. Mix well.

Make a slurry:
Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a bowl

Stir Fry:
Heat a wok over high heat. Add 2 tablespoons of oil and when oil is smoking, reduce heat to medium. Add chicken and cook until chicken is fully cooked through. Remove, drain and set the chicken aside.

Add 1 tablespoon of oil and the white onions to the wok, stir fry for 30 seconds, add minced ginger, minced garlic and stir-fry for 15-30 seconds.

Next add all the pea pods. Stir fry for 30 seconds.

Add sauce mix and bring to a boil. Mix well. Cook for about 30 seconds.

To thicken the sauce, slowly add slurry and bring to a boil. Add more and return to a boil until it’s the right thickness.

Return the chicken to the wok and stir fry for 20 to 30 seconds to heat through.

Serve.

Chicken Chop Suey

Chicken Chop Suey

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Yield: 4-6

Cook! Stacey Cook

Chicken, Beansprout and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
4 cloves garlic, minced
4 slices ginger, 2 minced
4 stalks scallion, white split lengthwise, then cut 2-inch sections, green part, cut 2-inch sections.
6 oz celery, cut on diagonal to ¼-inch strips
8 oz beansprouts
Marinate:
8 oz chicken, sliced across grain
2 tsp soy sauce
1 tsp oyster sauce
4 tsp water
¼ tsp baking soda
5 tsp cornstarch
pinch white pepper, mix well, add
2 tsp sesame oil, mix, set aside
Slurry:
1 TBS corn starch
¼ cup water

Cook:
Heat skillet over medium-high heat. Add 1 TBS oil, when hot
Add:
1 pinch sugar
¼ tsp salt, mix, add
Celery strips stir fry for 20 seconds, add
½ tsp rice wine, toss to evaporate, remove to plate

Add:
1 TBS oil, when hot add
2 slices ginger and let sizzle in the oil, add
1 pinch sugar
¼ tsp salt, mix, add
bean sprouts, stir fry for 15 seconds, add
½ tsp rice wine, toss to evaporate, remove to plate with celery

Add:
1 TBS oil, when hot add
marinated chicken, spread out and brown on box sides. add
minced garlic, white part of scallion and minced ginger. Stir fry everything for a bit, add
2 tsp soy sauce
1 tsp dark soy sauce
¼ tsp sugar, stir fry until chicken is evenly coated. Add
Slurry, mix, boil and thicken, return
Celery, bean sprouts and green part of scallion. Add
pinch black pepper, mix, serve

Skillet Fried Chicken

Skillet Fried Chicken

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Yield: 4 Servings
Adapted from many

This is a conglomeration of recipes that makes a good pan-fried chicken.

  • 15-lb chicken, (typical supermarket chicken size)
  • 2cups white flour
  • 2tsp salt
  • ½tsp thyme
  • ½tsp basil
  • ½tsp oregano
  • 1tsp celery salt
  • 1tsp dried mustard
  • 2tsp paprika
  • 1tsp garlic salt
  • 1tsp ground ginger
  • 1tsp white pepper
  • 1cup buttermilk (or 4 TBS buttermilk powder blended in 1 cup water)
  • 1large egg
  • oil (for frying)

Break down the chicken into 10 pieces.  I took the breasts off of the bone and then cut them in half.   Season chicken well with salt and pepper and leave out at room temperature for 30 to 60 minutes.

Add to a plastic freezer bag, flour and all dry seasonings.  Seal bag and shake well to mix.

Whisk egg in a medium bowl. Add buttermilk to bowl and whisk to combine.

Pour oil into a 10″–12″ cast-iron skillet or other heavy straight-sided skillet  to a depth of 1/2″. Heat over medium-high heat until thermometer registers 350°F. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 2 to 4 pieces at a time, place chicken in flour bag and shake well to coat pieces.  Remove to plate. Repeat for remainder.

Dip chicken in buttermilk mixture, allowing excess to drip back into bowl.  Add pieces to flour bag.  When you have a few pieces in the bag, seal bag and shake well to mix.  Remove pieces to a plate or sheet pan.

Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°F, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, about 10 minutes for wings and 12 minutes for thighs, legs, and breast halves.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Chicken And Broccoli Stir Fry

Chicken And Broccoli Stir Fry

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Yield: 4

Cook! Stacey Cook

Say some nice stuff about the recipe Jed.
Prep:

  • 4cloves of garlic, minced
  • 4slices of ginger
  • 10oz broccoli, cut into florets

Marinate:

  • 12oz chicken breast, sliced ¼-inch
  • 1½tsp soy sauce
  • 1½tsp oyster sauce
  • 1tsp sugar
  • 1tsp baking soda
  • pinch white pepper powder, mix add
  • 4tsp corn starch and
  • 4tsp water, mix to coat, Add
  • 1TBS cooking wine and mix

Premix seasoning sauce:

  • 1½tsp dark soy sauce
  • 1½tsp oyster sauce
  • ½tsp sugar


Cook:
Preheat pan over medium-high heat. add 2 TBS oil. When hot add ginger slices, sizzle to extract flavor.

Add broccoli and stir fry for 15 seconds. Add a pinch of sugar and a pinch of salt.

When sugar and salt are dissolved, add 1 TBS Shaoxing rice wine to surface of pan.

When wine evaporates, add ⅓ cup water and cover for 30 seconds. Remove broccoli to a plate.

Add 2 TBS oil to pan, heat and add chicken to pan. Spread out and pan fry until bottom is golden. Add garlic and start stir frying, then add 1 TBS Shaoxing rice wine. Stir fry until wine evaporates.

Add premix sauce and stir fry until color is even. Add ⅓ cup water, which will thicken to sauce.

Turn off heat and add broccoli. Mix and serve.