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Chicken Tortilla Soup, Chick-Fil-A CopyCat

Chicken Tortilla Soup, Chick-Fil-A CopyCat

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Yield: 6 -8

Adapted from: Delish

Chick-fil-A’s chicken tortilla soup boasts a (very!) dedicated fan base – as soon as sweater weather hits, people line up for this seasonal menu item. I can see why: It’s packed with rotisserie chicken, beans, corn, and a blend of cozy spices, making it the perfect comfort food to warm up with.
Prep: 30 Cook: 40

Chicken tortilla soup:

  • 2(15-oz) cans white beans, divided
  • 2TBS neutral oil
  • 1medium yellow onion, finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 3cloves garlic, finely chopped
  • 1TBS ground cumin
  • 1TBS smoked paprika
  • 1tsp (or more) chipotle chili powder
  • 1(15-oz) can fire-roasted diced tomatoes with green chilis
  • 1(15-oz) can black beans, drained, unrinsed
  • 4cups low-sodium chicken broth
  • 2TBS masa harina
  • 4cups shredded cooked chicken (from about 1 rotisserie chicken)
  • 1cup frozen corn kernels
  • ¼cup full-fat sour cream
  • 3TBS fresh lime juice

Tortilla strips & assembly:

  • 4(5″) corn tortillas, sliced into ½” strips
  • 1TBS (or more) neutral oil
  • Kosher salt
  • Fresh cilantro, chopped avocado, shredded cheddar, and lime wedges, for serving (optional)

In a blender or food processor, blend 1 can of white beans plus their liquid until smooth. Alternatively, in a medium bowl, mash white beans with a potato masher or large spoon until smooth.

In a large Dutch oven or heavy pot over medium heat, heat oil. Add onion and cook, stirring, until softened, for about 7 minutes, season with salt and pepper. Add garlic, cumin, paprika, and chili powder and cook, stirring and adding more chili powder if needed, until fragrant, for about 2 minutes. Add tomatoes and cook, stirring occasionally, until slightly thickened, for about 5 minutes, season with salt and pepper. Add reserved pureed beans, black beans, broth, and remaining 1 can white beans and their liquid. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, until slightly thickened and flavors meld, for about 20 minutes.

In a small bowl, mix masa harina and 2 TBS water until combined, stir into soup. Add chicken and corn, cook, stirring occasionally, until heated through, for about 10 minutes. Stir in sour cream and lime juice, season with salt and pepper, if needed.

Tortilla Strips & Assembly:

Preheat oven to 400°F. In a small bowl, toss tortilla strips with oil, adding a little more oil if needed, until well coated. Spread on a baking sheet.

Bake strips, checking at the 7-minute mark, until crispy, 8 to 10 minutes.

Ladle soup into bowls. Top with tortilla strips, cilantro, avocado, and cheddar (if using). Serve with lime wedges alongside (if using).

Street Cart–Style Chicken Bowls

Street Cart–Style Chicken Bowls

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with Yellow Rice, White Sauce & Pita Wedges

Yield: 2

Hello Fresh

For all you dark meat lovers in the house: your day has dawned, and it couldn’t have happened to a nicer bowl: This deeply flavored, Middle Eastern street cart-inspired gem boasts buttery turmeric rice, juicy, seared chicken seasoned with our Shawarma Spice Blend, plus fresh tomatoes, toasted pita, and not one but two tantalizing sauces—our house hot sauce and a lemony garlic cream sauce to tame the heat. Prep: 5 Cook: 20

  • 1tsp turmeric
  • 2scallions
  • 1½TBS sour cream
  • 10oz diced chicken thighs
  • 1tsp hot sauce
  • ½cup jasmine rice
  • 1oz chicken stock concentrate
  • 1lemon
  • 1tomato
  • 2TBS mayonnaise
  • 1tsp garlic powder
  • 1TBS shawarma spice blend, recipe follows
  • 2pitas
  • salt & pepper
  • cooking oil
  • butter


Make rice:

In a small pot, melt 1 TBS butter over medium heat. Stir in ¼ tsp turmeric, cook stirring frequently, until fragrant, 30-60 seconds.

Stir in rice, ¾ cup water, stock concentrate, a big pinch of salt, and pepper. Cover and bring to a boil, then reduce to a simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Prep:

Meanwhile, bring 2 TBS butter to room temperature. Wash and dry produce.

Quarter lemon. Trim and thinly slice 2 scallions, separating whites from greens. Dice tomato into ½-inch pieces.

Mix sauce:

In a small bowl, combine 1½ TBS sour cream, 2 TBS mayonnaise, 1 tsp garlic powder, and a squeeze of lemon. Add water 1 tsp at a time until mixture reaches a drizzling consistency

Cook chicken:

Pat chicken dry with paper towels, season with Shawarma Spice Blend, salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and scallion whites, cook, stirring occasionally, until chicken is browned and cooked through, 4- to 6-minutes.

Toast & butter pitas:

Toast pitas until softened and warmed through.

Spread with softened butter, then cut each pita into quarters.

Finish & serve:

Once rice is done, fluff with a fork, stir in half the scallion greens. Season with salt and pepper to taste.

Divide rice between bowls. Top with chicken and tomato in separate sections, season tomato with a pinch of salt. Drizzle everything with as much white sauce and hot sauce as you like, garnish with remaining scallion greens. Serve with pita and remaining lemon wedges on the side.

Shawarma Spice Blend

For 1 TBS

½ tsp turmeric
½ tsp cumin
¼ tsp dried coriander
¼ tsp garlic powder
¼ tsp paprika
1/8 tsp ground allspice
1/8 tsp black pepper

Creamy Aglio E Olio Chicken Pasta

Creamy Aglio E Olio Chicken Pasta

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Yield: 2 Servings

Spaghetti aglio e olio translates to “spaghetti with garlic and oil”. This traditional dish from Naples turns a few classic ingredients into something spectacular. Fresh tomato, parsley, and chili flakes in a simple cream sauce. Italian-seasoned chicken is served over the top.
Prep: 10 Cook: 35

  • ¼oz parsley
  • 10oz chicken cutlets
  • 1tsp chili flakes
  • 1tomato
  • 4cloves garlic
  • 6oz spaghetti
  • 1TBS Italian seasoning
  • 4oz cream sauce base
  • 1tsp cooking oil
  • 2tsp olive oil
  • ½TBS butter

Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Finely dice tomato. Peel and thinly slice garlic. Pick parsley leaves from stems, roughly chop leaves.

Cook chicken:

Pat chicken dry with paper towels, season all over with half the Italian Seasoning, ¼ tsp salt, and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3- to 5-minutes per side.

Tip: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid after flipping chicken.

Turn off heat, transfer to a cutting board and tent with foil to keep warm. Wipe out pan.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain pasta.

Make sauce:

Heat a large drizzle of olive oil in pan used for chicken over medium-low heat. Add tomato, garlic, and chili flakes to taste (½ tsp, add a pinch more if you like things spicy), and cook, stirring occasionally, until softened and fragrant, 2- to 3-minutes.

Stir in cream sauce base and ¼ cup reserved pasta cooking water. Bring to a simmer, then remove from heat. Taste and season with salt and pepper.

Finish pasta:

Stir drained spaghetti, parsley, and ½ TBS butter into pan with sauce. Taste and season with salt and pepper if desired.

Tip: If needed, stir in more reserved cooking water a splash at a time until pasta is coated in a creamy sauce.

Serve:

Thinly slice chicken crosswise.

Divide pasta between bowls, top with chicken and serve.

Kung Pao Chicken

Kung Pao Chicken

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Yield: 2 to 3

Very roughly adapted from Eater / Panda Express YouTube Video

This started out as a Panda Express Recipe, but it wasn’t that close to theirs. I modified it and now it is real fine. Skip the dark soy sauce if you want a lighter colored dish like shown above.

  • 4oz zucchini, chopped
  • 4oz bell peppers, chopped
  • 1lb dark meat chicken, bite sized pieces
  • 4-8dried whole red peppers
  • 2green onions, chopped, whites and green separated
  • 1tsp ginger, minced
  • 1tsp garlic, minced
  • 1TBS soy sauce
  • 1TBS dark soy sauce (optional)
  • 1TBS Chinkiang black vinegar
  • 1TBS Shaoxing cooking wine
  • 2tsp sugar
  • ½cup water
  • 1TBS corn starch mixed in 1 TBS water
  • ¼cup peanuts or celery, diced (if you can’t have peanuts)
  • 1tsp sesame oil

Chop the vegetables to 1-inch pieces. Blanch and set aside.

Heat a tsp of oil in a wok over medium heat and add a cup of raw shelled peanuts. Stir constantly (or they’ll burn) for 3 minutes. Turn off the heat and stir for another minute using the residual heat in the wok. Set aside to cool. They will turn crunchy once they’re cooled completely.

Fry chicken. Drain and set aside.

Premix sauce: In a small dish, mix soy sauce, dark soy sauce (optional), Chinkiang black vinegar, Shaoxing cooking wine, sugar, water. Mix and set aside.

Slurry: Mix 1 TBS corn starch in 1 TBS water. Mix and set aside.

Add 1 TBS oil to a hot wok, and add the dried red peppers. Stir for ten seconds. Add the ginger,  garlic, green onion whites, stir. If using celery, add. Stir fry until softened.

Return chicken and blanched veg to wok and add premix sauce.

Add peanuts (if using), stir and drizzle on sesame oil.

Serve.

Kate’s Chicken & Rice

Kate’s Chicken & Rice

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Yield: 2
Kate Johnson
  • 4chicken thighs
  • paprika
  • onion salt
  • black pepper
  • 1TBS olive oil
  • 1TBS butter
  • 2shallots, sliced or minced
  • 6cloves (1-2 TBS) garlic, minced
  • 1½cups chicken broth
  • 1cup basmati rice

Preheat oven to 400°F.

Season chicken well with paprika, onion salt and black pepper.

Place an oven safe skillet (with lid), over medium high heat, add olive oil and butter and heat until foaming stops. Sear chicken on each side for 4 to 5 minutes.

Remove chicken to a plate and cover with foil.

Add shallots to skillet and sauté until translucent. Add garlic and sauté for 30 seconds. De-glaze the pan with a splash of white wine.

Pour rice & chicken broth into the skillet with the onions & garlic, stir well and bring to a boil.

Place chicken on top of rice in the skillet. Cover and place in 400°F oven for 20 minutes.

Serve with vegetable of your choice.

Szechuan Lo Mein

Szechuan Lo Mein

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Yield: 3 to 4 Servings
Scott Nowell

This should bring delight to your taste buds, then tears to your eyes. Zha Cai is Szechuan preserved vegetable, usually mustard root. Get is at an Asian market.

  • 1lb fresh lo mein noodles
  • ½lb chicken breast, cut into strips
  • 8oz mushrooms, halved or cut into bite-size pieces
  • ½cup carrot, cut on the diagonal
  • ½cup broccoli, cut on the diagonal into 1-inch pieces
  • ½cup baby corn
  • 2oz (about ¼ cup) minced preserved vegetable (ya cai or Zha Cai)
  • 1onion, shredded
  • 1clove garlic, minced
  • 1TBS soy sauce
  • 2TBS hot bean sauce
  • ½tsp salt
  • 5TBS cooking oil

Marinade:

  • 1tsp Shaoxing wine
  • 1tsp soy sauce
  • 1tsp cornstarch

Sauce:

  • ½cup stock
  • 1tsp soy sauce
  • 1TBS chili oil
  • 1tsp ground Sichuan peppercorns
  • 1tsp sugar
  • 1tsp sesame oil
  • 2tsp cornstarch


Marinate chicken:

Mix marinade ingredients. Marinate chicken for at least twenty minutes. While marinating chicken, mix sauce ingredients. Set aside.

Parboil noodles in a pot of boiling water for three minutes. Drain.

Heat wok. When heated, add 1 TBS of oil. Add garlic and chicken and stir-fry. When done, remove from the wok to a platter.

Reheat the wok and add 1 TBS of oil. Add mushrooms, onions, carrot, broccoli, baby corn and Zha Cai and stir-fry until tender and crisp. Sprinkle ½ tsp of salt over the vegetables and mix it in.

Remove the vegetables to a platter. Clean out the wok with a paper towel. Heat wok again and add 3 TBS cooking oil.

Place noodles in the wok, using chopsticks to break them up. Add 2 TBS hot bean sauce and 1 TBS soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

Chicken and Vegetable Kabobs

Chicken and Vegetable Kabobs

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Yield: 6 Servings
Adapted from many

These Greek-ish chicken kabobs are flavorful and a perfect option for both outdoor and indoor grilling. Chunks of chicken breast are drenched in lemon, garlic, oregano, and olive oil before being skewered with loads of colorful vegetables. Everything comes off the grill tender, juicy, and insanely delicious.

Note: So easy to over cook chicken this way. Simplify and skip the grill and sauté in a pan.

Marinade

  • ½cup olive oil
  • ¼cup red wine vinegar
  • ¼cup lemon juice
  • 2tsp Dijon mustard
  • 3-4garlic cloves, minced
  • 1½tsp dried oregano
  • 1tsp salt
  • ½tsp black pepper

Chicken kabobs

  • 1½lb boneless skinless chicken breasts, about 3 large chicken breasts, cut into 1½-inch pieces.
  • 1red bell pepper, seeded, cut into 1½-Inch pieces
  • 1yellow bell pepper, seeded, cut into 1½-inch pieces
  • 1red onion, cut into 1 ½-inch chunks
  • 1zucchini, sliced
  • 8oz mushrooms, cut into 1½-Inch pieces

To make the marinade: whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper.
Note: Reserve half of the marinade for finishing kabobs.

Marinate chicken:

Place chicken pieces in a freezer bag and pour the marinade over the chicken. Cover and marinate in the fridge for at least one hour.

Grill option:

Heat grill to medium-high heat. Thread the skewers with pieces of red onion, chicken, zucchini, mushroom and bell pepper. You can alternate the order.

Place the kabobs on the preheated grill and cook for 5-7 minutes per side. The kabobs are done when the chicken is cooked through and the vegetables are lightly charred, about 15 minutes. When done, brush with the remaining marinade or move the kabobs to a platter and then brush.

Sauté option:

Heat a large skillet or cast iron pan over medium high heat.

Add 2 TBS oil to pan then sauté chicken until almost cooked through. Remove chicken to bowl.

Sauté vegetables until they reach the desired doneness. Return chicken to pan. Pour reserved marinade into pan and mix to bring marinade to a boil to finish chicken.

Serve with Jasmine rice and naan.

Basic Chicken Salad

Basic Chicken Salad

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Yield: 6 Servings
Adapted from Ree Drummond / Food Network
  • 13- to 4-lb roast chicken, home roasted or rotisserie
  • 2cups green or red seedless grapes, halved, plus more halved grapes, for garnish
  • ½cup slivered almonds
  • 4scallions, sliced
  • 3stalks celery, sliced
  • ½cup mayonnaise
  • ½cup plain Greek yogurt
  • ¼cup heavy cream
  • 2TBS chopped fresh dill, plus more for garnish
  • 1TBS brown sugar
  • Kosher salt and freshly ground black pepper

Cut the roast chicken into small pieces and discard the skin and bones.

Put the chicken, grapes, almonds, scallions and celery in a large bowl.

In another bowl, mix the mayonnaise, yogurt, cream, dill, brown sugar and some salt and pepper.

Pour the dressing over the salad ingredients and toss gently to combine.

Taste and adjust the seasoning.

Allow to chill for several hours or even overnight.

Teriyaki Chicken Wings (IP)

Teriyaki Chicken Wings (IP)

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Yield: 24 wing sections
SimplyRecipes

You can buy “Party Wings” at the grocery store which are wings that have already been broken down into their parts: the drumette and the flat. But I often buy whole wings because breaking them down is easy and it’s cheaper.

  • 3lb chicken wing drumettes and flats

Sauce:

  • ¾cup soy sauce
  • 6TBS mirin
  • ¼cup sake
  • ¼cup packed dark brown sugar
  • 1tsp minced garlic, about 1 medium garlic clove
  • 1tsp minced fresh ginger, from about a 1-inch knob

Sauce thickener:

  • 4-5tsp cornstarch
  • 4-5tsp soy sauce

To serve:

  • ½tsp sesame seeds
  • 1green onion, thinly sliced


Make the teriyaki sauce:

Combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir to mix in the sugar (it won’t completely dissolve and that’s OK).

Pressure cook the wings:

Combine the teriyaki sauce and wings in the pressure cooker. Toss the wings to coat.

Seal Instant Pot and set to POULTRY HIGH for 10 minutes. Make sure it is set to “high pressure.”

The pressure cooker will come to pressure in 15 minutes, then cook for 10 minutes.

Vent the pressure:

Once the Instant Pot is done cooking, do a quick release of the pressure by carefully moving the steam valve to the “venting” setting.

Get ready for broiling:

While the steam is being released, turn your oven broiler on. Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking oil spray.

Broil the chicken wings:

Once the steam has been released, open the Instant Pot. Using tongs, move the wings to the prepared baking sheet and place under the broiler for 4 to 5 minutes or until the chicken skin is starting to char.

Flip all the wings and repeat to char the other side.

Reduce the teriyaki sauce:

While the chicken wings are broiling, thicken the teriyaki sauce. Start by pressing the SAUTÉ HIGH button on the Instant Pot.

If you plan on serving the wings at room temperature, stir together 4 tsp of cornstarch and 4 tsp of soy sauce in a small bowl until the cornstarch is dissolved, then add to the simmering teriyaki sauce.

If you plan on serving the wings hot, use all 5 tsp of both ingredients.

Cook the sauce until it starts to boil, stirring frequently, about 3 minutes. The sauce should start to thicken a bit and look like maple syrup, but won’t look super thick. Don’t worry, it will thicken further as it cools.

Toss the broiled wings with the teriyaki sauce:

Turn the Instant Pot off. Once the wings are done in the broiler, transfer them back to the Instant Pot with the thickened sauce.

Toss to coat the wings, then move them to a serving platter.

Serve: Sprinkle wings with sesame seeds and sliced green onions and serve hot or room temperature.

Chicken Chop Suey 2

Chicken Chop Suey 2

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Yield: 2 Servings
Adapted from Wei’s Red House Kitchen

People from China might have no idea what chop suey is, but it’s no doubt one of the most popular dishes in Chinese restaurants/takeaways (takeout) outside China. Believed to be an invention by Chinese immigrants in the US, it’s a quick stir-fry dish consisting of a protein ingredient, such as chicken, pork, beef, shrimp, egg, etc., a variety of vegetables and a soy sauce-based thick sauce.

For the chicken

  • 1chicken breast, about 6-8-oz
  • ½TBS cornstarch
  • 1TBS water
  • 1drop cooking oil

For the sauce

  • 1TBS light soy sauce
  • ½TBS dark soy sauce
  • 2TBS oyster sauce
  • ½tsp sesame oil
  • 1TBS cornstarch
  • 1pinch salt
  • ¼tsp ground white pepper
  • 4TBS water

For the vegetables

  • ½onion, sliced
  • 2cloves garlic, sliced
  • 1small carrot, thinly sliced
  • 1handful snow peas, strings removed
  • 3baby corn, diagonally sliced
  • 3button mushrooms, sliced
  • 1handful mung bean sprouts
  • 1½TBS neutral cooking oil, divided

Marinate the chicken: Cut chicken breast crosswise into thin slices (about ¼-inch). Put into a bowl. Add corn starch and water. Stir well to evenly coat the chicken. Then add a drop of oil and mix well. Set aside for 20-30 minutes.

Mix the sauce: In a small bowl, mix all the ingredients for the sauce. Set aside.

Cook the chicken: Heat up a wok over high heat until it smokes. Pour in 1 TBS of oil. Slide in the chicken. Remove it out as soon as it loses the pinkness (Do not overcook). Set aside.

Combine the dish: Pour the remaining ½ TBS of oil into the wok. First, stir-fry onion and garlic over high heat until fragrant.

Add carrot and fry for 15 seconds or so. Then add snow peas and baby corn. Stir-fry for another 20 seconds.

Put the chicken back into the wok, along with mushrooms and mung bean sprouts. Cook for 30 seconds.

Give the sauce a good stir (in case the starch sits at the bottom) then pour over. Mix well.

As soon as you see the liquid thickening, transfer everything to a serving dish. Enjoy immediately with plain rice or as a topping for noodles.