Tag Archives: chicken

Spanish Chicken & Rice for Tacos

Sumac is definitely a rare spice where I am, it has a tart and lemony sort of flavor that enhances the lemon, but it can be left out if it’s not on hand. I make this often, and about half the time I do not have a lemon or lime on hand so that is how Sumac originally ended up in this recipe. Double it to 1/4th teaspoon add a pinch of dried lemon peel if you have it… it’s an acceptable replacement for a fresh lemon. And also enhances the flavor of the lemon when you do have it.

The chicken and rice is fine as a meal on it’s own with beans and warm tortillas on the side. Being steamed with the rice.. you end up with very moist and flavorful piece of chicken.

Ingredients

2-4 boneless, skinless chicken breast meat

3 tablespoons avocado oil

1 bell pepper, diced

1 cup rice

1 lemon

1 2/3 cups chicken broth(low sodium)

Seasoning

2 teaspoons smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon of salt

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon coriander

1/4 teaspoon oregano

1/8 teaspoon sumac

Instructions

Mix the ingredients for the seasoning and divide it into two parts. Set one part aside and use the other half as a dry rub on the chicken. To prepare the lemon, cut it in half and then cut one half into slices and set aside.

Add the avocado oil to a skillet over medium high heat. Braise the chicken and diced bell pepper together, cook until it begins to brown. Remove the chicken to a plate temporarily and add the rice to the skillet along with the chicken broth, lemon juice from half the lemon and the rest of the seasoning, stir to de-glaze the pan and then return the chicken and situate it with the rice mostly surrounding instead of underneath the chicken. Bring the chicken broth to a boil and then cover and simmer on low for 20-25 minutes or until both the chicken and the rice are cooked through.

In the meantime, prepare and set out the toppings of your choice.

Use two forks to shred the chicken meat when it is done.

Flour Tortillas can be heated in a skillet over high heat if you do not have tortilla pan(or directly on a burner if you learned to do it that way.) Corn tortillas as I was taught to make them, would be fried in oil momentarily until crispy and them shaped in a taco shape to cool before filling.

For Tacos

1 pack tortillas (they are also easy to make)

1 can of refried beans

Toppings

I never would have thought to include this list until I moved from the South West… and was shocked to find broccoli… BROCCOLI on a taco!… and I learned that it is rare to find a good authentic taco’s in some other places.

Toppings range from a handful, to all of the following.

Diced raw onion, diced tomato, shredded lettuce, avocado chunks or guacamole, salsa, shredded Mexican blend cheese, sour cream, chopped fresh cilantro, lemon or lime wedges, jalapenos or other peppers(fresh or fire roasted), cholula hot sauce.

Jerk Chicken with Pineapple Coconut Rice

I really liked how the flavor of the bell pepper comes through in the rice. I like to use canned coconut cream instead of canned coconut milk.

Marinade

2 large chicken breasts, butterflied or split into four pieces if they are thick

1 teaspoon cooking oil, of your choice

1 teaspoon honey

1 clove garlic

1 pinch lemon zest or dried lemon peel

3 teaspoons soy sauce

1 teaspoon apple cider vinegar

1 teaspoon fresh ginger

3 teaspoons jerk seasoning

Rice

1 bell pepper, diced

1 cup white rice

1 can coconut milk or coconut cream, microwaved for 20 seconds and stirred until smooth

1 cup pineapple chunks, fresh or frozen

Directions

(This is a one pan meal, you will need a lidded skillet large enough to contain the entire recipe. )

Marinade:

Place all of the marinade ingredients into a gallon ziplock bag or sealable tupperware bowl. Add the chicken and marinate in the fridge for several hours.

Add the marinated chicken to a skillet, preheated to med-high heat and braise both sides of the chicken. and set aside. Reduce the heat and add the remaining marinade, the bell pepper and shallot. Stir until the onion is slightly translucent and all of the liquid is just evaporated.

Add the coconut cream and bring to a boil, stir in the rice and the pineapple chunks. Manouver the chicken back down into the pan with the rice surrounding it.

Cover the pan and reduce heat to low. Simmer for 20-25 minutes until the rice is done and the chicken is cooked through. Careful, if you have the heat on anything above the lowest setting to maintain your simmering you may burn the rice.

Chicken Cashew Curry Salad

 

Ingredients:

2-3 chicken breasts, cooked and cubed

1 tablespoon olive oil

5 celery stalks, sliced

3/4 cup peas, frozen

1/2 cup cashews, toasted

1 cup mayonnaise

2-3 tablespoons curry powder

1 tablespoon lemon

1/2 teaspoon salt

1 clove garlic, diced finely

fresh cilantro

Instruction:

Preheat oven to 350 degrees.

Place chicken and olive oil in a pan and bakeĀ  until cooked through. Set aside to cool, then dice into 1/2 inch cubes.

Place cashews on a baking sheet and bake in oven for 4-6 minutes until toasted.

In a bowl mix together mayonnaise, garlic , curry powder, lemon and salt.

In a large bowl mix chicken, cashews, celery, peas and curry dressing. Serve with fresh cilantro.

 

Other Curry Recipes

Curry Powder

Acorn Squash Coconut Curry Soup

Herbs Provence Chicken One Pan Meal

I make this at least once a month, it’s easy to throw together in 20 minutes after work and then do some relaxing while it’s in the oven. I haven’t run out of things to do with Lavender yet…

You can generally find Herbs de Provence in the spice section of a large grocery store. What’s in Herbs de Provence? Generally Savory, Fennel, Thyme, Rosemary, Marjoram, Basil, Oregano and Lavender flowers… give or take a few of those, depending on the recipe. If you are more adventurous there are many variations of an Herbs de Provence recipe online to explore.

 

Ingredients

2 pieces Bacon

4-5 Chicken Thighs

1/2 cup Flour

2 tablespoons Herbs de Provence

1 Shallot, diced

1 cup Baby Bella Mushrooms, sliced

6-8 Marble, Fingerling or any small variety Potatoes, cut in half

1 tablespoon fresh Parsley, chopped

1/2 cup Sherry

1 cup Water, hot

 

Instruction

preheat oved to 350F

In a small bowl add 1/2 cup flour, herbs de provence and mix.

In a medium sized frying pan cook two pieces of bacon until crispy, remove bacon and set aside.

Dredge chicken thighs in the flour and place in the pan with the bacon grease, cook for 4-5 minutes on each side until nicely braised.Remove chicken from pan and set aside with bacon.

Add Shallot, potatoes and mushrooms to the pan and cook until the onion starts to brown and the mushrooms shrink and release their liquid.

Add sherry to the pan and deglaze, once deglazed add water and simmer 1-2 minutes.

While that is happening crumble the bacon into tiny pieces and add it back into the pan. Sometimes I add the parsley at this stage and sometimes I add it after I take it out of the oven later. Add braised chicken thighs back into pan.

Cover and place in the oven, cook for 40 minutes.

Serve with bacon herb sauce in the pan spooned over the top.

Chicken With Bacon White Wine Sauce

Ingredients:

4 pieces thick cut pepper bacon

4 chicken breasts bone in with skin(or substitute for chicken breast for every 2 thighs)

1/2 cup flour

2 tablespoons of your favorite Italian seasoning (or make your own with dried basil, oregano, rosemary, marjoram, cilantro, thyme and savory mixed in equal parts.)

salt & pepper to taste

a shallot, sliced

1 1/2 cups petite yellow potatoes or a three color mix of fingerling potatoes, cut into halves

1/2 cup white wine

1 cup low sodium chicken stock


Instruction:

Preheat the oven to 350 degrees

In a large oven safe pan cook the bacon, and set aside. (You will want to keep the grease left in the pan)

In a bowl add flour, Italian seasoning and mix.

Salt and pepper the chicken breasts to your liking and then dredge the chicken in the flour and coat well. Place chicken in pan with bacon grease(breast or skin side down first) and braise 5 minutes per side. Remove chicken and set aside with the bacon.

Add onion slices and halved potatoes to the pan and cook until onions are translucent and browning before adding 1/2 cup of wine, deglaze the pan and then add chicken stock. Crumble the bacon and distribute evenly over the top. Bring to a low boil and allow the liquid to reduce a bit, maybe 5-10 minutes.

Add the chicken back into the pan, making room between the potatoes.

Place in the oven to bake for 40 minutes.