RSS Feed

Tag Archives: Chicken

Butter Chicken Recipe by Leah

Leahs New Logo

 

Butter Chicken (Chicken Makhani) is a really popular dish in Indian Restaurants and with good reason.  It’s a full-flavored dish with a lovely, mildly spiced curry sauce.  Though traditionally made with bone-in chicken I choose the easy route of boneless, skinless chicken thighs every time.  We like to serve it with naan and raita.

 

 

20180323_171507

 

Butter Chicken

Yield: 6 servings

 

INGREDIENTS

2 Tbsp butter

2 Tbsp vegetable oil

2 lbs boneless, skinless chicken thighs

1 yellow onion, diced

3 cloves garlic, minced

2 tsp curry powder

1 Tbsp curry paste

1/4 tsp red chili powder

1 tsp dried fenugreek leaves (kasoori methi)

2 tsp tandoori masala

1 tsp garam masala

1 6oz can tomato paste

15 green cardamom pods *

1 14oz can coconut milk

1 cup plain yogurt

salt, to taste

1 bunch cilantro**

basmati rice, prepared

PREPARATION

  1. Melt the butter and vegetable oil in a large skillet over medium heat.  Stir in the chicken, onion and garlic.  Cook and stir until the onion has softened and turned translucent, about 10 minutes.
  2. Stir in the curry powder, curry paste, chili powder, fenugreek, tandoori masala, garam masala, and tomato paste.  Stir until no lumps remain.
  3. Add the cardamom pods and coconut milk, stir.
  4. Put the yogurt in a medium bowl. Very slowly add about 2 cups of the tomato sauce, stirring continuously.  Then, pour the entire thing back into the skillet.  Season to taste with salt and simmer 15-20 minutes, or until chicken is cooked through.
  5. Remove and discard cardamom pods.  Place butter chicken into serving dishes, add a side of basmati rice, and top with cilantro.

*Take a needle and thread, pierce the needle through the top of the cardamom pod.  Continue with all the pods and tie the ends together.  It makes it much easier to remove them when the butter chicken is done.

**Georgia’s Nerdy Note: If you are unable to eat cilantro, you can swap parsley for it.  Some people have the same genes, OR6A2, which cause cilantro to taste like soap due to picking up other scents that those without the gene set detect.  Parsley is an easy swap, so you don’t miss out!

Pressure Cooker Chicken Breasts

Leahs New Logo

 

 

When you’re looking for maximum juiciness in meat you use your Instant Pot or Power Pressure Cooker XL, and though I’ve only had mine about a year, it has gotten a ton of use.  I love to use it to make whole roasted chickens, but sometimes you need sliced or chopped chicken for a recipe.  On those occasions this is the chicken I usually turn to.

 

 

Chicken Breast

 

 

Pressure Cooker Chicken Breasts

 

Ingredients

2 Tbsp olive oil

4 chicken breasts

1 Tbsp granulated garlic powder

1 Tbsp onion powder

1/2 tsp rosemary

1/2 tsp thyme

1 Tbsp sea salt

1 Tbsp freshly ground black pepper

1 cup chicken stock

Preparation

  1. Combine spices and set aside.
  2. Preheat the saute function on the electric pressure cooker at the highest setting, adding oil to the pot.
  3. Season the chicken and brown in your pressure cooker 2 at a time, about 2-3 minutes per side.
  4. When all the chicken is browned place it in the pot and add the chicken stock.
  5. Lock the lid and cook on high for 3 minutes.
  6. Allow chicken to naturally release for 5 minutes, and then quick release.
  7. Remove the chicken from the pot and allow to rest for about 5 minutes.

Note: These instructions are based on using an electric Power Pressure Cooker XL, so buttons and times may vary slightly when using a different brand.  Do not use an old fashioned pressure cooker for this recipe.

Barbecue Chicken Wrap Recipe by Leah

Leahs New Logo

 

Red Robin’s Whiskey River Barbecue Chicken Wrap© is wildly popular.  It’s certainly one of my favorite things to eat there and we long ago started making them at home.  They’re not complicated at all, which is exactly my kind of meal.  The only cooking required is the chicken, and if you happen to already have some chicken on hand, then you’re already set.  Remember my Everything Chicken?  Now is the perfect time to use it. My 10 year old always asks me if I’ll make extra so she’ll have a few to pack in her lunchbox.  You might want to make a few extra too 🙂

 

 

 

Barbecue Chicken Wrap

yield: 4 wraps

 

INGREDIENTS

4 spinach or flour tortillas

4 thighs of Everything Chicken (or grilled chicken), cut into strips

1/2 cup barbecue sauce

1 cup cheddar cheese, shredded

1/4 cup ranch dressing

tortilla strips

2 cups shredded lettuce

 

PREPARATION

  1. If you’re chicken is cold from the refrigerator warm it.  Then, place the chicken in a medium-size bowl and toss with the barbecue sauce.
  2. Lay out your tortillas.  Divide the chicken among the 4 tortillas and place in a row down the center of the tortilla.
  3. Do the same with the cheese, covering the chicken.  Add the ranch, tortilla strips, and finally the lettuce.
  4. Fold down the edges at the top and the bottom of the row.  Then roll the other edges to form your wrap.

Everything Chicken Recipe by Leah

Leahs New Logo

 

If I was choosing recipes to share with you based on frequency of use this chicken would have been one of the first.  I make it all the time.  Most often I use it for lunchtime salads with lettuce, shredded cheddar cheese, sunflower seeds, tomatoes, and ranch dressing.  I serve it as is with some tasty sides like mashed potatoes; I use it in tacos, wraps, quesadillas, pastas, and more!  It is almost always in my fridge.  This chicken is basically my go to and it’s so simple it’s embarrassing.

We call it Everything Chicken because we put it on…EVERYTHING!  I know, I know.  It’s not that creative but it was named by accident when my husband was asking where the chicken was as he dug through the fridge.  I asked what chicken he was talking about and his response was “You know. That chicken we put on everything.”  Thus the name was born.

 

Everything Chicken

 

 

Everything Chicken 

 

INGREDIENTS

canola oil

boneless, skinless chicken thighs

Red Robin seasoning© (Yes, the seasoning from the restaurant.  You can buy it from the restaurant, order online, and even occasionally find it in your local grocery)

 

PREPARATION

  1. Heat a couple Tablepoons of oil in a saute pan over medium heat.  Depending on how much chicken you’re making you may need to add more oil to the pot as you cook the chicken pieces.
  2. Lay your chicken out and sprinkle generously on both sides with Red Robin Seasoning©.
  3. Place the chicken gently into the pan to avoid splashing the hot oil.
  4. Allow the chicken to cook for 5 to 6 minutes on each side.
  5. Remove the chicken and allow to rest about 5 minutes before slicing.

Simple Honey Baked Chicken Recipe by Leah

Simple Honey Baked Chicken

This chicken dish is the very first thing I cooked for my husband as a young bride.  We’d come home from our honeymoon in the beautiful coastal town of Pacific Grove, California.  My husband had to go to work and I remember kissing him goodbye and standing there in our very 1st apartment, not yet fully moved in, and wondering where to start.  “What would a wife do next?”, I thought to myself.  Very happy but a little uncertain I decided to unpack. I opened the first box and there on top was a cookbook, gifted from a family friend in Canada.  She was a member of the Eastern Star organization and her local group of women had collected their favorite recipes and turned it into a cookbook.  What a treasure!  Favorite recipes from experienced women and wives!  This is what a wife does!  I found this recipe, went to the grocery store and made my husband his first home cooked meal as a husband.  It all sounds so sweetly naive now and yet, the day was a precious one, filled with love for my husband and the life we wanted to create together.  There have been many meals since then: some fancy, some simple, some delivered or picked up, some eaten out.  Meals have been shared with friends and family, prepared together, prepared separately and all of these – every single one – have been a demonstration of love and an opportunity to connect as we sit and eat together.  Love is shared in the simple act of preparing a meal to nourish those you love.

This simple chicken dish will always hold a special place in my heart for the memories it brings.  By the way, it tastes good too. ☺

Simple Honey Baked Chicken

INGREDIENTS

2 broiler-fryers or 2 lbs of whatever chicken is on hand

1/2 cup butter or margarine, melted

1/2 cup honey

1/4 cup prepared mustard

1 tsp salt

1 tsp curry powder

PREPARATION

  1. Place chicken pieces in shallow baking pan, skin side up.
  2. Combine butter, honey, mustard, salt and curry powder.  Mix and pour over chicken.
  3. Bake at 350 degrees F for 1 1/4 hours (I find 45 minutes to be long enough) until chicken is tender and nicely browned.

We serve over rice and with whatever green happens to be in season.

Leahs New Logo

Chicken Lazone Recipe by Leah

chicken lazone.jpg

 

“Brennan’s” in New Orleans published their popular recipe for Chicken Lazone and it has definitely been a hit in our house.  I wanted more sauce to serve over pasta so I upped the amount of spices to our taste and added more cream.  This tasty dish comes together quickly.  People are always surprised at how easy it is when I share the recipe with them.

 

Chicken Lazone

Yield: 6 servings

 

INGREDIENTS

1 tsp salt

3 tsp chili powder

3 tsp onion powder

4 tsp garlic powder

1/2 tsp cayenne pepper

3 lbs chicken thighs

1/4 cup butter, divided

2 cups heavy cream

1 lb linguine, cooked according to box directions

 

PREPARATION

  1. Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper.  Sprinkle over both sides of the chicken.
  2. In a large saute pan, melt half of the butter over medium-high heat.  Cook the chicken until done, about 8 minutes.
  3. Pour the cream and remaining butter into the skillet.  Lower heat and simmer until the sauce thickens, about 5-7 minutes.  Serve chicken and sauce over prepared pasta.

 

 

 

Leahs New Logo

Shredded Barbecue Chicken Over Grits

Recipes Logo

 

 

20180201_172232

Shredded Barbecue Chicken Over Grits

 

This recipe is one my sister gave me.  She saw it in a Taste of Home magazine, knew I’d like it, brought me the recipe, and volunteered to taste-test it when I made it.  She was right.  I did like it – so did she, my husband, my kids, and my parents.  The grits have a wonderful flavor.  You can tell something has been added but no one could guess it was pumpkin.  

When I served the chicken I was generous with the sauce and still had a lot leftover.  Next time I’ll make 2 lbs of chicken for that amount of sauce rather than 1 lb.  The leftover chicken would make great tacos.

 

Shredded Barbecue Chicken Over Grits

Prep:20 min

Cook: 25 min

Yield: 6 servings

 

INGREDIENTS

1 lb boneless skinless chicken breasts

1/4 tsp pepper

1 can (14 1/2 oz) reduced-sodium chicken broth

1 cup hickory smoke-flavored barbecue sauce

1/4 cup molasses

1 Tbsp ground ancho chili pepper

1/2 tsp ground cinnamon

2 1/4 cups water

1 cup quick-cooking grits

1 cup canned pumpkin

3/4 cup pepper jack cheese, shredded

1 medium tomato, seeded and chopped

6 Tbsp sour cream

2 green oinons, chopped

2 Tbsp fresh cilantro, minced

 

PREPARATION

  1. Sprinkle chicken with pepper; place in a large nonstick skillet coated with cooking spray.
  2. In a large bowl, combine 1 cup broth, barbecue sauce, molasses, chili pepper and cinnamon; pour over the chicken.  Bring to a boil.  Reduce heat; cover and simmer for 20-25 minutes or until a meat thermometer reads 170 degrees F.  Shred meat with 2 forks and return to skillet.
  3. Meanwhile, in a saucepan, bring water and remaining broth to a boil.. Slowly stir in grits and pumpkin.  Reduce heat; cook and stir for 5-7 minutes or until thickened.  Stir in cheese until melted.
  4. Divide grits among 6 serving bowls; top each with 1/2 cup chicken mixture.  Serve with tomato, sour cream, green onions and cilantro.

 

 

 

Leah Recipe Logo

%d bloggers like this: