‘Chicken’

Chicken Stew over Jacket Potatoes

 

Chicken Stew

 

Oven 400 F, then 325 F

Serves 4

4 small baking potatoes

Wash the potatoes, slice through the skin with a knife. Place in the oven at 400 F. After about 30 minutes, turn down to 325 F when you put the chicken stew in the oven.

 

1 medium yellow onion

5 stalks celery

 

Chop the onion & celery to ½ inch size. Set aside.

12 medium white or Crimini mushrooms

 

Wash the mushrooms well in cold water. Trim the stems and cut into quarters. Set aside.

 

4 half chicken breasts, boneless, skinless

 

Cut the chicken crossways into ¼” thin slices.

2 cloves garlic

¼ cup olive oil

1 Tbsp Provence herbs or Italian herbs

½ can Swanson’s Chicken broth

 

Mince the garlic. Add the oil, garlic and herbs to a Dutch oven or heavy roasting pan. On the stovetop, heat the pan to medium, then add the chicken. Sauté the chicken for 2-3 minutes, stirring often. Add the onion, celery & mushrooms. Add ½ can (1 cup) of chicken broth. Cover the pan and bake in the oven at 325 F for 40 minutes.

 

Fresh green beans

Prep the green beans and steam on stove top for about 20 minutes or to your liking. Turn off heat.

2 Tbsp flour

½ can Swanson’s Chicken broth

Salt & pepper

Remove the stew from the oven. In a small drinking glass, pour ¼ cup of broth. Add the flour and blend with a fork until smooth. Add to the hot stew and quickly stir with a wooden spoon. The stew will thicken a bit. Salt & pepper to taste.

 

Serve the stew over the baked potato and green beans.

 

In England, baked potatoes are served ‘’in their jacket” which is the best part- crispy potato skin!

 

More Red Peppers… Shanghai Style

 

 

Serves 8

Oven 400 F

2 cups cooked rice

Prepare the rice, using 2 Tbsp less water than usual to keep the rice firm. Start the rice first and it will be ready when you need it.

 

4 large red bell peppers

3 Tbsp olive oil

 

 

 

Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.

 

1 large onion

4 stalks celery

2 cloves garlic

 

Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.

½ cup pine nuts

1 Tbsp Olive oil

 

Pour olive oil into a large sauté pan or wok. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.

1 Tbsp dried herbs – Provence mix or Italian mix

 

Return the pan with oil to the stove. Add herbs, onions, celery and garlic. Cook until onions are translucent.

 

2 cups fresh chopped spinach or 1 small box frozen spinach, thawed

 

1 cup sliced water chestnuts

 

 

Add additional oil if needed. Add spinach, water chestnuts, cooked rice, salt & pepper. Stir and cook for 2 minutes.

 

 

2 Tbsp soy sauce

1 tsp ginger

Black pepper

 

If desired:

I-2 cups chopped cooked chicken or turkey

or

1-2 cups raw shrimp, cleaned and deveined

 

Add soy sauce, ginger, and a sprinkle of pepper.

 

 

Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!)

 

Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30-40 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.

 

This is another version of my Red Peppers.

Chicken Chili

 Chicken_chili

 

 

Serves 4-6

2 Tbsp olive oil

1 lb  boneless chicken breasts

1 can (14 oz) chicken broth

 

Pour the olive oil into a large, heavy soup pot over medium heat. Place the chicken breasts in the pot and cover. Simmer for 5 minutes, and turn the chicken. Cover and simmer for 5 minutes. Add the chicken broth. Cook over low heat for 20 minutes. Place the chicken and broth into a bowl, cover and set aside.

 

1 Tbsp olive oil

1 yellow onion

2 tsp chili powder

1 tsp oregano

2 tsp chopped garlic

 

Optional:

1-2 jalapeno peppers, diced superfine

 

Add to the soup pot. Sauté and stir often for 3-5 minutes over med-high heat until the onions are softened.

1 can (29 ounce) diced tomatoes

1 can (6 oz) tomato paste

 

Add and stir. Cook over medium heat for 10 minutes.

2 cans (4 oz) green chilies

1 cup frozen corn

3 cans (15 oz) black beans

1 tsp salt

¼ tsp pepper

 

Tortilla chips

Dice the chicken into ½” cubes. Add the chicken, broth, and the rest. Bring to a boil over med-high heat. Turn down to low for 15 minutes.

 

Serve with warm tortilla chips.

Three Day Soup

This is my favorite way to turn one soup into three different meals.

 

Serves 4-5 people for 3 days

 

Day 1: Chicken Soup

Prepare the basic chicken soup recipe below. Don’t overcook- just until the potatoes are tender. I suggest serving it the first day without pasta. Refrigerate the left-over soup immediately in an airtight plastic or glass container.

 

Day 2: Minestrone 

1 or more cans (4 oz) tomato paste

1 can (12 oz) V-8 or tomato juice

1 or more cans (15 oz) kidney or white beans

1 tsp salt

¼ tsp pepper

 

Small pasta such as penne, bowties or spirals

 

Reheat the chicken soup over low heat. Don’t overcook. Add 1 can of tomato paste, juice and 1 can of beans. Add additional tomato paste and beans depending on how much left over soup you are using.

 

Prepare the pasta separately. Serve the soup over the pasta. Refrigerate the left-over soup(without the pasta) immediately in an airtight plastic or glass container.

Day 3: Chicken Chili 

1 or more cans (15 oz) pinto or black beans

 

1 or more cans (15 oz) diced tomatoes

 

2 cans (4 oz) diced green chilies

 

1 tsp yellow mustard

1 tsp garlic powder

1 tsp chili powder

½ tsp cayenne pepper

¼ tsp pepper

 

Or substitute 1 pkg Taco Seasoning for the spices

 

Reheat the minestrone soup over low heat. Don’t overcook. Start with one can of beans, tomatoes, chilies and the spices. Add additional tomatoes and beans depending on how much left over soup you are using.

 

If the chili is too thin, add 2 Tbsp or more tomato paste. If it is too thick, add canned chicken broth.

 

If the chili is too wimpy, add additional chili powder or cayenne pepper as desired.

 

No more left-overs!

Chicken Soup

Chicken Soup   

 

Serves 8

1 large sweet onion

6 stalks celery

2 tsp minced garlic

1 Tbsp Provence or Italian Herb mix

¼ cup olive oil

 

Chop the onion and celery into ½” bits. Add to a large pot with the herbs and oil. Sauté over medium heat for 5 minutes. Move most of the mixture into a small bowl and set aside, leaving ½ cup of the onion mixture in the pan.

 

4 half chicken breasts with bone and skin

3 cups water

  

Add the chicken and water to the pot. Cover and bring to a boil. Turn down to med-low and simmer for 45 minutes. Remove the chicken to a plate, cover with plastic wrap and set aside to cool. Save the broth in the pot.

 

2 cans (14 oz) Swansons chicken broth

 

2 cups chopped carrots

4 medium potatoes

1 tsp salt

¼ tsp pepper

 Optional:

Any fresh or frozen veggies such as chopped green beans, broccoli, corn, peas

  Barley option:

Cook separately one cup of pearl barley and three cups of water in a small pot. Bring to a boil, turn down to low and cook uncovered for 30-40 minutes until tender. Add to the soup just before serving.

Peel and chop the carrots and potatoes. Add canned broth and the veggies to the pot. Bring to a boil on med-high heat. Turn down to low heat, cover and simmer for 10 minutes.

 

Meanwhile, remove the skin and bones from the cooked chicken. Cut the chicken into 1” chunks. Add the chicken to the pot.

 

Add the onion & celery mixture from above. Salt and pepper.

 

At this point, you could refrigerate the soup overnight if you are making a day ahead.

 

Bring to a boil. Turn down to low heat and simmer for 10-15 minutes just until the potatoes & veggies are tender. Don’t overcook.

 

Serve the soup as is, or over noodles or pasta. Don’t add pasta to the pot because it does not hold up well for left-overs.

 

Use the left-overs to make Three Day Soup!

 

Our traditional Christmas eve dinner features this simple soup over Spaetzle.

Buffalo Grilled Chicken

 

Oven or Grill 325 F

Serves 6-8

½ cup soy sauce

2 Tbsp lime juice (juice of one lime)

½ cup olive oil

1 pkg dry Italian dressing mix (Good Seasons)

2 Tbsp Frank’s Red Hot Sauce

¼ tsp black pepper

 

Marinade:

Mix all ingredients in a gallon size plastic bag.

3 lbs chicken ( I suggest  drumsticks and boneless, skinless breast)

 

Place the chicken in the plastic bag with the marinade and close tightly. Let it sit at cool room temperature for 30 minutes, turning several times to coat the chicken. You may marinade longer or overnight in the refrigerator.

 

 

Preheat the gas grill on high and clean the grate with a wire brush. Oil the grill grate by carefully brushing oil directly on the grate. Grill the chicken over low or indirect heat with the grill cover closed for about one hour, turning once at 30 minutes.

The best grilling method for chicken is to grill over indirect heat. If your grill has separate burners, preheat all the burners on high, then turn off the center burner(s) and leave the outside burners on. Cook over the center burner with the grill cover closed.

Serve the chicken with Buffalo Hot Sauce on the side.

 

¼ cup butter (1/2 stick)

¼ cup Frank’s Red Hot Sauce

½ tsp minced garlic

Buffalo Hot Sauce:

Melt the butter in a glass dish in the microwave. Blend in the sauce and garlic. Stir well again before serving.

 

 

Stir-fry Chicken with Pineapple

 

 

Serves 4-6

 

Before preparing the chicken, start the white rice cooking. It will be done just in time.

 

¼ cup soy sauce

2 tsp ground ginger

½ tsp garlic powder

1 tsp onion powder

2 tsp cornstarch

¼ tsp ground pepper

1 tsp sugar

 

Mix in a small dish or glass measuring cup. Set aside. Half will be used to marinate the chicken and the other half for the sauce.

6 pieces boneless chicken breast (1 ½ lbs)

Cut the chicken diagonally into ½ strips, then cut into cubes. The chicken will be most tender if you cut the diagonal strips across the grain like this:

Cutting Chicken

Place the chicken cubes in a plastic bag or bowl. Pour half of the soy sauce mixture over the chicken and mix well. Set aside to marinate for 10 minutes.

Wash your cutting board and knife with soap and hot water before using for vegetables.

1 green bell pepper

1 sweet yellow onion

  

Wash and chop the bell pepper into 1” pieces. Peel the onion and slice across the rings to ¼” – ½ “ slices, then chop to ½” pieces.

 

Olive oil

                        

Assemble the bowls with chicken, vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.

 

Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 2-3 minutes until the onion is tender and translucent around the edges. Turn off the heat. Transfer the vegetables to a bowl and set aside.

 

Add more oil to the wok to ¼” in the bottom. Turn the heat back on. When it is hot, add the chicken, distributing it evenly around the bottom and sides of the pan. While adding the chicken, protect yourself with the screen- hold the screen in your left hand between you and the pan while adding the chicken with your right hand. Cover with the screen and let it fry for 5 minutes until it starts to brown on the bottom. Now stir at 30 second intervals and fry for an additional 5 minutes until the chicken is done. Turn off the heat.

 

Remove the excess oil from the pan by wadding a paper towel and pressing it along the sides. Throw the towel away.

 

1 (20 oz) can pineapple chunks

1 Tbsp lemon juice or vinegar

2 tsp cornstarch

Drain the juice from the pineapple into the reserved soy sauce from above. Add the lemon juice and cornstarch. Mix well. Turn the heat back on. Stir and cook for a minute until the sauce thickens. Add a little water if the sauce is too thick.

 

Add the vegetables back into the pan, stir and heat for a minute to warm them. Turn off the heat and add the pineapple chunks.

 

Serve with white rice.

Chicken with Pineapple is one of Laura’s favorite meals.

Quesadillas

Flour tortillas

Monterey Jack cheese or mild Cheddar cheese

1 (4 oz) can chopped green chilies

 If desired:

Cooked chicken or turkey, shredded

Grate the cheese and arrange all ingredients close to the stove. Heat a heavy skillet or griddle to medium high. Place a flour tortilla in the pan for 1-2 minutes. Flip and top with cheese and other ingredients as desired. Top with another flour tortilla. Cook 1-2 minutes until the bottom is crisp. Flip and cook until the second side is crisp. Slide out onto a cutting board and cut into wedges.

 

Sour cream

Guacamole

Salsa

Serve with sour cream, guacamole and salsa.

Stir-fry Chicken

Stirfry Chicken 

 

Serves 4-6

  Before preparing the chicken, start the white rice cooking. It will be done just in time. 

¼ cup soy sauce

2 tsp ground ginger

½ tsp garlic powder

1 tsp onion powder

2 tsp cornstarch

¼ tsp ground pepper

Mix in a small dish or glass measuring cup. Set aside. Half will be used to marinate the chicken and the other half for the sauce.

6 pieces boneless chicken breast (1 ½ lbs)

Cut the chicken diagonally into ½ strips, then cut into cubes. The chicken will be most tender if you cut the diagonal strips across the grain like this:

Cutting Chicken

 

Place the chicken cubes in a plastic bag or bowl. Pour half of the soy sauce mixture over the chicken and mix well. Set aside to marinate for 10 minutes.

 

Wash your cutting board and knife with soap and hot water before using for vegetables.

1 green bell pepper

1 sweet yellow onion

 

Add any other chopped veggies as you like such as Zucchini, mushrooms, snow peas, red pepper, celery

 

Wash and chop the bell pepper into 1” pieces. Peel the onion and slice across the rings to ¼” – ½ “ slices, then chop to ½” pieces.

Olive oil

                        

Assemble the bowls with chicken, vegetables and sauce near the stove. Set the wok on the stove with high heat, or use a sauté pan with med-high heat. Pour in olive oil to coat the sides of the wok to ¼” in the bottom of the pan. Use a splatter screen when stir frying to avoid burns.

 

Carefully add the vegetables to the hot oil, protecting yourself with the screen. Stir with a long wooden spoon or wooden spatula. Stir fry for 2-3 minutes until the onion is tender and translucent around the edges. Turn off the heat. Transfer the vegetables to a bowl and set aside.

 

Add more oil to the wok to ¼” in the bottom. Turn the heat back on. When it is hot, add the chicken, distributing it evenly around the bottom and sides of the pan. While adding the chicken, protect yourself with the screen- hold the screen in your left hand between you and the pan while adding the chicken with your right hand. Cover with the screen and let it fry for 5 minutes without stirring until it starts to brown on the bottom. Now stir at 30 second intervals and fry for an additional 5 minutes until the chicken is done. Turn off the heat.

 

Remove the excess oil from the pan by wadding a paper towel and pressing it along the sides. Throw the towel away.

 

¼ cup dry white wine

¼ cup water

Turn the heat back on. Add the wine to the reserved sauce and pour over the chicken. Add water to the sauce dish and pour into the pan. Stir and cook for a minute until the sauce thickens. Add more water if the sauce is too thick.

 

Add the vegetables back into the pan, stir and heat for a minute to warm them.

 

Serve with white rice.

Stirfry chicken was Jenny’s favorite meal as a teenager. We have it so often, we simply refer to it as “Chicken and Rice … Again”. This basic recipe works in many variations such as Cashew Chicken and Stirfry Chicken with Pineapple.

Red Peppers!

Red Peppers  Red Peppers with Spicy Shrimp 

 

Serves 8

Oven 400 F

1 (6 oz) pkg Uncle Bens Original Long Grain & Wild Rice

Prepare as directed. Start the rice first and it will be ready when you need it.

 

4 large red bell peppers

3 Tbsp olive oil

   

Cut the peppers in half, cut through the stem, leaving the stem intact. Remove the seeds and membrane. Wash and drain on paper towels. Arrange the halves in a 9×13 baking dish. Drizzle with olive oil. Roll the peppers over in the oil to coat. Bake in the oven for about 10 minutes at 425 F. Cool slightly.

 

12 fresh mushrooms

1 large onion

4 stalks celery

2 cloves garlic

 

Wash and slice the mushrooms. Dice the onion and celery fine to ¼” bits. Mince or chop the garlic. Set aside.

½ cup pine nuts

Olive oil

 

Pour olive oil to cover a large sauté pan. Heat to medium high. Quickly fry the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon to drain on paper towels. Set aside.

 

1 Tbsp dried herbs – Provence mix or Italian mix

 

Return the pan with oil to the stove. Add herbs, onions and celery. Cook until onions are translucent. Add mushrooms and garlic. Cook 2 minutes.

 

2 cups fresh chopped spinach or 1 small box frozen spinach, thawed

 

1 tsp Frank’s Red Hot sauce

Salt & pepper

 If desired:

I-2 cups chopped cooked chicken or turkey

or

1-2 cups raw shrimp, cleaned and deveined

 

Add additional oil if needed. Add spinach, cooked rice, hot sauce, salt & pepper. Stir and add more hot sauce to taste.   Mix in meat or shrimp or both if desired. (This is a great way to use left-over turkey!) 

Stuff the peppers with the rice mixture. Cover loosely with foil. Return to the oven and bake 30 minutes at 400 F. When they come out of the oven, sprinkle the stuffed red peppers with the pine nuts.

 

I created (or I should say imitated) this dish after many samplings of the signature stuffed peppers at the Red Peppers Café in Esher, England.