Category Archives: Chicken

Chicken Curry Garden Stew

Chicken Curry Garden Stew

  • Servings: 6
  • Difficulty: easy
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Chicken Curry Garden Stew
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Indian food flavors are some of the most advanced and interesting in the world. A touch of curry can transform a chicken salad or even a deviled egg. Today is one of those chilly and dank days that is worthy of a hearty stew. Instead of a vegetable rich chicken soup, I am going to add some curry, soy, and coconut milk to make something a little different than the standard chicken stock or tomato based soup.

Ingredients:
Add the veggies and amounts that you have on hand or that you suits your palate
2 air chilled free range chicken breasts
1 onion diced
4 diced celery stocks
4 diced carrots
cherry tomatoes
broccoli
3 cloves of garlic minced
3 tbs of red curry paste
1 tbs of turmeric
1 cup chicken stock
1 can of coconut milk
1/4 cup tomato sauce
1 tbs Soy sauce
1 tsp Fish Sauce
Cayenne pepper
Turmeric
Dry Curry
Kosher Salt to taste
olive oil

Directions:
1. In a large pot add your carrots, onion, and celery to some oil and the curry paste and heat to medium to have them sweat for 5-7 minutes.

2. Cube your chicken and add it to the pot to cook through and then add the rest of the vegetables. Stir for about 5 minutes to soften the broccoli up.

3. Pour in the chicken stock and coconut milk and season with the rest of the ingredients. About 5 minutes before serving, tear the basil and add it to the stew. Enjoy.
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Knock off Chuys Chicka Chicka Boom Boom Sauce

Chuy's Chicka Chicka Boom Boom Enchiladas

  • Servings: 4-8
  • Difficulty: easy
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Chuy’s Chicka Chicka Boom Boom Enchiladas
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We take our TexMex or Texican food pretty seriously. When I first started going to the funky little joint, they had a Wednesday special they called “Chicka Chicka Boom Boom” which is a pulled chicken burrito covered in a spicy queso sauce served with rice and beans. I used to make sure that when I traveled to Austin, TX I did so around Wednesday’s because I loved it so much.

Chuy’s has expanded and also put the popular dish permanently on their menu so you can always get it. It is spicy and some have commented on some of my recipes that they were too spicy. This is a recipe you will need to alter if you are heat sensitive.

Ingredients
10 corn or flour tortillas
1 1/4 lbs cooked chicken (poached in stock)
Chicken Stock

Boom Boom Sauce
1/2 cup vegetable broth
1/4 cup beer
1/2 oz lime juice
3/4 lb roasted poblano’s
4-6 roasted tomatillos
1 1/2 ounces cilantro
4 bunches of green onion
3/4 oz serrano pepper
1 1/4 lbs American cheese

Directions
Prep: Cut and clean your tomatillos, poblano’s, onion, serano pepper.

1. Preheat your oven to 450 degrees and place your onion, peppers and tomatillos on a sheet pan and blister them.
2. You can either buy a roasted chicken or take your chicken and poach it in a pot on medium heat in chicken stock. Almost covering it completely. When done, shred chicken.
3. Add all your peppers (seeds removed), tomatillos and onions into a blender with the liquids. Give it a spin until smooth.
4. Now pour that mixture into a pot and heat it up on medium low heat until simmering slowly. Remove from heat and slowly add your cheese while continuing to stir to blend it. Don’t let it seize up on you. IMG_0974
5. I took my tortilla and stuffed it with chicken and then rolled it and hit it on the stove to mark it. Then I covered in the boom boom sauce. IMG_0976
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Roasted Chicken Shawarma with Cosmic Hummus

Roasted Chicken Shawarma with Cosmic Hummus

  • Servings: 2-4
  • Difficulty: easy
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Roasted Chicken Shawarma with Cosmic Hummus
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Apologies for the infrequent posts lately, but I have been traveling a lot so haven’t been able to cook much. The other night I was in the mood for some good Middle Eastern food. We have a place locally that makes this crave worthy shish tawook where the chicken is perfectly moist and full of flavor with little burnt parts from the flames.

I decided to roast mine in the oven versus over the flames on skewers. Roasting does allow you to keep it nice and moist because it simmers in the juices imparting more and more flavor as it cooks. Another note is I used chicken breast because my lovely wife hasn’t come around on the greatness of chicken thigh meet. When I make dishes where she can’t tell I will slide a few thighs in there.

I’ve made hummus several ways… garlic, roasted pepper, jalapeno etc..but I spotted a recipe from a local joint called the Cosmic Cafe that used cucumber and cilantro which sounded good due to the freshness they would add. It was different and a good compliment to the tangy and spicy schwarma. I used store bought Naan bread and also a box of Rice a Roni. The rice and pasta combo just works. Don’t use the package seasoning in those boxes but instead make your own mix with high quality spices.

Ingredients:
Chicken Schwarma
2 free range air chilled chicken breasts
1 white onion sliced
stems of cilantro (leftover from hummus)
4 cloves of smashed garlic
2-3 lemons juices
squirt of Sriracha
1/2 cup of olive oil
splash of pickle juice
1 tbs of paprika
1 tbs of turmeric
2 tsp of ground cumin
1 tsp of cayenne pepper
1 tsp of red pepper flakes
Kosher Salt and Pepper

Cosmic Hummus
2 cans of Garbanzo Beans
1 lemon juiced
1/2 cup of olive oil
1/2 pealed cucumber
handful of cilantro
2 tsp of garlic powder
1 tbs of paprika
Pinch of cumin
Kosher salt and Pepper to taste

Directions:
Prep: wash your cilantro, peel your cucumber, cut your onion, juice your lemon and smash your garlic. Score your chicken breast. Also for the cilantro rip off a handful for the hummus and put the rest in the marinade for the chicken.

1. Marinate your chicken. Add everything into a Zip-Lock bag and let it marinate over night or at least two hours. The lemon will help tenderize the chicken and the spices get an opportunity to be absorbed into the chicken.

2. Make your hummus but rinsing your garbanzo beans and pull out some of those shells you will find. Personal preference. Add the beans, cucumber, cilantro, garlic into a food processor and pulse. Slowly add your lemon juice and then your olive oil. I put 1/2 cup of olive oil in my ingredients but eyeball it and add as much as you like or until you get the hummus to the consistency you like (thick or thin). Add your spices and let it blend for 5 minutes more.

3. Preheat your oven to 400 degrees. If you like dryer chicken use a larger pan like a 9 x 13 or go with a smaller dish or pan if you want it more juicy. Add all the contents into the pan and roast the chicken for about 40 minutes. Check on it about thirty minutes into the roasting and turn it or move things around. I flipped mine because I was going to a “wetter” chicken. When your chicken is cooked, remove the cilantro and discard, Remove your chicken and slice it into the bite sized pieces and add it back into the pan and move it around to coat it in the sauce. Serve the chicken and onions with your sides…

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Paprika Chicken & Spinach With White Wine Butter Sauce

Paprika Chicken & Spinach With White Wine Butter Sauce

  • Servings: 2
  • Difficulty: easy
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Paprika Chicken & Spinach With White Wine Butter Sauce
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The other night I was poking around Pintrest looking for recipe ideas and saw this one published by Mary of wwww.thekitchenpaper.com that she titled Paprika Chicken & Spinach With White Wine Butter Thyme Sauce. This is the first recipe I have tried from her and it was pretty good. I liked the paprika crust it created on the chicken and the white wine sauce was a great way to pair the chicken and spinach. I served it with some brown rice which is optional. The paprika brings a smokey element that is brightened up by the wine.

Ingredients:
2 Free Range Air Chilled Chicken Breasts
4 tbs of butter
1 cup of white wine
2-3 handfuls of fresh spinach
4 cloves of garlic minced
1/4 cup of fresh thyme
1 tbs of Paprika
2 tsp Kosher Salt and Pepper

Directions:
1. Heat up a cast iron skillet to about medium. Pat your chicken breast dry and rub the paprika, salt and pepper all over the breast. Melt your butter and brown your chicken breasts on both sides. About 3-4 minutes on each side.

2. Now add the garlic and spinach and the wine and cook on a simmer for about 20 minutes. The sauce will reduce and thicken up a bit. Stir in your thyme and let it soften about 15mins into the simmer. Serve it up and enjoy.
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Roasted Herb Chicken and Roots

Roasted Herb Chicken and Roots

  • Servings: 2
  • Difficulty: easy
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Roasted Herb Chicken and Roots
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This recipe is deliciously simple and sadly boring. It is gluten free, clean, Paleo etc.. It’s healthy and passes almost any diet tests. Roasting fresh food is just delicious. It just concentrates flavors while creating great textures from crunchy to pillow soft. Everything on the plate was 100 natural and either raised or grown without chemicals or additives. I added Zucchini but didn’t like it as well as the carrots and potatoes. Just preference.

Ingredients:
2 air chilled chicken breasts
Several Carrots
1 zucchini
handful of potatoes
Fresh rosemary and Thyme minced
juice of a lemon

Directions:
Preheat your oven to 375 degrees and on a sheet tray add your washed and prepped carrots, potatoes and zucchini.
Squeeze the lemon juice over everything. A few glugs of olive oil (optional). Top with minced herbs, Kosher salt and fresh black pepper.
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Chicken and Savory Waffle Bites

Chicken and Savory Waffle Bites

  • Servings: 14
  • Difficulty: easy
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Chicken and Savory Waffle Bites
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I have made chicken and waffles before in various forms. My favorite waffle batter contains three ingredients that separate it… cornmeal, jalapenos and extra sharp cheddar cheese. The cheese in the batter caramelizes into that perfect chewy crunchy bite that we all love in casserole edges or pizza edges. Looks slightly burnt but doesn’t taste like it.

The idea of these is to have one bite that contains a chicken nugget shrouded in a waffle coat. Now you could do these by covering the nugget in batter and dropping them into a typical waffle iron and they will turn out like flat blobs. Tasty blobs but you may struggle with uniformity. I found this waffle iron pan online that shapes them into walnuts. Now it isn’t an electric waffle iron but rather a plan you place on the stove or fire. This worked well for me and made perfect little bites that you could drizzle maple syrup or a special sauce over them. Link to waffle maker Walnut Waffle Maker

For the chicken nuggets… I saved myself some time and just bought them from Chick-Fil-A. I mean how can I compete with their chicken anyway. I swear if I could own one franchise it would be a Chick-Fil-A. Cars are lined up at everyone I pass anytime of the day. I digress. Below is the waffle batter I used.

Ingredients:
1 1/4 AP Flour
3/4 Cornmeal (yellow)
4 tsp of baking powder
2 tbs of White Sugar
2 tsp of Kosher Salt
2 Eggs
1 1/2 cups of Buttermilk
5 tsp of melted non salted butter
2 splashes of Tabasco Sauce
2 cups of cheddar cheese
1/4 cup of diced jarred pickled jalapenos (I added an extra 2 tbs because I like the heat)

Directions:
1. About four hours before you serve them go buy your Chick-Fil-A nuggets. You can use another brand or even pick up some frozen in the store or search for a recipe and make your own.

2. Whip up your batter by putting all the ingredients in a bowl and stir until well combined. Set it fridge to set up for about 30 minutes.

3. Since I had my walnut waffle maker thing I coated the nuggets in the batter and dropped them into each walnut. I heated it over medium heat and cooked them about 3 minutes on each side. I turned the oven on 150 degrees and worked in batches dropping the cooked nuggets on a wire rack and popped them in the oven to keep warm.

I served them with maple syrup and made a mayo maple Dijon dipping sauce.

White Bean Chicken Chili with Polenta Croutons

White Bean Chicken Chili with Polenta Croutons

  • Servings: 10-12
  • Difficulty: easy
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White Bean Chicken Chili with Polenta Croutons
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Tonight I made a white bean chicken chili and it was glorious. Salty with some mild heat from the green chilies and freshness from the cilantro. I was going to do a mexican lasagna but last minute decided to forgo the cheese and noodles for a soup and I am glad I did.

With my soups I like a cracker, piece of bread or crouton. I thought polenta would add a touch of sweetness to it. I bought one of those store bought logs instead of making it fresh and that was a visual mistake. I wanted to add some cheddar to it so tried to food process it and I couldn’t get them to bind so I added some sour cream. I formed them and put them on high heat and they turned to goo. So I ended up just making one big blob and put a crust on both sides. So while ugly the polenta was a perfect complement to this soup. Next time I will make it fresh and bake it off in the oven.

Ingredients:
2 rotisserie chicken breast diced
1 onion diced
2 cloves of garlic diced
2 cans of rinsed White Beans
2 4oz cans of diced green chilies
1 head of cilantro
2 cartons of Chicken Broth
1 tbs of cumin
1 tbs of chili powder
3 tsp of oregano

Store bought Polenta combined with cheddar and sour cream and fried as delicious but hideous blob.


Instructions:

1. Prep Dice your onion, cut your chicken, open your cans of beans and green chilies, dice your cilantro.

2. In a large pot on medium heat add some olive oil and drop in your diced onions and cook them until they are soft and translucent. Next add your chilies and minced garlic. Now add your spices and let them bloom for one minute.

3. Next add your chicken stock, chicken and beans. Simmer for 30 minutes and then add your chopped cilantro.
Serve in a bowl and top with your fried polenta croutons.

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