Category Archives: Chicken

Smothered Chicken Burritos with Green Chile Sauce

July 8, 2020

I’m proud of myself for posting so regularly lately. I’m determined to make my way through my digital stack of must-share recipes! I did miss a post on Monday because we were road-tripping back from visiting family. Our drive home was especially eventful because we decided to adopt my sister’s cat and she joined us on our 14 hour drive and hotel stay. Let’s just say we didn’t get any sleep that night but she was great in the car and now we have the sweetest cat ever as our first family pet! (And my girls are just in heaven.) But back to food…

This smothered chicken burrito recipe has been wildly popular on Pinterest and among my friends/family. And I’m not surprised… the creamy green chile sauce is addictive! The filling is adaptable (you can add rice or beans or veggies to your chicken, you could even make them vegetarian or switch up the meat). I think you could smother just about anything in that sauce and it’d taste good! Hahah I’m picturing some interesting concoctions now. Just add this recipe to your next meal plan (do you meal plan? I admit, I rarely do!)… you wont regret it!

Smothered Chicken Burritos with Green Chile Sauce

INGREDIENTS

Sauce:
1 Tbsp. butter
1 Tbsp. olive oil
2 Tbsp. flour
2 cups low-sodium chicken broth
1/2 tsp. ground cumin
pinch Mexican oregano
1 small clove garlic, minced
1/2 cup sour cream
1/2 cup Cheddar/Colby/Pepper Jack cheese 
1 4-oz. can mild green chiles
salt and freshly ground black pepper, to taste

Filling:
2-3 cups cooked shredded chicken (I like to use rotisserie)
2 green onions, sliced
1- 1 1/2 cups red salsa (enough to coat the chicken, as mild or spicy as you want)
1 1/2 cups Cheddar/Colby/Pepper Jack cheese 
1 cup pinto beans (or black beans or rice or a vegetable like spinach/corn)
3/4 tsp. ground cumin
1/2 tsp. Mexican oregano
salt and freshly ground black pepper, to taste

6-8 large (8-10 inch) flour tortillas
extra Cheddar/Colby/Pepper Jack cheese for topping

for serving:
shredded lettuce
diced tomatoes/pico de gallo/salsa
chopped cilantro
avocado or guacamole

DIRECTIONS

  1. Preheat oven to 400 F. Line a baking sheet with foil.
  2. In a large bowl, mix filling ingredients: chicken, salsa, cumin, oregano, cheese and onions. Place a heaping 1/2 cup or so of the chicken mixture in the center of each tortilla.
  3. Fold the sides of the tortilla in and roll up like a burrito. Place seam-side down on baking sheet. Brush lightly with olive oil or spray with non stick cooking spray.
  4. Bake at 400 F for about 20-25 minutes or until golden brown and crispy.
  5. Meanwhile, prepare sauce by melting butter in a medium saucepan over medium heat. Once melted and bubbling, whisk in flour and cook, stirring constantly for about 3 minutes. Add minced garlic and stir for 30 seconds. Gradually whisk in chicken broth. Add cumin, oregano, and a dash of salt and pepper and cook, stirring, until thickened, about 2-3 minutes. Remove from heat and stir in green chilies, cheese and sour cream. Tastes and add more seasonings if needed.
  6. Remove burritos from oven and turn the oven to HIGH broil. Ladle a spoonful of sauce over each burrito and top with a handful of shredded cheddar cheese. Broil for 2-3 minutes, or until cheese has melted. 

Adapted from Carlsbad Cravings and Tastes Better from Scratch

Panang Curry

June 19, 2020

Thai curry isn’t something I thought I’d ever make myself, but since we left our favorite Thai restaurant behind and miss their Panang curry most of all, I found myself wondering if I could make it at home…! I found this recipe from Tastes Better than Scratch and figured it was worth a try. I ordered the curry paste from Amazon (it’s essential for the authentic flavor), found the Thai basil at my local grocery store, and everything else I had on hand. As you might guess since I’m sharing it here, this recipe was a success! It’s a truly delicious Panang curry.

I used thinly sliced chicken breast but you could try it with shrimp (or another meat like pork or beef). Full-fat coconut milk is best for the richest flavor, but I’m guessing it would still be great with one can of light coconut milk (though I wouldn’t go for two). The full amount of curry paste listed make a medium spicy dish. It was just right for my husband and I, but almost too hot for my kids. Reduce the curry paste if you want it mild. And this curry could be made a day or two ahead and refrigerated until ready to heat and serve. I would cook the rice just before eating though because reheated rice is never as good.

Panang Curry

INGREDIENTS

1 Tbsp. oil
2 Tbsp. Panang curry paste
1 Tbsp. peanut butter
2 lbs. chicken breast, cut into thin slices
1 small onion, sliced
2 bell peppers, thinly sliced (I used red and yellow)
2 tsp. freshly grated ginger
4 garlic cloves , minced
2 14-oz. cans full-fat coconut milk
2 tsp. cornstarch
1/4 cup light brown sugar, packed
1 Tbsp. fish sauce
1 Tbsp. lime juice + pinch lime zest
salt and freshly ground black pepper, to taste
handful Thai basil leaves, roughly chopped
hot cooked jasmine rice

DIRECTIONS

  1. Heat oil over medium-high heat in a (very) large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
  2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
  3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  4. Stir in sugar, fish sauce, lime juice/zest, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  5. Serve over hot cooked rice.

Adapted from Tastes Better from Scratch

Grilled Chicken Cobb Salad

June 15, 2020

I’ve shared a Cobb salad before – with a spiced chicken rub and honey mustard ranch dressing- and I still LOVE that one. Today’s Cobb Salad is a classic, simpler version. The buttermilk marinade is the secret to super juicy grilled chicken. You can add extra spices to the marinade but it’s great with just the garlic and a pinch of cayenne. I’m not big on blue cheese so I use goat cheese crumbles instead. Avocado is a must. And grilled corn off the cob is a great addition… you’re already heating up the grill so why not throw some fresh corn on with the chicken?! My husband usually complains if I serve a salad as a main dish, but not this one! It’s so protein-packed, it’ll satisfy anyone.

Grilled Chicken Cobb Salad

INGREDIENTS

Grilled Chicken:
2 lbs. boneless, skinless chicken breasts (I slice them in half for easy grilling)
1 cup buttermilk
1/2 tsp. kosher salt 
pinch of freshly ground black pepper
pinch cayenne pepper (optional)
2 cloves garlic, finely minced

Salad:
3 medium hearts romaine lettuce, chopped (sometimes I use a combo of romaine and spring mix)
6 slices bacon, cooked and crumbled
6 hard-boiled eggs, chopped 
1 cup cherry or regular tomatoes, halved
2 avocados, pitted and chopped
1/2 cup crumbled goat cheese (or blue cheese, feta, cheddar etc.)

Dressing:
1/4 cup red wine vinegar 
1/4 cup neutral-flavored oil like grape-seed or canola 
1/4 cup mayonnaise (I use half mayonnaise and half plain Greek yogurt)
1/2 Tbsp. Dijon mustard
1 tsp. sugar
salt and freshly ground black pepper, to taste

DIRECTIONS

  1. Place the chicken in a shallow dish or gallon-size resealable bag. Whisk together the buttermilk, salt, pepper, cayenne (if using), and garlic. Pour the mixture over the chicken, coat well. Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 8 hours.
  2. Preheat a grill to medium or medium-high and grill the chicken (discard remaining marinade) for 3-4 minutes per side, until cooked through and an instant-read thermometer registers 165 degrees.
  3. Remove the chicken from the grill and tent with foil for 5-10 minutes before serving.
  4. In a large bowl add the chopped lettuce. Top with bacon, chopped hard-boiled eggs, tomatoes, avocados and cheese.
  5. For the dressing, combine all the ingredients in a blender or food processor and process until combined (or whisk together in a small bowl).
  6. Drizzle the salad with about 2/3 of the dressing and toss lightly. Add more dressing to taste, if desired.
  7. Serve the grilled chicken topped with the salad (or serve it alongside). You can also chop up the chicken and toss with the other salad ingredients.

Salad adapted from Mel’s Kitchen Cafe, Marinade adapted from Fine Cooking

Halal Cart-Style Chicken and Rice with White Sauce

June 10, 2020

In April I was supposed to visit New York City with my littlest sister and we had plans to see lots of sights/shows and eat all the food. Thanks to coronavirus that trip didn’t happen… hopefully next year! Our list of must-eats included the famous Halal Guys street cart. (Which I’ve never had but my sister promised is worth a stop.) After our trip was cancelled I came across this recipe and had to try making it myself! Since I’ve yet to eat the original, I can’t speak to the authenticity of the recipe but it sure is delicious. My husband declared it one of his favorite meals. My kids (who love most mediterranean/middle eastern food) also approved. It takes some time because of all the different components- the chicken, the rice, the sauce- but it’s worth the effort!

I used chicken breast instead of thigh. If you don’t overcook the meat, it’ll still be tender and juicy. Besides using a lower-sodium chicken broth I made the rice as directed. The sauce I altered slightly: after reading a lot of reviews of this recipe I decided to up the yogurt and use less mayo, which meant I needed less vinegar. I also added a bit of fresh garlic. Definitely use iceberg lettuce- I think it’s the first time I’ve bought iceberg in like 10 years but it’s perfect here. Serve with warm fluffy pita and some harissa hot sauce (or sambal oelek is similar enough).

Halal Cart-Style Chicken and Rice with White Sauce

INGREDIENTS

Chicken:
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh oregano (or 1 tsp. dried)
1/2 tsp. ground coriander seed
3 cloves garlic, roughly chopped
1/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
2 pounds boneless, skinless chicken thighs, trimmed of excess fat (I used chicken breast and cut them into thin strips for more even cooking)
1 Tbsp. vegetable or canola oil

Rice:
2 Tbsp. unsalted butter
1/2 tsp. turmeric
1/4 tsp. ground cumin
1 1/2 cups long-grain or Basmati rice
2 1/2 cups chicken broth (I used low-sodium)
Kosher salt and freshly ground black pepper, to taste

White Sauce:
1/2 cup mayonnaise
1/2 cup plain Greek yogurt (use full fat for the best flavor)
1 tsp. sugar
2-3 tsp. white vinegar (if you use more mayo than yogurt, you can reduce the vinegar further)
1 tsp. lemon juice
~1/2 tsp. freshly minced garlic (optional, but recommended)
2-3 Tbsp. chopped fresh parsley
Kosher salt and freshly ground black pepper, to taste

to serve:
1 head iceberg lettuce, shredded
1 large tomato, cut into wedges
Fluffy pocketless pita bread, brushed in butter, lightly toasted, and cut into 1 × 3-inch strips
Harissa-style hot sauce, for serving (I used sambal oelek, but I just found a harissa hot sauce at Trader Joes and will use that next time!)

DIRECTIONS

  1. For the chicken: Combine the lemon juice, oregano, coriander, garlic, and olive oil in a blender. Blend until smooth. Season the marinade to taste with kosher salt and black pepper. Place the chicken in a 1-gallon zipper-lock bag and add half of the marinade (reserve the remaining marinade in the refrigerator). Turn the chicken to coat, seal the bag, and marinate the chicken in the refrigerator for at least 1 hour and up to 4 hours, turning occasionally to redistribute the marinade (see Note).
  2. Remove the chicken from the bag and pat it dry with paper towels. Season with kosher salt and pepper, going heavy on the pepper. Heat the oil in a 12-inch heavy-bottomed cast iron or stainless-steel skillet over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side, about 4 minutes. Using tongs, flip the chicken. Reduce the heat to medium and cook until the chicken is cooked through and the center of each thigh registers 165°F. on an instant-read thermometer, about 6 minutes longer. Transfer the chicken to a cutting board and allow to cool for 5 minutes.
  3. Using a chef’s knife, roughly chop the chicken into 1/2- to 1/4-inch chunks. Transfer to a medium bowl, add the remaining marinade, cover loosely with plastic, and refrigerate while you cook the rice and prepare the sauce.
  4. For the rice: Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing. Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
  5. For the sauce: In a small bowl, combine the mayonnaise, yogurt, sugar, vinegar, lemon juice, parsley, and ~1 teaspoon black pepper (adjust to taste). Whisk to combine. Season to taste with salt (I used about 1/4 tsp. kosher salt).
  6. To serve: Return the entire contents of the chicken bowl (chicken, marinade, and all juices) to the skillet. Cook over medium-high heat, stirring occasionally, until heated through. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.

Note: Do not marinate the chicken longer than 4 hours or it’ll get a mushy texture. If you must delay cooking the chicken for any reason, remove it from the marinade, pat it dry with paper towels, and refrigerate until ready to cook.

Serves 4-6.

Adapted from Serious Eats

Salsa Verde Chicken Nachos

May 29, 2020

Whenever tortilla chips are in sight I always end up eating way too many -especially if guacamole is involved- and filling up before I get to the rest of my meal. Who says guac/salsa and chips can’t be a meal, anyway? Well, nachos is the solution. It makes tortilla chips the main event and you can add as many toppings (lots of protein, even veggies) to make it more healthful/filling!

These salsa verde chicken nachos are our latest favorite creation. It’s a simple concoction: toss chicken in salsa verde and pile it on a bed or crispy chips with lots of cheese, beans, and corn. When it comes out of the oven all toasted and melty, add the peppers and onion, cilantro, tomatoes/salsa, avocado, and sour cream. It’s a feast.

Salsa Verde Chicken Nachos

INGREDIENTS

tortilla chips (our favorite are Late July Thin and Crispy)
cheese, grated (Colby/Monterey/Pepper Jack, Cheddar, Mexican blend, etc.)
cooked chicken, shredded
salsa verde (our favorite is Trader Joe’s)
black or pinto beans
corn (fresh or frozen)
red/orange/yellow bell pepper, diced
green onion or chives, chopped
cilantro, chopped
tomato, diced
pico de gallo or salsa
sour cream
guacamole or avocado, pitted and sliced
pickled or fresh jalapeno, sliced

DIRECTIONS

  1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and coat with cooking spray. Toss chicken in salsa verde to coat. Spread a layer of tortilla chips on the pan, top with a generous amount of shredded cheese, chicken, beans, and corn (and any other toppings you want baked in the oven). Sprinkle a bit more cheese on top.
  2. Bake in preheated oven for 15-20 minutes until the cheese has fully melted and the chips are beginning to brown.
  3. Remove from the oven and top with additional toppings: red pepper, onion/chive, cilantro, tomato, pico/salsa, sour cream, guacamole/avocado, jalapeno, etc. and serve immediately.