Author: appdev2098

Ingredients

• 1 small yellow onion
• 1 medium red bell pepper
• 1 medium carrot
• 8 ounces cremini or baby bella mushrooms
• 4 cloves garlic
• 2 sprigs fresh rosemary
• 6 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• 2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 (28-ounce) can diced tomatoes
• 1/2 cup dry white wine

Instructions

1. Thinly slice 1 small yellow onion (about 3/4 cup). Trim and thinly slice 1 medium red bell pepper (about 1 heaping cup). Peel and dice 1 medium carrot (about 1/2 cup). Trim and thinly slice 8 ounces cremini mushrooms (about 3 cups). Mince 4 garlic cloves. Pick the leaves from 2 fresh rosemary sprigs and finely chop until you have 3 teaspoons.
2. Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon black pepper. Place skin-side down in a single layer in a 12-inch cast iron or stainless steel skillet. Cook over medium-high heat until the skin is crisp, golden-brown, and releases easily from the pan, 8 to 10 minutes. Flip and cook until the second side is golden-brown, 3 to 4 minutes more. Transfer the chicken to a plate; it will not be cooked through.
3. Reduce the heat to medium. Add the onion, bell pepper, and carrot to the skillet. Cook, stirring occasionally, until the onion is softened, about 3 minutes. Add the mushrooms, garlic, 2 teaspoons of the rosemary, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Meanwhile, drain 1 (28-ounce) can diced tomatoes (reserve the juices for another use).
4. Add 1/2 cup dry white wine and bring to a simmer. Simmer until reduced by half, 2 to 3 minutes. Add the tomatoes and remaining 1/2 teaspoon kosher salt, and stir to combine. Bring to a simmer.
5. Return the chicken to the pan skin-side up, nestling it into the tomato mixture. Pour in any accumulated juices on the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Garnish with the remaining rosemary.

Ingredients

• 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
• 1 quantity homemade Thai Red Curry Paste
• 2 large garlic cloves , minced
• 2 tsp fresh ginger , finely grated
• 1 tbsp lemongrass paste or finely chopped fresh (Note 3)

Thai Red Curry

• 3 tbsp vegetable oil (or canola or peanut)
• 1 cup (250 ml) chicken broth/stock , low sodium
• 400 ml / 14 oz coconut milk (full fat!)
• 6 kaffir lime leaves (Note 4)
• 1 tbsp sugar (white, brown or palm)
• 2 tsp fish sauce , plus more to taste
• 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices (Note 5)
• 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5″ cubes (~1 heaped cup)
• 120g / 4oz green beans , trimmed and cut into 5cm/2″ pieces
• 12 Thai basil leaves (Note 6)

Garnishes (optional) & serving:

• Fresh red chilli slices (small chilli – spicy, large = less spicy)
• Fresh coriander / cilantro leaves
• Steamed jasmine rice

Instructions

• Heat oil in a large heavy based skillet over medium high heat.
• Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it “dries out” (See video)
• Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
• Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
• Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
• Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
• Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened – see video for Sauce thickness.
• Remove from heat. Stir through a handful of Thai basil leaves.
• Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Ingredients

• 1 ½ lbs. boneless, skinless chicken breasts
• 1 tablespoon canola oil
• 2 teaspoons chili powder
• 1 ½ teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, rinsed and drained
• 1 (15 oz) can fire roasted diced tomatoes
• 1 (11 oz) can Mexicorn, drained
• 1 (4 oz) can diced green chilies
• 1 cup shredded pepper Jack cheese (or sub Monterey Jack or a Mexican blend cheese)
• 1 tablespoon fresh lime juice

Optional toppings:

• Sliced avocado, guacamole, chopped fresh cilantro, sliced green onions, sour cream or Greek yogurt, hot sauce, etc.

Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. Place the chicken breasts between two pieces of wax paper and use a meat mallet to pound the breasts into an even thickness across, about 1 to 1 ¼ inches.
3. In a small bowl, combine the chili powder, smoked paprika, cumin, oregano, salt and pepper. Season the chicken breasts on both sides with half of the seasoning mix and reserve the rest.
4. Heat the canola oil in a large cast iron skillet over medium high heat. (Or use a very heavy-bottomed deep skillet that’s oven-proof.) Add the chicken and cook on one side until well browned, about 3-4 minutes, then flip over and cook for 1–2 minutes on the other side. Remove from the pan. (The chicken will continue cooking later.)
5. Add the onion to the pan and sauté for 3-4 minutes, then add the garlic and cook for 1 more minute, until fragrant.
6. Add the black beans, diced tomatoes, corn, green chilies and the reserved seasoning mix. Stir to combine and warm through.
7. Add the chicken breasts back to the pan and nestle into the bean mixture. Sprinkle the cheese over the entire skillet.
8. Transfer the skillet to the oven and bake at 400 for 15 minutes, or until the chicken is cooked through. (A meat thermometer should read 165 degrees F.)
9. Squeeze the fresh lime juice over the skillet and serve the cowboy chicken with any desired toppings.

Ingredients

• 2 lbs. boneless, skinless chicken breasts, cut in 2-inch pieces
• 3 tablespoons plain yogurt (I use Greek yogurt)
• 2 tablespoons fresh grated ginger (or sub 2 teaspoons ground ginger)
• 2 tablespoons fresh lemon juice
• 2 tablespoons Garam Masala (or sub curry powder)
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 ½ teaspoons turmeric
• 1 ½ teaspoons paprika
• 1 ½ teaspoons kosher salt
• ¾ teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 1 (8 oz.) can tomato sauce
• ¼ cup unsalted butter, sliced

For serving:

• 3 tablespoons chopped, fresh parsley or cilantro (optional)

Instructions

1. Combine the yogurt, ginger, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt and pepper in a bowl and mix until well combined. Add the chicken pieces and stir well to coat evenly. Set aside.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until tender, about 5-6 minutes. Add the garlic and cook for another 30 seconds.
3. Place the chicken and all of the yogurt marinade in the insert of a slow cooker. Top with the sautéed onions and then pour the tomato sauce over everything. Add the slices of butter on top.
4. Cover and cook on low for 5-6 hours, until the chicken is cooked through.
5. Serve with fresh parsley or cilantro.

Ingredients

• 2 lbs. boneless, skinless chicken breasts
• 1 (1 ounce) package dry Ranch seasoning mix
• 1 (8 ounce) block of cream cheese
• 1 ½ cups shredded cheddar cheese
• 8 pieces bacon, cooked and crumbled
• ½ cup green onions, sliced

Instructions

1. Add the chicken breasts to the insert of the crock pot. Season with the dry Ranch seasoning mix.
2. Cut the cream cheese into 6-8 cubes and add them on top of the chicken.
3. Cover the crock pot and cook on low for 5-6 hours or high for 2 ½ to 3 hours.
4. Remove the chicken and shred it using two forks. Stir the cream cheese into the sauce in the slow cooker until smooth. Return the chicken to the slow cooker and stir well to get it coated. (If it seems at all dry, see the tip in the notes below.)
5. Add ½ cup of the shredded cheese and mix in with the chicken. Add the remaining cup of shredded cheese on top of the chicken, then cover the crock pot and let it melt for 5-10 minutes.
6. Add the bacon and green onions, serve and enjoy!

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 ½ lbs. boneless, skinless chicken breasts, cut into ½ inch cubes
• ¾ teaspoon Italian seasoning
• ¾ teaspoon paprika
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 tablespoons Dijon mustard
• ½ tablespoon coarse grain mustard
• 2 tablespoons honey
• 1-2 tablespoons low-sodium chicken broth

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and saute for 5 minutes, until tender. Add the garlic and saute for another minute.
2. Meanwhile, season the chicken cubes with the Italian seasoning, paprika, salt and pepper.
3. Once the onion is tender, add the chicken pieces to the pan and cook for about 3-4 minutes, then flip the pieces over and cook for another 2-3 minutes.
4. Meanwhile, in a small bowl, combine the Dijon mustard, coarse grain mustard, honey and 1 tablespoon of the broth. Stir well.
5. Once the chicken is almost cooked through, add the honey mustard mixture to the pan and toss to coat. 
6. Let cook for 2-3 more minutes, until the chicken is cooked through and everything is well coated in the sauce. (Add the remaining tablespoon of broth if needed to make it more saucy.) Serve hot and enjoy!

Ingredients

For the onions:

• 2 tablespoons unsalted butter
• 3 large sweet onions, thinly sliced
• Salt and black pepper
• ¼ cup low sodium chicken broth (if needed)

For the chicken:

• 4 (6 oz) boneless, skinless chicken breasts
• Salt and pepper
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

For the casserole:

• 1 cup sour cream (or plain Greek yogurt)
• 1 cup shredded sharp cheddar cheese
• 1 (10.5 oz) can cream of chicken soup
• 1 cup shredded Swiss, Gruyere or mozzarella cheese (optional)
• 1 (6 oz) container French fried onions

Instructions

1. Preheat oven to 400 degrees F. Grease a  9×13 pan or similar size 3-quart baking dish with cooking spray and set aside.
2. Make the onions: Melt butter in a very large skillet over medium high heat. Add the sliced onions and cook for 5-7 minutes, until softened. Season lightly with salt and pepper, reduce the heat to medium and cook for 15 more minutes, until caramelized. (If pan dries out, add ¼ cup of chicken broth to deglaze.)
3. Season the chicken lightly with salt and pepper and with the oregano and garlic powder. Place in the prepared baking dish.
4. Mix together the sour cream, cheddar cheese and cream of chicken soup until well combined.
5. Add the caramelized onions on top of the chicken in the baking dish. Dollop the creamy mixture on top of the onions and spread into a somewhat even layer. Top with the additional Swiss/Gruyere/mozzarella cheese, if using.
6. Bake at 400 for 40-45 minutes, or until the chicken is cooked through to an internal temp of 165 degrees F. (If you are using large chicken breasts, your cook time will be longer.)
7. Top with the French fried onions and bake for 3-5 more minutes (watch so they don’t burn). Serve hot.

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• ¼ cup bourbon
• ½ cup low-sodium soy sauce
• ¼ cup light brown sugar, packed
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch
• 1 tablespoon water

Optional garnishes:

• Sliced green onions, sesame seeds, lime wedges

Instructions

1. Season chicken pieces with salt and black pepper.
2. Heat olive oil in a large skillet over medium high heat. Add chicken and sear until browned on both sides, about 3-4 minutes per side. (The chicken does not need to be cooked through at this point; it will continue cooking.)
3. Meanwhile, combine the bourbon, soy sauce, brown sugar, garlic and ginger in a bowl and whisk until well combined and the sugar is dissolved.
4. Add the sauce to the pan and bring to a simmer. Cook for 2-3 minutes.
5. In a small bowl, combine the cornstarch and water. Add the mixture to the pan and cook for another 2 minutes, until the sauce is slightly thickened.
6. Serve chicken immediately with sauce drizzled on top and any desired garnishes.

Ingredients

• 2 teaspoons extra-virgin olive oil (or canola oil)
• 1 ½ pounds boneless, skinless chicken breasts, cut into small cubes (about ½ inch)
• Salt and black pepper
• 3 tablespoons honey
• 3 tablespoons low-sodium soy sauce
• 3 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional, adjust for heat)

For serving (optional):

• Brown rice, sliced green onions, sesame seeds, chopped peanuts, lime wedges to squeeze over chicken

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Lightly season the cubed chicken with salt and pepper. (Go easy because the soy sauce has plenty of sodium.)
3. Add the chicken to the skillet and brown on one side, about 3-4 minutes.
4. Meanwhile, make the glaze. Whisk the honey, soy sauce, garlic and red pepper flakes, if using, in a small bowl until well combined.
5. Add the sauce to the pan and toss to coat the chicken pieces. Cook until chicken is cooked through, 4-5 more minutes.
6. Serve with steamed rice and top with green onions, sesame seeds and a squeeze of lime juice, if desired.