Tag: chicken

‘Caldo De Pollo’ – Chicken And Veggie Soup

The Wild Gems2 Comments

What You Need:

– 6–8 chicken drumsticks

– 2 corn cobs, cut into 3–4 chunks each

– 2–3 zucchini, sliced thick

– 3 potatoes, peeled + cut into chunks

– 3 carrots, peeled + sliced

– 2 tomatoes, diced

– ½ onion, chopped

– 4 cloves garlic, minced

– 1–2 bay leaves

– 1 bunch cilantro

– 1-2 tsp salt (to taste)

– 1 tsp chicken bouillon

– 1 tsp garlic powder

– 2-3 tablespoons of vegetable oil

Steps:

1. In a large pot, heat 1–2 tsp oil on medium. Add chopped onion, sauté 2 minutes until soft. Add minced garlic and cook 30 seconds. Add diced tomatoes and cook 2–3 minutes until they begin to soften and release juice. Then blend in blender with some water.

2. Pour the mixture into the pot. Add the chicken drumsticks on top of the sautéed mixture. Add bay leaves + 1/2 of cilantro bunch. Pour in 10–12 cups of water. Stir in salt and bouillon. Bring to a boil → then reduce to medium-low and simmer for 45 minutes with lid partially on.

3. Add:

potatoes carrots corn

Simmer 15 minutes until potatoes are almost tender.

4. Add:

zucchini

Simmer 10 more minutes.

Taste broth → adjust salt and add 1 tablespoon of vegetable oil. (You can also add chili powder, dried herbs like oregano)

Serve with:

Lime wedges, Fresh cilantro, Avocado, Corn tortillas Salsa or jalapeños.

Enjoy!

Lemon Baked Butter Chicken

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Ingredients

For the chicken:

– 1.5–2 lbs chicken breast or thighs (cut into chunks or leave whole)

– 1 tsp salt

– 1 tsp paprika

– 1 tsp garam masala (optional but delicious)

– 1 tsp garlic powder

– ½ tsp onion powder

– ¼ tsp black pepper

For the sauce:

– 4 tbsp butter

– 3–4 garlic cloves, minced (or 1 tsp garlic powder)

– 1 cup heavy cream

– 1 tsp honey

– 1 tsp curry powder or garam masala ½ tsp turmeric (optional for color)

– ½ tsp salt (taste and adjust)

Optional: ¼ cup chicken broth to thin it out

1 tbsp lemon juice

Serves well with roasted broccoli and rice.

Enjoy!

Easy Chicken Pot Pie

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What You Need:

1 recipe of shredded chicken

1 bag of frozen peas and carrots

1 can of cream of chicken

Pepper

1/4 cup of milk (give or take)

1 package of premade pie crust

Olive oil or butter for sautéing

Egg wash (one egg white with a splash of milk mixed)

Steps:

  1. Remove pie crust from package and allow to sit out for 15 mins.
  2. Meanwhile, in a large skillet sauté your frozen veggies with butter or olive oil for ten minutes or until soft.
  3. Add the cream of chicken, milk, a few dashes of pepper, and shredded chicken to the veggies. Mix until warm, doesn’t need to be super hot this will be going into the pie and into the oven.
  4. Lay one pie crust in the bottom of a glass or ceramic large pie dish. Then place the filling from the skillet. Next place the second pie crust on top of the filling.
  5. Use a fork to seal the edges, and create 4 slits in the middle (like an X that doesn’t connect in the middle) .
  6. Brush egg wash over the entire pie and bake at 400 for 25 to 30 mins or until golden brown. If the edges are becoming brown too quickly place foil over the pie.

Enjoy!

Easy Shredded Chicken Crockpot Recipe (To Use For Other Recipes)

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This is an easy shredded chicken recipe that you can use to make chicken pot pie, chicken enchiladas, chicken Alfredo, chicken tacos, chicken salad, etc!

Make this shredded chicken and let it serve you for the rest of the week with your chicken dinners!

What You Need:

  • 3-4 Pounds of boneless chicken thighs
  • 1 large onion
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1 can of chicken broth
  • cooking spray or unsalted butter (plus 1/4 of a stick for the crock pot)

Steps:

1. Spray the bottom and sides of your crock pot with cooking spray or you can substitute with butter.

2. Slice your onion into round circle slices.

3. Lay your chicken thighs on top of the onions, fatty sides up.

4. Drizzle olive oil over the top of the chicken.

5. Sprinkle garlic powder, onion powder, black pepper, salt and paprika over chicken. Give it a quick rub to ensure that the spices are distributed evenly (optional).

6. Add the chicken broth and the butter to the crock pot.

7. Close and cook the chicken in your crock pot on LOW for 6 hours or on HIGH for four hours.

Now make something yummy with it! 🙂

Easy Poblano Green Creamy Sauce (Culichi Sauce)

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What You Need:

3 poblano peppers

2 teaspoons of minced garlic

A handful of cilantro

2 cups of hot water

1 tablespoon of chicken bullion seasoning

1/3 cup of Mexican cream

1/3 of a block of cream cheese

1 small onion chopped

Steps:

  1. Place the poblanos on a cookie sheet lined with foil. Broil each side for about 5-7 minutes or until they are nice and charred.
  2. Once the poblanos are roasted immediately place in a ziplock bag, seal, and allow to steam for 10 minutes.
  3. When the peppers are down steaming place in a blender with the remaining ingredients and hot water (except the onion) and blend well.
  4. Sauté chopped onion with a little bit of olive oil until soft and translucent. Pour sauce into skillet and simmer for 5-8 minutes.

That’s it!

My favorite way to enjoy this sauce is with some cooked shrimp and rice on the side. Mix the shrimp with the sauce and then scatter shredded Monterey cheese and broil until nice and melted.

OR, this taste great with some spaghetti noodles and shredded rotisserie chicken. Top with cilantro!

Enjoy!

Super Easy Chicken Thigh And Veggie Sheet Pan Dinner

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What You Need:

1 1/2 lbs of chicken thighs (bone in and skin removed)

1 large sweet potato peeled and chopped into bite size pieces

1 yellow squash sliced with skin on

1 head of broccoli chopped

1/2 of a sweet onion chopped into bite size pieces

1 tablespoon of olive oil plus 2-3 extra tablespoons

1 tablespoon of jarred minced garlic

1 packet of McCormick Seasoning Farmers Market Chicken And Vegetables SHEET PAN

Steps

1. Preheat oven to 400 and line a cookie sheet with foil. While the oven is heating up prepare your veggies and remove skin from chicken.

2. Place veggies and chicken on sheet pan. Prepare McCormicks seasoning packet. Rub majority of mixture on the front and back of the chicken. Any additional mixture add onto veggies.

3. Drizzle the extra olive oil on veggies, next add a few dashes of salt and pepper on veggies, and then add the minced garlic throughout the veggies. Mix well with your hands.

4. Ensure the chicken is directly on the foil surrounded by the veggies (see photo below) . Bake at 400 for 30 mins. Once complete, allow the chicken and veggies to rest for 10 mins.

Best served with rice or potatoes.

Enjoy!

The seasoning packet
Before pan enters the oven
After the pan has been removed.

Happy cooking! 🙂

Quick Tostadas

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When you need a delicious quick dinner this is a great go-to! Now, I am not going to get specific with measurements of ingredients. Chop as much as you want, use as much as you want, just enjoy it!

What You Need:

Tostadas (Guerrero)

2 premade bags of beans (La Sierra Refried Beans)

Chopped up lettuce

Chopped up fresh cilantro

Chopped up fresh roma tomatoes

Queso fresco crumbled (Ranchero)

A couple of Avocados sliced up

A yummy salsa (your favorite)

Rotisserie chicken shredded

Lime sliced and ready for a good squeeze

How To Layer Your Tostada

1. Start with your tostada, then spread your refried beans. It works like glue.

2. Next add your shredded chicken or beef.

3. Then add your lettuce, tomato, cilantro, and cheese.

4. Top your tostada with an avocado slice and drizzle your favorite salsa. Squeeze lime juice all over and ENJOY!

Thai Chicken Lettuce Wraps

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This is an easy dinner recipe that’s even better the next day! Perfect meal for enjoying in this summer weather.

Cool crisp lettuce cups served with ground chicken, bell peppers, pineapple, and cashews in a sweet tangy Thai Sauce. Served over rice with sweet chili sauce for drizzling.

What You Need:

1 lb to 1 1/2 lbs of ground chicken

2 bell peppers sliced

3 tablespoons of unsalted butter

3 tablespoons of olive oil

1/4 – 1/2 cup of soy sauce

2-3 tablespoons of Thai Red Curry Paste

3 tablespoons of honey

3/4 cups of cashews

3 teaspoons of minced garlic

3/4 to 1 cup of pineapple

One bunch of cilantro finely chopped (extra for garnish)

1/4 cup of chopped fresh basil

Salt and pepper

Ginger seasoning (optional)

Lettuce for lettuce wraps

And 1 rice recipe click here

Steps:

1. Start by warming up your skillet on a medium heat. Add the olive oil, then your chicken. Season with salt and pepper and the ginger if using. Once the chicken gets cooking add the 3 tablespoons of butter, the minced garlic, and the 2 tablespoons of red curry paste.

2. Once the chicken is cooked through add your sliced bell peppers, cashews, and pineapple. Cook for 5 minutes. Then add your soy sauce and honey. Cook until everything is evenly distributed. Add cilantro and basil, mix, and cook for another minute. Remove from heat.

3. Serve the chicken and peppers mix over rice with lettuce cups on the side. Garnish with additional cilantro and drizzle over sweet Thai chili.

Enjoy!

Thai Rice Noodle Soup With Red Curry

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What You Need:

1 lb to 1 1/2 lbs of cooked chopped chicken breast or tenders (shrimp would be delish with this too)

click here for my cheat sheet on not overcooking your chicken

1 pack of rice noodles (usually a pack is 6.75 oz, but I only add 3/4 of the pack of rice noodles)

6 cups of chicken broth

3 tablespoons of red curry paste or green curry paste (I’ve tried this recipe with both)

1 red bell pepper chopped up

1 tablespoon of grated ginger (optional)

1/2 to 3/4 sweet onion chopped

4 cloves of garlic minced

1 can coconut milk unsweetened (not the fat free either)

3 teaspoons of light brown sugar give or take

1 tablespoon of fish sauce

Salt and pepper for taste

1 tablespoon of chopped cilantro plus more for garnish

A handful of freshly chopped basil (optional but recommend)

Thinly sliced green onion for garnish (optional)

Steps:

1. Cook your chopped chicken on a nonstick skillet on low medium heat for 6 minutes, seasoning with salt and pepper. Set aside.

2. In a large pot drizzle 3 to 4 tablespoons of olive oil. Sauté the onion, bell pepper, and garlic until soft. Stir in the red curry paste and ginger if using for about 1 minute.

3. Add your chicken broth and coconut milk. Add the brown sugar and fish sauce. Seasoning with salt and pepper. Bring to boil, then to a low simmer for 10 minutes to allow the flavors to mix together.

4. Add 3/4 of your packed rice noodles to the pot and 1 tablespoon of chopped cilantro. Allow to cook for 5 minutes. Remove from heat and add your chicken. Mix well.

5. Serve immediately in bowls with fresh lime juice, chopped basil, sliced green onion, cilantro, and ENJOY!