Tag Archives: Chicken

Garlic Chicken over Rice

Wow, things have been very quiet around hear.  All the contributors are gone, I’m not all that much in the cooking mood, and the site feels oh so neglected.  Ah well, so is life.

This recipe is one that I create one day, it’s nothing too complicated. A family member requested it, and I promised to send it… then I forgot… then I felt bad for not sending it so I delayed on doing it even more.  Finally, I’m getting off my butt to take care of this.

Anyway, here is what you’ll need.

2 lbs of boneless, skinless chicken thighs – cubed

1 small onion, diced

2 tsp of minced garlic

4 jalapeños, diced

1 bunch of fresh basil, 1 bunch of opal basil

1/3 cup vegetable oil

3/4 tsp sea salt

3 tsp marjoram

1 – In a large pan, heat the oil over medium heat.  Add the onions, garlic and salt; sauté until brown.

2 – Add cubed chicken, stir every few minutes for about 10 minutes.

3 – Add marjoram and jalapeño, stir. Cook for roughly another 10 minutes until the chicken starts to slightly brown

4 – Tear your basil(s), and to the mix, and cook for another few minutes.

And you are done! The result is a dish that provides subtle flavor. The mix of basil, marjoram and jalapeño provide a bit of sweetness with a bit of kick.

Oh, and make sure you use the oil mixture as a sauce for the dish, it’s fantastic.


PS – Sorry this took so long to get to you, Amma!

Chicken in Tomato and Fenugreek Sauce

I picked up an Indian Cookbook over the weekend and opened to a random page for my next experiment.  Wouldn’t you know it, I landed on Chicken in Tomato and Fenugreek Sauce.

Of course, I seeing that I like to do things my own way I altered the recipe but you get the idea.


1 lb of cubed chicken (I strongly suggest dark meat. I only used white as that is what I had in the freezer)

3 tbsp of lime juice (left over from the last dish)

4 tbsp of olive oil

1 white onion, diced

2 tsp ginger paste

2 tsp garlic paste

2 1/2 tsp sea salt

1/2 tsp ground turmeric

1 tsp chili powder

1 tbsp coriander

15 oz can of diced tomatoes

1 tbsp fenugreek powder

1/2 garam masala

Handful of chopped cilantro

4 diced green chiles

1/2 cup warm water

Ready to go?

1 – Toss your diced chicken into a bowl, add 2 tsp of salt and your lime juice. Cover, shake and let sit for 30 mins.

2 – In a large skillet over medium heat, add your oil and onion. Cook for 5 to 7 minutes. Stir.

3 – Add the ginger, garlic paste and continue to stir for roughly a minute.

4 – Toss in your turmeric, chili powder, coriander and stir.  Heat for roughly one minute, then reduce your heat to medium-low.

5 – Add your tomatoes and cook for roughly 5 minutes. Check the taste, if needed add the additional 1/2 tsp of salt.

6 – Place in your chicken (juice and all), raise the heat to high, and cook for 5 minutes.

7 – Add your half cup of water, reduce heat to medium and cook for 10 minutes until the sauce begins to thicken up.

8 – Add your fenugreek, cilantro leaves (save a few for the final plating), garam masala and chilis  and cook for a few minutes, until the chilis become a bit tender.

9 – Plate over rice, add some cilantro and serve!

This is full of flavor and taste.  It doesn’t have too much kick, as some may expect, and the cilantro pulls everything together. I hope you enjoy.

PS – Did anyone notice the cost of Chicken going up a rather large amount recently?

Lime Chicken Fajitas with Cilantro Rice

Folks, this is a very easy recipe that does not fall short on flavor.  With as little as 15 mins prep time, 15 minutes or marinade, and 10 minutes of cooking you can have an outstanding little meal.


1 lb. thinly cut chicken breast, sliced into strips

1 bottle of lime juce

2 tablespoons of garlic salt

1 tablespoon of chili powder

2 red jalapeño peppers, thinly sliced

1 green bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

2 tablespoons of olive oil (for searing the chicken)

flour tortillas

1 cup of cooked white rice

Diced Cilantro

Ok, like I said, this is really easy… take your sliced chicken and place it into a small air tight container and pour enough lime juice to just cover the chicken. Add in your garlic salt and chili pepper.  Place a lid on and shake. Put in the fridge and repeat 3 times (roughly every 5 minutes).

Add your olive oil to your cast iron pan, heat her up and remove roughly 4 to 5 strips of chicken from the marinade. Sear the meat on each side for 2 minutes or until it get brown. As the chicken is thinly sliced it will cook very quickly. Remove from the pan, place in a fresh bowl and repeat until you have cooked all of the chicken.

Using the same pan, quickly heat up your peppers.  While the jalapeño peppers may be hot for some, the bell peppers should counter act the capsaicin when eating together.

With the peppers and chicken complete, take your chopped cilantro and mix with your white rice.  Assemble your plate and you are done!

Prosciutto Wrapped Chicken with Poblano Peppers and Sun Dried Tomatoes

I was introduced to a new form a cooking: Sous-vide.

A quick lesson – Sous-vide is a form of cooking that utilizes submerging a vacuum sealed bag which contains your meat of choice into water that holds a constant temperature. The water is usually a lower temperature, and the meat is kept in for an extended period of time in order to provide a uniformly cooked meat.

Now, Sous-vide machines cost a pretty penny; however, one can accomplish the same results with… a beer cooler.  I kid you not.

Feel free to read up on how to sous-vide cooking as my intent isn’t to provide a tutorial on the subject, rather to give you my first sous-vide dish – Prosciutto wrapped Chicken with Poblano Peppers and Sun Dried Tomatoes

Needed For the Dish

2 Skinless Chicken Breasts


4 pieces of thinly sliced prosciutto

2 slices of fresh mozzarella

1 large Poblano Pepper, diced

1 cup Diced Sun Dried Tomatoes, in oil

1 Small Shallot, diced

1 tsp honey

2 tsp soy sauce

1 tsp olive oil

Note – you’ll also need tooth picks and oil for frying.

1. Place your chicken in a zip lock bag and remove the air (vacuum machine or submerge in water to use the pressure of the water to remove the air).

2. Fill a cooler with water heated to 150 degrees, place bag in cooler and seal and let it sit in there for about 100 minutes. Make sure to check the temp roughly every 30 minutes. If your temp drops below 145, add more water.

3. In the remaining 20 minutes, place your 1 teaspoon of oil into a medium sized skillet with your peppers, sun dried tomatoes (in oil) and shallot. Cook over medium high heat for roughly 5 minutes, and then reduce heat to medium-low and mix in honey and soy sauce.  Cook for an additional 5 minutes. Then reduce heat to low while stirring occasionally to prevent burning.

4. Remove chicken from cooler, pat down.

5. Place a slice of mozzarella on top of the chicken, wrap with prosciutto, and fry (not deep fry) in oil for roughly 2 minutes per side.

6. Plate, cover with your pepper/tomato sauce, and serve with a green salad

This was one of the freshest, moist, pieces of chicken I’ve ever had in my life. The prosciutto and the sauce add the perfect touch for the topping… I cannot – cannot – wait to try this when cooking steak!


Chicken Basil Calzones

So here we are on “I-need-a-shortcut” night.  This was perfect for a quick dinner or for something on-the-go.  Using ground chicken breast is also a leaner alternative to beef but feel free to use ground sirloin if you so desire! The biggest shortcuts here are that you are using prepared pizza sauce and dough.  If you haven’t noticed already I am usually picky about what I eat (as in low calorie = usually means fresh ingredients) and so these already prepped products came from a store that uses only fresh ingredients.  So, naturally, I would encourage the same.

2 garlic cloves, minced

1 lb ground chicken

3/4 c prepared pizza sauce

1/4 tsp crushed red pepper

1/4 c chopped fresh basil

1 (13.8 oz) can refrigerated pizza crust dough

1/2 c shredded part-skim mozzarella cheese

1. Preheat oven to 425.

2. Heat a large skillet over med-high heat and prep with spray.  Add garlic and chicken to pan; saute for 5 mins or until chicken is no longer pink, stirring to crumble.  Stir in pizza sauce and pepper.  Reduce heat, and simmer 5 mins, stirring occasionally.  Remove from heat; stir in basil.  Let stand about 10 mins to thicken.

3. Unroll your dough onto a baking sheet coated with spray. Cut dough into quarters.  Pat each portion into an 8 x 6 rectangle.  Divide chicken mixture evenly among rectangles (place in center); top each serving 2 tbsp cheese.  Working with one rectangle at a time, fold dough in half over filling (don’t worry about stretching it), pinching edges to seal.

4. Bake at 425 for 12 mins or until golden. Makes 4 servings.

These were delicious and filling! I would probably add more red pepper since I needed a bit more kick.  And obviously the variations are endless here.  Have fun!

Nutritional Information:

Calories: 459

Fat: 7.1 g

Protein: 39.1 g

Carbohydrate: 56.4 g

Fiber: 3 g

Cholesterol: 74 mg

Sodium: 919 mg

Chicken and Wild Mushroom Hash Cakes with Garlic and Red Pepper Broccoli

With all the previous potato talk – here’s another way to enjoy our favorite starch!  I came across this recipe and knew I had to try this.  Just think. . .you can take your poultry or mashed potato leftovers and turn them into some fried goodness :)  I think I’m salivating again. . .

Hash Cakes:

2 c chopped shiitake mushroom caps

1 garlic clove, minced

2 c chopped cooked chicken/turkey

2 c mashed cooked baking potatoes

3/4 c panko bread crumbs

1/2 c shredded Cheddar cheese

1/3 c thinly sliced green onions

1.5 tbsp finely chopped fresh thyme

1/4 tsp salt

1/4 tsp black peppper

1 tbsp canola oil

1. Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.  Add mushrooms and garlic to pan; saute 5 minutes or until tender, stirring frequently.  Combine mushroom mixture, chicken, potatoes, 1/4 c panko, and next 5 ingredients in a large bowl.  Divide mixture into 8 equal portions, shaping each into a 1/2 in thick patty.  Refrigerate 10 minutes.  Dredge patties in remaining 1/2 c panko.

2. Heat 1.5 tsp oil in a large nonstick skillet over medium-high heat.  Add the patties and cook  2 minutes on each side – you might need to do this in batches.  Yields 4 servings (2 patties each).

***I served this with a side of broccoli (2 cloves minced garlic and 1/4 tsp crushed red pepper – sauteed with broccoli — you can also use broccolini – and simmered with 1/2 c water, covered, for about 6-7  minutes) and cranberry sauce.

This was so delicious!  That’s all I have to say about this.

Nutritional Information:

Calories: 263

Fat: 10 g

Protein: 25.1 g

Carbohydrate: 18.2 g

Fiber: 2.2 g

Cholesterol: 68 g

Sodium: 556 mg

Chicken and Noodles

(Oh I have so many things to post. . .) I know everyone has their own version of this dish as it is comfort food at its finest.  I loved the fact that with this recipe you made the noodles yourself, which was surprisingly, not difficult!  Feel free to vary the recipe and let me know how it goes.

You’ll need:

1/2 c all purpose flour, plus more as needed

1/2 large beaten egg

2 tbsp fat free milk

3 c fat free low sodium chicken broth

1 c diced cooked chicken (about 6-8 oz)

1.5 c no salt added frozen mixed veggies (or choose your own fresh)

1/4 tsp dried thyme, crumbled

1/4 tsp salt

1/4 tsp pepper

1/3 c water

3 tbsp flour

1. For the noodles, mix first 3 ingredients  until you form a ball.  Lightly flour a cutting board and kneed the dough for about 1-2 mins.  Cover with a dry dish towel and let rest for 15 mins.

2. Roll the dough out to a 9 x6 in rectangle.  Using a pizza cutter or knife, cut the dough into strips about 3 in long and 1/2 wide.  Cover with dish towel and set aside.

3. In a medium saucepan, stir together the broth, chicken, veggies, and seasonings (not water and flour).  Cover and bring to boil over high heat.  Reduce heat to medium-high.  Add the noodles; cook for 4-5 mins, stirring occasionally.

4.  In a small bowl, whisk the water and flour together and stir into the mixture.  Cook for a few more minutes until it has thickened a bit.  Serves 3 (1.5 c servings)

Nutritional Information:

Calories: 235

Total Fat: 2. 5 g

Cholesterol: 40 mg

Sodium: 328 mg

Carbohydrate: 29 mg

Fiber: 3 g

Protein: 22 g

Chicken with Roquefort

Grilling never gets old and is so much healthier for you. . .and if you like strong blue cheeses you will love this recipe!

Your chicken recipe:

1-6 oz carton plain fat free yogurt

1/2 c chopped red onion

2 tbsp crumbled Roquefort or other blue cheese (I used Maytag which is stronger than regular blue cheese and is comparable to the Roquefort – it was difficult to find this for some reason but it crumbles well)

1 tbsp snipped fresh chives

1/8 tsp black pepper2 med pears, cored and halved lengthwise

lemon juice

4 skinless, boneless chicken breast halves (1-1.25 lbs total)

1/2 tsp dried Italian seasoning, crushed

1/4 tsp salt

1. For sauce, in a small bowl, combine yogurt, red onion, cheese, chives, and pepper.  Cover and chills until ready to serve.  Brush cut sides of pears with lemon juice and set aside.

2. Sprinkle chicken with Italian seasoning and salt.  Grill for approx. 5 mins and then turn.  Place pears on grill, cut sides down.  Grill together for about 7-10 mins or until chicken is no longer pink and pears are just tender.  Serve with sauce and side of your choice!  Makes 4 servings.

Only so much room on my stovetop grill but I made it fit.

. . .with a generous helping of your sauce. . .

I had an idea of what to expect of the flavor combination because I love fruit and cheese together.  The sweetness of the pears was excellent against this cheese; pretty soon I found myself dipping the fruit into the cheese sauce.  The chicken was tender and juicy and now I’m in love with this grill as everything has turned out superb on it – not to mention – super easy cleanup!

Nutritional Information:

For your chicken:

Calories: 218

Total Fat: 3 g

Cholesterol: 70 mg

Protein: 30 g

Carbohydrate: 18 g

Fiber: 3 g

Sodium: 297 mg

Kiwifruit Chicken Tostadas

I love blending fruit and meat together. . .and this is just one of this instances :)  This makes a great lunch or snack and for dinner you can pair with beans and/or rice.

Get started:

1/2 tsp ground cumin

1/8-1/4 tsp crushed red pepper (I used 1/4 tsp)

1/8 tsp salt

8 0z skinless, boneless chicken breasts

1 tsp canola oil

4 – 6 in corn tortillas or purchased baked tostada shells (I usually go for crispy!)

2 c shredded romaine

3 kiwifruits chopped and/or 2 plum tomatoes chopped

1/2 c shredded reduced fat Monterey Jack cheese

1. In a small bowl combine cumin, red pepper and salt.  Brush all sides of the chicken with oil and sprinkle evenly with cumin mixture.

2. Place on a grill uncovered for approx 12-15 minutes and turn halfway through until no longer pink.

3. Cut chicken in bite size strips and assemble on top of tostadas with lettuce, fruit/tomato, and cheese.   Makes 4 servings.  (Of course with recipes like this you can always make more depending on how much you happen to have on hand. I say you’ll need more, these are delicious!)

A little sweet and a whole lot of savory!

***I was worried while grilling that there wasn’t enough of the cumin mixture on there.  I made sure the chicken wasn’t dry so a lot of the flavor still came through.  I think next time I would make a bit more of the cumin mixture and even add a bit more red pepper because I love kick but that’s about all the tweaking I would do.  Oh!  And if you didn’t care about the low cal of course add sour cream and avocado and even a little cilantro/red onion.

Nutritional Information:

Calories: 208

Total Fat: 6 g

Cholesterol: 43 mg

Protein: 19 g

Carbohydrate: 21 g

Fiber: 4 g

Sodium: 238 mg

Indian Butter Chicken Over Basmati Rice

Ok, time for yet another new dish – Indian Butter Chicken. Having never even eaten the dish before, I wasn’t sure who it was supposed to turn out… talk about a shot in the dark!

Here we go – Ingredients

For the sauce:

2 tablespoons peanut oil

2 shallot, finely chopped

1/2 white onion, finely chopped

1/4 cup butter

1 tablespoon lemon juice

1 tablespoon ginger paste

1 tablespoon garlic paste

3 teaspoons garam masala

2 teaspoons chili powder

2 teaspoons ground cumin

2 bay leaf

1/2 cup plain yogurt

2 cups half-and-half

2 cups tomato puree

1/2 teaspoon cayenne pepper, or to taste

2 pinches black pepper

For the chicken:

2 tablespoons peanut oil

2 pounds boneless, skinless chicken thighs, cut into bite-size pieces

2 teaspoons garam masala

2 pinches cayenne pepper

2 tablespoons cornstarch

1/2 cup water

Let’s start making the sauce:

1) Heat 2 tablespoons of oil in a large saucepan over medium high heat. Saute shallot and onion until translucent.

2) Stir in butter, lemon juice, ginger and garlic pastes, garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute.

3) Add tomato sauce, cook for 5 minutes, make sure to stir.

4) Add in half-and-half and yogurt, stir.

5) Reduce heat to low, simmer for 10 minutes, stirring frequently.

6) Remove from heat and set aside.

The Butter Chicken Sauce, cooking away.

The Butter Chicken Sauce, cooking away.

For the chicken:

1) Heat 2 tablespoons oil in a large heavy skillet over medium heat.

2) Cook chicken for about 10 minutes.

3) Reduce heat, and season with 2 teaspoons garam masala and cayenne.

4) Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.

5) Stir cooked chicken into sauce.

Chicken cooking (the action shot!)

Chicken cooking (the action shot!)

6) Next you’ll mix together the cornstarch and water, then stir into the sauce. Cook for 10 minutes.

7) Serve over basmati rice and enjoy

Indian Butter Chicken!

Indian Butter Chicken!

From what I was told by my resident Indian food expert, my wife, the dish was quite good.  I would agree.  I really enjoy the garam masala in the dish and the sauce is so… rich… fantastic.