Category Archives: chicken

Left-Over-Chicken Black Bean Soup

black bean soupThe Hubs hates “chicken on the bone,” as we call it at our house. Hates it. His dad doesn’t like it, so he never really had it growing up. Unfortunately, it is much cheaper than buying boneless chicken breasts, so with our ever-tightening budget, I figured out that if I make a bunch of chicken on the bone, he will eat it in other things (once it’s been de-boned, of course!).

I made this soup the other night and it will definitely be one I make again and again. It was fast, easy and delicious. I was actually excited to eat the leftovers the next day for lunch (and that’s saying a lot because I detest leftovers).

Black bean soup chickenIngredients (Please keep in mind I didn’t measure anything, I just eye-balled it):

  • 8 oz shredded, cooked chicken
  • 1 onion
  • 3 stalks celery
  • 1/2 green bell pepper, chopped
  • 1 clove garlic, finely chopped
  • 1 Tbl sp cilantro
  • 2 cans prepared black beans (I used the Aldi, “Dakota Brand”)
  • 1 can Mexican Tomatoes (i.e. Rot-Tel — I actually used the Hy-Vee generic brand)
  • 1 box chicken broth (I used the Aldi GF Broth)
  • the juice from 1/2 lime
  • 1 Tbl sp olive oil
  • 1 tsp crushed red  pepper
  • 1/2 tsp chili powder
  • salt and pepper to taste

Black bean soup saute veggiesPreparations:

Saute chopped celery, onion and crushed red pepper in olive oil until caramelized. Add the remaining ingredients and let simmer until soup is hot and to your desired thickness. Serve with Fritos Corn Chips sprinkled on top for a nice added crunch.black bean soup with Fritos

Gluten-Free Oven Fried Chicken

This is easy recipe to make, and if you can believe it, is crunchier than when it is made with wheat flour. I can’t tell a difference between this version and the wheat version I used

to make.

Ingredients:

3-4 lbs cut up broiler-fryer chicken

½ to 1 cup of corn starch

¼ cup canola oil

salt and pepper to taste

spices (anything you like – paprika, oregano, etc)

Directions:

Heat oven to 425° and mix corn starch, salt, pepper and spices in a gallon plastic zipper bag. Rinse chicken well in cool water and pat dry with paper towels. Place chicken in plastic bag (one or two at a time) and shake well until they are thoroughly coated. Drizzle canola oil in the bottom of oven safe baking dish. Place coated chicken in baking dish and bake skin side down for 30 minutes. Turn chicken and bake another 30 minutes, or until juice is no longer pink in the center (when thickest pieces are cut).

Posted by Picasa

Make-Ahead Chicken


A time saving and money-stretching trick I started employing at my house recently is cooking hamburger and chicken ahead of time so when I am in a rush, I can just pull it out and it is already made. This is not quite as easy as pulling out a freeze-ahead homemade meal, but to be frank, there just are not a lot of freeze-ahead meals that are gluten and top 8 free (rice noodles just don’t hold up the same way!).

The first time I did this, it was a huge hit with my husband (who really doesn’t like chicken-on-the-bone). I am able to get several meals out of it, and it is perfect for casseroles, Chinese food, enchiladas and goulashes, and you can save the bones for an allergy friendly, inexpensive chicken broth.

In the photos shown here, I cooked 10-12 lbs of chicken (I bought it when it was on sale for $.99/lb), removed the skin and visible fat from the chicken, drizzled it with canola oil, and seasoned it with garlic, salt and pepper (seasonings that will go with just about any meal). I baked it in a 350° oven for around an hour to an hour and a half. This is a great method, too, because you don’t have to rely on the expensive chicken in a bag that often has solutions that may bother an allergy sufferer.

Posted by Picasa

Crispy Chicken Under a Brick (or Cast Iron Skillet)

I tried this recipe by Tyler Florence tonight, and it was really fun to make and tasted delicious. I was skeptical that chicken on the bone would be able to fully cook in 30 minutes or less, but it did. And the skin was so crisp – it was amazing. The original recipe calls for toasted cumin seeds, which I don’t have. Instead, I simply used ½ teaspoon ground cumin. I was a little intimidated about making this dish, but it turned out to be much simpler and faster than I thought it would be. I will definitely make this dish again!!!

I had never heard of “brick chicken” until I saw Melissa D’Arabian from the Next Food Network Star make it in a challenge (she won the competition, BTW). Instead of using a brick, she recommended using a cast iron skillet. How simple! I just put a little olive oil on the bottom of my cast iron skillet before I placed it on my chicken.

Ingredients:
3 lbs chicken on bone
3/4 cup olive oil
2 oranges, juiced and zested
½ teaspoons ground cumin
1 teaspoon curry powder
1 tablespoon brown sugar
1 teaspoon minced garlic
2 tablespoons chopped parsley
Salt and black pepper, to taste

Directions:
In gallon zipper bag, mix together 1/2-cup olive oil, orange juice and zest, cumin, curry, brown sugar, garlic and parsley. Marinate the chicken in the mixture for 1 hour, covered in the refrigerator.

Place an ovenproof skillet, preferably cast iron, over medium-high heat for about 3 minutes. Put the remaining 1/4-cup olive oil into the hot skillet and wait 1 minute for it to heat up.
Remove the chicken from the marinade, season all over with salt and pepper. Place the chicken halves in the skillet, skin side down. Wrap 2 bricks in aluminum foil (or us a cast iron skillet) and set them on top of the chicken. The weight will flatten the chicken resulting in a very crispy skin.

Cook on the stove top for 10 minutes, then transfer the weighted skillet to a preheated 450° oven. Roast for 15 to 20 minutes. Use a thin metal spatula to pry the chicken from the pan so not to tear the skin.

Posted by Picasa

Creamy-Without-the-Cream Chicken & Mushrooms Wild Rice

This was pure delight to eat. It reminded me of wild rice soup, and although it had no dairy in it, tasted so smooth and creamy. It was delicious.

Ingredients:
1 cup wild rice
10 oz cooked and shredded boneless, skinless chicken breast
1 large onion
2 cups chicken stock (if you don’t have an allergy friendly broth, use mine)
3 celery ribs, chopped
4 carrots, peeled and chopped into rounds and half rounds (depending on diameter)
8 oz sliced mushrooms
1 bay leaf
¼ tsp crushed red pepper
2 cloves garlic, minced
salt and pepper to taste
olive oil
green onions, if desired

Preparations:
Saute onion, celery, carrots, mushrooms, salt, pepper and red pepper in olive oil. Add garlic and chicken and saute for another minute or two. Add chicken stock and bay leaf and bring it to a boil. Add wild rice, stir, reduce heat to low, cover and let simmer for 45 minutes. Top with green onions if desired.

Posted by Picasa

Lemon-Lime Cilantro Chicken


This was a really nice dinner to enjoy on a summer night. I paired it with Cilantro and Lime Rice, and it was a really refreshing meal.

Ingredients:
2-3 lbs boneless, skinless chicken breasts
garlic powder
crushed red pepper
black pepper
salt
the juice from a whole lemon
the juice from a whole lime
A handful of chopped fresh cilantro
oil

Preparations:
Place chicken in an oiled baking pan and drizzle oil over it. Squeeze the lemon and lime juice over it. Sprinkle salt, garlic powder, red pepper and black pepper over the chicken. Rub spices in gently, and spread freshly chopped cilantro over the top of chicken. Cover and bake at 350° for 30 minutes. Uncover, and bake another 20-30 minutes until golden and cooked through.

Posted by Picasa

Just Peachy Chicken

Peaches have been on sale lately, and I just had to figure out a way to use them before they go bad. This is also a great way to use up peaches that have gone too ripe, or have a lot of bruises. The brown sugar, raisins and peaches impart a nice flavor without making the meat sweet.

Ingredients:
3 lbs chicken breast or leg quarters with the skin removed and the visible fat cut off
4 ripe peaches, cut up (peeling is optional)
1/3 cup packed sulfite-free raisins
1 tsp ground ginger
1 T packed brown sugar
3 T oil
salt
salt
black pepper

Preparations:
Place chicken in the bottom of a greased casserole dish and sprinkle with salt and pepper. Mix peaches, raisins, ginger and oil in medium mixing bowl and pour over chicken. Cover chicken and bake at 400° for 45 minutes. Uncover and bake another 30 minutes or until no longer pink in the center.

Posted by Picasa