Easy Chicken Tinga–Style (Loose Recipe)

Easy Chicken Tinga–Style (Loose Recipe)

Start by sautéing some onion and garlic in a pan until soft and fragrant.

Once that smells good, add your shredded chicken and let it warm through.

Stir in canned tomatoes to make everything saucy. Add one can of jalapeños (with some or all of the liquid, depending on how spicy you want it) and a can of corn (with the juice).

Season generously with chili powder — heavier than you think — plus a little cumin and salt. Taste and adjust until it’s bold and cozy, not flat.

Let everything simmer for about 10–15 minutes, just long enough for the flavors to come together and the chicken to soak up the sauce.

Serve however you like:

• In tortillas

• Over rice

• Or piled onto a baked potato

This gets even better the next day and reheats really well.

Quick Dutch Oven Chicken and Vegetables

Quick Dutch Oven Chicken and Vegetables

• 4 bone in, skin on chicken thighs 
• olive oil
• 2 tablespoons butter
• 1 onion, sliced
• 1 cup sliced carrots *
• 2 stalks celery, cut into pieces
• 1 cup chicken stock or broth
• Susie Q seasoning

Instructions

1. Rub Susie Q into the skin of chicken thighs.
2. Heat olive oil in a Dutch oven over medium heat on the stove.
3. Place seasoned chicken in pot and lightly brown both sides of chicken thighs.  Remove to a platter.
4. Heat olive oil and cook vegetables in Dutch oven for a few minutes until lightly browned.
5. Return chicken to pot, season again with Susie Q and pour chicken stock into Dutch oven.  
6. Cover Dutch oven and place in a preheated 400°F oven and cook for 25 minutes.  Remove lid and continue cooking for another 10-15 minutes or so. Test the thighs with a meat thermometer and if it registers 165°F, they are done.  

Crispy Chicken and Rice in the Dutch Oven *so good*

 

One-Pot Crispy Chicken and Rice

Ingredients

• 2 tablespoons olive oil

• 4-6 bone-in, skin-on chicken thighs

• Susie Q's

• 4 tablespoons butter

• 1 medium chopped yellow onion

• 4cloves garlic, minced

• 1 ½ cups uncooked long-grain rice

• 3 cups chicken stock

• 1 tablespoon finely chopped flat-leaf parsley (or dried parsley)

• 1 medium lemon, cut into wedges

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Heat oil in a large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with Susie Q's.

3. Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.

4. Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute.

5. Stir in 3 cups stock and more Susie Q's. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice with the skin side up.

6. Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

This is SO GOOD!!! Cheap and delicious!

Chicken and Rice soup

 Chicken and Rice Soup

1 pound of boneless chicken

yellow onion, chopped

carrots, chopped

celery, chopped

garlic, chopped

herbs that you prefer (dill and parsley are fantastic)

Leek soup mix

chicken broth concentrate

rice, couscous or both

Sautee the chicken, onion, carrots, celery, and garlic until partially cooked.  Season with herbs, salt, pepper.  Add the leek soup mix and broth concentrate.  Stir together.  Add 10-12 cups of water plus the rice or couscous.  Bring to a boil then simmer until done.  

Creamy Honey-Mustard Chicken

Creamy Honey-Mustard Chicken

For the chicken:

6 thin cut chicken breasts
6 tbs honey mustard dressing
salt
pepper
chicken broth

For the sauce:

5 tbs sour cream
5 tbs heavy whipping cream
Italian seasoning to taste
1.5 cups chicken broth
6 tsp corn starch

Lay chicken in a pan with 1/4" of chicken broth.  Salt and pepper, then spread honey-mustard dressing on it.  Cook over medium heat until done and browned.  Set aside and keep warm.

In the same pan, add the ingredients for the sauce.  Whisk together.  Heat over low heat until the sauce thickens.  Serve spooned over the chicken.

Honey Mustard and Bacon Smothered Chicken

Honey Mustard and Bacon Smothered Chicken

4 skinned and boned chicken breasts

¼ tsp. salt

¼ tsp. pepper

¼ tsp. granulated garlic

½ stick of butter

3 Tbsp. olive oil

½ cup honey mustard dressing (warmed up)

8 fully cooked bacon slices

¼ cup shredded Mexican four cheese blend

Sprinkle chicken with salt, pepper, and granulated garlic. Melt butter with oil in a large skillet over medium-high heat.  Add chicken and cook approximately 8 minutes on each side, or until done.  Reduce heat to medium-low and top each piece of chicken with 2 pieces of bacon.  Sprinkle cheese evenly over chicken and let it melt.  Remove chicken from heat.  Pour or brush honey mustard dressing over each piece of chicken.  Serve immediately.

Sticky chicken wings

5 pounds chicken wings, tips removed or drumettes, trimmed

1 cup soy sauce

½ c orange juice concentrate

½ cup dark or light brown sugar

2-3 garlic cloves, minced     

1 small chunk fresh ginger root, peeled and minced

1-2 teaspoons crushed red pepper flakes (optional)                                                                                                                                                                 

Instructions

1. Place everything in a large glass, ceramic or plastic container, cover and refrigerate at least 4 hours and up to 2 days.
2. Preheat the oven to 450- 500 degrees.
3. Place the contents, including the marinade, in a large baking pan and transfer to the oven.  Bake until the chicken is crispy and the marinade is sticky, about 40- 45 minutes. Serve immediately or refrigerate up to overnight.

Honey Mustard and Bacon Smothered Chicken

Honey Mustard and Bacon Smothered Chicken

4 skinned and boned chicken breasts

¼ tsp. salt

¼ tsp. pepper

¼ tsp. granulated garlic

½ stick of butter

3 Tbsp. olive oil

½ cup honey mustard dressing (warmed up)

8 fully cooked bacon slices

¼ cup shredded Mexican four cheese blend

Sprinkle chicken with salt, pepper, and granulated garlic. Melt butter with oil in a large skillet over medium-high heat.  Add chicken and cook approximately 8 minutes on each side, or until done.  Reduce heat to medium-low and top each piece of chicken with 2 pieces of bacon.  Sprinkle cheese evenly over chicken and let it melt.  Remove chicken from heat.  Pour or brush honey mustard dressing over each piece of chicken.  Serve immediately.

Asian marinade for grilled chicken

Slow Cooker Creamy Black Bean Chicken Soup

Slow Cooker Creamy Black Bean Chicken Soup

2 chicken breasts
1 cup chicken broth
1 can black beans, drained and rinsed
1 can corn
1 can mexican stewed tomatoes
1 can hot Green chiles
1 cup salsa
1 package taco seasoning
1 cup sour cream
1 cup cheddar cheese
Tortilla chips
Avocado
Cilantro


Place chicken in crock pot. Pour broth, beans, corn, salsa, stewed tomatoes, chiles, and taco seasoning over chicken.  Cook on low for 6 hours (or high for 3 hours).  Shred chicken.Add sour cream and cheese to crock pot. Stir until smooth. Cook additional 30 minutes. Serve with tortilla chips, avocado, & cilantro.

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Yield: About 8-10 servings

Ingredients

2 Tbsp olive oil
2 cups canned, sliced carrots
2 1/2 cups green onions, sliced
8 garlic cloves, minced
1 tsp ground ginger
1 rotisserie chicken, meat pulled off and shredded
Salt and black pepper
12 cups low-sodium chicken broth
5 Tbsp soy sauce, or more to taste
4 Tbsp rice vinegar
2 Tbsp Sriracha
2 Tbsp sesame oil
2 Tbsp granulated sugar
6 cups slightly packed chopped Napa cabbage
8 oz mushrooms, sliced
5 packages dry ramen, seasoning packets discarded
1 cup chopped cilantro

Directions

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots and saute 3 minutes then add green onions, garlic and ginger and saute 2 minutes longer.  Add shredded chicken to the pot.
Pour in chicken broth, soy sauce, rice vinegar, Sriracha, sesame oil and sugar.  Bring to a boil then reduce heat to medium-low, cover and simmer about 5 - 7 minutes. Stir in cabbage and mushrooms and return soup to a boil. Add noodles and cook until noodles are tender. Serve warm sprinkled with cilantro.

Recipe source: Adapted from http://www.cookingclassy.com/2015/09/asian-chicken-noodle-soup/

Cheesy Chicken and Spinach Enchiladas

Splash of olive oil
6 cups baby spinach leaves, about 4
handfuls
¼ cup tomato paste
1 teaspoon ground cumin
1 teaspoon dried oregano
1 garlic clove, minced
½ teaspoon salt
¼ teaspoon black pepper
3 Tablespoons olive oil
¼ cup flour
2 Tablespoons mild chili powder
3 ½ cups chicken broth
3 cups shredded rotisserie chicken
1 ½ cups loosely packed shredded cheese (whatever kind you like)
16 ‐ 6” corn tortillas

Preheat oven to 400 degrees.  Lightly oil a 9x13 baking dish and set aside.

Heat a large, nonstick sauté pan over medium heat and add in
oil. Once the oil is hot add the spinach and cook until wilted
and most of the moisture has cooked out, about 4 – 6 minutes.
Remove the spinach from the pan and set aside on a plate
lined with paper towels to absorb any remaining moisture.
Once cooled give it a rough chop.

 In a small bowl, mix tomato paste, cumin, oregano, garlic and
salt & pepper – stir to combine and set aside.

Heat a large, nonstick sauté pan over medium heat; add in oil,
flour, and chili powder, stir to combine until it
becomes a thick paste. Add in tomato paste mixture and stir
to combine.  Slowly add in broth while whisking to dissolve the flour
mixture. Continue whisking while adding in all the broth.  Reduce heat
to a simmer and cook for 10 minutes. Remove from the heat and allow
to cool slightly.

In a medium bowl, combine chicken, cooked spinach, 1 cup of
cheese, and 1-2 cups of sauce.

Spoon 1 cup of enchilada sauce on the bottom of the prepared
baking dish. Evenly spread 8 tortillas over the sauce.  Spread the
chicken/spinach mixture evenly over the tortillas, then cover with the
remaining 8 tortillas.  Ladle the rest of the sauce evenly over the top and
cover with cheese.  Cover with foil and place into the preheated oven for 10
minutes. Remove the foil and bake uncovered for 5 additional minutes to
melt the cheese. Serve immediately.

Adapted from a recipe on The Fresh 20.

Tara's Chicken Noodle Soup

Tara's Chicken Noodle Soup

4 quarts of chicken broth

1 rotisserie chicken, pulled off the bone and shredded

drippings from rotisserie chicken

1 yellow onion, chopped

4 stalks of celery, finely chopped

2 large handfuls of chopped fresh parsley
2 large handfuls of chopped fresh kale
2 garlic cloves, minced
1 sprig of Thyme
2 Bay leaves

8-12oz of egg noodles

Combine all of the ingredients in a large soup pot and bring to a boil.  Reduce to low, cover, and simmer for one hour.  Season with salt and pepper to taste.

Shredded Chicken in Chipotle-Tomato Sauce

Shredded Chicken in Chipotle-Tomato Sauce

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 8

4 Chipotle chiles in Adobo sauce (can reduce amount to your preference)
2 cans of tomato soup (10.75 oz.)
2 cups of onions, diced
1 rotisserie chicken
1 bag tostada shells

Garnish:
Cacique® Queso Fresco, crumbled
1 bunch of fresh cilantro, finely diced
Cacique® Crema Mexicana or sour cream

Preheat pan over medium-low heat.
Pull off all the white meat from one whole cooked rotisserie chicken, shred the meat and set aside.
Puree chilies and tomato soup in a blender or food processor until fully blended.
Place onions into skillet. Once onions are translucent, add in shredded rotisserie chicken.
Add blended mixture to skillet; stir to combine all ingredients. Allow to simmer for 10 minutes.

Serve chicken on top of each tostada, drizzle with crema Mexicana, lightly garnish with queso fresco and cilantro.

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

3 chicken breasts

1 onion, diced

2 cloves garlic, minced

2 cans white beans, drained

1 regular can chili beans

1 large can diced green chiles

1 cup frozen corn

2 cups chicken stock

1 jalapeño, minced & seeds removed (wear rubber gloves to do this!)
2 teaspoons ground cumin

1/2 teaspoon chipotle chili powder

salt & pepper, to taste

1/2 cup finely crushed tortilla chips

2 cups shredded colby jack cheese (or any kind you like)

Throw all the ingredients, except for the crushed tortilla chips and cheese into your slow cooker. Cook on LOW for 6-8 hours.

Shred chicken. Serve with guacamole, sour cream, salsa, chips, or whatever else you think sounds good!

Chicken and Spinach Pasta Bake

I took this recipe (http://www.savingmoneylivinglife.com/2010/06/chicken-spinach-pasta-bake.html) and made some changes..  I wanted to share the modified version, as it turned out really good.  It was so delicious!  Plus it made enough to feed all 4 of us for 2 meals.  It is really, really yummy! Try it!

Chicken & Spinach Pasta Bake

• 12 oz cooked rotini (preferably whole wheat)
• 1 T olive oil
• 1 c chopped onion
• 1 (10 oz) pack frozen spinach, thawed
• 3 cups shredded rotisserie chicken
• 1 (14 oz) can Italian-style diced tomatoes, undrained
• 1 (8 oz) container Philadelphia chive & onion cream cheese (softened)
• 8 leaves fresh basil, minced
• ½ t salt, ½ t pepper
• 1½ c shredded mozzarella cheese

Spread oil on bottom of 11×7 in baking dish.  Saute the onion in a small pan, then put into a large bowl.  To the bowl, add the rotini, spinach, chicken,  diced tomatoes, chive and onion cream cheese, basil, salt, and pepper.  Stir together well.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Brown Ale Braised Chicken

Ingredients

• 1 tablespoon packed brown sugar
• 1/2 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed red pepper
• 8 skin-on chicken thighs
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 stalks celery, chopped
• 8 small whole carrots with tops, peeled and tops trimmed to 1-inch
• 2 tablespoons all-purpose flour
• 1 12 ounce bottle brown ale
• 1/2 cup reduced-sodium chicken broth
• 4 cloves garlic, peeled
• Coarsely chopped celery leaves
• Fresh thyme
  Directions
  

  1. Preheat oven to 350 degrees F. In a small bowl combine brown sugar, chili powder, salt, ground black pepper, and crushed red pepper; rub into chicken thighs. Let stand 10 minutes.

  2. In an extra-large oven-going skillet heat oil over medium-high heat. Add chicken; cook until well browned on both sides and skin is crispy. Remove chicken from skillet. Drain fat; reserving 1 tablespoon.

  3. In the same skillet cook and stir the onion, celery, and carrots in the reserved fat about 5 minutes or until tender. Stir in flour; cook and stir 1 minute. Stir in beer and broth. Bring to a simmer. Return chicken to skillet. Add garlic. Cover and bake 40 minutes. Sprinkle with celery leaves and thyme. Makes 4 servings.  (From Better Homes and Gardens- October 2012)

   

BBQ Chicken Dinner Packets

 BBQ Chicken Dinner Packets

2 chicken breasts and 2 chicken legs (or other pieces as desired)
2 ears of corn, broken in halves
½ c BBQ sauce
Salt and pepper
Melted butter
1 can pinto beans, drained
Aluminum foil – 2 square sheets

Place chicken and two corn halves in center of foil.  Sprinkle with salt and pepper; drizzle corn with butter.  Divide BBQ sauce over chicken; top evenly with beans.  Seal ends of packets.  Cook on a baking sheet @ 450° for 40 minutes. Open carefully.

Overly Easy Chicken and Gravy

Overly Easy Chicken and Gravy

1 package of chicken pieces (we prefer drumsticks)

1 envelope dry onion soup mix

1 can of cream of chicken soup

Lay pieces of chicken single layer in the bottom of your crockpot.  Sprinkle onion soup mix on top, then spread the cream of chicken soup on top of that.  Cook on low for 8 hours.  Serve gravy over mashed potatoes or rice.

(This was so good!  Unfortunately we gobbled it all down and I totally forgot to get a picture.)

Super Simple Chicken Tacos

Super Simple Chicken Tacos

Old El Paso Stand-n-Stuff Taco Shells

1 rotisserie chicken, shredded

Large can of refried beans, heated

Shredded lettuce

Shredded cheese

Rotel tomatoes or salsa

Spread a spoonful of beans in the bottom of the tacos then cover with rotisserie chicken.  Top with lettuce, cheese, and Rotel or salsa.
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I made these for dinner last night and we really enjoyed them.  I guess you can't really say I "made" them as there's no cooking involved, but I compiled and assembled the ingredients.  They were very easy to put together.  I am having them for lunch again today, and they are just as good reheated.  This is one of those meals that is quicker to do than going through the drive-through, and much healthier!  As a bonus, Moose loved the rotisserie chicken so I didn't have to make anything different for him.  He kept saying "Mmm mmm" after every bite of chicken!