Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, March 22, 2015
CrockPot Chicken Adobo Recipe
Day 330.
I actually just got a pang of something weird when I typed that number in. 35 (36) days left in the year? Really? Thats it? I actually feel really sad about that (today. tomorrow, I might decide to spend the afternoon jumping on the bed.)
Thank you so much for the wonderful birthday wishes, and for the great comments directed towards Adam. He read every one of them. Probably thrice. Ive got a lot of scheming to do before his birthday, but it looks like hes going to be spending it with a thousand women for BlogHer.... thats a good gift, right?
Ive never made Chicken Adobo before. My grandma read me this recipe over the phone out of a xeroxed booklet of International Food put out by my first grade class. We all really liked the chicken a lot, and have a bunch saved in the freezer for future soups. Thank you, grandma, for keeping the booklet!
The Ingredients.
--3 to 5 pounds of chicken meat (I used a whole chicken. Next time I will use boneless pieces.)
--1/4 cup soy sauce (La Choy and Tamari wheat free are gluten free)
--4 cloves garlic, chopped
--1 tsp black pepper
--1/2 tsp salt
--1/2 cup apple cider vinegar (can use regular white)
--4 bay leaves
--1 1/2 cups shredded carrots
--1 yellow onion, sliced in rings
The Directions.
If you have the time to assemble the chicken in a plastic zipper bag with the salt, pepper, soy sauce, garlic, and vinegar the night before, do so. The chicken will be much more flavorful if left to marinate overnight. Then dump out in the morning on top of the vegetables.
I used a 6.5 quart crockpot. If you use 3 pounds of chicken, everything will fit in a 4 quart or larger.
I had a 5 pound chicken. I did skin it, and I am certainly getting better at skinning chickens.
Rub the chicken with salt, pepper, and crushed garlic. If using a whole chicken, shove 2 bay leaves inside. Set aside.
Slice the onion in rings and place the rings at the bottom of the crockpot. Add in the shredded carrot---I used the bagged shredded carrot to save time. Put the chicken on top. Pour in the soy sauce and vinegar.
Cook on low for 7-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness.
I cooked our whole chicken on high for exactly 4 hours. It was fully cooked, but completely fell apart. The vinegar is such a tenderizer that I wouldnt attempt this again with bone-in chicken--the bones freak me out with the kids.
The Verdict.
Delicious. This results in very flavorful and moist chicken. There is a lot of juice, and we served it over basmati rice. The kids each ate a plateful. When I make it again, I might put in some shredded cabbage---Adam and I both really liked the pickled vegetables an awful lot.
other great chicken recipes:
Vietnamese Chicken
Brown Sugar Chicken
Rotisserie-style chicken
Lemon and Herb Chicken
Whole Chicken with Salad Dressing
Friday, March 20, 2015
CrockPot Barbecued Chicken and Cornbread Casserole
Day 235.
131 days left. I see the light at the end of the tunnel.
Our family really liked the tamale pie I made earlier in the year, and I was impressed at how easy it was to throw together and cook in the crockpot. This is a twist on that dish---with a pairing almost as perfect as peanut butter and jelly: barbecued chicken and cornbread.
The Ingredients:
--1 pound of cooked, or practically cooked chicken, cubed or shredded (I browned my chicken for a while on the stove, then lost interest. It was almost cooked, but not yet edible.)
--1 small sweet potato, peeled and cut in 1-inch chunks (optional.)
--1 red onion, diced (optional. I didnt use this, although I intended to, and am kind of kicking myself for the accidental omission.)
--1 cup frozen or fresh corn
--1 bottle of your favorite barbecue sauce (18 oz)
--1/4 cup hot water
cornbread topping:
use a mix and follow the directions on the box (minus the oil or butter), or mix together the following:
--3/4 cup corn meal
--1 1/4 cups of flour (I used a Bob Reds Mill GF mix--we were out of Pamelas)
--1 cup milk
--1/4 cup sugar
--1 egg
--1 tsp baking powder (only if using regular all-purpose flour)
The Directions.
I used a 4 qt round crockpot for this---it was the perfect size.
Spray the inside of your stoneware with cooking spray. Cut up the chicken and sweet potato, and add to the crock. Add the corn. Empty the contents of the barbecue sauce bottle, and then add 1/4 cup of hot water to the bottle, shake, and pour that out, too. Mix well with a spoon.
In a separate bowl, mix together the cornbread topping. You dont need to mix well, I just used a fork. Spread the topping on to the chicken mixture.
Cover and cook on low for 6-8 hours. Ours cooked on low for exactly 6. If you are planning on being out of the house, cook for the shorter amount of time. You can always switch to high to brown the top when you get home.
The Verdict.
We all really liked this a lot. I cant wait to make it again, or a different variation.
CrockPot Chipotle Chicken with Sweet Potatoes
Day 153.
This was a fun dish to prepare because I had no idea what I was doing. I completely made it up. And not only did it cook nicely in the crock, it tasted good.
always an added bonus.
The Ingredients.
--enough chicken pieces to feed 4
--10 oz package of mushrooms
--1/2 chopped onion
--3 cloves minced garlic
--1 small sweet potatoes (peeled and chopped in chunks)
--2 green onions, chopped
--1 diced red bell pepper
--1/2 cup chicken broth
--1 t chipotle pepper
--1 t paprika
--1/4 t black pepper
--1 cup sour cream (to add later)
The Directions.
Add the chicken to the crockpot. I used frozen breast tenders. Prepare the vegetables and add on top of the chicken. Put in the broth, and add the spices. Cover and cook on low for 6-8 hours, or until the chicken is done and is beginning to shred.
Before serving, stir in the sour cream. If needed, heat on high for 30 minutes to bring back to desired serving temperature.
Serve over pasta or brown rice.
The Verdict.
This is a wonderful dish. The heat from the chipotle is nicely mellowed by the sour cream and the sweetness from the sweet potatoes. I would serve this to company---very yummy.
My kids ate this, but I did separate the chicken and the mushrooms for them, and gave them the rice in a separate bowl.
Blogger is giving me problems with extra spaces. Its quite annoying.
Slow Cooker Marmalade Curry Chicken Recipe
Its the first day of school. The baby is at my feet playing with computer cords and chewing on my slippers. Shes crawled in and out of her sisters room a few times, and seems genuinely surprised that they arent there to shove her back out. The American Girl dolls smell faintly like spit-up.
I dont know anything about this.
nothing at all.
Heres a super simple chicken dish you can throw into the pot before you head out the door to conquer the world. Or the PTA.
same thing.
The Ingredients.
serves 4
4 boneless, skinless chicken breast halves or thighs
1 (18-ounce) jar orange marmalade (it can be sugar-free organic if thats the kind of thing that makes you happy. its all good.)
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (I didnt find this hot. if youve got a wussy palate, dont use so much.)
1/4 teaspoon ground ginger
1/4 teaspoon kosher salt
1/4 cup chicken broth
The Directions.
Use a 4 quart slow cooker. Put the chicken into the bottom of your slow cooker. In a small bowl, combine the marmalade with the dry spices and chicken broth. Youll end up with a slimy orange gel that smells like ginger. Pour this on top of the chicken. Cover and cook on low for 6 to 7 hours, or on high for about 4. If when fully cooked the chicken isnt quite as moist as youd like, you can cut it into strips, then return it to the pot to soak in even more of the yummy sauce. Serve over brown basmati rice.
The Verdict.
The chicken gets a neat brown shiny glaze when its cooked in this sauce. We all really liked the flavor, and there was hardly any left for my lunch the next day. Danielle, whos an EMT in New Jersey sent me this recipe. She really likes how she can rely on the crockpot to deliver a healthy, hot meal with very little time invested on her end. Theres no chopping in this meal, but if youd like to throw in some carrots, onion, or celery---go for it!
Thank you, Danielle!!
other quick and easy chicken dishes:
margarita chicken
brown sugar chicken
apricot chicken
bacon and cheese chicken
balsamic chicken w/ veggies
chicken parmesan
chicken cordon bleu
cream cheese chicken
salsa chicken
Friday, March 13, 2015
Slow Cooker Salsa Chicken Recipe with Lime and Melted Mozzarella Low Carb Gluten Free
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| Flavorful chicken is cooked in the slow cooker with salsa and lime, then it goes under the broiler with cheese! |
This Slow Cooker Salsa Chicken with Lime and Melted Mozzarella is a new recipe for A Month of Daily Phase One Recipes, and I'm pretty sure this four-ingredient recipe will become a favorite for lots of my readers who like flavorful dishes that use things you usually have in the house. But if anyone is looking at the photo and thinking it doesn't look like a slow cooker dish, let me share how it took Jake and me three attempts to come up with this final version of the dish (which we thought was perfect.)
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Thursday, March 12, 2015
Recipe for Grilled Chicken and Veggie Kabobs with Garlic and Basil
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| Easy-to-make and delicious Grilled Chicken and Veggie Kabobs with Garlic and Basil |
(Updated with better photos and step-by-step instructions, July 2013. These favorite Grilled Chicken and Veggie Kabobs with Garlic and Basil are reminiscent of ones I made often when I catered houseboat trips on Lake Powell in Southern Utah, and kabobs were always a hit on the houseboat. They're made with a flavorful marinade using dried herbs and other ingredients you probably always have on hand. Kabobs aren't really that difficult, but it's important to cut the food in same-size pieces so it will cook evenly. The other thing that can be tricky is putting the ingredients on the skewers tightly enough that food doesn't "spin" around when you turn the kabobs on the grill. If you're lucky enough to have Double Kabob Skewers like I do, that eliminates the problem of spinning. I think this is perfect for an inexpensive summer dinner that's sure to impress; hope you enjoy!
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Recipe for Baked Chicken Stuffed with Pesto and Cheese Low Carb Gluten Free
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| If you have any fresh basil left, make pesto and then make this Chicken Stuffed with Pesto and Cheese! |
(For Phase One Fridays I highlight Phase One recipes from the past that have been my personal favorites, and this recipe for Baked Chicken Stuffed with Pesto and Cheese is something I've made over and over. It's also been one of the most popular recipes on the blog for a while now; hope you enjoy if you haven't tried it yet!)
For several weeks now I've been keeping an eye on the basil plants in my garden, hoping to get one more batch of pesto in the freezer before the plants started to freeze. For the last few days the leaves were starting to look a little brown on the edges, so today I trimmed the plants vigorously and made a big batch of pesto. Then I made this Chicken Stuffed with Pesto and Cheese!
For several weeks now I've been keeping an eye on the basil plants in my garden, hoping to get one more batch of pesto in the freezer before the plants started to freeze. For the last few days the leaves were starting to look a little brown on the edges, so today I trimmed the plants vigorously and made a big batch of pesto. Then I made this Chicken Stuffed with Pesto and Cheese!
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