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Tag: chicken thighs

Pulled Chicken Tacos

We love taco nights in our house. This one is especially yummy since I made my own pulled chicken- which btw is very easy to make…

  • 4 to 5 chicken thighs, skinless and boneless
  • 2 teaspoons salt
  • 2 teaspoons ancho chili powder

Sprinkle the salt and the ancho chili powder all over the chicken thighs and marinate overnight or at least 2 hours.

  • 2 tablespoons olive oil
  • 1 medium onion
  • 4 garlic cloves
  • 2 cups fresh tomato sauce
  • ½ cup cilantro, chopped

Heat a large saucepan with the oil over high heat. Add the chicken thighs and let brown for 3 to 4 minutes on medium high heat. Flip the chicken pieces and add the onion, garlic and tomato sauce. Bring to a boil and lower heat to a simmer and cover with lid. Cook for 30 minutes or till the chicken is tender. Let cool in the saucepan. Once the pieces are cool to the touch, shred with two forks and mix with the sauce right in the saucepan. Add cilantro. Check for seasonings and adjust if necessary. Shredded Chicken Tacos

Serve as a taco filling or over rice.

Raspberry Smoked Paprika Barbecue Chicken

This is a great recipe for the summer- perfect for just the family or to entertain with…

Barbecue Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 6 ounces fresh or frozen raspberries
  • 1 cup chopped fire roasted tomatoes
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • Juice of half a large lemon
  • Zest of a lemon

Heat a small saucepan with the olive oil. Add the shallot and garlic cloves. Saute on medium heat for 2 to 3 minutes. Add the raspberries, tomatoes, vinegar, honey, Worcestershire sauce, smoked paprika and salt. Bring to a boil and simmer for about 20 minutes. Cool the mixture and blend in a blender till smooth. Add the lemon juice and lemon zest. Take one cup aside for basting the chicken.

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Dry Rub

  • 2 teaspoons smoked paprika
  • 2 teaspoons coriander powder
  • 2 teaspoons coarse salt
  • Mix the spices and keep aside.
  • 2 pounds chicken thighs

Sprinkle the dry rub all over the chicken on both sides. Marinate over night or at least for 4 hours.

Grill the chicken while basting every few minutes with the barbecue sauce.

Serve the chicken with the remaining sauce on the side.

 

Chicken and Beans Stew

This is a great one pot meal to make through the week as it doesn’t take very long to make. Serve with some crusty bread and a crispy salad and you have an amazing meal!!

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

 

Chicken, Shrimp and Beans with Brown Rice

Another one pot wonder! I can’t get enough of these… this is delicious and healthy…There is one problem- I can’t seem to find a photo of this creation, which is too bad since it is such a yummy dish. So, you will have to visualize in your mind….

  • 1 pound chicken thighs, boneless and skinless, cut into 2 inch pieces
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • ½ pound medium shrimp, cleaned
  • 2 tablespoons butter
  • 2 tablespoons extra light olive oil
  • 1 red bell pepper, chopped
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/3 cup cilantro, chopped
  • ¼ cup dill, chopped
  • ¼ cup mint, chopped
  • 1 can black beans, rinsed
  • 1 teaspoon smoked paprika
  • 1 ½ cups brown rice
  • 4 cups chicken broth
  • 2 teaspoons salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped

 

Marinate the chicken with smoked paprika and salt for 2 to 3 hours. Marinate the shrimp with 1 teaspoon salt for an hour. Heat a pan with butter and oil. Brown the chicken pieces on both sides on high heat. Take out of the pan and add the red pepper, onion and celery. Saute on medium heat for 2 to 3 minutes. Add the cilantro, dill and mint. Saute for another minute. Add the beans and smoked paprika, sauté for a minute. Add the rice and sauce for 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the chicken pieces and cook with lid on for 40 to 45 minutes or till the rice is done. 10 minutes before the rice is done, add the frozen peas and shrimp on the top and cover. Let the peas warm through and shrimp cook. Mix well and check for seasonings and garnish with cilantro.

Tomato Sauce

  • 1 tablespoon butter
  • 1 large shallot, chopped
  • 2 garlic cloves, grated
  • 2 teaspoons smoked paprika
  • 2 cups tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • ½ cup cilantro, chopped

Heat a small saucepan with butter. Add the shallot and garlic. Saute on medium heat for a minute or two. Add the smoked paprika and tomato sauce. Bring to a boil and add the salt. Simmer on low heat for 15 minutes. Check for seasonings and garnish with cilantro. Serve with the rice.

Harissa Chicken with Cilantro

I made a Moroccan inspired meal and it was delicious.. I served with a yummy red pepper rice.. stay tuned..

  • 1 pound chicken thighs, boneless and cut into 2 inch pieces
  • ¼ cup harissa
  • Juice of one lemon
  • 1 teaspoon salt
  • ½ cup cilantro, chopped
  • Drizzle of olive oil
  • Juice of half a lemon

Marinate the chicken pieces in the harissa, lemon juice, salt and cilantro. Refrigerate over night or for at least 2 to 3 hours. Take out of the fridge half an hour before cooking. Skewer the chicken pieces, drizzle with olive oil and broil in the oven till golden brown and cooked through. Add the lemon juice on top. Serve with rice and a salad.

Harissa Chicken with Cilantro

Chicken Stew with Spinach and Mushrooms

Even though it is technically spring- winter refuses to leave. One way to enjoy it while it lasts is to make a delicious stew. The house smells amazing and you have a one pot meal in no time…

  • 1 pound chicken thighs, with or without bones, skinless
  • 1 cup all purpose flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon butter
  • 1 small bunch of fresh thyme
  • ½ cup pancetta, chopped
  • 1 10 ounces Cremini mushrooms, sliced
  • 1 medium yellow onion, chopped
  • 3 garlic cloves
  • ½ cup tomato sauce, homemade or store bought
  • 2 cups chicken broth
  • Salt
  • 6 ounces baby spinach
  • ½ cup fresh parsley, chopped

Mix the flour, salt and pepper in a bowl. Heat a heavy saucepan with the oil and the butter. Dredge the chicken and brown on both sides in batches if needed. Take the chicken out and add the pancetta and thyme. Saute on medium heat for 2 to 3 minutes. Add the mushrooms and cook on medium high heat for 3 to 4 minutes. Add the onion and garlic. Saute for another 3 to 4 minutes. Add the tomato sauce, chicken broth and the browned chicken pieces. Bring to a boil and lower to a simmer and cover with lid for 20 minutes. Take the lid off and cook for another ten minutes. Add the baby spinach and let it wilt down and check for seasonings. Garnish with parsley. Serve with garlic bread or polenta.

Chicken and Bean Pasta Stew- One Pot Meal!

Yummy, hearty stew with chicken thighs and beans… I flavored it with some pancetta and decided to make it a one pot meal by adding the pasta to the mix!

  • 2 tablespoons olive oil
  • 4 to 5 chicken thighs, bone in with skin
  • Salt
  • Pepper
  • ½ cup pancetta, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons all purpose flour
  • 1 can cannellini beans
  • 4 to 6 cups chicken broth
  • ½ pound pasta
  • Salt
  • Grated Parmigiano Reggiano

Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.

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