Recipe Category: Chicken

Cashew Chicken

Ingredients:

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1/2 cup roasted cashews
  • 1 bell pepper, diced (any color)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Green onions for garnish

Ingredients:

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1/2 cup roasted cashews
  • 1 bell pepper, diced (any color)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup chicken broth
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch dissolved in 2 tablespoons water
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Green onions for garnish

Instructions:

  1. Marinate the Chicken:
    • Season the chicken pieces with salt and pepper. Let them sit while you prepare the other ingredients.
  2. Prepare the Sauce:
    • In a small bowl, mix together chicken broth, oyster sauce, soy sauce, and hoisin sauce. Set aside.
  3. Cook the Chicken:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is nearly cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
  4. Sauté the Vegetables:
    • Add the remaining tablespoon of oil to the skillet. Add the chopped onion and bell pepper, cooking until they start to soften, about 3 minutes. Add the garlic and cook for another minute until fragrant.
  5. Combine Ingredients:
    • Return the chicken to the skillet. Pour in the prepared sauce and bring to a simmer.
  6. Thicken the Sauce:
    • Stir in the cornstarch mixture and continue to cook, stirring frequently, until the sauce thickens, about 2 minutes.
  7. Add Cashews:
    • Add the roasted cashews, stirring to combine everything evenly.
  8. Garnish and Serve:
    • Garnish with chopped green onions. Serve hot over rice or noodles.

Instructions:

  1. Marinate the Chicken:
    • Season the chicken pieces with salt and pepper. Let them sit while you prepare the other ingredients.
  2. Prepare the Sauce:
    • In a small bowl, mix together chicken broth, oyster sauce, soy sauce, and hoisin sauce. Set aside.
  3. Cook the Chicken:
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is nearly cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
  4. Sauté the Vegetables:
    • Add the remaining tablespoon of oil to the skillet. Add the chopped onion and bell pepper, cooking until they start to soften, about 3 minutes. Add the garlic and cook for another minute until fragrant.
  5. Combine Ingredients:
    • Return the chicken to the skillet. Pour in the prepared sauce and bring to a simmer.
  6. Thicken the Sauce:
    • Stir in the cornstarch mixture and continue to cook, stirring frequently, until the sauce thickens, about 2 minutes.
  7. Add Cashews:
    • Add the roasted cashews, stirring to combine everything evenly.
  8. Garnish and Serve:
    • Garnish with chopped green onions. Serve hot over rice or noodles.

Chicken Souvlaki

Ingredients:

  • 1 1/2 pounds of chicken breast, cut into bite-sized cubes
  • 3 tablespoons of olive oil
  • Juice of 1 lemon
  • 3 cloves of garlic, minced
  • 2 teaspoons of dried oregano
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • Wooden or metal skewers (if using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning)

Ingredients:

  • 1 1/2 pounds of chicken breast, cut into bite-sized cubes
  • 3 tablespoons of olive oil
  • Juice of 1 lemon
  • 3 cloves of garlic, minced
  • 2 teaspoons of dried oregano
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • Wooden or metal skewers (if using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent burning)

For Serving:

  • Pita bread
  • Sliced tomatoes
  • Sliced onions
  • Fresh parsley or lettuce
  • Tzatziki sauce

For Serving:

  • Pita bread
  • Sliced tomatoes
  • Sliced onions
  • Fresh parsley or lettuce
  • Tzatziki sauce

Instructions:

  1. Marinate the Chicken:
    • In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably a few hours or overnight for the flavors to meld.
  2. Prepare the Skewers:
    • Thread the marinated chicken pieces onto the skewers.
  3. Grill the Chicken:
    • Preheat your grill to medium-high heat. Place the chicken skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice char marks.
  4. Serve:
    • Warm the pita bread on the grill for about a minute on each side. Serve the chicken skewers wrapped in pita with slices of tomato, onion, and a dollop of tzatziki sauce. Garnish with fresh parsley or lettuce if desired.

Instructions:

  1. Marinate the Chicken:
    • In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, preferably a few hours or overnight for the flavors to meld.
  2. Prepare the Skewers:
    • Thread the marinated chicken pieces onto the skewers.
  3. Grill the Chicken:
    • Preheat your grill to medium-high heat. Place the chicken skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice char marks.
  4. Serve:
    • Warm the pita bread on the grill for about a minute on each side. Serve the chicken skewers wrapped in pita with slices of tomato, onion, and a dollop of tzatziki sauce. Garnish with fresh parsley or lettuce if desired.

Chicken Tetrazzini

Ingredients:

  • 12 ounces of spaghetti or linguine
  • 3 cups of cooked chicken, shredded or chopped
  • 3 tablespoons of butter
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 8 ounces of mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup white wine (optional)
  • 1 cup frozen peas
  • 1 cup grated Parmesan cheese, plus more for topping
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/2 cup breadcrumbs or crushed crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Ingredients:

  • 12 ounces of spaghetti or linguine
  • 3 cups of cooked chicken, shredded or chopped
  • 3 tablespoons of butter
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 8 ounces of mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup white wine (optional)
  • 1 cup frozen peas
  • 1 cup grated Parmesan cheese, plus more for topping
  • Salt and pepper to taste
  • 1/2 teaspoon dried thyme
  • 1/2 cup breadcrumbs or crushed crackers (for topping)
  • 2 tablespoons melted butter (for topping)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Cook the Pasta:
    • Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Sauté the Vegetables:
    • In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5-7 minutes. Add the garlic and cook for an additional minute.
  4. Make the Sauce:
    • Sprinkle the flour over the vegetables, stirring to coat. Gradually stir in the chicken broth, heavy cream, and white wine if using. Bring to a simmer and let cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and thyme.
  5. Combine Ingredients:
    • Add the cooked pasta, chicken, peas, and 1 cup of Parmesan cheese to the sauce. Stir until everything is well coated and combined.
  6. Prepare for Baking:
    • Transfer the mixture to a greased baking dish.
  7. Add Toppings:
    • In a small bowl, mix the breadcrumbs or crushed crackers with 2 tablespoons of melted butter. Sprinkle this mixture over the pasta along with some additional Parmesan cheese.
  8. Bake:
    • Place in the oven and bake for 25-30 minutes, or until the top is golden and crispy.
  9. Serve:
    • Let the Chicken Tetrazzini cool slightly before serving. Enjoy warm, garnished with additional Parmesan if desired.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Cook the Pasta:
    • Cook the pasta according to package instructions until al dente. Drain and set aside.
  3. Sauté the Vegetables:
    • In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sliced mushrooms, sautéing until the onions are translucent and the mushrooms have released their moisture, about 5-7 minutes. Add the garlic and cook for an additional minute.
  4. Make the Sauce:
    • Sprinkle the flour over the vegetables, stirring to coat. Gradually stir in the chicken broth, heavy cream, and white wine if using. Bring to a simmer and let cook until the sauce thickens, about 5 minutes. Season with salt, pepper, and thyme.
  5. Combine Ingredients:
    • Add the cooked pasta, chicken, peas, and 1 cup of Parmesan cheese to the sauce. Stir until everything is well coated and combined.
  6. Prepare for Baking:
    • Transfer the mixture to a greased baking dish.
  7. Add Toppings:
    • In a small bowl, mix the breadcrumbs or crushed crackers with 2 tablespoons of melted butter. Sprinkle this mixture over the pasta along with some additional Parmesan cheese.
  8. Bake:
    • Place in the oven and bake for 25-30 minutes, or until the top is golden and crispy.
  9. Serve:
    • Let the Chicken Tetrazzini cool slightly before serving. Enjoy warm, garnished with additional Parmesan if desired.

Coq au Vin

Ingredients:

  • 4 chicken thighs and 4 drumsticks, or a whole chicken cut into pieces
  • Salt and pepper to taste
  • 4 slices of thick-cut bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 cloves of garlic, minced
  • 2 cups of full-bodied red wine (like Burgundy or Pinot Noir)
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 8 ounces mushrooms, quartered
  • 12-15 small pearl onions, peeled
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped, for garnish

Ingredients:

  • 4 chicken thighs and 4 drumsticks, or a whole chicken cut into pieces
  • Salt and pepper to taste
  • 4 slices of thick-cut bacon, diced
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 3 cloves of garlic, minced
  • 2 cups of full-bodied red wine (like Burgundy or Pinot Noir)
  • 1 cup chicken broth
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 8 ounces mushrooms, quartered
  • 12-15 small pearl onions, peeled
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Chicken:
    • Season the chicken pieces well with salt and pepper. Set aside.
  2. Render the Bacon:
    • In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  3. Brown the Chicken:
    • Increase the heat to medium-high. In the bacon fat, brown the chicken pieces on all sides. You may need to do this in batches to avoid crowding the pan. Once browned, remove the chicken and set aside.
  4. Sauté Vegetables:
    • Reduce the heat to medium. In the same pot, add the chopped onion and carrots. Sauté until the onions are translucent. Add the garlic and cook for another minute until fragrant.
  5. Deglaze and Simmer:
    • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the chicken broth, tomato paste, bay leaf, and thyme. Stir to combine.
  6. Cook the Chicken:
    • Return the chicken and bacon to the pot. Bring the mixture to a simmer. Cover and let it cook gently for about 45 minutes.
  7. Cook Mushrooms and Pearl Onions:
    • While the chicken cooks, melt butter in a skillet. Add the mushrooms and pearl onions. Cook until the mushrooms are golden and the onions are tender. Set aside.
  8. Thicken the Sauce:
    • After the chicken has cooked, remove it and the vegetables with a slotted spoon. Discard the bay leaf. Bring the remaining liquid to a simmer.
    • In a small bowl, mix butter and flour to create a paste. Whisk this into the simmering liquid to thicken the sauce. Let it cook for a few more minutes to reduce slightly.
  9. Combine and Finish:
    • Return the chicken, vegetables, mushrooms, and pearl onions to the pot. Heat through.
  10. Serve:
    • Garnish with chopped fresh parsley. Serve warm, ideally with mashed potatoes or crusty bread to soak up the delicious sauce.

Instructions:

  1. Prepare the Chicken:
    • Season the chicken pieces well with salt and pepper. Set aside.
  2. Render the Bacon:
    • In a large Dutch oven or heavy pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  3. Brown the Chicken:
    • Increase the heat to medium-high. In the bacon fat, brown the chicken pieces on all sides. You may need to do this in batches to avoid crowding the pan. Once browned, remove the chicken and set aside.
  4. Sauté Vegetables:
    • Reduce the heat to medium. In the same pot, add the chopped onion and carrots. Sauté until the onions are translucent. Add the garlic and cook for another minute until fragrant.
  5. Deglaze and Simmer:
    • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the chicken broth, tomato paste, bay leaf, and thyme. Stir to combine.
  6. Cook the Chicken:
    • Return the chicken and bacon to the pot. Bring the mixture to a simmer. Cover and let it cook gently for about 45 minutes.
  7. Cook Mushrooms and Pearl Onions:
    • While the chicken cooks, melt butter in a skillet. Add the mushrooms and pearl onions. Cook until the mushrooms are golden and the onions are tender. Set aside.
  8. Thicken the Sauce:
    • After the chicken has cooked, remove it and the vegetables with a slotted spoon. Discard the bay leaf. Bring the remaining liquid to a simmer.
    • In a small bowl, mix butter and flour to create a paste. Whisk this into the simmering liquid to thicken the sauce. Let it cook for a few more minutes to reduce slightly.
  9. Combine and Finish:
    • Return the chicken, vegetables, mushrooms, and pearl onions to the pot. Heat through.
  10. Serve:
    • Garnish with chopped fresh parsley. Serve warm, ideally with mashed potatoes or crusty bread to soak up the delicious sauce.

Chicken Gumbo

Ingredients:

  • 1 lb of chicken thighs, boneless and skinless, cut into bite-size pieces
  • 1/4 cup of vegetable oil
  • 1/4 cup of all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of thyme, dried
  • 2 teaspoons of Cajun seasoning
  • 1/2 teaspoon of cayenne pepper (adjust to taste)
  • 6 cups of chicken broth
  • 1 can (14 oz) of diced tomatoes
  • 2 bay leaves
  • 1 cup of okra, sliced (fresh or frozen)
  • 1/2 pound of andouille sausage, sliced
  • Salt and pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley and sliced green onions, for garnish

Ingredients:

  • 1 lb of chicken thighs, boneless and skinless, cut into bite-size pieces
  • 1/4 cup of vegetable oil
  • 1/4 cup of all-purpose flour
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 celery stalks, chopped
  • 4 cloves of garlic, minced
  • 1 teaspoon of thyme, dried
  • 2 teaspoons of Cajun seasoning
  • 1/2 teaspoon of cayenne pepper (adjust to taste)
  • 6 cups of chicken broth
  • 1 can (14 oz) of diced tomatoes
  • 2 bay leaves
  • 1 cup of okra, sliced (fresh or frozen)
  • 1/2 pound of andouille sausage, sliced
  • Salt and pepper to taste
  • Cooked white rice, for serving
  • Chopped fresh parsley and sliced green onions, for garnish

Instructions:

  1. Make the Roux:
    • In a large pot or Dutch oven, heat the oil over medium heat. Add the flour and stir continuously to make a roux. Cook until the roux turns a dark caramel color, about 10-15 minutes, being careful not to burn it.
  2. Sauté the Vegetables:
    • Add the onion, green bell pepper, celery, and garlic to the roux, and cook until the vegetables are softened, about 5 minutes.
  3. Add Spices and Liquids:
    • Stir in the thyme, Cajun seasoning, and cayenne pepper. Pour in the chicken broth gradually, stirring constantly to blend with the roux. Add the diced tomatoes and bay leaves. Bring to a simmer.
  4. Cook the Chicken and Sausage:
    • Add the chicken pieces and sliced sausage to the pot. Simmer for about 25 minutes, until the chicken is cooked through.
  5. Add the Okra:
    • Incorporate the okra and continue to simmer for another 15 minutes, or until the okra is tender and the gumbo has thickened slightly.
  6. Final Seasoning:
    • Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving.
  7. Serve:
    • Serve the gumbo hot over cooked white rice, garnished with chopped parsley and sliced green onions.

Instructions:

  1. Make the Roux:
    • In a large pot or Dutch oven, heat the oil over medium heat. Add the flour and stir continuously to make a roux. Cook until the roux turns a dark caramel color, about 10-15 minutes, being careful not to burn it.
  2. Sauté the Vegetables:
    • Add the onion, green bell pepper, celery, and garlic to the roux, and cook until the vegetables are softened, about 5 minutes.
  3. Add Spices and Liquids:
    • Stir in the thyme, Cajun seasoning, and cayenne pepper. Pour in the chicken broth gradually, stirring constantly to blend with the roux. Add the diced tomatoes and bay leaves. Bring to a simmer.
  4. Cook the Chicken and Sausage:
    • Add the chicken pieces and sliced sausage to the pot. Simmer for about 25 minutes, until the chicken is cooked through.
  5. Add the Okra:
    • Incorporate the okra and continue to simmer for another 15 minutes, or until the okra is tender and the gumbo has thickened slightly.
  6. Final Seasoning:
    • Taste and adjust seasoning with salt and pepper. Remove the bay leaves before serving.
  7. Serve:
    • Serve the gumbo hot over cooked white rice, garnished with chopped parsley and sliced green onions.

Chicken Piccata

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced or pounded thin
  • Salt and pepper to taste
  • 1/2 cup of all-purpose flour (for dredging)
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 1/3 cup of fresh lemon juice
  • 1/2 cup of chicken broth
  • 1/4 cup of capers, rinsed
  • 2 tablespoons of fresh parsley, chopped
  • Lemon slices, for garnish

Ingredients:

  • 2 boneless, skinless chicken breasts, thinly sliced or pounded thin
  • Salt and pepper to taste
  • 1/2 cup of all-purpose flour (for dredging)
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 1/3 cup of fresh lemon juice
  • 1/2 cup of chicken broth
  • 1/4 cup of capers, rinsed
  • 2 tablespoons of fresh parsley, chopped
  • Lemon slices, for garnish

Instructions:

  1. Prepare the Chicken:
    • Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
  2. Brown the Chicken:
    • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, until golden and cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the pan for extra flavor.
  4. Simmer:
    • Return the chicken to the skillet and simmer in the sauce for about 5 minutes, until the sauce reduces slightly and the chicken is heated through.
  5. Finish with Butter and Parsley:
    • Add the remaining 2 tablespoons of butter to the skillet, swirling it into the sauce until melted and incorporated. Stir in the chopped parsley.
  6. Serve:
    • Transfer the chicken to plates. Spoon the sauce over the chicken and garnish with lemon slices. Serve hot.

Instructions:

  1. Prepare the Chicken:
    • Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
  2. Brown the Chicken:
    • In a large skillet, heat 2 tablespoons of butter and the olive oil over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side, until golden and cooked through. Remove the chicken from the skillet and set aside.
  3. Make the Sauce:
    • In the same skillet, add the lemon juice, chicken broth, and capers. Bring the mixture to a boil, scraping up any browned bits from the pan for extra flavor.
  4. Simmer:
    • Return the chicken to the skillet and simmer in the sauce for about 5 minutes, until the sauce reduces slightly and the chicken is heated through.
  5. Finish with Butter and Parsley:
    • Add the remaining 2 tablespoons of butter to the skillet, swirling it into the sauce until melted and incorporated. Stir in the chopped parsley.
  6. Serve:
    • Transfer the chicken to plates. Spoon the sauce over the chicken and garnish with lemon slices. Serve hot.

Chicken Curry

Ingredients:

  • 1.5 lbs of chicken (bone-in pieces work best for flavor)
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon of ginger, minced
  • 2 tablespoons of curry powder
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 can (14 oz) of diced tomatoes
  • 1 can (14 oz) of coconut milk
  • 1 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of black pepper
  • Fresh cilantro for garnish
  • Cooked rice, to serve

Ingredients:

  • 1.5 lbs of chicken (bone-in pieces work best for flavor)
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon of ginger, minced
  • 2 tablespoons of curry powder
  • 1 teaspoon of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of paprika
  • 1 can (14 oz) of diced tomatoes
  • 1 can (14 oz) of coconut milk
  • 1 teaspoon of salt (adjust to taste)
  • 1/2 teaspoon of black pepper
  • Fresh cilantro for garnish
  • Cooked rice, to serve

Instructions:

  1. Prepare the Chicken:
    • Cut the chicken into pieces. Season with salt and pepper.
  2. Cook the Onion, Garlic, and Ginger:
    • Heat the oil in a large pot over medium heat. Add the onions, and cook until they are golden and soft, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
  3. Add the Spices:
    • Stir in the curry powder, turmeric, cumin, and paprika. Cook for about a minute to let the spices release their flavors.
  4. Brown the Chicken:
    • Add the chicken pieces to the pot and stir well to coat them with the spices. Cook for about 5 minutes, or until the chicken starts to brown.
  5. Add Tomatoes and Coconut Milk:
    • Pour in the diced tomatoes and coconut milk. Stir well to combine all the ingredients.
  6. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the curry simmer gently for about 30 minutes, or until the chicken is tender and the sauce has thickened.
  7. Final Seasoning:
    • Taste and adjust the seasoning with more salt and pepper if needed.
  8. Garnish and Serve:
    • Sprinkle with chopped fresh cilantro just before serving. Serve the chicken curry over cooked rice for a satisfying meal.

Instructions:

  1. Prepare the Chicken:
    • Cut the chicken into pieces. Season with salt and pepper.
  2. Cook the Onion, Garlic, and Ginger:
    • Heat the oil in a large pot over medium heat. Add the onions, and cook until they are golden and soft, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
  3. Add the Spices:
    • Stir in the curry powder, turmeric, cumin, and paprika. Cook for about a minute to let the spices release their flavors.
  4. Brown the Chicken:
    • Add the chicken pieces to the pot and stir well to coat them with the spices. Cook for about 5 minutes, or until the chicken starts to brown.
  5. Add Tomatoes and Coconut Milk:
    • Pour in the diced tomatoes and coconut milk. Stir well to combine all the ingredients.
  6. Simmer:
    • Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the curry simmer gently for about 30 minutes, or until the chicken is tender and the sauce has thickened.
  7. Final Seasoning:
    • Taste and adjust the seasoning with more salt and pepper if needed.
  8. Garnish and Serve:
    • Sprinkle with chopped fresh cilantro just before serving. Serve the chicken curry over cooked rice for a satisfying meal.

Jerk Chicken

Ingredients:

  • 4 chicken thighs (skin on, bone in)
  • 2 tablespoons of ground allspice
  • 2 tablespoons of thyme leaves
  • 1 tablespoon of cinnamon
  • 1 tablespoon of nutmeg
  • 1 tablespoon of ginger, minced
  • 3 cloves of garlic, minced
  • 1 tablespoon of brown sugar
  • 2 tablespoons of soy sauce
  • Juice of one lime
  • 2 Scotch bonnet peppers, chopped (adjust based on your spice preference)
  • Salt and pepper to taste
  • 1/4 cup of olive oil
  • 1/2 cup of orange juice
  • 3 green onions, chopped

Ingredients:

  • 4 chicken thighs (skin on, bone in)
  • 2 tablespoons of ground allspice
  • 2 tablespoons of thyme leaves
  • 1 tablespoon of cinnamon
  • 1 tablespoon of nutmeg
  • 1 tablespoon of ginger, minced
  • 3 cloves of garlic, minced
  • 1 tablespoon of brown sugar
  • 2 tablespoons of soy sauce
  • Juice of one lime
  • 2 Scotch bonnet peppers, chopped (adjust based on your spice preference)
  • Salt and pepper to taste
  • 1/4 cup of olive oil
  • 1/2 cup of orange juice
  • 3 green onions, chopped

Instructions:

  1. Make the Marinade:
    • In a blender or food processor, combine the allspice, thyme, cinnamon, nutmeg, ginger, garlic, brown sugar, soy sauce, lime juice, Scotch bonnet peppers, salt, pepper, olive oil, orange juice, and green onions. Blend until smooth.
  2. Marinate the Chicken:
    • Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
  3. Prepare the Grill:
    • Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Do not discard the marinade.
  4. Grill the Chicken:
    • Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the chicken is charred on the outside and cooked through. Baste occasionally with the reserved marinade during the first half of cooking to enhance the flavor.
  5. Simmer the Remaining Marinade:
    • While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes, until thickened. This can be used as a sauce to drizzle over the cooked chicken.
  6. Serve:
    • Once the chicken is fully cooked, let it rest for a few minutes before serving. Serve the jerk chicken with a drizzle of the cooked marinade and sides such as rice and peas or a fresh salad.

Instructions:

  1. Make the Marinade:
    • In a blender or food processor, combine the allspice, thyme, cinnamon, nutmeg, ginger, garlic, brown sugar, soy sauce, lime juice, Scotch bonnet peppers, salt, pepper, olive oil, orange juice, and green onions. Blend until smooth.
  2. Marinate the Chicken:
    • Place the chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
  3. Prepare the Grill:
    • Preheat your grill to medium-high heat. Remove the chicken from the marinade, shaking off any excess. Do not discard the marinade.
  4. Grill the Chicken:
    • Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the chicken is charred on the outside and cooked through. Baste occasionally with the reserved marinade during the first half of cooking to enhance the flavor.
  5. Simmer the Remaining Marinade:
    • While the chicken is grilling, pour the remaining marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer for about 10 minutes, until thickened. This can be used as a sauce to drizzle over the cooked chicken.
  6. Serve:
    • Once the chicken is fully cooked, let it rest for a few minutes before serving. Serve the jerk chicken with a drizzle of the cooked marinade and sides such as rice and peas or a fresh salad.

Chicken Cacciatore

Ingredients:

  • 4 chicken thighs and 4 drumsticks, skin on
    (you can use any parts of the chicken you prefer)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 bell peppers, sliced (preferably different colors)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional for a spicy kick)
  • 1/2 cup black olives, pitted and sliced (optional)
  • 2 tablespoons capers (optional)
  • Fresh parsley, chopped, for garnish

Ingredients:

  • 4 chicken thighs and 4 drumsticks, skin on (you can use any parts of the chicken you prefer)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 bell peppers, sliced (preferably different colors)
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional for a spicy kick)
  • 1/2 cup black olives, pitted and sliced (optional)
  • 2 tablespoons capers (optional)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Prepare the Chicken:
    • Season the chicken pieces generously with salt and pepper.
    • In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  2. Cook the Vegetables:
    • In the same skillet, reduce the heat to medium. Add the onions and bell peppers, and sauté until they begin to soften, about 5 minutes.
    • Add the garlic and cook for another minute until fragrant.
  3. Deglaze and Simmer:
    • Pour in the white wine (if using), and scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
    • Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
  4. Braise the Chicken:
    • Return the chicken pieces to the skillet, pressing them down into the sauce. Cover and simmer over low heat for about 30 minutes, until the chicken is cooked through and tender.
    • If using, add the olives and capers in the last 10 minutes of cooking.
  5. Serve:
    • Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
    • Serve hot, ideally over cooked pasta, rice, or with crusty bread to soak up the delicious sauce.

Instructions:

  1. Prepare the Chicken:
    • Season the chicken pieces generously with salt and pepper.
    • In a large heavy skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, about 5-7 minutes per side. Remove the chicken from the skillet and set aside.
  2. Cook the Vegetables:
    • In the same skillet, reduce the heat to medium. Add the onions and bell peppers, and sauté until they begin to soften, about 5 minutes.
    • Add the garlic and cook for another minute until fragrant.
  3. Deglaze and Simmer:
    • Pour in the white wine (if using), and scrape up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
    • Stir in the crushed tomatoes, oregano, basil, and red pepper flakes. Bring the mixture to a simmer.
  4. Braise the Chicken:
    • Return the chicken pieces to the skillet, pressing them down into the sauce. Cover and simmer over low heat for about 30 minutes, until the chicken is cooked through and tender.
    • If using, add the olives and capers in the last 10 minutes of cooking.
  5. Serve:
    • Taste and adjust seasoning if necessary. Garnish with fresh parsley before serving.
    • Serve hot, ideally over cooked pasta, rice, or with crusty bread to soak up the delicious sauce.

Chicken Fajitas

Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 3 bell peppers (choose different colors for variety, such as red, yellow, and green), sliced
  • 1 large onion, sliced
  • 2 tablespoons vegetable oil
  • 1 lime, juiced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 6-8 flour tortillas


For serving:

  • Sour cream
  • Guacamole
  • Salsa
  • Fresh cilantro, chopped
  • Shredded cheese (optional)

Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 3 bell peppers (choose different colors for variety, such as red, yellow, and green), sliced
  • 1 large onion, sliced
  • 2 tablespoons vegetable oil
  • 1 lime, juiced
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 6-8 flour tortillas

For serving:

  • Sour cream
  • Guacamole
  • Salsa
  • Fresh cilantro, chopped
  • Shredded cheese (optional)

Instructions:

  1. Marinate the Chicken:
    • In a bowl, mix the lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Add the sliced chicken and toss to coat evenly. Let it marinate for at least 15 minutes, or up to an hour if you have time.
  2. Cook the Chicken:
    • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Cook the Vegetables:
    • In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and bell peppers. Cook, stirring frequently, until the vegetables are soft and slightly caramelized, about 6-8 minutes.
  4. Combine and Serve:
    • Return the chicken to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to reheat the chicken.
    • Warm the flour tortillas in the microwave or on a skillet.
    • Serve the chicken and vegetable mixture hot with tortillas and sides like sour cream, guacamole, salsa, fresh cilantro, and shredded cheese.

Instructions:

  1. Marinate the Chicken:
    • In a bowl, mix the lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper. Add the sliced chicken and toss to coat evenly. Let it marinate for at least 15 minutes, or up to an hour if you have time.
  2. Cook the Chicken:
    • Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Cook the Vegetables:
    • In the same skillet, add the remaining tablespoon of oil. Add the sliced onions and bell peppers. Cook, stirring frequently, until the vegetables are soft and slightly caramelized, about 6-8 minutes.
  4. Combine and Serve:
    • Return the chicken to the skillet with the vegetables and stir to combine. Cook for an additional 2 minutes to reheat the chicken.
    • Warm the flour tortillas in the microwave or on a skillet.
    • Serve the chicken and vegetable mixture hot with tortillas and sides like sour cream, guacamole, salsa, fresh cilantro, and shredded cheese.