Category: Chicken

Butter Chicken

Butter Chicken

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Ingredients
  

  • 2.2 lbs boneless, skinless chicken breasts cut in 1" - 2" cubes
  • 2 Tbsp lemon juice
  • 2 cloves garlic minced
  • 1 Tbsp garam masala
  • 1 tsp kosher salt
  • ¼ cup vegetable oil
  • 2½ cups onion chopped, about 2 medium-large
  • 2 Tbsp garlic coarsely chopped
  • 2 Tbsp garam masala
  • 2 tsp paprika
  • ¼ tsp cinnamon
  • 2 tsp kosher salt or to taste
  • 2 cups diced tomatoes
  • ¾ cup heavy cream
  • 2 Tbsp butter
  • fresh cilantro chopped, to garnish (optional)

Instructions
 

  • Combine first five ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.
  • Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
  • Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
  • Return sauce to saucepan and bring to a simmer. Add chicken to the sauce, cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don't become tough, and you don't want to overcook them.
  • Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.

Greek Penne with Chicken

Greek Penne with Chicken

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Ingredients
  

  • 1 pkg penne 16 ounce
  • 1½ Tbsp butter
  • ½ c red onion chopped
  • 2 cloves garlic minced
  • 1 lb boneless, skinless chicken breasts cut into bite-size pieces
  • 1 can artichoke hearts in water, 14 ounce
  • 1 tomato chopped
  • ½ c feta crumbles
  • 3 Tbsp fresh parsley chopped
  • 2 Tbsp lemon juice
  • 1 tsp dried oregano
  • salt and freshly ground black pepper to taste

Instructions
 

  • In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  • Season with salt and ground black pepper. Serve warm.

Chicken Tortilla Soup

Chicken Tortilla Soup

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Ingredients
  

  • 4 tsp olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 medium jalapeno pepper chopped
  • 1/2 medium green pepper
  • 4 small boneless, skinless chicken breasts
  • 2 c frozen corn
  • 1/2 c dry white wine (or water)
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp cayenne pepper
  • 4 (14 oz) cans chicken stock
  • 2 (14 oz) cans diced tomatoes
  • 2 (8 oz) cans tomato sauce

topping

  • 1 c tortilla chips or strips

Instructions
 

  • Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
  • Add all the rest of the ingredients to the large pot and bring to a boil.
  • After about 15 minutes, remove the chicken breasts and shred.
  • Return shredded chicken to the pot and simmer an additional 45 minutes.
  • Serve, topped with crushed tortilla chips if desired.