Tag Archives: chicken

Recipe, Soup

“Welcome Autumn” Soup!

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You can control the heat of this soup by reducing (or eliminating) the cayenne and/or black pepper, and reducing the amount of fresh ginger. I just happen to like it very hot, and hate it when I’m served a dish where it appears the Chef is being apologetic for adding spices.

1 boneless, skinless chicken breast (between 6-8 ounces), cubed
1 regular size can of Cannellini (White Kidney) beans, drained, and rinsed
1 can of diced, fire roasted tomatoes
Spices:
1 tsp ground cumin
1 tsp dried English Mustard powder
1 tsp celery seeds (whole or ground)
1 tsp garlic powder
1 tsp black pepper
1 tbsp fresh grated ginger
1/2 tsp ground cayenne pepper
1/2 tsp Amarillo powder (a type of powdered Mexican food colouring)
Fresh cold water

In a medium sized pot, place beans, chicken, tomatoes and spices. Stir to combine. Add enough fresh, cold water to cover the solids and slowly bring to a simmer.
Allow to cool for 20-25 minutes (to cook the chicken, and to allow the flavours to meld). (If you do not have Amarillo powder (normally available on the International aisle of most supermarkets), feel free to omit. I added it, in order to imbue a golden hue to contrast against the red of the tomatoes for the Autumn like feel…)

Serves: 3-4

Vegetarian Option: Omit chicken and substitute cubed firm tofu, adding during the last 5 minutes or so, so the tofu does not disintegrate.

This soup will freeze well for up to 3 months. NB: If making the vegetarian option, I’d suggest freezing without the inclusion of the tofu, and adding once you defrost and reheat.

 

 

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Main Course, Recipe

Chicken Chorizo…Caliente!

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Easy, peasy, tasty, and even better the second day!

4 boneless skinless chicken breasts
3 links of skinless chorizo sausage
2 lbs fingerling potatoes, scrubbed and dried
1 large red onion cut into wedges
zest of 1 unwaxed orange
1 tsp dried oregano
1 tbsp olive oil

Preheat oven to 425F.

Cut chicken and chorizo into about 1 inch cubes. Cut fingerlings in half, if needed, to make all about the same size. In a large bowl, toss chicken, chorizo, potatoes, and onion with olive oil and spread on a baking sheet. Sprinkle orange zest and oregano overtop, and bake for 35-40 minutes, or until chicken is no longer pink in the middle.

Serve with fresh lime to squeeze over, and your favourite veggie as a side dish.

Serves 6 generously, 8, reasonably.

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Main Course, Recipe

Lemon Chicken with Mushrooms and Angel Hair Pasta

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Who says you have to have high fat or even high sodium to have huge flavour? This dish goes to show that the addition of spices, and minimal oil help keep everything down to quite a low calorie count.

1 medium onion, sliced thinly
3 cups button mushrooms, sliced
6 tbsp water, divided
olive oil (see directions)
2 boneless skinless chicken breasts, cut into cubes
1/2 tsp crushed red pepper flakes (or more, depending on how hot you like it)
3 garlic cloves, minced
16 oz broccoli florets, blanched and heated through
3 portions of angel hair pasta, cooked al dente
3 tbsp lemon juice (the juice of one whole lemon)

In  a large pan, place 1 tsp olive oil. Using a paper towel, wipe the oil around to lightly coat the surface of the pan, and remove the excess (retain this paper towel). Place over medium heat and add mushrooms, onions, and 3 tbsp water. Place a lid on the pan, and allow them to steam in their own liquids. Stir occasionally until they are tender. Remove from the pan and cover to keep warm.

Using the oil soaked paper towel, wipe down the pan again, and add garlic, chicken cubes, crushed red pepper flakes, and remaining water. Cover to allow chicken to steam and cook through, stirring occasionally.

Return the mushrooms and onions to the pan, along with the blanched broccoli and the al dente pasta. Add lemon juice overall, toss to combine and heat through.

Serves 6 as dished, or 4 with larger appetites.

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Main Course, Recipe

Chicken Picatta with Lemon and Pickled Peppercorns

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A little bit of a change from your traditional chicken picatta, using pickled peppercorns instead of capers (find them in your supermarket in the same area — normally next to the olives). They give a great flavour without adding heat. Please don’t be put off by the length of ingredients — it’s really a simple dish to create!

4 boneless, skinless chicken breast halves pounded to 1/4″ thickness
1/2 cup all purpose flour
1 tsp salt
1 tsp ground black pepper
2 tbsp dried Italian seasoning
1 tbsp garlic powder
1 egg
1 tbsp water
1 tsp olive oil
3 tbsp butter (separated)
2 lemons (one juiced, one cut into slices)
1 cup dry white wine (if you choose not to use alcohol in your cooking, you may substitute chicken stock)
4 tbsp pickled peppercorns (drained from brine)
cooked brown rice

In a shallow dish, beat egg and water until combined; set aside. In another shallow dish, add flour, salt, pepper, Italian seasoning, and garlic powder. Stir to combine.
Heat a large non-stick pan over medium-high heat and add olive oil and 2 tbsp of the butter. Once that has melted and begins to sizzle, dredge chicken first in the beaten egg (allow excess to drain off), then in flour mixture. Place in pan. Cook 4-5 minutes per side, or until brown and slightly springy to the touch. Once chicken has been cooked, remove pieces to a warmed serving platter and cover to keep warm. Take pan off the heat and add the wine. Place back over heat and allow to come to a slight bubble. Add juice of one lemon and the peppercorns. Allow to reduce slightly then remove from heat and stir in remaining 1 tbsp of butter. Swirl until melted.

Serve by placing brown rice on your plate, then a chicken breast cutlet, a slice of lemon, and pour some of the peppercorn pan sauce over top. Add a green salad for a complete meal.

Serves: 4.

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Main Course, Recipe

Marinated Chicken with Sage and Herbes de Provence Stuffing

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dinner032209

Sage and Herbes de Provence Stuffing

1 loaf Herbes de Provence bread
1 tablespoon dried ground sage
2 cups hot chicken stock
1 medium onion, diced
3 ribs of celery, sliced into 1/8″ to 1/4″ slices
2 tablespoon butter, 1 tbsp olive oil

Slice the bread and toast in a 350 degree oven to 10 minutes. Turn bread over and toast for 10 minutes more to remove moisture. Cut into cubes and place in a large bowl.  In a sauté pan, melt butter with oil, and sauté onion and celery until tender. Place in bowl with bread cubes, add sage and chicken stock, mix to combine. Turn out into a 9″x9″ baking dish and bake at 350F for an hour.

Marinated Chicken

2 pounds of boneless, skinless chicken breasts
2 tablespoons Dijon style mustard
2 tablespoons Worcestershire sauce
3 cloves of garlic, minced
1/2 cup honey
1/4 cup cider vinegar
3 tablespoons cornstarch dissolved in 1/4 cup cold water

In a large zip-top bag, combine all ingredients except chicken. Seal the bag and toss to completely combine the marinade. Add the chicken, and refrigerate for 3-4 hours, turning over and massaging the chicken breasts in the bag every 30 minutes.

Preheat oven to 350F and pour chicken (and marinade) into a 2 (or 2.2) quart baking dish. Cover with aluminum foil and bake for an 90 minutes. The marinade will heat through and thicken into a sauce.

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Main Course, Recipe

Savory Mushroom Risotto with Sautéed Chicken Breasts

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Savory Mushroom Risotto

6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock)
2 tablespoons olive oil, divided
1 pound white mushrooms, sliced
1 tbsp rosemary, finely minced (or 1/2 tsp powdered rosemary)
2 medium shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1/3 cup freshly grated Pecorino-Romano cheese

In a medium saucepan, bring the broth just to a simmer; turn heat back slightly and keep it warm.

Place a large soup pot over medium-high heat for 1 minute. Place a tablespoon of olive oil in, then add in mushrooms, stirring gently to coat completely with the oil. Continue to cook until they take on a medium brown colour, about 3-4 minutes. Turn out into a bowl and cover mushrooms and any liquid they exude.

In the same pot, add remaining tablespoon of olive oil, and sauté the shallows. Cook for 1 minute, then add uncooked rice, stirring to ensure every grain is coated with oil. When rice smells nutty and has started to take on a toasted colour (about 2 minutes), remove from heat, pour in wine and add rosemary. Return to heat. Stir rice until wine is absorbed. Add broth in 1/2 cup increments, stirring after each addition, making sure all liquids have been absorbed prior to next addition.

This will take about 15-20 minutes in all. Remove pot from heat, add Pecorino-Romano cheese, and return mushrooms with any liquid they exuded, stirring gently so as not to break up the mushrooms.

Serves: 6.

Sautéed Chicken Breasts

In a large fry pan, place 3 tbsp olive oil that has been infused with fresh rosemary and garlic (recipe below). Place pan over medium-high heat and after 45-60 seconds, add four boneless skinless chicken breasts. Reduce heat to medium-low and allow to cook, covered for 5 minutes. Turn the breasts over and allow to cook 5 minutes more. Remove lid, turn the chicken one final time, and allow to cook for an additional 5 minutes, or until juices run clear.

Serves: 4.

Infused Olive Oil

2 cps Extra Virgin Olive Oil
6 garlic cloves, peeled and crushed
fresh rosemary (the leaves of 4 fresh stems)

In a small saucepan, add all ingredients. Heat until the oil just begins to bubble. Turn off heat, allow to cool completely. Pour into a jar with a tight fitting lid (yes, garlic and all), and place in a cool, dark place for at least a week so the flavours have a chance to infuse properly.

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