Tag: Chicken

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Coconut-Lime Turkey (or Chicken) and Rice Soup

My favorite recipe for turkey soup. I make turkey stock in a 6qt pressure cooker: leftover turkey carcass, 2 carrots in chunks, 3 stalks celery in chunks, medium onion in chunks, 2 bay leaves, salt, pepper corns, water to the maximum line; bring to pressure, then cook for one hour with weight gently rocking; allow pressure to drop naturally; strain.

Adapted from http://www.kalynskitchen.com/2010/11/recipe-for-coconut-lime-turkey-or.html (adapted from Coconut-Lime Chicken Soup from The Sunset Cookbook).

Makes 4-6 servings; I usually double the recipe.

  • 4 c. homemade chicken or turkey stock (Note to LD: one pressure-cooker potful – to the line – of stock is sufficient for a double recipe; no need to add water.)
  • 5-6 thin slices fresh ginger root
  • 2 medium garlic cloves, sliced in half
  • 1 1/2 T soy sauce
  • 1 1/2 T brown sugar
  • 1/2 tsp. (or more) green Tabasco sauce (or other hot sauce of your choice, or use a diced fresh chile if you really like it spicy)
  • 3 T fresh-squeezed lime juice
  • 1 1/2 cups cooked brown rice (I use Alton Brown’s baked brown rice recipe)
  • 2 cups leftover diced or shredded turkey
  • 4 oz. white button mushrooms, sliced
  • 1 can light coconut milk
  • 1/2 cup chopped cilantro (or use 1/4 cup chopped basil, Thai basil, or sliced green onions)

Slice 5-6 thin slices of ginger root. Peel 2 medium garlic cloves and slice in half. Put chicken stock into a heavy soup pot and start to simmer, then add ginger root slices, garlic cloves, soy sauce, and brown sugar. Let simmer on low for about 20 minutes, or until flavors are well blended.

After 20 minutes remove the garlic and ginger pieces and add Tabasco, lime juice, rice, mushrooms, and diced turkey to the soup and let it continue to simmer on low about 6 minutes more. Stir in coconut milk and simmer 6 minutes more. Be sure the heat is low enough that the soup won’t boil after the coconut milk has been added.

Add chopped herbs or green onions and simmer for 1-2 minutes more. Serve hot, with sliced limes to squeeze into the soup if desired.

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Chicken foot stock (pressure cooker)

Absolutely the most flavorful chicken stock ever and it’s really easy to make. Don’t be too skeeved out by the chicken feet. If you are careful, you won’t even need to touch the chicken feet.

Place in 6-quart pressure cooker (see safety tips below):

  • 1 – 1.5 lb. chicken feet
  • 1 onion cut in quarters (I like to use a large onion)
  • 2 carrots, chunked
  • 2 celery stalks, chunked
  • 1 bay leaf
  • 1 tsp. salt
  • 2 Tbl. cider vinegar
  • fish sauce (optional)
  • fill with water up to the line

Bring up pressure, turn heat down to a slow rock, then cook for 1 hour. Remove from heat and allow to cool until pressure drops naturally. Place pressure cooker in the sink and remove solids into a colander set in a bowl. Press liquids out of the solids, and return liquids to pot. Strain the stock through a fine-mesh strainer. Chill the stock after it cools. Freezes well. Makes about 1 gallon.

Safety tips for using a pressure cooker:
After cooking, ALWAYS 1) remove the gasket from the lid and wash in soapy water, making sure to check for cracks or damage; 2) scrub the lid inside and out, especially under the rim; 3) ream the vent hole with a toothpick.
Before cooking, ALWAYS 1) visually check the vent hole; 2) check that the gasket is properly seated; and 3) check that the rubber relief valve is not stuck.

 

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Curried Chicken and Rice Salad

Make ahead: cook rice and chicken.

Dressing

  • 2/3 c. mayo
  • Scant 1/2 c. plain yogurt
  • 1/2 c. raisins
  • 3T chutney
  • 1T curry powder (or a little more, to taste)
  • 1T lemon juice

Salad ingredients

  • 4 1/2 c. cubed, cooked chicken
  • 2c. cooked rice (I make Baked Brown Rice)
  • 1/4 c. sliced green onion
  • 1 banana, sliced (optional)
  • 1/4 c. peanuts
  • 1/4 c. coconut

Combine mayo, 2T raisins, chutney, curry, and lemon juice in blender until smooth. Combine chicken, rice, onion, and raisins. Mix in dressing. Chill. Garnish with banana, peanuts and coconut. Serves 6.

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Saucy Curried Chicken

Quick to prepare, especially if you cook the chicken and rice in advance. From the Chicago Tribune, slightly adapted by LKD.

  • 1 jar (19 oz.) roasted red peppers, drained
  • 1 Tbs. honey
  • 1 tsp. curry powder
  • ½ tsp. salt
  • Freshly ground pepper
  • 1 Tbs. olive oil
  • 1 lb. boneless, skinless chicken breast, cubed (I usually cook whole chicken breasts and cut into cubes in advance – makes the recipe much faster to prepare)
  • 1 can (15 oz.) chickpeas, rinsed and drained
  • 1 c. plain yogurt
  • 2 Tbs. chopped fresh mint (I use dried mint and add it to the skillet with the pepper sauce)
  • Cooked brown rice, ww pasta, or grain of choice

In food processor or blender, process roasted peppers, honey, curry powder, salt and pepper until pureed. Can be made a day in advance and refrigerated.

Heat the oil in a large skillet; cook the chicken, turning once, until almost cooked, about 6 minutes. Add chickpeas and pepper sauce to skillet. Cook, stirring frequently, until chicken has reached desired doneness and chickpeas and sauce are heated through, Remove pan from heat; stir in yogurt.

Serve over rice or pasta; top with mint.

Serves 4.

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Ginger-Lime Chicken

From WeightWatchers. Delicious and very easy. I mixed up the marinade the night before, and then added the chicken in the morning, so it marinated all day. We grilled the chicken instead of broiling, so there wasn’t any sauce.

  • 1/4 cup low-sodium soy sauce
  • 3 Tbsp fresh lime juice
  • 2 tsp lime zest, finely minced
  • 2 Tbsp ginger root, finely minced or grated
  • 2 cloves garlic, minced
  • 1 Tbsp honey
  • 1 Tbsp chili oil, or other hot oil
  • 1/4 cup cilantro, fresh, chopped, divided
  • 1 pound uncooked boneless skinless chicken breasts, four 4 oz pieces
  • 2 Tbsp uncooked scallions, finely minced

Instructions

  1. In a large non-reactive bowl, combine soy sauce, lime juice, lime zest, ginger, garlic, honey, oil and 2 tablespoons cilantro; mix well. Remove and reserve 2 tablespoons of the marinade. Add chicken to bowl, tossing to make sure each piece is coated; refrigerate for 2 to 4 hours.
  2. Preheat broiler to high. Remove chicken from marinade and place in a baking dish; discard marinade. Broil chicken, 4 to 6 minutes; flip and brush chicken with reserved marinade. Return chicken to oven and broil until chicken is cooked through, about 4 to 6 minutes more.
  3. To serve, sprinkle chicken with scallions, remaining 2 tablespoons cilantro and any sauce accumulated in baking dish. Yields 1 chicken breast and about 1/3 cup sauce per serving.
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Turkey Enchilada Casserole

Great with leftover Thanksgiving turkey. Variations: use chicken thigh meat instead of turkey; Roasted Tomatillo Salsa (double batch) instead of red enchilada sauce (omit canned tomatoes); and/or Monterey Jack instead of cheddar.

  • 1 medium red or green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1-2 tsp. olive oil
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 c. corn kernels (frozen is fine)
  • 2 cups enchilada sauce (I make my own, recipe here)
  • 1 can (14-1/2 ounces) crushed tomatoes
  • 1 teaspoon each chili powder, garlic powder and ground cumin
  • Salt and pepper to taste
  • 1 pound leftover cooked turkey, diced or shredded (a mix of dark and light is best)
  • 12 corn tortillas (6 inches) (In Chicagoland, El Milagro fresh tortillas)
  • 1 TBS oil (I use avocado oil)
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

 

Coat the sides and bottom of a 9 x 13 baking dish with cooking spray. Preheat oven to 350.

In a large skillet coated with cooking spray, cook the red or green pepper and onion over medium heat for several minutes, until soft and golden. Add garlic; cook 1 minute longer. Stir in the beans, corn, enchilada sauce, tomatoes, chili powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Stir in turkey. Adjust seasonings.

While the filling mixture is cooking, prepare the tortillas. Brush both sides of each tortilla lightly with oil, break or cut in half, and stack on a plate. Heat small skillet over medium-high heat, then cook tortillas one-at-a-time, turning until pale golden on each side.

Spread 1 cup meat sauce into baking dish. Top with six tortillas (12 halves). Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese and bake uncovered for 10-15 more minutes.

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My Favorite Simple Roast Chicken

Thomas Keller’s recipe is great and so easy. http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348

  • One 2- to 3-pound farm-raised chicken
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons minced thyme (optional)
  • Unsalted butter
  • Dijon mustard
  1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
  2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it’s a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
  3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it’s cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
  4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don’t baste it, I don’t add butter; you can if you wish, but I feel this creates steam, which I don’t want. Roast it until it’s done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
  5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I’m cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook’s rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You’ll start using a knife and fork, but finish with your fingers, because it’s so good.
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Crock pot salsa chicken

Posted on WW message board by HealthyE/Erica, modified by LKD

2 lbs boneless chicken breasts or thighs, or a mix
2 TBS taco seasoning (I make my own, recipe here)
1 c. finely chopped onions
1/2 c. finely chopped celery
1 c. shredded carrots
12 oz. jar salsa of your choice (I used Trader Joe’s smoky chipotle)
1/2 c. water

Put chicken in the bottom of crock pot and sprinkle the taco seasoning on top. Dump everything else in, cover, and cook on low for eight hours or until chicken is done. Shred chicken and serve over cooked rice or quinoa. Top with sour cream, if you want.

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Kung Pao Chicken

From Clean Eating magazine, August/September 2011, adapted by LKD
Serves 4

Most of the work for this recipe is prep and can be done a day ahead. The actual cooking takes just a few minutes.

  • 3 Tbs soy sauce, divided
  • 1 tsp aji-mirin (Japanese rice wine)
  • 1 lb. boneless, skinless chicken breasts, cut into 3/4-inch dice
  • 1/2 c. low-sodium chicken broth
  • 1/4 c. Chinese black vinegar or balsamic vinegar
  • 4 tsp. cornstarch or arrowroot
  • 1 tsp. sugar
  • 1 tsp. toasted sesame oil
  • 1 Tbs peanut oil
  • 1/2 tsp. red pepper flakes
  • 2 tsp. whole Szechuan peppercorns
  • 2 large red bell peppers, cut into 3/4-inch dice
  • 6 scallions, white and light green parts only, cut into 3/4-inch pieces
  • 6 cloves garlic, thinly sliced
  • 1 1-inch piece fresh ginger, peeled and thinly sliced
  • 2 Tbs roasted unsalted peanuts (I used 1/4 c. cashews)

In medium bowl or storage container, combine 1 Tbs soy sauce and aji-mirin; stir in chicken. Set aside at room temperature, or refrigerate overnight if prepping ahead.

In small bowl (or storage container), combine broth, 2 Tbs. water, arrowroot or cornstarch, sugar, sesame oil, and remaining 2 Tbs soy sauce. Set aside or refrigerate if using later.

In large wok or skillet, heat peanut oil, pepper flakes and Szechuan pepper, stirring constantly until fragrant, about 1 minute. Add chicken mixture in a single layer and cook, undisturbed, for 1 minute. Then, stir constantly for 1 minute.

Add bell pepper, scallions, ginger and garlic and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in nuts. Serve chicken mixture over hot rice (Baked Brown Rice).

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Chicken Imperial

  • 1½ lbs. boneless, skinless chicken breasts
  • ¾ tsp. salt
  • 2 tsp. Worcestershire sauce
  • 1 tsp. oregano
  • ½ tsp. garlic powder
  • Dash Tabasco
  • 3 Tbs. butter, melted
  • 1 tsp. curry powder
  • ½ tsp. dry mustard
  • ¼ tsp. paprika
  • ½ c. dry sherry
  • Brown rice, cooked

Place chicken in 9” x 13” baking pan. Mix remaining ingredients and pour over chicken. Bake at 350° for 45 minutes, or until chicken is done, basting several times. Serve with sauce over brown rice.

Serves 4-6.
Adapted from a recipe by Nancy Pole, from Mission in the Kitchen, compiled by Martha II Circle, First Congregational Church, Glen Ellyn, Illinois. Published in 1966, reissued in 1973.