Chicken Chipotle Veggie Stew

In the winter time, it's nice to have something hot and spicy to warm your tummy. What better than Chicken Chipotle stew. I cooked this before and it was missing a little something, so this time I added veggies making it Chicken Chipotle Veggie Stew! The veggies are optional, and it tastes great both ways! And, I'm going to show you how to cook this soup. I use fresh beans in my stew, but I'm also going to tell you how to make this with beans from a can. It's an easy soup either way! Again, I made a huge stew and have a really big crock pot, so you may want to half this recipe if you're just making it for supper and don't want leftovers. But, if you do have extra, this freezes really well in the freezer if you want to put it in tiny Ziploc bowls and get it out later to heat it up.

Here's what you will need:

Large Slow Cooker

2-2.5 pounds Boneless Skinless Chicken

2 cans (or 28 ounces) stewed tomatoes (Or you can use crushed tomatoes or diced tomatoes)

3 cups dry Black Beans or 2 cans (30 ounces) Black Beans

3 cups dry Navy Beans or 2 cans (30 ounces) Navy Beans

2 medium or 1 large onion(s)

2-3 carrots (optional)

1/2-1 bunch celery (optional)

2-3 chipotle Pepper(s) in Adobo Sauce (depending if you want it spicy or Oh My Gosh That's HOT!)

3 Cups Orange Juice

5 cups Chicken Broth

2-3 teaspoons salt (to taste)

1 Tbsp. Cumin

1 Tbsp dry cilantro

2 bay leaves

If you are using dry beans instead of canned beans, first you need to wash them, check for any rocks, etc... and rinse them in the drainer. Then, soak them in water for up to 6 hours to soften. Then, drain them and leave them in the crock pot, but don't turn it on just yet! If you use canned beans, put them in the strainer and wash the juices away before you add them to the slow cooker.

Next, add the tomatoes and do not drain these, just add tomatoes and juice to the crock pot. Next add the orange juice and chicken broth. Peel and slice the carrots and slice up the celery (both are optional). Peel the onion and dice it (by hand, or low in an electric chopper). Add all of these veggies to the slow cooker. Put the chipotle peppers in an electric chopper on high and dice them finely before you add them to the slow cooker. Next add the salt, cumin and cilantro. Stir it all up. Cube the chicken and add it too. Lightly stir it all up. When it's stirred, add the bay leaves.  

Cover and cook on low 7-8 hours. Or, if you're in a hurry, cook it on high for 4-5 hours until chicken and beans are done. Before serving, make sure you remove both bay leaves.

Enjoy!

Chicken with Fruit Salsa

I have to say....Chicken and Fruit go together so well! I have an obsession with pairing pineapple with everything: Chicken, Steak, Hamburger, everything!!! This recipe has pineapple, but it also has an array of fruits and jalapeno for a little added kick! My family LOVES it! It does take a little time to cut up the fruit, but if you do it while the chicken is baking, it doesn't take as long. I like to cook a lot of food at once, so if you're cooking this for just one dinner, you will need to half the recipe.  

Here's what you will need:

8-10 boneless skinless chicken breasts

2 mangoes

1 pineapple

2 oranges

1 pear

1 apple

1-2 jalapenos (depending on how much kick you want)

4 Tbsp. lemon juice

8 Tbsp. apple jelly

10-12 oz. fresh cilantro

3 Tbsp. fresh parsley

1/2 cup honey

Glass baking dish

Big mixing bowl

Directions:

Combine honey, 4 Tbsp. apple jelly and lemon juice in a small microwaveable bowl. Microwave on high until the honey is melted (about 20 seconds) and stir it all up really well.

Put the chicken breasts in a glass baking dish and set the oven on broil. Brush or pour half of the glaze over the chicken. Broil for 6 minutes for thinner breasts or 8 minutes for thicker breasts. Make sure the chicken is about 4-6 inches from the broiler. After the time is up, take chicken out of oven and flip it over to the other side. Then, brush or pour the other half of the glaze on. Broil again for another 6-8 minutes. When you take it out of the oven, make sure the chicken is all the way cooked by cutting a breast in half to make sure.

While the chicken is broiling, you can cut up all the fruit into small pieces. Peel and chop the mango, discarding the core and put it in a big mixing bowl. Peel, seed, and chop the oranges, apple, and pear. Cut the bottom and top and sides off the pineapple and take out the core. Chop up the remaining pieces. Make sure you get all the seeds out of the jalapeno and mince it up into really tiny pieces (I put it in an electric chopper on high speed). I also mince the parsley and cilantro in the electric chopper on low.

If you don't want to use fresh fruits, you can use canned fruits, but this recipe is way better if it's fresh! And, if you can't find fresh parsley and cilantro, you can use the dried kind, just double the amount. 

Combine chopped mango, oranges, pear, apple, jalapeno, pineapple, cilantro, parsley, and 4 Tbsp. apple jelly in a large bowl and mix it all up really well.

By the time you get done chopping the fruit and mixing it all together the chicken should be done. Just make sure to put a timer on it so you won't forget to flip it over and broil the other side. Discard the remaining glaze. Put a piece of chicken on your plate, and Spoon fruit salsa over chicken to serve.

Delicious!

Caribbean Tangy Pineapple Chicken

Tangy, Tender, Sweet, Savory.....What more can I say about this fabulous Caribbean Tangy Pineapple Chicken Recipe I cooked last night. It is a yummy mixture of chicken, pineapple, bell peppers, and the sauce is a mixture of soy, lime, coconut, and honey flavors.

The entire family loved this recipe!

Here's what you will need:

4-6 boneless skinless chicken breasts (lightly pounded)

8 halved pineapple slices or two cans of pineapple chunks

1-2 chopped up bell peppers

1/2 cup all purpose flour

1/2 -1 cup of soy sauce (to taste)

Ground Red Pepper (to taste, depending on how spicy you want it)

Minced Cilantro

Crushed Red Pepper

4 cloves of garlic or garlic powder, to taste

1/4 cup vegetable oil

1 cup water

1 lime (juice only)

1 Tbsp Coconut Extract

3/4 cup honey

First, cut up the bell peppers.

Next, mix the honey, water, lime juice, coconut, red pepper, and soy sauce in a bowl and set aside.

Saute' the pineapple or pineapple chunks in oil over medium heat until slightly browned and set aside.

Next, rub the chicken breasts with garlic and dredge them in flour until well coated.

Saute the chicken in the leftover pineapple pan juices until browned (about 2-4 minutes on each side).

Next, pour in the honey mixture and the bell peppers to the pan with the chicken.

Simmer for 12-15 minutes until the mixture turns into a glaze.

Make sure you turn the chicken at least once.

Garnish with cilantro and crushed red pepper.

You can also serve it over rice.

A few tips to cook this recipe:

When you cook the chicken, it doesn't have to be done when you're browning it. This is just to brown the flour coating.

Never bring the recipe to a full boil, or it may burn and not turn out right.

Happy Cooking!

Chicken Fried Rice

I LOVE Chicken Fried Rice. This is a simple and fast recipe!

Here's what you will need:

3-4 eggs

Salt

Pepper

Vegetable oil

4-6 boneless skinless chicken breasts cut into strips

1 teaspoon sesame oil

1 large chopped onion

2 minced garlic cloves

4 cups cold, cooked rice

8 green onions, thinly sliced

2 tablespoons soy sauce

Beat eggs with a whisk in a small bowl and season with salt and pepper. Heat very little oil in a medium size frying pan over medium heat and make an omelette using the beaten eggs. Turn out onto a plate to cool. Fold, coarsely chop, and set aside.

In a bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan and stir-fry chicken until lightly golden, about 3-5 minutes.

Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened.

Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg.

If desired, garnish with additional sliced green onions.

Enjoy!!!!

Asparagus and Lemon Chicken with Rice

We LOVE chicken, AND asparagus!!!! What better way to pair chicken and asparagus than with some Rice, Peppers, and a lemon zest!!! Here is the recipe I cooked today for Asparagus and Lemon Chicken with Rice!

Here's what you will need:

2 tablespoons olive oil

2 boneless skinless chicken breast (1/2 inch cubes)

Salt and pepper

4 minced cloves of garlic

green bell pepper, de-seeded and diced

1/2 lb. asparagus cut into 1/2 inch pieces

1 tablespoon of lemon juice or 1 tsp. of lemon zest

1/2 cup water, white wine or chicken stock

3 cups cooked rice

First, cut up the bell pepper and de-seed and dice it. Next, either start some water to boil or steam the asparagus, or place it in a steamer microwave bag.

After you cut the chicken into pieces, add the oil to a large non-stick skillet over medium to high heat. Season the chicken pieces with the salt and pepper and add to the skillet. Cook the chicken until golden brown, about 5-7 minutes.

Next, Stir in the garlic and bell pepper.

When the asparagus is steamed to where it is almost cooked, put it in with the chicken.

Cook the chicken with the asparagus for a minute then stir in the lemon zest or lemon juice. If you use the lemon zest, add 1/2 cup of water, white wine, or chicken stock and bring to a simmer.

Cover and cook for 3-5 minutes. Serve immediately over hot rice.

Enjoy!!!!

Dijon Baked Chicken with Rice and Broccoli

At my house, we love chicken. So, I have many recipes to cook chicken. One common theme with these recipes is Rice!!! Chicken and rice just go together!!

Last night, I marinated the chicken and today, I cooked Dijon Baked Chicken with Rice and Broccoli.

It was Delicious and EASY! If you want to try it out, here's what you will need:

2-3 lbs boneless skinless chicken breasts

1 tablespoon curry powder

3 tablespoons chopped onions

1/2 teaspoon crushed red pepper

1/2 cup honey

1/2 cup Dijon Mustard

2 tablespoons soy sauce

1 tablespoon Asian-style hot chili garlic sauce

1 1/2 cups basmati rice

3 cups water

5 cups frozen broccoli florets

1/8 teaspoon cavendars seasoning

You will need to marinate the chicken the night before you cook it. Place the chicken in a pan to marinate. Combine curry powder, red pepper, cavendars, honey, dijon mustard, soy sauce, and hot chili sauce in a bowl and mix. Pour evenly over the chicken and flip the chicken a few times so it's well coated. Cover with foil or plastic wrap and refrigerate overnight.

The next day: Preheat the oven to 350 degrees and start cooking the rice according to the instructions on the bag. Cook the chicken for about 45-50 minutes and halfway through, flip it over.

While the chicken and rice are cooking, you can cook the broccoli. I like to add some cavendar's seasoning to the broccoli and steam it in a pot. However, you can also use a steamer bag in the microwave.

When everything is almost done, add a little cooking spray to a small pan and saute the onions. When the chicken is done, add the extra marinade to the onions and reduce to a glaze. Take the chicken and place it on a bed of rice. 

Add the cooked broccoli on top of the chicken, then cover it with the onion glaze.

Enjoy!!!

Chicken Teriyaki with Ginger Rice

One thing I love is cooking chicken on the grill. Especially when it's marinated overnight.

The chicken turns out lightly seared but still juicy. There's one word for it: DELICIOUS!!!!

I tried a new recipe tonight and wanted to share it with y'all! It's Chicken Teriyaki with Ginger Rice.

You will need:

Grilling Pan

Pot with lid to boil rice

Glaze Brush

Saucepan

Large Ziploc Plastic Resealable Bag

Here are the ingredients you will need:

1/2 cup soy sauce

1/4 cup brown sugar

3 tablespoon garlic powder (or you can use chopped, peeled, or grated garlic)

About 3 tsp. of ginger (divided)

5-6 boneless skinless chicken breasts or thighs (about 2-3 lbs)

Canola cooking spray

2 cups conventional wheat or white rice

1 teaspoon salt

4 cups water

2 bunches green onions (or you can use scallions)

In a large bowl add the brown sugar, 2 Tbsp. garlic, soy sauce and ginger and mix until the sugar is dissolved. Put the chicken into a large resealable plastic bag with the marinade. Seal and refrigerate overnight.

Preheat your grill on low and place the grilling pan on it to preheat too!

Remove the chicken from plastic bag and set aside on a plate. Pour the marinade leftover in the bag into a saucepan over medium heat and reduce by half. When the glaze is done, it should look something like this:

With a cooking glove, take the hot grilling pan off the grill and spray it with canola cooking spray. Arrange the chicken on the grilling pan and cook for approximately 5-8 minutes.

  

Before you flip the chicken, brush the glaze liberally with the marinade. After you flip the chicken, brush the other cooked side with the remaining marinade.

In a medium pot combine the rice, ginger, salt, and water. Bring to a boil over medium heat, then reduce the heat to low and cover. Cook for about 15-20 minutes, then fluff. Turn off the heat and let the rice absorb the rest of the water.

Here is what the chicken will look like when it's done:

After the chicken is done, add a peice of foil to the grilling pan. Cut the ends off the green onions and place them on the foil on the grill.

Cook the green onions until they are wilted, or about 2-4 minutes per side.

Put the rice on a plate and top it with the chicken. Garnish with grilled green onions and serve!

Enjoy!

Happy Cooking!!