Chicken Cacciatore with a Southern Twist

Chicken Cacciatore with a Southern Twist

Makes: 3 Servings
Calories: About 450 Per Serving
Cooking Time: 35 to 45 minutes

Chicken Cacciatorie-in a serving bowl

Ingredients

  • 3 Boneless, Skinless Chicken Thighs
  • ¾ Cup Yellow Grits
  • 1 Red Bell Pepper
  • 1 Tomato
  • 1 Yellow Onion
  • 1 Bunch Basil
  • 2 Tablespoons All-Purpose Flour
  • 2 Tablespoons Butter
  • 2 Tablespoons Capers
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Molasses
  • 1 Tablespoon Southern Cacciatore Spice Blend (Smoked Sweet Paprika, Dried Parsley, Dried Oregano, Ancho Chile Powder, Garlic Powder & Cayenne Pepper)

Instructions

cheicken Cacciatore-chopped ingredients

1. Prepare the ingredients:

Wash and dry the fresh produce. Core and  dice tomato.  Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice. Peel and dice the onion. Pick the basil leaves off the stems; discard the stems.

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Curry-Spiced Chicken Thighs with Sugar Snap Peas and Fingerling Potatoes

Curry-Spiced Chicken

I always love it when the Blue Apron box arrives at my doorstep!  I tear open the box like a kid at Christmas to see what I’ll find.  This occasion was no different.  Here was what I made last night.  Thank you Blue Apron!  This is a great new addition to my recipe collection.

Curry-Spiced Chicken Thighs with Sugar Snap Peas & Fingerling Potatoes

Makes: 2-3 Servings

Cooking Time: 35 to 45 minutes

This Indian-inspired recipe from Blue Apron uses classic spices and preparations along with seasonal vegetables to create wonderfully balanced, fresh dish. In addition to Madras curry powder (a blend of chiles popular in Southern India), a flavorful yogurt sauce with cucumber and lemon juice tops this dish. Similar to raita (a traditional, versatile Indian yogurt condiment), the sauce’s cool richness beautifully contrasts the spiced chicken.

Ingredients

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Chicken and Sage Biscuit Pot Pie


Chicken and Sage Biscuit Pot PieBlue Apron*
 impressed me and my family once again.  This time with the ultimate comfort food.  This hearty meal brings back fond memories for my husband as his mother made a similar dish she called Chicken and Dumplings when he was a child.

I love trying unique ingredients; purple top turnip, chicken demi-glace and fresh sage give this meal depth of flavor and the mouthwatering sage-infused biscuits are addictive.  Enjoy!

Chicken & Sage Biscuit Pot Pie

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Ina’s Mexican Chicken Soup

Ina's Chicken Tortilla Soup

Ina’s Mexican Chicken Soup

(Serves 6 to 8 )

Ingredients

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2½ quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 jalapeno peppers, seeded and minced (optional)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
¼ to ½ cup chopped fresh cilantro
4 (6-inch) fresh white corn tortillas

Directions

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Soyaki Chicken

DFTSI Soyaki Chicken_5451

This moist and delicious chicken is so easy to make.  I love having a few recipes that boast just five ingredients or less but are packed with flavor.  This is one of Monica’s favorites.  Enjoy!

Soyaki Chicken (aka Petaluma Chicken)Soyaki Chicken

10 boneless, skinless chicken thighs

1 medium onion, thinly sliced

3 medium potatoes, thinly sliced

juice of half a lemon

1/2 cup Soyaki  from Trader Joe’s

Directions

Arrange chicken, onion, potatoes in a 9 x 13 inch baking dish. Squeeze lemon juice and Soyaki all over it. Cover with foil and bake at 425° for 40 minutes. Uncover and broil for about 10 minutes more.

Serves 5-8 people

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Chicken Tikka Masala

I love the robust flavors of indian cuisine but never have time to make the yummy sauces on my own.  I recently discovered wonderful authentic sauces made by Maya Kaimal like Tikka Masala and Vindaloo in the refrigerator section at Sprouts Market.  They are also available at Mothers and other health food stores. They are my new secret weapon to making delicious indian meals in 30 minutes or less.  Sometimes I swap out chicken for tofu to make a vegetarian meal instead. Experiment to see what you like best.

tikka-masala-chickenCHICKEN TIKKA MASALA

Serves 4

Ingredients

2 tablespoons vegetable oil
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (sometimes I substitute extra firm tofu)
1 red pepper cut into 1 inch dice
1 container of Maya Kaimal Tikka Masala (approx 1 1/2-2 cups)
¼ cup cilantro leaves

Directions

In a medium-sized skillet heat the vegetable oil over medium heat. Add peppers and cook for just 2-3 minutes. Don’t let them get too limp. Remove from pan and place in small dish. Next add the cubed chicken to the skillet and brown lightly on all sides.
Add the cooked peppers to the chicken and then add the Tikka Masala sauce. Cover and simmer for 10-15 minutes over low heat or until chicken is cooked through. If sauce becomes too thick, add water to thin.
Garnish with cilantro and serve with basmati rice or Indian naan or other flatbread.

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Chicken Mango Salad

This is  great summer salad that's easy, tasty and good for you too.

This is great summer salad that’s easy, tasty and good for you too.

Chicken and Mango Salad

Salad

3 green onions, sliced (including greens)
2 mangos (ripe)
4 cups of shredded chicken (I use a whole roasted chicken, available in the deli section of most grocery stores and finger shred it)
2 stalks of celery, sliced
1 head of red lettuce, sliced or torn into strips(approx. 4 cups)
½ cup slivered almonds

photo 10

Dressing

1/3 cup peanut oil
¼ cup white wine vinegar
1T Dijon mustard
3 tsp. Asian chili oil
2 cloves of garlic, finely chopped
½ cup Mango Chutney (I like Trader Joes Mango Ginger Chutney)

 Directions
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Sesame Orange Chicken Skewers

Chicken Skewers

Sesame-Orange Chicken Skewers                        6 servings

1 – 1 1/2 lbs. of boneless skinless chicken breasts
1/2 cup hoisin sauce
1/4 cup seasoned rice vinegar
1/4 cup sesame oil
1/4 cup orange juice
2 T. drained mandarin orange segments
3 green onions, sliced (including about 1/2 the green part)
1 tsp. toasted sesame seeds
2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)

Directions

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CHICKEN FIVE WAYS

CHICKEN FIVE WAYS

Create these tasty marinades in minutes and combine with 1½ -2 lb. boneless, skinless chicken breasts (approx. 4 small breasts) for a healthy meal right off the BBQ grill.

Allow time for chicken to marinade for 1-4 hours for maximum flavor.

Southwest Chicken Salad

Southwest Chicken Salad

Southwest Chicken

3 T. Olive Oil

2 clove garlic, finely chopped

1 1/2 tsp. chili powder

1 ½ tsp. ground cumin

1 ½ tsp. dried oregano leaves

½ tsp. salt

Combine ingredients and brush over both sides of chicken to coat. Grill over medium hot briquettes for 8-10 minutes or until the chicken is no longer pink, turning once.

Serve immediately or use it to build a burrito or taco salad*

*  Build a Burrito: top warm flour tortillas with strips of Southwest Chicken and your choice of drained canned black beans, cooked brown or white rice, shredded cheese, salsa verde, shredded lettuce, and chopped cilantro. Fold in sides and roll to enclose filling. Heat in microwave on HIGH for 30 seconds or until heated thru or wrap in foil and heat in pre-heated over at 350 degrees until hot.

*  Taco Salad: For a quick one-dish meal, layer strips of Southwest chicken with tomato wedges, blue or traditional corn tortilla chips, shredded romaine or iceberg lettuce, shredded cheese, and avocado slices. Serve with salsa, sour cream, guacamole or a favorite dressing.

 *****

Grilled Rosemary Chicken

2 T. lemon juice

2 T. Olive Oil

2 cloves garlic, finely minced

2 T. minced fresh rosemary

¼ tsp. salt

Whisk together the ingredients and pour into either a shallow glass pan or a gallon size zip-lock bag. Add chicken and coat both sides. Cover and marinate in refrigerator for 1-4 hours.

Grill chicken over medium hot coals 5-6 minutes per side or until chicken is no longer pink in center.

Serve with kale salad or grilled vegetables (see recipes on blog).

*****

Sesame Orange Chicken Skewers

Sesame-Orange Chicken Skewers

½ cup hoisin sauce

¼ cup seasoned rice vinegar

¼ cup sesame oil

¼ cup orange juice

2 T. drained mandarin orange segments

1 tsp. toasted sesame seeds

2 cloves of garlic, finely chopped (or ½ tsp. garlic salt if you don’t have fresh)

In a gallon-sized re-sealable bag, combine all ingredients and mix well. Remove ¾ cup of the marinade for basting.

Cut chicken into strips and place in the bag, marinating for 1-4 hours. Remove chicken and discard used marinade.

Thread chicken onto bamboo skewers (soaked in water for at least 20 minutes to keep from burning). Grill skewers for 10-15 minutes or until chicken is no longer pink in the center and juices run clear when cut. Turn skewers once and baste often with additional ¾ cup marinade. Do not baste, during the last 5 minutes of cooking.

Serve with steamed white or brown rice and snow peas.

*****

Thai Grilled Chicken

4 servings

¼ cup soy sauce

2 cloves minced garlic ( or 2 tsp. bootled minced garlic)

1.2 tsp. red pepper flakes

2 T. honey

1 T. fresh lime juice

Combine all ingredients but the honey and lime juice in a measuring cup.

Place chicken in a re-sealable plastic bag and pour marinade over chicken, turning to coat all sides. Marinate for 30 minutes to 4 hours.

Meanwhile, combine honey and lime juice in a small boawl until blended and set aside.

Place chicken on grill over medium heat. Brush with some of the leftover marinade from the dish. Discard the remaining marinade.

Grill covered for 5 minutes. Brush chicken with half of the honey mixture, turn and brush with remaining mixture. Grill 5 minutes more or until chicken is cooked through.

Serve with steamed rice, oriental vegetables and fresh fruit salad.

*****

Chicken Ribbon Satay

½ cup creamy peanut butter

½ cup water

¼ cup soy sauce

4 cloves garlic, pressed

3 T. lemon juice

2 T. firmly packed brown sugar

¾ tsp. ground ginger or 1 ½ tsp. crushed garlic (found in a jar at most grocery stores)

½ tsp. crushed red pepper flakes

sliced green onion tops (for garnish)

 

Combine all but green onion in a small saucepan. Cook over medium heat 1 minute or until smooth; cool. Remove garlic from sauce; discard.

Reserve half of sauce for dipping.

Cut chicken lengthwise into 1 inch wide strips. Thread onto 8 metal or bamboo skewers (soaked in water at least 20 minutes to keep from burning)

Oil the grill to prevent sticking. Grill chicken on a covered grill over medium high heat, for 6-8 minutes or until the center is no longer pink, turning once.   Baste with the sauce once or twice during cooking.

Serve with reserved sauce garnished with slice green onion on a bed of jasmine rice.

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