Tag Archives: Chicken

Spicy Chicken Chili

This dish is something I frequently prepare when the temperature outside is too hot to cook. It’s quick and easy and is a favorite with my husband.

Spicy Chicken Chili

  • 1 – lb ground spicy chicken (purchased at Sprouts)
  • 1 jar 1 lb. 9 oz. low sodium marinara sauce
  • 1 – 15 oz. can kidney beans drained
  • 2 stalks of celery chopped
  • 8 baby carrots sliced
  • 1 bunch of green onions sliced
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • salt and pepper to taste

Get out a crockpot. Prepare all of your vegetables. Place the tomato sauce, beans, vegetables, spices and chicken in the crock pot. Turn on high and let cook for a couple of hours and turn on low. Serve with grated cheddar cheese and cornbread. This is delicious as a leftover.

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Cornbread

 

 

Chicken Tortilla Soup

This soup is so good! It’s one of those soups I like to try a cup of at various restaurants to see how they make it. One of my favorites is at Canyon Cafe at Arizona Center in Phoenix. They also have the best chips and salsa there too. Here is my version.

Chicken Tortilla Soup

  • 1 roasted chicken (remove bones and skin and cut up in large chunks)
  • 2 ears of fresh corn (slice off of cob)
  • 1 red pepper chopped (I used a few small ones here)
  • 1 yellow pepper chopped (I used a few small ones here)
  • 1/2 yellow onion chopped
  • 1 – 15 oz can black beans drained
  • 1 – 10 oz can Ro-Tel diced tomatoes with green chiles
  • 1 – 4 oz can Hatch diced green chiles
  • 1 – 32 oz container of chicken broth
  • 1 Tbsp garlic
  • 1 Tbsp cumin
  • Salt to taste
  • 1 package of white corn tortillas for garnish
  • avocado for garnish
  • green onions for garnish
  • dollop of sour cream for garnish

Saute chopped peppers and onions in oil and set aside. Put all the ingredients into a large pot. Let it come to a boil, cover and simmer for 1 hour. Slice tortillas into long strips and cook until golden brown in canola oil. Set aside and use for garnish. Serve the soup with avocado slices, tortilla strips, green onion and a dollop of sour cream.

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Southwest Chicken Salad

 

Fresh sweet corn, crunchy jicama and barbecue sauce are the predominant flavors in this salad. Please don’t use canned corn or it won’t taste right.  Wait until you are ready to serve the salad before you place the avocado on it. My husband bought a set of these dishes I plated this salad on when we first met many years ago. They are sitting at the top of the cupboard since I don’t use them much anymore and decided this was the perfect plate for a Southwest salad.

Southwest Chicken Salad

  • 2 cups cooked chicken (could be roasted or barbecued)
  • 1/2 head of chopped romaine lettuce
  • 1 cup chopped jicama
  • 1 cup of fresh corn
  • 1 cup sliced cherry tomatoes
  • 1 bunch of chopped green onions
  • 1 cup shredded Mexican blend cheese
  • 1 – 15 oz. can black beans drained
  • 1/2 avocado per serving
  • 1 – 2 tsp barbecue sauce per serving
  • 1 – 2 tsp ranch dressing per serving

*Optional – Roast a jalapeno pepper and mince a tiny amount in with the ranch dressing before serving. I use plastic gloves to slice the pepper and remove the seeds before roasting in the oven.

Slice the corn off the cob and steam for a few minutes and chill. Cut the chicken into large chunks. Chop romaine lettuce, jicama and green onions. Slice the tomatoes. Mix the chicken, jicama, chilled corn, cherry tomatoes, green onions, cheese and black beans in a large bowl. Take out what you are going to serve right away into another bowl and add the barbecue sauce and ranch dressing. Mix together and plate it. Add the avocado slices and serve. The salad will store for a few days in the refrigerator.

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Fried Rice & Stir Fry Chicken & Vegetables

Preparing this dish makes a tremendous mess of the kitchen. So I try to make enough so there are leftovers for a couple of days just like when you go out for Asian food. I think I went overboard on the rice this time though!

Fried Rice

  • 4 cups cooked basmati rice
  • 2 carrots chopped
  • 1 stalk celery chopped
  • 1 bunch of green onions chopped
  • 1 cup chopped cashews
  • 1 cup cooked chopped chicken
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp garlic chili paste
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • olive oil for cooking

Prepare your rice and set aside. Chop carrots and celery and steam for 5 – 7 minutes and set aside. Chop green onions and set aside. Mix soy sauce, chili paste, garlic paste and ginger paste in a bowl. Heat up a large skillet with some olive oil , add the cooked rice and spread out over the pan. Add the soy sauce mixture and evenly distribute it over the rice. Add the carrots, celery, green onion and cashews and mix through the rice.

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6Stir Fry Chicken & Vegetables

  • 2 boneless skinless chicken breasts cut into chunks
  • 1 carrot sliced on the diagonal
  • 1 celery stalk sliced on the diagonal
  • 1 bunch green onions chopped
  • 6 oz. snow peas
  • 1 cup chopped cashews
  • 1/2 cup low sodium soy sauce
  • 2 Tbsp garlic chili paste
  • 1 Tbsp garlic paste
  • 1 Tbsp ginger paste
  • olive for cooking

Steam the carrots and celery 5 minutes and set aside. Cook the chicken in olive oil in a large skillet browning on each side and flipping over. When the chicken is nearly cooked add the soy sauce mixture, the carrots, celery, green onion and cashews. Mix together and add the snow peas. Cook for a few more minutes and serve with the rice.

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Chicken Piccata

This is an easy dish to prepare with simple ingredients. However, you must like capers. I cannot say enough good things about capers. Whenever I have this dish at a restaurant there are never enough capers on it. For some reason they are treated like little nuggets of gold. That is one reason to make it at home. Also I only purchase the large capers so I get more of the flavor of them. I added a simple steamed vegetable medley of baby carrots, yellow and zucchini squash.

Chicken Piccata with Steamed Vegetables

  • One chicken breast pounded out flat
  • Flour to dredge the chicken breast in
  • Juice of one half of a lemon
  • 1 Tbsp of butter
  • 1 Tbsp of olive oil
  • 2 Tbsp of white wine
  • 1 Tbsp large capers
  • Salt and pepper to taste

Pound out the chicken breast on a cutting board until it is flat and dredge it in white flour to coat it on both sides. Add olive oil and butter to a saute’ pan. Add the chicken breast to the pan and cook until it turns golden brown on both sides. Remove the breast from the pan and add the white wine to the sauce in the saute’ pan and stir it in. Then add the capers and warm them in the pan. Add the lemon juice to the pan. Pour the sauce over the chicken breast and serve immediately.

Chicken Piccata Prep

Chicken Piccata

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