With a little pre-prep, Chicken tacos with fresh Pico de Gallo is a quick, tasty dinner that comes together in no time at all.  It would also be lovely with fresh cod.  The amounts here can certainly be doubled to feed a bigger group.  You can also used store bought taco seasoning, this one below gave extra special flavours with the chipotle chili powder and smoked paprika.

Here we used corn tacos, but any tortilla can work nicely too.

Taco Seasoning mix:

1 Tblsp. chili powder, garlic powder

1 1/4 tsp. cumin

1/4 tsp. chipotle chili powder

1/2 tsp. smoked paprika

Mix all the ingredients in a small bowl and set aside.

1 lb. chicken breast or tenders cut into small 1 inch pieces

salt to taste

2 Tblsp. Extra Virgin Olive oil

1 Tblsp. Taco Seasoning mix - sprinkle over the chicken toss well to coat, and refrigerate 1 - 2 hrs.

Pico de Gallo:

1/4 cup finely chopped red onion

1 large roma tomato, finely chopped

1/4 of a large green pepper finely chopped (can used jalapeno included if you want extra heat)

handful of chopped cilantro

juice of 1 lime

Chipotle Chili Sauce:

2 Tblsp. Mayonnaise

1 Tblsp. plain yogurt

1/8 tsp. Chipotle Chili

Additional toppings:

chopped avocado, chopped lettuce, grated cheddar cheese

Add all of the Pico de Gallo ingredients to a bowl, mix well and refrigerate - at least 2 hrs. ahead of time.

Mix chipotle chili sauce ingredients in a bowl, and keep in refrigerator till needed.

Add 1 Tblsp. of the taco seasoning to the chicken tossing well to coat, and refrigerate 1-2 hours.

Heat up a pan with the EVOO on medium heat.  Preheat the oven to 350 degrees to warm up the taco shells for 10 minutes, or until heated through.

Add the chicken to the heated pan and cook through - about 8 minutes.

Add the chicken to your taco, followed by pico de gallo, cheddar cheese, lettuce, avocado and a drizzle of the Chipotle Chili sauce.

Having a roast chicken dinner has to be one of the all time favourite comfort meals - it sure works for this household any day.

Here is the new addition to our kitchen:  An East Indian Kadhai - wok.

I am such a lover of cast iron - and this Kadhai is a great piece of cast iron cook ware.  It surrounded the chicken, potatoes, carrots with onions on the bottom to create a vessel with amazing heat capacity.

Any cast iron wok, or dutch oven can work nicely as long as there is adequate space without over crowding.

1 1/2 tsp. chopped fresh rosemary

2 tsp. lemon thyme

zest of 1 lemon

1/2 tsp. salt

fresh cracked pepper

Mix and reserve 1 Tblsp. for the chicken.

(then add 1 tsp. dried parsley to the remaining herb mix, mixing well)

2 Tblsp. Avocado oil

4lb. whole chicken - remove from fridge one hour before roasting

red and yellow gem potatoes - or Yukon gold works well

sliced carrots

3 sliced whole intact red onion slices, cut 1/4 inch thick

Mix up the herbs, salt and pepper in a large bowl.  Reserve 1 Tblsp. for the chicken.  Then add 1 tsp. dried parsley to the herb mix and mix well.

Slice up carrots and potatoes - enough to surround your chicken.  Add the Avocado oil to the herb mixture and blend well, then add in your carrots and potatoes tossing well to coat.

Rub some Avocado oil over the chicken, and add the reserved herb mixture, spreading well onto the chicken.  Place the 3 slices of red onion on the bottom of the wok or pot, then place in your chicken, legs trussed, wings folded under onto the red onion slices. Toss the potatoes and carrots around the chicken.

Preheat your oven to 350 degrees.  After 1 hour baste your chicken, toss the vegetables.  Cook another 20 minutes until the chicken is nicely roasted and cooked through.

Remove chicken to a platter and let rest 15 minutes under loosely tented foil, and transfer the vegetables to the turned off oven to keep warm.

Slice your chicken and it is ready to serve with any other side dishes.

 

 

If you love the flavor of chipotle this dish is for you.  We love the flavor, and while it definitely had a good bite to it, the flavors were wonderful.

We used an air fryer for the chicken but keep in mind a regular oven will need extra cooking time.

Spice blend:

1 tsp. chipotle chili powder

1 tsp. ground cumin

1 1/2 tsp. dry rubbed oregano

1/2 tsp. smoked paprika

1/2 tsp. salt

Combine the seasonings in a small dish.  Measure 1 1/4 tsp. to put aside for the rice dish.

4 skin on bone in chicken thighs

2 tblsp. Extra virgin olive oil

1 cup basmati rice, well rinsed

2 cups chicken stock

1 tomato, diced

1/4 cup diced red/green pepper

1/4 cup diced red onion

2 garlic cloves, minced

3/4 cup canned black beans, well rinsed

big handful of chopped cilantro

sliced limes

Remove the chicken from the fridge, 40 minutes prior to cooking.  Pat the chicken dry with paper towel, and cut a few slices into the chicken thighs - not too deep.

Sprinkle on the seasoning blend and rub into the chicken well.

Preheat the air fryer for 5 minutes at 375.  Bake the chicken for 25-30 minutes or until a temperature of 165 degrees is reached.

While the chicken is cooking, heat up a pan on low medium heat with the EVOO.  Add in the tomato, peppers, onion, and garlic, sauteing about 5 minutes.  Sprinkle in the 1 1/4 tsp. spice blend and add the rice - sauteing another 3 minutes.  Pour in the chicken stock, stirring, turn to minimum heat once it has reached a boil.  Lid on and cook 20 minutes.  At the 15 minute mark, add in the black beans, stirring to combine, lid on to finish cooking.  Once done add in a handful of chopped cilantro throughout the dish.

Serve with the roasted chicken, squeezing lime juice throughout the rice and on the chicken.

 

Wow, this recipe totally exceeded my expectations.  That said let me give a huge shout out to Cathy, of Noble Pig.  While I did follow some of her methods, recommendations, I did make some changes, but for her lovely recipe please check here.  Such a delicious recipe, especially when you have hot weather, and do not want to add extra heat to your kitchen/home!  This is a recipe I will make time and time again, and given that it is made in a slow cooker - even better.  The recipe here is based on the ingredients I had on hand, plus so easy to make gluten free - but, be sure to use only Gluten Free Minute Rice - they do have flavoured mixes that may not be gluten free.

A note about heat - we are total wimps when it comes to heat lol.  That said there was a bit of a bite to this recipe - but we loved it - perfect heat for us.  You could definitely add chopped jalapeno chilies if you wanted more heat.

Also, I love cilantro and use it heavy handedly, if cilantro is not your friend, omit or add sparingly.

1 lb. skinless, boneless chicken breasts

2 Tblsp. Extra virgin olive oil

3/4 cup roughly chopped red onion

1 cup mild salsa

398 ml. can of rinsed black bean

248 ml. can of Mild Rotel Tomatoes and Chili's

2 cups vegetable broth

1/2 cup frozen corn

1/2 of a small red pepper sliced into strips

1/2 of a small green pepper sliced into strips

1/2 tsp. chili powder, 1 tsp: smoked paprika, oregano, garlic powder, cumin, salt

1 cup Whole grain Gluten Free Minute rice - rinse well

handful of fresh chopped cilantro

grated sharp cheddar cheese

Now, before getting into the recipe - I think? this is a 4-5 quart slow cooker? - So sorry I do not know for sure.

Turn the slow cooker to low and add in the Evoo - spreading with plastic wrap to ensure sides and bottom are covered well.  In a bowl combine:  Spices, onion, salsa, rotel, black beans, corn, vegetable broth, mix until well combined.  Pat the chicken breasts dry and add them to the slow cooker, then pour in the bowl of mixed ingredients over top, lid on, cook on low for 4.5 hrs.

Remove the chicken breast to a plate, keeping a lid on the slow cooker.  Shred apart the chicken breasts, (I used 2 forks) return to the slow cooker, then add in the rinsed minute whole grain rice and sliced peppers stirring well.

Lid on and continue to slow cook for another 1 hr.  Add in a huge handful of chopped cilantro, stir well and serve with grated cheddar cheese and more cilantro for garnish.  Enjoy everyone - we loved it, thank you Cathy such a lovely recipe!

 

 

 

This stew was full of flavor, marrying chicken, smoked sausage and spices, served over a bed of rice - great comfort food that will be even better the next day.

4 skin on bone in chicken thighs

4 smoked chicken sausages - any smoked sausage will work nicely

2 Tblsp. EVOO

1/4 green pepper, 1/4 red pepper, chopped

1 large shallot sliced

1 celery stalk with leaves diced

1 large minced garlic clove

1 big tsp. thyme, 1 large bay leaf, 1 tsp. dried parsley, 1 tsp. garlic powder, salt and pepper to taste

1 Tblsp. potato starch

28 oz. can whole tomatoes (chop tomatoes in a bowl into small pieces) and add in the Worcestershire sauce stirring to combine

2 cups chicken stock

1 Tblsp. Gluten Free Worcestershire sauce

1/2 cup fresh green beans, cut into 1 inch pieces

Heat up a dutch oven on medium heat with the EVOO.  Season the chicken thighs with salt, pepper, and a sprinkling of garlic powder.  Add to the dutch oven, and cook skin side down for 8-9 min, then turn over and cook another 4 minutes.  Remove chicken to a bowl, and drain off some of the oil leaving a little bit.  Add in the sliced smoke sausage, sauteing about 4-5 minutes. Then add the sausage to a bowl and set aside.

Turn the heat to medium low and add in the red and green pepper, shallot, celery, garlic and saute for 5 min.  Sprinkle in the potato starch and stir frequently for 5 minutes.  Pour in the chopped tomatoes with Worcestershire sauce scraping up any brown bits.  Season with Thyme, parsley, garlic powder, salt and pepper and add in the Bay leaf. Return the chicken and the sausage to the pan and continue to cook for 1 hour.

At the 45 minute mark, add in the green beans to cook through and remove the lid, simmering for the last 15 minutes - should be on low but still simmering. At this stage you can remove the chicken to a plate, and remove/discard the skin, and leave whole, or shred the chicken returning to the pot when the beans are cooked through.  Serve over Basmati or other long grain rice.

If you read my blog, you will know that using a crock pot, slow cooker is not my usual preferred method of cooking.  I never really got good results in the past, hence the few slow cooker recipes on this blog.  This one?  It is a keeper.  15 minutes of prep time, load the crock pot, set the temperature, and dinner is done and on the table 5 1/2 hours later.  When a recipe works the time saving convenience of a crock pot is wonderful.

5-6 skinless, boneless chicken thighs

1/2 Tblsp. Italian Seasoning

1 Bay leaf

1 tsp. garlic powder

1 1/2 Tblsp. Gluten Free Worcestershire Sauce

1 Tblsp. soy sauce

1 Tblsp. white balsamic vinegar

fresh cracked pepper

2 big Tblsp. tomato paste

2 Tblsp. corn starch

1 cup water

1/2 of a large green pepper, sliced

1 large garlic clove, sliced in half

2/3 cup chopped carrots, 1 tblsp. finely diced celery leaves and celery

hand full of chopped leeks, optional

2 cups potatoes, cut into 1 1/2  inch pieces

We use a small 2-3 litre sized Crock Pot Slow Cooker.  For this recipe you will want to preheat the crock pot on high for 15 minutes while prepping vegetables etc., then add the ingredients, keeping on high for another 15 minutes, then turn down to low heat for 5 1/2 hours. (total preheat time on high, 30 min.)

Add the chopped potatoes to the bottom of the crock pot, followed by the carrots, celery and leaves, garlic clove, green peppers and bay leaf.

In a bowl whisk up the Worcestershire Sauce, soy sauce, balsamic vinegar, tomato paste, corn starch and water, then set aside.

Add the chicken thighs on top, sprinkle with Italian seasoning, fresh cracked pepper, then pour the sauce over the top.  After the crock pot has heated on high for the 15 minutes with the ingredients added, turn the crock pot to low and cook 5 1/2 hours.

 

 

 

This one pot braised chicken and rice came together very easily, and was packed full of flavor.  In terms of chicken, we used skinless boneless chicken breasts, but really any cut of chicken or thighs skinless or not can easily work here.  In terms of seasonings, you could go with Italian, Curry, or even Mexican flavors.  A very versatile dish.

2 Tblsp. Olive oil

2 boneless chicken breasts, cut into 2 inch pieces, season with salt and pepper

1 small diced celery stalk with leaves

1/4-1/2 sliced green pepper, slice into 2 inch thin strips

3 mushrooms of your choice, sliced small

1 small shallot, diced

2/3 cup frozen chopped okra

2/3 cup frozen green beans 1-2 inch pieces in size

2 Tblsp. tomato paste mixed with 1 1/2 cups chicken stock

398 ml can of diced tomatoes and juice

1 Tblsp. White Balsamic Vinegar

1 cup brown or white minute rice

1/2 Tblsp. Hungarian Paprika, 1/2 tsp. turmeric, 1 tsp. cumin, 1/2 tsp. saffron, 1 tsp. dried oregano, 1 tsp. garlic powder

salt and pepper to taste

Heat up a braiser pan, or large frying pan with the olive oil, medium low heat.  Once heated add the chicken pieces, lightly saute 2-3 minutes, then remove from the pan and set aside.  They will finish cooking in the sauce.

Turn the heat to low, and add in the shallot, mushrooms, celery, and green pepper.  Saute lightly for 5 minutes.  Add in the seasonings, chicken stock with tomato paste, diced tomatoes, Balsamic vinegar, frozen okra, green beans and rice, stirring to incorporate.  Place the chicken pieces throughout, and once simmering, turn the heat to minimum and cook lid on for 25 minutes.

After 25 minutes, remove the lid and lightly simmer for 5 more minutes.  Serve hot, a one pot meal that is pure comfort food.

 

 

This was an easy, yet elegant dinner to have during the week or for a special occasion with company.  In this recipe we used 3 medium sized chicken breast (leftovers tomorrow) but it would be lovely with skinless boneless chicken thighs as well.  In terms of seasoning we used both fresh herbs and dried, a dish that would be lovely with pasta, rice or potatoes.

3 medium sized skinless, boneless chicken breasts cut in half horizontally so you have 6 pieces

1 Tblsp. Olive Oil, 1 Tblsp. butter

Seasoning blend:  I use this one

1/4 cup diced dried tomatoes, in oil, pat excess off with a paper towel

1 sliced shallot

1 cup chicken bone broth, plus extra to make a slurry

1/2 Tblsp. White Balsamic Vinegar

1/2 cup Parmesan cheese, plus extra to sprinkle on top

2/3 cup lactose free half and half cream

3-4 tsp. potato starch

1/2 tsp. dried basil, 1 tsp. dried oregano, 1/2 tsp. dried fennel

minced fresh basil to sprinkle on top before serving

salt and pepper to taste

Heat up a dutch oven on medium heat with the Olive oil and butter.  Once your chicken has been cut, lightly season with your favourite season blend.  Place in the dutch over - I did 2 batches to not overcrowd the pan.  Lightly sear each chicken breast, both sides, about 5-6 minutes in total - they will continue to cook in the broth.  Place chicken on a plate to the side.

To the pan add the sliced shallot and diced sun dried tomatoes.  Saute about 5 minutes, or until the shallots are soft.

Return the chicken to the pan, and sprinkle the dried herbs through out the chicken.  Add the bone broth, white balsamic vinegar, scraping up any brown bits in the pan.  Season with salt and pepper.  Turn down to a low low simmer, lid on and cook 15-20 minutes until the chicken is cooked through.

Make a slurry with the potato starch and a splash of bone broth.  Slowly add to the liquid, stirring through out until lightly thickened.  Pour in the cream mixing well.  Remove from heat and stir in the Parmesan cheese and sprinkle fresh basil over top.   Serve along side any side dishes, adding a sprinkle of Parmesan cheese to the top of the chicken.  Asiago is also a nice choice to sprinkle on top.