Chicken Recipes

George Duran’s Arroz con Pollo Mole

May 5, 2013 By Joi Sigers Leave a Comment

A Chicken Recipe Full of Flavor and Sass!

In honor of Cinco de Mayo, here’s a delicious, full of flavor, and downright gorgeous chicken recipe from George Duran. Chicken? Cumin? Tomato Paste? Chocolate? How can it miss?!

Arroz con Pollo Mole Recipe

2 Tbsp. toasted sesame seed
1 tsp. cinnamon
1 tsp. mild chili powder
1 tsp. cumin
1/2 tsp. ground allspice
2 tsp. salt
6 chicken thighs, skin removed
1/2 C. flour
1 Tbsp. vegetable oil
salt and pepper
6 slices bacon, chopped
1 medium red onion, chopped
2 red pepper, chopped
6 cloves garlic, minced
2 C. rice, uncooked
2 6-oz. can tomato paste
4 oz. semi-sweet chocolate, chopped
6 C. chicken stock
Curly parsley, finely chopped, for garnish

Mix first 6 ingredients in a small bowl and set aside.
Dust chicken thighs with flour and season with salt and pepper. Heat vegetable oil in your IMUSA Non-Stick Caldero on medium-high heat and cook chicken until browned, about 3-5 minutes on each side. Set aside.
Lower heat to medium and cook bacon until slightly browned. Add onions, red peppers and garlic and sauté until softened, about 3 minutes. Add rice, tomato paste, chocolate and dry spices and mix. Add chicken stock and mix again. Allow to come to a simmer, cover and turn heat to low. Simmer for 25 minutes.
Uncover, and gently mix rice and add chicken thighs on top. Cover and continue simmering for 20-25 more minutes until thighs and rice are cooked. If needed, add more stock or water until rice is done.
Allow to rest for 10 minutes before serving with finely chopped parsley.

Filed Under: Chicken Recipes, Food Blog, South Of the Border Tagged With: Chicken Recipe, South of the Border recipes, Southwest recipes

French’s Flavor Infusers Add A LOT of Delicious Flavor to Your Favorite Meats

April 10, 2013 By Joi Leave a Comment

Just in Time for Grilling Season, Too!

As a matter of fact… yes… the baked chicken above was even more delicious than it looks!

I was sent a few of French’s wonderful new Flavor Infusers to review on the food blog. I received the following flavors (click the links to find the infusers on Amazon):

French’s also makes these promising sounding other flavors of Infusers:

I knew that French’s (makers of the mustard and Crispy Fried Onions we all swear by!) would be launching these new products in April, so I held on to them for a while – planning to use them when we whipped out the grill when the weather warmed up. I figured that the products coming out right at grilling season would be a perfect fit for a post featuring grilled meat.

Ah, the best laid plans.

Needless to say, I didn’t make it. Each time I fixed chicken, beef, or pork, I’d pick up one of the infuser bottles and flirt with the idea of going ahead and trying it out. New food products and kitchen gadgets are toys in the playground I call a kitchen and me… well, I’m just a little girl who forgot to grow up. I always figured it wasn’t quite what it was cracked up to be.

Suffice to say, they didn’t stay in the Spice Cabinet long. The first to disappear was the Teriyaki Flavor Infuser. I used it to add an uncommon amount of flavor and unexpected sassiness to baked ribs. I HATE that I forgot to take pictures of the ribs before they disappeared. They were juicy, flavorful, and amazingly delicious.

I did, however, learn my lesson when I used the second Flavor Infuser to disappear – The Classic Steakhouse. I took several pictures before they disappeared! Although I had huge plans for using it on the first grilled steaks of the grilling season, the temptation was just too much for me. One evening, as I was getting ready to bake chicken for supper, I found myself deciding on a marinade. Why even bake chicken if you don’t marinade it for an hour or two, right? When I went to the cabinet to begin retrieving ingredients for a marinade concoction I saw the French’s Classic Steakhouse Flavor Infuser sitting there looking all enticing. I tried to tell it about my grilled steak plans… but, as the words were coming out of my mouth, my hand was reaching for the bottle.

What will power?

If the chicken hadn’t been so uncommonly delicious (best baked chicken I’ve ever had), I’d feel a little remorseful. But, as it is, I just feel peachy.

The French’s Flavor Infusers are a cinch to use. You simply open the bottle and insert the tip into your meat – then you squeeze the desired amount of magical goodness right into the meat. Not over the top, where you watch helplessly as it pours down the sides and runs all over the dish. The French’s Flavor Infuser tip gets to the heart of the matter and you LITERALLY taste the difference with each bite.

I’ll be buying these up by armfuls as soon as I see them in my local store. My mouth is watering thinking of ways to use them with the grill – hamburgers, steaks, chicken, pork, hot dogs… I also can’t wait to experiment with them with Boca Burgers and Black Bean Burgers.

The possibilities are as endless as they are delicious.

Baked Chicken with French’s Classic Steakhouse Flavor Infuser

Preheat oven to 400 degrees F. Rinse chicken pieces in water and pat them dry with paper towels – then toss the paper towels. Infuse some of the Classic Steakhouse Flavor Infuser (or any flavor you choose) into each piece of chicken. A little will run out, which is perfectly fine. Infuse the flavor into several different parts of each piece of meat.

Spray the bottom of a roasting pan with Olive Oil Spray (or use Olive Oil straight from a bottle – just be sure to coat the entire pan lightly).

Arrange the pieces skin-side up in the roasting pan, being careful not to over-crowd the pieces. Salt and pepper the pieces of chicken at this point. Be sure to get the bottom sides as well as the top sides.

Cook for 30 minutes at 400 degrees, then lower the temp to 350 degrees and cook for 10-30 minutes more (about 14 to 15 minutes per pound total cooking time) until juices run clear (as opposed to pink) when you gently poke the chicken with a sharp knife – or the internal temperature of the chicken breasts is 165 degrees F and the thighs are 170 degrees F.

This last part can be a little risky, but I like the effect. During the last 5 minutes of cooking, you can turn put your chicken under the broiler. Don’t even think of walking away, though, or your entire meal will be a hot mess. Putting it under the broiler for the last 3-5 minutes gives it a cool brown color on top that reminds me of grilled chicken. You just have to be very careful not to overdo it – dried, overly browned chicken is darn near sinful.

Click the links at the top of the post to find French’s Flavor Infusers on Amazon. Be sure to check your grocery store as well, they may be there on the shelf – just waiting to rock your culinary world. These, honestly, are amazing.

Filed Under: Chicken Recipes, Food Blog, Food Reviews, grilling, Quick and Easy Recipes Tagged With: baked chicken recipe, Chicken Recipe, Food Reviews, French's Flavor Infusers

Giada De Laurentiis Chicken Recipe

March 26, 2012 By Joi Leave a Comment

From Weeknights with Giada

Chicken with Tarragon and White Wine

As a Giada De Laurentiis fan, I’m excited to tell you that she has a new cookbook on the market, Weeknights with Giada (click the link for more information or to order your copy from Target.com today!). Below is a great recipe from the cookbook. Like ALL Giada De Laurentiis recipes, this one’s a winner.

Chicken with Tarragon and White Wine Recipe

Serves 4

1/4 cup vegetable oil
2 (8-ounce) boneless and skinless chicken breasts
4 (4-ounce) boneless and skinless chicken thighs
Kosher salt and freshly ground black pepper
4 tablespoons flour
1 large yellow onion, chopped
4 garlic cloves, chopped
1 cup dry white wine, such as Riesling
2 1/4 cups low-sodium chicken broth
1/2 cup plus 2 tablespoons chopped fresh tarragon leaves
1/2 cup Dijon mustard
2 tablespoons unsalted butter

In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with 2 teaspoons salt and 1 teaspoon pepper and dust with 2 tablespoons of the flour. Cook the chicken, turning occasionally, until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large plate.

Heat the same pan used for the chicken over medium-high heat. Add the onion and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, for 4 minutes, until softened. Add the garlic and cook for 30 seconds, until aromatic.

Increase the heat to high. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan.

Add 2 cups of the chicken broth and 1/2 cup of the tarragon. Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken pieces to a platter and tent with foil to keep warm.

In a small bowl, whisk together the remaining 1/2 cup chicken broth and the remaining 2 tablespoons flour until smooth. Whisk the flour mixture into the simmering cooking juices. Whisk in the mustard. Bring the mixture to a boil and cook for 5 minutes. Remove from the heat and stir in the butter until smooth. Season to taste with salt and pepper.

Serve the sauce over the chicken and garnish with the remaining tarragon.

Photo Credit: A Bullseye View

For an interview with loveliness personified (aka Giada) on A Bullseye View, click here!

Filed Under: Chicken Recipes, Giada De Laurentiis Tagged With: Chicken Recipe, Chicken Recipes, Giada De Laurentiis cookbook, Giada De Laurentiis recipe

Hearty White Bean Chili

January 18, 2012 By Joi Leave a Comment

Chicken, Garlic, Green Chiles, Spices, and a Most Unexpected Ingredient

I’m always in the mood for great chicken recipe and I’m always on the hunt for chili recipes. So, when chicken meets chili, I’m not only on board, I’m on board with spoon in hand. The following recipe for white chili calls for some of the ingredients that make white chili (or chicken chili as some call it) so spectacular – but it also calls for one of the most unexpected… yet tempting… ingredients you’ll ever find in a chili recipe. Nielsen-Massey Pure Chocolate Extract! I’m entirely intrigued because one of the things I”m even more in love with than chicken or chili is chocolate.

Enjoy!

Hearty White Bean Chili Recipe

2 tablespoons olive oil
3 boneless skinless chicken breasts, medium dice
1 cup finely diced onion
4 garlic cloves, minced
1 cup organic chicken stock
1 (28-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
1 (7-ounce) can diced green chiles
2 teaspoons ground cumin
2 tablespoons dried organic parsley
1 tablespoon dried organic oregano
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1 (15-ounce) can white kidney beans, drained
1/2 cup (2 ounces) freshly grated Parmesan cheese

Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.

Pour the stock mixture into a large saucepot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.

Ladle the chili into soup bowls and garnish with the Parmesan cheese.

Serves 6.

Note: Caramelization cooks the naturally occurring sugars in food and improves their flavor and appearance.

Deglaze means to stir a liquid, usually wine, in a sauté pan to loosen the cooked food particles from the pan.

Nielsen-Massey Vanillas on Amazon:

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

Filed Under: Chicken Recipes, Fall Favorites, Soup, Stew and Chili, Winter Favorites Tagged With: Chicken Recipe, chicken recipes, chili recipe, white chili recipe

Chicken-Broccoli Casserole

October 28, 2011 By Joi Leave a Comment

A Budget Friendly Recipe That Tastes Like a Budget Buster

It seems like most budget-friendly recipes and meals involve ground beef, don’t they? I love when chicken recipes play by the penny-pinching rules. This casserole is also a quick and easy recipe, so basically there’s nothing you won’t love about this Chicken Broccoli Casserole!

4 chicken breasts
2 pkg. frozen broccoli
1 cup grated swiss cheese
1 stick margarine
5 Tbsp. flour
1-1/2 cup chicken broth
1 cup whipping cream
3/4 cup bread crumbs
Salt and Pepper, to taste

Cook chicken thoroughly and discard all bones (be sure to get them all!). Cut chicken into bite-size pieces and place in a baking dish. Cook broccoli in salted water and drain well. Place broccoli on top of chicken.

Melt margarine in saucepan over medium heat. Blend in flour. Add cheese and broth and cook until thickened. Add whipping cream, stir until smooth.

Pour the creamy mixture over the chicken and broccoli. Cover with bread crumbs and bake for 25 minutes at 350 degrees.

Photo Credit: Carters Smiley Happy Piggy Bank, Silver

Filed Under: Casseroles, Chicken Recipes, Eating on a Shoestring, Quick and Easy Recipes Tagged With: broccoli recipes, budget recipes, chicken recipes, Quick and Easy Recipes, ways to fix chicken

Sweet Corn Pie Recipe

September 27, 2011 By Joi Leave a Comment

Or Pastel de Choclo

Pastel de Choclo (Sweet Corn Pie)

by Pilar Rodriguez

Serves 6 to 8

Filling:

1 whole skinless chicken (3 lbs.) boiled and shredded

1 ½ lbs. ground beef

3 cups chopped onions

3 tablespoons olive oil

2 to 3 cloves of garlic, crushed

1 teaspoon dry oregano

1 pinch cumin

2 teaspoons salt

2 teaspoons sweet paprika

½ cup raisins

10 black olives, pitted

3 hard boiled eggs cut in wedges (4 to 6 pieces)

Black pepper to taste, freshly ground

Sweet corn topping:

12 cups fresh or frozen sweetcorn

1 cup cream

1 egg, beaten

1 teaspoon salt or to taste

1 pinch fresh ground pepper

2 tablespoons melted butter

5 leaves of fresh basil cut in julienne

8 teaspoons sugar (optional)

FILLING: Heat the oil in a large saucepan over medium-high heat. Sauté the onions and the crushed garlic with the oregano, pinch of cumin and salt until the onions are cooked. Add the meat in one layer, and cook until golden. Then, using a spatula, turn the meat and sauté the other side. Once the meat is cooked, add the sweet paprika and mix well. (If you stir the mixture from the beginning, the result will be too watery). Prepare this filling the day before and once cool, refrigerate until needed.

SWEETCORN TOPPING: Using a food processor or blender, gradually grind the corn, adding the cream as you go, until a smooth, uniform purée is achieved. Put the mixture in a large saucepan and cook over a low heat, stirring constantly. When it thickens, withdraw from the heat, add the beaten egg and melted butter and mix well. Add the basil, season with salt and pepper and reserve.

ASSEMBLY AND BAKING: Preheat oven to 375ºF.

Grease a baking dish or 8 individual ramekins. Fill the baking dish or each ramekin to 1/3 with the filling. Add a layer of the shredded chicken and then arrange the raisins, olives and egg wedges evenly on top. Finally, cover with the corn mixture. For an authentic finish, sprinkle sugar on top. Bake for approximately 35 minutes, or until golden brown.

Serve immediately.

Known as the signature grape of Chile, Carmenere has had a fascinating history in this viticulturally diverse country. Planted in the mid-19^th century and originally believed to be a late-ripening Merlot, the grape was correctly identified as Carmenere in the early 1990s on one of Chile’s oldest estates. Now, Chile is one of the very few places where Carmenere prospers, and through innovation in plantings and experimentation with different terroirs, the quality of the resulting wine is inspiring.

Filed Under: Beef Recipes, Chicken Recipes, Pies and Pastries Tagged With: chicken recipes, corn recipes, ground beef recipes

Bruschetta Chicken with Mozarella Cheese

August 3, 2011 By Joi Leave a Comment

Balsamic Vinegar Makes it Extra Magical

Chicken Bruschetta with Mozzarella Cheese and Balsamic Vinegar

I cook chicken fairly often. It’s a favorite of two of my daughters (the vegetarian has little use for it) and my husband and I like chicken just about any way it’s fixed. I’ve found that cooking chicken on a George Foreman Grill is about as effortless and healthy as it gets. Best of all, the chicken is juicy and perfectly cooked each and every time.

You can, of course, change the flavor of the chicken (and even its nationality) with different marinades, seasonings, cheeses, and toppings. During the summer, when our garden is getting its splendor on, I use tomatoes, peppers, fresh herbs, and onions on a daily basis. When it comes to Chicken Night, this kicks things up to a whole new level. There are endless ideas for cooking chicken if you experiment with ingredients.

Bruschetta Chicken with Mozzarella and Balsamic Vinegar

CHICKEN
4 Chicken Breasts (boneless, skinless)

MARINADE: DRY INGREDIENTS
1 TBS Garlic salt
1 TBS onion powder
1 TBS white sugar
1 tsp black pepper
1 tsp dried basil

Combine the dry ingredients. Of course, you can add other seasonings if you desire – thyme, rosemary, parsley… Whenever I’m cooking, I usually have two or three (sometimes even one) primary flavor that I want to shine through. In this meal, I focus on the balsamic vinegar and basil – with the mozzarella chiming in. If there’s another herb you’d rather spotlight, go for it! Thyme and rosemary are also wonderful co-stars for chicken and mozzarella.

MARINADE: WET INGREDIENTS
1/4 cup balsamic vinegar
2/2 cup olive oil
2 TBS water

Combine the wet marinade ingredients and 2 TBS of the dry ingredients. You’ll have some left over which you can use again (on chicken, fish, eggs…).

Pour the marinade over the chicken, either in a bowl where you’re certain everything’s covered or you can do as I do: Use a large ziploc bag. You’ll want the chicken to marinade for about an hour. Be sure to reposition the pieces several times to make sure everything’s getting a chance to bathe in the flavors.

While the chicken’s marinating, make your Bruschetta.

THE BRUSCHETTA

2 firm tomatoes, diced (Roma Tomatoes are the Jillian Michael’s of the tomato world… firm, much?… so go with them if possible)
1/2 cup fresh basil, coarsely chopped (Not too tiny, it looks extra impressive when it’s coarser)
3 cloves garlic minced – fresh garlic, jarred garlic is a no-no (Use more or less garlic, your choice)
1 TBS olive oil
1 tsp sugar
salt and pepper to taste

Optional: 1/4 of a red onion, minced (some people love onion in their Bruschetta, other’s think it’s a crime against humanity – last night, I took my chances with the law and added some red onion – my defense? I love the color)

Combine all of the Bruschetta ingredients.

Fire Up the Grill or the Oven!

After the chicken has soaked up all the marinade goodness for at least an hour, it’s time to Get Cooking! Heat your George Foreman Grill (or outdoor grill). Cooking times vary greatly, so keep a close eye on everything. If you’re using a George Foreman Grill (or other indoor grill), check the cooking chart that’s included. For boneless chicken breasts, the time is usually between 11 and 13 minutes. Outdoor, or stovetop grills, usually take about 7 minutes each side.

Bring on the cheese!

I use fresh Mozzarella balls when cooking and/or making snacks. The taste is beyond comparison – so fresh and delicious. It’s Heavenly sliced on top of pizza in place of Parmesan or shredded mozzarella.

Slice the cheese ball and lay slices on top of the chicken. Most cooks say to remove the chicken from the heat, then add the mozzarella cheese, but… ever the odd duck… I put my cheese on the chicken during the last 1/2 or full minute of cooking. I want it to really melt down into the chicken breasts.

Optional, but delectable: On a platter, drizzle a little Balsamic Vinegar, then place the chicken breasts on the platter. Top each with a little Bruschetta. As I said before, I really want the Balsamic Vinegar to be front and center, so I even drizzle a little more on top of the whole production before placing it on the table. Well, yes, I am obsessed with Balsamic vinegar, how could you tell?

How About Pico de Gallo Chicken?

Here’s something pretty cool: You can change this chicken’s nationality simply by switching up a few things. When I’m making Pico de Gallo Chicken, I follow the above steps except…

I coat the chicken breasts with olive oil, then season them with salt, pepper, onion powder, and garlic powder before grilling.
During the last minute of cooking, I place thinly sliced provolone or Monterrey Jack cheese on each breast.
I re-work the Bruschetta mixture by substituting cilantro for the basil. I either use a sweet onion or a red onion, whichever one I have on hand. I also add a little lime juice to the Pico de Gallo mixture.

Needless to say, the Balsamic vinegar stays in the pantry when I’m making Pico de Gallo Chicken.

Want to cheat BIG TIME?! Simply grill the chicken as directed, add the cheese of your choice, and top each chicken breast with store-bought picante sauce. Pace is excellent!

Vegetarians: Use Imitation”Chicken Patties” to make delicious recipes like the ones above. Don’t marinade, however, it’ll only break your heart. Grill your chicken-friendly patties, then top with cheese and the tomato mixture of your choice.

Filed Under: Chicken Recipes Tagged With: Bruschetta chicken recipe, Pico de Gallo Chicken recipe

Bottom of the Bag Chicken Recipe

June 23, 2011 By Joi Leave a Comment

From Eating Well on a Budget

I’m adding a new category to the food blog called Eating on a Shoestring. The economy pretty much insists that we cut back a little in different areas of our life, but culinary compromises usually aren’t very appetizing. Or healthy. I was inspired to create this category and try to focus a lot on economical meals and dining by a great cookbook I was sent to review, Eating Well on a Budget (click the link for my review).

Since this great cookbook inspired the category, I thought it only appropriate to get things rolling with a recipe from its pages. This one’s from page 195 – just one of the many, many delicious, nutritious, and budget-friendly recipes in the book.

Here it is exactly as it appears in The Complete Idiot’s Guide to Eating Well on a Budget by Lucy Beale and Jessica Partridge.

Bottom of the Bag Chicken

Stop throwing away the crumbs at the bottom of a bag of whole-grain chips or crackers. Turn them into a crunchy coating for oven-baked chicken strips. Store crumbs in an airtight container until ready to use so they do not become stale.

1 lb. chicken breasts
1/2 cup crushed whole-grain chips or crackers
1 egg, beaten

Preheat oven to 400 degrees F. Rinse chicken breasts and cut into long 1-inch-wide strips. Set aside
In a large bowl, crush chips or crackers. In a small bowl, beat egg. Dip each chicken strip into egg and then into chip mixture. Coat each piece well and place on a cookie sheet covered with parchment paper.
Bake 15 minutes until crispy. Cool slightly before serving.

Variation: Use white fish or salmon in place of the chicken. Different chips and crackers produce amazingly different tastes. Try flavors such as real Cheddar, sea salt, and vinegar coarse stone-ground wheat, or crunchy corn.

Tasty Tidbits: Serve chicken fingers with several different sauces to add variety to your meals. Try honey mustard, salsa, or for a buffalo wing flavor, serve with sour cream and hot sauce.

Yield: 16 chicken strips (serves 8)

Each serving has only 135 calories and 89 mg sodium

Order The Complete Idiot’s Guide to Eating Well on a Budget by Lucy Beale and Jessica Partridge on Amazon.

Filed Under: Calorie Counters, Chicken Recipes, Eating on a Shoestring, Health and Fitness Tagged With: chicken recipes, eat well for less, eating on a budget, spend less on groceries

White Chili with Chicken and Beans

April 20, 2011 By Joi Leave a Comment

This Recipe's Full of Flavor and Oomph

The weather kind of cooled off here in Western Kentucky last night and it put me in the mindset for chili. As a chili fanatic, admittedly it doesn’t take much.

However, I wanted to mix things up a little bit, so I went the white chili route. Besides, I knew we’d be watching The Biggest Loser later in the evening and it’s easier to face Bob and Jillian with chicken on my breath rather than red meat. She’s a screamer, you know.

I totally short-cutted my way with the chicken this time (something I’ve been known to do when my to do list is unreasonable). I bought 3 bags of Tyson’s delicious fully cooked diced chicken breast. Tender, flavorful, fast. Tell me that’s not a wicked 1-2-3 combo. The chicken’s carved from real whole breast fillets and has no preservatives – just like you’d make it in your own kitchen but without having to scrub everything a thousand times.

The recipe below can be halved or doubled for that matter. This one serves 8.

Flavorful White Chili

3 bags Tyson 6 oz Fully Cooked Oven Roasted Diced Chicken Breast
2 packages McCormick White Chicken Chili Seasoning Mix
2 cans Great Northern Beans, undrained
1 can Red Beans, drained and rinsed
2 small cans green chilies
1-1/2 cups water to 2 cups water, your call
1 TBS olive oil
1/4 cup chopped onion

Heat the olive oil in a skillet. Add the onion. Stir for a minute over medium heat, allowing the onion to season the oil. Add the bags of chicken and stir the onions into the meat. Pour the beans, water, seasoning packets, and chilies into your favorite chili pan (I used my beloved Simply Calphalon Nonstick 12″ Fryer. For one thing, It cooks everything perfectly and for another, it has a clear lid, allowing me to behold the loveliness.).

Add the chicken and onion to the bean mixture. Bring to a soft boil, reduce the heat, and simmer for about 10 minutes.

We cooks love to season everything to the hilt, right? Well, with the McCormick seasoning packets, you’ll want to curb the instincts. Trust me, everything you could hope to add to the flavor is already in the packets.

Serving Options: I served the chili with a variety of topping options. I went with sour cream and cilantro, one of my daughters chose mixed Authentic Mexican shredded cheese and another daughter threw caution to the wind and chose all three.

You could also serve White Chili with slices of avocado, salsa, red pepper flakes or hot sauce. However, as with everything, you’d want to taste the chili first, before adding anything.

I always serve white chili with folded warmed tortillas but bread sticks or corn muffins are also great options.

Enjoy!

Filed Under: Chicken Recipes, Fall Favorites, Quick and Easy Recipes, Soup, Stew and Chili, Winter Favorites Tagged With: chicken recipes, chili recipe, white chili

Wishbone Marinated Chicken Bruschetta Recipe

February 11, 2011 By Joi 2 Comments

Great Recipe and an Environmentally Conscious Bottle

3/4 cup Wish-Bone® Italian Dressing, divided
6 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
2 medium beefsteak tomatoes, chopped
1/4 cup diced red onion
1 Tbsp. finely chopped fresh basil leaves* (optional)

1. Pour 1/4 cup Wish-Bone® Italian Dressing over chicken in large, shallow non-aluminum baking dish or plastic bag. Cover, or close bag, and marinate in refrigerator, turning occasionally, 30 minutes to 3 hours.

2. Meanwhile, combine tomatoes, onion, basil and 1/4 cup Wish-Bone® Italian Dressing in medium bowl. Cover and marinate in refrigerator at least 30 minutes.

3. Remove chicken from marinade, discarding marinade. Grill or broil chicken, turning once and brushing frequently with remaining 1/4 cup dressing, 12 minutes or until chicken is thoroughly cooked. Serve tomato bruschetta over chicken.

For Marinated Chicken with Fresh Salsa, use cilantro instead of basil.

Serves: 6
Preparation Time: 10 Minute(s)
Marinate Time: 30 Minute(s)
Cook Time: 12 Minute(s)

This is cool. Wish-Bone has a new bottle that uses up to 20 percent less plastic.

Delivers the same amount of dressing with a lower impact on the environment.

Estimated to save nearly 30 million bottles worth of plastic this year.

This is really a giant step in the right direction from a really major brand. As someone who buys a lot of salad dressings – as well as the Wishbone Italian for marinating meats and vegetables – this is very welcome news indeed.

Filed Under: Chicken Recipes, Living Green in the Kitchen Tagged With: chicken recipes, Chicken Recipes, Italian Dressing marinated chicken recipe