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Recipes

Hawaiian Chicken & Rice

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INGREDIENTS

For the chicken

  • 1 1/2 pounds boneless skinless chicken thighs
  • 1/2 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon minced garlic
  • 1 teaspoon sesame oil
  • 1/2 cup light coconut milk
  • 1/4 cup pineapple juice
  • 1 cup pineapple slices fresh or canned

For the coconut rice

  • 1 cup white rice I prefer short grain for this recipe
  • 1 1/4 cup light coconut milk
  • 1/2 cup water
  • 3/4 teaspoon kosher salt
  • 2 teaspoons brown sugar
  • cilantro leaves and lime wedges for garnish optional

INSTRUCTIONS

  • For the chicken: Combine the soy sauce, water, brown sugar, garlic, sesame oil, coconut milk and pineapple juice, then pour into a container or resealable bag.
  • Add the chicken and marinate anywhere from 2-24 hours.
  • Heat the grill to medium. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until chicken is cooked through.
  • Add the pineapple to the grill and cook for 2-3 minutes per side.
  • Arrange the pineapple and chicken on a serving plate.
  • For the rice: Bring the coconut milk and water to a boil. Add in the salt and rice. Cover, reduce heat to low and simmer for 18 minutes. (or use a rice cooker.) Stir in the brown sugar.
  • Serve the chicken and pineapple with the coconut rice, with a side of teriyaki sauce. Garnish with lime wedges and cilantro if desired.

Source

Featured, Recipes

Chicken Tortilla Soup

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Chicken Tortilla SoupAfter years of trying to figure this one out, I finally combined Rick Bayless’ version from his Mexican Everyday cookbook and an old weight watchers recipe (from the take-out tonight! cookbook) and it was fantastic.

Ingredients

  • 1 large dried pasilla (negro) chile
  • 1 15oz can fire-roasted diced tomatoes
  • Olive oil
  • 1 medium onion, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 3 garlic cloves
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 quarts chicken broth
  • About 1.25 lbs or chicken breasts. You can cook it beforehand and shred it into chunks, or cut it into 1/4″ cubes and put in at the end (be sure it cooks for about 5 minutes)
  • 2 limes
  • 1 large avocado, cut into cubes
  • 1.5 cups mexican melted cheese (Chihuahua, quesadilla, or asadero) or a mexican cheese blend
  • Tortilla chips
  • 1/4 cup chopped fresh cilantro

Directions

  1. Add the tomatoes (including juice) to a blender jar (or the cup that came with your stick blender). Toast the chili by holding it over a gas burner for a few seconds until it becomes fragrant. Let cool for a few seconds then break apart and add to the blender jar, discarding seeds and stems. Blend together until as smooth as possible.
  2. Heat a few tablespoons of oil in a large saucepan over medium heat. Add the onion and bell pepper, then cook until soft (about five minutes or so). Add the garlic, and cook for another two minutes. Add the chili powder and cumin and stir until it evenly covers the mixture. Cook for another 30 seconds, then scoop up this mixture and add to the blender jar. Blend until smooth.
  3. Return pan to medium high heat. When hot, add the puree and stir constantly until it is thickened to the consistency of tomato paste (six to eight minutes). Add the chicken broth and bring to a boil, then reduce heat to low and simmer for 15 minutes. Taste to check for seasoning, add salt if needed.
  4. Add the chicken and cook for a few minutes or until the chicken is hot (if using raw chicken at this stage, return the heat to medium and make sure it boils for five minutes or so until the chicken is fully cooked). Remove from heat.
  5. Zest one of the limes and add it to the soup. Cut this lime in half and add its juice as well, along with half of the chopped cilantro. Cut the remaining lime into six wedges.
  6. Ladle portions into bowls and then top individually with avocado, cheese, and tortilla chips, and serve with a lime wedge.
Featured, Recipes

Home-made Chicken Noodle Soup

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Ingredients for soup:

  • 3 to 3.5 lbs broiler-fryer chicken, cut into pieces
  • Cold water to cover
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 medium stalk celery with leaves, cut up
  • 1 carrot, cut up
  • 1 small onion, cut up
  • 1 sprig parsley

Ingredients for noodles:

  • 2 cups all-purpose flour
  • 3 large egg yolks
  • 1 large egg
  • 1 teaspoon salt
  • 1/3 to 1/2 cup water

Directions:

  1. Begin by making the broth, which is essentially a 1.5 hour chicken stock from scratch. Add all soup ingredients to the pot (don’t include the liver, but other giblets and neck can be added if desired) and bring to a boil. Reduce heat to low, cover, and simmer for about 45 minutes or until chicken is cooked (be sure to skim foam from the broth regularly).
  2. Meanwhile (this can be started when the broth is just starting to simmer), begin making the noodles. In a medium bowl, add the flour and then make a well in the center. Mix in eggs yolks, egg, and 1 teaspoon of salt and mix thoroughly. Add 1/3 to 1/2 cup of water (about 1 tablespoon at a time) until dough is stiff but easy to roll.
  3. (See the bottom of this post for photos of this part) Divide dough into about 4 equal parts, then roll out on a floured surface until about 1/4 inch thick (this is a personal preference — if you like big chunky noodles, roll thicker; and vice-versa). Flour the top of the sheet of noodle dough and then roll up like a jelly roll. Use a knife to cut into 1/2 inch thick slices, then unroll and you’ll have the individual noodles (if they’re too long, they can be cut in half). Place the unrolled noodles on towels or a floured surface and let stand while the broth cooks so that they dry out slightly.
  4. After simmering for about 45 minutes, remove chicken pieces from the broth, let cool for about 10 minutes, then separate meat from the bones and set aside. Return bones to the broth,and simmer for an additional half hour.
  5. Strain the broth to remove the bones and vegetables (cheesecloth will do a better job of removing all the little stuff, though a strainer will also work), then return to a boil.
  6. Add the noodles to the broth and cook until they rise to the surface, about 5 to 7 minutes (if you’ve made thicker noodles, you may need to cook longer). Reduce heat to low, then return the chicken pieces to the pot and cook until they return to temperature, about 2 more minutes.
  7. Ladle soup into bowls and enjoy!

Based on the Egg Noodles and Chicken and Broth recipes in the Betty Crocker Cookbook, but combined the way my Grandma Ruthie made this when I was growing up.

Noodle photos:

Roll out the dough:

Roll up the flattened dough:

Slice the roll crosswise into 3/4″ (or personal preference) wide noodles:

Unroll and let dry on a floured surface or paper towels:

Recipes

Chicken al Pastor Tacos

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This would of course also work with pork, and the proportions actually match those needed for a 5lb pork butt (you just need to cook it for 2.5 hours instead of 25 minutes).

Ingredients

  • 3 California chiles
  • 1 ancho chile
  • 1 guajillo chile
  • 1 cascabel chile
  • 1 chile de árbol (or guajillo)
  • 1 bay leaf
  • 3/4 cup orange juice
  • 1/4 cup pineapple juice
  • 1 tablespoon white vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 clove garlic
  • 1 teaspooon kosher salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic salt
  • 1/4 teaspoon Mexican oregano
  • 1/4 teaspoon achiote condimentada (seasoned achiote paste — the powder also works well)
  • 1 red onion, sliced thin, divided
  • 2.5-5 lbs. chicken breasts, sliced 1/2″ thick
  • 8oz canned pineapple, either sliced or in chunks (you can also use fresh if you have it)

Directions

Seed and stem the California, ancho, guajillo cascabel chiles, and the chile de árbol (can also be done after boiling if desired). Combine 5 cups of water and the chiles in a large pot, add the bay leaf, and bring to a boil. Boil for 5 minutes. Remove from heat and let stand until softened, about 5 minutes. Drain the chiles and discard the bay leaf.

Place the softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, sea salt, garlic, salt, pepper, garlic salt, oregano, achiote paste and half the onion. Pureé until smooth.

Add the meat to a plastic bag, and add enough marinade to cover (if you use 2.5 lbs. of chicken, you’ll probably only need about half the marinade. The leftovers can be kept in the fridge for a few days). Toss to coat and refrigerate 4 hours or more.

Heat the oven to 350 degrees. Place half the pineapple in an even layer in the bottom of a roasting pan. Place the chicken on top, followed by the remaining pineapple and the remaining sliced onion. Cover with foil and roast until chicken is motley done, about 25 minutes. Remove the meat from the pan, discard the pineapple and set aside the pan juices. Cut the chicken into the size pieces you want them to be when you add them to the tacos.

Put the meat back in the baking pan, baste it with the pan juices, layer the onions on top, and place under the broiler to crisp the edges of the meat, about 3 minutes. Turn and cook for a few more minutes, if desired.

Remove the meat from the oven and let stand until cool enough to handle. Spoon pan juices over chicken if it needs more moisture. Serve with corn tortillas and condiments (i’d suggest pico de gall, sour cream, guacamole, and maybe some hot sauce), allowing everyone to make their own tacos.

Original recipe source

Recipes

Chicken Tikka Masala

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When I first made this it was so salty it wasn’t enjoyable. At all. I’d recommend dialing the salt way down (as is now reflected in the ingredients and directions).

tikka masalaIngredients:

  • 1 cup yogurt
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons cayenne pepper
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt, or to taste
  • 3 boneless skinless chicken breasts, cut into bite-size pieces
  • 4 long skewers
  • 1 tablespoon butter
  • 1 clove garlic, minced
  • 1 jalapeno pepper, finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1/2 teaspoon salt, or to taste
  • 1 (8 ounce) can tomato sauce
  • 1 cup heavy cream
  • 1/4 cup chopped fresh cilantro

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Recipes

Chipotle Chicken and Rice

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Ingredients:

  • 1 tsp olive oil
  • 1 lb skinless, boneless chicken thighs, trimmed of all visible fat, cut into 2″ chunks
  • 1 onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 cup long-grain white rice
  • 1 chipotle in adobo, chopped
  • 1 can (8 oz.) tomato sauce
  • 1 cup water
  • 12 pimiento-stuffed olives, chopped
  • 1 cup frozen peas

Directions:

  1. Heat oil in a large non-stick skillet over medium-high heat. Swirl in the oil, then add the chicken and cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.
  2. Add the onion, bell pepper and garlic to the skillet. Cook over medium heat, stirring occassionally, until softened, about 8 minutes. Add the rice and chipotle; cook 1 minute. Stir in the chicken, tomato sauce, water and olives; bring to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the rice is tender, abou 20 minutes. Stir in the peas and heat through.

Makes 6 servings

Per serving (1 cup): 306 cal; 6 g fat; 2 g sat. fat; 54 mg chol; 615 mg sodium; 37 g carb; 3 g fiber; 20 g prot; 41 mg calc. POINTS: 6

From Weight Watchers Take-Out Tonight