Category: Chicken

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Red Curry Chicken

Ingredients

  • 1 Tbsp Cooking Oil
  • 40 grams Red Curry Paste (I use Mae Ploy)
  • Ginger to taste
  • 1.5 tsp Sugar
  • 1 13.5oz Can coconut milk
  • 3/4 lb Sliced Chicken
  • 1-2 Red Bell Peppers – cut in strips
  • 3/4 small onion – cut in strips
  • sugar snap peas – handful
  • 1 small potato – cut in bite sized pieces
  • 3-4 oz bamboo shoots – cut in strips
  • Basil
  • Rice

Directions

Combine 1 Tbsp of cooking oil and 40g of red curry paste in frying pan and quickly cook to start blending the two. Next, add half a can of coconut milk, half a cup of water and the ginger in a frying pan. Cook until all the ingredients are combined well.

Add your sliced, uncooked chicken to the mix and allow to cook at medium heat.

Once the chicken is cooked, add the remaining coconut milk, sugar and the remaining vegetables (except the basil).

Let the vegetables cook until your desired doneness. Add chopped basil and stir in before serving.

Serve over rice.


Note: Not all Red Curry pastes have the same heat so if you’re not sure use less paste to start with.
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White Chicken Enchiladas

Ingredients

  • 2 lbs chicken, shredded
  • 10 flour tortillas
  • 2-4 Cups Monterey Jack cheese
  • 6 Tbsp Butter
  • 6 Tbsp Flour
  • 4 Cups Chicken Broth
  • 3 Tbsp Sour Cream
  • 1 4oz can of diced green chiles
  • Garlic Salt and Adobo seasoning

Directions

Cook the chicken however you desire. I generally use my Instant Pot and then shred it after cooking. I season the chicken with Adobo seasoning before cooking but the seasoning can be added later, too.

Preheat the oven to 350 and spray a 9×13 pan with nonstick cooking spray.

Sauce:
I double the original recipe to make a little more sauce. Melt the butter (6 Tablespoons) and then add the flour (6 Tablespoons) until it makes a thick paste. Once all the flour is absorbed into the butter turn the heat to low and slowly start adding the chicken broth (4 Cups). Add a little broth (maybe a cup) and then whisk everything together until it creates a creamy sauce. If the sauce starts to bubble, turn the heat down a little more until everything is added. Continue adding broth until the sauce is the thickness that you want. Once you have everything mixed in, add the sour cream (3 Tablespoons). Add more sour cream as you want to get the taste you desire. Next, add the garlic salt to taste.

Chicken Mixture:
Mix the chicken, some of the sauce, diced green chiles and some of the cheese in a bowl.

Take the pan that you prepared earlier and place a little sauce in the bottom of the pan to cover the bottom. Start taking the tortillas and place them in the pan and fill with the chicken mixture. Roll the tortilla up so that one of the ends is under the tortilla so it stays closed. Continue to do this until the pan is full.
Once the pan is full, pour as much as the sauce over it to cover the top of the tortillas. Now, add as much cheese as you want on the top.

Place in the oven for 20-25 minutes at 350 degrees and enjoy!

If you want the cheese browned and crispy, turn up the heat to broil near the end of the bake.

Makes approximately 10 tortillas.
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Chicken Curry

Ingredients

  • 2 lbs chicken cut up in pieces – seasoned to your liking
  • 2 tsp Garlic
  • 15oz can petite diced tomatoes
  • 1 yellow onion, small
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 4 tsp Curry Powder
  • 2 tsp Garam Masala
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin
  • 1 tsp cruched red pepper flakes (optional for spice)
  • 2 Tbsp Cooking Oil
  • 3 Tbsp Greek Yogurt, plain
  • 2 Tbsp Water

Directions

In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic (2 tsp). Once onions have softened and garlic is fragrant, add in tomatoes, curry powder (4 tsp), garam masala (2 tsp), paprika (1/2 tsp), chili powder (1 tsp), cumin (1/2 tsp), salt (1 tsp) and turmeric (1/2 tsp). Lower the heat to medium and cook about 10 minutes, occasionally stirring.

Remove the sauce from the pan and transfer to a food processor with 2 Tbsp water. Blend until desired consistency. If you don’t have a food processor, you could use crushed tomatoes and dice everything fine.

In the same skillet used for the sauce, place the remaining oil (1 tsp), chicken (2 lbs) and seasoning (I use salt, pepper, garlic powder and onion powder). Cook until the chicken is almost completely cooked and then add the sauce back into the pan. Stir in the Greek yogurt (3 Tbsp) until everything is combined and then reduce the heat to medium-low for 10 minutes.

Serve with quinoa, rice or naan bread.
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Jambalaya

Ingredients

  • 1 Tablespoon of oil (for chicken)
  • 1 teaspoon of oil (for sausage)
  • 14 oz andouille (or beef Kielbasa for milder flavor)
  • 1/2 boneless chicken breast (double if not using shrimp)
  • 8 oz ham, diced
  • 8 oz cooked shrimp (optional)
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 3 celery ribs, chopped
  • 3 cloves of garlic, minced
  • 1 1/2 cups of rice
  • 1/2 teaspoon salt
  • 1/2 teaspoon cajun seasoning (I use McCormick)
  • 1/2 teaspoon of thyme
  • 1/2 teaspoon of Slap ya Mama (Walmart has this)
  • 1 can petite diced tomatoes (14 oz)
  • 1 3/4 Cups chicken broth

Directions

Make sure to add the ingredients as stated as some people have gotten a Burn error on their instant pot.

Chop the onion, red pepper, celery and garlic. Set the instant pot to Saute and add the oil (1 Tbsp) to the pot. Cut up the chicken in small bite sized pieces. Add the onion, red pepper, celery, garlic and chicken to the instant pot and stir occasionally for about 3 minutes.

Add the chicken broth (1 3/4 cups) to the chicken mixture and make sure there is nothing stuck to the bottom of the pot. Add the rice (1 1/2 cups), salt (1/2 tsp), cajun seasoning (1/2 tsp), thyme (1/2 tsp), Slap ya Mama (1/2 tsp) and stir well. Once everything is stirred well, add the can of tomatoes to the top (Do not stir) and close the lid.

Set the Instant pot for Manual, High pressure for 8 minutes.

Once the instant pot starts, cut the sausage in small bite sized pieces and fry them in a bit of oil (1 tsp). If using shrimp, cook it at this time, too. They will be added to the jambalaya after it is finished cooking.

When the Instant Pot finishes, let it natural release for 5 minutes. Release the pressure, add the sausage / shrimp to the pot, stir it in and close the lid for another 5 minutes.

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Chicken Pot Pie

Ingredients

  • 6 pieces of bacon
  • 1/3 cups of butter
  • 1/2 cup chopped onions
  • 1/3 cup of all purpose flour
  • 1/2 tsp poultry seasoning
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 1/2 cups of chicken broth
  • 2/3 cups of milk
  • 2 – 12.5oz cans of precooked chicken
  • frozen vegetables
  • pie crusts (2)

Directions

Preheat the oven to 400.

Cut up the bacon (6 pieces) into pieces and cook it. Remove it from the pan.
Add the onions (1/2 cup chopped) to the bacon grease. Add the butter (1/3 cup) to the bacon grease and onions. Cook the onions until they are soft.
Add the flour (1/3 cup), poultry seasoning (1/2 tsp), salt (1 tsp) and pepper (1/2 tsp) to the pan and stir to incorporate all of the ingredients.
Slowly add the chicken broth (1 1/2 cups) and milk (2/3 cups) cooking and stirring until the mixture starts to thicken.
Stir in the chicken (2 cans) and frozen vegetables (to desired mixture).

Line the pie pan with one of the crusts. Once the bottom is covered start spooning in the mixture. Once the pie tin is filled cover the pie with the remaining pie crust.
Cut a couple of slits in the pie crust and place in the over for 30 minutes.
After 30 minutes remove the pie and place aluminum foil around the crust. Cook for another 15 minutes.

Let the pie cool for 15 minutes and enjoy.