Chili Lime Wings

Ingredients:

3 lbs chicken wings

salt

olive oil

chili powder

2 limes

garlic powder

cilantro

black pepper

Preheat oven 400 degrees. In a large bowl toss the wings in olive oil, lime juice and seasonings. Squeeze juice from limes all over the chicken. Then zest the limes. Chop up fresh cilantro and add it in.

To make it pretty I put some lime slices over top. Bake for 35-45 minutes until done.

Sweet and Spicy Chicken

Ingredients:

3 lbs split chicken breast cubed

1 bundle green onions sliced

4 cloves garlic chopped

1/2 cup apricot preserves

2 tablespoons red pepper powder

1/4 cup soy sauce

3 packets duck sauce

1 tablespoon honey

2 tablespoon vinegar

1 tablespoon sriracha

sea salt

black pepper

vegetable oil

Combine chicken, onions, and garlic in a large bowl.

In a separate small bowl, whisk together apricot, soy sauce, duck sauce, honey, vinegar, red pepper powder and sriracha.

Pour over chicken and toss.

Let marinade a minimum of 30 minutes.

On medium heat, saute chicken in vegetable oil.

Season and toss with salt and pepper. Once chicken is cooked through serve over rice.

Lemon Pepper Chicken 1.0

Ingredients:

2 lbs chicken thighs

Oregano

Black pepper

Lemon Pepper Seasoning Blend

Celery salt

Garlic powder

1 onion chopped

1 orange bell pepper chopped

Preheat oven 350 degrees.

This is a super shortcut recipe without all the prep time. Basically I had to figure something good really quick. Season liberally with the above ingredients. Then bake for 1 hr and 15 minutes. I got a shot of them baked halfway done before I had to go work lol. Sorry the kids destroyed the finished product.

Stewed Chicken

Ingredients:

4 lbs chicken thighs

1 can tomato paste

1 cup chicken broth

1 cup cilantro chopped

1 onion sliced

1 green bell pepper sliced

1/2 of yellow bell pepper sliced

3 potatoes cubed

1 bay leaf

1 serrano pepper finely chopped

Zahtar seasoning

1 tablespoon Rick’s Hot & Spicy All Purpose seasoning (Spicy)

sea salt

black pepper

onion powder

garlic powder

olive oil

Preheat oven 400 degrees.

Combine chicken, cilantro, vegetables and olive oil in a pot. Season liberally. Heat on medium and lightly brown outsides of chicken.

Once the chicken has browned add potatoes, tomato paste, bay leaf and chicken broth. Stir thoroughly.

Bake for 45 minutes and then serve over rice.

Easy Chicken Alfredo

Ingredients:

2 lbs chicken strips cut into cubes

1 can of large black olives halved

1 bundle of spinach

2 cups broccoli

2 jars of Newman’s Own Roasted Garlic Alfredo

2 tablespoons chopped garlic

1/4 cup whipping cream

1 Roma tomato diced

2 lbs Fettuccine noodles

Italian Seasoning Blend

1/2 cup white wine

Sea salt

Black pepper

Olive oil

*Makes a large batch

Chop up the vegetables and set them aside.

Season chicken with Italian seasoning, sea salt, black pepper and chopped garlic. On medium heat, saute chicken and olives in white wine and olive oil in a large wok.

Add broccoli once chicken is cooked through. Continue to saute.

Add alfredo sauce, spinach and whipping cream. Stir and let spinach cook down. Sprinkle more Italian seasoning, salt and pepper to taste.

Lastly cut down heat to low. Add tomatoes last. Simmer for 3 minutes.

Serve over noodles or combine in a large pot with noodles and toss.

Faux Orange Chicken

**The only thing orange about this dish is the color courtesy of Goya!** Thus it being named Faux Orange Chicken. It has undertones of Mexican and Caribbean cuisine with a little spice. A very quick stir-fry to fix and beat the race against the sun.

Ingredients:

3 lbs skinless, boneless chicken breasts diced

1 onion sliced

1 green bell pepper sliced

1 Serrano pepper finely chopped

1/2 bunch of cilantro chopped

1/2 a bar of Goya Pasta de Achiote Annatto Paste sliced

3 packages of Goya Sazon (Coriander & Annatto)

1/2 tablespoon turmeric

2 cups of water

1 tablespoon garlic powder

1 tablespoon onion powder

sea salt to taste

black pepper to taste

vegetable oil

Throw the chicken and vegetables in a large wok with vegetable oil on the bottom. Turn the stove on medium heat.

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Cut the Pasta de Achiote Annatto Paste in half like this and slice it up. Save the other half for another meal.

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Now combine all the seasonings including cilantro and toss so everything is thoroughly seasoned. Add the two cups of water.

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As this dish simmers, periodically toss it to make sure the chicken and vegetables are cooked through.

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I served with jasmine rice and sweet peas.

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Crispy Ranch Chicken

Ingredients:

Chicken thighs

30 minute Ranch Marinade:

2 tablespoons minced garlic

2 tablespoons of Goya Adobe All Purpose Seasoning w/ Pepper/Pimienta

2 Tablespoon olive oil

2 Eggs

2 cups Ranch dressing

2 tablespoons oregano

sea salt to taste

black pepper to taste

Breading:

Panko Breadcrumbs

Garnish with paprika

Whisk together all marinade ingredients in a bowl then transfer to a large ziplock bag. Marinade your chicken thighs for at least 30 mins.

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Preheat oven 350 degrees. After 30 mins pour Panko breadcrumbs in a bowl. Skinside down press the chicken into the crumbs to create a crust on top. Sprinkle paprika over the crust after all thighs are coated. Remember to place that crusted side up in a pan.

Bake about 1 hour and 10 minutes.

Roast Chicken Leftovers: The Second Chance Lunch

Ingredients:

Leftover roast chicken 🤣

Frozen mixed vegetables

1 tablespoon fresh chopped ginger

1 tablespoon green onion chopped

1/4 a celery stalk diced

1/2 Serrano pepper finely chopped

Basil

Oregano

Thyme

Sea salt

Black pepper

Paprika

Boil the meat down and remove the bones. Season to your preference and enjoy your free lunch!

Quick, healthy, tasty and utilizes what you already have!

Fried Chicken Gizzards

Ingredients:

1 pack of chicken gizzards

1 egg

2 cloves of garlic finely chopped

3 tablespoons of ranch dressing

Black pepper

Rick’s Hot & Spicy All Purpose Seasoning (5in1)

Sea salt

Flour to batter

Texas Pete Hot Sauce for dipping

Drain and thoroughly wash your gizzards. Cut them in half and remove extra tendons so they are more bite size.

Then crack an egg, add your seasonings, ranch dressing, and freshly chopped garlic. Be liberal with it and toss so that they all have a good amount of seasoning. Let the gizzards marinade for 15 minutes.

Batter with flour and toss to make sure each one is properly coated. Fry on medium in a deep pan full of vegetable oil until they are a golden brown. Stir them around and scoop out to drain on a papertowel. I then stuck them in the oven on warm until all were finished cooking.

Now, instead of dosing them with hot sauce, I put the Texas Pete in a separate condiment cup so I could just dip all cute like. 🤣 I know it’s a country meal but sometimes I keep plating in mind.

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