Tag: chicken

Lentil Soup

Posted on by bryce
  • 1/4 to 1/2 lb bacon cut into chunks
  • 2 medium, or 1 large yellow or sweet onions chopped (you can do this in a food processor if that’s easier)
  • 4 large carrots grated (you can do this in a food processor if that’s easier)
  • 1 lb dry lentils
  • 1 quart water
  • 1 quart chicken broth
  • 1 cup sliced celery
  • 2 medium, or 1 large potato grated (you can do this in a food processor if that’s easier)
  • 1/2 tsp pepper
  • 1 tsp dry thyme
  • 2 bay leaves
  • 2 tbsp lemon juice
  • 1 to 2 lbs ham steak cubed

Combine into a pressure cooker and pressure cook on high for 40 minutes.

Source: Steve, then modified by Bryce

Pressure Cooker Chicken White Bean Soup

Posted on by bryce

Add these to a pressure cooker, I use an 8 quart one:

  • 1 pound dry cannellini or northern white beans
  • 6-8 cups unsalted or low salt chicken broth, ideally half unsalted, half low salt
  • 1 chopped yellow or sweet onion
  • 1 cup sliced carrots
  • 1/2 teaspoon dry rosemary, or 1 teaspoon fresh rosemary
  • 4 ounce or half cup Parmesan cheese
  • 2 lbs chicken breast
  • 1 10.5 oz can of cream of chicken soup

Pressure cook on high for 1 hour and 10 minutes. Then add these:

  • 4-6 cups chopped kale
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh flat-leaf parsley leaves or 1.5 tablespoons dry parsley

Put the pressure cooker on slow-cooker mode on high and cook for another 30 minutes, mainly to wilt the kale.

based on https://www.eatingwell.com/recipe/269820/slow-cooker-chicken-white-bean-stew/

Slow Cooker Chicken Fajitas

Posted on by bryce

Slow Cooker Chicken Fajitas

The easiest chicken fajitas recipe! Yet they are still so tender and flavorful. Cooking the mixture in the slow cooker really allows the flavors to blend for such a delicious dinner!

Course: Main Course
Cuisine: Tex-Mex
Keyword: Chicken Fajitas, Slow Cooker Chicken Fajitas
Prep Time: 15 minutes
Cook Time: 6 hours 10 minutes
Total Time: 6 hours 25 minutes
Servings: 6 servings
Calories: 432 kcal
Author: Jaclyn

Ingredients

  • 2 lbs boneless skinless chicken breast halves
  • 1 (14.5 oz) can petite diced tomatoes with green chilies
  • 1 red , orange and green bell pepper, julienned
  • 1 large yellow onion , halved and sliced
  • 4 cloves garlic , minced
  • 2 1/2 tsp chili powder
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 3/4 tsp ground coriander
  • 1 tsp salt
  • 3/4 tsp pepper
  • 2 Tbsp fresh lime juice
  • 1 Tbsp honey
  • For serving:
  • 12 6-inch flour tortillas
  • Sour cream, cilantro, salsa, guacamole, monterrey jack or cheddar cheese

Instructions

  1. Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.
  2. In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.

  3. Cover and cook on HIGH heat about 3 hours or low heat 5 – 6 hours*, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

  4. Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard.

  5. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss. Serve warm in warmed tortillas with sour cream and optional guacamole, cheese and salsa.

Recipe Notes

  • Originally listed as 3 – 4 hours on high,  7 – 8 hours on low. Unless your slow cooker cooks really low they shouldn’t need that much time.
  • Extra toppings not included in nutritional info.

Source: https://www.cookingclassy.com/slow-cooker-chicken-fajitas/

Orange Chicken Recipe

Posted on by bryce

Easy Orange Chicken – crispy chicken in tangy orange sauce with vinegar, soy sauce, sugar and chicken broth. Takes 30 minutes to make and much better than Panda Express or takeout. Prep Time 20 minutes Cook Time 10 minutes Total Time 30 minutes Servings 2 Calories 469 kcal

Ingredients

Ingredients:

  • 10 oz boneless chicken breast cut into bite-sized cubes
  • Oil for deep-frying
  • 1 tablespoon cooking oil
  • 2 cloves garlic minced
  • Orange slices for garnishing
  • White sesame for garnishing

Orange Sauce:

  • 1/4 cup orange juice
  • 1/2 teaspoon orange zest
  • 1 tablespoon Rooster brand Huy Fong Garlic Chili Sauce optional
  • 3 tablespoons chicken broth
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon Apple cider vinegar red wine or Chinese white vinegar
  • 1 teaspoon corn starch
  • Pinch of salt

Frying Batter:

  • 1 egg white
  • 1/2 cup all-purpose flour sifted
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/3 cup water ice cold
  • 1 tablespoon cooking oil
  • Pinch of salt

Instructions

  1. In a bowl, mix all the ingredients for the Orange Sauce together. Whisk to combine well. In another bowl, whisk all the Frying Batter ingredients until the batter is smooth. Drop in the chicken cubes, coat well and set aside.
  2. Heat up a wok or non-stick skillet with oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking and over crowding the wok or skillet. Deep-fry until the chicken pieces turn golden brown and become crispy. Remove using a strainer and drain on paper towels.
  3. Transfer the deep-frying oil to a container and keep 1 tablespoon in the wok or skillet. Add the garlic and stir fry until aromatic or light brown in color. Gently pour in the Orange Sauce mixture, stir, and bring it to a light simmer. Toss in the deep-fried chicken, stir to combine well. Dish out, garnish with orange slices, top with white sesame and serve immediately with steamed rice.

Nutrition Facts Orange Chicken Recipe Amount Per Serving (2 g) Calories 469 Calories from Fat 216 % Daily Value*Total Fat 24g 37% Saturated Fat 2g 10%Cholesterol 153mg 51%Sodium 661mg 28%Total Carbohydrates 36g 12% Dietary Fiber 1g 4% Sugars 13g Protein 29g 58% * Percent Daily Values are based on a 2000 calorie diet.

Source: https://rasamalaysia.com/orange-chicken-recipe/