Tag: chicken

Sous Vide Basil Chicken Fried “Rice”

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This dish was my first crack at using my new gadget – a Sous Vide machine. Actually, it’s more of a wand that you stick into a pot that circulates the water and keeps it a steady temp. If you’re curious, this is the one I have and so far I’m liking it.

This dish is flavorful, light, healthy and the chicken ends up nice and moist (even if you have to pan-fry it a bit like I did) and even lightly flavored from the basil. A wholly successful first crack, if I do say so myself.

Gluten-free, paleo, Whole30

 

Sous Vide Basil Chicken Fried “Rice”

4 chicken thighs (I used bone-in and skin-on)
Fresh basil
1 head cauliflower
2 Tbsp. coconut aminos
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 – 2 Tbsp. sesame oil
1 egg per chicken thigh
Kosher salt & black pepper
Sriracha for serving if desired

First, get the chicken going because this is not a quick dish. Generously salt and pepper each chicken thigh on both sides. Gently place 2 of the thighs into the bottom of a gallon zipper freezer bag with 1 – 2 leaves basil pressed into both sides of each thigh. Repeat in another bag with the other two thighs.

Squeeze out most of the air in the bag, leaving the chicken on the bottom. Set your sous vide up according to manufacturer directions, and submerge the chicken slowly to squeeze the air out of the top of the bag as you go, only sealing once the bag is almost submerged and the air is almost removed. See instructions here, plus a handy video if my directions aren’t clear.

Once your chicken is prepared, set your machine to 165F/74C and let cook an hour and a half (or more. This recipe has great direction on cooking bone-in chicken thighs and what temperature/time configurations give what results). I let my chicken go for exactly an hour and a half at the 165F, and it could have stood another bit of time – I was able to easily finish off in a hot pan, however, so timing is really up to you.

While your chicken is taking its leisurely bath, make the cauli fried rice.

Core and quarter your head of cauliflower, and either grate or break up in a food processor until you have rice-sized granules. If you’re going the food processor method, you may need to do this in 2 – 3 batches.

When all your cauliflower is processed down, heat a large wok or skillet on high and add 1 Tbsp. sesame oil. When the oil is hot, add the rice. Add the onion and garlic powders, a generous pinch salt and a few cracks black pepper. Add the coconut aminos and stir well to combine. Let cook until starting to brown and get crispy on the bottom, around 5 minutes. Stir and repeat the process 2 – 3 times until your “rice” is done with a fair amount of browned bits.

Let sit until your chicken is done.

When your chicken is done, knock the basil off and pat dry. Place skin side down in a medium pan over medium-high heat with the second Tablespoon of sesame oil. Pan sear the skin until crispy. If you’re worried that the meat is underdone, flip and sear the other side too.

When you’re ready to serve, fry an egg per thigh until over medium. Serve the chicken and rice topped with an egg and garnished with extra torn basil. Add sriracha if needed.

Serves 3 – 4. (I got 3 comfortable rice servings out of my medium head of cauliflower; if you need to stretch, do 2 eggs per person)

 

Instant Pot Primal Chicken Enchiladas

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This dish references a Mexican favorite, enchiladas, with much fewer carbs than the original dish. This version is more stew-like and makes a delicious (and quick) winter meal.

Gluten-free, paleo (with no cheese), primal

 

Instant Pot Primal Chicken Enchiladas
Based on Chicken Enchilada Lasagna by PaleOmg

1 lb. chicken thighs
14 ounce can diced tomatoes/green chilis
14 ounce can enchilada sauce
1 yellow onion, halved
4 cloves garlic
1 Tbsp. fat
2 Tbsp. chili powder
2 tsp. cumin
1 tsp. cayenne
1 kurabota squash or other hard winter squash (4 – 5 cups)
1 jalapeno
1 – 2 c. shredded cheddar (optional. I used Kerrygold Dubliner)

Dice half the onion and mince the garlic. Plug your Instant Pot in and set to sauté. Sauté the onion and garlic until the onion is translucent.

Add the chili powder, cumin and cayenne and stir. Sauté until fragrant. Hit the cancel button to turn off.

Peel and chop the squash.

Add the chicken, squash, tomatoes, and enchilada sauce to the Instant Pot. Seat the lid and hit the poultry button.

Let cool to release the lid.

Dump into a large baking dish, and shred the chicken.

Top with shredded cheese if desired and bake on 375 for 15 – 20 minutes.

Top with diced jalapeño.

Serves 4 

 

Lemon Chicken Thyme Paleo Risotto

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This dish just about scratches an itch. I thought it was a pretty successful approximation of risotto, given that the cauliflower has zero of the starch of risotto rice. The hubbs wasn’t fooled, but he enjoyed it anyway.

Gluten-free, paleo, possibly Whole30 depending upon your bacon

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Lemon Chicken Thyme Paleo Risotto

Based on Creamy Pumpkin Sage “Risotto” with Bacon by My Living Nutrition

4 slices bacon
2 leeks (white and light green parts only)
4 cloves garlic
Half a head of cauliflower
1/2 cup white wine
1-2 cups stock
1 cup full fat coconut milk
2 tsp. thyme
1/4 cup parmesan (optional)
1 Tbsp. preserved lemon
2 tsp. arrowroot powder + 1 Tbsp. cold water for a slurry (optional)
Salt & pepper
6 boneless, skinless chicken thighs

Place a large pan over medium heat and chop your bacon. Add to the pan and fry until crispy. Remove from the pan, leaving 2 Tbsp. fat.

While the bacon is crisping, wash the leeks and slice into thin coins. Mince the garlic. Get started breaking the cauliflower down into florets so you can rice them in the food processor.

When the pan is free, add the leeks and garlic and sautee, stirring occasionally until the leeks go all soft and start browning at the edges. Finish turning your cauliflower into rice while this is working and gather your liquids. Dice your preserved lemon. Gather your thyme.

When the leeks and garlic are starting to brown, add the cauliflower “rice” (about 4 cups) and the wine. Cook until the wine is almost completely evaporated. Add the 2 tsp. thyme and 1 cup stock. Simmer, stirring occasionally, 8 minutes or until the rice looks almost cooked through. If your mixture gets too dry during this process, add the second cup of stock.

Add the coconut milk, parmesan if using, and preserved lemon and simmer, stirring frequently, 5 minutes or until thickened.

If at this point your risotto isn’t thick enough (or if you didn’t use parmesan), make a slurry out of the arrowroot powder and water and add to the mixture. It should thicken almost instantly. Taste your risotto for seasoning. Add salt/pepper/acid until it is where you want it to be.

While your risotto is bubbling away, chop your chicken into bite-sized pieces and liberally sprinkle with salt and pepper. Sautee over medium-high heat in 2 Tbsp. fat of choice (bacon!) until cooked through.

Serve the chicken over the risotto, sprinkled with the bacon.

Serves 2 for dinner + 1 for lunch

Thai Pumpkin Chicken

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This dish is really easy to make, holds for a long time, and is flavorful and warming. And it’s healthy – a win/win/win.

Edit: I made this a week or so ago, and I’m still thinking about it. And I’m kinda upset I don’t have it to eat right now.

Gluten-free, paleo, Whole30

 

Thai Pumpkin Chicken

1 can coconut milk
1 lb. chicken thighs
3 stalks dried lemongrass
3-4 dried kefir leaves
1 kabocha squash or other pumpkin
1/2 large onion
2 Tbsp. green curry paste (check labels!)

Peel the squash, de-seed and cut into 1/2 inch chunks. Add to a crock pot with the rest of the ingredients. Cook on high 4 – 6 hours.

Serves about 4

Half-Baked Chicken

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Half a chicken. I had no idea this was a “thing” until I received one in my CSA share a couple of weeks ago. I saw it, had no idea what to do with it, and promptly shoved it to the back of the freezer until I ran out of meat – and it was between learning what to do with half a chicken and trying to phrase dinner excitingly enough that two tiny lamb kidneys sounded like a buffet.

I figured it was time to face the half chicken. If you, like me, have zero idea what to do with this bizarre bird configuration – you’re in the right place. Here, I have cobbled together instructions from a couple different sites into something that works well for a simple dinner.

Throw in a few chopped carrots (and those radishes that were hiding in the bottom of my crisper) and I had myself a full meal that was relatively hands-off. Perfect for the amount of effort I had to expend.

Gluten-free, paleo, Whole30

 

Half-Baked Chicken

Half a chicken
Fat of choice
Seasoning mix of choice
Kosher salt & black pepper
Root veggies – I used most of a bunch of carrots + a whole bunch of radishes

Preheat the oven to 400F.

Rinse the chicken and pat dry. Rub your fat of choice all over the chicken + on a large oven-proof skillet (big enough to hold the chicken + veggies). Season liberally with your favorite seasoning mix (I used a vaguely Asian mix I picked up in my butcher’s impulse spice section) and salt & pepper if necessary.

Place the chicken cut side/open cavity down. Bake 15 minutes, or until the skin starts to brown.

While the chicken is working, chop the veggies.

When the chicken is done, pull it, arrange the veggies around it, kick the heat down to 350, and put the chicken back in. Bake until the thigh registers 165 – 180 F, about 20 minutes per pound.

Let sit out of the pan 10 minutes to allow the juices to re-distribute. While the chicken is resting, make sure your veggies are cooked through and seasoned to your liking.

Serves 2 – 3 for dinner

 

 

Braised Chicken Leg with Vegetables

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This homey and comforting dish makes the best of late Summer’s vegetable bounty. It’s delicious, a nice light dinner, and is relatively hands-off, once the chicken is browned.

  

 

Gluten-free

Braised Chicken Leg with Vegetables

2 chicken leg quarters, bone-in and skin-on
Fat Of Choice
1 small onion
4 stalks celery
1 ear corn
1 medium sweet potato
1 large clove garlic
Splash white wine
3 bay leaves
1/2 bunch thyme
1c. bone broth
Kosher salt & black pepper

Preheat your oven to 350 F. Salt and pepper the chicken on both sides. Place a large cast iron or other oven-safe skillet over medium high heat. Add a Tablespoon of your favorite fat and bring to temperature.

When hot, add the chicken. Brown on both sides, making sure to leave alone in the pan 3-5 minutes per side so it can do its thing.

While the chicken is browning, chop the onion and dice the garlic. Set aside.

Chop the celery, take the corn off the cob, and peel and chop the sweet potato. Set aside.

When the chicken is nice and brown, deglaze the pan with a splash of white wine. Add the onion and garlic, and stir for a minute. Add the rest of the veggies and stir. Let cook while you gather your stock and herbs.

Add the stock, herbs, and chicken (nestle the chicken in the veggies so it touches the bottom of the pan).

Braise 40-45 minutes, or until the chicken is cooked through and the veggies are tender.

Serves 2 for dinner, with enough leftover veggies for lunch. 

Pan-Roasted Chicken, Broccoli & Corn

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This is a simple to throw together one-skillet meal that’s as satisfying as it is easy.

Gluten-free

What the what kind of ridiculousness happened here? Sorry guys - the blurriness of this image hurts my eyes, but dinner was too good not to share.
What the what kind of ridiculousness happened here? Sorry guys – the blurriness of this image hurts my eyes, but dinner was too good not to share.

Pan-Roasted Chicken, Broccoli & Corn
Adapted from Pan-Roasted Rosemary Chicken from Bon Appetit

1/2 chicken or 2 quarters chicken, bone-in and skin on
2 Tbsp. fresh rosemary
4 cloves garlic, divided
3 Tbsp. olive oil, divided
1 shallot
1 Tbsp. fresh thyme
1 small head broccoli
1 ear corn
1/4 to 1/2 cup stock
1 Tbsp. unsalted butter
Splash apple cider vinegar
Salt & pepper

Chop the rosemary and two of the garlic cloves. Mix together with 2 Tbsp. of the oil and spread over the flesh side of the chicken. Cover and chill 1 hour to overnight.

Preheat the oven to 400 F with a rack in the lower third. While the oven is heating, pat the skin side of your chicken dry and hit with salt and pepper. In a large cast iron (or other ovenproof) skillet, heat the last Tbsp. oil over medium-high and add the chicken skin side down. Let brown while you chop the veggies and the oven finishes heating.

Chop the broccoli, and de-cob the corn. Add to the sides of the chicken, hit with salt and pepper, and roast uncovered about 25 minutes or until a thermometer inserted into the thickest part of the thigh reads 165 F.

While the chicken and veggies are cooking, prep your add-ins. Dice the shallot and remaining 2 cloves garlic. De-stem the thyme. Collect your broth, butter and vinegar.

Pull the chicken and let rest, skin side up, on a plate.

Sauté the shallot, thyme and garlic in the pan juices over medium heat until softened. Add the broth and vinegar, scraping up the browned bits, until the sauce reduces a bit and the vegetables are nice and coated. Add the butter and stir until combined.

Serves 2 for dinner, with enough chicken leftover for lunch 

 

Thai Basil Chicken & Greens

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This was one of those providential ‘throw my CSA veggies at a recipe’ dishes that happened to work out well. I love it when that happens. This dinner was inspired by this recipe for three-cup chicken, but I didn’t have scallions – and I had carrots, beet greens and carrot greens to use up so those went in instead.

Gluten-free, paleo

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Thai Basil Chicken & Greens

3 Tbsp. sesame oil
1-2 inches ginger, peeled and sliced into thin coins
4 cloves garlic, thinly sliced
1/2 onion, thinly sliced
2 pinches red pepper flakes
1 lb. boneless, skinless chicken thighs, chopped into bite-sized pieces
5 small carrots, cut into rounds
8 c. greens (I used a mixture of beet greens and carrot tops), chopped
1 tsp. coconut nectar (or other sweetener)
1/4 c. rice wine vinegar
2 Tbsp. coconut aminos
1 c. basil leaves, chopped

Heat 2 Tbsp. oil over high in a wok or your largest skillet. Add the ginger, garlic, onion and red pepper flakes and stir-fry until fragrant (about 2 minutes).

When finished, scrape the aromatics to the side of the pan and add last Tablespoon of oil + the carrots. Toss. Add the chicken and stir-fry until browned (about 5-7 minutes).

Add the coconut nectar, vinegar, and coconut aminos – stir. Reduce the heat to medium and add the greens. Sauté, stirring frequently, until the greens are wilted and the stems (if you’re using something like chard or beet greens) are just tender (about 10 minutes).

Turn off the heat and add the basil. Stir.

Serves 2 for dinner

Broiled Peachy Chicken

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I love summer peaches. Like, eat them every day for lunch and dream about them during dinner love. My DH: not so much. So, I was happy to jump in the kitchen and make a riff on this NY Times roasted chicken recipe when he was out one night last week – and I must say, this dish worked out just fine.

Gluten-free, paleo

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Broiled Peachy Chicken

2 peaches, pitted and sliced 1/2 inch thick
1 lb. boneless skinless chicken thighs, cut into bite-sized pieces
2 oz. double-smoked bacon, sliced into batons
2 Tbsp. rice wine vinegar
1 Tbsp. vermouth
2 Tbsp. sliced garlic stalks (can sub regular garlic)
1 inch ginger, peeled and grated
1 bunch baby spinach
2 radishes, sliced thin
2 Tbsp. fresh basil (optional: I didn’t have it, but it would have been lovely)
Kosher salt & black pepper

Preheat the oven to 400F. Halve and slice the peaches, chop the chicken, slice the bacon and garlic stalks and grate the ginger – adding to an oven proof dish as you go. Sprinkle with the rice wine vinegar and vermouth. Toss to combine. Hit with salt and pepper. Toss. Hit with salt and pepper again.

Bake 20 – 30 minutes or until the chicken and bacon are cooked through.

Serve over a bed of baby spinach with sliced radishes.

Serves 2 for dinner

Fennel & Orange Slaw with Chicken

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This recipe is based on a Facebook post from one of my favorite veggie enthusiasts, Yotam Ottolenghi. I love Ottolenghi’s recipes – and how that man thinks about flavors, textures and colors. His cookbooks Jerusalem and Plenty are instant shake me out of my rut go-tos and the first place I turn when I have veggies on the mind.

This salad looks a little involved, but can be a great way to use up random odd bits you have lying around the kitchen.

Gluten-free, paleo, Whole30, Vegan & Vegetarian if you omit the chicken

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Fennel & Orange Slaw with Chicken

1/4 head Savoy cabbage
Dill
Orange (I used Cava Cava)
Kale
2 medium carrots
1/4 bulb fennel
1c. green seedless grapes
1/2 orange bell pepper
6oz. shredded rotisserie chicken per serving
1Tbsp. apple cider vinegar
2 Tbsp. pistachio oil
1 tsp. your favorite mustard
Big pinch Kosher salt
Few grinds black pepper

Shred the cabbage. Chop the kale, orange pepper and dill. Process the carrot and fennel (I shredded on a mandolin). Segment and chop the orange. Halve the grapes.

Add all to a large bowl.

Whisk together the apple cider vinegar, salt, pepper, oil and mustard to form a dressing.

Pour over the salad and massage by hand to incorporate.

Plate and top with chicken.

Serves 2-3 (adjust chicken accordingly)