Category: Poultry

BBQ Chicken Tacos with Corn Salsa #GameDaySnackHacks

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDaySnackHacks #CollectiveBias

Now that it’s January, Football Fever seems to be everywhere! If you are planning on hosting friends and family for the big game, I have a great way to feed a crowd without forcing you to be in the kitchen all day (and all game).

With the help of Farm Rich’s Boneless BBQ Chicken Bites, you can make simple but delicious food for a group! The Chicken Bites are made with all white-meat chicken and are breaded to deliver that much needed crispy crunch, then are tossed in a tangy BBQ sauce. Farm Rich Snacks are Real-Life GoodTM and make game day meals a cinch to prepare!

These BBQ Chicken Tacos with Corn Salsa come together in no time, and allow even the pickiest eaters to customize their meal to their liking.

I picked up all of the ingredients needed for the tacos and corn salsa at Walmart. You can find Farm Rich products in the frozen food aisle.

What really makes the corn salsa stand out is roasting the corn in the oven beforehand, which can be done while also cooking the Boneless BBQ Chicken Bites. You can have a little taco bar ready to go in just 30 minutes!

Ingredients (serves 4, multiply as needed):

For Roasted Corn Salsa:

  • 1/2 of (8 oz) package frozen corn kernels, thawed
  • 1/2 tablespoon olive oil
  • salt and pepper, to taste
  • 1/2 cup canned black beans, rinsed and drained
  • 1 jalapeno, ribs and seeds removed, minced
  • 1/2 red onion, diced (about 1/2 cup)
  • 1/4 pint cherry tomatoes, cut into eighths (about 1/2 cup)
  • the juice of one lime
  • 1 tablespoon cilantro

For the tacos:

  • Farm Rich BBQ Style Boneless Chicken Bites, cooked
  • White corn tortillas
  • 1/2 cup shredded monterey Jack cheese
  • 1/4 cup sour cream
  • 1/2 pint cherry tomatoes, quartered
  • 8 lime wedges (1 lime)
  • 1 jalapeno, ribs and seeds removed, minced
  • the remaining canned black beans, rinsed and drained
  • the remaining roasted corn
  • 1/2 red onion, diced
  • Cilantro, chopped

Continue reading BBQ Chicken Tacos with Corn Salsa #GameDaySnackHacks

Chicken Agrodolce with Creamy Polenta

Happy New Year! Our unseasonably warm weather seems to have left with 2015, and colder temperatures are here to stay for a while. This recipe for Chicken Agrodolce with Creamy Polenta from Cooking Light’s December 2015 issue is great for cold nights — it’s comforting without being too heavy.

Agrodolce means “sweet and sour” in Italian. In this recipe, the golden raisins provide the sweetness while the red wine vinegar adds a touch of sour flavor to the sauce. The chicken thighs are simmered in the sauce and served with a creamy polenta to soak up the flavors.

Ingredients:

  • 3 cups 1% low-fat milk
  • 2 1/3 cups unsalted chicken stock, divided
  • 1/2 teaspoon kosher salt, divided
  • 2/3 cup cornmeal
  • 1 1/2 teaspoons olive oil
  • 4 (6-ounce) bone-in skin-on chicken thighs
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped garlic
  • 1/4 cup golden raisins
  • 2 tablespoons red wine vinegar
  • 1 ounce pitted green olives, sliced
  • 1 tablespoon chopped fresh flat-leaf parsley

Continue reading Chicken Agrodolce with Creamy Polenta

Beer and Cheddar Soup with Grilled Polska Kielbasa

Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #OktoberOnTheFarm #CollectiveBias

I’m celebrating Oktoberfest a bit late on my blog, but the weather has just starting feeling fall-like this week! Oktoberfest is a 16-day festival held in Munich, Germany at the end of September/beginning of October that is famously known for its beer drinking and accompanying eats.

 

When I think of Oktoberfest, I immediately imagine beer, pretzels, and yummy wursts (or sausages). One of my favorite sausages (although it’s not German) is Kielbasa, especially when grilled.

 

 

Hillshire Farm® Polska Kielbasa is made with beef, pork, and turkey with a blend of natural spices to really bring the flavor. I wanted to play off of the smoky flavor as well as pay tribute to Oktoberfest with a Beer and Cheddar Soup to pair with the Grilled Polska Kielbasa. I found Hillshire Farm Polska Kielbasa in my local Walmart.

 

 

Ingredients:

  • 4 tablespoons salted butter
  • 1 leek, chopped
  • 1 large carrot, chopped
  • 1 celery stalk, chopped
  • 1 medium red bell pepper, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1/2 cup flour
  • 4 cups low sodium chicken stock
  • 12 oz Oktoberfest beer
  • 1 1/2 cups half and half
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked hot sauce (can also use liquid smoke)
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard
  • 12 oz extra sharp yellow cheddar cheese, shredded
  • 1 Hillshire Farm® Polska Kielbasa
  • the juice of 1 lemon, optional
  • olive oil for drizzling, optional
  • chives, finely chopped, for garnish

Continue reading Beer and Cheddar Soup with Grilled Polska Kielbasa

New Barber Foods Chicken Cordon Bleu & Sauteed Green Beans #SimplySpecialMeals

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SimplySpecialMeals #CollectiveBias

 

We all have those nights where dinner is the last thing on your mind. On busy days (especially Mondays), I just don’t want to think up something for dinner, and  I don’t want to spend the money on delivery.

 

Having a main dish in the freezer, like Barber Foods Stuffed Chicken Breasts, is a lifesaver for busy days. I picked up a 6-pack of Barber Foods Chicken Cordon Bleu from my local Superfresh (you can find them in the freezer section) so that I’m set for future dinners. Look for their new snazzy packaging!

 

The stuffed chicken breasts are individually wrapped so you can make as many or as few as you want at a time. Barber Foods’ Chicken Cordon Bleu is a chicken breast stuffed with savory ham and Swiss and American cheese which is then breaded — they recently updated the recipe to go along with their new packaging, yum! The frozen raw chicken can go right in the oven from the freezer, so no preparation is needed. This allows me to get dinner going as soon as I walk in the door, so helpful!

 

I like to make a quick side dish to serve while the chicken is cooking, so for the Chicken Cordon Blue I decided to make sauteed green beans with garlic and toasted almond slices.

 

Ingredients:

  • 4 Barber Foods Breaded Stuffed Chicken Breasts (I used Cordon Bleu)
  • 1 (16 oz) bag frozen cut green beans
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup sliced almonds
  • 4 garlic cloves, minced
  • the juice of one lemon

Continue reading New Barber Foods Chicken Cordon Bleu & Sauteed Green Beans #SimplySpecialMeals

Farm-to-Table Dinner with Door-to-Door Organics #MyFarm2Table

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

 

I have been using Door-to-Door Organics for a while now, receiving a Little Mixed Box every other week, and I absolutely love it. Each box is always filled with great quality produce that I can customize a few days prior to ensure I get exactly what I want each time.

 

I wrote a post about my experience with Door-to-Door Organics in April (this post for Honey Mustard Roasted Rainbow Carrots) if you want to learn more.

 

This week, I will be sharing a bunch of recipes that I made for a Farm-to-Table Dinner using a Local Farm Box plus a curated selection of local foods, courtesy of Door-to-Door Organics. I had plenty of ingredient to choose from, look at all these goodies!

 

These products are sourced locally when possible and come from a number of different local farmers.

 

Interested in trying out a farm box for yourself? Enter code ICanFarm2Table to receive 40% your first delivery!

 

I used this as an opportunity to bring some of the “farm” into my little city condo. We typically eat dinner on the kitchen island, so I transformed our little space into a picnic! The tomatoes were so gorgeous, the ones not used for the meal became part of the tablescape, along with some of the fresh herbs I used in the recipes as well as a bouquet of flowers.

 

We had plenty of options to choose from, beginning with Gazpacho and then feasting on Zucchini Boats, Mediterranean Chicken Skewers, and Jalapeno Poppers. Our meal was complemented with a Sparkling Blueberry Pomegranate Cocktail, which was 1/2 oz St. Germain with Club Soda and a splash of Pomegranate Juice topped with Blueberries — so simple and really tasty!

I’m sharing the recipes all week (with the Sparkling Blueberry Pomegranate Cocktail below) so stop back to see what I’ve made!

 

 

 

I served the food on wooden boards to give it a more outdoorsy feel and we drank out of mason jars (which is actually the norm in my household anyways).

 

I still have plenty of ingredients left from this basket so I can’t wait to see what else I can make later this week! (Update: I made this Mushroom Pasta with Local Organic Cremini (Baby Bella) Mushrooms and Vera Pasta Bucatini Pasta; so good!)

 

Sparkling Blueberry Pomegranate Cocktail
Recipe Type: Drinks, Cocktails
Author: I Can Cook That
Prep time:
Total time:
Serves: 1 serving
Ingredients
  • 1/2 oz St. Germain
  • Club Soda
  • splash of Pomegranate Juice
  • Blueberries
Instructions
  1. Fill a glass with ice.
  2. Add the St. Germain.
  3. Fill the glass with club soda and add a splash of pomegranate juice.
  4. Top with 5-6 blueberries and stir to combine.
3.3.3070

 

One-Pot Chicken with Lemon & Rosemary

I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.

From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.

I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).

 

I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.

This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!

 

Ingredients:

  • 2 tablespoons olive oil
  • 6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, sliced
  • 1 bulb fennel, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups dry white wine
  • 1/4 cup chopped fresh rosemary
  • 1 cup chicken stock
  • Zest and juice of 1 large lemon
  • Crusty bread, to pass at table

 

Continue reading One-Pot Chicken with Lemon & Rosemary

Slow Cooker Saucy Chicken Over Rice

This Slow Cooker Saucy Chicken Over Rice is one of my favorite go-to recipes, so I was really surprised to find that I hadn’t shared it on my blog yet!

My fiance is a runner, so I tend to make this recipe a few days before the race because it has a nice balance of carbs and protein with no dairy. (Note: every runner is different and has their own preferred menu on the days leading up to a race, this just happens to be one of my fiance’s favorites.)

This recipe from MyRecipes.com is a really simple slow cooker meal that involves about 15 minutes prep in the morning before popping everything into the slow cooker. The result is a yummy, tender, chicken recipe that freezes and reheats great as well! I’ve adapted the recipe slightly, but the general concept is still there. If you’d like to see the original, visit MyRecipes.com.

Ingredients:

  • 4 lbs boneless skinless chicken thighs (or 2 lbs thighs and 2 lbs drumsticks)
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1/3 cup)
  • 3 garlic cloves, minced
  • 1/3 cup dry white wine
  • 2 tablespoons dried Italian seasoning
  • 1 tablespoon dried tarragon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon crushed red pepper
  • 3 cups hot cooked rice

Continue reading Slow Cooker Saucy Chicken Over Rice

Thai Basil Chicken Stir Fry

I have been having a crazy couple of weeks, so despite cooking a bunch of weeknight-friendly meals, I haven’t had much of a chance to write any posts to share those recipes! This one is too tasty to not share right away though.

 

This Thai Basil Chicken Stir Fry from Cooking Light’s latest issue is super simple and really flavorful. I served it with Cashew and Green Onion Rice (because I didn’t have any bulgar on hand) and it was an awesome complement!

 

The whole recipe took about 20 minutes to make (including the rice) so it’s a nice option for busy weeknights. I made a couple of substitutes to the original recipe, so be sure to check out the original to see if it’s more your style.

 

Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1 poblano chile, thinly sliced
  • 1 lb skinless, boneless chicken breast halves, cut into bite sized pieces
  • 2 red bell peppers, sliced
  • 1 onion, vertically sliced into thin slices
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice

 

Continue reading Thai Basil Chicken Stir Fry

Braised Chicken Thighs with Wild Rice Pilaf

This cold weather just won’t let up, so my cravings for comfort foods keep on coming! This recipe for Braised Chicken Thighs with Wild Rice Pilaf comes from the March 2015 issue of Cooking Light. It takes a little longer to make (~1 hour) so it’s probably better for a weekend meal.

You brown the chicken thighs in the same pot that you make the rice in, so it adds a subtle roasted flavor to the rice as well. This Braised Chicken Thighs with Wild Rice Pilaf recipe is also a one pot meal, so less dishes! The pilaf is loaded with carrots, Brussels sprouts, and golden raisins and work surprisingly well together!

Ingredients:

  • 1/4 cup walnut halves
  • 1 tablespoon olive oil
  • 6 skinless, boneless chicken thighs
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 cup uncooked wild rice
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 1/4 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 1 1/2 cups unsalted chicken stock
  • 1 cup water
  • 1/4 cup golden raisins
  • 8 ounces Brussels sprouts, trimmed and halved
  • 1 tablespoon cider vinegar
  • lemon wedges, optional

Continue reading Braised Chicken Thighs with Wild Rice Pilaf

Baked Chicken Parmesan

Happy Carnevale! Carnevale is celebrated in Italy 40 days before Easter. It is the last hurrah before Lent begins. (It’s similar to Mardi Gras). The word “carnevale” actually means “no meat” in Latin, so the best way to celebrate this holiday is with some protein before fasting begins for Lent.

Redpack Tomatoes sent me a package of assorted canned tomatoes to get me in the spirit of Carnevale, and included some tasty recipes to go along with it. I decided to make Chicken Parmesan, one of my favorite comfort foods. I adapted the recipe from Redpack, but decided to bake the chicken rather than pan fry it, so here is my recipe for Baked Chicken Parmesan.

Redpack is also offering one reader the chance to win the same kit I was sent! It includes:

  • 1 20-oz can of Redpack crushed tomatoes
  • 1 28-oz can of Redpack whole peeled tomatoes
  • 1 28-oz can of Redpack diced tomatoes
  • 1 6-oz can of Redpack tomato paste

 

Details on how to enter after the recipe below.

 

Redpack is also hosting a Facebook promotion running until March 4 where 1,000 Redpack followers will win a Redpack branded apron each week. One grand prize winner will receive a pasta stock pot, pasta-related serveware, and a selection of Redpack products.

 

Ingredients:

  • 3/4 cup Italian breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 4 boneless skinless chicken breasts
  • cooking spray
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 shallots, peeled and chopped
  • 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
  • 1 teaspoon fresh oregano
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup chopped fresh basil
  • 3/4 cup shredded mozzarella cheese

Continue reading Baked Chicken Parmesan

Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

This is another recipe from the Cooking Light Diet Plan. These tacos are great for a weeknight meal because it’s an under 30 minute recipe– it’s honestly mostly assembly.

As a reminder, if you’d like to try the Cooking Light Diet Plan along with me, use the code DIETSAVE20 to receive a special discount!

Ingredients:

  • 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
  • 3/4 teaspoon ancho chile powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons olive oil, divided
  • 1/8 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice, divided
  • 1/4 cup light sour cream
  • 2 tablespoons 1% low-fat milk
  • 1/2 ripe peeled avocado, diced
  • 2 cups packaged angel hair slaw
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 teaspoon salt
  • 8 (6-inch) corn tortillas

 

Continue reading Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Chicken Satay

I have been meaning to make this recipe forever; seriously, years. I don’t know why it took me this long because it’s a pretty easy recipe, but for some reason I kept putting it off. And boy do I regret that. It’s so tasty! Honestly, what isn’t better with some peanut butter?

 

Chicken Satay is skewered chicken marinated in a peanut sauce that is typically eaten as an appetizer or street food. By adding a side of brown rice, this turns into an easy dinner!

 

This recipe actually has you ground your own peanuts with some other ingredients to make a sauce rather than starting with peanut butter. The result is really tasty!

 

Ingredients:

  • 1/3 cup unsalted dry-roasted peanuts
  • 1 tablespoon toasted cumin seeds
  • 2 tablespoons fresh lime juice (~2 limes)
  • 1 tablespoon dark sesame oil
  • 1/2 teaspoon ground coriander
  • 2 garlic cloves
  • 1 shallot, peeled
  • 1/3 cup light coconut milk
  • 3 tablespoons brown sugar
  • 1 tablespoon grated peeled fresh ginger
  • 1/4 teaspoon ground turmeric
  • 1 serrano chile, stem removed
  • 4 skinless, boneless chicken breasts, cut into bite sized pieces
  • 1/2 teaspoon salt

 

Continue reading Chicken Satay

Charred Lemon Chicken Piccata

I love Chicken Piccata, it’s a simple recipe that really delivers on flavor. Plus, I usually have the ingredients needed on hand! Cooking Light’s latest issue has a recipe for Chicken Piccata that browns the lemons to intensify the lemon flavor while taking away some of the “bite.”

This recipe would go great with a side of green beans and/or mashed potatoes. You could also add the chicken piccata over some egg noodles or other pasta, like I have with my past recipe for Chicken Piccata with Spaghetti.

Ingredients:

  • 2 small lemons, thinly sliced
  • 1 1/2 teaspoons sugar
  • 4 garlic cloves, halved
  • 4 (6-ounce) skinless, boneless chicken breasts
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1 teaspoon grated shallot
  • 1/2 teaspoon grated garlic
  • 1 oregano sprig
  • 1/2 cup dry white wine
  • 1 cup unsalted chicken stock
  • 1 teaspoon all-purpose flour
  • 1 tablespoon capers, rinsed and drained
  • 2 tablespoons chopped fresh flat-leaf parsley (optional)

 

 

Continue reading Charred Lemon Chicken Piccata

Slow-Baked Chicken Thighs w/ Tomato, Fennel & Lemon

I am a huge fan of quick and easy meals, or “set it and forget it” meals — when I come home after work, I want to eat within 45 minutes of being home! But, on Sundays I have the time to experience the magic that is slow roasting — something beautiful and delicious happens when food cooks at a low temperature for a long period of time.

I originally thought I might change this into a slow cooker recipe so that I could once again, set and forget it. But the recipe called for basting the chicken over a period of time so I thought I should stick to the original method of cooking. (I have never basted anything before; how I managed to avoid this technique for almost three decades is beyond me.)

Past the basting part, this recipe really isn’t very labor-intensive. You do need to give yourself around 2 and a half hours to make it though, so this is definitely a weekend recipe.  This recipe is in the latest issue of Cooking Light. And it’s worth the wait. This is one of the best chicken meals I’ve made in recent memory.

Ingredients:

  • 2 tablespoons butter, divided
  • 1 cup(~1 larger bulb) fennel bulb, cut into thin slices
  • 1/4 teaspoon kosher salt
  • 1 pounds skinless, boneless chicken thighs
  • 1 (28-ounce) can whole plum tomatoes, drained
  • 6 garlic cloves, smashed and torn into large pieces
  • 2 lemons, sectioned
  • 1 tablespoon fresh thyme leaves
  • 1 (1-ounce) slice whole-wheat bread
  • 1 tablespoon grated Parmesan cheese
  • 3 tablespoons chopped fresh flat-leaf parsley

Continue reading Slow-Baked Chicken Thighs w/ Tomato, Fennel & Lemon

Arroz con Pollo

I love cookbooks with contributions from different chefs. It adds variety to the cookbook and recipes within it. I always end up having such trouble choosing what recipe to make from a collaborative cookbook because each and every recipe sounds so tasty! Although one recipe in this specific cookbook did stand out to me: Arroz con Pollo.
Forty world class chefs have collaborated on a new cookbook, UNICHEF, to benefit the U.S. Fund for UNICEF, the Children’s Rights and Emergency Relief Organization. The United Nations Children’s Fund (UNICEF) works in 190 countries and territories worldwide to save and improve children’s lives by providing health care and immunizations, clean water, sanitation, nutrition, education, emergency relief, and more.
Each chef complements their recipe contribution with accompanying text sharing his or her personal relationship to food in formative years and the genesis of their life’s work. This cookbook contains recipes and stories from Marcus Samuelsson, Wolfgang Puck, Cat Cora, Jamie Oliver, Mario Batali, Michael Solomonov, and many others.

The author, Hilary Gumbel, is donating 100% of her royalties directly to the U.S. Fund for UNICEF, which means each purchase of this cookbook directly benefits the fund. To help spread the word, I wanted to share a recipe from the cookbook to give you a peek into the amazing recipes that are within.


This recipe for Arroz con Pollo, contributed by Chef Ingrid Hoffmann, is a great Sunday meal. This Arroz con Pollo recipe takes a bit of time but makes a ton of food and has really amazing flavor. I adapted the recipe slightly but it’s mostly intact.

Chef Ingrid Hoffmann’s Arroz con Pollo

From Unichef: Top Chefs Unite in Support of the World’s Children by Hilary Gumbel copyright © 2014,published by Glitterati Incorporated/www.GlitteratiIncorporated.com

Serves 4-6

 Ingredients:

  • 2-3 pounds chicken breasts and thighs
  • 1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced
  • 1 cup homemade or canned low-sodium chicken broth (240 ml)
  • 1 cup beer (240 ml) (such as lager – I used Yuengling)
  • 3 tablespoons Delicioso Adobo (20 g) (recipe below)
  • 3 tablespoons Worcestershire sauce (45 ml)
  • 1 cup chopped fresh cilantro leaves (16 g)
  • 6 garlic cloves, roughly chopped
  • 2 cups uncooked white rice (370 g)
  • 1 cup fresh or frozen green peas (120 g)
  • 2 medium carrots, finely diced
  • 8 ounces green beans (240 g), trimmed and quartered
  • 1 cup ketchup (240 g)
  • 1 teaspoon salt (5 ml)
  • 3 tablespoons unsalted butter (42 g)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 1 cup pimiento-stuffed olives (230 g)

Delicioso Adobo (yields ~1/2 cup)

  • 1 tablespoon lemon pepper seasoning (15 ml)
  • 1 tablespoon garlic powder (15 ml)
  • 1 tablespoon onion powder or flakes (15 ml)
  • 1 tablespoon dried oregano (15 ml)
  • 1 tablespoon parsley flakes (15 ml)
  • 1 ½ teaspoon ground paprika (7 ml)
  • 1 ½ teaspoon ground turmeric (7 ml)
  • 1 ½ teaspoons grousnd cumin (7 ml)
  • 1 tablespoon salt (15 ml)

Continue reading Arroz con Pollo

Exit mobile version