Tag Archives: chicken

Hominy and Jalepeno Chicken Soup

Hominy & Jalepeno Chicken Soup, from the January/February 2013 issue of EveryDay with Rachel Ray Magazine.

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I pulled this recipe from Rachel Ray’s Magazine as noted above. When I was flipping through this issues, this recipe popped at me. It sort of reminded of a combination of menudo and pozole, both popular mexican soups that I love. I was pleasantly surprised by this soup.

I’m completely biased when it comes to trying mexican recipes I find online or in magazines. Sometimes I can’t help but feel like no one can make the dishes as well as my mom, nana or aunt.  But this soup was good, and don’t be scared of the jalepenos! It wasn’t spicy.   If  I was to make this soup again, I would just change one thing – I would take the skin off the chicken before cooking it.

Ingredients
2 TBS of olive oil
3 lbs of chicken thighs, bone in
1 onion, chopped
2 jalepeno chiles, stemmed seeded and thinly sliced
1 clove of garlic,  smashed and peeled
1 tbsp of chile powder
1 1/2 cups of chicken broth
1 cup of canned hominy, drained
1 small bunch of cilantro, stems discarded
1 lime

Directions
1. In a large pot, or dutch oven, heat the olive oil over high heat. Season the chicken pieces salt and pepper. Working in batches if necessary, add the chicken pieces to the pot in a single layer. Cook, turning once, until browned on both sides about 8 minutes.  Transfer to a plate.

2. Lower the heat to medium and discard all but 1 tbsp. of fat from the pot. Add the onion, half of the jalepenos and the garlic. Cook, stirring occasionally, until softened, about 5 minutes.  Add the chili poweder, then stir in the chicken broth, scraping up any browned bits from the bottom of the pan.

3. Return the chicken and any accumulated juices to the pot. Add the hominy and enough water  to just cover (about 2 cups). Bring to a simmer over medium low heat, cover and cook for 40 minutes. Remove the chicken pieces and let cool slightly. Shred the meat and return it to the pot. (discard the skin and bones)

4.  Ladle the soup into bowls and top with the remaining jalepenos and the cilantro. Serve with the lime wedges, sour cream and an extra sprinlling of coarse salt and pepper.

Broccoli and Ginger Stir Fry with Chicken

Broccoli and Ginger Stir Fry with Chicken over Steamed Brown Rice

Ingredients
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
1 head of broccoli, cut into florets
3 garlic cloves, minced
1 TBS of fresh ginger, minced
1/4 cup white onion, chopped
1 TBS of canola oil
1/2 TBS of canola oil
1 cup of brown rice

Servings: 3-4 servings

Prep: Prepare rice according to instructions. I cook my rice in a rice cooker. Every rice cooker is different, and the cook time varies depending on how much rice you are cooking.  I usually wait for my rice to finish steaming, before I begin the stir fry and let the rice sit in the cooker on the warm setting.
Chop onion, cut broccoli, and mince the garlic and ginger.

1. In a large pan, over medium high heat, add 1 tablespoon of canola oil.  Add chicken, and cook until browned all over, 4-5 minutes. Remove chicken and set aside.

2. In the same pan, add the addition 1/2 tablespoon of the canola oil. Swirl it around the pan, letting it get warmed up. Add the garlic, onion and ginger and broccoli. Stir and let cook for 2-3 minutes, then add the chicken back in.  Stir around, letting it brown up a little bit all over, usually about 5-6 minutes.  Serve over steamed brown rice.
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This dish smells so good. It’s also perfect to take to work for lunch!

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Chicken and Quinoa Salad

Chicken and Quinoa Salad

Chicken and Quinoa Salad

2 boneless skin less chicken breasts
1/2  cup of quinoa
1 cup of baby spinach
1 cup of red leaf lettuce
1 cup of kale
1 carrot, shredded
4 TBS of crumbled blue cheese
4 TBS of dried cranberries
4 TBS of sliced almonds
honey
balsamic vinegar
extra virgin olive oil

Serves 4

Prep:
Grill chicken evenly on both sides. Set aside to cool.  Cut up chicken into  1/2 inch pieces. Divide to create 4 servings

In small sauce pan, heat 1 cup of water and add quinoa. Once boiling, set to a simmer, cover and cook for 15-20 mins. Remove from heat and fluff quinoa with a fork. Set aside  to cool.

Mix all the greens and the shredded carrot in a large bowl.

Gather 4 plates. Add greens to each plate. Top with 1/4 cup of the cooked quinoa,  a serving of chicken, 1 TBS each of cranberries, almonds and blue cheese.

In a small dish add 4 TBS of olive oil and 1 TBS of honey. Blend with a fork. Then add 2 TBS of balsamic vinegar.  Stir it lightly.

Pour the dressing evenly on each salad.

Ready to serve and eat.

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Chicken Over a Mango-Lime Couscous

Chicken Over a Mango-Lime Couscous

Ingredients
1/2 cup of couscous
1 Mango
1 Lime
2  Boneless Skinless Chicken Breasts
Garlic Salt
Garlic Pepper
1 tablespoon of Olive Olive

Prep:
In small sauce pan add 1 cup of water and heat on High. In a sauce pan add the olive oil and set to a medium high heat.  Cut lime in fourths and remove the skin from the mango and cut it up.

Directions:
1. Sprinkle garlic salt and garlic pepper and both sides of the chicken breasts and add to the saute pan.

2. When the water in the sauce pan begins to boil add the couscous, drop the heat to medium, stir and let cook.

3. Allow the chicken to cook on each side for 3-4 minutes depending on the thickness of each breasts. The couscous should begin soak up the water, use a fork to fluff it up. Squeeze the lime into the couscous, add the mango, add some garlic salt,  stir and let sit on low heat for 2-4 minutes.

Serve the chicken over the couscous.

Mandarin Chicken Over Brown Rice

Mandarin Chicken over Brown Rice

Ingredients
1.5 lbs of boneless skinless chicken breasts
2 red bell peppers
3/4 cup of sliced white onion
2 TBS of Sesame Oil
3 TBS of hoisoin sauce
2 cans of mandarin oranges in light syrup
1-2 cups of brown rice

Directions

1. Begin cooking the rice according to the instructions. Cook it stove top or in a rice cooker. Cut the chicken into 1 inches cubes, and cut up the bell peppers, onion and green onion.  Drain the mandarin oranges and put them to the side.

 2. Heat the pan to medium high heat and add the sesame oil. Stir the chicken into the pan. Season with salt n pepper, and stir. Cook for 4 minutes until browned.

3. Add half of the onions to the chicken in the pan. Stir. Add the hoisoin sauce. Stir. Add the mandarin oranges and stir it around.  Let cook for 3 minutes, then add the red bell pepper and the rest of the onion.  Stir it around and let it come to a boil. Lower heat to medium low and put a lid on it.  Let cook for 15-20 minutes.

Serve over brown rice and top with green onions.

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This recipe is also shared on Amee’s Savory Dish blog for Fit & Fabulous Fridays #20.  Visit her blog for additional healthy recipes

Barbecue Chicken Pizza

Barbecue Chicken Pizza

Ingredients
Whole Wheat Pizza dough from Trader Joe’s
Honey Chipotle Barbecue Sauce, Sweet Baby Ray’s brand
Low-fat Mozarella Cheese (1 -1.5 cups) 
1/2 cup sliced Red Onion
Cooked Chicken, shredded (1 cup)

Prepare pizza dough according to instructions.

Pour about 3 table spoons of barbecue sauce and stir it around. Sprinkle some mozarella cheese. Add the cooked chicken and some onions. Sprinkle some more cheese then put in the oven for the time listed on the pizza dough packaging.

Barbecue chicken pizza is great with an Asian style salad. You can use regular iceberg lettuce or mix it up with a few different types.
But you’ll need lettuce, sliced carrots, sesame seeds, chow mien noodles and a dressing. Trader Joe’s has a great Spicy Peanut Vinaigrette that I like to use on the salad as well as on top of the pizza. :) Kraft makes a really good Sesame dressing too.

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Green Chili Chicken Soup

Aaah yes. It does taste as good as it sounds. When it gets cold outside soups satisfy our bodies inside and out, warms our bodies and our hearts. This soup is my baby and I’m happy to share it with you.  For those unfamiliar please do not be discouraged by the word chili, it’s not hot or spicy.  You’ll notice this recipes gives you options on the type of chile, beans, broth etc. Don’t be scurrred. Just pick and choose like one of those adventure books.

Michelle’s Green Chili Chicken Soup
Ingredients
10-12 white corn tortillas
2 tablespoons of olive oil
2-3  chile peppers, chopped
Poblano or Anaheim
1/2 cup of onion chopped
white or yellow
1 lb of boneless, skin-less chicken breast, cut up into 1 inch pieces
1 tablespoon of ground cumin
1 garlic clove, pressed
2 cans or 14 oz of reduced fat chicken broth, or vegetable broth
2 cans of beans, rinsed and drained.
Black or Pinto
1 can of green chile enchilada sauce

Pre-heat oven to 400 degrees.

1. Cut up half of the corn tortillas into thin strips. Toss with 1 tablespoon of olive oil. Spread the tortillas strips single layer on a cookie sheet. Bake for 10-12 minutes or until crisp. Stir up the strips about halfway through. When done, let cool.

2. Remove the seeds from the chile peppers and chop up the onion. Cut the chicken into cubes. Using a food processor or cheese grater grind up the remainder of the corn tortillas and set aside.

3. Heat 1 tablespoon of olive oil in a soup pot or a large sauce pan.  Add the chicken and cumin. Cook and stir for about 4-6 minutes. Remove chicken the pan and set aside.  Add the chile peppers, garlic and onion to the sauce pan. Stir and cook for 2-4 minutes. Add the chicken to back to the saucepan. Stir in the broth, beans, enchilada sauce and grated tortillas.  Bring the soup to a boil then take to a simmer and let sit over heat for 20-25 minutes.

4. Serve with the baked tortilla strips on top.

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