Jerk Chicken and Rice

jerk chicken and rice

This Jerk Chicken is a game changer! I actually had a dessert planned to go up today, but we have made this multiple times in the past two weeks! With the holidays right around the corner I knew you guys needed this recipe… TODAY!

jerk chicken and rice

I love this dinner for multiple reasons. One- there is hardly any prep work. Everything is thrown into the oven and you can forget about it until they are done! Two- it is super cheap! Depending where you buy your chicken you can make this whole meal for $10-$15! Three- the flavors are out of this world!

jerk chicken and rice

This recipe is based off a recipe from my new favorite YouTube channel, Sortedfood. It is a channel about 3 friends that learn new cooking techniques from their 2 chef friends. I cannot stop watching! They are so creative and they mix flavor combos that you just can’t find anywhere else! When I saw their version of jerk chicken I knew I had to make it immediately. As in I finished the episode and scavenged my kitchen in search of ingredients. I didn’t follow their recipe exactly, but I did follow their chicken butchering skills!

jerk chicken and rice

The most important part of the dish is making sure you spatchcock the chicken (aka take out the backbone).  This allows you to really get the marinade into each part of the chicken. I have never had such juicy meat before and we tried this technique with a few different sizes of chicken.

I love this marinade because you get so many levels of flavor. The heat from the cayenne, the freshness from the herbs, and the bitterness from the lime zest all come together for the perfect balance.

5.0 from 1 reviews
Jerk Chicken and Rice
Author: 
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Jerk chicken bursting with flavor over a fluffy bed of rice and beans.
Ingredients
  • For the chicken:
  • 1 whole chicken 4-6 pounds
  • 2 tbsp of cooking oil
  • 2 tbsp of paprika
  • 1 tbsp of cayenne pepper
  • 2 tbsp of salt
  • 2 tbsp of garlic powder
  • 5 cloves of garlic chopped
  • ¼ cup of chopped yellow or white onions
  • ¼ cup of fresh chopped herbs ( I used basil)
  • ½ tbsp of nutmeg
  • ½ tbsp of all spice
  • zest from 1 lime
  • juice from 1 lime
  • For the rice
  • 4 tbsp of butter
  • 2 cups of basmati rice
  • 1 cup of water
  • 1 can of coconut milk
  • 1 can of rinsed pinto beans
  • 2 tbsp of garlic powder
  • juice from 1 lime
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 400 degrees
  2. With a very sharp knife cut the backbone out of the chicken and cut off all the extra fat/ skin around the top and bottom of the chicken
  3. In a large bowl mix the oil, lime, lime zest, herbs, onions, garlic, all the spices except ½ tbsp of paprika and ½ tsp of salt
  4. Add the chicken and massage the marinade over the chicken and under the skin
  5. Take a fork and poke through the chicken all over the breast and legs to allow the marinade to soak into the meat
  6. Set to the side while you prep the rice
  7. In a roasting pan add all the ingredients from the rice section and stir lighty
  8. Add a grill rack to the top of the roasting pan ( I used a cookie rack)
  9. Set your chicken on the top of the rack (this is going to let the rice absorb the juices as it cooks!)
  10. Take any remaining marinade and dump on top of the chicken
  11. Season with left over paprika and salt
  12. Roast for 20 minutes
  13. Fluff your rice and cook for another 15-20 minutes or until the internal temp reads 160
  14. Let rest for 10 minutes before slicing
  15. Dress with a little more lime juice!

jerk chicken and rice

I think next time I am going to try this recipe with a small turkey! I just want all these flavors all the time now. Seriously one of the easiest most delicious chicken recipes I have ever made!

 

Continue Reading

Creamy Chicken Pot Pies

chicken pot pie

**This is a sponsored post written by me on behalf of RAGÚ® Pasta Sauce. All opinions are entirely my own.

I am all about fresh ingredients. I often talk about places I love to shop. The biggest factor in keeping me as a customer is consistent, quality ingredients. Thankfully I have a Publix right around the corner so it is easy for me to run and grab what I need.

One of the biggest reasons I blog is because I am always in the kitchen creating! As my recipe starts to come together, I always think of ingredients that would just take the food over the top! There are often times when I will go to the grocery store multiple times in a day. It is important that I have a place I can count on.

chicken pot pie

If you are a frequent Publix shopper, you already know they usually run a great buy one, get one special. Publix is running a BOGO on RAGÚ® Pasta Sauce NOW through Wednesday, October 11th.  

chicken pot pie

This is the PERFECT time to stock up. RAGÚ has so many different sauces to choose from, and they could be a great base for any meal.

chicken pot pie

Now that it is officially fall, I am all about good, warm comforting food! Creamy, cheesy, chicken just keeps popping into my head. I was thinking about creating a soup, but it is still fairly warm here in Georgia. When I was making my list of ingredients, Patrick asked if I was making a pot pie. Umm now I am!

chicken pot pie

I used the RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce as the base for my Cheesy Chicken Pot Pies. This sauce is usually known for Chicken Alfredo, but since it is already packed with real cream and fresh cheese, it is also perfect for an easy pot pie! All that Parmesan and Romano cheese in this sauce is right up my alley! I used the family size, but you can also reduce the recipe and use the 16 oz. if you are serving less people.

You can make a giant pot pie for the family, but I love making individual pies. A really satisfying creamy base packed with vegetables topped with a crispy pie crust. Is it dinner time yet?

chicken pot pie

Chicken Pot Pie
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 Jar of RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce 21.5 oz
  • 4 Cups of chicken stock
  • 1 Pound of chicken breast
  • ½ Pound of thick cut bacon cooked, drained, and chopped
  • 2 Tbsp of chopped garlic
  • 1 Medium yellow onion chopped
  • ½ Cup of carrots chopped
  • 2 Medium Yukon potatoes peeled and chopped
  • ½ Cup of chopped celery
  • 2 Tbsp of fresh ground pepper
  • 1 Tbsp of paprika
  • 1 Tbsp of garlic powder
  • 1 Cup of cheddar cheese shredded
  • 1 Package prepared pie crust dough
  • 1 Egg
  • 2 Tbsp of butter
  • Parsley or thyme
Instructions
  1. In a large sauce pan add the chicken and stock.
  2. Bring to a boil, lower heat and simmer until chicken is cooked through.
  3. Pull chicken out and set to the side to cool.
  4. Add the onion, celery, carrots and potatoes to the chicken stock.
  5. Simmer until potatoes and carrots are fork tender.
  6. Add the jar of RAGÚ Classic Alfredo.
  7. Lower the heat to medium low.
  8. Shred the chicken and add into the pot.
  9. Pour in the pepper, paprika, garlic, and garlic powder.
  10. Preheat the oven to 400 degrees.
  11. Add ½ cup of the cheddar, butter, and the bacon to the pot and turn off heat.
  12. Pour chicken mixture into individual oven safe bowls.
  13. Top each bowl with a circle of pie crust, I used the top of the bowls to measure the dough.
  14. Mix the egg with a tbsp of water and brush onto each crust.
  15. Sprinkle with remaining cheese.
  16. Bake for 25 minutes or until crust is golden brown.
  17. Top with fresh herbs and enjoy!

chicken pot pie

Is your mouth watering yet? Just image tapping your spoon through this cheesy crust and revealing all that creamy chicken. This meal will definitely bring smiles to the dinner table! You can check out the BOGO deal here through the Publix Weekly Ads. Be sure to get RAGÚ Pasta Sauce. It can easily be found on the pasta sauce aisle at Publix.

Don’t forget to tag me if you recreate this recipe! I love seeing all your recreations!

Continue Reading

Sesame Udon Noodles And Crispy Chicken

crispy chicken and udon

I am not really sure how to classify this recipe. All I wanted to eat was some sesame drenched noodles and Patrick really wanted fried chicken. As long as I add a vegetable it counts as a balanced meal right?  Now you need to picture a big bowl of soft udon noodles coated in a sweet sesame soy sauce topped with sauteed veggies and crispy chicken. Yes this is one of my dream meals.

crispy chicken and udon

The first time I have ever had udon noodles was at Whole Foods. They had this amazing cold udon salad. They have such an amazing texture and the ability to soak up any sauces. The soft noodles pair perfectly with the crispy chicken. Of course I doused my noodles with hot sauce, but how can you not!? Hot sauce is perfect with crispy chicken. I bought a mix from the grocery store of raw veggies that were exactly what these noodles needed. Chopped cabbage, mushrooms, snow peas, and carrots seasoned lightly with salt and pepper.

crispy chicken and udon

This dish definitely rivals some of my favorite take out places. If you don’t like your noodles as soft you can cook them until just before they are done. The heat from the sauce will do the rest. Play around with the textures. Use your favorite veggies. I used toasted sesame seeds on top of the chicken for just a tiny bit more crunch.

Sesame Udon Noodles And Crispy Chicken
Author: 
Recipe type: Dinner, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Soft sesame udon noodles wtih crispy chicken and sauteed veggies.
Ingredients
  • For the noodles:
  • 2 packages of udon
  • chopped assorted veggies (cabbage, snow peas, carrots)
  • ½ cup of soy sauce
  • 1 tbsp of brown sugar
  • 1 tsp crushed red pepper
  • 1 tsp of cooking oil
  • 1 tsp of toasted sesame oil
  • 1 tsp garlic
  • salt and pepper to taste
  • toasted sesame seeds to taste
  • For the chicken:
  • 1 pound of chicken breast
  • 2 eggs
  • 1 cup of flour
  • 1 cup of panko
  • 1 tsp of salt
  • 1 tsp of garlic powder
  • 1 tsp of paprika
  • 1 tsp of white pepper
  • 3 cups of oil for cooking
  • salt to taste
Instructions
  1. Preheat 3 cups of oil in a deep pot or cast iron skillet
  2. Cut the chicken into 4 thin strips
  3. Mix the flour, salt, garlic, paprika, and pepper
  4. Dredge the chicken into the flour mix
  5. Mix the 2 eggs together and add 1 tbsp of water
  6. Dip the chicken into the egg mixture
  7. Toss the chicken in the panko crumbs
  8. Fry until golden brown and internal temp hits 160 -165 degrees
  9. Drain on paper towel and salt lightly
  10. Cook udon noodles by package directions
  11. In a sauce pan saute the veggies in the tbsp of cooking oil season lightly with salt and pepper
  12. Set veggies to the side
  13. In a sauce pan add the soy sauce, sesame oil, brown sugar, garlic, crushed red pepper
  14. Bring to a slight boil then drop heat to a simmer for 1-2 minutes
  15. Take off heat
  16. Toss the sauce and noodles
  17. Top with veggies and chicken
  18. Sprinkle toasted sesame seeds over the top

crispy chicken and udon

Today happens to be our first perfect fall day. The weather is sunny, but around 65 degrees. I think it is calling for these sesame noodles and crispy chicken!

Continue Reading

Roasted Chicken Jalapeno Tacos

chicken and chili tacos

When you love to cook sometimes you get into a little bit of a routine. We have been eating a lot of the same dinners over and over because 1. we already know we love them and 2. they are quick and easy.

chicken and chili tacos

I was craving something with a lot of lime and spice. I ended up taking some fresh jalapenos, onion, garlic, and limes and roasting them down with my chicken breast. Pouring chicken broth over the chicken and veggies while roasting gave me a really rich flavorful sauce. After one bite I knew this had to be stuffed into a taco!

chicken and chili tacos

The only thing that made this roasted chicken even better was topping my taco with some baked fries covered in chili powder! We have an obsession with fries on our tacos and burritos. Go carb or go home? You can skip the side of rice and even the tortilla, but please don’t miss out on these crispy baked fries.

chicken and chili tacos

You know I love spicy. I was surprised by how mild these tacos were even after I mixed the fresh AND pickled jalapenos. So of course I added a little drizzle of Valentina sauce and a squirt of lime. Seriously, the best combination!

chicken and chili tacos

There is a sprinkle of fresh parsley over our tacos because we do not eat cilantro, but if you are a cilantro lover I would recommend a chop of fresh cilantro.

Roasted Chicken Jalapeno Tacos
Author: 
Recipe type: Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Roasted chicken, jalapenos, onions, garlic, and lime come together for a really fresh taco filling.
Ingredients
  • 2 fresh jalapenos chopped
  • 1 large yellow onion chopped
  • 2 cloves of garlic chopped
  • 2 cups of chicken stock
  • 2 chicken breasts
  • ¼ cup of pickled jalapeno
  • 1 tsp of garlic salt
  • 1 tsp of fresh cracked pepper
  • 1 tbsp of sugar
  • juice from 1 lime
  • ¼ cup of sour cream ( with more for serving)
  • 2 russet potatoes cleaned and cut into strips
  • 1 tsp of olive oil
  • 1 tbsp of chili powder
  • flour tortillas
  • sharp cheddar cheese
  • sour cream
  • hot sauce
  • fresh tomatoes
  • side of Spanish rice
Instructions
  1. Preheat the oven to 325.
  2. In a dutch oven add the chicken, chicken broth, jalapenos, onion, garlic, lime, lime rinds, sugar, garlic salt, and pepper.
  3. Roast for 30 minutes.
  4. Pull out the lime rinds and discard.
  5. Put the chicken on a plate and let cool for shredding.
  6. Preheat the oven to 400.
  7. Lay the potatoes on a sheet pan.
  8. Coat with olive oil and chili powder.
  9. Cook until golden brown about 15-20 minutes.
  10. Move the dutch oven to the oven range and bring the liquid to a boil.
  11. Add the shredded chicken and sour cream.
  12. Bring the heat to low.
  13. Cook until the sauce thickens about 10 minutes.
  14. Assemble your tacos!

chicken and chili tacos

Now try not to make this every day this week! 🙂

Continue Reading

Teriyaki Chicken Bowls – Fast and Easy!

teriyaki chicken

Happy Thursday everyone! We made this dish a few weeks ago after going to the mall. You know when you are trying to zoom through the food court so you don’t get suckered into buying a slice of pizza, a philly cheesesteak, and a pile of orange chicken to go? We almost made it to the door and we were stopped by a man handing out teriyaki chicken samples. Noooooooo. It took everything inside me not to turn around and order a plate full of that chicken. So tender and sweet with perfect browned bits on each piece.

I used chicken thighs to make sure the chicken would soak up all the flavors and not dry out. You can easily swap the jasmine rice out for more broccoli or zucchini slices. The recipe does contain soy sauce and brown sugar, but I think both ingredients are crucial to get that really smooth sweet glaze.

After trying this chicken I promise it will be so much easier to walk past the food court! It only takes about 30 minutes and I think it is just as delicious! Did I mention this dish is also kid approved?

Teriyaki Chicken Bowls
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Sweet teriyaki chicken with fresh veggies over rice.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • 1 tbsp of corn starch
  • ¼ cup of dark brown sugar
  • ¼ sup of soy sauce
  • 2 heaping tbsp of garlic
  • 1 tsp of crushed red pepper
  • 1 tsp of fresh cracked pepper
  • 1 tsp of garlic powder
  • 1 tbsp of olive oil
  • 1 cup of sliced onions
  • ½ cup of button mushrooms
  • 2 cups of steamed broccoli
  • 1 cup of jasmine rice cooked and slightly cooled
Instructions
  1. In a large skillet heat olive oil over medium heat.
  2. Rough chop the chicken thighs into bite size bites.
  3. Toss in the corn starch.
  4. Add the onions to the skillet and cook until almost translucent.
  5. Add in the chopped garlic and mushrooms.
  6. Add in the chicken and cook until almost browned.
  7. Pour in the seasonings, sugar, and soy sauce.
  8. Let the sauce come to a simmer then lower the heat slightly and cover.
  9. Cook for 10 minutes or until chicken no longer is pink in the middle. (160 degrees)
  10. Fold in the steamed broccoli.
  11. ** If the sauce thickens too quickly add a tsp of water until you have desired thickness.
  12. Top with sriracha if you want a little extra heat!

 

This would also be delicious with pork or beef. Feel free to customize to your favorite protein! Enjoy!

Continue Reading

Baked Harissa Chicken and Shrimp

baked harissa chicken

baked harissa chicken

Ok I admit it. I AM obsessed with harissa spices. I love having a spice mixture that slowly builds up heat. You can use a little for a mild spice or a lot for a spicy flavor that slowly warms your palate. Baked harissa chicken was definitely at the top of my to do list. I wanted to try something that would work with the Whole 30 plan or just if you need something fast and healthy! This chicken and shrimp is baked with lots of harissa seasoning, paprika, salt and pepper!

baked harissa chicken

I needed something that could be thrown together fast after a long day at work. I dropped a little coconut oil on a sheet pan and spread out some chicken breast, cauliflower, and halved potatoes. After liberally seasoning everything I baked for 20 minutes. You are going to see the chicken start to have this gorgeous deep red crust and the cauliflower will start to brown. Flip everything over and season again. Add shrimp and season with a little salt and pepper.

baked harissa chicken

One thing you are going to want to do is add a little moisture to the sheet around the half way point. I completely forgot to do this and a few of my chicken pieces dried out. You can drizzle on a little chicken stock, olive oil, coconut oil, even water just make sure you add it to the chicken before your first flip.

Baked Harissa Chicken and Shrimp
Recipe type: Whole 30, Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Baked harissa chicken and shrimp with lots of veggies.
Ingredients
  • ½ pound of chicken breast, cubed
  • ½ pound of large raw shrimp, shells removed
  • 2 tbsp of coconut oil
  • 2 tbsp of harissa seasoning
  • 1 tbsp of paprika
  • salt and pepper
  • ¼ cup of chicken stock or water
  • 1 lemon halved
  • 2 cups of cauliflower
  • 2 small potatoes
Instructions
  1. Preheat the oven to 400 degrees.
  2. Grease the a large sheet pan with coconut oil.
  3. Spread out the chicken cubes and cauliflower.
  4. Season with half of the harissa and paprika.
  5. Salt and pepper.
  6. Halve the 2 potatoes and place them flat side down on the sheet.*
  7. Bake for 20 minutes.
  8. Drizzle water or stock over the chicken pieces.
  9. Flip everything over and season with remaining harissa and paprika.
  10. Salt and pepper.
  11. Now add the shrimp and season with salt and pepper.
  12. Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
  13. Once everything rests your chicken should come up to 165 degrees.
  14. Sprinkle with lemon halves.
  15. * I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.

baked shrimp

This is definitely one of my new favorite meals. I started with a bowl of mixed greens and added my chicken, shrimp, and veggies then squeezed a little more lemon on top. Sriracha is also a delicious topper!

Are you trying to eat healthier this year? If so what are some of your favorite recipes???

shrimp

 

 

Continue Reading

Po Boys with Yum Yum Sauce

chicken po boys

I know I know. Another FRIED CHICKEN RECIPE!? I promise this is different. You can swap the chicken out for white fish or shrimp, but we just happened to have chicken on hand. Did I mention that once a month I load up on every cut of chicken and beef I can find and freeze them all? It makes it easy to come up with different ways to cook when I have options. I usually buy my produce every few days and fish once a week, but the rest I buy in bulk for the freezer.

When I left for work I thought I was going to be making chicken pasta so I sat some chicken out to defrost. By the time I got home I was craaaaaving a po boy. We love ordering from Red Crawfish. They make these enormous po boys filled with fresh fish, sauteed peppers and onions, and lots of yum yum sauce. I still had a bag of spicy fish fry left so I cut the chicken into strips and dipped them into a mix of flour and fish fry.

chicken po boys

I want to start making my sub rolls from scratch, but until then I will continue to buy from the Kroger bakery. These rolls are just under 6 inches and have a beautiful crust with soft pillow-y interiors. They are perfect for these po boy sandwiches. I hollowed out the inside so I could pack in the filling without too much bread in the way.

chicken po boy

Classic Po Boys with Yum Yum Sauce
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Chicken dipped in fish fry then layered with sauteed onions, cheese, and yum yum sauce.
Ingredients
  • For The Sandwiches:
  • 2 Sub Rolls
  • 1 pound of chicken breast cut into strips
  • 1 cup of AP flour
  • 1 cup of spicy fish fry
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 egg
  • Oil for frying
  • 1 small onion sliced thin
  • 1 cup of chopped lettuce
  • ½ a cup of cheddar cheese
  • 2 tbsp mayo
  • For the Yum Yum:
  • 1 tsp garlic powder
  • 1 tsp tomato paste
  • 1 tsp of sugar
  • ¼ cup of mayo
  • 1 tsp paprika
  • 1 tsp of water or milk
  • pepper to taste
Instructions
  1. In a deep sauce pan add oil ( enough to at least be ½ inch high)
  2. Heat oil to 350 degrees.
  3. In 1 bowl whisk the egg, in another bowl mix the flour and fish fry
  4. Dip the chicken into the egg then into the flour mixture.
  5. Fry until golden brown on each side. Internal temp should be around 160-165 and no longer pink in the middle.
  6. Slice chicken for easier eating.
  7. In a small sauce pan fry the onion slices with a drizzle of oil.
  8. To assemble the sandwich hollow out the sub rolls and slather the top with mayo.
  9. Line the bottom with the cheese then the chicken.
  10. Top with onions and lettuce.
  11. For the Yum Yum:
  12. Mix together the mayo, garlic, tomato paste, paprika and sugar.
  13. Add the water or milk to desired consistency.
  14. Pepper to taste.
  15. Drizzle a little yum yum sauce (and hot sauce if you want!)

chicken po boys

If I can’t make it to my favorite restaurant for some yummy po boys this is definitely the next best thing. Not to mention they are SO easy and quick for a week night dinner!

Continue Reading

Hot Fried Chicken – Inspired By The Nashville Classic Recipe

hot fried chicken

I personally have never been to Nashville. It is definitely one of those trips on my bucket list. I always see the most amazing creations on instagram and other forms of social media. They typically stem from Nashville. This recipe is my version of hot fried chicken. Juicy bonless chicken thighs with a very thin salty crust made of panko crumbs and cornstarch. They are then tossed lightly in this amazing peppery hot sauce. I am pretending these are healthy since I removed the fat and skin…

hot fried chicken

I know what you are thinking. How many times do we eat fried chicken a week since I have at least 5 different fried chicken recipes. I promise we really only eat fried chicken maybe once a month. It is just really hard for me to make something the same way every time. There are so many variations in the food world, I feel obligated to try them all!

hot fried chicken

The biggest secret to what makes this recipe so great is the sauce. Instead of using butter and hot sauce which is my typical go to I tried something a little different. I started with some Louisiana hot sauce, added lots and lots of fresh cracked pepper and garlic powder. Then two spoonfuls of the chicken grease. This made the sauce a lot thinner and it was able to coat each piece of the chicken really well.

Hot Fried Chicken - Inspired By The Nashville Classic Recipe
Recipe type: Chicken, Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Hot fried chicken inspired by a Nashville classic recipe.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • 1 cup of panko crumbs
  • ½ cup of corn starch
  • 2 tsp garlic powder divided
  • 1 tsp salt
  • 2 tbsp pepper divided
  • 1 tsp cayenne pepper
  • 2 tbsp of smoked paprika
  • 2 eggs
  • 1 cup of milk
  • 1 cup of hot sauce divided
  • canola oil for frying ( I use 2 quarts)
Instructions
  1. Heat the oil to 350 degrees
  2. In a large bowl mix the panko, corn starch, 1 tsp garlic powder, 1 tsp of salt, 1 tbsp of pepper, 1 tsp of cayenne pepper, 2 tbsp of smoked paprika
  3. In another large bowl mix the milk, eggs, and ½ cup of hot sauce
  4. Dip each chicken thigh into the egg mixture then into the panko mixture
  5. I press as much of the panko on as I can
  6. Fry until no longer pink in the middle, about 5 minutes on each side.
  7. Careful not to over crowd the chicken.
  8. I let mine drain over a baking rack onto paper towel, it helps keep the chicken crispy
  9. In a bowl mix the remaining garlic powder, pepper, and hot sauce
  10. Add in 2 tbsp of the used hot oil
  11. Mix together then toss in the chicken
  12. Enjoy!

hot fried chicken

Nothing beats this hot fried chicken, especially for Sunday night dinner! You can serve it alone, with biscuits, or chopped over a salad. Endless possibilities!

Continue Reading

Chicken Thighs With Salty Olives and Prosciutto

chicken thighs

These chicken thighs are the easiest Monday night recipe! This dish comes together in 30 minutes or less. No more Monday moody blues! Now you have this dish to look forward to! No one will ever know how fast you threw this meal together once they taste this sauce. The prosciutto and olives add a saltiness to this lemon cream sauce that mimics sauces that simmer for hours.

On Mondays I work a very late shift. Patrick always waits for me to eat so I have to get creative with our dinners. I need something that I can cook very quickly, but still has that great comfort food vibe. Usually I will save our pasta night for Monday since you can boil noodles in under 15 minutes.

chicken-thighs-with-olives-and-prosciutto

You start out with boneless skinless chicken thighs tossed lightly in corn starch. In a saute pan I heat up a little olive oil and brown the chicken thighs. I cook them to about 95 % done. Then remove from the pan. Then all the remaining ingredients are tossed in the pan and cooked down before adding the chicken back in. I used angel hair because I think this cut of pasta soaks up the sauce a little better then some other cuts. This dish really is all about the sauce!

Chicken Thighs With Salty Olives and Prosciutto
Cuisine: Dinner, Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Crispy chicken thighs over angel hair pasta, smothered in a salty lemon cream sauce with olives and prosciutto.
Ingredients
  • 1 pound of boneless skinless chicken thighs
  • ½ cup of corn starch
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1 tbsp smoked paprika
  • ½ cup of marinated olives (or your favorite olive)
  • 5 slices of prosciutto
  • 1 lemon
  • ¼ cup of cream
  • 1 cup of chicken stock
  • salt and pepper
  • 4 servings of cooked pasta
Instructions
  1. Prepare pasta and strain.
  2. Heat olive oil in a large saute pan over medium heat.
  3. Toss chicken in the corn starch.
  4. Tap off excess.
  5. Brown the chicken in the sauce pan.
  6. Cover to cook through. ( Takes about 10 minutes depending on how thick they are)
  7. Remove the chicken.
  8. Brown the prosciutto and garlic.
  9. Add ½ cup of the chicken stock to the pan and turn up the heat.
  10. Whisk or scrap the bottom to get everything up from the bottom of the pan.
  11. Add the olives and lemon juice.
  12. (If the chicken stock reduces down too quickly just add the remaining ½ cup)*
  13. Lower the heat to medium low and add in the cream and stir.
  14. Season with the paprika, salt and pepper.
  15. Add the chicken back into the pan and cook until no longer pink.
  16. Serve over pasta.
  17. * I used 1 full cup of stock. I started with half a cup then after the stock cooked down and I scrapped all those beautiful brown bits up I felt like it was reducing too quick and added more. It is honestly your preference to how much sauce you want over the pasta.

chicken thighs

Thanks for stopping by! I’m going to go recreate this again now. These pictures brought back too many memories :p

Continue Reading

Buffalo Chicken Tacos Stuffed With Hand Cut Fries

buffalo chicken tacos

I might have had chicken in every meal for the past 7 days straight. I can’t help myself. Chicken has been on sale at the local grocery store all month and my freezer is packed full of different cuts. Thighs with skin, boneless thighs without skin, breast, tenders, thin cutlets… the list goes on. I am proud to say that I haven’t been bored yet. Some how each dinner gets more creative than the last.

buffalo chicken tacos

Buffalo Chicken Tacos Stuffed With Hand Cut Fries
Recipe type: Chicken, Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Buffalo Chicken Tacos Packed With Hand Cut Fries
Ingredients
  • 1 pound of chicken breast cut into 1 inch pieces
  • 1 cup of flour
  • 1 cup of panko
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 2 tbsp paprika
  • 2 eggs
  • ½ cup of milk
  • 1 russet potato cut into wedges or thin even sticks
  • 3 cups of canola oil for frying
  • monterey jack cheese
  • 1 cup of ranch dressing
  • 1 cup of hot sauce
  • 1 tsp chopped garlic
  • 2 tbsp of butter
  • 1 cup of lettuce chopped
  • small flour tortillas
Instructions
  1. In a large bag add in the flour, panko, garlic powder, salt, pepper, and paprika
  2. Toss in the chicken and coat evenly
  3. In a bowl mix the eggs and milk
  4. Add in the chicken
  5. Move the chicken back into the bag of flour mix
  6. Toss again to coat evenly
  7. Fry in the canola oil until cooked to 165 degrees
  8. drain on a paper towel
  9. In a sautee pan heat the hot sauce, garlic, and butter
  10. Toss the chicken in the sauce
  11. Cook the potatoes in the oil until golden brown
  12. Season with salt and let rest on paper towel
  13. To assemble start with the tortillas
  14. Sprinkle the cheese over the tortillas
  15. Add chicken and fries
  16. Top with lettuce and ranch

 

buffalo chicken tacos

These buffalo chicken tacos are so cheesy and spicy. Layers of monterey jack, crispy fried chicken, garlicy buffalo sauce, hand cut fries, ranch, and lettuce all wrapped up in a flour tortilla. It is definitely one of my new favorite combos. I am pretty sure I am obsessed with fries stuffed into any taco or burrito.

buffalo chicken tacos

Obviously you can customize these fries to your liking, but I like mine fully cooked and slightly soggy. I know that sounds crazy, but it just makes it so easy for them to soak up the hot sauce.

buffalo chicken tacos

Tacos are so versatile. You can change up almost any ingredients and just wrap up in a tortilla. Buffalo chicken just happens to be one of my personal favorite fillings!

Continue Reading