Tag Archives: Chicken

Chicken Tortilla-less Soup

 

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This was pretty darn good if I do have to say so myself.  It tastes great the day you make it and it freezes really well for later. Try it and see what you think!    

 

Here is where I found the recipe.  This site has some really nice meals.

http://paleocomfortfoods.com/recipes/its-almost-summer-that-means-soup-right/

  

Ingredients:

–         3 pounds of chicken breasts

–         3 TBSP oil of your choice

–         2 – 3 TSP fajita or taco seasonings

–         1 large onion, diced

–         6 cloves of garlic, minced

–         1-2 poblano peppers, diced

–         8 cups chicken stock

–         1 28-oz can of fire roasted tomatoes

–         Juice of 2 limes

–         1 cup cilantro, chopped (I left that out – a little cilantro goes a long way for me)

–         Avocado and fresh cilantro for dressing if you choose!

 

Instructions:

–         Preheat your oven to 375 degrees.  Place chicken breasts in a large baking pan and our one TBSP of oil over them, coating well.  Sprinkle your fajita seasoning over the chicken and place in the oven.  Bake for about 20 to 45 minutes until cooked through.  Shred the chicken with two forks, or just chop it up into small pieces.

–         Meanwhile, in a large dutch oven over medium heat, melt the remaining 2 TBSP oil.  Add the onions and cook until translucent – about 4-6 minutes.

–         Add the garlic and peppers and sauté for about 1-2 minutes, until fragrent.

–         Pour in the chicken stock and fire roasted tomatoes and bring to a boil.

–         Add chicken, cilantro, and lime juice.  Taste it to see what you need to add more of (I added quite a bit more fajita seasoning, but we like it spicy at my house.)

–         Serve with fresh avocado and cilantro! 

–         Enjoy!

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Noodle-less Chicken Pad Thai

 

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Okay, this picture is horrid, but dinner last night was fabulous!  Seriously good.  In fact, I wish I had this again tonight.  I made a few tweaks to the original recipe – swapped almond butter for peanut butter, coconut aminos for soy sauce, and I did double the sauce recipe because it was so, so good!

 

 

I found the recipe (and a much better photo) at:

http://arismenu.com/noodleless-chicken-pad-thai/

 

 

Ingredients

–         1 large spaghetti squash, split lengthwise with seeds removed

–         1 large yellow onion, chopped

–         3 cloves garlic, finely chopped

–         2 zucchinis, chopped (I didn’t have any zucchini in the fridge, so I left this out)

–         1 red bell pepper, chopped

–         1 cup snow peas or sugar snap peas

–         1 lb boneless, skinless chicken breast, cubed

–         1 ½ Tbsp almond butter

–         1 Tbsp coconut aminos

–         1 ½ tsp chili paste

–         1 Tbsp fresh lime juice

–         Cilantro if you like it

–         Green onion, chopped for topping

–         Salt and pepper to taste

–         Sriracha for topping if you like it!

 

Directions:

–         Preheat oven to 400 – put your squash, cut side down, in a large roasting dish.  I put water in the bottom of the dish, but I don’t guess you have to do that.  Bake the squash till it is tender and you can use a fork to scrape the ‘spaghetti’ strands off the skin.

–         In a large wok, add oil of your choice, and sauté your chicken until it is fully cooked.  Season with salt and pepper.

–         Add veggies and cook until tender (I held back on the snow peas and added them toward the end)

–         Meanwhile, whisk together almond butter, coconut aminos, chili paste, and lime juice. 

–         Add the strands of cooked squash to the wok, and then pour the sauce over everything.  Toss it all together for a minute or two and then plate it up.  Decorate with chopped green onions, Sriracha, and cilantro if you desire.

 

 

 


Orange Chicken

 

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This was so good that I actually licked my plate when I was finished.  Seriously.

I found this great recipe at one of my favorite websites: http://www.health-bent.com/poultry/paleo-orange-chicken

Ingredients:

 

–         1 lb boneless, skinless chicken (I used breast but feel free to use thighs)

–         3 Tablespoons coconut oil

–         Juice of 2 oranges (make sure they really smell good or you won’t get a big orange flavor)

–         Zest from one orange

–         1 teaspoon fresh ginger  (I grated it)

–         3 Tablespoons coconut aminos or wheat-free soy sauce

–         1 teaspoon chili garlic sauce or Sriracha

–         3 green onions, chopped

Instructions:

–         In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos, and Sriracha.  Set over medium heat and let simmer to reduce and thicken while the chicken cook.  (Mine never got that thick – but honestly, it was so good, I did not care)

–         In a sauté pan, heat your coconut oil over medium heat and add the cut up chicken (I just used my kitchen shears and cut the chicken into bits right over the pan).  Saute until a nice brown crust has developed and the chicken is cooked all the way through.

–         Add chicken to the sauce pot and stir till chicken is coated in sauce.

–         Serve with chopped green onions sprinkled on top.

–         Enjoy!  (We enjoyed this with a side of veggies with some more of the orange sauce drizzled on it – fabulous!)


Pumpkin Cream Chicken Casserole from PaleOMG

Dear Internet:

I broke my camera.  So now I can only take photos with my stupid Blackberry.  One day, I will buy a new camera.  But until then, I’m stuck with even-worse-than-usual photos.

So, for this post, the photos are bad, but the food was good.  In celebration of autumn, and already enjoying pumpkin chili and pumpkin spiced coffee, I tried Pumpkin Cream Chicken Casserole from PaleOMG.  She actually did a post with 19 pumpkin recipes – you should check it out!

Here is the Pumpkin Cream Chicken Casserole recipe, directly from PaleOMG:

Ingredients
  • 1-1.5 lbs chicken breasts, chopped into 1 inch cubes
  • 1 medium sized spaghetti squash (I don’t weigh that sh*t), cooked and shredded
  • 1 head cauliflower, chopped
  • 1 can pumpkin puree
  • ½ can canned coconut milk
  • 3 garlic cloves, minced
  • ½ yellow onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • salt and pepper, to taste
Instructions
  1. Preheat your oven to 425 degrees.
  2. Time to roast our veggggggies! Chop your cauliflower and put it in a baking dish topped with a little bit of olive oil and salt and pepper. Then cut your spaghetti squash in half, use a spoon to scoop out the seeds and extra threads, place face down on a baking pan. Add the cauliflower and spaghetti squash to the oven, side by side if possible, to roast for around 25 minutes. (Depending how big your spaghetti squash is, the cauliflower made roast a little quicker, but mine cooked at the same time) You will know your spaghetti squash is cooked when you can poke the outside skin and it gives a bit.
  3. While the squash and cauliflower are cooking, it’s time to cook up your chicken. Pull out either a LARGE saucepan or a large pot and put under medium-high heat.
  4. Add olive oil to it along with your minced garlic. Once the garlic begins to smell, add your chopped onions and cook until translucent.
  5. Add your chopped chicken to the cooking onions, cover and let steam for around 5 minutes.
  6. Once the chicken is about ⅔ cooked through, add your can of pumpkin, half can of coconut milk, and spices directly to the pan. Mix thoroughly. Taste to see if you need any more spices or salt.
  7. Once your squash and cauliflower is done cooking, and chicken saucey mixture is heated up, de-thread spaghetti squash with a fork, running the fork the opposite way of the threads.
  8. Add your spaghetti squash threads, roasted cauliflower, and chicken saucey mixture to a 9×11 glass baking dish and add dish to the oven under the broiler. Cook for about 5 minutes, getting a little dark on the top.
  9. Remove from oven and let sit for around 10 minutes to help the sauce thicken up. Then eat the crap of that deliciousness.

OK, Rachel’s back now.

What I liked:   Although I love roasted cauliflower, spaghetti squash, and pumpkin, I never would have thought to try to combine them.  But the texture was very nice and toothy.  This dish freezes well, and it is one of those recipes that tastes better the next day.  Plus, it is an easy, straightforward recipe.

What I’d do differently next time:  Mine came out warm and satisfying, but not very spicy.  I’d add more onion and garlic next time.  (The recipe calls for added garlic and onion powder, but I didn’t have these.)

Here is how it looked out of the oven (excuse the messy kitchen – I had just made red curry) and when I ate a bowl immediately because it looked too good to wait:

  


Garlic Lime Chicken – or – “Don’t you wish you were coming to my house for dinner?” Chicken

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This was very easy and crazy good.  I think the addition of the lime juice in the middle of the cooking really helped make this some of the most moistest (say that five times fast) chicken I have ever cooked.  I am going to totally cook this one again – and you should too!

I found it at : http://randomanderson.wordpress.com/2009/07/01/garlic-lime-chicken/

 

Ingredients

 

–         ¾ teaspoon salt

–         ¼ teaspoon black pepper

–         ¼ teaspoon cayenne pepper

–         1/8 teaspoon paprika

–         ¼ teaspoon garlic powder

–         1/8 teaspoon onion powder

–         ¼ teaspoon dried thyme

–         ¼ teaspoon dried parsley

–         4 boneless, skinless chicken breast halves

–         2 Tablespoons butter

–         1 Tablespoon olive oil

–         2 teaspoons garlic powder

–         3 Tablespoons lime juice

 

Instructions:

–         In a small bowl, mix together salt, black pepper, cayenne, paprika, ¼ teaspoon garlic powder, onion powder, thyme and parsley.  Sprinkle spice mixture generously on both sides of the chicken breasts.

–         Heat butter and olive oil in a large skillet over medium heat.  Sauté chicken until golden brown.  Sprinkle with 2 teaspoons garlic powder and 3 Tablespoons of lime juice.  Cook about 5 minutes more, stirring frequently to coat evenly with sauce, until chicken is cooked all the way through.