Chicken
I wanted a quick and easy recipe using a rotisserie chicken that I picked up at the store and this recipe was perfect. I made this gluten free by using rice flour but you can use all purpose flour. This recipe turned out to be VERY forgiving as in my rush I added all of the broth into the pan instead of adding a small amount then the flour to thicken the sauce BUT to my surprise the sauce thickened nicely! That was a very happy surprise! I served this over rice but pasta would be delicious as well. Jim, Robby and I really enjoyed this dish. This will become a regular on my menu!
INGREDIENTS
1 rotisserie chicken, shed the chicken into pieces. Don’t add the skin
1 onion, chopped
1 Tablespoon olive oil
2 cups chicken stock
1/2 cup dairy free sour cream or regular
1 Tablespoon sweet paprika
1 teaspoon mustard powder
1/4 cup rice flour or all purpose
2 cloves of crushed garlic
Salt to taste
Pepper to taste
Cooked rice for serving/or pasta
DIRECTIONS
In a large skillet over medium heat add the olive oil, garlic and chopped onion. Cook until the garlic and onion have softened, about 5-6 minutes. Add the chicken stock into the pan along with the flour and let cook until you get the desired thickness, if it gets too thick simply add more stock. Add 3 cups of your cooked, shredded chicken. Add paprika, mustard powder and sour cream. Mix well. Add salt and pepper to taste. Once the chicken is warmed through remove from heat and serve warm.
Can be served over cooked rice as we did or over cooked pasta.
Enjoy!
I have mentioned in earlier posts how much Robby has been wanting chicken and rice, well I have made it a million different ways but came across this recipe on Pinterest and knew he would love it. It’s SPICY and he loves anything spicy. This was the perfect recipe for him to have over rice and that’s exactly what he did! This recipe reminds me of a Nashville hot chicken.
INGREDIENTS
1 teaspoon ground cayenne pepper
2 teaspoons packed brown sugar
1 1/2 teaspoon Gluten Free Flour or regular
1/2 teaspoon paprika
1/2 teaspoon chili powder
Pinch of salt
1/2 teaspoon garlic powder
1 Tablespoon olive oil
1 pound chicken breast cut into bite size pieces.
Cooked rice for serving.
DIRECTIONS
In a small dish stir together cayenne, brown sugar, flour, paprika, chili powder, salt and garlic powder.
Place the cut up chicken pieces into a large zip lock bag and add the spice mixture, seal the bag and shake the bag until the chicken is coated with all of the spices.
Add the oil to a large skillet over medium high heat. When the oil is hot add the chicken pieces to the pan trying not to over crowd the pan. Stir the chicken coating them in the oil. Cook the chicken 7-10 minutes stirring every couple of minutes. When the chicken is cooked through and browned on the outside remove from the heat and serve with cooked rice.
Enjoy!
Spring is here and that means we are grilling! This dish is delicious! It’s sweet and spicy all at the same time! The sauce is a keeper for sure! Jim was using the sauce on everything he possibly could! Before I grilled the chicken I pounded the chicken breast flat so they all cooked a little faster and more evenly.
INGREDIENTS
1/2 cup of hot sauce, I used franks red
1 cup sour cream (I used a lactose free sour cream so robby could have it too)
1/2 cup ketchup
1/4 cup honey
1 1/2 teaspoons smoked paprika
2 teaspoons ground cumin
4 chicken breast, pound thin.
DIRECTIONS
In a bowl combine the hot sauce, sour cream, ketchup, honey, paprika and cumin. Whisk to combine.
Pour half of the mixture over the chicken to marinate. Set the rest aside in the refrigerator for later. Cover and refrigerate the chicken for 30 minutes or as long as overnight.
Remove the chicken from the marinade and discard that portion of the marinade. We grilled the chicken until cooked through. You can also bake the chicken as well.
Heat the reserved marinade in a small saucepan until warmed through. Serve the chicken adding some of the warmed sauce on the top.
Enjoy!
I told you how much Robby has been asking for chicken and rice dishes well I’m always trying to find new and creative dishes for him. I found this dish on Pinterest and it did not disappoint. Lots of flavor and easily made using a rotisserie chicken.
INGREDIENTS
1 onion, diced
2 garlic cloves , minced
1 Tablespoon fresh ginger root, grated
1 Tablespoon curry powder
Pinch of red chili flakes
400 g. Can of chopped tomatoes
3/4 cup long grain rice, uncooked
2 1/2 cups chicken stock
1 1/2 cups cooked shredded chicken
1/2 cup coconut milk
Salt
Pepper
Chopped cilantro to garnish
DIRECTIONS
Spray a deep dish saucepan with non stick spray. To to medium high heat and add the onions, fry for a few minutes to soften. Add garlic , ginger, curry powder and chili flakes. Fry for another minute then add in the chopped tomatoes, rice, stock and cooked chicken. Bring to a boil and then lower the heat and simmer for about 15 minutes or until the rice is cooked through.
Add in the coconut milk and stir until creamy and heated through.
Taste and season as needed with salt and pepper. Garnish with cilantro if desired.
Serve warm.
Enjoy!
This recipe came out of necessity as the last few times I have gone to the grocery store then get home it seems to be noon time and I’m looking for lunch! So this is what came out of it! Go to the salad bar at your grocery store of buy your favorite salad items, grab a bag of the cooked , warm , crispy chicken tenders found near the cooked rotisserie’s all you need after that is a bottle of hot honey and ranch salad dressing!
Put your salad in a bowl, chop the crispy chicken into bite size pieces and drizzle with hot honey. Add the chicken to the salad and drizzle with ranch dressing! So simple and so good with the hot honey and ranch combination! It’s been a favorite the past few weeks!
Enjoy!
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