Chicken

INGREDIENTS 1/2 cup soy sauce 5 tablespoons pure maple syrup 1 teaspoon minced fresh ginger (about 4-inch knob) 1 tablespoon Sriracha 1 clove garlic, minced 1 pound boneless, skinless chicken breasts 1 cup white rice, such as jasmine or basmati, rinsed 1 cup water, plus 2 tablespoons 1 red bell pepper 1/2 red onion 1 cup fresh baby spinach 1 tablespoon arrowroot starch 1/2 cup chopped green onions, tender white and green parts only (about 3 onions) Sesame seeds, for garnish INSTRUCTIONS Add the soy sauce, maple syrup, ginger, Sriracha, and garlic to the Instant Pot and stir to combine. Place the chicken on top of the sauce in a single layer. To cook the rice at the same time, position a 2.5-inch trivet over the chicken breasts and place a 7-inch oven-safe bowl on top. Add the rice and 1 cup water to the bowl, then secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 4 minute ...

INGREDIENTS 13 oz. 375 gms. cooked chicken, diced 1 cup salsa 4 oz. light cream cheese 4 oz. can of diced green chiles 15 oz. can black beans drained and rinsed 1 to mato diced 2 green onions sliced 2 cups Mexican shredded cheese or cheddar/jack cheese 1 cup crushed tortilla chips INSTRUCTIONS Preheat oven to 350F. Grease an 8" square or round casserole dish and set aside. Add the chicken, salsa and cream cheese to a saute pan, heat stirring until cheese is melted and the chicken is heated through. Add the black beans and chiles and continue to heat ingredients. Layer into the prepared casserole as follows. Crushed tortilla chips, Chicken/black beans mixture, tomatoes, green onions and cheese. Place in the oven for 30 min. until heated through, hot and bubbling.

INGREDIENTS 1 (5 to 6 pound) roasting chicken Kosher salt Freshly ground black pepper 1 large bunch fresh thyme, plus 20 sprigs 1 lemon, halved 1 head garlic, cut in half crosswise 2 tablespoons (1/4 stick) butter, melted 1 large yellow onion, thickly sliced 4 carrots cut into 2-inch chunks 1 bulb of fennel, tops removed, and cut into wedges Olive oil INSTRUCTIONS Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables. ACTIVE TIME 40 minutes ...

INGREDIENTS 1 lb (16 oz) boneless skinless chicken thighs or breast 2 teaspoons salt 2 tablespoons ground cumin 2 tablespoons paprika 1 teaspoon freshly ground black pepper 5 medium cloves garlic, minced 2 tablespoons white vinegar 1 lime, juiced 1 tablespoon extra virgin olive oil 1 onion, sliced 1 red pepper sliced 1 can (14 oz) chickpeas or garbanzo beans, drained and rinsed INSTRUCTIONS In a small bowl, combine salt, cumin, paprika, ground pepper, lime juice, minced garlic, vinegar and olive oil until it forms a paste. Once it’s combined, rub it evenly all over the meat. Cover and let it marinade at least an hour- 24 hours in the fridge. Preheat the oven to 425 degrees F (218 C). On a roasting pan or large baking sheet (line it with foil for easy cleaning), place sliced onions and beans on the bottom. Place chicken on top of onions, red peppers and beans. Roast the chicken on the middle rack of the oven until the internal temperature of the chicken reads 160 degrees F (71 C) on a meat thermometer, about 40 min to an hour.

INGREDIENTS 1 pound dried red beans, rinsed 1 (1 pound) package smoked sausage, sliced 1 bay leaf 2 tablespoons Cajun seasoning, or to taste 1/2 clove garlic, chopped 1/2 onion, chopped 1 stalk celery, chopped 1/2 green bell pepper, chopped 1 teaspoon salt 1 teaspoon dried parsley 1/4 teaspoon ground cumin 5 cups cold water, or as needed INSTRUCTIONS Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer’s directions (do not go over line inside of pot). Stir to combine. Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve. YIELD 8 servings ...

INGREDIENTS 2 (4 pound) whole chickens, cut into 8 pieces each, patted dry 1 cup gochujang 1/2 cup fresh orange juice 1/4 cup clover honey 1/4 cup light soy sauce 2 tablespoons toasted sesame oil Canola oil Kosher salt and freshly ground black pepper 2 green scallions, green and pale green parts only, thinly sliced INSTRUCTIONS Put the chicken pieces in a large bowl and, using a paring knife, make a few slashes in the skin of each piece. ...

INGREDIENTS 2 tablespoons vegetable oil 3/4 pound cubed skinless, boneless chicken breast meat 1/2 (1.25 ounce) package taco seasoning mix 1 (15 ounce) can black beans, rinsed and drained 1 (8.75 ounce) can sweet corn, drained 1/4 cup salsa water as needed 1 cup shredded Mexican-style cheese 1 1/2 cups crushed plain tortilla chips INSTRUCTIONS In a large skillet over medium high heat, sauté chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly. YIELD 4 to 6 servings ...

INGREDIENTS 1/3 cup honey 1/3 cup soy sauce 3 cloves garlic, minced 3 tablespoons ketchup 2 tablespoons sriracha sauce 2 pounds chicken breast, cut into 1-inch cubes 1/4 cup cornstarch 2 tablespoons vegetable oil 1/4 cup chicken broth 2 green onions, chopped 1 teaspoon sesame seeds, or as desired INSTRUCTIONS Combine honey, soy sauce, garlic, ketchup, and sriracha sauce in a bowl; mix well and set aside. Place chicken pieces in a large bowl, add cornstarch, and toss to combine. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Add oil until hot. Add 1/2 the chicken and cook for 3 minutes. Flip and cook 2 more minutes. Transfer chicken to a plate and repeat with remaining chicken. Pour chicken broth into the empty Instant Pot® and cook for 2 minutes, scraping up the brown bits with a wooden spoon to deglaze the pot. Turn Instant Pot® o. Return chicken to the pot and pour honey mixture on top. Stir to coat with sauce. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Serve chicken sprinkled with green onions and sesame seeds.

INGREDIENTS 4 chicken breasts skinless and boneless 4 thin slices prosciutto di Parma 1/2 pound Gruyere, grated 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 1 cup panko bread crumbs 4 sprigs fresh thyme, leaves only 1 clove garlic, peeled and finely minced 2 tablespoons unsalted butter, melted 2 eggs Extra-virgin olive oil INSTRUCTIONS Preheat oven to 350 degrees F. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through. Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired. Recipe courtesy of Tyler Florence, 2008 ACTIVE TIME 20 minutes ...

INGREDIENTS 2 skinless and boneless chicken breasts, butterflied and then cut in half Sea salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons unsalted butter 5 tablespoons extra-virgin olive oil 1/3 cup fresh lemon juice 1/2 cup chicken stock 1/4 cup brined capers, rinsed 1/3 cup fresh parsley, chopped INSTRUCTIONS Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley. YIELD 4 servings ...