Chicken

Spice-Rubbed Chicken

As I’ve mentioned before, I don’t eat any beef or pork so I eat a LOT of chicken.  Therefore, I’m always interested in any new way to prepare chicken that’s not boring or ho-hum.  I have a fully stocked spice cabinet so this recipe for Spice-Rubbed Chicken was a no-brainer for me.  Brown sugar is mixed with paprika, coriander, garlic powder, cayenne pepper, salt and pepper and rubbed on chicken breasts and baked until fully cooked.  This spice mixture is sweet and spicy and utterly tasty.  The recipe calls for 16 chicken breasts (really?!?) but I only baked up 3 and still made the full amount of spice mixture that it called for.  I plan on keeping the rest in an air-tight container for future use because I will make this again.  Whip some of this up and tuck it away for those nights when you just don’t know what to do with those chicken breasts that have been sitting in your fridge for a couple of days and either need to be made or frozen.  Serve this with a salad or side of veggies and you’ve got a quick meal for last minute guests as well.  They’ll be impressed!

The ingredients:

Mix the brown sugar and all of the spices in a small bowl.

Lay chicken breasts flat and light rub each side with a little bit of vegetable oil (or spray with non-stick spray).   Sprinkle the spice mixture on the chicken and rub until the whole side is coated.  Repeat on the other side. 

Refrigerate chicken for 15 minutes and place chicken on a baking sheet.  Bake for 15-18 minutes (or until a meat thermometer reads 165ºF – 170ºF) in a 400ºF oven  (mine took only about 15 minutes).

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

Jerk Chicken Chili

Chili is usually a recipe that I make the first weekend that football starts, no matter what the temperature is outside.  So, making chili in November is pretty late for me.  But this recipe for Jerk Chicken Chili was worth the wait.  This  recipe came from Glamour Magazine – a surprising source of tasty recipes.  This chili is different than your regular chili but still just as hearty and comforting.  The spices in this chili – chili powder, thyme, allspice, cinnamon – are cooked with onion and yellow pepper early on which brings out their natural oils and intensifies their flavor.  Chicken is added and coated with the spice mixture before being simmered with the liquids, beans, and jalapeño.  Fresh cilantro and (surprise!) chocolate are added at the end to deepen the flavor of every bite.  I left the garlic out of this recipe for one reason only:  the editors at the magazine included it in the directions but didn’t include it in the ingredients!  Ugh!  Anyway, the flavor in this chili goes deep to create an intense, soothing chili that digs down and warms you to the core.  If you’re bold enough to try a different kind of chili, you won’t be disappointed with this!

The ingredients:

Heat onion and yellow pepper in olive oil until soft.  Add in chili powder, thyme, allspice, and cinnamon and cook until fragrant.


Add in chicken and stir until coated with the spices.

Add in broth, stewed tomatoes, black and white beans, jalapeños, and bring to a boil.  Simmer for 20 minutes. 
 
 
Stir in cilantro and chocolate and let stand for 5 to 10 minutes before serving. 

Additions:  None

Omissions: 

  • Garlic

Substitutions:

Overall Rating:  Love It

Source:  Glamour Magazine

Chicken and Sausage Jambalaya

This past weekend, we got our first snow of the season in the Philadelphia area.  Yes, you read that right…snow!  There is something strange about looking out the window and seeing snow in the foreground and vibrant orange and yellow leaves still on the trees in the background.  The sound of the chilly wind and sharp ice particles hitting my window prompted me to reach for a one pot dish like Chicken and Sausage Jambalaya.  I made this recipe early on Saturday morning while it was still slightly dark out and my house smelled like warm comfort food all morning long.  Smoked sausage is cooked with onion, green pepper, and celery before being simmered with long-grain rice, chicken broth and thyme.  Once the rice is cooked and the liquid is absorbed, diced tomatoes, cayenne pepper, and cooked chicken are added.  I used smoked turkey sausage with pepper jack cheese in this dish which added another level of heat with the cayenne pepper and was very tasty.  I also used precooked chicken which has become one of my favorite time savers.  I grabbed a warm bowl of this and ate it while I cozied up on the couch with a blanket and watched the unseasonal slushy snow fall.  Hopefully you’ll try this too, only without the snow!

The ingredients:

Cook chopped sausage in canola oil until browned.

Add in celery, onion, green pepper, and garlic. 

Once vegetables are tender, add in rice, water, broth, cayenne, salt, and thyme sprigs.  Bring to a boil and let simmer for 20 minutes until rice is cooked.

When rice is cooked and all the liquid is absorbed, remove the thyme springs and stir in cooked chicken and undrained diced tomatoes.  Cook a few minutes more until chicken and tomatoes are warm.

Additions:  None

Omissions:  None

Substitutions:

  • Smoked turkey sausage
  • Precooked chicken strips

Overall Rating:  Love It

Source:  Cooking Light Magazine

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