Tag: chicken

Chicken, Main Dishes, Recipes

Chicken Enchiladas with Green Chili Sour Cream Sauce

Sarah

So, if you’re on Pinterest, you probably have the same problem as the rest of us: you pin about a kazillion things on all your boards but never actually do any of them. Sigh. In order to remedy this, Lisa at The Splattered Apron has started an every other week linkup called Pinteresting Recipes. This is my first time to participate, and I am so excited!!

I love Pinterest and the ability to find great blogs and new ideas, as well as the obviously ability to save and share things for later. However, I absolute hate the way some people discuss the popular pin in the name/comment section. “Some pinner says…” Then they usually talk about how this is the best or most wonderful thing ever. Ugh. Don’t know why, but that just bugs me. And it kinda makes me want to boycott all pins that have those words attached to them, since they’re somehow tainted. Tainted with what? Popularity? I’m weird. But for this post, I decided to suck it up and try one of those popular pins. Because they must be good if they’re so popular, right?

I chose White Chicken Enchiladas from Joyful Mama’s Kitchen.

Here’s a photo of the original:

The pin of this recipe that I then pinned was labeled as “According to many pinners-THE BEST white chicken enchilada recipe ever!! Easy too.” See? Pet peeve right there! But is it worth the hype?

Here’s how mine turned out.

Chicken Enchiladas with Green Chili Sour Cream Sauce | The Pajama Chef

I must say, these White Chicken Enchiladas were pretty tasty and easy. The best? Well, I’m not sure I’d go quite that far, but they were delicious.

We loved how each bite of these enchiladas was full of flavor: tender shredded chicken and sharp cheddar cheese absolutely drenched in a luscious white sauce made with sour cream and sweet green chilies. The original recipe used all white cheese [Monterey Jack], but when I made these my grocery store was completely out, so I had to improvise. I’m sure they would be awesome either way–cheese is cheese, after all!

Chicken Enchiladas with Green Chili Sour Cream Sauce | The Pajama Chef

Will I make them again? Sure thing. They aren’t healthy or authentic Mexican food, but they do provide a good dose of cheesy comfort food. You can never have too many comfort food recipes. 🙂  So thanks to Pinterest for pointing me to this awesome new recipe and blog. On that note, I’ll close with a link to a post I recently read about Pinterest/blogging/internet etiquette. It’s a great read, so I hope you check it out. 🙂

Chicken Enchiladas with Green Chili Sour Cream Sauce [from Joyful Mama’s Kitchen]
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Ingredients:

  • 2 cups cooked, shredded chicken
  • 2 cups shredded cheese [Sharp Cheddar or Monterey Jack]
  • 10 soft tortillas [I used wheat]
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 4 ounce can diced green chillies

Directions:

Preheat oven to 350 degrees. Lightly grease a 9×13 pan with cooking spray.

In a mixing bowl, stir together chicken and half the cheese. Divide bewteen tortillas, roll up, and place in pan.

Next, make the sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for one minute. Slowly pour in broth and whisk until smooth, then heat until sauce thickens and begins to bubble. Remove from heat and stir in sour cream and chilies.

Pour sauce over enchiladas, then top with the rest of the cheese.

Bake enchiladas for 22 minutes, then broil for a minute or two until cheese becomes brown and bubbly.

Time: 45 minutes [15 minutes active].

Yield: 5 servings.

Chicken, Main Dishes, Recipes, Rice, Sides

Jamaican Jerk Chicken & Pineapple Black Bean Rice

Sarah

Let me start off with a huge disclaimer: this jerk chicken is not authentic. Just wanted to get that out in the open. I mean, it’s cooked in a crock pot and not smoked in a pit… so that’s a pretty big difference. And furthermore, traditional jerk seasoning has a lot of heat to compliment the sweet, smoky flavor of the myraid of spices [primarily allspice, cinnamon, and nutmeg] that make up the jerk seasoning blend. Or at least, that’s what my cookbook said. 🙂 My jerk seasoning blend has more sweetness than heat, but that departure from the norm isn’t bad… it just means you can enjoy what’s there instead of burning your mouth to bits.

jamaican jerk chicken and pineapple black bean rice on a plateNow that we have established that my version has been adapted, shall we say… let’s get on with it. Instead of focusing on what we don’t have, let’s focus on what we do: this Jamaican Jerk Chicken and Rice is amazing. It’s sweet and smoky with a little bit of jalapeno-induced kick. Plus, this crock pot cooking method does not require traditional overnight marinating that most jerk chicken recipes do… meaning you can whip this up on a whim, no planning required! Though if you are thinking ahead, I bet marinating the meat would take an already fantastic dish absolutely over-the-top!

If I do say so myself though, the marinating to take things over-the-top-bit might not even be necessary. I got you covered on that over-the-topness. Instead of serving this pulled meat [almost type “slow cooked” meat… you remember how I feel about that!] on boring rice or a sandwich bun, I decided to fancify my regular white rice with some Caribbean-inspired ingredients like more allspice, crushed pineapple, black beans, and cilantro. The rice was undoubtedly my favorite part of this dinner [and the chicken Ben’s, but he’s a meatloving man so that’s not surprising].

I mean, how fantastic does this look? Sweet, smoky, fresh, substantial rice paired with sweet-hot pulled chicken. What else would you want? If you figure it out, please do let me know because I don’t have a clue. 🙂 Enjoy!

Jamaican Jerk Chicken & Pineapple Black Bean Rice [chicken adapted from Slow Cooker Classics from Around the World by Victoria Shearer, rice is a TPC original!]
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Ingredients:

for chicken

  • 1 cup chopped sweet onion
  • 4 green onions, chopped
  • 1 teaspoon dried thyme
  • sprinkle salt
  • 1 teaspoon cracked black pepper
  • 2 teaspoons sugar
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 2 jalapenos, sliced [deseed if you wish–I did]
  • 3 tablespoons soy sauce
  • 1 tablespoon cider vinegar
  • 4 pounds cut up chicken pieces, bones and skins removed

for rice

  • 1 1/2 cups white rice
  • 3 cups liquid [drained pineapple juice + water or chicken broth]
  • 1 1/2 cups black beans, rinsed and drained [1 15 ounce can]
  • 1 20 ounce can crushed pineapple [fruit + juice]
  • ~3/4 cup cilantro, chopped
  • 1 1/2 teaspoons allspice
  • pinch cayenne pepper

Directions:

Place all ingredients for chicken in large crockpot. Cook on low for 4-5 hours, or until chicken is cooked through and shreds easily.

About thirty minutes before eating, prepare rice. Drain pineapple, catching liquid in a large measuring cup or bowl. Add extra water or chicken broth to make 3 cups liquid, then add liquid and rice to a large pot set over medium-high heat. Bring to a boil, then reduce heat to low and cook for 15 minutes or until rice has absorbed liquid. Stir in black beans, reserved pineapple, allspice, and cayenne pepper. Just before serving stir in cilantro.

Serve shredded chicken over rice, or on sandwich buns.

Time: 5 hours.

Yield: alot of food!

Notes: This recipe can be halved and cooked for 3 1/2-4 hours in the crock pot. I did make the full amount of rice so if you’re cooking for a crowd, the rice may need to be doubled or tripled.

Chicken, Main Dishes, Recipes

Orange-Glazed Chicken Stir-Fry

Sarah

So I enjoy Chinese takeout about as much as anyone else… but not as much as Ben. If he had it his way, he’d be chowing down on pseudo-Asian food every other night, with a healthy dose of meat and potatoes on the other night. Why doesn’t this happen in our house? Well, let’s see… salt, salt, MSG, salt, salt, lack of veggies, salt, salt… I think you get the picture. Oh, and I like to cook, not just get takeout. So what’s my compromise? Making takeout at home! [I bet you never saw that one coming. Ha!]

My latest attempt is a play off the ‘ole [un]authentic orange chicken. Instead of a gloopy, fake-colored sauce coating a few sad vegetables and the classic “little chicken/lots of breading,” sauted chicken, broccoli, mushrooms, and water chestnuts are tossed with a sweet-spicy orange glaze. The orange glaze is made with orange juice and [gasp!] a whole real orange. It’s amped up with fresh ginger and garlic, honey, sesame oil, soy sauce, and two kinds of pepper. Can it get any better than this?

I’m sorry, but this sweet-spicy citrus glaze has flavors that the corner Chinese place just cannot achieve! I know those places aren’t authentic, and in no way do I think my version is either. But I do know it’s good. So good in fact, that we both wanted the leftovers… a rareity in this house! Now, if only I could make brown rice as soft and pillowy as that Chinese place can…

Orange-Glazed Chicken Stir-Fry [adapted from Pretty Delicious by Candice Kumai]
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Ingredients:

  • 1 1/2 tablespoons sesame oil, divided
  • 2 cloves garlic, minced
  • 1 tablespoon fresh grated ginger root
  • 1 3/4 cup orange juice, divided
  • 3 tablespoons honey
  • 3 tablespoons low sodium soy sauce
  • 1/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon red chile pepper flakes
  • zest of 1 orange + 1 orange, peel removed and fruit chopped into bite size pieces
  • 3/4 pound chicken breasts, thinly sliced into bite size pieces
  • 3 cups broccoli florets
  • 1 1/2 cups sliced mushrooms
  • 8 ounce can sliced water chestnuts, drained
  • hot cooked brown rice, for serving

Directions:

In a small saucepan, heat 1/2 tablespoon sesame oil over medium-high heat. Add garlic and ginger and saute, stirring continually, for 60 seconds. Reduce heat to medium-low and stir in 1 1/2 cups orange juice, honey, soy sauce, cayenne, red chile pepper flakes, and orange zest. Zest Simmer gently until sauce is thick and syrupy, approximately 20 minutes.

Next, heat 1 tablespoon sesame oil in an electric wok at 350 degrees. Add chicken and toss to stir-fry, cooking until all sides are golden, approximately 3-4 minutes total. Then add broccoli, mushrooms, water chestnuts, and orange chunks. Pour remaining 1/2 cup orange juice over everything, then cover and cook for 2-3 minutes until hot. [Alternatively, you could cook everything in a large skillet on the stovetop over medium-high heat.

Pour in orange sauce and toss to coat. Serve over hot cooked brown rice.

Time: 30 minutes.

Yield: 4-5 servings.

Main Dishes, Recipes, Soups

Lemon Orzo Chicken Soup

Sarah

I’m not sure what the deal is, but I’ve become pretty much obsessed with soup over the past two years. Before that, I couldn’t really handle it [except for tomato and potato], but now? Sign me just about anytime, anywhere. That’s why I don’t mind so much when we have spring cold spells, like we’ve had here in Indiana lately. I mean, it’s the end of April and it’s 50 degrees out and rainy. No fun… except that it just gives me one more excuse to make soup.

lemon orzo chicken soupAnd this is my new favorite spring soup! It’s tangy yet creamy, filling yet light.  It’s super simple to make, even with the long list of ingredients. Don’t let the inclusion of eggs in a soup scare you–they add a delightful rich, velvety layer of flavor. I used dried herbs and orzo–but use fresh herbs or another small pasta if you want. I can’t wait to make this in the summertime when my balcony herbs are flourishing! They’re still little baby nubs right now. 🙂

Don’t you just want a bowlful now? I sure do!

Lemon Orzo Chicken Soup [from Good Life Eats]
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Ingredients:

  • 3 tablespoons extra virgin olive oil, divided
  • 1 pound boneless, skinless chicken breasts, cut into small chunks
  • freshly ground black pepper
  • 5 tablespoons lemon juice, divided
  • 1 1/2 teaspoons dried parsley, divided
  • 1 1/2 teaspoons dried thyme, divided
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 6 cups chicken broth
  • 3 carrots, sliced into thin rounds
  • 2 stalks celery, chopped
  • 1/2 – 3/4 cup orzo pasta, uncooked
  • 3 egg yolks
  • 1 teaspoon dried sage
  • 2 – 3 large handfuls of fresh babyspinach, chopped [or combination of spinach and kale]

Directions:

Heat 2 tablespoons olive oil in a large skillet over medium heat. Season chicken with black pepper, then add to hot pan. Pour in 2 tablespoons lemon juice; sprinkle with 1/2 teaspoon each dried parsley and thyme. Turn to coat, then cook completely.

Meanwhile, heat remaining tablespoon olive oil in a stockpot or dutch oven over medium heat. Add onion and cook, stirring frequently, until golden brown. Then add garlic and cook for 30 seconds, until fragrant.

Pour in white wine, chicken broth, carrots, and celery. Bring to a boil.

Whisk together egg yolks and 3 tablespoons lemon juice. In a slow, trickling stream, carefully pour in 1 cup of hot broth [from pot] to egg mixture, whisking while pouring. Transfer the mixture back to the pot. Add orzo and chicken.

Reduce heat to medium low, partially cover, and cook until pasta and vegetables are tender, about 10-15 minutes. Before serving, add 1 teaspoon each of parsley, thyme, and sage, then stir in spinach/kale.
Time: 45 minutes.
Yield: 6-8 servings.
Chicken, Main Dishes, Recipes, Rice, Sauces, Sides

Best Burrito Bowls Ever

Sarah

So, the internet is filled with a plethora of copycat recipes for everyone’s favorite chain burrito restaurant. I’ve even made my own version before. Those were good. But these… these are better. Mucho better.

Dare I say… even better than Chipotle? Different, for sure. But better? It depends on what you’re after. [Let me tell you now… you want to be after this.]

If you’re after light, fluffy, airy brown cilantro-lime rice, then stick around. Yes,brown cilantro-lime rice!! This rice is prepared in a slightly different fashion than regular brown rice so it isn’t thick and gummy. It’s boiled, then steamed. A little butter, cilantro, lime juice, and garlic stirred in makes a knockoff winner.

If you’re after the typical burrito bowl mix-ins like spicy chicken, filling black beans, salsa, cheese, and sour cream, then stick around. You can have them! I promise. I know they’re a necessity. If chicken isn’t your thing, sub beef or pork or tofu, or even add extra black beans instead. Don’t limit yourself to the norm though. Try some corn, red bell pepper, avocado, and baby spring mix in there too–they won’t bite.

And lastly… if you want to top this full bowl with a bit of cilantro, be my guest.

As long as it is cilantro chutney, aka my new favorite way to enjoy cilantro, that is! Cilantro chutney can be whipped up in a couple minutes and is an out of this world dressing delight. It’s smooth, tangy, and spicy all at once. A savory and unconventional condiment to which I am now fully addicted. I may or may not have consumed nearly a quarter of the batch by the spoonful. Whoops.

I know this post might be overwhelming. The recipe might be long. The rice may be cooked in a new way. But please, do yourself a favor, and enjoy this for dinner at your earliest convenience. [That should be now.]

Don’t you see? Sometimes different is better. Right? Yes, right.

The end. 🙂

Best Burrito Bowls Ever
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Ingredients:

for cilantro-lime rice [adapted slightly from with a Side of Sneakers]

  • 1 cup brown rice
  • 1 tablespoon butter
  • 1/4 cup lime juice
  • 1/4 cup packed cilantro leaves, chopped
  • 2 teaspoons garlic powder

for cilantro chutney [adapted slightly from Genesis Winter‘s comment on this post]

  • 1 1/2 cups packed cilantro leaves, rinsed
  • 1 small onion, chopped
  • 1/4 cup lime juice
  • pinch cayenne pepper
  • 2 pinches garlic salt

for chicken

for serving

  • baby spring mix
  • perfect black beans
  • corn
  • chopped avocado
  • chopped red bell pepper
  • shredded pepperjack cheese
  • salsa
  • sour cream

Directions:

Begin by making the rice. Bring a large stockpot to boil. Then add rice and boil, uncovered, for 40 minutes. Yes, you read that right. While the rice is boiling, make the chutney.

Combine cilantro, onion, and lime juice in a food processor or blender. Pulse until well combined. Then remove to jar or small bowl and stir in cayenne pepper and garlic salt. Adjust seasonings if necessary.

Next, heat oil in a skillet over medium heat. Add chicken and taco seasoning and cook until chicken is no longer pink. Turn off heat, then cover and set aside.

When the rice has cooked for 40 minutes, turn off heat and drain rice [don’t worry about draining all the water, but get most of it out]. Return rice to pot, add butter, then cover and let sit off heat for 10 minutes to steam. Stir in cilantro, lime juice, and garlic powder.

Serve up! I layered baby spring mix, rice, black beans, chicken, corn, avocado, red bell pepper, and pepperjack cheese, then topped with a little salsa and sour cream, and a lot of cilantro chutney. Amazing!

Time: 60 minutes [20 minutes active].

Yield: 4 servings.