Parmesan + Cashew Crusted Baked Chicken Strips by Rattaya Nagorski

Wow, the name of this dish is definitely a mouthful (I could continue on this pun, but I will just leave it.)  I made these crowd-pleasing chicken strips as part of our Cashew Cooking Party and everyone seemed to enjoy it. Even though it might seem like way too many ingredients for a simple dish, it was worth the prep and the fun of making it. Also, the spicy ketchup did not disappoint, especially that it had sriracha in it. The recipe is from the fabulous duo at Cooking and Beer.

Parmesan + Cashew Crusted Baked Chicken Tenders

GATHER:

  • 1 lb boneless, skinless chicken breast, cut into 1-inch strip [I simply bought chicken tenders]
  • 3/4 cup all purpose flour
  • 2 large eggs
  • 1/2 cup panko bread crumbs
  • 1/4 cup Italian-style bread crumbs
  • 1/4 cup cashews, finely chopped
  • 1/4 cup parmesan cheese, finely grated
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
  • 1 cup ketchup
  • 1/2 cup sriracha
  • 1 tsp chili powder
  • 1/2 tsp garlic salt

MAKE:

  1. Preheat oven to 425 and place a wire rack on a large baking sheet. Spray it with a nonstick spray and set aside.
  2. Place the flour in a shallow bowl and set aside.
  3. Place the 2 eggs in another shallow bowl and beat. Set aside.
  4. Place both bread crumbs, cashews, parmesan cheese, salt, garlic powder, onion powder, paprika, and black pepper in another shallow bowl. Toss the ingredients together to combine and set aside.
  5. Season the chicken with salt and pepper. Dredge the chicken in the flour, making sure to evenly coat it. Transfer it to the egg mixture and then transfer to the bread crumbs mixture, making sure to evenly coat. Press the crumbs in where you need to. Place the chicken on the prepared baking sheet. 
  6. Once you have coated all of your chicken and place it on the baking sheet, lightly spray it with a non-stick spray. Place it in the oven and bake for 10-11 minutes on each side. When you flip the chicken, spray again with a non-stick spray.
  7. While your chicken is baking, prepare your spicy ketchup. In a small bowl, whisk together the ketchup, sriracha, chili powder, and garlic salt until thoroughly combined. Set aside. 
  8. Serve the chicken tenders with the spicy ketchup and eat immediately. 

Grilled Chicken + Arugula and Zucchini Salad by Rattaya Nagorski

The actual title of this dish, from Curtis Stone's cookbook What's For Dinner? was Grilled Chicken with Arugula and Zucchini Salad with Lemon-Caper Vinaigrette. I shortened the title here simply because it was just a lot of to say; even though the vinaigrette itself was equally a star along side the chicken and the salad. Besides that, this dish was quite delicious. It was healthy, tasty, and overall easy to make. 

The vinaigrette took a little bit to prep, but the instructions were really easy. I was grateful to use a few ingredients that I had sitting in the fridge already, such as the capers and the pepperoncini. The dish served four.

GATHER:

Lemon-Caper Vinaigrette

  • 2 tbsp finely chopped shallots
  • finely grated zest of 1 lemon
  • 3 tbsp fresh lemon juice
  • 1 tbsp coarsely chopped drained nonpareil capers
  • 1 tbsp finely chopped peperoncini
  • 1 tbsp finely chopped fresh flat-leaf parsley
  • 2 tsp champagne vinegar or white wine vinegar
  • 1/4 cup extra-virgin olive oil
  • kosher salt and freshly ground black pepper

CHICKEN

  • 4 skinless, boneless chicken breast halves (about 6oz each)
  • 1 tbsp olive oil
  • Kosher salt and freshly ground black pepper

SALAD

  • 5oz baby arugula (about 8 cups not packed)
  • 1 cup halved cherry tomatoes
  • 2 small, thin zucchini
  • Kosher salt and freshly ground black pepper

MAKE:

  1. To make the vinaigrette: In a medium bowl, whisk the shallots, lemon zest, lemon juice, capers, peperoncini, parsley, and vinegar together. Gradually whisk in the olive oil. Season to taste with salt and pepper. 
  2. To cook the chicken: Heat a grill pan over medium-high heat. Coat the chicken with olive oil and season with salt and pepper. Grill the chicken for about 4 minutes per side, or until it is seared with grill marks and shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board.
  3. To assemble the salad: In a large bowl, combine the arugula and tomatoes. Trim the ends of the zucchini. One at a time, lay the zucchini flat on a work surface and, using a vegetable peeler and working from the stem end to the blossom end, shave off long, thin ribbons until you reach the seedy center. Turn the zucchini around and repeat on the second side, then repeat on the third and fourth sides. Add the ribbons to the bowl and discard the seedy centers of the zucchini.
  4. Using your hands to avoid breaking the ribbons, gently toss the salad with enough vinaigrette to coat. Season with salt and pepper.
  5. Cut each chicken breast crosswise into thirds. Transfer a cut chicken breast to each dinner plate and heap some of the salad alongside. Drizzle the chicken and salad with the remaining vinaigrette and serve immediately. 

Fricasse de Pollo by Rattaya Nagorski

Fricasse de Pollo (Cuban Style Chicken Stew), by legendary Cuban cook and author Nitza Villapol, is such a hearty and tasty stew that I was ready to make again. 

Recipe retrieved from Saveur, magazine number 163, the flavor profile rooted from the use of alcaparrado, a mixture of pimiento-stuffed olives and capers. Even though I omitted the olives when I made it, I still used the capers and the stew boasted such full and delicious flavors. From the pull-apart chicken, tangy-ness from the capers, heartiness from potatoes, and sweetness from the raisins, the stew was a great full-flavored meal. 

The dish yielded 4 servings. I served it with bread.

GATHER:

  • 1/4 cup lime juice
  • 1/4 cup fresh orange juice
  • 3 cloves garlic, lightly smashed
  • 1 3-4lb chicken, quartered (backbone discarded) (I simply bought 4 drumsticks and 4 bone-in chicken thighs)
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • 1 large green bell pepper, stemmed, seeded, and thinly sliced [I omitted, not a big fan, and saved some money]
  • 1 large white onion, thinly sliced
  • 1 cup dry white wine
  • 1 lb russet potatoes, peeled and cut into 1" pieces
  • 1/2 cup jarred alcaparrado or 1/3 cup pimiento-stuffed olives and 2 tbsp capers
  • 1/4 cup raisins
  • 1 (8oz) can tomato sauce
  • 1 cup frozen peas, defrosted

MAKE:

  1. Toss lime and orange juices, garlic, chicken, salt, and pepper in a bowl. Cover with plastic wrap; chill 1 hour.
  2. Heat oil in an 8-qt saucepan over medium-high heat. Remove chicken from marinade; pat dry using paper towels and reserve marinade. Working in batches, cook chicken, flipping once, until browned, 8-10 minutes. Transfer chicken to a plate. Add bell pepper and onion to pan; cook until soft, 6-8 minutes. Add wine; cook, scraping up browned bits from bottom of pan, until reduced by half, 5-7 minutes. Return chicken to pan and add reserve marinade, potatoes, alcaparrado, raisins, tomato sauce, salt, pepper, and 1/2 cup water; boil. Reduce heat to medium-low; cook, covered, until chicken and potatoes are tender, about 45 minutes. Stir in peas before serving.

Chicken Meatballs in Cream Sauce by Rattaya Nagorski

These chicken meatballs looked so delicious with the creamy sauce and the easiness of the recipe. I was even more intrigued how it would turn out with cooked white rice combined with the chicken. It turned out...well...not so intriguing. The sauce was a bit bland, and the taste got tiring after a while.

I could see how the white rice could save some money, making the meatballs bigger, and only using 1 lb of ground chicken. But if you were going for a sharper taste, skip the rice and maybe add another 1/2 lb of ground chicken or pork. Also, I would add maybe a tsp or two of cayenne pepper. Either way, it was still fun to make and fun to try a new recipe. I served it with chile potato mashers, as you could do that or with some buttered noodles.

Chicken Meatballs in Cream Sauce

The recipe, from blog Natasha's Kitchen, said 6-8 servings. I was only able to get 5 servings, with 4 meatballs per serving. Also, she noted on her blog that these were also called Tefteli, which is the Slavic version of the Swedish meatballs. 

GATHER:

for the chicken meatballs:

  • 1-1 1/4lb ground chicken
  • 1 cup cooked white rice, cooled to room temperature or colder
  • 1 large egg
  • 1 small onion, grated
  • 1 garlic clove, pressed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup flour for dredging
  • 2 tbsp oil

for the sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups reduced sodium chicken broth
  • 1/4 cup sour cream or greek yogurt
  • 1/2 to 1 tsp paprika (or more)
  • salt and pepper to taste
  • freshly chopped parsley for garnish

MAKE:

  1. In a large bowl, combine ground chicken, 1 cup cooked rice, 1 egg, grated onion, 1 pressed garlic clove, 1/2 tsp salt, and 1/4 tsp pepper. Mx well. Roll the meat into 1 to 1 1/4" balls, then roll the balls in flour, dusting off excess. 
  2. Heat a large skillet over medium heat and add 2 tbsp hot oil. Transfer the meatballs into the skillet and sauté 4 minutes on the first side. Flip them over with tongs, cover and cook another 3 minutes or until golden brown on all sides and cooked through, then remove to a plate. 
  3. In the same pan over medium heat, melt 2 tbsp butter. Whisk in 2 tbsp flour and continue mixing until golden in color. Whisk in 2 cups chicken broth and stir until it starts to thicken. Add 1/4 cup sour cream and season to taste, using paprika, salt, and pepper. 
  4. Bring sauce to a simmer and stir until sauce thickens enough to lightly coat a meatball. Return meatballs back in pan, turning them to coat. Once the meatballs are warmed up, remove from heat and sprinkle with fresh parsley or dill. 

Asian Lemon Chicken Tenders by Rattaya Nagorski

From cooking blog Damn Delicious (in which was adopted from Blog Chef), these chicken tenders were, well, damn delicious alright. It was easy to make and it went well with some Japanese rice and stir fried vegetables. The sauce itself had quite a few ingredients to gather, but the result was well worth it. I didn't shake the chicken in the sauce toward the end; I served the sauce on the side instead, in which I should have tossed them. Next time!

Yielded 6 servings.

Gather:

  • 1 cup vegetable oil
  • 2 lb boneless, skinless chicken breasts, cut into strips
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups all-purpose flour
  • 1 cup buttermilk

FOR THE LEMON GLAZE:

  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar, packed
  • Juice of 1 lemon
  • 2 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • 1 tsp ground black pepper
  • 1/2 tsp garlic powder

Make:

  1. To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes.
  2. Heat vegetable oil in a large skillet over medium high heat.
  3. Season chicken with salt and pepper. Working one at a time, dredge chicken in flour, dip into buttermilk, then gredge in flour again, pressing to coat. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until very evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  4. Serve immediately, drizzled with lemon glaze. Another note from the site is to lightly shake the chicken in the glaze. 

 

 

Grilled Chicken Florentine Pasta by Rattaya Nagorski

I actually made this pasta as a side dish, eliminating the chicken. The flavors weren't as sharp as I normally liked for a creamy pasta dish, but this was easy and quick, adding in a vegetable for boys who just wanted pasta and alfredo sauce at home.

Recipe is from Cooking Light, September 2012. 4 servings. 

GATHER:

  • 2 (6oz) bone-in chicken breasts, skinned
  • 3/4 tsp salt, divided
  • 3/4 tsp black pepper, divided
  • Cooking spray
  • 8oz uncooked linguine
  • 2 tbsp canola oil
  • 3 tbsp all-purpose flour
  • 1 tsp chopped fresh garlic
  • 1 cup whole milk
  • 1 cup fat-free, lower-sodium chicken broth
  • 3oz Parmesan cheese, grated (about 3/4 cup)
  • 4 cups fresh spinach leaves

MAKE:

  1. Prepare grill to medium-high heat.
  2. Sprinkle chicken with 1/4 tsp salt and 1/4 tsp pepper. Place chicken on grill rack coated with cooking spray, and grill for 8 minutes on each side or until done. Let stand 10 minutes. Carve chicken off bones and thinly slice. 
  3. Cook the pasta according to package directions. Drain well; keep warm.
  4. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add flour and garlic; cook until garlic is browned (about 2 minutes), stirring constantly. Add milk and broth, stirring with a whisk; bring to a simmer, and cook 2 minutes or until thickened. Add cheese, stirring until cheese melts. Add remaining 1/2 tsp salt, remaining 1/2 tsp pepper, and spinach; stir until spinach wilts. Add pasta and chicken; toss to combine. 

Grilled Chicken + Peach BBQ Sauce by Rattaya Nagorski

This was the second recipe I made from Gwyneth Paltrow’s cookbook, and I loved this dish. I was intrigued with making something with a fresh peach, and this dish was light and delicious. I was then even more sold on cooking more of her recipes, because the few recipes that I tried was exceptional. The adobo sauce fluttered some heat into the bbq sauce, and it was greatly welcomed. The recipe came from her spotlight in Bon Appetit, June 2011.

GATHER:

  • 1 cup, chopped + peeled fresh peach or 9-10 oz frozen sliced peaches, thawed + chopped
  • 1/2 cup ketchup
  • 2 tbsp fresh lemon juice
  • 2 garlic cloves, minced
  • 1 1/2 tsp adobo sauce from canned chipotle chiles in adobo [or 1 tsp soy sauce for a non-spicy version]
  • 4 skinless, boneless chicken breasts
  • Vegetable oil

MAKE:

  • In a small sauce pan, combine the first 5 ingredients. Season with salt and pepper; bring to a boil over high heat. Reduce heat to low; simmer until peaches are very soft and flavors meld, about 10 minutes. Remove pan from heat; let cool. Pour peach mixture into a blender and puree until smooth.[Or use an immersion blender and put the mixture in a medium bowl.]
  • Place half of the sauce in a medium bowl; add chicken and turn to coat. Let marinade at room temperature for 20 minutes, or cover and chill for up to 8 hours, turning occasionally. Cover and refrigerate the remaining sauce.
  • Prepare a grill to medium-high heat, or a grill pan. Brush rack or pan with oil. Grill chicken until browned and almost cooked through, 4-5 minutes per side. Brush on all sides with reserved sauce; grilled until glazed and cooked through, 1-2 minutes per side. Serve with remaining sauce.

Pesto Chicken Salad Sandwich by Rattaya Nagorski

Easy dish, quite yummy, great for a crowd, but not necessarily the best chicken salad I'd ever had. The pesto made it a bit more rustic, and while the roasted red bell peppers didn't really shine, it was a nice addition. Stemmed from Cooking Light's cookbook Comfort Food, this could be a go-to for a quick lunch, or even for a picnic. What was nice was the partial mayo and yogurt for the overall binding sauce for the chicken salad itself, which conveyed lighter calories, and still garnered a yummy sandwich.

GATHER:

  • 1/2 cup reduced-fat mayonnaise
  • 1/3 cup plain fat-free yogurt
  • 1/3 cup commercial pesto 
  • 1 1/2 tbsp fresh lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 cups cubed skinless, boneless rotisserie chicken breast
  • 1 cup diced celery
  • 1/3 cup chopped walnuts, toasted
  • 1 focaccia bread, cut horizontally
  • 1 (12oz) bottle roasted red bell peppers, drained and chopped
  • 12 romain lettuce leaves

MAKE:

  1. Combine first 6 ingredients in a large bowl, stirring with a whisk. Stir in chicken, celery, and walnuts.
  2. Spread chicken salad on bread. Top with red bell peppers and lettuce. 

Yields: 6-8 servings

Chicken + Wild Rice + Almonds by Rattaya Nagorski

A lighter fare of a main course for chicken. I did a few changes, and it still came out wonderful and fairly sweet. It’s a great picnic dish, or serve it alongside a fun soup.

Cooking Light, December 2009. Yields 6 servings.

Dressing: 1/4 cup fig vinegar or white wine vinegar, 2 tsp sugar, 1 tsp Dijon mustard, 1/4 tsp salt, 1 garlic clove, minced, and 2 tbsp canola oil.

Make the dressing: Combine the first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.

IMG_2056.JPG

Rice: 2 cups chicken broth, 1 1/2 cups uncooked wild rice, and 1 tbsp butter.

Make the rice: Combine all rice ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.

Chicken: Cooking spray, 1 lb boneless, skinless chicken breast, salt and pepper.

Make the chicken: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 tsp salt and 1/8 tsp pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2 inch cubes.

Salad: 1 cup chopped celery, 1/2 cup shredded carrots, 1/3 cup dried cranberries, 1/4 cup chopped almonds, toasted, and 2 tbsp minced red onion. [I replaced 1 chopped and seeded roma tomato instead of shredded carrots, and I also left off the red onions.] 

Make the salad: Combine cooked rice, chicken, and all salad ingredients in a large bowl. Add dressing, toss gently to coat. Cover and chill.

Thai-Style Stir-Fried Chicken + Basil by Rattaya Nagorski

This simple Asian dish was a hit, and as I served it with cooked jasmine rice. We cooked with sliced pork instead of the listed chicken, simply because that was what I had in the fridge, and doubled the recipe for four. This original recipe, from Fine Cooking, served 2 to 3.

GATHER:

  • 2 tbsp vegetable oil
  • 4 medium shallots, peeled, and thinly sliced
  • 2 medium cloves garlic, thinly sliced
  • 1/4 tsp red pepper flakes
  • 1 lb chicken breast cutlets (about 1/4 inch) thick), cut crosswise into 1-inch-wide-strips
  • 1 tbsp fish sauce
  • 1 tbsp fresh lime juice
  • 2 tsp packed light brown sugar
  • 1 cup lightly packed fresh basil leaves

MAKE:

  • Heat the oil in a well-seasoned wok or heavy-duty 12-inch skillet over medium-high heat until simmering hot. 
  • Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring until it's no longer pink and the shallots are beginning to brown, 2 to 3 minutes.
  • Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 tbsp at a time.) Remove from the heat, add the basil, and stir to wilt it. [I added 1/4 cup water anyway, just to have more sauce for the dish.]

Perfect Pan Roasted Chicken Thighs by Rattaya Nagorski

When I come upon a recipe that deems itself to be perfect at something, I have to try it. I'm not saying I will make it just as well, but hey, I at least have to try it. It has been published in Bon Appetit, June 2011. And let me just say that the crown for the perfect pan-roasted chicken thigh does come from this recipe. The technique seems to be flawless and if you’re going to try it, stick to the minutes it suggests and you will be leaning back and enjoying a great meal.

This yields 2-4 main course meals. I have bought 2 1/2 lb worth of the chicken thighs, but it only had 4 pieces, but I stuck to the recipe. It was easy and the result was spectacular. The crispy skin was phenomenal. This recipe is in the top ten chicken recipes!

GET: 6 skin-on, bone-in chicken thighs (about 2.5lb), salt and freshly ground pepper, 1 tbsp vegetable oil.

OPTIONAL: The magazine had a few options to amp up the dish, but the chicken thighs could stand alone. I put lemon slices and fresh thyme sprigs throughout the cooking process, but didn’t use the suggested white wine to make a bit of a sauce. I recommend the lemons and thyme, but that’s it.

MAKE:

  1. Preheat oven to 475°. Season chicken with salt and pepper.
  2. Heat oil in a 12″ heavy nonstick skillet (oven-safe) or a cast iron over high heat. Nestle chicken in skillet, skin side down, and cook 2 minutes.
  3. Add 1 lemon, thinly sliced, and 4 fresh thyme sprigs, if opting to, not mandatory. Reduce heat to medium-high; continue cooking skin side down, occasionally rearrange chicken thighs and rotating pan to evenlyy distribute the heat, until fat renders and skin is golden brown, about 12 minutes.
  4. Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Chicken + Forty Cloves of Garlic + Potatoes by Rattaya Nagorski

This dish, from William-Sonoma's Chicken Night cookbook by Kate McMillan, jumped off the page immediately to me, and I was so excited to make it. Needless to say, it was the 40 cloves of garlic that pulled me into trying out the recipe. Also, the steps to make this French bistro dish seemed fun. While that rang true, the dish came out bland and it wasn't quite a hit at the dinner table.

There were only two great things about it: it took great pictures, and the roasted garlic was aromatic and delicious. What's not to love about roasted garlic? The chicken thighs looked gorgeous on the pan and the glistening on the skin was a feast to the eyes. But then the sauce was poured over it, and there went the exciting crispiness.

Forty cloves of garlic seemed plenty, but I put a bit more (about 10), just to heighten the taste and it made look worth the effort. Being in the oven for about 40 minutes, the potatoes did not come out completely cooked, and it was tasteless. I was not holding back on the salt, yet it still did not give out more flavor that it should have with this type of work on the dish. Then I wasn't sure what to serve with this, but that was no fault to the recipe, that was just my untrained pairing method. Anyway, I least I tried, but it became another too-bad recipes.

GATHER:

  • 2 tbsp unsalted butter
  • 1/4 cup dry white wine
  • 2 tbsp olive oil
  • 3/4 cup low-sodium chicken broth
  • 8 small bone-in, skin-on chicken thighs, around 2 1/2 lb
  • 6 red-skinned potatoes, about 3/4 lb total, scrubbed but not peeled, quartered
  • Kosher salt and freshly ground pepper
  • 40 cloves of garlic, peeled but left whole
  • 6 fresh thyme sprigs

MAKE:

  1. Preheat oven to 350. In a large, heavy-bottomed saucepan over medium-high heat, melt 1 tbsp of the butter in 1 tbsp of the olive oil. Season the chicken all over with salt and pepper. Working in batches as needed to avoid crowding, add the chicken to the hot pan, skin side down, and cook, turning once, until golden brown on both sides, about 6 minus per side. Transfer each batch, skin side up, to a 9x13-inch baking dish as it's finished. Set aside. Do not wipe the pan clean and keep it over medium-high heat.
  2. Add the garlic to the saucepan and cook, stirring often, until lightly browned and beginning to soften, 2-3 minutes. Using a slotted spoon, spread the garlic all over the chicken.
  3. Add the wine to the hot saucepan, scraping up any browned bits on the bottom of the pan, and bring to a simmer. Cook until the liquid reduces by half, about 2 minutes. Add the broth and return to a simmer. Add the remaining 1 tbsp butter. When the butter has melted, season well with salt and pepper and stir to combine. Carefully pour the sauce all over the chicken and garlic. 
  4. In a bowl, toss the potatoes with the remaining 1 tbsp olive oil and season with salt and pepper. Tuck the potatoes in the baking dish all around the chicken. Scatter the thyme sprigs over the top.
  5. Roast until the potatoes are fork-tender and the chicken is opaque throughout (no pink should show when you cut in next to a bone, and the chicken juices should run clear), 35-40 minutes. Serve right away.

Yield: 6 servings 

 

 

 

 

Spicy Oregano Chicken Stew by Rattaya Nagorski

I was looking at different recipes that I could amend for the Whole30 Challenge. To be honest, I was getting tired of just baked meat item and roasted vegetables. Don't get me wrong, roasted vegetables had become a goldmine for me, and I couldn't get enough roasted Brussel sprouts. I would rather have that stay longer than the kale obsession. As much as there were wonderful recipes available online, I simply just wasn't intrigued tonight, so I ventured out on my own.

I made this dish mainly from what I had in the fridge. I knew I wanted soup or stew, and I wanted to use the fresh oregano that I had. I didn't know if this was going to turn out well. I wasn't a master chef, I was simply a recipe-tryer, and blogged about it.  I just knew whether a recipe needed salt or not, and that was the extent of me developing any recipes. But I tried with this one, and I must say, it tasted great.  6 servings.

Gather:

  • 4 tsp canola oil, divided
  • 4 boneless, skinless chicken breasts, cubed
  • 1 cup finely chopped onion
  • 1 cup finely chopped celery
  • 8oz sliced mushrooms
  • 1 (14oz) petite diced tomatoes
  • 2 tbsp chopped fresh parsley
  • 1 1/2 tbsp chopped fresh oregano 
  • 2 tsp salt, divided
  • 2 tsp freshly ground black pepper, divided 
  • 1/2 tbsp chili powder
  • 1/2 tbsp garlic powder
  • 1 tbsp cayenne pepper
  • 1/8 tsp ground cloves
  • 2 cups fat-free, lower-sodium chicken broth

Make:

  1. Heat 2 tsp oil in a Dutch oven over medium-high heat. Add half of chicken to pan, sprinkle with 1/2 tsp salt and 1/2 tsp pepper; cook 6 minutes, browning on all sides. Remove chicken from pan. Repeat with the rest of the chicken. 
  2. Add remaining 2 tsp to pan; swirl to coat. Add onion, celery,  mushrooms, remaining salt and pepper, chili powder, garlic powder, and cayenne pepper; saute 5 minutes, stirring occasionally. Add tomatoes, parsley, oregano, ground cloves, and chicken broth; bring to a boil. Return chicken to pan; cover, reduce heat, and simmer 25 minutes. Enjoy!