Tag: skinless boneless chicken breast

30 Minute Cheesy Jambalaya

A one pan weeknight recipe that has it all. Great taste, texture and wonderfully spicy. Plus it is not hard. Whip up a batch tonight.

I’m using the term jambalaya here loosely but it is descriptive. I have started with chicken and add sausage with some veggies. Add rice until done but then it took a turn. Mix in a little Monterey Jack cheese and top with more. Brown under a broiler for several minutes and your done in 30 minutes total.

Rating:

A high 4 but still a 4. That is my wife’s rating. I’m more of a low 5. She wanted shrimp which would be easy to add with the rice so I put it in as an option. A real Jambalaya (with shrimp) coming soon.

Notes. I’m doing more cooking similar to this. Get the chicken partly cooked and add veggies after about half done and finish that cooking. Add the garlic near the end to bloom it but not over cook with the meat and veggies. Then add some rice or pasta to finish cooking in some broth or tomato produce. Here I added cheese and sour cream to get a great creamy/cheesy taste.

Also, I’m liking RoTel more and more. Great tomato taste with a really nice spicy touch. My wife is liking it also so expect more.

Heat 2 t oil in an oven safe pan over medium high heat.

Trim and cut one medium size skinless boneless chicken breast into about 1 inch pieces.

Add the chicken to the pan and cook for 5 minutes. Stir occasionally.

While chicken is cooking, chop 1 small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.

After the chicken has cooked 5 minutes, add the onion, green pepper and sausage. Cook until veggies are tender and the chicken is 160 degrees internal temp. About another 7 minutes for a total of about 12 minutes. Then add 2 cloves of crushes or minced garlic and cook another minute until fragrant.

Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 10 1/2 oz can RoTel, 1 t Cajan spice, 1/2 t salt and 1/4 t pepper. Add 1/2 cup sour cream and mix well.

Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well.

Remove from heat and cover. Turn on oven broiler.

After the 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Add 8 oz of cooked shrimp here if you want.

Now top with one more cup of Monterey Jack cheese.

Place under broiler until nicely browned. About 3 minutes.

30 Minute Cheesy Jambalaya

By Dan Mikesell
October 12 2013

A one pan weeknight recipe that has it all. Great taste, texture and wonderfully spicy. Plus it is not hard. Whip up a batch tonight.

Ingredients

1 medium or large skinless boneless chicken breast
1 green pepper
one small onion
8 oz of smoked sausage
2 gloves garlic
1 – 14 oz can chicken broth
1 – 10 1/2 oz can RoTel
1/2 cup sour cream (lower fat is ok)
1 t Cajan spice
1/2 t salt
1/4 t pepper
2 cups Minute Rice
1 1/2 cup Monterey Jack Cheese
Optional 8 oz cooked shrimp

Instructions

Heat 2 t oil in an oven safe pan over medium high heat.
Trim and cut one medium size skinless boneless chicken breast into about 1 inch pieces. Add the chicken to the pan and cook for 5 minutes. Stir occasionally.
While chicken is cooking, chop 1 small onion and one green pepper. Cut 8 oz of sausage into 1/4 inch medallions.
After the chicken has cooked 5 minutes, add the onion, green pepper and sausage. Cook until veggies are tender and the chicken is 160 degrees internal temp. About another 7 minutes for a total of about 12 minutes.
Then add 2 cloves of crushes or minced garlic and cook another minute until fragrant.
Add 1 – 14 oz can of chicken broth and deglaze the pan. Add one 10 1/2 oz can RoTel, 1 t Cajan spice, 1/2 t salt and 1/4 t pepper. Add 1/2 cup sour cream and mix well.
Turn the heat to high and bring to a boil. Add 2 cups Minute Rice. Mix in well. Add 8 oz of cooked shrimp here if desired.
Remove from heat and cover. Turn on oven broiler.
After the 5 minutes, add 1/2 cup of shredded Monterey Jack cheese and mix in well. Now top with one more cup of Monterey Jack cheese.
Place under broiler until nicely browned. About 3 minutes.

Yield: 6 servings
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Updated
October 12 2013
Dan Mikesell

Chicken Carnitas AKA Carnitas de Pollo

Just the title will get some people going. After all carnitas are pieces of fatty pork cooked in more fat…right? But to me carnitas are “little Mexican spiced up pieces of meat” so it fits… for me. With an infusion of great citrus flavor, you’ll love this healthier version of carnitas.

Based on my own Healthier Pork Carnitas with Pork Tenderloin , you can have a great Mexican meal on the table in less than an hour.

Rating:

This may be a little generous but I loved the citrus taste and the fall apart chicken. I did put it in my top picks.

Notes: It is not only the chicken that makes this a 5 but the veggies. Cooked in the same pan, you get all the great spices and citrus taste in you meal.

Heat 1 T of oil in a large pan over medium high heat.

Trim and cut about 2 pounds of skinless boneless chicken breast (or thighs) into 1 to `1 1/2 inch cubes.

Mix the chicken with 1 t kosher salt, 1 t paprika, 1 t cumin and 1/2 t pepper. Stir well to coat.

Add the chicken to the hot oil and stir occasionally until browning well. About 7 minutes. You do not need to cook completely just brown.

While chicken is cooking, mince one jalapeno and two cloves of garlic.

After chicken is browned well (about 7 minutes) add the jalapeno and garlic and cook 2 more minutes.

Add 1 – 14 oz can chicken broth and the juice of one orange and one lime.

Adjust the temperature to get a firm boil. Do not cover and do not stir. Just let it reduce to almost nothing. About 20 minutes. Your house will smell wonderful.

While the chicken is reducing, clean and slice one red pepper, one green pepper and a large onion.

When the pan is almost dry, move the chicken to a plate and cover with foil.

Add the veggies to the pan over medium high heat and cook until tender (about 7-8 minutes). Stir frequently and scrap some of the fond off the bottom of the pan. If needed add a couple of tablespoons of chicken broth for moisture.

Lots of great flavor here.

Chicken Carnitas AKA Carnitas de Pollo

By Dan Mikesell
October 19, 2013

Healthier version of carnitas infused with great citrus taste in less than one hour.

Ingredients

2 pounds of skinless boneless chicken breast (or thighs)
1 t paprika
1 t cumin
1/2 t pepper
1 jalapeno
2 cloves of garlic
1 – 14 oz can chicken broth
juice of one orange
juice of one lime
1 green pepper
1 red pepper
1 large onion

Instructions

Heat 1 T of oil in a large pan over medium high heat.
Trim and cut about 2 pounds of skinless boneless chicken breast (or thighs) into 1 to `1 1/2 inch cubes.
Mix the chicken with 1 t kosher salt, 1 t paprika, 1 t cumin and 1/2 t pepper. Stir well to coat.
Add the chicken to the hot oil and stir occasionally until browning well. About 7 minutes. You do not need to cook completely just brown.
While chicken is cooking, mince one jalapeno and two cloves of garlic.
After chicken is browned well (about 7 minutes) add the jalapeno and garlic and cook 2 more minutes
Add 1 – 14 oz can chicken broth and the juice of one orange and one lime.
Adjust the temperature to get a firm boil. Do not cover and do not stir. Just let it reduce to almost nothing. About 20 minutes. Your house will smell wonderful.
While the chicken is reducing, clean and slice one red pepper, one green pepper and a large onion.
When the pan is almost dry, move the chicken to a plate and cover with foil.
Add the veggies to the pan over medium high heat and cook until tender (about 7-8 minutes). Stir frequently and scrap some of the fond off the bottom of the pan. If needed add a couple of tablespoons of chicken broth for moisture.

Yield: 6 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Updated
October 19 2013
Dan Mikesell

Easy Mexican Rice and Chicken

25 minutes, one pan and minimal skill will get you a tasty healthy weeknight complete dinner. Start with a couple of skinless boneless chicken breast then add some onion, garlic, a few spices, a can each of RoTel and chicken broth. Finally some minute rice and you are done. Really really good.

I have no inspiration recipe for this. I wanted to do a stove top chicken and rice but Google was not my friend this time. Way too many recipe with cans of soup again. And again, I refuse to participate in that farce. I wanted tasty rice with a little spice.

What I wanted:

I didn’t want that bland white rice taste. The rice needed some “pop” to it.
I wanted chicken included in the cooking method. Precooked chicken would work but I don’t usually have that.
Some great taste with a little spice.
Easy and quick enough I can do it after a 12 hour day.
It must use things I always have. No special trip to the store.

Rating:

High 4 or low 5.

Notes:
A heat note: skip the chili powder if you are totally heat
adverse but most will like the 1/2 to 1 teaspoon but you manly men can
do 1 1/2 t.

I as a little nervous about ratios but all came out great. More stove top rice recipes will be coming.

Without the chicken, this rice would be a great “Mexican Rice” side dish for a complete Mexican meal.

Start with things I always have on hand. Take 1 T butter and melt over medium high heat.

Trim and cut two skinless boneless chicken breast. Cut into convent size pieces. Mine were medium large so I chose thirds.

When the butter is starting to bubble, add the chicken. Cook about 5 minutes per side initially. While the chicken is cooking. dice a small or 1/2 medium onion and crush two large cloves of garlic.

After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has internal temp of 160. About 5 more minutes. (a total of 15 minutes)

Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, 1/2 tsp salt, 1/4 tsp pepper and 1/2 to 1 t chili powder. Mix well and bring to boil over medium high heat.

Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken.

Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.

Easy Mexican Rice and Chicken

by Dan Mikesell September-10-2013

25 minutes, one pan and minimal skill will get you a tasty healthy weeknight complete dinner.

Ingredients

2 skinless boneless chicken breast
1 T butter
1 – 14.5 oz can chicken broth
1 – 10.5 oz can RoTel
1 small or 1/2 medium onion
2 large cloves crushed garlic
1/2 t salt
1/4 t pepper
1/2 to 1 t chili powder
2 cups Minute Rice

Instructions

1) Take 1 T butter and melt over medium high heat.2) Trim and cut two skinless boneless chicken breast. Cut into convent size pieces. Mine were medium large so I chose thirds.3) When the butter is starting to bubble, add the chicken. Cook about 5 minutes per side initially. While the chicken is cooking. dice a small or 1/2 medium onion and crush two large cloves of garlic. 4) After the chicken has cooked 10 minutes, add the onion and garlic. Cook until chicken has internal temp of 160. About 5 more minutes. (a total of 15 minutes)5) Add one 14.5 oz can chicken broth, a 10.5 oz can RoTel, 1/2 tsp salt, 1/4 tsp pepper and 1/2 to 1 t chili powder. Mix well and bring to boil over medium high heat.6) Add 2 cup Minute Rice and stir in well and get most of the rice off the top of the chicken. Cover and remove from heat. In 5 minutes stir well and serve. Done in 25 minutes.

Details

Prep time: 2 mins Cook time: 23 mins Total time: 25 mins Yield: 4 servings

Updated

September 10 2013

Dan Mikesell