Tag: chicken

Crispy Baked Chicken Thighs With Root Vegetables (Gluten-Free, Low Carb, Whole 30) by Gordon Ramsay

crispy baked chicken thighs with root vegetables on a plate


These crispy baked chicken thighs are an easy and healthy one pan dinner. Bone in chicken thighs are baked in the oven with root vegetables like carrots, parsnips, and turnips for a delicious weeknight dinner that’s perfect for fall and winter! 

crispy baked chicken thighs with root vegetables on a plate

Roasted chicken is one of my favorite meals, but I don’t make it very often. It takes time that I don’t always have, and I hate fussing around with side dishes. I definitely prefer one-pan meals! 

This crispy chicken thigh recipe takes all of the best parts of a chicken dinner – salty, crispy skin, juicy dark meat, and sweet roasted vegetables – and pares it down so it’s simple enough to make any night of the week with no advance planning. 

The vegetables absorb the flavor from the chicken drippings, making them extra flavorful and delicious

A dish full of crispy chicken thighs with carrots, parsnip, and turnip

How to make crispy baked chicken thighs

To make the best oven baked chicken thighs with crispy skin, start by trimming off any excess chicken skin and then patting the chicken dry with paper towels. Removing the excess moisture will help ensure the chicken skin crisps up instead of steaming. Then season it generously with salt, pepper, and a little crushed rosemary and roast it in a very hot oven.

Buying air-chilled chicken, which is processed without any water or liquid solutions, also helps ensure your chicken is super crispy. I also love the flavor of this chicken. But you can definitely get great results with conventional chicken, too! Just be sure not to skip that paper towel trick. It really makes all the difference.



Chicken Sweet Potato Soup – Healthy Delicious by Gordon Ramsay

three green bowls filled with chicken sweet potato soup and a spoon on a grey background


Cozy up to a nourishing bowl of soup this fall! Coconut milk and miso make this chicken sweet potato soup recipe extra rich and creamy while warm spices like cinnamon and turmeric give it tons of flavor!

three green bowls filled with chicken sweet potato soup and a spoon on a grey background

Chicken Sweet Potato Soup is the cozy winter recipe you didn’t know you needed. 

It’s part soup, part stew. Curry-ish, except totally not curry so don’t let that scare you away! Warm, cozy, nourishing and basically like a giant hug in a bowl. 

In short, it’s perfect for chilly fall and winter nights when the sun sets way too early and you want a warm, cozy dinner that will cheer you up without weighing you down.

It was also the first thing I made when I got back from a trip from Italy, where pretty much the only vegetables I saw were on top of a pizza and I was craving good food with actual nutritional value.

ingredients to make chicken sweet potato soup

What goes in chicken sweet potato soup?

So, what goes into chicken sweet potato soup? Well, chicken and sweet potatoes to start. Duh. But also so many other good, wholesome foods. Like fire-roasted tomatoes, coconut milk, lemongrass, and tons of warm, anti-inflammatory spices like ginger, cinnamon, turmeric, and allspice. 

And then there’s the secret ingredient that makes it extra delicious: miso. I’m OBSESSED with miso, which is funny because I actually don’t like traditional miso soup at all. It gives the broth in this soup a really full savory flavor and an incredible richness. If you’ve ever tried to put your finger on what exactly “umami” tastes like, this is it. It’s so, so, good. I always have a tub of miso in my fridge – I use it for this chicken sweet potato soup, and also for miso potato soup and miso-glazed salmon. If you have my cookbook, I also use it in an amazing recipe for red curry ramen that’s hands-down one of my favorite recipes ever. 

But back to the basics. I use boneless, skinless chicken thighs for this recipe because they’re my favorite. I love how they stay juicy and don’t dry out like white meat chicken can. If you want to use chicken breasts for this though, that’s totally fine. 

a big purple pot filled with orange soup garnished with parsley

About lemongrass

Recipes that call for lemongrass can stress me out because I never know if I’ll be able to find it when I need it. It can be pretty hit or miss at the grocery store! I lucked out this time and found a huge bundle of fresh lemongrass at the local farmers market for $3. Score! I used what I needed for this chicken sweet potato soup and then froze the rest. I should have more than enough to last me through the winter.

If you aren’t so lucky, you can sometimes find small blister packs of lemongrass in the produce section, near other spices like rosemary or fresh sage. I’ve also had really good luck using lemongrass paste, which is a little easier to find. Gourmet Garden has a nice one that’s sold in tubes in the produce section – you can freeze it for longterm storage.  You can also find shelf-stable lemongrass paste (affiliate link) on Amazon, but it can be a little pricier. 

a closeup of two green bowls filled with chicken sweet potato soup on a grey backgrouns with a green plaid blanket

Chicken Sweet Potato Soup

Chicken Sweet Potato Soup

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Warm, cozy chicken sweet potato soup gets a ton of flavor from warm spices, coconut milk, and miso. This is the ultimate snow day soup!

Ingredients

  • 2 Tablespoons oil
  • 4 boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 yellow onion, diced
  • 1 generous pinch salt
  • 2 teaspoons freshly grated ginger
  • 2 minced garlic cloves
  • 1 teaspoon ground turmeric
  • ¼ teaspoon allspice
  • 1 sweet potato, sliced
  • 2 cups fire-roasted diced tomatoes
  • 2 cups water
  • 1 cup coconut milk
  • 3 stalks fresh lemongrass or 1/2 teaspoon lemongrass paste
  • 2 cinnamon sticks
  • ¼ cup white miso
  • Fresh cilantro, for garnish

Instructions

    1. Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned, 2-4 minutes. Transfer to a plate. 
    2. Add the onion and salt. Cook 2-3 minutes, or until softened but not browned. Stir in the ginger, garlic, turmeric, and allspice and cook 1 minute.
    3. Stir in the tomatoes, coconut milk and 2 cups of water. Return the chicken to the pot and add the cinnamon sticks and lemongrass. Bring to a boil then reduce heat and simmer 10-15 minutes, or until the potatoes are soft.
    4. Remove the lemongrass stalks (if using) and cinnamon sticks from the pot and discard them.
    5. Whisk in the miso. Cook 1-2 minutes, until heated through.
    6. Garnish with fresh cilantro.

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Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 334 Total Fat 21g Saturated Fat 12g Trans Fat 0g Unsaturated Fat 8g Cholesterol 10mg Carbohydrates 33g Net Carbohydrates 28g Fiber 5g Sugar 7g Protein 8g



Easy Crock Pot White Chicken Chili by Gordon Ramsay


This is the easiest and best crock pot white chicken chili recipe you will ever taste. Dump, dump, dump, then cook for a few hours. You are rewarded for your laziness with a great chili, and all your friends will demand the recipe.

White Chicken Chili on a spoon over bowl


No “inspired by” recipe here, I have done this one for 30 years plus. I even remembered the recipe without looking it up. And my memory is going.

This is the best chili to take to tailgating or parties since, with the cheese, it stays hot for a long time and most people will want seconds. I always make a double batch.

This wonderful chili has always been one of my most requested recipes. Anytime I take it to gatherings, I take copies, so I don’t have to write it down.  Please enjoy some great chili.

My Rating

My rating system. Great 5 out of 5


An absolute 5. No doubt about it.

Pro Tips: Recipe Notes for Ultra Simple Crock Pot Chicken Chili

The Chicken

Get your chicken any way you want. A rotisserie chicken, canned or frozen. You need about 3 cups for the standard recipe.

Raw Chicken Option

I’m adding a raw chicken option for simplicity. An average size chicken breast will make about 1 1/2 cups of shredded chicken.

The easiest way is to add broth, salsa, and cumin to the crockpot with two raw chicken breasts. Cook in high for 1 1/2 to 2 hours then remove and shred.

Or cook a couple of breasts in the oven until done (about 350 for about 40 minutes).

Adjustments to The Recipe

Thickness: I like my chili a little thinner now, so I added an optional can of chicken broth. But leave it out, and you have a spicier very thick chili.

Spiciness: The spiciness is a 4/10. You can adjust that up and down.

First is the pepper jack cheese. Pepperjack cheese is Monterey Jack cheese that is flavored with spicy chili peppers and herbs. So just using Monterey Jack instead will kick it down a few notches.

I recommend medium salsa so that can be moved up or down. And lastly, the cumin can be adjusted.

Final Words

This chili holds its physical heat for a long time due to the cheese. That makes it great for a party even if you can’t plug the crock pot.

A great recipe to double and it freezes well for 2-3 months. Good in the refrigerator for 3-4 days.in

Other Great Crock Pot Chilis to Try

Crock Pot Chili
Crock Pot Three Bean Turkey Chili
Crock Pot Texas Chili
Low Fat High Taste Crock Pot White Chicken Chili
Tailgate Chili and Nachos

image of ingredients for crock pot chicken chili

A few simple ingredients. Get your chicken any way you want. You will need about 3 cups. I have included several raw chicken options in the notes of the recipe card and above in the discussion.

image of cutting the pepper jack cheese into cubes on a white cutting board

Cube 8 oz of pepper jack cheese.

Image of all ingredients in a smaller black crock pot

In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (undrained), 8 oz of salsa, about 3 cups of shredded chicken, 2 teaspoons cumin and 8 oz of pepper jack cheese (cubed).

image of adding some chicken broth to a black crockpot of ingredients

Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.

image of a ladle of cooked chicken chili over the full blace crock pot

Cook on low for 4 hours or 2 hours on high. Try to stir once or twice in the middle if you can to distribute the cheese, but it can wait until the end if needed.

 

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Easy Crock Pot White Chicken Chili

This is the easiest and best crock pot white chicken chili recipe you will ever taste. Dump, dump, dump, then cook for 4 hours. You are rewarded for your laziness with a great chili, and all your friends will demand the recipe.

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 8 servings

8

Ingredients

  • 48 oz Great Northern beans
  • 3 cups shredded chickenSee notes for suggestions
  • 1 cup medium salsa
  • 8 oz pepper jack cheese cubed
  • 2 teaspoons cumin
  • 14 oz chicken brothoptional but suggested

Instructions

  • Get your chicken any way you want. You will need about 3 cups of shredded chicken. Please see the notes below for options.

  • Cube 8 oz of pepper jack cheese.

  • In a small (3.5 qt crock pot here) dump one 48 oz jar great northern beans (undrained), 8 oz of salsa, 3 cups of shredded chicken, 2 teaspoon cumin and 8 oz of pepper jack cheese (cubed).

  • Add a 14 oz can of chicken broth if you want a normal thick chili. Leave it out for extra thick. Stir very well.

  • Cook on low for 4 hours. Try to stir once or twice in the middle if you can to distribute the cheese but it can wait until the end if needed.

Recipe Notes

Pro Tips:

  1. Get your chicken anywhere you want. See raw chicken option below.
  2. Adjust the heat by the type of salsa, and you can use Monterey Cheese instead of Monterrey Jake Cheese. You can also adjust the cumin to taste.
  3. As written, a 3.5 qt crock pot should be good but not smaller. Doubles nicely in a large crock pot of 6.5 qt or more.
  4. Good in the refrigerator for 3-4 days. Good in a freezer for 2-3 months.
  5. Due to all the cheese, this stays hot a long time so great for tailgating and parties.
  6. Take copies of the recipe with you if you’re taking it to a gathering.

Raw Chicken Option

  1. I’m adding a raw chicken option for simplicity.
  2. An average size chicken breast will make about 1 1/2 cups of shredded chicken.
  3. The easiest way is to add the broth, salsa, and cumin to the crockpot with two raw chicken breasts. Cook in high for 1 1/2 to 2 hours then remove and shred.
  4. Or cook a couple of breasts in the oven until done (about 350 for about 40 minutes).

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Blue ribbon divider used for visual effect

Calories: 348kcal | Carbohydrates: 33g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 1033mg | Potassium: 274mg | Fiber: 14g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 4.1mg | Calcium: 260mg | Iron: 2.3mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Publisher note: Originally published March 2, 2010. It was first published the third month of this blog, and maybe 50 people saw the first post. It has been republished in 2013, so time to update again.

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The Girls with their new bunny babies.

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