Archive for ‘chicken’

April 10, 2016

Chili Cilantro Lime Chicken

Found this here: http://paleopot.com/2013/01/chili-cilantro-lime-chicken/ The picture looks absolutely delicious, so I’m totally just copy-pasting what he said to do. GFCF, Feingold stage 2 (because of chili powder & cayenne. You could try omitting/subbing those to make it stage 1.)

What you need:

  • One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
  • Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
  • 1/2 cup of lime juice (about 2 limes).
  • 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
  • 2 generous handfulls of fresh cilantro.
  • 3 cloves of garlic.
  • 1 tbsp of olive oil.

How you make it:

  1. Wash your chicken off under cold tap water and then dry with paper towels.
  2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
  3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
  4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
  5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
  6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
  7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
  8. Place your chicken in your slow cooker along with any marinade left over in your bag.

Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.

Now, in the comments, it mentions being able to do this with just chicken breasts…even freezing them in the marinade as a make-ahead option (thaw overnight in fridge the night before cooking, or even just toss the whole frozen works in the crock but cook closer to 8 vs 6 hrs.) If this is half as good as it looks, I’m sure we’ll try those easy options too. But the first time I want to try it like it shows because yum.

April 10, 2016

Butter Chicken

Found this recipe here: http://www.becomingness.com.au/blog/slow-cooker-butter-chicken There is no butter in this butter chicken. No idea if that’s typical or not, as I was a picky picky person who never branched out to try new foods for the longest time…and by then our household was largely special-diet anyway. So.. this appears to be GFCF, and Feingold stage 2 friendly (tomatoes and spices.. no real way to make it stage 1.)

Slow Cooker Butter Chicken

Serves 4 – 6

Ingredients

  • 1 tablespoon coconut oil
  • 3-4 cloves garlic, crushed
  • 1 onion, diced
  • 1 + 3/4 cups coconut milk
  • 3/4 cup tomato paste
  • 2 tablespoons tapioca flour
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon chili powder (add more if you like it hotter)
  • Sea salt and black pepper, to taste
  • 2.75lb chicken, cut into small pieces
  • Fresh coriander, to serve

Method

  1. Heat coconut oil in a large saucepan on medium high heat
  2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
  3. Add coconut milk, tomato paste, tapioca flour, garam masala, curry powder, chili powder and ginger powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
  4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
  5. Cover and cook on low heat for 5 hours.
  6. Serve with the coriander and your favorite side
February 24, 2016

Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

  • 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
  • 2 onions, halved lengthwise and thinly sliced
  • 1.5 Tbs olive oil
  • 0.5 oz (weight) ground sumac
  • 1 tsp cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • Big pinch saffron (optional, but nice)
  • Handful of pine nuts
  • Fresh mint for garnish (optional)
  • Salt and pepper

DIRECTIONS

  1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
  2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
  3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.
August 16, 2015

White Chicken Chili

Original recipe can be found here: http://moneysavingmom.com/2013/12/white-chicken-chili.html It sounded pretty intriguing, is gluten-free, and with approved brands is stage 2 Feingold friendly, but I needed to adapt it to make it able to be non-dairy. Fortunately, the first note in the comments section mentioned that they made a similar recipe but without the cheese, and with the addition of corn and lime juice. Both are well liked in our house, so I’m thinking that’s the way to go.

White Chicken Chili

  • 3 cups cooked, diced chicken
  • 3 16-ounce cans Great Northern beans, drained
  • 1 8-ounce can chopped mild green chilies (use hot for a spicier version)
  • 4 cups chicken broth or stock
  • 16 ounces grated Monterey Jack cheese, divided (less works too J)
  • 1 Tablespoon olive oil
  • 2 medium onions, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • ¼ teaspoon ground cloves
  • ¼ teaspoon cayenne pepper
  • 1 can corn, drained
  • ? lime juice
  • Salt and pepper to taste, if needed

In a large sauce pan, heat oil over medium heat. Add onions and cook until translucent. Stir in garlic and remaining spices except salt and pepper.

Saute for 2-3 minutes. Add chicken, beans, chilies, broth, corn, and lime juice. Simmer over low heat for 15 minutes, stirring occasionally. Dish up dairy-free versions now, then add cheese and cook a few more minutes to melt.. or just serve with cheese on top.

Add salt and pepper to taste, if needed. Ladle into bowls and sprinkle with remaining cheese.

August 16, 2015

Slow cooker chicken curry

First found here: https://www.newleafwellness.biz/2013/03/11/slow-cooker-chicken-curry-recipe/ Piqued my interest because it’s already safe for all of us (gluten-free, dairy-free, and Feingold stage 2 friendly). I would love the peas to stay, but hubby is morally opposed, so they’ll likely go. Maybe I can sub something else vaguely healthy in. (Diced carrots? Zucchini?)

Slow Cooker Chicken Curry

Ingredients

  • 2 pounds boneless, skinless chicken breasts
  • 1, 6oz can of tomato paste
  • 1, 13.5oz can of coconut milk
  • 1 small onion, chopped (about one cup)
  • 2 cups of frozen peas
  • 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
  • 2 large cloves of garlic, minced
  • 3 tablespoons honey
  •  2 tablespoons curry powder
  •  1 teaspoon salt
  •  1 teaspoon crushed red pepper

Directions

My directions are a little different than the link above in order to dirty as few dishes as possible:
-Dump everything but the chicken in the crockpot & stir it well.
-Add the chicken, making sure it gets fully coated/covered by the sauce.
-Cook on low for 7-8 hours, shred chicken, cook another half an hour. (Because no way am I chopping raw chicken into bite size pieces. Raw chicken feels gross.)

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

April 27, 2015

Chicken with Onion-Mustard Sauce

Came across this recipe here: http://paleoleap.com/chicken-onion-mustard-sauce/ and it intrigued me. I love mushrooms, but I’m sure they’ll end up being made on the side rather than mixed in, since the (amazing) cook can’t stand them and I’m happy to have them however I can get. Ha! Other than that, we wouldn’t need to tweak the recipe much to suit our various diets.

Chicken with Onion-Mustard Sauce Recipe
SERVES: 4 PREP: 15 min COOK: 35 min
Ingredients

4 boneless chicken breasts
¼ cup tapioca starch
4 cups button mushrooms, sliced
1 onion, sliced
2 tbsp. fresh rosemary
1 tbsp. whole grain mustard (would have to check this out..making our own, or just getting stone ground. Dietz & Watsonhas one.)
2 tbsp. Dijon mustard (Annie’s Organic is okay for Rowan, others have wine)
2 tbsp. fresh parsley, chopped
¼ cup chicken stock (Pacific is our typical brand)
¼ cup coconut milk
¼ cup white wine (optional)
4 tbsp. ghee Earth Balance butter substitute
Sea salt and freshly ground black pepper

Preparation

  1. Mix the tapioca starch and some salt and pepper to taste in a bowl.
  2. Dredge the chicken in the seasoned tapioca starch.
  3. Heat a large skillet over a medium-high heat and add the ghee butter sub.
  4. Add the chicken breasts to the skillet. Cook for 4 minutes per side, until browned, and set aside.
  5. Add the mushrooms to the skillet and cook for about 4 minutes. (Might saute these in a separate pan simultaneously).
  6. Add the onion and rosemary and cook for another 2 minutes.
  7. Pour in the Dijon mustard, whole grain mustard, and wine, and use a spatula to scrape any browned bits from the bottom of the pan.
  8. Add the parsley, chicken stock, and coconut milk.
  9. Return chicken to the skillet, reduce the heat to a simmer, and cook until the chicken is cooked through.

(Stage 2 of Feingold because the Annie’s Dijon has cloves in it.)

November 1, 2014

Roasted Chicken with Root Vegetables

Though I must admit, I can’t help but wonder if this could be achieved in the crockpot instead. Crockpot is much less scary. *hehe* But hooray for a recipe where we don’t have to alter anything to make it safe for us! http://www.budgetbytes.com/2010/10/roasted-chicken-with-root-vegetables/ (definitely worth checking out for the step by step photos)

Ingredients

1 (8 lb.) chicken
1 lb. carrots
1.5 lbs. red potatoes
3 med. turnips
1 med. onion
1 med. sweet potato
1 whole bulb garlic
2 med. lemons
5 Tbsp olive oil, divided
2 tsp dried thyme, divided
to taste salt and pepper

Instructions

Allow the chicken to thaw, if frozen. Remove the neck and gizzards, rinse well, and allow the chicken to come to room temp.
Meanwhile, wash, peel and chop the vegetables into large chunks. The lemons can be quartered but not peeled. The garlic bulb can be broken up into individual cloves but does not need to be peeled (easy!). Simply remove any extra papery outside bits.
Place all of the vegetables, half of the garlic cloves and half of the lemon pieces in the roasting pan. Drizzle 3 Tbsp of olive oil over the veg, along with 1 tsp of thyme and some salt and pepper. Toss to coat.
Preheat the oven to 425F. Sprinkle half a tsp. of dried thyme inside the cavity & stuff with the remaining pieces of lemon and garlic. Place chicken on veg & pat dry. Drizzle the remaining 2 Tbsp of olive oil over the chicken and smear it all over the surface. Sprinkle with the remaining ½ tsp of thyme, salt and pepper.
Place the roasting pan in the oven and roast at 425 for 45 minutes. Remove it, reduce the heat, stir the veggies, and roast for another 45 minutes. Check temp. If the chicken is not up to 160 degrees, roast for an additional 45 minutes or until 160 F. Allow the chicken to rest 10 minutes prior to carving to let the juices redistribute.

January 27, 2013

Mexican Chicken

Mexican Chicken

Ingredients
~2lbs chicken
1 jar salsa
1 can corn, drained
1 can black beans, drained & rinsed
5oz vegan cream cheese
shredded cheese (optional)
taco shells (or tortillas, or chips for dipping, or even just nothing)

Directions

Step 1 – Dump first four ingredients in crockpot.
Step 2 – Cover and cook on low for 6ish hours.
Step 3 – Shred chicken and add cream cheese (we’ve done it with anything from 2-8oz and the midpoint seems to be perfect for us)
Step 4 – Cover and continue cooking for about 30 more minutes.
Step 5 – Stir it up good, then serve on taco shells, wrapped in tortillas, on a plate to dip your chips in, whatever. It’s all yum. Add cheese if you’d like. My middle son likes it best as a filling for quesadillas the second day. If none in your house need dairy-free, you can even add the shredded cheese directly to the chicken in the crockpot and mix it in. Delicious and melty.

January 22, 2013

Pesto Ranch Crockpot Chicken

I want this. http://picky-palate.com/2012/09/20/pesto-ranch-crock-pot-chicken-thighs/ I want it bad. Pesto AND ranch? My tastebuds cry out in yearning…and then just cry when figuring out that while gluten-free, the jarred pesto and the ranch packet both have dairy. I COULD just make a separate supper for the little man, but then I’ve lost the point of tossing stuff in the crockpot and having supper prep done before lunch. Plus I really want him to expand those horizons, which means being offered the same food as the rest of us. So.. off to google some fixes. I think what we’ll be trying is this:

8 boneless skinless chicken thighs breasts (Joshua won’t eat thighs, and I love it all)
6 ounce jar of homemade dairy-free pesto
1 package Ranch Dressing Seasoning Mix this ranch seasoning recipe
1/2 cup chicken broth (Swanson’s is what we generally use)

This will be tried, hopefully within the next couple weeks. Fingers crossed that it’s everything my tastebuds dream it will be. (We may shrink it down, since it serves 8, and we just need 5.. or maybe I’ll bank on it being good and wanting leftovers.)

January 16, 2012

Cafe Rio Crockpot Chicken

Haven’t tried this yet, but it does sound wonderful.. http://life-as-a-lofthouse.blogspot.com/2010/09/yummy-version-of-cafe-rio-chicken.html

Cafe Rio Chicken

2 lbs chicken breasts
1/2 a small bottle of zesty italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.

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