Tag Archives: Main Dish-chicken

Air Fryer Traditional Chicken Teriyaki

Traditional Chicken Teriyaki

Ingredients

1 tsp. ginger, peeled and grated

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp. ground black pepper

1 tsp. cornstarch

1 ½ pounds chicken breast, halved

1 Tbsp. lemon juice

2 Tbsp. Rice vinegar

1/4 cup milk

2 Tbsp. soy sauce

1 Tbsp. olive oil

Cooking Spray

Directions

1. In a large bowl, combine the chicken, lemon juice, rice vinegar, milk, soy sauce, olive oil, ginger, and garlic. Let it marinate for 30 minutes in your refrigerator.

2. Grease the sides and bottom of the cooking basket with a nonstick cooking spray. Arrange the chicken in the cooking basket and cook at 370 degrees°F for 10 minutes.

3. Turn over the chicken, baste with the reserved marinade and cook for 4 minutes longer. Taste for doneness, season with salt and pepper, and reserve.

4. Mix the cornstarch with 1 tablespoon of water. Add the marinade to the preheated skillet over medium heat; cook for 3 to 4 minutes. Now, stir in the cornstarch slurry and cook until the sauce thickens. Spoon the sauce over the reserved chicken and serve immediately.

Air Fryer Cookbook For Beginners

CROCK-POT JALAPENO POPPER CHICKEN SOUP

CROCK-POT JALAPENO POPPER CHICKEN SOUP

Ingredients

3/4 Pound center cut bacon Diced

3 Tablespoons unsalted butter

2 Cloves Garlic Minced

1 Medium Yellow Onion Diced

1 Medium Green Bell Pepper Diced

4 oz. Canned Diced Jalapeño Peppers, drained

1 Tsp. Ground Cumin

1 Tsp. Kosher Salt

1/2 Tsp. Black pepper

1/4 Tsp. ground Paprika

1 lb boneless skinless chicken breasts

6 Oz. Cream cheese, softened Softened

3 C. low-sodium Chicken Broth

1/2 C. Heavy Whipping Cream

1 C. Shredded Monterey Jack Cheese divided

1 C. Shredded Cheddar Cheese, divided

3/4 Tsp. All purpose Flour

1 Medium fresh Jalapeño pepper

Directions

1. In a medium skillet on the stove-top, cook the diced bacon, stirring with a wooden spoon, until crispy. Drain bacon on a paper towel lined plate and set aside.

2. In the same pan, melt the butter and saute the garlic, onion, bell pepper, canned jalapeno peppers, cumin, salt, black pepper and paprika until the onions are softened and translucent.

3. Transfer the onion mixture into a six quart or larger slow cooker and add the chicken breasts and chicken broth. Cover slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.

4. Remove cooked chicken from the slow cooker and shred the meat with two forks. Return shredded chicken back into the slow cooker.

5. Add the softened cream cheese, heavy whipping cream, 3/4 cup Monterey Jack cheese, 3/4 cup cheddar cheese and 3/4 of the cooked bacon stirring until the cheese melt.

6. Sprinkle the all-purpose flour over the top of the soup and cook uncovered for 15 to 20 minutes on HIGH to thicken the soup. Stir one final time before serving.

Source Crockpot Ladies

Air Fryer Southwest Buttermilk Chicken Thighs

Southwest Buttermilk Chicken Thighs

Ingredients

1 lb chicken thighs

1 C. Buttermilk

1/2 tsp. Garlic paste

1/4 C Sriracha sauce

Salt and pepper

1 tsp. Cayenne pepper

1/4 C. Cornflour

1/4 all-purpose flour

Directions

1. Pat dry the chicken thighs with paper towels. In a medium bowl combine the buttermilk, garlic paste, sriracha sauce, salt, black pepper and cayenne pepper.

2. Next, place the chicken thighs into a container and pour the buttermilk mixture over the thighs. Close the container tightly and put it in your refrigerator for two hours.

3. Place the flour in another shallow bowl. Coat the chicken thighs with the flour mixture. Cook in your air fryer at 395° (for mine I had it heated up at 400°) for twelve minutes. Bon appètit! 😋

Source Air Fryer Cookbook For Beginners

Balsamic Chicken with Cauliflower Mash

Balsamic Chicken with Cauliflower Mash

Ingredients

FOR THE CHICKEN

4 Whole chicken legs or breasts

1 1/2 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1 tsp Olive oil

1 Large yellow onion

3 Garlic cloves

2 tsp Dried oregano

2 tsp Dried thyme leaves

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

1/4 tsp Crushed red pepper flakes

1 Tbsp Sugar

1/4 cup Balsamic vinegar

1 14.5-oz can Diced tomatoes

FOR THE CAULIFLOWER

1 head Cauliflower

2 Tbsp Salted butter

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

Freshly ground black pepper

Chopped fresh parsley

Directions

1. Season chicken the with salt and pepper Add oil to cooking pot. Press START/STOP on the unit to start Sear/Sauté function. Heat oil until hot about four minutes.

2. Add two chicken legs/breasts to pot skin down and cook until dark golden brown on one side about six minutes. Flip and cook until the other side is golden brown. Then transfer chicken to a clean plate.

3. Add the remaining chicken to the pot and cook skin side down until dark golden brown on one side about six minutes. Flip and cook until other side is golden brown, about six minutes. Then transfer to a plate.

4. Add the onion, garlic, oregano, thyme, one teaspoon salt, one and half teaspoon of pepper and cook. Stir while scraping the bottom until the onion begins to soften about three minutes.

5. Add vinegar and sugar and cook, stirring occasionally, while scraping the bottom, until liquid is reduced by about half, about one minute. Add tomatoes and stir to combine. Return the chicken legs to the pot skin side up in a single layer.

6. Place smart cooker steam rack in cooking pot over legs with handles folded under. Lower smart cooker steam basket onto rack, then put cauliflower in basket.

7. Close lid and set to locked position. Set regulator to “Sealed.” Press Start/stop function. Pressure cook on high for nine minutes.

8. Carefully remove basket and rack from the pot and transfer cauliflower to a medium bowl. To a bowl add butter, one teaspoon of salt and one half of teaspoon of pepper, and mash with a potato masher or fork until smooth.

9. Cut thighs and drumsticks apart, if desired, and serve with cauliflower mash and sauce, garnished with parsley and pepper, if desired.

A PICTURE IS COMING SOON.

Source www.chefiq.com

Easy Creamy Buffalo Chicken Mac and Cheese Recipe

Buffalo Chicken Mac and Cheese

Ingredients

2 Tbsp. olive oil

1 medium onion chopped

3-4 spicy chili peppers chopped, optional

2 cloves garlic chopped

1-1/2 lbs ground chicken

3 Tbsp. brown sugar

2 Tbsp. Worcestershire sauce

1/8 tsp. cayenne powder

1/4 tsp. paprika

Salt and pepper to taste

1 C. tomato sauce

1 C. Buffalo sauce

2 Tbsp. apple cider vinegar

8 oz cooked pasta

6 oz cream cheese

1 C. shredded pepper jack cheese or more as desired

Directions

1. Heat the oil in a large pan over medium heat and add olive oil. Add the onion and peppers and cook about 5 minutes to soften them. Add the garlic and cook for another minute, stirring.

2. Add the ground chicken and cook about 5 minutes, stirring often, until the meats are cooked through. Stir in the brown sugar, Worcestershire sauce, cayenne, paprika, salt and pepper, tomato sauce, Buffalo sauce and vinegar.

3. Stir and simmer about 5 minutes to bring the flavors together. If your sauce is too thin, cook a bit longer to thicken. You can easily let this simmer and let the flavors develop even more.

4. Next, add the cream cheese with the reserved pasta boiling water and stir until the cheese is melted through.
Add the cooked noodles and stir.

5. Stir in the shredded pepper jack cheese a bit at a time until it is melted through. Remove from heat and sprinkle with fresh herbs and crumbled blue cheese.

Source Chili Pepper Madness

Instant Pot Autumn Apple Chicken

Autumn Apple Chicken

Ingredients

4 bone-in chicken thighs

1/4 tsp salt

1/4 tsp pepper

1 Tbsp. Canola oil

1/2 C. Apple juice

1 medium onion, chopped

1/2 C. barbecue sauce

1 Tbsp. honey

1 garlic clove

2 medium Fuji or gala apples, coarsely chopped

Directions

1. Sprinkle chicken with salt and pepper. Select sauté or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken; remove and keep warm.

2. Add apple cider or juice, stirring to loosen browned bits from pan. Stir in the onion, barbecue sauce, honey, garlic and chicken. Press cancel. Lock the lid; close pressure release valve. Adjust to pressure- cook on high for ten minutes. Let pressure release for five minutes; quick-release any remaining pressure. Press cancel. A thermometer inserted in chicken should read 170°.

3. Remove the chicken; keep warm. Select sauté setting and adjust for low heat . Add apples simmer, stirring constantly, until apples are tender, about ten minutes. Serve with chicken.

Source: From a good friend of mine!

Instant Pot Buffalo Chicken Lettuce Wraps

Ingredients

Buffalo Chicken Lettuce Wraps

For shredded buffalo chicken

1.25 lbs boneless skinless chicken breast

2 stalks celery, diced

1 small onion, diced

1 medium carrot, diced

1 cup buffalo wing sauce , see notes for homemade recipe

For serving

12 bib lettuce leaves

1 medium carrot, grated

1 stalk celery, diced

ranch or blue cheese dressing

Directions

For chicken

1. Using the Instant Pot, add chicken breasts, celery, carrot, onion, and buffalo sauce . Lightly stir to get sauce under the chicken. Close lid, seal pressure valve, and set on manual for 10 minutes. Start.

2. When time is up, either naturally release pressure, or manually release it by flipping the valve (careful!). Remove the lid, then remove the chicken breasts and place on a cutting board. Using 2 forks, shred the chicken. Add shredded chicken back to the pot with the buffalo sauce mixture; stir to coat.

For serving

1. Scoop 1/4 to 1/3 cup of chicken into each lettuce wrap, top with grated carrots and diced celery if desired. Add ranch or blue cheese* over the top of the chicken. Serve immediately

Source Domestic Super Hero

instant pot BBQ Pulled Chicken Sandwiches

BBQ Pulled Chicken Sandwiches

1 Tbsp Light brown sugar

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Kosher salt

1 tsp Smoked paprika

4 Boneless, skinless chicken breasts

1 cup Low-salt chicken broth

1/2 cup Barbecue sauce

1 Tbsp. Canola oil

1 cup Barbecue sauce

4 Hamburger buns

Dill pickle chips

Coleslaw

Prep

1. In a large bowl whisk brown sugar, garlic powder onion powder, smoked paprika and salt. Add the chicken and toss to coat. In a small bowl, mix broth and 1/2 cup barbecue sauce and set aside

Sauté

2. Add oil to cooking pot. Press “START/STOP” to start sear/sauté function. Heat oil until hot approximately three minutes.

3. Add chicken and cook until browned on one side, about four minutes. Flip and add the broth mixture.

Pressure Cook

4. Close the lid and set to locked to position. Set regulator knob to “sealed.” Press “START/STOP” on your unit to begin pressure cook function. Remove lid.

Finish and serve

5. Transfer chicken to a large bowl. Reserve 1/2 cup cooking liquid. Using two forks shred the chicken. Add one cup of barbecue sauce and 1/2 cup reserved cooking liquid and stir to combine.

Serve on buns with dill pickles and slaw, if desired.

Source CHEF iQ app

CHEF iQ

Air Fryer Buffalo Wings

Air Fryer Buffalo Wings

INGREDIENTS

2 lbs chicken wings, thawed

1 Tbsp. baking powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. onion powder

1/2 tsp. garlic powder

BUFFALO SAUCE INGREDIENTS

1/2 C. butter, (1 stick)

1/4 tsp. garlic powder

2/3 C. Frank’s RedHot Buffalo Sauce

Directions

1. Start by patting the wings dry with paper towels to remove any excess moisture. In a small bowl, mix the baking powder, salt, pepper, garlic powder, and onion powder. Then sprinkle the baking powder mixture over the chicken. Be sure to toss the chicken in the seasonings so that everything is evenly coated.

2. Add the chicken to the air fryer, and air fry for thirty-five minutes at 400 degrees flipping the chicken over halfway through cooking. (Note: Adjust the temperature to 390 degrees if using the Ninja Foodi.)

3. While the chicken is cooking, make the sauce. To make the sauce, add the Frank’s RedHot Buffalo Sauce, butter. and garlic powder to a small pot over medium heat. Cook the sauce until the butter is completely melted, and the sauce begins to simmer. Reduce the heat to low, so that the sauce stays warm while the wings finish cooking.

4. Once the wings are finished cooking, add them to a medium bowl. Pour the buffalo sauce over the wings and toss them to ensure that they are evenly coated in the sauce.

5. Serve immediately with celery, and your favorite dipping sauce.

Sources Curbing Carbs

Instant Pot Honey Mustard Chicken

Instant Pot Honey Mustard Chicken


4 chicken thighs skin-on, bone-in

1 Tbsp. Olive Oil

Salt and pepper to season

4 cloves garlic finely chopped or minced

1 medium yellow onion diced

1.5 ounces or 40 grams bacon chopped


3 Tbsp. honey


3 Tbsp. Dijon Mustard


¾ C. chicken broth

1.5 tsp. paprika powder

1 tsp.cornstarch or flour

1-2 Tbsp. chopped parsley (to garnish)

Directions

1. Heat one tablespoon of olive oil in the Instant Pot on the ‘Saute’ mode for two-three minutes, (use this time to prepare the rest of the ingredients)

2. Once the oil has heated, season the chicken thighs with salt and pepper and add them to the Instant Pot. Let the chicken cook on each side for three-four minutes until lightly browned. Once done, take them out and keep aside on a plate.

3. To the Instant Pot, add chopped-up bacon, diced onions, finely chopped or minced garlic cloves. Sauté for a minute. Add 3/4 cup chicken stock and make sure you deglaze the pot, picking up any browned bits that may have stuck to the bottom of the pot, with a spatula.

4. Whisk together three tablespoons of Dijon mustard and three tablespoons of honey and add it to the Instant Pot. Stir together to combine. Add 1.5 teaspoons paprika powder and stir to combine. Let the sauce simmer for a minute.Now add the browned chicken thighs back to the sauce.

5. Close the lid of the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ function for five minutes. Once the cooking time is completed, press ‘Keep Warm/Cancel, so that the IP does not default to ‘Keep Warm’ mode. Let the pressure release naturally for 5 minutes and then perform a quick release of pressure.

Source Caramel Tinted Life

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