Tag Archives: Poultry

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

Million dollar Chicken

Million dollar Chicken

Ingredients

½ C. chicken broth (or ½ cup water and ½ tsp better than bouillon)

2 lbs boneless skinless chicken tenders (or boneless, skinless chicken breasts sliced in half horizontally)

2 Tbsp. dry ranch dressing mix (I prefer Hidden Valley)

4 oz cream cheese

1–2 Tbsp. cornstarch

3 Tbsp. mayonnaise

5 slices bacon, cooked and crumbled

1 ½ C. shredded Colby jack cheese

½ C. diced green onions

Instant Pot Directions:

1. Pour in chicken broth into Instant Pot. Add chicken into Instant Pot. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top.

2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to five minutes. When time is up let the pot sit for five minutes and then move valve to venting. Remove the lid.

3. For this part it’s easiest if you remove the chicken and place it on a plate. Then turn Instant Pot to saute. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together one tablespoon of cornstarch with one-two tablespoons of water, until smooth. Then pour the mixture into the Instant Pot. The cornstarch mixture will thicken up contents of pot quickly. Stir in the mayo, cheese, bacon and green onions. 

4. Toss the chicken back into the Instant Pot and coat in the sauce. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Slow Cooker Directions:

1. Pour broth into slow cooker. Add chicken into slow cooker. Sprinkle the chicken with ranch dressing mix. Dump the cream cheese on top. Cover and cook on low for 2-3 hours, or until chicken is cooked to 165° F. 

2. Stir the cream cheese into the broth. Thicken with a cornstarch slurry. In a small bowl stir together 1-2 Tbsp of cornstarch with 1-2 Tbsp of water, until smooth. Then pour the mixture into the slow cooker. Stir in the mayo, cheese, bacon and green onions. 

3. Cook on high for 15 more minutes, without the lid, or until sauce has thickened.

4. Serve chicken with sauce over cauliflower rice, rice, potatoes, noodles etc. 

Source 365 Days of Crockpot

Easy Mediterranean Instant Pot Chicken And Potatoes

Easy Mediterranean Instant Pot Chicken And Potatoes

INGREDIENTS:

2 Tbsp. olive oil

1/2 tsp. ground allspice (pimento)

1 tsp. smoked paprika

6 large chicken thighs bone in and skin on

1 C. (237mL) chicken broth or stock

1 tsp garlic purée

juice of 1 lemon

2 Tbsp honey

1 pound (453g) new potatoes halved

1 tsp. of fresh oregano

Directions

1. In a bowl, combine one tablespoon of the olive oil with salt, smoked paprika and allspice. Add in chicken thighs and coat well.

2. Heat the other one tablespoon of oil in the Instant Pot insert using the sauté mode, then add the chicken thighs and brown on both sides, for about six minutes total.

3. Switch off the Instant Pot and remove any excess oil. Pour in the chicken stock and deglaze the Instant Pot insert. Add in the rest of the ingredients, place on the lid, lock it and set the valve to the sealing position. Set the Instant Pot to manual pressure, high pressure for eight minutes.

4. When done, allow for a five minutes natural pressure release. Then perform a quick pressure release to remove any remaining pressure.

MAKE IT WITH GRAVY (OPTIONAL):

1. Remove all ingredients from the Instant Pot and set it to sauté mode. Make a paste of one tablespoon each cornstarch and water, and add to the Instant Pot.

2. Cook on sauté mode until it thickens, stirring occasionally to prevent burning.

Source Recipes from a pantry

Creamy Garlic Parmesan Chicken and Rice

Instant Pot Garlic Parmesan Chicken and Rice

Ingredients

1.5 lbs chicken breast, boneless, skinless

1 tbsp margarine

2 1/2 C. water

2 C. heavy cream

10.5 oz cream chicken condensed soup

2 C. Long grain white rice

1 tsp. Onion Powder

1 Tbsp. Garlic powder

1 tsp salt

1 tsp pepper

2 tsp. Parsley flakes

2 C. Parmesan cheese, shredded

Directions

1. Slice chicken breast into strips. Turn Instant Pot on to Saute Normal. Add margarine to the pot while it’s heating up. Add the chicken breast slices to the pot and cook until almost no pink remains. Add the water, heavy cream and cream of chicken soup to the pot and stir gently.

2. Add the rice, garlic powder, onion powder, salt and pepper to the pot. Do not stir. Place the lid on the Instant Pot, lock it in place and turn the steam release handle to the sealing position.

3. Pressure Cook on High for 7 minutes. Once the Instant Pot is done cooking, immediately turn the steam release handle to do a quick release.

4. Once the float valve is all the way down remove the lid. Add the shredded Parmesan and parsley flakes to the pot. Stir well until the cheese is all melted.

5. Enjoy!

Source This is not diet food

Instapot Chicken Fajitas

Chicken Fajitas

Marinade

• 1 lb – Chicken tenderloins

• 1 Tbsp – Canola oil

• 2 Tbsp – Lime juice

• 1 1/2 tsp – Kosher salt

• 1 1/2 tsp – Dried oregano

• 1 1/2 tsp – Ground cumin

• 1 tsp – Garlic powder

• 1/2 tsp – Chili powder

• 1/2 tsp – Smoked paprika

Cooking and Serving

• 1 Tbsp – Canola oil

• 1 – Red bell pepper

• 1 – Poblano pepper

• 1 – Medium yellow onion

• 6 – 6-inch flour tortillas

Optional

• Salsa

• Sour cream

• Guacamole

• Chopped fresh cilantro

• Lime wedges

• Tortillas

1. For the marinade: In a medium bowl, combine the chicken, one tablespoon of oil, lime juice, salt, Oregano, cumin, garlic powder, chili powder and paprika and stir well. Cover and marinate at room temperature for thirty minutes or refrigerate for four hours.

2. Pour one tablespoon of oil into your pressure cooker/instapot cooking insert. Press “START/STOP on the unit to begin the sear/sauté function. Heat the oil until very hot approximately five minutes.

3. Add chicken and cook on one side until dark golden brown about six minutes. Flip and cook for another two minutes Transfer chicken to a plate or platter and keep warm.

4. Add peppers and onion to pot and cook stirring occasionally, until tender and golden brown, about ten minutes. Transfer to a plate or platter. Serve chicken and peppers with tortillas and toppings.

Source CHEF iQ

Oven-Baked Split Chicken Breasts

Simple Oven Baked Split Chicken Breasts are a healthy choice for any dinner! These flavorful bone-in baked chicken breasts turn out beautifully with a crispy seasoned skin while retaining their juices for perfect, tender, moist chicken meat!

Oven-Baked Split Chicken Breasts (Bone-In)

Ingredients

2.5-3 lbs bone-in skin on split chicken breasts (brands will vary, but this will typically be 2-4 chicken breasts)

1 Tbsp. olive oil (extra virgin)

1/2 tsp. salt

1/4 tsp. ground pepper

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. paprika

Directions

1. Preheat your oven to 400 degrees F (205 degrees C) Line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).

2. Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking.

3. Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika.

4. ”For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it’s already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for three-four minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 & 6.

5. Bake for forty – forty-five minutes or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat.

6. Remove the baked chicken from the oven and allow it to sit for three-five minutes before being served.

Source Bake it with Love

Crispy Parmesan Chicken with couscous & lemony roasted green beans

Consider plain chicken breasts a thing of the past: in this recipe, the white meat gets gussied up in a gorgeous golden breadcrumb seasoned with paprika and Parmesan cheese. You’ll roast it and the lemony green beans on the same sheet—once they’re in the oven, the only thing left to do is boil the couscous and toss in the garlic herb butter. Simple, satisfying, and supercharged with flavor—what more could you want?

Crispy Parmesan Chicken with garlic herb couscous & lemony roasted green beans

Ingredients

4 scallions

1 lemon

1/2 C. panko breadcrumbs

1/2 C. Parmesan cheese

2 tsp. Hot smoked paprika

24 oz chicken breasts

4 Tbsp. Sour Cream

12 oz. Green Beans

1 C Isreali couscous

4 Tbsp. Garlic Herb butter

4 tsp. Olive Oil, divided

Salt and pepper

Directions

1. Move the oven rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

2. In a small bowl, combine panko, Parmesan, paprika, a large drizzle of olive oil, and a pinch of salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Evenly brush tops of chicken with sour cream. Mound panko mixture on top, pressing firmly to adhere (no need to coat the undersides).

3. Toss green beans on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Place the chicken crust sides up on empty side of same sheet. Roast until green beans are tender and chicken is cooked through, fifteen – seventeen minutes. (For 4 servings, divide between 2 baking sheets; roast green beans on top rack and chicken on middle rack.) TIP: If green beans are done before chicken is cooked through, remove from sheet and continue roasting chicken.

4. Once water is boiling, add couscous to pot. Cook until tender, six – eight minutes. Drain thoroughly. Melt garlic herb butter in empty pot over medium heat. Add scallion whites and cook until softened, one minute. Return cooked couscous to pot and stir to coat. Taste and season with salt and pepper.

5. Once green beans are done, remove sheet from oven and toss with lemon zest and lemon juice to taste. Divide chicken, green beans, and couscous between plates. Garnish chicken with scallion greens. Serve with leftover lemon wedges on the side.

Source www.hellofresh.com

No oven required Rotisserie Chicken

This Slow Cooker Rotisserie Chicken recipe is an easy and healthy way to make homemade rotisserie-style chicken! Savory homemade rotisserie chicken can be served as the main course or shredded and used for another recipe.

Ingredients

1 whole chicken (about 4 lbs.)- neck and giblets removed

1 tsp. chili powder

3 tsps. smoked paprika

1 tsp. garlic powder

2 tsp. dried parsley

1 tsp. dried thyme

½ tsp. freshly ground black pepper

1 tsp. salt (more or less-to taste)

Directions

1. Grease your slow cooker with cooking spray. Roll four balls of aluminum foil and place on the bottom of greased slow cooker (to use as a rack for chicken so the juices will stay in the bottom of slow cooker under the chicken).

2. Remove neck and goblet from the chicken, rinse the chicken with cold water and pat dry with paper towels. In a small bowl, whisk together salt pepper and seasonings. Rub seasoning mix all over chicken skin.

3. Place the chicken on top of the aluminum foil. Cover with the lid and cook on low for seven -seven and half hours, or on high for four-four and a half hours or until the chicken is cooked through and reaches an internal temperature of 165 F.

4. Carefully remove the chicken from the slow cooker (it’s very tender and it could fall apart).Serve the chicken as desired. If you want crispier skin, place the chicken on a baking sheet and broil for three-five minutes.

Source OMG chocolate desserts

Low-carb Supreme Pizza Chicken bake

All the flavor of the pizza you enjoy, but in a low carb, no added sugar version. Chicken topped with an easy homemade sauce, and stacked high with cheese and vegetables, you will be getting rid of the take out and making this Supreme Pizza Chicken Bake Recipe on a regular basis!

Supreme Pizza Chicken bake

Ingredients

4 chicken breast cutlets*

1 6oz can tomato paste

1 tsp. olive oil

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1/2 tsp. oregano

1/2 tsp. parsley

1 C. shredded mozzarella cheese

1/2 large green bell pepper, sliced

1/4 C. sliced onion

1/4 C. sliced black olives

16 slices pepperoni

Directions

1. Preheat the oven to 400º F. Grease a 9X13 baking dish with cooking spray. Set aside.

2. To make the sauce, in a small bowl add tomato paste, olive oil, salt, pepper, garlic powder, oregano, and parsley. Stir to combine. Place chicken breasts in a single layer inside a 9×13 cooking dish. Divide the sauce between the four pieces of chicken and spread sauce to cover each chicken breast.

3. Sprinkle 1/4 cup of cheese on top of each chicken breast. Evenly distribute the remaining toppings over the chicken. Bake in the oven for thirty minutes or until the chicken is fully cooked. Let rest three – five minutes and then serve!

Source The Schmidty Wife

The Best Baked Chicken to Die For!

This Baked Brown Sugar Garlic Chicken is the best and the juiciest chicken ever. It is baked to crisp-tender perfection and ready in less than thirty minutes. This dish is super flavor, and the sweet and savory sauce makes it so much better!

Baked Brown Sugar Garlic Chicken

Ingredients:

4 Tbsp. brown sugar

3 tsp. olive oil

1 lb Boneless and skinless chicken breasts

Salt and pepper, optional

4 Garlic cloves, minced

Directions:

1. Preheat the oven to 400°. Grease a 9×13 baking dish with cooking spray. Put the olive oil in a small pan and saute the garlic until it is tender. Remove the olive oil and garlic from heat. Pour the garlic mixture into a small bowl and add the brown sugar. Stir well.

2. Put the chicken breasts into the baking dish and spread the brown sugar and garlic mixture over top of the chicken.

3. Place in the oven and bake for thirty- forty five minutes or until the chicken is cooked completely through.

Source KetoEat

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