This is some great comfort food on an autumn day. Since anything Cajun is good with rice, serve over rice!
Cajun Chicken Thighs Veggie Skillet
- 4 chicken thighs (bone in, skin on)
- Salt and freshly ground pepper
- 1 Tbsp Cajun spice mix, or to taste
- 1 Tbsp olive oil
- 1 onion, medium dice
- 5 garlic cloves, minced
- 3 carrots, sliced
- 1 red bell pepper, cut into strips
- 1/4 lb button mushrooms, sliced
- 1/2 cup low-sodium chicken broth
- 2 scallions, sliced for garnish
- Preheat the oven in broiler mode.
- Season the chicken lightly with salt, pepper, and cajun spices.
- In a heavy large frying pan over medium-high heat, warm the oil.
- Add the chicken skin side side down and cook until well browned.
- Then flip and cook on the other side.
- Transfer the chicken to a plate.
- Drain any residual oil, just keep a little for the onion.
- Add the onion to the frying pan and stir.
- Add the carrots, garlic, red bell pepper, and mushrooms in the skillet.
- Sprinkle with salt and pepper and saute until the vegetables are beginning to brown
- Gradually mix in the broth.
- Bring to a boil, stirring frequently.
- Return the chicken to the skillet and bring to a simmer for about 10 minutes.
- Transfer the skillet to the bottom of the oven and broil for about 15 minutes.
- Taste and adjust the seasoning.
- Sprinkle with chopped scallion.
- Divide the chicken and vegetables among plates and serve immediately.
This is a very nice comfort dish, and a one skillet meal.
Arroz con Pollo
- 1 tsp annatto seeds
- 3 Tbsp olive oil
- 1/2 medium sweet onion, medium dice
- 1 roma tomato, medium dice
- 1 jalapeno, stems and seeds removed, finely diced
- 2 cloves garlic
- 1 red bell pepper, medium dice
- 1 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp ground coriander
- 4 chicken thighs, seasoned with salt and pepper
- 1 cup arborio rice
- 3 cups chicken stock, room temperature
- 1 cup frozen peas
- salt and pepper to taste
- 1 handful cilantro
- 1 lime. cut into wedges
- Heat the annatto seeds in the oil over medium-low heat until just starting to sizzle.
- Remove from heat and allow to steep until the oil cools to room temperature.
- Strain the seeds from the oil and discard the seeds.
- While the oil cools, make the sofrito.
- Combine onion, tomato, jalapeno,garlic, half bell pepper, and spices in a food processor.
- Process until uniform, but not smooth.
- Warm the annatto oil in a large skillet over medium-high heat until shimmering.
- Place the chicken thighs in the oil, skin-side-down; cook until brown and crispy.
- Turn and brown the other side.
- Remove from the skillet and set aside; reduce heat to medium.
- Add 1 cup of the sofrito to the pan.
- Saute, stirring often, until most of the liquid has evaporated and the sofrito takes on an oily texture.
- Add the rice and stock, stir to combine, then bring to a simmer while stirring constantly.
- Add the chicken pieces and any accumulated juices, then scatter the peas and bell pepper over the top.
- Cover (leave a little space for air to escape), reduce heat to low.
- Simmer until the chicken is tender and the rice has absorbed most of the liquid, about 20 minutes.
- Taste and add salt and pepper as needed.
- Serve with cilantro and lime wedges.
Balsamic Chicken Thighs with Figs and Polenta
- 4-6 boneless skinless chicken thighs
- Salt and fresh ground black pepper
- 2 pieces bacon
- Tbsp unsalted butter
- 1 small red onion, thinly sliced
- 2 garlic cloves, chopped
- 6 fresh Mission Figs, stemmed and quartered
- 21/4 cups low sodium chicken broth
- 3 Tbsp balsamic vinegar
- ½ cup instant polenta
- Pat the chicken dry and sprinkle with salt and pepper.
- Heat a 12 inch skillet over medium high heat and add the bacon.
- Cook until crisp and move to a paper towel to drain.
- Add the chicken thighs to the still hot pan and cook on both sides until browned, but not cooked through.
- Transfer the chicken to a plate.
- Pour off all but one tablespoon of bacon fat.
- Add one tablespoon of butter along with the onion and garlic.
- Reduce heat to medium low.
- Season with salt and pepper and cook until the onion softens and begins to brown.
- Add the figs and one half cup of the chicken broth.
- Raise the heat to medium high and simmer.
- Stir and scrape up any browned bits.
- Add the chicken thighs and any accumulated juices to the pan.
- Reduce heat to low and simmer until the chicken is cooked through, about 15 minutes.
- Preheat oven to about 225 degrees.
- Transfer the chicken to an oven safe serving dish and place in the oven to keep warm.
- Turn the heat on the skillet back up to medium high.
- Add the balsamic vinegar to the pan and reduce by half.
- Mash up the onions and figs and pour over the chicken.
- Add the remaining 1 ¾ cups chicken broth to the pan and bring to a simmer.
- Whisk in the polenta, and cook until it thickens.
- Taste and adjust seasoning.
- Spoon polenta onto serving plates, top with chicken and sauce.
- Crumble the bacon from earlier over the top.
- Serve immediately.
We have been loving the Vietnamese flavors this summer and thought we would try one at home. This is definitely quick and easy and no cooking in the house to keep things cool. You could also toss some chopped peanuts on it as well for some extra crunch.
- 1/2 head green cabbage, shredded
- 2 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1 large shallot, thinly sliced
- 6 cloves garlic, coarsely chopped
- 1 Tbsp lime juice
- 1 Tbsp fish sauce
- 1/2 tsp salt
- 1/4 tsp fresh ground pepper
- 1 tsp honey
- 1 tsp apple cider vinegar
- 2 carrots, julienned
- 1 jalapeno, seeds removed and thinly sliced
- 1 small handful cilantro leaves, coarsely chopped
- 1 small handful mint leaves, coarsely chopped
- Shred the cabbage and place it in a large bowl.
- Fill the bowl with cold water and add a bit of salt; stir to combine.
- Set aside to soak for 20 minutes.
- Rub the Chicken breasts all over with olive oil, and season with a bit of salt and pepper.
- Place on a hot grill and cook until cooked through, flipping every couple of minutes.
- Heat the olive oil in a small skillet over medium high heat.
- Add the shallot and sauté until translucent.
- Then add the garlic and stir fry until golden, stirring constantly to prevent scorching.
- Pour the oil into a bowl through a strainer, catching the shallots and garlic to drain
- Reserve the oil and set aside to cool.
- When the oil has cooled, make the dressing.
- Combine the oil, lime juice, fish sauce, salt, pepper, honey, and apple cider vinegar.
- Shred the chicken along the grain, using two forks, and set aside.
- Drain the cabbage and pat dry with paper towels.
- In a large bowl, combine the cabbage, chicken, carrots, jalapeno, cilantro, mint, and the salad dressing.
- Toss to combine and add salt to taste.
- Serve topped with the fried shallots and garlic.
This is basically a copycat of the Asian Chicken Salad at Panera. This is also a recipe for one, obviously you can multiply as needed. It is for one because my wife is on the road with my son headed back to his second year of college. I was looking for something quick and easy to make. You can use any form of chicken, grilled, sauteed, baked, or already cooked from the store. Whatever works best for you.
- 1 heart of Romaine chopped or torn into bite size pieces
- 1/4 cup sliced almonds
- 8 ounces boneless skinless chicken breast cut into bite sized oieces
- 3 Tbsp Panera Asian Dressing
- Combine all ingredients in a bib bowl and toss!
I am going to start a new series of dinners called Sheet Pan Suppers. These will hopefully be complete dinners made mostly on a sheet pan in the oven. Here’s the first one. I intended to use kale, but did not have any. I used arugula instead. The only difference would be cooking times, more for kale and less for arugula.
- 4 boneless, skinless chicken breast cutlets
- fresh ground black pepper and kosher salt
- 12 small fresh sage leaves, divided
- 8 thin slices prosciutto
- 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
- 1 garlic clove, finely chopped
- 4 Tbsp olive oil, divided
- 3 mushrooms, finely chopped
- 1 Tbsp red wine vinegar
- 1 Tbsp honey
- 1 bunch curly kale, ribs and stems removed, coarsely chopped or double handful of arugula
- Preheat oven to 425°F.
- Heat 1 Tbsp oil in skillet and heat until shimmering.
- Brown both sides of cutlets and remove.
- Arrange chicken cutlets in a single layer on half of rimmed baking sheet and season with 1/2 tsp. pepper.
- Place 2 sage leaves on top of each cutlet.
- Then wrap each in 2 slices of prosciutto, starting from the top and wrapping in a single layer, making sure cutlet stays flat.
- Finely chop remaining 4 sage leaves and toss with potatoes, garlic, 1 Tbsp oil, salt, and pepper on second half of baking sheet.
- Cook chicken and potatoes until prosciutto is crisp and an instant read thermometer inserted into the thickest part of chicken registers 165°F, approximately 15 minutes.
- Meanwhile, whisk mushrooms, vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl; add kale or arugula and toss to coat.
- Remove baking sheet from oven; let chicken rest.
- Spread kale evenly over potatoes and return to oven.
- Roast until potatoes are tender and kale is browned at edges, about 5 minutes more.
- Divide chicken among plates. Serve potatoes and kale alongside.
I have not added any new recipes in a long time. We have all been very busy. Now stew does not sound all that good in the summer. But here in Colorado, we are having a mild rainy summer. So I thought I would try this quick thick soup, or stew if you want to call it. It is pretty good. I am trying to make smaller portions, because in a month our youngest child goes off to coolege. You will probably be seeing some cooking for two dishes very soon.
- 3 Tbsp olive oil
- 2 stalks celery, medium dice
- 2 carrots, medium dice
- 1 small onion, medium dice
- 2 cloves garlic, minced
- 1 Tbsp tomato paste
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 2 cups low salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 2 bay leafs
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can kidney beans, drained and rinsed
Serving suggestion: crusty bread
- Heat the 1 tablespoon oil in a heavy 6 quart saucepan over medium heat.
- Brown the chicken on both sides and set aside.
- Add two tablespoons oil over medium heat.
- Add the celery, carrot, and onion.
- Saute the vegetables until the onion is translucent.
- Add the garlic, salt, pepper, and thyme.
- Cook until fragrant.
- Add the tomato paste, and cook until it starts to darken.
- Stir in the tomatoes with their juices, chicken broth, basil, and bay leaf.
- Add the chicken breasts; press to submerge.
- Bring the cooking liquid to a simmer.
- Reduce the heat to low and simmer gently uncovered until the chicken is almost cooked through.
- Turning the chicken breasts over and stirring the mixture occasionally.
- Using tongs, transfer the chicken breasts to a work surface and cool until you can handle.
- Discard the bay leafs.
- Add the kidney beans to the pot and simmer until the liquid has reduced into a stew consistency.
- Discard the skin and bones from the chicken breasts.
- Shred or cut the chicken into bite- size pieces.
- Return the chicken meat to the stew.
- Bring the stew just to a simmer.
- Season with salt and pepper, to taste.
- Ladle the stew into serving bowls and serve with the bread.