Rotisserie Chicken Coconut Curry Soup

Serves 6 to 8

1 tablespoon olive oil
1 tablespoon finely grated peeled fresh ginger (about a 1-inch piece of ginger)
2 cloves garlic, minced
2 tablespoons Thai red curry paste
6 cups (48 ounces) low-sodium chicken broth
1 (13- to 14-ounce) can full-fat coconut milk
6 cups thinly sliced lacinato or Tuscan kale leaves (from 1 large bunch)
Kosher salt
1 (8-ounce) package vermicelli rice noodles
1 (2-pound) plain rotisserie chicken, meat shredded (about 4 1/2 cups)
Chopped fresh cilantro, thinly sliced red onion, and lime wedges, for serving

In a 5-quart or larger Dutch oven, heat the oil over medium heat until shimmering. Add the garlic and ginger and sauté until fragrant, about 1 minute. Stir in the curry paste and sauté for 2 minutes.

Add the chicken broth, coconut milk, and kale. Stir to combine, bring to a simmer, and cook, uncovered, until the kale is wilted, 3 to 5 minutes. Season with salt to taste.

Add the noodles and continue to simmer until the noodles are al dente, about 3 minutes or according to package instructions.

Divide the soup among bowls and top each bowl with about 1/2 cup shredded chicken. Garnish with the cilantro, onion slices, and a big squeeze of lime juice.

recipe from thekitchn.com

One Pot Cranberry Apple Chicken with Cabbage- Instant Pot

This flavorful one pot meal can be cooked quickly in your Instant Pot or slowly in your slow cooker. Have it just the way you like it!

1 small head cabbage, cored and shredded
2 pounds boneless, skinless chicken thighs or breasts
2 apples, cored and sliced
1/2 cup chicken broth (bone broth, if you have it)
1 cup fresh or frozen cranberries
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt + more, to taste
In Instant Pot:

1. Place all ingredients, in order above, into Instant Pot.
2. Close lid.
3. Press Poultry button.
4. Set time for 20 minutes.
5. Instant Pot will start cooking process.
6. When done cooking, press off button.
7. Allow pressure to release naturally for 10 minutes.
8. Open lid.
9. Serve.

Recipe from paleocajunlady.com

White Bean and Chicken Chili

Serves: 6-8 servings

Ingredients
1 pound dried navy beans, sorted
2 cups chopped onion
4 garlic cloves, minced
2 tablespoons cassava flour (see notes for substitutions)
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
14 ounces canned diced tomatoes
7 ounces canned diced green chilies
4 cups chicken broth
6 frozen boneless skinless chicken thighs
3 tablespoons lard or vegetable shortening
sea salt to taste
order ingredients

1. In a large mixing bowl, add the sorted dried navy beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak while you prepare the remaining ingredients.

2. To the Instant Pot bowl, add the chopped onion, garlic cloves, cassava flour, chili powder, ground cumin, ground coriander, dried oregano, ground black pepper, canned diced tomatoes, canned diced green chilis, and chicken broth.

3. Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.

4. Add the beans to the Instant Pot bowl, and stir all of the ingredients together.

5. Add the chicken thighs to the bowl, and push them down into the liquid. It’s okay if they aren’t completely covered in liquid.

6. Now add the lard to the bowl. It’s okay if the lard is in a solid lump, as soon as the Instant Pot comes up to pressure/temperature, the lard will melt.

7. Place the lid on the Instant Pot and ensure the steam release valve is set to sealing. Press the “Bean/Chili” key, which will show 30 minutes of cooking time, and then walk away. When the Instant Pot is done cooking, let it cool down/warm for 15 minutes, and then flip the steam release valve to venting, to let the Instant Pot come down from pressure.

8. When the pressure is released, open the lid of the Instant Pot and use a wooden spoon to stir the chili and break up the chicken into small pieces. Taste, and season with sea salt if needed. The chili will appear soupy, but will thicken as it cools. I like to pull my Instant Pot bowl out and place it on top of my oven to cool for 30 minutes and allow it to thicken. Serve warm with cilantro, avocado, and rice or Beanitos/corn chips.

Recipe Notes

I use cassava flour to thicken this chili, but if you don't have it readily available, try corn starch, sweet rice flour, or arrowroot starch.

If you use more than 6 frozen boneless skinless chicken thighs, you'll have to increase the cooking time.

Recipe from "Allergy Free Alaska" blog

Butter Chicken for the Instant Pot or Pressure Cooker

I LOVE Butter Chicken.  Make Cauliflower rice to serve with this and you have a low carb fantasy come true.

2-3 lbs (family pack) boneless skinless chicken thighs (cut into bite-sized pieces)
1 Tbsp ghee
1½ large onions (chopped)
2½ - 3⅓ tsp salt
2 tsp garlic powder or 2 Tbsp fresh garlic (minced)
2 tsp ginger powder or 2 Tbsp fresh ginger (grated)
2 heaping tsp turmeric
2 heaping tsp paprika
1½ tsp cayenne powder
1½ - 2 cups stewed or canned tomatoes and the liquid
370 ml tomato paste
2 cans coconut milk/cream (allow these to separate - DO NOT shake. Best if left in fridge overnight)
2 heaping tsp garam masala
½ cup sliced almond
½ cup cilantro
Order Ingredients

If your pressure cooker has a sauté setting (as does the Instant Pot), use it to melt ghee. Add 2 tsp salt and onions. Cook until onions are soft and translucent (you can cover with a lid to speed this process.
Add in garlic, ginger, turmeric, paprika and cayenne. Mix in and cook until fragrant.

Add canned tomatoes and the watery portion of coconut milk, mixing thoroughly with spices (getting all of the spices stuck to the bottom off the pan). Add chicken and stir well.

Assuming you've selected to use bite-sized pieces of chicken, the time to cook the chicken will be fast: 8-10 minutes depending on the pressure your cooker uses. With the Instant Pot it took 8 minutes of pressurized cooking time.

Once cooked, stir in coconut cream, tomato paste, garam masala and most of the cilantro. Add more salt if needed.

Top with sliced almonds and garnish with more cilantro.

Recipe from theprimaldesire.com

Chipotle Chicken with Sweet Peppers

Serve this spicy dish with mashed potatoes.

Ingredients
1 pound frozen boneless skinless chicken breasts
1 pound frozen pepper stir-fry
1 (14 1/2-ounce) can stewed tomatoes, undrained
1 chipotle chili pepper in adobo sauce, minced (about 1 tablespoon)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon extra-virgin olive oil

Combine all ingredients except oil in a deep skillet or Dutch oven; bring to a boil over high heat. Reduce heat, cover tightly and simmer until chicken is no longer pink in center, 20 to 25 minutes. Remove chicken, let cool and cut into chunks.

Increase heat to medium high; boil vegetables 15 minutes. Remove from heat and stir in olive oil.

Pour vegetable mixture evenly over chicken. Serves 4.

(American Profile Magazine)

Mark Bittman's Chicken Biriyani

Yield 4 servings

Time 1 hour

It is important to leave the lid on as much as possible; you want to make sure the chicken cooks fairly quickly and that the aroma remains in the pot.

Ingredients
4 tablespoons butter
1 large onion, chopped
Coarse salt and ground black pepper
1 large pinch saffron
10 whole cardamom pods
5 cloves
1 3-inch cinnamon stick
1 tablespoon minced fresh ginger
1 1/2 cups basmati rice
3 cups chicken stock
1 3- to 4-pound chicken, cut up and trimmed of excess fat; skin removed if desired
1/4 cup slivered blanched almonds, optional

Method

1. Put 2 tablespoons butter in a deep skillet or casserole that can be covered. Turn heat to medium-high. Add onion and some salt and pepper. Cook, stirring occasionally, until onion softens, 5 to 10 minutes. Add spices, and cook, stirring, another minute.

2. Add rice, and cook, stirring, until ingredients are well combined, 2 or 3 minutes. Add stock, chicken and more salt and pepper, and bring to a boil. Cover and simmer.

3. Cook undisturbed for about 25 minutes. When chicken and rice are tender and liquid is absorbed, turn heat off. If either chicken or rice is not quite done, add no more than 1/2 cup boiling water, and cook until done.

4. Melt remaining butter in a small skillet over medium heat. Add almonds (or simply melt butter), and brown lightly. Pour mixture over biriyani, and sprinkle with a bit more salt. Let rest 2 or 3 minutes. Take pot to table, and serve.

Note: Cardamom seeds can be eaten, but cloves should be removed after cooking.

Source: The New York Times

Italian Chicken Salad

For croutons
4 cups (1/2-inch) cubes Italian bread (from a 1/2-lb crusty round loaf)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

For vinaigrette
1/4 cup red-wine vinegar
2 teaspoons Dijon mustard
2 tablespoons finely chopped shallot
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup extra-virgin olive oil

For salad
2 cups coarsely shredded cooked chicken (1/2 lb; from a rotisserie chicken)
1 cup bocconcini (small fresh mozzarella balls; 6 oz)
2 hearts of romaine (3/4 lb total), torn into bite-size pieces
1 (8-oz) jar roasted red peppers, rinsed, drained, and cut lengthwise into 1/4-inch-wide strips
1 cup assorted marinated brine-cured olives (5 oz)

Make croutons:
Put oven rack in middle position and preheat oven to 400°F.

Toss bread cubes with oil and salt in a large shallow baking pan and spread in 1 layer. Bake, turning over once, until golden and crisp, about 8 minutes. Cool in pan on a rack.

Make vinaigrette and begin preparing salad while croutons bake:
Whisk together all vinaigrette ingredients except oil in a small bowl until combined. Add oil in a slow stream, whisking until emulsified.

Toss chicken and bocconcini together with 1/4 cup vinaigrette in a bowl and let stand 10 minutes to allow flavors to develop.

Make salad:
Toss together romaine, red peppers, olives, chicken and bocconcini mixture, croutons, and remaining vinaigrette in a large bowl until combined.

Hominy and Chicken Casserole

4 cups Cubed stuffing mix
2 cups Chicken, cooked and diced
1/2 Red bell pepper, chopped
1/2 cup Parsley, chopped
1 can Cream of mushroom soup
1 can Whole kernel corn
1 can Golden hominy, 15oz
1 cup Cream or milk
1 can Green chiles, 4-1/2 oz
2 tsp Cumin
1 cup Monterey Jack cheese

Combine stuffing and next five ingredients in large bowl. Stir together
remaining ingredients (except cheese)and combine with stuffing mix. Pour
into lightly greased 2-quart shallow baking dish. Cover lightly with foil
and bake at 350 degrees for 35 minutes. Uncover, sprinkle with cheese and bake an
additional 5 minutes or until cheese is melted and bubbly

Robyn's General Tsao's Chicken

3/4 cup canned chicken broth, reduced-sodium
2 T cornstarch
2 T sugar (we use Splenda)
2 T low-sodium soy sauce
1 T white vinegar
1/2 tsp ground ginger
2 tsp oil (we use a good coating of Pam)
2 medium scallions, chopped
2 medium garlic cloves, chopped
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 lb uncooked, boneless, skinless chicken breasts, cut into 2-inch pieces
2 cups cooked rice

In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

Heat oil in a wok or large skillet over med-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

Serve chicken and sauce over rice. About 1 c. chicken and sauce and 1/2 rice per serving.

Dad's Parmesan Garlic Chicken

1/2 cup grated parmesan
1 pkt. Italian Salad Dressing Mix
6 boneless chicken breast halves, sliced into strips
1/2 tsp garlic powder

Mix cheese, salad dressing mix and garlic. Moisten chicken with water and roll in mix. Place in baking dish and bake at 400 degrees for 20-25 minutes until chicken is cooked through. Turn over and brown other side under broiler.

Low fat and low carb!

Chicken Stew

2 lbs boneless skinless chicken breast, cut into 1" cubes
2 large onions, quartered and cut into 1/2" slices
1 cup baby carrots, or 2 large carrots cut into 1" slices
3 medium potatoes, cut into 1" cubes
3 1/2 cups chicken broth
1 tsp celery seed
1 tsp dried thyme
1/2 tsp black pepper
salt to taste
8 oz sliced mushrooms
1 cup frozen corn, thawed
1 cup frozen peas, thawed

Combine all ingredients except peas in the slow cooker. Cover and cook on low for 6-8 hours, until chicken is done and vegetables are tender. Stir in peas the last 30 minutes. Serves 6-8.

For dumplings, when you add in the peas place canned biscuits over the top of the stew, re-cover the crockpot and let cook until biscuits are done. They won't be brown, but they will be cooked.

Perfect Southern Fried Chicken

2 3-lb chicken fryers
2 cups flour
salt and pepper to taste
1 cup milk (or buttermilk)
Cooking oil
1 T bacon grease

Cut the chicken into pieces, being careful to keep the skin intact. Rinse.

In a heavy paper bag, combine flour with salt and pepper and shake to blend. Pour milk into a bowl.

Set large skillet over medium heat (375 degrees). Fill half full of oil and add bacon grease. When a drop of water dripped into pan sputters, dip chicken pieces in milk and put in bag and shake. Shake off excess flour and fry 15-20 minutes on one side. Reduce heat slightly (350 degrees) turn and fry 15 +/- minutes until golden. Turn only once. Drain on another paper bag. Serve warm or at room temperature.

Thai Basil Chicken

3/4 cup coconut milk
1/4 cup chicken broth
2 T oyster sauce
2 T fresh lime juice
1 T soy sauce
2 tsp brown sugar
2 tsp cornstarch
1/2 tsp anchovy paste (optional)
1 lb. boneless skinless chicken, cut into 3-4" strips
1 1/2 cups green beans, blanched
1 cup red bell pepper, seeded and diced
1 T garlic, minced
1 cup whole or julienned basil leaves
1 jalapeno, thinly sliced with seeds
1/2 cup dry roasted peanuts, chopped

Combine coconut milk, chicken broth, oyster sauce, lime juice, soy sauce, brown sugar, cornstarch and anchovy paste to make a slurry. Set aside.

Season chicken with salt and pepper, then stir-fry in 2 T oil in a saute pan over high heat for 3-4 minutes. Flip chicken, cook 3-4 more minutes, adding more oil if needed. Remove and set aside. Heat 1 T oil in the same pan over high heat. Add beans, bell pepper and garlic; stirfry for 2 mintues. Add cooked chicken and accumulated juices and stirfry for 2 minutes.

Stir in the slurry mixture and cook 2 minutes to thicken and incorporate flavors. Remove from heat.

Stir in basil and jalapeno. Garnish with peanuts. Serve with coconut rice.

Chicken Carbonara with Crumb Topping

1/2 cup grated parmesan
2 eggs
1/4 cup heavy cream
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 lb. thick sliced bacon, diced
1 lb. chicken tenders, seasoned with salt and pepper
1/4 cup dry white wine
1/4 cup chicken broth
1 T fresh lemon juice
12 oz. dry spaghetti
1 cup frozen peas

Bring a large pot of salted water to a boil for the spaghetti.

Whisk together parmesan, eggs, cream, salt and pepper in a large bowl.

Sautebacon in a large saute pan until crisp. Drain on a paper towel-lined plate; pour off all but 1 T bacon drippings.

Add chicken; saute 4 minutes per side and transfer to the plate with the bacon.

Deglaze the pan with wine, broth and juice, scraping up any bits on the bottom. Reduce by half, 2-3 minutes.

Cook spaghetti in the boiling water, stirring often. Drain pasta into colander with the frozen peas. Shake pasta to remove excess water. Combine the bacon, chicken and wine mixture with the egg mixture. Add hot pasta and toss to coat. Garnish with bread crumb topping and serve immediately.

BREAD CRUMB TOPPING:

2 slices crusty italian bread, 1/2" thick, cubed
2 T. olive oil
3 T. chopped fresh parsley
1 T. lemon zest
1 tsp red pepper flakes
salt to taste

Pulse bread cubes in food processor to make coarse crumbs. Toast crumbs in oil over medium heat in a nonstick skillet for 1-2 minutes or until crisp. Transfer to a small bowl.

Toss with parsley, zest, pepper flakes and salt.

Garden Chicken Casserole

2 cups chicken broth
2/3 cups sherry, divided
1 6-oz. pkg long grain and wild rice mix
1 small onion, chopped
2 small carrots, grated
1 small green pepper, chopped
1/4 cup butter
3 cups diced cooked chicken
1 can sliced mushrooms
2 cups shredded american cheese
1 pkg cream cheese
1 cup evaporated milk
1/3 cup grated parmesan
1/2 cup sliced almonds
Green onions for garnish

In a medium saucepan, bring broth and 1/3 cup sherry to a boil. Add contents of rice package, cover and simmer over low heat 25-30 minutes or until liquid is absorbed. Preheat oven to 350 degrees.

In a dutch oven, saute onion, carrots and green pepper in butter until soft, about 5 minutes. Add rice, chicken and mushrooms, mixing well.

Place cream cheese, american cheese and milk in a saucepan and melt over medium heat, stirring until smooth. Add to dutch oven with remaining sherry, mixing thoroughly.

Pour into a buttered 13x9 casserole. Top with parmesan and almonds. Cover and bake for 35 minutes, then uncover and bake for 15 more minutes. If desired, garnish with chopped green onions.

Sharon Y's Chicken Parmesan

2 pkgs boneless breast of chicken
2/3 cup bread crumbs
2/3 cup parmesan cheese
2 eggs (mixed with a little water, and garlic powder, salt and pepper)
12 oz. mozzarella
1 large can tomato sauce
2 small cans tomato paste
minced garlic
italian seasoning
basil
oregano
Cooking oil

Clean chicken and cut each breast into quarters. Dip in egg mixture, then coat in breadcrumbs and parmesan (mixed). Fry in oil in skillet, then place in lasagna pan. Spread mozzarella over chicken.

Add water to pan drippings, then put in tomato sauce and tomato paste. Season to taste. Simmer in pan for 5 minutes, and pour over chicken. Bake for 30 minutes at 375 degrees. Serve over pasta.

Chicken Tahini Salad with Pine Nuts

Olive Oil
1 large garlic clove
1/2 cup tahini
1/3 cup fresh lemon juice
1 tsp grated lemon peel
1/4 cup water
1/2 cup chopped fresh cilantro
2 cups shredded cooked chicken
1/4 cup pine nuts, lightly toasted
Pita wedges for serving

Preheat oven to 350 degrees. Brush pita wedges lightly with olive oil. Arrange on a heavy large baking sheet and bake until crisp and golden, about 6-8 minutes. Cool.

Mince garlic in processor. Add tahini, about 3/4 of lemon juice, and lemon peel. Blend well. With machine running, gradually add 1/2 cup water, blending until mixture is smooth and thick. Mix in 1/2 cup chopped cilantro. Season to taste with salt and pepper.

Place chicken in a large bowl. Mix in 3/4 cup sauce, half of the cilantro, and remaining lemon juice. Season chicken salad to taste with salt and pepper. (Can be made 1 day ahead.)

To serve: spoon generous tablespoon of chicken salad atop each pita wedge. Sprinkle with pine nuts and remaining cilantro and serve.

Quick Marmalade Curried Chicken

1 cup baking mix, such as Bisquick
1/2 tsp pepper
4 boneless chicken breasts, cut in strips
1 cup buttermilk
2 T. vegetable oil
3/4 cup orange marmalade
1/2 cup water
1 or 2 tsp curry powder (I prefer 2)
1/8 tsp cayenne pepper (or more, to taste)

Mix baking mix and pepper. Dip chicken in buttermilk, then in dry mixture. Heat oil in skillet. Brown chicken on both sides. Mix remaining ingredients and pour over chicken. Cover and simmer 20 minutes until tender; uncover and simmer 5 minutes more. Serve with rice or pilaf.

Minute Rice Lemon Chicken

1 lb. boneless chicken breast, cut in strips
1 medium onion, chopped
2 garlic cloves, crushed
2 T. butter
1 T. cornstarch
1 can chicken broth
1 large carrot, thinly sliced on the diagonal
2 T. lemon juice
1/2 tsp grated lemon zest
1/2 tsp salt
1 cup snow pea pods
3 T. chopped parsley
1 1/2 cups minute rice

Saute chicken, onion and garlic in butter until chicken is lightly browned, about 5 minutes. Stir in cornstarch and cook for 1 minute.

Add broth, carrot, lemon juice, lemon zest and salt. Bring to a boil, cook until carrots are nearly cooked.

Stir in peapods, parsley and rice. Cover, remove from heat. Let stand 5 minutes, fluff with fork.

Green Chile Chicken Enchiladas

2 cups verde sauce
15 oz tub ricotta
3/4 cup shredded sharp cheddar
3/4 cup shredded pepperjack
2 cups shredded Monterey Jack cheese
1 4-0z can diced green chiles
1 diced jalapeno
1/4 cup chopped cilantro
1/2 diced onion
1 lb cooked chicken, sliced
corn tortillas

In a large bowl, mix ricotta, cheddar, pepperjack, onion, jalapeno, 1/4 cup verde sauce chiles and cilantro.

Pour 1 cup verde sauce into the bottom of a 9x13 baking dish. Wrap tortillas in a damp towel and microwave for 45 seconds. In each tortilla, place 1/4 cup cheese mixture and some chicken. Roll up and place in pan, packing them closely in. Top with shredded Monterey Jack and remaining verde sauce.

Cover with foil, bake for 30 minutes at 350 degrees. Uncover for the last 5 minutes.