Chicken Biryani

Ingredients:

• 1.5 lb chicken thighs , skin on, bone in, halved along bone.

Marinade:

• 2/3 cup yogurt , plain
• 1/2 cup water
• 2 tbsp vegetable oil (or other plain oil)
• 6 garlic cloves , minced
• 2 tsp finely grated fresh ginger
• 1/8 tsp ground turmeric
• 1/4 tsp cinnamon
• 1/2 tsp cayenne (adjust spiciness to taste)
• 1/2 tsp ground cardamom
• 2 tsp garam marsala 
• 2 tsp coriander
• 1 tbsp cumin
• 2 tbsp paprika , sweet / ordinary (not smoked)
• 1 3/4 tsp salt
• Note: alternately you can use 2 tbsp biryani masala seasoning. 

Par Boiled Rice:

• 2 tbsp salt
• 10 cloves
• 5 dried bay leaves
• 1 star anise
• 6 green cardamon pods
• 2 1/4 cups basmati rice

Crispy Onions:

• 2 medium onions (yellow, brown) , halved and finely sliced
• 1 cup oil , for frying

Saffron:

• 1 tsp saffron threads (loosely packed)
• 2 tbsp warm water 

Biryani:

• 1 cup cilantro , chopped
• 1/4 cup ghee or unsalted butter ,melted 

Garnish:

• Crispy onions (above)
• Chopped coriander / cilantro
• Yogurt

 

Directions:

• Mix Marinade in a large pot. Add chicken and coat well. Marinade 20 minutes to overnight.

Par Boiled Rice:

• Bring 3 quarts (12 cups) water to the boil, add salt and spices.
• Add rice, bring back up to the boil then cook for 4 minutes, or until rice is just cooked still a bit firm in the middle. Rice will taste salty at this stage, disappears in next stage of cooking.
• Drain immediately. Set aside (leave whole spices in).

Crispy Onions:

• Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown. Don't burn - they become bitter.
• Remove onto paper towel lined plate. Repeat with remaining onion.

Saffron:

• Place in a bowl, leave for 10 minutes+.

Biryani:

• Place pot with chicken in it onto a stove over medium heat. Cover and cook for 5 minutes.
• Remove lid. Cook for 5 minutes, turning chicken twice.
• Remove from heat.
• Turn chicken so skin side is down - it should cover most of the base of the pot.
• Scatter over half the onion then half the coriander.
• Top with all the rice. Gently pat down and flatten surface.
• Drizzle saffron across rice surface in random pattern, then drizzle over ghee.
• Place lid on. Return to stove over medium heat.
• As soon as you see steam, turn down to low then cook for 25 minutes.
• Remove from stove, rest with lid on for 10 minutes.

 

Chicken curry with green beans

Ingredients:

• 1 Tbsp oil
• 2 lbs chicken thighs
• 1.5 tsp salt, divided
• 1/4 tsp pepper
• 1 large onion, thinly sliced into half moons
• 1 inch ginger, grated
• 3 cloves garlic, minced
• 2 Tbsp curry powder
• 1/2 crushed red pepper flakes
• 1/4 cup chicken broth
• 1 can coconut milk
• 1 28 oz. diced tomatoes
• 1 lb green beans, trimmed
• 1/4 cup chopped cilantro

Directions
1. Heat oil in pot with a lid.  Season the chicken with 1/2 tsp salt and pepper.  Place half the chicken in the pot and cook until lightly golden,  3 min per side.  Transfer to a plate and repeat with the remaining chicken.
2. Lower the heat to medium, add onion and cook until translucent.  Add ginger, garlic, curry, red pepper flakes and remaining salt.  Cook until fragrant, about 30 seconds to 1 min
3. Add broth and coconut milk and stir to loosen any browned bits.  Return the chicken to the pot, add tomatoes with juice and green beans and bring to a boil.  lower the heat to medium-low, cover and simmer until chicken is tender and cooked through, stirring once or twice, about 45 minutes.  garnish with cilantro.

Enchiladas

Ingredients:

• 1 onion, diced
• 2 cloves garlic, minced
• 1 Tbsp ground cumin
• 2 cups cooked, shredded chicken
• 1/2 cup Greek yogurt
• 1/2 cup white cheddar cheese
• 1/2 cup salsa
• salt to taste
• 8 whole wheat tortillas

Directions:

1. Preheat oven to 350
2. Saute the onion in olive oil for 5 minutes.  Add garlic and cumin and saute for another 3 minutes.
3. Add the chicken, yogurt, cheddar cheese, salt and salsa.  Stir and heat through.
4. Spoon mixture evenly into tortillas and roll up.
5. Place in baking dish and top with salsa and cheddar cheese.
6. Bake for 10 minutes.

Mixture will look something like this

Chicken Pot Pie

Ingredients:

• 1 lb cooked chicken, diced
• 1 cup sliced carrots
• 1 cup frozen peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 unbaked pie crusts

Directions:

1. Preheat oven to 425
2. Sautee onions and carrots in butter.  Add peas and celery for the last few minutes.
3. Stir in flour, salt, pepper and celery seed.  
4. Slowly add broth and milk.  Simmer over medium-low heat until thick.  Add chicken.
5. Place mixture in pie crust and cover with second crust.  Make several slits in the top.
6. Bake for 30-35 minutes until pastry is golden brown.  Cool for 10 minutes.

Schnitzel and Spaetzles

 Schnitzel
Ingredients:

• 4 boneless chicken breasts
• 1/4 tsp salt and black pepper
• 2 Tbsp all-purpose flour
• 2 Tsp dijon mustard
• 1 large egg, lightly beaten
• 1/2 cup dry bread crums
• Parmesan
• 2 tsp pasley
• 2 tsp chives, chopped
• 1 clove garlic
• olive oil

Instructions:

1. Preheat oven to 350
2. Pound chicken until 1/2 inch thick, sprinkle with salt and pepper
3. Place in 3 shallow dishes: flour- eggs, mustard- breadcrumbs, parmesan, parsley, chives and garlic
4. Dredge chicken through flour then egg then breadcrumbs
5. Heat oil over medium high heat.  Add chicken and cook until brown on bottom.
6. Flip chicken over and place skillet in oven.
7. Bake for 10 minutes.

 

Spaetzle

Ingredients:

• 2 cups all-purpose flour
• 1 tsp salt
• 2 eggs, slightly beaten
• 1 cup milk

Instructions:

1. Bring salted water to a boil.
2. Sift together flour and salt.
3. Add eggs and milk and beat well.
4. Pour batter into colander over boiling water.
5. Cook and stir for 5 minutes. Drain.

Season with butter and salt/pepper.

Coconut Curry Chicken

Ingredients:

• 2 lb boneless skinless chicken breasts
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped
• 1 (5 oz ) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powde
• 1 tbsp garam masala
• Cilantro

Directions:

1. Blend together everything except the chicken and carrots (I use a Vitamix)
2. Put chicken and carrots in slow cooker or pot and cover with spice mixture
3. Serve over basmati rice or eat with naan
4. Cook in crockpot for about 4 hours or until chicken is fully cooked and tender
5. Top with fresh cilantro

White Chicken Chili

This chili is the best of both words. It's kinda of like a mix between chili and chicken noodle soup (except with no noodles). This is the Mexican flavored comfort food you want to be eating on a cold snowy night.  There are a few basic things that take this simple chili from 'ok' to 'wow!' First, use homemade chicken broth, and second, use dry beans instead of canned beans. Dry beans are cheaper, healthier, and canned beans can’t even begin to compare with the flavor and texture you get from cooking them from scratch.

Ingredients:

• 1 1/2 dry Great Northern beans (before cooking) or about 4 1/2 cups after cooking (or 3 15.5 oz cans)
• 2 1/2 cups chopped cooked chicken
• 1 cup diced onion
• 1 1/2 cups chopped red, green, or yellow bell better (any combination of colors is fine)
• 2 fresh jalapenos, seeded and chopped (use less or none depending on your desired spice)
• 2 cloves garlic minced
• 3 tsp. ground cumin
• 1 tsp. salt
• 1 tsp. dried oregano
• 3 1/2 cups chicken broth

Directions:

1. Dump all ingredients in a stockpot or crock-pot*
2. Bring to a low boil
3. Reduce heat and simmer until beans are tender, about an hour

*You can put this on in the morning and just eat it when you come home.

How to make chicken broth at home

This is about the simplest way you can do this. If you want you can add vegetables or other ingredients like herbs. That's really the only difference between chicken stock and chicken broth. Broth normally has added salt, herbs, and other flavors. Stock is a simple base that you build on in soups in other dishes. I've also heard that stock is made mostly from bones while broth is made mostly from meat.  The advantage of making a stock, which this recipe really is, is that you control the amount of salt and other ingredients. That let's you have a very simple ingredient that you can build on in a lot of different recipes.

Ingredients:

• 1 Leftover cooked chicken
• Water
• Salt (optional)
• Carrots and other vegetables (optional)
• Herbs like sage, bay leaf, ect. (optional)

Directions:

1. Put leftover chicken parts in a crock-pot or large pot
2. Fill up with water
3. Bring to a boil
4. Reduce heat and let simmer for about 4 hours
5. Remove large pieces with a slotted spoon
6. Strain stock through a sieve
7. Freeze in ice-cube trays for easy 2 oz portions or even freeze in a large muffin tin for cup size portions, then store in a zip lock bag in the freezer. This will last for several months in the freezer.

Cheater Chicken Soup

I almost didn't post this recipe because
the soup is not in a bowl. Silly, huh. 

Sometimes we’ll pick up a grocery store rotisserie chicken for dinner. To alleviate the guilt of not having made dinner from scratch, I stretch that bird to cover a few meals and then use the carcass as the basis for what I call cheater chicken soup. It’s cheating because it’s not entirely made from scratch but boy is it tasty. I prefer pasta in the soup because the pasta ends up behaving like dumplings. Use potatoes if you prefer that instead.

This is not a complicated recipe in terms of hands on time but does take two days just so you can get your broth properly made.

Ingredients: 

• The carcass of one rotisserie chicken OR the remnants of a whole chicken you’ve previously roasted
• Two carrots, peeled and diced
• About half of a medium white onion, coarsely chopped
• One small potato, diced into cubes OR a handful or two of your favorite uncooked pasta
• Two stalks celery, diced
• A liberal sprinkling of Italian seasoning
• One bay leaf
• Lots of water

Directions:

Day 1

1. Simmer the carcass and seasonings in enough water to fill a large stock pot for several hours.
2. Cool overnight.

Day 2

1. Strain and discard the fat from the surface of the broth.
2. Pick off any meat remnants from your carcass and toss into the broth.
3. Add the vegetables.
4. If you are using pasta, add the pasta.
5. Simmer for another couple of hours.
6. Add salt and pepper to taste to your individual bowls.
7. Enjoy!

Bean and Chicken Tostadas

This dish came about because I had various bits of leftovers in the fridge and wanted to use them up while also having a full-flavored dinner. If you prefer burritos, you could roll your bean mixture up rather than spreading it out on the toasted tortilla as I did. If you are not pigs the way we are, you can get four servings out of this. Sadly, we are pigs.

Ingredients:

1 can refried beans (I use fat-free spicy refried beans; I’d rather have the fat calories elsewhere)
1 to 2 adobo peppers, finely diced plus some of the sauce from the can
1 cooked boneless, skinless chicken thigh, diced
½ avocado, cut in thin strips
2 to 3 T diced fresh cilantro
Sour cream (I use light sour cream)
Shredded cheddar or jack cheese (or a mix)
Adobo seasoning
Salsa verde
2 to 3 tortillas

Directions:

1. Mix the beans and diced chicken in a microwave-safe bowl and heat thoroughly.
2. Toast the tortillas in a toaster oven, taking care not to burn them OR place in a sauté pan and cook till crisp. If you are making burritos, omit this step.
3. Sprinkle some cheese on the hot tortillas and spread the bean mixture on top.
4. Sprinkle the adobo seasoning on the beans.
5. Sprinkle some cilantro on the beans.
6. Top with sour cream, avocado slices and salsa verde.
7. Enjoy!

Chicken and Rice

It doesn't look very colorful but it's quite tasty.

This recipe is based on one from Pierre Franey's The New York Times 60-Minute Gourmet.

I’ve reduced the meat, increased the rice, substantially reduced the fat and replaced the white wine—which I never have on hand—with a good sherry. This recipe works well with roasted broccoli. Although this recipe may sound similar to the chicken, Swiss cheese and rice recipe I posted earlier this year, they taste quite different from each other.

Ingredients:

4 to 5 boneless, skinless chicken thighs
1 T butter
½ C finely chopped white onion
1 clove garlic, put through a press (more if you like, which I definitely do)
½ pound baby bella mushrooms, sliced
1 bay leaf
½ good sherry, not cooking sherry
1 C raw white rice (see notes below if you want to use brown rice)
1 ½ C chicken broth or water

Directions:

1. In a large skillet that can hold all the chicken pieces in one layer plus the rice, melt the butter over medium heat.
2. Add the chicken pieces and brown for about 5 minutes.
3. Turn the chicken, and add the onion, garlic, mushrooms and bay leaf. Make sure these don’t rest on the chicken but are getting sautéed. Cook for another 5 minutes.
4. Add the sherry and cook until it’s almost all evaporated. You may want to turn the chicken pieces during this bit so they all get a nice bath in the sherry.
5. Add the rice and broth, and make sure the rice doesn’t rest on top of the chicken pieces.
6. Cover closely and cook for 20 to 30 minutes over low heat until the rice is done.
7. Enjoy!

Notes:

• If you use bone-in chicken, you will need to increase your cooking time in steps 2 and 3.
• If you use brown rice instead of white rice, you’ll also need to increase the cooking time listed in step 5 to about an hour. You may also need to add extra liquid to the pan.
• This dish also makes a great side dish if you omit the chicken.

Curried Rice with Chicken

Originally this recipe was called Curry Glazed Chicken and it didn’t have rice or vegetables in it at all. But I have no problem with altering recipes both to provide more complete nutrition and also to stay within a budget. Meat tends to be pretty expensive compared to vegetables and rice and so this recipe morphed into a mostly meatless main dish.

Also a word about spices—don’t buy into the hype that you must replace all your spices every three days or something silly like that. If you can still taste the flavor, why would you replace your spices? Plus spices aren’t always cheap. We’ve found that if you shop the ethnic aisle of your supermarket you can often find what you need for less than the same product housed in the spice aisle. And don’t overlook online sources. We get a lot of ours from Herbco, including the curry powder I use in this recipe.

As written, this recipe serves two. You can easily double it though.

Ingredients:

1 C cooked rice (I use brown rice and steam it outside in my trusty steamer)
1 boneless, skinless chicken thigh, cooked (sauté it, bake it, microwave it—whatever works for you) and diced
1 inch cube of fresh ginger, peeled and finely diced
¼ C honey
1 T Dijon style mustard
2 T curry powder (adjust for your own taste buds—remember, we like it hot)
½ white onion, coarsely chopped
1/3 C frozen peas
1 small or ½ medium carrot, peeled and diced. Note: I omitted the carrot this particular day because I served the Spicy Carrot Salad with it.
1 T canola oil

Directions:

1. Heat the oil in a saucepan large enough to hold all the ingredients. Sauté the chopped onion.
2. Meanwhile, in a microwave proof bowl, mix the honey, mustard and curry powder together. Heat in the microwave until the honey is fairly runny.
3. (If you are using carrots, add them to the saucepan and continue cooking until cooked through, probably about five minutes.)
4. Add the ginger and continue to sauté.
5. Add the peas and chicken and heat thoroughly. If the pan gets a bit dry or things are sticking too much, add a little water or a bit more oil.
6. Add the rice and the sauce.
7. Mix thoroughly and let the sauce heat through.
8. Enjoy!

Chicken and Swiss Cheese Casserole

When Ben was growing up, I made a lot of chicken and rice dishes. A lot. So when he hit his teen years, he basically refused to eat them anymore. Now that he’s an adult, he's come to love those dishes and has even asked for a few of the recipes, including this one.

A few words before I get to the recipe: You can make your rice on the stove if you prefer, but I live in a “garden” apartment (that’s basement to the rest of the world) and I don’t need any more humidity in the house. So I use my rice steamer outside on the patio. That means my rice doesn’t get cooked with the herbs and onions in it, but it turns out just fine anyway. If you want to know the full, make it on the stove and then put it in the oven version, let me know in the comments.

Ingredients:

Casserole
2 T butter
1 medium onion, chopped
1 clove of garlic, either minced or put through a garlic press
3 C cooked rice (I use brown rice)
1/8 C sherry or white wine (not cooking wine) or vermouth
Water or broth to deglaze the pan
1 bay leaf
2 t dried thyme or about 1 t fresh
1 ½ C cooked, diced chicken
6 to 8 ounces shredded Swiss cheese

Topping
2 T butter
1 T flour
1/3 C milk
Paprika to sprinkle

Directions:

Casserole

1. Preheat the oven to 350F.
2. Melt the butter in a large heavy skillet.
3. Sauté the onion and garlic in the butter until the onion is clear.
4. Add the sherry or white wine or vermouth and enough water or broth to deglaze the pan.
5. Add the diced chicken and heat thoroughly.
6. Quickly combine the chicken mixture, cooked rice and Swiss cheese and put into a large greased casserole pan.

Topping

1. Melt the butter in a small pan over low heat.
2. Stir in the flour ensuring you have no lumps.
3. Slowly add the milk and stir constantly until thickened.
4. Pour over the casserole and sprinkle the top with paprika.
5. Cover and bake about 20 minutes.

I made this last night and fed four adults and two children. I foolishly thought we would have leftovers today. I was wrong.

Tuscan Chicken Marinara

Ingredients:
6 to 8 Boneless Chicken Thighs (May substitue Boneless Chicken Breasts)
1 Large Green Bell Pepper
1 Large Yellow Onion
1 Medium Zuchini
1 Quart Fresh Marinara (your favorite jar brand will do too)
1 1/2 Tbs Fresh Garlic (4 Cloves or Minced Jar)
1/4 Cup EVOO (Extra Virgin Olive Oil)
1/4 Cup Merlot Wine
3 Cups Whole Wheat Pasta
1 Tsp Salt
1 Tsp Pepper
1 Tsp Dried Basil
1/4 Cup Parmesan (ground or flaked)

Directions:

1. Pre-Heat oven to 375 degrees F.
2. Set a large pot of water to boil on high heat
3. Place a large 12" to 14" skillet on Med Hi Heat
4. Pour in EVOO and allow to heat for about 30 seconds
5. Place Chicken "shiny" side down in oil
6. Season with Salt, Pepper, and Dried Basil and sautee' for 2 mins
7. Flip Chicken and season this side with Salt, Pepper, Dried Basil and sautee' for 2mins
8. Flip chicken 2 more times sauteeing for 1 min on each side
9. By this time your water should be boiling add your Penne Pasta
10. Remove chicken to an oven safe pan or dish and place in the oven for 10 minutes
11. Deglaze the fry pan using the 1/4 cup Merlot on med high heat (scrape the morsels)
12. Add to deglazed pan Onions, Green Bell Peppers, Zuchini and Fresh Garlic sautee for 3 mins
13. Add Marinara and turn heat to MED to simmer
14. When timer for chicken rings remove chicken and place into your Marinara continue to simmer
15. When pasta is finished to liking (I prefer al dente' with this dish) remove and drain
16. Sprinkle cooked penne with EVOO and toss
17. Plate 3/4 Cup Penne as a "bed" setting
18. Place 1 of your Chicken Thighs on bed of Penne
19. Then Spoon on 1 Cup of Marinara
20. Garnish with Dried Basil and Parmesan

DELICIOSO!