Spicy Chicken Orzo

Spicy Chicken Orzo

1. Cook, then drain in a colander 1/2 pound orzo pasta.  Return pasta to the pot and set aside.

2. Heat a large skillet over medium-low heat. Add: 1 tablespoon olive oil When the oil is hot, add and stir for 3 minutes: 1 onion, minced 2 cloves garlic, minced 2 uncooked skinless boneless chicken breast fillets (12 ounces total- canned chicken good for dehydration), minced

3. Add: 28 ounces canned crushed tomatoes 4 ounces canned diced green chilies 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper Bring to a boil; then reduce heat and simmer for 10 minutes.

4. Remove from heat and stir in: 1 cup any variety grated cheese

5. Toss the chicken mixture with the cooked pasta.  Enjoy now or follow next step for backpacback


6. Spread on covered dehydrator trays and dehydrate for 6 hours at 145 degrees.

7. To rehydrate, cover with water just above level of food in pot. Stir while bringing to a boil, and then serve.

Baked Chicken with White Beans and Tomatoes

Ingredients:

6 bacon slices (1/4-pound total), cut into 1-inch pieces

skinless, boneless chicken thighs  (1 1/2 pounds total)

1/2 teaspoon thyme

1/2 teaspoon rosemary

1/4 teaspoon oregano

1/2 teaspoon  salt

1/2 teaspoon black pepper

1 teaspoon smoked Tabasco sauce (optional to taste) or 1/4 teaspoon red pepper flakes

2 medium onions, chopped, (1 1/2 cups)

4 cups chopped kale

1 Tablespoon minced garlic

1 (15 to 16-ounce) can stewed tomatoes including juice or Rotel Tomatoes

2 (15 to 16-ounce) cans small white beans, rinsed and drained

Directions

Preheat oven to 350 degrees F.

Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. 

Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken to bowl, set aside.

Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with seasoning, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in kale and beans and bring to a simmer. Nestle chicken in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Chicken Piccata

My Chicken Piccata

INGREDIENTS

• boneless, skinless chicken thighs (1 1/2 pound total)
• 1/4 teaspoon salt
• Pinch ground black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary
• 1 teaspoon basil
• 1 teaspoon garlic powder
• 4 Tbsp olive oil
• 1 Tbsp butter
• 1 small zuchinni sliced
• 1 cup sliced mushrooms
• 1 pepper sliced
• 1 onion chopped
• 1/2 cup diced tomatoes
• 2 cans drained artichokes
• 1 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
• 2 Tbsp lemon juice
• 1 Tbsp corn starch
• 2 Tbsp fresh chopped parsley

METHOD

Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat.  The cast iron skillet is a good choice for this dish. Brown chicken well on each side, sprinkle salt, pepper, thyme rosemary, basil and garlic powder on chicken while cooking, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.  Fresh herbs are awesome too if you have them, adjust quantities to taste.

Place the chicken in an oven proof dish and keep warm in a 225°F oven while you prepare the veggies and sauce.

Saute veggies until tender crisp in a Tbs oil if needed.  Set aside with the chicken.

Add stock or wine and lemon juice, reduce by half, stir in butter:  Use a spatula to scrape up the browned bits. Reduce the sauce by half.  Use cornstarch if desired to thicken the sauce.

Plate the chicken and veggies and serve with the sauce poured over the chicken. Sprinkle with parsley.

Nice with wild rice.  This recipe is being jotted down after the fact and will have to be tested as written to be sure.  Cooking is a creative process and never needs to be followed perfectly.

Garlic Chipotle Lime Chicken in the Instant Pot

Garlic Chipotle Lime Chicken in the Instant Pot

This garlic chipotle lime chicken is packed with tons of flavor and is incredibly easy to make in the Instant Pot!  The chicken is seared and pressure cooked in spicy/sweet sauce for a result that's sure to make everyone in your family happy!  

Ingredients

Sauce:

• 1/4 cup + 2 Tbsp chicken bone broth
• 2.5 Tbsp raw honey 
• 1/4 cup coconut aminos or soy sauce
• 1 tsp spicy brown mustard
• 1.5 Tbsp fresh lemon or lime juice
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp chipotle powder or cayenne

Chicken:

• 2 lbs chicken thighs
• 1 Tbsp olive oil
• black pepper
• 4-5 cloves garlic minced
• Minced cilantro for garnish optional

To Thicken Sauce:

• 2 Tbsp broth
• 1 tsp corn starch or tapioca flour

1. Whisk together all sauce ingredients in a bowl, set aside (bullet blender works nice)
2. Turn your Instant Pot to “saute” and allow it to heat up, meanwhile, sprinkle your chicken with sea salt and black pepper on both sides.
3. Once pot reads “hot” swirl oil around the bottom to let it heat. Add chicken, skin side down, and cook until golden brown (about 2 mins) then flip chicken with tongs and repeat on second side.
4. Once both sides are golden brown, return chicken to face up. Sprinkle garlic around the chicken and allow it to cook about 30 seconds, until softened, then press “cancel”.
5. Pour sauce mixture over the chicken, secure the lid, place steam release to “sealing” and set on high pressure for 10 mins.
6. Once time is up, quick release the pressure and remove lid. Using tongs, remove chicken to a plate and set aside while you thicken the sauce.
7. Return the pot to “saute” and whisk together the 2 Tbsp broth and starch, then add to sauce and stir. Cook about 3-5 more minutes or until sauce is thickened to preference. Return chicken to pot with its juices and coat with sauce. Turn off pot and allow chicken to sit 5 minutes before serving. Enjoy!

based on recipe found at:  https://www.paleorunningmomma.com/wprm_print/19333

Nutrition Facts

Garlic Chipotle Lime Chicken in the Instant Pot

Amount Per Serving

Calories 340Calories from Fat 207

% Daily Value*

Total Fat 23g35%

Saturated Fat 7g35%

Cholesterol 132mg44%

Sodium 139mg6%

Potassium 271mg8%

Total Carbohydrates 9g3%

Sugars 7g

Protein 21g42%

Vitamin A4.3%

Vitamin C2.1%

Calcium1.4%

Iron5.4%

* Percent Daily Values are based on a 2000 calorie diet.