Good Food Every Day

Easy Chicken Enchilada Casserole
Prep Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour 5 minutes Servings: 6

Ingredients

1 lb chicken breasts boneless and skinless (about 2 large chicken breasts)
14 oz Enchilada sauce
6 medium corn tortillas
3 cups Monterey Jack cheese shredded


Instructions

Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a small pot. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. No water is needed, the chicken will cook in the Enchilada sauce. Make sure you stir occasionally so that it doesn't stick to the bottom.
Remove chicken from the pot and shred with two forks.
Preheat oven to 375 F degrees.
Start layering the casserole. Start with about 1/4 cup of the leftover Enchilada sauce over the bottom of a baking dish. I used a longer baking dish, so that I can put 2 corn tortillas across. Place 2 tortillas on the bottom, top with 1/3 of the chicken and 1/3 of the remaining sauce. Sprinkle with 1/3 of the cheese and repeat starting with 2 more tortillas, then chicken, sauce, cheese. Repeat with last layer with the remaining ingredients, tortillas, chicken, sauce and cheese.
Bake for 20 to 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top.
Serve warm.

Creamy Garlic Chicken Breast
Prep Time 15 mins Cook Time 20 mins Total Time 35 mins Servings: 4 people

Ingredients

For The Chicken:
2-3 large boneless and skinless chicken breasts halved horizontally to make 4
4 tablespoons flour (all purpose or plain)
4 tablespoons finely grated fresh Parmesan cheese
2 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Black cracked pepper

For The Sauce:
5 tablespoons olive oil
2 tablespoons butter
1 small onion finely chopped
1 whole head of garlic peeled and divided into 10-12 cloves
1 1/4 cup chicken broth (stock)
1 cup half and half or heavy cream (or evaporated milk)
1/2 cup finely grated fresh Parmesan cheese
2 tablespoons fresh parsley, to serve

Instructions

Season the chicken with salt, garlic powder and pepper.
In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer and season with salt and pepper to your taste.
Mix in the parmesan cheese. Continue cooking gently for about 2 minutes until cheese melts. Add the chicken back into the pan. Let simmer for a further minute to thicken the sauce to your liking and soak up all of the flavours.
Garnish with parsley and a little black cracked pepper.
Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Arroz Caldo (Chicken Rice Porridge)
Yield 6 servings

Ingredients

200 g (7 oz / 1 cup) white glutinous rice
100 g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice
1.7 kg (3 lb 12 oz) whole chicken, jointed into 4 pieces, bone in
60 ml (2 fl oz / 1/4 cup) vegetable oil
9 garlic cloves, 6 thinly sliced, 3 finely chopped
1 large onion, finely chopped
4 cm (1 1/2-inch) piece ginger, peeled and cut into julienne
60 ml (2 fl oz / 1/4 cup) fish sauce
2 spring onions (scallions), very thinly sliced
6 hard-boiled eggs, peeled and halved
Sesame oil (optional) and 8 kalamansi or lime wedges, to serve


Preparation

Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

Spicy Chicken and Bacon Stir Fry
Yield: 4-5 servings

1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 large egg white
1 tablespoon arrowroot or cornstarch
1/2 pound bacon, cut into 1-inch pieces
1-inch fresh ginger, cut into tiny matchsticks
2 bell peppers, any color, stemmed and cut into 1-inch pieces
1 bunch of green onions, trimmed and cut into 1-inch pieces
1 tablespoon chili paste
2 tablespoons brown sugar
1/2 cup soy sauce

In a large bowl, whisk together the arrowroot and the egg white. Toss the chicken pieces in this mixture and set aside. In a small bowl, whisk together the soy sauce, brown sugar and chili paste and set aside.

Heat a large skillet over high heat. Add the bacon pieces and cook, stirring frequently, until they are crisp and browned, approximately 7 minutes. Drain all but 1-2 tablespoons of bacon grease and add the chicken and the ginger to the pan. Cook over high heat until browned, approximately 3-4 minutes. Add the bell peppers and green onions and stir to combine. Cook over high heat, stirring until crisp tender, about 2-3 minutes.

Add the soy sauce mixture and stir to combine. Cook about 2 minutes, until the sauce is thick enough to coat the meat and vegetables. Enjoy!

FREEZER MEAL: Let the stir-fry cool completely before transferring to an airtight container or freezer safe Ziploc bag. Thaw completely in the refrigerator before reheating in the microwave or on the stove-top.

Rasta Pasta
Prep Time 15 mins Cook Time 40 mins Marinating Time 30 mins Total Time 55 mins Servings: - 5

Ingredients

Chicken Seasoning
2 pounds (908 g) boneless, skinless chicken thighs or breasts
salt to taste
2-3 teaspoons (8-12 g) jerk seasoning

Rasta Pasta
2 tablespoons (28 ml) canola oil
½ medium onions, sliced
2 teaspoons (10 g) minced garlic
1 teaspoon (0.80 g) fresh thyme
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
1 teaspoon (2 g) paprika
2 teaspoons (10 g) Worcestershire
¼ cup (60 ml) chicken stock
½ - 1 cup (120 - 240 g) heavy cream
½ cup (50 g) freshly grated Parmesan cheese
8-ounce (224 g) Penne pasta
1 green onions, sliced for garnish

Instructions

Cook pasta in a large pot, according to box instructions. Salt according to taste, drain and set aside.
Place chicken thighs in a medium bowl, then generously season the chicken with salt and jerk seasoning, making sure all sides of the chicken are covered with the spice. Cover chicken with a transparent plastic wrap and let it marinate for about 30 minutes or up to 24 hours
Heat a heavy cast iron skillet over medium high heat. When the pan is hot, add about 1 tablespoon of oil to cover the bottom of the pan. Using a thong, add in the chicken and sear both sides until golden or until fully cooked through and juice from the chicken runs clear, about 8-10 minutes on each side, depending on the thickness of the chicken. For faster cooking you may cut chicken in bite size pieces. Remove from the pan and set aside.
Add remaining oil to the pan, cook onions, garlic and thyme stirring for about a minute until onions is soft. Then add in bell peppers, cook for about 2 to 3 minutes stirring occasionally. Season with paprika, Worcestershire and the remainder of the jerk spice.
Pour in chicken stock and heavy cream, bring it to a boil then simmer for about 3-4 minutes, add parmesan cheese and cook for another minutes. Slice prepared chicken and set aside
Finally toss in pasta and with sliced chicken or serve with chicken on top.
Sprinkle with green onions and/or parsley.

Notes
Adjust heavy cream to desired thickness. Use an extra ½ cup or more for creamy pasta. You may omit completely and replace with an extra tomato.

Pierogi Chicken Supper
Total Time Prep/Total Time: 30 min. Makes 4 serving

Ingredients

1 package (16 ounces) frozen pierogi
1-pound boneless skinless chicken breasts, cut into 2x1/2-inch strips
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter, divided
1/2 large sweet onion, thinly sliced
1/2 cup shredded cheddar cheese

Directions

Cook pierogi according to package directions; drain. Meanwhile, toss chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; sauté chicken and onion until chicken is no longer pink. Remove from pan.
In same pan, heat remaining butter over medium heat; sauté pierogi until lightly browned. Stir in chicken mixture; sprinkle with cheese. Cover; remove from heat and let stand until cheese is melted.

Smoky Dry-Rubbed Grilled Chicken with Alabama White Sauce
Total: 1 hr 40 min Active: 25 min Yield: 2 to 4 servings


Ingredients

Dry-Rubbed Grilled Chicken:

One 4- to 5-pound whole chicken
3 tablespoons Miss Brown's House Seasoning, recipe follows
2 tablespoons light brown sugar
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon dried parsley
Kosher salt

Alabama White Sauce:

1 cup mayonnaise
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons prepared horseradish
2 teaspoons hot sauce
1 teaspoon dry mustard
Juice of 1/2 lemon (about 1 tablespoon)
Kosher salt and freshly ground black pepper

Miss Brown's House Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

For the dry-rubbed grilled chicken: Remove the backbone from the chicken. Cut the chicken through the breastbone into two halves. Stir together the House Seasoning, brown sugar, oregano, paprika, parsley and a couple of pinches of salt in a bowl. Rub under the skin and all over the chicken halves.
Prepare a grill for direct and indirect cooking: Heat one side of the grill to medium heat. Leave the other side unlit.
Place the chicken skin-up on the grates on the unlit side of the grill. Grill, with the lid closed, until the skin begins to brown, about 45 minutes. Transfer the chicken to the lit side of the grill, starting skin-up, and cook until the chicken is done and a meat thermometer registers 165 degrees F when inserted in the thickest portion of the thigh (avoiding bone), 12 to 15 minutes on each side.
For the Alabama white sauce: Stir together the mayonnaise, brown sugar, vinegar, Dijon mustard, horseradish, hot sauce, dry mustard, lemon juice, and salt and pepper to taste in a medium bowl.
Transfer the chicken to a serving platter. Pour the sauce over the chicken and serve immediately.

Miss Brown's House Seasoning:
Yield: 5 teaspoons

Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Baked Cranberry Chicken
Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 10 mins Servings 8

Ingredients

4 boneless skinless chicken breasts, cut in half
1 can cranberry sauce whole berry
1 packet dry onion soup mix
1 cup pecans chopped
1 cup craisins
1 bottle Catalina dressing

Instructions

Place chicken in baking pan. Generously spread cranberry sauce over the chicken.
Sprinkle onion soup mix, pecans, and craisins over the chicken. Pour Catalina dressing over top.
Bake lightly covered with foil at 350 for 45 minutes. Uncover and bake for 15 more minutes.
Serve over rice or mashed potatoes.

Tip: Spoon extra sauce over the chicken and rice or mashed potatoes when serving.

Notes

Use four large boneless chicken breasts, cut in half – you can substitute with bone-in chicken or chicken thighs if you prefer. You should have enough chicken to fill a 9×13 baking dish.
Arrange the chicken in a baking pan, prepped with some cooking spray. If you’re using thighs with skin, make sure to put the skin-side down.
Serve the extra sauce in a bowl and spoon over the chicken when serving. You can also garnish with a sprig of fresh rosemary.

Chicken Royale
Prep: 25 min. Bake: 1-1/4 hours Makes 4 servings

Ingredients

2 cups seasoned bread crumbs
1/2 cup hot water
10 tablespoons butter, melted, divided
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
4 bone-in chicken breast halves
1/2 cup all-purpose flour
1/2 teaspoon paprika

SOUR CREAM MUSHROOM SAUCE:
2 tablespoons butter
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup heavy whipping cream
1/2 cup sour cream

Directions

Preheat oven to 325°. For stuffing, combine the bread crumbs, water, 2 tablespoons butter, onion, parsley, salt, poultry seasoning and pepper. Place about 1/3 cup stuffing under the skin of each chicken breast; secure with toothpicks. In a shallow bowl, combine flour and paprika; coat chicken. Place in a greased 13x9-in. baking dish. Drizzle with remaining butter.
Bake, uncovered, until a thermometer reads 170°, 1 to 1-1/4 hours. Meanwhile, for sauce, heat butter in large skillet over medium heat. Add mushrooms and onion, cook and stir until tender, 2-3 minutes. Stir in the flour, salt and pepper. Whisk in cream until blended; bring to a boil. Cook and stir until thickened, 1 minute. Reduce heat; add sour cream. Stir just until heated through; do not boil. Serve with chicken.

Arepa reina pepiada (Arepa stuffed with chicken and avocado)
SERVINGS: 8 arepas

Ingredients

FILLING
2 large on-the-bone chicken breasts, with ribs and skin
1 Florida avocado (or 2 Haas avocados), chopped into a large dice
½ cup of mayonnaise
1 scallion, thinly sliced, green part only
Salt and pepper, for seasoning
1/2 cup cooked green peas (optional)

DOUGH
2 cups of cornmeal flour (preferably Venezuelan Harina PAN, or Goya's Masarepa)
2 ½ cups of lukewarm water
2 teaspoons salt
2 teaspoons canola oil, plus more for the griddle

Preparation

Start by preparing the filling. Preheat the oven to 425 degrees. Season the chicken generously with salt and pepper. Roast in the oven for 35 minutes and remove. Allow to cool slightly. When cool enough to handle, remove the skin and bones. Shred the chicken meat using your fingers or two forks. Place in a medium bowl and refrigerate for 30 minutes.

Add the mayonnaise, scallions, avocado and peas, if using, to the chicken and combine well. Add salt and pepper to adjust seasonings. Return the filling the refrigerator while you prepare the arepas.

To make the arepas, stir together 2 ½ cups of water and salt to combine. Gradually add 2 cups of cornmeal. Mix the ingredients together with your hands, using your fingers to dissolve any lumps. Continue mixing until completely smooth. Add the oil and continue mixing with your hands. You are looking for the dough to be smooth and soft enough so that it does not crack when molded.

Divide the dough into 8 equal parts, and roll first into a ball, then flatten into a 1-inch thick disc, about 5 inches in diameter.

Place the discs on a pre-heated, greased griddle or large sauté pan, and cook about 5 minutes until the side you're cooking has golden-brown splotches. Turn over and brown the other side for an additional 5 minutes. Remove from griddle and set aside.

To assemble the sandwich, use a sharp knife to create a pocket down the middle of the arepa. Split open but don't cut in half entirely. Use your knife to remove a little mixture from the middle, if desired, to make room for more filling. Spoon the chicken mixture into the pocket and serve.