Good Food Every Day

Confetti Rice with Chicken in Spicy Garlic Broth
2 servings

Ingredients

2 bone-in, skin-on chicken breasts (about 1½ pounds total)
5 scallions
3 garlic cloves, smashed
½ red chile (such as Fresno), seeds removed, coarsely chopped
1 tablespoon tamari or soy sauce
Kosher salt
1 cup sushi or other short-grain rice
1 medium Persian cucumber, halved lengthwise, thinly sliced crosswise
¼ cup pickled ginger, finely chopped, plus 1 tablespoon pickling juice
1 tablespoon toasted black sesame seeds, plus more for serving

Recipe Preparation

Cover chicken with 5 cups water in a medium pot. Cut white and pale green parts from scallions (reserve dark green parts) and add to pot, along with garlic, chile, tamari, and 2 tsp. salt (chicken should be just submerged in pot; if not, add more water to completely cover). Heat pot over medium-high. As soon as liquid begins to boil, immediately reduce heat to medium-low and gently simmer until chicken is cooked through, 16–20 minutes (an instant-read thermometer inserted into the center of a piece should register 155°; temperature will continue to rise once off heat). Transfer chicken to a plate; let cool slightly. Using a spider or slotted spoon, remove and discard solids from broth. Keep broth warm over low heat.

Meanwhile, rinse rice in a fine-mesh sieve, stirring with your fingers, until liquid runs mostly clear. Shake off excess water and transfer to a medium saucepan; add a pinch of salt. Add 1¼ cups water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is mostly absorbed, 18–22 minutes. Fluff with a fork; cover and let sit 10 minutes.

Finely chop reserved dark green parts from scallions and set aside 1 Tbsp. for sprinkling. Toss remaining chopped scallions, rice, cucumber, ginger, pickling juice, and 1 Tbsp. sesame seeds with a wooden spoon or rubber spatula in a large bowl until rice looks speckled; season with salt.

Pull chicken meat off bones; thinly slice. Divide rice and chicken among bowls and pour some hot broth over. Sprinkle each bowl with sesame seeds and reserved scallions. Reserve leftover broth for sipping.

Quick Sesame Chicken Noodles
Total Time Prep/Total Time: 25 min. Makes 4 servings

Ingredients

1 tablespoon sesame oil
1 package (22 ounces) frozen grilled chicken breast strips
1 medium yellow summer squash, thinly sliced
1 cup julienned carrots
1/3 cup halved fresh snow peas
3 garlic cloves, minced
2 packages (3 ounces each) chicken ramen noodles, broken into small pieces
1-1/3 cups water
1/3 cup white wine or chicken broth
3 tablespoons reduced-sodium teriyaki sauce
4 green onions, sliced

Directions

In a large skillet, heat oil over medium-high heat; sauté chicken, squash and carrots until chicken is heated through, 6-8 minutes. Add snow peas; cook until vegetables are crisp-tender, 3-4 minutes. Add garlic and contents of one ramen seasoning packet (discard or save second packet for another use); cook and stir 1 minute.
Add noodles, water, wine and teriyaki sauce. Bring to a boil; cook, uncovered, until noodles are tender, 3-4 minutes, stirring occasionally.
Remove from heat; stir in green onions. Serve immediately.

Tips
The noodles soak up the sauce to become extra flavorful.
This recipe is perfect for using up leftovers. Try it with leftover pork or rotisserie chicken.

Slow Cooker Country Captain Chicken
Total Time Prep: 20 min. Cook: 3-1/2 hours Makes 8 servings

Ingredients

1 large onion, chopped
1 medium sweet red pepper, chopped
2 teaspoons minced garlic
3 pounds boneless skinless chicken thighs
1 tablespoon curry powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon dried thyme
1 tablespoon packed brown sugar
1/2 cup chicken broth
1/2 cup golden raisins or raisins
1 can (14-1/2 ounces) diced tomatoes, undrained
Hot cooked rice
Chopped fresh parsley, optional

Directions

In a 6 quart slow cooker, add onion, pepper and garlic. Arrange chicken pieces over vegetables.
Whisk the next 5 ingredients with the chicken broth. Pour over chicken. Cover and cook on high for 1 hour. Add raisins and tomatoes. Reduce heat to low and cook for 2 1/2 hours until chicken reaches 165 deg. Serve over rice.

Dump and Start Instant Pot African Cinnamon Peanut Butter Chicken
Prep Time5 mins Cook Time6 mins Servings: 6

Ingredients
1 1/2 lb skinless chicken breast cut into bite-sized pieces
1 cup (200ml) coconut milk liquid and cream divided
1 cup (200ml) tomatoes finely chopped
1 tablespoon tomato paste or tomato purée
2 green onions spring onions, sliced
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
lime juice, to taste or tamari soya
salt
6-7 tablespoons smooth peanut butter
optional sweetener of choice i.e. honey, brown sugar, or keto sweetener

Instructions
Add the chicken to the Instant Pot insert.
Pour in the liquid of the coconut milk first, and then add the coconut cream on top of the chicken.
Next, layer the tomato paste, onions and spices on top of the coconut cream.
Put the peanut butter in last (on the very top) and DO NOT MIX IN.
Put the lid on the Instant Pot, and turn valve to the sealing position.
Set to manual/pressure cook on high pressure for 6 mins.
please note: cook time does not include time to come up to pressure or for pressure to release.
When cook time is done, allow for a complete natural pressure release.
Open the lid. The peanut butter will still be on top. Stir until all ingredients are combined and sauce is thickened.
Adjust the seasonings in your peanut butter chicken, to taste.
Serve and enjoy.

Notes
Instant Pot African Peanut Butter Chicken Tips and Timings

You can vary the spices you add to this peanut butter chicken to suit your taste. For example, freshly grated ginger adds a lovely note.
If you prefer to make peanut sauce chicken with thigh meat, you will need to increase the cooking time.
This Instant Pot peanut butter chicken is an oil-free recipe.
To avoid a burn notice, DO NOT MIX in the peanut butter prior to cooking. Make sure it is on the very top and not touching the bottom or sides of the Instant Pot insert.

Sicilian Roasted Chicken

Ingredients

cooking spray
1 whole chicken, cut into 8 pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon dried oregano

Directions

Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch pan with cooking spray.
Arrange chicken pieces in the baking pan. Sprinkle salt, pepper, paprika, garlic powder, and oregano over both sides.
Roast in the preheated oven until chicken is browned and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Chicken Bacon Ranch Casserole (Keto, Low Carb)
Prep Time 15 minutes Cook Time 45 minutes Servings 6 servings

Ingredients
1 1/2 pounds boneless skinless chicken breasts (about 4) cut into <1-inch chunks
4 strips bacon
12 ounces broccoli florets
8 ounces shredded cheddar cheese
4 ounces shredded mozzarella cheese

Ranch dressing:
4 ounces mayonnaise (1/2 cup)
4 ounces sour cream (1/2 cup)
3 cloves garlic minced
2 tablespoons minced fresh parsley
1 tablespoon white vinegar
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne

Instructions
Preheat the oven to 375 F. Prepare a 9x13 inch casserole baking dish.
In a mixing bowl, combine all ranch dressing ingredients and stir until smooth. Set aside.
In a wide pan over medium heat, cook bacon slices for 5 to 10 minutes until crispy, turning them occasionally. Transfer to a paper towel lined plate to drain, reserving bacon grease on the pan. When cool, crumble into small pieces.
Add chopped chicken to the pan with bacon grease. Sauté for 5 to 10 minutes over medium to medium-high heat until cooked through, flipping and stirring frequently. Turn off the heat and set aside.
While waiting for the bacon and chicken to cook, microwave the broccoli for 3-4 minutes or until tender.
Directly in the baking dish: add chicken, broccoli, ranch dressing, about 2/3 of each cheese, and about 2/3 of the bacon. Stir everything until well-mixed. Top with remaining cheese and bacon.
Bake at 375 F until heated through and bubbling, about 25 minutes.

Chicken Scampi Pasta
Total: 25 min Active: 25 min Yield: 4 to 6 servings


Ingredients

Kosher salt
1 pound thinly-sliced chicken cutlets, cut into 1/2-inch-thick strips
3 tablespoons olive oil
8 tablespoons unsalted butter, cubed
6 cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
12 ounces angel hair pasta
1 teaspoon lemon zest plus the juice of 1 large lemon
1/2 cup freshly grated Parmesan
1/2 cup chopped fresh Italian parsley

Directions

Bring a large pot of salted water to a boil for the pasta. Sprinkle the chicken with some salt. Heat a large skillet over medium-high heat until hot, then add the oil. Working in 2 batches, brown the chicken until golden but not cooked through, 2 to 3 minutes per batch. Remove the chicken to a plate.
Melt 4 tablespoons of the butter in the skillet. Add the garlic and red pepper flakes and cook until the garlic just begins to turn golden at the edges, 30 seconds to 1 minute. Add the wine, bring to a simmer and cook until reduced by half, about 2 minutes. Remove from the heat.
Meanwhile, cook the pasta until very al dente, reserving 1 cup of the pasta water. Add the pasta and 3/4 cup pasta water to the skillet along with the chicken, lemon zest and juice and the remaining 4 tablespoons butter. Return the skillet to medium-low heat and gently stir the pasta until the butter is melted, adding the remaining 1/4 pasta water if the pasta seems too dry. Remove the skillet from the heat, sprinkle with the grated cheese and parsley and toss before serving.

Sweet Thai Basil Chicken
Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4

Ingredients

2 tablespoons sesame or peanut oil
1-pound ground chicken
black pepper
4 cloves garlic, minced or grated
1-inch fresh ginger, grated
2 red or orange bell peppers, chopped
1/2 cup raw cashews
1/2 cup low sodium soy sauce or tamari
2 tablespoons fish sauce
1/4 cup honey
2-3 tablespoons chili paste (sambal oelek)
1 cup fresh basil, roughly torn
1/4 cup fresh mint, roughly torn
steamed white or brown rice, for serving
1 mango, thinly sliced or diced

Instructions

1. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the chicken. Season with black pepper and brown all over, breaking the chicken up as it cooks, about 5 minutes. Add the garlic, ginger, peppers, and cashews, cook another 2-3 minutes, until the garlic is fragrant. Pour in the soy sauce, fish sauce, chili paste, and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the chicken, about 5-8 minutes.

2. Remove from the heat and stir in the basil and mint.

3. Serve the chicken and sauce over bowls of rice. Top with mangos and additional basil. Enjoy!

Crispy Pressure Cooker Chicken with Homemade Chicken Gravy
Prep 5 mins Cook 40 mins Total 45 mins Serving: 2 – 4

Ingredients
6 chicken thighs
4 garlic cloves, roughly chopped

1 small onion, sliced
1 cup cold running tap water
1 pinch rosemary
Kosher salt and ground black pepper
1 tablespoon light soy sauce (not low sodium soy sauce)
2 tablespoons cornstarch mixed with 2 ½ tablespoons water

Crispy Breading
1 – 1 ½ cup panko breadcrumbs (depending on the size of chicken thighs)
2 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt to taste

Egg wash
1 cup all-purpose flour
2 extra large eggs, beaten
1 – 1 ½ cup panko breadcrumbs, toasted

Instructions

Pressure Cook the Chicken Thighs: Add onion, garlic, and rosemary to the bottom of the pressure cooker. Pour in 1 cup of cold running water and place a steamer basket into the pressure cooker. Place chicken thighs in the basket. Avoid stacking them too tightly. Close lid and pressure cook at High Pressure for 6 minutes (small thighs) to 9 minutes (large thighs). Turn off the heat and Full Natural Release (roughly 10 minutes). Open the lid carefully.
Prepare the Crispy Breading: While the chicken thighs are pressure cooking, heat a skillet over medium heat. Add 2 tablespoons of butter, 2 tablespoons of olive oil, and 1 – 1½ cup of panko breadcrumbs to the skillet. Toast the breadcrumbs until golden brown. Taste and add a small amount of kosher salt for seasoning.
Preheat Oven: Preheat oven to 400°F while the pressure cooker is natural releasing.
Simmer, Shake and Bake: Check with a food thermometer to ensure the chicken thighs have reached an internal temperature of at least 165°F on the thickest part without touching the bone. Remove the chicken thighs from the pressure cooker.

Pat dry the chicken thighs with paper towel. Lightly season with salt and ground black pepper.

Lightly coat the chicken thighs with flour, dip them into the beaten eggs, and cover them with toasted buttery breadcrumbs. Place the chicken thighs on a wired rack and into the oven for roughly 5 to 10 minutes until the toasted breadcrumbs stick onto the chicken.
Make the Chicken Gravy: While the chicken thighs are in the oven, heat up your pressure cooker (Instant Pot: press Sauté). Taste and season the chicken dripping mixture with 1 tablespoon of light soy sauce (mostly for color), salt and ground black pepper. Taste the seasoning one last time and add more salt if desired. Mix the cornstarch with water and mix it into the chicken gravy one third at a time until desired thickness.

Serve: Serve piping hot with your favorite side dishes!

Air Fryer Chicken Breast
Yields: 2 servings Prep Time: 0 hours 10 mins Total Time: 0 hours 30 mins

Ingredients

1 large egg, beaten
1/4 c. all-purpose flour
3/4 c. panko bread crumbs
1/3 c. freshly grated Parmesan
2 tsp. lemon zest
1 tsp. dried oregano
1/2 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
2 boneless skinless chicken breasts

Directions

Place eggs and flour in two separate shallow bowls. In a third shallow bowl, combine panko, Parmesan, lemon zest, oregano, and cayenne. Season with salt and pepper.
Working one at a time, dip chicken into flour, then eggs, and then panko mixture, pressing to coat.
Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and cook for another 5 minutes, until coating is golden and chicken is cooked through.