Archive for the ‘chicken’ Category

Chicken Basil Pasta

September 6, 2009

We had leftover chicken that needed to be used, so I invented this dish. It was really good.

3 cloves garlic
3 sundried tomatoes in oil, chopped
1-2 Tbsp oil from sundried tomatoes or olive oil
Around 1 cup leftover cooked chicken (you could use more if you have it)
Handful of fresh basil, chopped
2 tomatoes, chopped
1/2-1 cup soft goat cheese
8 oz Tinkyada brown rice pasta (penne, spirals, etc.)

Cook pasta according to package directions.
Meanwhile, mince garlic. Saute in the oil. Add chicken,sundried tomatoes, and fresh tomatoes. When tomatoes are softened and chicken is heated, mix in goat cheese. (You could leave it out if you can’t have goat dairy; I would use more oil in that case). Stir until cheese has melted and combined with the other ingredients. Add basil. Toss the chicken/sauce mixture with the pasta, and serve.

Crockpot Chicken Mole

May 13, 2009

2 Tbsp olive oil
1 chopped onion
2 cloves minced/crushed garlic
1/4 cup chile powder
2 Tbsp brown sugar or blackstrap molasses or honey
3/4 tsp honey
1/2 tsp ancho chile powder or 1/4 tsp cayenne
15.5 oz can diced tomatoes
3 Tbsp cocoa powder
3 Tbsp peanut butter
1 cup water

Saute onion in olive oil. Add other ingredients and pour over chicken in crockpot. Cook for 8 hours. Serve with rice or tortillas.

Oven Fried Chicken

January 15, 2009

This is a great easy meal and tastes just like fried chicken. Depending on how much margarine you use, it can be lower fat too.

Heat oven to 350. Put 1 stick of margarine (or equivalent tub margarine) in a Pyrex dish and let it melt in the oven. Mix (spelt or other acceptable flour), paprika, salt, pepper, nutmeg, and a pinch of cayenne pepper. Toss chicken pieces (we use whole legs) in the flour mixture. When margarine is melted, put chicken pieces into the dish and bake for 30 minutes. Turn chicken over and bake for 30 more minutes.

Chicken Yakisoba

November 13, 2008

Sauce/Marinade:
1/4 cup wheat-free soy sauce
1/4 cup water
1/8 cup honey (or more to taste)
1 Tbsp sesame oil

2 Tbsp sesame oil
1-2 cloves garlic, minced (depending on size, I use local garlic which is really large so I just use 1 clove)
1/2 Tbsp grated fresh ginger
2 boneless chicken breasts (around 1 lb.)
8 oz. pkg 100% buckwheat soba noodles (some are made with wheat, you need to read the label)
1-2 carrots, cut in matchsticks
1/4-1/2 head of cabbage, sliced thin (depending on size of cabbage)
1 cup frozen peas
3 scallions, 2 small leeks, or 1 onion, sliced

Mix sauce ingredients. Marinate chicken in 4 Tbsp of sauce for 24 hours. Set rest of sauce aside.

Slice chicken into small pieces and saute in 1 Tbsp of the sesame oil until cooked. Set aside.

Cook soba noodles according to directions on package, being careful not to overcook. Drain and rinse with cold water.

Heat the remaining sesame oil and add carrots (and onion, if using). Cook until carrot is starting to cook through and add cabbage (and scallions or leeks, if using).

Add noodles to skillet and stir fry with veggies for about 3-4 minutes. Add chicken, peas, and sauce, and cook for another few minutes or until chicken is hot.