Golden Chicken With Tomatoes and Olives

Ingredients

• 1  cup  long-grain rice
• 2  tablespoons  olive oil
• 1  pound  boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• kosher salt and black pepper
• 1  large onion, thinly sliced
• 1  pint  grape or cherry tomatoes, halved
• 1  cup  large pimiento-stuffed olives, quartered
• 2  cloves garlic, thinly sliced
• 3/4  cup  dry white wine
• 3/4  cup  fresh flat-leaf parsley, chopped

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon each salt and pepper. Cook until golden brown, 3 to 4 minutes per side. Transfer to a plate.
3. Add the onion to the skillet and cook, stirring occasionally, until soft, 5 to 6 minutes.
4. Add the tomatoes, olives, and garlic and cook, stirring, for 2 minutes.
5. Return the chicken to the skillet and add the wine. Simmer until the chicken is cooked through and the sauce has slightly thickened, 4 to 6 minutes.
6. Stir in the parsley. Serve with the rice.

Asian Chicken With Brussels Sprouts

Ingredients

• 1/3  cup  low-sodium soy sauce
• 1/3  cup  rice vinegar
• 1/4  cup  dark brown sugar
• 2  tablespoons  grated ginger
• 2  cups  low-sodium chicken broth
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 1-inch pieces
• 2  carrots, cut into 1/8-inch rounds
• 8  ounces  Brussels sprouts, thinly sliced or shredded
• 2  scallions (white and light green parts), sliced

Directions

1. Combine the soy sauce, vinegar, sugar, ginger, and broth in a medium saucepan and bring to a boil.
2. Add the chicken and carrots and simmer for 6 minutes.
3. Stir in the Brussels sprouts and continue cooking until the chicken is cooked through, about 2 minutes more.
4. Divide among individual bowls and top with the scallions.

Turkey and Roasted Red Pepper Meat Loaf

Ingredients

• 1 1/2  pounds  ground turkey
• 1  small yellow onion, chopped
• 1/2  cup  bread crumbs
• 1  egg, beaten
• 1  cup  grated Parmesan
• 2  tablespoons  plus 2 teaspoons Dijon mustard
• 1  cup  flat-leaf parsley, chopped
• 1  7-ounce jar roasted red peppers, cut into 1/2-inch pieces
• kosher salt and pepper
• 1  tablespoon  white wine vinegar
• 3  tablespoons  extra-virgin olive oil
• 6  cups  mixed greens

Directions

1. Heat oven to 400° F.
2. Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
3. Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
4. Whisk together the remaining mustard, the vinegar, oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.
5. Divide the greens among individual plates and drizzle the vinaigrette over the top. Serve with the sliced meat loaf.
   

Cumin Chicken With Black Beans

Ingredients

• 2  boneless, skinless chicken breast halves
• 1  teaspoon  ground cumin
• 1/4  teaspoon  cayenne pepper
• 2  tablespoons  olive oil
• 1/2  cup  chopped red onion
• 1  jalapeño pepper, seeded and finely chopped
• 3  cups  canned black beans, rinsed and drained
• 1 1/2  cups  frozen corn kernels, thawed
• 1 1/4  cups  cherry tomato halves
• 2  scallions, thinly sliced
• 2  tablespoons  coarsely chopped cilantro
• 2  teaspoons  red wine vinegar
• kosher salt and black pepper

Directions

1. Place the chicken between 2 sheets of plastic wrap. Pound with a mallet to ½-inch thickness. Combine the cumin with the cayenne and rub over the chicken.
2. Heat the oil in a large skillet over medium heat. Sauté the chicken for 4 minutes per side. Transfer to a cutting board.
3. Return the skillet with the pan drippings to medium heat. Add the onion and jalapeño. Cook, stirring, for 1 minute.
4. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until just heated through. Remove from heat.
5. Toss with the scallions, cilantro, and vinegar. Season to taste with salt and black pepper. Slice the chicken and arrange on top of the beans.

Chicken Posole

Ingredients

• 1  4 1/2- to 5-pound chicken
• 4  medium onions
• 1  celery stalk, cut into 2-inch chunks
• 4 to 6  sprigs  parsley
• 1/2  teaspoon  black pepper
• 2  fresh poblano chiles, seeded and chopped, or two 4 1/2-ounce cans
• 3  fresh jalapenos, seeded and chopped
• 4  large cloves garlic, minced
• 2  15-ounce cans hominy, drained
• 1  tablespoon  salt
• 1  tablespoon  ground cumin
• 1  tablespoon  chili powder
• 1  teaspoon  ground or dried oregano
• 1/2  cup  chopped fresh cilantro
• 3  tablespoons  fresh lime juice

Directions

1. Place the chicken, 1 onion (peeled and quartered), and the celery, parsley, and pepper in a large Dutch oven or stockpot. Add 12 cups of water and bring to a boil. Cover, reduce heat, and simmer for 1 hour.
2. Remove the chicken from the broth, let cool, and remove the meat from the bones, shredding it into bite-size pieces; set aside.
3. Strain the cooking liquid and discard the solids, then pour the liquid back into the pot. Coarsely chop the remaining onions. Add the chopped onions, poblanos, jalapeños, and garlic. Bring to a boil over medium-high heat. Add the chicken, hominy, salt, cumin, chili powder, and oregano. Reduce heat to a simmer and let cook for 30 minutes.
4. Before serving, stir in the cilantro and lime juice. Serve warm and top with tortilla chips, chopped avocado, and sliced radishes, if desired.

Chicken Potpie Empanadas

Ingredients

• 1  tablespoon  unsalted butter
• 1/2  yellow onion, diced
• 1  tablespoon  flour
• 3/4  cup  low-sodium chicken broth
• 1  10-ounce box frozen peas and carrots
• 1  3- to 4-pound store-bought rotisserie chicken, meat shredded
• kosher salt and black pepper
• 2  refrigerated 9-inch piecrusts (from a 15-ounce package, such as Pillsbury)

Directions

1. Heat oven to 400° F. Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes.
2. Add the flour and cook, stirring constantly, for 1 minute.
3. Slowly stir in the broth. Cook until thickened, about 3 minutes. Add the peas and carrots, chicken, and ¼ teaspoon each salt and pepper. Remove from heat.
4. Cut each piecrust in half. Spoon the chicken mixture over one side of each half-circle, leaving a ½-inch border. Using your fingers, wet the border with water. Fold the crust over the chicken. Press to seal. Make three 1-inch slits in the top of each.
5. Transfer the empanadas to a baking sheet. Bake until golden, 15 to 18 minutes.

Crispy Chicken and Garlicky Collards

Ingredients

• 1  3 1/2-pound chicken, cut into 10 pieces and skin removed
• 2  tablespoons  Dijon mustard
• 2  cups  multigrain cereal flakes, crushed
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 2  bunches collard greens, thick stems removed and leaves cut into 1-inch strips
• 2  cloves garlic, thinly sliced
• 1  lemon, cut into wedges

Directions

1. Heat oven to 400° F. In a large bowl, toss the chicken and mustard to coat.
2. In a separate bowl, mix the cereal, 1 tablespoon of the oil, and 1/4 teaspoon each salt and pepper. Coat the chicken with the cereal mixture and bake on a baking sheet until golden and cooked through, 45 to 50 minutes.
3. Meanwhile, cook the collards in a large pot of boiling salted water until tender, about 10 minutes. Drain, rinse, and squeeze out the excess water.
4. Heat the remaining oil in a skillet over medium heat. Add the garlic, collards, and 1/4 teaspoon each salt and pepper. Cook for 2 to 3 minutes. Serve with the chicken and lemon.

Crispy Herbed Chicken Strips

Ingredients

• 2  cups  panko bread crumbs
• 1/4  cup  chopped fresh dill
• 8  small chicken cutlets (1½ pounds total), cut into wide strips
• kosher salt and black pepper
• 1/4  cup  all-purpose flour
• 1  large egg, beaten
• 3  tablespoons  olive oil
• 2  Kirby cucumbers, cut into spears
• 1/2  cup  ranch dressing

Directions

1. In a shallow bowl, combine the bread crumbs and dill.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
3. Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere.
4. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
5. Serve with the cucumber spears and ranch dressing.

Turkey Samosas

 

 

 

 

 

 

 

 

 

                             Directions

1. Cut 1 store-bought refrigerated rolled piecrust into 8 triangles. Mix 1 cup shredded roasted turkey with ¼ cup mango chutney.
2. Top the triangles with the turkey mixture and ½ cup leftover mashed potatoes. Brush edges with water and pinch corners together to seal.
3. Bake at 375° F until golden brown, 25 to 35 minutes.

Grilled Chicken and Spinach Quesadillas

Ingredients

• 1  2- to 2 1/2-pound rotisserie chicken, meat shredded
• 4  cups  baby spinach (about 3 ounces)
• 1 1/2  cups  grated Monterey Jack (6 ounces)
• 4  large flour tortillas
• 1  avocado, diced
• 1/2  cup  store-bought fresh salsa
• 1/4  cup  sour cream

Directions

1. Heat grill to medium. In a large bowl, combine the chicken, spinach, and cheese.
2. Dividing evenly, place the mixture on one half of each tortilla. Fold over the other half to cover.
3. Grill the quesadillas until the cheese has melted and the tortillas are crisp, 3 to 4 minutes per side.
4. Serve quesadillas with the avocado, salsa, and sour cream.

Chicken and Chorizo Tostada

Ingredients

• 1  tablespoon  olive oil
• 4  small chicken cutlets
• kosher salt and black pepper
• 4  small flour tortillas
• 4  ounces  thinly sliced Spanish chorizo (cured sausage)
• 2  cups  grated Cheddar (8 ounces)
• 1/4  cup  sour cream
• 1/4  cup  cilantro leaves

Directions

1. Heat broiler. Heat the oil in a large skillet over medium-high heat.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until golden brown and cooked through, about 2 minutes. Cut into strips.
3. Place the tortillas on a broilerproof rimmed baking sheet and broil until crisp, about 1 minute.
4. Top the tortillas with the chicken, chorizo, and Cheddar. Broil until the cheese melts. Serve with the sour cream and cilantro.

Crispy Popcorn Chicken

Ingredients

• kosher salt and black pepper
• 1  cup  buttermilk
• 1  cup  all-purpose flour
• 4  6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
• 1  cup  canola oil
• 4  ears corn, shucked
• 1/2  cup  barbecue sauce

Directions

1. Bring a large pot of salted water to a boil. Place the buttermilk in a shallow bowl. Place the flour in a second shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dip the chicken in the buttermilk (shaking off any excess), then in the flour (tapping off any excess).
2. In a large skillet, heat the oil over medium-high heat. Working in batches, fry the chicken until golden and cooked through, 1 to 2 minutes per side; transfer to a paper towel-lined plate and season with ¼ teaspoon salt.
3. Meanwhile, add the corn to the boiling water and cook until tender, 3 to 4 minutes. Serve with the chicken and barbecue sauce.

Chicken Kebabs With Tomato Salad

Ingredients

• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 2-inch pieces
• 2  cloves garlic, finely chopped
• 1  tablespoon  fresh thyme leaves
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 4  ears corn, husks removed
• 1  pint  grape tomatoes, halved
• 4  scallions, chopped
• 1  teaspoon  grated orange zest
• 8  6-inch skewers, soaked in water

Directions

1. Heat grill to medium-high.
2. In a bowl, toss the chicken, garlic, thyme, 1 tablespoon of the oil, and ½ teaspoon each salt and pepper. Thread the chicken on the skewers.
3. Grill the chicken and corn, turning occasionally, until the chicken is cooked through and the corn is charred, 7 to 10 minutes for both.
4. In a bowl, toss the tomatoes, scallions, orange zest, remaining tablespoon of oil, ¾ teaspoon salt, and ¼ teaspoon pepper.
5. Serve the tomato salad with the chicken and corn.

Sesame Chicken With Gingery Bok Choy

Ingredients

• 2  large egg whites
• 1/4  cup  sesame seeds
• 1/4  cup  plus 1 teaspoon cornstarch
• kosher salt and black pepper
• 8  small chicken cutlets (1 1/4 pounds total)
• 4  tablespoons  canola oil
• 1/4  cup  low-sodium soy sauce
• 1  tablespoon  grated fresh ginger
• 2  teaspoons  sugar
• 6  heads baby bok choy (about 1 pound), quartered
• 1  jalapeño (preferably red), sliced (seeded for less heat, if desired)

Directions

1. In a bowl, whisk the egg whites, sesame seeds, ¼ cup cornstarch, ½ teaspoon salt, and ¼ teaspoon pepper. Dip the chicken in batter and shake off excess.
2. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add half the chicken.
3. Cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.
4. In a small bowl, combine the soy sauce, ginger, sugar, 1 tablespoon water, and remaining teaspoon cornstarch.
5. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the bok choy and cook, turning, until just starting to soften, 1 to 2 minutes.
6. Add the soy sauce mixture and jalapeño and cook until liquid has thickened slightly and bok choy is tender, 3 to 4 minutes. Serve with the chicken.

Crunchy Herbed Chicken

Ingredients

• 4  slices white bread, toasted
• 1/2  cup  fresh flat-leaf parsley, plus a few sprigs for serving
• 1  clove garlic, chopped
• kosher salt and black pepper
• 1  tablespoon  olive oil
• 1/4  cup  Dijon mustard
• 4  6-ounce boneless, skinless chicken breasts

Directions

1. Heat oven to 400° F. In a food processor, pulse the bread, parsley, garlic, and ¼ teaspoon each salt and pepper until coarse crumbs form.
2. Add the oil and pulse to combine. Transfer to a plate.
3. Spread the mustard over the chicken and dip the pieces in the bread-crumb mixture, pressing gently to help it adhere.
4. Place the chicken on a baking sheet and bake until golden and cooked through, 18 to 20 minutes. Serve with parsley sprigs (if desired).

Crispy Chicken Cutlets With Romaine Salad

Ingredients

• 1  cup  buttermilk
• 3/4  cup  cornmeal
• kosher salt and pepper
• 8  chicken cutlets (about 1 1/2 pounds)
• 6  tablespoons  olive oil
• 1/4  cup  sour cream
• 1/2  teaspoon  honey
• 1  head romaine lettuce, cut into pieces
• 1  red bell pepper, sliced

Directions

1. Place ¾ cup buttermilk in a shallow bowl. In a separate bowl, combine cornmeal, 1 teaspoon salt, and ¼ teaspoon pepper.
2. Dip chicken in the buttermilk (letting any excess drip off), then the cornmeal, pressing gently to help it adhere.
3. Heat 3 tablespoons oil in a skillet over medium-high heat. Cook half the chicken until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.
4. Wipe out the skillet. Repeat with remaining oil and chicken.
5. In a small bowl, whisk together sour cream, honey, remaining ¼ cup of buttermilk, and ¼ teaspoon salt.
6. In a large bowl, toss lettuce and bell pepper with the dressing. Serve with the chicken.

Chicken With Goat Cheese Vinaigrette

Ingredients

• 1  cup  orzo
• 1/3  cup  plus 1 tablespoon olive oil
• 1/4  cup  chopped fresh flat-leaf parsley
• 1/4  teaspoon  crushed red pepper
• 2  ounces  goat cheese, crumbled (1⁄2 cup)
• 4  6-ounce boneless, skinless chicken breasts, split horizontally
• kosher salt and black pepper

Directions

1. Cook the orzo according to the package directions.
2. Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.

Roast Chicken and Vegetables

Ingredients

• 2  tablespoons  unsalted butter
• 1 ½  pounds  small new potatoes (about 20)
• 1  pound  medium carrots (about 6)
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 1  3 ½- to 4-pound chicken
• 1  lemon
• 8  sprigs  fresh thyme
• kitchen twine and kitchen shears

Directions

1. Place the butter on a plate and set it aside to soften.
2. Heat oven to 425° F and begin preparing the vegetables. Scrub the potatoes. Peel the carrots, halve them lengthwise, and cut them crosswise into 2-inch pieces.
3. Place the vegetables in a large roasting pan or baking dish and toss with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
4. Remove the neck and the bag of giblets from inside the cavity of the chicken and discard them. Pat the chicken dry with paper towels. Prick the lemon several times with a sharp paring knife and place it in the chicken cavity with the thyme. Rub the outside of the chicken with the softened butter and season with ½ teaspoon salt and ¼ teaspoon pepper. Tie the legs together with kitchen twine. Place on top of the vegetables in the roasting pan.
5. Put the chicken in the oven and roast until the vegetables are tender, the chicken is golden brown, and the juices run clear when the thigh is pierced with a fork, 65 to 75 minutes. (If you use an instant-read thermometer, it should register 165° F when inserted in the thickest part of the thigh.) Let the chicken rest for at least 10 minutes before carving.
6. Using kitchen shears, cut the chicken into pieces.

Chicken and Noodle Salad With Chili Dressing

Ingredients

• 8  ounces  rice noodles or angel hair pasta
• 1  tablespoon  olive oil
• 4  6-ounce boneless, skinless chicken breasts
• kosher salt and black pepper
• 1/4  cup  fresh lime juice
• 1  tablespoon  toasted sesame oil
• 1  tablespoon  sugar
• 1  jalapeño (preferably red), seeded and thinly sliced
• 1  bunch watercress (about 3 cups)
• 1  seedless cucumber, cut into 1/4-inch-thick half-moons
• 2  scallions, sliced

Directions

1. Cook the noodles according to the package directions. Drain and rinse under cold water.
2. Meanwhile, heat the olive oil in a large skillet over medium heat.
3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper and cook until browned and cooked through, 4 to 6 minutes per side.
4. In a small bowl, combine the lime juice, sesame oil, sugar, and jalapeño.
5. Slice the chicken. Divide the noodles, chicken, watercress, cucumber, and scallions among plates. Drizzle with the dressing.

Chicken Cutlets With Chickpea and Pesto Salad

Ingredients

• 8  small chicken cutlets (about 1 1/2 pounds)
• kosher salt and black pepper
• 1  cup  panko bread crumbs or crushed crackers
• 1/4  cup  olive oil
• 8  small radishes, cut into wedges
• 1  15.5-ounce can chickpeas, rinsed
• 1/4  cup  store-bought pesto
• 1  tablespoon  fresh lemon juice

Directions

1. Season the cutlets with ¾ teaspoon salt and ¼ teaspoon pepper. Coat the cutlets in the bread crumbs, pressing gently to help them adhere.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
3. Add half the cutlets and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to a plate.
4. Heat the remaining 2 tablespoons of oil and cook the remaining cutlets, 2 to 3 minutes per side.
5. In a medium bowl, combine the radishes, chickpeas, pesto, lemon juice, and ¼ teaspoon salt. Serve with the chicken.

Roasted Chicken and Carrots With Olives and Lemons

Ingredients

• 1  chicken (3 1/2 to 4 pounds), cut into 10 pieces
• 2  pounds  carrots, cut into 2-inch pieces (halved lengthwise if thick)
• 1/2  cup  pitted kalamata olives
• 4  bay leaves
• 1  lemon, cut into wedges
• 2  tablespoons  olive oil
• kosher salt and black pepper
• 1  teaspoon  paprika

Directions

1. Heat oven to 425° F. On a large rimmed baking sheet, toss the chicken, carrots, olives, bay leaves, lemon, oil, 1 teaspoon salt, and ¼ teaspoon pepper. Arrange in a single layer and sprinkle the chicken with the paprika.
2. Roast, tossing the vegetables once, until the chicken is cooked through and the carrots are tender, 45 to 50 minutes.