Chicken Paprikash

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into pieces
• 1 1/4  teaspoons  kosher salt
• 1/2  teaspoon  black pepper
• 1  tablespoon  olive oil
• 1  medium yellow onion, thinly sliced into rings
• 1  red bell pepper, thinly sliced
• 1  cup  low-sodium chicken broth
• 1  14.5-ounce can diced tomatoes, undrained
• 1  tablespoon  paprika
• 1  cucumber, thinly sliced (optional)
• 1  tablespoon  apple cider vinegar (optional)
• 1  cup  sour cream

Directions

1. Heat oven to 400° F.
2. Season the chicken with 3/4 teaspoon of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
3. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.
4. Return the chicken to the pot. Transfer to the oven. Bake until the chicken is cooked through, about 30 minutes.
5. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among the plates and serve with a dollop of the sour cream and the cucumbers (if serving).

Turkey Hash With Fried Eggs

Ingredients

• 3  tablespoons  olive oil
• 3/4  pound  red potatoes, diced
• 1  onion, chopped
• 1  red bell pepper, chopped
• kosher salt and black pepper
• 1  cup  diced roasted turkey or chicken
• 1/4  cup  chopped fresh parsley
• 8  large eggs

Directions

1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Add the potatoes, onion, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.
3. Stir in the turkey and parsley and cook, stirring occasionally, until heated through, about 3 minutes.
4. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
5. Working in 2 batches, crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.

Sautéed Chicken With Sweet Potatoes and Pears

Ingredients

• 2  tablespoons  olive oil
• 4  skinless, boneless chicken-breast halves
• kosher salt and black pepper
• 1  large sweet potato, peeled and cubed (1 1/2 cups)
• 1  firm pear, peeled, cored, and cubed
• 1 1/2  tablespoons  red wine vinegar
• 1  teaspoon  Dijon mustard
• 1  tablespoon  fresh tarragon leaves, chopped

Directions

1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.
2. Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.
3. Add the sweet potato and ½ cup water to the skillet and cook over medium heat, stirring, about 5 minutes.
4. Add the pear and cook for 5 more minutes or until the potato is tender.
5. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.
6. Divide the chicken among 4 plates. Spoon the vegetables over each entrée.

Sloppy Joes in Soft Corn Tortillas

Ingredients

• 4  white corn tortillas
• 1  pound  ground beef or ground turkey
• 1  can  can Sloppy Joe sauce (such as Hunt’s) or 1 package Sloppy Joe seasoning (such as McCormick’s, which also calls for one 6-ounce can of tomato paste and 1 1/2 cups water)
• 1  cup  shredded sharp Cheddar

Directions

1. Heat oven to 300° F. Wrap the tortillas tightly together in foil and place in oven for 5 minutes.
2. In a medium skillet, brown the meat. Add the Sloppy Joe sauce (or seasoning, tomato paste, and water, according to the label directions).
3. Place each tortilla on a plate. Spoon some Sloppy Joe mixture onto each and top with Cheddar. Fold over the tortillas and serve.

Chicken Teriyaki Meatballs With Edamame

Ingredients

• 1 1/2  cups  long-grain rice
• 1 1/4  pounds  ground chicken
• 2  scallions, chopped
• 2  tablespoons  grated fresh ginger
• 2  tablespoons  canola oil
• 1/2  pound  snow peas, halved crosswise (3 cups)
• 1  cup  frozen shelled edamame, thawed
• 1/2  cup  low-sodium soy sauce
• 2  tablespoons  brown sugar

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.
5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
6. Serve the meatballs, vegetables, and sauce over rice.

Chicken Enchiladas With Green Salsa

Ingredients

• 4  tablespoons  canola oil
• 2  small zucchini, diced
• 1  small red onion, chopped
• 1/2  cup  corn kernels (from 1 ear, or frozen and thawed)
• 1  2- to 2 1/2 pound  rotisserie chicken, meat shredded
• 1 1/2  cups  grated Monterey Jack (6 ounces)
• kosher salt and black pepper
• 12  6-inch corn tortillas
• 1  pound  tomatillos, papery husks removed
• 1  jalapeño, seeded
• 1  cup  fresh cilantro
• 1  tablespoon  fresh lime juice
• 1/2  cup  sour cream (optional)

Directions

1. Heat oven to 400° F. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat.
2. Add zucchini, onion, and corn and cook, stirring, until onion begins to soften, 3 to 5 minutes.
3. Transfer vegetables to a large bowl. Add chicken, Monterey Jack, 1 teaspoon salt, and ¼ teaspoon pepper. Mix to combine.
4. Wipe out the skillet and heat remaining oil over medium heat. Cook each tortilla until softened, 10 to 15 seconds per side. Transfer to a paper towel–lined plate.
5. Divide chicken mixture among the tortillas, roll them up, and place them in a baking dish, seam-side down. Bake until heated through, 8 to 10 minutes.
6. Meanwhile, in a food processor, pulse the tomatillos, jalapeño, cilantro, lime juice, and ½ teaspoon salt until finely chopped. Serve the enchiladas with the salsa and sour cream, if using.

Chicken and Cashews in Lettuce Wraps

Ingredients

• 3  tablespoons  low-sodium soy sauce
• 3  tablespoons  honey
• 2  tablespoons  canola oil
• 1 1/2  pounds  boneless, skinless chicken breasts, cut into 3/4-inch pieces
• black pepper
• 2  cloves garlic, finely chopped
• 1  tablespoon  grated ginger
• 1  bunch scallions, trimmed and sliced
• 1  8-ounce can sliced water chestnuts, drained
• 1/4  cup  roasted unsalted cashews
• 1  small head Boston or Bibb lettuce, leaves separated

Directions

1. Combine the soy sauce and honey in a small bowl. Set aside.
2. Heat the oil in a large skillet over medium-high heat.
3. Season the chicken with ½ teaspoon pepper and cook, stirring occasionally, until it begins to brown, about 3 minutes.
4. Lower heat to medium and stir in the garlic and ginger. Add the scallions and cook for 1 minute.
5. Stir in the water chestnuts and half the soy sauce mixture. Continue cooking until the chicken is cooked through, about 4 minutes. Remove from heat and sprinkle with the cashews.
6. Divide the lettuce leaves among plates and spoon the chicken over the top. Serve with the remaining soy sauce mixture for drizzling.

Chicken With Wild Rice and Grapes

Ingredients

• 1  cup  wild rice blend
• 2  teaspoons  olive oil
• 8  chicken thighs (about 3 pounds)
• kosher salt and black pepper
• 2  cups  red seedless grapes
• 1  tablespoon  fresh thyme leaves
• 1  pound  green beans, trimmed
• 2  tablespoons  unsalted butter

Directions

1. Heat oven to 425° F. Cook the rice according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. In 2 batches, cook the chicken, skin-side down, until golden, 5 to 6 minutes, then transfer to a rimmed baking sheet. Place skin-side up and roast until cooked through, 12 to 15 minutes.
3. Add the grapes and thyme to the drippings in the skillet and cook, tossing occasionally, until the grapes begin to burst, 5 to 7 minutes.
4. Meanwhile, fill a large pot with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the green beans in the basket, cover, and steam until tender, 5 to 7 minutes; toss with the butter. Serve with the chicken, rice, and grapes.

Pan-Roasted Chicken With Lemon-Garlic Green Beans

Ingredients

• 6  tablespoons  olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 3/4  pound  trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Quick Chicken Curry

Ingredients

• 1  cup  white rice
• 1  large onion, chopped
• 2  tablespoons  olive oil
• 2  tablespoons  curry powder (preferably Madras)
• 1/2  cup  tomato juice
• 1/2  cup  dry red wine
• 2  tablespoons  chutney (chopped if very chunky)
• 8  skinless, boneless chicken-breast halves (about 3 pounds), cut into 1-inch pieces
• 1  teaspoon  kosher salt
• 1/2  cup  salted shelled peanuts
• 1/2  red bell pepper, slivered
• 3  scallions, slivered

Directions

1. Cook the rice according to the package directions.
2. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes.
3. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors.
4. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt.
5. Serve the chicken over the rice. Top with the peanuts, bell pepper, and scallions.

Maple-Roasted Chicken With Sweet Potatoes

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into 8 pieces
• 1  yellow onion, cut into 1-inch wedges
• 2  small sweet potatoes, peeled and cut into 1-inch chunks
• 2  tablespoons  olive oil
• 1  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 3  tablespoons  maple syrup
• 6  sprigs fresh thyme

Directions

1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.