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Category Archives: Chicken

Arroz con Pollo

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Arroz con pollo


1 ½ tsp salt
1 ½ tsp garlic powder
½ tsp dried cumin
¼ tsp black pepper
¼ teaspoon Ancho Chili Powder
3 ½ -to-4lbs chicken thighs
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 ½ teaspoons salt
1½ cups long-grain rice
2 cloves garlic, finely diced

¼ cup coarsely chopped pimiento-stuffed olives
1 ½ cups chicken stock

1 ¼ cups Water
½ cup tomato sauce

1lb frozen Peas

Preheat oven to 350°f

Mix together the first set of spices and season the chicken thighs on both sides with it

Place a Large Skillet that has a cover over medium high heat until hot; add oil and brown the chicken thighs on both sides. 5 minutes per side

When Chicken is browned remove to platter and add diced vegetables and half of the salt to the pan; sweat vegetables for 7-10 minutes. Add Rice, Garlic, and Olives to the pan and sauté for 2 minutes or until the rice is all coated with the oil and vegetables

Stir in Stock, water, tomato sauce and remaining salt; nest the chicken pieces into the rice and cover

Place pan into oven and bake for 40 minutes, Rice will have absorbed most of the liquid. Add peas to the top, cover and return to the oven for another 10-15 minutes or until all the liquid is absorbed and the chicken is cooked through


Chicken Soup with Spaetzle

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Chicken Soup with Spaetzle


12 cups Chicken Stock

6 carrots, peeled, diced small

4 celery stalks, diced small

1 large yellow onion, diced small

2 ½ tsp kosher salt

1 tsp black pepper


1 ½ cups Flour

1 ½ tsp salt

¾ tsp black pepper

¾ tsp nutmeg

3 eggs

2/3 cup milk

Put a pot of water on the stove and bring to a boil. While it is coming to a boil mix Spaetzle ingredients in a bowl and allow to rest for 5 minutes after mixing. To form Spaetzles you can use a colander over the pot of water and push to dough through the holes with the back of a spoon or use a Spaetzle maker.

Once the Spaetzles float they are cooked, drain in a colander and rinse with cold water for later use in this recipe

Put stock in a soup pot and bring to a simmer. Add carrots, celery and Onions to the broth and simmer until tender, about 20 minutes, Season with salt and pepper. Ladle into individual bowls with the Spaetzles.

I serve mine with good crusty rolls from our local Bakery

Lemon Chicken Breasts

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Lemon Chicken Breasts

4 skinned and boned chicken breasts (about 1 1/2 lb.)

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup all-purpose flour

4 tablespoons butter, divided

2 tablespoons olive oil, divided

1/4 cup chicken broth

1/4 cup lemon juice

2 T chopped fresh flat-leaf parsley

Cut each chicken breast in half lengthwise.  Mix Salt, Pepper and Flour together in a zip lock bag . Lightly dredge chicken in flour mixture, shaking off excess.

Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.

Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet.

Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately.

NOTE: I de-bone my own chicken breasts and use the bones and skin to make stock


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4 slices bacon, Diced

1/4 cup vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 lbs sausage, cut into 1/4-inch slices (Black Earth Meats Mardi Gras Andouille)
kosher salt and ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 cups onion, chopped
2 cups celery, chopped
2 cups green bell pepper, chopped
1 T minced garlic
5 cups chicken stock or water flavored with chicken bouillon
4 cups long grain rice
2 T seasoning salt
2 tsp old bay seafood seasoning
1 tsp oregano
1 tsp thyme
2 cups green onions, chopped
parsley, to taste


Fry the bacon in an 8 quart Dutch oven until crisp; remove from pan and set aside. Season chicken with salt, pepper, garlic powder and onion powder; Add oil to Bacon drippings and brown Chicken in hot oil over medium-high heat. Add sausage; cook 5-to-7 minutes.

Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and minced garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt, Old Bay seasoning, oregano and thyme. Bring to a boil.

Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions. Sprinkle with parsley.

Chicken with Drop Biscuits

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Chicken with Drop Biscuits

2 Tablespoons Butter

2 Tablespoons Olive Oil

1/2 cup All-purpose Flour

1 whole Chicken, Cut Into Pieces (cut Up Fryer)

Salt And Pepper

2 Carrots. Finely Diced

2 Stalks Celery, Finely Diced

1 Medium Onion, Finely Diced

1/2 teaspoon Ground Thyme

7 cups Chicken Broth

1/2 cup Heavy Cream


2 cups All-purpose Flour

1 Tablespoon (heaping) Baking Powder

1 teaspoon Kosher Salt

1-1/2 cup Half-and-half

Salt as Needed

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. Add Olive Oil and in two batches, brown chicken on both sides and remove and set aside.

In the same pot, add diced onion, carrots, and celery. Cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and pour in chicken broth. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine.

Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.


Chicken Marengo

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Chicken Marengo


4 Chicken Leg Quarters
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup flour
4 tablespoons olive oil

4 garlic cloves, minced
1 medium onion, chopped
1 cup Tomatoes, diced
3/4 cup white wine
1 cup sliced mushrooms
4 slices 1/2-inch thick bread for toast
4 tablespoons butter
1 tablespoon parsley, chopped



Heat Olive Oil in a Sauté Pan over medium high heat. Mix Flour, salt and pepper together in a shallow dish, Dredge Chicken Leg Quarters in seasoned flour and brown in the olive oil for 3-4 minutes per side. Drain chicken when browned

in same skillet, sauté onions and minced garlic. Add tomatoes, wine, and stir until bubbly. Lower heat to a low simmer. Return chicken pieces to skillet.
Simmer for 1 hour.
Check chicken at 15 min intervals. If too dry, add 1/3 C Chicken Broth

Preheat oven to 400 degrees.
Add mushrooms to simmering chicken at 50 minutes.
Butter slices of bread and toast in preheated oven (3-5 minutes).
Add one piece of chicken on top of a slice of toast, spoon sauce over chicken.
Sprinkle a little parsley on each serving.

Sausage and Kale Soup

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Sausage and Kale Soup

This is a healthy Soup that will stick to your ribs and fill you up as well as warm you up


2 T Olive Oil

1 package Black Earth Meats Chicken or Turkey Sausage, sliced

2 ½ quarts chicken broth, divided

1 large yellow onion, thinly sliced

Salt and pepper, to taste

7 cups cooked white beans (navy, great northern or cannellini), divided

1 bunch kale, Organic is best, stems and tough ribs removed, leaves roughly chopped

Red Pepper Flakes, to taste

In a large pot heat Olive Oil over medium heat, add sliced sausage and sauté until lightly browned, remove from pan.

Add Onions to the pan, season with salt and allow them to sweat until they are translucent.

  Meanwhile put 2 cups of Chicken Broth and 3 cups of Beans in a Blender and puree until smooth

 Into the pot with the onions add the remaining Chicken Broth and Kale. Cook 10-15 minutes until the Kale wilts, add the remaining beans, sausage and the bean puree, cook for 20-30 minutes more.

 Season with salt, pepper and Red Pepper Flakes to taste