INSTANT POT CAJUN CHICKEN AND RICE

INSTANT POT CAJUN CHICKEN AND RICE

PREP TIME 10 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
Author: Leelalicious
Yield: 4-5 servings

INGREDIENTS

• 1 lb. chicken breast
• 1 tablespoon Cajun seasoning, divided
• 1 tablespoon oil (olive or avocado)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 1.5 cups rice, rinsed (I used parboiled)*
• 1 bell pepper, cut into large chunks
• 2 cups chicken or vegetable broth

INSTRUCTIONS

1. Cut the chicken breasts in half lengthwise to make then thinner. Season well from both sides with Cajun seasoning (about 2 teaspoons).
2. Heat the Instant Pot by pressing the ‘Sauté’ button. Once display shows ‘HOT’ add the oil and sauté the onion and garlic until lightly browned. Turn off Instant Pot by pressing ‘Cancel’.
3. Stir tomato paste into the pot. Then add rinsed rice, bell peppers, and 1 teaspoon Cajun seasoning (or more to taste and more heat). Stir until well combined.
4. Pour the broth over the rice mixture and carefully arrange the chicken breast halves over top.
5. Close the lid and turn the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 10 minutes.
6. Let the pressure release naturally (NPR) for 10 minutes, then release remaining pressure by turning the valve to ‘Venting’.
7. Once the pin drops, carefully open the lid. Shred the chicken with two forks, then stir to combine the Cajun chicken with the rice. You can adjust the seasoning to taste at this point.
8. Serve with chopped cilantro.

source:http://leelalicious.com

Grilled Honey Mustard Chicken Skewers

Grilled Honey Mustard Chicken Skewers

prep 10 mins
cook 15 mins
inactive 1 hour
total 1 hour, 25 mins
author natasha
yield 2-4
courses bbq
cuisine american

Ingredients

• 2 large chicken breasts
• 1/2 cup yellow mustard
• 3 tablespoons liquid honey
• 1 clove garlic, minced
• Salt & pepper, to taste

Instructions

1. If you're using wooden skewers, it's a good idea to soak them for at least half an hour to help prevent splintering and burning.
2. Cut the chicken into fairly small pieces and trim off any fat/gristle. Place it in a medium-to-large bowl.
3. Add the mustard, honey, garlic, and salt & pepper to a bowl (or just stir it right into the measuring cup you used to measure the mustard in). Stir until smooth. Pour it over the chicken, and give the chicken a stir so it's coated.
4. Refrigerate the chicken for at least an hour, preferably 2+ hours. If marinating overnight, cover it with plastic wrap.
5. Once your chicken is done marinating, oil your BBQ/grill's grate and pre-heat it to high. Thread the chicken onto skewers (I had 5 skewers). Pour any extra marinade over them.
6. Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it's cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down.
7. Notes
8. As with any BBQ/grill/grill pan, use your best judgment on what heat/how long to cook these for. My instructions should be taken as a guideline only.

source:https://www.saltandlavender.com

Crock Pot Balsamic Chicken

Crock Pot Balsamic Chicken

Course Dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 6 Servings
Calories 193.1 kcal
Author Katerina | Diethood

Ingredients

• 1 tablespoon STAR Original Olive Oil
• 3 garlic cloves minced
• 2 pounds skinless , boneless chicken breasts
• salt and fresh ground pepper , to taste
• 1/3- cup STAR Balsamic Vinegar of Modena Gold Edition
• 1 large yellow onion , sliced
• 1 red bell pepper , thinly sliced
• 1 green bell pepper , thinly sliced
• 1 teaspoon Italian Seasoning

Instructions

1. Grease the sides and bottom of the crock pot with olive oil; sprinkle minced garlic over it.
2. Season chicken breasts with salt and pepper.
3. Add chicken to the crock pot and arrange it in one single layer.
4. Pour vinegar over chicken.
5. Top with sliced vegetables and Italian Seasoning.
6. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
7. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.*
8. Stir the shredded chicken back into the crock pot.
9. Taste for seasonings and adjust accordingly.
10. Serve.

source:https://diethood.com

The BEST Easy Coconut Curry Crock Pot Chicken Family Dinner Recipe

The BEST Easy Coconut Curry Crock Pot Chicken Family Dinner Recipe

Course Main Dish
Cuisine Crock Pot, Indian, Thai and Asian
Prep Time 15 minutes
Cook Time 4 hours
Servings 5 people

INGREDIENTS

• 2 lbs. Chicken Thighs Boneless, Skinless (can use chicken breasts, but we prefer the flavor and texture of thighs!)
• 1 1/2 Cups Carrots Chopped or Diced - your preference (apx. 5 large carrots)
• 1 Medium Yellow or White Onion Finely Chopped
• 2 Inch Piece Fresh Ginger Root Peeled and Grated
• 4 Cloves garlic Minced (apx. a Tablespoon if you are using store bought from a jar)
• 1 Jalapeno Seeded and finely diced/chopped (can substitute 1 tsp crushed red pepper flakes)
• 1 5 oz. Can Tomato Paste
• 1 1/2 teaspoons Salt
• 1 Tablespoon Curry Powder we prefer the yellow for this dish
• 1 Tablespoon Garam Masala Found in the spice aisle at select grocery stores or at any Indian specialty market
• 1 14 oz. Can Coconut Milk Unsweetened
• 2 Tablespoons Water Room Temperature
• 1 1/2 Tablespoons Cornstarch optional if you like a little thicker sauce
• 2 Tablespoons Butter or Olive Oil or a Combination of 1 Tablespoon of each optional - only needed for longer prep version
• 1 Bunch Cilantro - Fresh for garnish optional
• The BEST Coconut Curry Crockpot Chicken Family Dinner Recipe - Yummy Easy Slow Cooker Meal by Dreaming in DIY

INSTRUCTIONS
Optional Prep for Additional Depth of Flavor

1. Cut up the raw chicken into apx. 1 inch/bite sized pieces and add it to the crockpot with the diced carrots. Saute chopped onion in butter or olive oil (or combination) over medium to medium high heat until just brown. Add in the Fresh peeled and grated ginger root and minced garlic and saute for an additional minute or two. Add the garam masala and salt, stirring to incorporate and toast the spices. Stir in the tomato paste, curry powder and finely diced jalapeno. If you want to create an extra smooth texture - puree this mixture in a food processor or blender. Add the mixture into the crockpot with the chicken and carrots and about 1/4 of the can of coconut milk and stir together well. Cover the remaining 3/4 can of coconut milk and refrigerate it during cooking time. Cook on low for 6 hours or on high for 4 hours. 1/2 hour before cooking time is up - create a paste by mixing the cornstarch and water (optional if you like a little thicker sauce). Add the paste to crockpot along with the remaining 3/4 can of coconut milk. Stir together well and let it cook on low thickening up for 20-30 minutes before serving. Serve with chopped fresh cilantro garnish and basmati or jasmine rice.

Quick Prep Method

1. Cut up the raw chicken into apx. 1 inch/bite sized pieces and add it to the crockpot with the diced carrots. In a medium mixing bowl, mix together all of the ingredients except the coconut milk, cornstarch and water, cilantro and butter/olive oil. Mix and blend well until smooth and incorporated. Add the mixture into the crockpot with the chicken and carrots along with 1/4 of the can of coconut milk and stir together well. Cover the remaining 3/4 can of coconut milk and refrigerate during cooking time. Cook on low for 6 hours or on high for 4 hours. 1/2 hour before cooking time is up - create a paste by mixing the cornstarch and water (optional if you like a little thicker sauce). Add the paste to crockpot along with the remaining 3/4 can of coconut milk. Stir together well and let it cook on low thickening up for 20-30 minutes before serving.
2. Serve with Jasmine or Basmati rice and garnish with chopped fresh cilantro. (optional, but oooooh so yummy for those of us who don't think cilantro tastes like soap.)

source:https://dreamingindiy.com

BAKED COCONUT CHICKEN TENDERS RECIPE

BAKED COCONUT CHICKEN TENDERS RECIPE

Preparation 10 mins 
Cook Time 13 mins 
Serves 4

INGREDIENTS

• 2 large eggs
• 2 tsp. garlic powder
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 3/4 cup panko bread crumbs
• 3/4 cup shredded sweetened coconut
• 1 pound chicken tenders (about 8 tenders)
• cooking spray

INSTRUCTIONS

1. Preheat oven to 400 degrees F. Spray a large baking sheet with cooking spray.
2. In a wide shallow dish, add the eggs, garlic powder, salt, and pepper. Whisk until well combined. In a second wide shallow dish, add the panko breadcrumbs and shredded coconut. Stir to combine.
3. Dip the chicken tenders in the egg mixture, coating both sides. Lift the chicken out of the egg and allow the excess to drip off. Place the egg coated chicken into the coconut mixture. Press the coconut mixture into the chicken ensuring that all sides are completely coated. Place the coconut coated chicken on the prepared baking sheet. Discard the excess egg and coconut mixture. Spray the tops of the chicken tenders with cooking spray.
4. Bake on the middle oven rack for 12-14 minutes, until the chicken is cooked through and the coating is crisp and golden brown.

source:http://www.thewholesomedish.com

Oven-Fried Chicken with Waffles and White Gravy

Oven-Fried Chicken with Waffles and White Gravy

prep 30 mins
cook 30 mins
total 60 mins
author bakerbynature
yield 2 servings

Ingredients
For the chicken:

• 1 large boneless, skinless, chicken breast, sliced in half lengthwise
• 3 tablespoons mayonnaise
• 1 cup salt and pepper kettle-cooked potato chips, finely crushed

For the waffles:

• 1 large egg white
• 2 tablespoons granulated sugar, divided
• 1 and 1/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 3/4 cup plus 2 tablespoons buttermilk

For the white pepper gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup plus 2 tablespoons whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons scallions, chopped, optional

Instructions
For the chicken:

1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper or a silicon baking mat; set aside.
2. Place the chicken breast on a clean work surface. Rub the chicken breast halves with mayonnaise then generously coat all sides of the chicken with the crushed kettle chips. Don't worry if they don't all stick! Transfer the chicken to the prepared baking sheet and bake for 15-17 minutes, or until the chicken is cooked through and the outer crust is slightly browned. Transfer chicken to a plate and store in the microwave or a warmer drawer until needed.

For the waffles:

1. While the chicken is baking, preheat your waffle iron.
2. In a small bowl, using a hand mixer, beat egg white and one tablespoon of sugar on medium-speed until light and fluffy and soft peaks begin to form, about 1 minute; set aside.
3. In a large bowl whisk together flour, remaining sugar, baking powder, baking soda, and salt. Make a well in the center of the batter and pour in the melted butter and buttermilk. Whisk until mixture is smooth and no lumps remain. Using a spatula, gently fold in the egg whites, stirring just until incorporated.
4. Using a 3/4 cup measuring cup, scoop batter, and pour onto heated waffle iron. Cook until waffle is browned and crispy on the outside, about 5 minutes. Repeat for the second waffle. Once the waffles are done, place them on a plate and store inside the microwave or a warming drawer.

For the white pepper gravy:

1. In a small pan over medium-heat, melt the butter and whisk together with the flour for about 2 minutes. Add in the milk, salt, and pepper. Let simmer until thickened; about 5 minutes. Remove from heat.

Assembly:

1. Place a waffle on a serving plate. Top with chicken, then generously pour gravy on top of chicken and waffle. Repeat for the second waffle dish. Top with chopped scallions, if desired.
2. Serve warm.

source:http://bakerbynature.com