6 boneless, skinless chicken thighs
1/4 cup vegetable oil
1 cup salsa
1 package taco seasoning
3 cups water
2 cups minute rice
1/2 teaspoon tumeric
1 teaspoon garlic
1. Cut the chicken into bite size pieces and brown in oil.
2. Add salsa, taco seasoning, Garlic and tumeric.
3. Simmer, stirring to get the chicken pieces coated with spices.
4. Add water and bring to a
5. Add rice, cover and remove from heat.
6. Let sit for 5-10 minutes.
7. You can top with lettuce, tomato, onion, cheese, or sour cream. Or just enjoy plain!
1 1/2 lb chicken
4 cups water
1 Tbs chicken bouillion
1 cup wild rice
2 Tbs butter
1/2 cup chopped onion
1/2 cup sliced bell pepper
1/2 cup green chile
1 Tbs red chile flakes
garlic, salt, pepper to taste
Boil the chicken in 4 cups water. Add chicken bouillion, salt, pepper and garlic. When chicken is fully cooked, remove it from the water.
Add rice to water and cook as called for in the directions. When it is done, remove from heat.
Saute onion, peppers and chile in butter. Shred the chicken and add to the vegetables. Add rice and sauté for a couple of minutes.
Pour into a greased baking dish. Bake at 350 degrees for 30 minutes.
This is a super easy fast meal…perfect for football watching!
1 13 oz can chicken breast, drained
1 can Rotel tomatoes, drained
2 cups shredded cheese
1. Mix chicken, tomatoes and 1 cup cheese in a mcrowave safe bowl. Microwave for 2 minutes. Mix well, breaking up chicken chunks.
2. Heat a flat griddle. Place one tortilla on the griddle and heat for 30 seconds. Flip the tortilla and sprinkle 1/6 of the cheese over the hot tortilla.
3. Add 1/6 of the chicken mixture and fold the tortilla in half. Remove from the griddle to a plate.
This would be good with beans on the side and sour cream!
4 cups water
1 Tbsp chicken bouillon
1 can chicken
1 potato, peeled and cubed
salt, pepper, garlic to taste
Add all ingredients to a sauce pan. Cook until potato is soft. Eat!
- 3 large eggs
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- 4 boneless, skinless chicken breast halves, cut into thin strips
- 1 teaspoon sesame oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely minced
- 4 cups cold, cooked rice
- 6 green (spring) onions, thinly sliced, plus more for garnish, optional
- 2 tablespoons soy sauce
Beat eggs with a whisk in a small bowl and season with salt and pepper, to taste. Heat very little oil in a medium frying pan over medium heat and make an omelette using half the beaten eggs. Turn out onto a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place 1 omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil and season with salt and pepper, to taste. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in chopped cooked egg. If desired, garnish with additional sliced green onions.
1 (3.5-ounce) bag boil-in-bag brown rice (such as Uncle Ben’s)
2 tablespoons butter, divided
1 pound chicken breast cutlets (about 4 cutlets)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup refrigerated apple cider
1 teaspoon Dijon mustard
1/4 cup chopped pecans
2 tablespoons chopped fresh flat-leaf parsley
1. Cook rice according to package directions in a small saucepan, omitting salt and fat; drain.
2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.
3. Melt remaining 5 teaspoons butter in saucepan over medium-high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken. Sprinkle with parsley.
Southwest Chicken and Potato Casserole
2 pounds chicken, cooked and cut up
3 potatoes, diced
1 onion, diced
1 can cream of chicken soup
1 can pinto beans
1 cup diced green chili
1 tbs powdered red chili
1 cup shredded cheddar cheese
1 cup french fried onions
salt, pepper, garlic to taste
1. Heat oven to 350 degrees.
2. Butter a 13 x 9 pan. Put diced potatoes along the bottom of the pan.
3. Put chicken on top of potatoes.
4. Mix together soup, beans, onion, green chili, red chili and 1 cup water. Add seasonings to taste. Pour over chicken.
5. Cook uncovered for 45 minutes. Top with cheese and french fried onions. Cook for an additional 15 minutes.
Chicken Barley and Corn Salad
This main dish summer salad is not only beautiful and delicious, but very good for you. You could substitute just about any fresh summer vegetable for the corn and tomatoes in this salad.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
- 1 cup medium pearl barley
- 2 cups chicken broth
- 2 cups frozen corn, thawed and drained
- 2 cups grape tomatoes
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups chopped cooked chicken breast
- 1/4 cup sliced green onions
- 2 Tbsp. Dijon mustard
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 1/4 cup chopped cilantro or basil
- 1/2 tsp. salt
- 1/8 tsp. pepper
Cook barley as directed on package, using chicken broth for the liquid, and drain if necessary. Combine with corn, tomatoes, peppers, chicken, and green onions in large bowl and toss.Combine remaining ingredients in small bowl and whisk to combine. Pour dressing over salad and toss gently. Chill in refrigerator 2 hours before serving. 6 servings.