13 easy chicken recipes for dinner and beyond

13 Easy Chicken Recipes for Dinner and Beyond

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Letter from the Editor_______________________________________________________________

Dear Chef,

It’s easy to see why chicken is the most popularly-consumed meat in the United States: it’s easy to cook, family-friendly, and delicious to boot. These 13 Easy Chicken Recipes for Dinner and Beyond take the guesswork out of planning your family’s meals for the week – each recipe is made to please!

These chicken recipes are loaded with nutrients like vitamins and protein, and any one of them could hold their own on the dinner (or lunch) table. From chicken soup recipes all the way to chicken dinners, with salads, sandwiches, and stews in between, this eCookbook has everything you need to plan a chicken-based meal for yourself and your family.

For more delicious and easy recipes, be sure to visit Cookstr.com. While you’re there, subscribe to our free newsletter to get free recipes delivered to your inbox every week. Until then, happy cooking!

Sincerely,

The Editors of Cookstr.com


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TABLE OF CONTENTS

Chicken Soups and Stews ..................................................................................................................................................... 5

Classic Chicken Stew....................................................................................................................................................... 5

Chicken Soup with Tomatoes, Wine and Orange ............................................................................................ 7

Chicken Gumbo ................................................................................................................................................................. 9

Salad Recipes with Chicken ............................................................................................................................................... 11

Grilled Chicken and Chard Salad ........................................................................................................................... 11

Chicken and Vegetable Salad with Chinese Sesame Sauce ...................................................................... 13

Grilled Chicken Mandarin Salad with Sweet-and-Sour Dressing ........................................................ 15

Lunch Ideas with Chicken .................................................................................................................................................. 17

Grilled Chicken, Spinach, Red Pepper, and Pepper Jack Panini ........................................................... 17

Fruity Chicken Kebabs ................................................................................................................................................ 19

Chicken Lettuce Wraps ............................................................................................................................................... 20

Easy Chicken Recipes for Dinner .................................................................................................................................... 22

Golden Chicken with Potatoes and Chickpeas ............................................................................................... 22

Chicken Chilaquiles con Salsa ................................................................................................................................. 24

New Australian Grilled Chicken ............................................................................................................................. 25

Broccoli, Chicken, and Quinoa Stir-Fry .............................................................................................................. 27

Thank You ................................................................................................................................................................................. 30



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CHICKEN SOUPS AND STEWS

CLASSIC CHICKEN STEW

BY JUDITH FINLAYSON

Editor’s Note: Who doesn’t love a hearty chicken stew? This homestyle recipe is the perfect comfort food for any time of year. I have a real soft spot for this creamy stew, which reminds me of chicken pot pie without the crust. I obtain a similar effect by serving it over crostini placed in the bottom of a soup plate. Add a tossed green salad for a complete and delicious meal. © 2007 Judith Finlayson

Serves: 12 Cooking Method: Slow Cooking Cost: Inexpensive Total Time: Under 4 Hours Equipment: Slow Cooker Ingredients

1 potato, peeled and diced

1 tbsp (15 ml) olive oil

2 onions, finely chopped

4 stalks celery, diced

2 carrots, peeled and diced

½ tsp (2 ml) dried thyme leaves or 3 whole sprigs of fresh thyme

1 bay leaf

¼ cup (50 ml) all-purpose flour

1½ cups (375 ml) lower-salt chicken broth

½ cup (125 ml) dry white wine or lower-salt chicken broth

Freshly ground black pepper

3 lbs (1.5 kg) skinless bone-in chicken thighs (about 12 thighs)

1 cup (250 ml) green peas, thawed if frozen

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Instructions

1. In a saucepan, combine potato and cold water to cover. Bring to a boil and cook for 2 minutes. Remove from heat. Cover and set aside.

2. In a skillet, heat oil over medium heat for 30 seconds. Add onions, celery, and carrots and cook, stirring, until carrots are softened, about 7 minutes. Add thyme, bay leaf, and flour and cook, stirring, for 1 minute. Add broth and white wine and cook, stirring, until mixture comes to a boil and thickens, about 4 minutes. Drain reserved potato and add to mixture. Season to taste with pepper.

3. Arrange chicken over bottom of slow cooker stoneware and cover with vegetable mixture. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork. Add peas and stir well. Cover and cook on High for 20 minutes, until peas are tender and mixture is hot and bubbly.

Notes

Works best in a large (minimum 5 quart) slow cooker.

Because the chicken only cooks for 6 hours on Low, the potatoes will be a bit firm unless they are blanched (see Step 1) before they are added to the stew.

Make Ahead: This dish can be partially prepared before it is cooked. Complete Steps 1 and 2. Cover and refrigerate overnight. The next morning, continue with the recipe.




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CHICKEN SOUP WITH TOMATOES, WINE AND ORANGE

BY CARLA SNYDER AND MEREDITH DEEDS

Editor’s Note: This isn’t your grandmother’s chicken soup! Inspired by a French recipe, this dish is packed with colorful vegetables that add nutrition as well as aesthetics. Perfect for a chilly day or as a first course at a dinner party.

You’ll love the fresh flavor from the orange zest and the rich stock that comes from the chicken in this Provencal-style soup. We like to use a Microplane grater to grate the citrus zest. © 2008 Carla Snyder and Meredith Deeds

Serves: 6 Cooking Method: Sauté, Simmer Cost: Moderate Total Time: Under 2 Hours Equipment: Large Pot

Ingredients

¼ cup (50 mL) olive oil 1 large onion, finely chopped 2 large carrots, sliced 2 stalks celery, sliced ½ tsp (2 mL) dried thyme 1 whole chicken (about 3 lbs/1/5 kg), rinsed and cut into 8 pieces, or 3 lbs (1/5 kg) skinless

chicken thighs 1 bay leaf 1 can (14 oz/398 mL) diced tomatoes, with juice 4 cups (1 L) chicken stock 1 cup (250 mL) dry white wine 1 tbsp (15 mL) balsamic vinegar Pinch cayenne pepper Grated zest of 1 orange Salt and freshly ground black pepper 1 cup (250 mL) hot cooked long-grain white rice ¼ cup (50 mL) minced fresh flat-leaf (Italian) parsley

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Instructions

1. In a large pot, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add carrots, celery, and thyme; sauté until vegetables start to soften, about 3 minutes. Add chicken and cook until starting to brown, about 3 minutes.

2. Add bay leaf, tomatoes with juice, stock, and wine; bring to a simmer. Partially cover, reduce heat to low and simmer gently until juices run clear when chicken is pierced, about 45 minutes. Skim the soup if any scum develops on the surface.

3. Using tongs, transfer chicken to a large plate and let cool slightly. Remove skin and bones and discard. Shred the meat into bite-size pieces.

4. Return chicken to the pot and bring to a simmer. Stir in vinegar, cayenne, orange zest, and salt and black pepper to taste. Discard bay leaf.

5. Divide rice among heated bowls and top with soup. Garnish with parsley.

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CHICKEN GUMBO

BY ROBIN MILLER

Editor’s Note: There’s nothing like a bowl of gumbo to warm you up, inside and out. This chicken gumbo is packed with meat, veggies, and spices to create the fullest flavor you can imagine.

If your spice rack is fully stocked, you can throw this together with ease. One ingredient you might not have is okra; it helps to thicken the gumbo. It’s increasingly available in supermarkets fresh, but frozen works just fine. I like to serve my gumbo over rice to soak up the delicious broth. © 2008 Robin Miller

Serves: 4 to 6 Cooking Method: Sauté, Simmer Cost: Inexpensive Total Time: Under 30 Minutes Equipment: Saucepan

Ingredients

2 teaspoons olive oil 1 cup chopped onion 2 stalks celery, chopped 1 medium green bell pepper, seeded and chopped 1¼ pounds boneless, skinless chicken breasts, cut into 2-inch pieces 1 teaspoon dried thyme 1 teaspoon dried oregano ½ teaspoon salt 2 bay leaves ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon dry mustard ¼ teaspoon cayenne ¼ teaspoon freshly ground black pepper One 10-ounce package frozen sliced okra, thawed (about 1½ cups sliced) 2 links andouille sausage or any seasoned cooked sausage, such as chorizo (2 to 3 ounces),

diced 4 cups reduced-sodium chicken broth 2 cups tomato juice 1 cup cooked white rice

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Instructions

1. Heat the oil in a large saucepan over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 3 minutes.

2. Add the chicken and cook until browned on all sides, about 5 minutes. Add the thyme, oregano, salt, bay leaves, onion powder, garlic powder, mustard, cayenne, and black pepper and stir to coat. Cook for 1 minute, until the spices are fragrant.

3. Add the okra, sausage, broth, tomato juice, and white rice and bring to a simmer. Reduce the heat to medium and simmer until the chicken is cooked through, about 10 minutes. Remove the bay leaves before serving.

Notes

Make it a meal kit: Mix together the dried spices, dice the sausage, and chop the vegetables. Store each of the components in sealable containers or plastic bags, the spices for up to 2 weeks at room temperature and the sausage and chopped vegetables for up to 4 days in the refrigerator or 3 months in the freezer. When ready to finish the meal, cook the vegetables (no need to thaw them first) and proceed as directed.

Bank a batch: Make a double batch of the soup and store in a sealable container for up to 3 days in the refrigerator or 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on Low. Reheat in a large saucepan over medium heat or in the microwave for a few minutes on High.

Have it your way: For a New Orleans-style shrimp gumbo, substitute 1¼ pounds peeled, deveined, and cooked medium shrimp for the chicken.

Slow cook it: Combine all the ingredients in a medium to large slow cooker and mix well to combine. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.



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SALAD RECIPES WITH CHICKEN

GRILLED CHICKEN AND CHARD SALAD

BY JANE BUTEL

Editor’s Note: If you’re looking for a healthy option for lunch or dinner, look no further than this delectable salad. With only a few ingredients, you can throw together a grilled chicken salad that’s full of flavorful spices.

Grilled chicken breast is the darling of fast, low-fat meals. It is quick and easy to prepare and really stunning with the chard, which you can prepare easily on a stovetop grill. © 2006 Jane Butel

Serves: 2 (or 4 small servings) Cooking Method: Grilling Cost: Inexpensive Total Time: Under 30 Minutes Equipment: Skillet Ingredients

2 boneless, skinless, chicken breast halves (6 ounces each) 1 teaspoon Basic Rub (see Notes) 1 bunch of red Swiss chard (12 to 16 ounces) 1 large Spanish-style white onion ¼ cup Cilantro Salsa (see Notes) or Tomatillo Salsa (see Notes)

Instructions

1. Trim the chicken, removing all fat and membrane. Rinse, pat dry, and evenly sprinkle with rub and rub into surfaces of chicken. Rinse the chard and cut into 2-inch-wide strips. Slice the onion in half lengthwise, then cut it crosswise into ½-inch-wide strips.

2. Preheat a large, heavy, well-seasoned skillet until hot. If necessary, spray the skillet with nonstick oil. Grill the onion for about 3 minutes; stir until the edges blacken somewhat. Stir and push the onions to the side and add the chicken breast. Cook for 4 minutes, then turn the chicken and cook for another 4 minutes.

3. When the onion is somewhat soft and the edges are browned, remove from the skillet. Place the chard in the skillet off to one side. Check for chicken doneness by pressing with your finger. The chicken should be firm to the touch and, when sliced, white inside. Remove the chicken to a cutting board.

4. Cover the skillet and sear the chard until some of the leaves are blackened, and wilted on the edges. To serve, arrange the chard in a strip down the center of each plate. Arrange the

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onion in a row on each side of the chard. Cut the chicken into ½-inch-wide slices and center it in a row on the chard. Top with the salsa.

Basic Rub

You’ll Need: ½ cup salt, ½ cup freshly ground black pepper, ½ cup ground pure mild red chile, 2 tablespoons garlic granules, 2 tablespoons sugar.

Combine the salt, pepper, chile, garlic, and sugar in a jar. Freeze until ready to use.

Cilantro Salsa

You'll Need: ½ cup onion, chopped, 1 cup red bell pepper, chopped, 1 small jalapeno, minced, ¼ cup cilantro, coarsely chopped, 2 tablespoons lemon juice

In a nonreactive bowl, combine the onion, bell pepper, jalapeno, cilantro, and lemon juice. Allow to stand for at least 10 minutes before serving.

Tomatillo Salsa

You'll Need: About 8 ounces fresh tomatillos (1½ cups husked), 1 fresh jalapeno, 1 1-inch wedge fresh onion (about ¼ cup), ¼ cup fresh cilantro leaves (including tops of stalks), Salt

Pour about an inch of water into a saucepan with a lid and bring to a boil. Meanwhile, husk the tomatillos, rinse, and cut the larger ones to be the same size as the others for even cooking. Cook the tomatillos for 5 to 7 minutes, until fork-tender. Drain, reserving some of the liquid. Place the tomatillos, jalapeno, onion, and cilantro in a blender or food processor and process until pureed, adding reserved juice as desired for consistency.



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CHICKEN AND VEGETABLE SALAD WITH CHINESE SESAME SAUCE

BY ANDREW CHASE

This ever-popular salad can serve as an appetizer, a shared course in an Asian meal or a main course for lunch or a light dinner. Doubled or tripled in quantity, it also makes an excellent buffet dish. With careful cutting and arranging of the vegetables and garnishes, an attractive and lively presentation can grace any table. The recipe here calls for poached chicken breast, but grilled or even cold leftover roasted chicken will work well. For a tastier and more economical poached chicken breast, purchase a bone-in breast with the skin. The bones and the skin will help the chicken to retain flavor while poaching

and can be removed for the salad. The resulting poaching liquid can also be used as a light chicken broth in other dishes. © 1997 Andrew Chase

Serves: 3 to 4 Cooking Method: Poaching Cost: Moderate Total Time: Under 1 Hour Equipment: Food Processor

Ingredients

1 ½ tsp (7 ml) hot mustard powder

¼ cup (50 ml) sesame paste or peanut butter

1 tbsp (15 ml) sesame oil (or 2 tbsp (25 ml) if using peanut butter)

4 tsp (20 ml) vinegar, preferably rice vinegar

2 tsp (10 ml) soya sauce

1 tsp (5 ml) minced garlic

1 tsp (5 ml) granulated sugar

½ tsp (2 ml) fish sauce (optional)

¼ tsp (1 ml) white pepper

¼ tsp (1 ml) salt

¼ tsp (1 ml) salt

1 stalk celery

10 black peppercorns

4 slices ginger root

2 green onions; 1 whole, 1 finely sliced

1 stalk coriander (cilantro) (optional)

1 chicken breast (with bones and skin)

Napa cabbage or lettuce leaves (3 or 4), cut into large shred

1 2-inch (5 cm) daikon radish or 6 red radishes, sliced

1 3-inch (7.5 cm) piece cucumber, sliced

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1 green finger chili, sliced into rings

1 tbsp (15 ml) finely chopped red bell pepper

1 tbsp (15 ml) coriander leaves (cilantro)

1 tsp (5 ml) toasted white sesame seeds for garnish (optional)

1 tsp (5 ml) toasted black sesame seeds for garnish (optional)

Instructions

1. Prepare the sauce: Add enough cold water to the mustard powder to make a thin paste; let stand 10 minutes. In a food processor combine mustard paste, sesame paste, sesame oil, vinegar, soya sauce, garlic, sugar, fish sauce (if using), pepper, and salt; purée until smooth. Add enough cold water to make a thick but pourable sauce. (The sauce can be refrigerated for 5 days; bring to room temperature before using).

2. Bring 3 cups (750 ml) water and salt to a boil. Blanch celery 30 seconds; remove, rinse in cold water, cut diagonally into bite-size pieces and set aside. Add peppercorns, ginger, whole green onion, and coriander, if using, to the boiling water. Add chicken breast, skin-side up; when water returns to a boil, reduce heat to low, cover and cook 12 to 15 minutes or until chicken is cooked through but still moist. Remove from water; cool. Strain liquid and save for use as a light stock. Remove and discard skin and bones; shred chicken meat or slice thinly.

3. Line serving platter with Napa cabbage leaves; cover with radish and cucumber, then celery and chicken. Drizzle sauce in lines over the salad. Sprinkle with chili, red pepper, coriander, and, if desired, sesame seeds.

Variations

Some northern Chinese and, especially, Koreans prefer a sauce with a pronounced mustard taste and sinus-clearing piquancy. For this, make sure you use hot English mustard powder. Or, for the best and hottest mustard powder, buy the Korean product at Korean grocers. Avoid Chinese mustard powder, as it is inferior to the English variety. Increase the mustard to 1 tbsp (15 ml).

Wasabi, Japanese green horseradish, can also replace the hot mustard. Use 2 tsp (10 ml) powdered wasabi and add enough cold water to make a thick paste; let it sit covered 10 minutes before adding to the sauce.

If you ever see fresh radish sprouts at your grocers, buy them for this salad. The attractive sprouts are absolutely delicious and have the tangy flavor of radish. Onion sprouts can replace the green onion in the salad. Chopped pickled young ginger also makes for a very nice garnish.

Notes

Chinese sesame paste is made from roasted white sesame seeds and is readily available at Chinese grocers. The Japanese product is generally of superior quality but 4 or 5 times the cost. If neither is available, you can use sesame tahini, a Middle Eastern sesame paste; lighter in color and taste than oriental varieties, it is widely available. If you cannot get any of the above, use peanut butter, preferably one without any added ingredients, and augment it with a little more sesame oil. Peanut sauces are also common in many parts of China, so do not shy away from peanut butter as a substitute for sesame paste.



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GRILLED CHICKEN MANDARIN SALAD WITH SWEET-AND-SOUR DRESSING

BY DONNA WASHBURN AND HEATHER BUTT

Editor’s Note: If you like your salads with a little extra crunch, this one’s for you! Caramelized almonds and mandarin oranges give this dish a slightly sweet flavor. Perfect for a summer day!

This traditional salad has become popular at quick-service restaurants. Enjoy it at home. Try the variations for a different salad every time. The small delicate spinach leaves are milder than the mature ones, also referred to as young spinach. © 2003 Donna Washburn and Heather Butt

Serves: 4 Cooking Method: Frying Cost: Moderate Total Time: Under 1 Hour Equipment: Frying Pan

Ingredients

¼ cup (50 mL) vegetable oil 2 tbsp (25 mL) granulated sugar 2 tbsp (25 mL) white vinegar 2 tbsp (25 mL) snipped fresh parsley ¼ tsp (1 mL) salt Pinch freshly ground black pepper 2 to 3 drops hot pepper sauce 6 oz (175 g) baby spinach (see Notes) 1 cup (250 mL) sliced celery ¼ cup (50 mL) thinly sliced green onions 1 can (10 oz/284 mL) mandarin orange segments, drained 4 chicken breasts, grilled, cut into ¼-inch (0.5 cm) strips Caramelized Almonds (see below)

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Caramelized Almonds

In a small frying pan, cook ½ cup (125 mL) slivered almonds and 2 tbsp (25 mL) granulated sugar over medium heat, stirring constantly, until sugar is melted and almonds are coated and lightly browned. Set aside to cool then separate. Store in an airtight container for up to 3 months.

Variation

Substitute pecan halves, pine nuts, or a mixture of nuts for the almonds.

Notes

Remember, melted sugar is hotter than deep fat. Remove the pan from the heat just as the sugar melts and begins to darken, as it burns very easily.

Double the recipe so there is lots to nibble on while enjoying a glass of wine.

Salad

1. Sweet-and-Sour Dressing: In a small bowl, whisk together oil, sugar, vinegar, parsley, salt, pepper and hot pepper sauce. Set aside for at least 1 hour. Refrigerate for up to 3 weeks.

2. Salad: In a salad bowl, toss together spinach, celery, green onions and mandarin orange segments.

3. Pour dressing over the salad and toss lightly. Top with grilled chicken strips and sprinkle with Caramelized Almonds.

Variations

Double the dressing recipe and use half to marinate the raw chicken for at least 30 minutes in the refrigerator before grilling. Be sure to drain the chicken and discard the marinade.

To make this a warm salad, heat the dressing to just below boiling before pouring it over that salad topped with freshly grilled chicken. Perfect during cool weather.



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LUNCH IDEAS WITH CHICKEN

GRILLED CHICKEN, SPINACH, RED PEPPER, AND PEPPER JACK PANINI

BY TIFFANY COLLINS

Editor’s Note: If you’re craving a sandwich, why not try a panini? This delicious chicken variety gets its flavor from the lightly spicy pepper Jack cheese, baby spinach, red bell pepper, and a pinch of olive oil with salt and pepper. Lunchtime just got a lot more interesting. This recipe, loaded with flavor, is such an all-around beautiful masterpiece, it made the cover! © 2008 Tiffany Collins

Serves: 2 Cooking Method: Grilling Cost: Inexpensive Total Time: Under 15 Minutes Equipment: Panini Press

Ingredients

2 boneless skinless chicken breasts (each about 4 oz/125 g), pounded to ½-inch (1 cm) thick

Pinch salt

Pinch freshly ground black pepper

2 ciabatta rolls, split

1 tbsp (15 ml) olive oil

2 oz (60 g) pepper Jack cheese, sliced

½ cup (125 ml) baby spinach leaves

¼ cup (50 ml) sliced roasted red bell pepper

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Instructions

1. Preheat panini grill to high. 2. Sprinkle chicken with salt and pepper. Arrange on bottom grill plate, close the top plate and

grill until chicken is no longer pink inside, about 5 minutes. Transfer to a plate and keep warm. Wipe grill plates clean.

3. Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and, on bottom halves, evenly layer with grilled chicken, cheese, spinach and roasted pepper. Cover with top halves and press gently to pack.

4. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

Variations

Turkey is a great substitute for the chicken. Look for flavored deli-sliced turkey, such as peppered turkey or Sausalito.

I sometimes like to use a mix of fresh red, green, and yellow bell peppers in place of the roasted pepper.



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FRUITY CHICKEN KEBABS

BY LIZ WEISS AND JANICE NEWELL BISSEX

We often hear from moms that an easy way to coax kids into eating more fresh fruit is to put it on a toothpick or skewer. So that’s exactly what we do with these playful kebabs. By skewering kid-friendly strawberries and grapes with lean chunks of chicken, we create a colorful lunch box meal that may become the envy of the cafeteria. If your children are prone to sword fights, make smaller kebabs with toothpicks or thin straws. Round out the lunch by packing it with low-fat milk or an all-natural fruit smoothie and a mini whole wheat bagel with light cream cheese or a slice of reduced-fat cheese. If you have leftover grilled or roasted chicken on hand, cut into chunks and use instead of the deli chicken. © 2011 Liz Weiss and Janice Newell Bissex

Serves: 4 Cooking Method: Cutting Cost: Inexpensive Total Time: Under 15 Minutes Equipment: Skewers

Ingredients

8 ounces lower-sodium deli chicken or turkey, sliced ¾-inch thick

8 8-inch wooden skewers

16 green grapes

12 strawberries, cut in half lengthwise

Instructions

1. Cut the chicken into ¾-inch cubes. To make the kebabs, thread 3 pieces of cubed chicken, 2 grapes, and 3 strawberry halves onto each skewer in any order that you and your children choose. Be sure to leave enough space at the bottom so the kids can hold the skewers comfortably.

2. To wrap, lay 2 skewers on a sheet of aluminum foil and fold the foil loosely over the kebabs.

Mom’s Feedback

"I like that I can pack the kebabs for lunches or a picnic. I was surprised that my 3-year old was able to assemble hers." - Kelly, mother of Faith, age 3, Nathan, age 4, and Josh, age 7. Downers Grove, IL

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CHICKEN LETTUCE WRAPS

BY DEBBIE MEYER GORE

Sandra Dunn from Southlake, Texas volunteers with us at the cooking school. She passed this recipe onto me and it is delicious. It looks like a lot of work but once you get the hang of it, it moves quickly and is worth the effort! This is a family favorite worth doubling for a main course for four! A single sauce recipe works for the doubled portion. Dicing is easier when the chicken is still slightly frozen. © 2007 Debbie Meyer Gore

Serves: 4 Cooking Method: Sauté Cost: Moderate Total Time: Under 1 Hour Equipment: Frying Pan

Ingredients

For the Marinade:

1 teaspoon cornstarch

2 teaspoons dry sherry

2 teaspoons water

2 tablespoons oyster sauce

1 tablespoon less sodium soy sauce

2 teaspoons peanut sauce

2 teaspoons teriyaki sauce

1 teaspoon sugar

1 teaspoon sesame oil

For the Wraps:

4 (8-ounce) boneless, skinless chicken breasts

3 tablespoons olive oil

8 shiitake mushrooms, cleaned and minced

1 teaspoon minced fresh ginger

2 medium garlic cloves, minced or pressed

2 green onions, minced (white and pale green part only)

1 small dried red chili, minced

1 (8-ounce) can water chestnuts, minced

1 (8-ounce) can bamboo shoots, minced

Bibb, Boston, or iceberg lettuce leaves

¼ cup sugar

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½ cup water

2 tablespoons less sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons ketchup

1 tablespoon freshly squeezed lemon juice (juice from 1/2 medium lemon)

1 tablespoon Chinese hot mustard

1 teaspoon hot chili sauce with garlic

Dash of sesame oil

Whisk

Vegetable peeler (to peel ginger)

Instructions

1. Mix all the marinade ingredients together with a whisk. Dice the chicken breast into 1/4-inch cubes. Add the chicken to the marinade and toss to coat. Allow the chicken to marinate 15 minutes at room temperature.

2. To make the sauce, dissolve the sugar in the water and add the remaining ingredients. Refrigerate until ready to serve.

3. Once the chicken has been marinated, heat 3 tablespoons olive oil in a large sauté pan or skillet. Add the shiitake, ginger, garlic, onions, chili pepper, water chestnuts and bamboo shoots. Sauté until mushrooms soften.

4. Add the chicken and marinade and continue to sauté, stirring constantly until chicken is cooked through and the mixture is thickened.

5. Remove the chicken mixture from the pan with a slotted spoon onto a platter. (The filling for the lettuce may be made ahead, cooled, refrigerated and reheated if serving the next day.) Chicken mixture is to be served warm inside lettuce leaves. Pass sauce separately.



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EASY CHICKEN RECIPES FOR DINNER

GOLDEN CHICKEN WITH POTATOES AND CHICKPEAS

BY PAT CROCKER

Editor’s Note: This chicken dish doesn’t just look pretty – it tastes great, too! Saffron lends this chicken recipe its golden color, making it the perfect bright meal to serve on a dreary day.

Two colorful and aromatic spices combine in this beautiful dish tastes fit for a sultan. Chickpeas and potatoes give substance to tagine, which carries the meal. For chicken pieces, you can use breasts, legs, thighs, or drumsticks. © 2011 Pat Crocker

Serves: 4 to 6 Cooking Method: Braising Cost: Moderate Total Time: Under 1 Hour Equipment: Tagine

Ingredients

Medium or large tagine 3 tbsp melted butter (45 mL) 20 strands saffron 1 tbsp ground turmeric (15 mL) 3 tbsp avocado or olive oil (45 mL) 2 onions, cut into quarters 4 medium potatoes, cut into wedges 4 to 6 skinless bone-in chicken pieces (about 2½ lbs/1.25 kg) 1 cup chicken broth (250 mL) 1 piece (2 inches/5 cm) cinnamon stick 1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed ¼ cup chopped flat-leaf parsley (60 mL)

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Instructions

1. In a bowl, combine melted butter, saffron, and turmeric. Set aside. 2. In the bottom of a flameproof tagine, heat oil over medium heat. Add onions and potatoes

and cook, stirring, for 5 minutes. Add spice mixture and chicken, meaty side down, sliding around and moving vegetables away from bottom so that flesh is in direct contact with bottom of tagine. Cook for about 5 minutes or until chicken is browned on meaty side.

3. Using tongs, turn chicken over. Add broth and cinnamon stick and bring to a boil. Cover with tagine lid, reduce heat to low and simmer, stirring once, for 25 minutes.

4. Stir in chickpeas and parsley. Replace lid and simmer for 10 to 15 minutes or until chickpeas are heated through and chicken is longer pink inside for breasts and juices run clear for thighs. Discard cinnamon stick prior to serving.



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CHICKEN CHILAQUILES CON SALSA

BY JANE BUTEL

Chilaquiles quickly become a favorite with most anyone who tries them. They are not as common in the United States as in Mexico, having originated in Central ad Southern Mexico, particularly the Yucatan. The Mayans have such a knack with them, and this recipe is from the very successful Melia Mayan hotel in Cozumel where we conducted a class on the Spanish influences on southwestern cuisine. Chiles in the salsa increase the healthful aspects of the dish. More chiles, red or green, can be added for increased zip and health! © 2006 Jane Butel

Serves: 4 Cooking Method: Baking Cost: Inexpensive Total Time: 15 Minutes Equipment: Baking Dish Ingredients

Nonstick oil spray 8 corn tortillas 1 pound chicken breasts, approximately 1 cup tomato-based salsa 1½ cups chicken broth ¼ cup crumbled asadero, feta, or grated Jack cheese ¼ cup low- or nonfat sour cream, plus 4 teaspoons for garnish (optional)

Instructions

1. Preheat the oven to 350 degrees F. Spray a 2-quart baking dish (8x8-inch, 9-inch round, or 10-inch oblong) with nonstick oil spray. Cut the tortillas into sixths and place in the dish in an even layer.

2. Cook the chicken breasts covered in ½ cup of the broth in a saucepan on the stove for 6 to 8 minutes. Allow the chicken to cool. Shred the chicken and arrange over the tortillas. Top with the salsa, broth, and cheese. Add 4 teaspoons of sour cream, if desired, and bake until bubbly and heated through. Serve hot. Garnish each serving with a dollop of sour cream, if desired.

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NEW AUSTRALIAN GRILLED CHICKEN

BY KATHLEEN SLOAN-MCINTOSH

Over the next few years, I think North Americans (and indeed the rest of the world) are going to become more and more interested in the Australian food scene. The best of the new Aussie cooking is stylish and chic, always innovative and yet basically quite simple. Although some indigenous Australian foods can be difficult (if not downright impossible) to acquire, you can still apply their great style to many common ingredients. And where grilling is concerned, there is more to the Aussies than “throwing another shrimp on the barbie” — as good as that is. © 2007 Kathleen Sloan-McIntosh

Serves: 4 Cooking Method: Grilling Cost: Moderate Total Time: Under 30 Minutes Equipment: Grill Ingredients

¼ cup (50 mL) balsamic vinegar 3 cloves garlic, crushed ¼ cup (50 mL) olive oil ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground black pepper 6 boneless skinless chicken breasts 3 small limes, halved 4 to 6 cups (1 to 1.5 L) fresh arugula, washed and dried Extra virgin olive oil 3 tbsp (45 mL) balsamic vinegar Shallow glass or ceramic baking dish

Instructions

1. Preheat grill to medium-high. 2. In a small bowl, combine balsamic vinegar, garlic, olive oil, salt, and pepper. Whisk to blend

ingredients. 3. Lay chicken breasts on large sheet of waxed paper. Cover with another sheet of waxed

paper and, using a kitchen mallet, gently pound chicken breasts until they have a uniform thickness of about ¼ inch (5 mm). (The thinner they are, the faster they will cook.)

4. Place chicken in baking dish and cover with marinade. Turn chicken over a few times; cover with plastic wrap. Allow to sit at room temperature for about 5 minutes.

5. Remove chicken from marinade. Grill for 3 to 5 minutes per side, depending on thickness. Use tongs to turn chicken breasts. Do not overcook or breasts will be dry.

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6. Place lime halves on grill, cut-side down, to cook and caramelize slightly. Arrange arugula on individual serving plates; drizzle with extra virgin olive oil. Transfer cooked chicken to cutting board; cut into thick diagonal slices. Remove limes from grill.

7. Arrange cooked chicken on greens. Drizzle with balsamic vinegar. Serve with grilled limes alongside.

Note

This recipe captures the easy-yet-edgy appeal of Aussie food — few ingredients, fast cooking, and just different enough to be distinctive. Grilling the limes caramelizes them slightly, which provides eye appeal and a lovely citrus element when squeezed over the chicken.

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BROCCOLI, CHICKEN, AND QUINOA STIR-FRY

BY CAMILLA SAULSBURY

Editor’s Note: If you love stir-fry but want a healthier option, this recipe is for you! Quinoa replaces the traditional rice for a gluten-free dish that’s anything but ordinary.

This wonderful variation on fried rice is tied together by the hoisin sauce, which adds savory sweetness and hints of five-spice seasoning. Make sure the quinoa is well chilled before adding it to the stir-fry. This ensures that the grains do not clump together. © 2012 Camilla Saulsbury

Serves: 4 Cooking Method: Stir-frying Cost: Moderate Total Time: Under 1 Hour Equipment: Skillet Ingredients

2 tbsp toasted sesame oil, divided (30 mL) 3 cloves garlic, minced 1 red bell pepper, thinly sliced 3 cups small broccoli florets (750 mL) ¾ cup ready-to-use reduced-sodium chicken or vegetable broth (GF, if needed), divided

(175 mL) 1 lb boneless skinless chicken breasts, cut into thin strips (500 g) Fine sea salt and freshly ground black pepper ½ cup chopped green onions (125 mL) 2 cups cooked quinoa (see Notes), chilled (500 mL) ⅓ cup hoisin sauce (GF, if needed) (75 mL) 2 tbsp freshly squeezed lime juice (30 mL)

Instructions

1. In a large, deep skillet, heat half the oil over medium high heat. Add garlic and cook, stirring, for 30 seconds. Add red pepper, broccoli, and ¼ cup (60 mL) of the broth; cover and cook for about 3 minutes or until vegetables are tender-crisp. Transfer vegetable mixture to a bowl.

2. Sprinkle chicken with salt and pepper. In the same skillet, heat the remaining oil over medium-high heat. Add chicken and green onions; cook, stirring, for 3 to 4 minutes or until chicken is browned on all sides and no longer pink inside.

3. Return vegetable mixture to the pan, along with quinoa, hoisin sauce, lime juice, and the remaining broth. Cook, stirring, for 2 minutes.

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Variation

Use pork tenderloin, cut into thin strips, in place of the chicken.

Preparing Quinoa

A significant part of quinoa’s appeal is its ease of preparation. It can be cooked several different ways to produce a tender, fluffy grain, or it can be toasted (dry or in a bit of oil or butter), yielding crisp, crunchy quinoa that can be used as you would chopped nuts. One constant, no matter how you plan to cook quinoa, though, is a quick rinse to remove any residual saponin coating.

Virtually all quinoa that reaches consumers in North America and Europe has already had the saponin removed (this includes quinoa flour and quinoa flakes). Nevertheless, it is important to give quinoa seeds a brief rinse before use, to remove any saponin residue that may remain after processing. Place the quinoa in a fine-mesh strainer and rinse thoroughly under cold water for 30 to 60 seconds. This ensures that the cooked quinoa will have a delicately sweet, pleasant flavor.

If you are uncertain whether the quinoa you purchased has had the saponin removed (for example, if you bought quinoa from a bulk foods container), soak it more thoroughly: submerge the quinoa in enough cold water to cover it by 1 inch (2.5 cm). Let stand, stirring once or twice, for at least 5 minutes or as much as 2 hours. Drain the quinoa through a fine-mesh sieve and rinse thoroughly under cold water for 30 to 60 seconds.

Quinoa Cooking Methods

To cook quinoa for a side dish or breakfast porridge, or for use in a recipe that calls for cooked quinoa, you can use the simmer method, the pasta method or the rice cooker method. All yield equally good results.

The Simmer Method: Simmering is the most common way to prepare quinoa, and the process is very similar to cooking rice: simmer one part quinoa with two parts water until the liquid is absorbed. However, it takes less time from start to finish than rice (a boon for busy cooks), and it is, I would contend, easier to produce consistent results. To prepare 3 cups (750 mL) of cooked quinoa, combine 1 cup (250 ml.) quinoa and 2 cups (500 mL) water in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover and simmer for 12 to 15 minutes or until liquid is just barely absorbed. Remove from heat. Cover and let stand - 2 to 3 minutes for an al dente texture, ideal for salads; 5 to 6 minutes for a light, fluffy texture, ideal for side dishes; or 8 to 10 minutes for a softer texture best suited to desserts, breakfasts and incorporation into baked goods. Fluff with a fork. Darker quinoa seeds - particularly red and black seeds - use the same quinoa-to-water ratio as the more common white quinoa. However, they do not always absorb all of the water in the designated cooking time. If excess liquid remains at the end of the cooking time, simply drain it off.

The Pasta Method: The easiest way to cook quinoa is to boil it like pasta. This method is particularly good for individuals who detect residual bitterness from the quinoa saponins. It is not necessary to rinse the quinoa before using this method. Fill a large pot with water, add salt if desired and bring to a boil. Add the desired amount of quinoa and cook for 10 to 13 minutes or until tender. Drain the quinoa through a fine-mesh sieve. Return the quinoa



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to the still-warm pan (off the heat), cover and let stand for 2 to 3 minutes. The moisture in the cooked quinoa will steam it slightly, producing a light and fluffy texture. If using this method to prepare quinoa for a salad, do not return the drained quinoa to the pan. Instead, rinse it under cold water until cooled. Shake the sieve to remove as much water as possible, then transfer the quinoa to a bowl and fluff with a fork.

The Rice Cooker Method: Prepare the quinoa in a rice cooker using one part quinoa to two parts water. Follow the manufacturer’s instructions for cooking white rice. When the cooking cycle is complete, fluff the quinoa with a fork.

The Thermos Method: Quinoa (and almost any other grain) can be prepared with ease using this little-known method. Place 1 cup (250 mL) quinoa in a 4-cup (1 L) Thermos. Add 2 cups (500 mL) boiling water. Tightly close the Thermos and turn it upside down several times to combine the quinoa and water. Let stand for 6 to 8 hours. Remove lid, shake quinoa into a medium bowl and fluff with a fork. This method yields 3 cups (750 mL) cooked quinoa. You can use the quinoa immediately (it will still be warm) as a side dish or as part of a main dish. If prepared overnight, it is also a perfect way to have ready-to-eat quinoa for breakfast: simply drizzle the quinoa with milk or non-dairy milk and sprinkle with your favorite toppings. Alternatively, let the quinoa cool and refrigerate or freeze it for future use.



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THANK YOU

THE FOLLOWING CHEFS MADE THIS ECOOKBOOK POSSIBLE:

Jane Butel

Liz Weiss

Janice Bissex

Robin Miller

Judith Finlayson

Carla Snyder

Pat Crocker

Camilla Saulsbury

Meredith Deeds

Andrew Chase

Tiffany Collins

Donna Washburn

Heather Butt

Debbie Meyer Gore

Kathleen Sloan-McIntosh


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13 easy chicken recipes for dinner and beyond

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