Category Archives: Chicken

Chicken with Poblano Cream Sauce

This came together in a hurry which was a good thing because I had about thirty minutes to make this before we had to eat, eat, eat and hurry out the door.

1 poblano chile
2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
1/3 cup heavy cream
Coarse salt and ground pepper
4 boneless, skinless chicken breasts

Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.

Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream. Puree in blender; add water if too thick. Season with salt and pepper.

Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

We had this with Cilantro Rice.

What did the family think? Hubby and I liked it. The boys just had it without the sauce. We were in a hurry and I didn’t have the time to sweet talk them into trying it with the sauce.

from Martha Stewart

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Buttermilk Baked Chicken

This chicken was so moist and yummy and it made the house smell terrific!

Cooking spray, for baking sheet
1 1/2 cups bread crumbs
1 cup buttermilk (shake first)
1 teaspoon hot-pepper sauce
Salt and pepper
¾ cup grated Parmesan cheese (2 ½ ounces)
1 teaspoon dried thyme
4 pounds chicken parts, rinsed and patted dry

Preheat oven to 400°.

Spray a baking sheet with cooking spray.

In a large bowl, stir together buttermilk, hot-pepper sauce, ¾ teaspoon salt, and ½ teaspoon pepper.

In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.

Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from buttermilk, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet leaving space between each piece of chicken so it can cook evenly.

Bake until chicken is golden brown, about 35 minutes.

We had this with green beans with lemon and butter and buttermilk biscuits.

What did the family think? Yum, yum and more yum.

from Martha Stewart

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Jessica Seinfeld’s Teriyaki Chicken

Everyone LOVED this dish! The sauce was their favorite part…they wanted more!


3 tablespoons reduced-sodium soy sauce
1/4 cup carrot puree (I used baby food)
1 tablespoon firmly packed dark brown sugar
1/4 cup 100% orange juice
1 clove garlic, cut in half
2 green onions, cut in thirds
1/2-inch piece fresh ginger, sliced (no need to peel)
1 tablespoon olive oil
4 boneless, skinless chicken breasts (about 1-1/2 pounds)
1/4 teaspoon pepper
1/4 teaspoon sweet paprika

Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.

Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden.

Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.

Did I change anything? I didn’t, but the next time I make this I am going to make twice as much sauce. I made this with rice and I think it would have been tasty if there would have been a little more sauce to not only go on the chicken, but to also to mix in with the rice.

What did the family think? Thumbs up from everyone. 🙂

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Slow Cooker Chicken Enchilada Chili

It’s definitely still the time of year for warm and cozy comfort foods…

1 1/2 pounds boneless skinless chicken breasts
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans olive oil and garlic diced tomatoes (or some other “flavor” if you can’t find those)
2 (15 oz) cans pinto or kidney beans, undrained
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin
Sour cream and shredded cheddar cheese for garnish

Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. Shred chicken and stir back into slow cooker.

Serve with shredded cheddar cheese and a dollop of sour cream, if desired.

Did I change anything? I didn’t use as much onion, maybe half as much as the recipe called for and I left out the celery.

What did the family think? Hubby and I LOVED this! The boys aren’t huge enchilada fans, but they will pick out the chicken and eat that.

from A Year of Slow Cooking


Filed under Chicken, Definitely Making it Again, Easy, Make Ahead of Time, Mexican, Spicy, Stew/Soup, Super Easy to Make

Jessica Seinfeld’s Chicken Enchiladas

I have to admit, I wasn’t sure if these were going to have any flavor at all. I was pleasantly surprised when they turned out to be super tasty, but not so spicy that the boys wouldn’t eat them.

Nonstick cooking spray
1 tablespoons olive oil
2 boneless, skinless chicken breasts, cubed (about 3/4 pound)
2 teaspoons garlic powder
1 teaspoon pepper
2 cups sweet potato or carrot puree (I use baby food)
4 cup fat-free sour cream
1 cup shredded, reduced-fat (2%) cheddar cheese or part-skim mozzarella, divided
6 (9-inch) whole-grain or whole-wheat flour tortillas
2 cups mild tomato salsa

Preheat the oven to 350°F.

Coat a 9 x 12-inch baking dish with cooking spray.

Warm the oil in a large skillet over medium-high heat. Sprinkle the chicken with garlic powder and pepper. Cook the chicken 4 to 5 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.

Off the heat, mix the sweet potato or carrot puree, sour cream, and half the cheese into the skillet.

Fill each tortilla with the chicken mixture and roll up. Place seam-side down in the prepared baking dish. Spoon the salsa over the enchiladas and sprinkle with the remaining cheese.

Cover the dish with aluminum foil and bake until the cheese melts and the filling is hot, 35 to 40 minutes.

Did I change anything? The original recipes calls for adding a dollop of spinach puree to the top of each enchilada. I don’t have any spinach puree and I am not going to go through all the work of making it for a couple of dollops. The original recipes also calls for A LOT more pepper. I only used 1 tsp.

What did the family think? Hubby and I really liked them….hubby even had seconds. Our oldest liked his. Our youngest was just so-so about them.

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Santa Maria Chicken

Some friends from church had us over for dinner a few weeks ago and this chicken was so good I had to ask for the recipe. The kids liked it so much that is was almost embarrassing how much they ate. It is so easy, too…four ingredients…it doesn’t get much easier than that.

4 boneless, skinless chicken breasts
1/2 cup catsup
1/2 cup olive oil
1/2 cup soy sauce

Put all ingredients in a Ziploc bag and marinate for at least four hours.

When you are ready to cook it, heat up grill to medium-high. Throw out marinade and cook chicken on grill until cooked through.

We had this will salad, bread and butter and corn.

What did the family think? Like I said before, the kids ate so much of this at their house that I was embarrassed. I was kind of worried that mine wouldn’t turn out right, but it did and they ate it right up.

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Filed under Chicken, Definitely Making it Again, Easy, Everybody Ate It, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make

Roasted Chicken with Root Vegetables

It’s another Jessica Seinfeld recipe. I saw her make this one on Oprah, too. This recipe turns out looking so beautiful and it smells and tastes amazing.

1 whole chicken (4 pounds)
1 Tbsp. and 3/4 tsp. kosher salt
3/4 tsp. crushed black pepper
3 Tbsp. olive oil
1 lemon
6 sprigs fresh rosemary
1 pound carrots , cut into 3-inch sticks
1 pound parsnips , cut into 3-inch sticks
1 pound small red potatoes , halved

Heat the oven to 400°. On a sheet pan, toss the carrots, parsnips and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Rinse and pat dry the chicken and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of the chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken’s legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 175° in the thickest part of the thigh), 55 to 60 minutes.

Carve and serve with the roasted vegetables.

Did I change anything? Yes, I cooked the chicken at 450 degrees for the first ten minutes to give the skin a crunchy finish, then I lowered the temperature to 375 degrees for the rest of the cooking time. You want to make sure you cook the chicken for about 20 minutes per pound. I had a six pound roaster, so I cooked it for about two hours. I did not put the veggies in with the chicken until about the last hour and I left out the parsnips and added big chunks of onion. (I LOVE roasted onions.) I didn’t tie his legs up either and it turned out just fine. Also, after you take the chicken out of the oven, let it rest for about 15 minutes before you start carving it.

What did the family think? The boys were not thrilled with the roasted veggies but they liked the chicken. The carrots where my absolute favorite part of the whole meal. They were SO good. Hubby liked it, too, but he had to have it reheated since he got home late, so it just wasn’t the same.

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Buttermilk Southwestern Grilled Chicken or Fish

I had some buttermilk in my frig that was going to go bad. This sounded pretty good and would use up most of my buttermilk, so I thought I would give it a try. One thing I liked about this recipe right off the bat is the marinade can be used for chicken and fish. Also, this has to marinate for a while so plan accordingly. 🙂

2 cups buttermilk
1 lime, zested and juiced
3 cloves garlic, chopped
2 tablespoons ancho chili powder (or any pure chili powder)
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
Hot sauce, to taste (recommended: Tabasco)
1/4 cup coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
4 bone-in or boneless chicken breasts (each about 6 to 8 ounces)
Canola oil

Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander, cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl.

Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate. Marinate bone-in chicken up to 12 hours, boneless up to 4 hours, chicken legs or breasts, up to 24 hours. If using fish, marinate white fish such as snapper, halibut or bass up to 30 minutes.

Preheat the grill pan over medium-low heat for boneless breasts and fish, and medium heat for bone-in breasts, thighs and legs.

Remove the meat/fish from the marinade and pat dry with paper towels.

Brush with oil and season with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.

Cook’s Note:

This recipe also includes the method for fish.

Boneless chicken breasts: about 9 minutes total

Chicken thighs/legs: about 20 minutes total

Bone-in chicken breasts: about 15 minutes total

White Fish: about 8 minutes total

We had this with cole slaw and some biscuits.

Did I change anything? No, I just used boneless chicken breasts.

What did the family think? I am not a huge fan of grilled anything, but hubby and the kids really liked it. Our youngest didn’t even ask for catsup with his chicken which I thought was weird. He ALWAYS has catsup with his chicken…even if the chicken is in soup or a casserole. He will almost always dig the chicken out and dip it in the catsup…not with this one though.

from Food Network

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Filed under Chicken, Everybody Ate It, Fish, Lent, Make Ahead of Time

Creamy Chicken

I got Jessica Seinfeld’s new cookbook for Christmas. It says that this recipe is a hit with every child that eats at her house, so I figured this would be a good place to start.

1 lb. boneless, skinless chicken breast
1/4 tsp salt
1 1/2 tsp garlic powder
2 T soft butter (divided)
1 1/2 T flour
1 cup chicken broth
1 cup milk
1 cup butternut squash puree (I used baby food)
Macaroni noodles or rice (I used macaroni)

Cook macaroni noodles/rice according to package directions.

Dice chicken into 1-inch pieces.

Heat 1 T butter in large skillet. Add the chicken and sprinkle salt and garlic powder on chicken. Cook until lightly browned then remove from skillet with a slotted spoon and set aside.

Add the remaining butter to the skillet, then add the flour. Whisk in the chicken broth and stir for about 2 minutes making sure there are no lumps. When smooth, slowly add milk.

Let mixture cook for two minutes, stirring occasionally as it thickens. Add the chicken back to the pan and cook for about 5 minutes.

Add the puree, stir, take the skillet off the heat, allowing the sauce to thicken.

Serve chicken and sauce over macaroni noodles.

Did I change anything? I didn’t think the sauce was thick enough so I added about 3 T of cream cheese towards the end of the cooking process. I let it melt and stirred it in so that it was all mixed together. I also added some fresh ground pepper to the adult’s servings.

What did the family think? Holy cow! Our oldest not only ate all of his, but he then ate the rest of his brother’s and wanted to know if there was more. I think he could have literally licked his bowl clean if he knew that he could have gotten away with it. The kids LOVED it…I wish it would have had a bit more giddyup. But if the kids are licking their bowls, then I am happy.

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Crockpot Salsa Verde Chicken

Since MommaCook’s was put on a temporary hiatus, I got this wonderful recipe suggestion from one of my dearest friends, Christie. She made this recipe up all by herself. Easy Crockpot recipes are great when your kitchen is in total disrepair. 🙂

1 lb. chicken breasts (shred when done cooking)
1 can chicken broth
1 jar salsa verde
1 can black beans, rinsed and drained
2 pinches red pepper flakes
1 tsp. cumin
1 tsp. chili powder
2 cups frozen corn
1 small package frozen spinach
Crushed tortilla chips
Shredded cheddar cheese

Put chicken, chicken broth, salsa verde, black beans, red pepper flakes, cumin and chili powder in CrockPot.

Cook on high for three hours. Add spinach and corn and cook for an additional hour.

Serve in bowls topped with crushed tortilla chips and cheddar cheese.

Did I change anything? I didn’t use the corn…hubby isn’t a big fan of corn in Mexican food. Also, due to time constraints, I added the spinach at the beginning of the cooking which worked out fine, but it definitely looked like overcooked spinach. I also defrosted the spinach before I put it in the Crockpot which might have been part of the problem.

What did the family think? The boys ate it, but were a bit turned off by the color of my overcooked spinach. Hubby and I liked it though.

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Filed under Chicken, Easy, Everybody Ate It, Make Ahead of Time, Mexican, Super Easy to Make