Tag: Dinner Recipes

Honey Dijon Chicken with Potatoes and Broccoli

Honey Dijon Chicken Potatoes Broccoli

If you are like me, you get sucked into those Facebook cooking videos on a regular basis. One recently caught my eye that I knew I wanted to give a shot since it claimed to be “one pan” (and we all know how much I hate doing dishes!).

Upon reading the comments below the video, I realized that cooking the food the way it was depicted in the video might not produce the best result (broccoli will cook a lot faster than chicken! Potatoes will take a lot longer than both!). So I adapted the recipe in a way that I think produced fab results!

My husband raved about this one and honestly it was so quick and easy (although it altogether takes over an hour, the vast majority of that time is the marinating and the oven cooking), I think it will go into regular circulation on our meal  plan (even though it is unfortunately NOT a one pan meal).

Really the key here is the sauce/marinade. It’s fab! I’d love to try it on chicken thighs!

Honey Dijon Chicken with Potatoes and Broccoli

Inspired by Tip Hero

Ingredients: 

  • 20-24 oz of boneless skinless chicken tenderloins (you can do this with any chicken, cooking times will vary though)
  • 16 oz small potatoes (I used baby golds) sliced in half
  • 20 oz broccoli
  • 3 tablespoons olive oil
  • 6 tablespoons honey
  • 2 tablespoon dijon mustard
  • 5 minced garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and Pepper to taste

Directions: 

1. Whisk together 2 of the tablespoons of olive oil with the honey, dijon mustard, garlic cloves, dried oregano, basil and salt and pepper.

2. Use 1/3 of the sauce to marinate the chicken tenderloins for around an hour.

3. Preheat the oven to 400 degrees

4. Coat your potatoes in the remaining tablespoon of olive oil and add a bit of salt. Then coat with 1/3 of the honey/garlic mixture.

5. Place the potatoes on a foil lined baking sheet and bake for about 15 minutes

6. On a griddle pan or skillet, brown your marinated chicken tenders (you can either use cooking spray or a bit more olive oil on the pan so they don’t stick) on all sides (don’t cook through)

7. Pull the potatoes out of the oven and push them to one side. Add the broccoli to the other side of the pan and then lay your browned chicken on top of the potatoes. Drizzle the reserved sauce on top of the broccoli.

8. Bake for 20-25 minutes (you are waiting for the chicken to finish cooking)

BONUS: If you like your potatoes crispy, you can pull the chicken and broccoli off your pan and spread out your potatoes. Put them under the broiler for a short while until they are to your liking.

Enjoy!

Ingredients
  • 20-24 oz of boneless skinless chicken tenderloins (you can do this with any chicken, cooking times will vary though)
  • 16 oz small potatoes (I used baby golds) sliced in half
  • 20 oz broccoli
  • 3 tablespoons olive oil
  • 6 tablespoons honey
  • 2 tablespoon dijon mustard
  • 5 minced garlic cloves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Kosher salt and Pepper to taste
Instructions
  1. Whisk together 2 of the tablespoons of olive oil with the honey, dijon mustard, garlic cloves, dried oregano, basil and salt and pepper.
  2. Use 1/3 of the sauce to marinate the chicken tenderloins for around an hour.
  3. Preheat the oven to 400 degrees
  4. Coat your potatoes in the remaining tablespoon of olive oil and add a bit of salt. Then coat with 1/3 of the honey/garlic mixture.
  5. Place the potatoes on a foil lined baking sheet and bake for about 15 minutes
  6. On a griddle pan or skillet, brown your marinated chicken tenders (you can either use cooking spray or a bit more olive oil on the pan so they don’t stick) on all sides (don’t cook through)
  7. Pull the potatoes out of the oven and push them to one side. Add the broccoli to the other side of the pan and then lay your browned chicken on top of the potatoes. Drizzle the reserved sauce on top of the broccoli.
  8. Bake for 20-25 minutes (you are waiting for the chicken to finish cooking)
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Fajita Salad with Warm Salsa Ranch Dressing

This is a great light meal for when you want a good dinner salad, but you are sick of grilled chicken!

The mix of salsa/ranch/corn as a dressing is AMAZING. Especially when you mix it up in the pan juices from the cooked fajita meat!

You can adapt this to suit your family’s needs. Use chicken fajita meat, OR this would be a great use of leftover fajita meat (as if there ever could be such a thing!).

We enjoy this year round, but this is the perfect summer food. Great for those super hot nights when you don’t want to heat up the house!

Fajita Salad with Warm Salsa Ranch Dressing

inspired by HEB 

Ingredients:

  • 1 lb of marinated beef fajita meat (I bought the HEB brand fajita meat. It’s SO good!)
  • 1 1/2 cups frozen sweet corn
  • 1/2 cup ranch dressing
  • 2 Tbsp Salsa
  • Shredded Romaine Lettuce (enough for everyone you are serving)
  • 1 cup crushed tortilla chips
  • 2 diced medium roma tomatoes
  • 1 diced ripe avocado
  • 1 cup cheddar cheese

Directions:

1. Heat your skillet and cook your fajita meat as directed via the skillet method

2. Remove the meat and set aside.

3. Add the corn to the pan and stir fry in the leftover seasoning/juices until cooked through. Remove from heat.

4. Add the dressing and salsa to the pan and stir.

5. Slice your fajita beef against the grain into thin strips.

6. Spoon the beef/ranch mixture over the lettuce and top with crushed chips, diced avocado, diced tomatoes and cheese.

Fajita Salad with Warm Salsa Ranch Dressing
Ingredients
  • 1 lb of marinated beef fajita meat (I bought the HEB brand fajita meat. It’s SO good!)
  • 1 1/2 cups frozen sweet corn
  • 1/2 cup ranch dressing
  • 2 Tbsp Salsa
  • Shredded Romaine Lettuce (enough for everyone you are serving)
  • 1 cup crushed tortilla chips
  • 2 diced medium roma tomatoes
  • 1 diced ripe avocado
  • 1 cup cheddar cheese
Instructions
  1. Heat your skillet and cook your fajita meat as directed via the skillet method
  2. Remove the meat and set aside.
  3. Add the corn to the pan and stir fry in the leftover seasoning/juices until cooked through. Remove from heat.
  4. Add the dressing and salsa to the pan and stir.
  5. Slice your fajita beef against the grain into thin strips.
  6. Spoon the beef/ranch mixture over the lettuce and top with crushed chips, diced avocado, diced tomatoes and cheese.
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Enjoy!

Cabbage with Turkey Sausage Recipe

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Cabbage is one of those veggies you either love or hate. I happen to love it!

Typically, I prepare my cabbage with bacon in a skillet. Fry up the bacon (bacon makes everything better) and then cook the cabbage in the bacon fat. YUM.

It’s hard to top cabbage in bacon, but I also enjoy having cabbage with turkey sausage. This recipe is very filling and actually could be a stand alone meal (you might want to pair a carb with it).

I made my cabbage in my Instant Pot (using the sautee feature) from start to finish. My SIL was coming over and I knew I would need to keep it warm. So I cooked the cabbage in the Instant Pot and then threw the lid on it to keep it warm!

This recipe can be made on the stove in a large pot as well.

Make this with my Black Eyed Pea and Avocado Salsa for a great New Years Day feast!

Cabbage with Turkey Sausage Recipe

Inspired by Very Culinary

Ingredients: 

  • 1 lb Turkey Sausage (or really any sausage you like) sliced
  • 1 head cabbage cut/washed/sliced
  • 1 onion (diced)
  • 3 cloves minced garlic
  • 2 teaspoons sugar
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • olive oil
  • salt and pepper to taste

Directions: 

1. In a large pot or in your Instant Pot, cook your sausage and onions in a bit of olive oil until slightly browned

2. Add your cabbage and the remainder of ingredients and saute until the cabbage cooks down quite a bit.

3. Taste the cabbage to check for seasoning, adjust with salt and pepper to taste.

Enjoy!

Ingredients
  • 1 lb Turkey Sausage (or really any sausage you like) sliced
  • 1 head cabbage cut/washed/sliced
  • 1 onion (diced)
  • 3 cloves minced garlic
  • 2 teaspoons sugar
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons dijon mustard
  • olive oil
  • salt and pepper to taste
Instructions
  1. In a large pot or in your Instant Pot, cook your sausage and onions in a bit of olive oil until slightly browned
  2. Add your cabbage and the remainder of ingredients and saute until the cabbage cooks down quite a bit.
  3. Taste the cabbage to check for seasoning, adjust with salt and pepper to taste.
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Easy Weeknight Lasagna-Yes, Really

 

 

Lasagna can be a pretty big undertaking. It’s a meal that I don’t really put on our menu all that often. Mainly because it takes a veritable army of pots, pans and ingredients to go from kitchen to table. I am a work at home mom of a 3 year old and a 2 year old. I don’t have time to:

  1. Brown the meat, while simultaneously not overcooking the pasta noodles.
  2. If I’m really doing lasagna right, of course I’ll be making my own sauce. Generally taking up burner #3, simultaneously simmering away while my meat browns and my pasta overcooks.
  3. Now to assemble the lasagna, I need to set up an assembly line worthy of Ford Motor Company. No less than 3 cheeses…oh and remember those lasagna noodles we overcooked? Somehow we need to pry those apart without burning the fingerprints off of our fingers, or haphazardly turning them into thin spaghetti noodles (this is lasagna right? I forgot. Because you know,  the baby needed some attention about 2 hours into the lasagna prep and with no end in sight, I finally just threw everything into the casserole dish and hoped for the best!)

Okay, it’s not quite that dramatic, but I am sure you get the picture.

 

Continue reading Easy Weeknight Lasagna-Yes, Really

Thanksgiving Leftover Turkey Gravy Soup {Good Cook Leftover Thanksgiving Recipe #62}

Disclaimer: GoodCook sent me a basket of goodies for Thanksgiving that I used to help make this post possible. All opinions are my own.

I’m not a big fan of leftovers. Truthfully, we rarely ever have leftovers, but when we do my husband loves to take them to work and that is just fine by me.

The one time of year I don’t mind leftovers is Thanksgiving. I can eat Thanksgiving leftovers 2-3 times before I get bored (It’s monday after thanksgiving now and I’m just about done, LOL).

Sometimes though, all it takes is repurposing those leftovers to make me excited for them again.

One of my favorite things to do after  eating Thanksgiving dinner, is to make turkey broth with the turkey carcass.

It’s so super simple and it makes a TON of healthy, nutritious bone broth!

That was a good thing this year since all of us ended up sick shortly after Thanksgiving! I had enough to make my family a big pot of soup, and I also gave some to my SIL who has sickness in her household right now as well.

This  year I made my typical traditional turkey soup, with one exception.

My MIL made the world’s most amazing gravy this year. It’s ALWAYS good, but this year it was beyond good. I wanted a creamier soup than broth, so I used some of the gravy (we had a massive amount leftover) to thicken the soup to the consistency I wanted.

It also acted as an amazing flavor base for the soup!

Top your soup with some cranberry and you have a warm comforting bowl of Thanksgiving with very little effort!

We utilized a lot of the goodies given to us by GoodCook during our Thanksgiving dinner. Be sure to check out the GoodCook website for all of your kitchenware needs!

Here’s my basic recipe, but feel free to throw in whatever sounds good to you!

Ingredients:

  • One turkey carcass
  • veggies of your choice (I used carrots, celery and onion) for soup and also for making the broth
  • 2 tablespoons butter
  • turkey meat
  • precooked rice (cold)
  • salt & pepper
  • Savory spice mix (I just learned of this mix this year. I found it at Target. It’s my new fave!)
  • Leftover homemade gravy (must have been thickened with flour)

Directions: 

  1. Place your turkey carcass in a big stock pot. I usually add some cut up carrots, celery and onion to this as well. Add in some seasonings to taste.
  2. Let your turkey broth simmer as long as possible (I probably let mine simmer about 8 hours, but should have gone a bit longer). You could even try to do this in a crockpot if your turkey fit.
  3. Strain the solids from your broth. At this point, you can let your broth cool if you intend to store it. Otherwise set aside.
  4. In a deep pot, melt your butter and then sautee your veggies (the diced ones) until they are  softened.
  5. Add as much gravy as you want and create a sort of roux with the veggies and the gravy.
  6. Pour your broth in a bit at a time, stirring to incorporate the gravy.
  7. Let simmer until veggies are soft. Add leftover turkey and cook until heated through.
  8. Place cold rice in bowls and pour soup over the rice.
  9. Top with cranberry sauce if you desire!

It’s a great way to change up the Thanksgiving leftovers, and you should have plenty of turkey broth leftover to make this soup a few times this winter!

Enjoy!

Be sure to check out all these other awesome Thanksgiving leftover recipes as well!



Lemon Chicken Thighs with Olives: Budget Friendly Slow Cooker Recipe

The older my kids get, the more busy we get.

I’m telling you, if you have babies right now? Enjoy those evenings at home.

You might be covered in spit up and dealing with colic, but that’s nothing compared to being dance mom, homework mom, baseball mom all in the span of 3 hours!

I wouldn’t trade it for anything though.

However, home cooked meals can be tough to juggle with a packed schedule.

Making them healthy adds an extra layer of complexity that sometimes leaves me just screaming for Chipotle (let’s be honest…I scream for Chipotle a LOT. It’s good stuff).

Thankfully, between the slow cooker and my favorite meal planning service, I am lucky enough to have a fine repertoire of good and healthy meals that can be thrown into the slow cooker in the morning (btw, have you seen this AWESOME deal on this slow cooker today? Wowza!) and ready to eat somewhere in between the chaos of the evening.

This evening, I actually made my famous lasagna recipe in the slow cooker and it turned out AMAZING!

I think next on my list of healthy slow cooker recipes is this AWESOME Lemon Chicken Thigh with olives recipe.

I love that the ingredients are clean, simple, easy and CHEAP. Best of all, I love that every ingredient is guaranteed to pack a flavor punch! No dry and boring chicken here.

Who says healthy, clean eating has to be flavorless, boring and time consuming?

No way!

Check this out! I can’t WAIT to try it!

Slow Cooker Clean Eating Meal Plan: Lemon Chicken Thighs with Olives Recipe

Ingredients

  • 12 boneless, skinless chicken thighs
  • ¾ teaspoon salt
  • ¾ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 lemon, sliced
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cumin
  • ¾ cup pitted green olives

Instructions

  1. Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken.
  3. Cook about 3 minutes per side, or until browned.
  4. Transfer to a slow cooker.
  5. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken.
  6. Transfer to slow cooker, and add lemon slices.
  7. Combine broth, juice, flour and cumin, stirring with a whisk.
  8. Pour broth mixture over chicken.
  9. Top with olives and remaining ¼ teaspoon pepper.
  10. Cover and cook on low heat for 6 hours.

Find more great eMeals Clean Eating Meal Plans!


 

Lemon Chicken Thighs with Olives: A Healthy Budget Friendly Slow Cooker Recipe
Ingredients
  • 12 boneless, skinless chicken thighs
  • ¾ teaspoon salt
  • ¾ teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 1 lemon, sliced
  • 1 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • ¼ cup all-purpose flour
  • ½ teaspoon ground cumin
  • ¾ cup pitted green olives
Instructions
  1. Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper.
  2. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken.
  3. Cook about 3 minutes per side, or until browned.
  4. Transfer to a slow cooker.
  5. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken.
  6. Transfer to slow cooker, and add lemon slices.
  7. Combine broth, juice, flour and cumin, stirring with a whisk.
  8. Pour broth mixture over chicken.
  9. Top with olives and remaining ¼ teaspoon pepper.
  10. Cover and cook on low heat for 6 hours.
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25 Top Tex Mex Recipes: Tacos, Enchiladas, Beans and More!

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Living in Texas, I take my Tex Mex food very seriously.

Awesome Tex Mex food is quick, cheap and readily available everywhere you turn down here.

Nothing is better than a homecooked meal though, and if you want to recreate the dishes you love from your favorite Tex Mex restaurant…I guarantee one of the 25 Tex Mex Recipes below will fit the bill.

Click the picture or the links below the picture to see the entire recipe. Please pin individual pictures on the bloggers site, but if you want to pin the entire wrap up, you can use the image above.

Enjoy!

Enchilada Casserole. Words can’t describe how Tex Mex YUM this casserole is.

Chicken with Rice or Arroz Con Pollo is comfort food like you have NO idea. Make this recipe on a night you need something warm and filling. 

This Seven Layer Dip from Little House Living looks AMAZING!

These Ridiculously Easy Chicken tacos honestly couldn’t get any easier. The chicken only requires three ingredients (and one of them is duh…chicken).

Did you know that making your own taco seasoning is as simple as throwing a few pantry staples together? Super easy. Super delish.

We all have our favorite salsa. Mine is typically sweet with a hint of spice. I’d love to see how this Peach Salsa stacks up!

Slowcooker Bean and Cheese Fry bread. I seriously think I could eat this PICTURE it looks so good.

Everything about this Spicy pico de gallo with avocado Tex Mex recipe makes me happy happy happy.

Sazon is a common seasoning used in Tex Mex cooking. Make your own and it’s healthier AND cheaper.

Beef fajitas are the quintessential Tex Mex restaurant menu item. Make them at home and save a few bucks.

Honestly? I do know  how to make my own flour tortillas. I don’t because I’d weigh 700 lbs.

I’ve never really considered pasta to be Tex Mex. Until I saw this recipe for Tex Mex Bow Ties! This looks great.

Beef strips are an inexpensive cut of meat that can quickly be turned into a fabulous Tex Mex Dinner.

I’ll admit, I’m more of the “smash the avocado with lemon, salt and pepper” kind of guac girl. This…well this easy guacamole recipe might convert me.

These Creamy Chicken enchiladas look so creamy and so cheesy. I want these yesterday!

 

These skillet enchiladas cook up quickly and look amazing. 

I love a good warm and comforting soup. This Mexican Chicken and Rice soup comes with the slightest little kick!

Did you know you could make your own tortilla chips in the microwave? This was news to me!

Did somebody say carnitas? These carnitas and cheese taquitos will have you begging for more! Plus they are baked, not fried…so you can pretend to be all healthy and stuff.

Did you know that it’s super easy and super cheap to make your own refried beans? (plus they’ll taste better!)

 

Easy + Cheesy + Chicken Enchiladas make this a must have in your Tex Mex recipe arsenal!

These might not look like your typical ingredients for Tex Mex, but these crockpot chicken tacos (the second on our list…because let’s face it, crockpot chicken tacos are pretty much tex mex gold) look to die for! I don’t often consider Tex-Mex and Cajun as two cuisines that would go together, but I’m intrigued by these Cajun Chicken Enchiladas.

In the mood for some black bean soup? This dish has a secret ingredient!

You know we couldn’t finish off a Tex Recipe recipe wrap up without a nod to (faux) Fried Ice Cream, right?

 

My Homemade Chicken Noodle Soup Recipe

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This might seem like an ODD time of year to post a recipe for Chicken Noodle Soup.

It’s July after all, and hot soup is the last thing on our minds most days.

Until that summer cold comes along and knocks us out.

We moved last month and the mixture of moving, swimming, going on playdates, etc made for excellent “getting sick” conditions in my family. In fact, my husband is STILL battling his cold.

So last week, I set to work on making a big huge pot of my yummy Homemade Chicken Noodle soup!

This soup is fabulous. The secret is a bit of a shortcut I stumbled on by accident a couple of years ago.

You START with an already cooked rotisserie chicken from the supermarket.

Now you don’t HAVE to go this route. You can just purchase your own whole chicken, but I really do recommend you roast it and season it first. Something about that already cooked chicken makes this broth AMAZING.

You might not have a need to make this homemade Chicken Noodle Soup this summer, but bookmark it for the fall. Because you’ll want to make it (sick or not) once the weather cools off!

Homemade Chicken Noodle Soup

Ingredients:

Broth

  • Rotisserie Chicken
  • 1 Onion cut into chunks
  • 2 carrots cut into large chunks
  • 4 stalks of celery cut into chunks
  • About 6 cups of water (more if your chicken is pretty big. You want the water to cover the chicken just about)
  • 4 chicken bouillon cubes (optional, it does make the broth a lot saltier…we like it that way though!)
  • salt & pepper to taste
  • poultry seasoning (I usually do about a heaping tablespoon. I use Chef Paul Prudhomme’s Magic Seasoning Blends ~ Poultry Magic, 2-Ounce Bottle)

Soup

  • Chicken picked off rotisserie chicken
  • diced onion
  • diced carrot
  • diced celery
  • Amish Kitchen Wide Egg Noodles (you can use any  noodles, these just make the soup extra special to me)

Directions: 

  1. Go ahead and pick the chicken off the rotisserie chicken and set it aside. I like to cut it into bite sized chunks.
  2. Fill your pot with all of the ingredients for the broth and bring to a boil.
  3. Bring down to a simmer and let simmer until the chicken carcass falls apart easily.
  4. Using a large colander, go ahead and strain your broth into another pot. Be careful, you can easily burn yourself.
  5. You can either throw away what remains or find some way to make use of it. (I typically pick out any chicken that fell off the bones and use that in the soup and then throw the rest away).
  6. Now you’ll want to put your diced veggies into the soup. Use as much as you want. Depending on how you want your broth to veggie ratio to be. If I’m sick with a sore throat, I tend to want minimal veggies/more broth. If I am looking to be filled up, I use more veggies.
  7. Simmer until the veggies are soft, then add in chicken and noodles. Bring to a boil and then let simmer once again until noodles are soft.
  8. You might want to season a bit more at this point. You can control the salt in this soup by adding more or less, but chicken soup is always slightly on the salty side so keep that in mind for maximum flavor.
  9. Serve!

I hope you enjoy this fabulous soup. I know I do!

My Homemade Chicken Noodle Soup Recipe
Ingredients
  • Broth
  • Rotisserie Chicken
  • 1 Onion cut into chunks
  • 2 carrots cut into large chunks
  • 4 stalks of celery cut into chunks
  • About 6 cups of water (more if your chicken is pretty big)
  • 4 chicken bouillon cubes
  • salt & pepper to taste
  • poultry seasoning (I usually do about a heaping tablespoon. I use Chef Paul Prudhomme’s Magic Seasoning Blends ~ Poultry Magic, 2-Ounce Bottle)
  • Soup
  • Chicken picked off rotisserie chicken
  • diced onion
  • diced carrot
  • diced celery
  • Amish Kitchen Wide Egg Noodles (you can use any noodles, these just make the soup extra special to me)
Instructions
  1. Go ahead and pick the chicken off the rotisserie chicken and set it aside. I like to cut it into bite sized chunks.
  2. Fill your pot with all of the ingredients for the broth and bring to a boil.
  3. Bring down to a simmer and let simmer until the chicken carcass falls apart easily.
  4. Using a large colander, go ahead and strain your broth into another pot. Be careful, you can easily burn yourself.
  5. You can either throw away what remains or find some way to make use of it. (I typically pick out any chicken that fell off the bones and use that in the soup and then throw the rest away).
  6. Now you’ll want to put your diced veggies into the soup. Use as much as you want. Depending on how you want your broth to veggie ratio to be. If I’m sick with a sore throat, I tend to want minimal veggies/more broth. If I am looking to be filled up, I use more veggies.
  7. Simmer until the veggies are soft, then add in chicken and noodles. Bring to a boil and then let simmer once again until noodles are soft.
  8. You might want to season a bit more at this point. You can control the salt in this soup by adding more or less, but chicken soup is always slightly on the salty side so keep that in mind for maximum flavor.
  9. Serve!
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Chicken with Rice: A One Pot Frugal Family Meal!

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I love to try to recreate dishes I had as a child/teen from scratch.

Never really knowing if I have the ingredients correct or not, I tend to go on taste alone.

This is one of those dishes that I’m pretty sure I’m not recreating authentically…but it doesn’t really matter because it tastes so darn good.

Plus it’s a rather frugal meal that can feed a large group for very little cash.

Essentially, this dish can be made from a cheap pack of chicken thighs, some chicken broth, some peppers and some rice.

Under $10 for a huge pot that could feed a large gathering/family, or split the meal and have some for tomorrow’s lunch.

My chicken with rice might not be authentic Arroz Con Pollo…but it does taste muy yummy!

Chicken with Rice

Ingredients:

  • 1 pack of chicken thighs (10 chicken thighs)
  • 2 cups of white rice
  • 4 cups of chicken broth
  • 3 multicolored bell peppers diced
  • 1 large onion diced
  • olive oil
  • 2 packages Sazon (purchase here or make your own Sazon from ingredients you likely already have on hand)
  • salt & pepper to taste

Directions: 

Heat a small bit of olive oil in a deep pot (this pot is going to need to hold 4 cups of chicken broth, rice, and chicken and it’s going to need a lid…plan accordingly!)

Season chicken thighs with salt and pepper (I like to use kosher salt)

Start cooking chicken skin side down. Cook each side about 5-8 minutes. (NOTE: You can remove chicken skin after cooking. We are going to use the fat that renders off of the chicken skin to cook our veggies though, so at least cook it with the skin and than remove before the next step)

Place cooked chicken in a closed container (it’s okay and actually preferable if it is NOT cooked through. It will finish cooking later).

Add diced veggies to your pot and season with salt and pepper. Cook until slightly browned and tender. Add your sazon packages or two servings of your homemade Sazon.

Add rice to your pot and stir around to “brown” the rice for just a few minutes. This gives the finished rice a bit more of a “toasty” flavor.

Pour the chicken broth in the pot and add the chicken back in. Bring to a slight boil then cover and reduce heat to a simmer.

Cook until rice is tender and chicken is cooked through. This can vary based on the heat you use, your pot, etc. For me it’s generally around 20-30 minutes. Just keep your eye on it and stir it every 5-10 minutes.

Allow to sit off the heat for around 10 minutes to let the rice fluff.

Enjoy!

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