Recipes / chicken
I wrote this recipe as an Instant Pot recipe. SOOO easy to change if you don't have one. Just saute the onions and spices in a pan and transfer to a slow cooker, or saute them in the bottom of a soup pot and cook on the stove on low.
1 lb Boneless, Skinless Chicken
1 Tbs Onion, diced
1 tsp Cumin
1 tsp Chili Powder
4 oz can Mild Green Chilis
4 Tbs Original 'Everything' Sauce (or Ghost Pepper, depending on desired spice level)
16 oz Red Enchilada Sauce (I used 2 pkgs of Frontera)
1 16 oz can Garbanzo Beans (Chick Peas)
1 16 oz can Black Beans
1 16 oz can Corn
4 C Chicken Stock
Salt & White Pepper
For the Garnish:
Crema, or Sour Cream
Set Instant Pot to Saute, add Onions, Salt & White Pepper, Cumin and Chili Powder. Saute until onions are soft. Add Original Sauce, Green Chilis, Enchilada Sauce and Chicken Stock and stir. Add remaining ingredients and set Instant Pot to Meat/Stew for 25 minutes.
Remove chicken and shred, then add back to the soup. Serve and garnish with Avocado slices, Cotija Cheese, crumbled Tortilla Chips and Crema. Squeeze lime and ENJOY!!!
You can absolutely make this dish in a skillet (preferably cast iron). This version is for the Instant Pot (same for crockpot, just increase cooking time).
2 lbs Boneless Skinless Chicken, cut into 1" pieces
3 T Olive Oil
2 Lrg Onions, halved & thinly sliced
1/2 C Sherry
2 T fresh thyme leaves (or bundle into a bouquet garni)
2 T Original 'Everything' Sauce
3 T Flour
1 T garlic, minced
28 oz Beef Broth, low sodium
1 lb Baby Golden Potatoes
Salt & Pepper
1 C Gruyere cheese, shredded
Set Instant Pot to Saute (or skillet to medium heat) and add 2 Tbs Olive Oil and Onions, 1/4 tsp Salt & Pepper, and fresh Thyme. Cook until onions are soft, stirring occasionally. Add Sherry and reduce to simmer, cooking until onions start to caramelize. Stir in Garlic and cook 1 to 2 more minutes.
Add 1/4 tsp Salt & Pepper to flour and use to coat chicken pieces. Add chicken, potatoes and beef broth to Instant Pot and change setting to Meat/Stew with a time of 20 minutes. Seal Instant Pot. *
We like to sop up the liquid with a good crusty bread. So, portion onions, chicken and potatoes with enough liquid for sopping into oven safe dishes that have a good lip on them (or a crock made for soup). Cover with Gruyere cheese and broil for 1 to 2 minutes.
*If using skillet, transfer to a waiting 350 degree oven for 30 to 40 minutes, until potatoes are tender. Then cover with Gruyere and turn oven to broil for 1 to 2 minutes, until melty and browning.
Garnish with fresh thyme leaves, if desired.
1 whole chicken
4 Tbs Jessi’s Flaming Fruit Sauce, in any flavor
Large chopped vegetables (I usually use onions, carrots, celery, parsnips, mushrooms)
1 Cup chicken stock
Salt and white pepper, to taste
Preheat oven to 350 degrees. Layer chopped vegetables, pour in chicken stock and season with salt and pepper. Place whole chicken on top. For more crispy skin, you can buy a chicken that has been quartered (or quarter it yourself) and place it over the veggies, skin side up. Bake until the chicken reaches an internal temp of at least 165 degrees, approximately 40 minutes if quartered, 1 hour 15 minutes if a whole chicken (depends on the size of the chicken).
Once internal temp reaches 165 degrees, turn heat up to 450 for approximately 5 minutes, just to crisp the skin (skip this step if skin is already crispy enough). Take out and glaze with any flavor of Jessi’s Flaming Fruit Sauce. Place under broiler for approximately 2 or 3 minutes, just until the sauce begins to brown.
Serve with potatoes or rice. In this picture, I used grilled zucchini and made coconut rice with chili dusted mango.
2 to 3 lbs of Chicken Wings
Jessi's Flaming Fruit Sauce in Original, Mango-Pineapple, or Apricot
Feel free to fry or grill your wings. I bake them off at 375 for 30 – 45 minutes (depending on whether or not they start frozen). Temp them to 165 internal to be sure they are cooked.
My trick is that I bake them skin side down on either a silicone mat or non-stick foil. After they are fully cooked (but not yet crisp), I drain off the liquid and flip them skin side up. Now just broil them for about 4 or 5 minutes, until they are crispy.
Glaze them with your favorite flavor of Jessi’s Flaming Fruit Sauce and put them back in the broiler for about 3 minutes, until they begin to brown.
I prefer to serve them with a wasabi sour cream dip.
Wasabi Sour Cream Dip
1 Pint Sour Cream
1 - 2 Tbs Wasabi powder or paste
1 Tbs Tamari or Soy Sauce
1 tsp Ginger Juice (optional)
1 - 2 Tbs Garlic Teryaki Sauce
1/2 tsp white pepper
Combine all ingredients in a small bowl and let sit at least an hour in the refrigerator. Feel free to add more wasabi or Teryaki, to taste. This is great for cooling off from the wings, or for dipping carrots and celery. Enjoy!!!