chicken Masala

I can't get the stupid font to change!! the caps lock aren't even on but it won't go normal! Anyway, this is a super time consuming recipe, but it's worth it. We have it on rice and it's really good :)

CLEAN EATING CHICKEN MASALA

(Makes approximately 5 quarts)
NOTE: Don’t let the ingredient list scare you. Most of the recipe is spices. This is actually a very quick and easy recipe to make!

INGREDIENTS:

• 1 cup unsweetened almond or light coconut milk (I used almond milk)
• 1 tablespoon white or apple cider vinegar
• Juice of 1 lemon
• 2 tablespoons cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons curry
• 1 tablespoon garlic powder
• 2 tablespoons onion powder
• 1 tablespoon garam masala
• 2 teaspoons chili powder
• 1 teaspoon coriander
• 2 teaspoons ground ginger
• 2 (15 ounce) cans light coconut milk, unsweetened
• 5 large (about 7 oz. ea.) chicken breasts, boneless & skinless
• 1 (28 ounce) can diced tomatoes (no sugar added)
• 1 (6 ounce) can tomato paste (no sugar added)
• Fresh cilantro for garnish

DIRECTIONS:

1. Combine all ingredients (except the cilantro) in a 5 quart crock pot and cook on high for 4-6 hours or until chicken is fully cooked. Stir occasionally during cooking process to be sure the chicken gets submerged in the liquids.

NOTE: It will start out looking a bit thick and dry, but the liquids will release into the pot after about an hour or so of cooking. If this does not happen for some reason and you feel it will burn without more liquids, add 1/2 to 1 cup of clean, low-sodium chicken broth. But wait a full hour before doing so.

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This is the best chicken that you will ever make in your life. I'm not even kidding either. It's a little spicy (so children beware. I usually make a little without the chipotle for the boys). And also, I only made it once as a lettuce wrap, I thought it was so good! But nicks reaction was "this is really good! It would probably taste really good in a tortilla!" Haha...so, now I just use the chicken as the best burrito filling ever, I just add lettuce and sometimes some avocado and call it good. And we usually dip it in sriracha...because we dip almost everything in sriracha. It's my guilty pleasure.

Chipotle Chicken Lettuce Wraps:

What it took for about 8 lettuce cups:

* 3 Tbs. extra-virgin olive oil, divided
* 1 cup frozen corn
* 1 pound chicken breast
* 2 – 3 chipotle peppers (depending on your love of heat)
* 3 Tbs. adobo sauce (that comes from the jar)
* 1/2 cup freshly chopped cilantro
* 1 lime
* 1/2 red bell pepper, diced
* 3 scallions, thinly sliced
* 1 head butter lettuce, rinsed and leaves separated
* coarse salt and freshly ground pepper

Turn on the broiler. Arrange the corn on a rimmed baking sheet with a Tbs. of oil and a pinch of salt and pepper. Broil the corn for about 5 minutes, or until they start to slightly char and turn crispy. You can toss them a couple of times throughout. Set aside.

Heat the remaining 2 Tbs. oil in a large sauté pan over medium-high. Season the chicken with salt and pepper and sear for 6 minutes on each side until cooked through and browned all over. Move to a cutting board and let sit for 5 minutes. Then dice the chicken.

In a food processor, combine the cilantro, lime juice, chipotle peppers and the adobo sauce. Process until smooth.

Add the chicken back to the pan, along with the chipotle sauce, freshly diced red bell pepper and roasted corn. Toss until combined.

Serve a couple of Tbs. (or more if you’re a freak like me) of the chicken mixture in each lettuce cup and garnish with scallions!

CHIPOTLE CHICKEN LETTUCE WRAPS

by bev weidner on FEBRUARY 11, 2013 in CHICKEN, WRAPS

Ohhhhhhhhhh. Yeah, this is it.

Are you tired of the same ole boring lettuce wraps? Are you feeling restless and worn out from the mundane routine of lettuce wrap chomping? Are you dreaming of a time and place where nothing matters and you can run footloose and fancy-free in the streets in that new Stevie Nicks circa 1982 costume you just bought at the thrift store down the street?

Because I’m not, heehee ha ha! ha. I was just wondering if you were.

Look, if there was ever a time to perk your ears, hark your face, and heed your head, it is now.

Let’s start with Exhibit A. I’d like to draw your attention to what’s occurring in these next two photos.

  

Guuuurl, you don’t even KNOW. (except I’m pretty sure you do. I mean it’s cilantro, chipotle peppers and lime juice. and pixie dust.)

Now let us observe Exhibit B.

  

Booooooy, you don’t even REALIZE. (except I’m guessing that you do. I mean it’s obviously seared and chopped chicken breast. and minced cherub feathers.)

Now, shall we direct our attention to Exhibit C.

Maaaaaaaan, you can’t even COMPREHEND. (except I’m leaning towards the fact that you do. I mean it’s clearly the seared and chopped chicken coated in the pixie dust chipotle sauce, crispy roasted corn {using the broiling method I told you about last week caaaaaaaaaan I get a holla back}, and freshly diced red bell pepper. and tiny flecks of pearls from the gates of heaven.)

I’m not kidding you, these are some of the best chicken lettuce wraps I’ve ever eaten. The limey chipotle sauce has that magical kick in the pants that I crave, even though that came out borderline psychopath. The roasted corn and diced red bell pepper offer just the right amount of crunch to satisfy my teeth, even though that sounds completely creepy. And the fresh scallions just pull it all together so beautifully, it gives me the confidence to run down the street in that new Stevie Nicks circa 1982 costume I just bought.

Oh wait a minute! That wasn’t me. I forgot.

Also, I just got some new editing software, so please be patient with me over the next 67 years as I tightrope walk over a tank of ravenous alligators and butcher the ugh out of these photos. Stupid learning curve.

 

Garlic & Lemon chicken with Red potatoes & green beans

Yummy this a dish worth doing again. The only thing is that it is very lemony. If I do it again probably less lemon and a little more salt, pepper & garlic. 

Ingredients:

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts 

DIRECTIONS

Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly. ( did this in a large Ziploc bag way easier to clean up and coat)

Roast for 50 minutes or until cooked through. Serve warm. ( mine was actually ready in 35-40 minutes)

My version of the ingredients coming out of the oven. I have more people to feed. 

On the side we had a nice salad:

Carrots, tomatoes, red onions, red bell pepper with poppyseed dressing. 

Sweet & Sour Chicken

This is my favorite low calorie meal EVER! The kids love it and it's super easy!

Sweet & Sour Chicken

1 pound trimmed boneless skinless chicken breast cut into bite sized cubes

1/2 onion cut into strips

1 green bell pepper cut into strips

1 red bell pepper cut into strips

1 bottle sweet & sour stir fry sauce ( I use La Choy or kikkoman whatever is on sale)

1 can of Pineapple chunks

2 Tablespoon freshly minced garlic

salt and pepper

  (optional ingredients...if you cook it like fajitas don't use these ingredients but if you want a crispier meat see the directions below using these ingredients)

1 Tabelspoon cornstarch

1 teaspoon garlic powder

ground pepper to taste

1/4 teaspoon salt

1 tablespoon toasted sesame seed oil

Directions:  In a large bowl, combine the cornstarch, garlic powder, salt & pepper and mix well. Add the chicken and toss until the chicken pieces are thoroughly coated.  

Place a large nonstick skillet or wok on high heat. When hot, add 1 teaspoon sesame oil, onion, pepper and garlic. Cook, stirring until the garlic softens and the vegetables are a crisp tender 2 to 4 minutes. Be careful not to overcook or garlic may burn. Transfer vegetables to a large bowl and cover to keep warm.

Return the pan to high heat and add another teaspoon of sesame oil and half the chicken in a single layer. Cook until the pieces are lightly browned on the bottom. Flip the pieces and continue cooking until chicken is no longer pink 4-6 minutes depending on the size of your pieces. Do again for all the chicken.

Return the vegetables into the pan with all the chicken and reheat if necessary. Add the sauce and mix well together. 

We served it with White rice yum yum!