Chicken

  • Time 35 minutes
  • Serves 8

Ingredients

  • 2 lbs boneless chicken thighs ( I used boneless skinless chicken breasts)
  • 1 large white onion, peeled and quartered
  • 5 cloves garlic, peeled and lightly crushed
  • 2 bay leaves
  • 1 Tbsp ground cummin
  • 1 ancho chili
  • Salt and pepper to taste.

How to make it

  • Combine all ingredients in a saucepan and add enough water to cover the chicken.
  • Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
  • Partially cover saucepan, reduce heat to a steady simmer.
  • Cook until meat is tender, ~ 30 minutes. Remove from liquid and cool.
  • Shred the chicken meat with your fingers. Taste and adjust seasoning.
  • Use within a couple of days in a Taco with some "Salsa Fresca" and "Perfect Guacamole"
  • See Salsa Fresca and Perfect Guacamole recipes

Barbecue Pulled Chicken

http://www.eatingwell.com/recipes/barbecue_pulled_chicken.html
From EatingWell:  February/March 2006 This fanciful reinterpretation of pulled pork uses chicken and lots of tomato sauce. Have sliced jalapenos, sliced red onions and some sour cream on hand to top this hearty main course.
8 servings | Active Time: 25 minutes | Total Time: 5 1/2 hours

Ingredients

  • 1 8-ounce can reduced-sodium tomato sauce
  • 1 4-ounce can chopped green chiles, drained
  • 3 tablespoons cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon sweet or smoked paprika
  • 1 tablespoon tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon ground chipotle chile
  • 1/2 teaspoon salt
  • 2 1/2 pounds boneless, skinless chicken thighs, trimmed of fat
  • 1 small onion, finely chopped
  • 1 clove garlic, minced

Preparation

  1. Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.
  2. Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.
  3. Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Nutrition

Per serving : 184 Calories; 8 g Fat; 2 g Sat; 3 g Mono; 68 mg Cholesterol; 8 g Carbohydrates; 20 g Protein; 1 g Fiber; 257 mg Sodium; 303 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 other carb., 2.5 lean meat

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 1 month.














Roasted Chicken with Pinot Noir Sauce

This recipe from Lynmar Estates via Cooking Light is wonderfully delicious! I tend to get bored with chicken, but the herbs, method of cooking, and sauce in the recipe bring it to life. I followed the instructions for the sauce exactly and it turned out perfect.

This recipe is simple and would impress any guests! Enjoy :)


Ingredients2 teaspoons chopped fresh thyme
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh rosemary
8 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
3 tablespoons finely chopped shallots
2 cups pinot noir
1 1/2 cups fat-free, lower-sodium chicken broth
3/4 teaspoon sugar
3 tablespoons chilled butter, cut into small pieces

Preparation1. Preheat oven to 425°.
2. Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining chicken. Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 12 minutes or until a thermometer inserted into thickest part of chicken registers 160°. Remove from oven. Cover and let stand 10 minutes.
3. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to saucepan; sauté 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes or until wine is reduced to 1 cup. Add broth; cook 16 minutes or until broth mixture is reduced to 1/3 cup. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.

Nutritional InformationCalories:
258
Fat:
10g (sat 4.1g,mono 3.7g,poly 1.2g)
Protein:
35.2g
Carbohydrate:
5g
Fiber:
0.2g
Cholesterol:
105mg
Iron:
1.7mg
Sodium:
349mg
Calcium:
26mg
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