Category Archives: Chicken and Poultry Recipes

Easy Chicken Recipes and other Poultry Recipes

Simple Authentic Mexican Chicken Taquitos

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I love discovering easy , simple, family recipes.

 

Easy Chicken Taquitos

These chicken taquitos are an authentic , Mexican recipe and so amazingly easy to make I don’t think I’ll ever buy taquitos in a Mexican restaurant or take-out ever again. And this recipe makes so many – so it’s very budget friendly.  Today, I am going to make these using leftover turkey and leftover mashed potatoes now that Thanksgiving is over. A fun batch of food now that the boys are back in town! And since the corn tortillas are gluten-free, everyone can enjoy them.

 

Ingredients:

 

  • 1-2 Chicken Breasts with Bone
  • 1-2 Heaping Tablespoons Mayonnaise
  • 1-2 Large Potatoes
  • Pepper to taste
  • Tortillas (corn but flour work as well).
  • Favorite authentic salsa , guacamole and sour cream
Chicken and potatoes after boiling and removing skin.

Chicken and potatoes after boiling and removing skin.

 

Boil chicken and potatoes in a big pot of water until done.( If using leftover chicken or turkey, boil the potatoes and drop the poultry in just a minute before potatoes are done.)

 

Let both cool enough to handle. Remove the skin from the chicken,  remove the meat and shred it with a fork. Place in bowl. Peel the skin off of the potato and add the potato without the skin to the same bowl as the chicken. Add the mayo and pepper and mix together using a fork.

 

Warm the tortillas (so they are soft enough to roll) in oven, pan or microwave.

Filling Tortillas with Chicken Mixture

 

Spoon the chicken, mayo and potato mixture into the center of a tortilla, roll up and secure with toothpicks. Stab with a fork (so they don’t explode in the oil).

 

Fry in hot oil or if you want to bake instead, place on a baking sheet and brush oil over the tortillas and then bake until golden brown and crispy.

 

Serve with cut avocado or guacamole, salsa and sour cream.

 

Maria (who I got this recipe from) also soaks sliced yellow onion in vinegar for just a few minutes and serves under the taquitos along with shredded lettuce. A really, simple nice touch!

Deconstructed One-Pot Roasted Chicken with Vegetables

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I just discovered that I prefer to roast a chicken after it’s been cut up by someone else other than me. Why? It’s just easier. Roast the vegetables together with the chicken.

Roast Fryer with Vegetables in one pan.

Ingredients:

  • 1 Fryer
  • Salt and Pepper
  • Brussel Sprouts
  • Carrots, cleaned and sliced in half
  • Potatoes, rinsed and sliced into large chunks
  • Fennel, cut into chunks
  • Garlic Cloves, peeled and left whole

 

Put all in a roasting pan or a paella dish. Brush or rub with oil (I used coconut oil) , salt and pepper and herbs.

 

Roast at 400 for 65-80 minutes depending upon how crispy and done you prefer your chicken and vegetables. This is now a go-to, one-pot dish in the Gibbs household. So easy and delicious. 

No need to roast a chicken whole.

No need to roast a chicken whole.

 

Dijon and Tarragon Chicken Breasts

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This is a chicken recipe I make often because it’s

Dijon, Cream and Tarragon make this Chicken Recipe sauce.

Dijon, Cream and Tarragon make an amazingly delicious and easy sauce for Chicken Recipe.

just so simple and quick yet still elegant – that and my family loves it!

 

  • 4 Boneless, Skinless Chicken Breasts
  • Salt and Pepper
  • Olive Oil
  • 2 Tablespoons Dijon Mustard
  • 1/2 Cup Cream 
  • 1 Tablespoon Tarragon

 

Sprinkle salt and pepper on chicken.

 

Brown each side of each chicken breast in a pan of heated oil.

 

Remove chicken from pan with tongs. 

 

Add the cream, dijon and tarragon to the pan and stir until blended on low flame.

 

Add the chicken back into the sauce. Done!

Madame Wong’s Chinese Lemon Chicken – my easy healthier recipe

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Lemony, tangy, & sweet Chinese Lemon Chicken Recipe.

Lemony, tangy, & sweet Chinese Lemon Chicken Recipe.

My daughter loves Chinese Food that’s a little sweet like Orange Chicken, Lemon Chicken and the sweet Walnut Shrimp at Panda Express (I think I might be able to eat an entire bucket of those). This is my version of Madame Wong’s traditional Lemon Chicken but instead of using a flour batter and frying the chicken, I bread it in rice flour ( so it’s gluten free ) and then I bake it in the oven drizzled with a little coconut oil. I use this method to bake chicken now all the time – even when I’m not smothering it with a delicious, lemony, sweet and tangy sauce. This lemon sauce recipe is amazingly easy to make and you could also use it on pork or even on vegetables if you’re a vegetarian. 

 

Ingredients:

 

  • 2 to 4 Boneless, Skinless, Chicken Breasts, cut into scallops at an angle
  • Sweet Rice Flour (you can buy at any Asian market)
  • Coconut Oil (or any other type of cooking oil)

 

Slice the chicken into thinner, smaller pieces by cutting the breasts on a diagonal. ( Or, you could pound if you’d like. )

 

Drizzle oil on top before baking the rice flour covered chicken.

Drizzle oil on top before baking the rice flour covered chicken.

Place in a casserole dish and add enough rice flour (and a little salt and pepper) to cover the pieces entirely. Use your hands to move the chicken pieces around until they are covered completely with the rice flour. Shake the remaining flour out of the dish if there’s too much remaining. Drizzle the oil on top of the chicken and turn it over and drizzle it again so it’s mostly covered. 

 

 

Bake at 350 degrees F for about 25 minutes or until the chicken is slightly brown and cooked through. Meanwhile, make the sauce. 

 

Lemon Juice, Zest, Sugar.

Lemon Juice, Zest, Sugar.

 

 

Sauce Ingredients:

 

  • Grated lemon rind from 1-2 Lemons (always grate when lemons are dry).
  • 3/4 – 1 Cup Freshly Squeezed Lemon Juice 
  • 1/2 Cup Sugar
  • 3 Tablespoons Cornstarch mixed in 1 Tablespoon of Water
  • 1 Egg Yolk (alternatively, you can increase the cornstarch in the recipe, but the egg makes a lovely sheen in the sauce).

 

Place the lemon zest, juice and sugar in a pan and heat on low until sugar melts.

 

Add the cornstarch and egg mixture to thicken.

Add the cornstarch and egg mixture to thicken.

Add the egg to the cornstach and whisk together, then whisk the mixture into the lemon sauce slowly. The mixture will thicken. Strain (if you have to still remove the lemon seeds). Pour over the chicken.