Cook That Chicken
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.Collapse ▲
In response to the COVID-19 crisis, we are all adapting to a complete change in behavior, as is the food production and sales industry. The poultry industry and processors have adapted by conducting the Truckload Chicken Sales, it keeps their employees at work and provides a high quality protein for communities. If you have brought home your 40-pound box of chicken, you may be wondering how you will ever cook all of that chicken. Here are a few easy and healthy chicken recipes you may enjoy!
Creamy Chicken Stroganoff
- 2 tablespoons extra-virgin olive oil
- 1 pound chicken breasts (or thighs) cut into bite size pieces
- 1 tablespoon thyme
- 2½ teaspoons smoked paprika (optional)
- 1½ teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 16 ounces cremini baby bella mushrooms,
- 2 tablespoons all-purpose flour
- 3 cups unsalted chicken stock
- 8 ounces whole wheat egg noodles
- ½ cup sour cream (low fat if you choose)
- In a large, deep skillet or a Dutch oven with a tight-fitting lid, heat the olive oil over medium. Once hot, add the chicken, thyme, smoked paprika, garlic powder, salt, and pepper. Continue to cook, until it is fully cooked, 3 to 4 minutes.
- Add the sliced mushrooms. Continue to cook until the mushrooms begin to soften, about 5 to 6 minutes. Sprinkle the flour over the top, then stir so that it coats the chicken and mushrooms.
- Add about one-third of the chicken stock. Stir and work the flour off of the bottom off the pan. Add the rest of the stock and the egg noodles and cover the pan. Bring the liquid to a boil, then immediately remove the lid and stir the pan. Re-cover, then reduce the heat to a low simmer. Let simmer until the noodles are al dente and most of the liquid is absorbed, about 7 minutes, stirring the noodles and replacing the lid every few minutes. If at any point the liquid drops below a gentle simmer, increase the heat slightly.
- Once the noodles are tender, remove the pan from the heat and let sit 1 minute to cool slightly. Stir in the room-temperature sour cream. Taste and adjust seasonings as desired. Sprinkle with fresh parsley and serve hot.
Slow Cooker Teriyaki Chicken
- 1½ pounds boneless skinless chicken thighs (or breasts)
- 2/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 3 tablespoons brown sugar
- 1 clove garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons water
- 1 tablespoon cornstarch
- Toasted sesame seeds
- Chopped green onions
- Prepared rice, brown rice, or quinoa
- Place the chicken thighs in the bottom of a 6-quart or slow cooker
- In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
- Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
- In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
- Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.
Chicken Fajita Bake
- 3-4 boneless skinless chicken breast
- 2 tsp. Taco seasoning
- 2 bell peppers in assorted colors
- 1 onion, thinly sliced
- 2 Tbsp. Olive oil
- ½ cup shredded cheddar or Mexican blend cheese
- Trim the chicken breasts and lay them in a single layer in a glass baking dish.
- Sprinkle the taco seasoning over the top of the chicken breast to taste.
- Lay your thinly sliced onions and peppers on top of the chicken, spread evenly over the top.
- Drizzle the olive oil over the peppers and onions.
- Sprinkle cheese over the top of the dish.
- Bake at 375° F for 35 to 45 minutes or until chicken is through and juices are clear.
- Serve over rice, or as a sub sandwich.
Note: I always add additional vegetables.
- 1 tablespoon extra-virgin olive oil, plus 2 teaspoons
- 2 pounds boneless skinless chicken breasts, (or thighs)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar, plus ½ tsp. divided
- 1 28 ounce can crushed tomatoes
- 1 medium green bell pepper, chopped
- 8 ounces sliced mushrooms
- 2 teaspoons Italian seasoning
- Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.
- Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 2 teaspoons olive oil. One the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the garlic and 1 tablespoon balsamic vinegar. Cook for 1 minute, or until the garlic is fragrant and the vinegar has reduced. Transfer to the slow cooker, along with any pan drippings.
- Top the chicken with the tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts: cover and cook on HIGH for 1 1/2 to 2 1/2 hours or LOW for 4 to 5 hours, until the chicken is cooked through. If using chicken thighs: cover and cook for 3 to 4 hours on HIGH or 5 to 6 hours on LOW. Remove the chicken from the slow cooker as soon as it reaches 165 degrees F. If desired, chop or shred the chicken (or you can serve the pieces whole).
- Uncover the slow cooker and let cook on HIGH for 1 hour to allow the sauce to thicken and the flavor to further develop. Just before serving, stir in the remaining ½ teaspoon balsamic vinegar. Taste and season the sauce with additional salt/pepper as desired. If you’ve chopped or shredded the chicken, return it to the sauce and toss to combine and warm through. Otherwise, serve the chicken pieces whole with a generous amount of the sauce on top. Serve hot over pasta, rice, polenta, or veggie noodles, with a big extra spoonful of sauce and a sprinkle of parsley and Parmesan.