Cheesy Ancho Chicken and Rice Skillet Recipe ~ Noreen's Kitchen
I thought I would take a couple of the great items I received in my Mantry Crate and use them in a recipe for supper! I created this Cheesy ancho chicken and rice skillet dinner using the chorizo and ancho chili seasoning from the crate to make this simple and flavorful meal that took less than an hour to prepare. We cracked open a bottle of our Wine Awesomeness and had a wonderful meal. Everyone enjoyed this one. So it just goes to show you that when you think outside the box, you can come up with some pretty great stuff!
I hope you give this a try and I hope you love it!
Happy Eating!
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6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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How to Cook: Chicken Breast | Recipes | Whole Foods Market 365
Ingredients:
• 4 (6-ounce) boneless, skinless chicken breasts, thawed if frozen
• Plus one of the following sets of ingredients:
Thai
• 1 tablespoon lime juice
• 1 tablespoon creamy peanut butter
• 2 teaspoons fish sauce
• 1 teaspoon honey
Italian
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon tomato paste
• 1 tablespoon very finely chopped fresh basil
• 1/2 teaspoon fine sea salt
Mexican
• 1 tablespoon canola oil
• 1 tablespoon lime juice
• 2 teaspoons ground ancho chile
• 1 teaspoon fine sea salt
Indian
• 1 tablespoon whole milk plain yogurt
• 1 tablespoon very finely chopped fresh cilantro
• 2 tablespoons curry powder
• 1 teaspoon fine sea salt
Greek
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon fine sea salt
• 1 teaspoon very finely chopped fresh oregano
Method:
Preheat the oven to 450°F. Place chicken breasts in a 9x13-inch baking dish. Choose your set of ingredients; stir them together in a small bowl and rub evenly over chicken. Arrange chicken breasts, smooth-side down, in the dish and roast for 10 minutes. Carefully flip chicken, coating it in any browned pan juices, and continue roasting until just cooked through in center and golden brown, 6 to 8 minutes more. Let rest for 10 minutes and then slice and serve.
Serving note: Consider topping the sliced chicken with the following:
• For the Thai style, torn fresh mint and basil leaves and thinly sliced Thai chiles
• For the Italian style, chopped cherry tomatoes with a splash of balsamic vinegar
• For the Mexican style, a dollop of guacamole sprinkled with fresh cilantro
• For the Indian, paper-thin slices of red onion and a drizzle of coconut milk
• For the Greek, sliced cucumbers and crumbled feta cheese
Share your creations with us with #GoodThings365
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Whole Foods Market 365™ is changing the grocery shopping experience. Committed to making healthy living easy, 365 provides simple, affordable and convenient everyday shopping to neighborhoods nationwide without sacrificing the quality standards and dedication to food transparency that Whole Foods Market pioneered. Whole Foods Market 365 features a thoughtful product selection curated for convenience, including the 365 Everyday Value® brand customers know and love, alongside other high-quality brands and new offerings from innovative supplier partners.
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Air Fried Nashville Hot Chicken
Using my new Ninja Foodi Grill to air fry this chicken for Nashville style hot chicken was a complete success!
Ingredients:
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon mustard powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart (4 cups) buttermilk
2 uncooked bone-in, skin-on chicken thighs
2 uncooked bone-in, skin-on chicken breasts, each split in half
4 cups all-purpose flour
3/4 cup canola oil, divided
2 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
Directions:
Stir together garlic, onion, chili, and mustard powders with salt and pepper. Place half the mixture in a large resealable plastic bag or container. Add buttermilk and combine with spice mixture. Set aside remaining spice mixture.
Add chicken to buttermilk mixture and marinate in refrigerator for 8 hours or overnight.
Strain chicken from marinade. Combine remaining spice mixture with flour in a large mixing bowl. Working in batches, toss chicken pieces in flour mixture until evenly coated. Gently tap chicken to remove excess flour.
Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, and set time to 25 minutes. Select START/STOP to begin preheating.
While unit is preheating, rub each piece of chicken with oil, using a total of 1/4 cup oil for all pieces.
Once the unit has beeped to signify it has preheated, place chicken in the basket. Close hood and cook for 10 minutes.
Meanwhile, whisk together remaining 1/2 cup canola oil, brown sugar, paprika, and cayenne pepper in a bowl.
After 10 minutes, flip chicken. Close hood and continue cooking for 10 more minutes, then check chicken for doneness. Continue cooking up to an additional 5 minutes or until chicken’s internal temperature reaches 165°F.
When cooking is complete, gently toss chicken with spiced oil mixture and serve.
The BEST fried chicken ever....with a little buzz!
Flavorful, juicy, crunchy - the secrets to perfect fried chicken are revealed
Crunchy, Flavor Filled Fried Chicken
By Rachel McGrath
4 pieces chicken, or a whole chicken, cut up, skin on
Marinade:
4 cups whole buttermilk
3 Tbsp vodka
9 dashes Louisiana hot sauce (less for milder chicken)
11 dashes Sweet Heat Louisiana hot sauce
1 tbsp salt
1/4 of the dry seasoning
2 egg whites
Dry Seasoning:
3 tbsp salt
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp pepper
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp cayenne
1/2 tsp mustard powder
1/2 tsp celery seed or salt
1/2 tsp white pepper
1/2 tsp Ancho chili powder
Breading:
2 cups flour
2 tbsp corn starch
1 tbsp baking powder
3/4 of the dry seasoning
Canola oil
Mix together dry seasoning ingredients
Mix together marinade ingredients, except egg whites. Place chicken in marinade, cover and refrigerate overnight.
Heat oil to 330 degrees (use a candy or frying thermometer) . While its heating, beat two egg whites and add to chicken in marinade. Mix together breading ingredients. Dredge chicken in breading, then back into buttermilk marinade, then back in breading. Please on a wire rack to sit for 10 -30 minutes.
Fry in batches of 4 pieces max, adjusting heat to make sure temp stays at 330. Cook wings 12 minutes, legs 15 minutes, thighs 17 minutes, and breasts 16 minutes. Make sure all chicken is internally at least 165 degrees.
Let sit 10 minutes on a clean wire rack. Serve.
My (Formerly Secret) Chicken Seasoning That You Can Make At Home | Chicken Rub Recipe
► We've giving away the recipe I use for chicken seasoning and chicken rub here at The Barbecue Lab, and it's simply my favorite way to season chicken.
Get the recipe card, scale the recipe, print it out and more here:
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0:00 Intro
1:03 What's the salt ratio?
1:18 What Chicken Cuts Is It Good On?
1:33 How Big Of A Batch Will It Make?
1:49 The Chicken Rub Recipe
3:37 Where's the heat?
3:59 How to spice it up