Chicken Thigh, boneless skinless

Step 1

Once you have made your broth in the instant pot, strain it into a large soup pot.Add in the chicken thighs, chopped carrot, and chopped celery. Season with salt and pepper.Bring the soup to a boil over medium heat. Reduce the heat to low, and add in the fresh dill.Cover the soup, and allow to simmer until the vegetables are soft, and the chicken is tender and can be shredded.Prepare the matzo balls according to the instructions on the package. I prefer to cook the matzo balls in a separate pot of water, and add them to your bowl of soup on their own.When the chicken is able to be shredded after about an hour of simmering, remove the chicken, shred with a fork, and then add back to the soup pot.Once the matzo balls are cooked, and removed from the pot of water, and the chicken has been shredded, serve the soup adding one or two matzo balls to each bowl.

Step 2

Add the chicken thighs and chicken broth to a soup pot, and heat over medium heat.Add the carrot, celery, and onion to the pot, and stir to combine.Bring the chicken and vegetables to a boil, then turn down the heat to medium-low heat. Add the mushrooms, and stir to combine.Cook until the chicken can be shredded with a fork.While the chicken and vegetables are cooking, prepare the crust.Cube the cold butter, and add the flour and butter to a food processor. Pulse until the butter is crumbly.Add the palm shortening, salt, baking powder, and pulse again to combine.Add the cold water to the food processor, and pulse again until a dough has formed.Transfer the dough to a mixing bowl, and add additional cold water, 1 tablepsoon at a time, until the dough is able to be rolled without crumbling.Roll the dough into two balls, and wrap in plastic wrap, and refrigerate until use.Remove the chicken from the pot, and shred with a fork.Place the shredded chicken back into the soup pot, and season with the Garlic and Herb blend.Add the heavy cream, and two tablespoons of gluten free flour.Once the filling has thickened, add the frozen peas, and stir to combine. Allow to cook on medium low heat for 10 more minutes.Preheat your oven to 375 degrees.Pour the filling into personal size souffle dishes. We used ones that were about 4-5 inches in diameter.Roll the dough to about 1/4 inch thickness. Carefully place the dough over the top of the souffle dish (one at a time), and allow the excess to fall from the top.Slit the top of the crust in the center with a knife, to allow steam to come through.Brush with an egg wash, and bake for about 20-30 minutes, or until the crust is slightly golden.

Step 3

If you are making broth from scratch, our favorite way is to place two frozen chicken carcasses into the instant pot with two carrots, two stalks of celery, half an onion, pink salt, several peppercorns, and a bay leaf. Cover with water, and cook at high pressure on the manual setting for 75 minutes, then strain, and use.In a large soup pot, add the diced carrot, celery, yellow onion, and green onion.Add the lemon juice, Super Gyro, chicken thighs, and sea salt to the pot.Add your prepared or purchased chicken stock to the pot, and turn the heat on to medium-high heat, and stir.Allow the soup to come to a bubble, and then turn the heat down to low.Allow to cook until the vegetables are soft, and the chicken can be shredded, about 30 minutes.While the soup is cooking, prepare the rice according to the instructions on the package.Once the soup has cooked for 30 minutes, remove the chicken, and shred with two forks, then add the shredded chicken back to the soup.Add the cooked rice to the soup, and simmer until serving.

Step 4

Normally we will start this recipe by making our own chicken stock from scratch (4 quarts of water, 2 rotisserie chicken carcasses - in the instant pot on the manual setting for 70 minutes).To a large soup pot, add the 4 quarts of chicken stock and bring to a low boil.Add the chicken thighs to the hot chicken stock.While the chicken thighs are cooking, combine the ground beef and adobo seasoning in a medium mixing bowl. Mix the spices until evenly combined with the beef. Form into 3/4" meatballs and drop into the soup at a low boil.Chop the carrots and celery and add to the soup.Add the chopped escarole to the soup, reduce the heat to low, and simmer while the rice noodles are cooking.Start a separate pot of water to high heat and bring to a boil. Cook the rice noodles according to the instructions on the package.The soup will be done with the chicken is soft and able to be shredded with a fork.Season the soup with salt and pepper as needed. Serve the soup with a scoop of rice noodles. We usually keep the rice noodles separate so that they can be saved for leftovers.

Step 5

Slice each chicken thigh into 3 long strips, place in a ziploc bag. Add in the ginger and green onion.In a large liquid measuring cup, combine the pineapple juice, no-soy teriyaki, and coconut aminos. Mix, and then add to the ziploc bag. Move everything around to combine. Seal the top, and refrigerate for approximately 4 hours.Heat your grill to medium heat, with a hot zone and a cool zone.Skewer two pieces of chicken on each bamboo skewer. Lightly sprinkle the skewers with red pepper flakes for a little heat. You can omit if you don't like spicy foods, or add more.Grill the skewers with the handle end over the cool zone and chicken over the hot zone for 2-3 minutes per side, until fully cooked. Medium heat will cook them a little more gently, which keeps the skewers from burning.Serve with our new Pineapple Fried Rice recipe!

Step 6

Thinly slice the chicken thighs.Heat a large, heavy skillet over medium high heat. Add the ghee when the pan is hot, swirl around, then add the chicken.Fry the chicken until cooked through, then add the broccoli to the pan.Add the soy-free teriyaki and coconut aminos, and saute until the broccoli is tender crisp (about 5 minutes).Serve over cooked white rice.

Step 7

Rinse the chicken thighs under cold water and pat dry with a paper towel.Mix together all of the marinade ingredients in a small mixing bowl. Place the chicken in a sealable container or zip-top plastic bag with the marinade. Refrigerate for at least 1 hour, or up to 4 hours.Remove the chicken from the marinade and pat it dry with paper towels. Allow it to come to room temperature while you prepare the “Peanut” Sauce.Heat the duck fat in a heavy skillet over medium-high heat. Sear the chicken on both sides, flipping as necessary to cook evenly. This should take 12–15 minutes. Transfer the chicken to a plate to cool. Once cool, slice it into 1/2-inch strips. Fry the mushrooms in the chicken juices until soft, then allow them to cool in the pan.Peel 8 leaves from the head of cabbage and steam them in a large steamer basket or steamer pot until soft, about 10 minutes. Allow the leaves to cool enough that you can handle them. Wipe the excess water from each leaf and remove the thick stem from the center.Preheat the oven to 350°F. Distribute the chicken, mushrooms, carrots, daikon, and avocado among the leaves. Drizzle each with a little sauce. Roll carefully, tucking in the sides when you get halfway to the end. Place the spring rolls in a baking dish and bake for 7–10 minutes, until warmed throughout.Allow the rolls to cool slightly, then slice them in half. Serve with extra “Peanut” Sauce for dipping.

Step 8

Pour the chicken stock into a large soup pot, and heat over medium heat.Add the diced onion, and celery to the stock.Add the chicken thighs to the stock, and season with salt and pepper.Bring the soup to a boil, and then turn the heat down to medium low.Add the diced mushrooms, and the Super Gyro seasoning, and cook until the chicken can be shredded with a fork, about 30 minutes.Cook the rice according to the instructions on the package.Once the chicken has cooked for about 30 minutes, remove it from the soup, and shred with a fork, and then return to the soup.Add the heavy cream, and turn the heat back up to medium. Allow the soup to bubble and reduce by about an inch, stirring often.Once the soup has reduced and thickened slightly, add the cooked rice, and turn the heat down to low.Serve and enjoy.

Step 9

Preheat your grill to medium-high heat.Season the chicken thighs with olive oil, and evenly coat with the Chinese Five Spice, and the salt.Prepare the vegetables and set aside until the chicken is finished cooking.Grill the chicken for about 20 minutes, flipping every five minutes.While the chicken is on the grill, start the Sweet and Sticky Sauce on your stovetop (recipe instructions are in that recipe).Once the chicken has finished cooking, allow it to cool slightly, before slicing into thin strips.Before plating, warm the tortilla's on the stovetop.Place some chicken in the tortilla, and top with shredded bok choy, shredded carrots, and slices of onion, drizzle with about a teaspoon of the Sweet and Sticky Sauce, and top with fresh cilantro.

Step 10

Place the chicken in a gallon ziplock bag for marinating.In a mason jar, combine the olive oil, lemon juice, and Amore seasoning. Seal the lid, and shake well.Pour the marinade over the chicken, seal the bag, and make sure that the marinade is evenly coating the chicken.Place in the refrigerator, and allow to marinate for a minimum of 30 minutes.Preheat your grill to medium high heat.Remove the chicken from the fridge, and the ziplock bag. Season with additional Amore seasoning if desired.Grill the chicken over medium heat flipping every 5 minutes until cooked through.Slice the chicken in strips and serve over a bed of greens. Sprinkle with a dash of finishing salt, and a drizzle of olive oil and lemon juice if desired.

Step 11

Heat half of a tablespoon of ghee in a small soup pot over medium heat.Add the cubed chicken, and sear on all sides. Season with salt and pepper, and then remove from the pot.Add the diced onion to the pot, along with the minced ginger and garlic, and saute until the onion starts to become translucent.Add the coconut milk, along with the Garam Masala, and crushed red pepper, and stir to combine.Add the diced tomatoes, and stir to evenly combine.Add the chicken back into the pot, and stir in one tablespoon of ghee.Allow the Tikka Masala to come to a bubble, and then turn down to simmer, and place a lid on the pot, but do not seal the top so that steam can escape.Cook the Tikka Masala for about 2 hours, stirring from time to time.Before Serving, saute your riced cauliflower in the remaining 1/2 tablespoon of ghee.Season with salt and pepper if desired.Serve the Tikka Masala over your riced cauliflower, and garnish with chopped cilantro.

Step 12

Pour the chicken stock into a medium sized soup pot, and heat over medium heat.Add the minced ginger, sliced green onion, coconut aminos, and fish sauce, and bring to a bubble.Add the cubed chicken, and allow to bubble for 3 minutes, then turn down to medium-low heat.Add the sliced mushrooms, and allow to cook for 45 minutes, stirring often.To prepare the kelp noodles, rinse under cool water, and either place all of the noodles in the soup pot to soften, or place a serving into your soup bowl, and allow to soften from the heat of the soup in the bowl.Garnish with additional sliced green onion if desired.

Step 13

Prepare your rice or Cappello's noodles according to the instructions on the packaging. If making Cappello's, do not cook the noodles until the sauce is finished.Warm a tablespoon of ghee over medium heat in a large skillet.Add your pressed clove of garlic, and cook until fragrant, about a minute.Add the chicken stock, and stir while cooking until the stock comes to a light bubble. About 3 minutes.Add the heavy cream, and stir to combine.Allow the sauce to cook over medium until the cream starts to thicken, being sure to stir frequently, and turning the heat down to medium-low if the sauce goes beyond a soft bubble.After the sauce has cooked for about 10 minutes, add the Amore seasoning and the salt, and stir to combine.Add the parmesan cheese, and stir the sauce until all of the cheese has melted.Remove the sauce from the heat, and toss with your noodles. Top with slices of grilled chicken if desired, and enjoy.

Step 14

Combine the Pork Panko, and New Bae seasoning in a large, shallow bowl.Whisk two eggs in a second large, shallow bowl.Prepare two baking sheets with parchment paper.Cut the chicken thighs into large pieces, you will essentially be cutting the thighs into quarters.Picking up a few pieces of chicken, dip them in the egg, making sure they are coated on all sides.After coating the chicken in the egg, dip into the panko mixture, and coat on all sides. Place the breaded chicken pieces onto one of the parchment lined baking sheets, and repeat with the remaining chicken.Heat your air fryer to 400 degrees. Place the chicken evenly into one layer in the bottom of the air fryer, and fry for 7 minutes, then flip, and fry for a remaining 3 minutes.Remove the nuggets from the air fryer, and place on the clean parchment lined baking sheet. Repeat the frying step with the remaining nuggets, this should be about 3 batches total.In a small bowl, stir together 1/4 cup of yellow mustard with 1/4 cup of good quality honey.Serve the chicken nuggets with honey mustard for dipping, and a sprinkle of chopped fresh parsley if desired.

Step 15

First, pre-bake the spaghetti squash as mentioned above. Preheat the oven to 400F. Then, over medium heat in a large cast-iron skillet, start cooking the chicken pieces. Cook, stirring often, until the pieces are browned and mostly cooked through.Add in the onion and mushrooms, and continue cooking until the onions are translucent and the mushrooms have shrunk a bit. The chicken should be fully cooked now.Turn of the element and stir in the pesto and coconut milk until combined and evenly covering everything. Next, stir in the whipped eggs and salt, and mix thoroughly. Sprinkle with the basil, and place in preheated oven.Bake for about 1 hour, until the whole thing has set and the middle is firm when you poke it. Slice and serve with a nice salad on the side.

Step 16

Whisk together the liquid aminos, sherry, lemon juice, honey, garlic and the remaining spices. Place the marinade with the chicken pieces into a resealable bag, and marinate for at least 1 hour or overnight.Heat the olive oil in a skillet over medium-high heat. Cook the chicken pieces in the oil until browned on all sides.Sprinkle the chicken with dried prunes and apricots, and pour the remaining marinade into the skillet. Bring to a simmer, cover and cook for 15-20 minutes.Uncover the skillet and simmer until the sauce looks slightly thickened. This will take another 10-12 minutes.An instant-read digital thermometer should read around 165 degrees Fahrenheit.Serve over sea kelp noodles, spiralized veggies or cauliflower rice. Whatever you want!!

Step 17

Preheat oven to 425.In a large skillet, over medium heat, fry bacon until crispy.Set bacon aside & crumble when cooled.In the same skillet, sauté cubed butternut squash in bacon grease until soft. Season to taste with salt & pepper. Once squash is soft, remove from skillet & place on a plate.Add coconut oil to your skillet if the bacon grease looks low.Add chicken thighs, top down in the skillet & cook for 10 minutes.Lightly season the thighs with salt & pepper.Flip the thighs over, then add your squash back into the skillet all around the thighs.Remove the skillet from the stove top & place in your preheated oven.Bake in oven for 12-15 minutes until chicken is cooked through.Carefully remove from oven, top with crumbled bacon & fresh sage.Serve!

Step 18

Add the onions, mushrooms, carrots (and any other vegetables you want to add) ghee and seasonings in the slow cooker and mix everything well.Add the tomato sauce and tomato paste and mix to combine with the vegetables.Next, add the chicken thighs to the slow cooker and spoon the tomato and vegetable mixture on top of them (option to add more seasonings at this time).Cover the slow cooker and set it to 'Low' for 4.5 hours.Once it's done, open the lid and spoon into a big bowl or on top of mashed potatoes, spaghetti squash or a salad.

Step 19

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.Pat the chicken thighs dry with a paper towl.Season the chicken with the Primal palate seasoning, salt and pepper.Wrap one slice of bacon around each chicken thigh and place on the baking sheet.Repeat with all of the chicken and bacon slices.Place the baking sheet in the oven and bake for 25-30 minutes.Remove the pan from the oven and let the chicken sit for 3-5 minutes before serving!

Step 20

In a food processor or blender, process all of the curry paste ingredients (all ingredients listed from cilantro to lime zest) into a smooth paste. Add water if needed, but the shallots may release enough liquid on their own. If the paste becomes too soupy, strain it into a bowl to separate the liquid and the paste. You'll then want to add the liquid to the curry when you add the first coconut milk. If you're up for a challenge, you can make the paste in the traditional manner with a mortar, pestle, and some elbow grease. The curry paste can be made ahead and stored in the fridge for up to a month. You'll need 1/2c of the paste for this recipe, store the remaining 1c paste for other uses.In a large skillet, warm the coconut oil on medium heat until shimmering, about 2 minutes. Add the curry paste and stir it together with the coconut oil to combine. Sautu00e9 until fragrant and the oil starts to separate from the paste, 2-3 minutes, then stir in 1/3 of the can of coconut milk. Bring to a simmer, reduce heat to med/low and cook until slightly darkened, about 3 minutes.Stir in the chicken and another 1/3 of the can of coconut milk. Simmer until the chicken is cooked through, about 8-10 minutes, stirring occasionally.Stir in the remaining coconut milk, the fish sauce, and 10 Thai basil leaves. Return to a simmer, then remove from heat once the leaves have softened. Serve with rice or cauliflower rice, sliced hot chiles, and more Thai basil leaves.