chicken and poultry

Creamy Chipotle Chicken Skillet is a one pan spicy, smoky and savory 30-minute dinner with just 7 little ingredients that you will love on your menu plan.

Creamy Chipotle Chicken Skillet

olive oil

chicken breasts (skinless boneless breasts cut lengthwise to make thinner to reduce cook (or can use chicken tenderloins))

salt and pepper (to taste)

Onion (chopped)

Garlic (minced)

Fire roasted tomatoes

Full fat dairy cream ((or coconut cream

Chipotle peppers

Lime juice (optional)

In a large frying pan, add one tablespoon of olive oil. Turn on your stove burner to a medium heat. Season your chicken breasts with salt and pepper on each side. Add your chicken into the frying pan. Cook uncovered over medium heat until golden brown or about 3-4 minutes on each side or until the juices run clear. Set aside and keep warm. (Do not wash your pan!)

Add another tablespoon of olive oil into the pan. Add the onions and sauté for about 10 minutes until translucent and slightly golden. If you have the time and want to caramelize the onions, then this is even better. Add the garlic to the pan and sauté until translucent. Add the fire roasted tomatoes to the pan and break up a little with your wooden spoon. Loosen up all the little tasty bits on the bottom of the pan from the cooking chicken. Add your cream or nondairy coconut cream, chipotle peppers and adobo sauce and salt and pepper to taste. Stir. Add your cooked chicken back to the pan. Cook over low medium heat just until warm and bubbly.

Drizzle with a little lime juice and garnish with a little cilantro, if desired. Enjoy!

Think turkey burgers are bland? Set your taste buds ablaze with this bold and spicy take on a classic gains favorite!

Red Curry Turkey Burgers

93% turkey

garlic,

tbsp Thai red curry paste

red onion, diced

cilantro

black pepper

tbsp safflower mayonnaise

tbsp red chili sauce

ginger,

fish sauce

italian tomato tomatoes, sliced

cabbage

carrots

cucumber,

oz cilantro

pocket Ezekiel 4:9 whole-wheat pockets

tbsp 2% greek yogurt, plain

Mix sauce ingredients together in a small bowl and place in fridge until ready to serve burgers.

Mix shredded cabbage and carrots together in a microwavable safe bowl along with a few tablespoons of water.

Cover the bowl and heat in the microwave for 1-2 minutes to soften the veggies. Allow them to cool to room temperature.

Place ground turkey in a large bowl. Add garlic, red curry paste, red onion, and cilantro. Mix well to combine. Add a pinch of pepper, if desired.

Divide turkey mixture into six equal portions and shape into patties using your hands.

Set a nonstick, oven-safe skillet on medium heat and spray with a little olive oil or cooking spray. Once the pan is hot, add the patties and sear on both sides for 3-5 minutes, then place entire skillet in the oven and bake at 400 degrees F for 6-8 minutes until cooked through. If you do not have an oven-safe skillet, place patties on a baking tray instead.

Warm the wheat pockets or buns in microwave or oven.

To build the burger: Add 1 tablespoon of Greek yogurt to the bottom of pocket. Layer sliced cucumber and tomato, then add the patty and top with a heaping tablespoon of the special sauce. Finish with the wilted cabbage and carrot mixture and a sprinkle of fresh cilantro to taste.

Cook once; eat twice! These incredible chicken enchiladas are a crowd pleaser. The recipe makes two pans, so you can take one to a friend and serve one to your family; or stock the freezer for a rainy day.

Chicken Enchiladas

lbs skinless boneless chicken breast

Salt and pepper

cumin powder

garlic powder

tsp taco seasoning

red onion, chopped

corn

oz canned chopped green chiles

(14.5 ounce) cans petite diced tomatoes

tortillas

oz enchilada sauce, canned or homemade

shredded Cheddar and Jack cheeses

cilantro leaves, chopped scallions, sour cream, avocado

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and taco seasoning before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in the same pan until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Shred chicken (I prefer using the mixer). Add shredded chicken to saute pan, combine with tomato and vegetable mixture.

Coat the bottom of 2 (13 by 9-inch) pans with enchilada sauce. Dip each tortilla in enchilada sauce to lightly coat (optional). Spoon about 1/4 cup chicken mixture in each tortilla. Fold over filling and roll. Place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Garnish before serving.

If cooking from frozen, pull out the day before and allow to thaw before cooking or add 30-45 minutes to cook time and reheat from frozen.

Hi Brittany - My husband and I made these over the weekend. They turned out great! We were worried because we had to improvise a bit (we couldn't find enchilada sauce in store so we made it ourselves) but they were delicious. Thanks for the recipe.

This was easy, great as is but fun to experiment with different combinations and delicious. I topped with pickled onions and jalapeños. Entire family loved this recipe.

&quot;Yogurt & herb marinade is the secret to these savory kebabs.  The chicken is typically cut into short strips, not cubes, and wrapped over itself to promote tenderness.&quot;

Afghan Chicken Kebabs

Yogurt

Salt

Ground red or black pepper

garlic

Chicken breasts skin, bone -- cut in kebab pieces

flour tortillas

Tomatoes

Onions

Cilantro

Lemons

Limes quarter

Grandma’s Chicken and Sliders is a heartwarming rich and delicious recipe with homemade chicken broth, hearty dumplings and roasted chicken.

Grandma's Chicken and Sliders

Savory Herb Roasted Whole Chicken recipe

celery (chopped)

onions (small chopped)

carrot (chopped)

garlic (chopped)

Pan drippings/juice from roasted chicken (approximately)

chicken stock ((homemade, boxed, canned, gluten-free or bouillon, etc.))

bay leaves

paprika

all-purpose regular flour

egg (beaten)

chicken

Follow our Recipe for Savory Herb Roasted Whole Chicken. https://www.hwcmagazine.com/recipe/savory-herbed-roasted-whole-chicken/

Remove your Savory Herb Roasted Whole Chicken from the pan and tent with Aluminum foil to keep warm. (Reserve all those delectable juices in the pan from the roasted chicken for the chicken broth gravy for the sliders)

ROASTING THE CHICKEN

In a large pot place olive oil, chopped celery, onions, carrots, garlic, salt and pepper and cook until slightly translucent and soft. (If you wanted to you could have slow cooked your vegetables with the roasted chicken in the oven and this is nice as well)

Add reserved juice from your Savory Herb Whole Roasted Chicken, additional chicken broth, bay leaves, paprika and salt and pepper to taste and bring to a boil. Then reduce and simmer for 1/2 hour.

Strain and remove all vegetables and bay leaves from broth and bring broth back up to a boil

Add sliders to broth (recipe below)

CHICKEN BROTH GRAVY FOR SLIDERS

While your chicken soup broth is cooking, make your sliders.

Beat one egg in a large bowl. Add 4 cups all-purpose flour to bowl and gently stir in the egg.

Next, add approximately 1- 1.5 cups or more of cooled chicken broth to flour while stirring. Add enough broth so that the flour mixture just starts to form a nice dough ball. You dough should just pull together. If your dough is too wet, add a little more flour. On the other hand, if your dough is too dry, add a little cooled chicken soup broth.

Liberally flour a clean surface and lightly knead dough just a couple of times to form into a ball. Do NOT over knead your dough as this can make your noodles tough.

Flatten bread lightly with hands and add more flour on top of dough and on to your rolling pin. Roll to about 1.8th of inch flat or as flat as you can get it as they puff up quite a bit when cooked.

Cut dough into long slices and then cut each slice into about 1.5 inches long.

Coat the fresh homemade noodles with lots of flour and do not shake off excess. (First this prevents the noodles from sticking together. In addition, it helps thicken the broth to a nice and thick consistency like a gravy for your sliders. Yum!)

Grandma used to make a few little small dough balls. She said you were the lucky one if you got one in your bowl. (Totally optional, but fun for the kids)

SLIDERS (HOMEMADE NOODLES)

Drop the homemade sliders (noodles) into the boiling chicken broth a handful at a time. Be sure to leave on the extra flour to help thicken the chicken broth.

The broth will start to thicken, and the noodles will float up to the top when they are cooked (about 15-20 minutes). It really depends on how thick your noodles are. Sliders do take longer to cook compared to regular noodles.

Boil slider noodles until they are soft and pillowy. They should have a slight tooth bite but be light and pillowy. The time needed to get to this stage depends on how large and thick you cut your noodles. Our noodles took between 15 minutes to get to this stage. The sliders will float up to the top of the pot when they are getting close to be done.

We found that you need this extra time up to almost 25-30 minutes to let all the flavors mingle, the broth to thicken and to get rid of the flour taste. Unlike a traditional noodle, sliders are heartier and stay aldente as long as you have enough broth in the pot.

Now, your broth should be thick almost like a soup gravy and your sliders are pillowy soft but still have a little tooth bite feel. Salt and pepper and season to taste. If your broth is too thin, mix a little flour and water slurry and add to the chicken broth and bring up to a boil.

Allow to continue to boil for several minutes to remove the flour taste and for the flavors to mingle. On the other hand, if your soup broth is too thick and your noodles do not have enough liquid to boil, you will need to add more chicken broth to your pot. Then, re-season as needed.

Cook your Slider Noodles

Serve sliders alongside of sliced Savory Herb Roasted Whole Chicken and mashed potatoes for the full comfort food experience.

We hope you enjoy Grandma's Chicken and Sliders the worlds perfect comfort food! (Tonight, a rare event. We actually have leftovers and looking forward to eating it tomorrow as it is even better the next day)

Putting it all together

Top 5 chicken and poultry recipes from across the web

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Top Tags

Creamy Chipotle Chicken Skillet

Red Curry Turkey Burgers

Chicken Enchiladas

Afghan Chicken Kebabs

Grandma's Chicken and Sliders

Top 5 chicken and poultry recipes from across the web

The most viewed chicken and poultry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy Chipotle Chicken Skillet

Red Curry Turkey Burgers

Chicken Enchiladas

Afghan Chicken Kebabs

Grandma's Chicken and Sliders

The most viewed chicken and poultry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine