Chicken

For years, chicken has been a popular meal. While it tended to be relegated to the Sunday dinner table during the early- to mid-twentieth century, it later became an anytime meal.

Check out today's six chicken recipes, including Chicken Pot Pie, Tex-Mex Pulled Chicken, and Chicken and Mushroom Juk With Scallion Sauce. Enjoy!

BARBECUE-CHEDDAR CHICKEN PASTA

This is from a Publix email. Servings: 6; Active Time: 15 minutes; Total Time: 6 hours, 16 minutes

To view this online, go to https://ww4.publix.com/recipes-planning/aprons-simple-meals/barbecue-cheddar-chicken-pasta-with-simple-watermelon-ice-cream. It comes with another recipe (Simple Watermelon Ice Cream).

Ingredients

1 small red onion, coarsely chopped

1 medium green bell pepper, coarsely chopped

1 block sharp cheddar cheese (6–8 oz), shredded

1 Deli smoked (or oven-roasted) chicken, shredded

4 slices thick-cut bacon

1 (14.5-oz) can diced tomatoes with garlic, undrained

2 cups no-salt-added chicken stock (or broth)

1/2 cup bold and spicy barbecue sauce

9 oz fresh linguine (or fettucine) pasta

3 oz presliced green onions

Directions

Chop red onion and pepper. Shred cheese (about 2 cups).

Shred chicken (2 cups).

Cut bacon into 1/2-inch pieces, then place in large sauté pan on medium (wash hands); cook bacon 5–6 minutes, stirring occasionally, until crisp. Remove bacon from pan; drain, reserving 2 tablespoons bacon drippings in pan.

Return pan to heat, then add red onions and peppers; cook 4–5 minutes, stirring occasionally, or until lightly browned. Add tomatoes, stock, and barbecue sauce; stir to combine and bring to a simmer.

Stir in chicken, pasta, and 1 cup cheese; cook and stir 2–3 minutes or until pasta is tender, cheese has melted, and sauce has thickened. Divide mixture among serving plates; top evenly with reserved bacon pieces, remaining 1 cup cheese, and green onions. Serve.

Aprons Advice

Complete your meal with fresh salad blend, steamed vegetables, crusty bread, and lemonade.

CHICKEN POT PIE

This comes from Robbie Rice on the AllRecipes website. Robbie wrote, "A delicious chicken pie made from scratch with carrots, peas and celery."

Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 1 hour 10 minutes; Servings: 8; Yield: 1 9-inch pie

To view this online, go to https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/.

Ingredients

1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions

Preheat oven to 425 degrees F.

In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

TEX-MEX PULLED CHICKEN

This is from Ree Drummond, star of the Food Network's The Pioneer Woman.

Active Time: 16 minutes; Total Time: 16 minutes; Yield: 6 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/tex-mex-pulled-chicken-5617665.

Ingredients

2 medium tomatoes, quartered

2 jalapeno peppers, halved and seeded

1 medium white onion, cut into 8 wedges

1 red bell pepper, halved and seeded

1 yellow bell pepper, halved and seeded

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon chili powder

1/2 teaspoon ground cumin

Kosher salt and freshly ground black pepper

1 pound thin chicken cutlets

12 flour tortillas

2 limes, 1 juiced, 1 cut into 8 wedges, for serving

8 ounces salsa

8 ounces sour cream

8 ounces crumbled cotija cheese

Fresh cilantro leaves, for serving

Directions

Position an oven rack 5 to 6 inches below the broiler element and preheat the broiler on high.

Add the tomatoes, jalapenos, onion and bell peppers to a baking sheet, drizzle with the olive oil, sprinkle with the oregano, chili powder, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper and toss everything together to get it all coated with the oil and spices. Push it to one side of the baking sheet. Lay the chicken flat on the other side and season it with salt and pepper.

Broil for 5 minutes. Flip the chicken and vegetables and return to the broiler until the chicken is cooked through and the vegetables are softened and charred, about 5 more minutes.

Wrap the tortillas in kitchen paper and heat in the microwave for 30 seconds Remove, unwrap and put on a platter.

Shred the chicken. Spoon the roasted vegetables into a blender with any juices from the baking sheet and blend until smooth. Toss 1 cup of the sauce with the chicken. Squeeze the juice of 1 lime over it. Put the remaining sauce in a bowl to serve on the side.

Serve with the warm tortillas, salsa, sour cream, crumbled cotija cheese, lime wedges and cilantro.

SLOW COOKER CHICKEN STROGANOFF

This comes from Judi Ann at Allrecipes. Judi Ann wrote, "Cubed chicken breast cooked in the slow cooker with a simple, creamy sauce mixture. This is so good, and so easy to make on a busy day. Serve over hot cooked rice, if desired."

Prep Time: 10 minutes; Cook Time: 5 hours; Total: 5 hours 10 minutes; Yield: 4 servings

To view this online, go to https://www.allrecipes.com/recipe/17227/slow-cooker-chicken-stroganoff/.

Ingredients

4 skinless, boneless chicken breast halves - cubed

1/8 cup margarine

1 (.7 ounce) package dry Italian-style salad dressing mix

1 (8 ounce) package cream cheese

1 (10.75 ounce) can condensed cream of chicken soup

Directions

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.

Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.

AMU'S CHICKEN KORMA

This came from Sohla El-Waylly at The New York Times cooking e-newsletter. Sohla wrote, "This Bangladeshi-style chicken korma, named for my mother, Amu, is gently spiced and enriched with yogurt instead of cream or nuts, resulting in a light and bright sauce. This style of braising adds very little liquid, allowing the chicken to stew in its own juices. For full flavor, cook the korma until the fat breaks out of the sauce and pools on the surface. Keep it traditional and serve with paratha or rice, or pull the meat off the bones and pile between mayo-slathered white bread to make a chicken korma sandwich — and, of course, cut on a diagonal."

Yield: 4 servings; Time: 1 1/2 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021424-amus-chicken-korma.

Ingredients

1 large onion, peeled, plus more for serving

1 (2-inch) piece ginger, peeled and thinly sliced

4 garlic cloves, smashed and peeled

1/3 cup whole-milk plain or Greek-style yogurt, plus more for serving

2 teaspoons kosher salt, plus more to taste

1 (4-pound) chicken, cut into 10 pieces, skin removed, or 3 pounds bone-in chicken parts, skin removed

1/4 cup ghee or neutral oil

1 tablespoon ground coriander

1 bay leaf

1 (3-inch) cinnamon stick, snapped in half

3 green cardamom pods, cracked

3 small green chiles, stemmed, plus more for serving

White bread, mayonnaise, paratha or steamed rice, for serving

Cucumber-Tomato Salad, for serving (optional)

Preparation

Cut onion in half, trim off the root, and thinly slice one half from root to stem. Set aside. Roughly chop the remaining onion half and purée in a blender, adding as little water as needed to blend until smooth. Pour into a small bowl. Set aside.

In the same blender (no need to wash it out), purée ginger, garlic, yogurt and kosher salt, adding as little water as needed to blend until smooth. Pour into a large bowl. Set aside. Pat chicken dry with paper towels, add to bowl with yogurt purée and toss with your hands to coat.

In a medium Dutch oven, pot or karahi over medium-high heat, add ghee and reserved sliced onions, and cook, stirring often, until crisp and deeply browned, about 10 to 12 minutes. (The onions will continue to brown after removing from heat, so scoop them out of the pot when they are a shade lighter than the desired final color.) Leaving behind the fat, transfer to a plate with a slotted spoon, and spread them out so they cool down quickly and don’t clump together.

Add the onion purée, coriander, bay leaf, cinnamon stick, cardamom pods and a big pinch of kosher salt to remaining ghee and cook over medium-high heat, stirring frequently, until deeply browned and aromatic, about 10 to 12 minutes.

Add chicken, scraping in all the yogurt marinade, and stir to coat in onion paste. Reduce heat to medium-low, cover and simmer until the chicken releases its liquid, about 10 minutes. Partly cover, and cook, stirring occasionally, until the chicken is falling off the bone, the sauce is thick and creamy, and the fat breaks out of the sauce, about 30 to 35 minutes. (You want it to be saucy but thick. Add water a splash as a time, if needed, while cooking.)

Add green chiles, three-fourths of the reserved frizzled onions and more kosher salt to taste. Gently stir to combine. Cook until fragrant, 2 to 3 minutes. Top with remaining frizzled onions, and serve with paratha, rice, or as a sandwich by pulling the meat off the bone, dressing in the korma sauce, and placing between mayonnaise-slathered sliced of untoasted bread. Serve with Cucumber-Tomato Salad or additional raw onion, green chile and yogurt. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE

This is from Kay Chun at The New York Times cooking e-newsletter. Kay wrote, "Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.)"

Yield: 4 servings; Time: 1 3/4 hours

To view this online, go to https://cooking.nytimes.com/recipes/1021777-chicken-and-mushroom-juk-with-scallion-sauce. (And don't forget to sign up for the Times' emails; it's well worth it!)

Ingredients

1 cup short-grain rice (about 7 1/2 ounces)

1 whole (3 1/2- to 4-pound) chicken

5 trimmed scallions, 3 halved crosswise and 2 finely chopped (about 1/3 cup)

5 garlic cloves, crushed

1 (2-inch) piece fresh ginger, peeled and thinly sliced

1 teaspoon toasted sesame oil

3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)

1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)

3 tablespoons safflower or canola oil

2 tablespoons white vinegar

Kosher salt and black pepper

2 ounces baby spinach (about 2 packed cups)

Any combination of soy sauce, chile oil and hot sauce, for serving

Preparation

In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.

Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.

Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.

Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.

Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.

Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.