If you love Chicken, today's post is sure to please. Check out the Black-Eyed Chicken, the Classic Chicken Pot Pie, and the rest of today's yumminess. Enjoy!
CHICKEN A LA KING
This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings
This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)
Salt and black pepper
2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)
4 tablespoons unsalted butter
1 cup sliced button or cremini mushrooms (2-1/2 ounces)
1/4 cup chopped green bell pepper
1/4 cup all-purpose flour
1 cup heavy cream
1 cup frozen green peas
2 tablespoons drained jarred sliced pimentos, finely chopped
1 tablespoon finely chopped parsley, plus more for serving
2 large egg yolks
3 tablespoons dry sherry
Toast triangles and Tabasco hot sauce, for serving (optional)
Preparation
Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.
Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.
Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.
In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.
Tip
To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
GRILL PAN CHICKEN WITH FIERY MANGO-GINGER SALSA
Recipe Yield: Yield: 4 servings; Serving size: 1 chicken breast and 1/4 cup salsa
Source: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
Book Title: The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil
View this online at https://diabeticgourmet.com/diabetic-recipes/grill-pan-chicken-with-fiery-mango-ginger-salsa.
Ingredients
1 tablespoon canola oil
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (4 ounces each), rinsed, patted dry and flattened to 1/2-inch thickness
Canola oil cooking spray
1 lemon, cut into quarters
Salsa
1 cup finely chopped mango
2 to 3 tablespoons chopped fresh mint leaves
1 teaspoon grated fresh ginger
2 tablespoons finely chopped red onion
1/2 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon canola oil
Directions
Combine 1 tablespoon canola oil, curry powder, sugar, pepper and salt. Brush over chicken and let marinate for 15 minutes.
Meanwhile, stir together salsa ingredients in a small bowl.
Coat a grill pan with canola oil cooking spray and place over medium-high heat until hot. Add chicken, discarding any marinade. Cook chicken 4 minutes on each side or until no longer pink inside and juices run clear. Transfer to a serving platter. Squeeze lemon juice over chicken; serve with salsa.
Notes:
This dish offers a medley for flavours. Using salsa in place of more salt lowers the sodium content and boosts taste!
Nutritional Information Per Serving: Calories: 205; Fat: 7 g; Sodium: 175 mg; Cholesterol: 65 mg; Protein: 25 g; Carbohydrates: 11 g
Diabetic Exchanges: 1 fruit, 3 lean meat, 1/2 fat
BLACK-EYED CHICKEN
Recipe Yield: Yield: 6 servings
View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.
Ingredients
16 oz can black-eyed peas, rinsed and drained
2 cups cooked chicken breast, chopped
1 cup diced celery
1 cup red bell pepper
1 cup green bell pepper
1/2 cup sliced green onion
1/2 cup fresh cilantro
3 Tbsp fat-free Italian salad dressing
2 Tbsp Dijon mustard
6 cups lettuce leaves
Directions
Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.
Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g
Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate
CHICKEN & AVOCADO BURRITOS
This is from Campbell's, and begins, "Chicken & Avocado Burritos stuffed with chicken, avocado, cheese and sour cream, cooked until browned and crisp on the outside? Yes, please! The best part is that with this recipe, you don't have to prep and cook the chicken- canned chicken is the perfect time saver! Learn how to make these chicken burritos. It really couldn't be easier, and it's easy to customize, too! Want to use whole wheat tortillas? Go for it. Is shredded Cheddar cheese your favorite? Use that instead! This Chicken & Avocado Burritos recipe is foolproof, and ready to eat in less than 20 minutes!"
Prep Time: 10 minutes; Total Time: 18 minutes; Serves: 4
To view this online, go to https://www.campbells.com/swanson/recipes/chicken-avocado-burritos/.
Ingredients
1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1/3 cup Pace® Salsa Verde
2 tablespoons light sour cream or plain nonfat Greek yogurt
4 flour tortilla (10-inch), warmed
1/2 cup shredded Monterey Jack cheese or Cheddar cheese (about 4 ounces)
1 avocado, pitted, peeled and diced
2 tablespoons chopped fresh cilantro
1 tablespoon vegetable oil
1 lime, cut into quarters
Instructions
Stir the chicken, salsa verde and sour cream in a bowl.
Place the tortillas onto a work surface. Spoon the chicken mixture down the center of each tortilla. Top with avocado, cheese and cilantro. Fold in two sides of each tortilla and roll up to enclose the filling.
Heat the oil in a 12-inch nonstick skillet over medium heat. Cook the burritos for 4 minutes. Turn the burritos over and cook for 4 minutes or until hot. Serve with the lime wedges and additional salsa verde, if desired.
CLASSIC CHICKEN POT PIE
This is from Diana Rattray on the Spruce Eats. Diana wrote, "Our classic chicken pot pie is loaded with tender chunks of chicken and vegetables in a thick, creamy gravy. A double crust makes the chicken pie satisfying and filling—make a homemade, buttery crust from scratch or make it even easier with convenient store-bought refrigerated crusts. Whichever option you choose, you will fall in love with this comforting pot pie.
"Feel free to customize this pie to suit your family's tastes. Add some celery or potatoes to the pie or cut back on the vegetables and add extra chicken. Or replace the fresh chicken breasts with leftover cooked chicken or turkey. Fresh herbs are another excellent option. Fresh or dried thyme is called for, but you may want to use a mixture of herbs. Chives, sage, and rosemary are some great alternatives.
"Serve chicken pot pie with a salad or fresh vegetables on the side. Sliced tomatoes and cucumbers make an excellent side dish with the pie, or you might serve it with a mound of freshly made coleslaw. Or serve the chicken pie with a cooked vegetable, such as green beans with bacon, a simple dish of sautéed asparagus with lemon, or roasted Brussels sprouts."
Prep Time: 20 minutes; Cook Time: 74 minutes; Cooling Time: 10 minutes; Total Time: 104 minutes; Makes 8 servings; Yield: 1 pie
To view this online, go to https://www.thespruceeats.com/chicken-pot-pie-with-herbs-3053112.
Ingredients
6 tablespoons unsalted butter
1-1/2 cups diced carrots
1/2 cup diced onion
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
1/3 cup all-purpose flour
1-3/4 cups chicken broth
1/2 cup heavy cream
1/2 cup frozen peas, thawed
2 tablespoons finely chopped fresh parsley
2 teaspoons fresh thyme, or 1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 (9-inch) homemade or store-bought pie crusts, divided
1 large egg, optional
Directions
Gather the ingredients.
Position a rack in the center of the oven and heat to 400 F.
Melt the butter in a large skillet or saucepan over medium heat. Add the carrots, onion, and chicken, and cook, stirring until the chicken is mostly cooked through and the vegetables begin to soften, about 10 minutes.
Add the flour and continue stirring until the mixture is well combined, about 1 minute.
Add the chicken broth and cook, stirring frequently until well combined, about 5 minutes.
Stir in the cream, peas, parsley, and thyme. Add salt and pepper, adjusting the seasoning to your liking. Let the filling cool slightly.
Line a 9-inch pie plate with 1 sheet of pie crust.
Add the filling mixture, smoothing it out evenly in the dish.
Top with the remaining pie crust. Trim the pastry and crimp the edge as desired. Cut a few vents in the top of the crust to allow steam to escape. If desired, mix the egg with 1 tablespoon water and brush the egg wash over the top crust.
Place the prepared pie on a baking sheet and transfer to the oven. Bake until the crust is golden brown, and the filling begins bubbling up through the vents, 35 to 45 minutes. Cool the pie on a rack before slicing and serving, about 10 minutes.
Glass Bakeware Warning
Do not use glass bakeware when broiling, or when a recipe calls for adding liquid to a hot pan, as glass may explode. Place a glass pie plate on an unheated baking sheet before placing the pie in the oven. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.
Tips
To save time on baking day, prepare the filling and refrigerate it for up to 24 hours. When it's time to bake, gently heat the filling until warm, fill the crust, and bake as directed.
To avoid a soggy bottom, you may blind-bake or par-bake the untrimmed bottom crust. Fill, trim, and then top with the remaining crust. Tuck it under the trimmed bottom crust and crimp or flute as desired.
To keep the edges of your crust from getting too brown, cover with foil during the last 15 minutes of baking.
How to Make Ahead and Freeze Unbaked Pot Pie
To Freeze: Prepare the pot pie in a metal or foil pie pan, but do not add an egg wash. Wrap the pie tightly in foil and place it in the freezer.
To Bake From Frozen: Cover the frozen pie with a sheet of foil and bake at 400 F for 30 minutes. Remove the foil—apply an egg wash, if desired—and continue baking for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
To Defrost, Then Bake: Place the frozen pie in the refrigerator and let it thaw for about 24 hours. Cover the pie with foil and bake it at 400 F for 20 minutes. Remove the foil—apply an egg wash, if desired—and continue to bake for about 25 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
Recipe Variations
Swap out 1/2 cup of the diced carrots with diced or sliced celery.
Make the pie with leftover turkey or shredded rotisserie chicken.
Swap about 1/4 to 1/3 of the chicken with diced ham for a chicken and ham pie.
If you aren't a fan of peas, use thawed frozen cut green beans instead.
How to Store and Freeze
To store leftover chicken pot pie, simply cover tightly with plastic wrap and place in the refrigerator, where it will keep for three to five days. You can also freeze cooked chicken pot pie for up to six months.
What temperature should chicken pot pie be cooked to?
Use a food thermometer to check that the filling is thoroughly cooked; it should register at least 165 F when inserted into the center of the pie. This goes for leftovers as well.
What is the difference between chicken pie and chicken pot pie?
While there's no definitive difference between the two terms, some believe a pot pie is made with a top crust, and some think a chicken pie is made with more chicken and fewer vegetables.
Showing posts with label Chicken à la King. Show all posts
Showing posts with label Chicken à la King. Show all posts
Wednesday, July 16, 2025
Thursday, April 24, 2025
Chicken
There was a time when Chicken was relegated to the Sunday or holiday dinner table. (Think early- to mid-twentieth century.) Now, it's an anytime meal. To that end, check out today's chicken recipes, including Chicken Bacon Ranch Casserole and Chicken Spaghetti. Enjoy!
CHICKEN A LA KING
This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings
This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)
Salt and black pepper
2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)
4 tablespoons unsalted butter
1 cup sliced button or cremini mushrooms (2-1/2 ounces)
1/4 cup chopped green bell pepper
1/4 cup all-purpose flour
1 cup heavy cream
1 cup frozen green peas
2 tablespoons drained jarred sliced pimentos, finely chopped
1 tablespoon finely chopped parsley, plus more for serving
2 large egg yolks
3 tablespoons dry sherry
Toast triangles and Tabasco hot sauce, for serving (optional)
Preparation
Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.
Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.
Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.
In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.
Tip
To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.
QUESO CHICKEN NACHOS
This is from Old El Paso, and begins, "Oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce, and finished with fresh tomatoes, green onions and cilantro."
Prep Time: 15 minutes; Total Time: 25 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/queso-chicken-nachos.
Ingredients
2 teaspoons vegetable oil
2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
8 cups tortilla chips
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
3 tablespoons Old El Paso™ Creamy Queso sauce
3 tablespoons Old El Paso™ Creamy Salsa Verde sauce
1/2 cup quartered grape tomatoes
1/4 cup sliced green onions
2 tablespoons chopped cilantro
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.
In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.
Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.
Expert Tips
Lining your pan with foil makes an easy cleanup!
Top with sliced jalapeño chiles if you prefer a bit of spicy heat with your nachos!
Fresh pico de gallo is a great alternative topper for your nachos!
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choice: 2
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 SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
BLACK-EYED CHICKEN
Recipe Yield: Yield: 6 servings
View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.
Ingredients
16 oz can black-eyed peas, rinsed and drained
2 cups cooked chicken breast, chopped
1 cup diced celery
1 cup red bell pepper
1 cup green bell pepper
1/2 cup sliced green onion
1/2 cup fresh cilantro
3 Tbsp fat-free Italian salad dressing
2 Tbsp Dijon mustard
6 cups lettuce leaves
Directions
Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.
Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g
Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate
CHICKEN A LA KING
This is from Craig Claiborne and adapted by Eric Kim in The New York Times cooking enewsletter. For this yumminess, Eric wrote, "This regal midcentury favorite of tender poached chicken draped in a creamy sherry sauce is due for a revival. Think of chicken potpie filling without the crust, or the kind of banquet poultry served at weddings. Many hotel chefs in the 19th century, including George Greenwald of the Brighton Beach Hotel, claim to have invented chicken à la king, which has as many variations as there are cooks. This particular iteration of the retro dish comes from Craig Claiborne, adapted from a column he wrote for The New York Times in 1969. For the full effect, serve the comforting chicken with toast triangles, as they still do at nostalgic restaurants like Musso & Frank Grill in Los Angeles and Cecchi’s in New York City, or enjoy with rice, noodles or biscuits, whatever makes you happy. This dish reheats beautifully in the microwave or over low heat on the stove."
Prep Time: 10 minutes; Cook Time: 50 minutes; Total Time: 1 hour; Yield: 4 to 6 servings
This was featured in "A Chicken à la King That’s Actually Fit for a King," and can be viewed online at https://cooking.nytimes.com/recipes/1026730-chicken-a-la-king. While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Great recipes, guides, and more.
Ingredients
1 (14.5-ounce) can chicken broth or 1-3/4 cups homemade stock (see Tip)
Salt and black pepper
2 large boneless, skinless chicken breasts (1-1/4 pounds; see Tip)
4 tablespoons unsalted butter
1 cup sliced button or cremini mushrooms (2-1/2 ounces)
1/4 cup chopped green bell pepper
1/4 cup all-purpose flour
1 cup heavy cream
1 cup frozen green peas
2 tablespoons drained jarred sliced pimentos, finely chopped
1 tablespoon finely chopped parsley, plus more for serving
2 large egg yolks
3 tablespoons dry sherry
Toast triangles and Tabasco hot sauce, for serving (optional)
Preparation
Poach the chicken: Add the stock to a medium saucepan and season with salt and pepper. Bring to a boil over medium-high, then turn the heat to its lowest setting. Season the chicken breasts with salt and pepper and add to the saucepan. Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking. Transfer the chicken to a cutting board and the stock to a measuring cup.
While the chicken cools, make the sauce: In the same saucepan, melt the butter over medium, then add the mushrooms. Cook, stirring occasionally, for 5 minutes. Stir in the green bell pepper. Sprinkle the flour over the vegetables and cook, stirring constantly, until the flour is incorporated, about 1 minute.
Whisk in 1-1/2 cups reserved chicken stock. Boil, whisking constantly, until smooth and thickened, about 2 minutes. Whisk in the cream and bring to a simmer. Cook over low, whisking occasionally, until slightly thickened, about 8 minutes. Season to taste with salt and pepper. Cover.
Cut the chicken breasts into 1/2-inch cubes and stir into the sauce, along with the peas, pimento and parsley. Raise the heat to medium and bring to a boil, stirring occasionally, then reduce the heat to low. Simmer until the chicken is just cooked through.
In a small bowl, whisk the egg yolks and sherry to combine and stir into the sauce. Do not boil the sauce at this stage or it may curdle. Season to taste with salt and pepper. Turn off the heat when steaming hot and serve immediately with the toast triangles and Tabasco sauce, if using.
Tip
To prepare an even richer, more flavorful dish, do as Mr. Claiborne does in his cookbook “Craig Claiborne’s Southern Cooking” (1987) and start by poaching a whole chicken. Add a whole chicken to a snug pot, fill the pot with just enough water to cover it. If desired, add aromatic ingredients, such as peppercorns, bay leaves, onion, allspice, carrot and celery. Season with salt. Bring to a boil and simmer, partially covered, until the chicken is tender, about 30 minutes. Strain and use the stock in Step 3. Transfer the chicken to a cutting board and let cool slightly before tearing off the meat and carving it into 1/2-inch cubes to use in Step 4. You should have about 3 cups of cubed boneless, skinless chicken.
QUESO CHICKEN NACHOS
This is from Old El Paso, and begins, "Oven-baked nachos are loaded with taco-seasoned chicken and cheese, topped with a double drizzle of Old El Paso™ Creamy Salsa Verde sauce and Old El Paso™ Creamy Queso sauce, and finished with fresh tomatoes, green onions and cilantro."
Prep Time: 15 minutes; Total Time: 25 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/queso-chicken-nachos.
Ingredients
2 teaspoons vegetable oil
2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
8 cups tortilla chips
1 package Old El Paso™ Shredded Mexican Style 4 Cheese Blend (8 oz)
3 tablespoons Old El Paso™ Creamy Queso sauce
3 tablespoons Old El Paso™ Creamy Salsa Verde sauce
1/2 cup quartered grape tomatoes
1/4 cup sliced green onions
2 tablespoons chopped cilantro
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray.
In 10-inch skillet, heat oil over medium heat. Add chicken, taco seasoning mix, water and green chiles; cook 4 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
Spread half of chips evenly in pan. Top chips with half of the chicken mixture; sprinkle 1 cup of the cheese over chicken. Repeat layers.
Bake 8 to 10 minutes or until cheese is melted. Drizzle with sauces, and top with tomatoes, green onions and cilantro; serve immediately.
Expert Tips
Lining your pan with foil makes an easy cleanup!
Top with sliced jalapeño chiles if you prefer a bit of spicy heat with your nachos!
Fresh pico de gallo is a great alternative topper for your nachos!
Exchanges: 1 Starch, 1 1/2 Other Carbohydrate, 2 Very Lean Meat, 1 High-Fat Meat, 3 1/2 Fat
Carbohydrate Choice: 2
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 SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4-1/2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
CHICKEN BACON RANCH CASSEROLE
This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"
Prep Time: 20 minutes; Total Time: 45; Makes 6 servings
To view this online, click here.
Ingredients
1 lb penne pasta, cooked and drained
2 cups shredded cooked chicken
1 jar (15 oz) Alfredo pasta sauce
1/2 cup ranch dressing
6 slices chopped cooked bacon
2 cups shredded mozzarella cheese (8 oz)
Chopped parsley, if desired
Directions
Heat oven to 350°F. Grease or spray 13x9-inch pan.
In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
Tips from the Pillsbury Kitchens
tip 1
Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.
Tip 2
If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.
Tip 3
To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.
Tip 4
You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.
BLACK-EYED CHICKEN
Recipe Yield: Yield: 6 servings
View this online at https://diabeticgourmet.com/diabetic-recipes/black-eyed-chicken.
Ingredients
16 oz can black-eyed peas, rinsed and drained
2 cups cooked chicken breast, chopped
1 cup diced celery
1 cup red bell pepper
1 cup green bell pepper
1/2 cup sliced green onion
1/2 cup fresh cilantro
3 Tbsp fat-free Italian salad dressing
2 Tbsp Dijon mustard
6 cups lettuce leaves
Directions
Combine all ingredients except lettuce in a bowl. Stir well. Cover and chill for 4 hours. Serve on lettuce leaves.
Nutritional Information Per Serving: Calories: 170; Fat: 3 g; Saturated Fat: 1 g; Fiber: 5 g; Sodium: 430 mg; Cholesterol: 40 mg; Protein: 20 g; Carbohydrates: 17 g; Sugars: 3 g
Diabetic Exchanges: 1 Vegetable, 2 Meat, 1 Carbohydrate
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