Posts Tagged ‘Chicken’

Thai Coconut Chicken Curry

Monday, April 7th, 2014

From our food contributor, Shaina Olmanson.

Thai Coconut Chicken Curry #recipe via Shaina Olmanson at MomAdvice.com
Thinking fast on your feet is one of those skills no one ever tells you you’ll need as a mom. I often feel like there should have been a prerequisite before choosing to have kids, a mini boot camp that presented you with harrowing situations and tight time limits for figuring out the solution. Where were those life skills taught?

More often than not, when I reach the 5 o’clock hour I’m in a mad rush to throw something together before whatever activities the evening holds. I have four kids emptying their backpacks on my dining room table as I stare into the refrigerator, and as I’m stress-searching the contents of crisper drawer and the inner door, one of them is bound to ask for homework help. Why didn’t I remember to take the meat out of the freezer?

It is in these parenting moments where I feel utterly defeated by life that I find the greatest opportunities to defeat it instead. This meal is one of those that lends itself to last-minute meals. I try to keep ingredients for it on hand, ready at a moment’s notice, along with a Greek seasoning blend and taco seasoning and cans of beans in the pantry (which isn’t really a “pantry” as much as basement shelves and a cupboard in the garage at my house). They’re the things I turn to when everything is falling apart, when I’ve dropped every ball there was to juggle. The thing they have in common: quick cooking times.

Cutting the chicken thin helps it cook faster. If you only have chicken in the freezer, thaw it partially and then cut it. It’s wonderfully easy to slice thinly when there’s still a bit of frozen resistance. The vegetables are interchangeable, for the most part. Use what you have on hand. Zucchini and mushrooms can be great in this curry, too.

Thai Coconut Chicken Curry #recipe via Shaina Olmanson at MomAdvice.com
Let’s talk rice. I’m not going to judge the type of rice you use here, whether you’re a boil-in-the-bag home, a minute-rice family, you rely on those microwaveable pouches and trays, you are a diehard stovetop rice cooker, or you – like me – are devoted to your rice cooker. For me, I find that the best way to cut down on rice cooking time is simply to make exactly the amount you need. My rice cooker takes far longer to cook six cups of rice (I like leftovers) than it does to cook two. Similarly, if you are making it on the stove, bringing several cups of water to a boil is going to take more time than if you only make what you’ll be eating.

Thai Coconut Chicken Curry
Author: 
Recipe type: Main Dish
Cuisine: Thai
Serves: 4-5
 
Ingredients
  • 2 tablespoons oil
  • 2 chicken breasts, cut into thin slices
  • 2 tablespoons Thai red curry paste
  • 1 red bell pepper, thinly sliced
  • 1 daikon, julienned (see notes for substitutions)
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1 can (15 ounces) coconut milk
  • 4 green onions, diced
  • 3 tablespoons fresh cilantro
  • 4 cups cooked rice
Instructions
  1. In a wok or large saucepan, heat the oil over medium-high heat. Add in the chicken and cook until white on all sides. Stir in the curry paste. Add the red bell peppers and the daikon and saute for 3 minutes.
  2. Stir in the brown sugar, fish sauce, and coconut milk. Bring just to a boil, then lower the heat and simmer for 5-7 minutes.
  3. Sprinkle green onions and cilantro over the top just before serving. Serve over rice.
Notes
You can substitute bamboo shoots, bean sprouts, or another vegetable for the daikon.

 

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Zesty Chicken Marinade

Tuesday, September 22nd, 2009

Zesty Chicken Marinade

(Marinade for 12 pieces of chicken, halve this recipe for four to six pieces)

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or Miracle Whip light (I use the Fit & Active version with light blue lid)
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Whisk together all ingredients in a small bowl. Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

Chicken Italiano

Tuesday, September 22nd, 2009

Chicken Italiano (or Amy’s Copycat Version of “Chicken Tonight”)

4 chicken breasts
2 cups marinara sauce
1/3 cup chopped tomatoes (you can use fresh or a can of diced tomatoes)
1/2 cup Italian Dressing

Slow Cooker Version: Place all ingredients in your slow cooker. Cover and cook on low for six hours. Serve over spaghetti or rice with a sprinkle of Parmesan cheese. This is delicious with a side of roasted green beans.

Oven Version: Throw frozen chicken breasts in. Pour sauce, tomatoes, & Italian dressing on top. Bake at 375 for 1 hour (or longer if they are large chicken breasts).

Make-Ahead Version: Throw all of the ingredients in a freezer bag and label with cooking directions. To prepare, just thaw and follow one of the versions above.

Braised Balsamic Chicken

Monday, April 27th, 2009

Braised Balsamic Chicken (Courtesy Of: AllRecipes Dinner Tonight Cookbook)

6 skinless, boneless chicken breasts
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced (I omitted this)
1 (14.5 ounce) can diced tomatoes, undrained (I used petite diced)
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme

Season chicken breasts with ground black pepper and garlic salt. heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken and add basil, oregano, rosemary, and thyme. Simmer until the chicken is no longer pink and the juices run clear, approximately fifteen minutes. Serve over a bed of rice or spaghetti.

This would be delicious served up with a side of green beans and a big sprinkle of Parmesan cheese. The dinner comes together in about twenty minutes which makes it a great dish to entertain with or to throw together on a weeknight. Enjoy!

Braised Balsamic Chicken

Sunday, January 18th, 2009

Braised Balsamic Chicken

6 skinless, boneless chicken breasts
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons olive oil
1 onion, thinly sliced (I omitted this)
1 (14.5 ounce) can diced tomatoes, undrained (I used petite diced)
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme

Season chicken breasts with ground black pepper and garlic salt. heat olive oil in a medium skillet and brown the onion and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken and add basil, oregano, rosemary, and thyme. Simmer until the chicken is no longer pink and the juices run clear, approximately fifteen minutes. Serve over a bed of rice or spaghetti.

This would be delicious served up with a side of green beans and a big sprinkle of Parmesan cheese. The dinner comes together in about twenty minutes which makes it a great dish to entertain with or to throw together on a weeknight. Enjoy!