Tag Archives: chicken

Paleo Chicken Adobo

  Spring is here and I immediately gravitate towards leeks, tarragon, rhubarb and the highly anticipatory light red jewels, which my girls know as strawberries.  Lucky for us, we live in Bellingham and Spring also means colder climates suitable for warm, stew like meals.   With this newness of seasonal availability also comes the everContinue reading “Paleo Chicken Adobo”

Spiced Chicken Drumsticks

  Yesterday Ben and I began another Whole 30 challenge.  For those of you new here, it’s a 30 day commitment to remove all grains, legumes, dairy & sugar (even honey, agave, & maple syrup) from our meals & snacks.  It’s a great time to not only get my body back into a healthy alignment,Continue reading “Spiced Chicken Drumsticks”

Roasted Chicken

This morning marks the beginning of week three of Lean & Green Challenge (via Jogo Crossfit Gym).  I must report that the lady writing on Paleo day two is quite different from the one writing in front of the computer today.  There are some areas that are still the same.  For instance, walking into the grocery store and seeing the lovely pastry bat it’s eyelashes at me is a bit tempting.  However, what’s most noticeable is my overall health.  It’s not just physical energy, but mental energy.  So when you hear that phrase, “you are what you eat;” well, I think there’s something to it.  My mental state seems to be at its peak.  I don’t want to attribute it all to how I’m eating, but I truly believe what I’m putting in is making a difference to thinking more clearly.

It’s interesting when you think of the various methods people deal with stress & anxiety.  There are those that I know who attempt to drown out the noises by numbing the pain with drugs.  I’ve always thought, “well, at least I don’t do that,” but there is something to be said about what I have used to numb the pain.  I never thought I used food as a “way out,” but on Saturday, it seemed like the advise I had given my friend of being mindful, drinking some tea, etc, didn’t cut it.  As I’ve briefly mentioned before here, we’ve dealt with various difficulties with our oldest.  In front of her, there are many obstacles (in terms of developmental delays) most of which, she has no idea; however, as her mama, I’m fully aware of them.  On Saturday we received a letter from a visit we had with a genetic researcher/doctor.  It didn’t leave me with warm fuzzies either, but more of that pit feeling.  You know the pit.  It appears to be an unconquerable wall standing in front of you, and if you look at this way, then that’s what it will be.

It was in that moment, as my stomach turned with that unwelcome old friend “anxiety,” that I wanted a mocha, or something sweet to deal with that moment.  But alas, I knew it was my will versus the wall, and I wasn’t going to let it conquer me.  It didn’t and I found that my soul needed time to be creative.  To let out tears of the unknown, talk with God about it, paint (something I haven’t done in a while) and create, and I found my soul (and stomach) was the better for it.  I’m learning a lot about myself (and my jeans have also noticed–in a good way).  One of those things is my renewed love of cooking, while baking takes a backseat.  This roasted chicken is one of them.  It will definitely earn you a couple of “ooos” & “awws” in the kitchen, while not taking much time standing in the kitchen.  Again, thanks for reading and sharing with me in this journey.  I’m certain that I’m not the only one with that unconquerable wall staring at me, but I’m certain you too can conquer it.

 

A Year Ago: Traditions

Roasted Chicken (printable recipe)

I love roasted chicken, because it appears that you’ve been slaving in the kitchen much longer than you actually did.  Plus, take the carcass and turn it into chicken broth.

Ingredients:

1 whole chicken
sea salt
freshly ground pepper
bundle of fresh thyme
coconut oil
3 strips quality bacon

Directions:
Preheat oven to 425.  Have ready a dutch oven.  Take your chicken and remove all the insides, clip any nails still attached and rinse with cool water.  Pat dry the outside & inside of the bird.  Be generous in sprinkling salt inside the cavity of the bird, along with ground pepper.  Rub coconut oil on the outside of the bird on the breasts, along with under the breast skin.  Sprinkle salt & pepper under the breast skin & on top of the breast.

Put the bundle of thyme inside the cavity.  Place your whole bird in the dutch oven.  By using a dutch oven, you will not have to deal with trussing the chicken.  Take the wings and tuck them behind the back of the chicken.  Now with a pair of kitchen shears, snip an opening on the fat portion near the birds downside (butt) on both sides, in order to tuck the drumstick ends through the holes (consult picture).


Place the three strips of bacon across the breast and put into the oven, cook for 20-25 minutes.  After 20-25 minutes, remove the bacon and turn down the heat to 350.  Baste the chicken.  Cook for an additional 25-35 minutes, or until a meat thermometer registers 165 (poke it between the drumstick & breast).

Once it hits 165, remove from oven.  If you want to make gravy using the drippings go ahead.  Serve it up & enjoy.  Be sure to use the carcass for some great stock.

Chicken Chilaquiles

What do you do when you don’t know if you should make chicken tacos or chicken tortillas?  You do the most sensible thing and make Chicken Chilaquiles.  If you’re not familiar with chilaquiles, it is typically fried tortillas topped with a green or red sauce then simmered to break down the tortillas.  Chicken can be added, but isn’t always the case.  You can top it with queso fresca & crema and refried beans.

In my rendition of chilaquiles, I’ve used corn tortillas (no frying), a simple green sauce with chicken & cheese.  This is one of those so easy, yet so good–you’ll wonder why you’ve been making tacos or enchiladas this whole time.  I didn’t make mine very spicy as I only had one can of puree green chilis and who would’ve known that the salsa in the fridge was moldy (it was Organic–I blame it on that).  You can easily make it spicier by adding jalapenos, chili flakes or some other tongue burning inducer during the sauce stage.

We ate this & drank Strawberry Margaritas for Cinco de Mayo, because I didn’t want to make anything too complicated.   If that’s you–then enlist in this quick.  Plus, you could easily buy a rotisserie chicken to save on time.

Chicken Chilaquiles (printable version)

I used a can of pureed green chilis from Trader Joe’s, which you can add more than one can to make the dish more spicy.

Ingredients

2 Tb canola oil
1 onion, sliced
2 Tb kosher salt
3 – 4 cups water
1 can green chilis
2 cups shredded mozzarella cheese, plus additional for topping
3 cups chicken, pulled off fashion (I roasted a chicken, pulled off the chicken & used some breast, thigh & drumsticks)
10 corn tortillas

**Toppings: sliced radishes, fresh chopped cilantro, sour cream, shredded cheese, lime

Directions: Put the canola oil in a dutch oven or large pot.  Heat the oil over medium heat.  Add the sliced onions to the pot until nicely browned.  Add the can of green chilis & 3 cups of water until it hits a roaring boil.  Add the sliced corn tortillas & shredded cheese.  Stir & thoroughly mix. Allow to cook for about 2 minutes, then add the chicken.  You will want to stir occasionally so it doesn’t stick to the bottom.  The chilaquiles will thicken, the cheese will melt, & the liquid will soak into the tortillas & soften them.  Serve once most of the liquid has been absorbed.  Top with cilantro, radishes, shredded cheese, sour cream & squeeze of lime.