White Bean Chicken Chili

White Bean Chicken Chili

5/2024 from Uncle Butch

- 2 pk McCormick Seasoning

- 2 lbs pulled chicken

- 2 c water or broth

- 3 cans Northern Beans

- 4 oz mild diced green chiles

GIngery Orange Chicken

eMeals

Ingredients
2 lb boneless, SKinless chicken breasts
2 Tbsp butter
1 cup orange marmalade
2 Tbsp cornstarch
2 Tbsp lemon juice
1/2 tsp ground ginger
1 15 oz can mandarin oranges
1 12 oz pkg frozen snow peas

Instructions
1.  Cut chicken in half crosswise, and pound to an even thickness in a zip-loc plastic bag using the heel of your hand or a meat mallet.  Season lightly with salt and pepper.

2.  Melt butter in a large nonstick skillet over medium heat; add half of chicken, and cook 4-5 minutes per side or until done.  Remove from skillet, and keep warm.  Repeat with remaining chicken.  This made a lot of smoke in the house, next time try baking the chicken.

3.  Meanwhile, stir together marmalade, cornstarch, lemon juice, and ginger.  Add to skillet with oranges and juice from can.  Cook, stirring occasionally, until sauce is thickened.  Return chicken to skillet, and cook 1 minute or until thoroughly heated.

4.  Steam snow peas according to package directions; stir into chicken mixture.


Serve with Jasmine Rice

Chile verde with chicken and white beans

Sauté onions and half of a poblano pepper; add 1 cup dry white beans and water to cover the beans a bit. Manual, high pressure, 15 minutes. Quick release. Add 1 pound chicken thighs, the other half of the poblano, any vegetable extras, and half of a jar of salsa if you want. Manual, high pressure, 20 minutes more. Quick release if you’re hungry, natural if you forget about it. —Tim Barribeau

Soy sauce chicken

Optional: Brown whole chicken in oil on Sauté. 

Add:

• 4 cloves garlic
• 2 star anise
• 1 cinnamon stick
• 2 inches of ginger sliced
• ½ cup soy sauce
• ½ cup brown sugar
• 4 cups water

Manual, high pressure, 25 minutes. Quick release pressure. 

—Ganda Suthivarakom

American-style chicken and vegetables

Sauté (or simply add to the pot if you’re short on time) about 4 cups’ worth of veggies cut to roughly equal-size chunks with a drizzle of oil and salt and pepper. Potatoes, carrots, celery, mushrooms, onions, and garlic are all good options. Layer about 4 pounds of chicken leg quarters on top (thighs and breasts also work well, with or without bones), along with more salt and pepper and an optional bay leaf or other herbs if you’d like. Manual, high pressure, 20 minutes (15 minutes if using boneless chicken). Natural release until it opens on its own (about 20 minutes). Optional: Garnish with chopped parsley.

Variation 1, chicken and rice: Add 2 cups of rice and about 2 cups of chicken stock or other liquid (make 1 cup of it cream if you like it creamy).
Variation 2, Instant Pot coq au vin: Make the main recipe but add about 4 slices of bacon, chopped, to your sauté mix. Add a few glugs of red wine (up to half the bottle). Follow the same pressure instructions. —Jacqui Cheng

Marinated Greek Chicken

Chicken

Ingredients

• 1 (8 ounce) container Greek-style full fat plain yogurt
• 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed dried rosemary
• 1 pound skinless, boneless chicken thighs - cut into 1 inch pieces

Grilled veggies

• 1 large red onion, cut into wedges
• 1 large green bell pepper, cut into 1 1/2 inch pieces

Directions
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours or longer in the refrigerator. Preheat an outdoor grill for high heat. Brush on remaining yogurt mixture as chicken cooks. Grill until the chicken is no longer pink and juices run clear.

Tzatiki Sauce

Ingredients

• 1 medium cucumber, peeled, halved lengthwise, and seeded
• 1 cup plain whole-milk yogurt, Greek or Greek-style (see note)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh mint leaves and/or dill leaves
• 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
• Salt and pepper to taste

Directions
Using Greek yogurt here is key; don’t substitute regular plain yogurt or the sauce will be very watery. FAGE Total Classic Greek yogurt is the most widely available brand in this country. You can also make your own Greek-style thickened yogurt (see procedure below) to use in place of the Greek yogurt. Shred the cucumber on the large holes of a box grater. Wring out shreaded cucumber in dish towel. Whisk the yogurt, oil, mint (or dill), and garlic together in a medium bowl. Stir in the cucumbers and season with salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days.)

Creamy Chicken Enchiladas

From: Mari Chambers

• 4 boneless chicken breasts
• 2 cans cream of chicken soup
• 1 container sour cream
• 2 packs of shredded cheese (1 mexican, 1 cheddar)
• Chicken broth
• 2 cans diced green chilies

Boil chicken until cooked. Cut into cubes.

Mix soup, sour cream, cheese, chilies, and chicken in large bowl.

Add chicken broth for desired thickness.

Put mixture in tortillas, pour over top.
Bake at 400° for 20-45 minutes

Chicken Curry Rice

Source: Erika

• 2 tbsp turmeric
• 2 cups rice
• 2 cups water
• 2 cups chicken bullion cubes
• 4 tbsp butter
• ½ cup green onions
• ½ cup chopped celery
• ½ cup red bell pepper
• ½ cup green pepper
• ½ cup yellow pepper
• 1 cup raisins
• 3 tbsp pine nuts
• 2 tbsp vinegar
• 2 tbsp brown sugar
• 1 jar of chutney
• 2 lbs of chicken

Cook Rice:

Mix rice with turmeric and 2 tbsp butter until rice is the color of turmeric.

Crush 2 bullion cubes in 2 cups of water.

Add water to rice and stir.

Cook until done - set aside.

In another skillet

Add 2 tbsp butter, mix remaining ingredients.

Cook until chicken and veggies are done.

Serve over rice.

Smoked Bourbon Chicken

From Cook's Country | August/September 2014

WHY THIS RECIPE WORKS:

Cooking the marinade was the first essential step to getting the most flavor compounds into our chicken. Slashing the chickens also allowed for better penetration of the marinade flavors before grilling. Splitting our chickens into halves allowed the skin and meat to have maximum exposure to… read more

SERVES 4

Use a bourbon you’d be happy drinking. Use all the basting liquid in step 5.

INGREDIENTS

• 1 1/4 cups bourbon
• 1 1/4 cups soy sauce
• 1/2 cup packed brown sugar
• 1 shallot, minced
• 4 garlic cloves, minced
• 2 teaspoons pepper
• 2 (3 1/2- to 4-pound) whole chickens, giblets discarded
• 1 cup wood chips
• 4 (12-inch) wooden skewers

INSTRUCTIONS

1. Bring bourbon, soy sauce, sugar, shallot, garlic, and pepper to boil in medium saucepan over medium-high heat and cook for 1 minute. Remove from heat and let cool completely. Set aside 3/4 cup bourbon mixture for basting chicken. (Bourbon mixture can be refrigerated up to 3 days in advance.)

2. With chickens breast side down, using kitchen shears, cut through bones on both sides of backbones; discard backbones. Flip chickens over and, using chef’s knife, split chickens in half lengthwise through centers of breastbones. Cut 1/2-inch-deep slits across breasts, thighs, and legs, about 1/2 inch apart. Tuck wingtips behind backs. Divide chicken halves between two 1-gallon zipper-lock bags and divide remaining bourbon mixture between bags. Seal bags, turn to distribute marinade, and refrigerate for at least 1 hour or up to 24 hours, flipping occasionally.

3. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. Remove chicken halves from marinade and pat dry with paper towels; discard marinade. Insert 1 skewer lengthwise through thickest part of breast down through thigh of each chicken half.

4A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes.

4B. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burners. (Adjust primary burner as needed to maintain grill temperature between 350° to 375°.)

5. Clean and oil cooking grate. Place chicken halves skin side up on cooler side of grill with legs pointing toward fire. Cover and cook, basting every 15 minutes with reserved bourbon mixture, until breasts register 160° and thighs register 175°, 75 to 90 minutes, switching placement of chicken halves after 45 minutes. (All of bourbon mixture should be used.) Transfer chicken to carving board, tent loosely with foil, and let rest for 20 minutes. Carve and serve.

Slow Cooker Shredded Chicken

Slow Cooker Shredded Chicken

Ingredients:
- 6 lbs. boneless, skinless chicken breasts
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder

Directions:

Place chicken breasts in slow cooker, and sprinkle with seasonings (and liquid, if using). Cover and cook on low for 8 hours, or until the chicken shreds easily with a fork. (*If making a smaller batch, keep an eye on your slow cooker as the chicken will likely need less cooking time.)

Remove the chicken with tongs, and shred using two forks or the paddle attachment of a stand mixer. Use immediately, or freeze in ziplock bags or a sealed container.

**I almost always use frozen chicken when I make big batches of slow cooker shredded chicken like this. And the chicken has always released LOTS of extra juices while cooking, making plenty moist. Some of that extra liquid may be from the chicken breasts being a little icy and frozen. But if you are worried about chicken being dry, feel free to add in a little liquid while cooking.