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What to do after you get off and go home?
Probably the first thing is to clean up a little. Then you want to sit and rest and collect your thoughts. What do you think about, “I want to spend 3 hours cooking before I can eat”. Wait a minute that ain’t what I think, “I think I want some easy one pot chicken recipes to choose from”. The good thing is there are a lot to choose from. Also, most can be made using left over cooked chicken which saves a step and makes it even easier. Any leftovers from all of these recipes can be refrigerated and reheated in the microwave.
Chicken Burrito Mix
Ingredients
1lb boneless skinless chicken breasts cut into 1/2 to 3/4 inch cubes (extra time saver: if you have left over cooked chicken, cube it up and skip the chicken cooking step)
1/8 teaspoon of salt
1/8 teaspoon of pepper
2 tablespoons of olive oil, divided
1 cup uncooked long grain rice
1 can of black beans (15 ounces) rinsed and drained
1 can of diced tomatoes(14.5 ounces), drained
1 teaspoon of ground cumin
1/2 teaspoon of onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
2-1/2 cups of chicken broth
1 cup of shredded cheese
1 medium tomato chopped
3 green onions, chopped
2 jalapeno peppers, chopped
1 bag of chips of your choice
Tortillas either corn or flour
Directions
Salt and pepper the chicken. In a large cast-iron skillet heat 1 tablespoon of olive oil over medium-high heat. Saute the chicken until browned 2 to 3 minutes. Remove it from the pan and set aside.
In the same pan heat the other tablespoon of olive oil over medium-high heat. Saute the rice until lightly browned 1 or 2 minutes. Add the beans, canned tomatoes, seasonings and broth while stirring and bring to a boil. Stop stirring, lower the heat to a simmer and add the chicken on the top (don’t stir just let it heat on the top).
Cover the pot and simmer until the rice is tender and the chicken is not pink. This takes 20 to 25 minutes check regularly that it doesn’t boil dry.
Take it off the heat. Sprinkle cheese on top and let it stand covered until the cheese is melted.
Take it to the table and enjoy with your tortillas, chips and toppings
Creamy Chicken Stroganoff
Ingredients
2 tablespoons of olive oil
1 pound of cubed chicken (1/2 to 3/4 inch)
2 1/2 teaspoons of paprika
1 1/2 teaspoons of garlic powder
1/2 teaspoon of salt
1/2 teaspoon of ground black pepper
16 ounces of sliced mushrooms
2 tablespoons of all-purpose flour
3 cups of chicken stock
8 ounces of egg noodles
1/2 cup of Greek yogurt at room temperature
Instructions
In a large cast-iron skillet heat the olive oil over medium. When hot add the chicken, paprika, garlic powder, salt and pepper. While cooking stir the meat with a spoon until it is completely browned all over, about 4 minutes.
Add the sliced mushrooms and continue to cook until the mushrooms start to soften, 5 to 6 minutes. Sprinkle the flour over the top and stir so that it coats the chicken and mushrooms.
Add 1 cup of the chicken stock and stir to work the flour off the bottom of the pan. Add the rest of the chicken stock and the egg noodles. Cover the pan and bring to a boil. Stir immediately upon boiling then reduce the heat to a simmer. Leave covered but check every minute or so to stir and make sure it is still simmering. Let simmer until the noodles soft enough and most of the liquid is absorbed around 7 minutes. If the liquid drops below a simmer, drops below a simmer increase the heat a little.
When the noodles are soft enough, remove from the heat and let cool for 1 minute. Add the room temperature yogurt and stir to mix it in.
Take it to the table, make a salad if you want and enjoy.
Taco Pasta
Ingredients
1 tablespoon of olive oil
1 pound of cubed chicken
1 onion diced
1 green bell pepper diced
1 red bell pepper diced
2 cloves of garlic chopped
1 tablespoon of chili powder
1 1/2 teaspoons of ground cumin
1/2 teaspoon of salt
1/4 teaspoon of ground black pepper
1 3/4 cups of water (use more as needed)
1 cup of salsa your choice mild or medium
1 can of tomato sauce (8-ounce)
1 1/2 cups of uncooked pasta (pick your favorite)
1 can of black beans (15-ounce), drained and rinsed
1 cup of shredded cheese (chose your favorite)
1 bag of your favorite chips
Instructions
In a large cast-iron skillet with a lid, heat the olive oil over medium-high heat. When the oil is hot add the chicken, onion, red and green peppers. Brown the meat until well browned and cooked through and the onions are clear; 8 minutes or so.
Add the garlic, chili powder, cumin, salt and pepper, cook until the garlic is fragrant, usually less than 1 minute. Add the water, salsa, tomato sauce, pasta and beans, stir and bring to a boil, then reduce the heat to a simmer.
Cover the pan and lat simmer while stirring occasionally until the pasta is al dente and most of the liquid is absorbed usually 12 to 15 minutes (more will absorb while it cools). Watch the pasta as you stir, to make sure it’s not getting dry. If the liquid drops below a simmer, does get dry stir in a little water to keep it simmering.
Take the pan off the heat and stir in half of the shredded cheese, sprinkle the rest on top, cover and allow the cheese to melt.
It is ready to serve with any toppings and chips that you like to use. Make a salad if you want and enjoy.
So when you get home after work–
Go ahead, clean up, sit down put your feet up and relax a bit. When you can use these easy one pot chicken recipes, there is no need to stress. And remember using your leftover chicken in these recipes just makes them easier. Thanks for checking out my blog and staying to the end.