Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

Freezer Adobo Chicken with Pineapple Recipe

  • 1 Whole Chicken, cut into pieces (10 drumsticks or 8 thighs, skin on and bone in, works well, too)
  • ¾ Cup Soy Sauce
  • ½ Cup Rice Vinegar
  • ¼ Cup Apple Cider Vinegar
  • 3 Whole, Dried Bay Leaves
  • 1-2 teaspoons Fresh Ground, Black Pepper, to taste
  • 3 Cloves Garlic, crushed and finely minced
  • ½ teaspoon Dried Minced Onion
  • 1 ½ Tablespoons Peanut Oil (Vegetable Oil is just fine)
  • 1 ¼ Cup Water
  • 1 lb. Bag of Frozen Pineapple (If you have a nice and ripe fresh pineapple, cut it up into bite sized pieces and then set on cookie sheet and flash freeze before putting into a freezer bag)
To Freeze:
  1. In a 1 Gallon Freezer bag combine Soy Sauce, Vinegars, Bay Leaves, Black Pepper, Garlic, Dried Minced Onion, Oil, and Water. Seal bag, and shake it up.
  2. Open the bag and place you cut up chicken pieces inside. Pushing all the air out should allow the sauce to completely cover the chicken. If not, add a little more water until just covered when sealed.
  3. Freeze along side the bag of pineapple .
To Thaw:
  1. Set frozen bag of chicken and frozen bag of pineapple on a plate or in a bowl (leave them in their separate bags) in the fridge the night before you want to cook this meal.
To Cook:
  1. In a lidded pan; over high heat bring the chicken and the adobo sauce to a boil.
  2. Reduce heat to low, cover and simmer for 30-45 minutes, or until chicken is cook through, and pulling away from the bone.
  3. Heat oven to Broil.
  4. Remove chicken from pan and place on a slotted broiler pan. Broil 4 minutes, with meat approx 6-8 inches from the broiler, turn chicken and broil and additional 4 minutes.
  5. While the chicken is broiling, bring the sauce back up to a boil and continue to boil over medium high until the sauce is reduced by half. ( you may need to boil the sauce longer than it takes to broil the chicken. That is okay. Just pull the chicken out of oven and set aside for now.)
  6. Once the sauce is reduced by half, stir in the pineapple and bring back to a boil, remove from heat.
  7. Using a brush, baste each piece of chicken with the sauce 2-3 times and broil 1 more minute. Turn Chicken baste 2-3 times and broil for 2 minutes.
  8. Serve with the sauce over your favorite steamed rice.

Cheesy Chicken Bacon Broccoli Pasta Recipe

Cheesy Chicken Bacon Broccoli Pasta

Cheesy Chicken Bacon Broccoli Pasta Recipe

  • 8 slices thick cut bacon, cut into bite-sized pieces
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups diced onion (about 1 onion)
  • 3-4 cloves garlic, minced
  • 4 cups broccoli florets, chopped into bite-sized pieces
  • 2 cups low-sodium chicken broth
  • 1 (10 oz) can Ro-Tel tomatoes and green chiles
  • 1 cup heavy cream
  • 8 oz (about 3 cups) penne pasta
  • 1 teaspoon salt and pepper, each
  • 1 cup sharp cheddar cheese, shredded
  • In a large pot with high sides, or a dutch oven, cook bacon over medium-high heat, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove to a plate with a slotted spoon.
  • Season chicken with salt and pepper to taste. In the same pot with the bacon grease, arrange the chicken in a single layer. Cook for 5 minutes until golden and browned, flipping once halfway through. Remove with a slotted spoon to the plate with the bacon. If necessary, remove all but 2 tablespoons of the bacon grease from the pan. Increase heat to high, add the onions and broccoli, and cook until the onions are golden and brown, about 5-7 minutes. Decrease heat to low, add garlic and stir to combine until fragrant, about 30 seconds. Remove all the veggies to the plate with the chicken and bacon.
  • Add the broth, Rotel, cream, pasta, salt, and pepper to the pot. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes.
  • Add the chicken, bacon, and veggies back into the pot and stir to combine until heated through, 1-2 minutes. Turn off the heat, add the cheese and stir until smooth and melted.

Chicken and Mushroom Fajitas

Chicken and Mushroom Fajitas


Chicken and Mushroom Fajitas

For The Chicken and Marinade:
  • 1½ to 2 lbs Chicken Breast, sliced in half lengthwise
  • ⅓ cup cilantro, chopped
  • 3 garlic cloves, minced
  • Juice of 1 lime (about 2 Tbsp)
  • 4 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt and ¼ tsp black pepper, or to taste
Other Fajita Ingredients:
  • 2 large bell peppers, cored and sliced into strips
  • 1 medium/large yellow onion, thickly sliced
  • ½ lb mushrooms, thickly sliced
  • 4 oz Monterey Jack Cheese, shredded
  • 4 Strips bacon, cooked & crumbled (or buy pre-cooked crumbled bacon)
Serve with (same as Chilis):
  • Small Flour Tortillas
  • Pico or Salsa, Guacamole or diced avocado, Sour Cream, Lettuce, Hot Sauce
How to Make the Chicken:
  1. Combine marinade ingredients in a medium bowl. Slice chicken in half lengthwise so you end up with about ½” thick chicken cutlets. Add chicken to marinade and stir until evenly coated. Cover with plastic wrap and refrigerate 45 min to 1 hour, stirring midway.
  2. To Grill Chicken (the most authentic way): Preheat Grill then reduce heat to med/low (350˚F) and grill chicken 6-8 min per side, rotating midway to create grill marks.
  3. To Saute Chicken: Heat a large non-stick (cast iron is best – it should be oven safe) skillet over medium heat. Saute chicken with 1-2 Tbsp oil in a single layer, until browned on each side and cooked through (3 min per side).
Preparing Veggies:
  1. Heat the same non-stick, oven safe pan over medium heat. Saute mushrooms with 1-2 Tbsp oil until mushrooms are browned. Remove from pan and set aside.
  2. In the same hot pan, sauté onions and bell peppers in 1-2 Tbsp more oil. Stir the veggies every 2 minutes to sear and brown the edges and cook a total of 8 minutes. Season to taste.
Assembling the Fajitas:
  1. Slice chicken into ¼” thick strips and place over the cooked vegetables. Top with sauteed mushrooms, then cheese and finally crumbled bacon. Place under the broiler in the upper third of the oven for 2-3 minutes or just until cheese is nicely melted.
  2. Wrap a stack of tortillas in a damp papertowel and microwave on high 45 seconds to 1 min or until tortillas are very warm. Keep them covered until ready to use.
  3. To assemble individual fajitas, start with a warm tortilla, add sour cream and guacamole (if using), then top with lettuce and finally the meat/veggie/mushroom/cheese mixture followed by salsa or hot sauce.

Chicken Tortilla Soup

1 cup carrot, diced
1 cup celery
1 cup onion, diced
1/2 teaspoon garlic powder or 1 fresh diced garlic clove
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can Tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning, I use McCormicks
10 (8 inch) corn tortillas (cut into small pieces, about 1-inchx1-inch)
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish
1. Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas. Gradually add masa flour mixing into broth, mixing thoroughly into broth. If thicker soup is desired, add more masa flour.
You can also use grilled chicken fajita meat for poached diced chicken.

Servings: 8

Chicken and White Bean Soup with Greens

1 tablespoon olive oil
1 1/4 cups thinly sliced leeks, white part only
1 large garlic clove, crushed
1/2 cup (1/4-inch-thick) slices carrot
6 cups reduced-sodium, fat-free chicken broth
1 1/2 cups skinless, boneless, shredded, rotisserie chicken
1 (2-inch) fresh rosemary sprig
1 (19-ounce) can cannellini beans, rinsed and drained
1 cup packed roughly chopped fresh kale
1 cup packed baby spinach
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

1. Heat oil in a stockpot or Dutch oven over medium heat. Add leeks and garlic; cook, stirring occasionally, 3–4 minutes or until tender but not browned. Add carrots, and cook, stirring for 1 minute. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
2. Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2–3 minutes more or until tender. Season with salt and pepper.
3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.

Yield: Makes 6 servings (serving size: 1 1/3 cups)

Spanish-Spice-Rubbed Chicken

Parsley-Mint Sauce
1 1/2 cups fresh flat-leaf parsley
3/4 cup fresh mint
3 garlic cloves, chopped
2 serrano chiles, grilled, peeled, seeded, and chopped
2 tablespoons honey
2 tablespoons Dijon mustard
1/2 cup olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Spanish paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dry mustard
1 1/2 teaspoons ground fennel seed
1 teaspoon coarsely ground black pepper
1/2 teaspoon kosher salt
4 (4-ounce) skinless bone-in chicken breasts
1 tablespoon olive oil
Fresh mint sprigs for garnish (optional)

1. To make Parsley-Mint Sauce: Combine parsley, 3/4 cup mint, garlic, and chiles in a food processor; process until coarsely chopped. Add honey and mustard; process until combined. With processor on, slowly add olive oil.
2. Transfer the mixture to a bowl, and whisk in a few tablespoons cold water to thin the sauce. Stir in salt and pepper. Cover and refrigerate up to 8 hours. Bring sauce to room temperature before serving.
3. To make chicken: Whisk together paprika, cumin, mustard, fennel, pepper, and salt in a bowl.
4. Prepare grill.
5. Brush chicken with olive oil. Coat top with 2 teaspoons spice rub; place on grill, rub side down. Grill over high heat 5–6 minutes or until golden brown and slightly charred. Turn breasts over, and cook for 6–7 minutes or until internal temperature reaches 165°.
6. Transfer to a platter, and drizzle each breast with 1 tablespoon parsley-mint sauce. Tent with foil, and let rest for 5 minutes. Serve with additional sauce, and garnish with mint sprigs, if desired.

Yield: Makes 4 servings (serving size: 1 chicken breast and 1 tablespoon sauce)

Chicken and Dumplings

1 (4-pound) whole chicken
10 cup water
4 cups unsalted chicken stock
1 tablespoon black peppercorns
3 celery stalks, coarsely chopped (about 6 ounces)
2 carrots, cut into 1-inch pieces (about 5 ounces)
2 bay leaves
1 onion, peeled and cut into wedges (about 10 ounces)
1/2 bunch fresh flat-leaf parsley (about 2 ounces)
3 tablespoons butter, divided
1 cup chopped onion
1/4 cup sliced celery
1 carrot, halved lengthwise and sliced
1 tablespoon all-purpose flour
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
6 tablespoons nonfat buttermilk
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

1. Remove giblets and neck from chicken; trim excess fat. Place chicken, 10 cups water, and next 7 ingredients (through parsley bunch) in an 8-quart stockpot. Bring to a boil; reduce heat and simmer, uncovered, 1 hour, skimming foam from the surface as necessary. Remove from heat, and let stand for 20 minutes.
2. Remove skin from chicken; remove chicken from bones, discarding skin and bones. Shred chicken with 2 forks. Strain stock through a sieve into a large bowl; discard solids. Cool stock and chicken to room temperature. Cover and chill stock and chicken separately for 8 to 24 hours. Skim solidified fat from surface of stock; discard fat. Reserve 8 cups stock and chicken. Refrigerate remaining stock in an airtight container for up to 1 week, or freeze for up to 3 months.
3. Melt 1 tablespoon butter in a Dutch oven over medium heat. Add 1 cup onion, 1/4 cup celery, and sliced carrot to pan; cook 8 minutes, stirring occasionally. Stir in 1 tablespoon flour, 3/4 teaspoon salt, and ground pepper; cook, stirring constantly, 1 minute. Stir in 8 cups reserved stock. Bring to a boil; reduce heat and simmer 15 minutes, stirring occasionally.
4. Weigh or lightly spoon 4.5 ounces flour (about 1 cup) into a dry measuring cup; level with a knife. Combine flour, baking soda, and remaining 1/4 teaspoon salt, stirring with a whisk. Cut in remaining 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring until moist.
5. Drop dough in 24 portions (about 1 teaspoon each) into stock mixture. Cover and cook 8 minutes. Gently stir in reserved shredded chicken and thyme. Simmer over very low heat for 6 minutes or until thoroughly heated and dumplings are done. Remove from heat, and ladle into shallow bowls. Sprinkle evenly with chopped parsley.

Chicken, Kale, and Quinoa Soup

4 center-cut bacon slices
1 1/2 cups chopped onion
3/4 cup chopped carrot
1 teaspoon kosher salt, divided
6 garlic cloves, minced
Cooking spray
1 pound skinless, boneless chicken thighs, cut into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper, divided
6 cups unsalted chicken stock
2 bay leaves
2/3 cup uncooked quinoa
6 cups chopped kale
2 teaspoons thyme leaves

1. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings. Crumble bacon; set aside.
2. Increase heat to medium-high. Add onion, carrot, and 1/4 teaspoon salt to drippings in pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 2 minutes. Remove mixture from pan.
3. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté 6 minutes or until chicken is browned and done. Stir in onion mixture, chicken stock, bay leaves, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; bring to a boil.
4. Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together for 30 seconds; rinse and drain. ­Repeat procedure twice. Drain well. Add quinoa to pan; cover and simmer 15 minutes. Add kale and thyme to pan; simmer, uncovered, 5 minutes or until kale is tender. Discard bay leaves. Ladle soup into bowls; sprinkle with bacon.

Lemon, Orzo, and Meatball Soup

1 pound ground chicken
1 large egg, lightly beaten
1/4 cup fine, dry breadcrumbs
1 teaspoon kosher salt
4 teaspoons loosely packed lemon zest, divided
1 teaspoon dried crushed rosemary, divided
3 tablespoons olive oil, divided
1 medium-size sweet onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
2 (32-oz.) containers chicken broth
5 to 6 Tbsp. lemon juice
3/4 cup orzo pasta
1/4 cup freshly grated Parmesan cheese
1/2 cup fresh flat-leaf parsley leaves

1. Combine first 4 ingredients, 2 tsp. lemon zest, and 1/2 tsp. rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoonful each).
2. Sauté meatballs, in 2 batches, in 1 Tbsp. hot oil per batch in a Dutch oven over medium heat 3 to 4 minutes or until browned. Remove using a slotted spoon.
3. Sauté onion and next 2 ingredients in remaining 1 Tbsp. hot oil in Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth, lemon juice, and remaining 2 tsp. zest and 1/2 tsp. rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 to 9 minutes or until pasta is almost tender.
4. Stir in meatballs; simmer, stirring occasionally, 5 to 7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.

Garlic-Lemon Double Stuffed Chicken

oil, for greasing pan
8 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, cut into 1/2 inch slices
1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
1 cup milk
1 1/2 cups Italian seasoned bread crumbs
1/2 cup grated Romano cheese
1 tablespoon minced garlic
3/4 cup butter, melted
2 tablespoons lemon juice
1/2 teaspoon garlic salt, or to taste
1/2 teaspoon paprika (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.

Prep Time: 20 minutes
Total Time: 50 minutes
Serves: 8