The Siesta Cocktail

 

Video

Invented by Katie Stipe at Pegu Club NYC in 2006

Liquor.com describes this cocktail as a mix of a Hemingway Daiquiri and a Margarita, as I enjoy both of those cocktails it’s no surprise that this one went down a treat.

• 45ml/1.75 oz Tequila
• 7.5ml/0.25 oz Campari
• 15ml/0.5 oz Grapefruit juice
• 22.5ml/0.75oz Lime juice
• 22.5ml/0.75oz Simple syrup
• Pinch of salt (optional)
• Grapefruit peel garnish

Add to shaker, strain, and pour.

Chicken Piccata

 

Article - With pictures for directions

Active Time: 45 mins

Total Time: 4 hrs 45 mins

Servings: 4

Ingredients

• 4 boneless, skinless chicken breast cutlets, pounded to 1/2-inch thickness
• 1 cup buttermilk
• 2 tsp. kosher salt, divided
• 1 Tbsp. plus 1 tsp. freshly-ground black pepper, divided
• 3/4 cup all-purpose flour
• 1/2 tsp. paprika
• 6 Tbsp. canola oil
• 5 Tbsp. unsalted butter, divided
• 1 Tbsp. capers, drained and finely chopped
• 4 cloves garlic, finely minced
• 4 Tbsp. fresh lemon juice plus 1 tsp. grated lemon zest, divided (from 2 medium lemons)
• 1/2 tsp. crushed red pepper
• 1/2 cup dry white wine (such as Pinot Grigio)
• Garnishes: chopped fresh parsley and basil, grated Parmigiano Reggiano cheese, lemon wedges

Hot cooked pasta, to serve

Directions

1. Add the pounded chicken breasts to a large sealable container. Pour buttermilk over chicken, and add 1 teaspoon kosher salt and 1 teaspoon freshly-ground black pepper. Toss to combine, cover, and refrigerate for at least 4 hours and up to 24 hours
2. Add flour, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and paprika to a large mixing bowl. Remove the chicken breasts from the refrigerator and dredge them in the flour mixture until they are fully coated.
3. Place chicken on a cooling rack over a sheet pan and allow to rest for 15 minutes, giving any excess dredge a chance to drip away. Discard any remaining flour mixture.
4. Add canola oil to a non-stick skillet over medium heat. When the oil heats up, place the chicken breasts in the skillet 2 at a time, and sauté until cooked through (approximately 8 minutes total, turning every 2 minutes).
5. Remove the cooked chicken breasts from the skillet, rest them on a plate, and set aside.
6. Without wiping the skillet clean, add 4 tablespoons butter and allow it to melt. Once melted, add garlic, capers, lemon zest, crushed red pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the garlic becomes golden and fragrant (about 1 minute).
7. Add white wine and stir, scraping the bottom of the pan to deglaze. Add lemon juice and gently simmer until the sauce begins to thicken (about 3 minutes). 
8. Reduce heat to low and add remaining 1 tablespoon of cold butter. Stir until the butter fully melts and the sauce takes on a rich sheen.
9. Return the chicken breasts to the skillet and gently stir until the chicken is fully coated and the sauce clings to it.
10. Serve one breast per plate alongside pasta or polenta. Season to taste with sea salt and black pepper and garnish with torn herbs, Parmigiano Reggiano cheese, and lemon wedges.

Chicken Orzo Skillet

 

Article

Prep Time:40 mins

Total Time:40 mins

Servings:4

If you’re not sure what to make for dinner, make this. It’s an easy one-skillet meal guaranteed to have everyone swooning, including you, since you’ll only have one pot to clean. You’ll first sear chicken breasts until golden and then toast orzo, a rice-shaped pasta, in the flavorful drippings. A touch of wine to dislodge the browned bits also adds the right level of acidity before adding the chicken stock and sun-dried tomatoes. It all simmers merrily in the skillet until the orzo mixture is creamy and the chicken is cooked through. And it’s got greens too! Handfuls of spinach are stirred in at the end of cooking along with a generous splash of half-and-half for even more creaminess in this chicken orzo skillet recipe. 

Looking to save time? Swap in rotisserie chicken. Skip cooking the chicken breasts and start cooking the orzo in a drizzle of olive oil. At the end of cooking, top the orzo mixture with sliced rotisserie chicken breasts.

Ingredients

• 1 2-oz. chunk Pecorino Romano or Parmesan cheese
• 2 Tbsp. extra-virgin olive oil
• 1 lb. boneless, skinless chicken breasts
• 1 1/2 tsp. kosher salt, divided
• 1 1/2 cups orzo
• 1/2 cup dry white wine
• 3 cups unsalted chicken stock, plus more if needed
• 3/4 cup chopped sun-dried tomatoes
• 3 cups fresh baby spinach
• 1/2 cup half-and-half
• Freshly ground black pepper and fresh basil leaves (optional), for topping

Directions

1. Grate half of cheese on medium holes of a box grater; set aside. 
2. Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and place in skillet. Cook until golden brown on bottom, 4 to 5 minutes. Flip; cook until golden brown on other side, 3 to 4 minutes. Transfer to a plate. (Chicken will not be cooked through.) 
3. Add orzo to skillet; stir until toasted, about 1 minute. Add wine, stirring to loosen any browned bits. Stir in stock, tomatoes, and remaining 1 teaspoon salt; bring to a boil. Reduce heat to medium and nestle chicken into orzo.
4. Cook, uncovered, stirring occasionally and flipping chicken 2 or 3 times, until orzo has absorbed most of liquid and chicken is cooked to 160°F, 12 to 15 minutes. If orzo starts to stick, stir in up to 1 cup more stock, 1/4 cup at a time. Transfer chicken to a cutting board and tent loosely with foil to keep warm. 
5. Add spinach to skillet; stir until just wilted, about 1 minute. Remove skillet from heat and stir in half-and-half and grated cheese. Slice chicken and return to skillet. Shave remaining cheese over chicken and orzo. Top with pepper and, if desired, basil. 
6. To reheat leftovers, cover them with a damp paper towel and heat in the microwave in 60-second intervals until desired temperature.

Buttery Shrimp with Peas and Potatoes

 

Article

Active Time: 30 mins

Total Time: 30 mins

Servings: 4

Ingredients

• 5 cups water
• 2 tablespoons plus 1 tsp. kosher salt, divided, plus more to taste
• 8 ounces baby gold potatoes, cut into 1/4-inch-thick slices (about 1 3/4cups)
• 8 ounces shelled fresh or frozen English peas (about 1 1/2cups)
• ¼ cup unsalted butter
• ¼ cup extra-virgin olive oil
• 1 medium shallot, finely chopped (about 1/3cup)
• 1 medium-size fresh Fresno chile, stemmed, seeded (if desired), and finely chopped (about 2 Tbsp.)
• 4 medium garlic cloves, finely chopped (about 4 tsp.)
• ⅓ cup dry white wine
• 12 ounces peeled and deveined tail-on raw large shrimp
• ¼ teaspoon black pepper, plus more to taste
• 1 cup lower-sodium chicken broth
• ¼ cup heavy cream
• ⅓ cup chopped fresh dill
• Crusty bread, for serving

Directions

1. Bring 5 cups water to a boil in a 12-inch skillet over medium-high. Stir in 2 tablespoons salt. Add potatoes; cook, stirring occasionally, until barely tender, 5 to 7 minutes. Using a slotted spoon, transfer to a plate. Add peas to boiling water; cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Remove skillet from heat. Drain peas in a colander; rinse under cold water until cool to the touch, about 15 seconds. Set aside.
2. Wipe skillet dry using paper towels. Add butter and oil to skillet; cook over medium-high until butter is melted. Add shallot, chile, garlic, and 1/2 teaspoon salt; cook, stirring often, until mixture is fragrant and softened, 2 to 3 minutes. Add wine; cook, stirring occasionally, until wine is almost completely reduced, about 2 minutes.
3. Add shrimp to skillet in a single layer; sprinkle with black pepper and remaining 1/2 teaspoon salt. Cook, undisturbed, until shrimp are partially opaque, about 2 minutes. Flip shrimp, and immediately add broth and potatoes to skillet. Bring to a simmer over medium-high; simmer, stirring occasionally, until shrimp are almost cooked through, about 1 minute. Add peas and cream; cook, stirring occasionally, until heated through, about 30 seconds. Remove from heat. Season with additional salt and black pepper to taste. Sprinkle with dill, and serve with crusty bread.

Spicy Peanut Butter Chicken

Article

PREP TIME 5 minutes mins

COOK TIME 10minutes mins

SERVINGS 4 servings

INGREDIENTS

For the chicken

• 1 ½ pounds boneless skinless chicken breast, cut into bite sized pieces
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons cornstarch
• 1 tablespoon cooking oil
• ¼ cup dried red chili pepper

For the sauce

• ⅓ cup smooth peanut butter
• 2 tablespoons soy sauce
• ½ cup water
• 1 teaspoon sesame oil
• 1 teaspoon minced ginger

INSTRUCTIONS

• In a medium bowl, toss together the chicken, salt, pepper and cornstarch to coat.
• Heat a nonstick skillet with oil. Sear the chicken for 5 to 6 minutes. Stir in the chili pepper.
• In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, and ginger. Add to the skillet with the chicken. Cook, stirring, for about 1 minute until the sauce is heated through.
• Serve immediately, garnished with green onion, if desired

NOTES

I often use boneless, skinless chicken breast for this recipe because it keeps it a bit on the lighter side, but you can also use boneless, skinless chicken thighs for a juicier option if you prefer. Add veggies like bell pepper, broccoli, or green beans for more color, texture, and nutrition, if you like. You can substitute gluten-free tamari for the soy sauce if necessary. Store leftovers in the refrigerator in an airtight container for up to 5 days. Freeze it in an airtight container for up to 3 months. Reheat it in the microwave until heated through.

NUTRITION

Calories: 463kcal

Carbohydrates: 18g

Protein: 46g

Fat: 25g

Saturated Fat: 5g

Polyunsaturated Fat: 6g

Monounsaturated Fat: 11g

Trans Fat: 0.01g

Cholesterol: 107mg

Sodium: 1068mg

Potassium: 1069mg

Fiber: 6g

Sugar: 3g

Vitamin A: 4385IU

Vitamin C: 0.1mg

Calcium: 71mg

Iron: 4mg

ONE POT GREEN CURRY CHICKEN AND RICE

 

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ONE POT GREEN CURRY CHICKEN AND RICE✨ by @olivia.adriance be prepared to get asked to make this one again and again! This easy, healthy, one pot dinner has quickly become a favorite in our house. Its packed with bold flavors and contains tons of veggies and lots of protein. You and your crew are going to love this fuss-free weeknight meal!

Ingredients:

• 1 1/2 cups jasmine rice, soaked for 30 minutes and rinsed
• 1 1/2 lbs chicken thighs, boneless and skinless
• salt and pepper to season
• 2 tbsp avocado oil
• 4 large carrots, cut into 1/2 inch rounds
• florets from 1 large head of broccoli
• 1 small onion, diced
• 3 cloves of garlic, minced
• 1 inch knob of ginger, minced
• 4 tbsp green curry paste
• 13.5 oz can of coconut milk
• 1 1/2 cups chicken broth or bone broth

Directions:

1. Heat a large dutch over or stock pot over medium-high heat and add your avocado oil
2. While your pot heats up, season your chicken thighs generously on both sides with salt and pepper
3. Sear your chicken on both sides for 3-5 minutes, then remove from the pot and set aside
4. Turn the heat to medium and add another drizzle of avocado oil to the pot along with your onions, carrots, and broccoli and cook for about 3 minutes
5. Add the garlic and ginger to the pot and cook for another 1-2 minutes
6. Make a well in the center and add your curry paste, stirring gently for 30 seconds before incorporating into the veggies
7. Add the chicken broth and coconut milk, scraping up any bits that have stuck to the bottom while the liquid deglazes the pot
8. Add the rinsed rice and about 1 tsp of salt to the mixture and bring to a simmer
9. Return your chicken to the pot, submerging halfway, reduce the heat to low, cover, and simmer for 20 minutes
10. After the 20 minutes are up, turn the heat off but keep the pot covered and let rest for 10-15 minutes
11. Serve the curried chicken, rice, and veggies with lots of fresh lime juice and cilantro

Arroz de Galinha

Article

• Active Time: 25 mins
• Total Time: 1 hr
• Servings: 4

Ingredients

• 1.50 cups lower-sodium chicken broth or vegetable broth 
• 1 cup uncooked white basmati rice (not rinsed)
• ¼ teaspoon plus 1 pinch of kosher salt, divided  
• 20 saffron threads (scant 1/4 teaspoon) 
• ⅛ teaspoon black pepper 
• 2 tablespoons olive oil 
• 1 small yellow onion, finely chopped (about 1 cup) 
• 3 garlic cloves, minced 
• .50 cup finely chopped red bell pepper 
• 3 ounces soppressata, peeled and sliced into half-moons (about 1/2 cup)
• 1 (about 2-pounds) whole rotisserie chicken, skin discarded, meat picked and shredded (3 to 4 cups) 
• ¼ cup pitted kalamata olives, sliced

Directions

1. Bring broth to a simmer in a medium saucepan over medium. Stir in rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, 20 minutes. Remove from heat. Let stand, covered, 5 to 10 minutes. Uncover and fluff with a fork. Set aside.
2. Preheat oven to 400°F. Heat oil in a large ovenproof skillet over medium. Add onion, garlic, and remaining pinch of salt; cook, stirring often, until onion is light golden, about 5 minutes. Add bell pepper; cook, stirring often, 5 minutes. Add soppressata; stir well to combine. Cook, stirring often, until soppressata begins to render, about 5 minutes. Remove from heat; stir in chicken and olives. Top with cooked rice. Carefully stir mixture to combine, and flatten slightly using a spatula.
3. Bake in preheated oven 8 minutes. Stir mixture using a fork. Continue baking until rice is slightly crisped on top and around sides, about 3 minutes. Serve family-style. 

Smoky Chicken, Potato and Lentil Stew - Slow Cooker

 

Yield: 6 servings

INGREDIENTS

• 4 Cups of chicken Broth

• Chicken Breast  1.75 lbs - Chopped into pieces

• 1½ cups small lentils, such as Pardina or Puy (12 ounces), or use any size green or brown lentil

• 1 medium onion, halved, plus 2 bay leaves and 2 whole cloves

• Kosher salt and black pepper

• 4 or 5 medium potatoes, peeled and sliced ¾-inch thick

• 1 cup chopped canned tomato with juice

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• 3 medium carrots

• 2 medium celery

• 1 teaspoon chopped garlic

• 1 large thyme 

• 2 tablespoons pimentón dulce or smoked sweet paprika

• ⅛ teaspoon ground cayenne, or to taste

• 2 tablespoons red wine vinegar

• Chopped parsley (optional)

PREPARATION

• Rinse Lentils
• In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
• Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
• Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish

Farro, Kale and Sausage Stew

Article
 

This simple, comforting stew of savory sausage, hearty farro and fresh kale comes together quickly. It’s also very flexible: You can easily make it vegetarian (just skip the sausage and use vegetable broth instead of chicken broth), you can use any type of fresh greens in place of the kale, and you can top it with things such as a fried egg or a drizzle of chile oil. It also freezes well! For the broth, cookbook author Julia Turshen always uses Better Than Bouillon dissolved in boiling water, because it tastes good and is easy. Tested by Becky Krystal From cookbook author Julia Turshen.

Serving Size: 4

 Ingredients  

• 3 tablespoons extra-virgin olive oil 
• 1 pound sweet Italian sausage (pork or turkey), casings removed 
• 1 large yellow onion (12 ounces), finely chopped 
• Fine salt 
• 4 garlic cloves, minced or finely grated 
• 3 tablespoons tomato paste 
• 3 cups chicken broth 
• 1 cup (6 1/2 ounces) farro (any kind) 
• 8 ounces fresh kale, rinsed, tough stems removed, coarsely chopped (1 standard bunch) 
• Finely grated zest and juice of 1 lemon 

Directions 

Active time: 30 minutes | Total time: 60 minutes 

1. In a large, heavy pot, such as a Dutch oven, over medium-high heat, heat the oil until shimmering. 
2. Use your hands to break the sausage into small pieces directly into the pot. 
3. Add the onion and season everything with a big pinch of salt. 
4. Cook, stirring occasionally, until the sausage is browned, about 10 minutes, adjusting the heat as needed to prevent scorching. 
5. Add the garlic and the tomato paste and cook, stirring, until very fragrant and most of the moisture from the tomato paste has evaporated, about 1 minute. 
6. Stir in the broth. Increase the heat to high and bring the mixture to a boil. 
7. While it’s coming to a boil, scrape the bottom of the pot with a wooden spoon to dislodge any stuck-on pieces. (Flavor!) 
8. Once the mixture comes to a boil, reduce the heat to low, season to taste with salt, and stir in the farro and kale. 
9. Partially cover the pot so the steam can escape, and simmer, stirring occasionally, until the kale and farro are tender, 30 to 35 minutes. 
10. Stir in half of the lemon zest and juice, and season to taste with more lemon and/or salt, if desired. Serve hot. 

Refrigerate for up to 4 days, or freeze for up to 3 months

Nutrition Information Per serving (generous 1 cup), based on 6 Calories: 357 g; Carbohydrates: 38 g; Cholesterol: 22 mg; Fat: 15 g; Fiber: 5 g; Protein: 20 g; Saturated Fat: 4 g; Sodium: 538 mg; Sugar: 5 g Refrigerate for up to 4 days, or freeze for up to 3 months. Can’t have gluten? >> Use quinoa or brown rice instead (if using brown rice, increase simmering time to 45 minutes).For a spicier version >> use hot Italian sausage and/or add a pinch of red pepper flakes at the beginning of cooking.Want meat but not sausage? >> Substitute a pound of any type of ground meat — beef, pork, turkey, chicken or lamb. To make this meatless >> skip the sausage and use vegetable broth instead of chicken broth.Want that vegetarian version but with more heft? >> Add a cup of green lentils and let them simmer with the farro until they’re soft; and/or add a can of drained-and-rinsed chickpeas.Don’t like kale? >> Use any type of fresh greens (spinach, chopped collards, mustard greens, whatever).

Saumon Aux Lentilles (Pan-Seared Salmon with Braised Lentilles Du Puy)

Article

Lentils

• 2 tablespoons extra-virgin olive oil, divided
• 1 large onion, chopped fine
• 1 celery rib, chopped fine
• 1 carrot, peeled and chopped fine
• ¾ teaspoon table salt
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• ½ teaspoon dried thyme
• ½ teaspoon pepper
• 2½ cups water
• 1 cup dried lentilles du Puy, (French green lentils), picked over and rinsed
• 1 tablespoon sherry vinegar
• 2 teaspoons Dijon mustard

Salmon

• ¾ teaspoon table salt, divided, plus ¼ cup for brining fish
• ¾ teaspoon pepper, divided
• 4 (6-ounce) skin-on salmon fillets

BEFORE YOU BEGIN

• To ensure uniform cooking, buy a 1½-pound center-cut salmon fillet and cut it into four pieces. 
• Using skin-on salmon is important here, as we rely on the fat underneath the skin as the cooking medium. 
• If using wild salmon, check for doneness earlier and cook it until it registers 120 degrees. 
• Small, olive-green lentilles du Puy are worth seeking out for their meaty texture, but if you can't find them, substitute another small green lentil. Do not use red or brown lentils.

INSTRUCTIONS

FOR THE LENTILS: 

1. Heat 1 tablespoon oil in medium saucepan over medium heat until shimmering. 
2. Add onion, celery, carrot, and salt and stir to coat vegetables. 
3. Cover and cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. 
4. Add garlic, tomato paste, thyme, and pepper and cook, stirring constantly, until fragrant, about 2 minutes. 
5. Stir in water and lentils. Increase heat and bring to boil. 
6. Adjust heat to simmer. 
7. Cover and cook, stirring occasionally, until lentils are tender but not mushy and have consistency of thick risotto, 40 to 50 minutes. 
8. Remove from heat and keep covered.

FOR THE SALMON: 

1. While lentils are cooking, dissolve ¼ cup salt in 1 quart water in narrow container. 
2. Submerge salmon in brine and let stand for 15 minutes. 
3. Remove salmon from brine and pat dry with paper towels. Allow to stand while lentils finish cooking.
4. Sprinkle bottom of 12-inch nonstick skillet evenly with ½ teaspoon salt and ½ teaspoon pepper. 
5. Place fillets, skin side down, in skillet and sprinkle tops of fillets with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. 
6. Heat skillet over medium-high heat and cook fillets, without moving them, until fat begins to render, skin begins to brown, and bottom ¼ inch of fillets turns opaque, 6 to 8 minutes.
7. Using tongs and thin spatula, flip fillets and continue to cook without moving them until centers are still translucent when checked with tip of paring knife and register 125 degrees (for medium-rare), 5 to 8 minutes longer. 
8. Transfer fillets, skin side up, to clean plate.

Warm lentils briefly if necessary. Stir in vinegar, mustard, and remaining 1 tablespoon oil. Season with salt, pepper, and vinegar to taste. Divide lentils among wide, shallow serving bowls. Arrange salmon skin side up on lentils and serve.

Orzo with chicken & chorizo

Video

Serves: 2

Ingredients

• - 200g chicken breast, diced
• - 75g diced chorizo
• - Small onion, finely diced
• - 1 tsp mixed herbs
• - 1 tsp paprika
• - 1/2 tsp garlic granules or powder
• - Salt & pepper
• - 100g dried orzo
• - 400g Chicken Stock, Fresh
• - 40g reduced-fat cheddar, grated
• - 2 tbsp parmesan
• - Fresh basil

Method

1. Season the chicken with mixed herbs, paprika, garlic granules, salt & pepper and set aside. 
2. Fry the chorizo in the pan for a few mins to release the oils and crisp up. 
3. Remove from the pan and then fry the onion in the chorizo oil for a few minutes to soften. (OPTIONAL: add in more veg here!). Fry the chicken for 5-6 mins, then add the orzo and chicken stock.
4. 
   
5. Mix well and simmer on low-medium heat for 20 mins or until all the liquid has been absorbed. 
6. Mix in the cheddar and half the Parmesan. 
7. Plate up, add torn basil, cooked chorizo then grate over the remaining Parmesan and enjoy!

Orzo with chicken sausage

 

Video

Oops another one pan meal 🤭 Can’t help myself- they’re just the best for an easy delishhhh dinner. This creamy orzo is packed with chicken sausage, roasted red peppers, spinach, and a creamy tomato sauce. I made it gluten free using cassava orzo, too!

RECIPE (serves 4)

• 2 tbsp olive oil
• 5 (fully cooked) Italian chicken sausage links, sliced
• 1/2 of a yellow onion, diced
• 5 cloves garlic, minced
• 1 cup (uncooked) orzo
• 1/3 cup jarred roasted red peppers, chopped
• 1 tsp paprika
• 1/2 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• Red pepper flakes, to taste
• 2 cups low sodium chicken broth, plus more as needed
• 1 cup baby spinach, chopped
• 1/3 cup crushed tomatoes (can sub marinara)
• 1 cup heavy cream
• Juice if 1/2 lemon
• Parmesan

1. Heat a large skillet over medium heat with olive oil. 
2. Add chicken sausage and allow to cook in 1 layer, undisturbed, for 5 minutes. 
3. Stir and cook another 2 minutes then remove from pan and set aside.
4. Add onion, garlic, and orzo to pan. Cook for 1 minute. 
5. Add red peppers, seasonings, and broth. 
6. Bring to a boil then reduce to a simmer for about 10 minutes, stirring frequently to avoid sticking to the pan, until orzo is al dente. If your orzo is absorbing the liquid quickly, add another splash of broth.
7. Stir in cream, tomatoes, and spinach. Simmer for another 5-10 minutes until more liquid is absorbed. 
8. Add lemon juice and serve with Parmesan.

Chicken Thighs with Creamy Mustard Sauce Recipe by Ina Garten

Video

INGREDIENTS

• * 8 medium bone-in, skin-on, chicken thighs
• * Kosher salt and fresh ground pepper
• * Olive oil
• * 2 large onions, thinly sliced
• * 1/2 cup dry white wine
• * 8 ounces crème fraîche
• * 1 tablespoon Dijon mustard
• * 1 teaspoon whole-grain mustard
• * 1 tablespoon chopped fresh parsley

INSTRUCTIONS

1. Pat chicken dry with paper towels and sprinkle with salt and fresh pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large (11-12 inch) skillet over medium heat. When the oil is hot, place chicken in pan skin-side down. 
3. Cook over medium heat for 15 minutes without moving the chicken until the skin is golden brown. 
4. Flip the chicken and cook for another 15 minutes (until internal temp is 155-160°F) and then remove and set aside.
5. Add onions to the pan and cook until caramelized, I let them cook for about 30 minutes. 
6. Add wine and cook until it’s almost all evaporated. 
7. Add in the crème fraîche, dijon mustard, whole-grain mustard, and stir until combined. Salt to taste.
8. Add chicken thighs back in along with juices. Sprinkle with parsley and serve hot!

Slow Cooker Chicken Tikka Masala

Video

Ingredients: Serves 4 (343 calories and 32.9g protein per serving)

• 650g chicken breast
• 1 large onion
• 1 red chilli (add more if you like the heat)
• 1 tbsp minced ginger
• 1 tbsp minced garlic
• 1 tbsp ground coriander
• 5 cardamon pods
• 1 tsp cumin
• 1 tsp tumeric
• 1 tbsp tomato puree
• 400g chopped tomatoes
• 3 tbsp chicken tikka masala paste (I used @jamieoliver tikka paste)
• 3 tbsp creme freshe
• 1-2 tbsp corriander for garnish

Method:

1. Add all the ingredients to the slow cooker, season well give it a good mix then cook for 3 hours on high or 5-6 hours on low, 20 minutes before serving add the creme fresh and you’re ready to tuck in.
2. Serve with fluffy rice, naan bread and ice cold beer, enjoy.

Tuscan Chicken Orzo - One Pot - Option 3

Article

This Tuscan Chicken Orzo is a treat of a one pot pasta recipe – super simple and takes just 30 minutes to make. All the flavours of our favourite Tuscan inspired chicken dish, made into a complete dinner.

PREP TIME:5minutes minutes

COOK TIME: 25minutes minutes

TOTAL TIME: 30minutes minutes

SERVINGS: 4

Ingredients 

• 650 g Chicken breast (about x4), Skinless and boneless. Chopped
• 1 tbsp Olive oil, Or oil from sun dried tomatoes jar
• 3 Garlic cloves, Peeled and crushed
• 170 g Sun-dried tomatoes (in oil), Drained
• 1 small yellow onion, finely diced⁣
• 1 tsp Oregano
• 2 tsp Paprika
• 250 g Orzo
• 650 ml Chicken stock
• 150 ml Double cream
• 50 g Parmesan , Grated
• 120 g Spinach
• Freshly ground black pepper

Instructions  (NOTE - try these instructions; https://www.blogger.com/blog/post/edit/1818293150476645564/8470649575401768123)

1. In a large, deep frying pan, heat the oil over medium-high heat. When it's hot, carefully add the chicken pieces. Cook for 5 minutes stirring occasionally until all sides are starting to colour.
2. Remove chicken from the skillet and add 1 more tsp of olive oil to the pan, if desired. 
3. Add the onion, shallot and garlic and cook for 2-3 minutes, scraping down the bottom of the pan. 
4. Reduce the heat( Medium) and add the chicken, sun-dried tomatoes, oregano and paprika. Stir for 3-5 minutes until the garlic is softened.
5. Add the orzo, stock, and some pepper and give everything a good stir and put the lid on. Cook for 10 minutes, stirring occasionally, until the orzo is almost cooked.
6. Turn the heat to the lowest setting add the spinach and cream and stir very well for 1-3 minutes until the spinach is wilted and the cream is heated through. Check the chicken is cooked through.
7. Turn off the heat and stir in the parmesan.

Marry Me Chicken with Orozo - Option 2

 Article

INGREDIENTS

• 1.5 Pounds Boneless, Skinless Chicken breast cut into cubes
• 2 Tablespoons Olive Oil
• 4-5 Cloves Garlic mashed
• 3/4 Cup Sun-Dried Tomatoes packed in oil and drained
• 2 Teaspoons Italian seasoning
• 2 Teaspoons Paprika
• 1/2 Teaspoon Kosher Salt
• 1 Teaspoon Ground Black Pepper
• 1 Cup Orzo
• 2 3/4 Cups Chicken Broth or Water
• 3/4 Cup Full-Fat Coconut Milk or Heavy Cream
• 2 Large Handfuls Fresh Spinach
• 3/4 Cup Parmesan Cheese freshly grated

INSTRUCTIONS

1. To make this recipe, start by preparing the chicken. Pat the chicken breasts dry with a paper towel and slice them into cubes. Set them aside while you prepare the skillet.
2. Heat a skillet, on the stove, over medium heat, and add in the oil.
3. Once the oil is hot, add in the chicken and cook for 2-3 minutes, until the edges start to cook.
4. Then, add in the sun-dried tomatoes, garlic, italian seasoning, paprika, sea salt, and black pepper, and cook for 3-4 more minutes.
5. Then, add in the orzo and broth and stir well.
6. Reduce the heat to medium, then cover the pan and allow it to cook for 12 minutes. Remove the cover every few minutes and stir, to ensure that the orzo doesn't stick to the bottom of the pan.
7. Once the orzo is cooked through, add in the coconut milk or heavy cream and spinach and stir until the spinach is wilted.
8. Finally, add in the freshly-grated parmesan cheese and stir one last time.
9. Once it's done, remove it from the heat, serve it immediately, and enjoy!