Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Burrito Bowls

Try this burrito bowl instead of ordering out.

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Servings

Ingredients

1 can sweet corn
2 cups white rice
1/2 cup cilantro chopped
1 lime juiced and zested
1 bell pepper thinly sliced
1/2 red onion thinly sliced
2 tsp oil
1 tsp oregano
1 1/2 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 can black beans drained and rinsed
avocado for topping
sour cream for topping
1 lb boneless skinless chicken thighs

Instructions

In a bowl combine 1 tsp. oil, 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp paprika. Add chicken thighs and let marinate 15 minutes. Grill on medium-high heat until cooked through. Let cool for 10 minutes then cut into bite size pieces.
Cook rice according to directions. When rice and corn only have 10 minutes, begin sauteing the veggies. In a skillet, combine the rest of the oil, peppers, and onion. Saute for 5 minutes and then stir in the remaining spices. Cook for an additional 5 minutes. When rice is done stir in the cilantro, lime juice and zest, and a pinch of salt. Stir until fluffy.
Assemble the bowls by dividing the rice, top with veggies, chicken, then black beans. Sprinkle with the corn and top with avocado and sour cream if desired. Enjoy!

Middle Eastern Chicken and Rice

Servings

Ingredients

2 Tbsp lemon juice fresh
1 Tbsp oregano chopped
1/2 tsp ground coriander
3 garlic clove roughly chopped
1/4 cup olive oil
salt and pepper
2 lbs boneless skinless chicken thighs
2 Tbsp butter
1/2 tsp turmeric
1/4 tsp cumin
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup greek yogurt
1-2 Tbsp Sriracha
2 garlic cloves minced

Servings

Ingredients

2 Tbsp lemon juice fresh
1 Tbsp oregano chopped
1/2 tsp ground coriander
3 garlic clove roughly chopped
1/4 cup olive oil
salt and pepper
2 lbs boneless skinless chicken thighs
2 Tbsp butter
1/2 tsp turmeric
1/4 tsp cumin
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup greek yogurt
1-2 Tbsp Sriracha
2 garlic cloves minced

Instructions

Marinate the chicken in a Ziploc bag with the lemon juice, oregano, coriander, chopped garlic, and olive oil. Season with salt and pepper. Marinate for no longer than 4 hours. When ready grill on medium-high heat till cooked through, about 4 minutes per side.
In a saucepan melt the butter over medium heat then add the spices and cook until fragrant. Add the rice and stir to coat. Cook about 4 minutes until rice is slightly toasted. Add chicken broth, bring to a boil, cover reduce to a simmer, and cook for 15 minutes without disturbing. Remove from heat and rest 10 minutes without opening the lid.
In a small bowl combine yogurt, Sriracha to taste, and garlic. Let sit in fridge.
To assemble place chicken on rice and top with sauce. Enjoy!

Recipe Notes

Recipe adapted from Dinner Then Dessert

Chicken Shawarma

This chicken is marinated in spices and grilled then served on soft pita bread with a yogurt sauce. It's so good. FYI you need to marinate overnight.

Servings

Ingredients

Servings

Ingredients

Instructions

Combine 1/2 the garlic, the coriander, 1 Tbsp. cumin, cardamom, cayenne, paprika, salt, 2 Tbsp. lemon juice, olive oil, and pepper to taste to a large zip lock bag. Add the chicken and use your hands to make sure each piece is coated. Marinate overnight or up to 24 hours.
Combine yogurt, remaining garlic, cumin, lemon juice, salt and pepper to taste. Cover and put in fridge (it will last in fridge for 3 days).
Heat grill to medium high. Place chicken on the grill and cook fro 4-5 minutes until nicely charred, then turn and cook 3-4 minutes more. Remove chicken from grill and cover loosely with foil. Set aside to rest for 5 minutes.
To serve slice chicken and place evenly on pitas, top with yogurt sauce, romaine, tomato, and cucumber. Roll up and enjoy!

Recipe Notes

Recipe adapted from Recipe Tin

Butter Chicken

The Oscar winning dish of the night. Inspired from the Indian movie Slumdog Millionaire.

Servings

Ingredients

2 lbs boneless skinless chicken thighs cut into bite size pieces
2 tsp chili powder divided
1/2 tsp turmeric
6 Tbsp butter divided into 2 tablespoon chunks
1 med yellow onion diced
3 tsp garam masala
1 tsp cumin
1/4 tsp cayenne pepper
1 Tbsp fresh ginger grated
1 garlic cloves minced
1/4 tsp cinnamon
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice for serving

Servings

Ingredients

2 lbs boneless skinless chicken thighs cut into bite size pieces
2 tsp chili powder divided
1/2 tsp turmeric
6 Tbsp butter divided into 2 tablespoon chunks
1 med yellow onion diced
3 tsp garam masala
1 tsp cumin
1/4 tsp cayenne pepper
1 Tbsp fresh ginger grated
1 garlic cloves minced
1/4 tsp cinnamon
14 oz tomato sauce
1 cup water
1 cup heavy cream
rice for serving

Instructions

Marinate chicken in 1 tsp. chili powder and turmeric, salt and pepper to taste. Let sit for 15 minutes.
Brown chicken in 2 Tbsp butter, remove and set aside.
Melt another 2 Tbsp. butter over medium heat, add onion, garam masala, ginger, 1 tsp. chili powder, cumin, cayenne pepper, and cinnamon. Salt and pepper to taste. Cook until fragrant.
Add tomato sauce and bring to a simmer. Add the water and cream, bring back to a simmer. Return the chicken and simmer covered for 10-15 minutes.
Stir in the last 2 Tbsp. of butter and salt and pepper to taste. Serve over rice. Enjoy!

Recipe Notes

Recipe adapted from https://tasty.co/recipe/easy-butter-chicken