Broccolini, Chicken Sausage and Orzo Skillet
- 2 tablespoons olive oil
- 8 ounces cooked hot Italian chicken sausage, cut into 1/4-inch-thick rounds
- 1 pound broccolini, coarsely chopped
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 cup orzo
- 2 1/2 cups chicken broth
- 1/2 cup grated Parmesan, plus more for serving
Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the sausage. Cook until evenly browned on both sides, 3 to 4 minutes. Add the broccolini; season with salt and pepper. Sauté until vibrant green and almost tender, about 3 minutes. Add the garlic and orzo. Sauté until fragrant, about 1 minute.
Add the chicken broth. Bring the mixture to a boil. Cover. Reduce to a simmer,
and cook until the pasta is al dente and the liquid is absorbed, about 10 minutes. If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute.
Stir in the Parmesan, and season with salt and pepper. Garnish with additional cheese.
Jerk Chicken Skillet Dinner
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon wet jerk seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 15-ounce can red kidney beans, drained and rinsed
- 1 cup unsweetened coconut milk
- 1 cup chicken broth
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 teaspoons distilled white vinegar
Arrange a rack in the middle of the oven. Heat to 350 F.
Pat the chicken thighs dry with paper towels. Place the chicken thighs and jerk seasoning in a large bowl; toss until well-coated. Season all over with salt and pepper. Heat the oil in a large cast-iron or ovenproof skillet over medium-high heat until shimmering. Add the chicken, skin-side down. Cook until the fat is rendered and the skin is crisp and golden brown, 5 to 6 minutes. Flip the chicken and cook for 3 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and add the onion to the pan. Cook, stirring occasionally, until softened, about 3 minutes. Add the garlic, and cook 1 minute more. Add the rice, beans, salt and pepper; stir to combine. Cook for 2 minutes. Stir in the coconut milk, chicken broth and bay leaf. Bring to a boil.
Remove the pan from the heat. Place the chicken, skin-side up, on top of the rice. Add any juices accumulated on the plate, and top with the thyme sprigs. Bake until the chicken is cooked through and the rice is tender, 20 to 25 minutes.
Transfer the chicken to a plate. Add the vinegar to the skillet, and stir into the rice. Discard the bay leaf and thyme sprigs. Serve the rice with the chicken.
Chicken Parmesan Pasta
- 2 tablespoons extra-virgin olive oil, divided
- ¼ cup panko breadcrumbs
- 1 tablespoon plus 1 teaspoon minced garlic, divided
- 1 pound boneless, skinless chicken breast, cut into 1/2-inch pieces
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- 3 cups chicken broth
- 1½ cups crushed tomatoes
- 8 ounces penne pasta
- ½ cup shredded mozzarella
- ½ cup shredded Parmesan
- ¼ cup chopped fresh basil
Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add panko and 1 teaspoon garlic. Cook, stirring, until the panko is golden brown, 1 to 2 minutes. Transfer to a small bowl, and set aside. Wipe out the pan.
Heat 1 tablespoon oil over medium-high heat. Add chicken, Italian seasoning, salt and 1 tablespoon garlic. Cook, stirring frequently, until the chicken is no longer pink on the outside, about 2 minutes. Add broth, tomatoes and pasta. Bring to a boil. Cook, uncovered, stirring frequently, until the penne is cooked and the sauce has reduced and thickened, about 15 minutes.
Position an oven rack in the upper third of the oven. Heat the broiler to high. When the pasta is cooked, sprinkle mozzarella over the mixture. Broil until the cheese is bubbling and beginning to brown, about 1 minute. Top with the panko mixture, Parmesan and basil.
King Ranch Chicken Casserole
- 1 tablespoon extra-virgin olive oil
- 1½ cups chopped yellow onion
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 jalapeno, finely chopped
- 1 tablespoon minced garlic
- ½ teaspoon ground cumin
- 2 tablespoons flour
- 1 cup chicken broth
- 2 ounces cream cheese, at room temperature
- 2 cups chopped cooked chicken breast
- 10-ounce can diced tomatoes with green chiles, drained
- 2 6-inch corn tortillas, torn into pieces
- ¼ teaspoon salt
- ½ cup shredded Mexican-blend cheese
- 2 tablespoons chopped fresh cilantro
Heat broiler to high.
Heat oil in a medium ovenproof skillet over medium-high heat until shimmering. Add onion, bell pepper, poblano and jalapeno. Cook, stirring occasionally, until softened, 7 to 9 minutes. Add garlic and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Sprinkle flour over the vegetables. Cook, stirring constantly, until they are thoroughly coated, about 1 minute.
Add broth and bring to a boil, stirring to combine. Cook, stirring, until slightly thickened, about 1 minute. Stir in cream cheese until melted. Stir in chicken, tomatoes, tortilla pieces and salt. Sprinkle evenly with cheese.
Place the skillet under the broiler until the cheese is melted and browned, 1 to 2 minutes. Sprinkle with cilantro.
Creamy White Chili
- 2 15-ounce cans Great Northern beans, rinsed and divided
- 1 tablespoon canola oil
- 1 pound boneless, skinless chicken thighs, trimmed and cut into bite-size pieces
- 1½ cups chopped yellow onion
- ¾ cup chopped celery
- 5 cloves garlic, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 4 cups chicken stock
- 4-ounce can chopped green chiles
- 4 ounces cream cheese
- ½ cup loosely packed fresh cilantro leaves
Mash 1 cup beans in a small bowl.
Heat oil in a large heavy pot over high heat. Add chicken. Cook, turning occasionally, until browned, about 5 minutes. Add onion, celery, garlic, chili powder, cumin, cayenne pepper and salt. Cook until the onion is translucent and tender, about 5 minutes.
Add the remaining whole beans, the mashed beans, chicken stock and chiles. Bring to a boil. Reduce heat to medium. Simmer until the chicken is cooked through, about 3 minutes. Remove from heat. Stir in cream cheese until melted. Serve topped with cilantro.