Chipotle Chicken

This flavorful chicken is perfect in salads or rice bowls.

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Chipotle Chicken

Step 1: Marinade

To a resealable plastic bag, add:

1 T chipotle pepper pureé

1 T oil

1 tsp salt

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp pepper

Squish bag with hand to mix, then add:

1 lb chicken breast (boneless skinless)

Ensure chicken is covered with the marinade, place marinating chicken in the refrigerator and allow to marinate for at least one hour.

Step 2: Roast Chicken

Preheat oven to 400F.

On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

To preheated skillet, add:

1-2 tsp oil

Marinated Chicken Breast

1. Brown on first side, ~3 minutes.

2. Turn over and brown on other side, ~2 minutes.

3. Put skillet, including chicken, into preheated oven (400F).

4. Roast for 20 minutes:

   • Using an instant read thermometer, check chicken temperature 

   • Food safety tip: 165F internal temp for boneless chicken

   • Cook longer if necessary, checking temp every 2-3 minutes

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, slice.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Chipotle Chicken is perfect for Chipotle Rice Bowls, simply replace the beef with this chicken

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Window to B’s kitchen . . .

Chicken & Potatoes in the Crockpot

Chicken & Potatoes in the Crockpot

To the bowl of a slow cooker, add:

1 lb chicken, cut into 1” cubes

1 tsp garlic salt

1/4 tsp dried rosemary, crushed

1/2 tsp seasoned salt 

1 (10.5 oz) can cream of chicken condensed soup

6 medium potatoes, peeled and diced

Cook on high for 2-3 hours or low for 6-8.

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Brenda’s tips:

• Serving size: 4

• Brenda will replace the rosemary with other spices or herbs, such as coriander or ginger, creating an entirely different taste with ease. 

Bone Broth Rice & Beef

Bone Broth Rice & Beef

In a non-stick skillet, brown:

1/2 lb ground beef

Drain and season with:

Garlic salt

Seasoned salt

Set aside.

In a large pot, bring to boil:

4 cups beef bone broth

2 cups beef broth

Stir in:

1 1/2 cups rice 

Season with:

Garlic salt

Seasoned salt

Pepper

Simmer for 30 minutes.

Stir in:

1 cup sliced carrots

Ground beef, browned

Simmer 10-20 minutes longer.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings 

• Beef broth can be substituted for the bone broth

Kung Pao Chicken

In Manhattan, Brenda lived in the same apartment building all 10 years. She had 2 jobs, both in finance, the last one within walking distance of her apartment. She ate at the same restaurants, only venturing out if it was with someone whose palate she trusted. She had 4 running routes she’d rotate between. This is all to say, everyone knows Brenda as a creature of habit.

When this red-headed creature uprooted her life to small-town Victor, ID, she left behind a plethora of culinary cuisines. She once told me one of the things she misses the most about living and working in NYC is how easily good food can be delivered to you within minutes. Especially Asian food, for dinner…even if that meal meant you were working late and eating at your desk.

She never made Asian food while we lived together, so it’s been highly entertaining to hear her stories of experimenting in the kitchen to recreate her favorite NYC dishes. This is one of those recipes.

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Kung Pao Chicken

Marinade

Combine in a non-reactive bowl:

2 tsp soy sauce

2 tsp apple cider vinegar

2 tsp corn starch 

3/4 tsp baking soda

Stir sauce and add:

1 lb chicken breast, cut into 1/2" cubes

Mix well. Cover and refrigerate 30 minutes.

Sauce

In a separate bowl, combine and set aside:

3 tsp soy sauce

1 tsp apple cider vinegar

1/4 cup chicken broth

1 tsp sugar

1 tsp corn starch

1 tsp chili garlic sauce

1/2 tsp garlic powder

1/2 tsp ground ginger

Heat skillet to medium, add:

2 Tbsp oil

Marinated chicken

Cook, stirring frequently, until chicken is cooked through (internal temperature of 165F), 7-10 min.

Then add: 

Sauce mixture

1/2 cup roasted peanuts

1/4 cup green onions, chopped

Continue to cook until sauce has thickened, 2-3 minutes. Serve hot.

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Brenda’s Tips:

• Serving Size: 4 servings

• Delicious over steamed rice or Vegetable Lo Mein. 

• When non-reactive is recommended, use bowls/pans that are glass, true stainless steel, ceramic coated or even most plastics. Avoid anything made out of copper, aluminum or cast iron. This is usually necessary for any highly acidic recipe. The vinegar in the marinade could react with the metal and affect the flavor.