Oven Roasted Spanish Chicken with Olives and Lemon

I’m always on the lookout for a tasty easy chicken recipe.  Particularly one made with chicken thighs. They are everyone’s favorite around here; what’s not to like? Juicy; flavorful and tender. The spice rub is awesome; I used both smoked paprika and some real Spanish paprika; a Christmas gift from my goddaughter who picked it up in Europe for me.  The homegrown lemons added so much fragrance and zing – made this dish soar!

This recipe is an adaption from one on californiagrown.org. I cut it in half since there are only two of us and reduced the spice amounts quite a bit plus I used boneless thighs instead of bone in.  It was licking the plate delish! The sum of these ingredients is far more than you might expect. Simple but the flavor interplay of these ingredients was perfection. Even the 8-year-old adored it!

chicken with olives in pan

Spanish Chicken with Lemons, Olives and Paprika

 

Serves 4

Ingredients:

4 boneless, skinless thighs

1-2 Tbsp EVOL

———

1 tsp sea salt

1 tsp. paprika

½ tsp. smoked paprika

1 tsp. dried oregano

1 tsp garlic powder

———

1 medium onion, yellow or red

1 lemon, particularly great if you can use Meyer lemons

½ cup green olives, no pimentos; I used jarred Manzanilla olives

Directions: Put the thighs in a bowl; add half the olive oil. Mix around. Mix the dry ingredients in a small dish and rub/pour over the thighs. Cover with plastic and refrigerate up to 8 hours; I did one hour in fridge and 10 minutes on counter to warm a bit.

Line the bottom of a 9×12 baking dish with aluminum foil. Drizzle with a bit of the olive oil. Cut up the onion from top to bottom in thin wedges. Lay in pan, slice the lemon thin and sprinkle slices around. I actually made 4 oblongs of the lemon and onion and laid my 4 thighs on top. Bake at 400 degrees for 20 minutes, turn thighs over and add olives in the center of the pan, corralled by the chicken thighs; bake 10 more minutes. Let rest 5-10 minutes before serving.  chicken with olives on plate

Side dishes: I took a separate sheet pan; sprayed with olive oil spray and laid halves of small russet potatoes, cut side down and baked along with the chicken. When the 20 minutes of baking time went off I added a pound of whole asparagus spears with bottoms snapped off to the potato pan. Drizzled them with EVOL and sprinkled entire pan with kosher salt. Let it cook until chicken has rested; good if you can flip the potatoes and asparagus spears when you take out the chicken.

Notes; amazing if you have the fragrant Meyer lemon for it. Easy to double. I had some special European paprika which I used; very flavorful; made it amazing tasting. If you want it much spicier visit the original recipe but I wanted a more nuanced version and it was perfection! Enjoy.

Chicken Tenders, Crunchy Meal Treat

If  you like chicken tenders fried to a crunchy turn this recipe is for you. It is a riff on the spicy chicken tender recipe I have posted before.  I reduced the spiciness to cater to a 7 year old.  Easy and yummy.  We had it with oven wedge fries, baked slices of butternut squash and broccoli.  Great supper last night.

There are a lot of commercial food items that I don’t get to eat anymore, specifically most fast food being a major no no.  I miss crispy chicken like I used to enjoy at Wendy’s.  I make my spicy version but when my grandson moved in we needed something just a bit less spicy.

If you look on Glutenfreeonashoestring there is a recipe for making your own gf Bisquick; it is attached to a recipe for mini breakfast pancake bite muffins. I had the flours needed; white rice, potato starch and tapioca flour plus the add ins of baking powder, baking soda, salt, and sugar.  Easy peasy to put a double batch together; I will keep it in my freezer in a Ziplock freezer bag; sure have been wanting some of that Bisquick!

I lowered the hot sauce even more; ditto for the cayenne powder as I was pretty sure I didn’t want it quite so spicy; do as you wish. It was simple to do; mix the spices with the Bisquick, mix the hot sauce with the water, dip the chicken in the spices, then the hot water and back in the spiced flour and fry. I used a non stick frying pan and 1/4 inch canola oil.  It was almost like deep frying but not quite.

chicken tenders

You can also cut the chicken up into chunks, pound them briefly and you have lovely fingers that are somewhat smaller, great for kids. Fried chicken tenders are not something I would eat every week but it sure was yummy! I think this recipe is well worth trying even if you just buy some gf Bisquick.

Gluten-Free Chicken Tenders

1 Tbsp. Frank’s Red Hot Sauce

1/2 c Water

1/2 c Gluten-Free Bisquick

1 Tsp. Sea Salt

1/4 Tsp. Cayenne Pepper

1/8 Tsp. Fine Ground Pepper

1/2 Tsp. Paprika

1/4 Tsp. Garlic Powder

1 lb. Chicken Breast tenders – pound them a bit if they are very fat; you want it ½ inch or thinner.

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a low bowl.  I used a wide soup bowl.

In a separate small mixing bowl mix together Frank’s Red Hot Sauce and water. In a  high-sided sauté pan heat 1 cup of canola oil – it should come up about 1/2 inch the side of the pan depending on the size of your pan. I started it on medium heat and put in a candy thermometer to regulate the temperature; I got it pretty hot; 350 degrees before putting in the chicken.  Or use my frying pan method I described above; less oil for that and no thermometer needed. Take one chicken breast tender at a time and dredge it in the GF Bisquick mixture, then roll it in the hot sauce/water mixture and then put it back in the Bisquick mixture and roll it to coat.  This can get messy; try to keep one hand dry and one for the water/hot sauce part. Or, if you want less coating start the raw tenders in the hot sauce water bath and just put one at a time into the seasoned flour to coat; one dip unlike first version. Let rest a few minutes to dry somewhat. Slide one into the hot oil and then a second one. Cook chicken for about 4-5 minutes, until they are golden brown and no longer pink in the center (I used a meat thermometer just to make sure).

Remove from the oil and drain on paper towels to blot any excess oil. If you have the oil hot enough they shouldn’t be greasy. If you want a sandwich, serve on a gf bun and top with mayonnaise, tomato and an additional piece of lettuce.

chicken tenders 2

Go ahead, indulge in this delicious chicken and I promise you it will be a hit with your family!

Adapted from creativecookinggf.wordpress.com, February 2011.

Adapted from my spicy tenders post in May 2017.

Tuscan Chicken Made Fast and Easy

 

Burrr…winter has us firmly in it’s icy grip and I am looking for comfort food. And easy stuff that makes me think of summer.  This recipe for chicken is my new fav. Tasty, quick to throw together, done in my Instant Pot and it does make me think of an Italian summer. Winner winner, chicken dinner!

I use chicken thighs; bone in and skin off. Use whatever cut you like.  You might go a minute less for breast meat.  If you hate artichokes; leave them out. Any pasta will do or make potatoes to serve with this entrée. I have used heavy cream, milk or half and half; all will work; less calories for milk, richer flavor for cream.

tuscan chicken

I took this picture quickly before devouring it. The chicken blends in with the sauce and pasta and this plate is totally not arranged for a photo shoot but you get the idea!

Tuscan Chicken with Pasta

Ingredients

4 chicken thighs, bone in, skin removed

1-2 Tbsp. olive oil, EV if possible

1 large onion diced

1 carrot cut up into dice and/or 1 stalk celery diced

4-8 oz sliced baby bella mushrooms

3-4 garlic cloves minced

1 -2 tsp. Italian seasoning; I did half and half basil and oregano

1 cup chicken broth

¼ cup white wine

½ cup sundried tomatoes cut in half

1 small jar marinated artichokes, drained

1/3-1/2 cup heavy cream or half and half

1 1/3 cup uncooked pasta

2 Tbsp. corn starch dissolved in ¼ cup cold water

¼ cup finely chopped parsley and/or kale (use ½ cup of that)
Directions. Heat IP on sauté feature. Add oil then onions, cook about 4-5 minutes until getting soft. Add the carrot/celery after a minute of that 4-5 minutes. Add mushrooms a minute later. Add garlic in last minute of saute. Push aside; add chicken; brown on top and bottom; 3 minutes a side. Add the Italian seasoning; stir; then add wine; cook one minute; add broth and half the sun-dried tomatoes. Lock lid on and cook 8 minutes. Natural release for 10 minutes. Add cornstarch mixture; cook a minute; then add the rest of the sun-dried tomatoes, artichokes, kale (if used and actually I would add that first; cook it 1-2 minutes before adding the other stuff in this list) cream and pasta (which you cooked but for 1 minute less than package suggests.) I used rigatoni this last time and liked it for this recipe. Other pasta will probably be great too. Cook it on sauté for a minute; don’t let it boil. Sprinkle with parsley and serve. You can guild the lily with some freshly grated Parmesan cheese; it is a nice touch but if you want to cut calories; leave that off and use whole milk rather than cream. I have done this with kale; great with spinach. Last time I just used fresh parsley. Enjoy!

PS: I used my IP but you could simmer the dish on your stove top in a big pan; so… after the adding of the broth; maybe 25 minutes to cook the chicken. Rest of recipe stays the same.  If you use chicken breasts cook them shorter either method of cooking; they take far less time than thighs.

Hot and Sour Chinese Chicken Soup

Leftover roasted chicken, a can of bamboo shoots, freshly made chicken broth and scallions.  What to make?  Ah hah! Chinese hot and sour soup; even better than take out ever was when I could eat it and super simple.  Lots of stuff in it but just measure and dump basically.

Notes: you can use leftover roast chicken or pork as the protein or tofu if you want to be vegetarian. I like all the vegetables but leave any of them out if you wish. You can even leave out the noodles; I would use the cornstarch then to help it be a tad thicker.

hot and sour soup in pot

Hot and Sour Chinese Chicken Soup

Ingredients:

5 cups homemade chicken broth

about 3/4 cup broken rice noodles; I prefer extra wide size

2 garlic cloves

about 2 tsp. freshly grated ginger root

1 Tbsp. balsamic vinegar

2-3 Tbsp. rice wine vinegar; can use red wine vinegar

1 Tbsp. chili sauce

3 Tbsp. gf soy sauce

1/4 tsp. sriracha sauce

2 tsp. brown sugar

1 stalk celery cut on the diagonal into thin slices

1/2 cup thinly sliced red pepper; I cut it into 1 inch lengths

4 oz mushrooms; shiitake are traditional but you can use any fresh mushroom, sliced

1 8 oz can bamboo shoots; drained

1/2 cup petite frozen peas

1/2 tsp. black pepper

2 cups roasted chicken cut in small chunks

2 eggs

2 tsp. toasted sesame oil

4 green onions (scallions)

Pour the broth into a large saucepan. Start it heating on medium.  While it heats heat 3 cups of water to boiling and add 1/2-3/4 cup broken rice noodles; I used extra wide size. Let stand 9 minutes. Add minced garlic, grated ginger, two vinegars, chili sauce, soy sauce, sriracha sauce, brown sugar, celery slices, red pepper strips, bamboo shoots and mushrooms to the heating broth. Cook 5 minutes. Add peas, black pepper and roasted chicken. Then the rice noodles which you have drained. Beat the eggs up and add them, and then the sesame oil and the scallions. I like to add the white part of my scallions a minute earlier than this as I don’t like them raw; up to you! Stir as you add the eggs.  Turn off heat. Taste and adjust seasoning.  Pour into bowls; makes about 5 servings.hot and sour soup in bowl

Notes; some folks add corn starch mixed with cold water to thicken it. I like the broth thin and brothy but you can do the cornstarch; 2 Tbsp. mixed with same amount cold water; add after the initial 5 minutes of cooking. This recipe is the one where you really need that homemade chicken broth; it is critical to the perfect flavor but use what ever you have and all will be amazed at your Chinese cooking skills. Enjoy!

Zingy Coconut Chicken Soup

Cold weather, sniffles, chilly fingers: all great reasons to make soup, especially chicken soup.  But I found myself wanting something more, a big bowl of soup with a ton of flavor and some zip in it. So I threw together a quick soup using some broth I made the other day in my Instant Pot electric pressure cooker; to make the broth I put in the roasted chicken carcass and a bit of celery and carrot plus lots of water on for 30 minutes on high pressure and after straining I had a nice container full of rich chicken broth.  I added lots and lots of veggies as well as some great aromatics: slivered fresh ginger and a big clove of garlic. To pull the flavors together I poured in half a can of light coconut milk and added a handful of broken up raw rice noodles (any brand of wide rice noodles will work). Added some cubed roasted chicken and in no time at all I was slurping down this excellently flavored chicken coconut stew. It was like I was eating at a beach soup shack in the islands feeling the warm sea breeze through my hair…  Light zingy flavor and tender chicken with lots of fresh vegetables.  Man, was it yummy and healthy!  Totally guilt free and naturally gluten free if you are careful in choosing your broth.

Angie’s Zingy Chicken Soup

2 medium sized carrots cut on diagonal into thin coins

2 celery stalks, cut on thin diagonal slices

1 onion cut down the top to bottoms, peeled and cut into long strips

1 tbsp. mild olive oil

1 large garlic clove minced

½ cup chopped green cabbage

2 baby bok choy cut into one inch lengths, bases cut in quarters or eighths

1 quart chicken broth; preferably homemade

4 rounds of thinly sliced fresh ginger cut into narrow strips

½ a can of light coconut milk

1 cup pea pods, cut off ends

½ to 2/3 cup broken wide rice noodles

Pinch crushed red pepper flakes (I use a bit less then 1/8 tsp unless you like it spicier; just add more)

1-2 cups cubed or torn in small pieces cooked chicken (I use leftover roasted chicken breast)

Directions: Sauté carrots, celery and onion in large soup pot in the hot oil on medium heat: about 4-5 minutes, do not brown, add garlic; cook 1 minute, add bok choy and then the broth.  Heat to nearly boiling and add the ginger and cabbage, cook 1-2 minutes. Add the coconut milk, rice noodles, red pepper flakes and  cook on low heat for 5 minutes; add pea pods and cook 4 to 5 minutes until noodles are cooked through. Add the cubed or torn chicken meat in the last minute to warm it.

Notes: The amounts of veggies are as fluid as you want to be; leave out something you dislike or don’t have or use more/less of any veggie. The critical ingredient for the flavor is the fresh ginger; without it you have very bland soup. I have used frozen snow peas when I couldn’t find fresh in the store.  My favorite coconut milk for this soup is organic light coconut: thin and wasn’t too strongly coconuty. Perfect for this stew although regular coconut soup does work. I used baby bok choy but a couple stalks of regular bok choy will work just as well; might need to cook slightly longer than the baby choy. If you use store broth: Kitchen Basics has really good gf chicken broth; one 32 ounce box container should do it.  I also buy inexpensive gf chicken broth at Aldi’s.  I used home roasted chicken breast but you could use a rotisserie bird, although I suggest you check for gluten free before choosing that route as some stores make their birds with ingredients that make it not gluten free so not safe for those with celiac disease.

Enjoy!

chicken soup in bowl