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Pineapple Chicken

April 23, 2009 By Kate 11 Comments

This dish changed a lot throughout the preparation process. I originally had envisioned a pineapple-based glaze over chicken breasts with pineapple chunks on top. Then I decided I wanted to do more of a saucy dish with chicken chunks instead of whole breasts. So I went for a Chinese style sauce. It turned out wonderfully. We all really enjoyed it served with the baked brown rice balls.p4214788

Pineapple Chicken

  • 2 T. Olive oil
  • 1 lb. boneless, skinless chicken breasts or thighs
  • 1 green pepper, diced
  • 1 can pineapple chunks or tidbits, drained with 1/2 c. juice reserved
  • 1 t. crushed red pepper flakes
  • 1/2 t. dried ginger (or 1 T. freshly grated ginger)
  • 1/3 c. teriyaki sauce
  • 1/3 c. chicken stock
  • 1 T. cornstarch mixed with 1 T. water

1. In a large skillet, heat olive oil. Add chicken and brown on both sides, about 3-4 minutes each. Cover skillet and cook for 10 minutes more. (If chicken is not fully cooked all the way, that’s okay. It will have a chance to finish cooking later.) Remove chicken from skillet and set aside.

2. Add diced green peppers, pineapple, crushed red pepper and ginger. Cook about 5 minutes. While cooking, cut the chicken into chunks.

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3. Add reserved pineapple juice, teriyaki sauce and chicken sauce. Bring to a boil, return chicken to skillet, reduce heat, cover and simmer for at least an additional 15 minutes or up to a few hours.

4. About 10 minutes before serving, remove cover from skillet and bring sauce back to a boil. Stir in cornstarch/water mixture and continue boiling until sauce is desired thickness.

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Chicken Paprikash

February 13, 2009 By Kate Leave a Comment

This meal is high on my list of favorites to prepare because it fits so nicely with my methods and standards. It’s easy, delicious, and the flavors develop so nicely while it sits in the refrigerator waiting for dinner. In fact, I think the flavor just gets better the longer it sits, so I will sometimes make it the day before if I have time.

Usually I like to serve this over homemade egg noodles or spaetzle. However, I don’t always have time to make those so a bag of egg noodles works great in a pinch.

Chicken Paprikash

  • 2 T. Extra virgin olive oil
  • 2 onions, thinly sliced
  • Salt and pepper, to taste
  • 1 lb. boneless, skinless chicken breasts
  • 1 T. sweet paprika
  • 1 c. Chicken stock
  • 3/4 c. sour cream
  • 1/2 lb. fully cooked & drained egg noodles or spaetzle

1. Heat the olive oil in a large skillet. Add the onions and season with salt and pepper. Cook for 3 minutes.

2. Add the chicken to the skillet, then add the paprika and chicken stock. Stir to incorporate the paprika. Bring to a boil. Reduce heat to a simmer, cover skillet, and let simmer for one hour. Remove from heat.

3. Take the chicken out of the skillet and cut into cubes. Stir the sour cream into the sauce in the skillet. Place the chicken back in and stir to coat. Serve over egg noodles or spaetzle.

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Deviled Chicken

February 2, 2009 By Kate 15 Comments

This recipe is super easy but the flavor is out of this world. It comes together so quickly that it’s not bad to make right at dinnertime. However, if you prepare it earlier in the day the breading will stick better after baking.

Deviled Chicken

  • 1 – 1 1/2 lb. boneless, skinless chicken breasts, cut into desired size
  • 1/2 c. mayonnaise
  • 3 T. mustard
  • 2 c. breadcrumbs
  • 2 t. paprika
  • 1/2 c. butter or margarine

1. Season chicken with salt and pepper on both sides.2. In a shallow bowl, mix together mayonnaise and mustard. In a second shallow bowl, combine breadcrumbs and paprika. Coat the chicken with the mayo/mustard combo, then cover with breadcrumb mixture.3. Place butter or margarine in a baking pan. Put in a preheated 375 degree oven until melted. Immediately place chicken in hot pan. Bake for 25-30 minutes, until fully cooked. (If you’re cutting the chicken into fingers, baking time will be a little less.)

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