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Chili Chicken and Potatoes

It has been quite a few months since I have blogged in any way about my food. Recently by the advice of some wise counselors, I was advised to not share recipes that were my own creation, but instead to save those in case I might like to publish them someday. Seeing as most of my cooking tends to be from my head or a derivation off of some recipe, this posed as a problem for my blog. 

Lately though, I have felt the itch to try new recipes and venture off in directions that are not “home base”. In doing so, I need to follow recipes since I am not yet comfortable with all of these spices or instinctively knowing which of these new flavor “colors” should go where. 

My husband and I have been frequenting more and more Indian restaurants as of late- and when these potatoes mentioned some fun spices- I got to thinking that this dish is “spicy” but more in the sense of an Indian “spicy” rather than a HOT spicy.

Chicken:

5-7 chicken drumsticks, bone in, skin removed

1 tablespoon chili powder

2 teaspoon paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon salt

2 garlic cloves, minced

1 teaspoon Cayenne Pepper (optional)

Place racks in middle and lower third of oven. Preheat oven to 375 degrees F. Place rack in roasting pan; spray with nonstick spray. Spray 9×13-inch baking dish with nonstick spray.

To make spice paste, stir together chili powder, paprika, oregano, cumin, 1/2 teaspoon of salt, and the garlic in a cup. Add enough water to form thick paste. Spread over the chicken.

Potatoes:

3 (10 ounce) baking potatoes, quartered lengthwise.

2 tablespoons of Italian seasoning

1 tsp of salt (or more to suit your taste)

Roast chicken on middle oven rack until instant-read thermometer inserted into drumsticks (not touching bone) registers 180 degrees F, about 1 hour.

Meanwhile, put potatoes in prepared baking dish; lightly spray with nonstick spray and sprinkle with remaining 1/2 teaspoon of salt and additional spices. After chicken has roasted 20 minutes, put potatoes on lower oven rack and roast, turning once or twice, until tender and lightly browned, about 40 minutes.

 
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Posted by on August 9, 2012 in Chicken, Main Dish, Meat, Potatoe

 

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Chicken Lentil Soup

The only thing better than chicken noodle soup, is Chicken Lentil Soup. This has become my favorite soup. With a warm inviting aroma, this is the perfect soup for the start of fall.

  • 3 chicken thighs
  • 3 chicken drumsticks
  • 3 cups chopped celery and leaves
  • 4 cups chopped carrots
  • 5 garlic cloves chopped
  • 15 oz. can of diced tomatoes
  • 3 cups red lentils
  • Italian seasoning
  • Cayenne Pepper

Fill an 8 quart pot ¾ the way with water, bring to a boil. Add chicken, reduce to simmer. Leave for 2 to 3 hours or until chicken is falling off the bone.  Add salt and pepper and seasoning to taste. Remove chicken from pot, take chicken off the bone and return to pot. Add lentils. Boil for 20 minutes. Add carrots, celery, and diced tomatoes. Bring to a boil. Soup is ready to eat when the celery and carrots are cooked.

 
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Posted by on October 4, 2011 in Main Dish

 

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