Easy Filipino Chicken Adobo

This meal is soooooo easy and delicious you’re going to love me.

Easy Filipino Chicken AdoboWho doesn’t love an easy, inexpensive chicken dinner? NO ONE! The hardest about this meal is taking the skin off of the chicken legs. Even that’s not hard, I just don’t like to do it. Ha!

For this recipe you will need:

8 chicken legs on the bone (skin removed)
1/3 cup low sodium soy sauce
1/3 cup apple cider vinegar
1 small head of garlic, crushed
6 ground peppercorns

Mix together the apple cider vinegar, soy sauce, garlic, and pepper in a medium bowl, and then lay the chicken in a deep dish. Pour the mixture over the chicken and allow it to marinate for at least an hour (overnight is ideal). (I always do it over night so my “prepping” for the next day is done!)

Easy Filipino Chicken AdoboAdd the chicken, 1/2 cup of water, and marinade into a deep nonstick skillet and cook on medium-low heat.

Easy Filipino Chicken AdoboCover and cook until the meat is tender, about 45 minutes. (Make sure you flip the chicken legs occasionally.) Also, it’s okay if some of the chicken isn’t completely submerged or flat against the pan (like in the picture above). The chicken meat will reduce as it’s cooking and you’ll eventually be able to lay them all down in the pan for even cooking.

Remove the cover and cook an additional 15 minutes, until the sauce reduces.

Serve over rice and TA-DA! Easy right?? I served mine with rice and steamed broccoli and it was dee-licious!

Easy Filipino Chicken Adobo

Easy Filipino Chicken AdoboLet me know if you give this recipe a try! I’d love to hear your feedback. =]

Chicken and Vegetable Stir Fry

You have to try this. It’s easy, quick, and very yummy. (You can change the vegetables to use whatever you have on hand to make this even easier.)
The directions say to use a skillet, but I used a wok and it came out great.

For this recipe you will need:

2 Tbsp. cornstarch
1-3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 Tbsp. soy sauce or low-sodium soy sauce
Vegetable cooking spray
1-1/4 pounds skinless, boneless chicken breast halves, cut into strips
5 cups cut-up fresh vegetables (broccoli florets, green or red pepper strips, sliced mushrooms, carrots, celery and/or green onions) (You could use an actual batch of broccoli, but I used steam-able broccoli and steamed it in the microwave before putting it in with the rest of the vegetables. I know – I cheated.)
1/4 tsp. ground ginger
1/4 tsp. garlic powder or 1 clove garlic, minced
1 cup regular long-grain white rice, prepared according to package directions (about 3 cups)

(I also ended up cutting my carrots way too big. Thanks Hubs for noticing that. So, I cooked my carrots a little bit in the wok with some chicken broth to let them soften. Then I took them out and set them aside and continued as follows.)

I also used broccoli (not pictured).

I also used broccoli (not pictured).

Stir the cornstarch, broth, and soy sauce in a small bowl until the mixture is smooth. Set aside.

Spray a 12-inch skillet with some cooking spray (if you’re using a wok, skip the spray) and set to medium-high heat for one minute. Add the chicken and stir-fry until well browned. Remove the chicken from the skillet.

Chicken

photo 1 (3)Add the vegetables, ginger, and garlic powder to the skillet.  Stir-fry until the vegetables are tender-crisp.

VegetablesStir the cornstarch mixture again and then pour it into the skillet. Cook and stir until the mixture boils and thickens.

Pour pour pour.

Pour pour pour.

See that bubbling action?

See that bubbling action?

Return the chicken to the skillet and cook until the chicken is cooked through.

photo 4 (4)Serve the chicken and veggie mixture over rice.

photo 5 (4)Doesn’t that look delicious! Let me know if you give it a try. =]

Sesame Chicken

Doesn’t that title just make you hungry? I came across this recipe on Pinterest and, of course, I had to share it. It’s so simple to make and tastes delicious!

For this recipe you will need:

1/2 cup brown rice (I used white rice.)
1/4 cup honey
2 Tbsp. sesame seeds
2 Tbsp. soy sauce
1 garlic clove, minced
1 egg white
2 Tbsp. cornstarch
2 small chicken breasts (12oz), cut into 2″ pieces
salt and papper
1 Tbsp. vegetable oil
2 green onions, chopped
2 cups broccoli florets (I used a steam-able bag of broccoli.)

Prepare rice according to the package directions.

Combine honey, sesame seeds, soy sauce, and garlic together in a small bowl and then set aside.

DSC02005In a separate larger bowl, whisk together egg white and cornstarch until smooth.

Season chicken pieces with salt and pepper and then add to egg white mixture and toss to evenly coat.

DSC02006In a small saucepan, steam broccoli until crisp tender, then set aside. (Or throw your bag of broccoli in the microwave for the desired time. =]) 

Heat oil in a large skillet over medium-high heat, then carefully add chicken. Cook for 3-4 minutes a side, or until cooked through.

DSC02007Turn off the heat and remove the skillet from the burner. Add prepared sauce and green onions and toss to combine. Stir in broccoli, then scoop mixture into bowls over cooked rice.

DSC02008Enjoy!

Chicken Tortilla Soup

chickentortillasoupYou are going to love me for this. This meal is SUPER easy to make and doesn’t take much time at all. You could even make this meal easier by cooking and shredding your chicken ahead of time. Then just dump the rest of the ingredients in and TA DA – a hearty dinner.

All you need is:

2 cups of cooked, shredded chicken (I just cooked and shredded two chicken breasts – it was enough for Hubs and I plus lots of leftovers.)
1 – 32 oz. box of chicken broth
1 – can corn (drained)
2 handfuls chopped cilantro
1 – squeezed lime
1 – can diced tomatoes (regular size)
1 – can diced tomatoes w/ chilies
1/2 large yellow onion
1 – can black beans
2-3 Tbsp. of tomato paste
2 tsp. of cumin
2 tsp. of chili powder (I only used 1 tsp. because I don’t like things really spicy – it definitely still had some kick to it though.)
2 tsp. of garlic powder
Tortilla chips
Shredded cheese (optional)
Sour cream (optional)

Literally, all you do is dump everything into your pot and let it heat up.

I just turned my burner to medium-high and let it heat for about ten minutes, stirring occasionally.

I added shredded cheese, crushed tortilla chips, and a huge dollop of sour cream.

You could easily make this meal with left over chicken that you don’t know what to do with.
Who doesn’t love a simple, tasty meal every now and then? =]

UPDATE: You could actually do this in the crock pot and it’s wonderful-er (that’s a word) because all of the ingredients have a chance to marinade together. I just cooked and shredded my chicken breasts the day before. The next morning I dumped everything into my crock pot for 8 hours on low. AMAZING.

Oven Baked Chicken Fajitas

Yum! Yes, another Pinterest find! And it makes it even better that it’s a “throw it in the oven meal”. That means you can do other things while it’s cooking! Go ahead and clean the kitchen so you don’t have to do it afterwards. =] 

This meal is really easy and relatively inexpensive! You might already have 95% of what you need already in your kitchen!

You will need:

2 boneless, skinless chicken breasts cut into strips
2 Tbsp. vegetable oil
2 tsp. chili powder (or less if you don’t like spicy things)
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried Oregano
1/4 tsp. salt
1 (15 oz.) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced
Flour tortillas
Toppings of your choice – I ALWAYS do sour cream and shredded cheese, but you could also do avocado.

Preheat your oven to 400 degrees and then place your chicken strips in a greased 13×9 baking dish.

(Pretend this is a 13×9. Mine was in the dishwasher.)

In a small bowl, combine oil, chili powder, cumin, garlic powder, dried Oregano, and salt.

Drizzle the spice mixture over the chicken and then stir to coat.

Next, add the can of tomatoes (undrained), peppers, and onions. Stir to combine.

Bake (uncovered) for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

You could make some Mexican rice to go along with this meal as well. I decided at the last minute that I wanted to do that, so I threw some water and rice into a pot. Thank you Knorr for instant cooking! =]

Serve on tortillas with desired toppings.

(I put my Mexican rice inside one of my fajitas!)

Let me know if you try this and how you like it! =]