30 Minute Cardamom-Lime Chicken and White Beans

Photo from Milk Street
This is one of my favorite recipes, and although cardamom and garam masala are two of the main ingredients, I actually prefer it without.
Adapted from Milk Street

Ingredients

  • 1.5 pounds boneless, skinless chicken thighs, cut into 2 inch chunks (bone-in would also work, but would need more cooking time)
  • 2.5 teaspoons kosher salt, divided
  • 3/4 teaspoon freshly grated black pepper, divided
  • 3 tablespoons salted butter
  • 4 bunches scallions (2 bunches are plenty) thinly sliced, white and green parts used separately
  • 2 tablespoons tomato paste
  • 1 tablespoon garam masala (I usually omit this or use just a pinch)
  • 1.5 teaspoons ground cardamom (I omit this – too strong of a flavor for me)
  • 1 teaspoon ground turmeric
  • 2 (15-ounce) cans cannelloni beans, drained, liquid reserved
  • 1 cup chicken broth (I use 1 teaspoon Better than Bullion with 1 cup water)
  • 2 teaspoons grated lime zest
  • 1/4 cup lime juice (approximately 2 limes)

Directions

  1. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
  2. In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
  3. Add the tomato paste, garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper.
  4. Cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes (I like to cook this, partially covered, for at least 15 minutes to allow the chicken to get really tender.
  5. Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.

Tip: Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.

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Chicken Francese

Photo from Real Food Tastes Good

Tyler Florence isn’t the first person that comes to mind when thinking of easy recipes, but this one actually is. It’s a great weeknight dinner, but elegant enough for entertaining. Original recipe can be found here.

Ingredients

  • 4 thinly sliced, boneless, skinless chicken breasts (about 1.5 pounds)
  • All purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 3 eggs
  • 2 tablespoons water
  • 1/4 cup olive oil
  • 1/2 lemon, with rind, cut into the rounds
  • 1/2 cup dry white wine, such as Pinot Grigio
  • 1 cup chicken broth
  • Juice of 1/2 lemon
  • 2 tablespoons butter
  • 1/4 cup chopped flat leaf parsley

Directions

  1. Put some flour in a shallow bowl and mix with salt and pepper.
  2. In a wide bowl, beat the eggs with 2 tablespoons of water.
  3. Heat the oil over medium-high flame in a large skillet.
  4. Dredge both sides of the chicken in flour, pat off extra flour, and then dip the chicken into the egg wash to coat completely, letting the excess drip off.
  5. When the oil is hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer.
  6. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
  7. I like to tip the pan to drain the oil before proceeding to the next step.
  8. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
  9. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.
  10. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Quick Chicken Piccata

From Food Network

Recipe from Food Network

Ingredients

  • 1 pound thinly sliced skinless, boneless chicken breast
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 large lemon-half thinly sliced, half juiced
  • 2 tablespoons butter
  • 1 medium shallot, chopped
  • 1/3 cup white wine or dry vermouth (I skip this)
  • 1/3 cup chicken broth (I use 2/3 cup since I skip the wine)
  • I like to add 1/4 cup capers, drained and rinsed

Directions

  1. Arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and paprika. Sprinkle half of the seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
  2. In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
  3. Melt 1-tablespoon butter in the same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine, broth, and capers and bring to a boil over high heat, scraping up any brown bits from bottom of the pan with a wooden spatula; boil until reduced by half, about 1 minute.
  4. Stir in lemon juice and remaining butter and pour over chicken, garnish with chopped parsley.

Shredded Chicken Tacos

Adapted from Sous Vide for Everybody by Americas Test Kitchen

Ingredients

  • 2 pounds chicken thighs, skinless (with or without bones) or 2 split chicken breasts
  • Salt and pepper
  • 2 tablespoons neutral oil
  • 1 small onion, halved and thinly sliced
  • 2 cloves garlic, minced or 1 teaspoon garlic powder
  • 2 tablespoons minced canned chipotle chile in adobo sauce
  • 1 teaspoon ground cumin (I prefer 1/2 teaspoon)
  • 1/4 teaspoon ground cinnamon (I prefer allspice)
  • 1/2 teaspoon brown sugar
  • 1 14.5-ounce can fire-roasted diced tomatoes
  • 1 teaspoon grated lime zest plus 2 tablespoons juice

Directions

  1. Pat chicken dry with paper towels and season with salt and pepper.
  2. Heat 1 tablespoon oil in a pot or Dutch oven over medium-high heat. Brown the chicken in two batches until browned on both sides. Transfer to a plate.
  3. Heat remaining 1 tablespoon oil in now empty skillet. Add onion and cook until soft and lightly browned, about 5 minutes.
  4. Stir in chipotle, cumin, and allspice, and garlic and cook until fragrant.
  5. Stir in tomatoes and sugar. Scrape all the browned bits off the bottom of the pan.
  6. Transfer mixture to blender and process until smooth.
  7. Return mixture to the pan and add the chicken. Cover and simmer 45 minutes or until the chicken shreds easily when pulled apart with two forks. If using a stove-top pressure cooker, cook for 8 minutes and then do a quick release.
  8. Use tongs to remove chicken from the pot. Place onto a plate and shred.
  9. Meanwhile, raise the heat on the pot and gently boil until the sauce is as thick as desired. Return the shredded chicken to the pot; add lime zest and juice.
  10. Serve with fried corn tortillas. Garnish with sliced avocados, onion, cilantro, and diced tomatoes.