Tag: chicken

GRILLED CHICKEN TACOS

Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!

I am so excited to share this recipe with you. This recipe is a family favorite in our home, and I’m confident it will be yours too! This recipe came together from a desire to feed my family healthy and delicious meals. The combination of the grilled chicken, fresh guacamole, and the fresh vegetables in the pico de gallo made for a dinner that I felt good about feeding to my family. Enough chit-chat; let’s jump right in!

About this recipe:

If you’ve spent much time on my blog, you’ve probably discovered I love to grill! And I really do! It’s a healthy way to cook your food while at the same time adding favor. Not to mention less mess in the kitchen; that’s always a plus in my book!

When grilling chicken, I always use thighs. This is because thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. But if you prefer to use chicken breast, it will work fine for this recipe. I simply season the chicken with olive oil, salt, pepper, and cumin. When I season the chicken, I always brush on the oil and add salt and pepper. I then pat a generous amount of cumin onto the chicken. I am generous with the cumin because when you grill, you will lose some cumin as the fat drips off the chicken, and you do want a reasonable amount of cumin flavor to come through.

Preheat your grill over medium-high to high heat. Grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165F. Allow the chicken to cool before chopping it into bite-size pieces.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions in the recipe notes below so no one misses out on this fantastic recipe.

Pico De Gallo:

To me, the pico de gallo is the star of this recipe! Look at those bright, bold colors! Pico de gallo is easy to make; all you do is dice the onion, tomatoes, pepper, and cilantro, stir in the fresh lime juice, garlic, salt, and voilà; you’re done.

The guacamole is almost as equally easy to make. The hardest part is finding a perfectly ripe avocado that’s as pretty on the inside as on the outside. I get so frustrated cutting open what appears to be a perfect avocado, only to discover that it has all kinds of black spots on the inside…I digress…Where was I? Guacamole! Add the avocado, lime juice, and salt to a small bowl and mash with a fork until you have the desired consistency. Taste test and add more salt if needed.

You are ready to assemble your tacos! Some suggestions for additional toppings – feta cheese, shredded cheese, sour cream, salsa, or hot sauce.

Feeding Kids:

Young kids aren’t likely to eat a taco; if yours do, you’re doing awesome as a parent…Mine didn’t, but an easy dinner solution was to make them chicken quesadillas. You already have the tortillas and grilled chicken; you just need some shredded cheese. Heat a pan over medium on the stove. Lightly butter one side of the tortilla and lay it butter-side down in the preheated pan. Quickly top with shredded cheese and cut-up chicken. Butter one side of another tortilla and place it on top, butter side up. Once the bottom tortilla is golden brown, flip the quesadilla over (trying not to fling chicken and cheese across the stove, good luck), and cook until golden brown and the cheese is melted. When the quesadilla is done, move it to a cutting board and slice it into triangles and serve with a side of sour cream (optional).

What to do With Leftovers:

I intentionally make extra of both the chicken and the pico de gallo. Not only do they make great tacos the next day, but they make a healthy and delicious chicken salad. I take any lettuce, spinach, or kale, that I have on hand, add some of the leftover chicken and pico de gallo, top with feta cheese and salad dressing, and done! You have a simple and healthy lunch or dinner with your leftovers!

Grilled Chicken Tacos

Healthy, delicious, and satisfying…Those are the three words I would use to describe these chicken tacos! Not only that, they are easy to make!
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Prep Time 30 minutes
Cook Time 10 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • tortillas, taco size
  • 2 pounds chicken thighs
  • olive oil
  • ground cumin
  • salt and pepper

Pico De Gallo

  • 2 large tomatoes, diced
  • 1 whole onion, diced
  • 1 large green pepper, diced
  • 2 teaspoon raw garlic, minced
  • ⅓ cup cilantro, chopped
  • 1 tablespoon fresh squeezed lime juice
  • salt, to taste

Guacamole

  • 1-2 avocados, mashed
  • 1-2 teaspoons fresh-squeezed lime juice
  • salt, to taste

Optional Toppings:

  • feta cheese
  • shredded cheese
  • sour cream
  • salsa

Instructions
 

  • Preheat the grill on medium-high or high heat (depending on your grill). (See notes for stovetop instructions).
  • Trim fat off of chicken. Brush the chicken with olive oil. Season with salt and pepper. Pat on a generous amount of cumin. Flip the chicken over and repeat on the other side.
  • Grill the chicken until well done, 4 to 5 minutes per side, or until internal temperature reaches 165°F.
  • Remove from grill and allow the chicken to cool before cutting or shredding.
  • While the chicken is cooling, prepare the pico de gallo.

Pico De Gallo:

  • Dice the tomato, onion, and green pepper and add to a medium bowl. Add the minced garlic and chopped cilantro. Add the lime juice and salt and stir to combine everything well. Place in the refrigerator until ready to serve.
  • Cut the cooled chicken into small pieces.

Guacamole: (Be sure to do last)

  • Add the avocado, lime juice, and salt to a small bowl. Mash with a fork until you have the desired consistency. Taste and add more salt, if needed.

To Assemble:

  • Heat the tortillas on the grill or the stovetop. **See notes
  • Fill the taco with chicken and layer on the guacamole and the pico de gallo. Add any additional toppings – feta cheese, shredded cheese, sour cream, or salsa.

Notes

On the stovetop, season the chicken the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165F. Cooking time will always depend on the thickness of the chicken breasts.
To heat the tortillas: I heat mine directly on the stovetop. You can do this directly on the burner or in a pan. Turn the heat to medium, giving it a few seconds to heat up. Then place the tortilla, either on the burner or in the pan. Flip the tortilla after 10 to 15 seconds; I usually flip 2 to 3 times. Remove from heat and immediately fill the tortilla. If you are heating several tortillas, place the warm tortillas on a plate and wrap them in a kitchen towel to keep them warm. Serve immediately.
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SHOYU CHICKEN

Slow-cooked chicken that is literally falling off the bone tender! Not to mention incredibly moist and bursting with flavor! The best part is it comes together in 15 minutes; you just put everything in the crockpot and forget about it for the next 8 hours.

This is one of my favorite crockpot meals. It comes together so quickly, and the flavor is AMAZING! Not to mention how great your house will smell all day while this chicken is cooking. We all need a good list of crockpot or instant pot meals to get us through those “way-to-busy” days. And this one is at the top of my list. The flavor is so rich, with so many different layers. And the chicken is incredibly moist and literally falling off the bones.

What exactly is shoyu chicken? Shoyu chicken is the traditional Hawaiian recipe for teriyaki chicken. It is typically served with a heaping side of rice and mac-salad, locally known as a “plate lunch.” Shoyu Chicken is cooked in a crockpot or on the stove, never on a grill or in the oven, and results in ginger-fragrant, fork-tender chicken with a deep mahogany skin.  Shoyu means “soy sauce” and is the one ingredient that is always included in shoyu chicken recipes.  After soy sauce, everyone has their own variations. And this is mine.

For this recipe:

Typically shoyu chicken is made with thighs or a combination of thighs and drumsticks, as well as being bone-in and skin on. I highly recommend using chicken with the bones-in and skin on; not only is it delicious, but more true to traditional shoyu chicken. I do trim off the excess fat.

Really this recipe is as simple as adding all the ingredients to a crockpot or instant pot and cooking it on low for 8 hours. **For the Instant Pot, use the slow cook setting and cook on the high heat setting for at least 8 hours.

To serve, place the chicken on a serving platter or bowl, pour sauce over chicken. Serve with a side of rice.

Some of the tools and equipment that I love to use are listed below:

      

Shoyu Chicken

Slow-cooked chicken that is literally falling off the bone tender! Not to mention incredibly moist and bursting with flavor! The best part is it comes together in 15 minutes; you just put everything in the crockpot and forget about it for the next 8 hours.
4.13 from 8 votes
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Prep Time 15 minutes
Cook Time 8 hours
Course Main Course
Servings 6 servings

Equipment

  • Slow Cooker or crock pot
  • Instant Pot

Ingredients
 

  • 5 pounds chicken, bone-in and skin on thighs and drumsticks
  • 1 cup shoyu, (soy sauce)
  • ½ cup water
  • 1 cup brown sugar
  • 2 inch piece ginger, diced
  • 4 cloves garlic, diced
  • 1 tablespoon oyster sauce
  • 1 tablespoon mirin

Instructions
 

  • Add the shoyu (soy sauce), water, brown sugar, ginger, garlic, oyster sauce, and mirin to the crockpot or instant pot, stir to combine. Turn on the cooker to begin heating the sauce.
  • Trim excess fat off of chicken and place in cooker.
  • Set slow cooker to high for 4 hours or low for 8 hours. For an Instant Pot, use the slow cook setting and cook on the high heat setting for at least 8 hours. If the chicken is not completely covered with the sauce, turn the chicken a few times during the cooking process so it cooks evenly and soaks up the flavorful sauce.
  • Serve with white rice.

Notes

This recipe can be cooked on the stovetop as well. 
Prepare ingredients as instructed above. Place everything in a large pot and bring it to a boil. Lower heat to medium and continue cooking for 30 minutes or until chicken reaches 160F. Remove the chicken and continue to simmer the liquid until it thickens. When done, pour over chicken and serve.
 
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CURRY UDON SOUP

Satisfy your noodle cravings with a warm bowl of curry udon soup. Bursting with flavor and full of slurp-worthy noodles, it can be on your table in about 30 minutes.

I first tried curry udon soup at one of our favorite sushi restaurants. It was amazing…warm, thick, loaded with noodles, and so satisfying! My mind instantly started trying to figure out how I could recreate this soup at home. I knew there were three basic ingredients; udon noodles, curry, and chicken. So that is where I started, and I built the recipe from there.

One of the keys to this recipe is curry. This is not powdered curry or Indian curry that you would buy in the spice section of your grocery store. The curry used in this dish is Japanese curry, which is quite different from powdered curry. Japanese curry often has a thick gravy-like texture. The flavor is sweeter than the Indian variety and is umami-rich (a taste often described as meaty, broth-like, or savory). You can find Japanese curry in the Asian aisle of the grocery store. It’s usually sold in large square blocks that you will dissolve in your dish.

Another key ingredient is the udon noodles. Typically there are three ways to buy udon noodles; dried (like typical pasta), frozen and fresh. And yes, some options are much better than others, way better, in fact. I would never recommend buying dried udon noodles; when cooked, they do not have the texture that udon is known and loved for. I actually would avoid buying udon altogether if dried was my only option. Frozen is a step up from dried and most brands are pretty good. But fresh udon is the absolute best way to buy udon. And I don’t usually promote brands on my blog, but fresh Sun Noodles are by far the best I’ve found. Since they are fresh, they are sold in the refrigeration section. They will expire quicker than dried or frozen, usually within a couple of weeks of buying, so take note of the date. Follow the cooking directions on the package of whichever you buy. Fresh udon is only boiled for a couple of minutes, drained, and then rinsed in cool water to stop the cooking. Rinsing also removes some of the starch and prevents the noodles from sticking together. You want your noodles to have a chewy texture, not mushy, so take care not to overcook them.

I chose to use chicken for this soup. That’s how I first had it, so it’s how I recreated the dish. But I have also seen curry udon with thin-cut beef, pork, and no meat. So don’t be afraid to mix it up and try different meats.

Curry Udon Soup

Satisfy your noodle cravings with a warm bowl of curry udon soup. Bursting with flavor and full of slurp-worthy noodles, it can be on your table in about 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Soup
Servings 4 servings

Ingredients
 

  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 pound chicken, boneless and skinless
  • 4 – 5 cups chicken broth, depending on how thick you want the soup, (see notes)
  • Curry, (I use half a package + 1 square of S&B Golden Curry, this equals 5 small squares)
  • 21-28 ounces udon noodles, fresh or frozen (preferably fresh Sun Udon Noodles)
  • Green onion, for garnish

Instructions
 

  • Slice the onion. Add the oil to a deep frying pan or pot, and add the sliced onions. Fry over medium-high heat until starting to turn translucent, about 5 minutes.
  • While onions are frying, cut up the chicken into bite-size pieces. Then, add the chicken to the frying pan and cook for 10 minutes.
  • Add chicken stock and bring to a boil.
  • Once the chicken broth is boiling, add the curry. Stir until the curry is completely dissolved in the broth, about 5 minutes.
  • Bring a large pot of water to a boil. Boil the udon noodles as instructed on the package (discard any sauce that came with the noodles). When noodles are done, drain and rinse in cool water. This helps to stop the cooking and keeps the noodles from sticking together.
  • To serve, place noodles in individual bowls and ladle curry mixture over the top. Garnish with sliced green onions.

Notes

4 cups of broth give you a very creamy, thick soup. 5 cups of broth give it a more soup-like texture.
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GRILLED CHIPOTLE CHICKEN WITH PEACH SALSA

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.

I’m always looking for recipes that fit the season. Rainy, cold weather needs warm comfort foods like soups and crockpot meals. Summers need grilling recipes and recipes that use fresh fruits that are ripe in the summer months.

This recipe has both; grilled and fresh fruit! The flavors in this dish are so unique! You get a little heat from the chipotle and jalapeno pepper, which is balanced with a cool, refreshing peach salsa bursting with summery flavors! I am confident this will be a hit in your home.

For this recipe

I always start with grilling the peaches. That way, they can cool as you prepare the other ingredients. Preheat the grill to medium-high heat (the temperature will vary based on your grill). Start by cutting the peaches in half and removing the pits. Brush a little oil on the cut side of the peaches. Put the cut side down on the grill. Grill the peaches for 4 to 5 minutes or longer (again, it will depend on your grill). Rotate the peaches a quarter turn halfway through the grilling. You want the peaches to begin to char (blacken slightly). Remove them from the grill and set them aside to cool.

While the peaches are cooling, begin preparing the salsa. Mix the chopped cilantro, red onion, diced jalapeno, lime juice, and salt. Stir to combine. Chop the cooled peaches and gently stir them into the salsa. Place the salsa in the refrigerator until you are ready to serve it with the chicken.

When grilling chicken, I always use thighs. Thighs are juicier than chicken breasts, and you are less likely to end up with dry chicken. The chicken is seasoned on both sides with a mixture of salt, chipotle seasoning, and garlic powder. Then I grill the chicken for 4-5 minutes on each side. Your grill temperature and cooking time will vary based on your grill and the thickness of the chicken. When grilling chicken, I ALWAYS use a meat thermometer to check if it is done. You do NOT want to eat undercooked chicken. Your chicken is done when the internal temperature reaches 165°F.

This is a recipe that I think is enhanced by grilling the chicken, so I highly recommend it! However, I realize that sometimes grilling isn’t practical or possible, so I’ll provide stovetop instructions below so no one misses out on this fantastic recipe.

Stovetop Instructions:

On the stovetop, season the same way you would for grilling. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken you are using.

To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Grilled Chipotle Chicken with Peach Salsa

If you are looking for the perfect dinner for those warm summer evening barbecues, look no further. This spicy grilled chipotle chicken is balanced perfectly with a cool, sweet peach salsa for a dinner that will WOW your friends and family.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Servings 4 servings

Ingredients
 

  • 2 pounds boneless, skinless chicken thighs
  • 4 tablespoons olive oil
  • 2 – 4 teaspoons chipotle powder, (amount depends on how much spice you want)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt

Salsa

  • 2 peaches, halved and pitted
  • ⅓ cup fresh cilantro, coarsely chopped
  • ½ heaping cup red onion, chopped
  • 1-2 jalapeno peppers, seeded and finely chopped, (optional)
  • ¼ teaspoon salt
  • 1 tablespoon freshly squeezed lime juice

Garnish:

  • 4 lime wedges
  • 1 avocado, sliced (optional)

Instructions
 

  • Preheat the grill on medium-high or high heat (it will depend on your grill).
  • Cut the peach in half and remove the pit. Brush the cut side of the fruit lightly with olive oil.
  • Place on the grill, cut side down, and grill until slightly softened and beginning to char, about 4 -5 minutes (depending on your grill). Rotate the peaches a quarter turn halfway through. Set aside to cool.
  • While the peaches are cooling, begin preparing the salsa. Mix together the chopped cilantro, chopped red onion, diced jalapeno, lime juice, and salt. Stir to combine.
  • Chop the cooled peaches and gently stir into the salsa. Refrigerate until ready to use.
  • Mix together the chipotle powder, garlic powder, and salt.
  • Prepare the chicken by brushing both sides with olive oil and sprinkling generously with the chipotle powder mixture. Grill the chicken, 4 to 5 minutes, flip and continue grilling on the other side for 4 to 5 minutes (the timing will depend on your grill). Check that the internal temperature of the chicken has reached 165°F. When the chicken is done, allow it to rest for 5 to 10 minutes before serving.
  • To serve, plate the chicken and top with salsa. Add a wedge of lime and sliced avocado.

Notes

On the stovetop, season the same way you would for grilling it. Heat your pan and 1 tablespoon of oil on the stove over medium-high heat. Place chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 165°F. Cooking time will always depend on the thickness of the chicken breasts.
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PANANG CURRY

Rich, thick, and creamy…just as a good curry should be! And to make something good even better, this recipe is loaded with chicken and lots of vegetables to make for a complete meal in one bowl! So grab a spoon and dig in!!

I love a good curry! But not just any curry; I like my curry thick, creamy, and full of meat and vegetables. So I made a lot of adjustments to this recipe until it was just the way I liked it. And I think you will too!

Let’s talk about the ingredients…

Panang curry paste: You certainly can make this from scratch. *Confession* – I have not even attempted to. I love the Panang curry paste that I use so much that I have not even thought about trying something else…Maybe someday I’ll try to make it from scratch, but for now, I use canned Panang curry paste.

Panang curry is usually less spicy than traditional red curry because it uses fewer red chilies, but there’s still a distinct kick of spiciness to it. Panang curry pastes vary somewhat from brand to brand. Still, they typically include dried chili peppers, ginger, lemongrass, kaffir lime zest, kaffir lime leaves, coriander root, coriander seeds, and cumin seeds.

Coconut milk: I’ve tried many different coconut milk brands; I’ve used organic and lite or low-fat coconut milk. I have sat on the grocery store floor and compared ingredients labels until my head hurt (seriously, I have). I have learned that there is a big difference between the various cans of coconut milk. So it’s worth choosing carefully. My first goal in choosing canned coconut milk is to avoid all the unnecessary added ingredients. The only canned coconut milk I will buy has three ingredients; coconut, purified water, and guar gum. Guar gum is a thickener and a food binder and is a common food additive. Some brands add color retainers, stabilizers, additional thickeners, and preservatives. To avoid all the other added ingredients, you may have to buy organic.

When buying canned coconut milk, the other choice you have to make is deciding between regular and lite (sometimes called low fat). I have tried using lite or low-fat coconut milk in my curries, and I have never liked the results. The curry is less flavorful and watery, not at all thick and creamy. I have also discovered that the lite coconut milk always has more additives to make up for the less fat, essentially creating a “false” creaminess using artificial ingredients…yuk! So if you want a full-flavored, creamy curry, you must buy regular coconut milk! You won’t regret it!

Fish sauce: For those not familiar with fish sauce, it is a liquid condiment made from fish or krill that has been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine. It has a strong, pungent smell that can be off-putting, but fish sauce is essential in creating authentic Asian flavored dishes. When used correctly, it enhances and complements the dish’s flavors and does not overpower or stand out. Sugar is often used, as it is in this recipe, to balance the strong salty taste of the fish sauce.

Bamboo: I discovered edible bamboo only a few years ago and thought it would go great in curry. Bamboo shoots have a texture similar to water chestnuts with a mild flavor. And not only are they delicious, but they are also good for you as well as a healthy source of fiber.

Thai Basil: Thai basil has purple stems, and its leaves are narrower and perkier than its Italian cousin. Bury your nose in a bunch of Thai basil, and you’ll smell anise, not pesto. Flavor-wise, it’s spicier and bolder, too. If you can’t get your hands on Thai basil, you can use Italian, but it will give you a slightly different taste. We usually have a bush of Thai basil growing in our garden, so it’s easy to go to our garden and pick a handful.

You certainly are not limited to the ingredients listed here. You can get creative with this curry and make it your own. There are so many things you could add to this curry. I have used long beans, green beans (only fresh, not canned), potatoes, carrots, and zucchini. You could even change the meat and use pork, beef, or fish.

Panang Curry

Rich, thick, and creamy…just as a good curry should be! And to make something good even better, this recipe is loaded with chicken and lots of vegetables to make for a complete meal in one bowl! So grab a spoon and dig in!!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 serving

Ingredients
 

  • 5 tablespoons Panang curry paste
  • 1 tablespoon cooking oil
  • 2 cans coconut milk, full fat
  • 2 pounds chicken, cut into 2-inch strips
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 onion, chopped
  • 1 or 2 large red peppers, cut into strips
  • 1 or 2 large green peppers, cut into strips
  • 1 small can of bamboo, (optional)
  • 10-15 Thai basil leaves, torn

For Thickening (see notes):

  • 4 tablespoons cornstarch
  • 4 tablespoons cold water

Instructions
 

  • In a wok or deep skillet, fry the curry paste in the oil over medium-high heat until sizzling and fragrant, 2 to 3 minutes.
  • Stir the coconut milk into the curry paste and bring to a boil.
  • Add the chicken and cook in the coconut milk for 10 to 15 minutes.
  • Stir in the sugar, fish sauce, onions, peppers, and bamboo. Simmer for 10 minutes.
  • **If you want your curry thicker, at this point, you can combine the cornstarch and water and mix well until the cornstarch is completely incorporated into the water. Then stir it into the curry quickly and continue stirring as it thickens (see notes).
  • Add the Thai basil leaves and serve over rice.

Notes

Before I even start to make this curry, I know that I will want it thickened. So instead of waiting until the end, I add the cornstarch mixture at the beginning to the heated coconut milk, but before it boils. It makes it easier to stir without the meat and vegetables getting in the way. But if you are uncertain whether or not you want to thicken the curry, it is OK to wait until the end.
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CHICKEN AND DUMPLINGS

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes’ winning flavor. I know this will become one of your family favorites, just like it is with mine!

We all have those dishes that we call our “comfort food.” This one definitely makes the list for me! My whole family loves this recipe and rarely do they ever leave any leftovers.

For this Recipe:

You can grill the chicken, which is my preference, cook it on a stovetop, or even use leftover chicken. I usually grill my chicken; grilling adds a rich, deep flavor to the chicken. I season the chicken with a bit of oil, salt, and pepper before I grill or cook it. You can use either thighs or breasts.

  • To grill: Season and grill on medium-high or high heat for 5 to 6 minutes per side. Always check that the internal temperature reaches 160°F. (Temperature of your grill and grilling time will vary based on your grill).
  • Stovetop: Season the same way you would for grilling. Heat your pan and one tablespoon of oil on the stove over medium-high heat. Place the chicken in the pan and cook undisturbed for 5 to 7 minutes. Flip and continue cooking for another 7 minutes or until the internal temperature reaches 160°F. Cooking time will always depend on the thickness of the chicken.
  • Allow your chicken to cool, then chop. Of course, you’ll also want to chop up all your vegetables.
  • Melt the butter over medium-high heat in a large pot (like a dutch oven). Add the chopped onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften. Add the fresh garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute. The flour acts as a thickener for the soup.
  • Next, add the evaporated milk and the chicken stock and stir together until combined well.
  • Bring the soup to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

For the Dumplings

  • Mix all the dry ingredients with a whisk, create a well in the middle and add the milk and melted butter.
  • Using a wooden spoon, mix until just combined and a nice dough forms. Your dough should be slightly sticky but not wet.
  • Scoop the dumplings directly into the soup. I use a 1 1/2 tablespoon cookie scoop. It gives you nice size dumplings that are uniform in size. If your dumplings are different sizes, they will not cook evenly.
  • Cover and cook at a low simmer. They should take about 15 minutes to cook. After 15 minutes, I like to take one dumpling out and cut it open to make sure they are cooked all the way through.
  • Serve right away, and enjoy!!

Chicken and Dumpling

Chicken and Dumplings is the ultimate comfort food! The dumplings are cooked right in the soup, adding to this dishes' winning flavor. I know this will become one of your family favorites, just like it is with mine!
5 from 5 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Servings 6 servings

Ingredients
 

  • 6 tablespoons butter
  • 1 cup sweet or yellow onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 12 ounce (1 can), evaporated milk
  • 48 ounces chicken stock
  • 4 cups cooked chicken, chopped
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ½ teaspoons pepper, or to taste
  • 1 ½ teaspoons salt, or to taste

Dumplings

  • 2 cups flour
  • 1 tablespoon, plus 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon fresh thyme, (1 teaspoon dried)
  • ¾ cup, (6 ounces), milk
  • 4 tablespoon butter, melted

Instructions
 

  • In a large pot (like a dutch oven), melt the butter over medium-high heat. Add onions, carrots, and celery. Cook for 5 minutes or until vegetables begin to soften.
  • Add garlic and cook for 1 to 2 minutes more.
  • Add flour and stir to combine. Cook for 1 minute.
  • Add evaporated milk and chicken stock and stir together until combined well.
  • Bring to a boil and add chicken, thyme, pepper, and salt. Let soup simmer uncovered while you make the dumplings.

Dumplings

  • In a large bowl, whisk together flour, baking powder, pepper, salt, and thyme.
  • Make a well in the center of the flour mixture and pour in the milk and melted butter. Using a wooden spoon or rubber spatula, stir together until a nice dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
  • Using a 1 ½ tablespoon cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
  • Place the lid on your pot and lower the heat to a low simmer (you don't want the soup to scorch, but you want it hot enough to cook the dumplings). Cook for 15 minutes. Cut one dumpling in half to make sure they are cooked through.
  • If the dumplings are done, serve while hot. If the dumplings are not done, cook for an additional 2-3 minutes.
Keyword chicken, dumplings, soup
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