Category Archives: chicken

Mediterranean Chicken Ragout (Paleo pantry throw-together)

I should have cropped this. I apologize.

So, last night at 5pm, my mom asked me what we should do for dinner.* She said something with sundried tomatoes and chicken, so she ran to the store for chicken. Once I got half-way through this dish, I realized that we didn’t have any sundried tomatoes, so I had to change course. We had some good leftover ingredients, though, and I’m pretty damn proud of how this turned out.

You will need:

2 tbsp olive oil

8 organic boneless, skinless chicken breasts (or you can get bone-in. whatevs)

salt n pepa

2 cloves of garlic, (say it with me now) pressed

1/2 purple (or red, in the rest of the world) onion, thinly sliced

1 can of artichoke hearts in water, drained and water reserved. The hearts can either be whole or quartered. But if they’re whole, you’ll have to quarter them later.

1 jar of roasted sliced red bell peppers (the tall Merezetti’s one), drained

1/2 cup chopped olives. I used some garlic stuffed ones from Central Market.

2 tbsp capers

salt and crushed red pepper flakes to taste

1. Season the chicken with salt and pepper.

2. Ok, grab you a big ol skillet. Add the olive oil and heat over medium heat. Once the pan is hot, add the chicken. Sear for 5-6 minutes per side or until it’s looking nice n golden. You may have to do the chicken in batches so you don’t over crowd your chicken.

3. Once your chicken is done, remove it from the pan and place it in a covered dish.

4. If the fat content of the skillet is looking low right now, add some more olive oil (or coconut oil). The fat rendered off the thighs was enough for me though. Now add the onion and garlic and sautee until the onions are caramelized.

5. Add the artichoke hearts, peppers, olives and capers and sautee until everything is heated through. Next add about 1/2 cup of the artichoke water (if this grosses you out, chicken stock is a good alternative). Add the chicken back in, adjust seasonings, cover and reduce heat to medium-low. Let simmer for 15-20 minutes. If the liquid level starts to look low, add more of the artichoke liquid.

6. Dish it up in a bowl or on a plate–the choices are yours, and yours alone!**

*Yes, I live with my parents right now. I realize this is border-line loserish. My husband is in Afghanistan and I seriously was going to lose it if I had to deal with another German winter alone. Cut me some slack, people.

**Did you catch that “Legends of the Hidden Temple” reference? I heart you.

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Chicken Fajita Salad

I’m not sure this even counts as a recipe since I’m pretty sure someone with a brain slug* could make this. It’s not very creative at all, but it’s something easy to make when all you feel like doing is digging in to a pint of Chubby Hubby (Ok, I’ve never had Chubby Hubby. My favorite is Phish Food and I haven’t had it in YEARS). Anyway, back away from the carbs/sugar. Eat this and feel satisfied, my friends.

You will need:

Grilled/broiled/baked chicken breast, chopped. Probably 1.5 – 2 cups.

1 avocado, diced

2 handfuls of diced tomato (or halved grape tomatoes)

1 handful diced pepper (bell pepper or mini sweet peppers)

1 handful chopped olives

4-6 cups hearts of Romaine, chopped (and stems removed if you prefer)

Salsa, for dressing – read the ingredients to make sure it doesn’t have added sugar or anything disgusting added to it.

1/2 of an onion, thinly sliced & 1 cup sliced mushrooms sauteed in olive oil until mushrooms are soft and onions are caramelized (optional)

It’s go time: Throw everything but the salsa and optional onions/mushrooms in a big bowl. Mix it all around. Eat all the stuff that fell out of the bowl because the one you selected isn’t large enough. Dish a serving of salad on to a plate. Top with salsa and then onions/mushrooms. OMG, you just made chicken fajita salad.


*Did you catch that Futurama reference? If so, I heart you.

Fry with a brain slug


Paleo “Chicken Pad Thai” Lettuce Wraps

I really need to take pictures of these things. Sorry, guys. Will do that one day.

Today was one of those really gloomy, Texas flash floody days. We got buckets and buckets of rain and after doing 45 squat snatches today, I wanted something comforting. Something creamy and soothing. Chicken Pad Thai immediately entered my mind. But there we have problems: peanuts, noodles, soy. So, I needed a work around.

Some red curry paste, almond butter, coconut milk and a touch of maple syrup get us a delish-kenish substitute!

The cast:

1-1.5 lb organic chicken, cut into 1 inch pieces

4-6 cloves of garlic, pressed

2 tbsp coconut oil

1 tbsp + 1 tsp red curry paste

1/2 c coconut milk

2-3 tbsp almond butter

1-2 tbsp maple syrup

1/4 tsp ground coriander

1/2 tsp sea salt, or to taste

1 tbsp Sriracha (it’s baaaaack!)

8-10 leaves of Boston, Bibb or Butter lettuce

3 green onions, sliced

1/4 cup of chopped cilantro

Beginning, enter frying pan.

Saute chicken and garlic in coconut oil until chicken is done. (Read: no longer pink.) Add the curry paste and stir/saute until the chicken is all coated with that red goodness. Add the coconut milk, almond butter, syrup and spices and stir. Let the liquid reduce down until almost all gone, stirring occasionally. Adjust seasonings.

Wash lettuce leaves and let dry while you prepare the chicken mixture. When ready to serve, pat leaves dry and fill with chicken. Top with green onions and cilantro. Swoon.

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