Tag Archives: chicken

June 25, 2021 · 9:48 am

Chicken Taco Soup

We love taco soup but try to limit red meat. We still love our beloved taco soup, though, so I changed very little to develop the chicken version.

This qualifies as a Hasty Tasty Meal because many ingredients are in your pantry. I developed this recipe for the electric pressure cooker, yet it can be adapted for stovetop or slow cooker cooking.

Recipe

Chicken Taco Soup

Makes 5–6 servings

INGREDIENTS

  • 1.5 pounds Boneless skinless chicken thighs (fresh or frozen)
  • 1 onion, chopped
  • 1 can tomatoes and green chilies
  • 1 can corn
  • 3 cans beans, your choice of varieties *
  • 1 15 oz. can tomato sauce
  • 1 packet taco seasoning mix
  • 1 quart chicken broth (cooking liquid from chicken)
  • (Optional) toppings (cheese, chips, scallions, sour cream)

DIRECTIONS

  1. Place chicken in pressure cooker in 2 cups water. Add salt and pepper.
  2. Cook 10 minutes under pressure and then let pressure drop on its own.
  3. Remove chicken from cooking liquid. Pour liquid into a quart measuring pitcher. Add water if necessary to bring amount of broth to 1 quart.
  4. Heat pressure cooker pot and sauté onions. Add taco seasoning packet and stir, just a few seconds until the spices are fragrant. Turn off heat.
  5. Add broth and deglaze the pot.
  6. Shred chicken meat and add to broth.
  7. Open beans, drain, then add to pot.
  8. Add corn, tomato sauce, and diced tomatoes (do not drain) to pot.
  9. Pressure cook soup for 10 minutes.
  10. Carefully release pressure and serve with your choice of toppings.

Enjoy.

*This recipe uses garbanzo, black, and pinto beans

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March 2, 2017 · 2:13 pm

Chicken Taco Bowl

We love Mexican flavors and Southwest cuisine, and I love pressure cooking, so here is my version of a spicy taco bowl. It’s faster than messing with taco shells and making filling, so it’s a hasty and tasty meal for taco night. Enjoy.

RECIPE

Chicken Taco Bowl
Makes 5 – 6 servings

Ingredients:

  • 1 pound boneless, skinless chicken thighs (frozen or thawed)
  • 1 cup dried black beans (not soaked)
  • 1 cup brown long grain rice
  • 12 ounces salsa or 1 regular size can Rotel® diced tomatoes with green chilies
  • 2½ cups chicken broth or water
  • 1 ounce chili or taco seasoning mix
  • 8 ounce block Monterrey Jack cheese, shredded
  • (optional) fresh cilantro sprigs

Directions:

  1. In the pot of a pressure cooker, place chicken, beans, and rice. Pour salsa and broth over them. Add 1 ounce chili seasoning mix.
  2. Seal and bring to pressure. Cook 18 minutes (stovetop) or 23 minutes (electric).
  3. Remove from heat (or hit “cancel”) and allow pressure to drop on its own. Natural depressurization takes approximately 15 minutes.
  4. Carefully open cooker and stir. Chicken should easily shred, or you may remove it, shred it separately, and stir it into the rice and beans mixture. Top with cheese and cover. Do not return to heat.
  5. After a minute or two, the residual heat will melt the cheese and the taco bowl is ready to serve with optional garnish.

Variation: add 1 cup frozen corn kernels before adding the cheese.

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February 8, 2015 · 6:06 pm

Hasty Tasty Rotisserie Chicken

I enjoy the convenience of a supermarket rotisserie chicken, but unless it’s on sale, it costs as much as $8 for about a 3 pound bird. Not only do I save money cooking my own; I control the ingredients. My family agrees that mine tastes better, too. So here is how I make rotisserie chicken in the oven.

Tools: an oven, a cast iron skillet and a vertical chicken roaster stand.

Ingredients: 1 3½ pound fryer (organs and neck removed–save for making stock) and a spice rub. 

My spice rub of choice:

  • 1 tsp. pink Himalayan salt or Kosher salt
  • ¼ tsp. cayenne pepper
  • ¼ tsp. freshly ground black pepper
  • ½ tsp. dried thyme
  • ½ tsp. smoked paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ¼ cup olive oil

For optional gravy:

  • 2 Tablespoons all purpose flour
  • 10 ounces chicken stock or broth

Directions for Hasty Tasty Rotisserie Chicken:

  1. Place chicken on vertical chicken roasting stand. Position stand in the center of the cast iron skillet.
  2. Preheat oven to 450° Position rack to a low setting to allow air flow around vertical chicken.
  3. Combine all ingredients for rub.
  4. Apply rub over chicken. (Optional: I add a sprig of fresh Rosemary to the top)
  5. 100_1151Place chicken in center of oven rack.
  6. Lower oven temperature to 425° and set timer for one hour.
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  7. After one hour, carefully remove skillet and chicken from oven. Let stand for 10 minutes.
  8. Remove chicken stand to a cutting board or platter. Add 2 Tbsp. all-purpose flour to drippings in skillet.
  9. Place skillet over medium-low heat and stir in flour to make a roux.100_1154
  10. Gradually whisk in the chicken stock. Simmer over low heat until gravy thickens. Whisk often.
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  11. Carve chicken into serving pieces and serve with the gravy and sides of your choice.

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