Category Archives: poultry

spanish-style chicken and couscous


  • 4 (12-ounce) bone-in split chicken breasts, trimmed
  • salt and pepper
  • 1 TBSP extra virgin olive oil
  • 1 red bell pepper, stemmed, seeded and chopped fine
  • 4 ounces Spanish style chorizo, cut into 1/4 inch pieces
  • 4 garlic cloves, minced
  • 1/8 teaspoon saffron threads, crumbled
  • 1/2 cup chicken broth
  • 1 1/2 cups couscous
  • 1 cup frozen peas, thawed
  • 2 tsp lemon juice
  • 3 TBSP minced fresh parsley

NOTE: We use boneless skinless thighs because that’s what we stock up on. We also didn’t have chorizo on hand, so we made do with bacon and smoked paprika (close enough for Covid)


  1. Pat chicken dry with paper towels and season with salt and pepper. Using highest sauté or browning function, heat oil in multicooker for 5 minutes (or until just smoking). Place half of chicken, skin side down, in multicooker and cook until browned, 5 to 7 minutes; transfer to a plate. Repeat with remaining chicken; transfer to plate.
  2. Add bell pepper, chorizo and ¼ teaspoon salt to fat left in multicooker and cook until bell pepper is softened, 3 to 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in broth, scraping up any browned bits. Nestle chicken, skin side up, into multicooker, adding any accumulated juices.
  3. To pressure cook*: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 17 minutes. (If using Instant Pot, decrease cooking time to 9 minutes.) Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
  4. Transfer chicken to serving dish and discard skin, if desired. Tent with aluminum foil and let rest while preparing couscous.
  5. Stir couscous, peas and lemon juice into multicooker, cover and let sit until couscous is tender, about 5 minutes. Add parsley and fluff couscous gently with a fork to combine. Season with salt and pepper to taste. Serve with chicken

* To slow cook: Lock lid in place and open pressure release valve. Select low slow cook function and cook until chicken registers 160 degrees, 1 to 2 hours. (If using Instant Pot, select high slow cook function.) Turn off multicooker and carefully remove lid, allowing steam to escape away from you.

nutritional information

yield: 4-6 servings
time: 2 hours 40 minutes
source: America’s Test Kitchen, Multicooker Perfection, p.60

instapot chicken ‘carnitas’

  • 1 TBSP olive oil
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 TBSP cumin
  • 1 TBSP oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup | 60 ml orange juice (or pineapple juice)
  • 1/4 cup | 60 ml lime juice
  • 1/4 cup low-sodium chicken stock
  • 1 pound boneless, skinless chicken thighs (or breasts)
  • 1 TBSP corn starch


  1. Add the olive oil to the Instant Pot. Press the “Sauté” button. Once the oil is warm add the onion. Cook, stirring occasionally, until the onion is fragrant and soft, about 5 minutes. Add the garlic and stir for another minute.
  2. Mix the cumin, oregano, salt, pepper and chili powder together.
  3. Stir in the orange juice, lime juice, chicken stock and spice blend. Mix to combine. Add the chicken to the pot and stir to coat.
  4. Press the “Keep Warm/Cancel” button to stop the sauté function. Secure the lid and make sure the steam valve is closed. Press ‘Manual’ and set the timer to 8 minutes.
  5. After the time is up the Instant Pot will automatically switch the keep warm. Let it keep warm for 10 minutes before releasing the steam valve.
  6. Remove the lid of the instant pot. Transfer the chicken to another container and shred with forks.
  7. Turn the Instant Pot to saute and bring the juices to a boil. Reduce by half.
  8. Stir cornstarch with cold water to make a slurry. Once combined, pour into sauce reduction and stir quickly to combine. Remove promptly and pour over shredded chicken.

Adapted from A Saucy Kitchen

Instant Pot Chicken and Rice

Total: 52 minutes
Servings: 4 -6
Calories: 514
Author: Amy + Jacky

4-5 (511g) chicken thighs
2 cups (440g) Jasmine rice
2 (320g) tomatoes , quartered
1 (235g) onion , sliced
6 (16g) garlic cloves , minced
2 (190g) carrots , chopped
1 teaspoon (5.8g) tomato paste
1.5 tablespoons (22.5ml) regular soy sauce
2 cups (500ml) unsalted chicken stock
1/4 tsp dried basil
1/2 tsp dried oregano

2 stalks green onion , thinly sliced


  1. Brown Chicken Thighs in Instant Pot: Heat up Instant Pot using “Sauté More” function. Wait until it says “HOT” (~8 mins).
    Add 1 tbsp (15ml) olive oil in Instant Pot (ensure oil evenly covers the whole bottom).
    Season one side of the chicken generously with salt & black pepper. Add chicken thighs in Instant Pot, then brown each side for 5 minutes. While one side is browning, season the other side with more salt & black pepper.
  2. Saute Onion & Garlic: Set aside the browned chicken thighs. Add in sliced onions and 1 tsp (5.8g) tomato paste, then saute for two minutes. Add in a pinch of dried oregano and dried basil, then saute for another minute. Add in minced garlic cloves, then saute for another 30 seconds.
  3. Deglaze Instant Pot: Pour ½ cup (125ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.
  4. Pressure Cook Chicken and Rice: To prevent the “BURN” error, first layer browned chicken thighs and chopped carrots at the bottom. Add 1.5 tbsp (22.5ml) regular soy sauce and 2 cups (440g) Jasmine rice in Instant Pot. Pour in 1 ½ cups (375ml) unsalted chicken stock. Make sure the rice is fully submerged in the cooking liquid. Layer quartered tomatoes on top.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 7 minutes + Natural Release 12 minutes. Turn Venting Knob to Venting Position, then open the lid carefully.
  5. Season Chicken and Rice: Taste and season with more salt (for reference, we added 3 large pinches of salt).
    *Pro Tip: For this recipe, you’ll want to season with more salt as the flavor boost will be quite dramatic.
    Turn off the heat, then fluff the chicken and rice before serving.
  6. Serve: Garnish with thinly sliced green onion.

turkey tetrazzini


1 1/2 cups chopped onions
1 1/2 teaspoons Essence of Emeril*, recipe follows
1/2 cup chopped red bell peppers
1/2 teaspoon freshly chopped thyme leaves
4 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup all-purpose flour
1/4 cup dry white wine
2 cups chicken stock or low-sodium canned chicken broth
1 3/4 cups heavy cream
12 ounces cavatappi
1 pound cubed or bite-size shredded roast turkey
1 tablespoon freshly chopped parsley leaves
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/3 cup freshly grated Parmesan


Saute the onions and bell peppers in butter in a large skillet or Dutch oven over high heat until soft, about 4 minutes. Add the garlic, salt, pepper, and herbs and cook, stirring occasionally about 2 minutes. Sprinkle with the flour and cook, stirring, for 2 minutes. Add the wine and chicken stock and cook, stirring, until smooth and thick, about 2 minutes. Add the heavy cream and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.

Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, about 7 minutes. Drain in a colander and set aside.

When the sauce has thickened, add the noodles, turkey, parsley, and Parmesan to the skillet and stir until thoroughly combined.

Total: 50 min
Prep:10 min
Serves: 10

* Essence of Emeril ingredients
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Modified recipe from Emeril Lagasse, 2007

weeknight arroz con pollo


6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
Table salt
1/2 teaspoon dried oregano
1 tablespoon plus 2 teaspoons distilled white vinegar
Ground black pepper
8 bone-in, skin-on chicken thighs (3 1/2 to 4 pounds), trimmed of excess skin and fat
2 tablespoons olive oil
1 medium onion, chopped fine (about 1 cup)
1 small green pepper, stemmed, seeded, and chopped fine (about 1/4 cup)
1/4 teaspoon hot red pepper flakes
1/4 cup minced fresh cilantro leaves
1 (8-ounce) can tomato sauce
1 3/4 cups low-sodium chicken broth
1/4 cup water
3 cups medium-grain rice
1/2 cup green manzanilla olives, pitted and halved
1 tablespoon capers
1/2 cup jarred pimentos, cut into 2 by 1/4-inch strips
Lemon wedges, for serving


To keep the dish from becoming greasy, It IS important to remove excess fat from the chicken thighs and trim the skin. To use long-grain rice instead of medium-grain, increase the water to 3/4 cup in step 2.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Place garlic and 1 teaspoon salt in large bowl; using rubber spatula, mix to a make smooth paste. Add oregano, 1 tablespoon vinegar, and 1/2 teaspoon black pepper to garlic- salt mixture; stir to combine. Place chicken in bowl with marinade. Coat chicken pieces evenly with marinade; set aside for 15 minutes.

2. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, green pepper, and pepper flakes; cook, stirring occasionally, until vegetables begin to soften, 4 to 8 minutes. Add 2 tablespoons cilantro; stir to combine. Push vegetables to sides of pot and increase heat to medium-high. Add chicken to clearing in center of pot, skin side down, in even layer. Cook, without moving chicken, until outer layer of meat becomes opaque, 2 to 4 minutes. (If chicken begins to brown, reduce heat to medium.) Using tongs, flip chicken and cook on second side until opaque, 2 to 4 minutes more. Add tomato sauce, broth, and water; stir to combine. Bring to simmer; cover, reduce heat to medium-low, and simmer for 20 minutes.

3. Add rice, olives, capers, and 1/4 teaspoon salt; stir well. Bring to simmer, cover, and place pot in oven. After 10 minutes, remove pot from oven and stir chicken and rice once from bottom up. Return pot to oven. After another 10 minutes, stir once more, adding 1/4 cup water if rice appears dry and bottom of pot is beginning to burn. Cover and return pot to oven; cook until rice has absorbed all liquid and is tender but still holds its shape and temperature of chicken registers 175 degrees on instant-read thermometer, about 10 minutes longer.

4. Using tongs, remove chicken from pot; replace lid and set pot aside. Remove and dis- card chicken skin; using 2 spoons, pull meat off bones into large chunks. Using fingers, remove remaining fat or dark veins from chicken pieces. Place chicken in large bowl and toss with remaining tablespoon olive oil, remaining 2 teaspoons vinegar, remaining 2 tablespoons cilantro, and pimentos; season with salt and pepper to taste. Place chicken on top of rice, cover, and let stand until warmed through, about 5 minutes. Serve, passing lemon wedges separately.

nutritional information: not available.

yield: 4-6 servings (serving size: 1 bowl)
time: 1 hour
source: Cooks Illustrated Magazine, Issue 82, p. 21

turkey empanadas


1 lb ground turkey (you can substitute ground beef, chicken, etc.)
Olive oil, about 1-2 tbsp
3 slices onion, diced
10 red pepper strips, diced
2 large cloves garlic, minced/crushed
10-12 small green olives, pitted, chopped
Adobo to taste (I probably used about 2-3 tbsp) Uruguayan adobo is a mixture of oregano, parsley, red pepper flakes, and other herbs.
Salt/pepper to taste
1 egg, beaten
1 egg yolk for painting
Empanada wrappers– the kind for baking, not frying (La Saltena is best)


Toss ground turkey into hot pan (non-stick is best, medium to medium-high heat), breaking it up and stirring as it cooks. When it’s almost done (mine was mostly cooked except for spots that missed the pan), remove from burner. Strain to get rid of fat and juices. Set aside.

Put pan back on heat, add olive oil. When oil is hot, add chopped onion and red pepper (I like to add onion a couple of minutes earlier, but I don’t know that it makes a difference). Sauté until soft and beginning to brown, add garlic and stir for about 30 seconds to a minute. When garlic becomes fragrant, toss ground meat back in the pan. Cook, stirring until meat is done cooking and everything is nicely mixed. Season with adobo, salt and pepper to taste. Remove from heat and let cool.

Once lukewarm, toss in beaten egg and olives. Mix well.

Place empanada shells on flat working surface. Take a little handful of filling (practice makes perfect as to how much). Squeeze to drain remaining juices, then place on one half of shell, leaving about 1/2 inch border around edge. Moisten all around edge with water, then fold shell over filling. Seal well (I use the tines of a fork to press edge all the way around, which is quick, effective, and festive). Place on baking sheet (no need to grease). Repeat as many times as necessary.

Paint tops of empanadas with egg yolk. Place in 350 degree oven for 20-30 minutes. When empanadas are golden and beginning to flake, remove. Let cool. Enjoy carefully, as insides will be significantly hotter than outsides.

nutritional information: not available
yield: 24 servings (serving size: 1 empanada)
time: 45 min
source: n/a

pollo con limón y ajillo (chicken with lemon and garlic)


2 skinless, boneless chicken breast fillets
2 TBSP olive oil
1 shallot, finely chopped
4 garlic cloves, finely chopped
1 tsp paprika
juice of 1 lemon
2 TBSP chopped fresh parsley
black pepper


Slice chicken breasts into thin strips, ensuring that the strips are no more than 1/2 inch thick. Heat the oil in a large frying pan. Stir fry the chicken strips with the garlic, shallots, and paprika over high heat for approximately 3 minutes, or until cooked through. After the shallots have caramelized, but just before they burn, add the lemon juice and parsley. Season with salt and pepper to taste.

Serve hot with lemon wedges and garnish with flat leaf parsley.

Variation: use pork fillet and substitute green onions (the white part for the shallot and the green portion for the parsley).

nutritional information: not available


yield: 4 servings (serving size: 4-5 strips)
time: 10 min
source: The Complete Spanish Cookbook, p. XX

thai-style chicken soup


2 onions, minced
6 garlic cloves, minced
2 tablespoons minced or grated
fresh ginger
1 tablespoon vegetable oil
4 cups low-sodium chicken broth
2 (14-ounce) cans coconut milk
2 stalks lemongrass, bottom, 5 inches only, bruised
2 carrots, peeled and sliced 1/4 Inch thick
3 tablespoons fish sauce
10 Cilantro stems, tied together with twine
1 1/2 pounds boneless, skinless chicken thighs, trimmed
Salt and pepper
8 ounces white mushrooms, trimmed and sliced thin
3 tablespoons fresh lime juice from 2 limes
1 tablespoon sugar
2 teaspoons Thai red curry paste


1/2 cup fresh cilantro leaves
2 fresh Thai, serrano, or jalapeno chiles, stemmed, seeded and sliced thin
2 scallions, sliced thin
Lime wedges, for serving


1. Microwave onions. garlic. ginger. and oil in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

2. Stir broth, 1 can coconut milk, lemon grass, carrots, 1 tablespoon fish sauce, and cilantro stems into slow cooker. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low.

3. Transfer chicken to cutting board, let cool slightly, then shred into bite-size pieces. Let soup settle for 5 minutes, then remove fat from surface using large spoon. Discard lemongrass and cilantro stems.

4. Stir in mushrooms, cover, and cook on high until mushrooms are tender, 5 to 15 minutes. Microwave remaining can
coconut milk in bowl until hot, about 3 minutes, then whisk in remaining 2 tablespoons fish sauce, lime juice, sugar, and curry paste to dissolve.

5. Stir hot coconut milk mixture and shredded chicken into soup and let sit until heated through, about 5 minutes. Season with salt and pepper to taste and serve with garnishes.

why this recipe works

Thai-style chicken soup (aka Thom Kha Gai) is famous for its exotic balance of sweet, spicy, and sour flavors. Though recipes for this soup usually call for foreign ingredients like galangal, kaffir lime leaves, and bird’s eye chiles, we swapped them out for supermarket staples like ginger, jalapenos, limes, and Thai red curry paste. Adding some of the coconut milk to the soup just before serving (warmed, so it doesn’t cool off the soup) helps deepen the sweet coconut flavor, which otherwise can taste washed out after several hours in the slow cooker.

nutritional information: not available


yield: 6-8 servings (serving size: 1 bowl)
time: 4-6 hours
source: Slow Cooker Revolution, p. 12

lentil and sausage soup


1 tablespoon olive oil
1 large yellow onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
4 cloves garlic, minced
1 pound sweet or hot turkey sausage, casings removed
1 pound lentils, sorted, rinsed, and drained
1 quart low sodium chicken broth
1 quart water, plus more as needed
1/2 teaspoon dried rosemary
1 teaspoon kosher salt
1/2 teaspoon crushed hot red pepper
1 (14.5-ounce) can no-salt-added diced tomatoes in juice, undrained
2 cups whole-wheat rotini or other tubular pasta


Heat the oil in 1 large pot over medium heat. Add the onion, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey sausage and cook, stirring occasionally and breaking up the meat with the side of a wooden spoon, until the sausage loses its raw look, about 6 minutes.

Stir in the lentils, broth, water. rosemary, salt, and hot pepper and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the lentils are softened, about 45 minutes. Add the tomatoes and their juice and simmer until the lentils are tender, adding more hot water as needed to barely cover the lentils, about an additional 45 minutes.

Add enough hot water to cover the lentils by 1/2 inch and bring to a simmer. Stir in the pasta and cook until the pasta is very tender, about 15 minutes. Ladle into soup bowls and serve hot.

nutritional information
Calories: 271(N/A from fat); Fat: 7g (sat N/A, mono N/A, poly N/A); Protein: 19g; Cholesterol: 38mg; Calcium: N/A; Sodium: 618mg; Fiber: 9g; Iron: N/A; Carbohydrates: 34g

yield: 15 servings (serving size: 1 bowl)
time: 2 hours
source: Everyday DASH Diet Cookbook, p. 31

basic stir fry






nutritional information: not available


yield: TBD servings (serving size: TBD)
time: TBD min
source: TBD