Arthur Devalle - Chicken Recipes: Delicious Chicken Recipes For Every Occasion

CHICKEN RECIPES: Chicken Recipes: Delicious Chicken Recipes For Every Occasion. Copyright: Arthur Devalle Published: January 19, 2016 All rights reserved. No part of this publication may be reproduced, stored in retrieval system, copied in any form or by any means, electronics, mechanical, photocopying, recording or otherwise transmitted without written permission from the publisher or from Amazon. You must not circulate this book in any format. Chicken Recipes: Delicious Chicken Recipes For Every Occasion. Hello, my friend, my name is Chef: Arthur Devalle.

I have created this book to share some of my most coveted recipes with the world. This cookbook covers a wide array of chicken recipes, from baked to fried to slow cooked. This book will tantalize your taste buds and bring you joy for many years. Please enjoy. Table of Contents SKILLET One-Pot Chicken Burrito Bowls Ingredients: 1 pound boneless, skinless chicken breasts, diced into bite sized pieces 3 tablespoon of olive oil 1/4 cup of diced yellow onion 1 cup of uncooked extra-long grain rice 1 14.5 oz can of diced tomatoes, drained 1 15oz can of black beans, drained and rinsed 1/2 teaspoon of garlic powder 1/2 teaspoon of chili powder 1 teaspoon of cumin 2 1/2 cups of low-sodium chicken broth 2 cups of colby jack, monterey jack or cheddar cheese kosher salt and pepper freshly diced tomatoes diced green onions sour cream guacamole Instructions: Start by sauting onions in 2 tablespoon of olive oil until they start to soften. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Add chicken to pan and cook over medium high heat until chicken has started to brown. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and saut uncooked rice for about 2 minutes or just until some grains start to turn golden brown. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. Bring to a simmer, cover and reduce heat to low. Cook about 20 minutes or until rice is tender. Season with additional salt and pepper as needed.

Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese. Garnish with fresh tomatoes, green onions, sour cream and guacamole. Notes: Recipe variations: Try sauting diced bell peppers or jalapeos along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.

One-Skillet Chicken Parmesian Ingredients: 1 T. olive oil 2 lbs. chicken, in 1-inch pieces 4 c. chicken broth (or water) 1 (12 oz.) package egg noodles 4 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes 2 (14.5 oz.) cans crushed tomatoes 1 T. Italian seasoning Salt and pepper, to taste 2 c. panko bread crumbs 1 tsp. panko bread crumbs 1 tsp.

Italian seasoning 2 tsp. olive oil Instructions: Heat olive oil in a large skillet over medium heat. Add chicken, and cook until no longer pink. Remove chicken to a plate. Add chicken broth to skillet, and heat until boiling. Add egg noodles, and cook until al dente.

While noodles are cooking, preheat oven to 350 F. When noodles are al dente, add garlic, diced tomatoes with juice, crushed tomatoes, seasoning, and salt and pepper. Add chicken, and stir to combine. Remove from heat, and top with mozzarella. Toss bread crumbs with seasoning, and sprinkle over cheese. Drizzle olive oil over bread crumbs.

Bake for about 10 minutes, or until cheese has melted. Mediterranean Chicken with Black Olives and Orzo Ingredients: 4 skinless, bone-in chicken thighs 2 teaspoons olive oil 1 small onion, finely diced 2 cloves of garlic, minced cup roasted peppers, roughly chopped (can use red, yellow or orange peppers) 8 ounces whole wheat orzo pasta cup California Ripe Olives, halved 2 sprigs fresh oregano or 1 teaspoon dried oregano 1 15 ounce can of chickpeas, drained and rinsed 3 cups chicken broth kosher salt and black pepper Instructions: 1. Preheat oven to 375 degrees. In a large skillet or pot, heat the olive oil over medium high heat. Season the chicken generously on both sides with salt and pepper. Place the chicken in the pan and cook for 4 to 6 minutes on each side or until golden brown.

Remove the chicken from the pan. Drain off excess fat leaving about 1 teaspoon in the pan. Add the onion, cook for 5 minutes. Add the garlic, cook for one minute more. Add the orzo, oregano, chicken broth, roasted peppers, olives and chickpeas to the pan. Season with teaspoon salt and teaspoon pepper.

Place the chicken on top of the orzo mixture; add chicken broth. Bring everything to a boil, cover the pot with a lid and place into the oven. Bake for 35 minutes or until chicken is cooked through. Remove oregano sprigs before serving. NOTES Make Ahead: If you make your own roasted peppers, you can make them 2 days in advance. Mix well. Mix well.

Bring pan to a boil. Once it comes to a boil, immediately turn it down to low and cover the pan. Simmer completely covered for 15 minutes. When it nears the end of the 15 minutes, heat up the Del Real Foods Pollo Asado in the microwave. When pasta is fully cooked, add in shredded Parmesan cheese and mix well. Chop up Del Real Foods Pollo Asado and add to the pasta.

Sprinkle with parsley and enjoy! Chicken Thigh with Bacon, Brussels Sprouts, and Easy Apple Jus Ingredients: 2 large chicken thighs, bone-in, skin-on kosher salt and freshly ground pepper 2 slices bacon, cut in 1-inch pieces 2 cups Brussels sprouts, trimmed and quartered 1 medium Fuji* apple, cored and cut in 8-10 slices 1 tablespoon red wine vinegar 1/4 cup apple juice *Note: you can use any apple, really. I just think Fuji works the best. Instructions: 1. Preheat the oven to 425F. 2. 3. 3.

Heat a large cast iron skillet over medium-high heat. When the skillet is hot, add the seasoned chicken thighs, skin-side down, and cook just until the edges of the skin start to brown, about 3 minutes. Turn the heat down to medium and add the bacon pieces, scattering them around the chicken thighs. Cook, moving the bacon around the skillet occasionally without touching the chicken thighs, just until the bacon starts to shrivel and brown slightly, about 2 minutes. 4. Add the quartered Brussels sprouts and apple slices to the skillet and season them with a little bit of salt and pepper.

Stir them around with the bacon, still trying not to move the chicken around too much. Its fine if the chicken thighs move a little, you just want the skin to stay in contact with the hot skillet. 5. Put the skillet in the oven and roast everything for 10 minutes. Take the skillet out, stir the bacon and Brussels sprouts, and flip the chicken thighs. 6. 6.

When the chicken is cooked, take the skillet out of the oven and use a large slotted spoon to take the chicken, bacon, Brussels sprouts and apple slices out of the skillet, dividing everything evenly among two plates. Dont tilt the skillet and slide everything out, because you want any fat or juices to stay in the skillet. There wont be much, since the apples and Brussels sprouts will absorb most of it, but there will be some. 7. Put the skillet on the stove over medium-high heat (itll already be hot) and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon and chicken skin end up in your jus and not stuck to the bottom of your pan.

After about 10 seconds, add the apple juice and let it simmer and reduce until its the consistency of a thick syrup, about a minute. . To serve, pour the apple jus over the plated chicken thighs, dividing it evenly between the two plates. Skillet Chicken with Creamy Cilantro Lime Sauce. Ingredients: 4 skinless boneless chicken breasts 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 Tablespoon olive oil 1 cup chicken broth (I recommend reduced sodium) 1 Tablespoon fresh lime juice (I use closer to 1.5 Tbsp) 1/4 cup finely chopped onion 1 Tablespoon chopped cilantro 1/2 teaspoon red pepper flakes1 3 Tablespoons heavy cream2 2 Tablespoons unsalted butter, cubed optional: lime wedges and more cilantro for garnish, steamed asparagus for serving Instructions: Preheat oven to 375F (190C). If the chicken breasts are uneven in thickness, pound them down so they're all even.