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Chicken Main Dishes Recipes

Tandoori Chicken

Our trip around the world takes us back to India, where we visited a few weeks ago to try out their delicious butter chicken. Tandoori chicken is marinated in yogurt and spices and traditionally cooked in a clay pot, but this recipe works on the grill or in the oven.

Ingredients

  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp cayenne
  • 1 Tbsp garam masala
  • 1 Tbsp paprika
  • 1 cup plain Greek yogurt
  • 2 Tbsp minced garlic
  • 2 Tbsp minced ginger
  • 2 Tbsp vegetable or olive oil
  • 2 Tbsp fresh lemon juice
  • 2 lbs bone-in skinless chicken thighs (drumsticks or breasts work well here too)

Directions

  • In a small skillet, combine coriander, cumin, turmeric, cayenne, garam masala and paprika.
  • Cook over medium heat until slightly toasted and fragrant, stirring frequently, about 1–2 minutes. (In a rush this step can be skipped, it does add a little more flavor).
  • In a large bowl whisk together yogurt, oil, lemon juice, garlic, ginger, spices from skillet, and season with salt and pepper.
  • Add chicken thighs and toss well in mixture to coat evenly.
  • Cover bowl and transfer to refrigerator and let marinate at least 3 hours and up to 10 hours.
  • To grill: Preheat a grill over medium-high heat to about 425 degrees. Grill chicken 10–12 minutes per side for bone-in thighs, until chicken registers 165 in the center of the thickest part.
  • To bake in the oven: Preheat oven to 425 degrees, line a baking sheet with aluminum foil and set a large wire rack on baking sheet. Grease rack with cooking spray. Cook chicken until center registers 165 in the center of the thickest part, turning once halfway through (approx. 35–40 mins for bone-in. Broil during last 3 minutes for more color.

Posted by Kids Cook on Thursday, May 14, 2020

See the video for this recipe here.

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Chicken Main Dishes Recipes

Chicken Satay (Chicken with Peanut Sauce)

Today we’re continuing our journey around the world and heading to Indonesia, a country made up of over 17,000 islands. Sate, as spelled in Indonesia, is often credited with being a dish from Thailand when in fact it originated on the island of Java. This is a popular street food typically served on a stick and consisting of a meat option and a peanut sauce.

Ingredients

  • Chicken Marinade
  • 1⁄4 cup coconut milk
  • 2 Tbsp soy sauce
  • 2 1⁄2 tsp curry powder
  • 1 1⁄2 tsp turmeric
  • 3 cloves garlic, minced
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 2 pounds boneless, skinless chicken breasts
  • 1 Tbsp canola oil
  • Kosher salt and freshly ground black pepper to taste
  • Peanut Sauce
  • 3 Tbsp creamy peanut butter
  • 1 Tbsp soy sauce
  • 1 Tbsp freshly squeezed lime juice
  • 2 tsp brown sugar
  • 2 tsp chili garlic sauce or more, to taste
  • 1 tsp freshly grated ginger

Posted by Kids Cook on Tuesday, May 12, 2020

See the original video for this recipe here.

Directions

  • Make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached; set aside.
  • In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce.
  • In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  • Drain the chicken from the marinade, discarding the marinade.
  • Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  • Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes.
  • Serve immediately with peanut sauce.

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Chicken Main Dishes

Seasoned Beer Can Chicken

Cooking a whole chicken is an easy way to stock the fridge with quick lunches and dinners. Shred some for chicken salad or to throw into a quesadilla, slice some for sandwiches, or cube the chicken for a casserole like this King Ranch Chicken casserole!

Ingredients

  • 1 4-5 lb whole chicken, giblets removed
  • 1 can beer divided
  • 1 tsp Italian seasoning
  • 1 tsp oregano
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp salt
  • 1 Tbsp pepper
  • 1 Tbsp onion powder
  • Olive oil
  • 2-3 cloves of garlic, peeled

Directions

  • Preheat oven to 425.
  • Mix together Italian seasoning, oregano, paprika, garlic powder, ground ginger, onion powder, salt and pepper.
  • Wash and dry your bird and lightly coat with olive oil. Rub spice blend all over the chicken.
  • Pour half the can of beer into a separate glass. Drop garlic cloves into the opening of the can of beer. Carefully insert beer can into the cavity of the bird, keeping the beer can upright.
  • Sit chicken on beer can in a large roasting pan. Pull the legs forward to help balance the chicken, if necessary. Pour the remaining beer into the roasting pan (about 1 cup).
  • Place chicken into pre-heated oven. After 10 minutes, reduce the heat to 325.
  • Cook for an hour to an hour and a half until internal temperature reaches 180. Carefully remove the chicken from the oven and let it rest for a few minutes.
  • Carefully lift the chicken off the beer can and cut into desired pieces.

Posted by Kids Cook on Thursday, May 7, 2020

See the original video for this recipe here.

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Chicken Main Dishes Recipes

Chicken Enchiladas

It’s time to celebrate Cinco de Mayo and what better way than homemade enchiladas. An easy make ahead meal, this recipe could be doubled for the freezer or passed along to a friend or neighbor in need.

Ingredients

  • 8 8-in flour tortillas
  • 2 cups monterey jack cheese, shredded
  • 2 cups cooked chicken, shredded
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 3/4 cups chicken broth
  • 1 cup sour cream
  • 1 7-0z can diced green chiles

Directions

  • Preheat the oven to 425ºF. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Combine 1 cup of cheese and the chicken. Place some of the mixture down the center of each tortilla and roll up, placing in the prepared dish, seam side down.
  • Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Slowly whisk in the chicken broth. Cook the mixture until thickened. Stir in the sour cream and the green chiles. Pour the mixture over the top of the enchiladas. Sprinkle the remaining cheese over the top.
  • Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted and bubbly.

Posted by Kids Cook on Tuesday, May 5, 2020

See the original video for this recipe here.

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Chicken Main Dishes Recipes

Slow Cooker Butter Chicken

My first introduction to Indian food was just after I graduated college and I did not care for it. Many years later, I tried it again and fell in love. I tend to steer clear of the spicier dishes, which, when cooking with a preschooler in the kitchen works well. Butter chicken is a great introduction to Indian food because of its mild flavors. We’ll serve ours over rice, with cucumbers and naan.

Ingredients

  • 1⁄2 cup chicken stock
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons yellow curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
  • 1⁄2 sweet onion diced
  • 3 cloves garlic minced
  • 1 tablespoon freshly grated ginger
  • 1⁄2 cup heavy cream
  • 2 tablespoons freshly squeezed lime juice
  • 1 1⁄2 teaspoons light brown sugar

Directions

  • In a small bowl, whisk together chicken stock, tomato paste, curry powder, garam masala, turmeric, salt and pepper.
  • Place chicken, onion, garlic and ginger into a 4-qt slow cooker. Stir in chicken stock mixture.
  • Cover and cook on low heat for 4 hours. Stir in heavy cream, lime juice and brown sugar; season with salt and pepper, to taste.

Posted by Kids Cook on Tuesday, April 28, 2020

See the original video for this recipe here.

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Chicken Main Dishes Recipes

King Ranch Chicken Casserole

Ingredients

  • Cooking spray
  • 1 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 (10.5-oz.) can cream of chicken soup
  • 1 (10.5-oz.) can cream of mushroom soup
  • 1 (10-oz.) can Ro-Tel
  • 3 c. cooked shredded chicken
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • Kosher salt
  • Freshly ground black pepper
  • 18 corn tortillas
  • 1 1/2 c. shredded cheddar
  • 1 1/2 c. shredded Monterey jack
  • Freshly chopped cilantro, for garnish

Directions

  • Preheat oven to 350°. Grease a casserole dish with cooking spray.
  • Set a skillet over medium heat and add olive oil. Add onion and bell pepper and cook until softened, 5 minutes. Add garlic and cook 1 minute. Remove from heat.
  • Add soups and Ro-Tel and stir to combine. Season with chili powder, cumin, salt, and pepper.
  • Layer 6 tortillas in prepared baking dish, overlapping as necessary. Spread a third of sauce over tortillas, then top with half the chicken and a third of cheese. Repeat layers, ending with 6 tortillas, sauce, and cheese.
  • Bake until chicken and tortillas are warmed through and cheese is melty, 30 minutes.

Posted by Kids Cook on Monday, April 20, 2020

See the original video for this recipe here.

Bonus Recipes

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Chicken Main Dishes Recipes

Paprika Chicken with Chickpeas

A regular recipe in our house, this is a simple one dish dinner that both adults and kids can enjoy!

Ingredients

  • 2 Tbsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp oregano
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 onion, thinly sliced
  • 1 can chickpeas, drained
  • 2 Tbsp olive oil
  • 1 tsp lemon zest
  • 1 Tbsp lemon juice
  • salt and pepper to taste

Directions

  • Mix together the paprika, garlic powder, oregano and salt and pepper in a bowl. Place the chicken thighs in the bowl and toss to coat.
  • Add drained chickpeas, lemon zest, lemon juice, and olive oil to the bowl with the chicken and spices.
  • Toss so everything is evenly coated with the lemon/olive oil and the spices.
  • Place the onions in the bottom of a 9×13 pyrex or casserole dish.
  • Toss the onions with olive oil and spread out in an even layer at the bottom of the dish.
  • Place the chicken pieces, skin-side up, on top of the onions. Spread the chickpeas around between the chicken.
  • Bake uncovered at 350°F for 40-45 minutes, or until the chicken is at least 165°F and the top is lightly browned.

Posted by Kids Cook on Thursday, April 9, 2020

See the original video of this recipe here.

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