Tag Archive | chicken

Arroz Con Pollo

Tidbits: So this is a recipe I got from a friend’s dad. It’s quick and delicious – and when I have chicken sitting in my freezer, it’s my go to recipe. You can leave the chicken whole, or you can shred it. I prefer to shred it – but it does take longer. Enjoy!


1 – 3 lb chicken, cut into 8 pieces, skin removed (or whatever chicken pieces you like – I leave the skin on for flavor! It comes off later if you shred the chicken)
2 tsp salt
Fresh grd pepper to taste
juice of (1) lime
1/4 cup olive oil
1 medium onion, diced finely
1 med grn pepper, diced (seeded)
1/2 head garlic, minced
1 cup crushed tomatoes
1/4 cup chopped drained pimientos
1 tsp grd cumin
1 bay leaf
1/2 cup dry white wine (I use chablis)
5 cups chicken stock
1 14oz pkg valencia rice soaked for one hour with saffron threads, bijol, or
Badia yellow seasoning (or use the pkg of Vigo yellow rice)


1. Wash chicken, pat dry, sprinkle with salt, pepper and lime juice

2. In heavy casserole, heat 1/4 cup olive oil and brown chicken 6-8 min ea side. or until no longer pink. Remove chicken to plate. (let chicken cool until you can handle it to pull apart or shred)

3. Cook onion, bell pepper, and garlic until onion is transparent in chicken oil, about 6 min. Add tomatoes, pimientos, cumin and bay leaf and cook, stirring, 5 min. Add chicken and wine and cook 5 min.

4. Add the stock and bring to a boil. Add the drained rice, stir, cover, lower heat a bit and cook until rice is tender, about 17-20 mins.

Cajun Chicken Pasta

Tidbits: I once made this drunk and added too much cajun seasoning. Very salty. Don’t make this drunk. However, if you are in your right mind, it comes out delicious! It’s all in the seasonings. You can replace the chicken with shrimp…more vegetables. Whatever you like! You can also replace the heavy cream with half and half. But that’s no fun.


1  16 oz. package of fettuccine or linguine.

Chicken – however much you like. I use boneless/skinless breasts, or shrimp (about 1.5 lbs., peeled and deveined)

2 tspn cajun seasoning

2 Tbsp lemon juice

2 Tbsp butter

1 green bell pepper chopped

1 large yellow onion chopped

1 red bell pepper chopped

3-4 cloves of garlic minced

1.5 cups heavy cream

1/4 tspn dried basil

1/4 tspn lemon pepper

1/4 tspn salt

1/8 tspn garlic powder

1/8 tspn black pepper

2 Tbsp grated parmesan cheese


1. Season the chicken with the cajun seasoning and lemon juice.

2. Saute the vegetables in the butter till onions are slightly transluscent on medium/medium high heat

3. Add whatever meat you prefer – cook thoroughly.

3. Y’all know how to make pasta, right…

4. Turn down the heat for the meat and vegetables, and add the heavy cream.

5. Add all the dry ingredients.

6. Once the pasta is finished cooking and drained, add it to the sauce.

7. Let simmer for a couple of minutes. Then let sit. It should thicken a bit while standing.

Lemon Baked Chicken


One day, my mom told me that I had to cook dinner. She insisted on an old recipe of lemon baked chicken from this cookbook alumni of her high school wrote. I jazzed it up – and now this is one of my favorite easy recipes!


2 lbs. of chicken, bone in, skin on – thighs, breasts, whatever you like.

Lemon juice

Soy Sauce

Cajun/Creole Seasoning (whichever you prefer)

Garlic powder





1. Heavily season the chicken with the dry ingredients.

2. Squeeze lemon juice on the chicken. You don’t really need to marinade it, just make sure there is a nice little pool of lemon juice at the bottom of a 9×13 pan.

3. Place a small pat of butter on each piece of chicken

4. Pour a capful of soy sauce on each piece of chicken.

5. Place the pan of chicken into a 350 degree oven for 45-50 minutes. Make sure it gets nice and brown.

6. Enjoy! I like to eat it with rice, and place some of the sauce on the bottom of the pan on the rice 🙂


Mexican Chicken Casserole


Tidbits: I love this recipe! It came from a family friend from when I was growing up and it’s definitely one of my favorite meals. It can be made in a variety of ways – with both chicken and beans, or just chicken, or just beans – to accommodate different tastes and preferences. Be sure to put your name on the leftovers if you want them – my roommates and I used to fight over who would get them! Enjoy!

2-3 boneless, skinless chicken breasts, boiled and chopped

1 can red kidney beans, rinsed and drained

1 can cream of chicken

1 can cream of mushroom

1 cup chicken broth

1 cup salsa

½ teaspoon cumin (I definitely use more – season to your own liking)

½ teaspoon chili powder (I definitely use more – season to your own liking)

1 bag Tostitos chips

2 cups shredded cheddar cheese


1.      Boil chicken in water for 20 minutes (add salt, celery, and onion to water for taste if desired). Drain chicken, saving 1 cup of chicken broth. Let chicken cool then chop into bite sized pieces.

2.      Preheat oven to 350 degrees.

3.      In a bowl, mix cream of chicken, cream of mushroom, salsa, chicken broth (if you forget to save 1 cup from boiling chicken or you’re making it without the chicken you can substitute 1 cup of canned/boxed chicken broth), cumin, and chili powder. Add chopped chicken and stir.

4.      Spray a 9×13 glass baking dish with non-stick spray. Crumble a layer of Tostitos chips to cover the bottom of the dish (just crumbled in your hands over dish). Pour bowl mixture over crumbled Tostitos. Place in 350 degree oven uncovered for 30 minutes.

5.      After 30 minutes, remove from oven and layer half (about 1 cup) the shredded cheese, followed by another layer of crumbled Tostitos, followed by the remaining half (about 1 cup) of shredded cheese.

6.      Place back in oven uncovered for 20 minutes or until cheese is completely melted.

7.      Allow to cool a few minutes before cutting. Serve with lettuce and salsa (or anything else you feel like). Enjoy! And remember to put your name on the leftovers! 🙂