Chicken Blonde Food

MICHELLE'S BLONDE CHICKEN CHILI

Steps:

• In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
• In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

BLOND CHICKEN BROTH RECIPE

Steps:

• Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley, peppercorns, and 6 quarts water in a large soup pot and bring to a boil. Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).

BLONDE CHILI

Steps:

• Sauté the chicken breast, garlic, onion and green pepper in oil until chicken is cooked through.
• Rinse and drain beans/peas. Add beans, chicken broth, green chilis and seasonings to pot. Simmer for 10 minutes. Stir in enough flour until chili is thickened to desired consistency and add salt and pepper to taste. If chili is too thick, thin it out with more chicken broth.
• Serve hot.

LEMON AND GARLIC BAKED CHICKEN

Steps:

• Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly. Refrigerate for at least an hour and up to overnight.
• Preheat the oven to 400 degrees F.
• Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet. Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.) Remove the chicken to a platter and let rest while you make the sauce.
• For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer. Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.