Zimmy's Nook

@zimmysnook

Chicken & Poultry

Greek Chicken and Orzo Skillet

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A close up look at an orzo and chicken dish in a skillet.

Greek Chicken and Orzo Skillet.

A quick, easy, and very flavourful one skillet meal that is sure to please the entire family. Perfect for meal planning too! The lemon zest and lemon juice bring a pop of brightness to the meal, so do not forget to finish each plate with some!

A copper skillet with a lid on a range with rose wine and glasses in the background.
Two chicken breasts cooking in a skillet,
A top down image of a chicken and orzo one pan meal.

Watch how this one-skillet meal was made here

A close up look at an orzo and chicken dish in a skillet.

Greek Chicken and Orzo Skillet

A quick, easy, and very flavourful meal that is sure to please the entire family. Perfect for meal planning too! The lemon zest and lemon juice bring a pop of brightness to the meal, so do not forget to finish each plate with some!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dinner, Entree, Main Course
Cuisine Greek
Servings 4 People

Equipment

  • 1 12.5" Skillet (I used my Hestan CopperBond 12.5" Skillet)
  • 1 12.5" Lid (I used my Thomas Keller Insignia 12.5" Universal Lid)

Ingredients
  

  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon pepper
  • ½ teaspoon salt
  • 3 tablespoons olive oil
  • 4 boneless skinless chicken breasts
  • ½ cup diced red onion
  • ½ cup diced red pepper
  • ½ cup diced green pepper
  • 1 tablespoon chopped garlic
  • ½ teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 ½ cups orzo
  • 1 cup white wine
  • 2 cups chicken broth
  • ½ cup pitted kalamata olives
  • ¼ cup crumbled feta cheese

For serving

  • fresh oregano leaves
  • crumbled feta
  • lemon juice
  • lemon zest

Instructions
 

  • Mix the paprika, garlic powder, onion powder, pepper, and salt, then sprinkle the chicken breasts liberally on both sides. Heat the olive oil in a 12.5” skillet over medium-high heat. When oil is hot, sear both sides of the chicken, 3 to 4 minutes per side. Remove the chicken from the pan to a plate, cover with another plate or foil and set aside.
  • To the same skillet, add the onion, red & green peppers. Cover and cook over medium heat for 5 to 6 minutes, scraping the bottom occasionally to get all the chicken and spices off the skillet. Add the garlic and cook for one minute until fragrant.
  • Stir in the red pepper flakes, oregano, and thyme. Next, add the orzo, white wine, and chicken broth, stir to mix everything well. Place the chicken breasts on top on the orzo, then cover and cook on medium heat for 10 to 15 minutes, until the orzo is done, and the chicken is cooked through (165°F internal temperature). Remove the chicken from the pan, stir in the olives and feta, then place the chicken back in the pan and add a few fresh oregano leaves (to taste). Finish each plate with a sprinkle of lemon zest, a squeeze of lemon juice and a little more crumbled feta (to taste). Enjoy.

Video

Notes

If your try our Greek Chicken and Orzo Skillet recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 
Keyword chicken recipe, easy one skillet meals, Greek Easter, Greek recipe, one skillet chicken and orzo recipe, one skillet chicken and rice, one skillet chicken recipes, one skillet dinner, one skillet meal, one skillet meal recipe, orzo
Tried this recipe?Let us know how it was!

Hope you enjoy this Greek Chicken and Orzo Skillet recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on the Hestan Dual Fuel Range using the Hestan Culinary 12″5 CopperBond Skillet and the Thomas Keller Insignia 12.5″ Universal Lid. Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Chicken Coq au Vin Blanc

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A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Chicken Coq au Vin Blanc. (Chicken in White Wine Sauce)

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.

In the summertime we prefer using this white wine recipe because it’s a lighter version of the traditional recipe which uses red wine.

I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots)!

A two handle saucepan with baked chicken in a mushroom white wine sauce.

What do you serve with Coq au Vin Blanc?

  • We served this dish with some roasted carrots, broccolini and a loaf of crusty bread for mopping up the luscious wine sauce
  • It is also traditionally served with a starch such as potatoes (roasted or mashed) or over rice.

What type of wine is best for this recipe?

  • We recommend a using a dry white wine. We used a Chardonnay, but a Sauvignon Blanc or Pinot Gris is also an excellent choice.
  • Never use a cooking wine and always use a wine you like and would drink!

Watch how easy this chicken recipe comes together here.

A close up of a finished chicken coq au vin blanc dish. The chicken is in a mushroom sauce with herbs and red peppers.

Coq au Vin Blanc

Comfort food at its finest, this easy and succulent chicken dish is perfect for a casual family dinner or for entertaining a couple of friends.
Inthe summertime we prefer using this white wine recipe because it’s a lighterversion of the traditional recipe which uses red wine.
I picked up six whole chicken legs that had been reduced for quick sale and this meal for four, came together for less than $30 (including the side of broccolini & carrots).
Hope you enjoy this recipe as much as we do! Bon Appetit!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Dinner, Entree, Main Course
Cuisine French
Servings 4 People

Ingredients
  

  • 6 chicken legs skin-on, bone-in, divided into thighs and drumsticks
  • ¼ tsp salt
  • ½ tsp freshly ground pepper
  • 4 slices bacon
  • 1 pound cremini mushrooms sliced
  • 3 celery stalks chopped
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 ½ cups dry white wine like a Chardonnay or a Sauvignon Blanc
  • ½ tbsp fresh thyme leaves plus 1 tsp for finishing
  • 1 tbsp chopped fresh rosemary
  • ½ cup 35% cream

Instructions
 

  • Season chicken with salt and pepper, set aside.
  • Heat a large nonstick skillet over medium heat. Add the bacon slices and cook until crisp, 6 to 8 minutes.
  • Use a slotted spoon to remove the bacon strip to a paper towel lined plate.
  • Pour the bacon fat into a 5 or 6 Qt. sauté pan or rondeau with a lid and heat over medium-high heat for one minute.
  • Add chicken, skin-side down, to the pan and cook until golden brown, about 4 minutes. Flip and cook for 4 minutes more.
  • Remove chicken to a plate (or 1/4 sheet pan), cover and set aside.
  • Add mushrooms, celery, onion to the pan and cook, stirring occasionally, until the onions have softened, and the mushrooms have browned, 6 to 8 minutes. Add the garlic and cook for 1 minute more.
  • Add wine, 1/2 tbsp thyme, and rosemary. Bring to a boil, then reduce heat to medium-low.
  • Add the chicken and any juice on the plate, cover, then simmer until chicken is cooked through, about 20 minutes or until the thigh registers a temperature of 170°F.
  • Remove chicken to a platter and cover.
  • Stir cream into sauce and vegetables. Gently boil until mixture is slightly thickened, about 5 minutes.
  • Nestle chicken back into the sauce, sprinkle with remaining 1 tsp of thyme.
  • Serve and enjoy. Bon Appetit!

Video

Notes

If your try our Coq au Vin Blanc recipe, we would love it if you leave us a comment and a rating. Have a delicious day! 
Keyword Chicken in White Wine Sauce, comfort food, comfort food recipes, dinner ideas, easy Coq au Vin Blanc, Julia Child Recipes, White wine Coq au Vin
Tried this recipe?Let us know how it was!

Hope you enjoy my Chicken Coq au Vin Blanc recipe!

If you try it, we would love it if you leave us a comment and a rating.

Have a delicious day! James (aka Zimmy) & Elaine

You may also like these other baked chicken recipes:

Cooked on my Hestan Dual Fuel Range using the Hestan Culinary Thomas Keller Insignia 6 Qt Rondeau and 12.5” Universal Lid. Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Crockpot Teriyaki Chicken

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A black plate with rice and chicken on one side and bright cooked vegetables on the other side.

Crockpot Teriyaki Chicken

“Take-Out” Date-Night. Easy to prepare, easy to clean up, more affordable and better tasting! What is not to like about this date-night alternative to hopping on your mobile device and scrolling through a restaurant delivery app?

A place setting for two of a chicken teriyaki meal with chopsticks. Also on the table are candles, flowers, a crockpot, wine bottle, wine glasses, an opener and a slow cooker.

The preparation is minimal, so one individual can surprise the other or make and it an event and prep together. The 3.5 hours that the chicken simmers away in the Crockpot™ 2-Quart Round Manual Slow Cooker is the perfect opportunity to run out to get some flowers and a bottle of wine or take a long walk together.

A date night dinner of chicken, vegetable and rice with candles and a slow cooker.

This interactive take-out date-night meal is surefire way to spice things up, and I am not just talking about the hot peppers! Enjoy!

Disclosure: I have participated in a paid partnership with Crockpot™. However, all opinions in this post are my own.

Ingredients are laid out around a slow cooker.
A black plate with rice and chicken on one side and bright cooked vegetables on the other side.

Crockpot Teriyaki Chicken

“Take-Out” Date-Night. Easy to prepare, easy to clean up, more affordable and better tasting! What is not to like about this date-night alternative to hopping on your mobile device and scrolling through a restaurant delivery app? The preparation is minimal, so one individual can surprise the other or make and it an event and prep together. The 3.5 hours that the chicken simmers away in the Crockpot™ is the perfect opportunity to run out to get some flowers and a bottle of wine or take a long walk together.
This interactive take-out date-night meal is surefire way to spice things up, and I am not just talking about the hot peppers! 😉 Enjoy!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 45 mins
Course Dinner, Entree, Lunch, Main Course
Cuisine Japanese
Servings 2 People

Equipment

Ingredients
  

  • 12 ounces boneless skinless chicken thighs 3-4 thighs, cut into bite size pieces
  • 2 teaspoons garlic minced
  • 4 teaspoons ginger minced
  • 2 tablespoons hot honey or regular honey
  • 2 tablespoons brown sugar
  • ½ cup low sodium soy sauce
  • 4 teaspoons toasted sesame oil
  • 4 teaspoons rice vinegar
  • 1 red pepper sliced into 1” squares
  • 1 hot long green pepper 2 ½ ounces
  • 4 small carrots thinly sliced (2 ½ – 3 ounces)
  • 4 ounces broccoli cut in florets
  • 8 shitake mushrooms 1 ounce, or substitute button mushrooms or sliced cremini mushrooms
  • 2 tablespoons cold water
  • 2 teaspoons cornstarch

Garnish:

  • 2 teaspoons sesame seeds
  • 3 green onions thinly sliced, white & light green parts only
  • Red chili peppers thinly sliced (optional)

Suggested Serving:

  • Jasmine rice or cauliflower rice, rice noodles or zucchini noodles

Instructions
 

  • Place the chicken breasts pieces into the 2-quart slow cooker.
  • Whisk together the garlic, ginger, honey, brown sugar, soy sauce, sesame oil and rice vinegar, then pour the mixture over the chicken.
  • Cover and cook on HIGH for 3 hours and 45 minutes.
  • Add the red pepper, hot pepper, carrots, gently stir to combine, cover, and cook for 20 minutes.
  • Add the broccoli and mushrooms, stir, cover, and cook for 20 minutes more.
  • Using a slotted spoon, remove the chicken and vegetables from the slow cooker to a rimmed sheet pan or platter, cover and set aside. (Optional – at this point I separate the chicken from the vegetables to serve the chicken on rice and the vegetables on the side)
  • Strain the remaining teriyaki sauce from the slow cooker into a small saucepan.
  • Place the saucepan on the stove over medium-high heat and bring to a low boil.
  • In a small bowl, mix a slurry of the cornstarch and water until fully dissolved. Then pour the cornstarch into the saucepan, stir, bring back to a low a boil. Cook for 3-4 minutes, stirring occasionally, until sauce has just thickened.
  • Pour half the sauce over the chicken pieces and toss to coat.
  • Garnish with a sprinkle of sesame seeds, green onions, red onions, then serve. Enjoy!
Keyword better than takeout, chicken teriyaki, Crockpot chicken recipes, Date night meal, slow cooker chicken recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this Crockpot Teriyaki Chicken Recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes –

Have a delicious day! James (aka Zimmy) & Elaine

Turkey Burgers Stuffed with Stilton Cheese

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A colourful tray with burgers, grape jam, blue grapes, tomatoes, chips and condiments.

Turkey Burgers Stuffed with Stilton Cheese.

Turkey burgers can be just as flavourful and delicious, as any other burger out there!

These turkey patties are given a flavour boost with spicy pickled garlic, sweet onions, and Dijon, before being stuffed with stilton cheese. While they grill, they are topped with Spicy Grape Jam, that beautifully glazes the burger before being garnished with sautéed onions, pickled jalapeños, dill pickles and bib lettuce.

Four burgers stuffed with stilton and glazed with grape jam on the grill.

When we have company over, we like to create a burger tray with a variety of topping and sides. Customize to your liking, but I highly recommend you include the Spicy Grape Jam it really compliments the burger!

A jar of grape jam in a tray with a turkey burger, grapes, chips and cucumbers.
A close up of two turkey burgers with a grape jam in a tray with a jar of jam, chips, onions, jalapenos and grapes.

Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

The Spicy Grape Jam recipe can be found here.

A close up of two turkey burgers with a grape jam in a tray with a jar of jam, chips, onions, jalapenos and grapes.

Turkey Burgers Stuffed with Stilton Cheese

Turkey burger can be just as flavourful and delicious, as any other burger out there! These turkey patties are given a flavour boost with spicy pickled garlic, sweet onions, and Dijon, before being stuffed with stilton cheese. While they grill, they are topped with Spicy Grape Jam, that beautifully glazes the burger before being garnished with sautéed onions, pickled jalapeños, dill pickles and bib lettuce.
When we have company over, we like to create a burger tray with a variety of topping and sides. Customize to your liking, but I highly recommend you include the Spicy Grape Jam it really compliments the burger!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Inactive time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine North American
Servings 6 People

Ingredients
  

  • 2 lbs lean ground turkey
  • 1 egg
  • ½ cup panko breadcrumbs
  • 3 tablespoons sweet onions finely chopped
  • 3 cloves spicy pickled garlic alternatively, roasted garlic
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil for brushing patties before grilling
  • 3 oz Stilton cheese
  • 6 Brioche sesame seed buns

Suggested toppings

Instructions
 

  • Place the onion, garlic, salt, pepper, and Dijon into a mini food processor, then blitz to chop. Add the egg, then blitz again to combine. (Alternatively: mince onion and garlic and mix ingredients in a large bowl.)
  • Add mixture to a large bowl, then add panko and stir to combine.
  • Add turkey to the bowl and mix until all ingredients are combined.
  • Portion the turkey mixture into 6 x 6 1/8-6 ¼ oz balls, then add ½ oz of stilton cheese to each ball.
  • Fold the turkey around the cheese and shape each ball into a patty, approximately ¾” thick x 4 ½” diameter.
  • Before grilling, place the patties on a tray lined with wax paper and place in the freezer for 30-60 minutes (cold burgers, crisp up better on the exterior and it should keep the cheese from premature oozing).
  • Preheat grill to medium-high heat (400°F – 450°F).
  • Brush each patty with olive oil and place oil side down on the hot grill, then brush the top with a little oil while on the grill. Close lid and grill, turning once and flipping about 6 minutes into the cook. Grill for 2 minutes, then add a spoonful of the Spicy Grape Jam and spread out over the top of the burger.
  • Cook for another 4 – 6 minutes until the internal temperature of the meat is 160°F (total cook time 12-14 minutes). Let patties rest 5 minutes, tented in foil, before topping and serving.
  • Garnish with sauteed onions, pickled jalapeños, dill pickles and bib lettuce. Serve with more spicy grape jam and your favourite condiments.
  • (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze and cook later from frozen)

Notes

The Spicy Grape Jam recipe can be found here. https://zimmysnook.ca/spicy-grape-jam/
Keyword grilled turkey, ground turkey recipes, Stuffed burger recipe, Stuffed burgers with Stilton cheese, turkey burger, Turkey burger recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Turkey Burgers Stuffed with Stilton Cheese recipe!

We would love to here from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled Lemon-Oregano Chicken

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An oval platter with four grilled chicken breasts with grilled lemon slices and fresh oregano on one side and a village salad on the other side. A bowl of green sauce is also in this platter.

Grilled lemon-oregano chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!

This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.

Also very delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.

Grilling tips for Grilled Lemon-Oregano Chicken

I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained. The chicken is moist and the skin is crispy, and in my humble opinion, it is the best method for grilling chicken.

Four chicken breasts marinating in a lemon, oregano garlic sauce.
A tray with four marinated chicken breasts on the side table beside a grill.
Four chicken breasts on the top rack of a grill.
A close up of four grilled chicken breasts with a lemon-oregano sauce and grilled lemon slices and a bowl of sauce.

Grilled Lemon-Oregano Chicken

Grilled lemon, oregano, garlic chicken served with a village salad. It is one of our all-time favourites and tonight I think it tasted better than ever because it feels like forever since we’ve made it!
This recipe is easy and the bright flavours of the sauce will leave you wanting more! We typically make extra for leftovers the next day.
Also very delicious using chicken legs!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 4 -6 People

Ingredients
  

  • 4-6 chicken breasts skin on, bone-in
  • ¼ cup fresh lemon juice
  • ¼ cup finely chopped fresh oregano
  • 4 garlic cloves minced
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • ⅓ cup olive oil
  • 1-2 lemons cut into, 1/3 inch thick, slices

Instructions
 

  • In a mini food processor, blend together lemon juice, oregano, garlic, salt, pepper, then slowly add oil while the processor is running to make the sauce.
  • Place the breasts in a baking dish or resealable bag and add 1 tablespoon of sauce for each breast. Brush or rub the sauce to coat each piece. Place chicken in the fridge (covered) for 30-60 minutes. Reserve the rest of the sauce for serving.
  • Starting with a clean grill; preheat all burners on medium (medium-high) heat. Adjust heat to reach approximately 400°F.
  • Arrange chicken breasts, bone side down (skin up), on top rack of grill.
  • Cook, with the lid closed, changing positions of the breasts twice, until cooked through, about 40 minutes (this will vary based on size and thickness of breasts, as well as actual temperature of grill). Remove chicken from the grill, when the internal temperature reaches 160-162°F.
  • Transfer chicken to a plate, pour a little sauce over each breast, loosely cover with foil, rest for 5-10 minutes. Internal temperature with rise to 165°F while resting.
  • Grill lemon slices, until grill marks appear, about 2-3 minutes/side. Serve each breast with 1-2 lemon slices and remaining sauce.
  • Cook’s note: I find cooking chicken on the upper rack (of a clean grill), takes the stress of flares up away. The occasional flame will add a little char and flavour. Also, the heat from the top of the grill will brown and crisp up the skin. However, if the skin doesn’t brown in your grill, put the breasts skin side down on the lower rack for 3-4 minutes, until desired colour is attained.
  • Also delicious using chicken legs! Cook legs to 165°-167°F, before removing from grill.
Keyword chicken recipe, easy chicken recipe, grilled chicken recipe, grilling chicken tip, Grilling tips, lemon chicken
Tried this recipe?Let us know how it was!

Hope you enjoy my Grilled Lemon-Oregano Chicken recipe!

We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Cooked on my gorgeous Hestan 36″ gas grill in Pacific Fog. Proud Hestan Ambassador. Opinions in the post are my own.

Grilled Chicken Skewers

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A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.

Watch the process video here

A close up of four chicken skewers on pita.
A pan with four chicken and vegetable skewers on top of a stack of large pitas. Served with rice, tzatziki, chopped cucumber, tomatoes and onions.

Grilled Chicken Skewers

Chicken skewers, with plenty of veggies, rice, pita & tzatziki is my summer go-to recipe for a quick and delicious meal! My simple marinade includes these basics – fresh garlic, rosemary, oregano, zest of a lemon, Dijon mustard, white balsamic and olive oil.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Marinade for 2-12 hours 2 hrs
Total Time 2 hrs 35 mins
Course Dinner, Entree, Game Day Snack, Lunch, Main Course
Cuisine North American
Servings 4 -6 Skewers

Ingredients
  

  • 24 oz chicken thighs boneless/skinless, cut into 20-24 cubes (makes 4-6 skewers)

Simple Chicken Marinade

  • 4 garlic cloves chopped
  • 1 rosemary sprig leaves removed, chopped
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 tablespoons white balsamic vinegar
  • ¼ cup olive oil

Instructions
 

  • Add all the ingredients except the olive oil to a mini food processor and blend to combine. With the food processor on, slowly add olive oil until combined.
  • Pour marinade over chicken pieces and toss until the thighs are well coated.
  • Cover, and refrigerate for 2-12 hours.
  • Skewer with your favourite veggies and grill over medium heat until chicken is lightly charred and cooked through. 10-15 minutes, turning four times. Cook time varies with size of chicken pieces.

Video

Keyword grilled chicken recipe, grilled chicken skewers, healthy recipe, simple chicken marinade, simple marinade
Tried this recipe?Let us know how it was!

Hope you enjoy this Grilled Chicken Skewers recipe!

We would love to here from you, please leave us your feedback or questions in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Skewers were grilled on my 36″ Hestan freestanding Grill. Proud Hestan Ambassador. Opinions in this post are my own.

Fiesta Chicken Chili

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A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili.

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip.

Use the Crockpot™ Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.

We are proud to have partnered with Crockpot™ as Ambassadors for 2022! However, opinions in this post are always our own.

Ingredients for slow cooker chicken chili with a portable 20 oz Lunch Crock and a copper 3 quart slow cooker.

Elaine and I love to take road trips, and while we are out, stop for picnics on-the-go. The @Crockpot Lunch Crock is ideal for carrying and warming leftovers. We plug it into the power outlet in the back of the car and now we no longer have to pack just sandwiches or charcuterie when hitting the road!

A mini black crockpot lunch crock filled with chilli ready to get the lids put on to take on a road trip.
A woman's hand is dipping a nacho in her mini black portable crockpot on her lap.

The 20oz size is perfect for individual meals, so I can also deliver chili, soup, pasta or even oatmeal to my mom & dad and they can help themselves to a hot meal at their convenience. When mom & dad are done, I just pop the storage container and inner lid into the dishwasher and it’s ready for the next meal delivery or adventure.

Not only is the Crockpot™ Lunch Crock™ Food Warmer convenient, but it is also darn freaking cute! The most difficult part is picking a colour! Check them out for yourself, they are available here on Amazon.

A black, green and pink Crockpot™ Lunch Crocks. They have a handle and two lids.
A twenty ounce mini lunch crock if filled with a bright and colourful chicken chili and is ready to be transported on a road trip along with a picnic basket.

Fiesta Chicken Chili

Fresh vegetables, chicken thighs, butter beans and spices combine to create a light, flavourful meal, perfect for a midweek dinner, meal planning for lunches or taking on a road trip. Use the Crockpot™
Lunch Crock to enjoy a hot lunch at the office or on the road. Add cilantro, jalapeños, guacamole, and tortilla chips to create a Fiesta of flavour out of the simplest of ingredients.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time: 4 or 8 Hours 4 hrs
Total Time 4 hrs 10 mins
Course Dinner, Lunch, Main Course
Cuisine Tex-Mex
Servings 3 – 4 people

Equipment

Ingredients
  

  • 1 ½ cups canned diced tomatoes
  • 1 cup chicken broth
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon chili powder
  • 1-2 teaspoons hot sauce to taste
  • 1 red onion diced
  • 1 green pepper chopped
  • 1 red pepper chopped
  • ½ orange pepper chopped
  • 1 jalapeño diced
  • 1 cob of corn kernels removed (or 3/4 cup frozen)
  • 1 ½ pounds skinless boneless, chicken thighs, cut into 1-inch cubes
  • 1 x 14 or 15-ounce can butter beans rinsed and drained

Instructions
 

  • While you prep the vegetables and chicken, add the tomatoes, chicken stock, spices and hot sauce to the Crockpot 3-Quart Manual Slow Cooker. Turn to the Low setting for an 8 hour cook, or the High setting for a 4 hour cook.
  • As you prepare the vegetables and chicken, add them directly to the Crockpot. Finally add the butter beans, stir to combine, and cover.
  • Cook on Low for 8 hours or on High for 4 hours.
  • Serve with cilantro, jalapeño slices, guacamole, lime wedges and tortilla chips.
Keyword Chicken chili, Crockpot Recipe, healthy recipe, meal prep, Slow cooker, Slow cooker chili
Tried this recipe?Let us know how it was!

Hope you enjoy my Fiesta Chicken Chili recipe!

We would love to here from you, please leave us your feedback in the comment box below.

You may also like these other Crockpot™ recipes:

Have a delicious day! James (aka Zimmy) & Elaine

Herb Roasted Turkey

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A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey.

No, it is not Thanksgiving or Christmas… this is the meal that my dear sweet mother requested for Mother’s Day!

I asked her what meal she considered to be a special treat and she responded, “a roast turkey dinner with mashed potatoes.” Growing up, her family only had turkey at Christmas, and she wished that she could have had it for her May 15th birthday as well. Since mashed potatoes are her favourite food (year-round), they were a must have.

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro.

Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Watch the process video here

A turkey getting ready to go into the roaster.
Roasted Turkey in a roaster, in the oven.
A golden roasted turkey in a roasting pan in the oven.
A finished turkey in the roasted resting on the oven.
A plater of turkey with sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal.

Herb Roasted Turkey

To lighten the meal up from a traditional holiday turkey dinner, we skipped the dressing/stuffing, avoided the cranberry sauce, and freshened up the flavour with five herbs including cilantro. Sides of spring asparagus with lemon, roasted carrots, spring mix salad, brioche dinner rolls and a chilled rosé, rounded out the meal. Which my mother gobbled down while smiling from ear to ear!
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Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 8 People

Ingredients
  

Turkey:

  • 1 13-pound whole fresh young turkey, neck & giblets removed and reserved
  • ½ stick unsalted butter slightly softened
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh cilantro or flat leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh chives
  • Salt and freshly ground black pepper
  • 2-3 large carrots cut in half lengthwise
  • 2-3 large stalks celery
  • 3 cups no salt added chicken stock

Turkey neck stock for gravy:

  • 1 Turkey neck
  • 1 tablespoon olive oil
  • 1 carrot cut into 2-inch pieces
  • 1 celery stalk cut into 2 -inch pieces
  • 1 small onion roughly chopped
  • 6 cups of no salt added chicken stock
  • 1 sprig of rosemary
  • 3 to 4 sprigs of thyme
  • 2 bay leaves
  • ½ tablespoon black peppercorns
  • salt

Gravy:

  • 3 tablespoons unsalted butter
  • 3 tablespoons flour
  • 4-5 cups warm turkey neck stock
  • Salt and freshly ground black pepper

Instructions
 

For the turkey:

  • Pat the turkey dry inside and out. Season it liberally with salt. Place on a rack over a sheet pan and place in the fridge uncovered for 12 to 24 hours.
  • Remove the turkey from the refrigerator 30 minutes before roasting.
  • Combine the butter, olive oil, cilantro, sage, rosemary, thyme, and chives in a food processor and process until smooth. Season with pepper.
  • Preheat the oven to 430°F convection roast (or 450°F no convection).
  • Put the 3 cups of the chicken stock in a medium saucepan and keep warm over low heat.
  • Using a wooden spoon or your fingers, gently loosen the skin from the breast of the turkey (careful not to rip the skin). Rub the breast meat (under the skin) with the herb butter mixture (approximately 1.5 tablespoons/breast). Then use the remaining herb butter to rub the entire exterior of the turkey.
  • Place the carrots & celery on the bottom of a large roasting pan. Place the turkey on top of the vegetables, and place in the preheated oven. Roast until lightly golden brown, 30 to 40 minutes.
  • Reduce the heat to 335°F convection roast (or 350°F no convection). Continue roasting, basting with the warm chicken stock every 25 minutes, until an instant-read thermometer inserted in the thigh registers 165°F, about 1½ to 2 hours additional.
  • Remove the turkey from the oven, tent loosely with foil, and let rest 30 minutes before slicing.
  • Note: If you are making the garlic mashed potatoes, put the garlic in the oven the same time as the turkey.

For the turkey neck stock:

  • While the turkey cooks, add the olive oil to medium saucepan and heat over medium high heat. Add the turkey neck and brown both sides (2 to 3 minutes/side). Add the carrots, celery, onions, season with salt, cover and let steam for 3 to 4 minutes. Scrape the turkey neck bits off the bottom of the pan, add the stocks to the pan bring to a boil. Add the rosemary, thyme, bay leaves and peppercorn, lower the heat and let simmer uncovered, over low heat for 60 minutes. Strain and keep the stock warm while you make the gravy. Yields 4 to 5 cups of strained stock.

For the gravy:

  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Whisk in the warm turkey neck stock, one cup at a time, stirring frequently for 30 to 60 seconds between cups, until the all the warm stock has been added. Cook until thickened and smooth, about 5 more minutes. Season with salt and pepper.
  • Keep warm until ready to serve.

Video

Keyword Christmas dinner, comfort food, herb roasted, Mother’s Day, roasted turkey, spring turkey, Thanksgiving Turkey
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Have a delicious day! James (aka Zimmy) & Elaine

Cooked in the Hestan Culinary Provisions Stainless Steel Roaster in the Hestan Dual Fuel Range

Proud Hestan Culinary and Hestan Ambassador. Opinions in this post are my own.

Baked Harissa Spiced Chicken

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A close up image of Baked Harissa Spiced Chicken in a pan.

Baked Harissa Spiced Chicken.

Prepared spice blends are an effortless way to add a ton of flavour to a meal. Like Chinese 5-Spice, Harissa Spice blends are slightly different depending on who is crafting them. But even with slight differences, any Harissa Spice blend will work for this recipe. If you want to make your meal prep even easier, feel free to use a premade paste.

Baked in just 50 minutes, this easy one pan meal is delicious on its own, but equally as good served over rice or potatoes.

Baked Harissa Spiced Chicken - roasting pepper in the oven
Baked Harissa Spiced Chicken is nestled in the pan with vegetables.
Sauce being poured on the baked Harissa Spiced Chicken dish before it goes into the oven.
Baked Harissa Spiced Chicken - pan in oven
A close up image of Baked Harissa Spiced Chicken in a pan.

Baked Harissa Spiced Chicken

Prepared spice blends are an effortless way to add a ton of flavour to a meal. Like Chinese 5-Spice, Harissa Spice blends are slightly different depending on who is crafting them. But even with slight differences, any Harissa Spice blend will work for this recipe. If you want to make your meal prep even easier, feel free to use a premade paste.
Baked in just 50 minutes, this easy one pan meal is delicious on its own, but equally as good served over rice or potatoes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr 5 mins
Optional, marinate chicken for 30 minutes to 4 hrs
Total Time 1 hr 25 mins
Course Dinner, Entree, Main Course
Cuisine Middle Eastern, North African
Servings 4 people

Ingredients
  

  • 1 whole chicken cut into 10 pieces or 8-10 chicken thighs, skin-on, bone-in
  • 4 tablespoons harissa paste, see recipe below (or use store bought)
  • 2 tablespoons smoked honey or honey
  • 2 tablespoons lemon juice zest lemon first and reserve for garnish
  • 2 tablespoons olive oil divided
  • 2 large carrots peeled and cut into chunks
  • 2 medium red onions cut into chunks
  • 2 large celery stalks cut into chunks
  • 1 can can of diced tomatoes (28-ounce)
  • ½ lemon, cut into wedges
  • 16 olives mixed or your favourite variety

For Garnish

  • 2 tablespoons fresh parsley
  • Reserved lemon zest zest of one lemon

Harissa Paste

  • 1 red bell pepper
  • 2 tablespoons harissa spice blend
  • 1 tablespoon paprika
  • 1 clove garlic
  • 1 -2 dried hot chilies* soaked in hot water for 10 minutes (Optional)
  • 2 tablespoons extra virgin olive oil

Instructions
 

Harissa Paste

  • With a rack in the middle position of the oven, turn on the broiler. Use a knife to carefully put a couple of slits in the flesh of the red bell pepper, then place on a baking sheet and broil until the skin has blackened and the flesh is tender. Approximately 12-15 minutes, rotating the pepper every 3 minutes.
  • Once cooked place the pepper in a bowl and cover with a plate or plastic wrap. When the pepper is cool enough to manage, remove the skin and seeds.
  • In a food processor combine all the harissa paste ingredients and blend everything until it forms a thick paste. Yields: 4 – 5 tablespoons

Baked Harissa Spiced Chicken

  • Preheat the oven to 375°F.
  • In a bowl or food processor, mix the harissa paste, honey, lemon juice and 1 tablespoon of olive oil. Set aside.
  • Add the tomatoes to a 5-Quart Sauté Pan. Sprinkle the carrots, onions, and celery over the sauce, then nestle the chicken in with the vegetables. Pour the harissa-honey mixture over the chicken, then brush to evenly cover the chicken. Nestle the lemon wedges beside the chicken and vegetables.
  • Bake in the oven for 40-50 minutes. Halfway through baking, spoon some of the liquid from the bottom of the dish over the chicken and scatter the olives throughout the pan. Begin checking to see if the chicken is done at 40 minutes. Internally temperature should be 163-165°F. When temperature is reached, turn the oven to broil and broil for 3 to 5 minutes until the skin of the chicken begins to brown.
  • Remove from the oven, sprinkle with the fresh parsley and lemon zest and serve.

Notes

Harissa Paste:
  • Choose chilies that suit your spice preference. I normally have Chile Pequin or Chile De Arbol on hand but for less heat try an Ancho Chile or Guajillo Chile
 
Baked Harissa Spiced Chicken:
  • To divide chicken into 10 pieces, separate the thighs from the drumsticks, cut each breast in half crossways and leave the wings whole. Ask your butcher to do this step.
  • If you have time, pour the harissa-honey mixture over the chicken pieces, and toss to coat. Marinate for 30 minutes to 4 hours.
Keyword chicken recipe, easy chicken recipe, Harissa, one pan meal, spicy chicken recipes
Tried this recipe?Let us know how it was!

Hope you enjoy this Baked Harissa Spiced Chicken recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are always my own.

Cooked in the Hestan Duel Fuel Range using the Hestan Culinary Professional Clad Stainless Steel 5-Qt Sauté Pan.

Baked Harissa Spiced Chicken Baked Harissa Spiced Chicken ingredients and pan ready to go.
Baked Harissa Spiced Chicken - Range Broil detail

Cashew Pesto Grilled Chicken

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A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken.

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.

A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 whole chicken spatchcocked
  • Salt and pepper
  • Paprika

Cashew Pesto

  • 3 medium garlic cloves
  • ½ cup raw cashews
  • ½ cup grated Parmesan cheese
  • 1 ½ cups coarsely chopped fresh basil
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup olive oil plus more as needed

Instructions
 

  • Spatchcock the chicken and season with salt, pepper and paprika.
  • Place the chicken on the grill and cook with the lid closed. (If your grill is prone to flair-ups, turn off a burner and create an indirect cooking zone to avoid charring the chicken.)
  • Cook for 45-50 minutes (at approximately 425°F)… first 35 minutes with the skin up and then 10-15 minutes skin down. Turn (not flip) the chicken every 10 minutes, so that it cooks evenly.
  • While the chicken cooks, make the Cashew Pesto. Add all ingredients except the olive oil to a food processor and chop well. Add the oil and blend to combine. Taste, season with salt or lemon juice if required. Add more olive oil until preferred consistency.
  • When the chicken reaches an internal temperature of 160°F (about 50 minutes), flip the chicken skin side up and brush liberally with pesto.
  • Cook for another 10 minutes. Remove to a cutting board, tent with foil, and let rest 10 minutes before serving.
  • Serve with more pesto for dipping.
  • And while you are out there, grill some veggies, lemons and potatoes or pierogi!

Video

Keyword cashew pesto, Pesto, Spatchcock chicken
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the commenet box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled on the Hestan 36″ freestanding Grill using the Hestan 11″ NanoBond skillet.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.