What’s For Dinner!? Spicy Chicken Chili

Spicy Chicken Chili Recipe - Chic and Domestic

So tonight I wanted something spicy. This definitely did the trick. I make chili a lot, because it’s literally one of my favorite things to cook. Every pot tastes different, and it seems like every time I cook it, I decide to switch it up. I did end up making my littles their own separate pot of chili. This was a little bit too hot to handle! My ingredients list will be a little bit different this time, only because I never do a great job measuring seasonings in my chili, but this will be everything I did use in my dish. From start to finish, this meal took me a little bit less than an hour to complete.

INGREDIENTS
2 pounds ground chicken
1 ½ red onion (small), chopped
2 cloves of garlic, minced
1 Fresh Jalapenos
2 cans Chili Beans (16 oz.)
2 cans Kidney Beans (Light or Dark), drained
1 cans Tomato Sauce (16 oz.)
2 cans Diced Tomatoes
½ cup Water
Chili Powder
Onion powder
Cayenne Pepper
Cumin
Kosher Salt
Ground Black Pepper

DIRECTIONS
1. Combine seasoned ground chicken (seasoned with all of the above), garlic, and red onion in large stockpot. Cook and stir over medium heat until chicken is fully cooked (NO PINK). Drain liquid.
2. Add your diced tomatoes, tomato sauce; breaking up tomatoes while stirring. Season your pot of chili to taste. (The more cayenne the spicier!) Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 30 to 35 minutes.
3. Simmer, uncovered, for 20 minutes; stir occasionally.

 

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What’s for Dinner!? Teriyaki Chicken and Shrimp Fried Rice

Ohhh how I’ve been craving Asian food. I love everything about cooking just about anything of the Asian variety. Not only is it delicious, but it’s also pretty cost efficient more or less, and I always love to save a dollar. I had shrimp on hand, so I chose to make shrimp fried rice with my chicken teriyaki, but you could always opt out for plain fried rice. I also made my teriyaki sauce from scratch, but if you want to grab a bottled teriyaki sauce to skip a few ingredients, I highly recommend the Kikkoman Teriyaki Baste and Glaze. From start to finish, this meal took me a little bit less than an hour to prepare (45 minutes would be my guess) and on a scale of 1 to 10, this meal was a 20!

INGREDIENTS
Soy sauce
1/4 c. rice wine vinegar
1 tsp. sesame oil
1 1/2 tbsp. honey
3 cloves garlic, minced
4 tsp. finely minced fresh ginger
2 tsp. cornstarch
(For the Chicken)
Extra-virgin olive oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
Kosher salt
Freshly ground black pepper
White or Parboiled Rice
1 Bag of small or medium shrimp
2 eggs
Green Pepper
Yellow Onion
Mixed Vegetables
Sesame seeds, for garnish
Sliced green onions, for garnish
Steamed broccoli, for serving (optional)

DIRECTIONS (Chicken)
1. Mix the sauce in a medium bowl. Combine soy sauce, rice wine vinegar, sesame oil, honey, garlic, ginger and cornstarch. Whisk the ingredients until they’re smooth.
2. Season your chicken with salt and pepper. In a large skillet, over medium heat, heat olive oil and add chicken. Cook until golden and almost cooked through, about 10 minutes.
3. Pour the sauce mixture over your chicken and simmer until sauce has thickened slightly and chicken is cooked thoroughly. Garnish with sesame seeds and sliced green onions. Serve with rice and an option of steamed broccoli.
DIRECTIONS (Shrimp Fried Rice)
1. Chop green pepper and yellow onion. Season your shrimp with salt, pepper, and ginger and put aside.
2. Boil your rice until evenly cooked, and set aside for cooling
3. Coat your pan with olive oil over medium heat, and add in your minced garlic, followed by your onion and peppers. Add shrimp to your pan and cook until pink. Add mixed vegetables and heat until thoroughly cooked. Remove from pan.
4. Coat your pan with olive oil. Fry your eggs until thoroughly cooked, and add in your cooked ingredients.
5. Add in your cooled rice and stir. Add in soy sauce while stirring, and season with salt and pepper to taste.
Enjoy!

*Disclaimer. This is NOT a sponsored post. All thoughts and opinions are truly my own and I have not been compensated.

 

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Chicken Teriyaki and Shrimp Fried Rice - Chic and Domestic
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What’s for dinner!? Cilantro Lime Chicken and Shrimp Fajitas with fresh Pico de Gallo

I LOVE having fajitas for dinner. Let me just start by saying, this meal was so delicious! My entire family enjoyed it, my toddlers included. I decided to use chicken and shrimp, but you could obviously opt out for one or the other. I also went ahead and made my own fresh Pico de Gallo because, why not right? Everything is better when it’s fresh. From start to finish, this meal took me about an hour to prepare.

INGREDIENTS
Extra Virgin Olive Oil
Lime juice/ Juice of 2 limes
1/4 c. chopped fresh cilantro
2 cloves garlic, minced
Cumin
Chili Powder
4 boneless chicken breasts
Kosher salt
Freshly ground black pepper
Green Bell Pepper
Red Bell Pepper
1 Large Yellow Onion
1 Red Onion
1 Fresh Jalapeño
1 Large Tomato
Cooked white rice, for serving

DIRECTIONS (Chicken and Shrimp)
1. Marinade: Whisk together 2 tablespoons olive oil, lime juice, cilantro, red pepper flakes, garlic and cumin. Add the chicken and toss in a ziplock bag to evenly coat with the marinade, or cover with plastic wrap and refrigerate for at least 30 minutes to give the chicken time to develop its flavor. Repeat the same steps with your shrimp, and place them aside until you’re ready.
2. Slice your peppers and onions and place them aside for cooking.
3. Pour about 2 tablespoons of olive oil into a large pan, and heat over medium-high heat. Season both sides of marinated chicken with salt and pepper, and add to your pan along with any remaining marinade. Sear until the skin becomes golden and crispy, about 6 minutes or so on both sides, or until the juices run clear. Flip the chicken and cook for 2 minutes more.
4. Remove the chicken from your pan, and add another 2 tablespoons or so of olive oil to coat your pan. Add in your fresh peppers and onions and cook to your liking.
5. Add your marinated shrimp to the pan and cook until pink. Add your cooked chicken to the fajita mixture.
6. Enjoy!

DIRECTIONS (Pico de Gallo)
1. Chop your tomatoes, red onion, and fresh jalapeño to your preferred size and add to a bowl.
2. Season to taste with salt and pepper.
3. Add fresh cilantro, and lime juice
4. Taste, and enjoy!

 

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Cilantro Lime Chicken and Shrimp Fajita Recipe - Chic and Domestic
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