Best Comfort Chicken Recipes

ASIAN COMFORT FOOD (COCONUT-CURRY CHICKEN NOODLE SOUP)

Steps:

• Rinse chicken pieces well and place in bottom of large stockpot or Dutch oven. Cover with water and simmer 45 minutes (covered).
• Remove chicken to large bowl or platter. Allow both chicken and stock to fully cool.
• While stock and chicken are cooling, prepare carrots and onions as directed and set aside.
• When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock and discard. Strain stock through a fine sieve and return to stockpot.
• When chicken has fully cooled, remove and discard skin. Debone chicken, shred chicken meat as you go and return chicken meat to stockpot.
• Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
• Taste soup and adjust heat level - curry flavour according to your preferences with the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
• Over low heat, slowly return soup to a simmer and cook (uncovered) for 20 minutes.
• While soup is in final cooking stage, prepare rice noodles per package directions, drain well, rinse and set aside.
• If using snow peas as optional add, rinse well and add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
• Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired and serve with a small dish of soy sauce on the table.

COMFORT CHICKEN TETRAZZINI

Steps:

• Preheat oven to 325.
• Butter 3 qt, oven proof casserole.
• In saucepan, melt butter and saute mushrooms until tender, about 10 minutes.
• Blend in flour, 3/4 c cheese and chicken broth.
• Cook until smooth and thick.
• Add seasonings, except parsley.
• Remove from heat and blend in cream and sherry.
• Add shredded chicken and cooked noodles.
• Pour into dish and top with bread crumbs, parsley and remaining cheese.
• Bake uncovered about 20 minutes.
• Brown crumbs under broiler if necessary.
• You may want to adjust the liquids a bit if you prefer a creamier sauce.

SOUTHERN COMFORT BAKED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F.
• In deep, nonstick pan, heat olive oil over medium-high.
• Brown chicken pieces ( both sides )in hot oil.
• Place chicken breasts in 9 x 9 inch glass baking dish.
• Saute garlic in pan until slighly browned.
• Add pepper, brown sugar, sage, rosemary, thyme and flour to pan and mix/cook for 1 minute over medium.
• Add Southern Comfort and mix well.
• Cook over medium heat for 4-5 minutes.
• Rub salt onto chicken breasts.
• Pour sauce over chicken.
• Cover dish tightly with aluminum foil.
• Bake in oven for 1 hour.
• Remove from oven and let dish sit ( keep covered) for 10 minutes minimum.
• Remove cover and slice chicken off bone onto serving deep dish.
• Spoon sauce over chicken and serve over rice.

MOM'S COMFORT CHICKEN

Steps:

• Saute garlic and chicken in olive oil until browned.
• Add fresh mushrooms and saute with chicken.
• Sprinkle with Garli Garni, paprika, parsley, garlic pepper and onion salt.
• Add dried chicken boullion granules and 1/2 cup of water.
• Simmer 10 minutes.
• Stir in cream of chicken soup.
• Heat through and serve over rice.
• YUM!

COMFORT ESSENTIALS: LEMONY CHICKEN FENNEL SOUP

Steps:

• 1. PREP/PREPARE
• 2. For this recipe I am using leftover chicken from a recipe I made the other day. It is a combination of dark and white meat. If you do not have any leftover chicken, then you need to cook up a few pieces. How about one or two medium boneless, skinless breasts, and a thigh or two... does not matter what you choose, just wind up with about 2 pounds of shredded chicken.
• 3. Gather your ingredients (mise en place).
• 4. Zest the lemon, then remove the white pith, and chop up the pulp. Discard the seeds and pith... Save the chopped lemon pulp and zest.
• 5. Add the grapeseed oil and butter to a soup pot over medium heat, then add the fennel, carrot, celery, onion, and garlic. Stir until the veggies begin to soften, about 3 - 5 minutes.
• 6. Add the lemon zest, and pulp, then stir for an additional 3 - 5 minutes.
• 7. Add the dill and stir for an additional 3 - 5 minutes.
• 8. Add the chicken stock, and the chicken, then allow the soup to simmer for an additional 3 - 5 minutes.
• 9. While the soup is simmering, season it with salt, pepper, and red-pepper flakes.
• 10. PLATE/PRESENT
• 11. Serve while nice and warm with a dollop of sour cream; possibly some crackers and/or crusty bread. Enjoy.
• 12. Keep the faith, and keep cooking.

TRUE COMFORT: CHICKEN POT PIE SOUP OVER MASHED POTATOES

Steps:

• Melt butter in a large soup pot.
• Add mushrooms, a handful at a time, lightly browning each batch then pushing them to the sides and adding the next handful to the center.
• With the last batch of mushrooms, add onion and garlic; saute until soft.
• Sprinkle flour over veggies.
• Stir and cook several minutes until flour is browned.
• Add chicken stock and milk and heat to a boil.
• Simmer soup, stirring frequently until thickened.
• Add cooked chicken, carrots, green beans, peas, and corn.
• Heat soup until hot, stirring occasionally.
• Salt and pepper to taste.
• Serve over a scoop of mashed potatoes.

SOUTHERN COMFORT CHICKEN

Steps:

• Preheat the oven to 375 F degrees.
• Fry the chicken joints in the oil and butter until browned.
• Put them aside in a casserole dish.
• Make a sauce by adding the chopped onion to the oil and butter in the pan and fry for 2-3 minutes.
• Add the mushrooms, parsley, lemon juice, Southern Comfort and seasonings.
• Stir well and cook for a further 3 minutes before pouring the sauce over the chicken joints.
• Cover and cook in the 375°F oven for about an hour.

CHICKEN STOVE TOP COMFORT STEW

Steps:

• 1. Fill pot with water enough to cover the chicken breasts. Add the chicken bullion cube and boil until the chicken is tender and done. Save the water for later, and take chicken breasts out with a slotted spoon to cool. Chop the chicken into bite size pieces when cool enough to handle.
• 2. From the reserved broth, drain all but 3/4 cups from the pot. Add the celery,onion,carrot,broccoli and basil. Bring to a boil, and reduce the heat to a simmer and cover. Simmer for 5-7 minutes, until the vegetables are tender/crisp.
• 3. Stir in the sour cream and mushroom soup. Add the chicken pieces and cheddar cheese. Cook over low flame just until the cheese melts.
• 4. Enjoy with noodles of your choice, or rice or puff pastry, or any way you prefer! :)

MOMS COMFORT CHICKEN

Steps:

• 1. Heat oven to 400. Spray a 9 x 13" pan w/ cooking spray. Season chicken w/ salt and pepper. Place chicken in lg skillet over med-high heat w/ 2 tbsp butter. Saute about 10 min, or until browned. Reduce heat to low. Add broth,gravy, mushrooms and rice. Mix well. Pour ingredients into pan. Cover w/ foil and bake 30 min. Remove from oven, uncover & stir. Sprinkle w/ bread crumbs, drizzle w/ remaining butter. Bake, uncovered 10 min, or until rice is tender and top is golden.

COLD WEATHER COMFORT FOOD: CHICKEN/RICE CASSEROLE

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Salt and pepper the chicken on both sides.
• 4. Place 2 tablespoons of grapeseed oil in a heavy-bottomed pot, over medium heat.
• 5. When the oil begins to shimmer, place the chicken, skin side down in the pot.
• 6. Chef's Note: Allow the chicken to cook in the pot without moving for 3 to 5 minutes, or until the skin begins to crisp.
• 7. Turn over and allow the chicken to cook without moving for an additional 3 to 5 minutes.
• 8. Chef's Tip: When you place the chicken into the hot pan, it will have a tendency to stick to the surface, after several minutes of cooking without moving the chicken will easily release from the pot.
• 9. Remove the chicken from the pot, and reserve.
• 10. Add the onions and a pinch of salt, and cook until softened, about 7 to 10 minutes.
• 11. Add the garlic and stir until fragrant, about 30 seconds.
• 12. Add the rice, and the white wine.
• 13. Stir until the wine has mostly evaporated, about 3 to 5 minutes.
• 14. Add the tomatoes (including juice), and the chicken stock to the pot.
• 15. Stir the sauce, and add the cayenne pepper, and ground cumin.
• 16. As the liquid returns to a simmer, season with additional salt and pepper, if needed.
• 17. Stir in the mushrooms, add the reserved chicken, and push them into the sauce.
• 18. Bring this dish up to a simmer, and then cover the pot.
• 19. Reduce the heat to medium low, and allow the ingredients to cook, and the rice to soften, about an hour.
• 20. Remove from heat, and allow the chicken to rest for an additional 5 minutes.
• 21. PLATE/PRESENT
• 22. Serve the chicken with some of the rice and veggies, along with a nice Chardonnay. Enjoy.
• 23. Keep the faith, and keep cooking.

CURRY COMFORT CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Combine sweet potato, parsnip and 1 tbs. of the olive oil in a large Ziploc bag and shake to coat them in olive oil.
• Spread them out on a large baking sheet and season with salt and pepper to taste.
• Bake for 10-15 minutes, until they just start to brown and turn tender.
• In a large skillet or wok, over medium heat, saute chicken in the rest of the olive oil, seasoning with salt and pepper to taste. Remove chicken from skillet into a large bowl.
• In the same skillet, over medium-high heat, melt the butter and saute the onion and bell pepper until both just begin to brown.
• Add sweet potato and parsnip, and stir to mix vegetables.
• Reduce heat to medium, then add flour and cook for one minute stirring constantly to coat the vegetables.
• Combine chicken broth, half and half and curry powder.
• Pour over vegetables and simmer, stirring constantly, until the mixture is thick and bubbling.
• Stir in the chicken.
• Pour the mixture into a 9 x 13 Pyrex baking dish.
• Combine eggs and Bisquick and pour over the top of pot pie.
• Place in center of oven and bake for 25-30 minutes until the top turns golden brown.

CHICKEN A LA KING, YUMMY COMFORT FOOD

Steps:

• 1. Gather and prep all of your ingredients.
• 2. Chef's Note: Some people like their mushrooms with more of a bite to them. If that's the case quarter them; instead of thinly slicing.
• 3. Add the butter to a sauté pan over medium heat.
• 4. When the butter stops foaming, add the onions, mushrooms, and celery.
• 5. Sauté until the veggies are tender and just starting to crisp.
• 6. Reduce heat to medium low, and then add the flour, and stir to incorporate.
• 7. Add the milk, and chicken stock and continue to stir until fully incorporated.
• 8. Add the other dry spices, salt, pepper, cayenne, cumin, and season the dish to taste.
• 9. Keep stirring until you have removed all of the lumps, and it begins to thicken, about 5 to 7 minutes (depending on the heat of the pan).
• 10. Add the cubed chicken and peas, and return the pan to a light simmer.
• 11. Chef's Note: If you happen to be making this dish around Thanksgiving, and you're not sure what to do with the leftover turkey... Well, here ya' go.
• 12. Continue to simmer for an additional 2 minutes.
• 13. Serve over toast, good homemade biscuits, or my Wholesome Cheddar Waffles... or whatever you choose. Enjoy.
• 14. Keep the faith, and keep cooking.

COMFORT CHICKEN SOUP WITH RICE AND SPINACH

Steps:

• Heat oil in a heavy 4-quart saucepan over med-high heat.
• Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.
• Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.
• Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.
• Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.
• Stir in the spinach and continue cooking 5 minutes more.
• Add in the cumin and nutmeg; stir to combine.
• Season with salt and pepper to taste and serve.
• As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.

COMFORT ESSENTIALS: LEMONY CHICKEN & RICE SOUP

Steps:

• PREP/PREPARE
• You will need a medium-sized soup pot, or Dutch oven to make this recipe.
• The Veggies If you do not wish to chop the veggies, simply place into a food processor, fitted with an S-blade, and give them a few 1-second pulses. Easy/Peasy
• The Garlic I tried this recipe two ways... In the first attempt, I allowed the grated garlic to cook with veggies at the beginning of the recipe. In the second attempt, I add the garlic at the end with the lemon juice. I love the how the flavor of the raw garlic mixed with the other ingredients.
• The Lemon Juice Some people like more lemon juice than the recipe calls for, and some people less. I would add it 1-tablespoon at a time and stop when you like what you taste.
• Storage This soup can be placed in the fridge for 2 - 3 days; however, since the rice will continue to absorb liquid, you will probably need to add a bit more stock when reheating.
• Gather your ingredients (mise en place).
• Cook the chicken and shred.
• Add the butter to a large soup pot, over medium heat.
• When the butter has melted add the veggies and the parsley flakes, throw in a pinch of salt, and sweat for about 5 minutes, then add the rice, and the chicken stock.
• Slowly simmer until the veggies are cooked through, and the rice is tender, about 20 minutes. Then add the cooked, shredded chicken and stir to warm through, about 2 additional minutes.
• While the soup is simmering, add a bit more salt, and black pepper, to taste.
• Remove from the heat, add the lemon juice, grated garlic, then stir to combine.
• PLATE/PRESENT
• Serve while nice and warm with some crispy bread, and possibly a side salad. Enjoy.
• Keep the faith, and keep cooking.

COMFORT ESSENTIALS: CHICKEN/SAUSAGE/TOMATO SOUP

Steps:

• PREP/PREPARE
• You will need a slow cooker or Instant Pot to make this recipe, and if you have a rack for the bowl that would be great. The rack will help to keep the chicken above the liquid and release some of that yummy chicken fat (schmaltz).
• The Chicken I am using bone-in, skin-on chicken thighs for this recipe, mainly because I like the flavors that the skin, and the bones impart to the soup over the long cooking time. When the time comes to chop, or shed the chicken, I let it cool a bit, and remove the skin and bones before shredding. In using boneless, skinless thighs, it tastes slightly less hearty, but still very good. I have not yet attempted chicken breasts; however, they are less forgiving than thighs, and if left in the slow cooker for too long, they will start to turn mushy and dry tasting. I am sure that they will work, you will just need to be a bit more careful on their final temperature. Based on my experience working with chicken breasts in soups, I will cook them until they reach a temperature of 155f/68c, pull them out and allow to rest for 5-minutes. Carry over cooking will take them up another 5 degrees. Then, shred, toss back into the pot, and let warm up for 10 - 15 minutes. When served they should be juicy and moist.
• Coconut Sugar The purpose of the sugar is to counteract the bitterness that usually accompanies the use of canned tomatoes. Note that the higher quality of canned tomatoes you use, the less bitterness will be experienced. The coconut sugar also imparts the slightest hint of sweet to the dish.
• Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more bulbs of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount about in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4 Note: Because baking the garlic mellows its flavor, if you decide to use raw garlic, then cut the amount in half. In this recipe it would mean cutting it from 4 baked cloves to 2 raw cloves. Of course, if you are a lover of garlic, as I am, you could always add more. After all, it has been known to keep the vampires at bay.
• You can cook the Italian sausage the day before and hold in the fridge until needed. Just drain on paper towels before using or storing.
• Helping Dry Spices Out Most spices, with the exception of things like salt, can benefit from an additional step before using... Pan heating. Add the spices to a cold pan, and then bring it up to medium heat. Continue to stir until the spices smell fragrant, about 2 - 3 minutes. Be advised that from the moment they smell fragrant to the moment that they overcook and burn, is a matter of 10 - 15 seconds, so as soon as you smell them, remove the pan from the heat, then immediately remove the spices from the skillet. Even if you turn off the heat, the spices will continue to toast in the residual heat of the pan. Why Does This Work Since the whole point of using spices is to enhance the flavor of the dish you are making, it makes sense to do everything you can to make them more flavorful, yes? Heating the spices (blooming) draws out the oils from the spices, emphasizing and emboldening their flavors. It can even take spices that are a bit long-in-the-tooth and bring them to new flavorful life. Note: If you are making a spice mix, do not cook the spices when you make the mix, cook them just before you "use" the mix in your recipe. In this recipe we are talking of "blooming" the oregano, basil, and thyme. The coconut and red pepper flakes do not need to the bloomed.
• This dish will last 3 - 4 days, if properly covered in the refrigerator. If frozen, if will last for 3 - 4 months. If vacuumed sealed it will last up to a year.
• I believe that the Hatch Nacho sliced jalapenos are integral to the flavor of this soup. If you do not have any, you could slice two fresh ones and toss them in the pot; however, these jalapeños are pickled in vinegar, and have a unique flavor that cannot be duplicated with just fresh ones. Note: you can also get these Hatch jalapeños in a can; however, they are packed in water and do not have the same flavor.
• Here is a photo of the jar. Most grocer's carry them, or you can always get them online from places like Amazon.
• I like to serve this with a bowl of steamed white rice, and allow my guests add a few spoons into the soup. That way they can decide the amount of rice they want (maybe none), and if you decide to freeze the leftovers, you will not have to worry about mushy rice the next time you heat it up.
• Gather your ingredients (mise en place).
• Mash up the baked garlic.
• Cook and drain the Italian sausage.
• Add the sauce, veggies and dry ingredients to the bowl of your slow cooker, along with the ground Italian sausage.
• I like to add the stock, beer, and wine to a small bowl, then whisk in all of the dry ingredients. Add that first to the slow cooker, then add the remainder of the veggie & sauce ingredients and combine.
• Add a bit of salt and pepper to the chicken, then place into the slow cooker; preferably on a rack, so that they stay above the sauce.
• Set the slow cooker to low, and cook for about 3 - 4 hours, or until the chicken is cooked thru (internal temp of 165f/75c).
• Remove the chicken, allow to cool slightly, remove skin and bones, then slice, or shred and return to the slow cooker.
• Continue to slow cook for 10 - 15 minutes to warm up the chicken.
• PLATE/PRESENT
• Serve while nice and warm, with some grated parmesan cheese, toasty Italian bread, an excellent wine, and great conversation.
• Keep the faith, and keep cooking.

GREENY'S COMFORT CROCK POT MUSHROOM CHICKEN

Steps:

• Scatter the dried onion flakes and the parsley flakes in the bottom of a 4 quart crock pot.
• Place frozen chicken breasts on top of dried onion flakes and parsley flakes.
• In a bowl, stir together the soup, water, thyme, garlic powder, pepper, and mushrooms.
• Pour this mixture over the chicken in the crock pot, making sure all the chicken is covered.
• Cover and cook on low for 8-9 hours or high for 4 - 4 1/2 hours.
• Sometime in the last hour, remove the chicken breasts from the crock pot, and cool slightly.
• While the chicken is cooling, cook the egg noodles according to the package directions.
• Stir the peas into the mixture in the slow cooker, cut the chicken breasts into bite-size pieces, and stir the chicken back into the mixture in the slow cooker as well.
• Serve chicken mixture over egg noodles. Season with salt and pepper, if desired.

COMFORT ESSENTIALS: ZESTY CHICKEN WITH RICE

Steps:

• 1. PREP/PREPARE
• 2. You will need an ovenproof skillet with a lid to make this recipe. If you do not have a lid, you can always use a sheet of aluminum foil. I am using small cast-iron skillets that are 5 inches (12.7cm), and they were perfect for the listed ingredients.
• 3. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 4. No baked garlic/ If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. For this recipe that would be 2 cloves, minced. No tamari or liquid aminos? Sub an equal amount of low sodium soy sauce, or half the amount of regular soy sauce. Remember that regular soy sauce has a lot of sodium, so cut back on the additional salt. No white pepper? Use black; hopefully freshly ground. No maple syrup? Honey works too. No ground ginger? You can use freshly minced ginger; but double the amount. Other spices to try might be allspice, cardamom, cinnamon, mace, or nutmeg. It will be a different flavor, but they are all considered complimentary spices. If you are using one of these alternate spices, add a few pinches at a time until you like what you taste. No long-grain white rice? Brown rice or another type should do just fine. No toasted sesame oil? Olive oil will do fine. Or you could try another flavored oil, such as avocado or tahini oil. As a matter of fact, if you have some sesame seeds you could toast them up in a dry pan, and chuck them in... Why not? No rice wine vinegar? Regular vinegar, or apple cider vinegar will work well. No chicken thighs? I am using boneless, skinless chicken thighs, but I really think you could use just about any part of the chicken. So, experiment with different cuts, and see what works for you. To be honest, any time you sub out one ingredient with another, you will change the flavor of the dish, so choose substitutes that have flavors you enjoy.
• 5. Gather your ingredients (mise en place).
• 6. THE CHICKEN
• 7. Season the chicken with a bit of salt and pepper.
• 8. Add the butter and oil to a pan over medium heat.
• 9. When the butter melts and stops foaming, give the pan a swirl and add the chicken.
• 10. Cook until browned on the first side, and easily releases from the pan, about 4 - 6 minutes, and then turn over and brown the other side for an additional 4 - 6 minutes.
• 11. Remove from the skillet, cover and reserve.
• 12. THE SAUCE
• 13. Add the sauce ingredients to the pan.
• 14. Slowly simmer until the sauce reduces and thickens, about 8 - 10 minutes, depending on the heat of your pan.
• 15. Take your time reducing the sauce with a low simmer. If you raise the heat to high you will scorch the sauce and you will have to start all over.
• 16. Remove the sauce from the pan and reserve in a small bowl.
• 17. Place a rack in the middle position, and preheat the oven to 350f (175c).
• 18. THE RICE
• 19. Add the butter to the skillet and keep the heat at medium.
• 20. When it stops foaming add the diced onion, and stir until they soften, about 2 - 3 minutes.
• 21. Add the rice, and stir until the rice turns translucent, about 3 - 4 minutes.
• 22. Add the chicken stock and season with a bit of salt and pepper.
• 23. Add the chicken and bring up to a simmer, about 2 - 3 minutes.
• 24. Cover the pan and place into the preheated oven, then allow to bake for 40 minutes.
• 25. Remove the cover, brush the chicken and rice with a bit of the sauce.
• 26. Raise heat to 425f (220c) and allow to bake for an additional 10 - 12 minutes, or until the chicken begins to crisp.
• 27. PLATE/PRESENT
• 28. I like to serve it rustic (still in the skillet) with some crusty bread and a small side salad.
• 29. Keep the faith, and keep cooking.

CHICKEN SOUP - A GIFT TO COMFORT A FRIEND

Steps:

• In a medium saucepan, bring broth to a boil. Add chicken drumsticks. Bring back up to a boil, then reduce heat to medium. Boil gently for 20 minutes, or until the meat is thoroughly cooked. Remove the meat and set aside.
• Bring broth back up to boil and add the lentils, onion, poultry seasoning and black pepper. Reduce heat to medium and cook for 15 minutes.
• Add linguine, carrots, zucchini and salt, if using. Boil gently until pasta is tender.
• Add cut chicken and corn. Heat through and serve.

COLD WEATHER COMFORT FOOD: CHICKEN STEW

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Add the butter and oil to a sauté pan over medium-high heat.
• 4. Chef's Tip: The pan should be large enough to hold all of the ingredients.
• 5. While the pan is heating up, pat the chicken dry with a paper towel, and then season with some salt and pepper.
• 6. When the foaming subsides, give the pan a swirl to mix the oil and butter, and then add the chicken.
• 7. Sauté until the chicken begins to brown.
• 8. Remove from pan and reserve.
• 9. Chef's Note: The chicken will not be completely cooked through... It will finish cooking as the stew cooks.
• 10. Using the same pan, add the garlic, onion, and jalapeno, and stir to combine.
• 11. Add the cumin, paprika, and cayenne, and combine.
• 12. Lower the heat to medium low, and sauté until the onions are soft, about 6 to 8 minutes.
• 13. Add the cilantro, and stir until combined.
• 14. Add the chicken stock and the tomatoes, and combine.
• 15. Put the carrots and potatoes in the pan, and allow the mixture to simmer until the potatoes are cooked and tender, about 15 minutes.
• 16. Chef's Tip: During this time, season the stew with salt and pepper, to taste.
• 17. Add the peas, and the chicken, and continue to simmer for about 15 additional minutes, or until the chicken is cooked through.
• 18. Chef's Note: If you are using canned peas, drain them before adding.
• 19. PLATE/PRESENT
• 20. Serve immediately with some nice rice. Enjoy
• 21. Keep the faith, and keep cooking.

PALEO COMFORT FOODS' CHICKEN TORTILLA-LESS SOUP RECIPE - (4.3/5)

Steps:

• Preheat your oven to 375°F. Place your chicken breasts in a large baking pan and pour 1 tablespoon of oil over all, coating well. Sprinkle your fajita seasoning over the chicken, coating well, and place in the oven. Cook for about 30 to 45 minutes until cooked through and liquid from chicken runs clear. Remove the skin and bones from the chicken. Using two forks, shred the chicken. Meanwhile, in a large dutch oven over medium heat, heat the remaining 2 tablespoons of oil, and when hot, add the onions. Cook until onions are translucent, about 4 to 6 minutes. Add the garlic and peppers and saute for about 1 to 2 minutes, until fragrant. Pour in the chicken stock and fire roasted tomatoes and bring to a medium boil. OPTIONAL: If you want a slightly thickened soup, strain out some of the tomatoes, onions, and peppers and place in a blender and puree. Pour back into the broth mixture. Add the chicken, cilantro, and lime juice to the pot. Salt and black pepper to taste. Serve with some fresh cilantro and chopped up avocado on top. NOTE: If you don't have taco seasoning, use a mix of ground cumin, chili powder, garlic powder, and cayenne.