HealthGooru

30-Minute Pressure-Cooker Cacciatore Chicken

Can you bake or slow-cook frozen chicken? Nope ... but you can pressure-cook it! Toss rock-hard frozen pieces of chicken into the pressure cooker and serve fall-off-the bone flavorful meat in less than 30 minutes.

30-Minute Cacciatore Chicken
Serves 4 to 6

1 cup salt-free chicken stock
1 teaspoon salt (withhold if using salted stock)
1 bay leaf
6 to 8 bone-in chicken drumsticks (1 1/2 to 2 pounds, fresh or frozen), or a mix of drumsticks and thighs
1 medium yellow onion, roughly chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
1 (28-ounce) can whole stewed tomatoes in purée
1/2 cup black olives (about 2.5 ounces), pitted
Preheat the pressure cooker (by pressing brown/sauté mode).

Add chicken stock, salt, and bay leaf and mix well. Then, in the following order, add chicken, onion, garlic powder, oregano, and tomatoes.

Close the lid and pressure-cook for 15 minutes at high pressure. When time is up, open the pressure cooker with slow normal release: Open the valve on the lid slowly, or if the valve only opens at full throttle, in small bursts.

Remove the lid, tilting it away from you. Mix the contents well, remove, and discard the bay leaf. If the meat isn't almost falling off the bones (it should be), take the internal temperature with a meat thermometer to ensure the chicken is at least 165°F.

Using a slotted spoon, arrange the chicken and tomatoes on a deep serving dish. Drizzle with cooking liquid and sprinkle with black olives before serving.

Reduce the cooking liquid and serve over chicken and cooked pasta.

Instant Weeknight Chicken and Rice Burrito Bowls

A Versatile Burrito Bowl in 20 Minutes
Just as with a traditional burrito, this recipe is super versatile. Don't skip making it because you don't have one of the ingredients on the list. Besides the salsa, there's a good chance anything on the ingredient list can be omitted or swapped for something else.

Vegetable broth or even water can be used in place of chicken broth, while pinto, white, or kidney beans can easily be used in place of black beans. Have a pack of boneless, skinless breasts already in the fridge? Go ahead and use that in place of chicken thighs. None of these swaps will affect the cook time or finished burrito bowls.

Serves 4 to 6
1 1/2 tablespoons canola or vegetable oil
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1 cup low-sodium chicken broth, divided
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup frozen corn kernels
1 (16-ounce) jar salsa
1 cup long-grain white rice
1/2 cup shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Add the oil to the Instant Pot, turn on sauté setting, and heat until the oil is shimmering. Add the onion and garlic and cook, stirring occasionally, until softened, 4 minutes. Stir in the chili powder and cumin. Cook until fragrant, about 30 seconds. Add 1/4 cup of the chicken broth and cook, gently scraping the bottom of the pot with a wooden spoon to loosen any stuck-on bits, and simmer for 1 minute.

Season the chicken all over with salt and pepper. Add the chicken, beans, corn, salsa, and stir to combine. Sprinkle the rice on top of the chicken and beans mixture and pour the remaining 3/4 cup broth on top of the rice, but do not stir. Using the pressure cooker's manual setting, set the pressure to HIGH for 10 minutes. Close and lock the lid. It should take the pressure cooker about 10 to 12 minutes to come to pressure and begin the 10 minute countdown. When cooking time is complete, do a quick release of the pressure.

Gently stir everything together. Divide between bowls and top with the cheese and cilantro.

Recipe Notes

Layer the dry rice on top of the chicken-salsa mixture before adding the lid and setting the pressure cooker to HIGH pressure. This keeps the rice from burning and helps it cook to its fluffy, tender best.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Easy One-Pot Chicken Taco Soup

Serves 4

2 tablespoons olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons paprika
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cups (32 ounces) low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can diced tomatoes
1 pound boneless, skinless chicken breasts
1 cup fresh or frozen corn kernels
For serving (optional):
2 medium scallions, thinly sliced
1/2 cup shredded sharp cheddar cheese
1/2 cup crushed tortilla chips
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onion and garlic, and cook, stirring occasionally, until tender, about 5 minutes. Add the chili powder, cumin, paprika, oregano, salt, and pepper, and cook until fragrant, about 1 minute. Add the broth, beans, and tomatoes, then stir to combine.

Add the chicken and bring to a boil. Reduce the heat to maintain a simmer, and simmer until the chicken is cooked through and registers an internal temperature of 165℉, 10 to 14 minutes, depending on the thickness of the chicken.

Transfer the chicken breasts to a cutting board. Shred the meat with two forks, then return the chicken to the pot. Stir in the corn. Serve topped with the scallions, cheese, and tortilla chips if desired.

Recipe Notes
Storage: Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or frozen for up to 3 months.

Smoked Paprika-Parmesan Fish with Sautéed Greens:

Everyone needs a few go-to dinner recipes like this. Think: fresh, flavorful, and fast. Mild white fish gets a boost from smoked paprika, Parmesan, and a brown butter sauce. Shredded greens are then sautéed in the same skillet for the ultimate 10-minute meal. Mind-blowingly simple, mind-blowingly good.

For the fish:
4 (3- to 5-ounce) thin fish fillets, such as flounder, tilapia, or grouper
1/4 cup freshly grated Parmesan cheese
1 teaspoon smoked paprika (regular paprika can be substituted)
Pinch of cayenne pepper
4 tablespoons unsalted butter
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper, to taste
Lemon wedges, for garnish
For the greens:
1 to 2 large garlic cloves, minced
1/4 teaspoon red pepper flakes
2 bunches chard, or other leafy greens like collards or kale, washed and sliced
3/4 teaspoon kosher salt
Freshly ground black pepper
1 to 2 tablespoons red wine vinegar
Turn oven on broil. Generously season tops of fish with salt and pepper. Combine Parmesan, paprika, and cayenne in a small bowl.

Melt 3 tablespoons of butter in a large cast iron skillet over medium heat until gently bubbling. Place the fish in the pan and cook for 3 minutes. Using a fish spatula, carefully turn the fillets over and sprinkle with Parmesan cheese mixture. Place skillet under the broiler and continue cooking until fish is bubbling and golden, 2 to 3 minutes.

Transfer the fish to a warm plate and cover with foil. Return the skillet to the stovetop over medium heat and whisk in lemon juice. Taste and adjust seasoning. Pour off all but 1 tablespoon into a small serving bowl.

To cook the chard, add the garlic and red pepper flakes to the leftover butter sauce in the skillet, and cook over medium heat for about 30 seconds. Add the sliced chard, salt, and pepper. Increase heat to high and sauté until just beginning to soften, 3 to 5 minutes. Stir in the red wine vinegar and salt and pepper to taste.

Serve fish and greens with brown butter sauce, lemon wedges and additional Parmesan on the side.

Italian Potato Wedge Nachos

Loaded potato nachos get the Italian treatment with ripe tomatoes, a mozzarella cheese blend, and fresh basil.

INGREDIENTS
1 (24-oz.) package frozen rosemary garlic oven fries
1 sliced zucchini
3 slices chopped bacon
2 (8-oz.) boneless, skinless chicken breasts
1 tsp. italian seasoning
Kosher salt and black pepper
2 tbsp. olive oil
1 1/2 c. shredded Italian five-cheese blend
1 pt. Grape tomatoes, halved
1 Chopped Garlic Clove
2 tsp. balsamic vinegar
1/3 c. Torn fresh basil leaves

DIRECTIONS

Preheat oven to 475°F. Bake rosemary garlic oven fries, zucchini, and bacon in a single layer on a lightly greased baking sheet, stirring once, 15 minutes.

Meanwhile, season chicken breasts with Italian seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a medium skillet over medium-high heat until cooked through, 5 to 6 minutes per side; chop. Push potatoes to middle of baking sheet and top with chopped chicken and Italian five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.

Meanwhile, toss together grape tomatoes, garlic, 1 tablespoon olive oil, and balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato mixture and basil over potatoes. Serve immediately.

Blackened Chicken with Fennel Slaw

A fennel, avocado, and red onion slaw offers light notes alongside charred, smoky chicken cutlets.

Serves 4

INGREDIENTS
1 1/4 lb. chicken cutlets
1 1/2 tsp. blackening seasoning
Kosher salt and black pepper
3 tbsp. olive oil
1 thinly sliced large fennel bulb
3/4 c. fennel fronds (chopped)
3 sliced celery ribs
1/3 c. sliced red onion
2 tbsp. fresh lemon juice
1 Sliced avocado
1/3 c. Crumbled feta

DIRECTIONS

Season chicken cutlets with blackening seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a large skillet over medium-high heat until cooked through, 3 to 4 minutes per side.

Meanwhile, toss together thinly sliced large fennel bulb, chopped fennel fronds, celery ribs, red onion, 2 tablespoons olive oil, and fresh lemon juice. Stir in avocado and crumbled feta. Season with kosher salt and black pepper. Serve alongside chicken.

Garlic Knot Pizza Bake

INGREDIENTS

FOR THE GARLIC-KNOT CRUST
2 tubes pre-made biscuit dough
3 tbsp. butter, melted
1 1/2 tsp. garlic powder, divided
1/4 c. freshly grated Parmesan

FOR THE PIZZA FILLING
1 lb. ground beef
1 jar marinara sauce
1 c. shredded mozzarella cheese
12 slices pepperoni

DIRECTIONS

Preheat oven to 375°.

Make the garlic-knot crust: Cut each biscuit round in half (or quarter it, if the package makes extra-large biscuits), so they're about the size of a half-dollar. Dip the biscuit pieces in melted butter, then place them in a gallon-size resealable plastic bag and top with 1 teaspoon garlic powder and Parmesan cheese. Shake to coat.

Pour coated dough balls into a large casserole dish, spreading them out in an even layer. Set aside.

Make the rest of the pizza: Place ground beef and remaining 1/2 teaspoon garlic powder in a sauté pan over medium heat. Cook beef, breaking it up into crumbles with the back of a spatula, until it's fully browned. Drain and mix with marinara sauce.

Pour meat sauce onto pizza, covering the knots. Top with mozzarella cheese and pepperoni slices. Bake in the oven, 20 to 22 minutes, or until cheese is melted and bubbly, and garlic knots are puffed up and lightly golden (if you can see them).

Pasta With Turkey and Broccoli

INGREDIENTS

¾ pound orecchiette
2 cups broccoli florets
3 tablespoons olive oil
1 pound ground turkey
2 cloves garlic, chopped
1 teaspoon fennel seed
½ teaspoon crushed red pepper
kosher salt
Parmesan, for serving

DIRECTIONS

1.Cook the pasta according to the package directions, adding the broccoli during the last minute. Drain and return the pasta and broccoli to the pot.

2.Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the turkey, garlic, fennel seed, and red pepper and cook, breaking up the meat with a spoon, until browned, 3 to 5 minutes; season with ½ teaspoon salt.

3.Toss the turkey mixture with the pasta and broccoli and the remaining 2 tablespoons of oil. Serve with Parmesan.

Serve and ENJOY!

Brown Butter Scallops Recipe

Serves 3 | Prep Time: 5 Mins | Cook Time: 5 Mins
Ingredients:

1 lb scallops
Salt
Ground black pepper
3 tablespoons unsalted butter
1/2 teaspoon grated lemon peel
Chopped parsley
Method:

Season the scallops with salt and pepper. Heat up a skillet on medium heat and add the butter. Melt the butter and slowly it will turn into brownish color and start to foam. Arrange the scallops on the hot skillet and sear on both sides, until they are cooked through.

Add the lemon peel and parsley, serve immediately.

Mandarin Chicken Recipe

Serves 3-4 | Prep Time: 10 Mins | Cook Time: 10 Mins

Ingredients:

2 skinless and boneless chicken breasts
Oil, for pan-frying
Chopped scallion, for garnishing
Sauce:

4 tablespoons soy sauce
1 tablespoon lemon juice
2 tablespoons sugar
3 slices peeled ginger
Method:

Heat up a skillet and pan-fry the chicken on both sides until cooked. You may grill the chicken or pan-fry using a cast-iron grill pan. Cool off and sliced into pieces, set aside.

Mix all the ingredients in a small sauce pan. Heat up on medium heat until the sauce slightly thickens. Discard the ginger slices.

Drizzle the Sauce on top of the chicken and garnish with the scallion. Serve immediately with steamed rice.

ENJOY!