chicken dinners

9

Peri Peri BBQ Wings

Ingredients for Wings

2 lb chicken wings, separated into drums and flats

Seasoning blend (you may or may not use all of it) - 5 tbsp of each: smoked paprika, cayenne pepper, black pepper, granulated garlic, granulated onion, Indian red pepper, hot paprika, cumin + 2 tbsp kosher salt, + 1 tbsp baking powder

Ingredients for Sauce

½ cup Honey Chipotle barbecue sauce (purchased from Williams-Sonoma)

¼ cup Peri Peri sauce

3 tbsp sweet chili 

2 tsp raw honey 

½ apple cider vinegar 

Dash salt 

Directions 

Preheat the oven  to 420 degrees Fahrenheit.

Clean and completely dry your chicken wings using paper towels. 

In a large bowl, toss your chicken wings into the coating mixture and ensure that each wing is evenly coated. 

Using a baking sheet (preferably with a wire rack), place the chicken wings in a single layer and cook for 20 minutes, flip and cook for an additional 15 minutes. 

After the last 15 minutes, remove the wings from the oven, turn on your oven’s broiler, brush the chicken wings with the sauce and broil for 1-2 minutes until caramelized. 

Repeat on the opposite side of the wings. 

NOTE: using a wire rack helps with the air circulation and ensures that the entire wing gets crispy. 

Remove from the oven, garnish with fresh cilantro, and serve. 

Enjoy!

You know, now that Scanlan and Kaylie are on the road this is a great time to sneak them in as a cameo into a d&d campaign…

Your party meets two gnomes travelling on the road, one of which has an expensive-looking rapier at his side. He introduces himself (this is always a fake name, get creative).

Your party hits it off with them and they offer to share a campsite for the night. Your party agrees and begins to set up bedrolls when the gnome laughs and says “No no, friends, we’ll camp in style tonight, my treat.” and summons a glowing purple portal leading to a beautifully-adorned mansion.

He treats the party to dinner (chicken, of course) but states that there’s only the two bedrooms, but your party can camp in the foyer.

In the morning you part ways, wondering who the strange gnomes were. They’re certainly more powerful than they looked.

9

Baked Chicken & Zucchini Rigatoni

Ingredients

1 box (1 lb) rigatoni noodles

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 large zucchini, cut into bite-sized cubes

Seasoning blend (for both chicken and zucchini) - ½ tbsp Herbs de Provence, ½ tbsp dried basil, ½ tbsp dried oregano, 1 tsp lemon granules, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp ground black pepper, 2 tsp granulated onion, 2 tsp granulated garlic, and a pinch of red pepper flakes.

2 cups pasta sauce of your choice

Olive oil

1 - 1 ½ cups cheese of your choice (I used parmesan)

Directions

Preheat your oven to 400 degrees Fahrenheit.

Bring a large pot of salted water to a boil and cook your rigatoni noodles so that they are 2 minutes from being cooked to al dente.

In two small bowls, toss your chicken and your zucchini with olive oil and the seasoning blend

In a pan/skillet, heat a tbsp or two of olive oil over medium heat.

Cook the chicken thighs over medium heat until they are fully cooked.

Remove from pan into a large bowl.

Par-cook/soften the zucchini in a tbsp of olive oil.

Remove from pan into the same large bowl.

Once the pasta is 2 minutes from being al dente, drain and rinse under cold water.

In the same large bowl, combine the pasta with the chicken and zucchini and incorporate the sauce.

NOTE: Use as much or as little sauce as you would like.

In a baking dish or cast iron pan, layer the pasta, layer the cheese, layer the pasta, and finish with a layer of cheese.

Allow the pasta to bake for about 10 minutes at 400 degrees and in the last minute or two, turn your broiler on high and allow the cheese to completely melt.

Remove from oven and let cool for a few minutes before serving.

Garnish with fresh parsley and serve.

Enjoy!

10

Chicken & Shrimp Fajita Soup 

A personal favorite that I recently came up with. It’s spicy and spice-filled. It’s absolutely perfect on a cold winter day. 

Ingredients 

1 ½ lb chicken thighs, cut into bite-sized pieces 

½ lb large shrimp, peeled, deveined, tail-off

½ large onion, finely chopped 

½ of one yellow, green, orange, and red bell pepper, cut into strips and then halved 

6 large cloves garlic, minced 

1 28oz can crushed tomatoes

1 can black beans, rinsed 

3 cups chicken broth 

2 tbsp tomato paste 

3 chipotle peppers in adobo sauce, chopped 

1-2 tbsp adobo sauce 

Seasoning blend: 1 tbsp granulated onion, 1 tbsp hot paprika, 1 tbsp ground black pepper, 1 tbsp dried cilantro, 2 tsp ancho chili power, 2 tsp smoked paprika, 2 tsp granulated onion, 2 tsp cumin, 1 tsp ground chipotle pepper

NOTE: You will not use all of the seasoning blend unless you want your soup heavily spiced. Save the remainder of the spice blend in a small glass jar or airtight container  

1 serrano pepper, chopped with seeds, optional 

Kosher salt to taste 

Olive oil 

Fresh cilantro for garnish 

Directions for Dutch Oven 

Heat a dutch oven over medium heat for 10 minutes. 

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the dutch oven has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes. 

Once the chicken has browned, remove the chicken with a slotted spoon to a clean plate/bowl, leaving behind the juice. 

In the same juice, sweat your onions, garlic, and bell peppers until they have slightly softened. 

Once the vegetables have softened, add in the chicken, crushed tomatoes, black beans, tomato paste, and chicken broth. 

Season to taste 

Raise the heat to a simmer and cover with a lid to cook for 1.5 hours. 

After 1 hour, reduce the heat and vent the lid to allow some of the liquid to evaporate.

After 1.5 hours, season to taste and add in the chipotle peppers, adobo sauce, shrimp and cilantro.

Allow to cook with the lid vented for 5-10 minutes. 

During this time, the soup should thicken considerably but still have liquid. 

Adjust the seasoning to your preferred taste and serve. 

Directions for Crockpot 

Heat a pan over medium heat for 10 minutes.

In a small bowl, toss the chicken thighs in a few tbsp of olive oil and season generously with the spice blend. Season with kosher salt to taste.

Once the pan has come to temperature, add in a few tbsp of olive oil and brown the chicken on all sides for about 3 minutes.

Once the chicken has browned, place the chicken and its juice into the crockpot. 

Add in all ingredients except the shrimp and cilantro and cook on high for 4 hours. 

After 1.5 hours, season to taste and add in the shrimp and cilantro and cook on high for another 15-20 minutes until shrimp have cooked through. 

Adjust the seasoning to your preferred taste and serve. 

Enjoy! 

2

Crispy, Juicy Chicken Thighs – Meal Prep 

A quick recipe for your meal prep needs 

Ingredients 

Boneless, skinless chicken thighs 

Seasoning blend – 1 tsp of each: kosher salt, black pepper, lemon granules, dried oregano, granulated onion, granulated garlic, smoked paprika, and ancho chili powder 

Freshly minced parsley or cilantro 

Olive oil

Lemon juice  

Directions 

Using the seasoning blend, fresh herbs, and lemon juice, and olive oil, create a marinade for the chicken thighs and let marinate for about 2 hours in the fridge, removing 30 minutes prior to grilling. 

Preheat your oven to 375 degrees Fahrenheit and heat a cast iron pan over medium high heat. 

Sear the chicken thighs on each side to develop a crispy skin and finish in the oven until the internal temperature reaches 165 degrees Fahrenheit. 

Slice and portion for meal prep. 

Enjoy!