Chicken - Page 2

Oven-Baked Chicken Quesadilla

Ingredients

  • boneless skinless chicken breasts
  • 2 tsp cayenne pepper
  • Chicken bouillon and freshly ground black pepper
  • 4 tsp olive oil, divided
  • 1/2 red onion, chopped
  • 1 tsp garlic powder
  • 1 Tbsp fresh lime juice
  • 6 (10-inch burrito size) flour tortillas
  • 6 oz. cheddar cheese, shredded (1 1/2 cups)
  • Guacamole, pico de gallo or salsa, for serving (optional)

Instructions

  1. Season both sides of the chicken with chicken bouillon, garlic, and pepper.
  2. Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook on both sides until fully cooked through about 6 minutes. Transfer to a cutting board.
  3. Cut the chicken into pieces.
  4. Brush the top side of tortillas with melted butter. Add cheese, chicken, and onions. Fold top half over, repeat with a second tortilla. Transfer the Quesadillas on a baking sheet.
  5. Bake the Quesadilla at 375 degrees for 5 minutes or until golden brown on the outside, then carefully remove from the oven.
  6. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings of your choice.
  7. Enjoy and don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Slow-Cooked Chicken Tomato Stew

This slow cooked chicken tomato stew is like no other stew. The flavors and taste of this dish comes from Nigeria and the coastline of west Africa.

Ingredients

  • Chicken pieces (drumsticks and thighs)
  • 1 28-ounce can crushed tomatoes
  • 1 medium onion chopped
  • 1-2 tbsp chicken bouillon
  • 1 tsp ginger powder 
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • Parsely, finely diced
  • 1 tsp curry
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • Salt
  • 1 cup chicken broth 

Instructions

  1. Rinse the chicken and place on a sheet tray. Preheat the oven at 375°f. Season both sides of the chicken with salt and black pepper. Bake the chicken for 15 – 20 minutes.
  2. In a large pot, heat the olive oil over medium-high heat. Add onions and sauté for 5 minutes, until onions are golden brown, then reduce the heat.
  3. Carefully add tomatoes, chicken broth, seasoning, salt and simmer for about 25 minutes. Stir continuously to prevent burning at the bottom.
  4. Add the chicken and continue cooking on medium heat for about 10 minutes. Stir together and add water if needed.
  5. Serve with rice or anything of your choice. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.

The Perfect Mango Shrimp & Chicken Tacos Everyone Will Love

There’s no better way to add a splash of tropical fun to your dinner than with Mango Shrimp and Chicken Tacos. These easy-to-hold treats bring together the juicy flavors of the ocean and farm, creating a mix of tastes and feels that will make your taste buds happy. Topped with a bright mango salsa, these tacos capture the true spirit of fresh and tasty food. Let’s explore this yummy recipe more, promising a fresh and tasty moment, making your next taco night one to remember.

IMG_3845

Ingredients

  • 1/2 lb. boneless, skinless chicken breasts, sliced
  • 8 jumbo shrimp
  • 4 corn tortillas
  • 2 cloves garlic, minced
  • lime juice
  • 1 tsp lime zest
  • 1 tsp chicken bouillon or salt
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 tsp ground chili chipotle
  • Fresh cilantro, chopped (for garnish)

Mango Salsa

  • Mangoes (diced)
  • tomatoes (diced)
  • pinch of chicken bouillon or salt
  • onions (diced)
  • Fresh cilantro, chopped (for garnish)
  • Lime juice
IMG_3864
IMG_3862

Instructions

  1. Season the chicken and shrimp with chicken bouillon or salt, pepper, lime zest, and chili chipotle.
  2. Add a tbsp of olive oil in a frying pan over medium heat. Cook the shrimp for about 5 minutes or until the shrimp are done. Transfer to a bowl and set aside.
  3. Cook the chicken on both sides for about 6 minutes, or until chicken is done on the inside. Transfer to a cutting board and cut the chicken into pieces.
  4. Mango salsa: dice up the mangoes, tomatoes, onions, and cilantro. add a pinch of salt and freshly squeezed lime juice. Mix everything together in a bowl.
  5. Serve the chicken and shrimp in the tortillas. Top with mango salsa, and cilantro.
  6. Enjoy! Make sure you tag #DinnerWithTayo, I would love to see your dish.

Cajun Shrimp and Chicken Rice

Ingredients

  • 1 1/3 cups uncooked long-grain white rice
  • 2 2/3 cup chicken broth
  • 1 pound large or jumbo shrimp, peeled and de-veined
  • Pack of chicken breast
  • 4 tablespoons butter, melted divided
  • 1 teaspoon minced garlic
  • cajun seasoning
  • Oregano

Instructions

  1. Rinse and clean the shrimp and chicken with water and then pat it down. Cut the chicken in pieces. Seasoning both with cajun seasoning and oregano.
  2. Melt 2 tablespoons butter in a large skillet over medium heat. Cook the shrimp until it’s pink and opaque and remove it from the skillet, set aside.
  3. Cook the chicken for 6 minutes or until its tender. Remove it from the skillet and set aside.
  4. In the same skillet, stir in garlic, half of the cajun seasoning, and the rice. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. 
  5. Stir the shrimp and chicken into the rice, cover and cook for 3-5 minutes on low heat. Garnish with chopped parsley if desired and serve. 
  6. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

The Best Buttermilk Fried Chicken

Buttermilk fried chicken is a classic Southern dish that has been enjoyed for generations. The dish consists of chicken pieces that are coated in a buttermilk marinade, dredged in a seasoned flour mixture, and then deep-fried until crispy and golden brown.

The buttermilk marinade is an essential part of the recipe, as it helps to tenderize the chicken and infuse it with flavor. The marinade typically consists of buttermilk, which is a tangy, acidic dairy product, along with various seasonings such as garlic powder, onion powder, paprika, cayenne pepper, and salt. The chicken is then soaked in the marinade for several hours, or even overnight, to ensure that it is fully flavored and tender.

Once the chicken has marinated, it is dredged in a seasoned flour mixture, which typically includes all-purpose flour, salt, black pepper, garlic powder, onion powder, and paprika. The chicken is then deep-fried in hot oil until it is crispy and golden brown on the outside and cooked through on the inside.

Buttermilk fried chicken can be served in a variety of ways. It is often served with classic Southern sides such as mashed potatoes, macaroni and cheese, collard greens, and cornbread. It can also be served on a sandwich or in a salad.

Overall, buttermilk fried chicken is a delicious and comforting dish that is beloved by many. Its crispy exterior and tender, flavorful interior make it a perfect choice for a family dinner or a backyard barbecue.

Ingredients

  • 1 pack of boneless skinless chicken thighs
  • 2 cups buttermilk
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 tbsp salt
  • 1 tsp cayenne pepper
  • 2 tsp garlic powder
  • 1 tsp black pepper
  • 2 tbsp chicken bouillon
  • 1/4 cup Honey

Ingredients

  1. In a large bowl combine buttermilk and honey together. Add chicken thighs, cover and marinate for 1 – 2 hours or up overnight
  2. In a large bowl combine flour, cornstarch, chicken bouillon, peppers, salt, and garlic powder together.
  3. Heat 1-inch olive oil in a large deep skillet over medium-high heat until deep-fry thermometer registers between 350°F and 375°F.
  4. Move one chicken at a time from marinade and dip the chicken into the flour mixture until both sides are completely coated. Shake off any excessive flour mix.
  5. Fry chicken a few pieces at a time so the oil doesn’t cool down. Turn chicken on both sides to brown evenly and remove when golden and cooked through.
  6. Transfer the chicken to a rack and or paper towel.
  7. Coat the chicken with honey and bake at 350°F for 10 minutes.
  8. Arrange the chicken on a serving platter and Enjoy. Don’t forget to hashtag, #dinnerwithtayo.

Jamaican Jerk Chicken with a homemade Jerk sauce

INGREDIENTS

  • Pack of chicken thighs (or selection of your choice)
  • 2-3 scotch bonnet peppers (use habanero pepper for substitution)
  • ½ large red onion chopped
  • 6 cloves garlic
  • 4 stalks of scallion
  • 1/4 cup white vinegar
  • 1/4 cup soy sauce
  • 1 ½ teaspoons sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons Jamaican allspice
  • 2 tablespoons brown sugar
  • 1 teaspoon nutmeg
  • 2 tablespoons oil
  • 7 sprigs of fresh thyme
  • squeezed lime juice

INSTRUCTIONS

  1. Clean the chicken, season with salt and set aside.
  2. Add all the ingredients to a high-speed blender and blend until completely incorporated. Pour the majority of the sauce into a ziplock bag with the chicken. Save the remaining sauce for later. Let this marinate for 1-2 hours (it’s better if you allow the chicken to marinate into the sauce longer, ideally overnight).
  3. Grill the chicken on both sides until it’s cooked all the way through. Occasionally flip it on each side so you don’t burn the outside layer. It’s okay to have a nice brown texture on the outside.
  4. Once ready, remove the chicken from the grill. You can enjoy immediately or let flavors meld together for as long as you like.
  5. You can pick out the side of your choice with this dish. I made plantains with mine. If you don’t know by now I LOVE plantains.
  6. Enjoy this dish with family and friends. Don’t forget to hashtag, #dinnerwithtayo.
1 2 3 4