Creamy White Chicken Chili

This creamy White Chicken Chili is fast, easy, and extra cozy for those cold fall and winter nights. The leftovers are great, too!

The post Creamy White Chicken Chili appeared first on Budget Bytes.

I’m all about cozy soups and stews this time of year and our Slow Cooker White Chicken Chili has always been one of my favorites. But this week I changed it up by making a faster stovetop version with no jarred salsa, and a super creamy finish. The result is an extra cozy, creamy, and lush White Chicken Chili that is easy enough for a weeknight. It’s so good, I think you’re going to want to make it all winter long!

close up overhead view of a bowl of white chicken chili with chips and cheese.

What’s in White Chicken Chili?

White chicken chili is a thick and rich chicken and bean stew made with tender chicken thighs, beans, corn, green chiles, jalapeño, onion, garlic, and a medley of southwest-inspired spices. Rather than using a tomato-based broth, like beef chili, white chicken chili uses chicken broth thickened with a little cream cheese and sour cream to make it extra rich and delicious.

Can I use Chicken Breast?

I used boneless, skinless chicken thighs for this recipe because they’re super forgiving and always stay tender and delicious. Chicken breasts, on the other hand, can be a bit finicky and can dry out if overcooked. You can use chicken breasts for this recipe but you’ll want to be very careful not to cook them over too high of heat. Keep the chili on a gentle simmer so the breast meat cooks slowly without getting tough and dry.

Is White Chicken Chile Spicy?

You can make this white chicken chili either spicy or mild! If you prefer a mild chicken chili, simply skip the fresh jalapeño, make sure to buy mild canned diced green chiles, and skip the cayenne pepper.

If you’d like a spicier white chicken chili, make sure to include some of the seeds from the jalapeño, buy hot diced green chiles, and add more cayenne pepper to your liking. A few dashes of hot sauce would be awesome, as well!

It’s All About the Toppings

My favorite part of chili, be it beef chili or white chicken chili, is the toppings. Sure, you can eat (and enjoy) a bowl of this chili plain, but I love to pile on the toppings to make my bowl my own. Here are some delicious topping ideas for white chicken chili:

  • Sour Cream
  • Monterey Jack or Pepper Jack Cheese
  • Green Onion
  • Cilantro
  • Tortilla Chips
  • Hot Sauce
  • Fresh or Pickled Jalapenos
  • Avocado
  • Lime
Overhead view of white chicken chili in the pot with toppings and a spoon.
Overhead view of a bowl of creamy white chicken chili with toppings and a spoon.
Print

Creamy White Chicken Chili

This creamy White Chicken Chili is easy and extra cozy for those cold fall and winter nights. The leftovers are great, too!
Course Dinner, Lunch, Main Course
Cuisine American, Southwest
Total Cost $12.81 recipe / $1.60 serving
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 1.25 cups each
Calories 403kcal

Equipment

Ingredients

  • 1 yellow onion $0.13
  • 4 cloves garlic $0.34
  • 1 jalapeño $0.22
  • 1 Tbsp olive oil $0.13
  • 1.5 lbs. boneless, skinless chicken thighs $4.94
  • 2 15oz. cans cannellini beans (drained) $1.78
  • 1 15oz. can pinto beans (drained) $0.79
  • 1 7oz. can diced green chiles $1.39
  • 1 Tbsp ground cumin $0.30
  • 1 tsp dried oregano $0.10
  • 1/4 tsp smoked paprika $0.02
  • 1/4 tsp cayenne pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 3 cups chicken broth $0.35
  • 1 cup frozen corn $0.47
  • 4 oz. cream cheese $1.10
  • ½ cup sour cream $0.45

Instructions

  • Dice the onion and mince the garlic. Deseed then dice the jalapeño. Add the onion, garlic, and jalapeño to a large pot with the olive oil. Sauté over medium heat until the onions have softened.
  • Add the chicken thighs, cannellini beans, pinto beans, diced green chiles, cumin, oregano, smoked paprika, cayenne pepper, garlic powder, pepper, and chicken broth to the pot. Stir to combine.
  • Place a lid on the pot and turn the heat up to medium-high. Allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low and let the chili simmer for 30 minutes, stirring occasionally.
  • After 30 minutes, remove the chicken thighs and shred with two forks. Add the shredded meat back to the pot along with the corn. Stir to combine and heat through.
  • Cut the cream cheese into chunks and stir it into the chili until melted. Stir in the sour cream. To further thicken the chili, smash some of the beans against the side of the pot.
  • Taste the chili and adjust the seasoning to your liking. Serve hot with your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 403kcal | Carbohydrates: 41g | Protein: 30g | Fat: 14g | Sodium: 701mg | Fiber: 9g
Overhead view of a bowl of white chicken chili with toppings.

How to Make White Chicken Chili – Step by Step Photos

Diced aromatics in the pot with oil.

Dice one yellow onion and mince four cloves of garlic. Deseed then dice one jalapeño. Add the onion, garlic, and jalapeño to a large pot with one tablespoon of olive oil. Cook over medium heat until the onions have softened.

Chicken, beans, spices, and broth added to the pot.

Add 1.5 lbs. boneless, skinless chicken thighs, one 15oz. can of pinto beans (drained), two 15oz. cans of cannellini beans (drained), one 7oz. can of diced green chiles, 1 Tbsp cumin, 1 tsp dried oregano, ¼ tsp cayenne pepper, ¼ tsp smoked paprika, ¼ tsp garlic powder, ¼ tsp freshly cracked black pepper, and 3 cups chicken broth to the pot.

Chicken chili before simmering.

Stir everything together until combined. Place a lid on the pot, turn the heat up to medium-high, and allow the chili to come up to a boil. Once boiling, turn the heat down to medium-low, and let simmer for 30 minutes.

Simmered chili in the pot with a spoon.

After simmering for 30 minutes, remove the cooked chicken thighs to a cutting board and shred them with two forks.

Corn being poured into the chili in the pot.

Return the shredded chicken to the pot and add 1 cup of frozen corn kernels. Stir to combine and heat through.

Cream cheese chunks added to the chili.

Add 4 oz. of cream cheese (cut into chunks) to the chili and stir until it has melted in. Stir in ½ cup sour cream.

finished creamy white chicken chili in the pot with a spoon.

To thicken the chili further, smash some of the beans against the side of the pot. The chili will thicken even more as it begins to cool. Taste the chili and adjust the salt or other seasonings to your liking.

White chicken chili in the pot topped with cheese, tortilla chips, and cilantro.

Serve the chili hot with your favorite toppings!

The post Creamy White Chicken Chili appeared first on Budget Bytes.

Pollo Guisado (Puerto Rican Chicken Stew)

Pollo Guisado is a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in a little under an hour.

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew that’s packed with flavor, easy to make, and ready to devour in about an hour. Granted, we eat this year-round on my little island, where it rarely dips below 70 degrees. But it’s especially delightful when the weather turns chilly and you’re looking for a hearty meal to make you feel all sorts of toasty.

Overhead shot of Guisado de Pollo in a yellow bowl with a spoon in it.

What Is Pollo Guisado?

Pollo Guisado (pronounced puh-yuh gee-sah-duh) is a Puerto Rican stew made up of braised chicken, potatoes, carrots, and olives in a tomato-based broth. Like most savory dishes from the island, its deep flavor comes from sofrito, a blend of peppers, onions, garlic, and cilantro. The unctious chicken, briny olives, and subtle sweetness of the carrots make a truly perfect bite.

CAN I SUBSTITUTE THE CHicken?

While this is a chicken stew, feel free to use any protein that benefits from a long braise. You can substitute chicken with chuck roast, top round, or even steak. Using these cuts will lengthen your cooking time by thirty or so minutes. If you are vegetarian or vegan, use a vegetable-based broth and substitute the chicken with mushrooms. Brown them, just as you would the chicken, which helps them release moisture and develop big flavors.

Overhead shot of Guisado de Pollo in a white Dutch oven with a ladle above it.

What To Do If Your Broth Won’t Thicken

If you find your broth to be entirely too watery at the end of the cook, here are a few tips to help you thicken it.

  • Uncover the pot and turn the heat up to medium-high. Allowing the steam to escape will reduce the broth and thicken it.
  • Break up some of the potatoes. The starches will naturally thicken the broth.
  • If all else fails, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with two tablespoons of cold water. Add it to the stew, then bring the stew to a boil for 1 minute while continuously stirring.

What To Serve With POllO GuiSAdo

On the island, this stew is traditionally served over white rice. But feel free to break with tradition and serve it with:

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.
Side shot of Guisado de Pollo in a yellow bowl with a spoon in it.
Print

Pollo Guisado (Puerto Rican Chicken Stew)

Warm your bones and fill your belly with Pollo Guisado, a hearty Puerto Rican chicken stew packed with flavor that's easy to make and ready to devour in under an hour.
Course Dinner, Lunch
Cuisine American, Puerto Rican
Total Cost ($9.37 recipe / $2.34 serving)
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 2 cup servings
Calories 470kcal

Equipment

Ingredients

Instructions

  • Dry the chicken thighs thoroughly with paper towels. Cut into 2-inch cubes. Season with Adobo.
  • Set a Dutch oven over medium-high heat. Add the oil. Once it has warmed, add the chicken in one layer and brown.
  • Once the chicken has browned, remove it from the pot and set it aside. Add the onion to the pot, and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
  • Add the sofrito and tomato sauce. Cook for 2 to 3 minutes until it is thick and bubbly.
  • Add the sazón, bay leaves, oregano, olives, potatoes, carrots, and chicken broth. Bring the mixture to a boil.
  • Add the chicken back into the pot. Lower the heat, cover the pot, and simmer for 40-50 minutes until the chicken is cooked through.
  • Take the stew off the heat, sample it, and add salt and pepper to taste. Remove the bay leaves before serving.

See how we calculate recipe costs here.

Notes

*A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón use:
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/3 teaspoon ground annatto
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon ground oregano

Nutrition

Serving: 2cups | Calories: 470kcal | Carbohydrates: 36g | Protein: 42g | Fat: 18g | Sodium: 843mg | Fiber: 6g
Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

How to Make Pollo Guisado – Step by Step Photos

Dry the 1.5 pounds of chicken thighs thoroughly with paper towels. Then dice them into 2-inch cubes. Finally, season the chicken with 2 teaspoons of adobo. (Helpful hint: freeze the chicken thighs for about 15 minutes to make them easier to dice.)

Set a Dutch oven over medium-high heat. Add the 2 tablespoons of oil to the pre-heated Dutch oven. Once it has warmed, add the diced chicken in one layer. Do not crowd the pot. Brown in batches if necessary. Remove the chicken from the pot and set it aside. 

Next, add the diced yellow onion to the pot and cook until translucent, about 2 minutes. Then add the 3 cloves of finely chopped garlic and cook until fragrant, about 1 minute.

Add the 1/2 cup of sofrito and 8 ounces of tomato sauce to the pot.

Cook for 2 to 3 minutes until it is thick and bubbly. If you run a spoon through it, the sauce should remain divided.

Add the packet of sazón, 2 teaspoons of oregano, 2 bay leaves, 1 cup of diced potatoes, 1 cup of sliced carrots, 1/4 cup of manzanilla olives, and 3 cups of chicken stock into the pot.

Bring the mixture to a boil, then add the chicken back into the pot. Lower the heat, cover the pot and simmer for 40-50 minutes until the chicken is cooked through. If the stew hasn’t thickened, break a few of the potatoes apart with a fork, and keep the stew simmering with the lid off until it thickens.

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

When it is off the heat, sample the soup and add salt and pepper to taste. Remove the bay leaves before serving. Garnish with cilantro (optional) and serve with white rice (optional). As we say in Puerto Rico, buen provecho!

Overhead shot of Guisado de Pollo in a white Dutch oven with a spoon in it.

The post Pollo Guisado (Puerto Rican Chicken Stew) appeared first on Budget Bytes.

Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It’s an easy and flavorful dinner main dish!

The post Honey Chipotle Chicken appeared first on Budget Bytes.

A few weeks ago I made some delicious Chipotle Peach Salsa, but I never seem to use a whole can of chipotle peppers for one recipe, so I make a habit of freezing the rest to save for other recipes. And today I used up some of those leftover chipotle peppers in this super easy and delish Honey Chipotle Chicken. ;) I love quick pan-seared chicken as a simple dinner main, so I whipped up a quick honey-chipotle marinade and then seared the marinated chicken until the marinade turned into a light glaze. The result was a sweet-smoky-spicy chicken with the most deliciously caramelized finish. So, if you find yourself with some extra canned chipotle peppers, you’ve got to try this chicken!

Honey Chipotle Chicken thighs in a skillet from above.

What’s in the Honey Chipotle Marinade

I like to keep things simple, so I whipped up this super simple yet flavorful marinade using canned chipotle peppers in adobo sauce, honey, lime juice, salt, garlic, and oil. It’s got all the elements: salt, fat, acid, and heat! …and a little sweetness to round it out. ;)

How Long to Marinade the Chicken

I suggest marinating this chicken for a minimum of 30 minutes, but if you prep this in the morning or even the night before, even better! Just make sure to flip the chicken a couple of times as it marinades to maximize contact with all the flavorful ingredients, and refrigerate as you marinade if marinating longer than one hour.

Can I Use Chicken Breasts

You can use this honey chipotle marinade on chicken breasts, just keep in mind that you’ll want to prepare the breasts a little differently than the thighs to make sure they don’t dry out too much. I recommend either filleting the breasts into two thinner pieces or pounding them until they are an even thickness, about ¾-inch thick. This will ensure that the chicken cooks through before the sugars in the marinade begin to burn.

That being said, chicken thighs are WAY more forgiving. The high-fat content of the thighs keeps them juicy and tender, even if they need to be in the skillet a little bit longer. I’m definitely team #chickenthighs for this recipe!

What to Serve with Honey Chipotle Chicken

I served my honey chipotle chicken with my favorite bean salad, Cowboy Caviar, and some rice, but you’ve got lots of options here! You could whip up a simple Avocado and Tomato Salad, Sweet Corn Salsa, or maybe some Cucumber and Black Bean Salad. I also think this sweet and spicy chicken would be a great topper for something like my Loaded Mashed Potato Bowls!

A piece of honey chipotle chicken on a bed of rice with bean salad on the side.
Overhead view of honey chipotle chicken in the skillet.

Honey Chipotle Chicken

The marinade for this sweet, smoky, and spicy Honey Chipotle Chicken is simple and delicious! It's an easy and flavorful dinner main dish!
Course Dinner, Main Course
Cuisine American, Southwest
Total Cost $8.61 recipe / $1.44 serving
Prep Time 5 minutes
Cook Time 15 minutes
Marinate Time 30 minutes
Total Time 50 minutes
Servings 6 thighs
Calories 205kcal
Author Beth – Budget Bytes

Ingredients

  • 3 chipotle peppers in adobo sauce $0.30
  • 2 Tbsp honey $0.54
  • 2 Tbsp lime juice (about one lime) $0.59
  • 1 clove garlic, minced $0.08
  • 1/2 tsp salt $0.02
  • 2 Tbsp cooking oil, divided $0.08
  • 6 boneless, skinless chicken thighs $6.78
  • 2 sliced green onions (optional) $0.22

Instructions

  • Mince the chipotle peppers. Combine the minced peppers in a bowl with the honey, lime juice, minced garlic, salt, and 1 Tbsp cooking oil.
  • Place the chicken thighs in a shallow dish and pour the marinade over top. Toss the chicken in the marinade until evenly coated.
  • Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, refrigerate the chicken as it marinates.
  • When ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface of the skillet.
  • Add the marinated chicken to the skillet and cook on one side until the water released by the chicken evaporates, the marinade has reduced to a glaze, and the chicken has browned. Flip the chicken over and cook on the second side until browned and cooked through.
  • Top with sliced green onions and serve.

Nutrition

Serving: 1thigh | Calories: 205kcal | Carbohydrates: 8g | Protein: 22g | Fat: 9g | Sodium: 390mg | Fiber: 1g
Close up side view of honey chipotle chicken in a skillet.

How to Make Honey Chipotle Chicken – Step by Step Photos

Can of chipotle peppers open so you can see the peppers in the sauce.

Canned chipotle peppers in adobo are the base for this marinade. You can find these at most major grocery stores in the U.S., usually near the other Hispanic ingredients.

Chopped chipotle peppers

Mince about three chipotle peppers, or about ¼ cup once minced.

honey chipotle marinade in a bowl with a spoon.

Combine the minced chipotle peppers with 2 Tbsp honey, 2 Tbsp lime juice, 1 minced clove of garlic, 1 Tbsp cooking oil, and ½ tsp salt.

honey chipotle marinade being poured over chicken thighs in a dish.

Place six boneless, skinless chicken thighs in a shallow dish, then pour the honey chipotle marinade over top.

Marinating chicken thighs in a shallow dish.

Toss the chicken in the marinade until they’re evenly coated. Marinate the chicken for a minimum of 30 minutes, up to one day. If marinating longer than one hour, make sure to cover and transfer the chicken to the refrigerator.

Chicken thighs cooking in a skillet.

When you’re ready to cook the chicken, heat a large skillet over medium. Once hot, add the remaining 1 Tbsp cooking oil and swirl to coat the surface. Add the chicken thighs and cook over medium until all of the water they release evaporates, the marinade has reduced to a glaze, and the chicken has browned on the bottom.

Finished honey chipotle chicken thighs in the skillet.

Flip the chicken thighs and cook until browned on the other side and cooked through. Flip the chicken back and forth as needed to achieve an even level of browning on both sides. Top with sliced green onions, then serve.

A honey chipotle chicken thigh on a bed of rice on a plate next to bean salad.

The post Honey Chipotle Chicken appeared first on Budget Bytes.

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!

The post One Pot Lemon Pepper Chicken with Orzo appeared first on Budget Bytes.

Welcome to another episode of “How can so few ingredients make such a delicious meal?!” One-pot meals are a miracle, my friends, and this Lemon Pepper Chicken with Orzo is the perfect example. This dish is packed with flavor thanks to a hefty dose of lemon pepper, chicken broth, juicy chicken thighs, and a pop of feta at the end. Plus, it’s fast, easy, and barely anything to clean up afterward. :)

Originally posted 8/5/2015, updated 8/15/2022.

Overhead view of lemon pepper chicken and orzo in the skillet with a napkin and parsley on the sides.

What’s in Lemon Pepper Chicken with Orzo

For this skillet meal, I liberally seasoned some bone-in, skin-on chicken thighs with lemon pepper, then combined it with some orzo, chicken broth, and parsley. Everything gets cooked together in one pot so that orzo soaks up all the flavor from both the chicken thighs and the broth, and not a drop of flavor is lost. It’s so simple, yet so good. Add a quick little side salad with fresh greens and you’ve got a five-star dinner (and very few dishes to clean). Victory!

Can I Use Boneless Chicken?

I used bone-in, skin-on chicken thighs for this recipe, but you can use boneless thighs or breasts if you prefer. The chicken will cook a little faster if you use boneless and you might miss out on a little bit of the flavor that comes with bone-in chicken. Also, be aware that chicken breasts do tend to dry out faster than chicken thighs, so the end product won’t be quite as juicy.

Tips for Cooking One Pot Pasta

Getting one pot pasta meals to cook just right can take a little practice, but here are a few tips to make sure your pasta cooks evenly and all the way through without leaving too much liquid behind:

  • Use a heavy or thick-bottomed piece of cookware. Thin cookware doesn’t cook evenly and can leave some pasta undercooked and some pasta overcooked. A deep skillet or Dutch Oven will work well for this recipe.
  • Use a burner that is close in size to the bottom of your pot or pan. If the burner is a lot smaller than the width of the pan, you may have trouble getting the outside edges to cook evenly.
  • Make sure the broth is simmering the whole time. Heat settings on ranges can vary, so you may need to adjust the heat up or down slightly to maintain a simmer in the broth.

Lemon pepper chicken and orzo in a shallow bowl with a fork.

Overhead view of a pot full of lemon pepper chicken and orzo.

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!
Course Dinner, Main Course
Cuisine American
Total Cost $7.54 recipe / $1.89 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 612kcal
Author Beth - Budget Bytes

Ingredients

  • 4 chicken thighs* $3.74
  • 2 Tbsp lemon pepper seasoning $0.60
  • 1 Tbsp cooking oil $0.04
  • 2 cloves garlic $0.16
  • 2 cups chicken broth $0.26
  • 1/4 cup chopped parsley $0.20
  • 1.5 cups orzo $1.29
  • 2 oz. feta, crumbled $1.25

Instructions

  • Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 2 Tbsp lemon pepper total).
  • Heat a large deep skillet over medium. Once hot, add the cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. The chicken will be cooked most of the way through at this point but will finish cooking when simmered with the orzo. Remove the chicken to a clean plate.
  • While the chicken is browning, roughly chop about 1/4 bunch of parsley and mince two cloves of garlic. After removing the chicken from the skillet, turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.
  • Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan. 
  • Add the orzo and half of the chopped parsley. Stir to combine. Finally, return the chicken to the skillet, skin side up.
  • Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. Make sure it’s simmering the whole time. If it stops simmering, increase the heat slightly until it just starts to simmer again.
  • After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.
  • Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. Serve and enjoy!

Notes

*I used bone-in chicken thighs with skin, but you could use boneless and skinless, if preferred.

Nutrition

Serving: 1Serving | Calories: 612kcal | Carbohydrates: 46g | Protein: 34g | Fat: 32g | Sodium: 715mg | Fiber: 3g

Close up side view of lemon pepper chicken and orzo in the pan.

How to Make One Pot Chicken and Orzo – Step by Step Photos

Bone-in chicken thighs seasoned with lemon pepper on a cutting board.

Start by blotting four chicken thighs dry with a paper towel. Drying them helps the seasoning stick and helps them brown better in the skillet. I used bone-in thighs with skin, but you could use boneless, skinless if desired. Just keep in mind that boneless and skinless thighs are usually a bit more expensive and will cook faster. Season both sides of each thigh liberally with lemon pepper seasoning (about 2 Tbsp total). 

Browned chicken thighs in the skillet.

Heat a large deep skillet over medium. Once hot, add 1 Tbsp cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. The chicken will be cooked most of the way through at this point but will finish cooking when simmered with the orzo. Remove the chicken to a clean plate.

Garlic added to the skillet.

While the chicken is browning, roughly chop about 1/4 bunch of parsley and mince two cloves of garlic. Turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.

Broth being poured into the skillet.

Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan. 

Broth being whisked in the skillet to dissolve chicken drippings.

The broth will turn a deep brown color as the drippings are dissolved into the mixture.

Parsley and orzo added to the skillet.

Add about half of the chopped parsley and 1.5 cups of orzo. Stir to combine.

Chicken thighs added back to the pot.

Finally, return the chicken to the skillet, skin side up. Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. Make sure it’s simmering the whole time. If it stops simmering, increase the heat slightly until it just starts to simmer again.

Cooked orzo and chicken in the pot.

After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.

Finished lemon pepper chicken and orzo in the pan.

Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. And that’s all it takes to make this simple Lemon Pepper Chicken with Orzo. I could seriously eat this orzo all day long. ALL. DAY. LONG.

Overhead view of lemon pepper chicken and orzo in a bowl.

Try These Other One Pot Chicken Recipes:

The post One Pot Lemon Pepper Chicken with Orzo appeared first on Budget Bytes.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

Arroz con Pollo is a mouth-watering, budget-friendly, one-pot chicken and rice dish that’s perfect for a weeknight meal.

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish, that only has about ten minutes of hands-on cooking time, and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on what country you’re in. This arroz con pollo recipe is the Puerto Rican version, and the one I grew up eating at my Abuela’s (grandmother’s) table.

Arroz con pollo on a white dish with a black fork in it.

What is arroz con pollo?

At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute.

What cuts of chicken should I use?

You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, are more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy and then use as a garnish.

Can I substitute the rice?

If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender, add the chicken back to the pot, and garnish.

Over head view of arroz con pollo in a red Dutch oven.

Do I have to use chicken stock?

While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.

What can I serve it with?

Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.

Does arroz con pollo freeze well??

Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice, so it isn’t exposed to air.

close up side view of Arroz con Pollo in the pot.
Over head view of arroz con pollo in a red Dutch oven.

Arroz Con Pollo (Puerto Rican Chicken and Rice)

This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Course Dinner, Main Course
Cuisine Latin
Total Cost $12.30 recipe / $2.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 5
Calories 591kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 tsp adobo seasoning $0.20
  • 1.5 lbs boneless chicken thighs $6.49
  • 2 2/3 Tbsp cooking oil, divided $0.11
  • 1/4 cup sofrito $0.36
  • 1 red bell pepper, small dice, divided $0.98
  • 1/2 yellow onion, small dice $0.19
  • 3 cloves garlic, minced $0.24
  • 2 Tbsp tomato sauce $0.06
  • 1/2 cup pimiento stuffed Spanish olives $1.16
  • 2 cups rice $0.74
  • 2 1/2 cups chicken stock $1.12
  • 1/4 tsp salt $0.02
  • 1 1/2 tsp sazón seasoning $0.19
  • 1/2 cup frozen green peas $0.33
  • 1/4 cup cilantro (optional garnish) $0.11

Instructions

  • Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
  • Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
  • Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
  • Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
  • Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
  • Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Nutrition

Serving: 1serving | Calories: 591kcal | Carbohydrates: 70g | Protein: 36g | Fat: 17g | Sodium: 763mg | Fiber: 3g

How to Make Arroz con Pollo – Step by Step Photos

Raw chicken marinating in a white dish.

Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.

Raw chicken browning in a Dutch oven.

Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.

Sofrito, onions, and red peppers browning in a red Dutch oven.

Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.

Olives, tomato sauce, and other ingredients browning in a Dutch oven.

Add the garlic, tomato sauce, and olives.

Spatula cutting through ingredients in a red Dutch oven.

Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.

Adding sazon to ingredients in a Dutch oven.

Add the rice and sazón and gently mix it into all of the ingredients, so that every grain is covered in the sauce.

Adding chicken stock to ingredients in a red Dutch oven.

Add chicken stock and bring to a boil.

Rice in a red Dutch oven that has had chicken stock cooked out of it.

Allow mixture to boil without a lid, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.

Rice topped with chicken in a red Dutch oven.

Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.

Green peas being stirred into rice in a red Dutch oven.

Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.

Finished arroz con pollo in a red Dutch oven.

Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.

Arroz con Pollo on a plate with a fork.

Try These Other One Pot Chicken Recipes:

The post Arroz Con Pollo (Puerto Rican Chicken and Rice) appeared first on Budget Bytes.

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.

The post One Pot Chicken and Rice appeared first on Budget Bytes.

You guys know how much I love my one pot meals. They’re easy, cozy, and always satisfying. This Chicken and Rice one pot meal is kind of a mash-up of two of my other favorite recipes, Cajun Sausage and Rice and Mushroom Rice, and it’s definitely moving to the top of my list of favorites. The rice is rich and flavorful, the chicken is super tender, and the whole dish comes together almost effortlessly.

chicken and rice being scooped out of the skillet.

What’s in Chicken and Rice?

This super simple dish includes juicy chicken thighs coated in herbs and spices (not spicy!), sautéed onions, and long grain white rice cooked in vegetable broth. Because you cook everything in one pot from start to finish, no flavors are lost. Every bite is packed with rich and delicious flavor.

Can I Use Chicken Breasts?

I highly suggest sticking to chicken thighs for this recipe because chicken breasts can tend to dry out a bit with the double cook (sear first, steam with rice second), and the fattier chicken thighs make the dish nice and rich. It can be done, but it definitely won’t be as juicy or tender as chicken thighs. And whichever you use, make sure it’s boneless because bone-in chicken needs more time to cook and may not cook through by the time the rice is finished.

What Else Can I Add to Chicken and Rice?

If you want to add some vegetables to the pot, I would try adding a ½ cup frozen peas when you add the broth, or sautéing some mushrooms after the chicken and before the onions.

What to Serve with Chicken and Rice?

Since I didn’t add any vegetables in the pot with my chicken and rice, I added some roasted broccoli on the side. I think roasted broccoli is the perfect side because the roasted flavor matches the coziness of the chicken and rice, plus the simple flavor doesn’t compete, leaving the chicken and rice to shine. You could also do some steamed green beans, sautéed zucchini, or a simple side salad.

Chicken and rice on a plate with roasted broccoli.
Close up of chicken being scooped out of the skillet.

One Pot Chicken and Rice

This hearty and delicious chicken and rice combines rich and flavorful rice with well seasoned chicken or an easy one pot meal.
Course Dinner, Main Course
Cuisine American
Total Cost $5.82 recipe / $1.46 serving
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 421kcal
Author Beth – Budget Bytes

Ingredients

  • 2 tsp paprika $0.20
  • 1 tsp dried oregano $0.10
  • 1 tsp dried thyme $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1.25 lbs. boneless, skinless chicken thighs (4-5 thighs) $4.23
  • 2 Tbsp cooking oil, divided $0.08
  • 1 yellow onion, diced $0.32
  • 1 cup long-grain white rice (uncooked) $0.32
  • 1.75 cups vegetable broth $0.23
  • 1 Tbsp chopped parsley (optional garnish) $0.10

Instructions

  • Combine the paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper in a small bowl. Coat both sides of the chicken thighs in the seasoning mix.
  • Add 1 Tbsp cooking oil to a deep skillet and heat over medium. Once hot, swirl to coat the surface of the skillet, then add the chicken thighs. Cook the thighs for a few minutes on each side, or until well browned. The chicken does not need to be cooked through at this point.
  • Remove the browned chicken to a clean plate. Reduce the heat to medium-low, add an additional 1 Tbsp cooking oil to the skillet, then add the diced onion. Sauté the onion for about 5 minutes, or until softened. Allow the moisture from the onion to dissolve the browned bits from the skillet as you stir.
  • Add the uncooked rice to the skillet and continue to sauté for 1-2 minutes more to toast the rice.
  • Add the vegetable broth to the skillet and briefly stir to dissolve any remaining brown bits from the bottom of the skillet.
  • Return the chicken to the skillet, setting it on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a full boil.
  • Once boiling, turn the heat down to low and let the chicken and rice continue to simmer over low, without lifting the lid or stirring, for 20 minutes. After 20 minutes, turn off the heat and let it rest, without lifting the lid, for an additional 5 minutes.
  • Finally, remove the lid and fluff the rice around the chicken. Garnish with chopped parsley, if desired, then serve and enjoy!

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 42g | Protein: 31g | Fat: 13g | Sodium: 688mg | Fiber: 2g
Side view of chicken being scooped out of the skillet.

How to Make Chicken and Rice – Step by Step Photos

seasoned chicken thighs on a cutting board.

Combine 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1/4 tsp pepper in a bowl. Coat both sides of four or five boneless, skinless chicken thighs with the seasoning mix.

Browned chicken thighs in the skillet.

Heat 1 Tbsp cooking oil in a deep skillet over medium. Once hot, swirl to coat the surface, then add the seasoned chicken thighs. Cook for about five minutes on each side, or until well browned. The chicken does not need to be fully cooked at this point, just well browned on the surface. While the chicken cooks, dice a yellow onion.

Sautéed onions in the skillet.

Remove the browned chicken to a clean plate. Reduce the heat to medium-low, then add another 1 Tbsp cooking oil and the diced onion to the skillet. Sauté the onion until soft, allowing the moisture from the onion to dissolve the browned bits from the bottom of the skillet.

Rice added to the skillet with the onion.

Add one cup of uncooked long-grain white rice to the skillet. Continue to sauté with the onion for 1-2 minutes to slightly toast the rice. You should hear it crackling and popping.

Broth being poured into the skillet.

Add 1.75 cups vegetable broth to the skillet with the rice and onions. Briefly stir to dissolve any browned bits that might remain stuck to the bottom of the skillet.

Chicken thighs back in the skillet, the lid being placed on top.

Return the chicken thighs to the skillet, placing them on top of the rice. Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. When it reaches a full boil, turn the heat down to low and let it continue to simmer on low, without lifting the lid or stirring, for 20 minutes.

Cooked chicken and rice in the skillet.

After simmering on low for 20 minutes, turn off the heat and let it rest for five minutes without lifting the lid. After resting, it should look like the above photo.

fluffed rice in the skillet with chicken thighs, garnished with parsley.

Fluff the rice with a fork and stir the onions back into the rice (it tends to float to the top while simmering). Garnish with chopped parsley and serve!

Close up of chicken being scooped out of the skillet.

The post One Pot Chicken and Rice appeared first on Budget Bytes.

Easy Teriyaki Chicken

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!

The post Easy Teriyaki Chicken appeared first on Budget Bytes.

I’m all about quick weeknight dinner recipes and this Easy Teriyaki Chicken is one that I think you’ll come back to over and over again. It’s almost too easy, and who doesn’t love teriyaki chicken?? The simple marinade turns into a gorgeous light glaze that adds just the right amount of salty, sweet, and savory flavor to juicy chicken thighs for a simple yet satisfying dinner. The leftovers are pretty good for lunch the next day, too. ;)

sliced teriyaki chicken on a bed of rice next to broccoli.

What’s in Teriyaki Sauce?

Traditional teriyaki from Japan is grilled meat with a simple glaze made of soy sauce, mirin, sake, and sugar. My teriyaki sauce, while still fairly simple, is a bit close to what you’ll find in bottled teriyaki sauce in the U.S. It has the basic salty-sweet flavor of soy and sugar, but you’ll also find a little garlic and ginger for extra complexity. If you prefer the flavor of an authentic teriyaki sauce, make sure to check out this recipe from Just One Cookbook.

Which is Best, Chicken Thighs or Breasts?

You can make this teriyaki chicken with boneless, skinless chicken thighs or breasts, or even chicken tenders. I find chicken thighs to be the best for this recipe because they cook quickly and stay super tender and juicy. If using chicken breasts, make sure to fillet them into two thinner pieces or pound the chicken to a ½-inch thickness before marinating. This will help them cook quickly and evenly in the skillet before the glaze burns.

How Long Should I Marinade the Teriyaki Chicken?

You can marinate your chicken for as little as 30 minutes, or up to a full day for maximum flavor. This gives you the flexibility to start marinating the chicken just before you begin preparing dinner, in the morning before you leave for work, or even the night before. The longer it marinates, the more delicious it will be!

What to Serve with Teriyaki Chicken

When I’m in a hurry I just keep things simple with some long-grain white rice and steamed broccoli, but you could always make your meal a little more interesting by pairing your teriyaki chicken with something like a Crunchy Cabbage Salad, Sesame Roasted Green Beans, or a Sesame Cucumber Salad.

Close up side view of sliced teriyaki chicken on a platter.
Sliced teriyaki chicken on a bed of rice next to steamed broccoli.

Easy Teriyaki Chicken

This Easy Teriyaki Chicken is perfect for quick weeknight dinners, and has the most delicious salty, sweet, and savory flavor!
Course Dinner, Main Course
Cuisine American, Asian, Japanese
Total Cost $6.34 recipe / $1.27 serving
Prep Time 10 minutes
Cook Time 15 minutes
Marinate 30 minutes
Total Time 55 minutes
Servings 5 thighs
Calories 274kcal
Author Beth – Budget Bytes

Ingredients

  • 1/4 cup soy sauce $0.24
  • 3 Tbsp brown sugar $0.12
  • 1 Tbsp water $0.00
  • 1 clove garlic, minced $0.08
  • 1 tsp grated fresh ginger $0.10
  • 2 Tbsp cooking oil, divided $0.08
  • 1.75 lbs. boneless, skinless chicken thighs $5.72

Instructions

  • Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
  • Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
  • When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
  • Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
  • Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.

Nutrition

Serving: 1thigh | Calories: 274kcal | Carbohydrates: 8g | Protein: 32g | Fat: 12g | Sodium: 792mg | Fiber: 1g
Side view of sliced teriyaki chicken on a bed of rice with broccoli on the side.

How to Make Teriyaki Chicken – Step by Step Photos

Teriyaki marinade in a bowl with a fork.

Make the marinade first. In a bowl, stir together ¼ cup soy sauce, 3 Tbsp brown sugar, 1 clove of minced garlic, 1 tsp grated fresh ginger, 1 Tbsp water, and 1 Tbsp cooking oil.

boneless, skinless chicken thighs in a shallow dish with marinade.

Place about 1.75 lbs. boneless, skinless chicken thighs in a wide bowl or dish (or a zip top bag), then pour the marinade over top. Flip the chicken thighs a few times to make sure they’re fully coated in the marinade. Marinate the chicken for 30 minutes or up to a full day (refrigerated). Turn the chicken occasionally as they marinate.

Raw marinated chicken thighs in a skillet.

When you’re ready to cook the chicken, heat one tablespoon of cooking oil in a large skillet over medium heat. Once hot, add the marinated chicken. Discard the remaining used marinade.

Cooked teriyaki chicken in the skillet.

Cook the chicken thighs in the skillet for 5-7 minutes on each side, or until the chicken is cooked through and the excess liquid in the skillet has reduced into a light coating of glaze on the chicken.

Finished teriyaki chicken thighs on a cutting board.

Transfer the cooked teriyaki chicken to a cutting board to rest for about five minutes before slicing and serving.

Sliced teriyaki chicken thighs on a black ceramic platter.

This teriyaki chicken is so extremely juicy and delicious. You’re going to love it!

Sliced teriyaki chicken on a bed of rice next to steamed broccoli.

The post Easy Teriyaki Chicken appeared first on Budget Bytes.

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.

The post Chicken Stew appeared first on Budget Bytes.

Okay guys, this chicken stew is definitely at the top of my list for my favorite recipe of 2021! It’s thicker and heartier than chicken soup, but lighter than a beef stew. The flavor is absolutely on point and it’s just one of those things that I could happily eat for three meals per day and still love it. In other words, you have to try this chicken stew!

Close up overhead view of a bowl of chicken stew

What is Chicken Stew?

Chicken stew is like chicken soup‘s older cousin that is a little rough around the edges. It’s a little more rustic with a rich, thickened broth that has an almost gravy-like consistency. It’s packed full of vegetables and is a true meal in a bowl. Oh, and you’ll definitely want some crusty bread for sopping up all that delicious gravy!

For Best Results, Use Chicken Thighs

Look, I know some people really don’t like dark meat, but that those tender chicken thighs really take this dish to the next level. I strongly advise against using chicken breast, but if you must, opt for a bone-in chicken breast for a little more flavor, then just shred and remove the bones after the stew simmers.

Broth Matters

You really want to use a good quality, flavorful broth for this chicken stew. I used Better Than Bouillon because it’s my favorite and it tends to be very flavorful. I also used a combination of two types of broth, chicken and vegetable, which I really think adds to the complexity of the flavor and helps deepen the color of the broth.

Potato Options

I used small baby potatoes for my chicken stew, but if those aren’t available you can substitute red potatoes or Yukon gold potatoes in their place. Just cut the potatoes into 1-inch cubes so they cook in about the same amount of time as my baby potatoes.

Close up of a pot full of chicken stew
Close up of a pot full of chicken stew

Chicken Stew

This chicken stew is a rich and hearty mix of tender chicken thighs, vegetables, and a light but flavorful herb-infused gravy.
Total Cost $12.22 recipe / $2.04 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 1.5 cups each
Calories 512kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.28
  • 3 ribs celery $0.64
  • 4 cloves garlic $0.32
  • 1/2 lb. carrots $0.32
  • 3.75 lbs. boneless, skinless chicken thighs $6.52
  • 4 Tbsp all-purpose flour, divided $0.02
  • 2 Tbsp butter $0.18
  • 1 Tbsp olive oil $0.16
  • 1.5 lbs. baby potatoes $2.89
  • 1 tsp dried parsley $0.10
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1/2 tsp dried sage $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 cups chicken broth $0.26
  • 2 cups vegetable broth $0.26
  • 1 Tbsp chopped fresh parsley (optional) $0.10

Instructions

  • Dice the onion and celery, mince the garlic, slice the carrots, and cut the baby potatoes in half before you begin.
  • Cut the chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp of the flour over the chicken and toss until the chicken is evenly coated.
  • Add the butter and olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling.
  • Add the flour-coated chicken to the pot with the butter and oil and allow the chicken to brown on all sides (avoid stirring until browned on the bottom). When the chicken is browned and there is a nice brown layer of flour on the bottom of the pot, remove the chicken to a clean bowl with a slotted spoon. The chicken does not need to be cooked through at this point, just browned on the outside.
  • Add the onion, celery, garlic, and carrots to the pot and continue to sauté until the onions are soft. Use the moisture released by the vegetables to dissolve and scrape the browned bits off the bottom of the pot.
  • Once the vegetables are slightly softened, add the remaining 2 Tbsp flour to the pot and continue to sauté over medium for about two minutes more. The flour will begin to coat the bottom of the pot again.
  • Return the browned chicken to the pot. Also add the potatoes, parsley, thyme, rosemary, sage, pepper, chicken broth, and vegetable broth. Stir to combine and dissolve any flour off the bottom of the pot.
  • Place a lid on the pot and allow it to come up to a boil. Once it reaches a boil, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, without a lid and stirring occasionally, for about 30 minutes or until the potatoes are tender and the broth has thickened.
  • Taste the stew and add salt if needed (I did not add any, but it will depend on the salt content of the broth you used). Add a tablespoon of fresh chopped parsley if desired, and serve hot.

Nutrition

Serving: 1.5cups | Calories: 512kcal | Carbohydrates: 32g | Protein: 55g | Fat: 17g | Sodium: 919mg | Fiber: 4g
A ladle full of chicken stew held over the pot

How to Make Chicken Stew – Step by Step Photos

Chopped vegetables on a cutting board

Dice one yellow onion, slice ½ lb. carrots (3-4 carrots) and 3 ribs celery, and mince 4 cloves garlic.

cut baby potatoes on a cutting board

Chop about 1.5 lbs. potatoes into 1-inch pieces. I used baby potatoes, so they only needed to be cut in half.

Flour coated chicken thigh pieces on a cutting board

Chop about 3.75 lbs. boneless, skinless chicken thighs into 1-inch pieces. Sprinkle 2 Tbsp all-purpose flour over the chicken pieces and toss until they’re coated.

Browned chicken thighs in the pot

Add 2 Tbsp butter and 1 Tbsp olive oil to a large pot. Heat the butter and oil over medium until they are hot and sizzling. Add the chicken thigh pieces and let them cook until browned on all sides (the chicken does not need to be cooked through, just browned on the outside). Avoid stirring too often, as that will prevent browning. You want the flour to brown a bit on the bottom of the pot. Remove the browned chicken to a clean plate or bowl.

Vegetables added to the pot

Add the onion, carrot, celery, and garlic to the pot after removing the chicken. Continue to sauté over medium for about 5 minutes, allowing the moisture released by the vegetables to dissolve some of the browned bits from the bottom of the pot.

More flour being added to the pot

Once the vegetables are slightly softened, add 2 more tablespoons of all-purpose flour. Continue to sauté for about 2 minutes more. The flour will again begin to coat the bottom of the pot.

Chicken, potatoes, herbs, broth added to the pot

Return the browned chicken to the pot along with the potatoes, 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, about ¼ tsp freshly cracked pepper, 2 cups chicken broth, and 2 cups vegetable broth.

Chicken stew before simmering

Stir everything to combine and dissolve any flour off the bottom of the pot.

Simmered chicken stew in the pot

Place a lid on the pot, turn the heat up to medium-high, and allow it to come up to a boil. Once boiling, remove the lid and turn the heat down to medium-low. Allow the stew to simmer over medium-low, stirring occasionally, for about 30 minutes, or until the potatoes are tender and the broth has thickened.

Close up side view of chicken stew in the pot

Give the stew a taste and add salt, if needed (I did not add any, but this will largely depend on the salt content of the broth you used). Add some freshly chopped parsley, if desired.

Overhead view of a bowl of chicken stew

Don’t forget to make some crusty homemade bread to dip in that amazing stew!

Overhead view of finished chicken stew in the pot

The post Chicken Stew appeared first on Budget Bytes.

Sticky Ginger Chicken Wings

Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right amount of salty, sweet, and spicy with a fresh little zing thanks to the ginger. The sticky gooey sauce is so good that you won’t even care when it gets all over your face and fingers. …but maybe keep some wet naps close […]

The post Sticky Ginger Chicken Wings appeared first on Budget Bytes.

Wow. Just, WOW. These Sticky Ginger Chicken Wings are just the right amount of salty, sweet, and spicy with a fresh little zing thanks to the ginger. The sticky gooey sauce is so good that you won’t even care when it gets all over your face and fingers. …but maybe keep some wet naps close by. ;) 

Originally posted 8-29-2010, updated 3-8-2021

Overhead view of a bowl full of sticky ginger chicken wings

Baked Instead of Fried

Restaurant chicken wings are usually fried, but I have an irrational fear (or maybe it’s a rational fear) of deep-frying, so I make my wings in the oven. Sometimes I’ll bake the wings coated in cornstarch to get a nice crispy skin (see my Honey Mustard Wings), but this time I baked my wings right in the soy ginger sauce so the sauce would reduce and turn into a sticky glaze as the wings baked—no need for a second pot. It’s super easy and there’s no danger of fryer grease splashing or causing third-degree burns (or at least that’s what plays out in my head every time I think about deep-frying). 

What Kind of Baking Dish is Best?

I used an 8″x11″ glass casserole dish to bake my wings. I suggest glass or ceramic because they conduct heat a little more evenly than metal, which may cause the sauce to burn a bit more on the edges. If you want to double the batch, just use a larger dish, like a 9″x13″, or one that allows you to spread the chicken wings in a single layer.

What to Serve with Sticky Ginger Chicken Wings

Since these wings are so sticky sweet, I would suggest adding a vegetable-heavy side, like this Crunchy Cabbage Salad, or Sesame Cucumber Salad. And then if you want to also add a starch, try something simple like Sesame Rice or Garlic Noodles.

Close up side view of a bowl full of sticky ginger chicken wings

Overhead view of a bowl full of sticky ginger chicken wings

Sticky Ginger Chicken Wings

These sticky ginger chicken wings are sweet, spicy, and salty all in one bite. They're totally addictive and finger-licking delicious!
Total Cost $8.56 recipe / $4.28 serving
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 2 about 6 pieces each
Calories 1129.25kcal
Author Beth - Budget Bytes

Ingredients

  • 2 lbs. chicken wings or drummettes 6.58
  • 1 Tbsp cooking oil $0.04
  • 1/4 cup honey $0.66
  • 2 Tbsp soy sauce $0.12
  • 1 Tbsp chili garlic sauce $0.13
  • 1 Tbsp toasted sesame oil $0.24
  • 1 Tbsp rice vinegar $0.13
  • 2 cloves garlic, minced $0.16
  • 1 Tbsp grated fresh ginger $0.30
  • 2 green onions, sliced $0.20

Instructions

  • Preheat the oven to 400ºF. Place the chicken wings in a glass or ceramic baking dish so that they're in a single layer. Drizzle the cooking oil over top, then toss the wings to coat in the oil. Transfer the wings to the oven and bake for 15 minutes.
  • While the wings are baking, prepare the sticky ginger sauce. Combine the honey, soy sauce, chili garlic sauce, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl.
  • After the wings have baked for 15 minutes, pour the sauce over the wings, then toss to coat. Return the wings to the oven and bake for an additional 45 minutes, stirring every 15 minutes, or until the sauce has reduced into a sticky glaze and deepened in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.
  • Top with sliced green onions and serve!

Nutrition

Serving: 1Serving | Calories: 1129.25kcal | Carbohydrates: 38.05g | Protein: 81.95g | Fat: 72.05g | Sodium: 1409.5mg | Fiber: 0.75g

How to Make Sticky Ginger Chicken Wings – Step By Step Photos

Raw chicken wings in a casserole dish being drizzled with cooking oil

Preheat the oven to 400ºF. Place 2 lbs. chicken wings and/or drummettes in a casserole dish so they’re in a single layer. Drizzle 1 Tbsp cooking oil over top and then toss to coat in the oil. Place the wings in the preheated oven and cook for 15 minutes.

Sticky ginger sauce ingredients in a bowl

While the wings are beginning to cook, prepare the sticky ginger sauce. In a bowl, stir together ¼ cup honey, 2 Tbsp soy sauce, 1 Tbsp chili garlic sauce, 1 Tbsp toasted sesame oil, 1 Tbsp rice vinegar, 2 cloves of minced garlic, and 1 Tbsp grated fresh ginger.

Sauce being poured over wings

After the wings have cooked for 15 minutes, pour the prepared sauce over top and stir to coat. Return the wings to the oven.

Finished sticky ginger chicken wings in the casserole dish

Continue to cook the chicken wings for about 45 minutes more, stirring every 15 minutes or so, or until the sauce has reduced into a sticky glaze and turned deep brown in color. Baking time may vary slightly, so keep an eye on the sauce toward the end of the baking time.

Finished sticky ginger chicken wings topped with sliced green onions

Top with sliced green onions, then serve! Enjoy that sticky-sweet-salty-spicy goodness!

The post Sticky Ginger Chicken Wings appeared first on Budget Bytes.

Easy BBQ Chicken Sandwiches

Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out […]

The post Easy BBQ Chicken Sandwiches appeared first on Budget Bytes.

Craving BBQ, but don’t have a pit? These Easy BBQ Chicken Sandwiches only take about 30 minutes to make and cost only a couple of bucks a piece, making them a really fast, inexpensive, and tasty way to kill that BBQ craving. Keep this recipe in your back pocket because you’ll be pulling it out often for quick weeknight dinners!

Two Easy BBQ Chicken Sandwiches, one on a wooden cutting board

This recipe utilizes my Quick BBQ Chicken recipe, which I created as a sort of “à la carte” meat option for households who are trying to feed both meat-eaters and vegetarians. In addition to adding this super simple BBQ chicken to other recipes, it can also be used to make sandwiches and wraps, like this one! 

Coleslaw Options

I really like the combination of BBQ and ranch dressing, so I made a quick “ranch slaw” for this sandwich using bagged coleslaw mix (shredded cabbage and carrots) and a thick ranch dressing as the dressing. If you’re not into ranch (many people aren’t), try my classic creamy coleslaw recipe instead. It also goes great with BBQ!

Other BBQ Chicken Sandwich Topping Ideas

I kept my BBQ Chicken Sandwiches simple, because that’s how I roll, but if you like to get fancy, here are some other things you can add on top of your sandwich:

  • Pickles
  • French Fried Onions
  • Cheddar cheese
  • Fresh red onions
  • Sliced avocado
  • Bacon
  • Pineapple slices

What Kind of BBQ Sauce is Best?

You can use pretty much any type of BBQ sauce for this recipe, so I suggest going with whatever brand or flavor that you like the best. I’m not too picky about BBQ sauce, so I used what I had on hand, which was a Kroger brand hickory smoke flavored BBQ sauce. I also tend to like Sweet Baby Ray’s BBQ sauces, so that’s another affordable option. Or, you can even try making your own Homemade BBQ Sauce.

What to Serve with BBQ Chicken Sandwiches

I’m a big fan of sweet potatoes with BBQ, so I love Spicy Sweet Potato Fries as a side for these BBQ Chicken Sandwiches. Thick cut Steak Fries (and maybe some Comeback Sauce) would also be awesome on the side. If you’re looking for something a little more fresh and vibrant to lighten up the plate, try Cowboy Caviar!

Front view of a single Easy BBQ Chicken Sandwich on a wooden cutting board

 

 

Front view of a single Easy BBQ Chicken Sandwich on a wooden cutting board

Easy BBQ Chicken Sandwiches

These Easy BBQ Chicken Sandwiches are a fast, easy, and delicious way to satisfy your BBQ craving. No grill needed! Perfect for busy weeknights.
Total Cost $7.04 recipe / $1.76 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 415.23kcal
Author Beth - Budget Bytes

Ingredients

  • 1 tsp smoked paprika $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp salt $0.02
  • 1/4 tsp pepper $0.02
  • 1 lb. boneless, skinless chicken thighs $2.99
  • 1 Tbsp cooking oil $0.04
  • 1/4 cup BBQ sauce $0.11
  • 7 oz. coleslaw mix* $0.65
  • 2 green onions, sliced $0.20
  • 1/4 cup ranch dressing $0.37
  • 4 buns $2.49

Instructions

  • Combine the smoked paprika, garlic, powder, salt, and pepper in a small bowl. Cut any large chicken thighs in half to make them more sandwich-sized (you'll want four pieces total). Season both sides of the chicken thighs with the prepared spice mix.
  • Heat the cooking oil in a large skillet over medium heat. Once hot, swirl to coat the surface of the skillet. Add the seasoned chicken and cook for 5-7 minutes on each side, or until the chicken thighs are well browned and cooked through.
  • Remove the chicken from the heat and brush BBQ sauce over both sides of each piece.
  • Add the coleslaw mix, sliced green onions, and ranch dressing to a bowl. Stir until everything is combined and evenly coated in dressing.
  • To build the sandwiches, place one piece of BBQ chicken on each bun and top with a heaping scoop of the ranch slaw. Serve immediately.

Notes

* This is a bagged mix of pre-shredded cabbage and carrots. I used half of a 14oz. bag.

Nutrition

Serving: 1sandwich | Calories: 415.23kcal | Carbohydrates: 32.28g | Protein: 28.18g | Fat: 18.73g | Sodium: 1552.98mg | Fiber: 2.3g

Looking for a vegetarian option? Try my BBQ Tofu Sliders.

How to Make Easy BBQ Chicken Sandwiches – Step by Step Photos

Seasoned chicken thighs on an orange cutting board

In a small bowl, combine 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Cut any large chicken thighs in half to make them more sandwich-sized. You’ll need about 1 lb. boneless, skinless chicken thighs. Season both sides of the chicken thighs with the prepared spices.

Cooked chicken thighs in a skillet

Heat 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, swirl the oil in the skillet to coat the surface, then add the seasoned thighs. Cook on each side for 5-7 minutes, or until they are well browned and cooked through.

BBQ sauce being brushed onto chicken thighs in the skillet

Turn off the heat and brush BBQ sauce over both sides of the chicken pieces (about ¼ cup in total).

Ranch slaw ingredients in a mixing bowl

To make the ranch slaw, combine 7 oz. (half of a 14 oz. bag) of coleslaw mix (shredded cabbage and carrots), 2 sliced green onions, and ¼ cup ranch dressing.

Finished ranch slaw in a mixing bowl

Stir until everything is combined and coated in dressing.

BBQ chicken sandwich being built on a wooden cutting board

To build the BBQ Chicken Sandwiches, place one piece of chicken on a bun and top with a heaping scoop of the ranch slaw.

Two BBQ Chicken Sandwiches, one on a cutting board, the other in the background.

The post Easy BBQ Chicken Sandwiches appeared first on Budget Bytes.