4 Easy One Pot Chicken Dinners

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Video for 4 east one pot chicken dinner

curried Coconut Chicken

INGREDIENTS

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • Vegetable oil
  • 1 onion, chopped
  • Salt & pepper
  • 2 tablespoons curry powder
  • 1 tablespoon tomato paste
  • 2 cans full-fat coconut milk (about 4 cups)
  • Toppings:
  • Banana
  • Yogurt and grated cucumber
  • Chopped peanuts
  • Cilantro

INSTRUCTIONS

  1. In a medium Dutch oven or soup pot, heat oil and sauté onions until translucent. Turn up heat.
  2. Season chicken with salt and pepper, then add to pot and brown on all sides. Add curry powder and tomato paste; cook for 1 minute. Add coconut milk and bring to boil. Lower heat, and simmer uncovered for 10-15 minutes, or until desired thickness.
  3. Serve over rice or with naan bread. Top curry with banana, chopped peanuts, yogurt, cucumber and cilantro. Yum!

Easy Kung Pao Chicken

INGREDIENTS

  • Vegetable oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 2 scallions (whites and greens)
  • 1 clove garlic, minced
  • 6 dried chili peppers
  • 1/4 cup peanuts
  • 1/4 rice wine or red wine vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon ginger paste
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch

INSTRUCTIONS

  1. In large skillet or wok, heat vegetable oil over high heat for 5 minutes, or until almost smoking. Add chicken and brown on all sides. Add the green bell peppers, scallions, garlic, dried chili peppers and peanuts. Cook for another 5 minutes.
  2. Add all the liquids, ginger paste and sugar to create your sauce. Whisk in cornstarch, making sure there are no lumps. Cook for a few minutes to thicken. Serve over rice and enjoy!

Easy Chicken Chili

INGREDIENTS

  • 1 pound ground chicken
  • 1 small onion, diced
  • 1 clove garlic, minced
  • Salt & pepper
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 green bell pepper, cut into 1/2-inch pieces
  • 1 (10 ounces) can diced tomatoes with chiles
  • 1 can white beans, drained and rinsed
  • 1 cup chicken stock
  • 1 tablespoon Worcestershire sauce
  • Store-bought cornbread
  • Vegetable oil
  • Toppings:
  • Sour cream
  • Monterey Jack cheese
  • Cilantro

INSTRUCTIONS

  1. Heat oil in a medium Dutch oven. Add onion and sauté until translucent. Season with salt and pepper. Add garlic and cook for 30 seconds.
  2. Add ground chicken; season with salt and pepper and brown. Use the back of a wooden spoon to help break into bite-sized pieces. Add chili powder and cumin. Cook until fragrant.
  3. Add bell peppers, tomatoes, chicken stock and beans. Bring to a boil, then reduce to simmer. Cover and cook for 20 minutes to develop flavor.
  4. Toss in 1/2 cup crumbled cornbread to thicken. Serve with your choice of toppings, and enjoy!

Coq Au Vin

INGREDIENTS

  • 1 chicken, cut into 10 parts
  • 2 strips bacon, cut into 1/2-inch pieces
  • Salt & pepper
  • 1 onion, sliced long ways
  • 2 cups cremini mushrooms, sliced
  • 2 cups red wine (burgundy or pinot noir)
  • 1 cup chicken stock
  • 3 sprigs of thyme
  • 1 bay leaf
  • 2 cup frozen pearl onions
  • 2 tablespoons flour
  • 1 tablespoon butter, room temperature
  • Egg noodles, cooked

INSTRUCTIONS

  1. Crisp bacon in large Dutch oven. Remove bacon and reserve.
  2. Season chicken with salt and pepper. Using the bacon grease, brown the chicken on all sides in batches, about 5 minutes. Remove.
  3. Add onion and mushrooms; cook until browned and soft. Deglaze pan with wine and chicken stock, scraping up any bits on the bottom.
  4. Place bacon and chicken back in pot along with any chicken juices. Add thyme and bay leaf. Bring to boil, reduce to simmer, cover and cook for about 30 minutes.
  5. Combine butter and flour, making a paste. Stir into pot along with frozen pearl onions. Simmer for another 10 minutes. Serve over buttered egg noodles.