Thanks to everyone who entered our Chicken Recipe Drawing – you all submitted some seriously delicious sounding recipes! We randomly chose one person from all the entries to win a $100 Urban Acres Farmstead gift card! So without further ado, the winner is…
Here’s Eric’s recipe submission…
I like to take a whole frozen chicken that I get in my Large chicken share from Urban Acres, put it in a crockpot on the lowest setting with herbs from my garden (usually rosemary and thyme, salt, pepper) and garlic cloves. I put it in before I leave for work usually around 7am, and when I get home 12 hours later I have the juiciest chicken ready to eat. I sometimes make chicken BBQ sliders, eat it on a salad/veggies from my share, or I will make a rice bowl. Then I always have lots left over to make chicken salad the next day, the bones I use for stock.
The best part is when you let it slow cook for 12 hours, there is this amazing juice left in the crockpot, I simmer that on low and it makes the best sauce/gravy.
Couldn’t be easier and it makes 2-3 meals for my family.
Sounds delish and super simple. Thanks, Eric!
We thought we’d also list the other submissions – these recipes are too good not to share…
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Submitted by T.H. – Definitely Smoky Chicken Tinga Tacos. It adds layers of complex flavors to a protein that can sometimes get boring.
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Submitted by Jackattack – I absolutely love chicken salads of all kinds. My favorite is to marinate it in a peach balsamic mixture (crushed peaches and balsamic rubbed on chicken breasts, set for 30 minutes, and grilled same as usual). Then I cut them up and throw them on top of some aquaponic lettuce from my share with whatever other veggies I have!
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Submitted by Jessica – I just recently created a food blog and my first post is a spaghetti squash bake using a roasted chicken! It’s a very versatile recipe but I loved it with the roasted chicken!
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Submitted by Vanessa – Asian Chicken! Marinate strips of chicken in line juice, garlic and teriyaki sauce before stir frying. Add an Asian vegetable blend to the meat and cook until the flavors blend. Serve over wasabi mashed potatoes ( just add wasabi paste to your mashed potatoes until you hit the intensity you desire). So easy, so yummy!
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Submitted by Eric – a very delish recipe that I have on my blog – Cilantro Mango Chicken.
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Submitted by Rachel -
1 can of full fat coconut milk
1 bunch of cilantro
Juice of 1 lime
3 cloves of garlic
Salt and pepper to taste
Blend together all ingredients. Use half of this amazing concoction to marinate 2-3 lbs chicken wings. Mix the other half with 1 cup of mayonaise to use as dip for wings after cooking.
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Submitted by Karin -
Hot Wing Chicken Breasts (or any part of the chicken)…
Place the chicken meat in a baking dish and just cover with chicken or vegetable broth.
Add as much Hank’s Red Hot Sauce as you’d like – remember you can always add more to the end results if it’s too weak for your taste.
Throw it in the oven at 350 for 30-45 mins or so or until the liquid has partially boiled away and the tops look “done” (you can always test and pull apart with a fork to make sure it’s meaty and not pink).
If you’d like a dry-er version, remove the chicken from the liquid when done and throw it under the broiler for a few minutes, turning meat once it starts to dry/crisp up. Keep a close eye so that it doesn’t burn.
This is baked and pretty much fool-proof and gives you the same flavors as buffalo hot wings with more meat, lots of juiciness and less calories. If it’s not spicy enough for you, toss in some more hot sauce and remember to use more next time. I usually do this with chicken breasts.
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Submitted by Ashley -
Per 6 pieces of chicken
1/3 cup garlic
1 bunch cilantro
1 cup olive oil
Combine all ingredients in food processor and use to coat chicken overnight.
Next day, make dry rub with mixture of:
1/2 cup BBQ seasoning
1/3 cup chipotle chili pepper spice
1 cup brown sugar
Squeeze juice of 1 lemon over chicken.
Mark on the grill then bake at 350F until reaches safe temperature (approx 20 minutes).
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Submitted by msondo -
Here is a recipe I learned from a lovely Spanish lady when I was living in Madrid:
Good olive oil
1 bottle of beer (a good pale lager like Corona works best)
Chicken (breast, thighs, whatever)
4 cloves of garlic (or more if you love garlic)
Salt to taste
1 tsp Smoked Paprika
2-3 small potatoes, peeled and cut into 1/4 inch thick half moon fries
French bread (optional)
Clay cazuela cooking vessel (optional, but makes for great presentation)
1. In the clay cazuela (or skillet) heat olive oil over medium heat.
2. Roughly chop the garlic and toss into the oil as it heats up. Note that olive oil should never be overheated (to the point where it starts to smoke.)
3. Once the garlic starts to sizzle, add in the chicken. I typically just use a single chicken breast for two people but you can also use thighs, legs, etc. If you leave the skin on, fry each size lightly until the skin slightly browns. Otherwise, just wait until the top layer of flesh becomes white.
4. After the chicken skin browns or the skin turns white, pour in the entire bottle of beer (careful not to let it bubble over.) If there is a bit extra, drink it and sing a song.
5. Lower the heat to just enough to keep a slow simmer and let the chicken and garlic sit for approximately 30 minutes, or until about half of the liquid has reduced.
6. In the meantime, fry the potatoes in a separate skillet. You can use a neutral vegetable oil (e.g. sunflower) if you don’t want to use expensive olive oil. I typically put a shallow bed of olive oil to cover the bottom and put just enough fries to completely cover the bottom of the pan. Gently fry on medium heat until each side is golden brown; however, they do not need to be fully cooked.
7. Once the potatoes are done, move them to the cazuela with the chicken and garlic. Also add in the salt, pimenton, and the bay leaf.
8. Continue to braise the meat and potatoes on very low heat until you are ready to serve. The nice thing about this is that you can leave it on low heat for quite a while. Be careful that you still have a nice amount of liquid. If it gets too dry, add a teaspoon or so of olive oil (but don’t overdo it.) The chicken and potatoes should be a nice golden brown, but very tender on the inside and full of the juices from the cazuela. The pimenton should add a richer color and a subtle smoky spice to the dish.
9. Serve in the cazuela or in a deep plate and ensure that you get a good amount of liquid. Use the French bread to soak up some of the liquid and enjoy!
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Submitted by Celine – The new favorite in our house:
1. Spatchcock (flatten) a whole chicken. I used YouTube to learn how to do this. Sounds intimidating, but is fairly easy.
2. Make marinade – 1-2 tablespoons coconut oil, 1/4 cup balsamic vinegar, few cloves crushed garlic (powder would work, too), 1/2 teaspoon cumin, 1 teaspoon ancho chili powder, 2 teaspoons dried Mexican oregano, crushed, zest of one orange, salt, black pepper, and cayenne to taste. (This is AWESOME! Try it on something!!)
3. Massage really well into chicken and marinade for a few hours in refrigerator.
4. Allow chicken to come to room temp while you preheat dutch oven at 450 degrees until REALLY HOT.
5. Place chicken skin-side down into hot dutch oven.
6. Roast 30-35 minutes (use a thermometer) and allow to rest before serving.
It’s Paleo (if you’re into that) and has this delicious, really crispy skin! We like it with zucchini noodles or sweet potato hash.
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Submitted by Dustie – HANDS DOWN the best and easiest chicken recipe –
Stupid Easy Paleo’s Pan Fried Lemon Chicken
1 chicken breast
juice and zest of one lemon
2 tsp olive oil
1/4 tsp sea salt (I use Real Salt)
1/8 tsp pepper
Throw all that in a baggie, pound the chicken slightly flat, and let it marinate about 30 minutes. Throw a little more fat of your choice in a skillet, cook the chicken breast on both sides til cooked through. SO. DARN. GOOD.
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Submitted by Iginia – We like Chicken Adobo. It follows my favorite protocol: 15 minutes of prep and then put your feet up and relax for 45 minutes while it cooks! To be accompanied with Basmati rice, carrots, broccoli and potatoes that cook in the sauce.