Instant Pot Chicken Adobo Recipe | A superb Filipino chicken adobo with onions and garlic cooked in the Instant Pot pressure cooker. Low carb and keto. #lowcarb #keto #dinner #chicken #chickenrecipe #instantpot


Ingredients:

• 1 onion sliced
• 5 cloves garlic minced
• 3 bay leaves
• 2 tablespoons olive oil
• 1/4 teaspoon cayenne
• salt and coarse black pepper
• 2 - 2.5 pounds boneless skinless chicken thighs
• 1/2 cup low-sodium soy sauce (do not use regular, which will be too salty)
• 1/3 cup white vinegar

For serving:

• 2 scallions sliced
• cooked white rice or cauliflower rice

Instructions:

1. Select the saute mode on the pressure cooker for medium heat. Generously season chicken thighs on both sides with salt and pepper. When the display reads HOT, add olive oil to coat the bottom of the pot. Add half of the chicken thighs and cook for a few minutes on each side before transferring them to a plate. Repeat for the remaining chicken thighs. Turn off the saute mode.
2. Add soy sauce, vinegar, onion, garlic, and cayenne to the pot. Stir well and scrape up any brown bits stuck to the bottom of the pot. Return all chicken thighs to the pot in a single layer, placing them snugly on top of the onions. Top with bay leaves. Secure and seal the lid. Cook for 10 minutes at high pressure followed by a manual pressure release.
3. Uncover and select the saute mode. Keeping the chicken in the pot, boil for about 15 minutes to thicken the sauce. Remove the bay leaves. Serve the chicken and sauce, optionally with cooked cauliflower rice. Top with sliced scallions.

The Best One Pan No Peek Chicken & Rice Recipe #chicken #chickenrecipe #maindish #rice


One pan no peek chicken and rice is sure to become a favorite family meal! Wild rice, soup, and chicken are combined in a single baking dish then baked to creamy chicken and rice perfection! #chicken #chickenrecipe #maindish #rice #chickenandrice #easyrecipe #onedish #onedishrecipe

Ingredients:

• 1 can cream of mushroom soup, (10.25 oz each)
• 5 boneless, skinless chicken breasts
• 1 can cream of celery soup, (10.25 oz each)
• 1/4 tsp garlic powder
• 2 boxes Zatarain's Long Grain & Wild Rice Mix, (7 oz each)
• 1 1/4 can water, (soup can)
• 1 box Lipton Onion Soup Mix, (2 packets)

Instructions:

1. First, preheat oven to 350 degrees. Combine rice mix, cream of celery soup, cream of mushroom soup, garlic powder, and water in a 9x13-inch baking dish. Mix well.
2. Then, place chicken evenly on top of rice mixture. Sprinkle with onion soup mix. Cover tightly with aluminum foil and bake 1 hour 45 minutes. Remove from oven and let rest 5 minutes.
3. DON'T open the oven to peek at the chicken and for sure DON'T remove the foil!
4. Serve & enjoy!

A flavorful chicken dish that will be a new family favorite! Only a few ingredients needed, most of which you may already have on hand! #chicken #dish #chickendinner #dinnerideas #dinner



Ingredients:
1.    1/2 tsp seasoned salt
2.    1/2 tsp ground black pepper
3.    4 garlic cloves, minced
4.    1/2 tsp red pepper flakes
5.    1/2 cup Italian bread crumbs
6.    1 lb chicken breasts, boneless/diced
7.    3/4 cup mayonnaise or Greek yogurt
8.    1 cup Parmesan cheese, shredded

Instructions:
1.    Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2.    In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
3.    Spread mixture evenly on top of chicken.
4.    Sprinkle bread crumbs on top of mayonnaise mixture.
5.    Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
6.    Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself. Enjoy!

An amazing flavor combination of garlicky, buttery goodness – so elegant and easy to make in 20 min or less!

INGREDIENTS:

• 
  
• 8 tablespoons (1 stick) unsalted butter, divided
• 1 1/2 pounds medium shrimp, peeled and deveined
• Kosher salt and freshly ground black pepper, to taste
• 5 cloves garlic, minced
• 1/4 cup chicken stock
• Juice of 1 lemon, or more, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Melt 2 tablespoons butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
2. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.
3. Stir in shrimp and gently toss to combine.
4. Serve immediately, garnished with parsley leaves, if desired.

Crisp-tender chicken baked to absolute perfection with roasted carrots and potatoes – all cooked in a single pan!

INGREDIENTS:

• 
  
• 8 teaspoons brown sugar, divided
• 8 bone-in, skin-on chicken thighs
• 16 ounces baby red potatoes, halved
• 16 ounces baby peeled carrots
• 2 tablespoons olive oil
• 1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken.
3. Place chicken, potatoes and carrots in a single layer onto the prepared baking sheet. Drizzle with olive oil and sprinkle with Ranch Seasoning and garlic; season with salt and pepper, to taste.
4. Place into oven and roast until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.* Then broil for 2-3 minutes, or until caramelized and slightly charred.
5. Serve immediately, garnished with parsley, if desired.

The easiest carnitas you will ever make right in the crockpot, cooked low and slow for the most amazing fall-apart tender pork goodness!

INGREDIENTS:

• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt, or more, to taste
• 1 teaspoon ground black pepper
• 4 pound pork shoulder, excess fat trimmed
• 4 cloves garlic, peeled
• 2 onions, quartered
• 2 oranges, juiced
• 2 limes, juiced

DIRECTIONS:

1. In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
2. Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
3. Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
4. Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
5. Serve immediately.

Honey brings in such a pleasant sweetness to these baby carrots in this easy 15-minute side dish – a perfect addition to your Thanksgiving spread!

INGREDIENTS:

• 
  
• 2 tablespoons unsalted butter
• 1 (16-ounce) bag Grimmway Farms Baby Carrots
• 2 tablespoons honey
• 2 tablespoons brown sugar, packed
• 2 teaspoons fresh dill
• 2 teaspoons fresh thyme leaves

DIRECTIONS:

1. Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
2. Serve immediately.