WHat Is Chicken Cacciatore?

Chicken Cacciatore is an Italian dish made from chicken braised in a tomato-based sauce with onion, garlic, mushrooms, bell peppers, wine, and capers. It’s a classic and simple dish that’s hearty enough to fill your grumbling belly!

What To Serve with Chicken Cacciatore

We love to serve chicken cacciatore with plain pasta, Pasta Primavera, Mushroom Rice, Balsamic Roasted Vegetables, or over a bed of Creamy Polenta. It’s also great served with a crunchy salad and a side of No-Knead Bread for sopping up all of that delicious sauce!

Can I Omit the Wine?

You can absolutely omit the red wine to make this dish more budget-friendly or to suit your personal preferences. Red cooking wine is a great cheaper alternative that lasts for a long time in the pantry, or you can simply use chicken broth.

HOW TO USE LEFTOVER CAPERS

You’ll likely have leftover capers after making this chicken cacciatore. Leftover capers can be stored, submerged in their brine, in the refrigerator for several months as well. I highly suggest making a batch of Chicken Piccata or Pasta Puttanesca with your leftover capers, but they’re also great when added to pasta salads, tuna salad, deviled eggs, or potato salad.

How to Store Leftovers

Once cooked and cooled, this chicken cacciatore can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a saucepan until warmed through and bubbling. It’ll stay fresh in the freezer for up to 3 months and can be thawed overnight in the refrigerator before reheating.

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Chicken Cacciatore

Chicken Cacciatore is a wonderfully flavorful dish that's ready to eat in just one hour. It's wonderfully savory and succulent!

Course Dinner

Cuisine Italian

Total Cost $15.17 recipe / $2.53 serving

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 690kcal

Author Krista – Budget Bytes

Ingredients

• 6 bone-in skin-on chicken thighs $6.65
• 1 tsp salt $0.04
• 1/4 tsp freshly cracked black pepper $0.02
• 1/4 cup all-purpose flour $0.05
• 3 Tbsp olive oil, divided $0.36
• 1/2 onion, chopped $0.20
• 4 cloves garlic, minced $0.32
• 8 oz. baby bella mushrooms, sliced $2.69
• 1 red bell pepper, sliced $1.59
• 1/2 cup red wine $0.94
• 1 28oz. can crushed tomatoes $1.89
• 1 1/2 Tbsp capers $0.42
• Fresh basil or parsley (to garnish)

Instructions

• Place the chicken thighs in a bowl. Toss with the salt, pepper, and flour until fully coated.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.
• Add in 1 tablespoon of olive oil, the onion, and a sprinkle of salt. Cook for a few minutes until softened.
• Add in the garlic, mushrooms, and red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.
• Pour in the red wine and scrape up the brown bits from the bottom of the pan.
• Add in the crushed tomatoes and capers.
• Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes.
• Garnish with chopped fresh basil or parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 690kcal | Carbohydrates: 23g | Protein: 40g | Fat: 47g | Sodium: 975mg | Fiber: 4g

how to make Chicken Cacciatore – step by step photos

Place 6 bone-in skin-on chicken thighs in a bowl. Toss with 1 tsp salt, 1/4 tsp pepper, and 1/4 cup all-purpose flour until fully coated.

Heat 2 Tbsp of olive oil in a large skillet over medium heat. Once heated, add in the chicken thighs, cooking on both sides until browned. Then, transfer to a plate.

Add in 1 Tbsp of olive oil, 1/2 of a chopped onion, and a sprinkle of salt. Cook for a few minutes until softened.

Add in 4 minced cloves garlic, 8 oz. baby bella mushrooms, and 1 sliced red bell pepper. Sprinkle with more salt and cook for 3-4 minutes until the mushrooms are tender.

Pour in 1/2 cup red wine and scrape up the brown bits from the bottom of the pan.

Add in 1 28-oz can crushed tomatoes and 1 1/2 Tbsp capers.

Return the chicken thighs to the pan, bring the mixture to a simmer, and cover the pan, cooking for 25-30 minutes until the chicken is tender. Uncover the pan, and cook for another 5 minutes. Garnish with chopped fresh basil or parsley, if desired.

This delectable chicken cacciatore is going to be a staple in your weekly rotation; I just know it!

More One Pot Chicken Recipes

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

Chicken Parmesan

$10.61 recipe / $2.65 serving

One Pot Chicken and Rice

$5.82 recipe / $1.46 serving

The post Chicken Cacciatore appeared first on Budget Bytes.

Why I Love This Dish

Roasting absolutely transforms food. It caramelizes the natural sugars in the vegetables, making their flavor deep and sweet. It browns the skin on the chicken making it crispy and delicious, all while keeping the meat inside tender and juicy. Plus, all of that time in the oven allows all of the flavor of the herbs to infuse every bite. It’s ✨magical✨.

The best part, though, is that roasting is very hands-off, meaning you can go take care of other things while the food in the oven working its magic. There’s a little bit of chopping and seasoning in the beginning, but then it just goes into the oven and an hour it comes out delicious! BOOM!

What Kind of Baking Dish to Use

You’ll want to use a very large casserole dish for the roasted chicken and vegetables so the ingredients have good exposure to the hot air. Aim for a dish that is at least 9×13 inches and around 3-4 quarts in volume. Glass or ceramic work best, but if you have a metal casserole dish you may need to reduce the cooking time slightly as the dish will heat up faster. A sheet pan will allow the ingredients to be too far spread out, causing more evaporation and less of the flavorful juices that soak into the potatoes.

How to Store Leftovers

This cozy meal makes a great meal prep, if you are feeding just yourself or have a household of two. Simply divide the chicken and vegetables into single-serving containers after cooking, then refrigerate. The chicken and vegetables will stay good for about four days in the refrigerator and can be reheated quickly in the microwave.

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Roasted Chicken and Vegetables

Roasted chicken and vegetables is an easy wintertime dinner with juicy chicken thighs, caramelized vegetables, and an herb-infused seasoning.

Course Dinner, Main Course

Cuisine American

Total Cost $10.94 recipe / $2.74 serving

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 781kcal

Author Beth – Budget Bytes

Ingredients

• 24 oz. baby potatoes* $2.99
• 2 large carrots $0.31
• 1 red onion $0.80
• 4 cloves garlic $0.32
• 1/4 cup olive oil $0.48
• 2 tsp dried basil $0.20
• 1 tsp dried thyme $0.10
• 1 tsp dried rosemary $0.10
• 1/2 tsp garlic powder $0.05
• 1/4 tsp paprika $0.02
• 1 tsp salt $0.05
• 1/2 tsp freshly cracked black pepper $0.03
• 4 bone-in, skin-on chicken thighs (about 2 lbs.) $5.49

Instructions

• Preheat the oven to 425ºF. Wash and cut the baby potatoes in half (or, if using larger potatoes, cut into 1-inch pieces). Wash and slice the carrots into 1-inch pieces. Peel and cut the red onion into wedges. Peel the garlic cloves and leave them whole.
• Add the olive oil, basil, rosemary, thyme, garlic powder, paprika, salt, and pepper in a bowl and stir until well combined.
• Place the prepared vegetables in a large bowl and drizzle half of the seasoning over top. Toss the vegetables until they are fully coated in oil and herbs, then transfer them to a 9×13-inch or larger casserole dish.
• Place the chicken thighs into the same bowl and pour the remaining oil and herbs over top. Toss until the chicken is fully coated, then nestle the chicken down into the vegetables in the casserole dish, making sure the chicken is not covered with vegetables.
• Roast the chicken and vegetables in the preheated 425ºF oven for 40 minutes, then remove the casserole dish and carefully stir the vegetables. Spoon some of the liquid from the bottom of the dish over the chicken, then return the dish to the oven and roast for an additional 20 minutes or until the chicken skin is golden brown and crispy and the vegetables are browned and caramelized. Serve hot.

See how we calculate recipe costs here.

Notes

*To reduce costs you can substitute the baby potatoes with red potatoes cut into 1-inch cubes.

Nutrition

Serving: 1serving | Calories: 781kcal | Carbohydrates: 38g | Protein: 41g | Fat: 52g | Sodium: 794mg | Fiber: 6g

How to Make Roasted Chicken and Vegetables – Step by Step Photos

Preheat the oven to 425ºF. Begin by preparing the vegetables. Wash and slice 24 oz. potatoes in half (or into 1-inch pieces if using larger red potatoes). Wash and slice two large carrots into 1-inch pieces. Peel and slice one red onion into wedges. Peel four cloves of garlic and leave them whole.

Prepare the seasoning mix for the chicken and vegetables. In a bowl combine ¼ cup olive oil with 2 teaspoons dried basil, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, ½ teaspoon garlic powder, ¼ teaspoon paprika, 1 teaspoon salt, and ½ teaspoon black pepper.

Place the prepared vegetables in a large bowl and drizzle half of the seasoning mix over top. Toss the vegetables until they are fully coated in the oil and herbs. Transfer the seasoned vegetables to a very large casserole dish.

Place four bone-in, skin-on chicken thighs (about 2 lbs.) into the same bowl and pour the remaining seasoning over the top. Toss the chicken thighs until they are fully coated.

Nestle the chicken thighs down into the vegetables in the casserole dish. Make sure the vegetables are not covering the chicken. Transfer the casserole dish to the preheated 425ºF oven.

Roast the chicken and vegetables in the oven for about 40 minutes, then remove the dish and carefully stir the vegetables in the casserole dish and spoon some of the liquid from the bottom of the dish over the chicken. Return the chicken and vegetables to the oven and roast for another 20 minutes, or until the vegetables are golden and caramelized and the chicken skin is golden and crispy.

(Garnished with parsley for color, not needed for flavor.)

More Cozy Winter Recipes

Potato Casserole

$9.06 recipe / $0.90 serving

Balsamic Roasted Vegetables

$6.37 recipe / $1.59 serving

Herb Roasted Chicken Breasts

$7.69 recipe / $1.92 serving

Sheet Pan Roasted Kielbasa and Cabbage Dinner

$5.71 recipe / $1.42 serving

The post Roasted Chicken and Vegetables appeared first on Budget Bytes.

What Are Chipotle Chicken Tacos? 

The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in. 

While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos!  Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.

How To Serve Chipotle Chicken Tacos

This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.

How To Store Chipotle Chicken Tacos

Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.

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Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!

Course Dinner, Lunch, Main Course

Cuisine American, Mexican

Total Cost $8.64 recipe / $1.44 serving

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 tacos

Calories 186kcal

Author Monti – Budget Bytes

Ingredients

• 4 boneless skinless chicken thighs $4.44
• 4 cloves garlic, divided $0.32
• 1 yellow onion, divided $0.33
• 1 bay leaf $0.10
• 4 peppercorns* $0.01
• 1 tsp salt $0.05
• 2 Tbsp olive oil $0.16
• 2 oz. chipotle peppers in adobo** $0.49
• 12 5-inch corn tortillas $0.72

Pineapple Salsa (optional)

• 2 cups chopped pineapple (fresh or frozen) $0.75
• 1/4 red onion, chopped $0.17
• 1 jalapeño $0.11
• 1 lime $0.59
• 1/4 bunch cilantro (about ¼ cup) $0.35
• 1 tsp salt (or to taste) $0.05

Instructions

• Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
• Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
• Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
• Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
• To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
• Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!

See how we calculate recipe costs here.

Notes

*If you have a pepper grinder, open it to retrieve individual peppercorns, or substitute with ⅛ tsp cracked pepper.

**This is about ⅓ of a 7oz. can.

Nutrition

Serving: 2tacos | Calories: 186kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Sodium: 433mg | Fiber: 2g

How to Make Chipotle Chicken Tacos – Step by Step Photos

Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.

Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.

Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.

Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.

Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.

Once the sauce has thickened to a velvety consistency, take the chicken off the heat.

More Taco Recipes

Tajín Shrimp Tacos

Sweet Potato Tacos with Lime Crema

$5.14 recipe / $1.29 serving

Easy Fish Tacos with Cumin Lime Slaw

$9.17 recipe / $2.29 serving

Taco Salad

$17.26 recipe / $2.87 serving

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

What Are Chicken and Dumplings?

Chicken and dumplings can mean different things depending on where you live, but they’re always super cozy, filling, and comforting. While they usually always have tender chicken smothered in a savory gravy as their base, the dumplings can either be a thick noodle, or a pillowy biscuit steamed on top of the gravy. I love both versions, but today we’re making the pillowy cloud dumplings!

How to Store the Leftovers

Leftover chicken and dumplings are SO delicious, so make sure to save some for lunch the next day! Simply divide the leftovers into single-serving containers and refrigerate. The gravy will get quite thick when refrigerated, but they’re still delicious! Chicken and dumplings will stay good in the refrigerator for about 3-4 days.

You can also freeze the chicken and dumplings. Once chilled in the refrigerator, transfer the chicken and dumplings to the freezer and store for 2-3 months. To reheat the frozen chicken and dumplings either thaw in the refrigerator overnight before microwaving until hot, or use the defrost function on the microwave.

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Chicken and Dumplings

Tender chicken simmered in a rich gravy and topped with fluffy dumplings makes these chicken and dumplings the perfect comfort food for cold nights.

Course Dinner, Main Course

Cuisine American

Total Cost $7.26 recipe / $1.21 serving

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 (about 1.5 cups each)

Calories 369kcal

Author Beth – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

Chicken and Gravy

• 4 boneless, skinless chicken thighs (about 1 lb.) $3.29
• 1 Tbsp olive oil $0.12
• 1 yellow onion, diced $0.32
• 2 cloves garlic, minced $0.16
• 2 stalks celery, diced $0.50
• 2 carrots, diced $0.31
• 1/4 cup all-purpose flour $0.04
• 4 Tbsp butter $0.50
• 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 $0.34
• 1 cup whole milk $0.48
• 1/2 tsp salt $0.02

Dumplings

• 1 cup all-purpose flour $0.16
• 1.5 tsp baking powder $0.09
• 1 tsp dried parsley $0.10
• 1/2 tsp sugar $0.01
• 1/2 tsp salt $0.02
• 1/8 tsp garlic powder $0.02
• 1/8 tsp freshly cracked black pepper $0.02
• 1/2 cup milk $0.24
• 2 Tbsp butter, melted $0.25

Instructions

Chicken and Gravy

• Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
• After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
• Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about five minutes more.
• Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about two minutes.
• Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
• Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.

Dumplings

• To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
• Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
• Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 tablespoon dollops. You should get about 12 dumplings.
• Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they're simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Serve hot and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 28g | Protein: 20g | Fat: 19g | Sodium: 991mg | Fiber: 2g

How to Make Chicken and Dumplings

Add 1 Tbsp olive oil to a large deep skillet and heat over medium. Once hot, add four boneless, skinless chicken breasts to the pan and allow them to brown very well on each side. The chicken doesn’t need to cook through at this point, just make sure it gets very brown. Remove the browned chicken to a clean cutting board and set aside.

Add two minced cloves of garlic and one diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add two diced carrots and two diced celery stalks and continue to sauté over medium for 2-3 minutes more.

Add four tablespoons of butter and ¼ cup of all-purpose flour to the skillet. Continue to stir and cook over medium heat. The butter will melt and combine with the flour to create a sort of paste that coats the vegetables. Continue to cook this mixture for about two minutes more.

Add 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ½ tsp salt, ¼ tsp pepper, 2 cups chicken broth, and 1 cup milk to the skillet. Whisk the ingredients together, making sure to dissolve any browned bits from the bottom of the skillet. Turn the heat up to medium-high and allow this mixture to come back up to a simmer, at which point it will thicken into a gravy.

Once the mixture has thickened to a gravy, dice the chicken thighs and stir them back into the skillet. Cover with a lid and allow the chicken to simmer in the gravy while you prepare the dumplings.

To make the dumplings, stir together 1 cup all-purpose flour, ½ tsp salt, 1.5 tsp baking powder, ⅛ tsp garlic powder, ⅛ tsp pepper, 1 tsp dried parsley, and ½ tsp sugar in a bowl. Melt 2 Tbsp butter and combine it with ½ cup milk. Pour the milk mixture into the flour mixture.

Stir the wet and dry ingredients together until it forms a soft, sticky dough. It should be soft enough that you can easily scoop it with a spoon.

Make sure the gravy is fully simmering, then drop the dumpling dough into the gravy in 2 Tbsp portions. The dumplings will expand quite a bit as they steam, so don’t worry that they don’t fully cover the surface.

Place the lid on the skillet and allow the dumplings to steam in the simmering gravy for 15 minutes without lifting the lid. Make sure the gravy is simmering the whole time. After 15 minutes they should be about double in size. Cut one open to make sure it’s fluffy all the way through.

Serve the chicken and dumplings hot and enjoy! (shown garnished with parsley for color)

More Cozy Chicken Recipes

Chicken Noodle Soup

$9.10 recipe / $1.14 serving

One Pot Chicken and Rice

$5.82 recipe / $1.46 serving

Chicken Stew

$12.22 recipe / $2.04 serving

Creamy Chicken And Orzo Skillet

$7.99 recipe / $2.00 serving

The post Chicken and Dumplings appeared first on Budget Bytes.

What Are Pinchos?

Pinchos is Spanish for “spikes” and refers to Puerto Rican meat skewers, one of the island’s most famous street foods. They are a late-night favorite of folks who’ve spent a little too much time at the bar and need to eat their way back to reality. Boricuas make Pinchos with many different types of meat (and sometimes veggies), but the most popular choices are chicken and pork. The meat is chopped, marinated, skewered, grilled over charcoal, and topped with a piece of bread or Tostones, AKA fried green plantain.

Ingredients For Pinchos De Pollo

What Can You Serve With Pinchos De Pollo?

These Pinchos de Pollo pair beautifully with Arroz Con Habichuelas (Puerto Rican Rice And Beans) and Tostones (Fried Green Plantain). You can also serve them with Ensalada De Aguacate (Avocado Salad) and Yuca En Escabeche (Pickled Yuca Root).

How To Store Pinchos

When it comes to chicken left at room temperature, you should eat it or store it within 2 hours before harmful bacteria start to form. That time frame reduces to 1 hour if temperatures are above 90°F. Store leftover Pinchos De Pollo in an air-tight container with as much air removed as possible. Refrigerate for up to 3 days. Freeze for up to 3 months. Reheat in a 350°F oven or a microwave until steaming.

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Pinchos De Pollo

Smoky, mouth-watering Pinchos De Pollo, AKA Puerto Rican Chicken Skewers, are a beloved island street food that's easy to make at home! Get ready for a little piece of heaven!

Course Appetizer

Cuisine Latin, Puerto Rican

Total Cost ($7.67 recipe / $1.28 serving)

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 6 skewers

Calories 623kcal

Author Monti – Budget Bytes

Equipment

• Lodge Grill Pan

Ingredients

• 3 lbs boneless and skinless chicken thighs, about 5 to 6 $5.97
• 2 tsp adobo* $0.10
• 1 1/2 tsp sazón** $0.19
• 2 tsp salt $0.16
• 2 Tbsp cooking oil, plus a touch more for greasing $0.09
• 1 cup BBQ Sauce $1.16

Instructions

• Pat chicken thighs dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh).
• Add the adobo, sazón, and salt to a large bowl and mix.
• Add the chopped chicken thighs to the bowl along with the cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.
• Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don't burn. It's best to soak a few extra skewers just in case one of them breaks.
• When you're ready to cook, preheat a grill pan on high. Then thread a thigh's worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.
• When the grill pan is smoking hot, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other.
• After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken, and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!

See how we calculate recipe costs here.

Notes

*If you cannot source adobo, mix your own and then use the amount called for in the recipe. Store the rest in an airtight container.

2 Tbsp salt
1 Tbsp garlic powder
1 tsp ground oregano
1 tsp onion powder
1 tsp black pepper
1 tsp ground cumin
1/2 tsp turmeric

**A packet of sazón contains about 1.5 teaspoons of sazón. If you cannot source sazón, use the following:

1/4 teaspoon onion powder
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

Sazón and adobo share a lot of similar ingredients but are used at different points in the cooking process and will develop slightly different colors and flavors.

Nutrition

Serving: 1skewer | Calories: 623kcal | Carbohydrates: 21g | Protein: 37g | Fat: 43g | Sodium: 1531mg | Fiber: 1g

How to Make Pinchos De Pollo – Step by Step Photos

Pat 3 pounds of chicken thighs (about 5 to 6 thighs) dry with a paper towel. Then chop the chicken into bite-size pieces (about 5 to 6 pieces per thigh). You don’t have to line up your chicken obsessively as I did. For the record, I’m jealous of your freewheeling ways.

Add 1 1/2 teaspoons adobo, 2 teaspoons sazón, and 2 teaspoons salt to a large bowl and mix.

Add the chopped chicken thighs to the bowl along with the 2 tablespoons of cooking oil and mix until the chicken is thoroughly covered. Cover with plastic wrap or parchment directly on the surface of the chicken and marinate for at least an hour, but preferably overnight.

Half an hour before you pull the chicken, soak at least 6 wood skewers in water so they don’t burn. Soak a few extra skewers just in case the skewer gods decide to bless you with weak wood.

When you’re ready to cook, preheat a grill pan on high. Then carefully thread a thigh’s worth of chicken pieces on each skewer, about 5 or 6 chunks. You want the chicken chunks close but not pressed tightly against each other, so leave room for Jesus. Otherwise, the chicken won’t cook evenly. Brush both sides of each skewer with BBQ sauce, about 1/2 cup total.

When the grill pan is smoking hot, and I mean LITERAL smoke is billowing from it, brush it with a touch of cooking oil. Then, place the skewers on the grill pan, making sure not to crowd the pan or place the skewers too close to each other. (Did you open those windows???)

After 5 minutes, brush 1/4 cup of BBQ sauce on the top surface of the chicken. Next, flip the chicken and brush another 1/4 cup of BBQ sauce on the top layer. Cook for 5 more minutes, until char develops and the internal temperature of the chicken registers at 160°F. Now all you have left to do is eat! Buen provecho!

Will you look at that savory, succulent, meaty, mouth-watering goodness?! Sigh. I want some right now!!!! Serve the Pinchos De Pollo as is. Or go the traditional route and top the skewers with slices of bread or Tostones (AKA fried green plantains). PS If you want my easy recipe for Tostones, let me know in the comments!

More Easy Puerto Rican Recipes

Arroz Con Pollo (Puerto Rican Chicken and Rice)

$12.30 recipe / $2.46 serving

Pollo Guisado (Puerto Rican Chicken Stew)

$9.37 recipe / $2.34 serving

Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

$15.35 recipe / $3.84 serving

Picadillo

$11.44 recipe/ $1.43 per serving

The post Pinchos De Pollo (Puerto Rican Chicken Skewers) appeared first on Budget Bytes.

What Is Gnocchi?

Gnocchi are small two-inch dumplings made with mashed potatoes, flour, and eggs. They are served sauteed with butter, tomato, or cream-based sauce. In this dish, we pair gnocchi with diced chicken thighs in a buttery cream sauce. It’s basically an elevated meat and potatoes dish, with spinach thrown in because Beth says we need to cook more veggies.

What You’ll Need

What To Serve With Creamy Chicken and Gnocchi

This dish is heavy, so pair it with a Simple Side Salad or Panzanella. You can also lean into the heaviness and make Garlic Bread to sop up all the creamy sauce. (It is AMAZING with garlic bread. And garlic counts as a vegetable!)

Storing and Reheating

Because you make this dish with a cream-based sauce, I don’t recommend freezing it, as the cream gets grainy when it thaws. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave until steaming.

Print

Creamy Chicken and Gnocchi

This delicious dish is full of pillowy gnocchi drenched in a rich buttery cream sauce, with pops of juicy chicken and earthy spinach. Plus it's so easy, you can make it in under thirty minutes!

Course Dinner, Lunch

Cuisine American, Italian

Total Cost $8.41 recipe / $2.10 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 756kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1.25 lbs chicken thighs (4 to 5 thighs) $4.23
• 1 Tbsp Italian Seasoning $0.30
• 1/2 tsp smoked paprika $0.05
• 1/2 tsp salt $0.04
• 1/4 tsp pepper $0.02
• 2 Tbsp cooking oil $0.08
• 1 medium yellow onion, diced $0.32
• 2 garlic cloves $0.11
• 2 Tbsp salted butter, divided $0.30
• 1 lb potato gnocchi (dry) $1.13
• 2 cups fresh spinach $0.60
• 1 cup vegetable broth $0.08
• 1/2 cup heavy cream $0.71
• 1/4 cup Parmesan $0.44

Instructions

• Dice the chicken thighs into 2-inch pieces. Add the chicken to a bowl and top it with Italian seasoning, smoked paprika, salt, and pepper. Mix until combined.
• Place a large, deep skillet over medium heat and add the cooking oil. Once it's shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 more minutes. Remove the chicken from the pan when it's cooked through and leave the fat in the pan.
• Add the onion and garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes
• Add the gnocchi and 1 tablespoon salted butter to the skillet and brown for 2 minutes.
• Add the spinach and the broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.
• Add the heavy cream and the remaining 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot but not boiling.
• Take the skillet off the heat. Add the parmesan to the pan and stir until it melts, creating a velvety sauce.
• Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley.

See how we calculate recipe costs here.

Nutrition

Serving: 1.25cups | Calories: 756kcal | Carbohydrates: 47g | Protein: 32g | Fat: 50g | Sodium: 1186mg | Fiber: 4g

How to Make Creamy Chicken And Gnocchi – Step by Step Photos

Dice 1.25 pounds of chicken thighs (about 4 to 5 thighs) in 2-inch pieces. Add the chicken to a bowl and top it with 1 tablespoon of Italian seasoning, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until combined.

Set a large deep skillet over medium heat and add 2 tablespoons of cooking oil. When the oil is shimmering, add the chicken and cook undisturbed until well browned, about 3 minutes. Stir and brown on the other side, about 3 minutes more. Remove the chicken from the pan when it’s cooked through and has reached an internal temperature of 160°F. Leave the rendered fat in the pan.

Add 1 diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions have softened and the garlic is fragrant, about 2 minutes.

Add 1 pound of dry potato gnocchi and 1 tablespoon of salted butter to the skillet. Brown the gnocchi for 2 minutes.

Add 2 cups of spinach and 1 cup of vegetable broth to the skillet. Cover the pan. Cook for 1 to 2 minutes until the spinach has wilted and the gnocchi has hydrated.

Add 1/2 cup of heavy cream and 1 tablespoon of salted butter to the skillet. Stir until the butter has melted and the cream is steaming hot, but not boiling. You’re about to add cheese to the sauce, and cheese curdles at high temperatures, so make sure it isn’t boiling.

Take the pan off the heat. Add 1/4 cup of parmesan to the pan and stir until it melts, creating a velvety sauce.

Finally, return the cooked diced chicken to the skillet. Mix gently into the gnocchi and cream sauce. If desired, garnish with parsley. Serve this dish piping hot, then sit back and enjoy what took you less than a half hour to make!

More Easy One Pot Meals

Cheese Tortellini And Sausage Skillet

$12.56 recipe / $3.14 serving

One Pot Cheeseburger Pasta

$5.03 recipe / $1.26 serving

One Pot Creamy Sun Dried Tomato Pasta

$4.22 recipe / $1.06 serving

One Pot Creamy Pesto Chicken Pasta

$10.41 recipe / $2.60 serving

The post Creamy Chicken and Gnocchi appeared first on Budget Bytes.

Like chicken breasts better? Check out our Quick and Easy Chicken Breast Recipes round-up.

Easy Chicken Thigh Recipes

I’ll start with the easiest recipes, and some of the most loved by our readers. These easy chicken thigh recipes will help you have dinner on the table in no time!

1. Easy Sesame Chicken

Easy Sesame Chicken

This Easy Sesame Chicken recipe is faster and tastier than takeout. Tender chicken coated in a homemade sweet, savory, and tangy sauce.

4.57 from 447 votes

$5.74 recipe / $1.44 serving Get the Recipe

This takeout-fake-out Sesame Chicken has been a reader favorite for almost a decade! It’s faster than ordering takeout and is lip-lickin’ good.

2. Easy BBQ Chicken Sandwiches

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.

5 from 8 votes

$7.04 recipe / $1.76 serving Get the Recipe

When you don’t have time to fire up the grill, these easy BBQ chicken sandwiches can be made in a skillet in no time. Perfect for quick weeknight dinners!

3. 20-Minute Honey Mustard Chicken

20 Minute Honey Mustard Chicken

This sweet and tangy 20 Minute Honey Mustard Chicken will be your new family favorite weeknight dinner. Only a few pantry staples needed! 

4.88 from 41 votes

$5.28 recipe / $1.32 serving Get the Recipe

Pan sauces can transform any boring piece of meat into a masterpiece and this quick honey mustard chicken is the perfect example! Just a few simple ingredients combined with the browned bits leftover after searing the chicken makes the most drool-worthy sauce. You’ve got to try it!

4. Teriyaki Chicken

Easy Teriyaki Chicken

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

4.70 from 30 votes

$6.34 recipe / $1.27 serving Get the Recipe

Tender, juicy, full of flavor and EASY, this Teriyaki Chicken has earned a permanent place in my meal prep rotation!

5. Balsamic Chicken and Mushrooms

Balsamic Chicken and Mushrooms

A quick buttery balsamic pan sauce brings a ton of flavor to these Balsamic Chicken and Mushrooms without a lot of work. Perfect for weeknight dinners!

4.73 from 72 votes

$6.13 recipe / $1.53 serving Get the Recipe

This deceptively easy Balsamic Chicken and Mushrooms comes together quickly in a skillet and will impress any guest!

6. Easy Cilantro Lime Chicken

Easy Cilantro Lime Chicken

Easy Cilantro Lime Chicken is full of the bright fresh flavors of summer. Cook it quickly in a skillet or throw it on the grill for a fast dinner! 

4.91 from 44 votes

$6.67 recipe / $1.11 serving Get the Recipe

One of my favorite summertime dinners is this bright and refreshing Cilantro Lime Chicken. It’s so easy and can be eaten as a main dish or chopped up and used in tacos!

7. Sweet and Spicy Glazed Chicken Thighs

Sweet and Spicy Glazed Chicken Thighs

These Sweet and Spicy Glazed Chicken Thighs are moist, tender, and have huge flavor with very little effort. Perfect for fast weeknight dinners! 

4.91 from 75 votes

$4.83 recipe / $1.21 serving Get the Recipe

Another viral reader favorite, these Sweet and Spicy Glazed Chicken Thighs never disappoint! The sticky sweet and spicy glaze is nothing short of addictive.

One Pot Chicken Thigh Recipes

We love one pot recipes around here and chicken thighs are the perfect protein to add to a one pot recipe. They always stay juicy and tender when simmered in the pot, so your dinner will turn out perfect every time! Here are some of our favorite one pot chicken thigh recipes:

8. One Pot Lemon Pepper Chicken with 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!

4.82 from 121 votes

$7.54 recipe / $1.89 serving Get the Recipe

Bright and lemony with rich chicken thighs and salty punches of feta cheese, this one pot lemon pepper chicken with orzo is a show stopper!

9. Arroz Con Pollo

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.

4.81 from 21 votes

$12.30 recipe / $2.46 serving Get the Recipe

The flavors in this Arroz con Pollo just don’t quit! It’s hearty and flavorful, and makes the best leftovers, so tomorrow’s lunch will be covered, too. ;)

10. One Pot Chicken and Rice

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.

4.63 from 91 votes

$5.82 recipe / $1.46 serving Get the Recipe

Cozy comfort food that comes together in under an hour with only one pot to clean? Count me in! This classic one pot chicken and rice is sure to become a dinnertime staple.

11. Creamy Chicken and Orzo Skillet

Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!

4.80 from 49 votes

$7.99 recipe / $2.00 serving Get the Recipe

If you love cozy, creamy pasta dishes, you’re going to love this one pot creamy chicken and orzo skillet. It’s ultra-rich and creamy and restaurant quality, except you can make it at home for a fraction of the price AND using only one pot. WIN!

12. Pollo Guisado (Puerto Rican Chicken Stew)

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.

4.89 from 26 votes

$9.37 recipe / $2.34 serving Get the Recipe

When we made this Pollo Guisado (Puerto Rican Chicken Stew) in the studio, I took home the leftovers and at them ALL, by myself, within two days. I’m talking, breakfast, lunch, and dinner. That’s how good this stuff is!

Air Fryer & Slow Cooker Chicken Thigh Recipes

If you love your specialty kitchen appliances, like air fryers and slow cookers, chicken thighs are great for those cooking methods, too! Not only are they small and cook quickly, but they don’t dry out as quickly as breast meat, making them perfect for just about any appliance you’ve got. Here are some of our favorite chicken thigh recipes for air fryers and slow cookers:

13. Air Fryer Chicken Thighs

Air Fryer Chicken Thighs

Air fryer chicken thighs are super juicy with extra crispy skin, and they only take about 20 minutes to cook to perfection!

4.74 from 15 votes

$6.86 recipe / $1.72 serving Get the Recipe

If you want superbly juicy bone-in chicken thighs with perfectly crispy skin, you’ve GOT to try air fryer chicken thighs. I’ve never had thighs this juicy. …And in only 20 minutes?! Incredible.

14. Slow Cooker White Chicken Chili

Easy Slow Cooker White Chicken Chili

The slow cooker does all the work with this easy, flavorful, and healthy white chicken chili. This "dump and go" dinner will become a family favorite!

4.78 from 145 votes

$10.23 recipe / $1.71 serving Get the Recipe

When the weather gets cooler or you just need something extra warm and comforting, this Slow Cooker White Chicken Chili fits the bill. And because it’s an easy “dump and go” recipe, it’s perfect for those days when you’re too busy to cook.

15. Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala boasts a rich and aromatic sauce, and tender juicy chicken. Make four servings for the price of one take out!

4.47 from 140 votes

$8.82 recipe / $2.21 serving Get the Recipe

This Slow Cooker Chicken Tikka Masala starts out in a skillet to get some extra browning and flavor, but finishes in the slow cooker so all of the spices have time to penetrate every last bite. The chicken is tender and oh so delicious.

16. Instant Pot Congee

Instant Pot Congee (Rice Porridge)

Instant Pot Congee is a warm and comforting porridge with endless possibilities for fun toppings. This classic dish is made easy with modern equipment.

4.78 from 49 votes

$7.05 recipe / $1.18 serving Get the Recipe

This hearty rice porridge with tender chicken thighs is the mother of all comfort food. It’s the perfect savory warm dish for a cold winter morning, but it’s great any time of day!

What’s your favorite way to eat chicken thighs? Let us know in the comments below!

More Great Recipe Round Ups

Creamy Pasta Recipes

Easy Recipes For Beginners

Best Slow Cooker Recipes

Quick & Easy Chicken Breast Recipes

The post Cheap & Easy Chicken Thigh Recipes appeared first on Budget Bytes.

What is Orzo?

Orzo is a tiny football-shaped pasta that looks like rice but cooks much faster. Like rice, it soaks up all the water it’s cooked in, so you don’t have to worry about draining. That makes it an excellent choice for a speedy one-pan meal.

What You’ll Need

You are just a few spices and a handful of ingredients away from an incredible dinner! Here’s what you’ll need to make this Creamy Chicken And Orzo Skillet.

• Seasoning Blend– We’re making our own with paprika, oregano, thyme, garlic powder, onion powder, and pepper. In a pinch, you can also use a heaping tablespoon of your favorite seasoning blend, though you should steer clear of anything super salty.
• Boneless Chicken Thighs– These cook much faster than bone-in chicken thighs and their juices help flavor the orzo.
• Yellow Onion– Adds depth and a subtle sweetness to the dish.
• Garlic– Also adds depth and lends a slight nuttiness when cooked.
• Orzo– This pasta cooks quickly and adds bulk. If you don’t have access to orzo, substitute it with a quick-cooking pasta like ditalini or pearl couscous. You can also use rice, but you’ll have to adjust the cooking time so it has enough time to cook.
• Vegetable Broth– You need a liquid to cook the orzo and this broth does the trick without overpowering the dish. You can substitute it with water or chicken broth.
• Cream– Creates a velvety, creamy sauce.
• Butter– Helps pull the sauce together.
• Parmesan– Adds depth and a touch of saltiness to the sauce. It also helps give it texture.

What Can You Serve With Creamy Chicken And Orzo?

How To Store Leftovers

The orzo will absorb much of the creamy sauce it’s cooked in, but the leftovers are still tasty. Store in the fridge for 3 to 4 days in an airtight container. However, do this within two hours of cooking the dish. Chicken left at room temperature any longer than that can contain enough harmful bacteria to give you food poisoning. You can also freeze leftovers for up to 2 months in an airtight container. Thaw in the fridge overnight and reheat on a stovetop or in the microwave until the chicken is steaming.

Print

Creamy Chicken And Orzo Skillet

When you think you don't have time to cook, try this easy, buttery, and super tasty Creamy Chicken and Orzo Skillet! Bonus: It cooks in onepan!

Course Dinner

Cuisine American

Total Cost $7.99 recipe / $2.00 serving

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 779kcal

Author Monti – Budget Bytes

Equipment

• Deep Stainless Steel Skillet

Ingredients

• 1 tsp paprika $0.10
• 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
• 1/2 tsp salt $0.02
• 1/4 tsp pepper $0.02
• 1.25 lbs boneless chicken thighs (4-5 thighs) $4.23
• 2 Tbsp cooking oil $0.08
• 1 yellow onion, diced $0.32
• 2 cloves garlic, minced $0.11
• 1 1/2 cups orzo $1.13
• 1 1/2 cups vegetable broth* $0.23
• 1/2 cup heavy cream $0.71
• 2 Tbsp salted butter $0.30
• 1/4 cup parmesan $0.44

Instructions

• Add the paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and pepper to a small bowl. Mix until combined.
• Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
• Heat a large deep skillet over medium and add the cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan.
• Turn the heat down to low, and add the onion and garlic. Saute until the onions are translucent, about 3 minutes.
• Add the orzo and vegetable broth to the skillet and stir well to help dissolve the crispy browned bits from the bottom of the pan. Return the chicken to the pan and nestle it down into the orzo.
• Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed.
• 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. Remove the chicken from the skillet.
• Add the cream and the butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.
• Add the Parmesan and stir to combine.
• Finally, return the chicken to the skillet. If desired, garnish with parsley.

See how we calculate recipe costs here.

Notes

*If you prefer a looser sauce add 1/2 cup more broth, for a total of 2 cups. 

Nutrition

Serving: 1serving | Calories: 779kcal | Carbohydrates: 49g | Protein: 34g | Fat: 50g | Sodium: 911mg | Fiber: 3g

How to Make Creamy Chicken And Orzo Skillet – Step by Step Photos

Add 1 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a small bowl. Mix until combined.

Blot the 1.25 pounds of chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.

Heat a large deep skillet over medium. Once hot, add 2 tablespoons of cooking oil. Add the seasoned chicken thighs and cook undisturbed until well browned, about 5 minutes. Flip and repeat on the other side. Remove the chicken from the pan and place it on a clean plate. The chicken will finish cooking when simmered with the orzo.

Turn the heat down to low and add the diced onion and 2 cloves of minced garlic to the skillet. Saute until the onions are translucent, about 3 minutes.

Add the 1 1/2 cups orzo and the 1 1/2 cups of vegetable broth to the skillet. If you prefer a looser sauce, add an additional 1/2 cup of broth. Stir well to help dissolve the crispy browned bits from the bottom of the pan. Then return the chicken to the pan and nestle it down into the orzo.

Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Then turn the heat down to low. Let the skillet simmer for about 15 minutes or until most of the broth is absorbed. If at any point it stops simmering, increase the heat slightly until it 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. Remove the chicken from the skillet.

Then add the 1/2 cup of cream and the 2 tablespoons of butter to the skillet. Stir and heat over low until the butter melts and the cream is hot.

Next, add the 1/4 cup parmesan and stir to combine.

Finally, return the chicken to the skillet. If you’d like, garnish with chopped Italian parsley and serve. Pair with a side salad or roasted veggies for an incredibly filling meal! Wasn’t that easy?

More Cozy Chicken Meals

Creamy Garlic Chicken

$9.21 recipe / $2.30 serving

Chicken and Dumplings

$7.26 recipe / $1.21 serving

Chicken Cacciatore

$15.17 recipe / $2.53 serving

Creamy Chicken and Gnocchi

$8.41 recipe / $2.10 serving

The post Creamy Chicken And Orzo Skillet appeared first on Budget Bytes.

Why Cook Chicken in An Air Fryer?

If you haven’t hopped on the air fryer train yet, let me explain what makes this little machine special. Air fryers are mini convection ovens that cook using rapidly circulating hot hair. This constant flow of hot air increases evaporation and gives food a deliciously crispy exterior while cooking fast enough that the interior doesn’t dry out. And that, my friends, is exactly what you need to create super juicy chicken thighs!

What kind of Air Fryer to Use

You can cook chicken thighs in pretty much any type of air fryer. You’ll just need to make sure that the air fryer basket is large enough to cook the number of chicken thighs you’d like to make. We cooked four large chicken thighs in a 5-quart Air Fryer. The chicken thighs should have enough room around them for air to flow freely, keeping in mind that they will shrink some as they cook.

Ingredients for Air Fryer Chicken Thighs

What to Serve with Air Fryer Chicken Thighs

Since air fryer chicken thighs are such a fast and easy dinner staple, I suggest keeping the side dishes easy as well. You’ll want to serve the chicken thighs with something that you can prepare in the amount of time that it takes the chicken thighs to cook in the air fryer, so I’d serve them with something like three bean salad, mushroom rice, homemade mac and cheese, a simple side salad, or steamed green beans.

Print

Air Fryer Chicken Thighs

Air fryer chicken thighs are super juicy with extra crispy skin, and they only take about 20 minutes to cook to perfection!

Course Dinner, Main Course

Cuisine American

Total Cost $6.86 recipe / $1.72 serving

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 601kcal

Author Beth – Budget Bytes

Equipment

• Air Fryer
• Meat Thermometer

Ingredients

• 1 Tbsp cornstarch $0.03
• 1 tsp smoked paprika $0.10
• 1/2 tsp garlic powder $0.05
• 1/4 tsp onion powder $0.02
• 1/4 tsp dried oregano $0.03
• 1/8 tsp cayenne pepper $0.02
• 1/2 tsp salt $0.02
• 1/4 tsp Freshly cracked pepper $0.02
• 4 bone-in, skin-on chicken thighs (about 2.25 lbs.) $6.53
• 1 Tbsp cooking oil $0.04

Instructions

• In a small bowl, combine the cornstarch, smoked paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper.
• Preheat the air fryer to 400ºF. Pat the chicken thighs dry with a paper towel.
• Place the chicken thighs in a bowl and drizzle the cooking oil over top, then add the cornstarch and seasoning mixture. Toss the chicken thighs until they are well coated in oil and spices.
• Place the chicken thighs in the air fryer basket, skin side up, and cook for 10 minutes. Flip the chicken thighs and cook for 8 minutes more.
• Flip one last time so the skin side is up and cook for two minutes. Use a meat thermometer to make sure the internal temperature has reached 165ºF, and if not, cook for 1-2 minutes longer. Serve the chicken thighs hot with your favorite simple sides!

See how we calculate recipe costs here.

Video

Nutrition

Serving: 1thigh | Calories: 601kcal | Carbohydrates: 3g | Protein: 42g | Fat: 46g | Sodium: 488mg | Fiber: 0.3g

How to Make Air Fryer Chicken Thighs – Step by Step Photos

Combine the seasonings and cornstarch in a bowl. The seasoning mix we used today was 1 tsp smoked paprika, ½ tsp garlic powder, ¼ tsp onion powder, ⅛ tsp cayenne pepper, ¼ tsp dried oregano, ½ tsp salt, ¼ tsp pepper, and 1 Tbsp cornstarch.

Preheat the air fryer to 400ºF. Pat four (about 2.25 lbs. total) bone-in, skin-on chicken thighs dry with a paper towel.

Add the chicken thighs to a bowl and drizzle with 1 Tbsp cooking oil, then sprinkle the seasoning mix over top. Toss the chicken thighs until they are evenly coated in oil and spices.

Place the chicken thighs in the air fryer basket, skin side up, making sure there’s at least a little room around each for the air to circulate. The chicken thighs will shrink a bit as they cook, too, allowing for more air flow.

Cook the chicken thighs for 10 minutes, then flip and cook for about 8 minutes more. I like to flip them one last time and cook with the skin side up for the final two minutes to make sure that skin is extra crispy! Make sure to test the chicken with a meat thermometer to make sure the internal temperature reaches 165ºF.

Serve those juicy air fryer chicken thighs and all of their crispy skin goodness with your favorite sides!

Seriously, the juiciest chicken EVER. 🤤

More Air Fryer Recipes

Air Fryer Chicken Breast

$5.74 recipe / $1.43 serving

Air Fryer Chicken Nuggets

$4.64 recipe / $1.16 serving

Air Fryer Grilled Cheese

$2.23 each

Air Fryer Pork Chops

$3.82 recipe / $1.91 serving

The post Air Fryer Chicken Thighs appeared first on Budget Bytes.

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!

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 minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 1.25 cups each

Calories 403kcal

Author Beth – Budget Bytes

Equipment

• Dutch Oven

Ingredients

• 1 yellow onion $0.37
• 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

How to Make White Chicken Chili – Step by Step Photos

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.

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.

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.

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

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

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.

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.

Serve the chili hot with your favorite toppings!

More Delicious Chili Recipes

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Easy Pumpkin Chili

$9.73 recipe / $1.62 serving

Black Bean Chili

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Turkey Chili

$11.55 recipe / $1.78 serving

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