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Quick One Pot Red Beans and Rice brings cozy Louisiana-inspired flavor to the table without a long simmer. This easy Cajun recipe uses smoky turkey kielbasa, canned kidney beans, tomatoes, Cajun seasoning, broth, and basmati rice to make a hearty family dinner in one pot. It tastes bold, savory, and satisfying while staying simple enough for busy weeknights.

Cajun Cuisine vs Creole Cuisine – What’s the Difference?

These cuisines are both Louisiana traditions, but they come from different roots. Cajun cuisine grows from rural south Louisiana, especially Acadiana’s bayous, prairies, and small communities. It is often practical country cooking. Cajun food uses local ingredients like rice, pork, smoked sausage, crawfish, catfish, game, onions, peppers, celery, and bold seasoning. The flavor is usually rustic, smoky, peppery, and deeply savory.

Creole cuisine grows from New Orleans city culture and Louisiana’s port history. It reflects French, Spanish, African, Caribbean, Italian, German, and Native American influence. Creole cooking often uses tomatoes, seafood, butter, herbs, spices, and sauces. It can taste layered, bright, and polished. A Cajun jambalaya is often brown and smoky, while a Creole jambalaya usually includes tomatoes and looks redder.

The roux also shows the difference. Cajun dishes often use a darker roux that brings a roasted, nutty flavor. Creole dishes may use a lighter roux or build flavor with tomatoes, herbs, seafood stock, and sauces. Both styles use the Holy Trinity of onion, celery, and bell pepper. They are different traditions, but they overlap often in Louisiana kitchens.

This quick red beans and rice recipe sits in that Cajun-Creole overlap. Red beans and rice is strongly tied to New Orleans home cooking, while this version uses Cajun seasoning, turkey kielbasa, beans, tomatoes, and one-pot convenience. It brings Louisiana-inspired comfort to a fast, affordable family dinner.

What is Red Beans and Rice and Who Invented It?

Red beans and rice is a classic Louisiana dish of seasoned red beans served with rice. Traditional versions often use small red beans or kidney beans, vegetables, spices, and smoked meat. The dish is famous in New Orleans, where Monday red beans became a beloved tradition tied to wash day and leftover Sunday ham.

The dish developed over time from Louisiana, Caribbean, African, and Creole food traditions. Families made it because it was affordable, filling, and easy to simmer while other chores happened. This quicker recipe keeps that spirit but uses canned beans and one pot for modern kitchens.

The Difference Between the Holy Trinity, Mirepoix, Sofrito, and Suppengrün

The Holy Trinity is the classic Louisiana flavor base of onion, celery, and green bell pepper. It works like the first layer of flavor in gumbo, jambalaya, étouffée, and red beans and rice. The name “Holy Trinity” nods to the Catholic culture that shaped parts of Louisiana. It also shows how important the trio is to the cooking. Three everyday vegetables become one flavor foundation. Garlic is often added too, and many cooks jokingly call it “the pope.”

French mirepoix uses onion, celery, and carrot. Spanish-style sofrito often includes onion, garlic, peppers, and tomatoes. German suppengrün usually includes carrot, leek, and celery root or celery. Each mix reflects what grows well and what flavors the local cuisine values.

These aromatic bases do the same basic job. They start the pot with fragrance, sweetness, and depth. The difference is in the personality. Holy Trinity tastes earthy and peppery. Mirepoix tastes sweet and rounded. Sofrito tastes bright and tomato-rich. Suppengrün tastes fresh, herbal, and rooty.

Why Red Beans and Rice Delivers More Flavor for Less

Red beans and rice is budget-friendly because beans, rice, broth, and seasoning stretch well. A small amount of sausage flavors the entire pot. Canned tomatoes add body and acidity. Cajun seasoning adds warmth without needing a long list of spices.

This one pot meal also fills the table with protein, fiber, and comforting texture. The beans soften into the broth. The rice absorbs the seasoned liquid. The turkey kielbasa gives every serving a smoky bite. It feels generous, even when the ingredient list stays simple.

The ingredients are humble, but each one has a job. Onion and garlic create a savory start. Cajun seasoning brings paprika, pepper, herbs, and heat. Turkey kielbasa adds smoky flavor while keeping the recipe lighter than many traditional sausage versions.

Canned tomatoes help the rice cook in a rich, seasoned liquid. Fat free chicken broth adds depth without extra heaviness. Basmati rice cooks tender and fragrant. Canned kidney beans make the recipe quick, reliable, and easy to repeat on a busy night.

How to Make a Quick Cajun Recipe Taste Slow-Cooked and Satisfying

The secret is to build flavor in layers. Let the onion soften before adding the garlic. Give the kielbasa a little time against the hot pot. Bloom the Cajun seasoning in the oil so the spices wake up before the liquid goes in.

Another smart move is to let the finished pot rest before serving. The rice settles, the beans thicken the broth, and the flavors taste more blended. That short pause gives the dish a slower-cooked feel without adding much time.

Leftovers can turn into stuffed peppers, skillet rice cakes, burrito bowls, or a quick soup with extra broth. A fried egg on top makes it brunch-worthy. A sprinkle of green onion adds color and fresh flavor. A few dashes of hot sauce bring the whole bowl to life.

What This Recipe Tastes Like

This quick red beans and rice tastes smoky, savory, and warmly spiced. The turkey kielbasa gives the pot a meaty backbone. Tomatoes add brightness. Beans make it creamy and filling, while the rice soaks up every bit of seasoned broth.

The final bowl feels comforting but not heavy. It has that stick-to-your-ribs quality that makes red beans and rice a classic. It is simple enough for a weeknight, flavorful enough for Sunday supper, and flexible enough for lunches all week.

Yield: 6

Quick One Pot Red Beans and Rice

Cook Time: 20 minutes

Total Time: 20 minutes

Quick One Pot Red Beans and Rice is a budget-friendly Cajun dinner with turkey kielbasa. Perfect for easy weeknight dinners, family meals, meal prep, and National Rice Month.

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Ingredients

• 1 1/2 cups diced onion
• 1 1/2 cup diced bell peppers
• 1 1/2 cups diced celery
• 3 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 12 ounces turkey kielbasa, sliced
• 1 teaspoon extra virgin olive oil
• 14 ounces canned tomatoes
• 2 cups fat free chicken broth
• 1 cup basmati rice
• 28 ounces canned kidney beans, rinsed and drained

Instructions

1. Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, bell peppers, and celery. Cook for 5 to 7 minutes, stirring often, until the vegetables soften and smell fragrant.
3. Stir in the minced garlic and Cajun seasoning. Cook for about 30 seconds, just until the garlic is fragrant and the seasoning coats the vegetables.
4. Add the sliced turkey kielbasa. Cook for 3 to 4 minutes, stirring occasionally, until the sausage starts to brown around the edges.
5. Pour in the canned tomatoes and fat free chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
6. Add the basmati rice and stir to combine. Bring the mixture to a gentle boil.
7. Reduce the heat to low, cover the pot, and simmer for 15 to 18 minutes, or until the rice is tender and most of the liquid is absorbed.
8. Stir in the rinsed and drained kidney beans. Cover again and cook for 5 more minutes, until the beans are hot and the mixture is thick and hearty.
9. Remove the pot from the heat and let it rest, covered, for 5 minutes. Fluff gently before serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 502Total Fat 19gSaturated Fat 6gUnsaturated Fat 13gCholesterol 44mgSodium 2253mgCarbohydrates 61gFiber 12gSugar 10gProtein 23g

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The post Quick One Pot Red Beans and Rice – Budget Friendly appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Chicken Fajita Kabobs bring colorful Tex-Mex flavor to the grill with tender chicken, sweet peppers, onions, and juicy cherry tomatoes. A quick fajita marinade adds smoky spice, bright lime, tangy vinegar, and a touch of honey. Each skewer cooks into an easy family dinner that feels fresh, fun, and perfect for warm-weather meals.

What Are Kabobs and Who Invented Them?

Kabobs, also spelled kebabs, are pieces of meat and vegetables cooked on skewers over heat. They are often grilled, which gives the outside a lightly charred edge while the inside stays juicy. Many cultures have their own version, so the word can describe a wide family of roasted or grilled foods.

This cooking method has ancient roots in the Middle East and Central Asia, where small pieces of meat were cooked over open fire. Kebabs are described as a dish of Middle Eastern or Central Asian origin that often pairs meat with vegetables on skewers.  Early skewers were often simple tools made from sharpened sticks, reeds, or thin metal rods, depending on what cooks had available.

What Are Fajitas and Who Invented Them?

Fajitas are a Tex-Mex dish made with seasoned meat, peppers, and onions. The name comes from the Spanish word “faja,” meaning belt or strip.  Their roots are often traced to Mexican vaqueros and ranch workers in South Texas during the 1930s and 1940s.  They were commonly given tougher, less expensive cuts of beef as part of their pay. Skirt steak was one of those cuts. They learned to season it well, cook it over high heat, and slice it into thin strips (like belts) to make it tender and flavorful. Later, restaurants and cooks such as Sonny Falcón, Otilia Garza, and Mama Ninfa helped make fajitas famous.

What’s the Secret to Juicy Chicken Kabobs?

The secret is a short, flavorful marinade and evenly cut pieces of chicken. Lime juice and cider vinegar brighten the meat, while honey balances the tang and helps the edges caramelize. Fajita seasoning brings smoky depth without extra work.

Do not cut the chicken too small or they will overcook. One-inch pieces cook quickly but still stay juicy. It also keeps everything bite sized.  This makes kabobs great for backyard parties because you don’t need a plate or silverware.  For best results, grill just until the chicken reaches a safe temperature, then let it rest for a few minutes before serving.

Best Cuts of Chicken for This Kabob Recipe

Boneless, skinless chicken breasts work well for this recipe because they cut neatly into cubes and cook fast. They also soak up the fajita marinade, which helps each piece taste bright, smoky, and savory.

Boneless, skinless chicken thighs are another great option. They have more natural fat, so they stay tender on the grill. Thighs are helpful when cooking for a crowd because they are more forgiving if they stay on the heat a little longer.  They’re also more budget friendly than breasts.

What Spices Are in Fajita Seasoning?

Fajita seasoning usually includes chili powder, cumin, garlic powder, onion powder, paprika, oregano, and salt. This recipe adds smoked paprika for deeper flavor, thyme for an herby note, and a little cayenne for gentle heat.

Cornstarch might confuse you.  It helps the seasoning cling to the chicken and vegetables. It also helps the marinade coat evenly, so the kabobs cook with plenty of flavor on every side.  And you can double or triple this recipe as your go to skillet fajita seasoning.

How Do Restaurants Get Their Fajitas So Tender?

Restaurants often use a smart mix of marinade, high heat, and careful slicing. Acid from citrus or vinegar gives the chicken a bright, tangy base and helps tenderize the surface of the meat. Oil, seasoning, and time help the flavor settle in before cooking.  Honey adds balance and helps create a light caramelization on the grilled chicken.

High heat also matters. Fajitas often cook fast over a hot grill or skillet, which gives them char without drying them out.  They also make sure to but the chicken into even pieces.  Restaurants also cut the onions, and peppers into similar sizes so they cook evenly. Finally, they leave a little space between pieces so heat can reach every side.

They soak their skewers in water before cooking the kabobs.  Soaked skewers are less likely to burn over the high heat. Metal skewers work well too and can help conduct heat into the center of the food.  However, sometimes the ingredients have a tendency to fall off so pick metal skewers that are flat.

Use Colorful Vegetables for Texture, Flavor, and Sizzle

Bell peppers and onions do more than add color. They bring natural sweetness, a little crunch, and that classic fajita aroma. As they grill, the edges soften and char just enough to taste smoky.  They taste even smokier when you sprinkle them with the fajita seasoning.

Cherry tomatoes add juicy bursts between the chicken and vegetables. They also make the kabobs look bright and fresh. They’re also a sweet compliment to the smoky seasoned chicken. Together, the mix turns simple grilled chicken into a colorful dinner that feels special.

No, the vegetables do not need to be cooked before they go on the kabobs. Cutting them into similar-size pieces helps them cook at the same pace as the chicken. 

What Do Chicken Fajita Kabobs Taste Like?

Chicken Fajita Kabobs taste smoky, tangy, lightly sweet, and full of grilled flavor. The lime and vinegar brighten the chicken, while honey helps the edges caramelize. Chili powder, cumin, garlic, and smoked paprika give each bite warm Tex-Mex depth.

The vegetables add sweetness and juicy texture. Bell peppers and onions soften on the grill, while cherry tomatoes bring little bursts of freshness. The finished kabobs feel bright, hearty, and summer-ready.  I served these with a black bean salsa that is great for this and many other Tex-Mex recipes.

Yield: 4

Chicken Fajita Kabobs

Prep Time: 30 minutes

Cook Time: 6 minutes

Total Time: 36 minutes

Fire up the grill for Chicken Fajita Kabobs loaded with juicy chicken, sweet peppers, onions, and bursty cherry tomatoes. Serve the smoky skewers with black bean and avocado salsa for a fresh, creamy, colorful Tex-Mex dinner that’s cookout ready and family approved.

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Ingredients

For Fajita seasoning:

Toggle ingredient group

• 2 tablespoons cornstarch
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons oregano
• 2 teaspoons thyme
• 2 teaspoons salt
• 1/4 teaspoons cayenne pepper

For Marinade:

Toggle ingredient group

• 1/8 cup lime juice
• 1/8 cup cider vinegar
• 2 tablespoons honey
• 2 tablespoons Fajita seasoning
• pinch cayenne

For Kabobs:

Toggle ingredient group

• 1 pound chicken, cut into 1 inch pieces
• 2 cups onions, cut into 1 inch pieces
• 1 cups bell pepper, cut into 1 inch pieces
• 2 cups cherry tomatoes

For Salsa:

Toggle ingredient group

• 14 ounces canned black beans, rinsed and drained
• 1 cup finely diced tomato
• 1/2 cup finely diced red onion
• 1 avocado, diced and lightly mashed
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground cumin

Instructions

1. Combine first ten ingredients (cornstarch through cayenne) in a small mixing bowl. Stir well to combine. Set 2 tablespoons aside and store the remaining in an airtight container.
2. Combine next nine ingredients (lime juice through cayenne) in a small mixing bowl.
3. Place the chicken in a zip top plastic bag. Pour the marinade into the bag and marinate 30 minutes.
4. While the chicken is marinating, prepare the salsa. Place the avocado in a small mixing bowl and mash lightly with a fork. Add the remaining ingredients and toss well to combine. Refrigerate until the chicken kabobs are ready.
5. Preheat the grill to high (about 550 to 600). Assemble the kabobs alternating the chicken with the onions, peppers, and tomatoes.
6. Oil the grill lightly before placing the kabobs on the grates. (I use a paper towel dipped in oil and some tongs.) Grill 2 to 3 minutes on each side or until the chicken is cooked through and no longer pink in the middle. Remove from the grill and allow them to rest while you assemble the plates.
7. Divide the salsa evenly between four plates. Arrange 3 kabobs on each plate and serve with a nice, cold cerveza.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 715Total Fat 24gSaturated Fat 6gUnsaturated Fat 18gCholesterol 104mgSodium 2243mgCarbohydrates 87gFiber 24gSugar 23gProtein 45g

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The post Easy Chicken Fajita Kabobs for Summer Grilling appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Chicken Fajita Sloppy Joes turn classic comfort food into a saucy Tex-Mex dinner. Ground chicken, peppers, onion, tomatoes, and fajita seasoning cook together in one skillet. Cheddar melts over the filling after it’s piled onto soft buns for a bold, easy family meal. This fun spin on a classic sloppy joe recipe upgrades weeknight dinner with fun color and flavors.  Another fun spin on sloppy joes is trying picadillo con papas to put on your bun for a Mexican inspired sloppy joe sandwich.

What Are Fajitas?

Fajitas are a Tex-Mex dish known for seasoned strips of meat, peppers, and onions. The name comes from the Spanish word “faja,” which means belt or strip. That name makes sense because early fajitas often used skirt steak, a long, thin cut with a noticeable grain. When sliced the right way, it becomes tender strips that fit the name perfectly.

No single cook gets full credit for inventing fajitas. Food history often traces them to Mexican vaqueros and ranch workers in South and West Texas in the 1930s. Later, Sonny Falcón, Otilia Garza, and Mama Ninfa helped bring fajitas into restaurants and wider Tex-Mex culture.  No matter where they come from, they’re a favorite among Tex-Mex enthusiasts.

What Are Sloppy Joes?

Sloppy joes are warm sandwiches made with crumbled ground meat in a tomato-based sauce. The filling is spooned onto hamburger buns, which gives the sandwich its famous messy style.

 The origin is debated. One common story points to a cook named Joe in Sioux City, Iowa, who added tomato sauce to loose meat sandwiches around the 1930s. Loose meat sandwiches are made with seasoned crumbled beef served on a bun without a thick sauce. Other stories connect the name to Sloppy Joe’s Bar in Key West or a Havana saloon.

Why Sloppy Joes Are Perfect for Busy Family Dinner

Sloppy joes are perfect for busy family dinner because they are quick, filling, and flexible. The skillet does most of the work, and the meal does not need a complicated side dish to feel complete. They also feel relaxed at the table. Kids and adults can grab a bun, add cheese, and enjoy a saucy sandwich without any fuss. It is comfort food that fits real-life weeknights.

This Tex-Mex mashup works because it combines fajita flavor with sloppy joe ease. Bell pepper and onion add sweetness. Fajita seasoning gives the filling smoky warmth. Tomatoes help everything turn saucy fast. This recipe is approachable because it uses familiar sandwich ingredients. It tastes like a fun taco night twist, but it is easier to serve on a packed evening.

The Core Ingredients That Build Big Flavor Fast

Ground chicken breast keeps this easy dinner lean and quick. It browns fast and absorbs the fajita seasoning well. Diced bell pepper and onion bring the classic fajita base to the skillet.

Canned tomatoes add body and draining them keeps this sloppy joe from being too moist. Cheddar cheese melts onto the warm filling giving the sandwich a rich finish. Hamburger buns make the recipe simple, satisfying, and easy to plate.

Ingredients:

• 1 pound ground chicken breast
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 2 tablespoons fajita seasoning
• 14 ounces drained fire-roasted tomatoes
• 6 hamburger buns
• 6 sliced cheddar cheese

How to Make a Saucy, Hearty Filling Without Complicating Dinner

Brown the ground chicken in a large skillet over medium heat. Break it into small pieces as it cooks. Add the diced bell pepper and onion, then cook until the vegetables soften and smell sweet.

Stir in the fajita seasoning and drained tomatoes. Bring the tomatoes to a low boil and then let the filling simmer until it thickens; about 10 to 15 minutes. Spoon the chicken mixture onto hamburger buns, top each sandwich with cheddar, and serve while the cheese is melty.

Easy Swaps for What’s Already in Your Fridge or Pantry

Ground turkey can replace ground chicken with little change in flavor. Ground beef makes the filling richer. Frozen peppers and onions also work well when fresh vegetables are not on hand.  You can easily warm them in the microwave, chop, and then drain them well before adding to the chicken mixture.  Frozen vegetables can retain quite a bit of liquid so drain them well.

Cheddar can be swapped with Monterey Jack, pepper jack, or a Mexican cheese blend. I have found a blend called quesadilla cheese.  It’s super string and fun to eat.  This filling also works in tortillas, slider buns for game day, rice bowls for a healthy dinner, as a baked potato topping, or in lettuce wraps for an easy appetizer.

Serving Chicken Fajita Sloppy Joes and Side Dish Suggestions

Serve Chicken Fajita Sloppy Joes hot on soft hamburger buns. Toasted buns hold the filling better and add a little crunch. The cheddar should melt slightly into the saucy chicken.  I like a good onion bun for added flavor.  My husband likes the tender texture of brioche buns.  They’re great on bolillos, too!  Actually, I split the roll in to and use one half as an open-faced sloppy joe.

I served mine with some air fryer fries.  Good side dishes include tortilla chips, Mexican corn salad, Spanish rice, or black beans.  For healthier sides, try some roasted vegetables, chipotle broccoli slaw, or a simple green salad. You can skip the buns and turn this sloppy joe mix into a delicious salad or spoon it over some cauliflower rice.

What This Chicken Fajita Sloppy Joe Recipe Tastes Like

Before I serve dinner, I usually ask S to taste it and see what it needs. His flavor palette is different than mine and I value his opinion. This time, he tasted it and I asked, “What’s it need?” “Nothing.” “Nothing?” “Nothing. It’s delicious!” And there ya have it folks! If S says it’s delicious, you know it’s DELICIOUS!

Chicken Fajita Sloppy Joes taste saucy, savory, cheesy, and lightly smoky. The bell pepper and onion bring sweetness. The tomatoes keep the filling juicy, while fajita seasoning adds warm Tex-Mex flavor.  This sandwich feels hearty without being too heavy. It is messy, melty, and comforting, with the kind of flavor that makes a quick dinner feel like something worth looking forward to.

Yield: 6

Chicken Fajita Sloppy Joes

Cook Time: 20 minutes

Total Time: 20 minutes

Bring bold skillet flavor to dinner with Chicken Fajita Sloppy Joes! Saucy, cheesy, pepper-packed, and perfect for busy weeknights when everyone wants something fun and satisfying.

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Ingredients

• • 1 pound ground chicken breast
• • 1/2 cup diced bell pepper
• • 1/2 cup diced onion
• • 2 tablespoons fajita seasoning
• • 14 ounces fire-roasted tomatoes drained
• • 6 hamburger buns
• • 6 slices cheddar cheese

Instructions

1. Brown the ground chicken in a large skillet over medium heat. Break it into small pieces as it cooks. Add the diced bell pepper and onion, then cook until the vegetables soften and smell sweet.
2. Stir in the fajita seasoning and drained tomatoes. Bring the tomatoes to a low boil and then let the filling simmer until it thickens; about 10 to 15 minutes. Spoon the chicken mixture onto hamburger buns, top each sandwich with cheddar, and serve while the cheese is melty.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 476Total Fat 22gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 12gCholesterol 109mgSodium 793mgCarbohydrates 39gFiber 4gSugar 6gProtein 30g

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The post Chicken Fajita Sloppy Joes appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

 A colorful chicken stir-fry brings quick comfort to the table with bright vegetables, tender chicken, and a bold homemade sauce. This recipe uses simple pantry staples and fresh produce to create a fast, flavorful meal that feels lighter, fresher, and more budget‑friendly than takeout. Everything cooks in one skillet, making it ideal for busy weeknights, meal prep days, or anyone craving a satisfying dish without extra fuss.

What Is Stir-Fry and When Was It Invented

Stir‑fry is a cooking method built around high heat and quick movement. Ingredients cook fast, stay crisp, and absorb flavor beautifully. The technique centers around the wok, a versatile pan that handles searing, steaming, and sautéing with ease. Because the heat stays concentrated, food cooks in minutes while keeping its texture.

The roots of stir‑fry trace back to ancient China. Early versions appear during the Han dynasty, when fuel conservation becomes important.  This caused fast cooking methods to rise in popularity. As woks become more common, stir‑frying spreads across regions.  It eventually evolves into the vibrant, flavorful technique known today. Its speed and efficiency make it a natural fit for busy weeknight dinners.

Why Homemade Chicken Stir-Fry Wins on Cost, Flavor, and Fullness

Homemade chicken stir‑fry offers more control over ingredients, flavor, and portion size. Fresh vegetables add volume and nutrients, while chicken cooks quickly and absorbs sauce well. The homemade sauce brings balance without the heavy salt or oil often found in takeout versions.

Cooking at home also means customizing the dish to personal preferences. More vegetables can be added for crunch. Extra garlic or ginger can boost flavor. The result is a meal that feels fresher and more satisfying, with a fullness that comes from whole ingredients rather than fillers.

The Real Price Breakdown: One Skillet Versus One Takeout Order

A single skillet of chicken stir‑fry often feeds three to four people for the cost of one restaurant entrée. Most ingredients come from pantry staples that last for multiple recipes. Even specialty items like baby corn and water chestnuts remain affordable when purchased canned.

Takeout prices continue to rise, especially for dishes with protein and vegetables. Cooking at home stretches ingredients further and reduces waste. The savings become clear when comparing the cost of one skillet to the price of multiple takeout meals.

How to Shop Smarter with Pantry Staples, Frozen Vegetables, and Farmer’s Market Finds

Pantry staples form the backbone of a great stir‑fry sauce. Soy sauce, sesame oil, garlic, ginger, and Hoisin create depth and balance. Vegetable broth and rice vinegar round out the flavor. Keeping these items stocked makes weeknight cooking easier and more affordable.

Frozen vegetables offer convenience and value. They stay fresh longer and work well in high‑heat cooking. Farmer’s market finds add seasonal flair. Peppers, carrots, snap peas, and leafy greens bring color and crunch. Mixing pantry staples with fresh or frozen produce creates a flexible, budget‑friendly shopping strategy.

The Flavor Formula That Makes Homemade Taste Better Than Delivery

A great stir‑fry sauce balances salty, sweet, savory, and acidic notes. Soy sauce and sesame oil provide depth. Brown sugar adds sweetness. Garlic and ginger bring warmth and aroma. Rice vinegar brightens the dish and keeps flavors lively.

Cooking the sauce over high heat helps it thicken and cling to every ingredient. This creates a glossy finish and ensures each bite carries flavor. Homemade sauces also avoid the heaviness of restaurant versions, making the dish feel lighter and more vibrant.

Easy Ways to Stretch Ingredients Into Multiple Meals Without Feeling Repetitive

Chicken stir‑fry adapts easily to different serving styles. One night it can be served over rice. The next, it becomes a filling for lettuce cups. Adding noodles creates a third variation that feels completely different. These small changes keep meals interesting without requiring new ingredients.

Leftovers also pair well with eggs, wraps, or grain bowls. A scoop of stir‑fry can transform into a quick lunch or snack. Stretching ingredients this way reduces waste and keeps meal planning simple.

How to Make Meal-Prep Portions Feel Fresh, Fast, and Crave-Worthy

Storing the sauce separately helps vegetables stay crisp. Reheating chicken and veggies quickly over medium heat keeps texture intact. A splash of broth can revive the sauce if it thickens too much in the fridge.

Adding fresh toppings makes meal‑prep portions feel new again. Green onions, sesame seeds, or a squeeze of lime brighten the dish. These small touches turn leftovers into meals that still feel crave‑worthy.

Use This Recipe as Inspiration – Swap Ingredients for Different Flavors

This stir‑fry recipe works as a flexible base that adapts to whatever ingredients are available. The quick cooking method keeps vegetables crisp and chicken tender, so the dish stays fresh even when the flavor profile changes. Because the sauce is simple and balanced, it pairs well with a wide range of ingredients, making it easy to create new variations without extra effort.

Stir‑fry encourages creativity in the kitchen. A few swaps can transform the dish into something completely different while still using the same skillet and technique. Seasonal vegetables, different proteins, and bold spices all fit naturally into this recipe, whether the goal is a bright Tex‑Mex stir‑fry with peppers and warm spices or a cozy breakfast stir‑fry with eggs, sausage, and quick‑cooking veggies. These variations keep meals interesting throughout the week and make the base recipe feel endlessly adaptable.

Why You Will Love this Easy Chicken Stir-Fry Recipe and Put it Menu Repeat

This easy chicken stir‑fry becomes a repeat favorite because it delivers everything home cooks want in one skillet: bold flavor, crisp vegetables, tender chicken, and a homemade sauce that tastes fresher than takeout. The ingredients are simple, the steps are quick, and the results feel consistently delicious. It’s flexible enough for busy nights, customizable enough for different cravings, and satisfying enough to make everyone at the table happy. Once readers try it, this stir‑fry becomes one of those dependable recipes they reach for again and again.

Serve this chicken stir-fry over steamed white rice, brown rice, or instant rice to keep the meal filling without adding much cost. For an even thriftier option, use leftover rice from another dinner or stretch the skillet with extra frozen vegetables. Noodles are another budget-friendly choice. Toss the stir-fry with ramen noodles, spaghetti, or any pasta already in the pantry, then add a splash of sauce or broth to help everything coat evenly.

To make leftovers feel new, turn the stir-fry into lettuce cups, rice bowls, wraps, or quick fried rice with an egg. A small amount of chicken can go further when paired with inexpensive add-ins like cabbage, carrots, green onions, or scrambled eggs.

Yield: 4

Easy Chicken Stir-Fry with Homemade Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This easy chicken stir-fry gets all its flavor from a homemade stir-fry sauce. Say goodbye to boring dinners and hello to a new favorite recipe!

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Ingredients

For the sauce:

Toggle ingredient group

• 1/2 cup soy sauce
• 1/2 cup sesame seed oil
• 1/2 cup vegetable broth
• 2 tablespoons Hoisin sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 teaspoons rice vinegar

For the stir-fry:

Toggle ingredient group

• 1 pound bite-sized chicken breast
• 1 cup red bell pepper strips
• 8 ounces water chestnuts, drained
• 14 ounces baby corn, drained
• 1 cup shredded carrots

Instructions

For the Stir-Fry Sauce:

1. Whisk soy sauce, sesame oil, broth, Hoisin, garlic, ginger, and brown sugar in a bowl.
2. Add cornstarch and whisk until smooth.
3. Stir in rice vinegar.
4. Set aside until ready to use.

For the Stir-Fry:

1. Heat a large skillet or wok over medium‑high heat.
2. Add a drizzle of oil and cook chicken until browned and cooked through.
3. Add bell peppers, carrots, baby corn, and water chestnuts. Stir often.
4. Pour the homemade sauce over the mixture.
5. Cook until the sauce thickens and coats everything evenly.
6. Serve hot over rice or noodles.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 542Total Fat 20gSaturated Fat 3gUnsaturated Fat 17gCholesterol 97mgSodium 2052mgCarbohydrates 46gFiber 9gSugar 17gProtein 46g

Not quite sure why it's so high. Eat at your own risk.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Easy Chicken Stir-Fry Recipe Revolutionizes Weeknight Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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Some of you are wondering what in the world is spatchcocked chicken. Well, I’m here to tell you it’s a fancy way of saying butterfly. To spatchcock a chicken, you simply take your kitchen shears and cut down one side of the backbone to allow the chicken to open and lay flat.  It makes the cooking time quick!  This chicken goes well with roasted yellow squash or Instant Pot wild rice pilaf.

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What is Spatchcocking?

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Spatchcocking is a simple technique where you remove the backbone from a whole chicken and flatten it out before cooking. It’s not like I will eat any of the back meat. I’m just not that type of girl. My dad, on the other hand, LOVES the back meat. However, you could save it and add it to the pot next time you make chicken broth. 

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How to Spatchcock a Chicken

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To spatchcock a chicken all you need are sharp kitchen shears or a sturdy knife and a steady cutting board.  First, you remove the backbone.  Place the chicken breast-side down. Starting at the tail, cut along both sides of the backbone from tail to neck and remove it.  Next flatten the bird.  Flip it over and press firmly on the breastbone with your palms.  Push down until it cracks and the chicken lies flat.  I snipped the wishbone with my shears.

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As you can see, the chicken lays nice and flat on the cutting board. Snipping that wishbone really does help the breasts lay flat. Of course, you must get a little creative by tucking the wings under. If you want, you could separate the wings which would allow them to lay even flatter.  This method allows the bird to cook more evenly and quickly, ensuring that every part is perfectly done. It’s a game-changer if you want crispy, golden skin and juicy meat in every bite.

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Benefits of Spatchcocking a Whole Chicken

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Yes, it might seem like a lot of effort to roast a chicken, but spatchcocking a chicken makes for even cooking times.  Flattening the chicken ensures that it cooks evenly, preventing the breast meat from drying out while the legs finish cooking.  I don’t know how many times I’ve roasted a whole bird, turkey included, and the thighs weren’t cooked but the breasts were.  This keeps the breast moist and gives the legs and thighs more contact with the heat to cook thoroughly.

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Spatchcocking a chicken is a time saver.  Because you’re opened the chicken up, there’s more surface area that’s in contact with the direct heat.  This makes it cook faster than a whole chicken.  This makes it a great option for weeknight dinners.  And with that surface area contact that means crispier skin!  With more surface area exposed, the skin becomes beautifully crisp and golden.

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Mastering the German Spice Blend

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Now, at this point you could easily coat this chicken with any flavor rub you want. You could even cover it with salt and pepper and call it a day. But that’s not my style. My style is to create a delicious and flavorful rub for everything. For this chicken, I thought I’d channel my German roots and see what I could come up with.

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Traditional German spice blend for chicken is a delightful mix of herbs and spices that infuse the meat with rich, savory flavors. Apparently, chicken spice is quite common and traditional. I stumbled on a recipe for brathendl and knew I was onto something delicious. I loved all the flavors in this rub. It captured that Eastern European flavor I was looking for like paprika, caraway seeds, marjoram, and thyme. Mastering this blend will elevate your spatchcocked chicken to new heights.

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Ingredients to Make This German Spiced Spatchcocked Chicken

Outside of a whole chicken, there’s 9 spices and some olive oil:

Spice – paprika, caraway seed, thyme, rosemary, garlic powder, marjoram, celery flakes (or celery seed), salt, black pepper

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Yes, I do keep all of these spices on hand.  Some might not have caraway seed and probably not celery flakes.  You could substitute celery seed, but I would reduce the amount of seeds because they’re stronger in flavor than flakes.

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Instructions to Make This Chicken Recipe

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Preheat the oven to 350 F so it’s ready when you are.  Then combine all the spices in a spice grinder or coffee grinder and pulse the celery flakes and caraway seeds are broken up and smaller.  If you don’t have a spice or coffee grinder, then you could use a mortar and pestle or a rolling pin and a plastic bag to crack the seeds and flakes.  Pour the spices into a bowl and stir in the olive oil to create a paste.

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Dry the chicken.  I use paper towels to make sure the skin is dry which will make for a crispier skin and allow the spice mixture to cover the skin easily.  Bake the chicken at 350 F for 50 to 60 minutes or until the internal temperature of the thicken part of the breast or thigh is 165 F.  Remove the chicken from the oven and let it rest 10 minutes which should put it at 170 F when it’s time to cut the chicken and plate it for serving.

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Tips and Tricks for Juicy, Flavorful Chicken

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To make sure your chicken is cooked to perfection use a meat thermometer.  I can’t stress this enough.   There’s nothing more concerning than slicing your chicken and seeing pink juices coming out.  That’s just screams food poisoning to me.  Don’t get your dinner guests or family sick.  Just get a good, instant read, thermometer.  Letting the chicken rest allows it cook a little longer with the carryover heat as the bird settles.  It also allows the juices to redistribute back into the meat.  This makes for a juicier chicken.

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Experiment with the spices.  If you don’t like caraway seeds, then try coriander seeds.  Skip the celery flakes and try some minced onion or onion powder.  Try using some smoked paprika for a completely different flavor profile.  This recipe is just a suggestion.  Take it and customize it for what you and your family enjoys. 

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More German Recipes to Serve with Your German Spiced Chicken

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Pair your German spiced spatchcocked chicken with some traditional German side dishes for a complete meal to celebrate Octoberfest.  Sauteed red cabbage with its sweet and sour braise, or sauerkraut with its tart punch, are great sides.  The crunch and flavor make for a delicious compliment to the spiced chicken.

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I served my chicken with a delicious dill and red potato salad.  It wasn’t a German potato salad, but that’s a great option.  I have a German cauliflower salad if you’re following the low carb or keto diet.  It has a sweet and sour creaminess that’s great with this chicken recipe.  You could make some German potato dumplings called Kartoffelklöße.  These soft and fluffy dumplings are perfect for soaking up the chicken’s juices.  You could serve them with pierogi but I don’t think those are German.  I could be wrong.

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There’s a few pasta sides that go well with this German chicken recipe.  Spätzle being the first that comes to mind.  They’re small, soft egg noodles that are delicious and simple.  Schupfnudeln are similar to a gnocchi but they’re thicken and more finger shaped.  Tossed with some butter, salt, and pepper and you’re ready to eat! 

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If you want some veggie options, there’s haluski which is egg noodles and sauteed cabbage.  It’s a simple and filling side that’s great for any meal.  I make it often because it’s quick and tasty.  You could make some green beans with bacon.  That’s a popular German side called speckbohnen.  Or try some rahmspinat, which is creamed spinach.  Or go with something completely different and try some Balsamic Roasted Brussels Sprouts and Sweet Potatoes.

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No matter what you serve with this German spiced spatchcocked chicken, your family will love it and ask for it time and time again. And, since it cooks faster than a traditionally roasted chicken, you can easily appease the hungry masses.

German Oktoberfest Recipes

German Oktoberfest Recipes

Delicious recipes to celebrate Oktoberfest!

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The post Unleash Flavor with this German Spiced Spatchcocked Chicken Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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Tailgating and game day foods are typically packed with calories. And lots of fried fat. Or maybe slow cooked ribs and other meats. Either way, tailgate foods typically are not healthy. It’s about indulgence and flavor. But I’m saying you can have flavor without all that indulgence. I’m serious!

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Imagine a bratwurst. It’s packed with flavor, spices, and so much moisture it’s almost bib worthy. Then turn it into a burger. And it retains all that moisture and flavor. But in a different kind of bun. Now, take all that brat flavor and combine it with some coarsely chopped chicken breast. And add in some shallots and green apples. Both of which keep the moisture and flavor inside of these brat burgers.

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What Is a Brat?

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A bratwurst, or brat for short, is a type of German sausage.  They’re typically made with pork, veal, or beef. It’s famous for its rich flavors and juicy texture.  They also have signature spices that set them apart from other sausages. Brats are often grilled and served whole.  But I’m taking all that classic flavor and packing it into a burger for a fresh twist.

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Making Your Own Homemade Brat Seasoning

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The magic of a great bratwurst or brat burger lies in the seasoning. Traditional bratwurst seasoning includes ground coriander, nutmeg, ginger, white pepper, and a touch of marjoram. For this recipe I used coriander, garlic and onion powder, fennel seeds, thyme, sage, salt and pepper.  This blend brings out the bold, savory notes that make bratwurst so mouthwatering and adds the sage I love to combine with chicken recipes.

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Chicken Breast vs Chicken Thighs in Brat Burgers

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When it comes to choosing chicken for your brat burgers, you have options. Chicken breast is lean and keeps things light.  I used chicken breasts in this recipe.  However, chicken thighs offer more fat and a juicier bite. Both work well but for those that like chicken thighs, they will give your burgers extra tenderness and a richer flavor. For those that don’t, stick with chicken breasts.  That’s why I added in some apples and onions to my chicken brat burgers.

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How Do You Make Homemade Chicken Brat Burgers?

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Turning brats into burgers is easier than you might think. Start by coarsely chopping your chicken.  I put mine in a food processor and pulsed the breasts a few times.  This made for a nice coarse texture for the burgers.  Then I added in the brat seasoning, diced onions, and diced green apples.  I pulsed the mixture a few times more to blend everything together.

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Shape the mixture into patties.  You can make the brat burger patties ahead of time.  Simply cover and chill them until you’re ready for the grill. Remove them from the fridge about 30 minutes before cooking so they’re not cold when you put them on the grill.  This simple process brings together classic brat flavors and fresh ingredients for a memorable burger experience.

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Adding Shallots and Apples for Moisture and Flavor

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Green apples and shallots are the secret weapons of keeping these chicken breast burgers moist. The apples add a touch of sweet tartness.  The shallots infuse every bite with mild onion flavor. While they both add flavor and a touch of tang, they also bring lots of moisture. These fresh additions are what make chicken brat burgers juicy but also stand out at any cookout.

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Ingredients to make these chicken apple brat burgers

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You might not have the fennel seeds and the coriander, but everything else are pantry staples for us.  If you had to pick, get the coriander.  I use it in a lot of Eastern European recipes.

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Pantry ingredients – garlic powder, onion powder, fennel seeds, coriander seeds, dried thyme, rubbed sage, salt, pepper, buns

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Refrigerator ingredients – chicken (thighs or breast your choice), apples, shallots, cheese (I used provolone), toppings like lettuce, tomato, mustard, sauerkraut

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Instructions for making these chicken burgers

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The best way to make these is grabbing your food processor.  Pulse the chicken 4 to 5 times for a large coarsely ground mixture.  Add the chopped apples and minced shallots and pulse 5 to 6 times.  Then add the spices and pulse 2 to 3 times more to make sure they’re incorporated.

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Wet your hands and form the mixture into 6 patties.  The chicken is sticky.  If you don’t wet your hands, then you’ll have chicken sticking to them.  And when I was finished, I still had some on my hands but not as much.  Refrigerate the burger patties until you’re ready to cook them. 

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I cooked mine in a skillet.  You can grill, broil, or air fry yours.  I haven’t tested those methods so I’m not entirely sure how long to cook them.  For grilling and broiling try 5 to 6 minutes a side.  If you want to air fry them, preheat your air fryer then give them between 10 and 15 minutes making sure to flip halfway through.  Just make sure the internal temperature is between 160 F and 165 F.  Let them rest which should bring the final temperature to at least 165 F.

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Creative Serving Suggestions

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Play with the buns!  I mean the burger buns not THOSE buns.  I am all for a pretzel bun which would give these burgers a brat like feel and taste.  By adding some sauerkraut or even some sweet and sour cabbage you really get the German bratwurst flavors.  Or try some slaw for a sweet and sour crunch.  Apple slaw would really bring out the apple flavors of the burgers.  If you’re looking for that bratwurst flavor, top yours with some caramelized onions and sautéed peppers.

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Now, for the cheese.  I put provolone on mine as a nod to the Italian sausage with peppers and onions.  If you want a more German flavor, try Emmentaler.  It’s a German version of Swiss cheese or just use Swiss cheese.  Muenster, which is one of my favorites cheese, is a great melty option for your burgers.  For a more traditional German cheese, try a butterkäse (soft and melty), rauchkäse (smoky flavor), or tilsiter (fruity and spicy) cheese.

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I served mine with some kicked up coleslaw.  They would pair well with some sweet potato fries to bring out the sweetness of the apple.  Or try German cauliflower salad.  Of course you can go with regular fries, but I’d sprinkle them with pommesgewurz which is a German seasoning for fries!  It has similar spices as these burgers but adds paprika, cayenne, curry, and garam masala.  Yes, Germans like curry.  They have currywurst you know!  And they really like curry in their ketchup, so I’d try some of that to top these burgers with. 

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What do chicken apple brat burgers taste like?

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For me, chicken burgers tend to be a bit loose without a binder. That means they can easily fall apart on the grill if you’re not careful. My grill pan made them easy and delicious to cook up. If they fell apart in the pan no big loss! I could just scoop the pieces up and throw them on the bun. Thankfully, these burgers didn’t do that. I ground the meat coarse enough to keep everything together.

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They are super moist and delicious. These burgers are packed with delicious bratwurst flavors like sage and coriander. The shallots and apples keep them moist and add unique flavor to these burgers. Using a tart apple really makes them unique and different. If you don’t want to use a tart apple, use a sweeter apple. I would add some heat to counter the sweet if I did that. In fact, I might have to try that next time I make these.

Yield: 4 burgers

Chicken Apple Brat Burgers

Prep Time: 18 minutes

Cook Time: 15 minutes

Total Time: 33 minutes

Step up your burger game with our Chicken Apple Brat Burgers - a delicious twist on a classic dish. Juicy, flavorful and perfect for any summer BBQ or tailgate party.

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Ingredients

• 1 pound boneless, skinless chicken breasts
• 1/2 cup peeled and diced Granny Smith apple
• 1/4 cup diced shallots
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried, rubbed sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• 4 slices reduced fat provolone cheese

Instructions

1. Place the chicken in the bowl of a food processor. Pulse 4 to 5 times or until coarsely ground.
2. Add the apple and shallots and pules 5 to 6 times. Add the spices and pulse 2 to 3 times or until the spices are incorporated.
3. Form 6 patties, wetting your hands slightly to keep the chicken from sticking. Refrigerate 10 to 15 minutes.
4. Heat a large skillet coated with cooking spray over medium-high heat. Cook the brat burgers 4 to 5 minutes on each side or until the burgers are no longer pink the middle.
5. While the burgers are cooking, lightly toast the buns and top with condiments and toppings of choice. I suggest Not Ketchupor El Diablo mustard.
6. Turn the heat off and flip the burgers one last time. Top with cheese and cover until the cheese melts. Remove from heat and place one burger on each prepared bun. Serve with your favorite tailgate side dishes; beans, fries, poppers, pizza, burgers, brats, etc.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 441Total Fat 13gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 6gCholesterol 116mgSodium 826mgCarbohydrates 30gFiber 2gSugar 7gProtein 47g

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Sweet and Savory Apple Recipes

Sweet and Savory Apple Recipes

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The post Flavor Packed Chicken Apple Brat Burgers appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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I’m sure I’ve discussed this, but I love Latin and Tex-Mex food.  The flavors are so good and so diverse.  Plus, I’ve been eating more traditional Latin and Tex-Mex foods since I was a kid.  Dad travelled and brought back all the delicious recipes for us to try and recreate at home.  I mean, we had blackened and Cajun seasoning before Emeril made them famous.

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Of course, I was the wimp of the family.  I was not up for all that jalapeno and cayenne flavor that the rest of the family appreciated.  So, if Dad was making something like this tangy mango pineapple salsa, he would have to make two versions.  One for me with little to no heat and one for the rest of the family heated up a bit.  This chicken and rice skillet recipe is the perfect balance.  It has heat but not so much you want to drink a gallon of milk.

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Why Skillet Meals Are a Game Changer

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Skillet meals are all about convenience and flavor. Cooking everything in one pan has many benefits.  One, they have faster prep and less cleanup.  Two, they offer maximum taste because the ingredients meld together as they cook.  Finally, after the initial sautéing, the rest of the skillet meal is hands off.  This means you get to make the most of your time and spend less of it in the kitchen.  Especially with this taco dinner skillet. They also make a great centerpiece for any meal.

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Cooking with Green Chiles

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Green chiles add an earthy and tangy flavor to this dish. Most green chiles are mildly spicy.  Meaning, they offer just enough heat to enhance the recipe without overpowering it. If you prefer a milder version, simply use mild canned green chiles.  When Hatch chiles are in season, you can roast them to add to this skillet recipe.  Or you can make some delicious Hatch green chile corn muffins. Their earthy, slightly smoky notes pair perfectly with chicken and rice.

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If you want something kicked up a little more, try adding in some jalapenos.  You can also include some chipotle in adobo.  They are smoked jalapeno peppers that have been stewed in a tangy tomato sauce. The adobo sauce adds a deep, smoky flavor and a moderate heat.  This makes it a popular ingredient for adding complexity and warmth to many Latin and Tex-Mex dishes. Or fun spreads like this chipotle honey mustard.

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Health Benefits of Chicken

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Chicken is a healthy choice for dinner. It’s a lean protein that’s low in fat.  It’s also packed with essential nutrients like B vitamins and selenium. Cooking with chicken breast ensures the meal is both nutritious and satisfying.  It’s a great way to keep your energy up throughout the day. And these chicken fajita sliders make a quick and fun dinner for busy nights.

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Tips for Cooking Chicken Breast Perfectly

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For juicy, tender chicken breast, start by patting it dry and seasoning well. Make sure to cut your chicken against the grain for tender pieces.  Avoid overcooking the chicken by heating the pan on high.  Searing the bite-sized chicken breast pieces will lock in moisture.  Simmering in the skillet with rice lets the flavors blend beautifully and tenderizes the chicken even more.

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Protein Variations

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If you’re looking to customize this recipe, then you can easily swap out the chicken for something else.  Of course, turkey would work because it’s also poultry.  But bites of pork would also work well in this recipe.  Or you can try a ground pork or even ground beef.  I’m not sure steak would be good.  It might be tough from simmering. 

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You can also try some shrimp in this recipe.  However, I would sear them then remove them to let the rice cook.  Add them to the pan to heat up right before serving.  If you leave the shrimp in the whole time, they might be too tough when it’s time to eat. 

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Yes, you can make this vegetarian.  Add in some black or pinto beans.  Beef it up with some king trumpet mushrooms or portobello mushrooms.  Finally, there’s tofu or tempeh you can add to this recipe.  Make sure to adjust the cooking times as needed for your protein choice. 

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Tips to make the perfect rice for this skillet meat

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Choose long grain rice for the best texture.  It stays fluffy and absorbs liquid and flavors well. Make sure to rinse the rice before adding it to the water.  This removes excess starch which can make the rice stickier and not cook as light and plump.

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Make sure the liquid covers the rice.  Also, keep the skillet covered while it cooks to trap steam. You can stir the rice a couple of times but try to keep the lid on for long as possible.  Finally, let the rice sit for 5 to 10 minutes to let the rice steam a little longer which makes it fluffier.

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Ingredients for this Green Chile Chicken and Rice Skillet Recipe

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There’s nothing exotic in this recipe.  You should have everything on hand but you might need to get the chiles if you’re like me and use them all the time.

Pantry ingredients – oil, canned green chiles, chili powder, cumin powder, smoked paprika, onion powder, garlic powder, pinto beans, enchilada sauce, rice

Refrigerator ingredients – chicken breast, green onion, poblano peppers, sour cream, cheddar cheese

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Instructions to make this chicken skillet recipe

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Heat a large skillet over high heat and swirl in some oil before adding the chicken the sear on all sides.  Stir in the onion and sauté until it begins to soften.  Add in the poblanos, green chiles, spices, and beans.  Reduce the heat and simmer for 5 minutes before stirring in the enchilada sauce.  Simmer for an additional 10 minutes.  Stir in the sour cream, cheese, and cooked rice. 

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Serving and presentation tips

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We eat with our eyes first, so presentation is key to taking this delicious skillet recipe over the top.  First, spoon the Green Chile Chicken and Rice onto a plate for individual servings or a platter for a family style serving.  Garnish with chopped fresh cilantro or green onions if you don’t like cilantro like me.  Add some lime wedges or avocado slices around the edges for another layer of flavor. Sprinkle some cheese on top.  Serve it with some warm tortillas on the side.  Or try a crisp green salad for a complete meal. Your family will love the vibrant colors and bold flavors!

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“How did it taste,” you ask? DELICIOUS! I thought it was, anyway. It was tangy, spicy, and creamy all at once. YUM! It was like a deconstructed green chile chicken and rice enchilada without the enchilada part. Why not call it that? Because I feel that term is a bandwagon term.  And because it’s popular some people will put that in their title just to be foodie hip. I like to do my own thing and call it a skillet and not deconstructed enchiladas.

Yield: 4 servings

Green Chile Chicken and Rice Skillet

Cook Time: 25 minutes

Total Time: 25 minutes

Raise your hand if you love a good one-pot meal! This Green Chile Chicken and Rice is the perfect combination of spicy and savory. Plus it's minimal clean up, maximum flavor!

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Ingredients

• 12 ounces chicken breast, thinly sliced
• 1 tablespoon canola oil
• 2 cups thinly sliced onion
• 1 cup skinned and chopped poblano peppers
• 4 ounces green chiles
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon granulated garlic
• salt and pepper to taste
• 14 ounces pinto beans rinsed and drained
• 10 ounces green chile enchilada sauce
• 1/3 cup fat free sour cream
• 1 cup shredded, reduced fat, sharp cheddar cheese
• 2 cups cooked brown rice

Instructions

1. Heat a large skillet coated with cooking spray over high heat. Add the canola oil and cook chicken 3 to 5 minutes or until browned on all sides and almost cooked through.
2. Add the onion and cook until they begin to soften. Add the next 9 ingredients (poblanos through beans) and reduce heat to simmer. Cook until the beans are heated through.
3. Add the enchilada sauce and simmer until it begins to bubble. Add the sour cream and cheese. Stir to combine. Return the pan to a simmer. Add the rice; simmering until it is heated through. Garnish with cheese and smoked paprika.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 777Total Fat 28gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 12gCholesterol 130mgSodium 660mgCarbohydrates 77gFiber 15gSugar 12gProtein 56g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Spice Up Your Dinner Routine with Green Chile Chicken and Rice Skillet appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I received samples from Kevin’s Natural Foods to create this recipe for their contest. All opinions are my own. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

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Y’all I totally devoured this recipe. I know I’ve said that before and I’ve meant it.  But this one really satisfied my curry craving on a whole new level. This prepared Thai Coconut Curry Chicken is so good. Like, I wanted to lick the pouch the sauce came in good. I have no shame.

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I’ve made Thai coconut turkey meatballs and talked about where curry came from in that post. Those meatballs need to be on the menu again. And soon. They were so delicious. The Thai coconut sauce from Kevin’s Natural Foods is so rich and delicious. Like, it’s silk in your mouth it’s so creamy. And has so much curry flavor. And if you know me at all you know I love me some curry.

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How is this Thai Curry Chicken Pasta paleo, keto, and gluten-free? 

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I know. You’re stuck on the pasta part of the recipe. Well, I researched all of these diets before I sat down and decided on what to make with this sauce. When I got to paleo, I was sort of stuck. I didn’t want to make another cauliflower rice bowl. And you can’t have beans with that anyway. For some reason bowls need beans in my head.

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I thought those shirataki noodles would be good for the recipe. But the more I read about them the less I wanted to try to use them. I didn’t want to go down the veggie noodle path. They’re usually curly and I really wanted these to be like regular noodles. Like rice noodles are.

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Then I found hearts of palm noodles. Yes, technically they’re veggie noodles, but they’re not. They look just like regular noodles, but they don’t taste like them. Hearts of palm noodles have a clean slate. I mean, they taste like hearts of palm, but not as strong as those whole ones in the can.

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What are hearts of palm?

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It’s basically the heart of certain palm trees. I say certain palm trees because of the nature that some palm trees reproduce. Hearts of palm are the inner core and growing bud of the tree. Certain species grow in such a way that harvesting the heart can kill the tree. So, most producers only grow and harvest those trees that are clonal or multi-stemmed. To me, that means they produce several growing buds which means harvesting won’t kill them.

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Hearts of palm have a fresh flavor. They kind of taste like an artichoke heart but a very mild artichoke heart. They’re a little crunchy, but like crisp tender vegetables not like a raw carrot. And the noodles taste the same with the same texture. I was on the fence about them. And I even planned to not use them, but I jumped in with both feet and used them for this recipe.

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And I’m totally glad I did! Because these noodles picked up all the Thai coconut curry flavor. Like a sponge! They pulled in all that flavor. And the extra coconut milk I added to help coat the noodles helped, too. It added to the creaminess and allowed the noodles to soak up the sauce.

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What is in Thai Curry Chicken Pasta?

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There are 4 ingredients in this Thai Curry Chicken Pasta recipe. Yes. Just four. Well technically 5 if you count the green onion garnish. The main star is the Kevin’s Natural Foods Thai Coconut Curry Chicken. Then there’s the hearts of palm noodles. Feel free to swap out whatever noodles you want. Just make sure they’re cooked. There’s some coconut milk and a little bit of curry powder. That’s all. Just those 4 ingredients make this delicious dish.

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I cannot tell you how amazingly simple and completely delicious this chicken is. I forgot to take mine out of the freezer to thaw. So, I popped it in the microwave for a minute or 2 to thaw out. Since the chicken is already cooked, you just need to reheat it. That’s it. I like to brown mine a little, so I put the heat on high, added some oil, and then added the chicken to brown.

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When it gets to be a nice golden brown, that’s when I added the rest of the ingredients. Then it’s just a matter of a few minutes to heat everything up. So, package to table in under 15 minutes at the most. That’s including heating it up if you forget to take yours out of the freezer. Thai Curry Chicken Pasta is a quick meal that you don’t expect to taste as amazingly rich and delicious as it does. Don’t let the cooking time fool you. Kevin’s Natural Foods has done most of the work making the sauce and cooking the chicken.

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What does Thai Curry Chicken Pasta taste like?

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It’s so rich and full of curry flavor. I can’t say that enough. The coconut milk in the curry makes this Thai Curry Chicken Pasta taste like silk when you’re eating it. Just so creamy and delicious. The curry flavor is so satisfying. I really do crave curry, and this will be my new go to when I’m hankering for some. Especially since it cooks up in no time. Even on the business of nights you can make this meal.

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I thought the noodles would taste weird, but they don’t. When all was said and done, they didn’t taste like hearts of palm at all. They soaked up all the curry flavor and completely blended in with the chicken in this Thai Curry Chicken Pasta. And they look like regular noodles! They held up to all the cooking and tossing in the pan. And they slurped like regular noodles, too! I can’t imagine veggie noodles doing that.

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So, that’s how Thai Curry Chicken Pasta can be paleo, keto, and gluten-free. And with the help from Kevin’s Natural Foods that’s how it can be on your table in under 15 minutes. Imagine coming home after a long hard day at work and having this on your plate in no time at all. A rich and delicious meal that tastes like it’s from a restaurant but isn’t. Unless you call your kitchen chez moi!

Yield: 4

Thai Curry Chicken Pasta

Cook Time: 10 minutes

Total Time: 10 minutes

Thai Curry Chicken Pasta is rich, delicious, full of curry coconut richness. This recipe not only tastes amazing, but is also keto, paleo, and gluten free!

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5.0 Stars (1 Review)

Ingredients

• 1 pound Kevin's Natural Foods Thai Coconut Curry Chicken
• 28 ounces drained hearts of palm noodles
• 1 cup coconut milk
• 1 teaspoon curry powder
• 1/2 cup thinly sliced green onions

Instructions

1. Heat a skillet over medium-high heat and add oil to coat.
2. Drain and break apart the chicken before adding to the pan to brown.
3. Stir in the coconut milk, curry powder, and hearts of palm noodles.
4. Simmer until the noodles are heated through and the sauce has reduced and thickened slightly.
5. Garnish with the green onions before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 302Total Fat 19gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 899mgCarbohydrates 24gFiber 6gSugar 1gProtein 14g

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More Cooking with Coconut Recipes:

Cooking with Coconut

Chewy Coconut Macaroons

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Coconut Fish Curry

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Coconut Fish Curry recipe is a delectable medley of caramelized onions, coconut milk, tomatoes and spices surrounding tender flaky white fish that cooks up in about 30 minutes.

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Coconut Chia Pudding

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Creamy, tropical and ready any time you are, Coconut Chia Pudding is a fun and tasty breakfast or snack. 

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Coconut Oil Fudge

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Coconut Oil Fudge is an easy, healthy recipe. The ingredients remind me of an Almond Joy Candy Bar without all the added fat, sugar, and calories.

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Coconut Toast

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Coconut toast is an easy breakfast treat of griddled bananas, peanut butter, honey and toasted coconut on sourdough.

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Minatamis na Bao - Filipino Coconut Jam

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This minatamis na bao aka Filipino coconut jam, is the most delicious jam ever! Sweet and rich with yummy coconut, this is the best one to spread on your toast, and you can feel that your entire day is going to be as amazing as this jam. 

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The post Thai Curry Chicken Pasta is Keto, Paleo, and Gluten Free! appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I cannot talk enough about how much I crave Latin food.  I try to make recipes as authentic as possible for a white chick on the East Coast.  But sometimes I just have to cook what I crave.  And that means skillet chicken burritos.  Which I know are totally not authentic at all, but still taste amazingly delicious.

And these skillet chicken burritos are made with on hand ingredients.  That means leftover rotisserie or other chicken.  I’ve had a can of refried beans that’s been in the pantry for a while.  And then there’s the last little bit of enchilada sauce I made for another recipe.  All of these bits and pieces of ingredients came together to make these deliciously smothered skillet chicken burritos.

Using Leftover Ingredients to Make These Skillet Burritos

One of the best things about this recipe is how adaptable it is. I had leftover rotisserie chicken in the fridge but you can use leftover taco meat or even roast beef.  I used refried beans, but you could use that bit of leftover cooked rice or some pinto or black beans.  Use those leftover cooked veggies in the fridge to fill your burritos.  Get creative and repurpose your leftovers to make a delicious burrito.

Ingredients to make these smother skillet chicken burritos

Pantry ingredients – onion, refried beans, cumin, oregano, tortillas, enchilada sauce

Fridge ingredients – rotisserie or other leftover chicken, cheddar cheese

Instructions to make these chicken burritos

Combine the chicken with the spices and half the cheese and stir to combine.  Place a tortilla on your work surface and spread 2 tablespoons of the refried beans down the center.  Top with 1/3 cup of the chicken mixture.  Fold in the sides and carefully roll the burrito up.  Repeat with the remaining burritos, chicken mixture, and refried beans.

Heat a large skillet and spray with cooking spray or swirl 2 tablespoons of extra virgin olive oil in the pan.  Cook the burritos seam side down for 4 to 5 minutes or until golden brown.  Flip and cook another 4 to 5 minutes. 

Smother in Delicious Sauce

This is where the magic happens.  Arrange the burritos seam-side down in a large skillet. Pour your favorite enchilada sauce generously on the top, ensuring each burrito is covered. The sauce not only adds flavor but also keeps the burritos moist as they cook.  Top with the rest of the cheese and simmer them for 3 to 5 minutes or until the cheese has melted.

Serving up these smothered chicken burritos

Once the burritos are done simmering, it’s time to plate them. Use a large spatula to carefully remove them from the pan and put them onto plates.  Drizzle some of the sauce from the skillet over the top. Garnish with your favorite toppings.  For me, that’s sour cream or guacamole.  A little lime crema is also great drizzled on top. For some color, you can sprinkle the with thinly sliced green onions or some chopped fresh cilantro.

Yield: 4 servings

Smothered Skillet Chicken Burritos

Cook Time: 20 minutes

Total Time: 20 minutes

Smothered Skillet Chicken Burritos covered in red enchilada sauce, cooked in a skillet, and full of chicken, cheese, and beans cook up quickly for the busiest of weeknights.

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Ingredients

• 12 ounces boneless skinless chicken breast, cut into bite sized pieces
• 1 cup diced onion
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1 cup fat free cheddar cheese
• 14 ounces fat free refried beans
• 2 cups enchilada sauce
• 8 burrito tortilla wrappers

Instructions

1. In a large mixing bowl, combine the chicken with the onions and spices. Stir in half of the cheese.
2. Place a burrito on your work surface. Spread 2 tablespoons refried beans down the center of the wrapper. Top the beans with 1/3 cup of the chicken mixture. Fold the sides in and roll the burrito up. Place, seam side down, on a plate. Repeat with remaining tortillas, beans, and chicken mixture.
3. Heat a large skillet coated with cooking spray over medium-high heat. Place the burritos, seam side down, in the skillet and cook 4 to 5 minutes or each side or until golden brown. Turn the burritos seam side down, top with the enchilada sauce and remaining cheese. Cover the pan and simmer until the cheese melts, 3 to 5 minutes. Serve the burritos with sour cream and Spanish rice.

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Rotisserie Chicken Recipes

• Asian Chicken Salad from That Recipe
• Broccoli & Chicken Alfredo Stuffed Shells from Creative Cynchronicity
• Spicy Peanut Noodles from Art of Natural Living

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I was dying to make a sausage dish.  Especially after walking around the ballpark on Friday and smelling all the sausages cooking away at various vendors.  How can you not be inspired by all the different types of sausages, flavors, and toppings?  I originally made this pasta recipe with turkey sweet Italian sausage.  However, I just can’t find them as often at the grocery store.  For the final recipe I had to use regular sweet Italian sausage.

This recipe has both sauteed peppers and onions.  These are typically found as a topping for both Italian sausage and bratwurst.  The roasted red peppers elevate your homemade spaghetti sauce recipe or jarred sauce..  The sauteed peppers and onions add additional texture and flavor to this easy pasta sauce.  It’s so easy that I can whip it up on weeknights often. Serve it with a salad to round out the meal.

What Are Bell Peppers?

Bell peppers, also known as sweet peppers, are versatile fruits that belong to the nightshade family. They come in a variety of colors, including brown, purple, and white.  Each color offers a unique flavor profile. Green bell peppers are slightly bitter compared to their riper counterparts like red and yellow peppers.  They become sweeter the longer they ripen from green to red.  They compliment sweet corn in this confetti corn with peppers and herbs.  The other colors are more earthy in flavor and taste slightly different than your traditional colors.

Can You Make a Sauce with Fresh Bell Peppers?

Obviously, because I did! Fresh bell peppers can be transformed into a vibrant, flavorful sauce. The sauce pairs well with a variety of dishes, including pasta. Their natural sweetness and bright colors add a refreshing touch to any sauce recipe including this corn and sweet red pepper soup.  Roasted red bell peppers are often used to make a romesco sauce.  They’re also used in the spicy Eastern European Ajvar sauce. 

Red and yellow bell peppers are often preferred for pasta sauces due to their sweetness and rich flavor. They also lend a beautiful color to the sauce which enhances the appeal of this sauce.  We eat with our eyes right, right? 

Tips for Cutting Bell Peppers to Make a Sauce

They’re awkward to cut, right?  There’s a few ways you can master breaking down a bell pepper.  First make sure to wash the peppers thoroughly under running water.  From here, there’s two schools of thought about prepping a bell pepper.  First way is to cut off the top (stem end) and bottom (flower end) of the pepper.  Then you can cut the pepper down the middle to open it up and remove the seeds and membranes.  I usually remove the seeds by hand but then lay the pepper flat on the cutting board to horizontally slice the membrane off, but you can remove it by hand, too.  From here, you can vertically slice and dice the pepper as needed.

The second way is to cut to the right (or left if you’re left handed) of the pepper similar to how you would cut around the core of an apple.  This method automatically removes the seeds and membrane as they stay attached to the stem end.  From here you can slice and dice as needed for your recipe.

What is Italian Sausage and How is It Different from Bratwurst and Boudin?

Italian sausage is a type of pork sausage seasoned with fennel seed, garlic, and various herbs and spices. It comes in two main varieties: sweet (mild) and hot. The hot version has crushed red pepper flakes in it to make it spicier.  The main staple in most recipes is fennel seed which has a slight licorice or anise flavor to it.  The mild or sweet usually has basil and rosemary in there.

Bratwurst is a German sausage typically made from pork and veal.  It’s flavored with nutmeg, ginger, and caraway. Another fresh sausage is boudin.  It is typically made from pork meat and liver, combined with rice, oregano, parsley, and spices like paprika and cayenne stuffed into a casing.

Adding Italian sausage to this pepper pasta sauce recipe.

Italian sausage is an excellent addition to any pasta sauce. Its robust flavor complements the acidity of the tomatoes, creating a rich and hearty sauce. The sausage also adds protein, making the dish more satisfying.  But should the sauce before adding it to the sauce?  I did for this recipe, however it’s not a requirement based on how long you simmer your sauce. 

Cooking the sausage beforehand ensures it is fully cooked and allows you to render out some of the fat.  It also caramelizes the sausage which adds another layer of flavor to the sauce.  You can either cook them whole and then slice them into the sauce or you can do what I do.  I cut my sausage into pieces with my kitchen shears.  It saves me from using a cutting board and makes it easy to slice them straight into the pan.  For those curious about the casing, I leave it on, but you can take it off if you want.  It allows the sausage to break down into smaller pieces as your sauce simmers.

Ingredients to Make This Pepper Pasta with Italian Sausage

Pantry ingredients – onion, marinara or other pasta sauce, pasta (long or short your choice), roasted red peppers, garlic salt, garlic powder, onion powder, dried rosemary, dried oregano, Italian seasoning, crushed red pepper (optional)

Refrigerator ingredients – bell peppers, Italian sausage

Instructions to Make This Pasta Recipe

Cook the pasta according to package instructions until al dente making sure to salt the water. Drain the pasta reserving 1 cup of pasta water and set aside.

In a large skillet, heat the olive oil over medium heat and sauté the peppers and onions until soft.  Remove from the pan and keep warm while you brown the sausage.  Slice the Italian sausage (or cut it with your shears) and add it to the pan.  Cook 5 to 7 minutes or until browned on all sides.  Return the peppers and onions to the pan and sauté until they’re heated through.

Drain the roasted red peppers and puree in a blend or food processor and add it to the pan along with the pasta sauce, herbs, and spices.  Bring the sauce to a boil and then simmer 10 to 15 minutes or until the sausage cooks through and the sauce thickens slightly.  Stir in a little of the pasta water before adding in the pasta.  Turn the off and let the pasta sit for 5 minutes to soak up the flavors of the sauce before serving.  Garnish with chopped parsley and Parmesan cheese before serving.

How to serve up this pepper pasta with Italian sausage recipe?

There are lots of ways to customize and serve this recipe.  I usually sprinkle some parsley but you can easily change that up with some basil for added color and flavor.  Or even some fresh oregano if you have it.  Of course, there’s cheese.  We usually have Parmesan on hand, but some romano or asiago would make for a delicious topping for this pasta recipe.

What about some nuts?  Toasted pine nuts or walnuts can add a lovely crunch and nutty flavor.  Both are used in different pesto recipes as well as other roasted red pepper sauces.  Try some toasted bread crumbs on top of your pasta.  It definitely adds some easy crunch and makes for an interesting topping for your pasta dish.  How about some olives?  Green would add a nice briney flavor while calamata would add a more earthy flavor to this pasta sauce.

Sprinkle it with some crushed red pepper flakes for added heat and flavor.  Or even sprinkle with a little Italian seasoning.   Try some crispy prosciutto or pancetta or even some crispy fried capers.  Either way you top it, it’s going to be a delicious recipe that’s easy to whip up on the busiest of nights.

Yield: 4

Pepper Pasta with Italian Sausage

Cook Time: 25 minutes

Total Time: 25 minutes

Elevate your next pasta night with our famous Pepper Pasta sauce and savory Italian Sausage. This combo will have you saying mamma Mia that’s one delicious dinner!

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5.0 Stars (1 Review)

Ingredients

• 1 cup onion, chopped
• 2 cups bell peppers, thinly sliced
• 20 ounces Italian sausage, sweet or hot your choice
• 28 ounces spaghetti sauce
• 8 ounces roasted red peppers, drained
• 2 teaspoons Italian seasoning
• 2 teaspoons garlic salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon crushed red pepper flakes (optional)
• 8 ounces cooked pasta

Instructions

1. Cook the pasta according to package instructions until al dente making sure to salt the water. Drain the pasta reserving 1 cup of pasta water and set aside.
2. In a large skillet, heat the olive oil over medium heat and sauté the peppers and onions until soft. Remove from the pan and keep warm while you brown the sausage.
3. Slice the Italian sausage (or cut it with your shears) and add it to the pan. Cook 5 to 7 minutes or until browned on all sides. Return the peppers and onions to the pan and sauté until they’re heated through.
4. Drain the roasted red peppers and puree in a blend or food processor and add it to the pan along with the pasta sauce, herbs, and spices. Bring the sauce to a boil and then simmer 10 to 15 minutes or until the sausage cooks through and the sauce thickens slightly.
5. Stir in a little of the pasta water before adding in the pasta. Turn the off and let the pasta sit for 5 minutes to soak up the flavors of the sauce before serving. Garnish with chopped parsley and Parmesan cheese before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 776Total Fat 45gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 33gCholesterol 85mgSodium 2861mgCarbohydrates 57gFiber 8gSugar 21gProtein 36g

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Please leave a comment on the blog or share a photo on Instagram

Easy European Recipes

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The post Unleash Flavorful Bliss with Pepper Pasta and Italian Sausage appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.