Say goodbye to basic chicken dinners and hello to flavor-packed ones. I always have chicken stashed in the freezer ready to thaw. With its neutral flavor, based on ingredients I have handy I can create a dish that satisfies my taste buds.
“My husband loves spicy Asian dishes, so it wasn’t a surprise when a friend asked me for a good Korean dish,” shares Patty Shannon (Brentwood, TN). “The red potatoes add a mild sweetness to counteract the hot spices, but you can use regular potatoes, too.”
Patty’s Dakdoritang – Korean Spicy Chicken recipe will turn your family into the Clean Plate Club. Carefully adjust the amount of red pepper flakes and chili pepper paste in order to manage the heat level. A little of each goes a long way, so go very light if you prefer your dishes on the mild side.
He adds a bit of heat by using tabasco sauce. It gives the dish a nice kick of flavor. The mix of curry paste with peanut butter and coconut milk creates a fantastic blend of classic Thai flavors. Serve over freshly steamed rice and you have Thai take-out made at home.
“Originally created this to use leftover tortillas that were then deep-fried,” explains Sylvia. “I skipped that step and use prepared tortilla chips. You can use freshly poached chicken, leftover chicken, or pick up a roasted chicken at the grocery store!”
Using tortilla chips helps to make this a quick and delicious dinner. Salsa verde adds a bit of spice, but you can easily adjust the heat by selecting a milder version.
Mixing cream cheese and sour cream with the salsa really adds a tangy bite to the dish. The layers of chicken and melted cheese bring the dish together. Your whole family will enjoy this easy meal.
“At the Valley Green Farm, we love-love-love cheese,” reveals Cindy. “And we really love spicy dishes, too. If your palate doesn’t handle a lot of heat, this recipe can be toned down easily by omitting the jalapeno and chili powder.”
I loved the bite jalapeno and chili powder gives the dish. Pepper jack and cheddar cheese add so much flavor and creaminess to the rice.
This easy casserole can be quickly thrown together when you’re in a pinch and your family will love it. Add a side salad and dinner is served.
“I now use boneless chicken thighs cut into bite-sized pieces, lightly seasoned with the spices and Spanish chorizo sausages sliced and browned,” says Pam.
Originally, Pam used chicken drumsticks, and while she prefers chicken thighs, both would be delicious in this one-pot meal. Spanish chorizo adds tons of flavor to this dish. Spanish olives give adds some salt. This takes chicken and rice to a whole new level. It’s a must-try.
With different flavor profiles, hopefully, one of these Blue Ribbon chicken recipes tickles your taste buds. Have a favorite (and flavorful) way to use chicken? Share a link to your recipe below and Happy Pinching!