Tag: garlic powder

Simple Chicken Drumsticks

by Pam on November 13, 2013

I was in the mood for a simple chicken dinner. I found a package of drumsticks in my freezer and decided to season them very simply, pan cook them for a few minutes, then finish cooking them in the oven. They were so basic to prepare, smelled amazing while they cooked, and tasted great. Sometimes it’s nice to make simple food instead of fancy rubs, marinades, and cooking techniques. I served these drumsticks with Garlic Rice^[1] and a delicious chopped salad. The whole meal was a hit with my entire family – I love that.

Preheat the oven to 400 degrees.

Heat a large OVEN PROOF skillet, coated in cooking spray, over medium high heat. Pat the chicken down with paper towels to remove any moisture. Sprinkle the sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the chicken drumsticks.

Place into the HOT skillet and cook for 5-6 minutes or until golden brown. Flip the chicken over then place into the oven uncovered. Bake for 25 minutes, or until chicken is cooked through. Remove from the oven and serve. Enjoy.

Print^[2]

Save^[3]

Simple Chicken Drumsticks

Yield: 4 +

Prep Time: 5 min.

Cook Time: 30 min.

Total Time: 35 min.

Ingredients:

Cooking spray
8 chicken drumsticks
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, to taste

Directions:

Preheat the oven to 400 degrees.

Heat a large OVEN PROOF skillet, coated in cooking spray, over medium high heat. Pat the chicken down with paper towels to remove any moisture. Sprinkle the sea salt, freshly cracked pepper, garlic powder, onion powder, and paprika evenly over both sides of the chicken drumsticks. Place into the HOT skillet and cook for 5-6 minutes or until golden brown. Flip the chicken over then place into the oven uncovered.

Bake for 25 minutes, or until chicken is cooked through. Remove from the oven and serve. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Garlic Rice (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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gordon ramsay one pot chicken drumstick

Easiest Crock Pot Salsa Verde Chicken

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Cinco De Mayo is right around the corner, which always gets me excited, I LOVE Mexican food! While I was shopping at Target the other day, I picked up a jar of Archer Farm’s Roasted Salsa Verde with no real plans on what to do with it.

My slow cooker is always sitting on my counter staring at me, so I figured let’s see what happens when you cook chicken with salsa verde.

Two hours later, what emerged was a delicious aroma and tender chicken. That night I made chicken tostadas for dinner, but I know this would be wonderful so many ways; over rice, in tacos, as a filling for enchiladas, whatever! Tomorrow I am posting my chicken verde tostada recipe, but for today I’m just posting the chicken so you can use it any way you wish.

By the way, I have so many Mexican recipes, I created an entire Skinny Cinco De Mayo Pinterest Board with all the recipes to quickly browse if you are a visual person like me. Enjoy!!
^[1]

Easiest Crock Pot Chicken Salsa Verde
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg

Ingredients:

1 1/2 lbs raw skinless chicken tenders

1/4 tsp garlic powder

1/8 tsp oregano

1/8 tsp ground cumin

salt, to taste

16 oz roasted salsa verde (I used Archer Farms^[2])

Ingredients:

Season chicken with garlic powder, oregano, cumin and salt and place in
the bottom of the slow cooker. Cover with salsa verde, cover and cook
HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Makes about 3 cups.

References

^{^} Skinny Cinco De Mayo Pinterest Board (pinterest.com)

^{^} Archer Farms (www.target.com)

Embarrassingly Easy Crock Pot Salsa Chicken Thighs

This is the EASIEST slow cooker recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, over salad and more!

After coming back from a long weekend away in Park City, Utah and no real plans for dinner, I was desperate for something quick and easy. Scouring my fridge and pantry I had some boneless skinless chicken thighs and some chunky salsa, so I threw them in my crock pot along with some spices and crossed my fingers.

What emerged was a delicious, juicy chicken which shredded wonderfully after a few hours of slow simmering – and bonus my husband and daughter enjoyed it!

Last night we had them as tacos with all the fixins, and for my youngest, I served hers over rice. Today I was in the mood for a salad bowl like I often get at Chipotles and simply added some tomatoes, corn, shredded cheese and avocado and it was wonderful. This filling can be used so many ways, and it’s too easy not to try. If you make it with chicken breast, you can reduce the cook time to about 2 to 3 hours on low. Use it however you like, tacos, salad, enchilada filling, anything I haven’t thought of please share!

Embarrassingly Easy Crock Pot Salsa Chicken Thighs
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 187 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 30 g • Sugar: 0 g
Sodium: 315 mg • Cholesterol: 127 mg
Ingredients:

1-1/2 lbs lean skinless chicken thigh filets (Perdue Fit and Easy)

1 cup chunks salsa

adobo seasoning (or salt) to taste

1/4 tsp garlic powder

3/4 tsp ground cumin

salt, to taste

Toppings:

12 large taco shells (I used El Paso Stand and Stuff)

shredded lettuce

shredded cheddar

sour cream

Directions:

Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.

Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.

Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.

Makes about 2 3/4 cups chicken.

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