Didn't somehow get all of my recipe offerings on the page. Trying again.
Taco/burrito filling:
1 lb. ground chicken thighs
2 tsp. ground cumin
1/2 tsp ground coriander
1/2 cup minced onion
2 cloves minced garlic3 tbs. lime juice
2 tbs. tomato puree
2 tbs. chicken, or bacon fat, or fry oil.
1/2 tsp. salt
2 tsp. black pepper
Heat fat over medium high heat until shimmering. Add onion, and stir for three minutes. Add garlic and stir for two minutes. Add chicken, and stir every five minutes or so until browned. Add remaining ingredients, stir to combine, reduce heat to simmer, cover, and let cook for ten minutes. While the meat is simmering, grate the cheese, and prepare whatever else you like in/on your burritos, tacos, enchiladas.
Chicken, rice, and beans:
1 lb. ground chicken thighs
2 pkg. Lipton's Chicken Noodle Soup, with chicken
1 stalk celery, sliced
1/2 cup minced onion
3/4 cup rice
2 tbs. butter
12. oz. cooked black, or red beans, drained and rinsed
1/2 tsp. ribbed sage, or ground thym2 cups water
Melt butter over medium heat. Add chicken, and brown it. Add herbs, onion, and celery, stir for5 minutes. Add remaining ingredients. Reduce heat to simmer, cover, and cook for thirty minutes.
Italian Wedding Soup, but with Chicken balls:
I know you said no meatballs, however this is so good that you might want to reconsider.
Ingredients
Meatballs
8 oz. ground chicken
8 oz ground lamb
1/2 cup Panko bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbs. olive oil
Soup
1 Tbs. olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic , minced (1 1/2 Tbs.)
5 (14.5 oz.) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz. fresh spinach , chopped
Finely shredded parmesan , for serving
Instructions:
Put meatball ingredients together, and form into marble-sized meatballs. Place on parchment lined baking sheet and roast at 375' F. for 40 minutes.
While the meatballs are roasting, prepare the veggies for the soup. Place the soup ingredients, except for the spinach, cheese, and pasta into a large soup ot. Bring to a simmer, and cover. When the meatballs are done, add to the soup. Simmer for ten minutes more. Add the Pasta (I prefer the orzo myself), and cook for ten minutes. Finally, add the chopped spinach, and simmer for ten minutes more. Serve with tasted Italian bread that has been cut lengthwise in half, brushed with extra virgin olive oil, and toasted under the broiler to golden brown. Remove the bread and rub with a raw garlic clove. Sprinkle both soup, and bread with Parmigiana Reggiano cheese.
3 more recipes to add to you list. Hope you like them
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Seeeeya; Chief Longwind of the North
