Healthy Chicken Recipes

Pumpkin Curry Soup

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

2 tablespoons coconut oil
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon cumin seeds
1/2 teaspoon red pepper flakes
4 finely minced garlic cloves
3 1/2 cups puree pumpkin or winter squash
2 cups soup stock
2 cups unsweetened coconut milk*
Salt or fish sauce, to taste
Minced cilantro for garnish and flavor

1. Heat the oil in a heavy soup pan, medium-low heat.

2. Add the curry, ginger, cumin and red pepper flakes.

3. Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away! They can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.

4. Pour the soup stock into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.

5. Put the pumpkin puree in the blender and add the soup stock. It should just fit. Blend well.

6. Warm the coconut milk in the soup pan and then add the blended pumpkin and soup stock. Salt with fish sauce or sea salt according to your own taste.

7. Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Amanda, Hot Springs, CA

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Thai Chicken Coconut Soup II

photo by recipe author

Servings: 6-8
Preparation Time: 15 minutes

1 pound chicken breast, cut into small chunks (you can use any kind of chicken you have on hand)
1 small sweet onion, chopped
coconut oil
3 large carrots, chopped
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1/2 tablespoon of red pepper flakes (more or less depending on your heat tolerance)
1 quart chicken broth, preferably homemade
2 cups shredded chard or other greens
1/2 cup cilantro, chopped
1 lemon, juiced
1 bunch green onions, chopped
14 oz organic coconut milk*
salt to taste

In a large soup pot, brown the chicken and onions in a couple tablespoons of coconut oil. When the chicken is cooked through, add the chopped green onion, carrots and garlic. Sauté for 5 minutes. Add the ginger, red pepper flakes, and chicken broth.

Bring the soup to a gentle boil, reduce heat and let simmer, covered, for 20-30 minutes. Test the carrots for tenderness. Add chard, cilantro, lemon juice, green onions, and coconut milk. Continue cooking for about 10 minutes. Check for salt and adjust accordingly.

Note: Adjust the ginger and red pepper flakes to taste, depending on your spice tolerance level.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jessica, Denver, CO

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Chicken Broth

Chicken broth is super simple to make. You throw everything into a pot of water and simmer simmer simmer simmer and….simmer. The video will show you how.

Experimenting with different herbs and spices is allowed. Be my guest. Turning the stove to high and walking away from the pot for a long time is not. Don’t do it. (Meaning: the broth may decide to overflow and create a lovely mess on your kitchen floor).

The special thing about Tropical Traditions’ chicken bones is, it’ll give you a chicken broth unlike any other. The chickens are raised on cocofeed, and have absolutely no soy in their diet. Not only that, but the bones make a superb broth (or stock, if you decided to try that instead). When you cool it off, it turns into a thick gelatin. That’s the mark of a very, very good, high quality broth/stock.

Another plus: you can reuse the bones twice. Yes! Twice! Just discard the veggies and stuff (just pour it all through a strainer) and reuse only the bones and follow the recipe as is again.

Have fun!

Chicken Broth

Chicken Broth Recipe

Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Preparation Time: 5 minutes
Servings: approximately 2 1/2 quarts broth

1 package chicken bones
4 cloves garlic, peeled and crushed
1 medium onion, peeled and quartered
3 stalks celery, cut into pieces
2 medium size carrots, cut into pieces
6 whole peppercorn or 2 long peppercorns
1 sprig fresh rosemary
1/2 teaspoon thyme
1 teaspoon salt
3 quarts water

Place all the ingredients in a large soup kettle and bring to a boil. Reduce heat and simmer for about 3 hours.

Cool and strain broth, discarding the seasoning and vegetables.

Store the broth in a glass container, put in the refrigerator till it is ready for use.

Note: You can reuse the chicken bones a second time after discarding the vegetables. Follow recipe as usual for the second batch.

Recipe courtesy Marianita Shilhavy

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Gluten Free Chicken Fingers

photo by recipe author

Servings: 4
Preparation Time: easy prep 5 minutes

4 boneless skinless chicken breasts, sliced length wise into chicken fingers
2-3 egg whites, beaten
3/4 cup parmesan cheese
1/4 cup coconut flour
1/4 teaspoon salt
pinch of pepper
coconut oil for frying

Pour 1-2 inches of coconut oil into skillet. Heat skillet to 350 degrees.

Pat chicken dry with paper towel.

Mix parmesan cheese, coconut flour, salt & pepper together in a medium bowl.

Dip chicken fingers into beaten egg whites. Then place them in the coconut flour mixture. Make sure to coat the chicken fingers well.

When the oil is heated to 375 degrees, add one chicken finger to oil to test. The chicken finger should fry for 4-6 minutes to completely cook. Adjust heat if needed and continue to fry the rest of the chicken fingers 3 to 4 at a time. Turn chicken fingers half way through cooking.

Place fried chicken fingers on a paper towel lined plate after frying. Keep warm in 200 degree oven until ready to serve.

Recipe submitted by Tiffany, Junction City, OR

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Thai Chicken Coconut Soup

photo by recipe author

Preparation Time: 30 minutes
Servings: 4-6

2 green onions
8 oz mushrooms
15 oz baby corn, drained
14 oz bamboo shoots, drained
1 pound chicken
2 tablespoons coconut oil
1 cup coconut cream concentrate plus 2 cups water
2 chicken bouillon cubes
1 teaspoon curry powder
1/2 tablespoon honey
2 teaspoon lemon juice
Salt to taste

Chop onions, mushrooms, corn, and bamboo shoots into bite sized pieces. Chop chicken into bite sized pieces and fry in coconut oil in a large saucepan until cooked. Add onions and mushrooms and sauté for 2 minutes.

Add remaining ingredients and bring to a boil. Simmer for 15 minutes.

Recipe submitted by Sharla, Nampa, ID

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Coconut Chicken Adobo

photo by recipe author

Servings: 4-6
Preparation Time: 1 hour w/ reduction

3 – 4 tablespoons coconut oil
1 onion, sliced rings
1 large tomato, sliced
1 whole garlic (16-20 cloves), peeled and chopped
3 lbs chicken thighs (bone and skin on) or other dark meat
1/2 cup filtered water
1/2 cup coconut vinegar
1/3 cup organic fermented soy sauce
1 -2 green chili peppers, chopped (for heat, optional)
2 bay leaves
1 tablespoon annatto powder (optional)
salt and pepper to taste
1 1/2 cups coconut milk*

Heat coconut oil in a large pot and sauté onion, tomato, and garlic until translucent. Add chicken thighs and cook until browned on the outside. Add water, vinegar, coconut aminos (or fermented soy sauce), green chili’s, bay leaves, annatto powder (optional) and salt and pepper to taste then let boil and reduce until only about 1/4 or less of the liquid remains.

Add coconut milk and continue to reduce until it will no longer evaporate. The chicken should be moist and falling off the bone. Serve with rice.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Jennifer, Hagerstown, MD

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Slow Baked Curry Coconut Chicken

photo by recipe author

Servings: 2
Preparation Time: 25 minutes (plus cook time)

1/2 pound organic pastured chicken
1/2 cup organic coconut oil, melted but not hot (or use olive oil)
salt, to taste
1-2 teaspoons black pepper
1/2 teaspoon saffron (optional)
1 teaspoon red paprika
3 tablespoons honey (optional)
1/2 cup water
1-2 teaspoons fresh ginger
1-2 cloves fresh organic garlic
1/4 large sweet organic onion – or 1/2 small onion (your choice)
1/2 cup shredded organic unsweetened coconut
1 cup coconut water/juice or 14 oz coconut milk*
1 tablespoon Thai red curry paste
1 teaspoon cumin
1 teaspoon cinnamon

Defrost the chicken overnight in fridge then you can either leave it in tact or cut in pieces. If you have a larger family you can cook 1 lb chicken to feed family of 4.

Spread the coconut oil all over the skin of the chicken, then sprinkle on the salt, pepper, saffron and red paprika. Place in a baking dish and set aside. If you do choose to use honey, also gently drizzle over the chicken skin. It will give it a nice browning texture and sweetness to the skin.

Sauce:

Place remaining ingredients as well as additional salt and pepper to taste in a blender. Blend all together until well mixed, but still a little chunky.

Gently pour sauce in baking dish and some on top of the chicken. Cover the chicken dish and cook slowly on oven temperature of 275 degrees for 2-3 hours or until fully cooked. The last 1/2 hour, remove cover and cook uncovered to brown.

It is best cooked slowly so it is more tender and delicious. Remember to check it every 1/2 hour.

Recipe submitted by Lisa, Orange, CA

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