Instant Pot Hatch Chili Shredded Chicken

We love a quick and easy taco night as a tasty way to get dinner on the table. Hatch chiles are in season in Colorado and we try our best to use them as much as we can this time of year and really soak up the smoky, spicy flavor they bring to a dish. We love to buy them pre-roasted at the farmers’ market but if you can’t do that, you can repeat that step yourself by buying them at the grocery store and broiling them in the oven. This shredded chicken comes together with the help of the roasted hatch chiles, our favorite salsa, and some sautéed onions and garlic. It is simple but incredibly tasty. You can use the chicken for tacos, enchiladas, or even as a meal prep recipe for salads and sandwiches throughout the week. Using the Instant Pot ensures this recipe is ready in under 40 minutes and makes very little mess in the kitchen, both great attributes of a weeknight recipe!

Instant Pot Hatch Chili Shredded Chicken

  • Servings: 6
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 A quick and easy recipe for delicious shredded chicken. We love to use this chicken for tacos, enchiladas, and as a meal prep recipe for salads and sandwiches.

Ingredients

  • 4 large chicken breasts
  • 1 medium yellow onion, thinly sliced
  • 4 clove garlic, roughly chopped
  • 4 roasted hatch chiles, stems and seeds removed and chopped
  • 1 tbs olive oil
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 cup of your favorite tomato based salsa
  • 1 cup water
  • 1 chicken bouillon cube
  • salt and pepper to taste

Directions

  1. Set the Instant Pot on the “saute” setting. Add the olive oil, sliced onion, and garlic to the Instant Pot. Sauté until the onions start to become translucent, about 4 minutes. Add the hatch chiles to the pot and cook another 2 minutes.
  2. Season the chicken breasts on both sides with the garlic powder, salt, and pepper. Add the chicken to the Instant Pot and sear for 3 minutes per side. You want to get the chicken nice and browned.
  3. Add the salsa, water, and chicken bouillon cube to the Instant Pot. Give everything a good stir so that the water reaches the bottom of the pot. Cover the pot with the lid and make sure that the steam release valve is closed. Switch the Instant Pot to the high pressure cook setting and set the timer for 15 minutes. When the timer goes off, release the steam and remove the chicken breasts from the pot. Shred the chicken with two forks and put it back in the sauce. Stir well to let the chicken soak up the juices in the pot and serve as desired.


Grilled Lemon Chicken Kabobs

You probably know by now that we love cooking on the grill during the summer. We love versatile entrees that we can mix and match with other menu items, and these lemon chicken kabobs are a great addition to any cooking routine. We go back to this recipe over and over because it ticks all of the boxes: light and healthy, quick and easy, and the skewers pair well with nearly everything! You can serve them with a big salad (as pictured), pasta, or even barbecue side dishes. To make dinner even easier, we marinate the skewers the day before we plan to cook them so that we can just throw them on the grill and have dinner on the table in 20 minutes.

Lemon Chicken Kabobs

  • Servings: 4
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Zesty lemon chicken kabobs cooked on the grill for a quick and easy summer entrée.

Ingredients

  • kabob skewers
  • 3 large chicken breasts (about 1.75 lbs)
  • 1 lemon, zest and juice
  • 1 tbs honey
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 1 tsp dried rosemary
  • pinch of red chili flakes
  • 1 tsp salt
  • 1 tsp black pepper

Directions

  1. Combine the marinade ingredients (lemon – black pepper) in a large mixing bowl. Dice the chicken into large, bite sized pieces. Add the chicken to the marinade, toss well to coat the chicken, cover, and place in the refrigerator. Refrigerate for at least 30 minutes, up to overnight.
  2. Preheat the grill to 500 degrees.
  3. Ten minutes before you want to start cooking, soak kabob sticks (if you are using wood kabobs) in a bowl of water. After the kabobs have soaked for 10 minutes, remove the chicken from the refrigerator and evenly divide the chicken amongst the kabobs.
  4. Put the kabobs on the grill over direct heat. Cook for 4-5 minutes per side, or until the chicken juices run clear. Let the chicken rest for a few minutes before serving.


Bruschetta Chicken

Summer is officially on the way and with it comes tomato season! We love to grow our own tomatoes and pick them up from the farmers market. You can not beat the taste of a fresh, seasonal tomato. We wanted to fancy up a simple chicken recipe and opted to made a “bruschetta” style grilled chicken for summer. The tomato, basil, and caper topping is perfectly refreshing on chicken and a great entrée for any cookout this summer. The recipe is light and simple, but bursting with flavor. For easy entertaining, you can make the bruschetta mix a few hours ahead of time and store it in the refrigerator. We prefer the mix to be closer to room temperature so pull it out of the fridge about 30 minutes before you plan to serve the chicken.

Bruschetta Chicken

  • Servings: 4
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  A great chicken entrée for a summer cookout. The tomato, caper, and basil “bruschetta” topping is the perfect accompaniment to grilled chicken and a night on the patio.

Ingredients

  • 3 large chicken breasts
  • 1/4 cup olive oil
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 large tomatoes on the vine, diced
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 2 tbs capers, drained
  • 1/3 cup lightly packed basil, chopped
  • 1/4 cup olive oil
  • 2 tbs balsamic glaze
  • salt and pepper to taste

Directions

  1. Preheat the grill to medium-high heat (about 400 degrees).
  2. Mix the 1/4 cup olive oil, garlic powder, paprika, salt, and pepper together in a small mixing bowl. Drizzle the mixture over the chicken breasts and toss well to coat. Grill the chicken for 7-8 minutes per side, or about 15 minutes total. The juices of the chicken should run clear and the chicken should have an internal temp of 165 degrees. Gently tent the chicken with foil after it has come off the grill and let is rest for 5 minutes before slicing.
  3. While the chicken is cooking, make the bruschetta topping. Dice the tomatoes and rid them of as much of their seeds as possible. Put them in a medium mixing bowl along with the remaining bruschetta ingredients (red onion – balsamic glaze). Use a spoon to gently toss to combine all of the ingredients. Season to taste with salt and pepper and set aside until the chicken has finished resting.
  4. After the chicken has finished resting, slice it into 1/2 inch thick slices. Serve the sliced chicken on a platter and generously top with the bruschetta mix. Serve immediately.


Broccoli & Chicken Open Faced Sandwiches

Kidd grew up eating open faced subs that his dad would cook and has fond memories particularly of a chicken and broccoli sandwich. We spent time in the kitchen trying to recreate the nostalgia, and have landed on this open faced broccoli and chicken sandwich with Swiss cheese and balsamic glaze. The sandwich is packed with sneaky flavor from the spices in the sautéed broccoli. The balsamic glaze adds a tangy sweetness that ties all of the ingredients together. The result is the perfect lunch or dinner for the entire family. You can even recreate this on a baguette for a delicious appetizer.

Broccoli & Chicken Open Faced Sandwiches

  • Servings: 2 entrée servings
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An open faced sandwich recipe that reminds Kidd of his dad’s cooking growing up!

Ingredients

  • 1 lb boneless, skinless chicken breasts cut into strips
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbs olive oil, divided
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, minced
  • 2 cups broccoli rabe
  • 1 tbs onion powder
  • 1 tsp chili flakes
  • 1 ciabatta or hogey style sandwich roll
  • 2 slices of swiss cheese
  • 2 tbs balsamic glaze

Directions

  1. Cook the chicken. Sprinkle the salt and pepper over the chicken strips. In a skillet over medium heat, heat 2 tbs of olive oil. Add the chicken breasts and cook for 2-3 minutes on one side. Add the balsamic vinegar and flip the chicken. Cook until the chicken is cooked completely through. Set aside to cool.
  2. Using the same pan (no need to clean it out) add the remaining olive oil (2 tbs). Once heated, add the garlic and sauté for 1-2 minutes so the garlic becomes fragrant. Add the broccoli rabe and lower the heat to low. Cook for 5 minutes until the broccoli wilts and becomes tender. Add the onion powder and chili flakes. Season with salt and pepper to taste and set aside.
  3. Slice the sandwich roll or bread of choice in half lengthwise. You want to have the bread sliced thick so that it will hold up the weight of the ingredients. Toast the bread in a toaster or oven until it is lightly toasted on each side.
  4. Add a slice of swiss cheese to the bottom of each piece of bread. Melt in the oven or microwave until the cheese is nice and bubbly. Drizzle the balsamic glaze over the cheese. Top the sandwich with the chicken and broccoli. Serve immediately.


Crispy Sesame Chicken Noodle Bowls

We love Asian food of all kinds (seriously, we are pretty obsessed) and for those lunches and dinners where we want to cook in, we jump at the opportunity to cook with some of the Asian flavors we like most. These crispy sesame chicken bowls are the perfect recipe for an easy and flavorful family dinner that everyone will be looking forward to. We have put a lot of love into creating a crispy sesame chicken that is sweet, spicy and savory. The chicken is combined with mushrooms, edamame and carrots – but really you can use almost any vegetable you have on hand – and tossed with a sesame flavored noodles. The results are simply to die for. Our audience for this meal was aged 1.5 to 65 and everyone was equally pleased and satisfied.

Crispy Sesame Chicken Noodle Bowls

  • Servings: 4
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An Asian inspired noodle bowl that comes together in under 30 minutes.

Chicken Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bit sized pieces
  • 1 cup corn starch
  • 1/4 cup sesame oil
  • 2 tbs hoisin sauce
  • 3 tbs soy sauce
  • 1 tbs sambel oelek (garlic chili paste)
  • 1/2 orange, juiced

Noodle Bowl Ingredients

  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/4 cup sesame oil
  • 2 inches of fresh ginger, grated
  • 2 cups fresh ramen noodles (if you can’t find fresh, dry noodles work just fine)
  • 2 tbs sesame oil
  • 1 lb white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup shredded carrots
  • 1 cup shelled edamame (defrost in advance if you purchase frozen)

Directions

  1. Prepare the chicken. In a medium bowl, combine the chicken and cornstarch. Use your hand or a spoon to toss the chicken in the corn starch until the chicken pieces are thoroughly coated. In a separate, small bowl, whisk together the hoisin sauce, soy sauce, sambal oelek and orange juice.
  2. Cook the chicken. In a medium sauté pan, heat 2 tbs of the sesame oil. Add the chicken and sauté for 5 minutes until the chicken is crisped and browned on all sides. Add the sauce mixture and continue sautéing for an additional five minutes. The sauce will thicken and the chicken will be dark and sticky.
  3. Prepare the sauce. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil and ginger. Set aside.
  4. Cook the noodles according to package directions.
  5. While the noodles are cooking, prepare the vegetables. Using the same sauté pan as the chicken (you don’t need to bother rinsing it out), heat the remaining sesame oil over medium heat. Add the mushrooms, garlic, ginger and carrots and sauté for 5 minutes or until the mushrooms are soft and cooked through. Add the edamame and sauté for an additional 2 minutes.
  6. Bring it all together. Add the noodles and sauce to the vegetables and toss together so that all of the ingredients are combined and warmed through. Serve immediately in a bowl and top with the chicken.


Buffalo Chicken Sandwiches

The great sandwich debate is open in our homes recently. Some of us love sandwiches and others, not so much. The one thing we can agree upon is that everyone in our homes loves some sort of buffalo chicken. We set to find a happy medium with this buffalo fried chicken sandwich. We have infused this sandwich with spice, it’s everywhere from the buffalo infused egg wash to the breading of the chicken to the jalapeno ranch dressing. The result is a finger licking good sandwich that is everyone in the family can enjoy.

Buffalo Fried Chicken Sandwich

  • Servings: 4 sandwiches
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A spicy buffalo chicken sandwich perfect for a summer time dinner or game day entrée.

Spicy Ranch Dressing Ingredients

  • 1 cup plain, nonfat Greek yogurt
  • 2 tbs ranch dressing seasoning
  • 1/2 jalapeno, diced (if you prefer less spicy, ditch the seeds – more spicy? do a full jalapeno)
  • 1/2 English cucumber, diced

Buffalo Chicken Sandwich Ingredients

  • 2 lbs boneless, skinless chicken breasts, sliced into 1 inch tenders
  • 1 cup all purpose flour
  • 2 eggs
  • 1.5 cups buffalo sauce (we used Blonde Beard’s Chicken and Waffles)
  • 1 cup bread crumbs
  • 1 cup canola oil
  • 4 brioche buns
  • 1/4 red onion, sliced
  • iceberg lettuce, cleaned and cut into large pieces

Directions

  1. Make the spicy ranch dressing. In a bowl, combine all of the ingredients (yogurt, seasoning, jalapeno and cucumber). Stir until all ingredients are thoroughly combined. Set aside in the refrigerator.
  2. Prepare your breading workstation. Use three separate shallow bowls and fill them with the flour, eggs and bread crumbs – separately. Scramble the eggs with 2 tbs buffalo sauce. Season each of the three bowls with salt and pepper.
  3. Use one hand for dry ingredients and one hand for wet ingredients and place one chicken tender in flour, egg mixture and bread crumbs in that order. Make sure the tender is fully covered in each ingredient before moving it on to the next step. Once the chicken tender is coated with bread crumbs, set aside. Repeat until all chicken tenders are breaded.
  4. In a 2″ pan, heat the canola oil until it is very hot. You will know it is ready if you put a splash of water from your hand it immediate sizzles. Once hot, add the chicken tenders and fry for 4 minutes on each side. The chicken tenders should become crispy and golden. Remove from the pan and place on a paper towel to allow the grease to drain.
  5. When all chicken tenders have been cooked, place the chicken tenders in a bowl and toss with the remaining buffalo sauce until the chicken tenders are thoroughly coated with sauce.
  6. Assemble the sandwiches. Spread a generous amount of the spicy ranch dressing on the top bun. Layer a few pieces of the chicken, lettuce and onion on the bottom bun. Add additional hot sauce as desired. Serve immediately.


Beer Braised Instant Pot Shredded Chicken

During the fall and winter months, it is so comforting at night to have a warm cooked meal on the table. The problem with that is we don’t always have the time to be in the kitchen for hours on the weeknight. This recipe helps bring both together by giving you a delicious meal that can be ready in less than 30 minutes. This is a fun Mexican spin on a traditional shredded chicken. The beer, limes, and dried chiles blend together for a tangy, citrusy chicken that has just a hint of heat. We love this recipes because there are endless options for how you can use this chicken. We put it in tacos, over salad, or even on a burger bun- you can truly incorporate this any way you would like. We have found through some trial and error that our favorite beer for this recipe is a lighter ale, specifically, Corona. The key to cooking with any alcohol is that if you like to drink it, you will likely enjoy eating it as well. So if you don’t like Corona, just swap it out for something that suits you.

Beer Braised Instant Pot Chicken

  • Servings: 6-8 for taco preparation
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A quick & easy recipe for shredded chicken that is perfect for tacos, enchiladas, and salads.

Ingredients

  • 2 tbs olive oil
  • 1 white onion, diced
  • 1 tbs kosher salt
  • 2 tsp black pepper
  • 2 tsp cumin
  • 4 dried guajillo chilis (these can be found in the Mexican section of most grocery stores)
  • 6 oz Corona Beer or another beer of your choosing
  • 1 package boneless, skinless chicken thighs (~6 chicken thighs)
  • 1 lime, cut into segments

Directions

  1. Put the Instant Pot on the sauté setting and add the olive oil and onion. Sauté for 5 minutes until the onion becomes translucent.
  2. Add the salt, pepper cumin, chilis, beer, and limes to the pot and give everything a quick stir. Place the chicken breasts into the Instant Pot and try to submerge them in the liquid as much as possible. It’s ok if they are not fully submerged. Switch the Instant Pot setting to the Pressure Cook setting on High and set for 12 minutes.
  3. Use the quick release once the chicken has finished cooking. Use two large forks to shred the chicken. Season with salt and pepper to taste.
  4. Serve in tacos with rice and salad or in any other format you would like!


Chicken Tortilla Soup

Chicken Tortilla Soup

  • Servings: 6
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We love to have a good pot of soup on the stove in the fall as the weather starts to get chilly. This Chicken Tortilla Soup has been in our recipe repertoire for many years now- it’s a go-to recipe that is the perfect mix of savory and spicy. It’s also very healthy and an easy way to get our veggies in when it’s cold out. If we are having friends over to watch a football game, we can up the ante and have lots of fun toppings to add over top. What starts out as a simple cup of soup can easily turn into a hearty meal with just a few toppings! We love to serve this soup with a batch of cornbread or crusty bread to dip into all of that spicy soup left at the bottom of the bowl.

Soup Ingredients

  • 1 package chicken breasts (about 1.3 lbs)
  • 1 tbs paprika
  • 2 tbs olive oil
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeno, seeds and stem removed, diced
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 can black beans, drained
  • 2 cups frozen corn, thawed (we used a roasted corn from Trader Joe’s)
  • 1- 28 oz can roasted tomatoes
  • 32 oz chicken broth
  • salt and pepper to taste

Optional Topping Ingredients

  • shredded Mexican cheese blend
  • tortilla strips
  • sour cream
  • chopped cilantro
  • diced green onions
  • sliced avocado

Directions

  1. Heat a large soup pot over medium-high heat. Add the olive oil to the pan and let it get nice and hot. Season the chicken breasts on both sides with salt and pepper and the paprika. Add the chicken breasts to the pan and cook for about 4 minutes per side, or until they are seared well. They will not be cooked through at this point, but remove from from the pan onto a plate.
  2. Add the yellow onion to the pan. If the pan is dry, go ahead and add an extra tbs of olive oil to prevent sticking. Saute for 3-4 minutes, or until the onion starts to caramelize. Add the garlic, jalapeno, cumin, and coriander to the pan, saute another 3 minutes.
  3. Add the black beans and corn to the pan. Toss to give it all a good coat. Add the roasted tomatoes, chicken broth, and chicken breasts back to the pan. Bring the liquid to a simmer, cover, and cook for 30 minutes.
  4. After 30 minutes, remove the lid and remove the chicken breasts from the pot. Keep the liquid cooking on a low simmer while you shred or chop the chicken into bite-sized pieces. Add the chicken back to the pot, stir to combine, and season to taste with salt and pepper.
  5. Serve the soup hot with any additional toppings.


Skillet Lemon Chicken

Tuck’s dad was called up to the Marlins this week and our whole family immediately gathered to watch him play Wednesday night. On nights like this – where we are unexpectedly entertaining – we love the ease of cooking a recipe in one pan. We made this skillet chicken using the base for a traditional gravy and adding lots of lemon and capers to keep the taste fresh. This recipe is hearty and flavorful and can be served with just about anything on the side that you already have in your kitchen. 

Skillet Lemon Chicken 
Makes: 6 servings 
Prep Time: 30 minutes     Total Time: 45 minutes 

Ingredients: 

  • 8 – 10 boneless, skinless chicken thighs 
  • 1 1/4 cups all purpose flour 
  • 1 tbs salt
  • 1 tsp pepper
  • 2 eggs
  • 1/2 cup canola oil 
  • 1 stick of butter
  • 4 cups chicken stock 
  • 1 lemon, juiced
  • 1/2 cup capers
  • salt and pepper to taste 
  • parsley (optional, for garnish)

Directions: 

  1. Preheat oven to 350.
  2. Prepare your station for browning the chicken getting one bowl and one medium plate. Scramble the eggs in the bowl and set aside. Combine one cup of the flour, salt and pepper on a plate and stir to combine. 
  3. In a deep (2 inch) skillet, add the canola oil and heat on medium over the stove top. Using one hand for wet ingredients and one hand for dry ingredients, coat the chicken in the flour, the egg and then back in the flour. Place the chicken thighs in the pan and brown on both sides (roughly 3 minutes per side). You do not need to cook the chicken all the way through. Set aside on a plate and drain any excess oil from the pan. 
  4. Add the butter to the pan until it is fully melted. Using a whisk, add the 1/4 cup of flour and whisk until a thick paste is made. You may get some brown bits from the chicken – this is OK. 
  5. Continue whisking while you add the chicken stock one cup at a time. The chicken stock will start to thicken. Once it does, add the next cup and repeat until all four cups have been added. Whisk in the lemon juice and capers and season with salt and pepper to taste. 
  6. Add the chicken back into the skillet and be sure that all pieces are covered with the lemon sauce. Place the skillet into the oven for 15 minutes or until the chicken thighs are cooked completely through. 
  7. Top with parsley and serve immediately. 

Buffalo Chicken Pizza

As we mentioned in previous posts, we love a good homemade pizza. Our last pizza recipe was a Spring Grilled Pizza, loaded with asparagus and fresh burrata. It was deemed a “girl pizza” by Tuck & Tate’s dads. To compensate for our vegetable pizza they made this Buffalo Chicken Pizza. It would be too long to title it “Buffalo Chicken Bacon Ranch Pizza” but that it what it is. This recipe isn’t going to help you achieve your swimsuit goals but it will bring you much joy. We have grilled this pizza in the photo, but included directions to bake it in the oven below as we already used the oven to bake the chicken and bacon. If you want instructions for grilling your pizza take a look at the Spring Grilled Pizza linked above. 

Buffalo Chicken Pizza  
Makes: 1 large pizza; 4+ servings 
Prep Time: 25 minutes  Total Time: 60 minutes

Ingredients: 

  • 1 lb pre-made pizza dough  
  • 1/4 cup flour
  • 2 medium chicken breasts 
  • 2 tsp garlic powder 
  • 2 tsp paprika 
  • 3 slices thick cut bacon 
  • 2 tbs olive oil 
  • 3/4 cup buffalo sauce 
  • 1/2 cup ranch dressing 
  • 2 cups shredded mozzarella cheese 
  • 5 scallions, sliced 

Directions for the Oven: 

  1. Heat the oven to 400 degrees.
  2. Season the chicken breasts with the garlic powder, paprika, salt and pepper. Put the chicken and bacon on a cookie sheet and cook in the oven for 15 minutes. After 15 minutes, check on the bacon to make sure it isn’t too crispy and overcooked. Make sure the chicken is cooked a full 20 minutes before removing from the oven. 
  3. While the chicken and bacon are cooking, use the 1/4 cup flour to scatter across a clean cooking surface. Use a rolling in to roll the dough into an even pizza shape (rectangle or circle is fine). You want the dough to be about 1/2 inch thick and the diameter should be no larger than your largest cookie sheet. Carefully roll the dough onto the rolling pin and onto a cookie sheet. 
  4. When the chicken and bacon have finished cooking, remove them from the oven and increase the temperature of the oven to 475 degrees. When the chicken is cool enough to touch, shred it into bite-sized pieces. Chop the bacon into thin strips and set aside. 
  5. Use a brush to brush the pizza with the olive oil. This helps prevent the crust from being soggy. 
  6. Top the pizza with the pizza toppings- first the buffalo sauce, then the cheese, shredded chicken, and bacon. We like to finish by drizzling the ranch dressing around the pizza. 
  7. Cook the pizza for 15- 20 minutes, or until the cheese is bubbling and the dough is golden brown. Top the pizza with the chopped scallions and let the pizza rest for a few minutes before slicing.