Chicken / Fishkill Food

Grilled Chicken SandwichBy Heather KlockKick it up a notch by using pretzel buns and top with bacon, tomatoes and pickles. And don't skip the homemade honey mustard 😍

Baked Chicken TendersBy Fish FoodI recently saw bottles of Chick-fil-A sauce in the commissary and then experienced a sudden chicken tender craving! Using pantry chicken breast you can very easily make your own tenders.

Chicken + Dumpling Noodles (IP Version)By Fish FoodThese Chicken and Dumplings are like a warm blanket on a cold rainy night. Soothing and cozy, a perfect hearty meal to dive into. The “dumplings” are like thick noodles, and can be cut in any preferred length. Of course this recipe is using the Instant Pot, but could be altered to be stove top, just add more time to cook the chicken and dumplings through. Serves hearty portions to 4-6.

Chicken Shawarma + Yellow RiceBy Fish FoodThere’s a NYC street food vendor, the Halal Guys, who feature many tasty middle eastern dishes. This is a take on the immensely flavor packed chicken and yellow rice bowl. Don’t skimp on the white sauce and a drizzle of your favorite hot sauce. Serve with chopped lettuce, tomatoes, onions and fresh naan or pita. I promise this will be a hit! Please forgive the spices that aren’t currently in the Bethel pantry. I’m hoping they are in your personal stash. Or you could snag some from a neighbor and in return share the dish… Allspice is really the flavor front runner in the chicken, definitely try to track some down! This can easily be doubled or tripled to feed a crowd. Marinate the chicken for at least an hour or up to about 6-8 (marinating it to long will start to “cook” the chicken). Serves 4

Chicken + Bok Choy SautéBy Fish FoodThis meal comes together super fast! The flavors are reminiscent of a typical stirfry, so don’t forget to serve it atop a bowl of freshly steamed rice. Additional veggies can be added, just account for different veggie cooking times.

Chicken & Broccoli Rabe TraybakeBy Fish FoodA traybake is exactly as it sounds, ingredients baked on a tray. This recipe features two options for the tray bakes, one featuring the protein and the second featuring the veggie. The chicken gets nestled with stale bread, cherry tomatoes and onions. The broccoli rabe gets a generous drizzle of olive oil and salt before being roasted. Broccoli rabe can have a bitter taste, similar to bitter greens, and the squeezed fresh lemons helps counter that flavor. But to remove more of the bitterness, you could blanch it first (submerge in boiling water for 1-2 minutes and then submerged in ice water to stop the cooking) and then remove any excess water before roasting. This dinner features multiple flavor profiles, playing to many taste buds, salty, bitter, and sweet.

Stewed Chicken Thighs + Puffed Corn CrustBy Fish FoodThis is an extra-large-spoon-worthy dish of comfort. It’s like a cross between a chicken pot pie and a Chicken molé. Lots of deep smoky spices and sweet creamy corn. A great combo. The topping can be left off and the chicken served more like a stew, but honestly, you’d be missing a pretty great part of the dish. This dish uses a spice, harissa. Which is a hot chili paste, or sometimes powder, from North Africa. If you have it, great! If not you can substitute it with sriracha, or if you really don’t want any spice, just up the paprika . Serve alongside steamed green beans, or a crispy fresh salad. The directions are for slow cooking the chicken on the stove top, but feel free to adapt to using your instant pot. You could add all the ingredients, for the chicken and cook on high pressure for about 7-10 minutes, or until the chicken “falls apart”. Transfer to a casserole dish and bake in the oven with the corn crust.

Butter Chicken IP StyleBy Fish FoodButter chicken is a northern India dish and also very common in England. This recipe has been modernized to make in the instant pot. It’s a great, easy, simple weeknight dinner. It’s creamy and tangy and, of course buttery. Sop it up with fresh pita or naan, and fresh steamed rice. There are a couple spices used, that hopefully you have in your cabinets, but can find in the commissary. Also, you can make this dairy free if you supplement the butter for coconut oil and the cream for coconut milk. This makes 6 chicken thighs and lots of sauce!

Yakitori ChickenBy Fish Food