Instant Pot Crispy Chicken Carnitas

Instant Pot Crispy Chicken Carnitas - Debbie Harder Scheurich

Found at https://www.copymethat.com/r/xQRSLRj/instant-pot-crispy-chicken-carnitas/

Ingredients

2 pounds boneless, skinless chicken breasts (or thighs)
1 tablespoon ground cumin
½ teaspoon EACH chili powder AND dried oregano
salt and pepper
zest and juice of 1 orange (about ¼ cup)
¼ cup lime juice
¼ cup chicken broth
5 cloves garlic, pressed or chopped
1 yellow onion, quartered
1-2 chipotle pepper 1-2 tablespoons adobo sauce
1 bay leaf
½ bunch of cilantro (stems included)
2 tablespoons oil more

1. Combine the cumin, chili powder, oregano, salt and pepper in a bowl. Sprinkle the seasons over the chicken breasts on both sides.
2. Heat the instant pot on the sauté setting. Add a quick swish of oil and sear the chicken breasts on both sides for a minute on each side. Do this in batches so the chicken sears rather than steaming. Remove the chicken to a plate. Add the onions and pressed garlic, let cook 2 minutes flipping as needed to brown all sides evenly.
3. Add the chicken back into the pressure cooker along with the orange zest, orange juice, lime juice, chicken broth, whole chipotle pepper(s), adobo sauce, bay leaf, and cilantro. Cover the instant pot and  let pressure cook on the ‘chicken’ setting for 8-10 minutes depending on the size of the chicken breast. Prepare the chipotle sauce while you wait for the chicken to cook. Allow the pressure to release naturally or turn to the ‘vent’ setting. Allow it to vent completely before removing the lid.
4. Position a rack in the center of the oven and preheat the oven to the ‘broiler’ setting. Remove the chicken breast to a clean surface and shred the chicken using 2 forks. Place in a large bowl and drizzle ¼ cup of  cooking liquid over the shredded chicken and toss to coat. Drizzle 1 tablespoon of the oil over the surface of a baking sheet. Add the chicken and drizzle the second tablespoon of oil on top. Stir to coat evenly.
5. Broil the chicken for 10-12 minutes stopping half way to toss the chicken and drizzle another 1-2 tablespoons of cooking liquid. Rotate the pan for even broiling.

Serve with corn tortillas, diced raw onion, fresh cilantro, and cheese.  You can add other toppings if you want, but we find that this list of toppings provides the best flavor without over powering the chicken.

Dorito Chicken Casserole

Dorito Chicken Casserole - Debbie Harder Scheurich

Recipe was found at http://blogchef.net/dorito-chicken-casserole-recipe/

2 cups shredded cooked chicken
    We find that either grilling or smoking chicken in fajita seasoning really adds to the flavor
2 cups shredded Mexican cheese blend divided into 1 cup portions
1 can of cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (drained)
1/2 packet of taco seasoning - we usually add a bit more
1 large bag of Doritoes
Shredded lettuce - option
diced tomato - optional

Mix all ingredients except Doritos, lettuce, and tomato in a large mixing bowl.  Crush enough Doritos to cover the bottom of a 13x9 inch glass dish.  Add half of the mixture from the bowl on top of the Doritos (mostly covering them).  Crush enough Doritos to cover the mixture.  Cover those Doritos with the remaining mixture in the bowl.  Add 1 cup of Mexican blend cheese on the top.  Bake at 350 degrees for 25-30 minutes.  Optionally, place the lettuce and diced tomatoes on the top.

Gumbo

Provided by Jena Root - 1997

1 pound chicken
1 package frozen okra
about 5 green onions chopped
1/2 red onion, chopped
2 tbsp flour
salt/pepper to taste
16 ounce sausage, smoked link
16 ounce can crushed tomatoes
2 tbsp shortening
3 quart water
2 tbsp crushed red pepper
5 cubes of chicken bouillon

Cut up chicken, and remove skin.  Sale, pepper, and flour the chicken.  Fry the chicken until brown.  Slice up a pound of the link sausage.  After the chicken is browned, place the sausage in the same skillet.  Brown the sausage on both sides.  Save the grease from the chicken and sausage.  Fry the tomato, onion, red pepper, and okra in about 2 tbsp of shortening or oil until they become tender.  Make a roux with 2 tsp of oil and t tsp flour.  Stir and brown over a medium-low heat until the roux is as dark as possible without burning it.  Place the chicken and sausage in the roux, and stir.  Then place all ingredients into a heavy, deep, iron pan.  Add water and bouillon cubes and cook for about 2 hours.  The okra will thicken the gumbo as it cooks.  Add 1 cup of rice during the last half hour of cooking.

Pot Pie

Provided by Lois Phillips

2 cups flour
1 1/4 tsp baking powder
3/4 tsp salt
1 1/2 tbs butter
1 egg beaten
milk - add a little at a time until stiff dough forms

Sift the dry ingredients into a bowl.  Add butter and work in with finger tips.  Add egg and then milk to make stiff batter.  Divide dough in half.  Turn out on a well floured board and roll very thin with a rolling pin.  Place on a cloth and let dry (typically make in the morning and let dry until later afternoon).  Cut into squares and drop 1 square at a time into boiling chicken broth.  Cover and cook at medium for 20 minutes.  Do not remove cover while cooking.  Optionally, add chicken cubes and cooked potatoes.

Chicken Cheddar Rice Bake

2 Tbs margarine
2 Tbs flour
2 chicken bullion cubes
1 cup milk
8 oz cubed cooked chicken
1 cup slice mushrooms
2 cups cold cooked rice
4 oz shredded cheddar cheese

Melt margarine, and blend in flour and bullion.  Gradually add milk, stirring until mixture comes to a boil.  Remove from heat.  Add chicken and mushrooms.  Put rice in a non-stick 8" pan.  Spoon chicken mixture over the rice and sprinkle evenly with cheese.  Bake at 350 degrees for 30 minutes.

Baked Chicken Breast Supreme

1 1/2 cups plain yogurt or sour cream
1/4 cup lemon juice
1/2 tsp worcestershire sauce
1/2 tsp celery seed
1/2 tsp Hungarian sweet paprika
1 garlic clove, minced
1/2 tsp salt
1/4 tsp pepper
8 boneless, skinless, chicken breast halves
2 cups fine dry bread crumbs

In a large bowl, combine first 8 ingredients.  Place chicken in mixture and turn to coat.  Cover and marinate overnight in refrigerator.  Remove chicken from marinade.  Coat each piece with crumbs.  Arrange on a shallow baking pan.  Bake, uncovered at 350 degrees for 45 or until juices run clear.

Crockpot Chicken

4-6 chicken breasts
1 cup packed brown sugar 
2/3 cup vinegar (I used apple cider vinegar)
1/4 cup lemon-lime soda (diet or regular)
2-3 Tablespoons minced garlic
2 Tablespoons soy sauce
1 teaspoon fresh ground pepper
2 Tablespoons corn starch
2 Tablespoons water
Red pepper flakes (optional)

Directions:
Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. 

Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). 

Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles, I also like it with a baked potato on the side (It's good on top of the potato too!)

Overnight Scalloped Chicken Casserole

Eva Myers (2002)

2 cans (10 3/4 ounces each) of cream of mushroom soup, undiluted
2 1/2 cups of milk
1/2 processed American cheese
4 cups of chopped cooked chicken or turkey
1 box of macaroni
3 hard cooked eggs
1/2 cup of butter or margarine, melted
1 1/2 cups of soft bread crumbs

In a large bowl, combine soup, milk, and cheese.  Add chicken or turkey, macaroni, and eggs.  Stir in 1/4 cup of melted butter.  Transfer to a greased 13x9x2 inch baking dish.  Cover and refrigerate for 8 hours or overnight.  Toss the bread crumbs with the remaining butter.  Sprinkle over casserole.  Bake, uncovered, at 350 degrees for 60-65 minutes or until bubbly and golden brown.

Chicken-Corn-Noodle Casserole

3 cups of cooked noodles
1 to 2 cups of cooked chicken
2 cups of uncooked corn
3/4 cup of Velveeta Cheese (cubed)
1 egg, beaten
1/2 cup melted butter
1 tsp salt
pepper to taste
buttered bread crumbs for topping

Cook noodles and drain.  Mix with chicken, corn, cheese, egg, butter, salt and pepper.  Pour into greased casserole.  Top with buttered bread crumbs.  Bake at 350 degrees for 35 to 45 minutes.

Cherry Hill Chicken

Provided by Linda George (2000)

8 boneless chicken breasts, cooked and cut in half
2 5 ounce cans of water chestnuts
1 can of undiluted cream of mushroom soup
1 1/2 cups of chopped celery
1 cup mayonnaise
1 pkg Pepperidge Farm Corn bread stuffing mix
3/4 cup melted butter

Mix soup and mayonnaise.  In a greased 13x9 inch pan, mix chicken, celery, and water chestnuts.  Pour soup mixture over the chicken mixture.  Mix melted butter and stuffing mix, and sprinkle over the casserole.  Bake at 350 degrees for 30 to 45 minutes

Classic Coke Chicken

Provided by Lois Phillips (1998)

Chicken legs and thighs
Dredged in salt and flour, and fry in a pan
Remove chicken from pan, and place in a 13x9 baking pan

Cover with the following sauce:

Mix one cup of chopped onions, one cup of chopped peppers, and one cup of chopped celery.

Mix one cup of catsup, one cup of classic coke, 1 tbs of the worchestershire sauce, and 1 tsp pepper

Bake at 350 degrees, covered, for one hour

Serve over rice

Chicken & Rice Casserole

Provided by Betty Weaver (1998)

1 box of chicken flavored Rice-a-Roni
1 can of cream of chicken soup
3 cups of cooked chicken, cubed
2 cups of shredded cheese
1/2 cup of chicken broth
3/4 cups of sour cream
1/2 cup of bread crumbs

Cook Rice-a-Roni as per package instructions.  Then combine all ingredients except cheese and bread crumbs into a skillet.  Put in 2 1/2 quart casserole, and put cheese and then bread crumbs on the top.  Bake at 350 degrees for 40-60 minutes.

Stuffed Shells (Chicken)

Provided By Marie Scheurich (my mom)

1/2 cup grated carrots
2 cups of frozen peas
4 cups of cooked chicken, diced
1/4 chopped onion
1 cup of mayonnaise
1 pound of jumbo shells, cooked

Mix all ingredients, except shells.  Stuff the shells with the mixture, and place in a baking dish, open side down.  Make gravy from the chicken broth (left over from the cooked chicken), and pour over shells.  Sprinkle with paprika and parsley.  Bake at 325 degrees for 45 minutes.

Chicken Divine

Provided by Judy Phillips

2 small packages of broccoli spears, cooked
2 cups of sliced and cooked chicken
1/2 cup of sharp cheddar cheese
1/2 cup of bread crumbs
2 cans of cream of chicken soup

Place broccoli in a greased baking dish.  Layer on chicken, add soup, and then put cheese and bread crumbs on top.  Bake 25-30 minutes at 350 degrees.

Nifty Chicken

Provided by Leslie Scheurich

1 small bottle (8 ounce) of Kraft Catalina Dressing
1 10 ounce jar of apricot preserves
1 package of onion soup mix
2 chickens

Mix ingredients, and pour over chicken in a baking dish.  Bake at 350 degrees for 1 to 1 1/2 hours

Chicken Au Gratin

Provided by Carol Myers

Mix together:  cooked green beans, cooked and cubed potatoes, and cooked and cubed chicken.  Place in 13x9 inch greased pan.  Cover with 1 can of cream of chicken soup, 1 can of milk, and 1/2 can of water.  Salt and pepper to taste.  Mix together 4 cups of soft bread crumbs, 3/4 stick of margarine (melted), and 1 cup of grated cheese.  Spread on the top.  Bake at 350 degrees for 30 minutes, uncovered.

Chicken Crunch

Provided by Leslie Scheurich

3 whole boneless, skinless chicken breasts
1/2 pint sour cream
2 tbs lemon juice
2 tsp soy sauce
1 tsp celery seed
1 tsp paprika
1/2 tsp garlic powder
1/4 tsp pepper

Mix above ingredients.  Dip chicken in the mixture, and then in Pepperidge Farm stuffing mix.  Roll into a ball, and place on a greased pan.  Place in a refrigerator over night.  Drizzle butter over the top.  Bake at 350 degrees for one hour.