Creamy Boursin Chicken Pasta
This is that creamy, cozy pasta that feels a little fancy but comes together so easily. The Boursin melts into the sauce and gives you something rich, garlicky, and perfect for a comforting dinner at home.
Juicy seasoned chicken and tender pasta get coated in a silky Boursin cream sauce that tastes fancy but comes together in under an hour. Pair this with a crunchy garlic bread for Sunday dinner.
Table of Contents
Ingredients
1 box pasta (I used Mezzi Rigatoni by Barilla)
1 tsp garlic powder
1 tbsp salt
1 tsp onion powder
1 tsp black pepper
1 tsp paprika
1 tsp oregano
3 tbsp oil
6 pieces thin-sliced chicken breast (about 2 breasts sliced thin)
4 tbsp butter, divided
1 small yellow onion, diced
5 cloves garlic, minced
2 tbsp water (for deglazing)
1 pint heavy cream
1 tbsp Italian seasoning
1 block Boursin cheese (Shallot & Chive)
Reserved pasta water, as needed
Step-by-Step Instructions
1. Cook the pasta
Bring a pot of salted water to a boil. Add the pasta and cook for about 10 minutes. Drain and set aside, reserving some of the pasta water
2. Season the chicken
In a bowl, combine garlic powder, salt, onion powder, black pepper, oregano, paprika, and oil. Use this mixture to season the thin-sliced chicken breast evenly.
3. Cook the chicken
In the same pot used to cook the pasta, add 2 tbsp of butter over medium heat. Pan-grill the chicken for about 6 minutes per side until cooked through. Remove the chicken from the pot, slice it, and set it aside.
4. Build the Sauce
Back in the same pot, add the remaining 2 tbsp of butter. Add the diced onion and garlic and cook until softened and fragrant. Add 2 tbsp of water to deglaze the pot, scraping up any flavor from the bottom.
5. Make it Creamy
Add the heavy cream and Italian seasoning. Stir, then add the entire block of Boursin cheese. Stir until fully melted and smooth.
6. Combine
Fold the reserved pasta into the sauce. If the pasta starts to dry out, add reserved pasta water a little at a time until creamy.
7. Finish
Add in half of the sliced chicken and fold it into the pasta. Top with the remaining chicken.
8. Serve
Serve warm and enjoy.
Notes from My Kitchen
That Boursin does all the work for you, it’s packed with flavor.
Pasta water helps keep everything silky, don’t skip it.
You can swap proteins depending on what you have.
This reheats really well, just add a splash of milk or water.
Creamy Boursin Chicken Pasta
Ingredients
Instructions
Baked Chicken with Cilantro Mayo Sauce
Juicy oven-baked chicken seasoned with warm spices gets finished with a bright, creamy cilantro mayo sauce that adds a fresh, zesty kick to every bite.
This is one of those oven meals that’s simple but feels like a full plate when it hits the table. The baked chicken comes out juicy and seasoned, and that cilantro mayo sauce takes it to another level. You can pair this sauce with everything!
With ingredients you likely already have in the kitchen, this baked chicken with cilantro-mayo is a convenient recipe that works just as well for busy weeknights as it does for casual family dinners.
Table of Contents
Ingredients
For the Baked Chicken
3 lbs chicken
1 tbsp garlic powder
1 tbsp paprika
1 tbsp all-purpose seasoning
3 tbsp avocado oil
For the Cilantro Mayo Sauce
1 bunch fresh cilantro
8 garlic cloves
¼ white or yellow onion
4 tbsp olive oil
4 tbsp mayonnaise
1 capful of vinegar
1 tbsp all-purpose seasoning
Step-by-Step Instructions
Bake the Chicken
Preheat oven to 375°F.
Season the chicken
In a bowl, combine chicken with garlic powder, paprika, and all-purpose seasoning. Toss with avocado oil until evenly coated.
Bake
Arrange chicken in a baking pan. Bake in your preheated oven, at 375°F for 50 minutes, flipping halfway through.
Make the Cilantro Mayo Sauce
Blend
In a blender, combine cilantro, garlic cloves, onion, olive oil, mayonnaise, vinegar, and all-purpose seasoning. Blend on the highest setting for 1 minute until smooth and creamy.
Store
Transfer to a squeeze bottle or airtight container. Keep in the refrigerator for 4–5 days.
Serve
Drizzle cilantro-mayo sauce over chicken, and enjoy
Notes from My Kitchen
This sauce is creamy, herby, and garlicky — we put it on everything.
Flipping the chicken halfway ensures even browning.
Store extra sauce for dipping, sandwiches, or rice bowls
Baked Chicken with Cilantro Mayo Sauce
Ingredients
Instructions
Grilled Chicken Pasta Salad
This is one of those chicken pasta dishes that works for everything, from weeknight dinners to beach days and cookouts. This chicken pasta salad is fresh, filling, and packed with flavor, with just enough crunch and creaminess in every bite.
This grilled chicken pasta salad is one of those dishes that works for everything, from weeknight dinners to beach days and cookouts. It’s fresh, filling, and packed with flavor, with just enough crunch and creaminess in every bite.
Table of Contents
Ingredients
For the Chicken Pasta Salad
1 box of pasta (multicolor or any pasta)
1 tbsp salt (for boiling water)
2 cups fresh broccoli
1 lb chicken tenderloins (or sliced chicken breast)
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
1 tbsp Italian seasoning
1 tbsp avocado oil
1 cup grape tomatoes
1 cup mozzarella pearls
For the Dressing
½ cup extra virgin olive oil
½ cup red wine vinegar
1 tbsp Italian seasoning
½ tbsp salt
Dash of black pepper
1 tbsp mustard
1 tbsp honey
Step-by-Step Instructions
1. Cook the pasta & steam broccoli
Bring a pot of water to a boil and add salt. Add the pasta. Place a strainer over the pot and add the fresh broccoli so it steams while the pasta cooks. Cook for 11 minutes. Remove the broccoli and set it aside. Drain the pasta.
2. Season & cook the chicken
In a bowl, combine chicken with garlic powder, onion powder, black pepper, Italian seasoning, and avocado oil. Toss to coat. Pan grill on medium-high heat for 5 minutes per side. Dice the cooked chicken.
3. Assemble the salad
In the same pot, combine the drained pasta, diced chicken, steamed broccoli, grape tomatoes, and mozzarella pearls.
4. Make the dressing
In a bowl, whisk together olive oil, red wine vinegar, Italian seasoning, salt, black pepper, mustard, and honey.
5. Toss & serve
Pour the dressing over the salad and toss well. Serve cold, warm, or at room temperature.
Notes from My Kitchen
Steaming the broccoli over the pasta saves time and dishes.
Mozzarella pearls make it feel a little fancy without extra work.
This travels beautifully — perfect for beach days and picnics.
Grilled Chicken Pasta Salad
Ingredients
Instructions
Pollo al Horno
Juicy roasted chicken with that classic Dominican garlic and oregano flavor. The marinade gets into every cut, keeping it tender and well-seasoned. Finished with a little color on top, just how we like it.
Juicy roasted chicken with that classic Dominican garlic and oregano flavor. The marinade gets into every cut, keeping it tender and well-seasoned. Finished with a little color on top, just how we like it.
Table of Contents
Ingredients
2 lbs chicken quarters
6 large garlic cloves, grated
Juice of 1 lime
1 tbsp ground oregano
1 tbsp salt
⅓ cup oil (achiote oil for color, or oil of choice)
Step-by-Step Instructions
Prep the chicken
Wash and clean the chicken. Make a couple of shallow slices into each piece to help the seasoning penetrate.
Make the marinade
In a bowl, combine grated garlic, lime juice, oregano, salt, and oil. Mix well.
Season the chicken
Pour the marinade over the chicken. Massage thoroughly into each piece, making sure it gets into the cuts.
Bake
Preheat oven to 375°F. Bake for 50 minutes.
Broil for color
Broil for an additional 3-5 minutes until golden and slightly crisp on top.
Serve
Let it rest a few minutes before serving.
Notes from My Kitchen
The cuts in the chicken are key for juicy, flavorful meat.
Achiote oil gives that authentic Dominican restaurant color.
Perfect with moro, tostones, or a simple salad.
Pollo al Horno
Ingredients
Instructions
Citrus Roasted Chicken
This is one of those easy oven meals that comes out juicy, flavorful, and a little bit crispy every time. The citrus keeps the chicken bright and tender, while the seasoning gives you that bold, home-cooked flavor.
This citrus roasted chicken is one of those easy oven meals that comes out juicy, flavorful, and a little bit crispy every time. The citrus keeps the chicken bright and tender, while the seasoning gives you that bold, home-cooked flavor.
Table of Contents
Ingredients
6 chicken leg quarters
1 cup orange juice
Juice of 3 limes
1 tbsp garlic powder
1 tbsp all-purpose seasoning
1 sazon packet
1 salad and vegetable seasoning packet
3 tbsp oil
Dash of salt
Step-by-Step Instructions
Preheat oven
Preheat oven to 375°F.
Make the marinade
In a bowl, combine orange juice, lime juice, garlic powder, all-purpose seasoning, sazon, salad and vegetable seasoning, oil, and salt. Stir to combine.
Prep the chicken
Make shallow slices in the chicken leg quarters.
Massage the marinade all over the chickenBake
Place chicken in a baking dish and bake uncovered for 50 minutes.
Broil
Broil on low for 3 to 5 minutes for extra crispness.
Serve
Remove from oven and serve warm.
Notes from My Kitchen
Leg quarters stay juicy and are great for feeding a crowd on a budget.
Baking uncovered helps build color before the broil.
The citrus keeps everything tender and flavorful.
Spoon those juices over rice, it’s too good not to.
Citrus Roasted Chicken
Ingredients
Instructions
Easy Chicken Burgers with Homemade Burger Sauce
This easy chicken burger is one of those fun, quick meals that feels like a little upgrade from your usual burger night. Juicy chicken patties with that sweet, tangy sauce hit every time and come together with no stress.
This easy chicken burger is one of those fun, quick meals that feels like a little upgrade from your usual burger night. Juicy chicken patties with that sweet, tangy sauce hit every time and come together with no stress.
Table of Contents
Ingredients
For the Chicken Patties
1 lb ground chicken
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp salt
1 tsp black pepper
1 tbsp dried parsley
1 tbsp paprika
Bacon bits, optional
1 egg
⅓ cup panko crumbs
Avocado oil spray
Cheese slices, optional
Burger buns
For the Burger Sauce
2 tbsp mayo
2 tbsp ketchup
1 tsp mustard
1 tsp soy sauce
1 tbsp honey
Hot sauce, to taste
Step-by-Step Instructions
Make the chicken patties
Season the chicken
In a bowl, combine ground chicken with onion powder, garlic powder, salt, black pepper, parsley, paprika, and bacon bits if using.Bind the mixture
Add beaten egg and panko crumbs. Mix until fully combined.Form and cook
Spray a hot pan with oil. Form portions and place in the pan. Gently press into patties using a spatula.Cook
Cook on medium-high for 3 to 4 minutes per side. Add cheese during the last minute if using.
Make the burger sauce
Mix
Combine mayo, ketchup, mustard, soy sauce, honey, hot sauce, and diced pickle.
Adjust
Taste and adjust seasoning.
Notes from My Kitchen
A lightly oiled spatula makes shaping the patties much easier.
That sauce is what brings everything together, don’t skip it.
Bacon bits are optional but they add a lot of flavor.
Give it a little squeeze before that first bite, it’s part of the experience.
Easy Chicken Burgers with Homemade Burger Sauce
Ingredients
Instructions
Shredded Chicken
This is that go-to shredded chicken that saves you on busy days and works for everything from tacos to pastelitos, pastas and casserole fillings. It’s juicy, flavorful, and one of those staples you’ll always want ready in the fridge or freezer.
This is that go-to shredded chicken that saves you on busy days and works for everything from tacos to pastelitos, pastas and casserole fillings. It’s juicy, flavorful, and one of those staples you’ll always want ready in the fridge or freezer.
Table of Contents
Ingredients
For the Chicken
4 lbs boneless skinless chicken breast
4 quarts water
2 tbsp garlic powder
2 tbsp adobo
1 tbsp black pepper
For the Sauce
4 tbsp achiote oil
2 chicken bouillon cubes
1 yellow onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 tbsp garlic paste
4 tbsp sofrito
3 tbsp tomato paste
1 tbsp black pepper
1 tbsp onion powder
2 cups reserved pot water
1 cup fresh water
Step-by-Step Instructions
Build the base
Heat oil in a pot over medium heat. Add sofrito, bouillon cubes, and seasoning packet. Stir to combine.
Add vegetables and rice
Add mixed vegetables and stir. Add rice and mix to coat
Add water and cook
Pour in water. Cover and cook on medium-high for 7 to 10 minutes until liquid absorbs.
Steam the rice
Lower heat to low. Form a mound in the center. Cover and cook for 25 minutes.
Serve
Fluff and serve warm.
Notes from My Kitchen
Coating the rice first builds flavor from the start.
That rice mound helps everything cook evenly.
This is a go-to side that works with anything.
Perfect for busy nights when you need something quick.
Shredded Chicken (Perfect for Fillings)
Ingredients
Instructions
Creamy Chicken Pasta
A creamy, cheesy chicken pasta that feels like comfort in a bowl. The sauce is rich but balanced, and the chicken makes it hearty enough for a full meal. This is one of those easy crowd-pleasers you keep on repeat.
A creamy, cheesy chicken pasta that feels like comfort in a bowl. The sauce is rich but balanced, and the chicken makes it hearty enough for a full meal. This is one of those easy crowd-pleasers you keep on repeat.
Table of Contents
Ingredients
For Chicken
2.5 lbs boneless, skinless chicken breast
1 tbsp salt
1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp Italian seasoning
3 tbsp avocado oil
For the Sauce/Pasta
3 tbsp salted butter
6 cloves garlic, grated
2 cups heavy cream
2 cups shredded mozzarella
½ cup shredded parmesan
1 tsp black pepper
1 tsp Italian seasoning
1 tsp chicken bouillon
Pasta of choice (fettuccini recommended)
Salted water for boiling pasta
Reserved pasta water (for thinning sauce)
Step-by-Step Instructions
Step 1: Season & Cook the Chicken
In a bowl, combine chicken with salt, onion powder, garlic powder, paprika, Italian seasoning, and oil.
Toss well to coat.
Heat a pan over medium-high heat.
Cook chicken for 7 minutes.
Flip and cook another 7 minutes.
Remove and set aside.
Step 2: Cook the Pasta
Boil pasta in salted water according to package directions.
Reserve 2 cups of pasta water before draining.
Step 3: Make the Sauce
In the same pan, lower heat to low.
Melt butter.
Add grated garlic and cook briefly until fragrant.
Pour in heavy cream.
Add mozzarella and parmesan.
Whisk for about 3 minutes until smooth and creamy.
Season with black pepper, Italian seasoning, and chicken bouillon.
Step 4: Combine
Add cooked pasta directly into the sauce.
Toss to coat.
Add 1–2 ladles of reserved pasta water to loosen and extend the sauce.
Slice or cube the chicken and add back into the pan.
Spoon sauce over the chicken.
Notes from My Kitchen
Pasta water is the secret to silky sauce.
Don’t boil the cream — keep heat low.
Perfect for date night or Sunday dinner
Creamy Chicken Dinner
Ingredients
Instructions
Pechuga Guisada (Dominican Stewed Chicken Breast)
Tender chicken simmered in a rich Dominican-style gravy that’s full of flavor. That touch of browned sugar gives it the color and depth we all recognize. Spoon it over rice and let the sauce carry the plate.
Tender chicken simmered in a rich Dominican-style gravy that’s full of flavor. That touch of browned sugar gives it the color and depth we all recognize. Spoon it over rice and let the sauce carry the plate.
Table of Contents
Ingredients
2 lbs chicken tenderloins (or sliced chicken breast)
1 tbsp garlic paste
2 tbsp sofrito
1 tbsp adobo
1 tbsp oregano
1 tbsp soy sauce
Sliced red onion
Sliced bell peppers
2 tbsp oil
1 tsp sugar
3 cups water (added to seasoning bowl)
1 heaping tbsp tomato paste
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with garlic paste, sofrito, adobo, oregano, soy sauce, onion, and bell peppers. Toss well to coat.
Start the base
In a pot over medium-high heat, heat oil for 2 minutes. Add sugar and allow it to brown.
Brown the chicken
Add seasoned chicken to the pot. Let sit for 5 minutes without stirring to develop color.
Add liquid & cook
Toss and stir the chicken. Add 3 cups of water to the seasoning bowl, pour it into the pot. Cover and cook for 15 minutes.
Finish the gravy
Add a heaping tablespoon of tomato paste and stir to combine. Lower heat to medium-low. Cover and cook for 10 more minutes.
Serve
Serve hot with white rice and plenty of that gravy.
Notes from My Kitchen
Browning the sugar gives the stew that deep Dominican color.
This gravy is the star — don’t skip the tomato paste step.
Perfect for meal prep.
Pechuga Guisada
Ingredients
Instructions
Pollo Guisado con Papas y Zanahoria
A cozy, loaded version of pollo guisado with potatoes and carrots simmered right into the stew. Everything cooks down and absorbs that rich, tomato-based sauce. This is the kind of dish that holds down a full plate every time.
A cozy, loaded version of pollo guisado with potatoes and carrots simmered right into the stew. Everything cooks down and absorbs that rich, tomato-based sauce. This is the kind of dish that holds down a full plate every time.
Table of Contents
Ingredients
3 lbs chicken (thighs and drumsticks)
2 tbsp sofrito
2 tbsp garlic paste
5–6 olives + splash of olive juice
1 tbsp all-purpose seasoning
½ tbsp black pepper
1 tsp cumin
2 tbsp Worcestershire sauce
1 medium yellow onion, sliced
1 bell pepper (red or cubanelle), sliced
2 small potatoes, peeled and diced (or 3 medium)
Baby carrots (optional)
2 chicken bouillon cubes
1 cup diced tomatoes
½ cup tomato sauce
2 cups water
2 bay leaves
Fresh cilantro
1 tsp sugar (to balance acidity)
2 tbsp oil
Step-by-Step Instructions
Season the chicken
In a bowl, combine chicken with sofrito, garlic paste, olives (plus a little juice), all-purpose seasoning, black pepper, cumin, Worcestershire sauce, and dry seasonings oregano, adobo, onion powder. Toss well and set aside.
Start the base
In a pot over medium-high heat, heat oil. Toast 1 chicken bouillon cube for flavor and color.
Brown the chicken
Add the chicken to the pot and let it bronze for about 3 minutes. Flip.
Add liquids & vegetables
Add tomato sauce, diced tomatoes, water, onion, bell pepper, potatoes, carrots, and bay leaves. Add the remaining bouillon cube. Cover and cook for 35 minutes on medium-high heat.
Taste & adjust
Taste the broth. If slightly acidic, add 1 teaspoon of sugar to balance. Stir.
Finish cooking
Cook for an additional 10 minutes.
Serve
Garnish with fresh cilantro and serve warm.
Notes from My Kitchen
Toasting the bouillon deepens flavor and color.
Sugar balances the acidity of tomato-based stews.
This is perfect over white rice.
Pollo Guisado con Papas y Zanahoria
Ingredients
Instructions
Chicken Fajita Sandwiches
These chicken fajita sandwiches are juicy, cheesy, and packed with flavor in every bite. The peppers and onions soak up all that seasoned chicken goodness, and that creamy, tangy sauce takes it over the top. This is one of those meals that turns into a regular, real quick.
These chicken fajita sandwiches are juicy, cheesy, and packed with flavor in every bite. The peppers and onions soak up all that seasoned chicken goodness, and that creamy tangy sauce takes it over the top. This is one of those meals that turns into a regular, real quick.
Table of Contents
Ingredients
3 chicken breasts, butterflied
2 tbsp chicken and herb seasoning
1 tbsp paprika
1 tbsp dried parsley
3 tbsp oil
1/2 cup water
1 small yellow onion, sliced
2 bell peppers, sliced
1/2 tbsp chicken and herb seasoning
1 tbsp white vinegar
Provolone cheese
3 tbsp ketchup
3 tbsp mayo
2 tbsp French dressing
1 tsp garlic powder
Bread of choice
Step-by-Step Instructions
Season the chicken with seasoning, paprika, parsley, and oil.
Cook on medium-high heat for 6 minutes per side.
Deglaze with water, simmer, and reserve broth.
Sauté onions and peppers with seasoning and vinegar.
Slice chicken and return to the pan with broth.
Add cheese and let it melt.
Mix sauce ingredients.
Assemble on toasted bread.
Notes from My Kitchen
That broth brings everything together.
Use sturdy bread so it holds up.
This filling is just as good over rice.
Chicken Fajita Sandwiches
Ingredients
Instructions
Garlic Soy Baked Chicken
This garlic-soy-baked chicken is simple, juicy, and packed with flavor. This is an easy go-to dinner.
This garlic soy baked chicken is simple, juicy, and packed with flavor. This is an easy go-to dinner.
Table of Contents
Ingredients
3 lbs chicken (drums and thighs)
10 garlic cloves, grated
Juice of 1 lime
1 tbsp adobo
1/3 cup soy sauce
1/4 cup oil
Step-by-Step Instructions
Mix marinade.
Coat chicken and marinate.
Bake at 375 for 50 minutes.
Notes from My Kitchen
Broil the garlic soy chicken at the end for a nice brown and crisp color.
Garlic Soy Baked Chicken
Ingredients
Instructions
Grilled Chicken Rice Bowl with Corn Salsa
This grilled chicken rice bowl with corn salsa is fresh, zesty, and balanced. This bowl hits every single time.
This grilled chicken rice bowl with corn salsa is fresh, zesty, and balanced. This bowl hits every single time.
Table of Contents
Ingredients
Chicken
2 lbs chicken breast
3 tbsp oil
2 tbsp chicken bouillon
1 tbsp garlic powder
1 tsp cumin
1 tsp sazón
1 tbsp oregano
Corn Salsa:
1 cup cherry tomatoes
1/2 red onion
Cilantro
1 can corn
1 tsp garlic powder
1 tsp black pepper
2 tsp salt
2 tbsp olive oil
Juice of 1/2 lemon
Sauce:
Cilantro
3 tbsp olive oil
1 tbsp garlic
2 tsp seasoning
1/3 cup water
Juice of 1/2 lemon
1 tsp sugar
Hot sauce
Salt
White rice
Step-by-Step Instructions
Cook rice first and keep warm.
Slice and score chicken. Season well.
Cook chicken on medium-high heat, 6 minutes per side.
Rest and slice.
Mix all corn salsa ingredients in a bowl.
Blend sauce ingredients until smooth. Adjust seasoning.
Assemble bowls with rice, chicken, salsa, and sauce.
Notes from My Kitchen
That sauce ties everything together.
Grilled Chicken Rice Bowl with Corn Salsa
Ingredients
Instructions
Marry Me Chicken Meatballs
These marry-me chicken meatballs are creamy, rich, and packed with flavor. These meatballs are next level.
These marry me chicken meatballs are creamy, rich, and packed with flavor. These meatballs are next level. A must add to your weekly rotation.
Table of Contents
Ingredients
Meatballs
2 lbs ground chicken
6 garlic cloves
1/2 cup panko
1 egg
1 tbsp Italian seasoning
1 tbsp onion powder
2 tbsp salt
2 tbsp paprika
Parmesan
Sauce:
3 tbsp butter
4 garlic cloves
1 shallot or 1/2 onion
Cherry tomatoes
1/3 cup sun dried tomatoes + oil
1 tbsp Italian seasoning
2 cups heavy cream
2 tbsp tomato paste
1/2 cup parmesan
1 tsp bouillon
Spinach
1/2 cup chicken stock
Step-by-Step Instructions
Mix meatball ingredients and form into balls.
Cook the meatballs in pan on medium heat, turning until browned all around.
Remove from pan.
In the same pan, melt butter and sauté garlic and onion.
Add tomatoes, seasoning, cream, and tomato paste. Stir well.
Add parmesan and bouillon.
Add spinach and chicken stock. Let wilt.
Return meatballs, coat in sauce, cover, and cook 5 minutes.
Notes from My Kitchen
That bouillon gives it depth.
Marry Me Chicken Meatballs
Ingredients
Instructions
Ranch Baked Chicken
This ranch-baked chicken is 3 ingredients, and that's it! Simple, juicy, and foolproof. This is the kind of dinner you can make on autopilot and still win.
This ranch-baked chicken is 3 ingredients, and that's it! Simple, juicy, and foolproof. This is the kind of dinner you can make on autopilot and still win.
Table of Contents
Ingredients
Chicken (quarters or preferred cut)
2 ranch seasoning packets
1 tbsp paprika
1/4 cup oil
Step-by-Step Instructions
Preheat oven to 375.
In a bowl, mix ranch seasoning, paprika, and oil.
Add chicken and coat completely.
Arrange in a baking dish.
Bake for 50 minutes uncovered.
Notes from My Kitchen
Broil at the end for crispy skin.
Ranch Baked Chicken
Ingredients
Instructions
Pollo Frito (Dominican Fried Chicken)
Crispy, juicy Dominican fried chicken without the flour coating. The parboil step locks in flavor and keeps it tender before frying. Finished with a hit of lime, just how it’s supposed to be!
Crispy, juicy Dominican fried chicken without the flour coating. The parboil step locks in flavor and keeps it tender before frying. Finished with a hit of lime, just how it’s supposed to be!
Table of Contents
Ingredients
2 lbs chicken, skin removed
1 tbsp garlic salt
(or ½ tbsp salt + ½ tbsp garlic powder)2 tbsp oregano
½ tbsp black pepper
1 tbsp adobo
1 sazon packet
Juice of 1 lime
Vegetable oil (for frying; avocado oil used)
Water (for parboiling)
Step-by-Step Instructions
Clean the chicken
Clean the chicken with vinegar and limes. Remove the skin if not already removed.
Season & marinate
Season the chicken with garlic salt, oregano, black pepper, adobo, and sazon packet.
Squeeze in lime juice and toss well to coat. Place the chicken in a zip-top bag with its juices and marinate in the refrigerator for a couple of hours or overnight.Parboil
Add about 1 inch of water to a pot. Add the marinated chicken and parboil for 20 minutes.
Drain
Remove the chicken from the water and let the excess liquid drain off.
Fry
Add about 1 inch of oil to the pot and heat on high for 3 minutes. Add the chicken and lower the heat to medium. Fry for 5 minutes per side until golden and crisp.
Finish
While the chicken is still hot, sprinkle with a little salt and squeeze fresh lime over the top.
Serve
Serve with traditional rice and beans.
Notes from My Kitchen
Parboiling helps cook the chicken through before frying.
Frying on medium ensures it crisps without burning.
Lime at the end brings everything together.
