Chicken Blonde Recipes

MICHELLE'S BLONDE CHICKEN CHILI

Steps:

• In a large skillet over medium-high heat, place the vegetable oil and chicken. Cook the chicken, stirring occasionally, until all pieces are evenly brown. Stir in the onions. Cook until translucent. Drain mixture and set aside.
• In a large saucepan over medium heat, bring the chicken broth and green chile peppers to a boil. Stir in 3 cans great northern beans, garlic powder, cumin, oregano, cilantro and crushed red pepper. Stir in the chicken and onion mixture, and reduce heat. Simmer 30 minutes or longer, adding additional beans from the remaining cans for a thicker consistency as desired.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

CHICKEN BLONDE

Steps:

• Combine first 6 ingredients in a small bowl. Use a whisk to mix well. Place chicken in a large heavy-duty zip-top plastic bag. Pour 1 cup of sauce over the chicken. Cover and chill the remaining sauce. Seal bag securely and let marinate in refrigerator for 6 to 8 hours.
• Remove chicken from marinade, discard marinade. Arrange chicken in a large baking dish with skin side down and thicker portion of chicken toward inside of dish. Cover with wax paper and microwave at HIGH for 10 to 12 minutes, turn and rearrange chicken after 5 minutes.
• Grill chicken, uncovered , over medium-hot coals (350° to 400°) for 20 minutes or until done, turning once and basting with reserved sauce.

BLONDE CHILI

Steps:

• Sauté the chicken breast, garlic, onion and green pepper in oil until chicken is cooked through.
• Rinse and drain beans/peas. Add beans, chicken broth, green chilis and seasonings to pot. Simmer for 10 minutes. Stir in enough flour until chili is thickened to desired consistency and add salt and pepper to taste. If chili is too thick, thin it out with more chicken broth.
• Serve hot.

BLOND CHICKEN BROTH RECIPE

Steps:

• Put chicken bones, onions, carrots, celery, bay leaf, thyme, parsley, peppercorns, and 6 quarts water in a large soup pot and bring to a boil. Reduce the heat to a gentle simmer. Skim off and discard any foam that has risen to the surface. Simmer, uncovered, for 2 hours, skimming frequently. Strain the broth through a fine-mesh sieve and cool to room temperature. Skim the fat from the surface and use immediately, or refrigerate for up to 3 days or freeze for future use (the fat will rise to surface and congeal).