Chicken Penne Arrabbiata Recipe is an exemplary Italian dish that is tasty and simple to make. Extraordinary for workday lunch or supper, it is an absolute necessity have for any pasta darling. Delicate chicken breasts and penne pasta cooked in a rich and heavenly tomato sauce.


  • 1 tablespoon olive oil
  • 500 g chicken breasts, boneless and skinless,  (cut into bite-size pieces)
  • 1 large onion, (chopped)
  • 5 cloves garlic, (minced)
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • 350 g penne pasta
  • 500 g tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 5 cups chicken broth
  • 6 leaves fresh basil, (for serving)
  • ¼ cup Parmesan cheese, ( for serving )

~ Step by step instructions to Make Penne Arrabbiata Recipe ~

  1. Heat the oil in a huge pot over medium hotness and add the chicken, salt, pepper, pepper chips, and dried oregano; cook for 4-5 minutes or until the chicken becomes brown. Add the onion and garlic, then, at that point, cook for 3-4 minutes more.
  2. Presently, add the uncooked pasta, Chicken stock, Tomato sauce, and Worcestershire sauce, mix well, then, at that point, heat it to the point of boiling. From that point forward, decrease the hotness to low and allow it to stew for 20-30 minutes or until the pasta is completely cooked.
  3. Decorate with parmesan cheddar and new basil leaves, then, at that point, serve.


This chicken Arrabbiata recipe is not difficult to make, tastes scrumptious, and has the ideal surface. The dish has flavourful Italian flavors with penne and delicious chicken cooked in rich and zesty Arrabbiata sauce. The heavenly sauce makes the entire dish legitimate. This formula likewise makes an extraordinary vegan elective for certain new veggies.

What else can I mix into my penne arrabbiata?

Your pasta, your principles! You can utilize any of your cherished veggies or meats with this one-pot supper. Need some motivation? I take care of you:

  • Ground meats – Chicken, turkey, hamburger, pork, wiener, even sheep!
  • Greens – Spinach, kale, arugula.
  • Pantry cleans out – Corn, peas, chiles, olives.
  • Veggies – Bell peppers, carrots, new tomatoes, broccoli florets.


Marinara sauce is also an Italian flavored sauce made using tomatoes. The main contrast is that the Arrabbiata sauce comprises red stew pepper chips which give a rich flavor to the sauce.

What Kind of Pasta to use in Pasta Arrabbiata?

Pasta Arrabbiata is normally made with penne pasta. However, you may likewise utilize various sorts of pasta like spaghetti, fusilli, macaroni, or farfalle.

What is the difference between arrabbiata sauce and marinara sauce?

Marinara sauce is likewise an Italian seasoned sauce made utilizing tomatoes. The main contrast is that the Arrabbiata sauce comprises red stew pepper chips which give a rich flavor to the sauce.

Would it be advisable for me to USE FRESH PASTA OR DRIED PASTA?

Indeed, you can. New pasta invests in some opportunity to cook than dried pasta; additionally, it doesn’t retain a lot of fluid. In any case, it is ideal to involve dried pasta for the pasta Arrabbiata as it permits it to hold up the sauce better.

Caprese chicken recipe isn’t anything not exactly delicious and delightful! It’s extravagant enough for organization yet straightforward enough for a fast and simple weeknight supper that your family will go off the deep end for!


  • 2 chicken breasts, skinless and boneless
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1/6 oz. jar DeLallo Traditional Basil Simply Pesto
  • 4-6 slices fresh mozzarella or 6 ounces grated mozzarella cheese
  • 8 cocktail or small tomatoes sliced
  • DeLallo balsamic glaz

~ Step by step instructions to Make Caprese Chicken Recipe ~

  1. Preheat the stove to 400° F.
  2. Utilize a slim, sharp blade to cut the chicken breasts in half the long way. Season the two sides with genuine salt and newly ground dark pepper. Heat an enormous stove-resistant skillet over medium-high hotness with olive oil and margarine.
  3. When the margarine has liquefied into the olive oil, add the chicken bosoms to the container, being mindful so as not to swarm. Cook on each side until daintily sautéed and effectively discharge from the dish, around 3-4 minutes each.
  4. Slather the highest points of every chicken bosom with the basil pesto, around 1-2 tablespoons for each chicken bosom. Top every chicken bosom with a cut of mozzarella and a couple of cuts of tomato. Move the skillet to the stove and cook for 10-12 minutes or until the chicken arrives at an inward temperature of 165° F. Eliminate from the stove and trim with new basil and a sprinkle of balsamic coating.

Make It Caprese:

Add the Caprese parts. Thick cuts of new mozzarella cheddar and sweet tomatoes are traditionally caprese. Use garden new tomatoes, or then again if unavailable, attempt the more modest and better locally acquired Campari (or mixed drink) tomatoes to make this formula the entire winter.

Move the skillet to a 400°F broiler for around 10 minutes to get done with cooking. Wrap up cooking the chicken in the hot skillet as the mozzarella softens and the tomatoes warm and gently broil.

Flavor Shortcut: Jarred Pesto:

For one-venture flavor, smear the chicken with pesto. The best easy route for adding flavor is finishing off the singed chicken bosoms with the Italian-motivated basil and garlicky, tart schmear of pesto. Making my beloved natively constructed basil pesto is simple, yet opening a container of DeLallo’s Traditional Basil Simply Pesto makes this dish much simpler. There’s no requirement for some other spices or flavors other than salt and pepper since it’s by and large presence in the container. Wha-la!

The Chicken Caprese Finalé:

Prior to cutting, permit the chicken to rest for a couple of moments. Keep the juices in the chicken meat by allowing it a moment to rest prior to taking a blade to it. Save any of the juices left in the prospect delicious, appetizing shower.

Finish the dish with balsamic coating and new basil. Prior to serving, add some pleasantness with a shower of DeLallo’s Modenacrem balsamic coating. Sprinkle a bit or a ton, simply ensure you shower. A sprinkling of new basil polishes this dish off with each messy, chicken nibble.

Tips for Getting Your Chicken Just Right:

Ensuring that you know the nuts and bolts of cooking chicken is fundamental to having your plans turn out overall quite well! The following are a couple of tips on the best way to make the most astounding heated Caprese chicken conceivable!

  • Dry chicken: When individuals heat chicken, the main complaint I hear is that it came out dry. To keep away from this, you need to cook chicken at a higher temperature. This formula requires a stove temperature of 400 degrees. Make a point to follow that precisely and it will permit your chicken to perspire and make normal squeezes that give you that delicious, prepared Caprese chicken!
  • Allow it to rest: If you need your meat to hold that squeeze that you really buckled down for while baking, you want to allow your meat to rest after you remove it from the broiler. Try not to cut into it for around 10 minutes in the wake of cooking. Resting permits the chicken to absorb the juices in general and not dry out!

The simple Chicken Penne Pasta Recipe is a one-pot supper that is done in less than 30 minutes! This simple skillet for the recipe is meticulous eater endorsed and ideal for those bustling weeknights.


  • 10 ounces penne pasta
  • 20-ounce jar pasta sauce use your favorite
  • 3 cloves garlic pressed
  • 1/3 teaspoon red pepper flakes
  • 1 cup small curd cottage cheese
  • 2 cups cooked chicken diced or shredded
  • 3 cups mozzarella cheese shredded

~ Step by step instructions to Make Penne Pasta Recipe ~

  1. Boil water in a pot or enormous skillet and cook pasta as per bundle headings. Channel and put away.
  2. Add pasta sauce, squeezed garlic, pepper pieces, and curds to skillet and hotness until effervescent and hot. Add the chicken and cook until the
  3. chicken is warmed through. Mix in the pasta and mozzarella cheddar. Taste for preparing, add salt or potentially pepper on a case by case basis.
  4. Serve hot with parmesan cheddar.

Penne Pasta:

Presently, I realize that pasta has carbs yet I see that as assuming I’m desiring pasta I ought to simply feel free to eat some, any other way I’ll compensate for it by scarfing different food sources. There are a couple of ways of making this skillet supper a better pasta dish:

  • Utilize whole wheat pasta: There are a couple of brands that sell entire wheat pasta in many shapes, including penne, and I truly appreciate it. When you get the hang of cooking it and pouring sauce on top of it, your family won’t ever know its entire wheat.
  • Utilize a pasta substitute: This was the sort of thing I opposed for quite a while yet I’ve at long last observed a non-pasta I like. It’s called Banza pasta (see over the formula for connection) and it’s sold in an orange box. It’s pasta produced using chickpeas so it’s really high in fiber and protein and low in carbs. I was really doubtful with regards to it whenever I first got it however I quite like it. For will taste the distinction (taste and surface) on the off chance that you eat it plain with margarine however assuming you set sauce on it nobody will know – PROMISE. (BTW, this isn’t supported, I very love it!)

One-Pot Skillet Dinners are ideal for making brief suppers!:

I love making supper in one pot thus does my better half: he does the dishes!

You can make the whole formula for this penne pasta in one enormous skillet by working in groups it’s actually done in less than 30 minutes. In the first place, heat up the pasta in the skillet, and keeping in mind that it channels you heat up the sauce. Mix it all together and supper is finished!

After the entirety of my movement this spring – and every one of the treats I share – I wanted a reset and I trust this will help. I will make a decent attempt to stay on track for no less than 14 days (ideally 21 – so new propensities can be shaped). Presently, many individuals join IF with Keto however I am not doing Keto; it’s not really for me. Between my battle with staying away from carbs and sugar, I’d never arrive at ketosis! In any case – make certain to peruse my week after week email and follow me on Instagram stories to perceive how it’s going for me.

This recipe is Penne Chicken Pasta with Tomato Sauce and loads of Cheese!

I love red sauce with penne pasta and like my heated penne, this one-pot dinner has heaps of cheddar. It’s loaded with mozzarella cheddar, obviously, however, has a mysterious fixing that packs much more protein: curds. It sounds abnormal yet it works: believe me. The children WILL eat it.

Chicken Stroganoff Recipe is all that you know and love about Beef Stroganoff… aside from it being made with chicken! Brilliant burned chicken thighs or bosom covered in a sharp cream Stroganoff Sauce, this is a speedy supper you can get on the table in a short time.


For The Chicken :
  • 2 tbsp olive oil – divided
  • 1 lb chicken breasts – cut into ½ inch chunks
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp kosher sea salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
For the Sauce:
  • 2 cup cremini mushrooms – sliced
  • 1 shallot – minced
  • 1/2 yellow onion – chopped
  • 4 cloves garlic – chopped
  • 2 tbsp white wine – (optional but recommended)
  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 1/2 cup low-sodium chicken broth
  • 1 1/2 tbsp Worcestershire sauce
  • 1/2 tsp fresh thyme leaves – coarsely chopped
  • 1/2 tsp kosher sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 2/3 cup sour cream – room temperature
For serving :
  • 3 cup cooked rice
  • freshly chopped thyme – (for optional garnish)
  • sour cream – (for optional garnish)

~ Step by step instructions to Make Chicken Stroganoff Recipe ~

  1. Set a huge non-stick skillet over medium hotness. When hot, add the olive oil.
  2. In the interim, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; throw to consolidate.
  3. Place the chicken in the hot container and brown, around 2-5 minutes on each side.
  4. Add the mushrooms and cook until brown, around 4 minutes. Add the shallot, onion, and garlic and mix sometimes until they are delicate and clear.
  5. Pour in the wine and cook for 1 moment, then, at that point, add the spread and flour. Whisk constantly taking consideration not to consume. Gradually add the chicken stock, speeding to make a smooth sauce.
  6. Add the Worcestershire, thyme, salt, pepper, and paprika. Bring to a stew, diminish warm and permit the sauce to thicken around 5-8 minutes. Continuously speed in the sharp cream.
  7. Eliminate the hotness and serve over cooked rice. Embellish with extra thyme or acrid cream, whenever wanted.

What Does Stroganoff Sauce Consist of?

Stroganoff is a sauce-style sauce that is produced using stock thickened with flour or cornstarch and got done with sharp cream. Onions, mushrooms, and mustard are normal fixings in this sauce.

What Can I Use Instead of Sour Cream?

Assuming you’re not going to utilize acrid cream, stick to dairy items that add extravagance and tang. Crème fraîche is a more extravagant choice than sharp cream. Attempt it mixed into the sauce and dolloped on top. Greek yogurt adds a pleasant, acidic offset with a somewhat more stimulating feel. Cream cheddar loans a tart chomp and is ideally suited for softening into the sauce instead of harsh cream.


The most tedious piece of this Chicken recipe is the prep work. You’ll dice, mince, and hack a wide range of things. However, those fixings are what make this dish… so be patient or purchase previously pre-arranged fixings assuming you really want to.

The rest is done in your skillet. I energetically suggest utilizing an enormous non-stick skillet (or one with non-stick properties like the Le Creuset presented above) so you can fit everything in.

Simply recollect that you’ll be blending a great deal of sauce, so to decrease spills, legitimate skillet size is vital.


  • HEAT OIL. Set a huge non-stick skillet over medium hotness. When hot, add the olive oil.
  • SEASON. In the interim, place the cut chicken into a bowl. Season with garlic powder, onion powder, salt, pepper, paprika, and cayenne; throw to consolidate.
  • COOK CHICKEN. Add the chicken to the hot container and brown, around 2-5 minutes on each side.
  • VEGGIES. Add the mushrooms and cook until brown, around 4 minutes. Add the shallot, onion, and garlic and mix sometimes until they are delicate and clear.
  • SAUCE. Pour in the wine (chicken stock or apple juice vinegar work as well) and cook for 1 moment, then, at that point, add the spread and flour. Whisk consistently taking into consideration not to consume. Gradually add the chicken stock, speeding to make a smooth sauce.

Chicken and dumplings are solace food at its best! Start with a generous chicken and vegetable stew, then, at that point, add simple hand-crafted dumplings that concoct light and feathery.



  • 3 tablespoons unsalted butter
  • 1 small onion diced
  • 2 small carrots peeled and diced
  • 2 celery stalks trimmed and diced
  • 1 tablespoon minced thyme
  • 3 1/2 tablespoons all-purpose flour
  • 2 1/2 cups high-quality chicken stock
  • 1/2 cup milk
  • 2 cups cooked and shredded chicken
  • salt and pepper to taste


  1. 1 1/4 cups all-purpose flour
  2. 1 tablespoon thinly sliced chives
  3. 2 teaspoons minced thyme
  4. 1 teaspoon baking powder
  5. 1 teaspoon salt
  6. 2 tablespoons unsalted and melted butter
  7. 2/3 cup milk

~ Step by step instructions to Make Chicken and Dumplings Recipe ~

  1. trim a huge pot over medium-high hotness and soften margarine.
  2. Add onion, carrot, and celery, and sauté for 4 to 5 minutes or until vegetables relax. Season with salt and pepper.
  3. Add thyme and keep on cooking combination for one more moment.
  4. Sprinkle flour over combination and mix together until the blend is all around covered and no dry spots remain.
  5. Mix in stock and lower hotness to medium. Keep on blending together until the combination thickens and is smooth.
    Mix in milk, season with salt and pepper, and stew until soup is adequately thick to cover the rear of a wooden spoon.
    Crease in Chicken.


  1. In a combining bowl speed as one flour, chives, thyme, baking powder, and salt.
  2. Gather margarine and keep on mixing it into a single unit until the combination is brittle.
  3. Mix in milk until the combination simply meets up into a thick hitter.
  4. Scoop 3 stacking tablespoon measured scoops of hitter into the soup until all player has been utilized. Cover pot and stew for 12 to 15minute until dumplings have puffed up and just cooked through.
  5. Reveal, season with salt and pepper, tenderly mix, and top with thyme and chives.
    Scoop into bowls, top with more thyme, and chives, and serve.


There are 3 famous sorts of dumplings:

Drop dumplings will be dumplings made in a bowl that you scoop out and drop into the soup to be cooked. They are light and cushioned.
Moved dumplings are the sort of dumplings you get when you request Cracker Barrel’s Chicken and Dumplings. They are a level thick dumpling.
Bread roll dumplings are made with canned bread rolls and are cut into quarters and dropped into the soup.

Follow these basic strides to make drop dumplings for soup:

Blend dry fixings: Add the dry fixings (flour, baking powder, pepper, salt, and thyme) into a medium measuring bowl and whisk them together.
Add wet fixings: Add in the margarine and milk, combine it as one utilizing a wooden spoon, until mixture ball structures.
Cook dumplings: Drop the dumplings into the stewing soup with a treat scoop and let cook! That is it!

What not to adore about these Honey Sriracha Chicken Wings? Fiery, sweet, tacky, ultra-firm stove heated wings that can challenge any broiled wings recipe. These Spicy Sriracha Chicken Wings are falling short on calories however BIG on flavor!


  • 2 pounds chicken wings
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon vegetable oil
  • 1 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon chopped fresh cilantro leaves
  • Sesame seeds, for garnish
For the honey Sriracha Glaze:
  • 5 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/4 cup honey
  • 1/4 cup Sriracha*

~ Step by step instructions to Make Chicken Stroganoff Recipe ~

  1. Preheat stove to 400 degrees F. Line a baking sheet with material paper.
  2. To make the coating, dissolve margarine in a little pan over medium hotness. Rush in flour until daintily sautéed, around 1 moment. Mix in
  3. honey, Sriracha, soy sauce, and lime juice. Heat to the point of boiling; stew until somewhat thickened, around 1-2 minutes.
  4. In a huge bowl, join wings, margarine, vegetable oil, garlic powder, salt, and pepper, to taste.
  5. Place wings onto the pre-arranged baking sheet and prepare for 25-30 minutes, utilizing metal utensils to turn at halftime. Brush wings with Sriracha coating and sear for 3-4 minutes, or until fresh and crusted.
  6. Serve promptly, decorated with cilantro and sesame seeds, whenever wanted.

How to Cook Chicken Wings :

There are many ways you can cook chicken wings, yet baking prompts a delicate and firm wing, with significantly less fat than profound fricasseeing, and it’s a simple method for making them with many wrecks. It requires around 30 minutes in the broiler at 400 degrees, turning once.

One more extraordinary method for cooking chicken wings is in the air fryer. In the event that you have one, you will cherish how speedy these are to make. Simply pop them in the air fryer for 20 minutes at 400 degrees. Give the bushel a shake part of the way through cooking.

While the wings are cooking, set up the Honey Sriracha sauce. It requires only 5 fixings that you may as of now have close by, and it meets up in only a couple of moments.

Firm Oven heated wings mysterious:

Baking powder is that one mystery fixing that will thoroughly change your broiler-prepared chicken wings and make them as fresh as pan-fried wings.
Add it with different fixings and rub the chicken wings to streak marinate them.

Sprinkle some seriously baking powder on the highest point of the chicken wings prior to popping them into the hot broiler.

This authentic and customary Jamaican Curry Chicken Recipe is the ideal blend of rich flavors in a single plate. This is the Caribbean dish to make when you need a sample of the islands.


  • 1 1/4 pounds boneless, skinless chicken breasts cut into 1-inch pieces (about 2 breasts)
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 1 red bell pepper very finely chopped*
  • 2 jalapeno peppers very finely chopped*
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 teaspoon minced fresh ginger
  • 3 1/2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 3/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper plus additional to taste*
  • 2 medium Yukon gold potatoes peeled and diced
  • 1 15-ounce can light coconut milk
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons white wine vinegar
  • 1 teaspoon hot sauce plus additional to taste*
  • Chopped fresh cilantro
  • Prepared brown rice quinoa, or cauliflower rice, for serving

~ Step by step instructions to Make Jamaican Curry Chicken Recipe ~

  1. Sprinkle the chicken with salt. Put away.
  2. In a Dutch broiler or comparative profound, strong pot, heat the oil over medium. When it is hot, add the onions, and cook, blending sporadically, until the onions start to relax and turn clear, 5 to 8 minutes.
  3. Mix in the red ringer pepper, jalapenos, garlic, and ginger. Cook, blending regularly, for 2 minutes.
  4. Add curry powder, turmeric, allspice, and cayenne. Cooking, blending continually until flavors become a striking shade of gold and become ultra fragrant, around 1 moment.
  5. The chicken and saute for 5 minutes, blending regularly. It should look brilliant outwardly however shouldn’t be totally cooked through.
  6. Add the potatoes. Cook, blending regularly, for 3 minutes.
  7. The coconut milk, Worcestershire, vinegar, and hot sauce. Mix to join. Bring to a stew. Keep on stewing, lessening the hotness to low on a case-by-case basis, until the chicken is delicate and cooked through, the potatoes are delicate, and the sauce has somewhat diminished 15 to 20 minutes. Mix at regular intervals to hold the sauce back from staying.
  8. Taste and season with extra salt or hot sauce as wanted. Serve hot over rice, with a major sprinkle of cilantro.

How to Substitute Jamaican Curry Powder:

Like all curry powders, Jamaican curry powder is a mix of various flavors. There’s nobody single formula for it, however, most mixes contain cumin, coriander, mustard, anise, fenugreek, allspice, and turmeric.

Jamaican curry powder is not quite the same as curry powder you’ll regularly find in the normal U.S. grocery stores on the grounds that it contains more turmeric (which is the reason Jamaican dishes are regularly yellow) and more allspice in contrast with different flavors.

Subbing Scotch Bonnet Peppers:

  • Scotch hat peppers are the other Jamaican fixing I couldn’t find without any problem. They are extremely fiery yet additionally somewhat sweet and fruity.
  • To substitute scotch hat peppers, dice a red chime pepper VERY finely. This impersonates the pleasantness of scotch hoods.
  • Add a fiery pepper you *can* find. Jalapeno is a decent choice.
  • Up the zest level. Scotch hats are spicier than jalapenos. A spot of cayenne pepper and extremely hot sauce are a decent method for expanding the hotness.

Is Jamaican Curry Chicken Spicy?

  • Indeed, this formula is hot, basically contrasted with the greater part of different curries on this site. I’d put it at a 3 or 4 out of 5, with 1 being gentle and 5 making them mop your temple.
  • In case you are touchy to flavor, I propose toning down the cayenne and hot sauce to begin.
  • If you venerate hot food, you’ll fall head over heels for this. You should even add MORE hot sauce.

Simple, make-ahead Chicken Gyros Recipe! You can marinate the chicken early and prepare your natively constructed tzatziki as well! So fast, so good!


  • ½ cup olive oil
  • juice of one lemon
  • 1 teaspoon salt
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • ½ teaspoon garlic powder
  • 1 tablespoon Herbs de Provence – or Italian seasoning (see note)

Cucumber Salad

  • ½ cucumber – sliced or chopped, see note
  • ½ cup cherry tomatoes – halved
  • ¼ red onion – thinly sliced
  • 1 tablespoon freshly squeezed lemon juice
  • salt and pepper – to taste
  • pinch of fresh dill – optional

~ Step by step instructions to Make Chicken Gyros Recipe ~

  1. Mix together each of the elements for the marinade.
  2. Add chicken to the marinade, throw to cover, cover firmly, and chill for something like 30 minutes (or as long as two hours for more added character).
  3. While chicken is marinating, mix together all elements for the cucumber salad. Put away.
  4. Use utensils to move marinated chicken to a preheated cooking surface (barbecue or skillet) and cook for 5-6 minutes on each side over medium
  5. hotness until cooked through.
  6. Organize the pitas on a plate or clean surface. Collect the pitas by filling pita bread with lettuce, chicken, cucumber salad, feta cheddar, and tzatziki sauce.
  7. Overlap the pita over like a sandwich or roll it up. Appreciate!

Mix together each of the elements for the marinade:

  • Add chicken to the marinade, throw to cover, cover firmly, and chill for something like 30 minutes (or as long as two hours for more added character).
  • While chicken is marinating, mix together all elements for the cucumber salad. Put away.
  • Use utensils to move marinated chicken to a preheated cooking surface (barbecue or skillet) and cook for 5-6 minutes on each side over medium hotness until cooked through.
  • Organize the pitas on a plate or clean surface. Collect the pitas by filling pita bread with lettuce, chicken, cucumber salad, feta cheddar, and tzatziki sauce.
  • Overlap the pita over like a sandwich or roll it up. Appreciate!

Why This Recipe Works:

Simple – These gyros meet up so rapidly and they are totally family-accommodating. In case you’re not an onion fan, forget about them, assuming you love feta cheddar (favor your heart companion) load it on.

Extraordinary introduction to Mediterranean cooking – If you love Mediterranean food then, at that point, you’ll go crazy over this sound gyro. In case you’re new to the cooking, wow is this ideal spot to begin. One nibble and you’ll be a proselyte forever!

Feast arranging – This chicken recipe effectively duplicates. Keep every one of the fixings independent and haul them out during the time when you really want a simple, delicious, good supper. These solid gyros are ideal for supper, yet they additionally make an extraordinary in a hurried choice for work lunch!

Solid – When you’re in the temperament for something delicious yet sound, these simple gyros can’t be bested. Chicken is high in protein and low in immersed fat, the Mediterranean flavoring adds huge loads of flavor with next to no calories, and the red pepper and onions offer cell reinforcements, nutrients, and minerals for sure. Top with lettuce, tomato, and some tzatziki sauce, and eat up.

Thoughts for Customizing This Recipe:

I like to deal with these chicken gyros like a Greek taco, which means heap on ALL the garnishes. Assuming you need additional fixing thoughts, may I propose adding divided cherry tomatoes, meagerly cut cucumbers, Tzatziki sauce, red pepper sauce, feta, red onions (or salted red onions), slashed kalamata olives, destroyed lettuce, and even chickpeas in case you’re feeling it.

Assuming you need to skirt the pita, consider making these into Greek gyro bowls. Just add arranged rice (or another grain) to the lower part of a bowl, then, at that point, top with chicken and the wide range of various fixings as you see fit. Save the sauces for last. Delish!

For a low-carb choice, skirt the pita and the rice and make a solid gyro salad. Trade the rice and pita for lettuce in the lower part of the bowl, then, at that point, top with all your cherished fixings, in addition to tzatziki dressing to polish everything off.

The first recipe I learned to make at home is this Puerto Rican chicken recipe. It’s simple, uses a lot of spices, and the flavor is out of this world. Appreciate it for supper with a side of Spanish rice, kidney beans, sweet plantains, and avocado for a definitive Puerto Rican supper!


  • 3 pounds of drumsticks
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried oregano
  • ½ teaspoon of salt
  • ½ teaspoon of ground black pepper
  • 1 packet of Sazon seasoning
  • 2 tablespoons of sofrito optional

~ Step by step instructions to Make Puerto Rican Chicken Recipe ~

  1. Toss chicken and remaining ingredients together into a large bowl, gently mix to coat chicken with seasonings.
  2. Allow chicken to marinate for 2-24 hours.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Arrange chicken on a baking tray and bake for 30 minutes, flip the chicken over, bake another 20 minutes before raising heat to 400 degrees for the
  5. final 5-10 minutes.
  6. Serve.

How To Make Puerto Rican Chicken In The Oven:

Once you’ve added your seasonings to your Puerto Rican chicken, it’s time to mix it all up! Be warned, sazon seasoning colors your hands. Be sure to either wear gloves or wash your hands as soon as you’re done seasoning your chicken. Growing up my mother would always score the chicken, but it’s not necessary.

For the ultimate flavor, you should let your seasoned Puerto Rican chicken sit in the refrigerator overnight -or at least two hours, before baking your chicken.

Do you cover chicken when baking in the oven?

Covering chicken when baking in the oven is done to keep the chicken as moist as possible. For this Puerto Rican chicken recipe with drumsticks, you don’t have to, but you absolutely can! Remove the foil during the last 10 minutes so the skin can crisp up a bit.

If you want completely crispy skin, skip the cover on the chicken while baking!

How long to bake chicken in the oven?

Once your chicken has marinated, you’ll add it to a pan and bake it at 350 for an hour. Flip it halfway through, and if desired, you can brush BBQ sauce over it for the ultimate oven-baked BBQ chicken recipe. I tend to do this to half of the chicken, this way the kids that want the naked baked chicken can enjoy it without BBQ sauce.

For extra-crisp, you can set your oven to like 425 for the last 5-10 minutes. I especially do this when I make BBQ chicken.

What flavors are utilized for Puerto Rican chicken?

What makes Puerto Rican chicken stand apart is the measure of flavors and spices utilized. Latin plans overall are known for their flavors and strong flavors. We don’t avoid flavor and welcome it with each supper. I say that in case you have garlic powder, dried oregano, salt, and pepper, you’re set-yet that is only the start!

The Chicken Mole Enchiladas Recipe is made with my cherished 20-minute mole sauce, loaded up with chicken and beans and cheddar (or your decision of filling), and stacked up with new fixings. Such a lot of astonishing character in one dish!


For the Mole Sauce:
  • 2 cups boiling water
  • 4 dried Ancho chiles, stemmed and deseeded
  • 3/4 sweet onion, generally slashed
  • 1 15-ounce can of fire-simmered tomatoes
  • 4 cloves garlic, crushed
  • 1 tablespoon honey
  • 2½ teaspoons fit salt
  • 1/3 cup semi-sweet chocolate chips, softened
  • 3 tablespoons velvety peanut butter
  • 1/2 teaspoon ground cinnamon

To Assemble the Enchiladas:

  • 8 to 10 6 inch flour tortillas
  • 3 cups destroyed chicken
  • 1/2 yellow onion, diced
  • 2-3 cups destroyed cheddar
  • 3 cups mole sauce

For Garnish (Optional):

  • Avocado
  • Slashed green onion
  • Cilantro
  • Cotija cheddar

~ Step by step instructions to Make Chicken Mole Enchiladas Recipe ~

For the Mole Sauce:

  • In a powerful blender, add the boiling water and lower the chiles in the water. Let sit for 10 minutes to relax.
  • Add the onion, tomatoes, garlic, honey, and genuine salt and mix on high until smooth.
  • Then, at that point, add the chocolate chips, peanut butter, and cinnamon and mix for 30 seconds to one moment.

To Make the Enchiladas:

  1. Preheat the broiler to 400°F.
  2. In a 9×12-inch baking dish, add 1 cup of the mole sauce, shifting the dish to equitably cover the lower part of the dish.
  3. Fill every tortilla with 1/4 cup destroyed cheddar and 1/3 cup of the chicken. Shower with more mole sauce and sprinkle with the hacked onion. Roll the enchilada and spot crease side down in the dish.
  4. Rehash and spot the enchiladas cozily against each other.
  5. Pour 1/2 cups of the sauce over the focal point of the enchiladas and top with more destroyed cheddar.
  6. Tent with aluminum thwarts and prepare for 20 minutes or until warmed through and the cheddar is dissolved.
  7. Eliminate the aluminum thwart and heat for 10 additional minutes. Decorate with the slashed avocado, onion, cilantro, and cotija cheddar whenever wanted.

Would I be able to Use Corn Tortillas Instead of Flour?

For all the idealist enchilada darlings out there, I do for sure understand that enchiladas use corn tortillas rather than flour. Furthermore, that they normally dunk those tortillas in oil prior to rolling. But since my family inclines toward flour tortillas over corn, I settled on the leader choice to share our beloved form here.

In the event that you lean toward corn tortillas, both yellow and white corn function admirably, yet you will need to give them a fast fry first. This makes the tortillas more flexible and more averse to tearing. Set up a skillet with around 1 cup of canola oil over medium-high hotness and right away fry the tortillas each in turn for around 10 seconds, then, at that point, channel on a paper towel. Try not to allow them to get excessively crisped or they’ll be too firm to even think about rolling.

Will I Meal Prep Enchiladas?

You can absolutely make this Mexican chicken enchiladas formula ahead, or possibly dinner prep the fixings so you’re all set. The mole enchiladas can be prepared ahead and refrigerated for 3 days prior to baking.

Or then again wrap them firmly with cling wrap then, at that point, foil and freeze for as long as 2 months. To cook from frozen, prepare at 375°F for 45 minutes, risen with aluminum foil, then, at that point, an additional 10 minutes uncovered.

Ways to make Chicken Mole Enchiladas :

I made my chicken in the Instant Pot multi-cooker, however, rotisserie chicken, heated chicken bosom, or supper prepared chicken is the best approach here.

To cook the chicken in the Instant Pot, add 3 skinless, boneless chicken bosoms to the supplement of a 6 quart Instant Pot with 1 cup water, 1/2 onion cut into quarters, and 2 cloves garlic with a solid portion of genuine salt. Cook on high strain for 10 minutes, then, at that point, normal delivery for 10 minutes, and Bob’s your uncle.

What to Serve With Enchiladas to Make a Meal:

Obviously, you can serve this with rice and refried beans, however, I like to offset things out with a lighter touch and plans like these:

  • Simple Mexican Coleslaw Recipe
  • Salted Jalapeños
  • Pico de Gallo
  • Rich Avocado Salsa Verde