Ingredients

• VERDE SAUCE:
• 2 pounds tomatillos, husked
• 1 jalapeno pepper, seeded
• 1/2 cup media crema table cream or sour cream
• 3 garlic cloves
• 1 cup fresh cilantro leaves
• 1 teaspoon chicken bouillon granules
• 1 teaspoon salt
• ENCHILADAS:
• 2-1/2 cups shredded cooked chicken breast
• 2 cups shredded Monterey jack cheese, divided
• 1/4 cup chopped onion
• 1/2 teaspoon ground cumin
• 12 corn tortillas (6 inches)
• Diced avocado, sour cream and fresh cilantro, for topping

Ingredients

• 1 can (12-1/2 ounces) chunk white chicken, drained or 1 cup finely chopped cooked chicken
• 2 cups torn romaine, finely chopped
• 4 ounces cherry tomatoes, finely chopped
• 4 tablespoons creamy Caesar salad dressing
• 1/3 cup shredded Parmesan cheese
• 4 ciabatta rolls, split and toasted
• Freshly cracked black pepper

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 medium sweet onions, thinly sliced
• 1 pinch salt
• PARMESAN BREAD CRUMBS:
• 1 cup panko bread crumbs
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter, melted
• SOUP:
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 cup chopped celery
• 1/2 cup sliced fennel bulb
• 3 garlic cloves, minced
• 1/4 cup white wine
• 6 cups chicken stock
• 3 cups chopped fresh kale
• 1 cup crumbled cooked bacon, divided
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups shredded cooked chicken breast
• 1 package (8 ounces) potato gnocchi
• 2-1/2 cups shredded cheddar cheese
• 1 cup heavy whipping cream, warmed
• 1/4 teaspoon cayenne pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 jar (16 ounces) picante sauce
• 3 tablespoons brown sugar
• 1 tablespoon prepared mustard
• Hot cooked rice, optional

Ingredients

• 2 cups unsweetened pineapple juice
• 1 cup ketchup
• 1 cup soy sauce
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons packed brown sugar
• 1 tablespoon coarsely ground pepper
• 8 garlic cloves, minced
• 4 pounds boneless skinless chicken breasts
• 4 slices fresh pineapple, 1/2-inch thick, cores removed
• 2 tablespoons olive oil
• Thinly sliced green onions, optional

Ingredients

• 8 cups frozen broccoli florets or chopped broccoli
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup mayonnaise
• 1 teaspoon lemon juice
• 3 cups cubed cooked chicken
• 1 cup shredded sharp cheddar cheese
• 3/4 cup dry bread crumbs
• 3 tablespoons butter, melted
• 1 tablespoon sliced pimientos, optional

Ingredients

• 4 frozen breaded crispy chicken tenders
• 4 flour tortillas (6 inches)
• 4 tablespoons ranch salad dressing
• 1 cup shredded lettuce
• 1/2 cup shredded cheddar cheese

Ingredients

• 1 pound uncooked rigatoni
• 1 pound boneless skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons Italian seasoning
• 6 tablespoons butter, divided
• 6 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon white pepper
• 2 cups whole milk
• 1 cup half-and-half cream
• 8 ounces shredded Colby Jack cheese
• 1/2 cup pickled sliced jalapeno peppers
• 1/2 cup juice from pickled jalapeno slices
• 1/2 cup Italian bread crumbs
• 3/4 cup grated Parmesan cheese

Ingredients

• 1 cup honey
• 1 tablespoon cider vinegar
• 1 tablespoon crushed red pepper flakes
• 1 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• CHICKEN TENDERS:
• 1 large egg, room temperature
• 1/2 cup buttermilk
• 1 cup all-purpose flour
• 1-1/2 teaspoons garlic powder
• 1-1/2 teaspoons pepper
• 1 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 2 pounds chicken tenderloins
• Oil for deep-fat frying

Ingredients

• 4 (6 ounces each) boneless skinless chicken breasts
• 1-1/2 cups dill pickle juice
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pinch cayenne pepper, optional
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter

Ingredients

• 1 broiler/fryer chicken (2 to 3 pounds), cut up
• 1 large onion, chopped
• 2 celery ribs, chopped
• 2 quarts water
• 4 medium potatoes, peeled and cubed
• 3 medium carrots, sliced
• 1 teaspoon each salt and pepper
• 1/4 cup chopped fresh parsley
• NOODLES:
• 3 cups all-purpose flour
• 1-1/2 teaspoons salt
• 3 large eggs, room temperature, lightly beaten
• 4 to 6 tablespoons water

Bizarre as this may sound, it’s a known phenomenon in the poultry industry.

What’s going on with Costco’s raw chicken?

The official term for chicken breast that’s threaded with stringy or shredded texture, even before it’s cooked, is “spaghetti meat.” It’s an unappealing name for an unappealing trait.

Has anyone else had issues with Organic Kirkland chicken?
byu/Silly-Share6069 inCostco

The scientific explanation for spaghetti meat is simple. It’s a muscle abnormality caused by overly fast growth in birds raised for eating, primarily broiler hens. When muscles grow too quickly, they lose integrity, leading to soft, mushy tissue that separates into noodle-like bands. Unfortunately, it’s a known side effect of commercial farming, since farms are under pressure to produce cheap, big chickens and more of them. The issue first appeared in 2015 and remains a persistent bugbear for the poultry industry and for shoppers.

Is it safe to eat?

Technically, spaghetti meat is safe to eat. It’s not as healthy as unaffected poultry, however, as it has less protein and more fat, but it’s not toxic or inedible. If you don’t want to toss it, there are ways to make it more appetizing. Our best tip is to cook and shred the chicken. Many of our favorite shredded chicken recipes are richly spiced: think chicken tacos, Thai chicken pizza and barbecue sliders.

Mixing this chicken with other textures, such as shredded cabbage, carrots and nuts in a salad, can also distract from any stringy feel.

How do you avoid ‘spaghetti meat?’

It’s tricky to catch spaghetti meat until you’re slicing into it. That said, shopping for chicken thighs, wings or legs rather than breasts will reduce your risk. You can also buy poultry from smaller farms, which don’t use the same growth methods as commercial meat producers. Farmers markets and meat CSAs are good sources of local meat.

The post Why Is Everyone Talking About Costco’s Chicken Right Now? appeared first on Taste of Home.

Ingredients

• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 4 boneless skinless chicken breasts (about 6 ounces each)
• 1/2 cup all-purpose flour
• 2 large eggs, room temperature, beaten
• 2-1/2 cups crushed potato chips

Ingredients

• 1/4 cup apricot preserves
• 3 tablespoons ketchup
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon cider vinegar
• 1 tablespoon packed brown sugar
• LOLLIPOPS:
• 2 pounds chicken drumsticks
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper

Ingredients

• SPICE BLEND:
• 1 cinnamon stick (3 inches)
• 3 green cardamom pods
• 2 black cardamom pods
• 5 whole cloves
• 5 blades mace
• 1-1/2 teaspoons coriander seeds
• 1 teaspoon whole peppercorns
• 1/2 teaspoon cumin seeds
• CHICKEN AND MARINADE:
• 1 cup plain whole milk yogurt
• 2-in. piece fresh gingerroot
• 10 garlic cloves
• 20 unsalted cashews, soaked in water
• 1 tablespoon ghee
• 1 tablespoon salt
• 1 teaspoon ground nutmeg
• 2 pounds bone-in chicken thighs and legs, skin removed
• 2 bay leaves
• BIRYANI:
• 5 tablespoons ghee, divided
• 1 large russet potato, peeled and cubed
• 1 large onion, thinly sliced, divided
• 1 pinch ground turmeric
• 2 tablespoons chili powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1 cup whole milk
• 1 pinch saffron thread
• 1/2 cup raisins, prunes, golden sour prunes, chopped
• 1/2 teaspoon kewra water, optional
• RICE:
• 2 cups uncooked basmati rice
• 2 cups warm water
• 1 teaspoon salt
• 1 teaspoon ghee
• 1 cardamom pod, optional
• 1 bay leaf, optional
• 3 whole cloves, optional

Ingredients

• 2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon dried thyme
• 2 pounds chicken leg quarters
• 2 tablespoons olive oil

Ingredients

• 2 tablespoons olive oil, divided
• 1 pound sliced fresh crimini mushrooms
• 1/2 teaspoon salt
• 1 medium onion, quartered
• 4 garlic cloves
• 6 fresh oregano leaves
• 3 tablespoons tomato paste
• 2 teaspoons Goya Sazon with coriander and annatto
• 1-1/2 cups heavy whipping cream
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 2 bay leaves
• 1 pound boneless skinless chicken breasts, cubed
• Hot cooked rice, for serving
• Potato sticks or crushed potato chips, optional

Ingredients

• 1 large russet potato, sliced
• 1 large eggplant, sliced
• 2 teaspoons salt, divided
• 1 teaspoon pepper
• 1/2 cup ghee or canola oil, divided
• 1 large onion, sliced
• 2 pounds lamb stew meat, cut into 1-in cubes
• 1 teaspoon whole peppercorns
• 3 green cardamom pods
• 1/2 teaspoon cumin seeds
• 2 cinnamon sticks (3 inches)
• 2 bay leaves
• 1 pinch ground turmeric
• 1 large tomato, sliced
• 2 cups uncooked basmati rice
• Toasted slivered almonds
• Minced fresh parsley

Ingredients

• 1 tablespoon olive oil
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 1/2 medium onion, chopped
• 1-1/2 cups uncooked instant rice
• 1 can (10 ounces) diced tomatoes and green chiles
• 1-1/2 cups reduced-sodium chicken broth
• 3 tablespoons fajita seasoning mix
• 2 cups cubed cooked chicken breast
• 1 cup sour cream
• 2 cups shredded Mexican cheese blend, divided
• Optional: Guacamole and tortilla chips

Ingredients

• STOCK:
• 1 (4 pounds) whole chicken, neck and gizzards removed
• 1 medium sweet onion, quartered
• 2 large carrots, cut into chunks
• 2 celery ribs, cut into chunks
• 3 garlic cloves, unpeeled, crushed
• 8 cups cold water
• STEW:
• 3 medium potatoes, peeled and cut into 1/2-in. chunks
• 1 medium sweet onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) crushed tomatoes
• 1 bag (10 ounces) frozen corn (about 1-3/4 cups)
• 2 teaspoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon pepper
• Hot pepper sauce, for serving

Ingredients

• 3 tablespoons canola oil, divided
• 2 sachets Goya Sazon with coriander and annatto
• 1 teaspoon adobo seasoning
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup chopped tomatoes
• 2 medium potatoes, peeled and cubed
• 2 tablespoons minced fresh cilantro
• 1/2 cup chicken stock
• 1/2 cup tomato sauce
• 1/4 cup sliced pimiento-stuffed olives, optional
• 2 bay leaves

Ingredients

• 1 whole rotisserie chicken
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 medium carrots, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 1 tablespoon dried parsley flakes
• 1-1/4 teaspoons salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1 bay leaf
• 12 cups reduced-sodium chicken broth
• 2 cups uncooked egg noodles
• 3 tablespoons minced fresh parsley

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs, cubed
• 1-1/2 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 4 medium carrots, thinly sliced
• 1 small onion, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 4 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 3 cups reduced-sodium chicken broth
• 1/2 cup whole milk
• 1/4 cup cornstarch
• 1 cup frozen peas

Ingredients

• 1-1/2 cups buttermilk
• 1 tablespoon cider vinegar
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 large eggs
• COATING:
• 3 cups gluten-free baking flour (with xanthan gum)
• 4 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons paprika
• 2 teaspoons dried thyme
• 1 teaspoon onion powder
• 1 teaspoon pepper
• Oil for deep-fat frying

Ingredients

• 2 tablespoons canola oil
• 2-in. piece fresh gingerroot, peeled and sliced
• 1 pound boneless skinless chicken thighs, cut into 3-in chunks
• 1 green onion
• 1/3 cup Chinese cooking wine
• 1/3 cup reduced-sodium soy sauce
• 1/2 cup water
• 1 tablespoon sugar
• 12 dried shiitake mushrooms, soaked in water at least 30 minutes, optional
• Hot cooked rice and steamed vegetables, for serving

Ingredients

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• FAJITAS:
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-in. strips
• 2 medium sweet peppers, thinly sliced
• 1 medium red onion, thinly sliced
• 2 tablespoons olive oil
• 8 corn tortillas (6 inches)
• 1/2 cup fresh cilantro leaves
• 4 lime wedges

The Most Common Chicken Cooking Mistake

Of all the mistakes people make when cooking chicken, the worst one is overcooking it.

Surprised? Hear us out. Most of us worry about undercooking chicken because, unlike beef, poultry isn’t safe (or pleasant) to eat when it’s raw or undercooked. Because of this concern, many cooks are prone to heating chicken until it’s well past done. The problem? Overcooked chicken will dry out and become chewy and tough. “Nothing is worse than dry chicken,” says Ellie Crowley, our associate culinary producer. (She also advises cooks not to be shy about seasoning meat.)

How Not to Overcook Chicken​

You should cook chicken to a safe internal temperature. To avoid overcooking, Crowley recommends that cooks invest in a good digital meat thermometer. “[Chicken] should be cooked to 165°F,” she says, “but I temp it at 155° and take it out of the oven…as it rests, it cooks the rest of the way and doesn’t overcook.”

That’s because the temperature of the chicken will continue to rise after being removed from the oven or stovetop. If you wait until the temperature is 165° or higher, it may overcook as it sits.

Taste of Home culinary producer Josh Rink recommends paying extra-close attention when cooking chicken breasts, especially boneless and skinless breasts, which are super lean. If overcooked, they lose moisture and are more prone to being tough and dry. He says, “Chicken breasts are the most common part to overcook, as thighs and other dark meat are more forgiving and less likely to dry out.” That’s because chicken thighs, legs and wings have more fat, and are therefore juicier, even if you happen to cook them a bit longer than necessary.

If you do happen to overcook chicken, don’t panic. The best remedy for slightly dry poultry is sauce. Whether it’s a spoonful of green herb sauce, a ladle of gravy, a dollop of tomato sauce or a dash of salsa, chicken loves almost any flavor!

The post This Is the Worst Mistake People Make When Cooking Chicken appeared first on Taste of Home.

Ingredients

• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 1 pound boneless skinless chicken breasts
• 1 tablespoon olive oil

Ingredients

• 1 package (8 ounces) thick brown rice noodles
• 1/2 cup creamy peanut butter
• 1/2 cup hot water
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha chili sauce
• 1 tablespoon canola oil
• 1 package (14 ounces) coleslaw mix
• 3 garlic cloves, minced
• 1-1/2 cups shredded cooked chicken
• Optional toppings: Sliced green onions, chopped peanuts, chopped cilantro and crushed red pepper flakes

Ingredients

• 3 pounds chicken wings (about 1 dozen)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 can (29 ounces) sliced peaches in extra-light syrup, undrained
• 1/2 cup whiskey
• 1/4 cup honey
• 1 tablespoon lime juice
• 1 tablespoon Louisiana-style hot sauce
• 3 garlic cloves, minced
• 4 teaspoons cornstarch
• 2 tablespoons cold water
• Minced chives, optional