Seasoned Ground Chicken
Simple seasoned ground chicken cooked with onion and a blend of pantry spices.
Servings: 8 servings
Ingredients
Ingredients
- 2 poundsground chicken
- 1 large onion finely diced
- 1 teaspoonsalt
- 1 teaspoongarlic powder
- 1/2 teaspoonpaprika
- 1/2 teaspoononion powder
- 1/2 teaspoonground black pepper
- 1/4 teaspoondried thyme
Instructions
Instructions
- In a small bowl, combine 1 teaspoon salt, 1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon ground black pepper, and ¼ teaspoon dried thyme; stir until evenly mixed.
- Heat a large skillet over medium-high heat. Add 2 pounds ground chicken and 1 large finely diced onion to the skillet.
- Cook, stirring regularly and breaking the meat apart with a spatula or spoon, until the chicken is no longer pink (about 6–8 minutes).
- If excess liquid or fat accumulates, carefully drain it from the skillet (tilt and spoon off or pour through a strainer), then return the chicken and onion to the skillet.
- Reduce the heat to low, add the prepared seasoning mix, and stir until all of the meat is evenly coated, about 1–2 minutes.
- Remove the skillet from the heat.
Equipment
- Small Bowl
- Large Skillet
- Spatula or spoon
- Strainer
Notes
How to Store:
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the refrigerator for 3-4 days
in the freezer for 3-4 months
in the freezer for 3-4 months
How to Freeze:
Follow the recipe as instructed, then let it cool completely.
Follow the recipe as instructed, then let it cool completely.
Divide it out into meal-sized portions, place into freezer-safe containers, then store in the freezer for 3-4 months.
Divide it out into meal-sized portions, place into freezer-safe containers, then store in the freezer for 3-4 months.
When you’re ready to serve, simply thaw overnight in the fridge, then use as desired.
When you’re ready to serve, simply thaw overnight in the fridge, then use as desired.
How to Reheat:To reheat leftovers, let them thaw overnight in the fridge if frozen, then warm in a skillet on the stove with a splash of broth to moisten if needed.
How to Scale:This recipe can be doubled, tripled, or even halved to make just the right amount for you.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
in the refrigerator for 3-4 days
in the refrigerator for 3-4 days
in the freezer for 3-4 months
in the freezer for 3-4 months
How to Freeze:
Follow the recipe as instructed, then let it cool completely.
Follow the recipe as instructed, then let it cool completely.
Divide it out into meal-sized portions, place into freezer-safe containers, then store in the freezer for 3-4 months.
Divide it out into meal-sized portions, place into freezer-safe containers, then store in the freezer for 3-4 months.
When you’re ready to serve, simply thaw overnight in the fridge, then use as desired.
When you’re ready to serve, simply thaw overnight in the fridge, then use as desired.
How to Reheat:To reheat leftovers, let them thaw overnight in the fridge if frozen, then warm in a skillet on the stove with a splash of broth to moisten if needed.
How to Scale:This recipe can be doubled, tripled, or even halved to make just the right amount for you.