Sun Oven One Pot Chicken Enchilada Soup

Chicken Enchilada Soup

This easy to prepare soup is a meal in a bowl. Throw all the ingredients in a pot and let the Sun Oven do all the work.

Sun Oven Chicken Enchilada Soup

(adapted for the Sun Oven from Gimme Some Oven)

Ingredients

1 pound boneless, skinless, chicken breasts

2 cups chicken broth

1 (10-ounce) can red enchilada sauce

2 (14-ounce) cans black beans, rinsed and drained

1 (14-ounce) can roasted diced tomatoes, with their juices

1 (15-ounce) can whole-kernel corn, drained

1 (4-ounce) can diced green chiles

2 cloves garlic, minced

1 onion, finely chopped

1 teaspoon ground cumin

salt to taste

Preparation

Set Sun Oven out to preheat.

Place the chicken breasts in a large pot or Dutch oven. Add the remaining ingredients. Cover and cook in the Sun Oven until the chicken is fully cooked, 2 1/2 to 3 hours. Transfer the chicken breast to a cutting board and use two forks to shred. Return the shredded chicken to the pot. Serve with choice of toppings; chopped cilantro, diced avocado, shredded cheese, sour cream, tortilla strips, etc.

Makes 6 servings.

Solar Shredded Chicken for Tacos and More

shredded chicken

Having pre-solar-cooked chicken in the fridge will come in handy on busy week days. Use it for tacos, sandwiches, or in salads.

Ingredients

1 onion, peeled and quartered

3 to 4 pounds chicken pieces, with bones and skin

1 teaspoon dried oregano leaves

1 teaspoon salt

1 teaspoon pepper

1 bay leaf

Preparation

Set Sun Oven out to preheat.

Place the onion quarters in a large pot. Top with the chicken pieces, it’s ok if they don’t fit in one layer. Add the oregano, salt, pepper, bay leaf and enough water to just cover the chicken. Cover and transfer to the Sun Oven. Cook until the chicken is fork tender, 2 to 3 hours. Remove from Sun Oven and let the chicken cool in the liquid. Discard the liquid. Remove the skin and bones from the chicken and shred the meat using your fingers or two forks. Refrigerate in an airtight container and use for tacos, sandwiches, or salads.

Makes 4 to 6 cups shredded chicken.

Zesty Marinaded Solar Roasted Chicken

Citrus Chicken

This easy-to-make marinade could be used with any cuts of chicken, thighs just happen to be my favorite.

Sun Roasted Citrus Marinaded Chicken

(adapted for the Sun Oven from epicurious.com)

Ingredients

1 bunch green onions, thinly sliced, divided

1/2 bunch cilantro, leaves and tender stems only

2 cloves garlic, chopped

1 teaspoon grated lime zest

1 teaspoon grated orange zest

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1/4 cup reduced-sodium soy sauce

2 tablespoons vegetable oil

1 tablespoon kosher salt

2 pounds, bone-in, skin-on, chicken thighs

Preparation

Set Sun Oven out to preheat. Place a rack on the bottom of a baking pan; set aside.

Set aside 1/4 cup of the sliced green onions. Put the cilantro, garlic, lime and orange zest and juices, soy sauce, vegetable oil, kosher salt, and remaining green onions in a food processor. Pulse a few times until a coarse puree forms. Set aside 1/4 cup of the marinade. Pour the rest of the marinade into a large, resealable plastic bag. Add the chicken, seal the bag, and turn to coat. Refrigerate at least 20 minutes. Arrange the thighs in a single layer on the rack in the baking pan; discard the marinade in the bag. Cover the pan with a second baking pan and transfer to the Sun Oven. Cook until browned and juices run clear, about 1 hour. Serve with reserved green onions and marinade.

Makes 4 servings.

Solar Balsamic Chicken

Probe T

Sun Oven roasted chicken is always a hit. Make sure to serve this with plenty of rice, good crusty bread, or mashed potatoes to soak up all the tasty pan drippings.

Sun Oven Balsamic Chicken

Ingredients

1 roasting chicken (about 3 1/2 pounds), trimmed of excess fat, giblets and neck removed

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons dry vermouth or white wine

2 tablespoons dark brown sugar

2 tablespoons balsamic vinegar

Preparation

Set Sun Oven out to preheat. Place a rack in the bottom of a roasting pan.

Season the chicken inside and out with salt and pepper. Place it, breast side up, on the rack in the roasting pan. In a small bowl, whisk together the vermouth (or wine), brown sugar, and balsamic vinegar. Brush the mixture over and inside the chicken. Insert a probe thermometer in the thickest part of the thigh without touching the bone. Place a lid on the roasting pan and transfer to the Sun Oven. Cook until the thermometer reaches 180˚F or juices run clear, 1 1/2 to 2 hours. Place the chicken on a warm platter and let stand for 15 minutes. Heat the drippings in the pan over until boiling. Stir to loosen any browned bits. Pour the dripping into a gravy separator and let stand a few minutes. Discard the fat and serve chicken with the remaining liquid.

Makes 4 servings.

 

Chicken, Chickpeas, and Almonds

stackablepots

This mediterranean inspired chicken can be served over couscous or rice. If you don’t have stackable pots start by simmering the almond for about 2 hours. This can be done the day before. Most dried legumes are sold in 1 pound bags and I like to cook it all at once. That way I only have to remember to soak them once.

Sun Braised Chicken with Chickpeas and Almonds

Ingredients

3/4 cup raw almonds, blanched*

1 cup previously cooked chickpeas

4 chicken breasts, skin removed

3 tablespoons butter

1/2 teaspoon saffron threads, divided

2 sweet onions, finely sliced

3 1/2 cups chicken broth

1 small cinnamon stick

1/4 cup chopped fresh flat-leaf parsley

freshly squeezed lemon juice

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Put the almonds in a stackable pot, add enough hat water to cover them by 1/2-inch, cover and place in the Sun Oven. Let the almonds simmer for about 1 hour before preparing the chicken. In a second pot that can be stacked on the first, melt the butter over medium heat. Add the chicken and 1/4 teaspoon of the saffron; season with salt and pepper. Add the onions, chickpeas, broth, and cinnamon stick. Cover and transfer to the Sun Oven stacking the pot on the one with the almonds. Cook until the chicken is tender, 45 minutes to 1 hour. Transfer the chicken to a serving plate; keep warm. Remove and discard the cinnamon stick. Drain the almonds and set aside. Pour the cooking liquid into a sauce pan and bring to a boil over medium-high heat. Lower the heat and simmer the sauce, stirring often, until it has well reduced. Add the almonds, parsley, and remaining 1/4 teaspoon saffron and continue cooking for 2-3 minutes. Stir in 1 to 2 tablespoons lemon juice. Pour the sauce over the chicken and serve.

Makes 4 servings.

*to blanch the almonds immerse them in a small sauce pan of boiling water for 30 seconds. Drain and remove the skins.

Solar Baked Curried Chicken and Rice

Chicken Curry Pilaf

This tasty one dish meal is a good way to make use of left over chicken.

Sun Oven Curried Chicken Pilaf

(adapted for the Sun Oven from Weight Watchers In One Pot)

Ingredients

1 1/3 cups chicken broth

1/2 cup light coconut milk

1 tablespoon coconut oil

1 onion, finely chopped

1 red bell pepper, seeded and chopped

2 tablespoons minced, peeled fresh ginger

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon garam masala

1/4 teaspoon salt

1 cup brown rice

2 cups previously cooked chicken, skin removed and shredded

1 (14 1/2-ounce) can diced tomatoes

1 cup frozen peas, thawed

2 tablespoons chopped fresh cilantro

Preparation

Set Sun Oven out to preheat

In a sauce pan, combine the chicken broth and coconut milk and bring to a simmer. Keep warm.

Heat the oil in a large pot or Dutch oven. Add the onion and bell pepper and cook, stirring often, until the onion is golden, about 5 minutes. Stir in the ginger, garlic, curry powder, garam masala, and salt. Stir in the rice until evenly coated. Stir in the chicken and tomatoes. Stir in the warm broth mixture, cover and transfer to the Sun Oven. Cook until the liquid has been absorbed, about 45 minutes. Stir in the peas and leave in the Sun Oven another 5 minutes. Sprinkle with cilantro just before serving.

Makes 4 to 6 servings.

French Style One Pot Chicken Dinner

French Chicken Soup

This two course chicken dinner is made all in one pot.

French Style Chicken Soup

(adapted for the Sun Oven from Weight Watchers In One Pot)

Ingredients

1 carton (32-ounces) chicken broth

4 medium yukon gold potatoes (about 12-ounces)

4 carrots, cut into chunks on a diagonal

1 turnip, peeled and cut into 8 wedges

2 leeks, (white parts only) thinly sliced

4 cloves garlic, peeled

2 sprigs fresh thyme

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon pepper

4 boneless, skinless chicken thighs, trimmed of excess fat

1 tablespoon chopped flat-leaf parsley for serving

Dijon mustard for serving

Preparation

Set Sun Oven out to preheat.

Combine broth, potatoes, carrots, turnip, leeks, garlic, thyme, bay leaf, salt, and pepper in a large pot. Nestle the chicken in the vegetables. Cover and transfer to the Sun Oven. Cook until the chicken is cooked through and the vegetables are soft, about 2 hours. Use a slotted spoon to transfer the chicken and vegetables to two separate bowls. Discard the thyme and the bay leaf. Strain the broth through a fine sieve over a saucepan or bowl. Discard the solids. Sprinkle half of the chopped parsley into the broth and serve as a starter. Sprinkle the chicken and vegetables with the remaining parsley and Dijon mustard and serve as the main course.

Makes 4 servings.

 

Solar Chicken in a Pot

Chicken in a pot

This easy to prepare meal is a two for one, soup and chicken, all in one pot. Serve it with rice or a nice crusty bread. Save any leftover broth for soups or risotto.

Sun Oven Chicken in a Pot

Ingredients

1 onion, quartered

2 carrots, peeled and cut into 3 pieces

2 stalks celery, cut into 3 pieces

1 whole chicken

salt and pepper

4 to 6 cups water

1 bay leaf

4 sprigs fresh flat-leaf parsley

Preparation

Set Sun Oven out to preheat.

Scatter the onion, carrots, and celery on the bottom of a large roasting pan leaving room in the middle for the chicken. Season the chicken inside and out with salt and pepper. Place the chicken in the roasting pan. Add the water, bay leaf, and parsley. Cover and transfer to the Sun Oven. Cook until the chicken is fork tender, about 2 hours. Discard the bay leaf and parsley. Remove chicken from the broth and carve. Serve with broth and vegetables.

Makes 4 to 6 servings.

 

Sun Sautéd Chicken with Butter and Sage

New Sun Oven

This simple chicken dish is the ideal accompaniment to risotto with turnips.

Sautéd Chicken with Sage

Ingredients

2 tablespoons unsalted butter

8 boneless, skinless chicken thighs, patted dry

4 fresh sage leaves

1/2 cup dry white wine

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Melt the butter over medium heat in a skillet (make sure it fits in the Sun Oven) or shallow pot. Add the chicken thighs and brown on all sides. Add the sage and the wine. Season to taste with salt and pepper. Cover and transfer to the Sun Oven. Cook until the meat is tender, about 1 hour. Serve with pan juices.

Makes 4 to 6 servings.

Chicken Mole

Chicken Mole

Mole is a rich, spicy Mexican sauce made with tomatoes, chiles, and chocolate.

Sun Oven Chicken Mole

Ingredients

4 pounds boneless, skinless chicken thighs, trimmed of excess fat

kosher salt to taste

1 can (28-ounces) whole tomatoes, with their juices

1 onion, chopped

2 dried ancho chiles, stemmed

1 large chipotle chile in adobo sauce

1/2 cup sliced almonds, toasted

1/4 cup raisins

3 ounces bittersweet chocolate, finely chopped

3 cloves garlic

3 tablespoons olive oil

3/4 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Fresh cilantro leaves for serving (optional)

Preparation

Place the chicken thighs in a large pot and season with salt. Use a blender to puree the tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Pour the tomato mixture over the chicken. Cover and cook in the Sun Oven until the chicken is tender, 1 1/2 to 2 hours. Serve with corn tortillas or over rice and top with cilantro.

Makes 6 to 8 servings.

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