There is more to chicken cooked on a spit from your local store
or deli than the cooked bird itself. Sure, it is a quick meal, but are
there other possibilities for this bird? The answer is a resounding,
yes!
Of course, these chickens are available everywhere and they are usually quite economical. Instead of doing the stewing and prep for your chicken recipe, the prep has already been completed. This is the quickest way. However, is it the best?
Here is the best idea-rotisserate your own chickens. The procedure is quite simple and quick. With this approach you "know" the chickens you are cooking-organic, free-range, no additives-you decide! Once the chicken has been cooked, refrigerate it until you are ready to make one of my fabulous, family tested recipes.
Chili Blanco (Chicken Chili)
2 16 ounce cans of white beans
6 cups chicken broth
2 Onions, chopped
1 tablespoon oil
6 cloves garlic, crushed
1 cup dry white wine or dry vermouth
1 teaspoon white pepper
1 tablespoon cumin
Dash cayenne pepper
2 teaspoons oregano
1 teaspoon sweet basil
3 cups diced cooked chicken
7 ounces diced green chilies
1 cup sour cream
3/4 cup grated Monterey Jack cheese
Sour cream for garnish
Chopped green chili for garnish
Saute onions in oil until brown. Add to stock. Also, add beans, garlic, wine, pepper, cumin, cayenne, oregano, and basil. Simmer 30 minutes. Adjust seasonings and add chicken, 7 ounces of chilies, 1 cup of sour cream, and Monterey Jack cheese. Heat until the cheese melts.
Serve with a garnish of tablespoon of sour cream and chopped green chilies to taste.
Chili Blanco is a wonderful, tasty soup that will keep several days in the refrigerator or freeze it for a ready to go meal. Its flavors mellow with age.
CHICKEN SALAD Teacher's Luncheon Favorite
This recipe makes a large batch suitable for a crowd of 10 or 12
8 cups coarsely cut cooked chicken
1 20 ounce can of water chestnuts
3 cups TOASTED sliced almonds
1 cup mayonnaise
1 13 ounce can of canned pineapple chunks or 2 cups fresh chunks
2# seedless white grapes
2 cups finely diced celery
1 tablespoon curry powder (check for taste and add more if you like)
1 tablespoon soy sauce
1 tablespoon lemon juice
Slice and dice the water chestnuts and mix with celery and chicken. Add grapes with 1 1/2 cups almonds. Mix mayonnaise, curry powder, soy sauce, and lemon juice together and add it to the chicken mixture. Chill for several hours. Garnish with pineapple chunks and remaining almonds. Serve on lettuce.
CHICKEN CASSEROLE -- CHICKEN, RICE, BROCCOLI COMBO
2 10 ounce packages frozen chopped broccoli, defrosted and drained
3-4 cups cooked chicken breasts, cubed or sliced
2 cups warm chicken broth
1/4 cup butter
1/4 cup flour
1/2 cup cream
1/4 cup dry sherry
1/2 teaspoon each salt and pepper
1 1/2 cups parmesan cheese, grated
Place broccoli in the bottom of a 9x13 inch baking dish. Melt butter, add flour, and cook slightly. Slowly add the warm broth, stirring constantly. Cook mixture until thick and smooth. Add the cream, sherry, salt, and pepper. Sprinkle 3/4 cup of Parmesan cheese over the broccoli. Top with chicken. Pour the sauce over the layered mixture.. Sprinkle with remaining cheese. Bake at 350 degrees for 20-30 minutes until bubbly and golden.
Of course, these chickens are available everywhere and they are usually quite economical. Instead of doing the stewing and prep for your chicken recipe, the prep has already been completed. This is the quickest way. However, is it the best?
Here is the best idea-rotisserate your own chickens. The procedure is quite simple and quick. With this approach you "know" the chickens you are cooking-organic, free-range, no additives-you decide! Once the chicken has been cooked, refrigerate it until you are ready to make one of my fabulous, family tested recipes.
Chili Blanco (Chicken Chili)
2 16 ounce cans of white beans
6 cups chicken broth
2 Onions, chopped
1 tablespoon oil
6 cloves garlic, crushed
1 cup dry white wine or dry vermouth
1 teaspoon white pepper
1 tablespoon cumin
Dash cayenne pepper
2 teaspoons oregano
1 teaspoon sweet basil
3 cups diced cooked chicken
7 ounces diced green chilies
1 cup sour cream
3/4 cup grated Monterey Jack cheese
Sour cream for garnish
Chopped green chili for garnish
Saute onions in oil until brown. Add to stock. Also, add beans, garlic, wine, pepper, cumin, cayenne, oregano, and basil. Simmer 30 minutes. Adjust seasonings and add chicken, 7 ounces of chilies, 1 cup of sour cream, and Monterey Jack cheese. Heat until the cheese melts.
Serve with a garnish of tablespoon of sour cream and chopped green chilies to taste.
Chili Blanco is a wonderful, tasty soup that will keep several days in the refrigerator or freeze it for a ready to go meal. Its flavors mellow with age.
CHICKEN SALAD Teacher's Luncheon Favorite
This recipe makes a large batch suitable for a crowd of 10 or 12
8 cups coarsely cut cooked chicken
1 20 ounce can of water chestnuts
3 cups TOASTED sliced almonds
1 cup mayonnaise
1 13 ounce can of canned pineapple chunks or 2 cups fresh chunks
2# seedless white grapes
2 cups finely diced celery
1 tablespoon curry powder (check for taste and add more if you like)
1 tablespoon soy sauce
1 tablespoon lemon juice
Slice and dice the water chestnuts and mix with celery and chicken. Add grapes with 1 1/2 cups almonds. Mix mayonnaise, curry powder, soy sauce, and lemon juice together and add it to the chicken mixture. Chill for several hours. Garnish with pineapple chunks and remaining almonds. Serve on lettuce.
CHICKEN CASSEROLE -- CHICKEN, RICE, BROCCOLI COMBO
2 10 ounce packages frozen chopped broccoli, defrosted and drained
3-4 cups cooked chicken breasts, cubed or sliced
2 cups warm chicken broth
1/4 cup butter
1/4 cup flour
1/2 cup cream
1/4 cup dry sherry
1/2 teaspoon each salt and pepper
1 1/2 cups parmesan cheese, grated
Place broccoli in the bottom of a 9x13 inch baking dish. Melt butter, add flour, and cook slightly. Slowly add the warm broth, stirring constantly. Cook mixture until thick and smooth. Add the cream, sherry, salt, and pepper. Sprinkle 3/4 cup of Parmesan cheese over the broccoli. Top with chicken. Pour the sauce over the layered mixture.. Sprinkle with remaining cheese. Bake at 350 degrees for 20-30 minutes until bubbly and golden.
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