Tag Archives: Chicken

Chicken Santa Fe

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One of our favorite freezer meals.  Easy to put together and easy to heat up.  This recipe serves 10 folks.

1 TBS olive oil
4 large chicken breasts, cooked and chopped
15 oz. canned corn, drained
15 oz. canned black beans, drained and rinsed
15 oz. canned black eyed peas, drained
15 oz. canned pinto beans, drained
12 oz. canned diced, tomatoes, Ro-Tel brand recommended
15 oz. picante sauce
1 TBS chili powder
2 tsp cumin
1 cup cheddar cheese, shredded (about 4 oz.)

Assembly Directions: In a large skillet add olive oil and chicken breast at medium heat.  Cook until done (no pink in the middle).  Remove and cut into bit sized pieces and set aside. In a large bowl, mix together the corn, black beans, black-eyed peas, pinto beans, tomatoes, and picante sauce.  Add the chili powder, cumin, and chopped chicken, stirring until evenly mixed.

Freezing Directions: Put mixture in a one-gallon freezer bag.  Put the shredded cheddar in a quart freezer bag.  Seal, label, and freeze both bags.  This recipe can easily be split in half in two quart freezer bags.

Serving Directions: Thaw bean mixture bags.  Preheat oven to 350 degrees.  Spray a 9×13 pan (or an 8×8 pan for 1/2 recipe) with cooking spray.  Pour the bag of chicken mixture into the pan.  Cover with foil and bake for 30 minutes, or until heated through.  Remove foil.  Top with shredded cheese.  Bake an additional 10 minutes, or until the cheese is melted. Serve over rice. Serves: 10

Smoked Whole Chicken-BGE

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Whole Smoked Chicken – BGE

I originally got this recipe from the Virtual Weber Bullet and have modified it slightly for my tastes.
Course: Main Course
Servings: 6

Ingredients

  • 3-4 pd chicken whole
  • 8 oz Italian dressing
  • lemon pepper
  • apple juice for basting

Instructions

The night before:

  • Remove the giblets, neck bones, etc. and trim excess fat from around the cavity opening. Butterfly the chicken so it will lay flat. Rinse the bird inside and out and pat dry with paper towels.
  • Fold the wings back under the bird to keep out of the way. Place the bird in a Zip top bag and add the Italian dressing. Squeeze out as much air as possible and place in the refrigerator. Turn the bird several times to ensure even distribution of the marinade.

Next day, 45 minutes before cooking:

  • Remove chicken from the refrigerator. Don't worry if the skin is kind of white. That's what the vinegar in the marinade does. Remove any excess Italian dressing but the bird should still be wet.
  • Apply generous amounts of Lemon Pepper seasoning to all sides of the bird. Leave the bird on the counter to come to room temperature while you get the smoker ready.

Time to cook:

  • Lite the smoker and bring it up to 250 degrees. Put your smoke wood on. Put your meat on to cook, using the indirect cooking method.
  • In about 2 hours, rotate and turn the bird over. Baste with apple juice for a juicier finished product. Cook until the internal temperature is 180 degrees. Take the temperature in the meaty part of the thigh (about 4 hours total).

Chicken Skewers with Peanut Butter

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Chicken Skewers with Peanut Butter

Course: Main Course
Keyword: Chicken, Peanut Butter
Servings: 4

Ingredients

  • 1/2 cup peanut butter creamy
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 4 clove garlic minced
  • 3 TBL lemon juice
  • 2 TBL brown sugar
  • 1/4 tsp red pepper flakes
  • 4 chicken breasts boneless, skinless

Instructions

  • In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
  • Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
  • Serve with reserved sauce.

Notes

First made Oct 2011 and again in Aug 2013. Excellent both times.