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Thread: hit me with some ideas/recipes using smoked chicken

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    hit me with some ideas/recipes using smoked chicken

    i smoked a good amount of yardbird today and i have plenty leftover. i'd like to chop it up and use it in some dishes for dinner through the week.

    i have enough for probably 3 dishes. i was thinking enchiladas, chicken salad, maybe a soup or stew, but i'd like some more ideas

    let's hear yours. i know i've seen some posts in the past where people mentioned using their leftover smoked chicken. recipes would be appreciated

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    those are the 3 I do with it. soup wise, I like making italian white bean soup/green chicken chili.

    White & Green Chili as made popular by microbreweries in Portland & SF
    Night before: Put 1 pound of dried great northern white beans, rinsed and picked over, in water to soak overnight. Add water to cover the beans plus a couple of inches more.

    • 2 lbs. Boneless, skinless chicken breast
    • 1 Tbsp. Olive oil
    • 2 medium onions, chopped
    • 6 cloves garlic, minced or pressed
    • 2 (4 oz.) cans chopped green chiles
    • 4 tsp. Ground $#@!in
    • 2 tsp. Oregano
    • ½ tsp. Ground cloves
    • ½ tsp. Cayenne pepper
    • 8 cups chicken broth, or more if necessary
    • white wine
    • 1 cup Monterey Jack cheese, shredded
    • 1lb. Great Northern white beans

    Place chicken breast in a heavy saucepan with cold water to cover. Bring to a boil and simmer just until tender, about 15 minutes (maybe less for the smaller chicken pieces). When cool, cut chicken into chunks or tear apart with a fork; set aside. Heat olive oil in a heavy soup pot, add onions and saute over medium-high heat until translucent. Stir in garlic, chopped mild green chiles, ground $#@!in, oregano, ground cloves, and cayenne pepper and saute two minutes. Then add drained beans, 8 to 10 cups chicken stock or canned chicken broth and bring to a boil. Reduce heat, add a splash of white wine and simmer, cover, until beans are very tender (about two hours). Stir occasionally. Add chicken and 1 cup Monterey Jack cheese, shredded; stir until cheese melts. Serve with additional cheese, sour cream, salsa, chopped cilantro, chopped black olives or anything that suits your fancy and contrasts in color as garnish. Makes eight to 10 servings.
    obviously, I don't do the chicken that way, but like the rest

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    What was your chicken smoking process??

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    chicken enchiladas with verde sauce

    chicken tacos

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    Quote Originally Posted by Hook1997
    What was your chicken smoking process??
    not exactly sure what you mean, standard smokimg process, but hope this answers it

    cut up whole chickens into pieces and smoked it at 225 degrees with mesquite and some apple chips thrown in

    it was solid. the skin was a bit bitter with smoke but i peeled that off and ate the meat -- which came out perfect -- with chopped pickles and onions, white bread and some ruby's sauce on the side, and a greek salad

    the leftover meat chopped up should make for some fine dishes this week

    green chile chicken stew sounds pretty good

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    First thing that comes to mind is dice it and stuff some japs with cheese and diced chicken and grill them on one of those Texas grilled japs things we discussed in a previous thread.

    Quesadillas.

    I bet you could make an awesome chicken salad, also.

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    For summer I like to make chicken salad with celery, grapes, mayo, and maybe some pecans. Spices will vary. I like dill, but when my wife makes it, she adds curry.

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    I would definitely do chicken salad or enchiladas.

    Mr. Creasy makes really great baked crispy tacos with leftover brisket. Just soften some corn tortillas, fill with shredded meat and cheese, fold in half and secure with toothpick. Bake in oven at 350 for about 15 minutes. They come out kind of like flat flautas. Serve with guac, beans, sour cream and salsa.

    Or add your yardbird to my favorite tortilla soup recipe:

    For soup base
    2 large stock pots (8-qt. is best)
    12 C. chicken broth
    2 medium onions, cut into large chunks
    3 garlic cloves, halved
    6 roma tomatoes, quartered
    1 C. cilantro leaves (increase or decrease to taste)
    4 roasted red peppers (fresh, or jar), cut into large strips
    6 corn tortillas, lightly roasted (until charred on edges, but still soft)
    Salt and pepper to taste

    Additions
    3 C. each, sliced or cubed zucchini and yellow squash
    2 C. roasted corn, sliced off the cob (or canned sweet corn)

    Garnishes
    Sliced avocado
    Shredded cotija, or any Mexican white cheese
    Baked tortilla strips
    Sour cream or crema mexicana

    1) In one of the stockpots, bring the stock to a boil; stir in onions, garlic and tomatoes. Cover and simmer for 1 hour.
    2) While stock is simmering, prepare tortillas and red peppers
    3) Remove stock from heat and let sit for 30 min.-1 hour (to cool down slightly)
    4) Option 1: Add 4 cups of stock into blender; stir in two tortillas* (torn up), one roasted pepper, and ¼ C. cilantro*; use “liquefy” function on blender until well blended. Pour soup mixture into second stockpot. Repeat with remaining stock. *You may adjust these amounts to taste, depending on how thick you want the soup and how much you like cilantro. You may also add some jalapenos into the mix if you want more spice.

    Option 2: If you have a hand-held blender, mix the cilantro, red pepper strips and tortilla pieces into the stock mixture and blend it all together right in the pot. This is easier and faster, but the soup will not be as smooth in texture.

    5) Return soup mixture to boil. Cook zucchini and squash in soup until soft, but not mushy (about 15-20 minutes). Add corn in the last 5 minutes.
    6) Garnish with avocado, cheese, tortilla strips and sour cream

  9. #9
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    Enchiladas. You can take a shortcut and use a Hatch sauce.
    It's the tits.


  10. #10
    Smoked chicken jambalaya is excellent.

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    I always make chicken salad and quesadillas.

    In the past, I've used it in gumbo, white chili, and enchiladas.

    I would do these more often but I'm the only one in my house who eats them.

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    Dean’s Tortilla Soup with South of the Border Flavors
    Serves 4

    3 tablespoons corn oil

    4 corn tortillas, cut into long strips

    8 garlic cloves, peeled

    2 cups fresh onion puree

    4 cups fresh tomato puree

    5 dried Ancho chilies, fire roasted and seeded (See Note #1)

    2 Jalapenos, chopped 1 tablespoon $#@!in powder

    1 tablespoon epazote, chopped (or 2 T. chopped fresh cilantro)

    1 teaspoon ground coriander

    1 large bay leaf

    1 ½ quarts Chicken Stock

    Salt to taste

    Lemon juice to taste

    Cayenne pepper to taste

    1 smoked chicken breast, skinless, boneless, and diced small

    1 large avocado, peeled, seeded, and cut into small cubes

    ½ cups shredded Boyaca (Latin Cheddar) cheese

    4 tablespoon Green Cabbage, small dice

    3 tablespoon Red Radish, small dice

    1 tablespoon Jalapeno Pepper, seeded and minced
    4 corn tortillas, cut into thin strips and fried crisp

    Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion puree and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato puree, roasted chilies, jalapenos, $#@!in, coriander, epazote, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne

    NOTE #1 - Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.

    Garnish each warm soup bowl with smoked chicken breast, avocado, shredded Boyaca (Latin Cheddar) cheese, Green Cabbage, Red Radish, Jalapeno Pepper, and corn tortillas. Ladle 8oz of Tortilla Soup over the garnish. Serve immediately.

    Dean Fearing

    Fearing’s Restaurant

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    My wife makes chicken salad with it and its pretty tasty. She makes is as your normally would but throws some bbq rub into it.

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    Tortilla soup. I have a good and simple recipe at the house if you are interested.

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    Quote Originally Posted by Luke Duke
    Tortilla soup. I have a good and simple recipe at the house if you are interested.
    the one posted above sounds good but if you're willing to post it, i'm always interested in new recipes

    i did some simple chicken tacos last night since my wife was working late and i was solo. grabbed some homemade corn tortillas and refrieds at the tacquieria nearby. couldn't find any white mexican cheese at my neighborhood grocery store but they were still very good with just some sliced avacado and salsa

    i will try to do something more involved withe the bird tonight for the game

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    Quote Originally Posted by Jack Straw
    the one posted above sounds good but if you're willing to post it, i'm always interested in new recipes
    My recipe is simpler to make than the one above (not necessarily better). I'll try and remember to post it later.

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    I've found that if you brine the birds before smoking, they are much better.
    Best damn chickens I've ever done.



  18. #18
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    Quote Originally Posted by Snow Dog
    I've found that if you brine the birds before smoking, they are much better.
    Best damn chickens I've ever done.

    i wish i had had the time to do a brine this weekend, but i didnt think about doing them til that morning

    i also like to make a paste of olive oil, garlic and herbs and stuff that in between the skin and the meat of a butterflied bird and the result is pretty awesome

    a few times i have brined baby backs overnight before drying them down, and putting mustard and rub on and then smoking them and they were by far the best ribs i've done at home

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    1 deboned & shredded chicken
    15 oz. can Messican Recipe tomatoes
    10 oz. enchilada sauce
    1 large chopped onion
    4 oz can chopped chilies
    3 cloves garlic minced
    ~60oz chicken broth
    1t $#@!in
    1t chili powder
    1/4t black pepper

    I also like to add 1 can of corn (drained)

    serve over tortilla chips and add cheese, avocados, etc.

  20. #20
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    Shred it up, throw some homemade salsa on it, work up a good apple cider cabbage slaw, and you'll have the best chicken tacos (or gordita) that God ever blessed this earth with.

    Simply flavors, sweet/smoke/salt/sour contrast....

    Game-$#@!ing-on!

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