SMOKED CHICKEN RECIPE IDEAS RECIPES

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SMOKED CHICKEN CHILI RECIPE - FOOD NETWORK



Smoked Chicken Chili Recipe - Food Network image

Provided by Food Network

Categories     main-dish

Total Time 1 hours 20 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 13

2 tablespoons canola oil
4 cloves garlic, finely chopped 
2 small yellow onions, cut into small dice
1 poblano pepper, ribs and seeds removed, cut into medium dice 
1/4 cup chili powder
3/4 to 1 cup heavy cream
1/2 cup chicken stock, plus more if needed
One 15-ounce can hominy, drained and rinsed
2 pounds smoked chicken thighs, shredded (can also be grilled if you don't have a smoker) 
One 15-ounce can white beans, drained and rinsed
1/4 cup masa harina, plus more if needed
Kosher salt
Serving suggestions: shredded fontina cheese, tortilla chips, sour cream and lime wedges

Steps:

  • Heat the canola oil in a large pot over medium-low heat. Add the garlic, onions and poblanos and cook for about 10 minutes or until soft. Add the chili powder and continue to cook for approximately 3 minutes, stirring frequently. Add the heavy cream, chicken stock, hominy and shredded chicken thighs. Bring to a simmer, then reduce the heat to the lowest possible setting and cook for 45 minutes.
  • To finish, add the white beans and masa harina. Bring back to a simmer to thicken, stirring frequently. Season with kosher salt. If desired, adjust the consistency with either more chicken stock or masa harina.
  • Serve with fontina cheese, tortilla chips, sour cream and lime wedges.

CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES



Chicken tray bake recipe | Jamie Oliver chicken recipes image

Let the oven do all the hard work with this simple chicken traybake recipe.

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 10

4 large ripe tomatoes
2 red onions
1 red pepper
1 yellow pepper
6 free-range chicken thighs skin off, bone out
4 cloves of garlic
½ a bunch of fresh thyme
1 teaspoon smoked paprika
olive oil
2 tablespoons balsamic vinegar

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.

Nutrition Facts : Calories 301 calories, FatContent 15.2 g fat, SaturatedFatContent 3.2 g saturated fat, ProteinContent 24.8 g protein, CarbohydrateContent 17 g carbohydrate, SugarContent 13.4 g sugar, SodiumContent 0.8 g salt, FiberContent 8.3 g fibre

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PERI PERI CHICKEN RECIPE | JAMIE OLIVER RECIPES
A crispy, spiced roast chicken recipe with a big, bold salsa and tasty potato wedges.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 514 calories per serving
    1. Using a sharp knife, carefully cut the chicken in half along the backbone.
    2. Pick the thyme leaves into a pestle and mortar, peel and add 1 garlic clove, then add the paprika and a pinch of sea salt. Bash to a paste, then muddle in 2 tablespoons of olive oil.
    3. Rub the marinade all over the chicken, making sure to get into all the nooks and crannies. Cover and place in the fridge to marinate for at least 2 hours, preferably overnight.
    4. When you’re ready to cook, preheat the oven to 180ºC/350ºF/gas 4. Place a large griddle pan over a high heat.
    5. Quarter the unpeeled onions and halve any larger tomatoes, then place on the hot griddle with the chillies and the remaining unpeeled garlic cloves. Grill for 5 to 10 minutes, or until charred all over, turning regularly.
    6. Remove the garlic skins and peel the onions, then add all the vegetables to a food processor with a splash of red wine vinegar and a good lug of extra virgin olive oil. Blitz until smooth, then add a splash of water to loosen, if needed. Season to taste.
    7. Return the griddle pan to a high heat, add the marinated chicken and sear all over for 8 to 10 minutes, turning regularly. Transfer to a roasting tray, then pop in the hot oven for 45 minutes, or until cooked through.
    8. Meanwhile, cut the sweet potatoes into rough 2cm wedges. Toss with the paprika, semolina, a small pinch of salt and black pepper and a lug of olive oil.
    9. Spread the wedges out on 2 large baking trays, then place in the oven for 25 to 30 minutes, or until tender and crisp.
    10. To make the jalapeño salsa, drain and add the jalapeños to a food processor with a splash of the pickling juice. Tear in the coriander (stalks and all) and add a splash of extra virgin olive oil. Blitz well until smooth.
    11. Serve the roast chicken with your piri piri sauce, sweet potato wedges and a little jalapeño salsa.
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SMOKED MACKEREL PâTé RECIPE | JAMIE OLIVER RECIPES
This mackerel pâté is really simple to whiz together and crazily moreish – pile the toast high!
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Total Time 10 minutes
Calories 359 calories per serving
    1. Peel the skin off the smoked mackerel and discard. Put the fish in a food processor, breaking it up slightly as you go. Add the cream cheese, the zest and most of the juice of 1 lemon and a few leaves of parsley. Whiz for 20 seconds or so, or until you get a nice creamy pâté. Season to taste.
    2. Toss the snipped cress, remaining parsley leaves and celery leaves together in a large bowl, and add the celery sticks. Dress with a good squeeze of lemon juice, a splash of extra virgin olive oil and some salt and pepper.
    3. Heat a griddle pan. When hot, add the bread, in batches, and press down with something heavy like a frying pan so the bread is squashed against the griddle ridges. Toast for about 1 minute, turning halfway.
    4. Cut the remaining lemon into wedges and serve alongside the pâté with the griddled toast, the herb salad and a nice glass of chilled white.
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SMOKED CHICKEN CHILI RECIPE - FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 20 minutes
Category main-dish
  • Serve with fontina cheese, tortilla chips, sour cream and lime wedges.
See details


CHICKEN TRAY BAKE RECIPE | JAMIE OLIVER CHICKEN RECIPES
Let the oven do all the hard work with this simple chicken traybake recipe.
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 301 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Quarter the tomatoes and place them in a large baking dish or roasting tray (roughly 25cm x 30cm). Peel the onions and cut into large wedges, then deseed and roughly chop the peppers. Add all these to the tray along with the chicken thighs.
    3. Squash the unpeeled garlic cloves with the back of your knife and add to the tray, then pick over the thyme leaves and sprinkle over the paprika.
    4. Add 2 tablespoons of oil, the balsamic and a good pinch of sea salt and black pepper. Toss everything together really well to coat, then spread across the tray, making sure the chicken isn’t covered by the vegetables.
    5. Roast for around 1 hour, or until the chicken is golden and cooked through, turning and basting it a couple of times during cooking with the juices from the tray.
    6. Serve the traybake with a lovely green salad on the side. You could also buddy it up with a little rice, polenta or a loaf of crusty bread to mop up the juices.
See details


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