Chicken Overload - Need Recipes

[smokeitall]

My neighbor gave me 80lbs of boneless, skinless chicken thigh meat.  They are in 10lb blocks.  Anybody have any recipe ideas for something smoked?  We made 10lbs last night into chicken fajitas, and they were great....

[HCT]

You are a very lucky man. :D :D :D Please tell your neighbor I want to be his bestest friend. ;D

[FLBentRider]

Thigh Will be done!

That's alot of chicken!

[Buck36]

I can't help you with 80 lbs but this is my favorite chicken enchilada recipe.

http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-with-roasted-tomatillo-chile-salsa-recipe/index.html

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Cook Time: 45 min Level:
Easy Serves:  Roasted Tomatillo Chile Salsa:


1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced


Enchiladas:


Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish


Preheat oven to 400 degrees F.
For the salsa:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

[smokeitall]

Thanks Buck I will give it a try....I love enchiladas

[Smokin Soon]

Also some good chicken breast here

http://forum.bradleysmoker.com/index.php?topic=8623.0

[KyNola]

Hey Smoke,
What a great gift from your neighbor.  While I would never pretend to tell you what to do with all that chicken, at my house among other things there would be some smoked chicken and andouille sausage gumbo on the stove more than once.  Jambalaya comes to mind.  Red beans and rice with smoked chicken.  White chili with smoked chicken.  Lots of different sausages you could do with chicken too.

KyNola

[smokeitall]

Jambalaya comes to mind. 

KyNola

I forgot about Jambalaya, that is one of my favorites.  I like putting in some crawdads, shrimp, andouille, and anything else I can find and dump on some hot sauce. Thanks KyNola....off to the store  ;D

[Caribou]

Hi Smokeitall!
What a blessing..that's a lot of chicken!
I checked Sunset Magazine's website and they are listing several chicken recipes.
I have never tried a recipe published in Sunset that I didn't love..go check them out!

http://www.sunset.com/food-wine/kitchen-assistant/west-best-chicken-recipes-00400000038593/

We are having a beef overload here!  I raised a few beef cattle every year and usually just keep a quarter for ourselves.  But this year I had one family change their mind at the last minute and my folks backed out so I ended up with an entire steer.  It wasn't even a super big steer but I am in shock at how much it is, haven't kept an entire steer in over 8 years.  Reminds me of the I Love Lucy episode where she buys a side of beef and is shocked at how much she ends up with.
Carolyn

[smokeitall]

Thanks Caribou, it looks like some great recipes on there. 

I sure wouldn't mind your trouble of that beef overload.  I have a family of 8, it doesn't last long around here.  An entire steer what is that about 700lbs of beef in the freezer?  I haven't bought a side of beef in a few years, I haven't found too many places since moving to St. Louis.  But it sure is worth it, IMO it has a superior taste to store bought.

[Caneyscud]

Here are two easy and very tasty ones

Picante chicken enchiladas

1 jar (16 ounces) Pace Picante Sauce (it almost has to be Pace's)
1/2 cup sour cream or more
2 tsp. chili powder
2 cups cubed or shredded cooked chicken
1 cup shredded Monterey Jack cheese
6 flour tortillas (8-inch), warmed
1 green onion, thinly sliced (about 2 tablespoons)

Stir 3/4 cup picante sauce, sour cream and chili powder in a medium bowl.

Divide chicken equally between the 6 tortillas, down the center of each tortilla.

Spoon in about half of the picante mixture equally into each tortilla

Put some cheese and onions in each tortilla

Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish.

Pour the remaining picante sauce over the filled tortillas, top with the remaining cheese. Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the remaining onion or some chopped cilantro and/or some jalapenos. 


Or

Green chili cheesey chicken enchiladas

2 8 oz blocks of cream cheese
1/2 cup sour cream
2 cans of diced green chilis
2 cups cubed cooked chicken
1 cup shredded Monterey Jack cheese
6 flour tortillas (8-inch), warmed
1 green onion, thinly sliced (about 2 tablespoons)
Garlic - granulated to your taste
cumin to your taste

Heat the cream cheese in the microwave and stir in the sour cream, garlic and cumin.

Divide chicken equally between the 6 tortillas, down the center of each tortilla.

Spoon in about half of the cream cheese mixture equally into each tortilla

Put some cheese and onions in each tortilla

Roll up the tortillas and place seam-side up in a lightly greased 11 x 8-inch shallow baking dish.

Pour the remaining cream cheese sauce over the filled tortillas and top with the remaining cheese.   Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling. Top with the remaining onion or some chopped cilantro and/or some jalapenos. . 

Shakespeare
The Bard of Hot Air

[smokeitall]

Thanks Caneyscud!

You guys are the best.  I will try a few of these recipes in the coming weeks.

[minnowfisher]

Go into my member site( minnowfisher ), and have a look at the chicken burger /sausages recipe, i think you will enjoy them, cheers.