Chicken Connemara Food

SLOW-COOKER WHITE CHICKEN CHILI

Steps:

• If making immediately, combine chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in slow cooker. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
• If making a freezer packet to cook later, place chicken, onions, jalapeño, garlic, chiles, cumin, coriander, 3 tsp. salt, and 1/2 tsp. pepper in gallon-size bag; toss to combine. Place corn in quart-size bag, then place inside larger bag. Seal and freeze up to 3 months.
• Transfer chicken mixture to slow cooker; return corn to freezer. Pour chicken stock over, cover, and cook on high 4 hours or low 6-8 hours.
• To finish chili (whether fresh or frozen), add beans and corn during the last 30 minutes of cooking; cover and cook on high 30 minutes. Taste and season with salt and pepper, if needed. Shred chicken in slow cooker with 2 forks.
• Divide chili among bowls; top with sour cream and cilantro. Serve with lime wedges and cornbread alongside.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill, or freeze up to 3 months.

GRILLED CHICKEN SKEWERS WITH TOUM (SHISH TAOUK)

Steps:

• Toum:
• Pulse garlic, egg whites, and lemon juice in a food processor until smooth. With motor running, very gradually stream in half of the oil (this will help the emulsion stay together). Scrape down sides of processor and continue to process, gradually adding remaining oil, until mixture thickens and becomes light and airy (it should cling to a spoon). Season with salt.
• Do Ahead: Toum can be made 2 days ahead. Cover and chill.
• Chicken and assembly:
• Mix lemon juice, tomato paste, coriander, 1/4 cup toum, and 3 Tbsp. oil in a large bowl to combine. Transfer marinade to a large resealable plastic bag. Save remaining toum for serving.
• Working one at a time, slice chicken thighs in half lengthwise and season generously with salt. Add to bag with marinade, seal bag, and massage marinade into chicken. Chill at least 3 hours and up to 12 hours.
• Let chicken sit at room temperature 1 hour before grilling.
• Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, folding pieces back and forth accordion-style so they pile onto themselves (it should be about 3 strips per skewer). Grill, turning occasionally, until browned and beginning to char in spots, 10-12 minutes.
• Serve chicken on top of pitas, with pickles and reserved toum alongside

SLOW-COOKER CHICKEN CONGEE

Steps:

• Place chicken, stock, rice, chiles, ginger, garlic, and salt in slow cooker. Cover and cook on low 8 hours.
• Remove chiles and ginger. Stir, breaking up chicken into bite-size pieces. Divide congee among bowls. Serve with an assortment of toppings alongside.
• Do Ahead
• Congee can be made 3 days ahead; transfer to an airtight container and chill. Reheat in a large pot over medium, stirring in water as needed to loosen.

CHICKEN CONNEMARA

Steps:

• 1. Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
• 2. Add chicken and saute until chicken is almost done.
• 3. Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.

CHICKEN CONNEMARA

Steps:

• Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
• Add chicken and saute until chicken is almost done.
• Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes

CHICKEN CONNEMARA

Steps:

• Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
• Add chicken and saute until chicken is almost done.
• Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes.

CHICKEN CONNEMARA

Steps:

• Saute rosemary, garlic, onion, and mushrooms in olive oil over medium heat, 3-4 minutes.
• Add chicken and saute until chicken is almost done.
• Add bacon, wine and cream. Continue cooking and stirring over medium-low heat until the cream is reduced to a nice smooth sauce, about 7 to 8 minutes
• Number of Servings: 6
• Recipe submitted by SparkPeople user CELTIC_WITCH.