SHREDDED BARBEQUE CHICKEN
This recipe is an adaptation to southern pulled pork sandwiches, but it's made with chicken instead. It is made with only a few ingredients in the slow cooker so you will be surprised just how good it tastes. I've been making this for years and EVERYONE loves it, I am always asked for the recipe. You will be amazed at how good this is so you have to try it.
Provided by PAMELA39
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h10m
Yield 5
Number Of Ingredients 3
Steps:
- Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
- Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.
Nutrition Facts : Calories 202.6 calories, Carbohydrate 21.1 g, Cholesterol 58.5 mg, Fat 2.5 g, Fiber 0.8 g, Protein 22.4 g, SaturatedFat 0.7 g, Sodium 608.7 mg, Sugar 14.4 g
TAMALE PANCAKES
A great way for Tex-Mex fans to start the day, or finish it. These are small and cook quickly. Serve 3 per person. Try spooning some meaty homemade chili on top.
Provided by belkathy
Categories Breakfast
Time 25m
Yield 18 small pancakes, 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat a griddle.
- Put cornmeal in a bowl, and add the boiling water.
- Stir well and allow to cool.
- Add the wet ingredients: milk, oil, and egg; stir.
- Sift in the dry ingredients: flour, cumin, salt, chili powder, baking powder.
- Add corn and olives; stir.
- Each pancake will be made from about 4 tablespoons of batter.
- Spoon onto the griddle and let cook, flipping once. Should be nice and golden brown on both sides.
- Top with your choice(s) from the tomato, cheddar, green onions, salsa and sour cream.
SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES
Steps:
- Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared ahead - cover and refrigerate). Preheat oven to 250F. Using 1/4 cup pancake batter for each, form about 18 3-inch diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet and keep warm in oven. Heat oil in heavy large skillet over medium heat. Add onions; sautee 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture and avacado salsa. Drizzle with cilantro cream.
SHREDDED BARBECUE CHICKEN ON TAMALE PANCAKES
Steps:
- Combine corn kernels, whole milk, Masa Harina, salt, and pepper in heavy large saucepan over medium heat; cook until liquid is absorbed and mixture is thick, stirring frequently, about 10 minutes. Remove from heat and let cool slightly. Stir in chopped bell pepper, chopped green onions, and chopped cilantro. Mix 1 tablespoon butter and baking soda in small bowl. Stir butter mixture into batter (batter will be very thick). Cool completely. (Can be prepared 8 hours ahead. Cover and refrigerate.) Preheat oven to 250F. Using 1/4 cup pancake batter for each, form eighteen 3-inch-diameter patties. Melt 1/2 tablespoon butter in heavy large skillet over medium heat. Working in batches, cook patties until golden brown, adding more butter to skillet as needed, about 4 minutes per side. Transfer pancakes to baking sheet. Keep warm in oven. Heat oil in heavy large skillet over medium heat. Add onions; saute 2 minutes. Add chicken and barbecue sauce. Stir until chicken is heated through, about 5 minutes. Place 3 pancakes on each plate. Top with chicken mixture, then Avocado Salsa, dividing equally. Drizzle with Cilantro Cream. *Available at Latin American markets and many supermarkets.
CHICKEN TAMALES
I love making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, but my family wants them more often, so I freeze a big batch. -Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 20 tamales.
Number Of Ingredients 18
Steps:
- Cover corn husks with cold water; soak until softened, at least 2 hours., Place chicken, onion, salt and garlic in a 6-qt. stockpot. Pour in 3 qt. water; bring to a boil. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Remove chicken from broth. When cool enough to handle, remove bones and skin; discard. Shred chicken. Strain cooking juices; skim fat. Reserve 6 cups stock., For dough, beat shortening until light and fluffy, about 1 minute. Beat in small amounts of masa harina alternately with small amounts of reserved stock, using no more than 2 cups stock. Drop a small amount of dough into a cup of cold water; dough should float. If not, continue beating, rechecking every 1-2 minutes., For filling, heat oil in a Dutch oven; stir in flour until blended. Cook and stir over medium heat until lightly browned, 7-9 minutes. Stir in seasonings, chicken and remaining stock; bring to a boil. Reduce heat; simmer, uncovered, stirring occasionally, until thickened, about 45 minutes., Drain corn husks and pat dry; tear 4 husks to make 20 strips for tying tamales. (To prevent husks from drying out, cover with a damp towel until ready to use.) On wide end of each remaining husk, spread 3 tablespoons dough to within 1/2 in. of side edges; top each with 2 tablespoons chicken filling and 2 teaspoons olives. Fold long sides of husk over filling, overlapping slightly. Fold over narrow end of husk; tie with a strip of husk to secure., Place a large steamer basket in the stockpot over water; place tamales upright in steamer. Bring to a boil; steam, covered, adding hot water as needed, until dough peels away from husk, about 45 minutes.
Nutrition Facts : Calories 564 calories, Fat 35g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 835mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 7g fiber), Protein 20g protein.
EASY CHICKEN TAMALE PIE
All you need are some simple ingredients from the pantry to put this slow-cooker meal together. I love the fact that I can go fishing while it cooks. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 7h50m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking it into crumbles. Stir in seasonings., Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook, covered, on low until heated through, 6-8 hours., In a small bowl, combine muffin mix and eggs; spoon over chicken mixture. Cook, covered, on low until a toothpick inserted in cornbread layer comes out clean, 1-1-1/2 hours longer., Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings.
Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 110mg cholesterol, Sodium 1021mg sodium, Carbohydrate 40g carbohydrate (11g sugars, Fiber 5g fiber), Protein 20g protein.
SHREDDED SESAME CHICKEN PANCAKES WITH SPICED PLUM SAUCE
Cook your roast chicken with honey and five-spice glaze then serve with a Chinese-style fruit sauce and pancakes
Provided by Cassie Best
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Sit the chicken in a roasting tin, drizzle with oil and rub all over with the five-spice and plenty of seasoning. Roast in the centre of the oven for 30 mins.
- Turn the oven down to 160C/140C fan/ gas 3 and cook for a further 1 hr 50 mins. Meanwhile, prepare the plum sauce. Put the plums, sugar, five-spice, cornflour and a good pinch of salt in a separate roasting tin. Toss everything together, then pour in the vinegar, mix again and set aside.
- Remove the chicken from the oven and increase the heat back to 200C/180C fan/ gas 6. Drizzle over the honey and sprinkle with sesame seeds, then return to the oven for 20 mins, with the plums on the shelf underneath. When the chicken is cooked, remove from the oven and cover with foil. Leave to rest for 20 mins before serving. Continue cooking the plums for 15 mins more, until they are soft and the sauce is thick and sticky.
- To serve, shred the chicken with forks and pile into warm Chinese pancakes or wraps with the warm plum sauce, and some shredded cucumber and spring onions.
Nutrition Facts : Calories 433 calories, Fat 23 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.5 milligram of sodium
SHREDDED BARBECUE CHICKEN
Don't let the cooking time scare you. The three hours is for the chicken in the crockpot. And you can cook that the day before.
Provided by Charlotte J
Categories Lunch/Snacks
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken breast in the crockpot and cook on high about 3 hours.
- Stir together all the sauce ingredients.
- Add the shredded chicken and heat.
- Serve on buns.
Nutrition Facts : Calories 339.9, Fat 4.7, SaturatedFat 1.1, Cholesterol 50.4, Sodium 1232, Carbohydrate 51.2, Fiber 1.5, Sugar 24.3, Protein 23.6
RED CHICKEN TAMALES (TAMALES ROJOS DE POLLO)
The masa for these Mexican red tamales is made with lard and chicken broth. They are stuffed with a filling of shredded chicken and a spicy red sauce with ancho and mulato chiles. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 4h35m
Yield 35
Number Of Ingredients 13
Steps:
- Place corn husks in a bowl, cover with boiling water, and soak for a few hours. Drain, place on a work surface, and cover with a clean, damp towel.
- Place chicken in a pot, season with salt, and cover with water. Bring to a boil over medium-high heat, reduce heat, cover, and simmer until chicken is cooked through, 20 to 25 minutes. Drain chicken and shred with 2 forks.
- Heat a griddle over medium heat and toast ancho and mulato chiles until fragrant, 3 to 5 minutes. Place in a bowl and cover with boiling water. Soak until soft, about 25 minutes. Combine ancho and mulato chiles, garlic, cumin seeds, and about 1/2 cup of the soaking water in a blender; blend until a thick, smooth, mole-like sauce forms, adding more water if necessary.
- Heat 1 tablespoon lard in a saucepan over medium heat and add the sauce; cook for 3 to 5 minutes. Add shredded chicken and cook until flavors are combined and chicken is heated through, about 5 minutes.
- Place remaining lard in a large bowl; beat with an electric mixer until creamy. Add masa harina, chicken broth, baking powder, and 1 1/2 teaspoon salt, and beat until all ingredients are well combined. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, keep working the dough a little longer.
- Select 1 wide corn husk. Spread about 2 tablespoons masa mixture onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 131 calories, Carbohydrate 11.5 g, Cholesterol 15 mg, Fat 7.5 g, Fiber 2.3 g, Protein 4.7 g, SaturatedFat 2.7 g, Sodium 228.7 mg, Sugar 0.1 g
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