South Of The Border Pulled Chicken Food

SOUTH OF THE BORDER PULLED CHICKEN

Steps:

• In a heavy saucepan large enough to hold all the chicken pieces in 1 layer, heat the olive oil over medium-high heat.
• Add the onion, lower heat, and let onions sweat without browning, stirring occasionally for approximately 5 minutes.
• Add the garlic, coriander, cumin, oregano, paprika, chili powder, and chipotle chile. Turn the heat up to medium-high, and stir until fragrant.
• Add the chicken pieces, flesh side down, and the tomatoes. Bring to a boil.
• Reduce to a simmer, cover partially, and cook for 90 minutes. The meat should start to pull away from the bone of the drumsticks.
• Allow the chicken to cool enough to handle, then pull the meat from the bones with your hands or a fork.

SOUTH OF THE BORDER CHICKEN

Steps:

• Sauté green pepper and chicken in butter or oil until lightly browned (about 5 mins).
• Spread the rice in a greased 9x9 pan.
• Top with peppers and chicken.
• Mix sour cream and salsa and spoon over chicken. Sprinkle with cheese.
• Bake 350 degrees for 25-30 minute.

CHICKEN - SOUTH OF THE BORDER

Steps:

• Pound chicken breast halves to 1/2 inch thickness.
• Combine flour and seasonings in a medium bwl.
• Lightly beat eggs.
• Measure cornmeal into a shallow bowl.
• Dip chicken, first into seasoned flour,then in eggs, then coat with cornmeal, and chill in the fridge.
• Saute coated chicken in vegetable oil over medium heat about 5 to 6 minutes on each side,or until golden.
• Arrange chicken on an oven-proof platter or baking dish, spoon salsa or picante over the chicken, top with chopped chilies, then Muenster slices.
• Place in a 350* oven or in the broiler, for about 15 minutes - until the cheese has melted to your tastes.

SOUTH-O-THE-BORDER ESSENTIALS:SPICY PULLED CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Season the chicken on both sides with salt and pepper.
• 4. Add the oil to a large, heavy-bottom pot over medium-high heat (I prefer a Dutch oven).
• 5. Add the chicken to the pot.
• 6. Slightly brown on both sides, about 2 minutes per side.
• 7. Chef's Tip: We are not trying to sear the chicken, just give it a bit of color.
• 8. Add the salsa and the lime juice to the pot.
• 9. Allow the mixture to come up to a simmer.
• 10. Reduce the heat to medium, and then cover.
• 11. Chef's Note: Allow the dish to cook at a slow simmer, for 30 to 45 minutes, or until the chicken can be easily shredded.
• 12. Chef's Note: Halfway through the cooking process, turn the chicken pieces over.
• 13. Allow the chicken to cool, and then remove from the bone, shred, and return to the sauce.
• 14. PLATE/PRESENT
• 15. Use this chicken in any dish that requires shredded Mexican chicken. Enjoy.
• 16. Keep the faith, and keep cooking.

SOUTH OF THE BORDER CHICKEN AND PASTA SKILLET

Steps:

• Cook pasta as directed on package.
• Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat for 6 minutes or until done. Add salsa, corn, cream cheese and cumin; simmer on medium-low heat 6 minutes or until corn is heated through and cream cheese is melted, stirring occasionally.
• Drain pasta; add to skillet with half the shredded cheese. Simmer 3 minutes or until heated through. Top with remaining shredded cheese; cover. Remove from heat and let stand 5 minutes or until cheese is melted.

SOUTH OF THE BORDER CHICKEN BAKE

Steps:

• Put the chicken breasts in the crock-pot; cover with salsa, corn, and black beans.
• Set on low and allow to cook until chicken is tender and falls off bones (6-10 hours).
• Remove bones from mixture, add brown rice, and mix thoroughly. Serve, topping with cheese.

SOUTH OF THE BORDER CROCK POT CHICKEN

Steps:

• Heat garlic in olive oil.
• Place chicken in the bottom of your slow cooker.
• Pour garlic oil into slow cooker.
• Add remaining ingredients.
• Cover and cook on low for 8 hours.

SOUTH-OF-THE-BORDER CHICKEN BREAST SKILLET

Steps:

• Mix first 3 ingredients until blended. Add to chicken in medium bowl; mix lightly. Refrigerate 30 min. to marinate.
• Cook peppers, zucchini and onions in large skillet sprayed with cooking spray on medium heat 2 to 3 min. or until crisp-tender, stirring frequently. Remove from skillet.
• Drain chicken; discard marinade. Add chicken to skillet; cook and stir 8 to 10 min. or until done. Return cooked vegetables to skillet. Add all remaining ingredients except cheese; cook and stir 1 to 2 min. or until heated through. Remove from heat.
• Top with cheese; cover. Let stand 5 min. or until cheese is melted.

SOUTH-O-THE-BORDER ESSENTIALS:CHICKEN CHIMICHANGAS

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Lay a flour tortilla on a clean surface and lay half of the pulled chicken straight down the middle.
• 4. Chef's Note: Leave enough room at the ends for the folding process.
• 5. Place half of the cheese on top of the chicken.
• 6. Begin by rolling one side of the tortilla up and over the filling.
• 7. Tuck in both sides
• 8. Finish by continuing the roll, so that the seam side is down.
• 9. Add the grapeseed oil to a sauté pan, and heat to 350f (175c).
• 10. Chef's Note: The oil should be deep enough to cover half the height of the chimichanga.
• 11. Add the chimichanga to the hot oil, seam side down.
• 12. Cook until nice and brown, about 2 - 3 minutes per side.
• 13. Chef's Tip: If you are cooking these in batches, warm your oven to 250f (120c), and then put the finished ones in the oven, while the others are cooking.
• 14. PLATE/PRESENT
• 15. Place on a nice plate and cover with some spicy white sauce, and maybe some Mexican rice. Enjoy.
• 16. Keep the faith, and keep cooking.
• 17. ADDITIONAL RECIPES
• 18. Spicy Mexican White Sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-spicy-mexican-white-sauce.html
• 19. Spicy Pulled Chicken: https://www.justapinch.com/recipes/main-course/chicken/south-o-the-border-essentials-spicy-pulled-chicken.html

SOUTH-OF-THE-BORDER GRILLED CHICKEN

Steps:

• Preheat a gas or charcoal grill.
• Combine chili powder, cumin, coriander, sugar, salt, cayenne and olive oil in a bowl. Mixture will be a little dry.
• Pound chicken breasts with a meat mallet or other heavy object until a uniform 1/4-inch thickness. Use your hands to rub chicken with chili mixture. Place chicken on grill and cook, turning 9 to 10 minutes until juices run clear when the thickest part of the breast is pierced with the tip of a knife. Slice crosswise into strips.