BUFFALO BBQ PULLED CHICKEN WITH BLUE CHEESE CORNBREAD TOPPER
Provided by Rachael Ray : Food Network
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F.
- Heat a large ovenproof skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the celery, carrots, onions, garlic, chile pepper, salt, pepper, and thyme and saute to soften the vegetables, 10 to12 minutes, then deglaze the pan with the beer or stock.
- Stir together the brown sugar, tomato sauce, hot sauce, Worcestershire, and vinegar in a bowl and pour into the skillet and stir to combine. Mix in the chicken pieces, using tongs and cool and store for make-ahead meal.
- Reheat over medium heat just to warm up while you mix together the cornbread topper or, to serve immediately, keep warm on low while you mix the cornbread batter, then transfer to oven and bake until top is deep golden brown.
- Cook's Note: The filling may be transferred to a casserole if your skillet cannot transfer to the oven.
- For the topping: Follow package directions for cornbread batter, then stir in the blue cheese and scallions, pour over the chicken filling in an even layer and bake to golden brown and firm to the touch, about 12 to 15 minutes.
BUFFALO CHICKEN CRACKER TOPPER
Here's an interesting twist on Buffalo wings. Crunchy crackers are topped with shredded chicken and hot sauce, then drizzled with blue cheese dressing - perfect for a hot appetizer or snack.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 3 servings, 2 topped crackers each.
Number Of Ingredients 5
Steps:
- Place crackers on microwaveable plate; top evenly with combined chicken and hot sauce.
- Microwave on HIGH 10 to 15 sec. or until heated through. Drizzle with dressing.
- Sprinkle with cheese.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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