South O The Border Essentialsspicy Pulled Chicken Recipes

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.

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 CASSEROLE

Steps:

• Blend together sour cream, cream cheese, cottage cheese.
• Add soup, salt, garlic powder, chilies, chicken, rice, cheeses, tomatoes and black olives (if using).
• Spray a 9x13-inch pan with non-stick spray and pour combined ingredients into pan. Bake at 350° for 30 minutes.

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.

SOUTH OF THE BORDER CHICKEN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Spray 13 X 9-inch pan with cooking spray.
• 2. If cooking chicken, prepare and set aside. Rotissere chicken would work well in this dish. However, I did boil my chicken. Other meat such as pork, turkey or beef would also work well in this dish.
• 3. In a large skillet over a medium heat, saute onion, bell pepper, jalapeno pepper and garlic until tender, about 7 to 8 minutes. Add seasonings; stir to combine.
• 4. Mix tomatoes, both soups, chicken and 2 Tbsps of the cilantro; pour over onion mixture and mix well. Cook for additonal 2 minutes.
• 5. Pour chicken mixture into prepared pan and top with crumbled Tostitos; bake covered for 30 minutes or until it bubbles. NOTE: I use the "Hint of Lime Tostitos". You can use plain.
• 6. While casserole is baking toss cheese and remaining 1 Tbsp of cilantro. After casserole has baked for 30 minutes; remove cover and sprinkle cheese over top; bake 3 minutes uncovered or until cheese melts.

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-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