Everyone in this house has their likes and dislikes but I know that there is one thing I can make that will make everyone at the table happy - barbecue. Summer is long behind us and the grill has been covered up and, I am sure, our resident chick-a-munk family has moved back in.
This is another one that is quick and easy to throw together from my new favorite cookbook. I actually threw this one in when I got home from work and cooked it the four hours. I stored the meat and the liquid separate in the refrigerator so the next night I could easy get the fat off the top. Reheated the whole thing in a saucepan with some extra sauce. I wouldn't say it was too hot, but the kids did have an extra cup of milk with their supper that night.
Shredded Barbecue Chicken
Slow Cooker Revolution
1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds boneless skinless chicken thighs
1 1/2 cups barbecue sauce
2 teaspoons chili powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
Mix chili powder, paprika, cayenne pepper, 1/2 teaspoon salt and 1/4 teaspoon pepper together. Rub over chicken. Place in slow cooker. Pour 1/2 cup of barbecue sauce over chicken and toss to coat. Cover and cook on low until chicken is tender, 4 to 6 hours.
Transfer chicken to bowl, let cool slightly and shred into bite-sized peices. Cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon.
Warm remaining barbecue sauce. Toss shredded chicken with hot barbecue sauce and 1 cup braising liquid. Add more liquid as needed to keep meat moist.
Per Serving: 144 Calories; 3g Fat (21.3% calories from fat); 24g Protein; 4g Carbohydrate; 1g Dietary Fiber
Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts
Wednesday, November 16, 2011
Tuesday, January 11, 2011
Turkey Chili
I am home from work today with Madeleine who has strep throat. I took her to the doctor after work yesterday for a cough that has been lingering for a week along with a gross nose that led me to believe she had a sinus infection. I was right on the sinus infection but was surprised when the strep test came back positive, since she never once complained about her throat and she hasn't had a fever.
Good little employee that I am, I logged on to work this morning to get a couple of hours in but I kept losing my connection, so I gave up for a while. I'm not having an issue with any other websites so I am taking the opportunity to do a little sale shopping (shhh, don't tell) and a blog update.
I made Pat Monahan's Turkey Chili (lead singer for Train) from the latest issue of Rachael Ray's magazine over the weekend. I haven't been able to eat ground turkey since I was pregnant with Madeleine, so I subbed in the same amount of boneless skinless turkey tenderloins that I cut into chunks. Three tablespoons of oregano scared me a bit so I decreased it to 2 and upped the amount of chili powder and I also cut the oil back a bit. By the time 2 hours were up, the turkey chunks had started to fall apart and the chili itself was a nice deep red. Yum. This went over well with the kids, although I did catch the little guy piling up the black beans on one side of his bowl. Maybe next time I'll use kidney beans instead.
Pat Monahan's Turkey Chili
Modified from Every Day with Rachael Ray
1 tablespoon extra-virgin olive oil
3 pounds boneless, skinless turkey breast, cut into chunks
2 red bell peppers, chopped
1 green bell pepper, chopped
1 large onion, chopped
8 cloves garlic, finely chopped
2 tablespoons dried oregano
3 tablespoons chili powder
4 teaspoons ground cumin
Three 14.5-ounce cans diced tomatoes
Two 15.5-ounce cans black beans, rinsed
1/4 cup dry red wine
4 bay leaves
Shredded cheddar cheese, for serving
In a large dutch oven, heat 1/2 tablespoon olive oil over high heat. Working in batches, add the turkey and cook until browned; transfer to a bowl.
Lower the heat to medium-high and add the remaining half tablespoon olive oil to the pot. Add the bell peppers, onion and garlic and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the oregano, chili powder, cumin and 2 teaspoons salt and cook until the vegetables are softened, about 3 minutes. Add the tomatoes, black beans, wine and bay leaves. Stir in the turkey and 1 cup water, lower the heat to medium and simmer until thickened, about 1 hour and 45 minutes. To serve, top with the cheddar cheese.
Good little employee that I am, I logged on to work this morning to get a couple of hours in but I kept losing my connection, so I gave up for a while. I'm not having an issue with any other websites so I am taking the opportunity to do a little sale shopping (shhh, don't tell) and a blog update.
I made Pat Monahan's Turkey Chili (lead singer for Train) from the latest issue of Rachael Ray's magazine over the weekend. I haven't been able to eat ground turkey since I was pregnant with Madeleine, so I subbed in the same amount of boneless skinless turkey tenderloins that I cut into chunks. Three tablespoons of oregano scared me a bit so I decreased it to 2 and upped the amount of chili powder and I also cut the oil back a bit. By the time 2 hours were up, the turkey chunks had started to fall apart and the chili itself was a nice deep red. Yum. This went over well with the kids, although I did catch the little guy piling up the black beans on one side of his bowl. Maybe next time I'll use kidney beans instead.
Pat Monahan's Turkey Chili
Modified from Every Day with Rachael Ray
1 tablespoon extra-virgin olive oil
3 pounds boneless, skinless turkey breast, cut into chunks
2 red bell peppers, chopped
1 green bell pepper, chopped
1 large onion, chopped
8 cloves garlic, finely chopped
2 tablespoons dried oregano
3 tablespoons chili powder
4 teaspoons ground cumin
Three 14.5-ounce cans diced tomatoes
Two 15.5-ounce cans black beans, rinsed
1/4 cup dry red wine
4 bay leaves
Shredded cheddar cheese, for serving
In a large dutch oven, heat 1/2 tablespoon olive oil over high heat. Working in batches, add the turkey and cook until browned; transfer to a bowl.
Lower the heat to medium-high and add the remaining half tablespoon olive oil to the pot. Add the bell peppers, onion and garlic and cook, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the oregano, chili powder, cumin and 2 teaspoons salt and cook until the vegetables are softened, about 3 minutes. Add the tomatoes, black beans, wine and bay leaves. Stir in the turkey and 1 cup water, lower the heat to medium and simmer until thickened, about 1 hour and 45 minutes. To serve, top with the cheddar cheese.
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