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King Ranch Chicken - Old Bay - 11-11-2008
I can't find that I posted this before--it is so good I'll post it again if I have!!
4 whole chicken breasts, bone in, with skin
2 med yellow onions, with brown skin, quartered
3 celery stalks, cut in 4 pieces
1 t salt & 1 t black peppercorns
1 t chili powder
1 t cumin seeds & 1/2 t cumin powder
Water to cover (5-6 C)--in a stockpot
Simmer the above until chicken is tender. Remove from pot-cool, debone, discard bones and skin, cut into small chunks, or shread the chicken. Reduce broth to 3 cups, strain and reserve. You may want to chill and degrease the reduced broth.
3 to 4 cans cream of mushroom soup
1 med yellow onion, chopped
1 bell pepper chopped
1/2 C chopped fresh cilantro
2 cans RoTel tomatoes with chilis
1/4 C chili powder (ancho is good)
1 t garlic powder
1 C shreadded Cheddar cheese
1 C shreadded monteray jack cheese
24 corn tortillas, cut into triangles.
Assembly-
mix chicken with chili and garlic powder.
mix soup and broth
butter a casserole dish
arrange layer of tortilla slices on the bottom.
cover with 1/2 of the chicken
add 1/3 of the soup mixture, bell peppers, onion, rotel, and cilantro
repeat, starting with more tortillas then chicken, etc
pour last of soup mixture over the top
Cover and bake in a 350 oven for 45 min. Remove cover, sprinkle with the combined cheeses--bake uncovered until bubbly (15 min).
Good warmed over and freezes well. Serves 8
*edited to show the water to boil the chicken and make the stock
Re: King Ranch Chicken - Gourmet_Mom - 11-11-2008
Uh, Bill, where is the broth in the first step?
BTW, this sounds amazing!
Re: King Ranch Chicken - Old Bay - 11-11-2008
Quote:
Uh, Bill, where is the broth in the first step?
BTW, this sounds amazing!
The broth is mixed with the soup
Re: King Ranch Chicken - DFen911 - 11-11-2008
Probably just cover all the ingredients with water.
Re: King Ranch Chicken - Gourmet_Mom - 11-11-2008
Quote:That's kinda what I was thinking. I can't wait to fix this!
Probably just cover all the ingredients with water.
Re: King Ranch Chicken - Old Bay - 11-11-2008
No, do not add any water--the reduced broth mixed with the soup is all the liquid you need.
Re: King Ranch Chicken - Gourmet_Mom - 11-11-2008
Quote:Bill, we're talking about where the broth comes from here. Do these ingredients create enough liquid? I'm confused.
4 whole chicken breasts, bone in, with skin
2 med yellow onions, with brown skin, quartered
3 celery stalks, cut in 4 pieces
1 t salt & 1 t black peppercorns
1 t chili powder
1 t cumin seeds & 1/2 t cumin powder
Simmer the above until chicken is tender. Remove from pot-cool, debone, discard bones and skin, cut into small chunks, or shread the chicken. Reduce broth to 3 cups, strain and reserve. You may want to chill and degrease the reduced broth.
Re: King Ranch Chicken - Old Bay - 11-11-2008
The broth is the liquid the chickens cooked in--remove the chicken and reduce the remaining broth to 3 cups, strain out the solids and mix the strained broth with the mushroom soup--the combination makes plenty of liquid.
Re: King Ranch Chicken - Gourmet_Mom - 11-11-2008
Thanks Bill. I could have assumed, but wanted to be sure.
This is on the menu...now to go back and find what you served with it. I probably won't find the exact thing, but it will be a guide.
Re: King Ranch Chicken - Old Bay - 11-11-2008
We did guacomole--Shiner Bock beer, a good Zin, or as I told Jean, I think one of Washington state tempranellos would wash it down nicely.