OkieLegacy

Main Dishes

• Michael & DoRight Duo -- 1 Recipe(s)
• Dorthy Own Boiled Chicken -- 1 Recipe(s)

Boiled Chicken -- From Dorthy Own Boiled Chicken

Vegetarian: No

Have you ever looked for the perfect recipe combination for boiling a chicken. Then you have come to the correct place. Also ... You can use this boiled chicken in the enchilada recipe listed in the maindish section.

2 - 4 bay leaves
1 onion peeled and quartered
celery leaves (upper third of stalks from bunch)
carrots (handful or more of baby carrots or coarse chop one or two)
kosher salt (rounded Tbsp)
multi-color or black whole peppercorns (1 or 2 tsps)
Thyme (scant Tbsp)
Rubbed sage (scant Tbsp)
Poultry seasoning (scant Tbsp)
Fennel (ground or crushed seed - 1 or 2 tsps (optional))
Cumin (1 or 2 tsps (optional))
Fenugreek - 1 or 2 tsps (optional)

Thaw chicken in refrigerator or sink of cold water; clean, rinse one whole chicken; put in a pot and cover with water.

BUT ... make sure it is completely dead before doing all of the above. You do know how to wring a chickens neck? If NOT ... All heck could break loose and feathers will fly. AND ... Do NOT FORGET to pluck the dang chicken. You do NOT want to choke on a feather.

ADD the following to the water:
Bay Leaves
carrots
kosher salt
peppercorns
Thyme
Sage
Poulltry seasoning
Fennel
Cumin
Fenugreek (optional)

Bring to slow boil, lower heat to simmer, put on vented lid and simmer until meat is coming off bone or at least one hour.

Remove meat from pot to platter and let cool until you can de-bone, de-skin, de-fat by hand.

Strain broth through fine sieve, discard vegetables and solids, make noodles with broth.

Submitted on 12/30/2009 by: DorhtyDoRight

Miguels Crazy Old Enchilada Verde -- From Michael & DoRight Duo

Vegetarian: No

Here is Miguels Crazy Old Enchilada Verde for those chicken leftovers that you might have. Great flavor and not too HOT or Spicy!

1 whole boiled chicken, chop meat into ½ inch pieces after removing all fat
½ cup finely chopped green onion tips
½ green pepper, coarsely chopped
½ sweet onion, coarsely chopped
1 ½ cups Mexican cheese blend, shredded
1 tsp Goya Adobo
½ tsp cumin
1 tsp Cholula original (oregano and chili powder, paprika, and your favorite Mexican seasoning)
1-10oz. can of mushroom soup
1-12oz can of Hatch green enchilada sauce
½ 8 oz can Rotel diced tomatoes with lime and cilantro (1 can will be too much heat)
15 small corn tortillas ½ 8 oz can of cream of chicken soup
1 tsp cumin
½ tsp Goya Adobo
1 tsp Cholula original
½ 8 oz can Rotel diced tomatoes with lime and cilantro (1 can will be too much heat)
½ 8 oz can of cream of chicken soup
1 tsp cumin
½ tsp Goya Adobo
1 tsp Cholula original
1 tsp Chicken consomme, dissolved in 5 oz of water (half of mushroom soup can)

1. Pour 1 ½ cups of enchilada sauce to cover bottom of pan.
2. Add 2 heaping Tbsp of filling mixture down the middle of each tortilla.
3. Roll away from you so the seam is on bottom and the filling is barely seen at each end.
4. Set 11 enchiladas side-by-side along one side of the 13 inch pan with 4 enchiladas fitting along other side.
5. Place tortilla chips vertically between each enchilada to help separate to make serving easier.
6. Pour remaining enchilada sauce over top spreading to cover all enchilada
   
   Preheat oven to 350 degrees -- Bake covered at 350 degrees for approximately 30 minutes. Uncover and add 2 cups of cheese spread out evenly over enchiladas. Bake at 350 degrees for another 10 minutes. Turn oven to a high broil and cook for 3 minutes (watching every minute) until cheese develops a nice brown crust. For best results, let set for ten minutes before serving.

   Submitted on 12/30/2009 by: MichaelWagner

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