Posts Tagged ‘Smoked chicken’
Having been on the road pretty much for the last 6/7 weeks I have been craving a lot of comfort foods. Since coming home last week from filming BBQ Crawl I have been looking forward to getting back to my grills at home.
Its been raining and cold and generally not the nicest weather either. This leads me to making soothing bowls of happiness.
This is not so much as a recipe that needs to be followed exactly but really a lot of what I had at home at home already just thrown together. No fuss no muss and its ready quickly. All of my kids love it too so no arguments at the dinner table either. PS- You can also add some bacon to this for added goodness.
- 5 cups hominy
- 5 large jalapenos or more to taste
- 3 Chicken Breasts
- 2 cups frozen corn
- 1 can cream of chicken soup
- 1 box low sodium organic chicken broth
- 1/4 c Pork Barrel BBQ All American Rub
- 1/8 c Smoked Paprika
- fresh thyme to taste
- fresh chives to taste
- pepper to taste
- 2 tbsp corn starch
Generously season the chicken breasts with pork barrel BBQ rub and smoked paprika. Preheat your grill to 250F Using hickory wood smoke the chicken breasts and the jalapenos until the internal temperature of the breasts is 155F. Remove both the chicken and jalapenos when done and set aside.
In a large heavy stock pot pour in the chicken broth and the cream of chicken soup. Chop the chives and the thyme and add them to the pot. Add the hominy and the frozen corn. Bring to a simmer. Chop the chicken into bite size pieces and add to the pot. Now here is where it gets personal. If you like spicier foods chop the smoked jalapenos and add them to the pot. Or as we do in our house add the jalapenos whole and then for individual portions chop the jalapenos. This way you benefit from the good smokey flavor of the jalapenos but none of the heat.
To thicken I took the super duper easy route. I had no time to make a roux today so I opted for the corn starch slurry program. In a small bowl mix 1/2 c water with a couple tablespoons of corn starch. Mix until completely dissolved and lump free. Add the entire slurry to the simmering chowder and keep stirring until thickened. Bring the chowder to a boil and then serve. I did not add any additional salt as the rub on the chicken was plenty for my family. Adjust salt & pepper to your liking and dinner is done. Pretty darn easy for a Tuesday dinner.
I love Mango salsas and I make them throughout the summer. When mangos are plentiful and ripe I make a lot of things with them. This salsa is wonderful on fish, chicken and especially pork. Tonight I served them with some smoked chicken breasts. The ingredients always vary depending on what is in the fridge or fresh from the market.
Today’s Mango salsa recipe:
6 medium size mango’s peeled and diced
1 red pepper finely minced
1 large handful of cilantro leaves chopped
1 jalapeño seeded membrane removed and finely diced
1/2 white onion finely minced
2 limes juiced and zested
1/4 tsp Chipotle powder
1/4 tsp Roasted cumin powder
salt to taste