Tag: chicken

Posted on » by Michael » Theme:

Chicken Enchilada Pizza

I was very happy with the results. I made a different enchilada sauce, roasted the jalapenos and didn’t use parm at the end but otherwise followed the recipe. (I also made a differnt dough.  I also added some black beans

Chicken Enchilada Pizza

Homemade chicken enchilada pizza! Recipe from @bakedbyrachel
Your favorite enchiladas, in pizza form! Homemade crust, topped off with freshly made enchilada sauce, seasoned shredded chicken and more!
Prep Time1 hr 10 mins
Cook Time20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: Pizza
Servings: 6 plus

Ingredients

Pizza dough:

  • 1 C warm water
  • 1 1/4 tsp active dry yeast
  • 1/2 tsp granulated sugar
  • 1 tsp salt
  • 2 1/2 C all purpose flour

For the chicken:

  • 2 chicken breast
  • 1 1/2-2 C chicken broth
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 tsp salt

Enchilada sauce:

  • 1 C chicken broth
  • 2 Tbsp flour
  • 1/4 tsp oregano
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground black pepper
  • 3/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1 Tbsp chili powder

Pizza toppings:

  • 1/2 C yellow onion diced
  • Jalapeños
  • Parmesan cheese
  • 1/2 C whole milk mozzarella shredded
  • 1/2 C Monterey Jack cheese shredded
  • Cherry tomatoes
  • Ground black pepper
  • Fresh cilantro

Instructions

  • In a small measuring cup, heat water to 115°F. Dissolve yeast and sugar in water, allow yeast to proof. Add flour and salt to the bowl of a stand mixer with dough hook attached. With mixer running on low, slowly add yeast mixture. If needed, add 1-2Tbsp olive oil to dough. Shape into a smooth ball and transfer to a lightly greased large bowl. Cover and allow to rise in a warm location until doubled in size, roughly one hour.
  • In a small saucepan over medium heat, combine trimmed chicken breasts with seasonings and enough chicken broth, to cover meat. Cook, flipping after 10 minutes and shredding when meat is no longer pink. Return shredded chicken to liquid, reducing heat to medium-low, cooking off liquid. Transfer chicken to a small bowl.
  • Whisk together 1C chicken broth and 2 Tbsp flour, add to a small saucepan with other sauce ingredients. Stir to combine. Cook over medium-low heat until mixture has reduced to roughly 1/2C. Stir occasionally. Transfer enchilada sauce to a small bowl, pressing plastic wrap to the surface to prevent a skin from forming. Set aside.
  • Preheat oven to 425°F. Lightly grease 1 or 2 baking sheets, depending on if you are making one large or two small pizzas. Prepare pizza toppings by dicing onions, shredding cheese and slicing tomatoes.
  • If making two pizzas, divide dough in half. Shape dough into desired size on prepared pan. Spread enchilada sauce over dough. Arrange onions, jalapeños and shredded seasoned chicken over sauce. Sprinkle with Parmesan cheese, Monterey jack cheese and mozzarella. Add chopped tomatoes and a sprinkle of ground black pepper.
  • Bake for 15-20 minutes or until desired crispness is reached. Top off with fresh cilantro, slice and serve.
  • Chill leftovers, reheating at 425°F for 6-8 minutes.

Notes

Recipe serves roughly 6-12, yields 2: 10-inch pizzas.

*Dough can be prepped ahead. If chilled, bring to room temperature prior to shaping.

*Chicken can be made ahead. Chill and cover until ready to use.

An original recipe from Baked by Rachel

Posted on » by Michael » Theme:

Chicken Murphy

Recipe By:                Pam Spagnola (Loren’s mom’s friend)
Serving Size:            9
Prep Time :               1:30
Ingredients
  • 3         jars  sweet peppers in vinegar
  • 3         pounds  chicken cutlets
  •            salt, pepper, garlic — to taste
  • 30      baby  potatoes
Directions
  1. Roast small white potatoes (sprayed with Pam Olive Oil Spray) about 1 hour in 350 covered dish.
  2. While potatoes are roasting, cut chicken into large chunks.
  3. Season with salt, pepper and garlic.
  4. Sauté in skillet until chicken turns white.
  5. Put in medium-large pot with oil from frying pan and juice from the vinegar peppers.
  6. Simmer for a total of about one hour, adding peppers about 1/2 way through.
  7. Add roasted potatoes about 5 to 10 minutes before serving.

 

Posted on » by Michael » Theme:

Pollo Asada Pizza

 

 

 

 

 

 

 

 

 

Pizza Dough (I made 9 oz balls)
Cilantro Pesto (recipe follows)
oil for the grill
Kosher salt and black pepper, to taste
1 stick melted butter to brush on pizza dough
1 cup Monterey Jack cheese, grated
1/2 white onion, thinly sliced
1 poblano or Anaheim chile, roasted (I cut it and then roasted it. The result was dry which was good for the pizza)

Garnish:
fresh cilantro, minced
1/2 cup diced tomatoes

Pollo Asado
2 pounds boneless, skinless chicken breasts
Marinade
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
½ cup olive oil

Instructions

  1. Mash together the garlic, jalapeno, cilantro, salt and pepper to make a paste. Put the paste in a glass jar or plastic container.
  2. Add the lime juice, orange juice, vinegar and olive oil. Shake it up really well to combine.
  3. Place the chicken in a large baking dish and pour the marinade over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the chicken for more than 8 hours though or the fibers will break down too much and the meat gets mushy.
  4. Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking.
  5. Pull the chicken out of the marinade and season the it on both sides with salt and pepper.
  6. Grill (or broil) the chicken for 7 to 10 minutes per side, turning once, until cooked through; no pinkness.
  7. Remove the chicken to a cutting board and let it rest for 5 minutes to allow the juices to settle.
  8. Dice the chicken.

Basil Pesto
2 cups packed fresh cilantro leaves
2 cloves garlic
¼ cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
½ cup freshly grated Pecorino cheese

Do not make the pesto too far in advance, it will turn a brownish color.

  1. Combine the cilantro, garlic and pine nuts in a food processor and pulse until coarsely chopped.
  2. Add ½ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  3. Add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

Pizza Dough
Prepared Pizza Dough, enough for two 9 inch pizzas
or1 box Hot Roll Mix

If using the hot roll mix, prepare according to the package instructions for pizza dough. The Pollo Asado is spicy, so I like using the hot roll mix as apposed to regular pizza dough because it has a slight sweetness that goes well with the spice.

  1. Divide the dough into two equal portions and form into two balls. Pat oil on the top of the dough, cover with plastic wrap and allow to rise.
  2. Punch down the dough and roll out with a rolling pin into two 9 inch circles.
    Place dough on a greased cookie sheet.

Assemble the Pizzas

  1. Brush dough with melted butter. (called for 1 stick total)
  2. Drizzled pesto over the dough. (I think we had a thick layer which was too much)
  3. Dice the chicken and spread evenly between both pizzas.
  4. Cut the chiles in half and remove the stem and seeds. Cut into thin strips.
  5. Spread the chiles and sliced onions over the pizzas.
  6. Top the pizzas with grated Monterey Jack cheese. (calls ½ cup per pizza)
  7. Season with salt and pepper.
  8. Bake until dough is cooked through and the crust is golden brown.
  9. Garnish with minced cilantro and diced tomato. (I forgot the tomatoes)