Chicken Chunk Recipes

Steps:

• Combine the chicken, rum, lemon juice, garlic, Worcestershire sauce, garlic powder, adobo seasoning, onion powder, pepper, coriander, and sazon seasoning in a bowl; stir. Cover and allow to marinate in refrigerator 4 hours.
• Heat the oil in a large pot over medium heat to about 300 degrees F (150 degrees C).
• Spread the flour into the bottom of a shallow dish. Coat each piece of marinated chicken with flour.
• Fry the coated chicken pieces in the hot oil in small batches until no longer pink in the center and golden brown on the outside, 5 to 10 minutes.

Steps:

• Prepare a charcoal or gas grill for medium-high heat.
• Melt the butter in a pan, then stir in the lemon juice and Worcestershire. Pour over the drumsticks in a large bowl and toss to coat. Sprinkle over the seasoned salt, lemon pepper and cayenne and toss again.
• Grill the drumsticks in batches, turning occasionally, until cooked through, about 30 minutes.

Steps:

• Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
• Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
• Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.

Steps:

• In a medium bowl, combine mayo, onions, relish and 2 dashes or so of paprika.
• Add chicken and fold into mayo mixture until well combined.
• Taste and then add salt and pepper as needed.
• Chill well and serve over lettuce or on your favorite bread.
• Note: I microwave 2 boneless chicken breast halves sprinkled with salt, pepper, Italian seasoning, garlic powder and onion powder for 5- 6 minutes for this salad.
• If you are using left-over chicken, you may need to adjust the seasonings in the ingredients list.

Steps:

• wash chicken, cut into bite size pieces, cook thoroughly season to taste.
• mix in tomato soup, parsley, mushrooms, white wine,and tomato in with chicken, let sit on medium heat until the sauce bubbles.
• mix well. remove dish from burner, add mozzarella cheese.
• Enjoy!

Steps:

• Cut chicken into small chunks.
• Place chicken into gallon baggie with flour. Turn to coat chicken.
• Heat olive oil in a nice size skillet with lid. When oil is semi hot, shake off excess flour from chicken and place into the oil. Do not worry about stacking the chicken. Put on lid and let cook for about 7 minutes. Stirring occasionally to cook evenly.
• Remove from heat when brown and serve.

Steps:

• In a large Dutch oven, melt 4 tablespoons butter over medium-high heat. Brown the chicken pieces until nicely colored and cooked through. Remove chicken to a large bowl and set aside.
• Using the same Dutch oven, stir in the flour. This will create a roux. Stir in the onions and peppers. Add the chicken stock to deglaze the pan and stir in the heavy cream. Lower heat and cook until the mixture thickens, about 5 minutes. Once the sauce has thickened, add the chili powder, coriander, cumin, cayenne, black pepper and the salt. Stir and cook for a few minutes. Add the cannellini beans, chiles and the chicken and simmer for another 6 to 8 minutes. At the very end, mix in the sour cream. Transfer to a serving bowl and garnish with Cheddar and parsley.