BLOGical Thoughts

4 lbs. Chicken legs and thighs
1 teaspoon celery salt
1 teaspoon rosemary
1 teaspoon freeze-dried parsley
1 can cream of mushroom soup
1 can cream of chicken verde soup
1/2 can milk
1/2 teaspoon chili powder

Arrange the chicken in a 14″ Dutch oven. sprinkle with celery salt, rosemary and parsley. Cover and bake at 350 F for 1 hour. Drain the grease from the Dutch oven.

In a bowl, mix the soups, milk and chili powder. Cover the chicken with the mixture and bake for a further 15 minutes. Serve with rice, potatoes or dressing.

2 cans cream of chicken soup
1 pint sour cream
1 (4 oz) can green chiles
1 (4 oz) can chopped olives
1/4 cup chopped green onions
3/4 lb. grated Jack cheese
4 large chicken breasts, cooked, deboned, chopped
12 flour tortillas
3/4 lb. grated Cheddar cheese

Combine the soup, sour cream, chiles, olives and green onions in a bowl. Mix and add the Jack cheese. Remove 2 cups of the mixture and set aside. Add the chopped chicken to the remaining mixture. Fill the 12 tortillas with the mixture and roll up. Place each filled tortilla in a 14″ Dutch oven, seam side down. Pour the remaining mixture onto the tortillas. Spread it evenly and top with the grated Cheddar cheese. Bake at 350 degrees for 40 minutes.

1 lb. cooked, shredded chicken (thighs are preferable, but any part will work)
12 regular corn tortillas (taco-sized)
2 cans enchilada verde sauce (you can also add a can of salsa verde for more kick)
1 can sliced olives
16 oz. shredded cheddar or mexican-style cheese

Heat the enchilada sauce in a sauce pan until it is warm, but not hot. Thoroughly drench a corn tortilla in the sauce and put it in the dutch oven. Put some chicken, cheese and olives in a straight line down the center of the tortilla and roll it up. Place it seam down against the edge of the oven. Repeat this with all the corn tortillas, or until you run out of space in the dutch oven.\n\nScatter the remaining chicken over the top of the enchiladas. Pour the remaining enchilada sauce over the enchiladas. Cover with the remaining olives and the remaining cheese. Bake at 300 degrees for 30 minutes, until bubbly. Best served with spanish rice and beans.

Temperature Note: for a 300 degree oven, use the following number of briquets:

• 10″ oven – 12 on top, 6 on bottom
• 12″ oven – 14 on top, 7 on bottom
• 14″ oven – 16 on top, 9 on bottom

2 tbsp butter, sweet
1 onion, large, chopped
3 tbsp paprika
3 tbsp oil
1 chicken, 4 lb
1 pepper, green bell
1 pepper, red bell
4 tomato, large
1 salt, to taste
1 pepper, to taste
1/4 tsp marjoram
1 cup chicken stock
2 tbsp sour cream
3 tbsp cream, heavy
1 tbsp parsley, fresh

Approx. Cook Time: 1:00

Melt the butter in a large Dutch oven over medium-low heat. Add the onion and sauté, stirring occasionally, until softened; about 5 minutes. Add the paprika and stir until the onions turn reddish brown. In a large skillet, heat the oil over medium heat until it sizzles. Brown the chicken on all sides. Drain on a paper towel. Transfer the chicken to the Dutch oven with the onions. Add the peppers and cook over medium heat, stirring, for five minutes. Stir in the tomatoes, salt and pepper, marjoram, and the stock, then reduce the heat to low, cover the pot tightly, and simmer until the chicken is very tender; about 40 minutes.

Meanwhile, in a small bowl, whisk together the sour cream and heavy cream. With a slotted spoon, transfer the chicken to a heated platter. Whisk a little of the hot sauce into the sour cream mixture, then add the mixture to the sauce in the Dutch oven. Reduce over high heat until slightly thickened. Serve the chicken with the sauce spooned over it, sprinkled with a little paprika and parsley.