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Author Topic: Home Run Chicken Repost  (Read 7236 times)
Grandpa JD
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Charleston, SC


« on: October 22, 2010, 08:18:35 PM »

This recipe was lost from the board after the crash.

This is a recipe based on Dee Dee Pujols stewed chicken she serves to Albert which she claims helps him hit home runs.  My wife and daughter watched it on Paula Deens.  I've modified it for the keg and adjusted it for the taste we like, eg more sazon complete and a little sugar for sweetness.  The original can be found on the Pujols Family Foundation website at "The Pujols Kitchen" link.

http://www.pujolsfamilyfoundation.org/



First, make a batch of sazón complete
Sazón Complete Recipe:
1 whole onion, whatever kind you prefer
2 whole green bell peppers
1 whole red bell pepper
2  Jalapeños with stems and seeds removed
½ cilantro stalk
1 whole garlic head, dry skin removed
1 tbsp oregano
¾ cup white distilled vinegar
Chop up the ingredients for sazón complete and put everything in the blender or food processor and puree until it is liquified.  Pour into a mason jar and refrigerate for up to 2 weeks.  Makes 3-4 cups

Beer is for the cook.




Home Run Chicken Recipe:
1 package whole chicken cut up, skin removed or 3 skinless bone in breast and 4 skinless bone in thighs
2 pkg Sazón Goya Con Azafran (store bought stuff)
2-3 tbs olive oil
2 tsp Chicken Base or 2 chicken bullion cubes
2 tbs sugar
1 1/2 cups of sazon complete
1 tbs tomato paste
Water to cover chicken
Salt to taste
(optional, Tony Chachere's Instant Roux or Wondra Flour)

1.  Toss and coat skinless bone in chicken with Sazón Goya.
2.  Place 2-3 tbs olive oil in Dutch Oven (DO).
3.  Start keg with pile of lump, lit only in the middle.  Once lit, close keg, let come up to 250°.

You're going to have the keg open for a bit once you start cooking.

4.  Once keg is at 250°, close bottom damper to between 1 and 2, open keg and place DO on CI grate.
5.  Surround DO with chicken pieces, you're going to cook them direct before throwing them in the DO.
6.  Add 1 tbs sugar and 2 tsp Chicken Base to DO, stir to spread evenly
7.  Turn and flip chicken pieces until browned on all sides.
8.  When sugar begins to brown:
     a. add chicken pieces to DO
     b. remove DO and CI grate
     c. place diffusser in keg
     d. put CI grate on upper level
     e. return DO to grate
9.  Stir in sazon complete, remaining sugar, tomato paste, and water to cover chicken.
10.  Cover DO, close keg, open/adjust dampers and cook at around 400° for 1 hour.
11.  Open keg and DO, stir, sample liquid and adjust salt as necessary, chicken pieces should be firm at this point.
12.  Close DO and keg and cook for around another hour till chicken almost falls off bone (for a thicker liquid, leave DO cover off or stir in Tony Chachere's Instant Roux of Wondra Flour).

Serve with white rice and Habichuela (red beans with vegetables).

Chicken prepped:


Add in ingredients pre-preprepped. (That's paste chicken base in with the sugar in the cup)


DO and chicken pieces on the grill.


Sugar and chicken base browning up, ready to add in chicken.


Chicken added in, ready to stir to coat with chicken base, sugar, oil mixture.


Done. (Notice it's still boiling on the sides.  That's what's great about the DO, it cooks from all directions.)


Plated.


Close up.



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"To the stars on the wings of a pig."
BakonGrill
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A couple miles from Horse Shoe, NC


« Reply #1 on: October 23, 2010, 10:12:06 AM »

Oh, we'd better get this one into the Recipe section, toot-sweet!

Looks like a tasty dish, JD  Smiley

BakonG
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RNF
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Posts: 2122


South East Oklahoma


« Reply #2 on: October 23, 2010, 03:03:19 PM »

jd,

Looks very good. I am moving this to the recipe section.
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