Oven Smoked Southwest Chicken Recipes

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder, cumin, paprika and garlic powder.
• Place 3 tablespoons butter in the chicken cavity. Arrange remaining butter around the outside of the chicken. Place the peppers in the chicken cavity.
• Add Liquid smoke to beer and 1/2 into the cavity and the other 1/2 over the chicken.
• Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F. Basting with the drippings every 20 minutes. Remove from heat, and baste with melted butter and drippings.
• Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Steps:

• Preheat the oven to 325 degrees.
• Cut the chicken into serving pieces, or have the butcher do so. Heat a nonstick skillet over a high flame and sear the chicken on all sides, but do not brown. This will keep the skin from seizing up during the baking. Set aside on paper towels.
• Drain the hominy in a sieve, rinse it and drain it again. Spoon into a 3-quart casserole with a lid. Arrange the chicken pieces on top.
• Layer the onion, bell pepper, carrot, shiitakes and jalapenos on top. Sprinkle with the cumin, then crumble the oregano over. Season with pepper and place bay leaf on top. Pour the vermouth into the casserole, cover and bake for 45 to 50 minutes, or until cooked through.
• When the chicken is cooked, remove from the oven and discard the bay leaf. Add the cilantro and cream (if you like) to the casserole and mix to combine all the ingredients in the casserole. Season with salt to taste. Serve the chicken pieces with the hominy mixture alongside and spoon the juices over.

Steps:

• In a 13 x 9 inch baking pan, combined the broth, beans, salsa, and garlic.
• Add the chicken and mix everything together.
• Bake at 350F for 45 minutes, stirring after the first 20 minutes.