Terlingua Chicken Recipes

Steps:

• Dried Chili Salsa is Recipe #408273.
• In a dutch oven over medium high heat melt bacon fat.
• Brown beef with black pepper. We like to chop the beef so it is a fine mince, not chunky-that part is up to you.
• Drain off most of the fat, leaving about 1/4 cup.
• Add chicken broth.
• Bring to a boil.
• Reduce heat to medium low and cook until liquid has reduced to 1 inch.
• Add beef broth, salsa and remaining spices.
• Cook to desired thickness.
• Serve with warm corn tortillas and shredded sharp cheddar cheese.

Steps:

• Combine all of the ingredients in a saucepan. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes.
• Remove jalapenos with a slotted spoon. Refrigerate the jalapenos. Let syrup mixture cool and place in the refrigerator.
• When the syrup mixture is totally cooled, pout 1 1/2 cups of the syrup over the chicken breasts. Marinate the chicken for 1 hour. The remaining syrup will be used for basting. Remove the chicken from the marinade and discard the liquid. Grill the chicken 3-5 minutes on each side, basting with reserved syrup mixture during cooking. Transfer to the serving platter and garnish with the candied jalapenos.

Steps:

• Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
• Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook's Note).
• For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf.
• Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
• To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.