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Rotisserie Chicken

Jay59

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We did not have thread for rotisserie chicken, though there are several recipes in various threads. This one is modified from an pepper oriented cooking site, so I toned down the heat. Actual Cajuns will consider this mild.

Creamy Cajun Chicken Pasta Recipe
  • 1 cup rotisserie chicken meat, cubed or shredded
  • 2 Tbsp oil
  • 1 large onion chopped
  • 1 medium green bell pepper chopped
  • 1-3 jalapeno peppers, seeded and chopped
  • 1 stalk celery chopped
  • 4 cloves garlic minced
  • 6 ounces tomato paste
  • 1 cup stock
  • 2 tsp Cajun seasoning
  • S&P to taste
  • 3 oz cream cheese
  • 2 Tbsp sour cream or crema
  • 1/2 lb macaroni, linguini, or other pasta
Cook pasta.
Separate meat from bone. Set meat aside.
Put skin and bones in a sauce pan and cover with water. Bring to full boil, then reduce to simmer. Strain to use.
Heat some oil in a large pan.
Add onion, peppers and celery. Cook about 7-8 minutes, until the vegetables are softened.
Add chicken meat and garlic. Stir and cook about a minute.
Add tomato paste, stock, Cajun seasoning. Stir to incorporate and add S&P to taste.
Reduce heat to low and simmer about 15 minutes, adding additional stock if needed.
Swirl in cream cheese and sour cream. Stir to incorporate.
Add cooked noodles and stir.

This dish can be done in about 20 minutes
To reduce fat, use plain yogurt instead of sour cream
Several Cajun Seasonings are available commercially. This is Emeril's published mix.

EMERIL LAGASSE’S CAJUN SEASONING RECIPE
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
 
There is nothing like a rotisserie chicken done on a gas grill. If your grill didn't come with one you can buy the attachment. There are plenty of recipes out there for wet and dry brines. If you have a family to feed you can do a couple or three at the same time depending on the size of the chickens and your grill. Then you have the makings for two or three meals that are so diverse you don't even realize you are eating the same chickens for two or three days. The first day the rotisserie chicken is the star. After everyone has had their fill you debone the meat that is left and dispose of the carcasses. At times I have made tortilla soup, enchiladas, fajitas or an awesome chicken salad that has red grapes, pineapple toasted pecans, celery with a mayonnaise dressing served on a bed of Romaine lettuce. All from the same chickens. All super easy.
 
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