Cheftroy's Chopped Chicken

"You can grill or sauté the chicken, either one turns this into a slightly different, yet still fantastic chicken. Goes great with red beans and rice (see recipe 48913 or buy a prepacked box) or as filling for a Tex Mex-type burrito or enchilada. Also could be 'kabobed' and grilled using the vinegar sauce as a mop. Very versatile! And feel free to play with the tart and sweet balance to your liking by adding more or less vinegar and sugar."
 
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Ready In:
1hr 15mins
Ingredients:
10
Serves:
4-5
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ingredients

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directions

  • If you sauté this:

  • Prep chicken by rough chopping into 1/2 inch size pieces.
  • Place chicken in a bowl and add the chili powder, cumin, paprika, garlic, sugar, and salt and pepper.
  • Toss chicken to coat and refrigerate for 15 minutes.
  • Over medium-high, heat olive oil and sauté chicken until it begins to brown.
  • Add Worcestershire and vinegar.
  • Continue to sauté on medium heat until all liquid is evaporated and chicken is brown (approx 10 minutes).
  • Serve over red beans and rice dressed with a bit of fresh grated cheddar with corn or flour tortillas on the side.
  • If you grill this:

  • Leave the chicken thighs or breasts whole or in larger, manageable pieces.
  • Prepare all of the dry ingredients as a rub and coat all chicken pieces (you may need to double the amounts of dry ingredients to ensure enough Rub).
  • Refrigerate for at least an hour.
  • Combine the Worcestershire and vinegar and have ready as a mop (you may need to increase the amounts to ensure you have plenty of mop, just make sure to add them in equal parts).
  • Preheat grill and oil grates to make sure chicken doesn't stick.
  • Grill chicken until brown (15 minutes), brushing the chicken with the mop sauce as it cooks.
  • Remove from grill and let sit for 5 minutes to allow juices to redistribute through the meat.
  • Rough-chop the chicken and toss with any of the remaining mop sauce.
  • Serve again with red beans and rice or makes an excellent salad topper.

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RECIPE SUBMITTED BY

I enjoy all things culinary. Except the cleanup.
 
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