Best Chicken Ole Recipes

CHICKEN OLE

Steps:

• In a large skillet, cook chicken in oil for 5-6 minutes or until no longer pink. Add corn, tomato sauce, chilies, chili powder and onion powder; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes, stirring occasionally. Serve over tortilla chips or rice and sprinkle with cheese.

CHICKEN OLE CASSEROLE

Steps:

• Spray a 13x9 inch baking dish with nonstick cooking spray.
• Layer with half the tortilla strips and half the chicken; set aside.
• In a bowl, mix together the soup, milk, onion, garlic, chiles, and salsa; mix well.
• Spread over the chicken.
• Layer with remaining tortilla strips and chicken.
• Sprinkle with cheese.
• Bake in a 300° oven for 1 1/2 hours.

CHICKEN OLE

Steps:

• Combine salsa, mustard and lime in large container.
• Add chicken, turning to coat.
• Cover; marinate in refrigerator for at least 30 minutes.
• Melt margarine in large skillet over medium heat until foamy.
• Remove chicken from marinade; reserve marinade.
• Add chicken to skillet; cook about 10 minutes or until brown on both sides.
• Add marinade; cook about 5 minutes or until chicken is tender and marinade glazes chicken.
• Remove chicken to serving platter.
• Boil marinade over high heat for 1 minute; pour over chicken.
• Garnish with parsley.
• Serve with Sour Cream.

CHICKEN OLE FOIL SUPPER

Steps:

• Mix beans, corn and salsa; divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings; sprinkle over chicken. Fold foil over chicken, sealing tightly., Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

GOOD OLE' DOWN HOME IN GEORGIA SOUTHERN FRIED CHICKEN

Steps:

• Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight).
• Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F.
• Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.).
• Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven.
• Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes.
• Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F.
• Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.

CHICKEN ZUCCHINI OLé

Steps:

• 1. Preheat oven to 350°F.
• 2. Slice each chicken thigh into thin strips. Heat oil in skillet; add chicken strips, onion and jalapeno (if using), and sauté, stirring often, for about 5 minutes or until no pink remains in chicken; drain excess liquid. In a bowl, mix together cumin, oregano, salt, pepper, and garlic. Add chicken/onion mixture and zucchini to bowl, and toss to coat with the seasoning mixture; set aside.
• 3. Dissolve bouillon cube in hot water to make a broth. Place rice in bottom of 2-quart baking dish. Pour broth over rice, and stir. Spread rice to cover bottom of baking dish.
• 4. Spread seasoned chicken/zucchini mixture on top of rice, top with a layer of salsa, then sprinkle sliced olives over salsa.
• 5. Cover baking dish and bake in oven at 350° for 45 minutes, or until chicken and zucchini are thoroughly cooked and rice is soft. Remove lid, sprinkle the top with cheese and return baking dish to oven (uncovered) for another 5-10 minutes, or until cheese starts to melt.

OLE! CHICKEN ENCHILADA BAKE

Steps:

• PREHEAT oven to 375 F (oven rack should be in the center position); SPRAY a 3 quart casserole dish with cooking spray; SHRED or dice rotisserie chicken removed from from bones to make 4 cups; CHOP the veggies for CHEESY CHICKEN FILLING; BREAK enough reduced-sodium yellow corn tortilla chips into coarse pieces to make approximately 3 cups.
• WHISK together the first five CHEESY CHICKEN FILLING ingredients in a large bowl (1 (10 3/4 ounce) can condensed cream of chicken soup, 1 (8 ounce) container sour cream, 1 1/2 teaspoons ground cumin, 1 dash garlic powder, 1 dash oregano).
• POUR 1/2 cup of the ENCHILADA VERDE SAUCE into the greased 3 quart baking dish.
• ARRANGE 1/2 (1 1/2 cups) of the MOCK CORN TORTILLAS (reduced-sodium tortilla chips) evenly over ENCHILADA VERDE SAUCE in baking dish.
• POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the tortilla chips.
• SPREAD 1/2 (HALF) of the CHEESY CHICKEN FILLING mixture over the ENCHILADA VERDE SAUCE.
• POUR 1/3 cup ENCHILADA VERDE SAUCE evenly over the CHEESY CHICKEN FILLING.
• REPEAT the process, between steps 4-7 (ending with the remaining ENCHILADA VERDE SAUCE).
• SPRINKLE with 8 ounces of the remaining reserved shredded Mexican cheese TOPPING; GARNISH with reserved sliced green onions and sliced black olives.
• BAKE casserole, covered with tented foil or casserole lid, for 40-45 minutes at 375°F; REMOVE foil or cover carefully to allow casserole to cool and set for 7-10 minutes before cutting and serving. SERVE with Tabasco brand green pepper sauce if desired; SNAP your fingers and shout,"OLE"!

OLE CROCK POT CHICKEN

Steps:

• Place chicken parts in crock pot.
• Combine taco mix, jam and salsa and pour over chicken.
• Cook on low 6-8 hours.
• Can also be baked in a 350°F oven for 45-60 minutes.

CROCK POT CHICKEN OLE

Steps:

• Mix the cream cheese and rotel tomatoes together in the crock pot.
• Stir in the soup, salsa, milk and black beans.
• Add the chicken to the crock pot.
• Cook on low for 6 hours.

CHICKEN OLE

Steps:

• Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.
• Remove chicken from marinade and shake to remove excess moisture; reserve marinade.
• Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.

OLE' CHICKEN ENCHILADA LOVERS CASSEROLE ( WW )

Steps:

• Combine salsa, milk, chilies, soup, cheese and chicken in saucepan.
• Heat until cheese is melted. Fill a 9x13 casserole with tortilla chips.
• Pour sauce over chips and bake in 350 degree oven until bubbly, about 20 minutes.

CHICKEN OLé! (LOW FAT)

Steps:

• Preheat oven to 350*.
• Arrange the 4 frozen Cheddar Browns in bottom of an 8" casserole sprayed with cooking spray.
• Add cooked chicken in an even layer.
• Mix together soup and canned tomato/jalapeno.
• Pour this mixture over chicken.
• Bake 40-45 minutes until potatoes are done and sauce in bubbly hot.

CHICKEN OLE'

Steps:

• 1. In separate bowl combine soups, sour cream, onion & 1 1/2 cup of cheese; mix well
• 2. Place 1/3 of each of the following in layers in slow cooker: torn tortillas,soup mixture, chicken, cheese an ending with salsa. The top layer I put the rest of torn tortillas.
• 3. Cover and cook on low for 3hrs. Last 10 minutes place 1 /2 cup of cheese and melt.
• 4. This recipe does not do well on high. Serve with the toppings of your choice.

OLE! MEXICAN FRIED CHICKEN

Steps:

• NOTE: INSTANT MASA CORN FLOUR (TAMALE FLOUR) IS AVAILABLE IN MOST MAJOR SUPERMARKETS. IF SPICIER CHICKEN IS DESIRED, USE PICKLED HOT PEPPER JUICE TO BRINE (OR) REDUCE PAPRIKA TO 1 TEASPOON, AND INCREASE CHIPOTLE CHILE POWDER TO 1 TEASPOON (DO NOT ADD ANY MORE CHIPOTLE OR CAYENNE PEPPER THAN GIVEN HERE, AS IT WILL IMPART A BITTER FLAVOR TO THE BREADING). FOR ADDED FLAVORS: YOU CAN BOIL BRINE FIRST WITH FRESH CILANTRO, PEPPERS, ONION AND GARLIC; COOL COMPLETELY; ADD FRESH LIME SLICES THEN CHICKEN. (STEP ONE): RINSE and blot chicken.
• COMBINE 8 cups cold water and 2 tablespoons fine sea salt for the BRINE in a large wide saucepan (with an accompanying lid) until dissolved; ADD lime slices then chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE BRINE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
• MEASURE the SEASONING ingredients into a large sealable container (such as a GLAD food storage container or a Ziploc bag); SEAL the container; SHAKE mixture well until thoroughly blended; OPEN container and add the BREADING ingredients; RESEAL container and shake well.
• BEAT 4 large eggs in a medium bowl (for the eggwash); REMOVE chicken from the brine; RINSE chicken; BLOT chicken dry; DIP chicken in the EGGWASH (or batter) until evenly coated.
• PLACE one piece battered chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PRESS breading firmly onto chicken; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
• ADD the manufacturer's recommended amount oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• FRY chicken between 16-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried.
• MAINTAIN frying oil temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken; SERVE.
• SNAP your fingers and shout, "OLE!".

BIG OLE BILL'S CHICKEN CORN NOODLE SOUP

Steps:

• 1. Cut cloves of garlic in half crosswise. Cut carrots, celery and onion into big chunks and put in large pot with chicken
• 2. Add all spices and herbs
• 3. Add enough water to cover chicken
• 4. Cover pot and bring to a boil over high heat
• 5. Reduce heat to medium and cook 1 1/2 hours
• 6. Remove chicken and let cool. Once cool take off bone and cut into chunks or shred
• 7. Remove vegetables and herbs and discard. I used the carrots for dog treats!
• 8. Cook the noodles in the broth and remove from pot saving broth
• 9. Remove broth from pot into a container. Now at this point I refrigerated chicken, noodles and broth until the next day but you don't have to. If you do skim off the solidified fat on top of broth before using
• 10. Heat olive oil in large pot over medium-low heat
• 11. Add carrots, celery, onions and garlic. Cook stirring occasionally until tender, about 10 minutes
• 12. Add the reserved broth and the box of chicken stock to pot
• 13. Stir in the poultry seasoning and bring to a boil
• 14. Stir in the chicken and the corn using the juice from 1 can of the whole kernel corn
• 15. Stir in the noodles, heat until warm and top off with fresh parsley if desired
• 16. Serve and enjoy!

CHICKEN MOLE OLE

Steps:

• Place chiles in a small bowl. Cover with boiling water; let stand for 20 minutes. Drain. Remove stems and seeds. Coarsely chop; set aside. Place the tomatillos, 1 onion, serrano pepper and garlic in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 10-15 minutes or until tender, stirring once., In a large skillet, brown chicken in oil. Transfer to a 4-qt. slow cooker. In the same skillet, saute remaining onion until tender. Add 1 teaspoon cumin, chili powder, pepper, cinnamon, cloves and hydrated chiles; cook 1 minute longer. Discard cloves., Place almonds in a food processor; cover and process until ground. Add spiced onion mixture and chocolate; cover and process until blended. Transfer to a small bowl., Place the tomatillo mixture, lime juice, salt and remaining cumin in food processor; cover and process until chopped. Stir into almond mixture. Pour over chicken. Cook, covered, on low until chicken is tender, 4-5 hours. Sprinkle each serving with cheese and cilantro.

OLE' MOLE CHICKEN

Steps:

• Toast the sesame seeds in a small, hot frying pan until golden brown, watch them closely.
• Remove from pan.
• Put almonds in pan and toast them to a golden brown.
• Don't cheat on these steps, the golden brown color imparts a lot of flavor.
• Remove from pan.
• Put the chili in the pan and heat until it is softened well.
• Remove from pan.
• In a six quart oven proof pot, with lid, combine onion, garlic, raisins, chile powder, coriander, cloves, anise seeds, cinnamon, chile, almonds and sesame seeds.
• Rinse the chicken, pat dry, and place on top of the mix.
• Pour in tomatoes.
• Pour in 2 cups water.
• Mix tomato paste and tequila, pour over the chicken.
• Cover and cook at 325 for 2 hours.
• Check every 20 minutes to make sure there is still liquid in the pot.
• When chicken is tender, remove it to a plate.
• Remove cinnamon stick and the stem of the chile.
• Put the rest of the mix in a food processor and chop it up until it is smooth.
• Add the chocolate and pulse it twice.
• Wait a few minutes for the chocolate to melt from the heat of the mix.
• Then whirl the mixture a few more times until well blended.
• Remove the skin and shred the chicken into a large serving dish.
• Pour the mole sauce over it.
• Prepare to enter heaven.
• Serve with corn tortillas and more tequila.
• Cooked chayote squash makes a nice accompaniment.

CHICKEN SPAGHETTI OLé

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain spaghetti as directed on package.
• Meanwhile, in 12-inch skillet, melt butter over medium heat. Cook bell pepper, celery and onion in butter, stirring occasionally, until tender. Stir in tomatoes, tomato sauce, cheese, salt and pepper; reduce heat to low. Heat, stirring frequently, until cheese is melted.
• Stir in chicken and spaghetti. Spoon into baking dish. Bake uncovered about 30 minutes or until bubbly around edges. Top with chiles.

CHICKEN OLE'

Steps:

• 1. Boil chicken breasts in a pan of water,until done.
• 2. Cut chicken breats into bite size pieces.
• 3. Combine onion,soups,milk & salsa in a bowl.
• 4. Layer in a 13x9x2 baking dish, start with the soup mixture first,then chicken,then tortilla strips and cheese.
• 5. Bake at 325 degrees for 1 hour.
• 6. The red chili salsa does not make this hot. You can also substitute mild,medium or hot regular salsa instead if you want.

CHICKEN AND ASPARAGUS OLE`

Steps:

• 1. Boil the chicken breasts in seasoned water until tender. Cool and tear into bite-size pieces. Set aside.
• 2. In a large saucepan, saute the onion in butter and add the remaining ingredients except for the whole asparagus and almonds. Simmer the sauce until the cheese melts.
• 3. To assemble: Place a layer of chicken in the bottom of a large casserole dish. Top the chicken with a layer of asparagus tips, then a layer of asparagus spears. Top asparagus layers with about 1/2 of the sauce mixture. Repeat the layers, ending with sauce.
• 4. Top with almonds if. Bake at 350-degrees until bubbly, about 30 minutes. Do not add liquid, even if it looks dry.
• 5. This dish can be prepared ahead of time and then frozen. It freezes well.