Smoked Chicken Recipes

[chiligirl]

I just bought two whole smoked chickens on sale at the market. Does anyone have good recipes with smoked chicken in them?

[mightyh]

Try this one and substitute the chicken for the turkey.

* Exported from MasterCook *

Black Bean-and-Smoked Turkey Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Dec '96 Soups And Stews


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1 cup chopped red onion
1 cup chopped celery
1 cup chopped carrot
1 tablespoon cumin seeds -- crushed
1 teaspoon dried oregano
3 garlic cloves -- minced
2 cups water
3/4 teaspoon salt
3 (10 1/2-ounce) cans low-salt chicken broth
2 (15-ounce) cans no-salt-added black beans -- drained
1/2 pound smoked fat-free turkey breast -- chopped
1/2 cup chopped red bell pepper
1/4 cup chopped fresh parsley
OR
1 tablespoon dried parsley
2 tablespoons sherry
1/2 teaspoon hot sauce
6 tablespoons low-fat sour cream
Cilantro sprigs (optional)

Heat oil in a Dutch oven over medium heat. Add onion and next 5 ingredients (onion through garlic), and sauté 5 minutes. Stir in water, salt, broth, and beans. Bring to a boil, and cover. Reduce heat, and simmer 45 minutes or until tender.

Place half of bean mixture in a blender or food processor, and process until smooth. Return puréed bean mixture to pan. Stir in turkey, bell pepper, parsley, sherry, and hot sauce; cook an additional 5 minutes or until thoroughly heated. Ladle soup into bowls, and top with sour cream. Garnish with cilantro sprigs, if desired.

Serving Size: 1 1/2 cups soup and 1 tablespoon sour cream

Source:
"Cooking Light, December 1996, p.128"
Copyright:
"© Cooking Light"

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Per Serving (excluding unknown items): 250 Calories; 6g Fat (20.1% calories from fat); 24g Protein; 30g Carbohydrate; 10g Dietary Fiber; 20mg Cholesterol; 1205mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

NOTES : Crush cumin seeds with a mortar and pestle, or place seeds in a heavy-duty zip-top plastic bag, and crush with a mallet or rolling pin.

Make soup ahead and freeze in an airtight container up to three months, or store in the refrigerator for up to four days in a nonaluminum container. Thaw if frozen, then reheat over low heat.
Nutr. Assoc. : 0 2679 0 20022 491 0 0 0 0 0 578 25086 0 20067 0 2130706543
0 0 0 383

[chiligirl]

Sounds delicious! Maybe I'll try that this weekend...