Ike's Kickin' Chicken

Submitted by Rev. Jim, Barrington, IL

(original creation by Ike Martinez, Waukegan, IL)

This is a whole new way to enjoy chicken!

This is what you’ll need:

I make this with the 2 roasters, because it gives more meat, and the pre-seasoned chicken tastes great! To cook this, boil enough water in a large pot to fit the two chickens, and not have the water come too far to the top. Be sure it’s covering the chickens, and then season the water with All-Purpose Seasoning, and Uncle Dougie’s Original Grub Rub.

While that is cooking, dice the onion into large pieces, like you would do for some stews. Wash and chop up the cilantro, making sure to remove the stems. 

In a blender, combine the chilpotle peppers, Torpedo Juice, and Bang Zoom. Blend until smooth. Set that aside for later.

When the chicken is cooked, remove it and let it cool. Save some of the chicken stock to use later. Then, remove the meat, and simply tear it into pieces. Some shredding will occur, but don’t worry. Toss a little bit of oil into a pan, and sauté the onions and the garlic. Add the chicken meat, and the seasonings. Let this sauté for a few minutes, and add the blended chilpotle mixture. Let this cook down for a little bit, and if needed, add some of the reserved chicken stock. 

Add the cilantro and simmer for about 5 minutes. Make sure to taste this at each stage so you can get the flavor just the way you want it!

Serve on the tostadas with your favorite garnishes, such as sour cream. This is also good with flour tortillas, and for a little twist, roll them up like a burrito and lightly fry in a pan. Top with sour cream and your favorite Uncle Dougie’s Salsa!

Another great serving suggestion is to add the meat to the top of a garden salad, and add a little bit of ranch dressing or something creamy that will compliment the powerful flavor of the chicken.

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