Without Fail cooking recipe Spicy Shredded Chicken Dip with 22 ingredients and 11 stages of easy cooking, which is very easy.
Without fail cooking ultimate Spicy Shredded Chicken Dip easy, bouncy, practical.
Good Morning my mother, at this time you can cook recipe Spicy Shredded Chicken Dip with 22 ingredients and 11 steps. Next this is how to cook, please carefully carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 22 ingredients and 11 stages of easy cooking Spicy Shredded Chicken Dip.
Ingredients all Spicy Shredded Chicken Dip
Prepare 1 : Whole Chicken.
Needed 1 : Large Onion.
Needed 2 : Shallots.
Prepare 3 Cloves : Garlic.
Needed 1 Pkg. : Cherry Tomatoes.
Prepare 1 Block : Cream Cheese.
Prepare 3 Cups : Sharp Cheddar Cheese.
Prepare 16 Oz. : Sour Cream.
Prepare 1 Can : Chipotle Peppers in Adobe Sauce.
Needed 1/4 Cup : Pickled Jalapeños.
Needed 1 : Habanero Pepper.
Prepare 1 : Green Onion.
Needed 1 Bottle : Frank’s Red Hot Wing Sauce.
Prepare 2 Tbs : Butter.
Prepare 2 : Tomato Bullion Cubes.
Prepare 1.5 Quarts : Water.
Prepare 2 pk : Goya Sazón.
Needed : Old Bay Seasoning.
Needed : Black Pepper.
Needed : Onion Powder.
Prepare : Garlic Powder.
Needed : Parsley Flakes.
If all composition Spicy Shredded Chicken Dip it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Process Cooking Spicy Shredded Chicken Dip
Place separated whole chicken into a cast iron Dutch Oven. Season well with black pepper, Old Bay, garlic powder and onion powder. Dissolve bullion cubes in HOT water and pour over chicken. Bring to a simmer..
This part is really up to you. I let the chicken simmer for a couple of hours. It’s only going to get tender and flavorful simmering. When chicken is tender to your liking, remove and reserve. Allow to cool. You can freeze chicken stock for later use..
When the chicken has cooled, remove from bones. I suggest using your hands. It’s a good way to ensure there are no straggling bones left behind. Keep shredding until you have a chicken salad-like consistency..
Prepare your veggies and shred your cheese..
In the same pot the chicken was in, melt butter and sauté onions, shallots, garlic and habanero. Roughly 5 minutes..
Half cherry tomatoes and give the jalapeño peppers a rough chop. Add to the sautéed vegetables along with the can of chipotle peppers. Mix well..
Return shredded chicken to the pot. Add whole bottle of hot wing sauce. Stir to incorporate..
Add in cream cheese and mix throughly until melted and combined..
Add whole tub of sour cream and 3/4 of the cheddar cheese. Stir to combine. Top with remaining 1/4 of cheddar cheese..
Place in a preheated 375 F oven for 30 minutes. Garnish with parsley flakes and sliced green onion..
Clean up is a breeze in the cast iron. Of course you can make this in a casserole dish. Just do all the prior steps before the oven in a pot and transfer to the casserole dish..
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