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TILLAMOOK CHEESE & MAGIC PEPPER CHICKEN




Source of Recipe


the web


List of Ingredients




5 tablespoons Cajun Magic, Poultry Magic
1 1/4 cups all-purpose flour
2 Chickens cut up, at room temperature
Vegetable Oil for frying
2 cups each chopped Green Bell Peppers and Onions
2 (4 ounce) cans whole Green Chilies, rinsed and chopped
2 Bay Leaves
2 teaspoons minced Garlic
2 tablespoons finely chopped Jalapeno Peppers
4 cups Chicken Stock
1 1/2 cups Heavy Cream
1 cup Sour Cream
3/4 cups each Tillamook Jalapeno and Monterey Jack, grated
1 1/2 cups Tillamook Sharp Cheddar, grated



Recipe



Mix 1 tbsp. Cajun Magic, Poultry Magic with flour, set aside. Sprinkle remaining (CM, PM) over chicken. Dredge chicken in seasoned flour. Reserve leftover flour. Heat 1/2 inch of oil in skillet to 350 degrees. Fry chicken skin side down until light brown and crisp. Drain on paper towels. Reserve oil, leaving sediment in skillet; return 1/2 cup oil to skillet. Add bell pepper, onion, and 1/2 the green chilies; mix vegetables with sediment on pan bottom. Cook onions until brown. Add bay leaves, and garlic. Sprinkle 3 tbsp. of reserved flour on vegetable mixture. Stir in jalapeno peppers; cook 2 minutes, stirring occasionally. Stir in 1-cup chicken stock and scrape pan bottom. Stir in 2 more cups of stock. Remove from heat. Place chicken in large saucepan or Dutch oven. Add vegetable mixture and remaining 1-cup stock. Bring to simmer over low heat. Do not scorch. Add remaining green chilies, cream and sour cream. Bring to boil, stirring constantly. Add Tillamook cheeses and cook until cheese melts. Spoon cheese sauce on plate and top with 2 pieces chicken per serving. Garnish with green, red and yellow pepper strips.