Festive Chicken Dip Recipe
Ingredients
| Chicken breasts, broiler-fryer skinned, boned, cut into tiny pieces - 2 numbers | ||
| Lime juice | 4 1/2 Tablespoon, divided | |
| Garlic | 2 Clove (5gm), minced | |
| Salt | 1 Teaspoon | |
| Coarsely ground pepper - 1/2 teaspoon | ||
| Cheese | 1 Can (10oz) | |
| Sour cream | 1 1/2 Cup (16 tbs), divided | |
| Taco seasoning mix package | 1 , divided | |
| Picante sauce | 1 Tablespoon | |
| Avocado, finely chopped – 1 number | ||
| Olive oil | 1 Tablespoon | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| Onion, chopped fine - 1 number (small) | ||
| Tomatoes, chopped fine – 2 numbers | ||
| Black olives | 1 Can (10oz), chopped | |
| Salsa-flavored tortilla chips – for serving | ||
Directions
GETTING READY
1) Place chopped chicken in a small bowl.
2) Sprinkle with 4 tablespoons of the lime juice, minced garlic, salt and pepper; mix well let it stand while assembling the dip.
MAKING
3) In another bowl, mix together beans, 1/2 cup of the sour cream, half of the taco seasoning mix (about 2 1/2 tablespoons) and picante sauce.
4) Spread bean mixture in bottom of a shallow, 2-quart, oval casserole dish.
5) Mix chopped avocado with remaining 1/2-tablespoon lime juice and sprinkle over bean mixture.
6) Mix remaining 1-cup sour cream with remaining 1/2 package taco seasoning mix.
7) Place 1-tablespoon olive oil in a 10-inch nonstick frying pan and heat over high temperature until oil is very hot.
8) Add seasoned chicken, spreading in one layer (do not stir).
9) Cook for about 2 minutes or until chicken is brown on bottom and no liquid is visible.
10) Turn chicken, brown side up; continue to cook in very hot frying pan until the other side is brown and no liquid remains.
FINALIZING
11) Remove the chicken to a cold platter and break into little pieces with fork.
12) Spread cooked chicken on avocado in dish, and then spread on sour cream mixture.
13) Next layer it up with cheese, then onion, then tomatoes; top with black olives.
14) Refrigerate until completely chilled.
SERVING
15) Serve with salsa-flavored tortilla chips.
16) Makes about 2 quarts or approximately 30 hors d'oeuvres.
17) 1 broiler-fryer chicken, cooked, skinned, boned and broken into small pieces
18) 3 tablespoons butter-flavored margarine
19) 1 cup chopped onion
20) 2 cups long-grain rice, uncooked
21) 1/2 cup chopped celery
22) 1 teaspoon salt
23) 1/2 teaspoon pepper
24) 5 cups chicken broth, warm
25) 1 pound turkey smoked sausage, cut in 1/2-inch slices
26) In Dutch even or heavy saucepan, place margarine and melt over medium-high heat.
27) Add onion and saute about 5 minutes.
28) Add rice and celery, stirring until rice is light brown, about 6 minutes.
29) Sprinkle with salt and pepper.
30) Add chicken broth and sausage and bring to a boil.
31) Cover, reduce heat to low and cook until rice is done, about 30 minutes (do not remove cover during cooking time).
32) Slowly stir in warm chicken/cover and turn off heat, letting Bog sit for about 5 minutes.
33) Serve in bowls from pot or place Bog in chafing dish and invite guests to serve themselves.
1) Place chopped chicken in a small bowl.
2) Sprinkle with 4 tablespoons of the lime juice, minced garlic, salt and pepper; mix well let it stand while assembling the dip.
MAKING
3) In another bowl, mix together beans, 1/2 cup of the sour cream, half of the taco seasoning mix (about 2 1/2 tablespoons) and picante sauce.
4) Spread bean mixture in bottom of a shallow, 2-quart, oval casserole dish.
5) Mix chopped avocado with remaining 1/2-tablespoon lime juice and sprinkle over bean mixture.
6) Mix remaining 1-cup sour cream with remaining 1/2 package taco seasoning mix.
7) Place 1-tablespoon olive oil in a 10-inch nonstick frying pan and heat over high temperature until oil is very hot.
8) Add seasoned chicken, spreading in one layer (do not stir).
9) Cook for about 2 minutes or until chicken is brown on bottom and no liquid is visible.
10) Turn chicken, brown side up; continue to cook in very hot frying pan until the other side is brown and no liquid remains.
FINALIZING
11) Remove the chicken to a cold platter and break into little pieces with fork.
12) Spread cooked chicken on avocado in dish, and then spread on sour cream mixture.
13) Next layer it up with cheese, then onion, then tomatoes; top with black olives.
14) Refrigerate until completely chilled.
SERVING
15) Serve with salsa-flavored tortilla chips.
16) Makes about 2 quarts or approximately 30 hors d'oeuvres.
17) 1 broiler-fryer chicken, cooked, skinned, boned and broken into small pieces
18) 3 tablespoons butter-flavored margarine
19) 1 cup chopped onion
20) 2 cups long-grain rice, uncooked
21) 1/2 cup chopped celery
22) 1 teaspoon salt
23) 1/2 teaspoon pepper
24) 5 cups chicken broth, warm
25) 1 pound turkey smoked sausage, cut in 1/2-inch slices
26) In Dutch even or heavy saucepan, place margarine and melt over medium-high heat.
27) Add onion and saute about 5 minutes.
28) Add rice and celery, stirring until rice is light brown, about 6 minutes.
29) Sprinkle with salt and pepper.
30) Add chicken broth and sausage and bring to a boil.
31) Cover, reduce heat to low and cook until rice is done, about 30 minutes (do not remove cover during cooking time).
32) Slowly stir in warm chicken/cover and turn off heat, letting Bog sit for about 5 minutes.
33) Serve in bowls from pot or place Bog in chafing dish and invite guests to serve themselves.
Chef
