General Mapache Chicken Surprise Recipes

CHICKEN SURPRISE

Steps:

• Place chicken in bottom of shallow oven pan.
• Combine cream of chicken soup, milk and half and half.
• Spread soup mixture over top of chicken breasts evenly.
• Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
• Place Swiss cheese slices over soup.
• In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
• Spoon stuffing mixture over cheese slices evenly.
• Cover pan with foil.
• Bake at 450 degrees for 45 minutes or until chicken is done.

GENERAL'S CHICKEN

Steps:

• For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender.
• Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny.
• Remove any excess flour from chicken and transfer to a sheet tray.
• Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.)
• For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol chile. Turn down heat and let simmer while making slurry.
• For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute.
• Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely.
• Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious.
• Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness).
• With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel.
• For garnish: Garnish with chile oil, chile flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted).

GENERAL MAPACHE CHICKEN SURPRISE

Steps:

• Cut boneless and skinless chicken breasts into stripes (bones and skin use for cooking broth). Chicken stripes season with salt and soak into lemon juice. Leave it 1 hour in lemon.
• In the meantime cut onion into rounds; mince finely garlic; cut bell peppers into stripes; cut tomato into small pieces (remove seeds), cut zucchini into stripes.
• Wash canned corn and beans well to remove "can taste".
• Heat olive oil in a frying pan (big one) and fry chicken until gets brown.
• Put chicken aside, add some more oil and add vegetables following this order: first onion, sauté until softens; than peppers, sauté a bit, than tomato and garlic. Than add chicken, thyme, oregano, salt, pepper and chili. Add some broth and sauté until everything softens. Add corn and beans and stir. Add zucchini last (they get soft quickly).
• Sauté everything for 5-10 minutes or more: all liquid must evaporate and sauce must be sticky.

CHICKEN SURPRISE

Steps:

• Boil chicken breast until tender.
• Remove meat from bone.
• Spray 9 by 13 pan with low fat spray.
• Cut at least 9 tortillas into strips.
• Line the bottom of the pan until covered.
• In a small skillet, melt cream cheese and the jar of cheese with chilies.
• Add milk to a sauce consistency.
• Sprinkle red pepper.
• Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
• Pour cheese mixture over the top.
• Sprinkle cheddar cheese on top.
• Bake at 350 for approximately 30 minutes.

KATO'S PHYLLO CHICKEN SURPRISE

Steps:

• Step 1- Filling.
• In a sauce pan saute mushroom in 2 tbsp of butter until golden brown, then set aside.
• Next lightly saute shallots and garlic in same pan.
• Mix mushrooms and shallots together add thyme, salt, pepper and flour to vegetables and mix well.
• Now add the white wine and cook till all liquid is absorbed.
• Taste, reseason if necessary and set aside to cool.
• Once cooled add grated cheese to mixture.
• Step 2- Phyllo Preparation- Preheat oven 350 degrees.
• Brush 1 sheet of phyllo with melted butter.
• Place a second sheet over the first and brush with melted butter.
• Place the flattened chicken breast in the lower half of the phyllo sheet.
• Put 1/4 of the filling mixture ontop of the chicken.
• Fold the sides of the phyllo over the chicken envelope style.
• Place on a baking sheet, seam side down, brush with melted butter.
• Do the same to remaining chicken and bake in a 350 degree oven for 35 minutes.
• Step 3- Apricot Lemon Glaze.
• Heat apricot preserves and lemon juice together until well mixed.
• Pour a small amount of glaze overtop of cooked phyllo chicken and serve the rest of the sauce on the side.
• Enjoy.

CHICKEN SURPRISE

Steps:

• Marinate chicken overnight in salad dressing. (do not discard dressing).
• Preheat oven to 350 degrees.
• Lay marinated chicken in baking dish and pour dressing over top.
• Smear chicken with jam and sprinkle the mushrooms and onion soup mix over the chicken.
• Season with pepper and drizzle sherry overtop of everything.
• Cook in a 350 degree oven covered for 55 minutes, then remove cover and cook for 20 minutes longer.