How To make Chicken Ole
12 flour tortilla
cut in 8 pieces
4 cups cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1 tablespoon onion :
grated
1 can green chilie salsa
1 1/2 cups cheddar cheese -- grated
Oil crock. Layer chicken, tortillas, and sauce. Cover and cook on low 4 hours. Sprinkle cheese on top, cover, cook 15 minutes more.
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Chicken Ole Recipe From Nadia Sawalha | Lorraine
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Creamy Chicken Pesto using Clara Ole Sauce | Quick and Easy Recipe
Hi guys! Nei here, today we are making pasta! My wife is craving for pesto and I have a very simple recipe using Clara Ole Pesto sauce (not sponsored) ^__^. A very simple yet very satisfying pasta dish and I have included only what I have, you too can make this recipe I’m sure! So here is my version of Creamy chicken pesto using Clara Ole Pesto Sauce!
Ingredients:
2 Cloves Garlic Crushed
1 Medium Onion minced
2 Tbsp. Olive Oil
1 Pack Clare Ole Cheesy Pesto Sauce (180grams)
1 Cup All-Purpose Cream
1 Cup Parmesan Cheese
200 grams Penne Pasta
150 grams Boneless Chicken
Salt and Pepper to taste
Serving size: 3 - 4 Persons
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#CreamyChickenPesto #QuickAndEasyRecipe
Chicken Ole'
This Chicken ole' is great for tacos, burritos, or just slicing and eating. Just coat your chicken with the paste rub and place it in the usd smoker at 250 degrees and you have wonderful chicken. Just spritz it with a mixture of 1 part lemon juice and 3 parts water every hour. The paste rub is as follows;
1 TBSP Lime juicew
1 TBSP Olive oil
1 TBSP Garlic (minced)
1 TBSP Chili Powder
1 TBSP Honey
1 TBSP Paprika
1 TBSP Kosher salt
1/2 TBSP Black Pepper
1/2 TBSP Cumin
1 tsp Cinnamon
1 tsp Oregano
1/4 tsp Cayenne Pepper
Just mix the paste in a bowl and rub it on the chicken. Place chicken on holder with about 4 ounces of root beer soda and smoke on smoker to an internal temperature of 170 degrees in the thickest part of the breast. If you want to pull the chicken for tacos or burritos just smoke to an internal temperature of 185-190 degrees. Smoke with Mesquite wood for a great Mesquite flavor.
Thanks to Audionautix for the use of their music.
Link for Lavalock Temperature Controller;
!!!!! DO NOT CLICK THIS LINK !!!!!
CHECK IN COMMENTS FOR LINKS TO RUBS AND RECIPES!!!!.
Check out these other videos and YouTube channels;
Pitmaster X at
Alamazan Kitchen at
Joe's BBQ House at;
How To BBQ Right at;
Sam the Cooking Guy at;
2018-04-07 - Sourdough failure and a trial recipe - 'Chicken Ole'
Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pit
Smoked Chicken Sandwich | Pulled BBQ Chicken Recipe on Ole Hickory Pits with Malcom Reed of HowToBBQRight.com
For more barbecue and grilling recipes visit:
For Pulled BBQ Chicken Recipe, the first thing you’ll need is a couple whole chickens from the grocery store. Remove the chickens from the cryovac packaging and rinse under cool water in the sink.
Place the chicken in a large container and pat the skin dry with paper towel. Hit the outside of each bird with a good dose of Salt, Black Pepper, and Garlic (my Killer Hog’s AP seasoning goes great here). Then layer on your favorite BBQ Rub to create a “Chicken Bark”
Anytime I’m smoking chicken I run my pit at a higher temperature. 275⁰ is optimal for getting the meat done and cooking the skin. There’s nothing worse than rubbery chicken skin, so ramp that cooking temperature up and you won’t have a problem.
For this cook, I’m using my Ole Hickory Ace MM set for 275⁰ with a little pecan chunks thrown right on the hot coals for smoke. Pecan is my go to wood for chicken.
When the smoker is up to temp, place the chicken breast side up on the rack and close the lid. It’ll take about 3 hours for these to smoke, but after an hour or so insert a wired probe thermometer (I use the Chef Alarm by Thermoworks) to keep an eye on the internal temperature. Chicken is done when the white meat hits 165⁰ and the dark meat hits 175⁰. Always be sure to check in the thickest part of the meat away from the bone.
While the chicken is doing its’ thing on the smoker, it’s a good time to put together the slaw used for building the sandwiches.
Blue Cheese Slaw Recipe
10oz Shredded Red Cabbage
½ cup White BBQ Sauce (recipe below)
¼ cup Blue Cheese Crumbles
3 Green Onions sliced fine
2 tablespoons White Sugar
1 teaspoon Celery Seed
Combine these ingredients and place in the refrigerator for at least an hour before serving.
After about 3 hours of cooking, the internals should be right where you want them. Double check the internals after the alarm sounds on the thermometer just to be safe. You’ll need a hand held thermometer for this (Thermapen is your best friend).
Remove the chickens from the smoker and cover loosely with foil inside on the counter. They’ll need to rest at least 15-20 minutes before pulling.
Remove the legs, wings, breast, and thighs. The meat will still be hot, so use a pair of glove liners underneath a pair of nitrile gloves. Pull the meat into equal size portions separating any bones or cartilage working through the whole carcass.
Once all the meat is pulled, it’s time to build the sandwiches.
Split open a jumbo burger bun and pile a good bit of the chicken on the bottom half, drizzle with White BBQ Sauce.
enjoy this Pulled BBQ Chicken to make your own Smoked Chicken Sandwich cooked on the Ole Hickory Pit.
White BBQ Sauce Recipe:
2 cups Mayonnaise (use a good mayo like Duke’s or Blue Plate)
½ cup Apple Cider Vinegar
1 tablespoon Black Pepper (course ground)
1 tablespoon White Sugar
1 heaping teaspoon Prepared Horse Radish
1 teaspoon Kosher Salt
½ teaspoon Ground Cayenne Pepper
Juice from 2 Lemons
Directions:
Combine all the ingredients in a mixing bowl using a wire whisk until smooth. Pour into a mason jar and refrigerate for several hours.
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit:
Chicken Pesto Pasta Clara Ole
Pasta
Mushroom
Chicken breast
Parmesan cheese
Onion
Garlic
Butter