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King Ranch Chicken From Scratch

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Ingredients

Adjust Servings:
3 tablespoons butter
2 cloves garlic minced
1/2 teaspoon chili powder (homemade if possible)
3 tablespoons all purpose flour
3/4 cup chicken stock or 3/4 cup broth
3/4 cup buttermilk
salt & freshly ground black pepper
2 tablespoons butter or 2 tablespoons olive oil
1 medium onion chopped
1/2 large green bell pepper chopped
1 medium poblano chile chopped
1 cup finely chopped mushroom
2 plum tomatoes peeled seeded and chopped or 1/2 c canned tomatoes
2 tablespoons chopped pimiento
canola oil for softening tortillas

Nutritional information

520.5
Calories
285 g
Calories From Fat
31.7 g
Total Fat
17.2 g
Saturated Fat
126.3 mg
Cholesterol
645.8mg
Sodium
25.9 g
Carbs
3.6 g
Dietary Fiber
4.9 g
Sugars
33.8 g
Protein
233g
Serving Size (g)
6
Serving Size

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King Ranch Chicken From Scratch

Features:
    Cuisine:

    Love this recipe. The sauce from scratch is really better. Thanks for posting.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    King Ranch Chicken- from scratch,Love this recipe. The sauce from scratch is really better. Thanks for posting.,This was a wonderful recipe, and would have been a 5 star one, but I had to make one major modification which was to double the sauce. As I was looking over the recipe before starting I had a feeling it would end up being too dry if I made it as written, and I’m glad I trusted my instincts. Other than that, though, this recipe was really good, I would encourage others to give it a try, and I know I’ll be making it again!


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Grease a 9x13-Inch Baking Dish or 3-Quart Casserole.

    3
    Done

    a Cast Iron Dutch Oven Is Best.

    4
    Done

    Make the Sauce: Melt the Butter in a Heavy Skillet Over Medium-Low Heat.

    5
    Done

    Add the Garlic and Chili Powder, and Saut For a Minute or Two.

    6
    Done

    Raise the Heat to Medium.

    7
    Done

    Quickly Sprinkle in the Flour and Stir to Mix.

    8
    Done

    Pour in a Small Amount of the Chicken Broth, Stirring Constantly to Remove Lumps and Allowing the Flour To"cook" Briefly.

    9
    Done

    Gradually Add the Remaining Chicken Broth, Add the Buttermilk and Continue Stirring Until Sauce Has Thickened, 3 or 4 Minutes.

    10
    Done

    Add Salt and Pepper to Taste.

    11
    Done

    Sauce May Be Prepared in Advance and Refrigerated.

    12
    Done

    Make the Filling: Warm a Heavy Skillet Over Medium Heat, Add the Butter or Olive Oil, and Saut the Chopped Onion, Green Pepper, Poblano, Mushrooms, Tomatoes and Pimientos Until Onion Is Transparent, About 4 or 5 Minutes.

    13
    Done

    Fold Into the Mixture the Diced Chicken, Olives and Green Onions, Combining Well.

    14
    Done

    Remove from Heat.

    15
    Done

    Assembling the Dish: in a Small Skillet, Heat About About Half an Inch of Canola Oil.

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    Wren Vargas

    Dessert diva known for her elegant and sweet creations.

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