Enchilada Chicken & Polenta

Shredded chicken simmered in a spicy red enchilada sauce served over polenta and topped with hot slaw and sliced green onions.

Chicken:

We prefer to cook a whole chicken with the skin and bones for a full flavored broth. Set 1 cup of broth aside to use in this recipe and save the rest for recipes that require chicken broth. Chicken broth can be refrigerated for 3-4 days and frozen for 2-3 months. If you prefer, you can use skinless, boneless chicken breast. Bring to a boil, then cover and reduce heat. Let simmer until chicken is cooked through, about 10 minutes. If you choose this method you’ll want to either skip the hot slaw or make it first.

Hot Slaw:

Roasting the cabbage is an effective way to eliminate any bitterness. We also like the sweet, buttery flavor it provides. Just be watchful when roasting. It goes from al dente to mushy quickly. Turn the cabbage occasionally and test for doneness often. The cabbage is done when the outer leaves are browned around the edges and can be pierced in the center with a little push back. Season the slaw with our Chili Lime Salt!

Hot or Not:

If you a little heat make, or use, a hot red enchilada sauce. The polenta will mellow out the heat giving every sharp bite a soft and tasty landing. You can buy the sauce, but homemade sauce is just so darn delicious. This is where you can use up that extra chicken broth! Just simmer it with hot peppers and a mix of spices and you have a delicious sauce to use for your next “Taco Tuesday”. For a really good enchilada sauce try “Show Me the Yummy‘s” version.

Enchilada Chicken and Polenta

Cedar Oak Farms
Tender shredded chicken simmered in enchilida sauce served over creamy polenta, and topped with hot slaw and sliced green onion.
Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 small whole chicken
  • 1 ⁄2 medium onion, sliced
  • 2 garlic cloves, smashed
  • 1 tablespoon salt
  • water
  • 2 cups enchilada sauce

Hot Slaw

  • 1 small purple cabbage
  • 1 small green cabbage
  • 1/2 cup chopped cilantro
  • 1 cup crema
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon Gindo’s original hot pepper sauce
  • COFarms Chile Lime Salt, to taste

Instructions
 

  • Place the chicken, onion, garlic, and salt in a pot. Add just enough water to cover the chicken. Bring to a slow boil, cover, lower heat to maintain a simmer, and cook until done, approximately 50 – 60 minutes.
  • Meanwhile, prepare the hot slaw. Preheat oven to 450°F. Line a rimmed baking sheet with oiled parchment paper.
  • Slice the cabbages in half and lay sliced side down on prepared parchment paper. Place in oven and roast, turning occasionally until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes.
  • Prepare the dressing. Whisk the cilantro and crema in a bowl, and add the lime juice, hot sauce, and chili lime salt.
  • When the cabbage has blackened and softened enough to insert a knife easily transfer to a cutting board. Let cool enough to handle. Remove any over charred leaves and the core. Slice the cabbage into thin strips.
  • Place in a large serving bowl. Add half of the crema mixture and toss to combine. Continue adding the crema slowly until just coated, not soaked.
  • Remove chicken from pot, let cool enough to handle. Reserve 1 cup of broth, freeze the remaining broth for other recipes.
  • Discard the skin and bones and shred the meat. Transfer the shredded chicken to a large pan. Add the enchilada sauce and 1/2 cup reserved broth adding more if sauce is too thick. Bring to boil, lower heat, and simmer for 10 minutes. Taste and season with salt if needed.
  • Prepare the polenta according to package directions.
  • Scroop some polenta into a serving bowl. Spoon some shredded chicken and enchilada sauce over the top. Serve with spicy hot slaw and sliced green onions.
Keyword Chicken & Poultry

Chicken Breast in a Garlic & Thyme Glaze

Looking for a fast and easy weeknight meal. This seared chicken not only cooks up in 15 minutes but cooks tender and juicy in its own glaze.

The Secret to Tender Chicken:

Is your chicken breast tough or rubbery? Then reduce your cooking time. All the warnings of raw or undercooked chicken leading to salmonella has scared us into overcooking our chicken. Overcooking is the leading causes of “rubbery” chicken. A good general rule to follow, cook chicken quickly with relatively high heat about 5-6 minutes per side. Since most boneless skinless breasts come in varying thickness it makes it difficult to cook them evenly. The best way to check for doneness is to insert a meat thermometer into the thickest center of the breast. Cook until the center reads 165°F. Then remove from heat and serve immediately.  

Cook Sides Before the Chicken:

Most side dishes will take longer than the chicken. Start them first so they get done if not at the same time very close to the same time. Do not place the chicken in a warming oven. The chicken will dry out under too much warming. If you are not serving immediately wrap the chicken in foil to keep it warm. This will avoid overcooking and drying out.

Chicken Breast in a Garlic & Thyme Glaze

Cedar Oak Farms
Cook Time 15 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 2 – 4 cloves garlic
  • 2 – 3 sprigs fresh thyme
  • ¼ – ½ cup water
  • Salt and pepper, to taste

Instructions
 

  • Salt and pepper the chicken and bring to room temperature. Do not worry about patting the chicken dry for this recipe. The extra moisture, usually the enemy of crispy chicken, will bring that extra flavor to the glaze.
  • Heat the oil in a skillet over medium-high heat. When hot add the butter. Swirl the butter into the oil until melted.
  • Add the chicken and position the garlic and thyme around the chicken. Cook chicken about 5 – 6 minutes per side or until center registers 165°F on an instant read thermometer. Remove from heat and wrap in foil to keep warm.
  • Add the water to skillet and increase the heat to high. Bring to a boil. Remove the thyme stems and break down the garlic using a fork or the back of a spoon. Continue cooking on high until reduced to a thick gravy consistency, about 5 – 8 minutes. Serve over chicken.

Notes

Fresh thyme gives the dish a pleasant earthy flavor with floral and citrus notes. Perfect for chicken.
You do not need chicken broth or wine for this glaze. The garlic, thyme, and chicken juices add all the flavor you’ll need.
Keyword Chicken & Poultry

Spicy Chicken Sandwiches

Tabasco sauce and our Cajun Seasoning adds a spicy twist to this chicken sandwich. A Cilantro-Lime Mayo adds another layer of tasty flavor to complement the spice.

Spicy Chicken Sandwiches

Cedar Oak Farms
Prep Time 5 mins
Cook Time 10 mins
Marinate Time 2 hrs
Course Sandwiches
Cuisine Cajun
Servings 4

Ingredients
  

Mayo:

  • 1/4 cup mayonnaise
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1 garlic clove, minced

Chicken:

  • 2 large eggs, beaten
  • 3 tablespoons tabasco
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 2 skinless, boneless chicken breast
  • 2 cups flour
  • 1 cup buttermilk
  • 1/2 teaspoon COFarms Cajun Seasoning
  • 4 Kaiser rolls, split
  • Oil for frying

Instructions
 

Mayo:

  • Combine the mayo ingredients. Refrigerate until ready to use.

Chicken:

  • Combine the eggs, hot sauce, oregano, and salt in a large zip-top plastic bag.
  • Cut the chicken breast in halves horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.
  • In a medium bowl, add the flour and cajun seasoning. Our Cajun Seasoning has quite the kick, only use the recommended amont. You want the spice not the heat for this recipe. Divide the flour between two shallow, flat rimmed bowls or plates.
  • Pour the buttermilk into another shallow, flat rimmed bowl or plate.
  • Working with one cutlet at at ime, remove chicken from marinade, allowing excess to drip off. Coat chicken in the first bowl of flour, dip in the buttermilk, and coat completly in the second bowl of flour. Set aside. Repeat procedure with remaining chicken.
  • Place the chicken in a preheated hot fryer set to 365°F. Fry 6 – 8 minutes, or until the chicken floats to the top of the oil. Drain on paper towels.
  • Spread mayo evenly over top rolls. layer bottom half of each roll with your favorite toppings. We like to use shredded lettuce, tomato slices, and purple onion for the color and the taste.
Keyword Cajun Seasoning, Chicken & Poultry

French Chicken

Wow them with lavender! Cooking with lavender adds a zesty zing to your poultry. Combined with a blend of savory herbs and sage honey you have a deliciously beautiful creation.

French Chicken

Cedar Oak Farms
Prep Time 10 mins
Cook Time 45 mins
Marinade 4 hrs
Course Main Course
Cuisine French
Servings 6 servings

Ingredients
  

  • 2 pounds chicken thighs

Marinade:

  • 1 tablespoon dried lavender
  • 4 tablespoons olive oil
  • 4 tablespoons sage honey
  • 2 sprigs fresh thyme, destemmed
  • 1 lemon, zested & juiced

Instructions
 

  • In a small bowl crush the lavender. Add the olive oil, sage honey, thyme, zest, and juice. Mix well.
  • Place the chicken in a large plastic bag. Pour the marinade over the chicken, seal bag, and swish the marinade around thoroughly coating the chicken. Refrigerate for at least 30 minutes, but aim for 4 hours.
  • Place the chicken in a roasting pan and pour the marinade over the thighs. Season with salt and pepper. Bake on the top rack in a 400°F preheated oven for 45 minutes. Serve immediantly.
Keyword Chicken & Poultry

Cedar Oak Farmhand Breakfast

Bits of fried chicken served over a fried egg and wilted kale salad sautéed in a garlic confit and chili oil with waffle squares on the side served as “toast”.

Cedar Oak Farmhand Breakfast

Cedar Oak Farms
Course Breakfast
Cuisine American

Ingredients
  

Fried Chicken Strips

  • 2 organic chicken breast (boneless, skinless)
  • 1 tablespoon COFarms Smoked Sea Salt Seasoning
  • 1/4 teaspoon freshly ground black pepper
  • Vegetable oil for frying
  • 1 cup flour
  • 1/2 cup buttermilk

Eggs

  • Handful Fresh Washed Kale
  • 1/4 cup onion (chopped)
  • 3 tablespoons olive oil
  • 1/4 lemon
  • 2 – 3 cloves garlic (minced)
  • Pepper to taste
  • 4 eggs
  • Garlic confit

Instructions
 

  • Cut the chicken breast into strips. Sprinkle with the Smoked Sea Salt and black pepper. Sea set aside.
  • Preheat 1″ of oil in a heavy pan to 325 degrees F.
  • Place the flour in an 8” square baking pan. Pour the buttermilk into a bowl large.
  • Lightly dust the chicken strips with flour mixture, coat them in the buttermilk shaking off excess liquid, and then place them in the flour mixture and coat thoroughly. Gently place into the hot oil working in batches.
  • Cook until golden brown, about 5 to 10 minutes. Remove from oil and drain on paper towels.
  • Cut the kale strips. Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Add the onions and garlic to the skillet and sauté until they are slightly browned about 5 minutes.
  • Add the kale and sauté for another minute or two. Season with pepper. Remove from heat, cover with the lid, and keep warm until ready to serve.
  • Fry the eggs in some garlic confit.
  • Squeeze the juice from the lemon over the top of the kale and stir.
  • Assemble and Serve immediately.
Keyword Chicken & Poultry, Eggs, Smoked Sea Salt