These are my recipes that use chopped-up chicken - either already cooked, or cooked in the dish.
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Cooking chicken pieces to use in a casserole
In a casserole you can use leftover chicken or turkey, or buy a rotisserie chicken, or you can cook breasts or boneless skinless thighs then cool and shred.
Poaching breasts: For 2 cups of shredded chicken, place two large chicken breasts in 4 cups cold water. Add 4 tsp salt. Bring to boil. Turn breasts, cover and take off the heat. Wait 5 to 10 minutes, until chicken is at 150.
Poaching breasts from frozen: Start as above but then keep the breasts on simmer for 5-10 minutes until chicken is at 150.
Cooking boneless chicken thighs: In a large pot over high heat, melt 2 Tbsp butter. Add 1 lb boneless skinless chicken thighs and sprinkle with salt and pepper. Saute 1-2 minutes each side. Rest 5 minutes then chop into pieces or shred.
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Jambalaya
Slice into rounds 10 oz Andouille sausage (or substitute Chorizo or Italian smoked sausage), season with Cajun seasoning* and brown.
Cut into pieces 2 chicken breasts, season and brown. Set aside.
In large pan, sauté 1 diced onion, 2 small diced peppers (red and green) and 2 ribs chopped celery. Add 4 cloves garlic.
Stir in 2 cups (1 can) crushed tomatoes. Season with salt, pepper, thyme, oregano, red pepper flakes (or cayenne powder), 2 tsp Worcestershire sauce, and additional Cajun seasoning.
Stir in 1 c sliced okra or green beans, plus the sausage and chicken, and cook 5 minutes.
Add 1 ½ c uncooked rice and 3 c chicken broth. Cover and simmer 20 to 25 minutes until rice is cooked.
Place 1 lb (8-12) raw, peeled, deveined shrimps on top of mixture, stir through gently and cover.
Simmer until shrimp are cooked, about 5 minutes.
Correct seasoning and serve.
*Cajun seasoning substitute: combine 1 Tbsp chili powder, 1 tsp dried thyme and ½ tsp cayenne pepper.
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