kilikini wrote:
> I was gifted a package of 1 pound of ground chicken . Well, I had no idea
> what to do with it (it's something I've never purchased) so I started
> Googling for ideas. One idea kind of stuck out, but there wasn't a recipe
> for it therefore I was hoping you folks could nudge me along.
>
> Ground chicken stuffed peppers. (I was planning on using bells, poblanos, &
> serranos.) Mexican-style seasonings with Monterey Jack cheese on top.
> Fried eggplant on the side. (Obviously this is for TFM® and not me; I don't
> do peppers or eggplant.)
>
> I've got plenty of Mexican herbs and seasonings and I was going to use
> Vidalia onions and fresh garlic when I cook the chicken. I think the
> filling needs more "oomph", though. Should I make a salsa to mix with the
> chicken when I stuff the peppers for baking or is that overkill on peppers?
>
> TFM® is low-carbing it, so a Spanish rice filling is out (which would sound
> perfect to me, but....).
>
> What can I add to the chicken to add moisture and flavor for the filling of
> the pepper? I'm thinking salsa, but that may just be a little too wet. Any
> suggestions?
>
> kili
>
>


Good luck. I started a thread here last week about ground turkey and
all anyone said pretty much was "Eewww" and "yuck".

Bob

zxcvbob said...

>
> kilikini wrote:
>> I was gifted a package of 1 pound of ground chicken . Well, I had no
>> idea what to do with it (it's something I've never purchased) so I
>> started Googling for ideas. One idea kind of stuck out, but there
>> wasn't a recipe for it therefore I was hoping you folks could nudge me
>> along.
>>
>> Ground chicken stuffed peppers. (I was planning on using bells,
>> poblanos, & serranos.) Mexican-style seasonings with Monterey Jack
>> cheese on top. Fried eggplant on the side. (Obviously this is for
>> TFM® and not me; I don't do peppers or eggplant.)
>>
>> I've got plenty of Mexican herbs and seasonings and I was going to use
>> Vidalia onions and fresh garlic when I cook the chicken. I think the
>> filling needs more "oomph", though. Should I make a salsa to mix with
>> the chicken when I stuff the peppers for baking or is that overkill on
>> peppers?
>>
>> TFM® is low-carbing it, so a Spanish rice filling is out (which would
>> sound perfect to me, but....).
>>
>> What can I add to the chicken to add moisture and flavor for the
>> filling of the pepper? I'm thinking salsa, but that may just be a
>> little too wet. Any suggestions?
>>
>> kili
>>
>>
>
>
> Good luck. I started a thread here last week about ground turkey and
> all anyone said pretty much was "Eewww" and "yuck".
>
> Bob


There's ground turkey (dark meat) and there's ground turkey breast.

The ground turkey was juicy and tender and delicious while the ground
turkey breast cooked up dry as a bone with cartilage (or bone?) bits
throughout.

I don't know if the same characteristics hold true for ground chicken.

Andy