For this recipe, you will braise the chicken first, then shred the meat and combine it into a stuffing. Mount the stuffing on large Portobello mushrooms and cook for an elegant dinner for 10 people.
Serve with a crisp green salad for an unforgettable dinner.
3 pounds of chicken
2 tablespoons granulated garlic
¼ cup kosher salt
1 tbsp ancho chili powder
1 tablespoon yellow mustard powder
1 tablespoon ground cumin
1 can (15.5 ounces) tomato sauce
1 can 15.5 oz diced tomatoes
Mix all the spices together in a bowl.
Generously season the chicken with the spice blend and grill the chicken for a nice char on the outside (it doesn’t need to be fully cooked in the middle).
Put in a saucepan and add the tomato sauce and the diced tomatoes.
Cover with foil and bake at 350 degrees for about 1 hour. The time may vary, the chicken should be able to detach easily. Once the chicken is tender, separate it from the remaining liquid.
Put the liquid in a saucepan and reduce by half over medium heat.
Once reduced, shred the chicken and toss with the remaining liquid. Put aside.
2 shallots, julienned
2 red bell peppers, julienned
2 tablespoons oil
4 cups spinach
10 portobello mushrooms, stems and veins removed
2 ounces grated cheese
2 ounces of grated parmesan
1 ounce chopped fresh basil
Sauté shallots and peppers in oil until soft.
Add spinach and chicken and cook until spinach is tender.
Place the mushrooms on a lined baking sheet.
Fill with stuffing and garnish with the two cheeses.
Bake at 350 until mushrooms are tender, about 20 minutes. Garnish with fresh basil.
– Recipes courtesy of Kayleigh Wytcherley of Bark, A Rescue Pub.