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Diablo-Drizzled Chicken Pastry Bundles With Sweet

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1 (7 oz.) jar plum sauce (about 3/4 cup)

3 teaspoons Spanish smoked sweet paprika, divided use

2 Tablespoons chipotle pepper sauce, such as Tabasco

1 Tablespoon ground ancho chili pepper

1 rotisserie chicken

1 sheet frozen puff pastry, thawed

1 egg, beaten with 2 Tablespoons water

1/2 cup (packed) shredded Manchego cheese

1 Tablespoon olive oil

2 cloves garlic, minced

1/2 cup finely chopped onion

2 Tablespoons chopped fresh cilantro, plus additional sprigs for Garnish

2/3 cup frozen sweet corn

2 1/3 cups chicken broth

1 (5 oz.) can evaporated milk

3/4 cup quick-cooking grits

Purchased chunky bleu cheese dressing


Prepare Diablo sauce in a small bowl: combine plum sauce, 2 teaspoons smoked paprika, pepper sauce and ancho powder; microwave until warmed through and set aside. As intact as possible, remove both breast half sections from rotisserie chicken, discarding skin and bones. Cut meat into four pieces and set aside. (Reserve remaining rotisserie chicken for another use.)

Preheat oven to 375º. Line bottom of a baking pan with parchment paper.

On a floured work surface, roll pastry sheet to a 14” square and cut into 4 (7”) squares. Brush outer square edges with egg wash mixture. For each chicken bundle, place 2 Tablespoons shredded Manchego on center of pastry square, cover with 1 Tablespoon of Diablo sauce and top with one chicken breast portion. Lift sides of pastry squares to center over chicken and pinch to seal all edges well. Place bundles seam-side down on parchment and brush top and sides with egg wash. Bake in center of oven for 15 to 20 minutes, or until puffed and golden brown.

Meanwhile, heat olive oil in a medium saucepan; sauté garlic, onion and chopped cilantro until softened, about 3 minutes; fold in corn. Add chicken broth, evaporated milk and remaining teaspoon smoked paprika; bring mixture to a boil. Stir and slowly add grits, reducing heat to medium. Cook until grits are thickened, about 8 to 10 minutes, stirring occasionally.

To serve: pool a portion of grits onto serving plate and top with a chicken bundle. Drizzle with reserved Diablo sauce and bleu cheese dressing; garnish with cilantro.

Makes 4 servings.