Unique Recipe Spicy Shredded Chicken Dip Delicious

Fast cuisine ultimate Spicy Shredded Chicken Dip easy, fast, practical.

22 ingredients, 11 steps, cooking Spicy Shredded Chicken Dip

Good Morning all, now you can cook recipe Spicy Shredded Chicken Dip with 22 ingredients and 11 steps. Next this is how to make it, please observe carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 22 ingredients and 11 stages of easy cooking Spicy Shredded Chicken Dip.

Ingredients for Spicy Shredded Chicken Dip

1. It’s 1 : Whole Chicken.
2. It’s 1 : Large Onion.
3. You need 2 : Shallots.
4. Prepare 3 Cloves : Garlic.
5. It’s 1 Pkg. : Cherry Tomatoes.
6. You need 1 Block : Cream Cheese.
7. You need 3 Cups : Sharp Cheddar Cheese.
8. You need 16 Oz. : Sour Cream.
9. It’s 1 Can : Chipotle Peppers in Adobe Sauce.
10. It’s 1/4 Cup : Pickled Jalapeños.
11. It’s 1 : Habanero Pepper.
12. It’s 1 : Green Onion.
13. It’s 1 Bottle : Frank’s Red Hot Wing Sauce.
14. You need 2 Tbs : Butter.
15. You need 2 : Tomato Bullion Cubes.
16. You need 1.5 Quarts : Water.
17. You need 2 pk : Goya Sazón.
18. You need : Old Bay Seasoning.
19. It’s : Black Pepper.
20. You need : Onion Powder.
21. It’s : Garlic Powder.
22. You need : Parsley Flakes.

If all material requirements Spicy Shredded Chicken Dip it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Process Cooking Spicy Shredded Chicken Dip

1. Place separated whole chicken into a cast iron Dutch Oven. Season well with black pepper, Old Bay, garlic powder and onion powder. Dissolve bullion cubes in HOT water and pour over chicken. Bring to a simmer.
   
2. This part is really up to you. I let the chicken simmer for a couple of hours. It’s only going to get tender and flavorful simmering. When chicken is tender to your liking, remove and reserve. Allow to cool. You can freeze chicken stock for later use.
   
3. When the chicken has cooled, remove from bones. I suggest using your hands. It’s a good way to ensure there are no straggling bones left behind. Keep shredding until you have a chicken salad-like consistency.
   
4. Prepare your veggies and shred your cheese.
   
5. In the same pot the chicken was in, melt butter and sauté onions, shallots, garlic and habanero. Roughly 5 minutes.
   
6. Half cherry tomatoes and give the jalapeño peppers a rough chop. Add to the sautéed vegetables along with the can of chipotle peppers. Mix well.
   
7. Return shredded chicken to the pot. Add whole bottle of hot wing sauce. Stir to incorporate.
   
8. Add in cream cheese and mix throughly until melted and combined.
   
9. Add whole tub of sour cream and 3/4 of the cheddar cheese. Stir to combine. Top with remaining 1/4 of cheddar cheese.
   
10. Place in a preheated 375 F oven for 30 minutes. Garnish with parsley flakes and sliced green onion.
    
11. Clean up is a breeze in the cast iron. Of course you can make this in a casserole dish. Just do all the prior steps before the oven in a pot and transfer to the casserole dish.
    
12. Finish and Enjoy.

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