Best 7 Chicken Kelly Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary adventure with Chicken Kelly, a delectable dish that tantalizes taste buds with its harmonious blend of flavors. Originating from the vibrant streets of New Orleans, this dish is a symphony of succulent chicken, aromatic vegetables, and a rich, savory sauce that pays homage to the city's rich culinary heritage. Embark on a journey of flavors as we explore variations of Chicken Kelly, each offering a unique twist on this classic dish. From the traditional version simmered in a flavorful broth to the skillet-seared rendition with a crispy outer layer, every recipe promises an unforgettable dining experience. Get ready to tantalize your palate and immerse yourself in the vibrant flavors of Chicken Kelly.

Here are our top 7 tried and tested recipes!

CHILI CON QUESO WITH CHICKEN (SIMILAR TO CARLOS O'KELLY'S)



Chili con Queso with Chicken (Similar to Carlos O'Kelly's) image

I fell in love with Carlos O'Kelly's chili con queso with chicken, and experimented until I came up with something I think is a great imitation. It's often a requested appetizer dip at family functions. Serve hot with tortilla chips.

Provided by Patty2007

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 35m

Yield 32

Number Of Ingredients 11

2 tablespoons butter
1 medium tomato, diced
1 tablespoon chopped onion, or to taste
1 clove garlic, minced
⅔ (1 pound) package processed cheese, cubed
8 ounces sour cream
2 small cooked skinless, boneless chicken breast halves, shredded
½ (4 ounce) can green chiles, chopped - or to taste
2 tablespoons salsa
¼ teaspoon seasoned salt
¼ teaspoon dried oregano

Steps:

  • Heat butter in a skillet over medium heat, and cook and stir the tomato, onion, and garlic until the tomato has released its juice and the juice has become thick and syrupy, about 10 minutes.
  • Mix in the processed cheese cubes, and stir until melted and smooth. Stir in the sour cream, shredded chicken, green chiles, salsa, seasoned salt, and oregano until thoroughly mixed, and cook until hot but not simmering, about 5 minutes, stirring constantly. Serve hot.

Nutrition Facts : Calories 62.4 calories, Carbohydrate 1.4 g, Cholesterol 16.6 mg, Fat 4.8 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 165.8 mg, Sugar 0.9 g

CHICKEN PICADO (LIKE CARLOS O'KELLY'S)



Chicken Picado (Like Carlos O'kelly's) image

Thank you to Chad Agler from Topeka, Kansas Very delicious Mexican dish. I haven't tried this. Posted for a request.

Provided by adopt a greyhound

Categories     < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 17

32 ounces chicken, boneless breasts
1 tomatoes, Diced very thin, drained (save juice)
6 green onions, sliced very very thin separate onion and scallions (you will use both)
1 green bell pepper, small, diced very thin
16 ounces monterey jack cheese, Shredded
8 ounces sour cream
1/2 cup butter
1/4 cup butter
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon pepper
1 cup milk
1 1/2 teaspoons fresh garlic, minced
2 teaspoons cornstarch, mixture to thicken sauce (2 Tsp. cornstarch with 2 Tsp. water mixed)
3 small tortillas (per person)

Steps:

  • Preheat oven to 350 degrees
  • Prepare Sauce:
  • Combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
  • Stir and heat till sauce starts to boil. Transfer sauce to Blender and Puree sauce till smooth. Transfer back to skillet and Continue to heat till boiling.
  • Add cornstarch mixture and stir till thickened. Add tomato juice from diced tomatoes and stir. Transfer back to blender to Puree. Cover and set aside.
  • Prepare Chicken
  • Slice chicken into pieces no bigger than 1"
  • Melt ½ stick of butter in skillet over medium heat, Sauté green onions and chicken. Add water and butter to ensure chicken does not crisp or get dry.
  • For best results lower temperature, cover and cook slowly. Cook till chicken is completely white.
  • Bake The Picado
  • On oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
  • Cover chicken with Picado sauce (3/4 covered)
  • Cover entire mixture with heavy layer of Monterey Jack Cheese and Sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
  • Bake in oven at 350 until all cheese is melted completely.
  • Remove from oven just before it begins to turn a light golden color.
  • Cheese still needs to be white.
  • Prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 - 3 minutes on high - covered)
  • Serve fresh and hot from oven.
  • Each tortilla should contain 2 - 4 Tsp of Picado
  • Add any desired toppings (guacamole, Tomatoes, lettuce, salsa, etc.)
  • Many people love this without any additional toppings.
  • Roll tortillas and eat.
  • Best if served with refried beans (with sausage) and Spanish Rice.

KELLY'S ASIAN CHICKEN



Kelly's Asian Chicken image

From my new "Garlic Lovers' Greatest Hits--20 Years of Prize-winning Recipes from the Gilroy Garlic Festival" book. According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off. DH and I made this for dinner a few nights ago and thought it was really good. However, we would have liked more sauce. We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe. We used chicken breasts instead of a frying chicken and served over Udon noodles. I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari).

Provided by Dr. Jenny

Categories     Chicken Breast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 1/2 lbs frying chicken, cut into serving pieces (or the equivalent in chicken parts of your choice)
3 tablespoons peanut oil
1 head fresh garlic, peeled and coarsely chopped
2 small dried hot red chili peppers (optional)
3/4 cup distilled white vinegar
1/4 cup soy sauce
3 tablespoons honey

Steps:

  • Heat oil in large, heavy skillet and brown chicken well on all sides, adding garlic and peppers toward the end.
  • Add remaining ingredients and cook over medium-high heat until chicken is done and sauce has been reduced somewhat. This will not take long, less than 10 minutes.
  • If you are cooking both white and dark meat, remove white meat first, so it does not dry out.
  • Watch very carefully so the sauce does not burn or boil away. There should be a quantity of sauce left to serve with the chicken, and the chicken should appear slightly glazed.
  • Serve with Chinese noodles, pasta, or rice.

KELLY'S CHICKEN AND ZITI



Kelly's Chicken and Ziti image

Chicken Ziti with not only broccoli, but also tomatoes, rosemary and a light cream sauce. Let Ziti light up your world.

Provided by Kelly

Categories     Main Dish Recipes     Pasta     Chicken

Yield 6

Number Of Ingredients 9

1 (16 ounce) package ziti pasta
1 tablespoon olive oil
1 tablespoon minced garlic
1 skinless, boneless chicken breasts
3 large tomatoes, diced
1 teaspoon dried rosemary, crushed
1 head fresh broccoli
½ pint heavy whipping cream
1 cup grated Parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Drop in pasta and cook for 8 to 10 minutes or until al dente. Drain.
  • Meanwhile, put olive oil and minced garlic in large skillet. Cut chicken into small pieces and brown in skillet. Add tomatoes and rosemary and stir together. Parboil broccoli (by partially cooking it in boiling water, just to soften) and add it to the chicken mixture. Pour cream over all, stir together and bring to a simmer. Add chicken mixture to cooked pasta and toss to coat. Top with cheese and serve.

Nutrition Facts : Calories 552.6 calories, Carbohydrate 65.6 g, Cholesterol 77.5 mg, Fat 22.5 g, Fiber 4.9 g, Protein 22.7 g, SaturatedFat 12.1 g, Sodium 257.7 mg, Sugar 5.4 g

KELLY'S TLC CHICKEN NOODLE SOUP



Kelly's TLC Chicken Noodle Soup image

Sometimes, there's just nothin better than a big ol' pot of homemade chicken noodle soup!! Here's how I make it! Happy to share it, and hope you enjoy it as much as we do! :)

Provided by Wildflour

Categories     < 4 Hours

Time 2h30m

Yield 4 quarts, 10-12 serving(s)

Number Of Ingredients 17

1 large whole chickens or 4 chicken breasts, but see cooking time
2 bay leaves
water, to cover chicken
2 (14 ounce) cans chicken broth or 1 (32 ounce) box chicken broth, works just fine
5 -6 cups chicken stock, the water you stewed the chicken in
1/3 cup chicken base, see note at bottom
1/8 teaspoon fresh coarse ground black pepper
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon dried parsley flakes, more if desired or 1 tablespoon fresh parsley
1 (16 ounce) bag baby carrots, sliced thickly
1 large onion, chopped chunky
3 large celery ribs, sliced thickly
1 (8 ounce) jar sliced mixed mushrooms, drained or 8 ounces fresh mushrooms
1 tablespoon butter
6 ounces egg noodles, half of a 12 oz. bag
saltine crackers, if desired

Steps:

  • Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.).
  • Place whole chicken in large pot. Add water to cover the bird plus an inch.
  • Add bay leaves.
  • Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes.
  • You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit.
  • CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
  • Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use.
  • Pour the 5 cups stock back into the pot.
  • While chicken is cooling, add rest of ingredients EXCEPT noodles.
  • Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes.
  • Now add the noodles. Stir.
  • Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes.
  • While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.).
  • Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :).
  • *Also, don't stir this very much! You'll just break up the noodles.
  • *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
  • Serve with saltine crackers if desired.
  • Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
  • *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good!But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;).
  • And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. HTH! :D.

KELLY'S TLC CHICKEN NOODLE SOUP



Kelly's TLC Chicken Noodle Soup image

Sometimes, there's just nothin better than a big ol' pot of homemade chicken noodle soup!! Here's how I make it! Happy to share it, and hope you enjoy it as much as we do! ***DON'T be fooled by the lengthy directions, I explained everything in detail so that even the beginner cook or someone that has never made soup, can make...

Provided by Kelly Williams

Categories     Chicken Soups

Time 2h30m

Number Of Ingredients 19

1 large whole stewing chicken, or 4 boneless skinless chicken breasts but see cooking time
2 bay leaves
enough water to cover chicken
1 (32 oz.) box chicken broth
5-6 cups chicken stock, the water you cooked the chicken in
1/3 cup chicken base, see note
1/8 tsp. coarse ground pepper, or to taste
1/4 tsp. garlic powder
1/8 tsp. dried thyme, crushed with your fingers
1 tsp. dried (or 1 tbl. fresh) parsley flakes
1 (16 oz.) bag sweet baby carrots, sliced thickly
1 large onion, chopped chunky
3 large celery ribs, sliced thickly
1 (8 oz.) cont. fresh sliced mushrooms
1 Tbl. butter
(6 oz.) half of a 16 oz. bag egg noodles, wide dumpling, or homemade of course
2 Tbl. cornstarch
2 Tbl. cold water
saltines or oyster crackers, optional

Steps:

  • 1. Rinse chicken with cold water inside and out, and be sure to remove any "innards". (I discard the innards, but if you like them, save them for another use.) Place whole chicken in large pot. Add water to cover the bird plus an inch. Add bay leaves. Bring to a boil, skim off the "foamy stuff" with a large spoon, reduce heat, cover and simmer for about an hour and 30 minutes. You may need to CAREFULLY turn your chicken over halfway through if it wants to stick up a bit. CAREFULLY remove chicken from pot onto a platter, cover loosely with foil til cool enough to handle. *Remember there will be very hot water inside the cavity of the chicken. So please do this carefully, dumping that out into the pot as you remove it, so you don't burn yourself! *Also give the pot a stir. The chicken will be VERY tender when done, and a wing or leg may fall to the bottom. Be sure to get that!
  • 2. Remove 5 cups stock from pot into heat-proof pitcher or pan. Save rest of chicken stock for another use. (Freezes well in a container or icecube trays for gravies and sauces when you only need a little. 1 cube equals 1 Tbl.) Pour the 5-6 cups stock back into the pot. While chicken is cooling, add rest of ingredients EXCEPT noodles.
  • 3. Bring to a boil and then reduce to a nice simmer and cook veggies about 4-5 minutes. Now add the noodles. Stir. Return to a boil to get it going again, then reduce to a nice simmer and continue to simmer til noodles are just about tender. About another 4-5 minutes. While veggies and noodles are simmering away, remove meat from chicken and add as you go. (Don't add the skin or fat, of course, just the meat.) Now just continue to simmer, another 2-3 minutes til noodles are tender. Take one out and try it is the only way to know! :)*Also, don't stir this very much! You'll just break up the noodles.
  • 4. *If using 4 chicken breasts instead, bring chicken breasts to a boil in pot, reduce to simmer, and simmer only 20 minutes.
  • 5. If you like it just a bit thicker, not thick by any means, but with just a little thickness, mix the cornstarch and cold water together and stir into pot during the last 2-3 minutes.
  • 6. Serve with saltines or oyster crackers if desired.
  • 7. Makes about 3-4 quarts. But don't worry. Sounds like a lot, but the 2 of us go through this easily within only 3 days!
  • 8. *Note: I use "Superior Touch Better Than Boullion Chicken Base". And it is really good! But any good quality chicken base will work well. *It comes in a jar next to the boullion. ;) And one last thing (I promise!), if you need to add more of the broth that you stewed the chicken in, (if your chicken is large, or you added too many noodles, etc.) just nuke 1-2 cups broth with 1-2 teaspoons of the boullion/chicken base til dissolved, then add to pot. Simmer just a few minutes longer. (*If you use the plain stock, it will make it a bit bland.) HTH! :D

CLINTON KELLY'S CRISPY CHICKEN THIGHS RECIPE - (3.3/5)



Clinton Kelly's Crispy Chicken Thighs Recipe - (3.3/5) image

Provided by á-34938

Number Of Ingredients 3

boneless, skinless thighs
1/4 olive oil
salt pepper

Steps:

  • put thighs in bag and coat with salt and pepper, then coat with olive oil put thighs on baking sheet and bake at 400 for 45 minutes

Tips:

  • Use a variety of vegetables: This will add flavor and nutrients to your dish.
  • Don't be afraid to experiment with different cooking methods: You can bake, fry, or grill chicken Kelly.
  • Serve chicken Kelly with your favorite sides: Some popular options include mashed potatoes, green beans, and corn.
  • Make sure to cook the chicken thoroughly: Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before serving: This will help the juices redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Chicken Kelly is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover chicken, and it can be easily customized to your own liking. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, chicken Kelly is sure to be a hit. So next time you are looking for a new chicken recipe, give chicken Kelly a try. You won't be disappointed!

Related Topics