chicken thighs - Dennis Food Service https://dennisfoodservice.com New England's Largest Independent Distributor Wed, 17 Jan 2024 19:01:30 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 January: Ramen Chicken Noodle Bowl https://dennisfoodservice.com/ramen-chicken-noodle-bowl/?utm_source=rss&utm_medium=rss&utm_campaign=ramen-chicken-noodle-bowl Mon, 23 Jan 2023 17:42:42 +0000 https://dennisfoodservice.com/?p=1957981 Perdue® Harvestland® Ramen Chicken Noodle Bowl

Featured for January in our 2023 UniPro calendar.

Comfort food can’t get much better than this flavor-filled noodle bowl, which incorporates chicken thigh meat, shiitake mushrooms and your favorite Asian spices. Serve with hot sauce on the side for those who enjoy a little kick.

INGREDIENTS

Boneless Skinless Chicken Thighs 1 1/2 lbs
Olive Oil 1 Tbsp
Chinese Five-Spice Powder 1/4 tsp
Salt 1/4 tsp
Pepper 1/8 tsp
Minced Fresh Garlic 1 Tbsp
Grated Ginger 1 Tbsp
Chicken Stock 1 Tbsp
Soy Sauce 1 Tbsp
Sugar 2 tsp
Dried Shiitake Mushrooms, soaked in boiling water for 20 mins. 1 oz
Baby Boy Chow, cut in half 4
Eggs, hard-boiled and cut in half 4
Nests of Dried Ramen Noodles, cooked (2 oz) 4
Sliced Scallions 4 Tbsp
Sriracha Sauce For Serving
Lime Wedges For Serving

Prep Time: 45 Minutes         Cook Time: 40 Minutes

Directions:

  1. Sauté – Heat 1 Tbsp olive oil in large saucepan or Dutch oven over medium-high heat. Season chicken with Chinese five-spice powder, salt, and pepper. Sauté chicken thighs 5 to 7 minutes per side, until chicken is browned. Transfer chicken to plate. When cool, slice thighs into strips.
  2. Simmer – Remove all but 1 tsp oil from Dutch oven and heat over medium-high heat. Add garlic and ginger, and sauté until fragrant, about 30 to 45 seconds. Add chicken stock, soy sauce, and sugar. Remove stems from shiitake mushrooms, slice into strips and add to broth. Bring to boil, reduce heat and simmer 10 minutes. Add baby boy chow and sliced thighs to broth and simmer about 5 minutes or until boy chow is under and chicken is cooked through.
  3. Serve – Divide cooked ramen noodles into 4 bowls. Ladle in broth. Add mushrooms and box chow from broth. Top with sliced chicken, scallions, and hard-boiled eggs. Serve with sriracha sauce and lime wedges on the side.
FIND MORE RECIPES ]]>
August: Chicken with Sun Dried Tomato Topper https://dennisfoodservice.com/chicken-with-traina-ultimate-sun-dried-tomato-topper/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-with-traina-ultimate-sun-dried-tomato-topper Tue, 16 Aug 2022 17:34:12 +0000 https://dennisfoodservice.com/?p=1361874 Chicken with Traina Ultimate Sun Dried Tomato Topper

Featured for August in our 2022 UniPro calendar.

This chicken dish with Traina Ultimate Sun Dried Tomato Topper is a hearty, satisfying, Italian-inspired dish. Well-seasoned chicken thighs are sautéd to get the skin crispy, then transferred to finish baking in the oven. The tangy taste of sun dried tomatoes work very well with this dark chicken recipe, especially when you add in the garlic rosemary, and orange zest.

 Ingredients
Chicken Thighs, Skin-On, Bone-in, Well Seasoned 8
Olive Oil 2 Tbsp
Onion, Minced 1/2 cup
Marsala Wine 1/3 cup
Garlic, Minced 1 Tbsp
Rosemary, Chopped 1/2 Tbsp
Traina Ultimate Sun Dried Tomato Topper 1 cup
Orange Zest 1/2 Tbsp
Chicken Stock 18 oz
Butter 2 Tbsp
Parsley As garnish

Directions:

  1. Medium-high heat in sauté pan, brown chicken thighs skin side down until skin is crispy.
  2. Brown the other side and remove to sheet pan to finish in oven.
  3. Medium heat, add onion to the sauté pan and sauté for 2 minutes.
  4. Add garlic, rosemary, orange zest and the Traina Ultimate Sun Dried Tomato Topper to pan.
  5. Deglaze with the marsala and add chicken stock.
  6. Reduce heat and finish with butter and parsley.
  7. Spoon over chicken.

Yield: 8 Portion

FIND MORE RECIPES ]]>
New food service items from Hormel, It’ll Be, Fabri-Kal & More https://dennisfoodservice.com/new-products-6-23-21/?utm_source=rss&utm_medium=rss&utm_campaign=new-products-6-23-21 Wed, 23 Jun 2021 14:06:55 +0000 https://dennisfoodservice.com/?p=293411 This week we’ve added fire-braised boneless chicken breasts, blonde pizza crust, clear to-go cups and more.

From Hormel we added delicious, smoky Fire-Braised® chicken options. Choose from pulled chicken thigh or fully cooked 5-6 oz. boneless chicken breasts for a great menu item that adds depths of flavor to elevate your dishes. For our pizza makers, try the 14″ parbaked blonde pizza crust from It’ll Be Pizza. This crust is partially baked before being frozen, which makes it a great labor-saving item for one of the most popular dishes out there. From Sun Merit, we added gourmet table ketchup to pair tasty dipping with your customer’s fries, chicken tenders and whatever they love putting this classic condiment on.

If you’re looking for more beverage options for your guests, get the drink mixes we just added from Highland Market. Available in lemonade and fruit punch, these two juice options are great to add to your menu for kids and adults alike. Lastly, a great option to put those drinks in are the clear plastic cups we got in from Fabri-Kal. We added 9 oz., 16 oz. Squat & 24 oz. for a range of sizes to choose from for your business – perfect for a to go option as well as quick in-person dining. Ask us about our matching cup lids.


Take a look at our full list below:

Item #
Description Pack/CT Brand
26845 CHICKEN THIGH PULLED FIRE BR 2/5# AVG HORMEL
26846 CHICKEN BRST BS FB FC 5-6 OZ 36/5-6 OZ HORMEL
26847 PIZZA CRUST PB BLONDE 14″ 20/20 OZ IT’LL BE PIZZA
26839 DRINK MIX FRUIT PUNCH 12/2 OZ HIGHLAND MARKET
26840 DRINK MIX LEMONADE 12/18 OZ HIGHLAND MARKET
26848 KETCHUP TABLE GOURMET 16/20 OZ SUN MERIT
26841 CUP PLST CLEAR 9 OZ PET 20/50 CT FABRI-KAL
26842 CUP CLEAR PLST 16OZ SQUAT PET 20/50 CT FABRI-KAL
26843 CUP PLST CLEAR 24 OZ PET 24/25 CT FABRI-KAL

 

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

SEE MORE NEW PRODUCTS

Stock status subject to change. Posted 6/23/21.

]]>
May: Bahn Mi Organic Chicken Taco https://dennisfoodservice.com/bahn-mi-organic-chicken-taco/?utm_source=rss&utm_medium=rss&utm_campaign=bahn-mi-organic-chicken-taco Fri, 14 May 2021 13:20:28 +0000 https://dennisfoodservice.com/?p=292597 Flavorful organic boneless chicken thighs submerged in an Asian-style marinade, mixed with pickled vegetables and topped with a light cilantro aioli and wrapped into a warm flour tortilla.

Featured for May in our 2021 UniPro calendar.
Perdue® Foodservice

PERDUE® HARVESTLAND® Organic Boneless Skinless Chicken Thighs are a cost-effective, versatile kitchen staple you can feel great about feeding your family. Chicken thighs are a favorite of chefs and home cooks for their quick cook time, rich flavor, and tenderness. Whether you grill it, bake it or stir-fry it, our boneless, skinless chicken thighs do not disappoint!

 

Ingredients

Ingredient
Amount
HARVESTLAND® Organic Chicken Thighs (boneless/skinless) 1 lb.
6″ Flour Tortillas 4-6
Marinade
Gochujang 2 tbsp.
Soy sauce 1/4 cup
Garlic & ginger, minced 1 tbsp. each
Sesame oil 1 tbsp.
Yellow onion, grated 2 tbsp.
Red wine vinegar 2 tbsp.
Lime juice 2 tbsp.
Thai sweet chili sauce 1/4 cup
Green onion, thinly sliced 2 tbsp.
Pickled Vegetables
Julienned carrot, red onion and cucumber (peeled & seeded) 1/2 cup each
Jalapeños, sliced To taste
Rice wine vinegar & Red wine vinegar 1 cup (Plus ½ cup water) each
Sugar 1/2 cup
Kosher salt 1/4 cup
Cilantro Aioli
Cilantro 1/4 cup
Mayonnaise 1 cup
Garlic clove, minced 1 clove
Lime juice 2 tbsp.
Sugar 2 tsp.
Salt & pepper To taste

Directions

    1. Mix all marinade ingredients together, minus the sweet chili sauce and scallions. Mix the chicken thighs with the marinade and refrigerate for 2 to 4 hours.
    2. While the chicken is marinating, take 2 sauce pans, and add the rice wine vinegar to one (with ½ cup of water), and the red wine vinegar (with ½ cup water) to the other. Place ¼ cup of sugar and 2 tablespoons of salt into each pan. Bring to a boil to dissolve salt/sugar, and remove from heat.
    3. Place cucumbers, carrots, and red onions in 3 separate non-reactive/heat-tolerant containers. Pour the red wine vinegar mixture over the red onions, and the rice wine vinegar mixture over the carrots and cucumbers. Let steep at room temperature for 1-2 hours, then refrigerate until ready to use.
    4. For the cilantro aioli, add all of the ingredients to a food processor and puree until smooth. Refrigerate until ready to use.
    5. Once the chicken is finished marinating, remove it from the excess marinade. Place thighs onto a medium to medium-high preheated grill. Grill for 5-6 minutes per side. Make sure that an internal temperature of 170°F is reached at the thickest part of the thigh.
    6. Remove from the grill, let rest for 5-10 minutes, and rough chop into ¼ – ½ inch pieces.
    7. Add the chicken to a medium bowl, and mix with the sweet chili sauce and scallions.
    8. Warm up taco shells and assemble tacos.
FIND MORE RECIPES ]]>
Chicken Thigh Croquettes with Smoked Paprika Sour Cream https://dennisfoodservice.com/chicken-thigh-croquettes/?utm_source=rss&utm_medium=rss&utm_campaign=chicken-thigh-croquettes Thu, 07 Mar 2019 16:20:23 +0000 https://dennisfoodservice.com/?p=15534 A crispy golden fried exterior enveloping a moist creamy center are a few of the many things that make croquettes the perfect finger food appetizer.

There are countless variations of croquettes; including fillings featuring mashed potatoes, cheese, seafood, pork, ground beef and in this case diced chicken thighs. Hormel has taken the labor and yield loss out of the equation with their Fire Braised Chicken Thighs, which we use in this recipe.

Serve 3 or 4 croquettes per order

INGREDIENTS

For the Croquette:

  • 6 oz Hormel Fire Braised Chicken Thighs, chopped (Item #7777)
  • 1 cup Queso Blanco, shredded (mild cheddar is a good substitute)
  • 1/2 cup cream cheese, softened at room temperature
  • 1/2 cup red onion, fine dice
  • 1/2 cup celery, fine dice
  • 1/2 bunch fresh cilantro, rough chop
  • 1 oz white balsamic Vinegar
  • 2 oz Franks Red Hot sauce
  • 1 ea whole egg
  • 1 tbsp Dijon mustard
  • Salt & Pepper to taste
  • Panko to tighten mix
  • For breading, flour, egg wash & panko

For the Sour Cream Dip:

  • 1 cup sour cream
  • 3 ea scallions, thin slice
  • 1/2 tsp smoked paprika
  • 1 lime zest & juice of
  • Salt & Pepper to taste

DIRECTIONS

  1. In mixing bowl, incorporate all croquette ingredients except for panko, mix until all ingredients are well incorporated. Add Panko to the croquette mix to desired tightness of mix. Keep in mind that by adding too much Panko to your mix the finished product may be a bit dense and on the dry side.When using Panko to tighten I normally add in small quantities (for this recipe start with 1/2 cup) and allow to rest/absorb for 10 minutes before deciding weather or not to add more. Mix should be moist but tight enough to form and work through breading procedure.
  2. Form mix into small rounds, about 1.5 oz each, allow rounds to chill for at least 30 minutes; mix will tighten under refrigeration making for an easy flow when breading. Continue to bread croquettes.
  3. Mix all ingredients for sour cream dipping sauce. Adjust seasoning to your specifications.
  4. Fry at 300 until golden brown, season as desired and serve with smoked paprika sour cream for your dipping enjoyment.

Chef’s Note: 

  • Perfect for appetizer or bar bites menu. Make croquettes bite size (3/4 oz) for use a cocktail reception appetizer.
See More Recipes ]]>