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Scott Worontzoff's Three Layer Shredded Chicken Torte

Originally aired

INGREDIENTS
  • For the Top layer:
  • head medium size Cabbage, Shredded (preferably savoy Cabbage)
  • 1 8oz can Crushed Pineapples
  • 1/2 C Dried Cranberries
  • 1 bunch of Italian Parsley
  • 3/4 C Mayonnaise
  • 1/3 C Cider Vinegar
  • 1/3 C Sugar
  • For the Middle layer:
  • 2lbs Boneless/ Skinless Chicken Thighs
  • 1 head garlic, minced
  • 1 C Sweet Mesquite Seasoning (Kirkland Brand)
  • 1/2 C Molasses
  • 8oz Ketchup
  • 1 C Apple Cider Vinegar
  • 1/2 C brown sugar
  • 1/2 square unsweetened baking chocolate, roughly chopped
  • 3 T olive oil
  • Salt and pepper, to taste
  • For the Bottom Layer:
  • 2 pkg Kiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 C milk
  • For the Bottom Layer:
  • 2 pkg Kiffy Corn Muffin Mix
  • 2 eggs
  • 2/3 C milk
  • 2 T Chipotle pepper, chopped fine
  • For Garnish:
  • 2 T Canned Chipotle peppers
  • 1 T Cider vinegar
  • 1/2 C Oil
  • 1 C Sour Cream
PREPARATION

For the top layer: Combine vinegar, Mayonnaise, and sugar in a bowl. Add Shredded Cabbage, Diced Pineapple and cranberries. Let the slaw macerate for thirty minutes.

For the middle layer: In a bowl combine the mesquite seasoning and the chicken and toss until the chicken is generously coated, let sit for five minutes. Grill Chicken on high to get it nice and charred, about two minutes on each side. In a 12 inch braising pan saut Garlic in olive oil until golden brown about one minute. Add the Cider vinegar, Ketchup, Molasses, Brown Sugar and Chocolate, bring to a simmer. Add Chicken and let simmer for 20 minutes. Remove Chicken to a bowl and shred with a fork or knife, add 6 oz of the cooking liquid.

For the bottom layer: Combine all ingredients and mix well. Pour in a greased 8 inch x 12 inch pan and bake for 25 minutes. Let cool for a few minutes then with a bread knife slice the bread horizontally so it is about one inch high

For the garnish: In a blender puree chipotle peppers with the vinegar. With the blender on med speed slowly pure in the oil. Mix with sour cream.

For the plating: Using a three inch diameter ring mold three inches high, cut out a ring of corn bread for the first layer, leave the cut corn bread in the mold and transfer it to the plate on which the dish will be served, placing it in the center.

Pack down one inch of shredded chicken on top of the corn bread.

Pack the coleslaw on top of the chicken to the top of the ring mold.

Using a spoon to apply pressure to the coleslaw layer, carefully pull the ring mold up.

Finish with a dollop of chipotle cream on either side of the torte.

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