Leading the Way—Did you Know?
Smart Chicken was the first chicken producer in the United States to use 100% air-chill technology and remains the only company that’s USDA Process Verified as Pure Air-Chilled, No Added Water.
Smart Chicken was the first chicken producer in the United States to offer a product that is both Certified Organic and Certified Humane (through HFAC).
Smart Chicken was the first chicken producer in the United States to use Controlled Atmosphere Stunning (CAS), ensuring humane harvesting of all Smart Chickens.
Smart Chicken was the first chicken producer in the United States to obtain a Safe Quality Foods level 3 certification—the highest food safety standard in the industry.
Pick your favorite Smart Chicken cut and try one of these delicious recipes!
Chicken Chili
Ingredients
3 pounds Smart Chicken, diced (a mixture of light and dark meat works nicely)
2 teaspoons kosher salt
2 tablespoons olive oil
2 cups yellow onion, diced
2 cups green bell pepper, diced
2 teaspoons garlic, minced
1 tablespoon chili powder
1 teaspoon cayenne pepper
1/4 cup fresh cilantro, roughly chopped (plus extra for topping)
4 cups chicken stock
1 15-ounce can garbanzo beans, drained
1 15-ounce can black beans, drained
1 15-ounce can red beans, drained
1 14.5-ounce can diced fire-roasted tomatoes
1 14.5-ounce can diced tomatoes
1 29-ounce can tomato sauce
1 tablespoon lime juice
Directions
In an 8-quart stockpot, heat olive oil over medium-high heat. Add diced Smart Chicken, onions, peppers, and salt; sauté, stirring occasionally, until completely cooked (about 10 minutes). Add chicken stock, garlic, chili powder, cayenne, and cilantro and cook for 3 to 5 more minutes. Add beans, tomatoes, and tomato sauce. Simmer gently for 30 to 45 minutes. Add lime juice prior to serving.
Serves 6
Ingredients
1 package Smart Chicken tenders, poached, shredded, and set aside
Olive oil
1 onion, diced
2 cloves garlic, minced
2 cups carrots, diced
1/3 cup butter
1/3 cup rice flour
1¾ cups chicken stock, or more as needed
Kosher salt
Freshly cracked black pepper
½ cup half and half or cream
1 (10-ounce) package frozen peas
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh thyme leaves
Gluten-Free Crust (recipe follows)
Egg wash (one egg, beaten, with a splash of milk or water)
Flake salt (optional)
Directions
To a large sauté pan, add the olive oil. Add the onions and season with a pinch of salt. Sauté a couple minutes, then add the garlic and cook another minute. Add the carrots and sauté until crisp-tender. Remove the veggies to a bowl. Add the butter to the pan and melt. Add the rice flour, whisking to make a roux and let cook about 2 minutes, whisking constantly and being careful not to burn the roux. Add the chicken stock, whisking constantly, to make a sauce. Season with salt and pepper. Add the veggies back to the sauce, plus the chicken and half and half. Add the peas, stir, and bring to a simmer. Remove from heat and add the fresh thyme and parsley.
Transfer the pot pie filling to ramekins or a baking dish and cover with Gluten-Free Crust (recipe follows) in a lattice pattern or whole sheet with slots cut for venting. Brush the crust with egg wash and sprinkle with flake salt. Transfer the pot pies to a 375-degree oven and bake for 10 to 15 minutes (depending on thickness of the dough and amount of overlap), or until golden brown. Let rest about 10 minutes before serving.
Ingredients (for the Gluten-Free Pie Crust)
Makes 2 (9-inch) pie crusts
4 ounces (¾ cup or 113 grams) white rice flour
2½ (½ cup or 70 grams) ounces cornstarch plus more for dusting
1½ ounces (1/3 cup or 42 grams) tapioca flour
1 ounce (¼ cup or 28 grams) coconut flour
½ ounce (1 tablespoon or 15 grams) sugar
1¾ teaspoons (5 grams) kosher salt
½ teaspoon xanthan gum
8 ounces (2 sticks or 225 grams) unsalted butter, very cold and cut into ½-inch cubes
2 ounces (¼ cup or 115g) ice-cold water, or more as needed
Directions
In a medium bowl, combine the white rice flour, cornstarch, tapioca flour, coconut flour, sugar, salt, and xanthan gum. Stir until completely mixed. Add the butter to the flour mixture and toss gently to coat. Use your fingers or a pastry cutter to cut the butter into the flour until the butter is pea-sized. Stir in the water, kneading the dough with your hands until it comes together. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap tightly and refrigerate.
Meanwhile, prepare a clean work surface dusted with a thin layer of cornstarch. You can also roll out the dough between two pieces of wax or parchment paper to prevent sticking. Roll out the dough to desired thickness, turning it slightly between rolls to ensure even thickness and prevent sticking. Cut the dough into lids for the ramekins, or into strips for a lattice. Keep in mind that gluten-free dough is not as elastic as traditional pie dough, and can be difficult to transfer without falling apart. Work quickly, and make use of a large spatula or parchment paper to move larger pieces.
Chicken Noodle Soup
Serves 4 to 6
Ingredients (for the Soup)
1 Whole Smart Chicken
Canola oil, as needed
1 medium white onion, finely diced
3 to 4 ribs celery, diced
3 to 4 carrots, diced
3 to 5 cloves garlic, finely minced
Kosher salt, as needed
Freshly ground black pepper (optional)
1½ tablespoon dried rosemary, ground
2 quarts unsalted chicken stock (homemade or store-bought)
5 sprigs fresh thyme (optional)
1 pound egg noodles (homemade recipe follows or use store-bought)*
Fresh parsley, for serving
Directions
*If making homemade noodles, mix and knead the dough before prepping and starting the soup so the pasta dough has time to rest. Once the chicken is simmering in the soup broth, begin rolling out the noodles
To a soup pot over medium heat, add a swirl of canola oil. Add the onion, celery, and carrots. Season with a pinch of salt and cook, stirring frequently, until slightly softened and fragrant, about 3 to 5 minutes. Reduce heat to low and add the garlic. Cook, stirring frequently, about 1 more minute. Add the ground rosemary, stir, and cook another minute. Add the chicken stock, thyme (if using), and a generous pinch of salt. Submerge the chicken in the broth. Bring to a boil, then reduce to simmer. Let the chicken simmer about 20 minutes for tenders, and 30 minutes for thighs and breasts. Meanwhile, make the egg noodles (recipe follows).
Once the chicken is cooked through, use tongs to remove it to a cutting board. Use forks to shred the chicken into bite-sized pieces. Return the chicken to the soup. Test the soup for seasoning and add salt (and pepper, if using) as needed. Bring to a boil and add the egg noodles. Reduce heat and simmer until noodles are tender. Serve with fresh parsley.
Ingredients (for the Egg Noodles)
2 eggs
2 teaspoons salt
2 tablespoons milk
1½ to 2 cups all-purpose flour
Directions
In a bowl, mix eggs, milk, and salt together until smooth. Stir in one cup of the flour until smooth. Add additional flour in small amounts until the dough comes together and is slightly sticky. Reserve the remaining flour for dusting your hands and work surface as you knead the dough.
Turn dough onto a floured surface. Knead the dough until smooth and tacky, but not sticky, about 5 minutes. Cover with plastic wrap or a damp towel and let rest about 30 minutes.
Use a floured rolling pin or a pasta machine to roll out the noodles until less than a quarter inch thick. Use a sharp knife or pizza cutter to cut the noodles into strips (about 2 inches long and a half inch wide, or to your preference). Toss the noodles with a dusting of flour until ready to use. When ready to cook, bring the soup to a boil and add the noodles. Stir and reduce to simmer for 2 to 3 minutes.
Serves 4 to 6
Ingredients
6 boneless skinless Smart Chicken breasts, butterflied*
12 slices bacon, cooked slightly crispy
1 ripe avocado, peeled, pitted and cut into 12 slices
6 ounces feta cheese
¼ cup white rice flour
Pinch salt
Pinch black pepper
2 cups gluten-free bread crumbs
¼ cup Montreal chicken seasoning
2 cloves garlic, minced
4 tablespoons unsalted butter, melted
4 large eggs
1 cup honey mustard dressing, for serving
*To butterfly chicken breasts: Place your hand flat on top of the chicken; starting at the thick side of the breast, use a sharp knife to split the meat horizontally, stopping about ¼-inch from the other side, so the breast can be opened like a book.
Directions
Preheat oven to 375°F. Lay butterflied chicken breasts between 2 pieces of wax paper, and using the smooth side of a meat mallet or the flat side of a sauté pan, gently pound chicken to a ¼-inch thick. Remove wax paper, and place two bacon slices on each chicken breast, then 2 slices avocado, and 1 ounce feta cheese. Tuck sides of breast in and roll up like a jelly roll. Squeeze the log tight, and using tooth picks, or butcher’s twine, seal the seams tight. Repeat with remaining chicken.
Create a breading station with three shallow bowls: The first with white rice flour seasoned with salt and pepper; the second with the eggs beaten until light and frothy; the third with breadcrumbs combined with Montreal seasoning, garlic, and butter.
Dredge the chicken piece in the flour, then dip into the egg mixture, the gently roll in the breadcrumbs. Transfer the breaded chicken to a greased pan and bake for 25 to 30 minutes, or until outside is browned and internal temperature is 165°F. Allow roulades to rest 5 minutes, and then cut into ½-inch pinwheels, and arrange on a serving platter. Drizzle with your favorite honey mustard dressing and serve.
Serves 8
Ingredients
3 pounds boneless skinless Smart Chicken thighs, diced
1½ tablespoons canola oil
1 onion, diced
1 jalapeño, diced
1 red bell pepper, diced
1 green bell pepper, diced
6 cloves garlic, sliced
1 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon paprika
1 (14.5-ounce) can fire-roasted tomatoes
64 ounces chicken stock
2 cups half and half
3 tablespoons cornstarch
8 ounces Mexican blend shredded cheese
Kosher salt and freshly cracked black pepper, to taste
Sour cream, for serving (optional)
Cilantro, for serving (optional)
Directions
To a large soup pot over high heat, add the oil. Sear the chicken thighs, season with salt and pepper, and sauté for ten minutes. Add the onion, jalapeño, bell peppers, and garlic. Sauté for another 5 minutes. The chicken should be golden brown and the vegetables should start to soften and lightly caramelize.
Add the tomatoes, stock, and spices. Simmer for 30 minutes. Add the half and half to the soup. In a small mixing bowl, mix the cornstarch with ¼ cup of the soup and pour mixture back into the pot. Allow to simmer and thicken. Add the cheese and season with salt and pepper to taste. Serve with sour cream and cilantro, if desired.
Serves 2
Ingredients
2 boneless skinless Smart Chicken® breasts
1 cup all-purpose flour, seasoned with salt and cracked pepper
2 large eggs, beaten
8 ounces panko bread crumbs
1 tablespoon salt
2 tablespoons chopped fresh parsley
3 tablespoons grated Parmesan cheese
Olive oil, for cooking
Directions
Place chicken breasts between 2 pieces of plastic wrap and lightly pound to approximately ¼- inch thick. Cover and refrigerate.
Prepare three shallow bowls: one with seasoned flour, one with beaten eggs, and one with a combination of panko, salt, parsley, and Parmesan. Dredge the chicken breasts in seasoned flour, shaking off excess. Dredge each piece of chicken in flour, then coat in egg wash, and dredge in panko mixture. Set aside.
To a large skillet over medium, add a drizzle of olive oil. When the oil is hot, add the breaded chicken. Lower the heat and cook until browned and crisp on both sides, turning only once, approximately 3 minutes per side. Remove chicken to a paper towel. Serve with salad or veggies.