Nothing says delicious like a full and flavorful chicken meal! Discover five of our favorite chicken recipes that are sure to wow your friends and family. From perfect appetizers like our Veggie Packed Chicken Salad to a warm bowl of Beer-Cheese Soup with our famous Cleo and Leo Rotisserie Chicken! Have your choice of chicken for every table.
This healthy chicken salad is light, refreshing, and packed with flavor! Tender shredded chicken, creamy Greek yogurt, zesty lime juice, and crisp veggies like corn, red onion, and bell pepper make it the perfect worry-free meal or snack.
- Boneless Skinless Chicken Breasts, cooked and shredded
- Stater Bros. Plain Greek Yogurt
- Juice of 1 Lime
- Full Circle Market Organic Taco Seasoning
- Cilantro, chopped
- Fresh Corn, cooked and cut off the cob
- Red Onion, diced
- Green Bell Pepper, diced
- Crav’n Flavor Restaurant Style Tortilla Chips
- Cook chicken breasts in your preferred method.
- To a large bowl add yogurt, lime juice and taco seasoning. Mix to combine.
- Add in the shredded chicken, cilantro, corn, onion and bell pepper. Mix to combine.
- Serve with tortilla chips.
This smoky homestyle soup topped with a blend of chorizo and tender chicken is a savory and filling addition to any menu. Loaded with spices, this pozole will blow you away!
- 2 tbsp. Stater Bros. Extra Virgin Olive Oil
- 1 White Onion, finely chopped
- 1 tsp. Morton Coarse Kosher Salt
- 9 oz. pkg. Cacique Pork Chorizo
- 2 tsp. Full Circle Market Organic Paprika
- 1 tsp. McCormick Gourmet Mexican Oregano
- 16 oz. Stater Bros. Salsa
- 32 oz. Food Club Chicken Stock
- 2 lbs. Boneless Skinless Chicken Breasts, diced
- El Mexicano Hominy, drained and rinsed
- 1 Lime, cut in wedges
- ¾ cup Cacique Ranchero Queso Fresco
- ½ cup Cilantro, chopped
- In a large, heavy pot, heat the oil over medium heat. Reserve ¼ cup onion for garnish; add the remainder to the pot and season with salt. Sauté for about 5 minutes, until translucent.
- Increase the heat to medium-high, add the Cacique Pork Chorizo, and break it apart with your spoon. Allow to cook undisturbed until deeply browned and cooked through, 3 to 5 minutes. Add the paprika and oregano and cook for 30 seconds, until fragrant.
- Pour in the salsa and scrape up the browned bits from the bottom of the pan. Simmer for a minute or two, allowing it to thicken slightly, then add the stock and bring to a simmer again.
- Stir in the diced chicken and hominy. Decrease the heat to medium and cook for 8 to 10 minutes, until the chicken is cooked through. Taste and season with more salt if needed. Remove from heat.
- Serve bowls of pozole with diced onion, lime wedges, crumbled Cacique Ranchero Queso Fresco, and chopped cilantro.
This recipe is a hearty and flavorful Beer-Cheese Soup that is perfect for a cozy meal. It’s made with shredded chicken and uses hickory-smoked bacon, chopped vegetables, chicken stock, and Mexican blend cheese for a delicious and warm meal.
- 6 slices Stater Bros.® Hickory Smoked Bacon, chopped
- 2 celery stalks, chopped
- 1 medium poblano pepper, chopped
- 1 small white onion, chopped
- 1/4 cup all-purpose flour
- 1 bottle (11.2 fluid ounces) stout beer
- 1 container (32 ounces) chicken stock
- 1 cup heavy cream
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 4 cups shredded Mexican blend cheese
- 4 green onions, thinly sliced
- 2 cups Shredded Skinless Cleo & Leo® Rotisserie Chicken Breast Meat, warmed
- In large saucepot, cook bacon over medium-high heat 5 minutes or until crisp, stirring occasionally; with slotted spoon, transfer to paper towel-lined plate.
- In same saucepot with drippings, cook celery, pepper and white onion 5 minutes or until tender-crisp, stirring occasionally. Add flour; cook 1 minute, whisking occasionally. Whisk in beer; cook 1 minute or until slightly thickened, whisking frequently. Add stock, cream, oregano and garlic powder; heat to a simmer, whisking frequently. Reduce heat to low; cook 15 minutes or until vegetables are very soft, stirring occasionally. Whisk in cheese until melted. Makes about 8 cups.
- Serve soup topped with green onions, chicken and bacon.
These Chicken Teriyaki Bowls are a quick and delicious meal with tender marinated chicken, stir-fried veggies, and fluffy basmati rice. It’s a balanced dish with vibrant flavors and a satisfying, savory teriyaki sauce that’s perfect for a weeknight dinner.
- 1 ½ lb. Boneless Skinless Chicken Breasts or Thighs
- Stater Bros. Teriyaki Marinade
- Taylor Farms Sauté Vegetable Kit
- 2 cups Stater Bros. Basmati Rice
- Green Onion, for garnish
- Cut chicken into cubes and marinate in the teriyaki sauce for 30 minutes.
- Start preparing the rice using your preferred method. We used an Instant Pot® by using 2 cups of water with 2 cups of rice and cooking on high for 4 minutes. Let it steam for 10 minutes, then manually release the pressure.
- Over medium-high heat, cook the marinated chicken until thoroughly cooked through and the sauce begins to caramelize. Remove chicken from the pan and set aside.
- Add the vegetables to the same pan and cook for a few minutes to your desired doneness.
- Serve the chicken over the rice and veggies. Top with more sauce if desired. Garnish with green onion.
Air Fryer Chicken Taquitos are a quick and flavorful dish featuring shredded rotisserie chicken, cheese, and a touch of spice, all wrapped in crispy corn tortillas. Served with creamy avocado and zesty lime sour cream, these taquitos make for a satisfying meal or appetizer.
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1/4 cup finely chopped white onion
- 2 tablespoons finely chopped jalapeño pepper
- 2 cups shredded rotisserie chicken meat
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1 large avocado, peeled, pitted, and chopped
- 2 tablespoons chopped fresh cilantro
- 1/2 cup Stater Bros.® Sour Cream
- 1 tablespoon fresh lime juice
- 16 (6-inch) corn tortillas
- 1 bag (6 ounces) Stater Bros. Shredded Monterey Jack Cheese
- Nonstick cooking spray
- In large skillet, heat oil over medium heat. Add garlic, onion, and jalapeño; cook 5 minutes or until tender, stirring frequently. Transfer to large bowl; fold in chicken, and 1/2 teaspoon each salt and black pepper. Makes about 2 cups.
- In small bowl, mash avocado with fork; stir in cilantro, and remaining 1/4 teaspoon each salt and black pepper. In separate small bowl, stir sour cream and lime juice. Makes about 3/4 cup avocado mixture and 1/2 cup sour cream mixture.
- In batches, on griddle or in large skillet, cook tortillas over medium-high heat 4 minutes or until lightly browned, turning once. Cover to keep warm.
- Preheat 3.3-quart or larger air fryer to 400° for 5 minutes. Place 2 tablespoons cheese and 2 tablespoons chicken mixture on bottom half of each tortilla; starting at bottom, tightly roll up tortillas around filling and spray with cooking spray. In batches, air fry roll-ups, seam side down, in single layer 4 minutes or until tops are golden brown; turn and cook 3 minutes or until crisp.
- Serve taquitos with avocado and sour cream mixtures.
Chicken Choices For Every Table
Five chicken options for $9.99! Choose from five mouthwatering chicken options: crispy fried, tender baked, juicy rotisserie, savory wings, or golden fritters. $9.99 per pound for the wings and fritters, or each for fried, baked, and rotisserie chicken.