“This is using our ingredients - a jalapeño cucumber lemonade. With the help of Cowboy Chicken, you’ll only need a few ingredients from your bar cart.
“We are just going to let it simmer and make some margaritas,” said Bellanca. And he knows exactly what to do during the wait. He adds some chicken stock and turns up the heat for about 25 minutes to really bring out the flavor. Once that is done, it’s time to start assembling the soup, starting with throwing the chicken bones in a pot with some crushed garlic and ginger as nothing goes to waste in this kitchen. “What I will do is prepare the garnishes, which are some cilantro, the radishes, green onion, jalapeños and that is what we will garnish with,” said Bellanca. Everything here is made entirely from scratch. Once he’s got the chicken ready, it’s time to switch to vegetables. “Falling off the bone, very moist, tender - slow roasted for two hours,” said Bellanca.
That mouthwatering chicken is where Bellanca starts when it comes to making southwest chicken and rice soup. “I love the rotisserie chicken here,” said Bellanca. It is what Bellanca loves most about his place.Īside from the golden-brown star of the show, of course. Local wood is the foundation of flavor at Cowboy Chicken. It’s what Cowboy Chicken, a new restaurant at Sunset Walk in Kissimmee, is known for.Īfter visiting for a great meal, you can also take some of their chicken and fresh lemonades home as the base for a ton of fun meals.įranchise owner Paul Bellanca shows how to use those ingredients to make southwest chicken and rice soup with a spicy cucumber jalapeño margarita. Is there anything better than a fresh rotisserie chicken?
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