CAJUN BLACKENED CHICKEN
INGREDIENTS AND EQUIPMENT:
Chicken parts Cajun spice mix (recipe follows) Large cast-iron skillet
CAJUN SPICE MIX 5 teaspoons paprika 1 teaspoon ground dried oregano 1 teaspoon ground dried thyme 1 teaspoon cayenne powder (more to taste) 1/2 teaspoon finely ground black pepper 1/2 teaspoon finely ground white pepper 1/2 teaspoon garlic powder (optional) Mix spices very well, and store in an air-tight container. Or, use a commercial Cajun spice mix such as Paul Prudhomme's.
TO PREPARE CHICKEN PARTS Skin parts, and remove excess fat. Rinse and pat mostly dry. Coat with spice paste. Arrange in hot skillet. Cook 5 minutes on each side, or until spice paste darkens up. Lower heat and continue cooking until done (juice should run clear, not pink, if a thick piece is pierced deeply with a knifetip), or finish in a 350º oven.
This recipe was sent to me by Stump Jumper
-BLT Soup - Chicken
2 quarts chicken stock
1 lb bacon chopped fine & sautéed
4 tomatoes diced
1/2 head lettuce sautéed in oil until shiny about 2-3 minutes.
Roux-4oz creamer or whipping cream
4 oz flour
4 oz butter
In large soup pot add 2 quarts chicken stock and heat
Fry bacon until crispy, drain and add to pot.
In sauté pan add 1 tablespoon olive oil & sauté lettuce
stirring often about 2-3 minutes then add to pot.
Add tomatoes, in small sauce pan
Add butter and melt. Use care not to burn low heat,
Add flour & creamer stirring constantly until thick paste develops
Add to pot, season with salt & pepper to taste.
This is totally different but tasty so enjoy.
Chicken Jambalaya
4 chicken breast boned or 1 chicken boned
1 1/2c. flour
1c. oil
1 c. chopped bell pepper
1 c. chopped onion
1 clove garlic
1/2 tsp. tabasco sauce
1/2 tsp. grd. red pepper
2 tbsp. worcestershire sauce
salt & pepper to taste
1 lb. smoked sausage chopped
* rice
Cut chicken in bite size pieces. Dredge
with flour.
Sprinkle with salt and pepper.
In a deep pot , Brown chicken in oil. Remove
chicken and set aside.
Add 1 cup flour to remaining oil & brown lightly.
Add bell pepper, celery, onion, garlic.
Simmer 30 minutes covered stirring occasionally.
Add tobasco, red pepper, worcestershire sauce, salt & pepper and chicken. Simmer 45 minutes.
Add sausage.
Cook 10 min. stir in rice just before serving.
*rice cook 1 cup as directions on bag
I received a request for Bourbon Chicken recipes and here they are.
Bourbon Mustard Chicken
4 Chicken breast halves -- skinned and boned
1/4 cup Dark brown sugar -- firmly
1/4 cup Dijon mustard
1/4 cup Bourbon
2 Green onions -- thinly sliced
1 teaspoon Salt
1 teaspoon Worcestershire sauce
1 tablespoon Butter -- or margarine
1 tablespoon Vegetable oil
Place chicken between 2 sheets of waxed paper;
pound to 1/4" thickness,
Place chicken in a shallow baking dish.
Combine brown sugar, mustard, bourbon, green onions,
salt,
and Worcestershire sauce; stirring well.
Brush mustard mixture evenly over both sides of
chicken breast halves.
Cover and marinate in fridge 1 hour.
Remove chicken from marinade, reserving marinade.
Combine butter and oil in lg. skillet, and place
over med-high heat.
Sauté chicken 3 to 4 mins. on each side
or until done.
Remove chicken to a serving platter, and keep
warm.
Drain and discard pan drippings.
Add reserved marinade to a skillet; bring to a
boil, stirring constantly.
Pour sauce over chicken.
Bourbon
Chicken
Bourbon Chicken is a marinated grilled or broiled
chicken.
4 oz soy sauce
4 oz bourbon
4 cloves of garlic pressed (or more)
2 fingers of fresh ginger grated
2 oz of olive oil
1/4 c brown sugar
Preheat oven to 350º
Chicken- usually legs or thighs, however,
ANY part of the chicken will do---
I prefer the boneless skinless breast.
Spread the chicken in a shallow pan and cover
with marinate ---
the longer it marinates the stronger the flavor...suite
your taste.
Cook 45 min...longer tends to dry out the
chicken.
It can be grilled or broiled, if you prefer.
The marinade can be saved in a jar for another
use.
Bourbon
Chicken
4 small skinless, boneless chicken breast halves
2 T Olive oil
1 T Butter
1 Large clove garlic, minced or put through a
garlic press
1 Small onion, finely chopped
2 T Chicken broth
2 T Bourbon whiskey
Salt and pepper, to taste
Melt butter with olive oil in a heavy skillet.
Sauté garlic and onion until onion is transparent.
Remove garlic and onion from skillet with slotted
spoon.
Brown chicken breast halves on both sides.
Return garlic and onion to skillet, add chicken
broth and bourbon.
Cover and cook over very low heat until chicken
is tender and done,
about 20 to 25 minutes. Makes 2 to 4 servings,
depending upon appetites. Notes: This is an excellent, easy dish. The
bourbon imparts a very slight sweetness that combines wonderfully with the
garlic and onion.
The sauce goes very nicely with rice.
Bourbon
Chicken
2 Chicken breast halves
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour
over chicken pieces in a zip lock bag, removing as much air as possible before
"zipping"!
Let stand (turning often) for several hours (best
overnight).
Bake chicken at 350º for one hour in a single
layer, basting every 10 minutes. Remove chicken pieces to a platter and keep
warm.
Scrape pan juices with all the brown bits into
a small sauce pan,
heat, and add 2 Tbs. white wine.
Serve over chicken.
Bourbon
Chicken
1 Chicken cut up or
1 1/2 Lb. boneless chicken breast
GLAZE
1 cup Jim Beam Bourbon whiskey
1/2 cup Dark brown sugar
1 cup Ketchup
2 tsp. Worcestershire sauce
1/4 cup White vinegar
1 tbs. Fresh lemon juice
3 Cloves garlic, minced
1/2 tsp. Dry mustard
Salt and pepper to taste
Combine Bourbon, sugar, ketchup, sauce, lemon
juice, garlic, salt and pepper and brush chicken with thin coating of glaze
and place on grill.
Continue to baste while turning chicken.
Bourbon
Chicken
Yield: 4 servings
4 Chicken Breasts
4 oz Soy Sauce
1/2 c Brown Sugar
1/2 ts Garlic Powder
1 t Powdered Ginger
2 tb Onion Flakes, dehydrated
3/8 c Bourbon
Mix all marinade ingredients and pour over
chicken.
Marinate overnight.
Bake at 325, basting frequently for 1 1/2 hours
or until well browned.
If you double the recipe make sure that the chicken
is in a single layer.
Bourbon
Breast of Chicken
4 chicken breasts halves
1/4 cup flour
1/2 teaspoon paprika
2 tablespoons butter
2 tablespoons oil
2 tablespoons onion, chopped
2 tablespoons parsley, chopped
1/4 teaspoon dried chervil
1/4 cup bourbon
1 (4 ounce) can mushrooms, not drained
1 (10 ounce) can tomatoes
1/4 teaspoon sugar
salt and Pepper
Dredge chicken in flour which has been
mixed with paprika and a little salt.
Heat butter and oil in a skillet and sauté
chicken on both sides until lightly browned. Stir in onion, parsley and chervil
and cook a moment.
Remove from heat. Place chicken in crock
pot..
Combine remaining ingredients and pour over
chicken.
Cover and cook on Low for 6 to 7 hours.
Serve with noodles of rice.
This recipe was sent to me by Val Noble San Jose, CA
Slow Cooker Chicken Enchiladas
1 med size whole chicken (Boiled and deboned)
1 carton sour cream
1 block cheddar cheese (grated) (set some aside to sprinkle on top)
2 cans Ro-Tel diced tomatoes and chilies
1-2 large can(s) Enchilada sauce
1 pack flour tortillas
Boil Chicken for about 2 hours, remove bones and all grissel and fat Shred chicken meat and mix all ingredients together. Pour some Enchilada sauce in bottom of crock pot Pinch about 3 tablespoons of chicken mixture and roll in tortilla shell Layer:sauce, enchiladas, and sprinkle some extra cheese between layers. Makes a few layers, depending on the size of your crock pot. Pour remaining Enchilada sauce on top.
Cook on high for hours. I have a crock pot that has a stoneware insert. I have prepared the enchiladas as directed and put the insert with the enchiladas in the oven for 30 minutes at 350 degrees and then returned to crock pot heating element (?). Seems to give it a bit of a head start.
Serve with rice and refried beans and a plate of lettuce and tomatoes.
Have some sour cream and guacamole on the side.
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