Poultry Recipes
Cajun Chicken Breast
Chicken-Andouille Gumbo
Chicken Jambalaya
Taco Chicken Breast
© Laura Harper
1 skinless boneless chicken breast
1/2 teaspoon Paul Prudhomme Poultry Magic Seasoning
1/8 teaspoon Accent
Olive Oil Pam
Spray skillet with Pam and heat over medium-high heat. Sprinkle chicken breast with seasonings and spray with Pam. Add chicken to HOT skillet and sear about three minutes, spray with Pam again, and turn. Continue cooking for about 2-3 minutes. DO NOT OVERCOOK. Overcooked chicken breast is tough and stringy. The object is to get it just barely done. The time varies according to the heat of your stove and the thickness of the chicken breast.
1 skinless boneless chicken breast
1/2 teaspoon taco seasoning mix
1/8 teaspoon Paul Prudhomme ground chipotle chile (be careful, this is HOT)
1/4 teaspoon Paul Prudhomme ground pasilla chile
1/8 teaspoon Accent
Olive Oil Pam
2 ounces Birds Eye pepper stir-fry
1 ounce shredded Mexican Four Cheese, either Sargento or Kraft
1/2 lime
Spray skillet with Pam and heat over medium-high heat. Sprinkle chicken breast with seasonings and spray with Pam. Add chicken to HOT skillet and sear about three minutes, spray with Pam again and turn. Continue cooking for about 2-3 minutes. Remove to microwave-safe serving plate just before it is cooked through. Spread cheese evenly over top. Microwave at medium until cheese is almost melted. Add pepper mix and squeeze a little lime juice over all.
2 1/2 pounds skinless, boneless chicken thighs
1 pound andouille, sliced 1/4 inch thick (or other spicy smoked sausage)
6 large onions, chopped
1 small bunch green onions, cut fine
1 small bell pepper, chopped
1 stalk celery, chopped
1 tablespoon finely chopped parsley
1 clove garlic, chopped
Salt, black pepper, and cayenne pepper, to taste
1/2 teaspoon Accent
1 1/2 cups all-purpose flour
1 cup olive oil
1/2 cup peanut oil
8 cups chicken broth
Heat 1 cup oil in heavy skillet and fry chicken until brown. Remove chicken and set aside. Add remaining oil; after the oil is well heated turn to medium-low heat and add flour. Cook very slowly, stirring almost constantly until very dark brown - BE CAREFUL NOT TO BURN. This takes quite a bit of time but is necessary to make a good roux for the gumbo. Add onions, bell pepper, and celery. Cover and simmer until onions are clear, stirring occasionally. Turn heat to low. Add sliced andouille and chicken to mixture, cover and let simmer about 1/2 hour. Stir often during this process. Add chicken broth, garlic, parsley and green onions. Increase heat until mixture comes to a boil. After mixture comes to boil lower heat and simmer, covered, about 2 hours.
There will be a lot of liquid. Serve over rice and add 1/4 teaspoon file, if desired.
6 skinless, boneless chicken thighs
1 pound hot smoked sausage
1 small green bell pepper, finely chopped
1 large yellow onion, finely chopped
3 cloves garlic, minced
5 scallions, including tops, thinly sliced
1 tablespoon tomato paste
1/2 cup vegetable oil
2 tablespoons all-purpose flour
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice, uncooked
3 cups chicken, beef, or vegetable stock, or as needed
Preheat oven to 350 degrees.
In a large skillet heat vegetable oil over medium heat; add chicken and fry until golden brown. Remove chicken and put in dutch oven or large casserole dish. In same skillet cook the sausage until well browned, 7 to 10 minutes. Add to dutch oven. Add flour to skillet, adding more oil if necessary, and cook until a medium brown, stirring constantly. Add pepper, yellow onion, garlic, and green onions; sauté until softened, about 5 minutes. Add the chicken broth, tomato paste, salt, Accent, black and cayenne peppers. Adjust seasonings to taste.
Add rice to dutch oven and pour the contents of the skillet over all. Stir very gently once. Cover and cook in preheated oven 45 minutes. Turn oven heat off; allow to remain in oven tor 10 to 15 minutes.