Chicken Combo Recipes

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CAJUN CHICKEN GUMBO

An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h5m

Number Of Ingredients 12



Cajun chicken gumbo image

Steps:

  • Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
  • Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

Nutrition Facts : Calories 315 calories, Fat 11.3 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16.5 grams carbohydrates, Sugar 3.3 grams sugar, Fiber 2.6 grams fiber, Protein 37.3 grams protein, Sodium 2.7 milligram of sodium

4 tbsp olive oil
5 skinless chicken breasts, cut into chunky pieces
1 onion, chopped
2 celery sticks, sliced
3 bay leaves
5 tbsp plain flour
4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
600ml chicken stock (made with 2 stock cubes)
2 green peppers, deseeded and cut into chunks
300g thickly sliced ham, trimmed of any fat and diced
3 spring onions, sliced
2 tbsp very roughly chopped parsley

CHICKEN GUMBO

Make and share this Chicken Gumbo recipe from Food.com.

Provided by Traci Jeff Poole2

Categories     Gumbo

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13



Chicken Gumbo image

Steps:

  • In a large soup pot, add all ingredients.
  • Bring to a boil.
  • Reduce heat and simmer until all vegetables and rice are tender.
  • Remove bay leaf and serve.

Nutrition Facts : Calories 527, Fat 24.6, SaturatedFat 7.9, Cholesterol 101, Sodium 2686.6, Carbohydrate 33.8, Fiber 5.2, Sugar 9.7, Protein 41.7

2 tablespoons bacon drippings
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
4 cups chicken broth
1 (16 ounce) can tomatoes, undrained
2 teaspoons salt
1/3 cup green pepper, diced
1/3 cup long grain rice, uncooked
1 cup frozen okra
2 tablespoons parsley, chopped
1 bay leaf
1 dash Worcestershire sauce

CHICKEN COMBO

Make and share this Chicken Combo recipe from Food.com.

Provided by caflatte

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 4



Chicken Combo image

Steps:

  • Preheat oven to 400 degrees.
  • Boil the chicken 20-30 Shred then set aside.
  • While Chicken is boiling prepare both boxes of Rice-a Roni Chicken as directed on the box.
  • Transfer Rice-Roni to a large bowl.
  • Add Chicken.
  • Add Cream of Chicken.
  • Mix Well with a wooden spoon.
  • Place in a well greased 13 x 9 Baking pan.
  • Bake for 45 minutes at 400 degrees.
  • Take out of oven and add French's Onions on top and place back into Oven for 5 Minutes(watch carefully because French's onions will burn fast)or until Golden brown.
  • Let cool for 5 Minutes before serving.

Nutrition Facts : Calories 288.1, Fat 9, SaturatedFat 2.5, Cholesterol 97.8, Sodium 904.2, Carbohydrate 11.7, Fiber 0.4, Sugar 1.9, Protein 38.2

2 lbs boneless skinless chicken
2 family boxes chicken rice-a-roni
6 ounces french's onions
26 ounces cream of chicken soup (Campbell's)

CAJUN CHICKEN AND SAUSAGE GUMBO

This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.

Provided by Jodi Hanlon

Categories     Soups, Stews and Chili Recipes     Stews     Gumbo Recipes

Time 3h15m

Yield 10

Number Of Ingredients 12



Cajun Chicken and Sausage Gumbo image

Steps:

  • Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
  • Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 14.5 g, Cholesterol 56.3 mg, Fat 39.5 g, Fiber 1.1 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 1182.6 mg, Sugar 2.1 g

1 cup vegetable oil
1 cup all-purpose flour
1 large onion, chopped
1 large green bell pepper, chopped
2 celery stalks, chopped
1 pound andouille or smoked sausage, sliced 1/4 inch thick
4 cloves garlic, minced
salt and pepper to taste
Creole seasoning to taste
6 cups chicken broth
1 bay leaf
1 rotisserie chicken, boned and shredded

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