Chicken Creole Over Garlic Cheese Grits Recipes

Steps:

• In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
• Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
• Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.

Steps:

• boil grits with water until thick at end add garlicand cheese
• meanwhile in skillet
• cook bacon
• remove add butter
• fry eggs over easy.
• flop.
• 1/4 of grits on plate crumble bacon.
• top with eggs.

Steps:

• Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining 1/4 teaspoon salt, cayenne pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add chicken. Whisk cornstarch and cold water until smooth; stir into chicken mixture and bring to a boil. Simmer, uncovered, until chicken is tender, 10-15 minutes. Remove bay leaf before serving. If desired, serve with rice.

Steps:

• Pour buttermilk and hot sauce into a large bowl or zip-top bag; mix well. Add chicken and marinate for 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place a wire rack on top of a baking sheet and spray with cooking spray.
• Combine bread crumbs, flour, paprika, salt, garlic powder, black pepper, onion powder, oregano, thyme, and chili powder in a bowl. Remove chicken from marinade and dredge in crumb mixture. Place coated chicken onto the prepared wire rack.
• Bake in the preheated oven until no longer pink in the centers and juices run clear, about 30 minutes.
• Meanwhile, add milk, water, salt, and pepper to a large saucepan. Bring to a boil over high heat. Reduce heat to low and add grits. Cook, covered, for 20 minutes, stirring every few minutes to prevent clumping. Remove from heat and add Mexican cheese and butter; stir until well incorporated and creamy.
• While chicken and grits are cooking, cook chorizo, onion, bell pepper, and jalapeno in a large skillet over medium-high heat until meat is browned and vegetables are tender, 5 to 7 minutes. Drain grease from the skillet. Stir in garlic and continue to cook over medium-high heat until fragrant, about 30 seconds.
• Stir cherry tomatoes, vegetable broth, Worcestershire sauce, and hot sauce into the skillet, reduce heat to low, and let simmer until reduced, stirring as needed, about 15 minutes. Add heavy cream; let simmer and continue to reduce until sauce coats a spoon, about 5 minutes more.
• Place grits into a bowl, top with chorizo reduction sauce, and top with spicy fried chicken. Garnish with Cotija cheese.

Steps:

• Make a roux by combining 1/2 c. flour with 1/2 c. vegetable oil in bottom of Dutch oven. Stir constantly over medium heat until roux is caramel in color. Add onion, garlic and bell pepper; saute about 5 minutes. Add chicken broth, tomato sauce and bayleaves. Cover and simmer for 20 minutes, stirring occasionally. Combine remaining 1/4 cup flour, thyme, oregano. cayenne, garlic powder, pepper and salt in a large Ziploc bag. Add chicken pieces in batches, shaking to coat. Brown chicken batches and add to roux mixture. Cover and simmer over low heat for about 10 minutes, stirring occasionally. Remove bay leaves. Serve over cheese grits. Serves 8. Cheese Grits: In a large pot, bring water to a boil and add salt and grits. Return to a boil, then reduce heat, cover and simmer about 4-5 minutes, stirring occasionally. Cube cheese and add to grits, stirring until cheese is melted. Yields 8 cups.