COONASS CHICKEN
Make and share this Coonass Chicken recipe from Food.com.
Provided by squeaks-malone
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken in large pan, cover with water.
- In another pan, boil spaghetti noodles and drain.
- Pour in onion, celery, bell pepper, bouillon cubes, and bay leaves.
- Add salt and pepper.
- Cook in pan until chicken shreds apart.
- Then add tomato puree, tomato sauce and tomato paste.
- Add basil and oregano.
- Let it cook for half an hour.
- Add smoked kielbasa, and let cook for 15 minutes.
- Mix with spaghetti noodles.
Nutrition Facts : Calories 818.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 33.3, Sodium 1314.4, Carbohydrate 154.8, Fiber 11.5, Sugar 18.7, Protein 41
COXINHAS
These little croquettes stuffed with chicken and spices are popular snacks served in bars all over Brazil. The name means 'little chicken thigh' in Portuguese because of their shape
Provided by Joyce Rodrigues
Categories Snack
Time 1h30m
Yield makes 14
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil, then reduce to a simmer. Poach the chicken very gently for 10 mins. Remove from the heat, cover and cook for 10-15 mins more until cooked through. Use a slotted spoon to remove the chicken and leave to cool. Reserve the poaching liquid.
- Bring the liquid to the boil, add the potatoes and simmer for 15-20 mins until just tender. Drain, then leave to dry out before mashing and seasoning.
- Meanwhile, heat the olive oil in a pan, add the onion and stir over a medium-low heat for 8-10 mins. To assemble, shred the chicken in a bowl, mix in the mash, onions and marinade, then taste and season. With damp hands, shape about 50g of mixture into a teardrop shape. Set it upright on a plate and repeat with the rest of the mixture. Coat each in flour, egg and breadcrumbs. Cover with cling film and chill for at least 1 hr.
- Heat the vegetable oil in a deep fryer or large saucepan to 170C or until a piece of bread browns in 30 secs. Fry in batches for 3-4 mins until golden, turning once or twice. Remove and drain on kitchen paper. Serve warm with the parsley scattered over.
Nutrition Facts : Calories 183 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
EASY CORONATION CHICKEN
Make a classic coronation chicken filling to serve with jacket potatoes or in sandwiches and salads. It's an excellent way to use up leftover chicken after a roast
Provided by joannasimpson
Categories Side dish
Time 5m
Yield Serves 4-6
Number Of Ingredients 6
Steps:
- Mix the mayo, curry powder, cinnamon, chutney and sultanas together and season with black pepper.
- Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.
Nutrition Facts : Calories 463 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium
COONASS FILET MIGNON
According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated!
Provided by Chef Shadows
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix egg and mustard.
- Add ground chuck, breadcrumbs and onion.
- Add seasonings (Generally, a layer of salt, black pepper and.
- garlic powder is added to each side then a pinch or two of red pepper).
- Weigh out 5 oz of the mixture and make into a meatball then flatten slightly.
- Wrap a slice of bacon or two around the meat and.
- fasten with toothpick.
- Fry up in pan -- a few minutes on each side.
- Serve up.
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