Creoledumpchicken Recipes

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:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.

Steps:

• Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
• Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
• Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
• Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
• Stir occasionally.
• Serve creole over hot cooked rice or pasta of choice.
• Sprinkle with filè powder if desired.

Steps:

• In a small nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , In the same skillet, combine the tomatoes, green pepper, celery, onion, chili powder, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are crisp-tender. Return chicken to pan; heat through. Serve with rice.

Steps:

• Place chicken breasts in slow cooker. Season with salt, pepper, and Creole-style seasoning to taste. Stir in tomatoes with liquid, celery, bell pepper, garlic, onion, mushrooms, and jalapeno pepper.
• Cook on Low for 10 to 12 hours, or on High for 5 to 6 hours.

Steps:

• Preheat oven to 350 degrees F.
• Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest.
• Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter.
• Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves.

Steps:

• For the Brine:.
• In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
• Add chicken pieces, cover and refrigerate 2-8 hours.
• For the Spice Blend:.
• In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
• Mix well.
• Set aside half your spice blend.
• Add remaining spice blend to flour and mix well.
• In a deep pot add oil.
• Heat to 375 degrees.
• Meanwhile:.
• Set up a cookie sheet with a rectangular cake rack.
• Remove chicken from brine, setting each piece on rack.
• Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
• Coat in flour mixture-return to rack.
• Let stand for five minutes.
• Coat in flour one more time-return to rack.
• Let stand for an additional five minutes.
• Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
• There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
• Cook for 7 minutes, turn.
• Cook an additional 7 minutes.
• I use a meat sensor for the larger pieces.
• Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
• Repeat cooking process with remaining chicken.
• Repeat dusting of both sides of cooked chicken when second batch is complete.
• Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!

Steps:

• In a large nonreactive container, mix together buttermilk, 1/4 cup Essence, salt, sugar, and garlic. Add chicken to container, pushing down to immerse in liquid. Cover and transfer container to refrigerator for at least 4 hours and up to 24 hours.
• In a large resealable plastic bag or a double brown bag, combine flour, remaining 1/4 cup Essence, and cayenne pepper; shake to combine. Working in batches, add chicken pieces to bag and shake to coat. Remove chicken from bag, shaking off excess flour. Place coated chicken on a large wire rack set over a baking sheet. Let stand for 20 minutes.
• Meanwhile, heat 4 inches of oil over medium-high heat in a medium Dutch-oven or heavy-bottomed saucepan until it reaches 300 degrees on a deep-fry thermometer. Working in batches, add chicken, skin-side down, to pot and cook until golden brown, about 10 minutes. Turn, and continue frying until golden brown on bottom side, 8 to 10 minutes. Transfer chicken to a paper towel-lined plate to drain. Let chicken stand 5 minutes before serving.