Gypsychicken Recipes
GYPSY CHICKEN
I first tasted this dish in a restaurant here in Santa Monica, CA. It was marvelous so I went home and tried to recreate it. My family thinks it is better than the original. I also hope that you will like it.
Provided by YungB
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pour 2 Tablespoons of olive oil in the pan and cook the chicken until the juice runs clear.
- Remove from pan, let cool slightly in a bowl.
- Saute the green peppers, onion, and garlic in the other 2 Tablespoon of olive oil until vegetables are tender but dont over cook them.
- Add thyme, bay leaf, gumbo file, hot pepper sauce, and Worcestershire, and season to taste with salt and pepper. Cook 15 minutes.
- Add chicken and cook another 10 minutes.
- Lastly, add olives and heat through. Serve over rice.
GYPSY CHICKEN
This was a OMG nothing in the house dish! I made it up based on what I had, and my bf really liked it. Thats why it's Gypsy, a sort of rustic mish mash.
Provided by Sassy Syrah
Categories One Dish Meal
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 150C Place celery, onion, lemon, garlic in baking dish.
- (flat side down where appropriate) Cut chicken thighs in half or thirds depending on size.
- Place on top of celery and etc.
- Drizzle with olive oil, and pour liquids over.
- Add chopped oregano.
- Season well with cracked pepper and salt.
- Cover dish with foil, being sure to seal well and bake in oven for 1 hour.
- Add green olives and squeeze the lemon juice into the baking juices.
- Turn chicken.
- Cook for a further hour at 250C, removing the foil half way through.
- Remove when chicken is done and onions are soft and slightly golden.
- Toast slices of bread until golden.
- Squeeze roasted garlic out of paper and spread one clove on each crouton.
- Mash up other cloves in the juice.
- Serve the chicken, onion and olives with some of the pan juices poured over.
- Serve with the croutons and some freshly ground pepper.
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