LOUISIANA STYLE BLACKENED CHICKEN
Make and share this Louisiana Style Blackened Chicken recipe from Food.com.
Provided by Latchy
Categories Chicken
Time 33m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400 degrees F.
- In a large bowl, mix together all the blackening spices.
- Toss the chicken in the spices, making sure that each fillet is evenly coated.
- Heat a large heavy based frying pan over high heat until very hot.
- Add the oil and fry chicken fillets on each side.
- You want the chicken to fry quite fast so that you sear and roast the spices very well.
- Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
- When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
- Serve the chicken on a platter garnished with a few salad leaves.
LOUISIANA CHICKEN
This is from the alleasyrecipes.com website, which states it's a Creole dish, and its ingredients are just a little different than similar recipes of the same title. So I thought I would post this for those who might enjoy the addition of the mushrooms, olives and artichoke hearts that other recipes didn't include.
Provided by Northwestgal
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
- Fry the chicken in the hot oil, starting the pieces skin side down and turning them frequently with tongs for about 20 minutes, or until they brown richly and evenly.
- To be sure that the bird is cooked to the proper degree of doneness, lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife. The juice that trickles out should be clear yellow; if it is still tinged with pink, fry the chicken for 2 or 3 minutes more.
- After all of the chicken pieces are cooked, drain them on paper towels. Then arrange them on a heated platter and drape them with foil to keep them warm.
- Meanwhile, in another large heavy skillet, melt the butter over moderate heat. When the foam subsides, add the mushrooms and, stirring occasionally, cook for 5 minutes, or until the mushrooms are tender and the liquid that accumulates in the pan has evaporated. Do not let the mushrooms brown. Remove the pan from the heat and reserve the mushrooms.
- When the chicken has cooked its allotted time and been transferred to the platter, pour off all but about 4 tablespoons of the fat remaining in the skillet and in its place add the flour; mix well. While stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
- Stir in the mushrooms, olives, sherry and artichoke hearts, and simmer for a minute or so longer to heat them throughout.
- Taste for seasoning, then ladle the sauce and vegetables over the chicken and serve at once.
Nutrition Facts : Calories 979.7, Fat 76.8, SaturatedFat 21.4, Cholesterol 206.6, Sodium 893.9, Carbohydrate 19.3, Fiber 4.2, Sugar 3.8, Protein 51.4
LOUISIANA CHICKEN
Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.
Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.
LOUISIANA CHICKEN
I've been making this for supper since I first got married, over 18 years ago. It's still a favorite.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chicken pieces in the oil.
- Remove the pieces.
- Stir the flour into the drippings and cook until brown.
- Add the celery, pepper and onion and cook until tender.
- Add the soup powder, water, salt and paprika, bring to a boil.
- Cook for 5 minutes.
- Place the chicken in a baking dish.
- Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.
LOUISIANA CHICKEN AND CORN
When I was cooking my Louisiana Pepper Chicken recipe, I went to chop the green peppers and they were bad inside. Then I was missing some other ingredients, so I kept improvising and ended up with this instead. DH absolutely loved it and asked me to write down what I did so I could make it again.
Provided by PanNan
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and dry chicken.
- Combine salt, cayenne and flour.
- Dust chicken with flour mixture.
- Heat oil in large skillet on medium heat.
- Add chicken.
- Cook until browned on both sides and no longer pink in center.
- Place on serving platter and keep warm in low oven.
- Add onion, corn and parsley to skillet drippings.
- Cook and stir about 3 minutes until onion is lightly browned.
- Spoon over chicken.
- Increase heat to high.
- Add chicken broth, lemon juice, basil and thyme to skillet.
- Cook until reduced to about half.
- Add corn starch mixture and stir until thickened.
- Place rice on a plate.
- Top with chicken and corn mixture, then pour some of the sauce over all, topping with some chopped green onion and a few drops of red pepper sauce.
Nutrition Facts : Calories 493.9, Fat 13.5, SaturatedFat 2.1, Cholesterol 75.5, Sodium 619.4, Carbohydrate 60.5, Fiber 3, Sugar 1, Protein 32.8
LOUISIANA CHICKEN GUMBO
I'm a coward when it comes to okra. Yes, I know it is used for its thickening qualities, but I just can't bring myself to use this vegetable.
Provided by Charlotte J
Categories Gumbo
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour and salt in a plastic or paper bag.
- Add chicken pieces, close bag, and shake to coat well.
- Heat oil in a large, heavy Dutch oven over medium-high heat.
- Shake excess flour from chicken and place in hot oil, cook until browned on all sides, about 10 minutes.
- Remove chicken from pot and set aside.
- Add onion, celery, green onion, and garlic to pot and cook 5 minutes, stirring often.
- Return chicken to pot.
- Stir in broth, tomatoes, bay leaf, and TABASCO Sauce and bring to a boil; reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
- Add okra and cook 10 minutes longer.
- Serve in bowls and top each serving with a scoop of rice.
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