Mexican Chicken Gumbo Recipes

Steps:

• In a large soup pot, add all ingredients.
• Bring to a boil.
• Reduce heat and simmer until all vegetables and rice are tender.
• Remove bay leaf and serve.

Steps:

• In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.
• Preheat grill for high heat.
• Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.
• Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir flour, oil, and butter together to form a paste. Transfer "roux" to the center of a large roasting pan and spread out into a rough rectangle about 1/2-inch thick, leaving enough room around the outside to place the chicken and sausage.
• Lay chicken thighs, skin-side down, and sausage pieces around the roux. Season chicken generously with salt.
• Bake in the preheated oven for 40 minutes. Remove from oven and scatter onion, celery, and bell pepper evenly over the chicken, sausage, and roux. Briefly stir the roux in the center, then spread it back out. Continue baking for 20 minutes.
• Remove pan from oven; remove chicken and sausage to a plate and reserve until needed. Stir vegetables and roux together in the pan, spread back out into an even layer, and bake for another 20 minutes, or until roux is as browned as you like.
• Mix chicken broth, salt, pepper, thyme, bay leaf, and cayenne in a large bowl or pitcher. Refrigerate cooking liquid until needed.
• Pour the cold cooking liquid mixture into the gumbo and whisk until well combined. Stir in tomatoes and okra. Add the sausage and chicken back in, skin-side up. Continue baking, stirring gently and occasionally, until liquid is thick and chicken is very tender, 30 to 40 minutes more.
• Taste and adjust seasonings as desired. Garnish with green onions.

Steps:

• Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.

Steps:

• Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
• Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.

Steps:

• Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
• Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

Steps:

• Heat the oil in a large pan, add the lardons and onion, and fry for 5 mins until the bacon is starting to crisp and the onion is soft. Add the peppers, chicken and flour, and fry for a further 5 mins or until the chicken is golden brown and the flour is starting to take on a a biscuty colour.
• Stir in the Cajun spice mix and garlic, then slowly add the chicken stock, stirring all the time. Add the okra, passata and some seasoning and simmer for 20 mins, uncovered, over a medium heat. Stir frequently during cooking to loosen the flour from the base of the pan.
• Sprinkle over the spring onions and serve with rice and black beans.

Steps:

• Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.
• Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.

Steps:

• Cook rice according to package directions. Meanwhile, in a Dutch oven or soup kettle, cook the chicken, celery, green pepper and onion in oil over medium heat for 8 minutes or until chicken is no longer pink; drain. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until heated through. Serve over rice.

Steps:

• Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
• Boil 3lbs of chicken. Let cool, then cube. Set aside.
• In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
• Dump both cans black beans into colander and rinse. Set aside.
• In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
• Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

Steps:

• In a large sauce pan, brown the ground beef.
• Drain beef.
• Add onion and garlic. Cook until the onion has softened.
• Add the remaining ingredients, bring to a boil, and reduce heat. Cover and simmer.
• Prepare the rice.
• Combine the rice and contents of the sauce pan.
• Enjoy!

Steps:

• In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

Steps:

• Heat oil in large nonstick skillet over medium-high heat until hot. Saute garlic, onion, and bell pepper, stirring often, until onion is translucent (about 3 minutes).
• Add chicken to skillet and sear on all sides. (about 3 - 5 minutes).
• Sprinkle seasoning over chicken. Add broth, tomatoes with their liquid, hot sauce, and okra. Stir to break up okra.
• Cover, reduce heat, and simmer 8 minutes or until everything is heated through and slightly thickened.

Steps:

• First make the roux. To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown.
• Be careful not to burn. Set aside.
• In another saucepan, saute sausage, onions, green and red bell peppers, garlic and celery in garlic butter for approximately 10 minutes;.
• Stir in roux, canned tomatoes and seasonings and let simmer for 20 minutes. Slowly stir in 1 litre chicken broth and.
• simmer to reduce stock for about 2 hours. Adjust with water or chicken stock to taste. Add the raw chicken about 5-10 minutes before serving and let it cook in the gumbo. Serve over hot rice.

Steps:

• In a large skillet, cook bacon just until crisp. Add onion and cook, stirring constantly, until bacon is crisp and onion is soft. Add garlic, ham and chicken; cook for 2 minutes, stirring constantly. Stir in okra, tomatoes and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add Worcestershire sauce, salt and hot pepper sauce. Serve over rice.