BAYOU CHICKEN RECIPE - (4.6/5)
Provided by Tonia-2
Number Of Ingredients 19
Steps:
- 1. Lay the chicken breast onto a plate and sprinkle 1/2 tsp of Cajun seasoning on each side of the chicken. Cover and refrig. until needed. 2. Prepare vegetable and jalpenos and set aside until needed. 3. Combine bay leaf, three peppers and garlic set aside until needed. 4. Combine the heavy cream and sour cream set aside until needed. 5. Measure and combine the cheeses and set aside until neeede. 6. Heat the oil over high heat in a large saucepan until the hot oil cracks when a drop of water hits the oil. 7. Add the vegetables and jalapenos, cook over high heat for 5 min. or until the vegetables starts to turn limp. Stir occasionally to prevent scorching. 8. Evenly sprinkle the seasonings over the vegetables, stir well. Cook over high heat for 2 min. to develop the flavor. 9.Heat fryer to 350 degrees. 10. Evenly sprinkle the flour over the vegetables stirring constantly with a wire whisk. Continue to cook, stirring constantly for 30 seconds. Do not allow the spices to burn. 11. Stir the chicken stock well, then add to the bayou sauce, half at a time, stirring occasionally. Heat to a boil. 12. When the sauce boils, add the cream mixture, stirring constantly. Bring to a boil while stirring until the lumps have dissolved. Remove sauce from heat and pour into a microwaveable bowl or container and cover. Do not let the sauce simmer or the cream will curdle. 13. Remove the bay leaf, add the cheese to the sauce, stir until the cheese has belted and the sauce is smooth. 14. Uncover chicken and dredge both sides with flour. Shake off excess flour. Place into fry basket and lower into 350 degrees shortening. 15. Fry the chicken for 2 1/2 min. or until golden brown. While chicken is frying heat the Bayou Chicken sauce in the microwave for 60 seconds or until hot. keep covered until ready to use 16. When chicken is done, drain excess oil and place onto serving platter. Pour hot sauce over chicken breast. Serving suggesting: Serve Bayou Chicken over rice with steamed vegetables.
BAYOU CHICKEN PASTA
This is a tasty main dish served in the bayou country of South Louisiana. Add a tossed salad and French bread, and you have a hearty meal.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa. , Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta.
Nutrition Facts : Calories 292 calories, Fat 13g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 910mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 6g fiber), Protein 24g protein.
EMERIL'S BAYOU CHICKEN PASTA
This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make.
Provided by -BreanneMarie-
Categories Chicken Breast
Time 41m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
BAYOU CHICKEN PASTA
This recipe is from Myrtle Anderson and published in the Taste of Home "Best Ever Chicken Cookbook 2009". This is a tasty main dish served in the bayou country South Louisana. Salsa and hot pepper sauce give this chicken its tempting zip. Add tossed salad and French bread, and you have a hearty dinner.
Provided by mightyro_cooking4u
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, saute the onion, celery, and pepper in oil for 3-4 minutes or until crisp tender.
- Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear.
- Stir in salsa.
- Combine cornstarch and water until smooth; gradually stir into chicken mixture.
- Bring to a boil; cook and stir for 2 minutes or until or until thickened and bubbly.
- Add the parsley, salt and hot pepper sauce. Serve with pasta.
Nutrition Facts : Calories 358.9, Fat 21, SaturatedFat 4.5, Cholesterol 72.6, Sodium 1140.4, Carbohydrate 17.2, Fiber 3.6, Sugar 6.8, Protein 26.7
BAYOU COUNTRY CHICKEN STEW
Growing up, this chicken stew was a regular Sunday dinner, which was always served in the dining room. Sundays were always very special because it was the only day of the week that the whole family sat together for the noon day meal and shared our stories of the previous week.
Provided by Debora Hotard
Categories Other Main Dishes
Time 2h10m
Number Of Ingredients 10
Steps:
- 1. Use a black iron or other heavy pot. Put oil in pot, add flour and stir over medium high heat until roux turns a deep golden brown. Add onions and cook until edges begin to brown. Season chicken with salt and pepper, add to roux mixture. Cook until chicken begins to brown off and roux is a dark brown color. Be careful not to burn the roux. stir in garlic, celery and bell pepper, being careful not to break apart the chicken.
- 2. Add 2 quarts of chicken stock, homemade or purchased. Bring to a boil, then reduce heat and let simmer on very low heat until the hen is tender and the stew is thick. You should taste and adjust seasoning at this point. Add parsley and green onions. Simmer for just a few more minutes, remove from heat.
- 3. Serve hot over a bed of rice.
BAYOU CHICKEN
My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.
Provided by James Craig
Categories Lunch/Snacks
Time 1h
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
- Add onion and garlic; saute until tender.
- Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
- Add eggplant and next 9 ingredients (green bell pepper through zucchini).
- Bring to a boil; cover.
- Reduce heat, and simmer 10 minutes.
- Combine cornstarch and water, add to skillet, stirring well.
- Cover and cook 5 minutes or until zucchini is tender.
- Remove from heat; let stand 5 minutes.
- Serve over rice.
CAJUN BAYOU CHICKEN
This one is from my cousin in Louisiana. She likes those recipes that don't have a bunch ingredients.
Provided by TLizSkinn
Categories Cajun
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven 350.
- Combine all except chicken in a 9x13 dish.
- After mixed put chicken in.
- Bake 40-50 min until chicken is done.
- You could also grill this.
Nutrition Facts : Calories 203.9, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 313.1, Carbohydrate 1.9, Fiber 0.1, Sugar 0.6, Protein 17.2
More about "bayou chicken recipes"
BAYOU ROTISSERIE CHICKEN - BETTER HOMES & GARDENS
From bhg.com
Servings 8Calories 672 per servingTotal Time 30 mins
- Remove neck and giblets from chickens; reserve for another use or discard. Rinse the chicken body cavities; pat dry with paper towels. Place chickens in a 2-gallon resealable plastic bag set in a large bowl. For brine, in a large bowl combine the water, salt, bourbon, honey, lemon peel, lemon juice, hot pepper sauce, and garlic. Stir until salt and honey are dissolved. Pour brine over chickens in bag; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.
- Remove chickens from brine; discard brine. Pat chickens dry with paper towels. Sprinkle Cajun Spice Rub evenly over chickens; rub in with your fingers.
- To secure chickens on a rotisserie rod, place one holding fork on the rod with tines toward the point. Insert rod through one of the chickens, neck end first, pressing the tines of the holding fork firmly into breast meat. To tie wings, slip a 24-inch piece of 100-percent-cotton kitchen string under back of chicken; bring ends of string to front, securing each wing tip. Tie in center of breast, leaving equal string ends. To tie legs, slip a 24-inch piece of string under tail. Loop string around tail, then loop around crossed legs. Tie very tightly to hold bird securely on rod, again leaving string ends. Pull together the strings attached to wings and legs; tie tightly. Trim off excess string. Place second holding fork on rod with tines toward the chicken; press tines of holding fork firmly into thigh meat. Adjust forks and tighten screws. Repeat with remaining chicken. Test balance, making adjustments as necessary.
- For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Secure rotisserie rod; turn on rotisserie motor. Cover and grill for 1 to 1-1/4 hours or until chicken is no longer pink (180°F in thigh muscle). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Secure rotisserie rod so chickens are over burner that is turned off. Grill as directed.)
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