Chicken Combo Recipes

CAJUN CHICKEN GUMBO

Steps:

• Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
• Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

CHICKEN GUMBO

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.

CHICKEN COMBO

Steps:

• Preheat oven to 400 degrees.
• Boil the chicken 20-30 Shred then set aside.
• While Chicken is boiling prepare both boxes of Rice-a Roni Chicken as directed on the box.
• Transfer Rice-Roni to a large bowl.
• Add Chicken.
• Add Cream of Chicken.
• Mix Well with a wooden spoon.
• Place in a well greased 13 x 9 Baking pan.
• Bake for 45 minutes at 400 degrees.
• Take out of oven and add French's Onions on top and place back into Oven for 5 Minutes(watch carefully because French's onions will burn fast)or until Golden brown.
• Let cool for 5 Minutes before serving.

CAJUN CHICKEN AND SAUSAGE GUMBO

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.

BARBECUED CHICKEN AND RIBS

Steps:

• Heat ovens to 325 degrees and 350 degrees. Coat the bottoms of two large roasting pans with enough sauce to cover. Add chicken to one pan and ribs to the other. Coat chicken and ribs with remaining sauce.
• Bake ribs at 325 degrees until cooked through, about 1 hour. Bake chicken at 350 degrees until cooked through, 1 1/4 to 1 1/2 hours.
• Prepare a charcoal or gas grill. Place chicken and ribs on grill, discarding remaining sauce in roasting pans. Grill chicken and ribs, turning and basting frequently with more sauce until well browned and heated through, 10 to 15 minutes.
• In a small saucepan heat sauce to serve with chicken and sauce.