Louisiana Chicken And Corn Recipes

SKILLET CHICKEN WITH CREAMED CORN

Steps:

• Combine flour, salt, pepper and paprika in a shallow dish.
• Coat chicken on both sides with the flour mixture.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add chicken and cook 2-3 minutes on each side, until well browned. Reduce heat to medium-low and continue cooking the chicken until it's cooked through, 7-10 minutes more.
• Remove the chicken to a plate and cover to keep warm.
• Add the creamed corn and yellow corn to the skillet, stirring to warm through for 2-3 minutes.
• Serve the chicken and corn sauce over brown rice or quinoa. Sprinkle with cilantro or parsley and sliced green onions.

LOUISIANA CHICKEN AND CORN

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.

LOUISIANA CHICKEN

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.