Sunnys Big Easy Chicken And Andouille File Gumbo Recipes

SUNNY'S CLASSIC BBQ CHICKEN

Steps:

• For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
• Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
• About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
• For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
• Preheat a grill to high heat.
• Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.

SUNNY'S EASY BUTTER CHICKEN

Steps:

• For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
• To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
• For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
• For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.

PERFECT SUNNY-SIDE-UP EGGS

Steps:

• Heat the oil in a medium nonstick skillet over low heat until slightly shimmering, about 5 minutes. Crack an egg into a small ramekin and slowly add it to the skillet; repeat with the other egg, adding it to the other side of the skillet. Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate or toast. Season with salt and pepper.

SUNNY'S QUICKEST SAUSAGE "GUMBO" EVER

Steps:

• In a large pot on medium heat, add the butter and sausage. Cook, stirring, until color and a light crust forms on most sides of the sausage, about 5 minutes. Add the pepper and onion blend and tomato paste and cook, stirring, until the bright red of the paste becomes a muted reddish brown, 5 to 8 minutes. Add the Cajun seasoning blend and cook it the same way as the tomato paste, ensuring the spices bloom and become fragrant. Add the stock, bring to a simmer and simmer, uncovered, for 15 minutes.
• Pour over prepared rice and hit with a shake of your favorite hot sauce.

FILE CHICKEN GUMBO

Steps:

• To make chicken stock, place all ingredients into 8-quart stockpot. Bring to a boil. Reduce heat and simmer for 30 minutes, skimming impurities off the top. Remove chicken pieces. Allow chicken to cool, remove meat from bones, and then return bones to stock. Reserve chicken meat for the gumbo. Continue to simmer stock for additional 2 1/2 hours.
• To make gumbo, begin by heating oil in a large pot (preferably an enameled cast iron or other heavy-bottomed pot) and cooking garlic, onions, peppers, and celery until soft and translucent. Add sausage, tomatoes, tomato paste, and stock. Bring to boil, reduce to simmer and add okra and reserved cooked chicken meat. Season with hot pepper sauce, cayenne, salt, pepper, and file. Simmer for 1 hour until flavors meld together. Stir in chopped parsley. Serve over hot rice and garnish with julienned scallions.

SUNNY'S EASY CHICKEN TORTILLA SOUP

Steps:

• For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
• For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
• For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

CHICKEN-ANDOUILLE FILE GUMBO

Steps:

• Heat a medium, heavy duty skillet over medium-high heat. Add andouille sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer sausage to a large bowl. Add 1/2 cup water to skillet and scrape bottom to release any browned bits. Set this liquid aside.
• Heat oil in an 8 quart Dutch oven over medium-high heat. Season chicken pieces with salt and pepper and saute until golden brown, about 4 minutes per side. Transfer chicken to bowl containing sausage.
• Add the flour to the remaining oil in Dutch oven, stirring constantly with a wooden spoon over medium-high heat until roux turn caramel-colored, about 6-8 minutes. Add onion, stirring constantly until roux becomes the color of milk chocolate, 2-3 minutes. Add celery, bell pepper, and garlic, and cook, stirring often, until vegetables are softened, about 4 minutes. Stir in chicken broth, 1 qt of water, the reserve sausage liquid, and the andouille, chicken, bay leaves, and thyme.
• Bring to boil, reduce heat, and simmer uncovered until chicken is falling off the bone, about 45 minutes.
• Transfer chicken pieces to a plate and allow to cool. Once cooled, remove skin and bones from chicken, pull meat into bite size pieces and return to gumbo. Season to taste with salt and pepper if needed.
• Serve in large bowls over 1/4 cup of hot cooked rice per serving. Add scallions and hot sauce to taste. Pass file at the table for everyone to add to taste.