Katey's Kitchen

Cajun Chicken

February 16th, 2013 Posted in Chicken, Main Dishes, Seafood Tags: Chicken, chorizo, Rice, Shrimp

1 chicken, 2.5 lbs

1.5 onions

1 bay leaf

4 black peppercorns

1 parsley sprig

2 Tbl vegetable oil

2 garlic cloves, chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 1/4 c long grain rice

1 cup chorizo sausage, sliced

1 cup chopped ham

14-oz can chopped tomatoes

1/2 tsp ground chilies

1/2 tsp cumin seeds

1/2 tsp ground cumin

1 tsp dried thyme

1 cup cooked, peeled shrimp

dash Tabasco sauce

 

~Place chicken in large pot with 2 1/2 cups cold water.  Add half the onion, bay leaf, peppercorns and parsley and bring to a boil. Cover and simmer gently for about 1.5 hours

~Remove chicken from stock, remove skin and bones and chop into bite-size pieces.  Strain stock, set aside to cool

~Chop the remaining onion and heat the oil in large frying pan.  Add onion, garlic, green pepper and celery.  Fry for 5 minutes, stir in rice, coating well.  

~Add the sausage, ham and chicken and fry for another 2-3 minutes, stirring frequently

~Pour in the tomatoes and 1 1/4 cups of reserved stock.  Add the ground chilies, cumin and thyme.  Bring to boil, cover and simmer for 20 minutes or until rice is tender

 ~Add shrimp and Tabasco sauce.  Cook for another 5 minutes and serve

 

 

 

 

 

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African Peanut Chop

February 6th, 2010 Posted in Chicken, Main Dishes, Soups/Stews Tags: Chicken, Peanut Butter, Rice

2 whole chickens

2 diced tomatoes

1 large onion, diced

2 qts water

2 tsp salt

1/4 tsp pepper

3/4 c smooth peanut butter

1 – 2 tsp Kitchen Bouquet

Cornstarch (to thicken)

Steamed Rice

Toppings:

Chopped tomatoes

Chopped green peppers

Chopped green onions

Raisins

Chunk pineapple

Coconut

Spanish Peanuts

Bananas (sliced)

~In large pot boil together chickens, diced tomatoes, onion, water, salt and pepper.

~Remove chicken from liqiud and de-bone.  Cut into bite-size pieces

~Return chicken to liquid

~Add peanut butter and Kitchen Bouquet (to bring to desired color).  Add cornstarch to thicken to desired consistency.

~Allow to cook for 1 – 2 hours

Serve over warm rice along with toppings on the side.

(“Soup” can be prepared a day ahead and placed in sealed container in refrigerator.  When ready to serve, place in crock pot set on low and heat thoroughly before serving)

Thanks to Betty Hall!

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Lemon Chicken

February 6th, 2010 Posted in Chicken, Main Dishes Tags: Chicken, Rice, Soy Sauce

1.25 lb boneless, skinless chicken breasts, skinned and cut into bite-size pieces

1 egg, slightly beaten

3 Tbl cornstarch

2 Tbl soy sauce

1/2 c sugar

2 tsp chicken flavor instant bouillon

1/2 tsp garlic powder

1 cup water

1/2 c lemon juice

2 Tbl Ketchup

Additional cornstarch

Vegetable oil

Rice

 

~Cook rice according to package direction (qty at least 4 servings)

~In medium bowl, combine egg, 1 TBL cornstarch, and soy sauce; mix well.  Add chicken pieces, toss to coat thoroughly, cover, allow to marinate in refrigerator at least 10 minutes

~Meanwhile, in medium sauce an, combine remaining cornstarch, sugar, bouillon and garlic powder.  Using whisk, mix thoroughly.  Gradually add water, lemon juice and ketchup – mix well.  Over high heat, cook and stir until mixture comes to a boil.  Reduce heat; continue cooking and stirring until mixture thickens. Keep warm

~Coat chicken with additional cornstarch.  In large skillet or wok, heat oil to “sizzle”, add 1/3 of chicken and cook until done.  Remove cooked chicken and repeat process until all chicken is cooked.  Once final batch of chicken is cooked, place all chicken back in the pan and heat through, stirring often.

~Serve immediately over hot, cooked rice.

 

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