Chicken is something that I could eat every day. There's so many different ways to cook it. How about two new ons this week?
1 cup vegetable oil, divided
1 cup all-purpose flour
1 tablespoon Creole/Cajun seasoning
3 bone-in skinless chicken breast ( about 2 1/2 pounds)
3 skin less chicken leg quarters (about 1/4 pounds)
2/3 cups chopped yellow onions
2/3 cup chopped green bell pepper
2/3 cup chopped celery
2 cloves garlic, chopped
3 cups hot chicken stock
2 cups crushed tomatoes
1 (14-ounce) can fire-roasted tomatoes
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
3 teaspoons hot sauce, or to taste
Hot cooked rice to serve
Garnish; chopped green onions
In a large cast-iron Dutch oven, heat 1/2 cup oil over medium-high heat; reduce heat to medium.
In a shallow dish, whisk together flour and Creole/Cajun seasoning. Dredge chicken in flour mixture, shaking off excess. (Reserve extra flour mixture). Add chicken to pot in batches, and cook until browned, 2 to 3 minutes per side. Remove from pot.
Whisk reserved flour and remaining 1/2 cup oil into pot. Cook, whisking constantly, until flour mixture turns a medium brown color ( about the color of peanut butter), 5 to 6 minutes. Add yellow onion, bell pepper and celery; cook, stirring constantly, until softened, about 5 minutes. Add garlic; cook for 1 minute. Gradually stir in hot stock. Stir in all tomatoes, thyme, and salt. Bring to a gentle boil over medium-high heat, stirring constantly.
Return chicken to pot, spooning sauce over chicken. Cover, reduce heat, and simmer, stirring sauce occasionally, until an instant-read thermometer inserted in thickest portion of chicken registers 165℉, about 45 minutes. Stir in hot sauce. Serve with rice. Garnish with green onions, if desired.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
Hozzászólások