Tag Archives: chicken

Chicken & Andouille Etouffé

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This stew is normally made with shrimp instead of chicken.

Serves 8.

Ingredients

  • 1½ to 2 lbs chicken breast, diced into 1″ chunks
  • 1 lb Andouille sausage, split and diced into ½” pieces
  • 1 medium onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 3 ribs celery, diced
  • 4 cloves garlic, crushed and minced
  • ½ cup vegetable or corn oil
  • ¾ cups flour
  • 4 tbsp butter
  • 1 can tomato paste, 6 oz
  • 3 cups chicken stock, divided
  • ¼ cup cider vinegar
  • 1 tsp cayenne pepper
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp ground allspice
  • 1 tbsp dried oregano
  • 2 tsp dried basil
  • 2 bay leaves
  • 1 sprig fresh sage, or 1 tsp dried, ground
  • 1 sprig fresh thyme, or 1 tsp dried, ground
  • 1 sprig fresh rosemary
  • 2 dashes liquid smoke (optional)
  • 2 cups water, reserved

Directions

Prepare Andouille sausage, splitting lengthwise then cut into ½” pieces. Prepare chicken by chopping into 1″ pieces, bite-sized.

Prepare a bouquet of fresh herbs, if using.

Preheat a large dutch oven over medium-high heat. Sear Andouille sausage, leaving any browned bits behind. Remove to a bowl.

Add oil and butter to the pot. When butter has melted and foamed, sprinkle flour over top and whisk into a roux. Whisk roux continuously over medium-high heat until toast brown and aromatic, about 10 minutes.

Add chopped onion, pepper and celery to roux and sweat until onions are just translucent, but not browned. Add garlic and tomato paste, and sauté until aromatic, another 1-2 minutes. Add half of the chicken stock and deglaze any brown bits at the bottom of the pan. When the pot is clean, combine remaining ingredients, returning the sausage to the pot.

Stir to combine, and add water to desired consistency. Lower heat to a simmer until chicken is cooked through, about 30 minutes.

Serve over rice.

Adapted from Chicken and Andouille Etouffé by Saveur

Tod Kratiem Prik Thai

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Thai marinated beef with garlic & black pepper, this is a potent dish requiring high heat to caramelize sugars and toast the garlic. Difficult to execute on a home cook top, but is possible with hot cast iron or carbon steel over a turkey fryer burner.

Normally served aside rice, over shredded cabbage and garnished with Julienne carrot and toasted, minced garlic.

This marinade works well for chicken, pork or shrimp.

Requires:

  • Cast iron wok, or
  • Carbon steel wok
  • 10kBTU burner (cast iron) or hotter

If the wok isn’t hot enough this dish will steam/sauté which, while still potent has a different character

Ingredients

  • 1 lb thin sliced chuck, cut into bite-sized pieces
  • 4 tbsp oyster sauce
  • 3 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp mirin
  • 1 tbsp dried cilantro (optional)
  • 1 tbsp granulated onion (optional)
  • 8 oz or ½ cup minced garlic
  • 1 tbsp black peppercorn, smashed
  • ½ tsp crushed red pepper
  • ¼ tsp white pepper
  • 2 tbsp high temperature oil for frying, such as vegetable or peanut

Prepare beef raw, slicing ¼” thick across the grain and then ½” into wide strips across the narrow dimension. Combine ingredients in a non-reactive bowl and toss to coat meat. Cover and rest 30 minutes to 1 hour in a refrigerator.

Prepare wok (“hot wok, cold oil”) over high heat. Add beef and marinade, stir fry until beef is browned and cooked tender and the marinade liquid has reduced. Remove from heat as the marinade thickens, the garlic toasts, and/or the sugars caramelize. Do not scorch.

Serve on a bed of shredded cabbage, and garnish with carrot and toasted garlic, accompanied with rice.

Blackened Cajun Chicken Tenders

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Ingredients

  • 2 skinless, boneless chicken breast halves cleaned and cut into 1/2″ strips
  • 3 tablespoons vegetable
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon ground white pepper
  • 1/8 teaspoon onion powder
  • Orange marmalade for garnish

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over medium-high heat for 5-10 minutes until it is smoking hot.

Combine paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts sides, then coat the chicken breasts evenly with the spice mixture.

Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.

Serve with orange marmalade on the side for dipping.

ALTERNATIVE PORTIONS

* 6 chicken breast halves -> 2 chicken breast halves
* 1 c. butter -> 1/3 cup butter
* 1 1/2 tbsp. paprika -> 1 1/2 tsp paprika
* 1 tsp. salt -> 1/3 tsp salt
* 1 1/2 tsp. onion powder -> 1/2 tsp onion powder
* 1 1/2 tsp. garlic powder -> 1/2 tsp garlic powder
* 1 1/2 tsp. cayenne -> 1/8 tsp cayenne
* 1/2 tsp. white pepper -> 1/8 tsp white pepper
* 1/2 tsp. black pepper -> 1/8 tsp black pepper
* 1/2 tsp. thyme leaves -> 1/8 tsp thyme
* 1/2 tsp. oregano -> 1/8 tsp oregano

Raising Cane’s Chicken copycat

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Marinade

  • 2 Cups Buttermilk
  • 1 tbsp Garlic Powder
  • 1 tsp black pepper

Chicken breading

  • 2 Cups Flour
  • 1 Cup Seasoned Bread Crumbs
  • 2 tsp Salt
  • 2 tsp Baking Powder
  • 2 Egg

Canes Sauce

  • 1 Cup Mayonnaise
  • ⅔ Cup Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 2 tsp Freshly Ground Black Pepper
  • 1 tsp Fresh Lemon Juice

Combine marinade ingredients and chicken in a resealable gallon bag, and rest in refrigerator 4 hours to overnight.

Preheat fry oil to 375°F.

Combine breading dry ingredients in a bowl. Whisk eggs in a separate bowl. Wash chicken pieces in egg mixture, and then coat in breading. Gently place coated chicken pieces in oil and fry til golden brown, about 5 minutes.