Bous Chicken Recipes

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BOU'S CHICKEN



Bou's Chicken image

My dearly loved mother, whose nickname is Bou, made this often when we were kids. We all still love it! The sauce goes well over mashed potatoes or rice as a side dish.

Provided by CCLady

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 7

¼ cup prepared mustard
¼ cup white sugar
¼ cup soy sauce
¼ cup distilled white vinegar
1 cup ketchup
1 cup water
1 (3 pound) whole chicken

Steps:

  • In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.
  • Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear.

Nutrition Facts : Calories 857.9 calories, Carbohydrate 29.6 g, Cholesterol 255.4 mg, Fat 52.1 g, Fiber 0.8 g, Protein 66.1 g, SaturatedFat 14.7 g, Sodium 1986 mg, Sugar 26.6 g

CHICKEN AND BOWS



Chicken and Bows image

I first made this chicken bow tie pasta when I was a professional nanny. It comes together quickly at dinnertime when the kids are hungry. -Danette Forbes, Overland Park, Kansas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 12

1 package (16 ounces) bow tie pasta
2 pounds boneless skinless chicken breasts, cut into strips
1 cup chopped sweet red pepper
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups frozen peas
1-1/2 cups 2% milk
1 teaspoon garlic powder
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2/3 cup grated Parmesan cheese
Crushed red pepper flakes, optional

Steps:

  • Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink., Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes. Freeze option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.

Nutrition Facts : Calories 536 calories, Fat 18g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 908mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 5g fiber), Protein 37g protein. Diabetic Exchanges

BOU'S CHICKEN



Bou's Chicken image

My mom's nickname was Bou, and this was one of her favorites when we were growing up. It's easy, and the ingredients are usually right at hand.

Provided by CCLady

Categories     Chicken

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup yellow mustard
1/4 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
1 cup catsup
1 cup water
3 -3 1/2 lbs skinless chicken pieces

Steps:

  • Combine sauce ingredients in large pot or dutch oven.
  • Bring mixture to a boil.
  • Add the chicken.
  • Turn down the heat, put the lid on at a tilt (or open the steam vent).
  • Simmer till chicken is cooked- about 45 minutes.
  • Serve with rice, noodles or mashed potatoes.

FRIED CHICKEN PO' BOYS



Fried Chicken Po' Boys image

Provided by Kardea Brown

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 32

Four 6- to 8-ounce boneless skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 cups buttermilk
1/2 cup hot sauce
2 teaspoons fine salt
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon confectioners' sugar
Vegetable or canola oil, for frying
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon dill pickle brine, plus pickle slices, for serving
1 tablespoon hot sauce
2 baguettes or long French loaves, split, buttered and lightly toasted
3 beefsteak tomatoes, thinly sliced
Red Cabbage Slaw, recipe follows
1/3 cup olive oil
1/4 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon granulated sugar
1 teaspoon mustard seed
1 clove garlic, minced
One 16-ounce bag shredded coleslaw mix
2 cups shredded red cabbage
1/2 cup diced green onions
Kosher salt and freshly ground black pepper

Steps:

  • For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
  • For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag.
  • Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  • Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
  • Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
  • Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.)
  • For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!
  • Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.

THE BEST BOURBON CHICKEN!



The Best Bourbon Chicken! image

This chicken tastes just like the stuff that the food court guys are trying to get you to sample all the time!! Its really easy to prepare if you can get boneless chicken thighs and make sure that you use a good bourbon! Remember--if you wouldn't drink it, do not cook with it!

Provided by Bryan The Iron Chef

Categories     Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs boneless chicken thighs
1/4 cup soy sauce
2 tablespoons rice vinegar
1/4 cup Bourbon
1/4 cup brown sugar
1 scallion
1 teaspoon powdered ginger
2 garlic cloves
2 tablespoons peanut oil

Steps:

  • Coarsely chop the scallion and mix all but the chicken and peanut oil together in a bowl and whisk until well blended. set aside.
  • Dice chicken thighs into bite sized pieces and sauté in very hot pan or WOK with the peanut oil until lightly browned on the outside.
  • Add liquid mixture to the chicken and reduce heat to medium.
  • Cook this UNCOVERED until liquid is reduced to a glaze on the chicken bites and chicken is fully cooked.
  • Serve with your choice of side dish. Fried rice or Lo Mein noodles work well.

Nutrition Facts : Calories 647.6, Fat 41.4, SaturatedFat 10.8, Cholesterol 190.7, Sodium 1183, Carbohydrate 15.6, Fiber 0.3, Sugar 13.8, Protein 41.3

BEST BOURBON CHICKEN



Best Bourbon Chicken image

Bourbon Chicken is traditionally a Southern dish, and after moving to Pennsylvania from Oklahoma, I really missed this. I searched for a recipe I liked, but I couldn't find one, so this is my own delicious version, spiced up with ginger, fruit juice, red pepper, and a little Southern Comfort! Serve over rice.

Provided by Rikster67

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 15

4 tablespoons olive oil
3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
1 cup water
1 cup packed light brown sugar
¾ cup apple-grape-cherry juice
⅔ cup soy sauce
¼ cup ketchup
¼ cup peach-flavored bourbon liqueur (such as Southern Comfort ®)
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 tablespoon dried minced onion
¾ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground ginger
¼ cup apple-grape-cherry juice
2 tablespoons cornstarch

Steps:

  • Heat the oil in a large heavy pan or Dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. Transfer the chicken to a bowl.
  • In the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple cider vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the Dutch oven. Bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir the chicken back into the sauce, and bring to a full boil over medium-high heat. Reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
  • Remove the chicken pieces to a bowl with a slotted spoon. Stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. Bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. Stir to combine, and serve.

Nutrition Facts : Calories 417.4 calories, Carbohydrate 36.7 g, Cholesterol 97 mg, Fat 10.9 g, Fiber 0.4 g, Protein 37.1 g, SaturatedFat 2.1 g, Sodium 1382.2 mg, Sugar 32.2 g

BOURBON CHICKEN



Bourbon Chicken image

I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Provided by LinMarie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs boneless chicken breasts, cut into bite-size pieces
1 -2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Steps:

  • Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
  • Heat oil in a large skillet.
  • Add chicken pieces and cook until lightly browned.
  • Remove chicken.
  • Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
  • Add chicken and bring to a hard boil.
  • Reduce heat and simmer for 20 minutes.
  • Serve over hot rice and ENJOY.

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