Chicken Jumble Recipes

CHICKEN GUMBO

Chicken Gumbo image

Make and share this Chicken Gumbo recipe from Food.com.

Provided by Traci Jeff Poole2

Categories Gumbo

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons bacon drippings
3 chicken breasts, deboned, cooked, diced
2 stalks celery, diced
1 onion, diced
4 cups chicken broth
1 (16 ounce) can tomatoes, undrained
2 teaspoons salt
1/3 cup green pepper, diced
1/3 cup long grain rice, uncooked
1 cup frozen okra
2 tablespoons parsley, chopped
1 bay leaf
1 dash Worcestershire sauce

Steps:

In a large soup pot, add all ingredients.
Bring to a boil.
Reduce heat and simmer until all vegetables and rice are tender.
Remove bay leaf and serve.

Nutrition Facts : Calories 527, Fat 24.6, SaturatedFat 7.9, Cholesterol 101, Sodium 2686.6, Carbohydrate 33.8, Fiber 5.2, Sugar 9.7, Protein 41.7

CHICKEN JUMBLE

Chicken Jumble image

Sauteed chicken breasts braised in tomatoes and veggies, all in one skillet, all in one step. Serve over white or brown rice.

Provided by Dianne

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet

Time 50m

Yield 4

Number Of Ingredients 4

Ingredients

1 tablespoon butter
4 skinless, boneless chicken breasts
1 (16 ounce) package frozen mixed vegetables, thawed
2 (16 ounce) cans Italian-style diced tomatoes, drained

Steps:

Melt butter or margarine in a large skillet over medium high heat. Add chicken and saute for about 4 to 5 minutes, until lightly browned. Add mixed vegetables and tomatoes, reduce heat to low and simmer for 30 to 40 minutes, or until chicken is cooked through and no longer pink inside.

Nutrition Facts : Calories 274.2 calories, Carbohydrate 22.7 g, Cholesterol 76.1 mg, Fat 4.9 g, Fiber 6.4 g, Protein 32.9 g, SaturatedFat 2.3 g, Sodium 502.2 mg, Sugar 5.6 g

CHICKEN POT PIE IN A DUTCH OVEN

Chicken Pot Pie in a Dutch Oven image

Provided by Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 tablespoon unsalted butter, plus more for the pan
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 carrot, diced
1 stalk celery, diced
1 onion, diced
1 clove garlic, minced
1 bay leaf
Kosher salt and ground black pepper
1 pound ground chicken
2 tablespoons poultry seasoning
2 tablespoons all-purpose flour, plus more for the pan
1/4 cup heavy cream
1/4 cup chicken stock
1 tablespoon chopped parsley
1 tablespoon chopped rosemary
1 tablespoon chopped sage
1 sheet puff pastry, cut in fourths
1 large egg
1/2 teaspoon water

Steps:

Preheat the oven to 400 degrees F.
Heat the butter and oil in a large Dutch oven over medium-high heat. Once the butter has melted, add the carrot, celery, onion, garlic and bay leaf. Sprinkle with salt and pepper. Cook until the vegetables begin to soften, 5 to 8 minutes. Push the vegetables to the outer edges of the pot making a "hot spot" for the ground chicken. Add a drizzle of oil to the center of the pan and then the ground chicken. Sprinkle with salt, pepper and the poultry seasoning. Cook until the chicken is brown, 7 to 10 minutes. Sprinkle in the flour and cook for 2 minutes. Add the heavy cream and chicken stock. Cook over medium heat, stirring, until the sauce begins to thicken. Season with salt and pepper and add the parsley, rosemary and sage. Stir and set aside.
To cook the puff pastry, butter and flour the lid of the Dutch oven (you want to use the underbelly of the lid). Whisk the egg and water together and brush the puff pastry pieces. Lay on the underbelly of the Dutch oven and place in the oven. Bake until the pastry has risen and is golden brown, 10 to 12 minutes.
To assemble, ladle the chicken pot pie filling into a bowl and place the a puff pastry piece on top. Serve and enjoy!

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