NEW ORLEANS-STYLE STEWED CHICKEN
This New Orleans stewed chicken is like a gumbo but with far less liquid and bigger pieces of meat. Don't let the long list of ingredients trick you into thinking it's a difficult recipe to cook. Most of the ingredients are herbs and spices that coat the chicken. —Eric Olsson, Macomb, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 4 servings.
Number Of Ingredients 23
Steps:
- In a small bowl, mix parsley, salt, 1 teaspoon pepper, 1 teaspoon thyme, garlic powder, onion powder, white pepper, cayenne and sage; rub over chicken. In a Dutch oven, brown chicken, in batches, in 2 tablespoons bacon drippings; remove chicken from pan., Add remaining 1/2 cup bacon drippings to the same pan; stir in flour until blended. Cook and stir over medium-low heat for 30 minutes or until browned (do not burn). Add mushrooms, onion, green pepper and celery; cook and stir for 2-3 minutes or until vegetables are crisp-tender. Add jalapeno pepper, garlic and remaining 1/8 teaspoon thyme; cook 1 minute longer., Gradually add stock. Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer until chicken is very tender, about 1 hour., Skim fat. Stir in green onions, hot pepper sauce and remaining 1/4 teaspoon pepper. Serve with rice. , Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 680 calories, Fat 48g fat (17g saturated fat), Cholesterol 131mg cholesterol, Sodium 1847mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 38g protein.
CROCK POT CREAMY NEW ORLEANS CHICKEN
You can adjust the spice mix to be as spicy or mild as you like. I like to serve this over linguine. Mmmmmm.
Provided by Hunkle
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put the chicken breasts in the crock pot.
- Blend the spice mix with 2 tablespoons of warm water reserving about a teaspoon of the dry spice mix for the sauce.
- Cover and cook for 3 hours on low.
- Combine the cream cheese and soup until smooth.
- Stir in the remaining spice mix and sliced mushrooms.
- Pour the cream cheese mixture over the chicken breasts.
- Cook 1 additional hour until the chicken is cooked through.
Nutrition Facts : Calories 402.4, Fat 25.7, SaturatedFat 14.1, Cholesterol 136.8, Sodium 736.3, Carbohydrate 8.2, Fiber 0.5, Sugar 1, Protein 34.3
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