Trinity Chicken Recipes

TRINITY CHICKEN

Steps:

• Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides.
• Mince garlic and chop celery, red pepper, onion, and tomato.
• In a large pan, sauté garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan).
• Slightly brown chicken on both sides.
• Add garlic and saute for a bit.
• Add rest of vegetables and enough water to cover chicken and vegetables half way.
• Cook until chicken is done.
• Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!

CHICKEN WITH TRINITY SAUCE

Steps:

• Pre-heat oven to 400. Season chicken with salt, onion & garlic poweders. No butter or oil. Place in baking dish and bake for 30 minutes.
• In a bowl, combine mayonnaise, honey, mustard, garlic & onion powders & parsley. Mix. Add coconut and cashews. Mix
• After 30 min. remove baking dish from oven and drain off any liquid. Baste with sauce on both sides
• Bake for another 15 minutes more. Serve with rice, vegetable and salad

HOLY TRINITY JAMBALAYA STEW

Steps:

• Heat up 2 tbsp oil in a large Dutch oven. Place thighs in, skin side down, brown well, turn, and brown the other side. Remove to a plate, and reduce heat to medium.
• Add the trinity: onions, peppers, and celery; saute, until softened. Add the bay leaves and salt and peppers. Add the okra.
• When fairly done, add the 2 cans of stewed tomatoes, 3 cloves of garlic microplaned, and return the chicken to the pot.
• Add the chicken stock. Simmer on low for a good thirty minutes until chicken is done. Remove chicken to cool, and then remove from bones and shred.
• At this point you can cover and leave until you are close to eating. (I typically cook this in the morning and let it set on the stove all day to let the flavors marry). When ready to continue, return the chicken to the pot if you have not already and dice up the sausage (I used already cooked so I don't like to let it sit and lose its unique flavor). Adjust the stock so that there is enough to not quite cover the food thus far. Begin to bring to a boil.
• Make your roux. Take 3 Tbsp canola oil and add 3 Tbsp flour. Cook, stirring until it is a medium brown. Add in chunks to the Dutch oven once the stew is boiling.
• Five minutes before serving add the shrimp to the top, and cover for five minutes. Serve over rice, with chopped scallions and file' powder on the side to sprinkle over as your guests desire.