Post by tricia on Sept 7, 2005 22:07:58 GMT -5
I am going to type this recipe from memory, I don't have it written down anywhere and it is subject to change when I make it because I "adjust" it as I go. I will try to cook it tomorrow and record the exact measurements so I can come back and edit the recipe.
There is a local cafe that serves Creole Chicken on Fridays and after having their's, I decided that I could do better, anyway, here goes....
Boil 6 or 8 large chicken breast halves until done. When cooked, take the breasts out of the water and place in a bowl to cool. Save the broth. When cool, pull the meat off of the bones and chop. Discard the bones, skin and any fat that remains on the chicken.
While the chicken is boiling, make a roux. If you have ever made home made sawmill gravy or anything Cajun/Creole, you know what I am talking about.
Start with a bit of oil in a large deep skillet on med heat (about 4 TBSP). Start stirring in flour and whisk, until the mixture reaches a thick but stirrable consistency. Keep it over med heat stirring almost constantly with your whisk until it turns the color of a penny. (this takes a while) When the roux reaches a med dark color, add 1 large chopped Vidalia onion. Stir the onion in well and add your chopped chicken. Keep stirring until very well mixed. At this point, I transfer the entire mixture into a very large stock pot. To the mixture, I add 3 large cans of diced tomatoes, 1 can of Rotel tomatoes with med hot chilis, a few shakes of garlic powder, a couple tsp of Worchestershire, a few shakes of Tabasco sauce and Creole seasoning. Mix well again, bring to a boil. Dump in a whole box of Minute Rice Brown Rice. Add your chicken broth until it gets to the right consistency. Put a lid on and drop the heat to medium and let simmer until the rice is done. You may have to keep adding broth to keep it from sticking. I like it to turn out in a "gumbo" consistency, slightly thick, but still soupy.
Serve with hot buttered cornbread.
It is WONDERFUL on a cold winter's day. My VERY picky teens beg for me to cook this one.
Sometimes, I make it up in a crock pot and let it simmer all day, with everyone helping themselves as they get hungry.
Here is a link to a "similar" recipe with measurements
chicken.allrecipes.com/az/GmbStylChicknCrl.asp
There is a local cafe that serves Creole Chicken on Fridays and after having their's, I decided that I could do better, anyway, here goes....
Boil 6 or 8 large chicken breast halves until done. When cooked, take the breasts out of the water and place in a bowl to cool. Save the broth. When cool, pull the meat off of the bones and chop. Discard the bones, skin and any fat that remains on the chicken.
While the chicken is boiling, make a roux. If you have ever made home made sawmill gravy or anything Cajun/Creole, you know what I am talking about.
Start with a bit of oil in a large deep skillet on med heat (about 4 TBSP). Start stirring in flour and whisk, until the mixture reaches a thick but stirrable consistency. Keep it over med heat stirring almost constantly with your whisk until it turns the color of a penny. (this takes a while) When the roux reaches a med dark color, add 1 large chopped Vidalia onion. Stir the onion in well and add your chopped chicken. Keep stirring until very well mixed. At this point, I transfer the entire mixture into a very large stock pot. To the mixture, I add 3 large cans of diced tomatoes, 1 can of Rotel tomatoes with med hot chilis, a few shakes of garlic powder, a couple tsp of Worchestershire, a few shakes of Tabasco sauce and Creole seasoning. Mix well again, bring to a boil. Dump in a whole box of Minute Rice Brown Rice. Add your chicken broth until it gets to the right consistency. Put a lid on and drop the heat to medium and let simmer until the rice is done. You may have to keep adding broth to keep it from sticking. I like it to turn out in a "gumbo" consistency, slightly thick, but still soupy.
Serve with hot buttered cornbread.
It is WONDERFUL on a cold winter's day. My VERY picky teens beg for me to cook this one.
Sometimes, I make it up in a crock pot and let it simmer all day, with everyone helping themselves as they get hungry.
Here is a link to a "similar" recipe with measurements
chicken.allrecipes.com/az/GmbStylChicknCrl.asp
