Poultry

CREOLE CHICKEN (Louisiana)
(Serves 6)

Chicken - Creole

INGREDIENTS

¼ cup              oil (vegetable)
12x                  chicken thighs
1x                    onion (chopped large)
4x                    escallion (chopped)
1x                    green bell pepper (chopped large)
1x                    red bell pepper (chopped large)
3 stalks            celery (sliced thin)
2 cups              okra (sliced)
2 cups              plum tomato (chopped large)

SEASONING

4x                    bay leaves
2 tbs                parsley
1 tsp                paprika
1 tbs                bouillon (chicken powder)
1 tbs                garlic (minced)
1 tbs                pepper (crushed red)
½ cup              wine (white)

DIRECTIONS

MIX seasoning in small bowl & SET ASIDE
FRY chicken in oil until lightly browned
TRANSFER to Dutch oven
SAUTE vegetables in dirty oil
ADD seasoning mixture & MIX well
POUR over chicken
COVER & COOK on low heat for about 30 minutes

 

CURRY CHICKEN (Jamaica)
(Serves 8)

Chicken - Jamaican Curry

INGREDIENTS

1x                    chicken (cut into small pieces)
¼ cup              oil (peanut)
1x                    onion (chopped)
4x                    escallion (sliced thin, including stems)
½                     red bell pepper (chopped)
4x                    white potatoes (cut in chunks)
1 cup               water
1 cup               green peas (frozen)

MARINADE

2x                    limes (juiced)
2 tbs                garlic (minced)
1 tbs                allspice
1 tbs                ginger (powder)

SEASONING

6 tbs                curry powder (Jamaican style)
1 tsp                thyme
2 tbs                chicken bouillon (powder)
1 tsp                pepper (crushed red)

DIRECTIONS

MIX marinade in large bowl
RUB into chicken pieces & MARINATE for 1 hour
BROWN chicken in oil; REMOVE & set aside
ADD onion, escallion & bell pepper to “dirty” oil
ADD potatoes & seasoning & MIX well
RETURN chicken to pot; ADD water & MIX well
COVER & COOK on low heat until potatoes are done (about 20 minutes)

 

YASSA POULET (Senegal)
(Serves 4)

Chicken - Yassa Poulet

INGREDIENTS

1/2 cup            oil (peanut)
4 pieces           chicken (leg/thigh quarters)
1x                    onion (sliced thin)

SEASONING/MARINADE

¼ cup              lemon juice
2 tbs                garlic (powder)
2 tbs                salt
1 tbs                pepper (cayenne)
2 tbs                ginger (powder)

DIRECTIONS

MIX seasoning in bowl
RUB onto chicken & MARINATE for a couple of hours
REMOVE chicken from marinade (SET excess marinade aside)
FRY chicken in oil until crisp & well browned on both sides
REMOVE chicken from skillet
ADD reserved marinade & onions to skillet
SAUTE onions until tender but not soft
POUR onion mixture over chicken