Sunday, 3 March 2013

Louisiana chicken

Having recently read Maya's Angelou's I Know Why The Caged Bird Sings, I have had a desire to make and recreate foods of the Deep South. I've never been to Louisiana, I've never even been to America, but I hope the Deep South have visited me in good, ol cold England with this sunny dish. I've watched an episode of Man vs Food recently and Louisiana chicken featured in an episode, I remember  the celery, green pepper and chillies were referred to the "Holy Trinity" in this dish in order for it's distinctive taste. The recipe for this comes from my Everyday Chicken cookbook, which is currently available in Asda for £2.
Here is how my Louisiana chicken turned out:
Louisiana Chicken

 If you like tomato based curries, heat and flavour this dish is for you :-)

Recipe for Louisiana Chicken
Serves 4
5tbsp vegetable oil
4 chicken portions
6tbsp plain flour
1 onion, chopped
2 celery stalks, sliced
1 green pepper, deseeded and chopped
2 fresh red chillies, deseeded and finely chopped
400g canned chopped tomatoes
300ml chicken stock
salt and pepper.
Rice to serve.

Method
1) Heat the oil in a large, heavy based saucepan. Add the chicken and cook over a medium heat, stirring for 5-10 minutes, or until golden. Transfer the chicken to a plate with a perforated spoon.
2) Stir the flour into the oil and cook over very low heat, stirring constantly, for 15 minutes, or until light golden. Do not let it burn. Add the onion, celery and green pepper and cook, stirring constatnly for 2 minutes. Add the garlic, thyme and chillies and cook, stirring for 1 minute.
3) Stir in the tomatoes and their juices, then gradually stir in the stock. Return the chicken pieces to the pan, cover and simmer for 45 minites, or until the chicken is cooked through and tender. Season with salt and pepper, transfer to warmed serving plates and serve immediatly with boiled rice.

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