ore hot sauce.
-------Chicken Jambalaya--------.
Add chicken and polish sausage.
side until later.
Season chicken pieces with Creole seasoning. Add
Soak lid of the Magic Clay Simmer Pot for 10 minutes in cold tap water.
In bottom of Magic Clay Simmer Pot, place Creole jambalaya mix and water.
Mix well.
Add chicken pieces.
Cover with water soaked lid.
Microwave on High for 15 minutes. Rearrange chicken pieces and cover with lid.
Microwave on 50% power for 25 to 30 minutes or until rice and chicken are done. Let stand, covered, 5 minutes before serving.
nch pieces
2) Saute chicken and sausage on medium-high
pray; set aside.
Cut chicken into 1 inch strips and
eat until just smoking. Add chicken, andouille, bell pepper, scallion whites
Bring 3 cups chicken broth and rice to a
but not brown.
Cut chicken thighs into bite-size pieces
Cut chicken into 1/2-inch strips.
Place frozen vegetables in a 3-1/2- or 4-quart slow cooker and top with chicken strips and turkey sausage.
Add water, undrained tomatoes, and seasoning packet from rice.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Stir in rice.
Cover and cook about 45 minutes more (if using low-heat setting, turn to high-heat setting), or until most of the liquid is absorbed and the rice is tender.
Saute
chicken\tfor
about
5 minutes in oil or butter. Remove from pan.
Saute onion, tomato, green pepper and celery in\tsame oil or butter.
Add rice and mix.
Cover these ingredients with boiling water.
Add bay leaf, thyme, parsley, salt and
pepper. Add
chicken.
Simmer
until chicken is soft and tender.
Add ham.
Season to taste.
Dry out the jambalaya by placing in oven for 5 to 10 minutes at 350\u00b0.
owl, dilute the cream of chicken soup with the remaining broth
0 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel
he carcass of a roasted chicken, which I keep in my
Melt shortening in a deep dish, 12-inch skillet or Dutch oven. Season chicken with salt and pepper.
Brown chicken in shortening; remove from skillet.
Cook green pepper, onion, garlic and rice in skillet drippings for 5 minutes; stir often.
Add seasonings, tomato sauce, chicken broth and ham cubes.
Arrange chicken pieces in rice mixture; bring to a boil.
Simmer, tightly covered, 35 to 40 minutes until rice is fluffy and chicken is tender.
Makes 8 servings.
Separate chicken from bones and chop or
br>Add 2 cups of chicken to food processor and pulse
Sprinkle chicken with seasoning. Let thaw. Add Italian dressing to skillet. Add chicken and cook on low heat. Cook until dressing has evaporated, leaving just the oil. Steam the veggies with the butter in the microwave. Remove chicken and cut up. Add back to the skillet. Add remaining ingredients; simmer until hot.
Place chicken and sausage in large pot and cover with water. Boil until tender.
Drain chicken and sausage, preserving the liquid.
In a large pot saute chopped onions, pepper, celery and garlic in light olive oil until tender.
Bone and cut up chicken and sausage.
Add chicken and sausages to vegetables, also adding tomato and tomato paste.
Season to taste, cook for 30 to 40 minutes over low heat.
Add 2 to 2.5 cups reserved liquid and rice.
Cook until liquid is absorbed.
Remove skin from chicken pieces.
Place chicken, water, salt and pepper in Dutch oven.
Heat to boiling; reduce heat to low. Cover and simmer for 20 minutes.
Remove chicken from broth. Skim fat from broth; strain broth and reserve.
Cook pork sausage in Dutch oven until brown; drain fat reserving 1 tablespoon in Dutch oven.
Add chicken; stir in broth and remaining ingredients.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer until thickest pieces of chicken are done and rice is tender. Makes 6 servings.
eat until hot.
Stirfry chicken 2 minutes, add sausage; stirfry