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Jazzy New Orleans Chicken
Laila, Canada
about 2 lbs. chicken pieces (bone-in) but skinned
1/3 cup all-purpose flour
1 Tbsp. oil
8 oz (250gr) spicy smoked sausage, thinly sliced
2 cloves garlic, minced
1 onion, chopped
2 sweet green, red or yellow peppers, chopped
3 plum tomatoes, chopped
1 tsp. packed brown sugar
3/4 tsp. each dried thyme and oregano
1/2 tsp. salt
1/4 tsp. ground all-spice
pinch cayenne
1 1/2 cup long grain rice
2 1/4 chicken stock
2 bay leaves
2 Tbsp. chopped fresh parsley
1 lemon, sliced

In shallow dish, dredge chicken in flour, turning to coat all over. 

In large saucepan or Dutch oven, heat oil over medium heat; brown chicken, about 8 min. per side. Transfer to plate.

 In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, all-spice, cayenne, stirring occasionally, for 10 min. or until peppers are softened. 

Stir in rice. 

Add stock and bay leaves. 

Nestle chicken into rice, bring to boil.

Reduce heat, cover and cook for 20-25 min. or until liquid is absorbed and juices run clear when chicken is pierced. 

Remove bay leaves. 

Serve with sprinkled parsley. 

Garnish with lemon slices. 

Makes 4 servings.



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