Chicken With Trinity Sauce Food

TRINITY CHICKEN

Steps:

• Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides.
• Mince garlic and chop celery, red pepper, onion, and tomato.
• In a large pan, sauté garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan).
• Slightly brown chicken on both sides.
• Add garlic and saute for a bit.
• Add rest of vegetables and enough water to cover chicken and vegetables half way.
• Cook until chicken is done.
• Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!

CAJUN SMOTHERED CHICKEN

Steps:

• Cut the chicken into serving pieces and sprinkle with kosher salt and ground pepper, set aside. See Notes
• Coarsly cop the yellow onion, bell pepper and celery and place all in the same prep bowl.
• Smash the garlic; measure all the other ingredients; mix the wine and stock together, set aside.
• Place about 2 tablespoons of vegetable oil in a Dutch oven over medium heat.
• Dredge seasoned chicken pieces in AP flour, shake off the excess and brown in the hot oil. Turn the pieces often to brown on all sides without burning. This can be done in batches so you don't overcrowd the pan.
• Remove the chicken and set it aside.
• Maintaining a medium heat, add ½ cup of vegetable oil to the Dutch oven. When the oil is shimmering, add ½ cup of AP flour.
• Stir or whisk constantly to make a medium roux, about 8 minutes. See Notes.
• Add the Trinity to the roux and mix together to coat all of the vegetables with the roux.
• Cook for about 8 minutes, stirring often until the onions are softened and beginning to get translucent.
• Add the garlic and the Herb and Spice Blend (without the Bay Leaves).
• Stir to combine and simmer until aromatic, about 2 or 3 minutes.
• Deglaze the bottom of the Dutch oven with about ½ cup of the wine-stock, making sure to mix all the fond into the gravy.
• k. Next, slowly add about 5 cups of the wine and chicken stock about 1 cup at a time; reserve the remaining liquid to add later if the gravy is too thicj.
• Stir constantly as you add it to thoroughly blend the stock into the roux, making sure there are no lumps before adding more liquid.
• Once all the liquid is mixed into the roux, increase the heat to high.
• Add the bay leaves and maintain a medium boil for about 5 minutes, uncovered, stirring occasionally.
• Add the chicken back to the Dutch oven. Stir to coated all the chicken with the gravy.
• Once the gravy returns to a boil, reduce heat to a low simmer and cover.
• Simmer for 1 hour or until the chicken is falling off the bones, stirring regularly so the chicken does not stick.
• About 15 minutes before the chicken is done, add the green onions, parsley and butter to the Dutch oven. Stir to combine and simmer until finished.
• If you want the gravy to be thicker, offset the lid while it simmers. If it is getting too thick, return the cover to the pot. Add the reserved stock if needed.
• Serve over rice.

CHICKEN WITH TRINITY SAUCE

Steps:

• Pre-heat oven to 400. Season chicken with salt, onion & garlic poweders. No butter or oil. Place in baking dish and bake for 30 minutes.
• In a bowl, combine mayonnaise, honey, mustard, garlic & onion powders & parsley. Mix. Add coconut and cashews. Mix
• After 30 min. remove baking dish from oven and drain off any liquid. Baste with sauce on both sides
• Bake for another 15 minutes more. Serve with rice, vegetable and salad

TRINI STYLE CHICKEN

Steps:

• Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
• Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
• Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.