Peanutty Chicken Gumbo Food

PEANUTTY CHICKEN

Steps:

• In a small bowl, combine the chili powder, salt and pepper; rub over chicken. In a large skillet, saute chicken in butter until golden brown. Reduce heat; cover and cook for 30 minutes or until juices run clear., Transfer chicken to a serving platter and keep warm. Add orange juice to skillet, stirring to loosen browned bits from pan; simmer for 5 minutes. Pour over chicken. Sprinkle with peanuts. Garnish with orange slices and cilantro if desired.

CLASSIC CHICKEN GUMBO RECIPE

Steps:

• Gather the ingredients.
• Peel and chop the onions .
• Cut the bell pepper in half lengthwise; remove the seeds and stem. Cut the pepper into 1/4-inch dice.
• Chop the celery. Set the vegetables aside.
• For the roux , melt the shortening in a large Dutch oven over low heat. Add the flour and cook, stirring, until medium brown-about 10 to 15 minutes. Stir the roux constantly to avoid burning. If it burns, you will have to start over.
• Add the chopped vegetables to the roux, adjust the heat to medium-low to medium, and continue to cook, constantly stirring, until the onion is translucent.
• Slowly add the chicken stock and bring it to a boil, stirring constantly.
• Add the diced tomatoes, okra, salt, pepper, thyme, oregano, cayenne, and bay leaf; bring to a boil.
• Reduce the heat to low and simmer, uncovered, for 20 minutes.
• Meanwhile, cook the rice following the package directions. Set aside and keep warm.
• Cut the chicken into bite-size pieces.
• Add the chicken to the soup and cook, covered, for 6 to 8 minutes longer, or until the chicken is thoroughly cooked. Taste the soup and adjust the seasonings with more salt and pepper, as needed.
• To serve, scoop a mound of rice into the center of each of the four large, shallow bowls. Ladle the soup around the rice. Sprinkle with fresh chopped parsley and/or green onion tops, if desired.

CHICKEN GUMBO

Steps:

• In a large soup pot, add all ingredients.
• Bring to a boil.
• Reduce heat and simmer until all vegetables and rice are tender.
• Remove bay leaf and serve.

QUICK ROTISSERIE CHICKEN GUMBO

Steps:

• Cook the sausages in a large nonstick skillet over medium heat until browned, about 8 minutes. Remove the sausages from the skillet and drain on paper towels.
• Heat the oil in a large Dutch oven over medium-high heat; gradually whisk in the flour and cook, whisking constantly, until the flour is a deep caramel color, 7 to 10 minutes.
• Reduce the heat to medium. Stir in the onion, bell pepper, celery, garlic, thyme, Creole seasoning and cayenne pepper; cook, stirring constantly, about 5 minutes. Gradually stir in the broth; add the chicken, tomatoes, okra, Worcestershire sauce and sausage.
• Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until all the vegetables are tender and the broth has thickened slightly, about 20 minutes. Serve the gumbo over the hot cooked rice topped with the scallions. Serve with hot sauce, if desired.
• Photograph Courtesy of Time Inc. Books/Alison Miksch.

CHINESE PEANUTTY CHICKEN PITAS

Steps:

• Combine the cooked chicken, pineapple, celery, water chestnuts and green pepper in large bowl.
• In small bowl, mix peanut butter, teriyaki, lemon juice, ginger, onion powder and dry mustard.
• Mix peanut butter dressing into salad.
• Line each pita pocket (1/2 the pita round) with 1 lettuce leaf.
• Fill pitas with alfalfa sprouts and chicken salad.
• Serve and enjoy!

CREAMY CHICKEN GUMBO

Steps:

• Cook the white rice according to package directions, but remove from heat about 15 minutes before it's done.
• Drain the excess liquid, and set aside.
• In a stock pot over high heat, combine the chicken and the fresh or canned chicken stock.
• Bring to a boil, and then reduce heat to low.
• Simmer for 40 minutes, or until chicken is cooked and tender.
• Remove chicken from the pot, and allow it to cool.
• Reserve liquid stock from pot for later.
• When chicken is cool, remove the meat from the bones, cut into bite size pieces, and reserve.
• Discard the fat and the bones.
• In the same stock pot over medium heat, saute the celery and onion in the a tablespoon of butter for 5 minutes.
• Add the ham, and cover.
• Cook for 5 to 10 minutes, stirring occasionally, until everything is tender.
• Return the liquid stock in the stock pot, and add the partially cooked white rice.
• Stir in the Tabasco, white pepper and any creole seasoned salt; simmer, uncovered, for 15 minutes.
• Meanwhile, melt the rest of the butter in a medium saucepan over medium heat.
• Stir in the flour until smooth.
• Whisk in the milk, and continue cooking until mixture is bubbly and thick.
• Add some of the stock mixture to the milk mixture, continuing to stir, then stir all of the milk mixture into the stock mixture.
• Mix in the reserved chicken meat and the white wine.
• Allow this to heat through for about 15 minutes.

EASY CHICKEN GUMBO

Steps:

• Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes.
• Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes.
• Serve over hot cooked rice.
• Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.

PEANUTTY CHICKEN WINGS

Steps:

• In a large bowl, combine the peanut butter, honey, soy sauce, oil, garlic and curry powder until blended. Cut chicken wings into three sections; discard wing tips. Add wings to peanut butter mixture; stir to coat. Cover and refrigerate for 2 hours., Transfer to an ungreased 13 x9-in. baking dish. Bake, uncovered, at 375° for 35-45 minutes or until chicken juices run clear.

PEANUT-THAI (PEANUTTY) CHICKEN WITH VERMICELLI

Steps:

• Slice chicken breast into small strips and toss together with ginger, garlic and soya sauce to marinate.
• In a large, deep frying pan, melt the butter and oil together. Cook chicken until juices run clear, then add peppers and mixed vegetables (reserve the bean sprouts). Cook until al dente.
• Meanwhile, whisk together all the sauce ingredients. Pour into the pan. Stir until heated through and bubbly, then add the bean sprouts.
• Serve over bean thread vermicelli.

PEANUT-BAKED CHICKEN

Steps:

• Place chicken legs and thighs in a gallon-size zip-top plastic freezer bag.
• Microwave peanut butter and next 4 ingredients in a microwave-safe bowl at HIGH 1 to 2 minutes, stirring until smooth. (Mixture will appear broken at first.) Spoon mixture over chicken in bag, and seal. Using hands, work peanut butter mixture onto chicken until evenly coated. Chill 30 minutes, turning occasionally. Remove chicken from peanut butter mixture, discarding mixture.
• Process peanuts and next 4 ingredients in a food processor until peanuts are finely ground. Place crumbs in a large zip-top plastic freezer bag; add chicken, and seal. Shake to coat. Place chicken on a lightly greased wire rack in an aluminum foil-lined broiler pan.
• Bake at 375° for 35 minutes or until a meat thermometer inserted in thickest portion of thigh registers 170°.
• Note: Baked chicken may be frozen in a zip-top plastic freezer bag up to 3 months. Let thaw in refrigerator overnight. To reheat, place chicken on a wire rack in an aluminum foil-lined broiler pan. Bake at 375° for 15 to 20 minutes or until thoroughly heated.

PEANUTTY CHICKEN AND VEGETABLES

Steps:

• In a deep skillet or flameproof casserole, heat the oil over medium heat until very hot.
• Add the chicken, sprinkle with paprika, and cook, turning occasionally, until well browned on both sides and cooked through, about 25 minutes.
• Remove the chicken to a plate.
• Drain off all but 2 tablespoons of the drippings from the pan.
• Add the vegetables.
• Cook, stirring, until the onion is tender, about 5 minutes.
• Stir in the peanut butter, broth, hot sauce, salt and pepper.
• Heat to boiling, stirring until smooth.
• Reduce the heat and simmer 5 minutes.
• Return the chicken to the pan and simmer for 5 minutes, until heated through.
• Serve the chicken over hot cooked rice.
• Top with the sauce and sprinkle with the chopped peanuts.

CHICKEN GUMBO

Steps:

• In several large stock pots, saute celery, green peppers and onions in butter until tender. Add the next seven ingredients; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Stir in the chicken, ham, okra and shrimp if desired. Simmer for 8-10 minutes or until shrimp turn pink and okra is tender. Discard bay leaves.

CHICKEN GUMBO

Steps:

• Heat the oil in a large pan over a medium high heat. Add the chicken and cook in batches for about 5 mins to brown all over. Remove the chicken with a slotted spoon and set aside.
• Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little. Stir in the garlic, spices, thyme and bay leaf and cook for 1 min until fragrant. Return the chicken and any juices to the pan with the flour, stirring to coat everything. Pour in the tomatoes and stock, and bring to the boil, cook for 5 mins, then add the okra and half the sage. Turn down to a simmer, put on the lid and cook for 10 mins. Then season and serve, scattering the rest of the sage over.