|The Williams-Sonoma Collection: Chicken|
|by Rick Rodgers|
The amazing versatility of chicken lets you quickly prepare it in a stir-fry, grill it to perfection outdoors on a summer's day, or slowly simmer...
1 - 10 of 140 for creole chicken
Put chicken breasts in an ... salt and pepper or other seasonings of your choice. Bake in a 350°F oven for 30 minutes or until chicken is cooked through.
Saute the onion, ... dish. Sprinkle the chicken with paprika and ... heat for 3 to 4 minutes. Discard bay leaf. Serve with rice and steamed okra. Serves 6.
Combine the mayonnaise, Creole seasoning, dill weed ... set aside. Combine chicken, bell pepper, ... flavored mayonnaise and mix well. Makes about 6 servings.
Heat nonstick skillet ... Add shrimp or chicken to hot creole sauce and simmer ... = 4 ounces protein, 1 cup grain, 1/2 cup vegetable, 1 1/2 cups salad.
Split chicken breast in half ... the skillet. Pour Creole sauce over all, ... together for about 1 minute. Sprinkle with parsley and serve. Makes 8 servings.
Place raw chicken in bottom of ... stir! Cover and simmer on low for 7-8 hours or on High for 4-5 hours. Stir before serving over bed of freshly cooked rice.
Cook green pepper, ... tomatoes and spices. Simmer 20 minutes until thick. Add shrimp and chicken, return to boiling and cook 1 minute more. Serve over rice.
Chop onion, garlic ... electric skillet saute chicken, onion, garlic ... rice and Cajun seasoning (I use Tony's cajun seasoning). Cook until rice is done.
Cook chicken with bay leaves. ... brown. Add 1 cup broth, stirring until thickened. Add to the chicken mixture and serve over rice or noodles. Serves 8 to 10.
Wash chicken pieces and pat ... around chicken, stir the remaining sauce in pan to blend and spoon over vegetables. Serve over rice if desired. Serves 4.
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