|Hot Chicken (Hot Books)|
|by Teri Sandison|
A collection of spicy chicken dishes, based on cuisines from around the world, that employ a variety of cooking techniques.
1 - 10 of 26 for chicken etouffee
Result Page: 1
To cook the chicken stir in tomatoes, ... cook the rice according to the package directions, adding 3/4 tsp. to the water. Serve the Etouffee over the rice.
Heat large heavy ... per side. Remove chicken and set aside ... cover and add green onion and parsley and cook uncovered 3 more minutes. Serve over hot rice.
Cut chicken into serving pieces ... 1/2 hour (or longer). Before serving, remove chicken to platter, spoon off grease, and serve remaining gravy over rice.
Puree onion, celery, bell pepper in blender. Melt butter in saucepan add cooked vegetables until clear, about 20 minutes. Add salt, pepper, garlic ...
Place onions, celery and green pepper in frying pan with 1/2 cup water. Cook until tender. Add butter and tomato paste to make a nice pink color. Add ...
In a small ... Gradually stir in chicken broth. Set aside. ... broth mix and cook until sauce thickens, about 3 minutes. Serve over steamed rice. Serves 4.
Cook onions, green pepper, celery and garlic in butter in large skillet over medium high heat until tender crisp, about 3 to 4 minutes. Stir in ...
Melt butter in ... pepper and catsup. Add chicken broth, stir well. Add cornstarch and add shrimp and stir and simmer 20 minutes. Serve over cooked rice.
Cook onions, green peppers, celery, and garlic in butter in large skillet over medium-high heat until tender-crisp, about 3 to 4 minutes. Stir in ...
Melt butter in heavy saucepan. Add chopped onions and saute until well wilted and starting to disintegrate. Add flour and stir constantly until well ...
Result Page: 1
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