Baked Chicken Opelousas Recipes

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BAKED CHICKEN OPELOUSAS



Baked Chicken Opelousas image

A nice Sunday dinner type of dish, this tender, Louisiana-spiced chicken is slowly cooked at a very low temperature, with frequent basting to ensure a delicious flavor and a wonderful browned color.

Provided by EdsGirlAngie

Categories     Chicken Breast

Time 3h45m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 fryer chicken, halved or cut in pieces
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon basil
3 tablespoons olive oil
1/2 cup chicken broth
1 clove garlic, sliced
1/2 teaspoon chili powder
3 tablespoons paprika
salt and pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Place chicken in a shallow baking dish.
  • Sprinkle with oregano, thyme and basil, then pour in combined olive oil and chicken broth.
  • Scatter garlic slices around chicken, then sprinkle with chili powder and paprika.
  • Season with salt and pepper, then bake uncovered in a 300 degree F oven for 3 to 3-1/2 hours.
  • Turn chicken over after the first 30 minutes; then after an hour, turn chicken again.
  • Continue to baste with pan juices every 30 minutes after that, until chicken is browned.

BAKED CHICKEN FLAUTAS



Baked Chicken Flautas image

I grew up in the kitchen eating Mexican food every day and never got tired of it. These are a great dish for "Mexican or Taco Night." They are easy to eat and what kid doesn't like chicken tacos (that's what my 8-year-old brother calls them). Others prefer to microwave the tortillas, roll up the flautas, and then deep-fry them. Baking them just makes me feel a tad less guilty. I like to serve these with refried beans, fresh lettuce, green salsa, and top it off with more shredded cheese and sour cream.

Provided by cesi85

Time 1h15m

Yield 7

Number Of Ingredients 9

2 (5 ounce) skinless, boneless chicken breast halves
½ medium onion, cut into chunks
2 cloves garlic
1 tablespoon salt
2 tablespoons vegetable oil
1 (1.41 ounce) package sazon seasoning with saffron (such as Goya® Azafran)
½ cup vegetable oil for frying
14 (6 inch) corn tortillas
1 cup shredded Monterey Jack cheese

Steps:

  • Place chicken breasts, onion, garlic, and salt in a deep pot. Cover with water and cook over medium heat, adding water if it starts to get low, until chicken is no longer pink in the center and juices run clear, 30 to 40 minutes. Remove from heat and shred chicken with 2 forks. Reserve 1/2 cup stock.
  • Heat 2 tablespoons oil in a frying pan over medium heat. Add shredded chicken and sazon seasoning. Add the reserved chicken stock, stir well, and reduce heat. Cook until all stock has evaporated. Remove from the heat and allow to cool.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place another frying pan over medium heat with 1/2 cup of vegetable oil. Begin frying corn tortillas one at a time until soft, but not crispy, 30 seconds to 1 minute, flipping once. Place the tortillas aside as you fry them.
  • Place 1 tablespoon of cooked chicken on one end of each tortilla along with 1 tablespoon of Monterey Jack cheese. Roll into flautas and place side by side on a cookie sheet.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 271.2 calories, Carbohydrate 24.3 g, Cholesterol 37.3 mg, Fat 12.8 g, Fiber 3.4 g, Protein 15.4 g, SaturatedFat 4.3 g, Sodium 1984.1 mg, Sugar 0.9 g

BLACKENED OPELOUSAS TOPPING FOR FISH



Blackened Opelousas Topping for Fish image

One of the best entrees on the menu at Pappadeaux's is "Blackened Opelousas". They use catfish now, but I would recommend red snapper or amberjack. Anyway this is similar and maybe better than their sauce.

Provided by Wing-Man

Categories     Sauces

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

3 tablespoons butter (not margarine)
8 ounces heavy cream
1/4 teaspoon cajun seasoning
1/4 teaspoon jalapeno powder (if you can find it or cayenne)
2 tablespoons dry instant roux mix
1/4 teaspoon blackening seasoning
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 (6 ounce) can crabmeat (drained)
1 (8 ounce) can oysters (drained)
8 ounces crawfish tail meat

Steps:

  • In a medium skillet over medium heat melt butter still it starts to brown.
  • Add cream and stir and heat till bubbling.
  • Add remaining ingredients stirring in between.
  • Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
  • This sauce is great over blackened fish with a side of dirty rice.

Nutrition Facts : Calories 270.1, Fat 21.9, SaturatedFat 13.1, Cholesterol 140.9, Sodium 356.4, Carbohydrate 3.1, Fiber 0.1, Sugar 0.1, Protein 15.3

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