Creole Chicken And Okra Recipe Recipe For Pralines

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CREOLE CHICKEN AND OKRA RECIPE



Creole Chicken and Okra Recipe image

Make and share this Creole Chicken and Okra Recipe recipe from Food.com.

Provided by daisygrl64

Categories     Creole

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 chicken leg quarters, cut into 4 thighs and 4 drumsticks
1 tablespoon canola oil
1 cup onion, coarsely-chopped
1 cup green pepper, coarsely-chopped
1/2 cup celery, sliced
1 garlic clove, minced
2/3 lb okra, sliced
2 cups tomatoes, coarsely-chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon paprika
1 bay leaf
1/2 teaspoon salt
1/2 cup chicken broth, warm
1/4 cup white wine
1/4 teaspoon hot pepper sauce

Steps:

  • Remove and discard chicken skin. In nonstick Dutch oven, place oil and heat over medium temperature.
  • Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm bowl.
  • To Dutch oven, add onion, green pepper, celery and garlic; stir and cook about 5 minutes. Add okra and cook, stirring, about 5 minutes more.
  • Stir in tomatoes, parsley, paprika, bay leaf and salt. Return chicken to Dutch oven and spoon vegetable mixture over top.
  • In small bowl, mix together chicken broth, wine and hot pepper sauce; pour over all.
  • Cover, reduce heat to low and cook about 30 minutes or until fork can be inserted in chicken with ease. Serve with rice, if desired.

Nutrition Facts : Calories 428.7, Fat 24.4, SaturatedFat 6.1, Cholesterol 138.6, Sodium 550.2, Carbohydrate 15.8, Fiber 5.3, Sugar 6.4, Protein 34.3

CAJUN CHICKEN WITH OKRA



Cajun Chicken with Okra image

Quick dinner of chicken and okra, Cajun-style.

Provided by Michellea Southern David

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 30m

Yield 4

Number Of Ingredients 12

2 teaspoons vegetable oil
4 (4 ounce) skinless, boneless chicken breast halves
1 (14.5 ounce) can diced tomatoes with garlic and onion, undrained
⅔ cup low-sodium chicken broth
2 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon cayenne pepper
1 (10 ounce) package frozen cut okra, thawed
2 tablespoons water
1 ½ tablespoons all-purpose flour
¼ teaspoon hot pepper sauce
2 cups cooked long-grain white rice

Steps:

  • Heat oil in a skillet over medium-high heat. Add chicken; cook until browned, about 2 minutes per side. Add tomatoes, chicken broth, garlic, salt, and cayenne. Cover, reduce heat, and simmer for 8 minutes. Add okra, cover, and simmer for 3 minutes more.
  • Combine water and flour in a small bowl and add to the skillet. Simmer, uncovered, until thick and chicken is no longer pink in the centers, about 2 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in hot sauce. Serve over rice.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 36.4 g, Cholesterol 65.3 mg, Fat 6.3 g, Fiber 2.8 g, Protein 29.5 g, SaturatedFat 1.3 g, Sodium 730.2 mg, Sugar 7.2 g

PRALINE CHICKEN



Praline Chicken image

Boneless chicken breasts are covered in a pecan praline glaze. The Creole seasoning cuts back some of the sweetness. Dark Karo® syrup can be used in place of the maple syrup if that's what you have.

Provided by cariet87

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 6

Number Of Ingredients 9

2 cups all-purpose flour
1 pound skinless, boneless chicken breast halves - cut into strips
1 egg, beaten
1 cup vegetable oil for frying
½ cup butter
1 cup brown sugar
1 cup maple syrup
½ cup chopped pecans
2 teaspoons Creole seasoning

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a casserole dish.
  • Place flour in a shallow bowl and press chicken strips into the flour; tap to remove excess flour.
  • Dip floured chicken in the egg and again coat with flour.
  • Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until golden brown and the meat is no longer pink inside, about 5 minutes per side; drain on a paper towel-lined plate.
  • Melt butter in a saucepan over medium heat and stir in brown sugar, maple syrup, pecans, and Creole seasoning. Bring the mixture to a boil and cook for 1 minute.
  • Place chicken strips into the prepared casserole dish; pour praline sauce over chicken and toss chicken to coat with sauce.
  • Bake in the preheated oven until sauce is bubbling, 10 to 15 minutes.

Nutrition Facts : Calories 756.5 calories, Carbohydrate 104.7 g, Cholesterol 114.7 mg, Fat 28.7 g, Fiber 2.1 g, Protein 22.2 g, SaturatedFat 11.6 g, Sodium 331.9 mg, Sugar 67.4 g

CREOLE CHICKEN AND OKRA GUMBO



Creole Chicken and Okra Gumbo image

Categories     Soup/Stew     Chicken     Tomato     Vegetable     Quick & Easy     Mardi Gras     Kwanzaa     Winter     Okra     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 8

2 tablespoons vegetable oil
2 tablespoons all purpose flour
1 cup sliced frozen whole okra
1 14 1/2-ounce can low-salt chicken broth
1 14 1/2-ounce can diced tomatoes
1/2 pound skinless boneless chicken thighs, cut into 1-inch pieces
1 teaspoon dried thyme
3/4 to 1 teaspoon hot pepper sauce (such as Tabasco)

Steps:

  • Stir vegetable oil and flour in large saucepan over high heat until smooth and dark brown, about 3 minutes. Mix in okra, then chicken broth and tomatoes with their juices; simmer 3 minutes. Sprinkle chicken with thyme, salt and pepper. Add to saucepan. Simmer gumbo uncovered until chicken is cooked through, about 10 minutes. Season gumbo to taste with hot pepper sauce , salt and pepper and serve.

CREOLE PRALINES



Creole Pralines image

I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.

Provided by MSnow

Categories     Candy

Time 1h

Yield 36 pralines

Number Of Ingredients 9

1 1/2 cups sugar
1 1/2 cups light brown sugar
1/8 teaspoon salt
1/4 lb butter or 1/4 lb margarine
3 cups pecan halves
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup evaporated milk
1/2 cup whole milk

Steps:

  • Place the sugars, the salt, the whole milk and the evaporated milk in a heavy bottomed saucepan and bring to a boil over medium heat, stirring constantly.
  • When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees.
  • Remove the pan from the heat and allow the mixture to cool for 5 minutes.
  • Add the extracts and beat the mixture with a wooden spoon until the candy coats the pecans but does not lose its gloss.
  • Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner's marble.
  • Allow the pralines to cool before serving.

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