Creole Chicken With Mushroom Dirty Rice Recipes

CHICKEN, MUSHROOMS AND RICE

Steps:

• Preheat the oven to 350 degrees F. Butter a casserole dish and set aside.
• Heat the oil in a large skillet over medium-high heat. Add the onions and cook until beginning to soften, 2 to 3 minutes. Add the mushrooms and cook until golden, about 4 minutes.
• Sprinkle the chicken liberally with salt and pepper. Push the onions and mushrooms to the side of the skillet, add the chicken skin-side down and and cook until the skin is browned, about 4 minutes. Remove the chicken to a plate.
• Stir the rice into the onion and mushroom mixture and cook for 1 minute. Stir in the wine, bring to simmer and simmer for 1 minute. Stir in the soup and 1 1/2 cans of water and bring to a simmer.
• Pour the rice mixture into the buttered casserole dish. Place the chicken on top skin-side up and cover with a lid or foil. Bake, stirring in more water 1/2 cup at a time if the casserole starts to dry out, until the rice is tender, about 30 minutes.

CREOLE CHICKEN WITH MUSHROOM DIRTY RICE

Steps:

• To make the creole seasoning, combine all the spices and mix well. In a small saucepan, make a quick mushroom stock by covering the dried porcini mushrooms with 1 1/4 cup boiling water. Set aside. In a medium-sized mixing bowl, season both sides of the chicken thighs with 1 teaspoon of sea salt and 2 teaspoons of the creole seasoning. In a medium-sized cast iron pan or any heavy bottom pan, heat up a thin layer of grapeseed oil over medium high heat. Once the oil is hot, brown the chicken for 3 to 5 minutes on each side. Take out of the pan and set aside. Roughly chop up the fresh mushrooms and the porcini mushrooms that have been soaking. Make sure to reserve the porcini mushroom liquid, but filter out any soot. In the same pan that you used to brown the chicken, add the fresh mushrooms, porcini mushrooms, and 1/4 teaspoon of sea salt. Sauté over medium-high heat for 8 to 10 minutes until they are golden brown. Remove from pan. Add the onions and garlic and cook until they are translucent, about 3 minutes. Season with 1/4 teaspoon of salt. Next, add in the celery, green bell pepper, serrano chile, bay leaves, fresh oregano, and fresh thyme. Season with the rest of the salt and creole seasoning. Sauté until softened, about 8 to 10 minutes. Toss your mushrooms back into the pan, mix well. Add the crushed tomatoes, rice, and reserved porcini stock. Make sure you stir and coat each grain of rice with the spices and all the yummy vegetable juices. Lay the chicken on top of the rice mixture skin-side up. Turn the heat down to a low simmer. Cover completely and cook for 30 minutes. After that time, turn off the heat and allow to sit covered for an additional 15 minutes. Serve the chicken, fluff the rice, and serve topped with generous handfuls of scallions and parsley.

CHICKEN CREOLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, heat the oil over medium heat. Add the garlic, onion, celery and bell pepper. Cook, stirring occasionally, until tender (about 4 minutes). Add the tomatoes, bay leaf, salt and cayenne pepper. Cook this Creole sauce 3 minutes longer, stirring often.
• Arrange the chicken breasts in an 8 x 11 inch baking dish. Pour the Creole sauce over the chicken.
• Bake 15 to 20 minutes, until the chicken is tender and white throughout.

CREOLE CHICKEN RECIPE

Steps:

• Season chicken thighs with Creole seasoning.
• Melt butter in a skillet over medium heat; cook chicken in the melted butter until browned, 3 to 4 minutes per side. Transfer chicken to a plate. Add tomatoes with green chile peppers, water, tomato sauce, and Spanish-style rice mix to the same skillet; stir well. Return chicken to the rice mixture and bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink in the center and rice is tender, about 40 minutes. Serve on a platter with chicken atop the rice.

VEGGIE CHICKEN CREOLE

Steps:

• In a large saucepan, saute the green peppers, onion, celery and garlic in 2 teaspoons oil until tender. Add mushrooms; cook until liquid has evaporated. Stir in the tomatoes, broth, oregano, lemon juice, basil and spices. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes or until slightly thickened and flavors are blended., Meanwhile, in a Dutch oven, saute chicken in remaining oil in batches until no longer pink. Return chicken to pan; stir in sauce. Heat through, stirring to loosen browned bits from pan. Serve over rice; garnish with parsley if desired. Freeze option: Freeze cooled chicken and sauce mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.