Louisiana Chicken And Corn Recipes

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LOUISIANA CHICKEN



Louisiana Chicken image

Green peppers and mint add a surprise to this Southern-style recipe. A roasting bag keeps the chicken moist and flavorful.-Jill Werle, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

1 tablespoon all-purpose flour
1 roasting chicken (3-1/2 to 5 pounds)
1 teaspoon salt
1 teaspoon cayenne pepper
3 medium onions, quartered
6 large potatoes, peeled and quartered
6 medium carrots, cut into 2-inch pieces
2 medium green peppers, quartered
2 garlic cloves, peeled
1 tablespoon dried parsley flakes
1-1/2 teaspoons dried mint or 1 tablespoon minced fresh mint
2 cups chicken broth
1 tablespoon Worcestershire sauce
7 drops bitters, optional

Steps:

  • Preheat oven to 350°. Place flour in oven bag; shake to coat. Place oven bag in a 13x9-in. baking pan or larger roasting pan. Sprinkle chicken with salt and cayenne pepper; place in bag. , Surround chicken with onions, potatoes, carrots and green peppers. Place one garlic clove inside the chicken and one with the vegetables. Sprinkle parsley and mint over vegetables and chicken. Combine broth, Worcestershire sauce and bitters if desired. Pour under chicken inside of bag., Fasten the bag. Puncture the top of the bag five or six times with a fork. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, 1 to 1-1/2 hours.

Nutrition Facts : Calories 496 calories, Fat 14g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 688mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 8g fiber), Protein 32g protein.

TANYA'S LOUISIANA SOUTHERN FRIED CHICKEN



Tanya's Louisiana Southern Fried Chicken image

This recipe is from my grandmother and great grandmother's family.

Provided by Tanya Lewis

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 6

Number Of Ingredients 9

1 (3 pound) whole chicken, cut into 6 pieces
2 eggs, beaten
1 (12 fluid ounce) can evaporated milk
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 ½ cups all-purpose flour
1 ½ cups vegetable oil for frying

Steps:

  • In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
  • Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
  • In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
  • You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!

Nutrition Facts : Calories 638.4 calories, Carbohydrate 47.9 g, Cholesterol 177.3 mg, Fat 29.6 g, Fiber 1.7 g, Protein 42.7 g, SaturatedFat 9 g, Sodium 960.4 mg, Sugar 7.1 g

LOUISIANA CHICKEN AND CORN



Louisiana Chicken and Corn image

When I was cooking my Louisiana Pepper Chicken recipe, I went to chop the green peppers and they were bad inside. Then I was missing some other ingredients, so I kept improvising and ended up with this instead. DH absolutely loved it and asked me to write down what I did so I could make it again.

Provided by PanNan

Categories     Chicken

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

6 boneless skinless chicken breast halves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/3 cup flour
1/4 cup vegetable oil or 1/4 cup canola oil
1/2 cup chopped onion
1 1/2 cups corn kernels (fresh or frozen)
3 tablespoons chopped fresh parsley
1 1/2 cups chicken broth
1 tablespoon lemon juice
1 tablespoon fresh basil leaves or 1 teaspoon dried basil
1/2 teaspoon dried thyme leaves
1 teaspoon cornstarch, mixed in
2 tablespoons water
4 cups hot cooked rice
1/4 cup chopped green onion
red pepper sauce

Steps:

  • Rinse and dry chicken.
  • Combine salt, cayenne and flour.
  • Dust chicken with flour mixture.
  • Heat oil in large skillet on medium heat.
  • Add chicken.
  • Cook until browned on both sides and no longer pink in center.
  • Place on serving platter and keep warm in low oven.
  • Add onion, corn and parsley to skillet drippings.
  • Cook and stir about 3 minutes until onion is lightly browned.
  • Spoon over chicken.
  • Increase heat to high.
  • Add chicken broth, lemon juice, basil and thyme to skillet.
  • Cook until reduced to about half.
  • Add corn starch mixture and stir until thickened.
  • Place rice on a plate.
  • Top with chicken and corn mixture, then pour some of the sauce over all, topping with some chopped green onion and a few drops of red pepper sauce.

Nutrition Facts : Calories 493.9, Fat 13.5, SaturatedFat 2.1, Cholesterol 75.5, Sodium 619.4, Carbohydrate 60.5, Fiber 3, Sugar 1, Protein 32.8

LOUISIANA CHICKEN



Louisiana Chicken image

I've been making this for supper since I first got married, over 18 years ago. It's still a favorite.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup oil
1 large chicken, cut into serving pieces
1/4 cup flour
2 medium celery ribs, thinly sliced
1 large green bell pepper, cut into thin strips
1 medium onion, diced
1 teaspoon chicken soup powder
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon hot paprika

Steps:

  • Brown the chicken pieces in the oil.
  • Remove the pieces.
  • Stir the flour into the drippings and cook until brown.
  • Add the celery, pepper and onion and cook until tender.
  • Add the soup powder, water, salt and paprika, bring to a boil.
  • Cook for 5 minutes.
  • Place the chicken in a baking dish.
  • Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.

CHEESY CHICKEN AND CORN CASSEROLE



Cheesy Chicken and Corn Casserole image

My family absolutely loved this corn casserole recipe, and it's pretty simple to make.

Provided by countrygirlinthecity

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h25m

Yield 10

Number Of Ingredients 11

4 medium skinless, boneless chicken breasts, cut into bite-size pieces
3 pinches salt
3 pinches ground black pepper
2 tablespoons olive oil
2 cups uncooked white rice
3 (10 ounce) packages frozen sweet corn
1 ½ (9 ounce) cans mild Cheddar cheese dip
1 (10.75 ounce) can cream of mushroom soup
1 tablespoon chopped fresh chives, or to taste
1 tablespoon bacon bits, or to taste
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • While rice is cooking, heat olive oil in a skillet over medium-high heat. Cook chicken pieces in the hot oil until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
  • At the same time, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add corn, cover, and steam until halfway tender but still crunchy, 2 to 4 minutes.
  • Mix chicken, rice, corn, mild Cheddar cheese dip, cream of mushroom soup, chives, and bacon bits together in a medium to large bowl. Transfer mixture to a 2-quart casserole dish. Top with shredded Cheddar cheese.
  • Bake in the preheated oven until cheese is melted, 30 to 40 minutes.
  • Preheat the oven's broiler.
  • Broil casserole until cheese has a golden look, about 2 minutes more. Let casserole cool for about 5 minutes before serving hot.

Nutrition Facts : Calories 492 calories, Carbohydrate 53.3 g, Cholesterol 60.9 mg, Fat 20.3 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 8.8 g, Sodium 834.9 mg, Sugar 4.6 g

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