Pigeon River Chicken Recipes

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PIGEON RIVER CHICKEN



Pigeon River Chicken image

For a picnic on the Pigeon River, we made chicken marinated in yogurt with a touch of cayenne. It's delectable warm or cold. -Lib Jicha, Waynesville, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 12

2 cups plain yogurt
2 tablespoons hot pepper sauce
3 teaspoons salt
2 broiler/fryer chickens (3 to 4 pounds each), cut up
COATING:
2 cups all-purpose flour
3 tablespoons paprika
4 teaspoons cayenne pepper
2 teaspoons salt
2 teaspoons pepper
1 teaspoon dried thyme
Oil for deep-fat frying

Steps:

  • In a large bowl, combine the yogurt, pepper sauce and 3 teaspoons salt. Add chicken; turn to coat. Cover and refrigerate 8 hours or overnight., Drain chicken, discarding marinade. In a shallow bowl, mix flour and seasonings. Add chicken, a few pieces at a time, and toss to coat; shake off excess. Transfer to a 15x10x1-in. pan; let stand 20 minutes., In a Dutch oven or other deep skillet, heat 1/2 in. of oil over medium heat to 350°. Fry chicken, uncovered, until coating is dark golden brown and meat is no longer pink, 7-8 minutes per side, turning occasionally. Drain on paper towels.

Nutrition Facts : Calories 608 calories, Fat 42g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 1031mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 37g protein.

CHICKEN AND PIGEON PEAS SKILLET DINNER



Chicken and Pigeon Peas Skillet Dinner image

Rice and pigeon peas make a tasty backdrop for this smoky, tomato-y chicken skillet dish.

Provided by My Food and Family

Categories     Beans

Time 40m

Yield 6 servings

Number Of Ingredients 9

4 slices finely chopped OSCAR MAYER Bacon
1/2 cup chopped onion
3 Tbsp. sofrito sauce
1-1/2 lb. boneless skinless chicken breast, cut into 2-inch pieces
1 can (8 oz.) Spanish style tomato sauce
3 cups chicken broth
2 cups long-grain white rice, uncooked
1 can (15 oz.) pigeon peas (gandules), drained
1-1/2 cups KRAFT Shredded Cheddar Cheese

Steps:

  • Cook bacon, onion and sofrito sauce base in large skillet on medium-high heat 5 min. or until bacon is almost crisp. Add chicken to skillet; brown on all sides.
  • Stir tomato sauce and broth into skillet; bring to boil. Add rice and pigeon peas. Bring to boil; cover.
  • Reduce heat to low; simmer 20 min. or until chicken is cooked through and rice is tender. Sprinkle with cheese before serving.

Nutrition Facts : Calories 660, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 1.5 mg, Sodium 1020 mg, Carbohydrate 67 g, Fiber 5 g, Sugar 4 g, Protein 44 g

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