Pigeon River Chicken Recipes
PIGEON RIVER CHICKEN
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
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
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
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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