Southern Fried Stuffed Chicken With Roasted Red Pepper And Vidal Recipes

CHEESY SOUTHWEST CHICKEN STUFFED RED PEPPERS

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) baking dish with cooking spray; spread salsa in baking dish.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight.
• In 12-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile and serrano chile. Cook 6 to 8 minutes, stirring occasionally, until vegetables are softened. Stir in taco seasoning mix, tomatoes, broth and salt. Heat to simmering. Stir in rice; remove from heat. Let stand 2 minutes to allow rice to absorb most of the moisture. Add chicken and cheese.
• Stuff peppers with chicken and rice mixture. Stand peppers upright in baking dish.
• Cover tightly with foil. Bake 20 minutes. Uncover; sprinkle tops of peppers generously with crushed tortilla chips. Bake uncovered 15 to 20 minutes longer or until peppers are tender and tops are lightly browned. Let stand 10 minutes before serving. Serve with sour cream.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

TRADITIONAL SOUTHERN FRIED CHICKEN

Steps:

• Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
• In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.

CHICKEN WILD RICE STUFFED RED PEPPERS

Steps:

• Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
• Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
• Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

SOUTHERN-FRIED STUFFED CHICKEN WITH ROASTED RED PEPPER-AND-VIDAL

Steps:

• Stir together first 5 ingredients in a medium bowl.
• Set aside.
• Place chicken, skin side down, between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness, using a mallet or rolling pin.
• Spread 1/4 of cream cheese mixture on skinless side of each chicken breast half; top with 1 piece of bacon.
• Roll up chicken, jellyroll fashion, lifting skin and tucking roll under skin.
• Whisk together egg and milk in a bowl.
• Combine baking mix, Creole seasoning, and pepper in a shallow dish.
• Dip chicken rolls in egg mixture; dredge in baking mix mixture.
• Pour oil to depth of 2" in a large skillet; heat to 350F.
• Fry chicken rolls, in batches, 10 to 12 minutes or until dark brown and done, turning chicken rolls often.
• Drain on wire rack over paper towels.
• To make the gravy: Dice 1 onion half; set aside.
• Cut remaining onion half into slices.
• Place onion slices and bell pepper, cut sides down, on a baking sheet lined with non-stick aluminum foil; drizzle with oil, and sprinkle with salt.
• Broil onion slices and bell pepper halves 5 inches from heat about 10 minutes or until bell pepper looks blistered.
• Place bell pepper halves in a freezer bag; seal and let stand 10 minutes to loosen skin.
• Peel bell pepper halves; finely chop 1 bell pepper half.
• Reserve and set aside chopped bell pepper and remaining pepper half.
• Finely chop roasted onion slices, and set aside.
• Melt butter in a large skillet over medium-high heat.
• Add reserved diced onion, and sauté 10 minutes or until onion begins to brown.
• Stir in flour; cook, stirring constantly, until flour mixture is caramel-colored (about 5 minutes).
• Stir in chicken broth and Creole seasoning.
• Reduce heat to medium, and cook, stirring constantly, until thickened.
• Process gravy mixture and reserved bell pepper half in a blender until smooth, stopping to scrape down sides.
• Combine gravy mixture, chopped roasted onion, reserved finely chopped bell pepper, basil, and black pepper Spoon 1/4 cup Roasted Red Pepper-and-Vidalia Onion Gravy on each of 4 individual serving plates; top with 1 chicken roll.
• Drizzle with additional gravy.