makes four servings
1 tablespoon olive oil
2 chicken breasts, chopped
1 onion, diced
1 red pepper, thinly sliced
2 garlic cloves, crushed
1/4 lb. bacon, sliced
1 teaspoon Cajun seasoning
1 teaspoon hot chili powder
1 teaspoon paprika
1 cup long grain rice
14 oz. can plum tomatoes
12 oz. chicken stock
Juice of half a lemon
Bunch of chopped parsley
Heat the oil in a large frying pan with a lid and brown the chicken for 5-8 minutes until golden. Remove and set aside. Tip in the onion and cook for 3-4 minutes until soft. Then add the pepper, garlic, bacon and Cajun seasoning, chilli powder and paprika and cook for 5 minutes more. Stir the chicken back in with the rice, add the tomatoes and stock. Cover and simmer for 20-25 minutes until the rice is tender. At the last minute squeeze in the lemon and stir in the chopped parsley.
bacon recipe source: Rob and Kellie, Hungry Escapades (@hungryescapades), August 14, 2013
Showing posts with label jambalaya. Show all posts
Showing posts with label jambalaya. Show all posts
Saturday, April 11, 2015
Monday, July 29, 2013
3003. BACON-WRAPPED JAMBALAYA-STUFFED CHICKEN
makes four servings
8 slices thick-cut bacon
1 onion, finely chopped
1 rib celery, finely chopped
1/2 red bell pepper, chopped
4 ounces shrimp (about 12) peeled, deveined and chopped
1 cup crumbled cornbread (about two 3-inch squares)
salt and pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
In a large skillet, cook the bacon over medium heat, turning often, until half-cooked, about 3 minutes. Transfer to a paper-towel-lined dish. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes. Stir in the shrimp and cook until opaque, about 2 minutes. Stir in the cornbread; season with salt and pepper.
Cut a 2-inch-wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket. Fill each with one-quarter of the stuffing; press the opening to seal.
Place 2 strips of bacon on a work surface. Lay a chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
Wipe out the skillet and heat over medium heat. Add the wrapped chicken and cook for 3 minutes. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until the bacon is crisp and the chicken is just cooked through, about 5 minutes.
bacon recipe courtesy of: Every Day with Rachael Ray, April 2008
8 slices thick-cut bacon
1 onion, finely chopped
1 rib celery, finely chopped
1/2 red bell pepper, chopped
4 ounces shrimp (about 12) peeled, deveined and chopped
1 cup crumbled cornbread (about two 3-inch squares)
salt and pepper
4 skinless, boneless chicken breasts (about 6 ounces each)
In a large skillet, cook the bacon over medium heat, turning often, until half-cooked, about 3 minutes. Transfer to a paper-towel-lined dish. Add the onion, celery and bell pepper to the skillet and cook until softened, about 3 minutes. Stir in the shrimp and cook until opaque, about 2 minutes. Stir in the cornbread; season with salt and pepper.
Cut a 2-inch-wide slit through the center of each chicken breast, beginning from the thicker side and cutting horizontally toward the center to make a pocket. Fill each with one-quarter of the stuffing; press the opening to seal.
Place 2 strips of bacon on a work surface. Lay a chicken breast crosswise on the strips and wrap the bacon around the breast; secure with toothpicks.
Wipe out the skillet and heat over medium heat. Add the wrapped chicken and cook for 3 minutes. Turn the chicken, cover the pan with a lid and cook, turning once or twice, until the bacon is crisp and the chicken is just cooked through, about 5 minutes.
bacon recipe courtesy of: Every Day with Rachael Ray, April 2008
Tuesday, March 01, 2011
2123. CHICKEN, SAUSAGE, HAM and BACON JAMBALAYA
makes 10 servings
12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham, cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
bacon recipe courtesy of: Anna Beth and Vince Chao, Bon Appétit, March 2011
12 ounces applewood-smoked bacon, diced
1 1/2 pounds smoked fully cooked sausage (such as linguiça), halved lengthwise, cut crosswise into 1/2-inch-thick semi-circles
1 pound andouille sausages, quartered lengthwise, cut crosswise into 1/2-inch cubes
1/2 pound tasso or smoked ham, cut into 1/2-inch cubes
1 1/2 pounds onions, chopped (4 to 5 cups)
2 large celery stalks, chopped
1 8-to 10-ounce red bell pepper, coarsely chopped
1 8-to 10-ounce green bell pepper, coarsely chopped
6 large skinless boneless chicken thighs, cut into 1- to 11/2-inch pieces
2 tablespoons paprika
1 tablespoon chopped fresh thyme
1 tablespoon chili powder
1/4 teaspoon (or more) cayenne pepper
3 10-ounce cans diced tomatoes and green chiles
2 1/2 cups beef broth
3 cups (19 to 20 ounces) long-grain white rice
8 green onions, chopped (about 2 cups)
chopped fresh Italian parsley
Position rack in bottom third of oven and preheat to 350°F. Cook bacon in very large pot over medium-high heat until brown but not yet crisp, stirring often, 8 to 10 minutes. Add smoked sausage, andouille, and tasso. Sauté until meats start to brown in spots, about 10 minutes. Add onions, celery, and bell peppers. Cook until vegetables begin to soften, stirring occasionally, 10 to 12 minutes. Mix in chicken. Cook until outside of chicken turns white, stirring often, 5 to 6 minutes. Mix in paprika, thyme, chili powder, and 1/4 teaspoon cayenne. Cook 1 minute. Add diced tomatoes with chiles and broth; stir to blend well. Add more cayenne, if desired. Mix in rice.
Bring jambalaya to boil. Cover pot. Place in oven and bake until rice is tender and liquids are absorbed, 45 to 48 minutes. Uncover pot. Mix chopped green onions into jambalaya; sprinkle jambalaya with chopped parsley and serve.
bacon recipe courtesy of: Anna Beth and Vince Chao, Bon Appétit, March 2011
Sunday, August 05, 2007
817. WILD GAME JAMBALAYA with ALLIGATOR TAIL, WILD BOAR BACON, and KANGAROO SAUSAGE
yields 12 entree servings
1 pound alligator tail meat, cubed
2 tablespoons Cajun spice mix
1 cup cubed wild boar bacon
1 pound kangaroo sausage, sliced into rounds
1 yellow onion, peeled and diced
2 red bell peppers, stemmed, seeded and diced
2 cups diced celery
2 (6-ounce cans) tomato paste
1 (28-ounce can) tomatoes
2 quarts low-sodium chicken stock
4 cups uncooked long grain white rice
In a large bowl, toss the alligator with the Cajun spice mix and reserve. In a large Dutch oven over medium heat, brown the bacon. Drain on a paper towel-lined plate. Add the sausage to the pan and fry until browned. Remove the sausage to a bowl. Add the alligator meat to the pan and cook until browned on all sides. Remove the alligator meat and add it to the sausage. Add the bacon to the same bowl. Add the onion, bell peppers and celery to the pan and cook, stirring occasionally, until the onions start to brown. Add the tomato paste and stir to coat the vegetables with the paste. Then let the mixture cook, without stirring, until the tomato paste darkens a little. Add the tomatoes and the juice from the can, and stir to incorporate. Add 2 cups of the chicken stock and stir. Add the bacon, alligator and sausage, then stir in the rice and the rest of the chicken stock. Cover and cook for about 25 minutes, until the rice is cooked through. Adjust the seasonings and serve hot.
courtesy of: Fiery-Foods.com, Sunbelt Shows, Inc., P.O. Box 4980, Albuquerque, NM 87196, USA (505) 873-8680
1 pound alligator tail meat, cubed
2 tablespoons Cajun spice mix
1 cup cubed wild boar bacon
1 pound kangaroo sausage, sliced into rounds
1 yellow onion, peeled and diced
2 red bell peppers, stemmed, seeded and diced
2 cups diced celery
2 (6-ounce cans) tomato paste
1 (28-ounce can) tomatoes
2 quarts low-sodium chicken stock
4 cups uncooked long grain white rice
In a large bowl, toss the alligator with the Cajun spice mix and reserve. In a large Dutch oven over medium heat, brown the bacon. Drain on a paper towel-lined plate. Add the sausage to the pan and fry until browned. Remove the sausage to a bowl. Add the alligator meat to the pan and cook until browned on all sides. Remove the alligator meat and add it to the sausage. Add the bacon to the same bowl. Add the onion, bell peppers and celery to the pan and cook, stirring occasionally, until the onions start to brown. Add the tomato paste and stir to coat the vegetables with the paste. Then let the mixture cook, without stirring, until the tomato paste darkens a little. Add the tomatoes and the juice from the can, and stir to incorporate. Add 2 cups of the chicken stock and stir. Add the bacon, alligator and sausage, then stir in the rice and the rest of the chicken stock. Cover and cook for about 25 minutes, until the rice is cooked through. Adjust the seasonings and serve hot.
courtesy of: Fiery-Foods.com, Sunbelt Shows, Inc., P.O. Box 4980, Albuquerque, NM 87196, USA (505) 873-8680
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