July 11, 2010

CAJUN CHICKEN



Printed from COOKS.COM


□   1 c. regular long grain rice
□   3 green onions
□   1 med. red pepper
□   2 tbsp. salad oil
□   All purpose flour
□   1 tsp. sugar
□   1/2 tsp. chicken bouillon
□   1/4 tsp. coarsely ground black pepper


HOT PEPPER SAUCE:

□   1 (10 oz.) pkg. frozen cut okra, thawed
□   1 (7 to 8 3/4 oz.) can whole kernel corn, drained
□   1 (6 lb.) roasting chicken
□   2 tbsp. butter
□   Steamed large shrimp for garnish


1. Prepare rice as label directs. Meanwhile, cut green onions into 1/2 inch pieces. Chop the red pepper. In 2 quart saucepan over medium to high heat, into hot salad oil, stir 3 tablespoons flour; cook, stirring constantly, until flour is dark brown but not burned (about 5 minutes). Stir in green onion pieces, red pepper, sugar, chicken bouillon, ground black pepper, 1/2 teaspoon Hot Pepper Sauce and 1 teaspoon salt. Cook over medium heat until red pepper is tender, stirring frequently. Stir in okra, or substitute another vegetable, corn and 1/2 cup water. When rice is done, stir vegetable mixture into rice.

2. Remove giblets and neck from chicken. Rinse chicken and pat dry.
3. Spoon some of rice stuffing into neck cavity. Fold neck skin to back with skewer. With chicken breast side up, lift wings up toward neck, then fold under back of chicken, so they stay in place. Spoon stuffing lightly into body cavity. Close by folding skin tightly over opening. Skewer closed if necessary. With string tie legs and tail together. Place chicken breast side up on rack in open roasting pan.

4. In small sauce pan over low heat, heat butter until melted; stir in 2 teaspoons Hot Pepper Sauce. Brush chicken with some butter/butter mixture. Roast chicken in 350 degree oven for about 1 3/4 hours or until thickest part of leg feels soft when pressed by fingers protected by paper towels. Brush occasionally with remaining butter/butter mixture.

5. When chicken is done, remove to warm platter; keep warm. Prepare gravy: in small bowl or 2 cup glass measuring cup, stir 1 1/2 cups water with 2 tablespoons flour and 1/4 teaspoon salt. Skim fat from drippings in roasting pan. Stir flour mixture into drippings, stirring to loosen brown bits from bottom of pan (use a whisk). Cook over medium heat, stirring constantly until gravy thickens and boils. Pour into gravy boat.

6. To serve, garnish platter with parsley sprigs, steamed shrimp, and if you like spoon stuffing baked in casserole onto platter with chicken.

No comments: