Paul Prudhomme Chicken Recipes with ingredients, nutrition facts, directions and related recipes (2023)

Steps:

• Combine the first 7 ingredients in a small bowl. Put aside.
• Preheat the oven to 350 degrees.
• In a Dutch oven, melt the butter over medium heat. Add tasso and cook for 2 to 3 minutes.
• Add chicken and cook 3 to 5 minutes, stirring frequently. Add the spice mix and half the onion, celery and green peppers. Cook for 5 minutes, stirring frequently.
• Add the garlic and fry for another 2 minutes. Stir in tomato sauce, diced tomatoes, remaining onion, celery and green peppers.
• Add chicken broth and rice and mix. Transfer the mixture to a 9-inch baking dish. Bake uncovered for 60 minutes. Mix well and remove bay leaves.

Steps:

• Heat a heavy-duty skillet to 350 degrees (preferably with a grill thermometer; or allow to stand over medium-high for 8 to 10 minutes, or until 1/2 teaspoon of water spurts out in drops running down the pan).
• Mix the seasonings together and sprinkle evenly over the chicken pieces.
• Place the chicken in the pan and cook for 2 to 3 minutes. Then flip and cook for an additional 2 to 3 minutes or until desired doneness is reached.

Nutritional information:@context http, Calories 209, Unsaturated Fat 2 grams, Carbohydrates 1 gram, Fat 5 grams, Fiber 0 grams, Protein 38 grams, Saturated Fat 1 gram, Sodium 402 milligrams, Sugars 0 grams, Trans Fats 0 grams

Steps:

• Cook the noodles and set aside.
• Mash 1/3 butter or margarine and mix with spices and chicken.
• Heat pan over high heat until hot (about 4 minutes).
• Add the chicken pieces and cook for about 2 minutes on one side and 1 minute on the other.
• Add mushrooms and cook for 2 minutes.
• Add spring onions, parsley, garlic and broth.
• Cook for another 2 minutes or until the sauce comes to a boil.
• Add the remaining butter or margarine (sliced) and stir and shake the pan to combine the ingredients.
• Cook for 3 minutes and add cooked noodles.
• Stir and shake the pan to mix well.
• Serve immediately.

Steps:

• Mix all the spices together and rub the chicken inside and out. Make sure that the spices are distributed evenly and deeply.
• Place in a sturdy plastic bag and refrigerate for at least 2 days.
• On the day of the meal, take the chicken out of the refrigerator and bring it to room temperature.
• Turn on the oven to 250 degrees.
• Put some oil in the pan and sauté the onion lightly until translucent.
• Stuff the chicken with warm onions and bake for 4 hours or until done.
• Transfer the chicken to a cutting board, pour the broth into the baking pan, scrape off the pieces and thicken with flour or cornstarch to desired thickness.

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