Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

April 2018

Rost Chicken Recipes

Butter Cake Recipes

Gold Butter Cake

Gold Butter Cake Recipe
1/2 c Butter 1 c Sugar 1/2 ts Lemon e tract 1 pn Ground mace 1 1/2 c Sifted cake flour 1 1/2...

read more

Chicken Gumbo Recipe

Chicken Gumbo recipe and other rost chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chicken Gumbo recipe  PDF


2 Chickens, cut into 8 pieces
each, wing tips trimmed 2 t Dried mustard
2 t Sweet paprika
1/4 t Salt
1/4 t Freshly ground pepper
1/8 t Ground allspice
pn Cayenne pepper 2 tb Olive oil
4 Celery stalks, cut into 1/2
dice 2 md Onions, coarsely chopped
2 Red bell peppers, cored and
cut into 1/2 dice 1 Green bell pepper, cored and
cut into 1/2 dice 1 tb Finely chopped garlic
4 c Sliced okra, fresh or frozen
1 cn Plum tomatoes, drained
(reserve tomato juices), with tomatoes coarsely chopped 2 tb Tomato paste
1 t Dried thyme
1 Bay leaf
1/4 c Chopped flat leaf parsley
Cooked white rice (opt) Fresh okra is not wide available, but frozen okra is sold in most supermarkets and makes a perfectly acceptable substitute. When cooking up this gumbo, I'ce only called for a pinch of cayenne pepper, but you can add as much heat as you like. 1. Rinse chicken pieces and pat dry. Preheat oven to 400'F.
2. Combine first 6 seasonings in a small bowl and rub into chicken
pieces. 3. Place chicken in a shallow baking pan and bake for 15 minutes. Set
aside. 4. Place oil in a large, heavy pot. Add celery, onions, red and green
peppers and garlic cook over low heat, stirring, for 10 minutes. Raise heat to medium, add okra and cook, stirring, an additional 5 minutes. 5. Add tomatoes, tomato paste, thyme and bay leaf. Add chicken and
any pan juices to the pot. Cover with reserved tomato juices, making sure that all the chicken pieces are covered in liquid. 6. Simmer over medium low heat, partially covered, until chicken is
tender, about 30 minutes. Stir in 2 tablespoons parsley. Cook, uncovered, for 15 minutes longer. If gumbo begins to boil, reduce heat. Adjust seasonings to taste. Garnish with remaining parsley. If desired, serve hot over cooked rice. Per serving (based on 8, without rice): 415 calories, 19 grams fat, 124 milligrams cholesterol.
NOTE: If using frozen okra, defrost it or tinse under cold water, then proceed.

Chicken Gumbo recipe and other rost chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
245 people have voted
Last Reviewed on 2018-04-19



Thursday, Apr 19 2018 Download & Print Chicken Gumbo recipe  PDF   Rost Chicken recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Don Charle's American Rib Chop House Cole

New Cooking Recipes

Meatballs Extraordinaire
Meatballs Extraordinaire Recipe


4 pounds corned beef (use very lean) 1 egg slightly beaten 1 large onion grated Salt to taste 1 (12 oz.) bot chili sauce 1 (12 oz.) jar grape jelly Juice of 1 lemon Blend together meat, egg, onion, salt. Form into 100 small meatballs. Cook until well browned drain off any e tra fat. Combine chili sauce, jelly, and lemon juice. Pour over meatballs and simmer in skillet until heated through. (I use a crockpot until serving time on low heat.) Serve in heated chafing dish. Great appetizers ...

Cooking Magazines: Corned Beef Recipes » April 2018   Corned Beef recipes RSS   Thumsb up

Dish Of The Day

Justin's Tuna Salad

Justin's Tuna Salad Recipe
3 ea Eggs, hard boiled, chopped 2 T Mayonnaise 2 T Dill relish (heaping) 1 t Louisiana hot sauce ...
read more

Category: » Dinner Recipes

View more dishes

>