Joe Bob's Creole Chicken
Well, my cousin Joe Bob would say this recipe is a 5-star recipe. Don't let him know I said it really is. Although, don't take it from me, just try it and see for yourself.
Well, my cousin Joe Bob would say this recipe is a 5-star recipe. Don't let him know I said it really is. Although, don't take it from me, just try it and see for yourself.
- salt to taste
- 1 tablespoon worcestershire sauce
- 1 tablespoon lemon juice
- 1 cup water
- 1/4 cup butter
- 1 tablespoon sugar
- 2 cloves garlic minced
- 1/2 cup chopped parsley
- 1 cup onions chopped
- 1/4 cup flour
- 1/2 teaspoon cumin
- 1 bell pepper chopped
- 1 cup celery chopped
- 3 bay leaves
- 1 8-oz can tomato sauce
- 1 6-oz can tomato paste
- 10 legs or thighs
- 1 teaspoon fresh basil finely chopped
- 1 16-oz can stewed tomatoes
- cayenne pepper or tabasco sauce to taste
- Carbohydrate 29.6326827093862 g
- Cholesterol 20.3354166666667 mg
- Fat 8.381805625 g
- Fiber 4.203858315914 g
- Protein 4.02597729171303 g
- Saturated Fat 5.00180104166667 g
- Serving Size 1 1 Serving (249g)
- Sodium 506.018458333455 mg
- Sugar 25.4288243934722 g
- Trans Fat 0.737334041666667 g
- Calories 195 calories
Step-by-step
- In a large cast iron skillet make a dark roux with equal amounts of flour and oil or butter.
- Add water very slowly after desired color is achieved.
- Add vegetables and saut until soft.
- Add tomato paste and mix well with vegetables, cooking until it almost turns color.
- Add all other ingredients except chicken and parsley.
- Simmer slowly for 1 hour, covered, stirring occasionally.
- Add chicken and parsley and cook until done.
- Serve over cooked white rice or Cajun Dirty Rice.
- Tastes even better on the next day.
Flour does the heavy lifting in this dish, acting as both thickener and foundational flavor when browned into a dark roux. Patience is mandatory during this initial stage; stir constantly over medium-low heat until the mixture reaches the color of dark copper or milk chocolate, roughly 15 to 20 minutes, to eliminate the raw starch taste without burning the fat.
The Chemistry of Overnight Resting
Chemical compounds in tomato, celery, onion, and bell pepper continue to break down and meld when chilled, explaining why the preparation tastes significantly better 24 hours later. Reheat portions gently on the stovetop over medium-low heat for 10 minutes rather than using high microwave power, which can toughen the protein fibers of the chicken legs and thighs.Equipment and Workarounds
A heavy cast iron skillet conducts heat uniformly, preventing hot spots that scorch flour particles during the roux-making process. Standard enameled Dutch ovens serve as viable substitutes if heavy cast iron is unavailable, provided the bottom is thick enough to diffuse direct flame safely.
